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Wheat Belly eBook by William Davis MD

Click Here to Download the Book A renowned cardiologist explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges, and reverse myriad health problems. Every day, over 200 million Americans consume food products made of wheat. As a result, over 100 million of them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventive cardiologist William Davis calls “wheat bellies.” According to Davis, that excess fat has nothing to do with gluttony, sloth, or too much butter: It’s due to the whole grain wraps we eat for lunch. After witnessing over 2,000 patients regain their health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic—and its elimination is key to dramatic weight loss and optimal health. In Wheat Belly, Davis exposes the harmful effects of what is actually a product of genetic tinkering and agribusiness being sold to the American public as “wheat”—and provides readers with a user-friendly, step-by-step plan to navigate a new, wheat-free lifestyle. Informed by cutting-edge science and nutrition, along with case studies from men and women who have experienced life-changing transformations in their health after waving goodbye to wheat, Wheat Belly is an illuminating look at what is truly making Americans sick and an action plan to clear our plates of this seemingly benign ingredient.

Reviews I have equated this book as scarier than "Dracula". At least in "Dracula" you can be somewhat certain that the bad guy isn't going to get you when you turned off the light. That is not so when you read "Wheat Belly" -- this is the worst case of evil double agent that you have read in a long time. I will preface the rest of this review by saying that I am gluten-intolerant. I have tried (emphasize tried) to eat gluten-free for three years now and sometimes I do pretty well and sometimes I just HAVE to have a sandwich or burger or pizza which causes me migraines and GI distress. Now why do I eat something which causes flu like symptoms? Until I read this book, I never really knew. Bread is the staff of life -- this is understood from ancient times. Bread may be, but wheat has been genetically changed in the last 50 years and human diet has changed as well. Bread, cereal, bagels, crackers -- have all become such an important part of our diet and the government and Cancer Society has given titles to "Healthy Whole Grains" so it must be good -- but if it is so good for us ... how come so many are over-weight or obese? How come cancer has gotten so much worse? How come diabetes is at epidemic proportions? William Davis is a cardiologist who has seen many patients (over 2000) feel better through the elimination of wheat from their diet. This change in diet has helped with weight loss, cleared up skin rashes, and helped eliminate joint pain. Two slices of bread, either whole wheat or white, will raise blood sugar levels more than a teaspoon of sugar. Also gluten is an appetite stimulant -- so a person who starts eating wheat products may not stop when he / she has eaten enough. Two hours after you eat your morning bagel or muffin ... you are hungry for more -- this is called coffee break when you get a danish. Two hours later you are feeling hungry and decide to get a sandwich -- it is a never ending cycle of blood sugar roller coaster. There are many sections that use medical lingo that I sort of glossed over these peptides and those poly ... tides. However comparing what Davis says to some other reading that I have done about the higher numbers of celiac's disease and the rise in people with gluten-intolerance. I think that there is more to this study than meets the eye. And yes, from my own experience I would say that people can be addicted to wheat. I know I have a hard time staying away from it when I know what my body will do if I eat it!

This book is an eye-opener. It seems the wheat we eat today is only a distant relative of the "golden waves of grain" that our ancestors described. We can thank the marvels of modern science (genetic engineering) for the new poison in our diet -- wheat gluten. Wheat, it seems, has always been hard on the body, being the biggest carbohydrate offender (yes, even worse than sugar) and responsible for much of our national and global obesity


explosion. But did you know that the primary protein in wheat is addictive? Yes it is. It seems the more you eat the more you want. Not only is it addictive, but it can be (and has been) linked to a great many ailments and diseases that we all suffer from...everything from skin rashes to diabetes, to celiac disease, to dementia, to heart disease, to neuropathy -- to name just a few. And yet our health "experts" continue to advise us to eat more "healthy whole grains." Do you know that two slices of whole wheat toast have a higher glycemic index than a Snicker's bar? Wheat products dominate the grocery store shelves and are present in nearly every processed food on the market, except possibly ice cream (though I can't be sure about that). Not feeling well? Chances are that eliminating wheat from your diet will solve your problem according to Dr. Davis. Is it true? I guess you'll have to find out for yourself. In the meantime, I would highly recommend reading this book. It's backed up with both experiencial and scientific data. I read it in about a week and plan to push it on as many friends and family members as possible, many of whom are sick or overweight. A dear friend of mine passed away this year from the complications of diabetes. She exhibited every negative affect the author attributes to the evils of wheat. I wish I had known about this book last year. She may still be alive today -- you never know.

I requested this through inter-library loan, not because I need to lose weight (those who know me will laugh at that statement), but because it pertained to wheat and I was trying to do as much research as possible after my diagnosis of non-celiac gluten intolerance. I was surprised to find that this book was not a book about weight, per se, but about the myriad of effects that wheat has on our health, whether we are gluten-intolerant or not! For example, did you know that whole wheat bread can raise your blood sugar higher than plain table sugar? Or that thanks to industrialization and breeding for efficient yields, the wheat that we consume is a vastly different plant than what our ancestors consumed up until a mere fifty years ago? How about that wheats produces exorphins which bind with the same receptors in the brain as opiates? And that's just the beginning. This book details the effect wheat has on your intestines, insulin, pH and bone loss, signs of aging, heart disease, the brain, and your skin.

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