LifeTime WeightLoss Logo

« Saturday Web Roundup - 1/14/12 | Main | Isn't it time to stop counting calories? »

Life Time Weight Loss Interview | Dr. William Davis - Wheat Belly

Dr. William Davis was gracious enough to accept some interview questions, and as you’ll see below, certainly provided some thoughtful responses to the questions I posed. I ordered Wheat Belly shortly after it became available in the Kindle store and had a hard time putting it down. As someone who dealt with daily hip pain for years, until I removed wheat from my diet in 2009, the book certainly peaked my interest. With friends and family members dealing with heart disease, insulin resistance, arthritis, degenerative nervous system diseases, digestive problems and more, reading Dr. Davis’ book is worthwhile. Knowing something and doing something about it are two different things, though. There’s nothing to lose by giving up wheat (although that means a 100% commitment every day if you’re going to notice a difference), and possibly much to gain. Consider Dr. Davis’ point of view below. Order his book or check out his website for more information, and of course, keep the conversation going below in the comments section after reading the rest of this interview. Enjoy!

TN: Could you provide some background on your expertise and your practice? How did a cardiologist become so focused on nutrition, especially wheat?

WD: A primary focus of my cardiology practice is to understand exactly why an individual develops coronary disease and risk for heart attack. While I was originally trained to do heart procedures like stents and angioplasty, I was deeply bothered by the fact that, in everyday practice, the cause of the disease was rarely uncovered. And I was skeptical that the crude concepts coming from cholesterol testing were sufficient.

Part of the effort I employ to uncover all the causes of coronary disease is something called lipoprotein testing. This identifies causes of coronary disease that are not reflected in standard cholesterol testing. Anyone who witnesses the deeper insights provided by lipoprotein testing will tell you that the most common abnormality—by a long stretch--that leads to heart disease is small LDL particles.

I was also bothered by the number of people with heart disease or risk for heart disease who were diabetic or pre-diabetic when I met them. 80% of the people I meet for the first time have one of these conditions.

In an effort to help my patients reverse diabetes and pre-diabetes and to reduce small LDL particles, I asked them to remove wheat. I did this because wheat has a high glycemic index: Two slices of whole wheat bread, for instance, raise blood sugar higher than six teaspoons of table sugar or a Snickers Bar. Foods that increase blood sugar also trigger formation of small LDL particles. And you know what? After removing all wheat, many diabetics became non-diabetic, pre-diabetics became non-pre-diabetic, and small LDL particles dropped to the floor. In other words, several of the most common conditions that lead to heart disease and heart attack improved dramatically or reversed completely—no drugs in sight.

But it got even better than that. People who removed wheat from their diet also reported substantial weight loss without restricting calories or portions. They reported improvement or complete relief from an astounding list of common health conditions, such as acid reflux, irritable bowel syndrome symptoms, skin rashes like eczema and psoriasis, mood swings, depression, arthritis, leg edema, palpitations, migraine headaches and many others. It became clear that, not only was wheat—“healthy whole grains”—the culprit behind much of the epidemic of obesity, it was also showing itself as many of the most common conditions treated with medication, even medical procedures. All just due to one food.

TN: Sometimes people need to be educated before they can be convinced to change their habits. However, they may not be willing to read an entire book in order to get the education they need to change their habits. What are three things you’d like to tell people to stir enough curiosity and concern that they’ll spend the time doing some reading on this subject?

WD: The first thing to recognize is that what you are being sold called “wheat” is really not wheat at all, at least nothing like the wheat of 1950 that our mothers and grandmothers had. Modern wheat is the product of extensive genetics experiments conducted during the 1960s and 1970s to increase yield. And these experiments were very successful from the yield standpoint: Modern wheat now yields 10-fold more per acre than traditional wheat.

