A quick review of Wheat Belly

I finished Wheat Belly a few  months ago but haven’t had the time to do a review. I will attempt a mini review of it.

Wheat Belly is about a heart doctor Dr Davis who gets exceptional results with his patients removing all wheat from their diet. The great results are such as removing diabetes meds, losing weight, fixing long term complaints that no medications seem to help with and much more. He also goes int the history of wheat which is the best part of the book. It covers a lot of the history which I mentioned in a previous post in more depth.

The book however has a lot of flaws which are quite glaring. The biggest is support of rather new and not heavily research AGE theory. Which involves sugar  glycation and how it aptly ages you. He explains how meat at high temperatures does this as wellI just don’t buy this theory yet especially the need to cook at low temperatures and essentially avoiding frying. Life is too short not to fry, grill, broil and smoke. You can’t be perfect with a diet or you risk becoming insane trying not to make mistakes with eating. This is especially true if your trying to cook after a long day and have an awful headache. He also covers the alkaline and acid theory. This again is not well researched although personally I do know a person who loss 50 pounds this way. He also gets extremely repetitive with wheat bashing which I find tiring to read. “What may cause your brain to fry? Wheat fits the profile!” He doesn’t say this exactly but he often goes over the top like this. I got the point after the first few times.

My overall recommendation is this is a library rental at best. I wasn’t happy with the purchase of the book although for someone who knows nothing about gluten problems it might be eye-opening. You can gain far more info about hidden gluten online and the problems with gluten.

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2 thoughts on “A quick review of Wheat Belly

  1. I haven’t read Wheat Belly, but Gary Taubes in his book Good Calories Bad Calories explains in detail glycation and AGE. They are the result of a process whereby a sugar molecule attaches to a protein without benefit of an enzyme. Taubes also states that this is more of a problem with fructose which is “significantly more reactive in the bloodstream than glucose” , more likely to form AGEs than glucose, and more resistant to the body’s mechanism of disposing of the cellular junk that is the end product of glycation. (p.201) .

    And I fry with a little oil – palm, coconut, olive which are more stable than polyunsaturated ones and less likely to turn rancid. The better I heat up the pan beforehand, the less oil I need to use.

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