Wheat Belly is a new name for beer belly or pot belly… or technically …visceral fat.
It’s also a New York Times best selling book by William Davis, M.D.
You might react to this book in three ways:
1. Love it since the information can or has already helped you lose weight.
2. Are sad since you now want to give up wheat but find it difficult.
3. Hate it for its shaky science.
I was already ‘wheat free’ before reading this book, so I am definitely not in the second category. I loved the information in Wheat Belly but I do have also some major problems with some parts of the book.
First the Pros:
1. Extremely well written and documented.
Davis takes a pretty tough stance against “healthy whole grains,” going against a lot of major health advice without sounding fanatical. He does not mention anything without backing up his statements with published research.
2. The intense genetic alternation of wheat and its consequences.
The modern wheat of today is perhaps the most genetically altered plant that we eat. It is perhaps even worse than the regular GMO’s we hear about so much. It is no longer the staple of life that our forebears ground into their daily bread or the mainstay of most major cultures and religions.
Instead it has been genetically altered to provide processed food manufactures with the highest yield at the lowest price though monoculture.
No human or animal testing has been done on the new wheat varieties we now use even though they produce radically different proteins. Some of those new proteins are now discovered to be associated with celiac disease but there may be many other consequences.
3. The principles with insulin resistance and glycemic index and how they affect your health.
Right on the cover it announces, “Did you know that eating two slices of whole wheat bread can increase blood sugar more than 2 tablespoons of pure sugar?”
After reading this book you will have a clearer understanding of this statement and its many ramifications. Wheat has a unique kind of carb that quickly raises your blood sugar and thus causes a host of health problems. It’s the dumbest of all dumb carbs.
4. Why you crave wheat so much.
Wheat upon digestion yields ‘unique polypeptides’ that have the unique ability to cross the blood brain barrier and bind to opiate receptors. This is what causes the warm fuzzy feeling when you eat wheat and why people have definite withdraw symptoms when they go off wheat.
5. The principle of Acid/Alkaline balance is clearly explained.
One can then understand how an over acid condition affects your health. Grains such as wheat account for 38% of the normal American’s acid load and wheat comprises the major part of that 38%.
6. Theories on aging and the importance of AGE’s (advanced glycation end-products).
You will probably hear more and more about these AGE’s in the future. As you probably can guess wheat is not your friend here.
7. Health dangers of regular gluten free products.
These products contain too many sugars and simple starches which raise your blood sugars too quickly. Read more about this here: 9 Dangers of Gluten Free Products.
8. How wheat makes you fat.
Davis explains how all of the above categories plus many more contribute to wheat weight gain.
In my own experience, when people stop wheat consumption they often feel better and often lose weight.
Our 10,000 tests with Vital Health Assessment also confirms this .
In two decades of testing we have only come across a handful of individuals that wheat raised their vitality. For almost everyone else wheat is highly negative. We normally test 15 different grains including gluten grains and they mostly test positive or neutral but not wheat!
Next page: What is wrong with this book’s approach.