Modern wheat looks different: It is stocky, with a large seed head, and stands about 2-feet tall, a “semi-dwarf” genetics creation—not the 4½-5 foot tall “amber waves of grain” we all remember. Extensive outward differences are accompanied by extensive genetic and biochemical differences. And none of these were tested for suitability for human consumption; they were just introduced into the food supply and sold to you, no questions asked by any regulatory agency.

The gluten proteins of modern wheat are structurally different from the glutens of 50 years ago. At the very least, they trigger more celiac disease, the intestinal destruction that comes from wheat consumption. They likely underlie much of the increase in inflammatory and autoimmune diseases, as well.

Among the most important changes introduced into modern high-yield semi-dwarf wheat is the protein gliadin unique to wheat. The gliadin created by geneticists is a potent appetite-stimulant: You eat more. On average, modern wheat increases consumption by 400 calories per day. While I believe this new gliadin was an inadvertent accompaniment of the new high-yield wheat, I believe that smart food scientists quickly caught on and put it in every conceivable processed food—not for taste, not for texture, but to increase consumption and increase sales. And it worked. Americans now consume more calories than ever before. We are fatter than any other population in human history and we now have the worst epidemic of diabetes ever witnessed. There are certainly other factors involved, such as soft drink and fructose consumption, especially in young people, but the appetite-stimulating property of modern wheat is a substantial contributor.

There’s an easy test of this premise: eliminate all wheat and see what happens. The majority of people experience a dramatic reduction in appetite, a reduction in calorie consumption, followed by weight loss and relief from multiple conditions.

TN: Some people say when you cut out wheat, you’re almost cutting out an entire food group. What is your typical response?

WD: Well, first of all, I don’t think that modern wheat should even be considered food, any more than a creature created in a test tube, exposed to multiple mutation-induced chemicals and radiation, requiring artificial sustenance else it won’t survive, should be considered a creation of nature.

Modern wheat is not a creation of nature. It is the creation of geneticists who never asked whether the dramatic changes in this plant remained safe for human consumption.

It is also wrong to believe that humans somehow require grains. For the great majority of humans on earth, grains were not part of the diet. They were only incorporated in the last 10,000 or so years—a mere blink of time from an evolutionary standpoint. So humans survived successfully for thousand of centuries without grains in any form. Wheat was incorporated only within the last 300 generations of human life on earth.  

Dietitians are quick to argue that multiple nutritional deficiencies can develop with elimination of wheat. That is true—if you replace the lost wheat calories with jelly beans, soft drinks, and other junk foods. But if you replace the lost calories with real foods like vegetables, olive oil, eggs, meats, fish, avocados, nuts—there is NO deficiency that develops. There is no deficiency of thiamine, niacin, riboflavin, folates, B12, B6, protein, fiber, flavonoids, antioxidants or any other nutrient.

In fact, I will go so far as to say the claim that grains are somehow necessary for human health is largely a fiction propagated by agribusiness and Big Food companies.

TN: Many people don’t realize how much control their food choices have on them. In your book, you wrote “wheat is an appetite stimulant: It makes you want more—more cookies, cupcakes, pretzels, candy, soft drinks. More bagels, muffins, tacos, submarine sandwiches, pizza. It makes you want both wheat-containing and non-wheat-containing foods. And, on top of that, for some people wheat is a drug, or at least yields peculiar drug-like neurological effects that can be reversed with medications used to counter the effects of narcotics.” For those who need more convincing, how can wheat-containing food be compared to narcotics? How can it have that much of an effect on them?

WD: The research that originally documented the mind effects of wheat came from the National Institutes of Health. Dr. Christine Zioudriou and her colleagues were trying to identify the component of wheat that was responsible for the disturbing reports that wheat consumption made the paranoia and hallucinations of schizophrenia worse, based on observations made in Philadelphia and England. They narrowed the effect down to a byproduct of the gliadin protein of wheat, a group of compounds they called exorphins—exogenous morphine-like compounds.

