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Wheat Belly

Lose the Wheat, Lose the Weight, and Find your Path Back to Health
Davis, William (Book - 2011 )
Average Rating: 3.5 stars out of 5.
Wheat Belly


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A renowned cardiologist explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges, and reverse myriad health problems.
Authors: Davis, William, 1957-
Title: Wheat belly
lose the wheat, lose the weight, and find your path back to health
Publisher: New York :, Rodale :, Distributed to the trade by Macmillan,, c2011
Contents: pt. 1. Wheat: the unhealthy whole grain
What belly? ; Not your grandma's muffins: the creation of modern wheat
Wheat deconstructed
pt. 2. Wheat and its head-to-toe destruction of health. Hey, man, wanna buy some exorphins? The addictive properties of wheat
Your wheat belly is showing: the wheat/obesity connection
Hello, intestine. It's me, wheat. Wheat and celiac disease
Diabetes nation: wheat and insulin resistance
Dropping acid: wheat as the great pH disrupter
Cataracts, wrinkles, and dowager's humps: wheat and the aging process
My particles are bigger than yours: wheat and heart disease
It's all in your head: wheat and the brain
Bagel face: wheat's destructive effect on the skin
pt. 3. Say goodbuy to wheat. Goodbye, wheat: create a healthy, delicious, wheat-free life
Appendix A: Looking for wheat in all the wrong places
Appendix B: Healthy wheat belly: shrinking recipes
Summary: A renowned cardiologist explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges, and reverse myriad health problems.
Local Note: (11/11)ss
PromptCat
ISBN: 9781609611545
1609611543
Branch Call Number: Non-F 613.26 Dav
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Junk science. The studies Davis quotes do not say the things he claims they say. People in the Middle East, where wheat originated, have been eating it for centuries--and eating the hybridized version Davis complains about--but they are not experiencing our epidemic of obesity.

Report This Mar 24, 2014
  • ToniSikkema rated this: 4.5 stars out of 5.

Convincing argument for removing the genetically modernized wheat from out diets? yes. Convincing argument for adopting a ketogentic (atkins style) diet? nope! I have listened to a few podcasts with Dr Davis so I am very familiar with his beliefs and philosophy and I am thankful for the level of detail he went into when identifying the actual physical and chemical triggers wheat can have on the human body. However I know 80% of the people who read this book simply want to lose weight and don't really care about some grand revelation so to those people I say this: Go watch the documentary Food Inc, it will waste less time of your life than reading this book and tell you the exact same things. This book is very science-based and the jargon to match.

Report This Feb 27, 2014
  • Vivica rated this: 4 stars out of 5.

Time will tell... I've already dropped wheat & most grains from my diet...I do not think it is gluten... but GMOs ...my problems seems to coincidence with the intro. of GMOs[ -around 1995] - & in Europe (where there are fewer GMOs ) - I do not have problems!!!

Actually Atkins died after hitting his head in a fall.

Report This Dec 03, 2013
  • scrubble4 rated this: 4 stars out of 5.

Yet another food source messed up by science and big business. I found it surprisingly easy to wean myself (actually cold turkey) from wheat. I have been baking my own bread for years and I just thought yikes! It is drugging me into overeating. Gave it a try and yup I lost my need to eat constantly. What a relief. I used this as a launch pad to learning about wheat-free. It is not the same as gluten-free. Worth a read if you are concerned about losing weight and keeping it off without going crazy.

Report This Nov 20, 2013
  • ser_library rated this: 0.5 stars out of 5.

might be worth trying, after xmas ....

Report This Jun 03, 2013
  • lisahiggs rated this: 4.5 stars out of 5.

There are no more amber waves of grain. The tall amber waves of grain that you picture when you think of wheat no longer exist. In the last fifty years, we have genetically altered wheat so that it is completely different than the wheat even our grandmothers ate. Today’s wheat is dwarf, less than two feet tall, cross-bred (with absolutely no testing) to produce massive yields. Most importantly, today’s wheat contains many more genes coding for gluten than ever before, and 70% of people are sensitive to gluten. The doctor turned author makes an extremely compelling and only slightly dull and repetitive case for eliminating wheat (gluten) from your diet. I’m eager to do a 30 day trial of eliminating gluten, although I don’t know when I’ll get around to it. There is so much wheat in my life. I’m eating a bowl of cereal right now.

Report This May 29, 2013
  • LProfeta rated this: 4.5 stars out of 5.

Tragic but true, wheat contains sulfuric acid, the same acid as the car battery!

Report This May 27, 2013
  • movie20 rated this: 2.5 stars out of 5.

Interesting concept. Good healthy eating advice. The book was too long and technical. You have to skim over a lot of long technical information and history about foods and food industry, which is also repetitive, to get to his point. Which is just don't eat wheat and that wheat is in a lot of food you wouldn't think it was. I would take this book with a grain of salt.

Report This May 12, 2013
  • writermala rated this: 4 stars out of 5.

Hmm! This book indeed provides "food for thought." So, is the premise that Wheat is the root of all evil," at least worth investigating or at most be discarded as scaremongering? Well, Dr. Davis has convinced me enough to take a shot, adopt a wheat free diet briefly and examine the consequences. Somehow I feel I may be in for a surprise.

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Report This Jun 03, 2013
  • lisahiggs rated this: 4.5 stars out of 5.

What now passes for wheat [in the latter part of the twentieth century] has changed, not through the forces of drought or disease or a Darwininan scramble for survival, but through human intervention. As a result, wheat has undergone a more drastic transformation than Joan Rivers, stretched, sewed, cut, and stitched back together to yield something entirely unique, nearly unrecognizable when compared to the original and yet still called by the same name: wheat.

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