Since Dr. Zioudriou’s original observations, the morphine- or opiate-like activity of wheat exorhins have been corroborated repeatedly. Remarkably, these wheat exorphins that stimulate appetite can be blocked with opiate-blocking drugs of the sort taken by heroin addicts to block their “high.” In fact, a drug company filed its application with the FDA for the drug, naltrexone, an opiate-blocking drug already on the market for heroine addiction. In this company’s clinical trials, people who took naltrexone at low dose experienced 22 pounds weight loss over six months because calorie consumption dropped by 400 calories per day.

Think about this: We trusted geneticists and agribusiness to generate high-yield wheat for us. This new wheat contains a protein, gliadin, that is degraded to exorphins, morphine-like compounds that stimulate appetite. We now have a drug company that would like to sell us a drug to provide the antidote.

TN: When your book was released, there was some pushback from some people or groups. What are the most common objections you get for avoiding wheat?

WD: Beyond the accusation that multiple deficiencies will develop with elimination of wheat, which, of course, is absolute nonsense, defenders of wheat point to the numerous clinical studies that document that, when white processed flour products are replaced with whole grains, there are health benefits. This is true and indisputable. The conclusion is that we should therefore eat plenty of “healthy whole grains.”

But this sequence of logic is flawed. If we replace something bad—white flour—with something less bad—whole grains—and there is an apparent health benefit, the common conclusion is that a whole bunch of the less bad thing is good for us. But the next logical step should have been to ask “What is the effect of no grains?”

Let’s apply the same sequence of logic to another situation: cigarettes. If we eliminate something bad—unfiltered Tareytons—with something less bad—filtered Salems—and there is an apparent benefit . . . then smoking a lot of Salems must be good for you. Obviously, this is ridiculous—but this is the same kind of flawed logic used to justify the “healthy whole grain” message.

If we look at the studies in which wheat grains have been removed, that’s when you witness dramatic weight loss, relief from multiple gastrointestinal phenomena, drops in blood sugar, relief from arthritis, etc. And that is precisely what I’ve witnessed in thousands of people.

Unfortunately, the “healthy whole grain” message is also highly profitable. It allows substantial price markups, since a few pennies worth of commodity products like wheat flour, corn syrup, and sucrose can be crafted, with a little marketing and clever packaging, into cereals, snacks, and convenience foods that cost $2.99, $3.99, $4.99—markups not possible with whole foods like broccoli and salmon.

TN: For people who appear to be fit and healthy, and don’t have any issues with their weight or cardiovascular system, do you still feel they should avoid wheat and other gluten-containing foods? If so, why?

WD: Two reasons.

First, many of the undesirable effects of wheat consumption may not be perceived. For instance, the high blood sugar effect that develops after consuming two slices of whole wheat bread, when experienced repeatedly over time, leads to cataracts, knee and hip arthritis, hypertension, and heart disease. But you won’t feel it.

Second, many of the long-term consequences on brain and nervous system tissue may also not be perceived . . . until you start stumbling and wet your pants. In other words, neurologic impairment from wheat, as well as other long-term consequences, will not declare themselves until it is too late.

The “fit and healthy” are by no means immune to the destructive effects of wheat. Nobody is. You may think that you are healthy and impervious to its effects, but look beneath the surface at metabolic markers like inflammatory measures, hemoglobin A1c (a marker for blood sugars), small LDL particles (the #1 cause for heart disease in the U.S.) and multiple others, and you will find that the “fit and healthy” aren’t so fit and healthy.

TN: What does a typical day of eating look like for you?

WD: Eating wheat-free is not all cardboard and lettuce. It is as varied as any diet. In fact, people who are wheat-free report enjoying food more than during wheat-consuming days, since you eat less and thereby better enjoy what you eat, and taste is heightened with more acute sensitivity to various flavors. The sense of sweetness in particular is increased and many people report previously tasty treats become sickeningly sweet and no longer edible.

I’ll often start with some scrambled eggs or a veggie omelet with cheese and olive oil. If I’ve recently baked one of my wheat-free, nut flour-based recipes for muffins, cookies, or brownies, I’ll have one or two of those with coffee. For lunch, I’ll usually have a salad with green vegetables, walnuts, feta or goat cheese and topped with olive oil and vinegar. If breakfast was substantial, I’ll sometimes skip lunch, since a wheat-free lifestyle means that you are less hungry and do not need to eat as much or as often as wheat-eating people. My wife makes dinner which usually consists of baked fish, chicken, beef or pork, a “pasta” dish of shirataki noodles, a pizza made with my wheat-free flatbread recipe, vegetables like steamed asparagus. For my occasional snacks, I reach for raw nuts like walnuts, pecans, almonds, pistachios, or cashews. Hunks of raw cheese are great, as are some of my baked cookies, brownies, or cupcakes, all made without wheat or added sugar.

TN: Your book is great and I strongly recommend people read the whole thing. For those who aren’t quite ready, what else would you tell someone if you had 60 seconds to ride in an elevator and convince them to eat differently?

WD: You have been part of a grand deception. The wheat you are being sold is not the wheat of 50 years ago. The genetics changes introduced by geneticists that made it to your store shelves in the 1980s has been largely responsible for the increased calorie consumption, weight gain, and epidemic of diabetes experienced by Americans. Incredibly, we are blamed for these problems, accused by our own government agencies of being gluttonous and lazy. No, I say it is the fault of our own agencies, either through ignorance or turning a blind eye to the incredible changes introduced into this plant. Saying goodbye to modern wheat is reclaiming control over weight, impulse, and health. And it works.

TN: Thanks again to Dr. Davis. Keep the conversation going. Share thoughts and comments below.

If you're a member of Life Time, LifeCafe offers a variety of delicious, lower-carb and meals made without gluten, including a variety of salads and shakes. You can also order any wrap or sandwich in a lettuce wrap instead of a wheat wrap or bread. If you are unsure, talk to a fitness professional or a LifeCafe team member.

Written By Tom Nikkola - Director of Nutrition and Weight Management

This article is not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations in this and other articles is at the choice and risk of the reader.

PrintView Printer Friendly Version

References (2)

References allow you to track sources for this article, as well as articles that were written in response to this article.

Reader Comments (32)

What a fantastic interview!

January 12, 2012 | Unregistered CommenterVanessa

Agree with Vanessa, very cool that you get to interview all of these people that I seriously follow in blogs and/or on Twitter. Keep them coming!

January 12, 2012 | Unregistered CommenterNate

I'm glad I learned many tips on this interview! -Sarah-

January 12, 2012 | Unregistered CommenterPoster Printing

Nice reading.!!! To day i came t know that to remove wheat from our meal can help to lose the weight. Thank you for sharing such a nice discussion.

January 17, 2012 | Unregistered CommenterHCG Weight Loss Miami

Is there any way to get wheat of yester year? In other words, are there are producers or farmers that plant a wheat grain similar to ones from a hundred years ago?

January 17, 2012 | Unregistered CommenterBeytZim

Loved this interview. I however believe that capitalism has two sides. I believe the changes in the genetics of wheat, were intentional. I believe, that members of certain corporations, that created tabaco produts that were more addictive, happened to be genetically linked to the memebers of other corporations. Who stood to gain financially, from making wheat, addictive, rather than nutritious. I believe that there were sinister forces involved in this process, with the intent to make wheat so addictive, that an American, couldn't drive past a donut shop, fast food restaurant, or loaf of bread, without having to purchase. I believe, it is very sad, that this has been unleashed upon the American Public. There is a bright side. Thanks to Capitalism, Americans are now aware of this, and are demanding products that will not hurt them. WheatBelly, is changing this country's view on food. Americans are tired of being fed garbage, and are voting with their $$, purchasing healthy, non poisoned foods. It will only be a matter of time, before healthy, quality, non GMO food will replace non-food. I see the changes every day. Vote with your stomach, your $$, and your middle finger.

January 17, 2012 | Unregistered CommenterBruce George

It's really sad that more folks either a) don't have this information or b) have it, but ignore it as solving health issues by finding the source of the problem rather than constantly medicating symtoms will save many of us from life-threatening diseases in future years. Additionally, you learn that good food costs more in groceries, but less in the long run in medical expenses and shortened life expectancy.

January 18, 2012 | Unregistered CommenterChad

it's heroin, NOT heroine.

January 18, 2012 | Unregistered Commenterbaragon11

Just read the interview with Dr Davis, it makes total sense. However, to eliminate wheat completely from your daily diet will be a difficult challenge and change, but a change that obviously and clearly needs to be done. I’m going to give it an honest try though. I’ll bet the first week or so there will be withdrawals, of not being able to reach for a slice of bread, bun or that favorite cereal that you’ve been told was good for you. Even ordering a pizza is out of the question. How about beef that comes from cows and chickens that are grain fed? Maybe my hip pain is caused from years of wheat consumption!!! Wish me luck.

January 18, 2012 | Unregistered CommenterWheat free diet

I do agree with Dr. William Davis to cut off the wheat products from diets. but how about all the meats chickens, and fish full of hormones and their sub-products, Cheese, Milk, butter, and eggs; and other pruduct which are genetically engineered, like corns.
I feel it is almost imposible to go 100% organic these days. Not only “wheat” has been changed, but the etire food chain has been changed since 50 years ago.

January 18, 2012 | Unregistered CommenterSteven

Great interview Tom!!!! As you know I would encourage all the readers and commenters to go to and read Tom Naughton's blog and get themselves a copy of Fathead. Wheat is a hugh issue, but let's not forget the hugh role our government has played with misguided nutritional information, Big Pharma with sometimes useless damaming drugs (read statins) as well as food companies marketing to the wrong nutritional info. Please educate yourselves and when you find the truth, please spread the word!!!

January 23, 2012 | Unregistered CommenterKevin

Since reading this article last week, I have become wheat free. It was an eye opener. I had heard about whole wheat products being forced upon us by the government because there is so much of it being grown but I never imagined the whole picture. I am horrified and feel deceived, used, humiliated and and angry. I am a mother of two, and I am now determined to stick to my decision eventhough I have not been wheat free before in my life. I am now having an on going dialogue with my family and friends about wheat and becoming wheat free.
Thank you Dr Davis for sharing your thoughts with Mr Nikkola..

In Good Health
Angela L

January 24, 2012 | Unregistered CommenterAngela L

That's great Angela! Post a follow-up in the future once you've been off gluten for a while to share how you're doing. I've had an incredible number of people share similar stories since the interview posted. Dr. Davis did a great job of calling out some of the major highlights from his book in the interview above. Stay in touch on your results.

January 28, 2012 | Unregistered CommenterTom Nikkola

I have read and reread Dr. Davis' interview. Great job! There is so much information I gathered on wheat. Question.... is wheat free the same as going gluten free? I assume that is true. I must order his book. Also, why is it that one must go entirely 'wheat free' to see benefits. It wheat is so bad then I would think cutting back on wheat products should make a difference too. The most difficult part is eating out. But I am getting used to it. I actually do see a difference of not 'needing' a piece of bread or toast when I am hungry. I see my cardiologist this week. I wonder what he will say when I ask him about this...:)


January 29, 2012 | Unregistered CommenterSue

Sue: There are other sources of gluten besides wheat, but wheat is the most common source in the diet. Most times, if people focus on eliminating wheat they'll get rid of most of it. You just have to beware if you eat any processed foods as it's hidden in most of them.

As far as reducing versus eliminating it, it isn't like cutting back on sugar. With gluten, if you have any type of sensitivity or allergy, which are immune responses, it is caused by a little or a lot. So, if you have just a little, you can get a comparable outcome as you would if you ate a lot of it. For me, half a cup of pasta, which is much less than most people would eat, is enough to make my hips so sore I can hardly walk up the stairs the next day. There's some belief the effects of gluten can last up to six months, so even eating it "occasionally" for some people can be a problem.

You'll have to report in on what your cardiologist thinks. You'll be glad you got the book. It's easy to read, fascinating, informative and really makes you look at the foods we eat with a different perspective. You may even want to pick up a copy for your doctor in case he or she doesn't have one. Good luck!

January 29, 2012 | Unregistered CommenterTom Nikkola

I noticed that Dr. Davis didn't mention fruits when he talked about his daily meal plan. I wonder what his thoughts are on natural, whole fruits and their effect on blood sugar. Thoughts?

February 7, 2012 | Unregistered CommenterQuestion

Question: This is what Dr. Davis says in his book about fruit:

"Eat some fruit. Notice that I did not say, “Eat fruits and vegetables.” That’s because the two don’t belong together, despite the phrase sliding out of the mouths of dietitians and others echoing conventional thinking. While vegetables should be consumed ad libitum, fruit should be consumed in limited quantities. Sure, fruit contains healthy components, such as flavonoids, vitamin C, and fiber. But fruit, especially herbicided, fertilized, cross-bred, gassed, and hybridized fruit, has become too rich in sugar. Year-round access to high-sugar fruits can overexpose you to sugars, sufficient to amplify diabetic tendencies. I tell patients that small servings, such as eight to ten blueberries, two strawberries, a few wedges of apple or orange, are fine; more than that starts to provoke blood sugar excessively. Berries (blueberries, blackberries, strawberries, cranberries, cherries) are at the top of the list with the greatest nutrient content and the least sugars, while bananas, pineapple, mango, and papaya need to be especially limited due to high sugar content."

Davis, William, MD (2011-08-30). Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back To Health (pp. 206-207). Rodale. Kindle Edition.

As a general guide, our RDs recommend eating 3-4 servings of fresh vegetables for each serving of fresh fruit so the attention stays on vegetable consumption.

Hope that helps.

February 7, 2012 | Unregistered CommenterTom Nikkola

I need to know if Dr.Davis is implying that only GM Wheat caused all those side effects in the body in his book.
What about organic wheat that has no GM in it. Does that affect the body as well or it doesn't matter how wheat is grown.
Does the gliadin in the gluten come from genetic modification or is it natural????
Is organic wheat healthier at all?????


March 21, 2012 | Unregistered CommenterCheryle Conte-Coulston

@Cheryle: Any gluten-containing grains would cause the issues Dr. Davis discusses. Organic wheat would be free of pesticides, herbicides, etc, but as far as how your metabolism responds to the wheat, it wouldn't be much healthier. It would still cause all the metabolic problems. There is no nutrient need to eat it. Hope that helps.

March 22, 2012 | Unregistered CommenterTom Nikkola

Okay great for giving me this feedback.
Dr Davis mentioned that coconut flour, flax seeds, almond meal is good substitute for all carb ingredients as well as being gluten-free. what other flour is also good to use.
I find that coconut flour is very expensive, is there an economical way to purchase them????

March 23, 2012 | Unregistered CommenterCheryle Conte-Coulston

OOOps in addition to my questions posted recently, how much grams of carb should one consume in one day.


March 23, 2012 | Unregistered CommenterCheryle Conte-Coulston

@Cheryle: Those are the primary flours you'd want to use if you're avoiding gluten. The nice thing is they're also relatively low in carbohydrates. You can find some good recipes here: We've featured some of the recipes on this site.
As far as how many carbs one should consume, it really depends. Some people can get away with higher amounts of carbohydrates each day, taking in over 150 grams per day, and stay free of associated diseases. Others can benefit from keeping carbs well below 100 grams. Part 2 of our Healthy Way of Life Food Pyramid articles addressed this topic: Though some people can handle higher levels of carbs without gaining weight or displaying symptoms of insulin resistance, it doesn't mean they SHOULD eat more. If you're a Life Time member, I'd suggest connecting with your club's dietitian for a more personalized recommendation.

March 25, 2012 | Unregistered CommenterTom Nikkola

How I wish I had access to this type of educational material a long time ago. It might have saved me from obesity, high blood pressure, heart disease and the like. Thanks a lot to Dr Davis for granting this interview and for putting out a book out there. This piece of information is fantastic! The interview is really eye opening--Agribussiness and the Tobacco business drink from the same pond and think the same way. Knowledge is power, this really stop me stone cold --- knowing what I know now, I will stop eating anything containing wheat in it. In fact, I am going to my fridge now to through into my thrash bag the 3 loaf of bread I have there

March 25, 2012 | Unregistered CommenterIsaac-A

@tom nikkola,
thanks for the inputs I surely will check your sites for kinds of flours that's best suits my taste.
and yeah I gotta work on how much carbs my body can handle without symtoms and see what happens being wheat-freeeeeeeeeeee smile.

March 26, 2012 | Unregistered CommenterCheryle Conte-Coulston

Cheryle, as a long time low carber I'd like to add my two cents. The amount of carbs you can ingest depends on what your goals are. For rapid weight loss with a broken metabolism (type 2 diabetes) 20 grams per day. Some can lose on 50-100. I am committed to this way of eating for life so I will ingest carbs but they will only be the non starchy kind in the form of veggies. Tom is right in everything he says. My only concern is the long term effect of starchy carb consumption that my be without obvious negative effect but could do long term harm in the development of chronic illness & disease!! After over a year if research I would say avoid ALL GRAIN, sugar, and as much as possible all processed foods. I have no credentials other than a 56 pound weight loss (so far) and the reversing of type 2 diabetes. As I think Tom would agree, offers a great place to start for more info in conjunction with the great facilities lifetime offers. Good luck!

March 29, 2012 | Unregistered CommenterKevin

Interesting read

Does this include whole grain bread? I eat sandwiches for lunch!

I can't seem to lose my small gut and handles despite regular workouts and walking.

Maybe I will try this out

June 20, 2012 | Unregistered CommenterTom

@Tom: Whole grain bread is a very common source of gluten.

June 20, 2012 | Unregistered CommenterTom Nikkola

Fabulous and very valuable Interview..

June 20, 2012 | Unregistered CommenterFatcamp

I recently went grain and gluten free. As a menopausal woman, I became extremely frustrated with a stubborn belly and body bloat that I could not diet or exercise away. In addition, my hands became severely arthritic despite 6 months go OT. Surgery was recommended. I started eating a paleo lifestyle 8 weeks ago. I went frm an 8 to 10 back to my 4 and 6 size. More remarkably my arthritis is GONE, I am pain free both emotionally and physically and have not looked back. My husband eats my new way of cooking and is at his "fighting" weight. Reading this article just adds educational background to be able to deeply understand and manage good health that makes sense. Thank you for this. Karen Morrissey

June 29, 2012 | Unregistered CommenterKaren morrissey

@Karen: Congratulations on your success! If only more people would do just what you did!

July 1, 2012 | Unregistered CommenterTom Nikkola

I have learned to use flaxseed meal, coconut flour and ground chia seeds to make my wraps, buns and muffins. So I get my wholegrains. Wheat is not appealing to me anymore. I was never a pasta eater either. I like the shiritake tofu noodles; I make alfredo noodles and spagehtti. I love quinoa and brown rice and use these alot. Oatmeal, when ground, makes a great flour.

August 20, 2012 | Unregistered CommenterCathy

Ingesting the Real Dose of dietary supplements offers the ideal result possible. So, it is very important to make sure that your supplements include the right amount of active ingredients for it to become effective. Don't be satisfied with less.

October 6, 2012 | Unregistered CommenterJeanne Thompson

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>