Dr. William Davis is responsible for exposing the incredible nutritional blunder being made by "official" health agencies: Eat more "healthy whole grains." The wheat of today is different from the wheat of 1960, thanks to extensive genetics manipulations introduced to increase yield-per-acre. Founder of the international online program for heart health, Track Your Plaque, his experience in thousands of participants uncovered how foods made of wheat actually CAUSED heart disease and heart attack. Eliminating wheat yielded results beyond everyone's expectations: substantial weight loss, correction of cholesterol abnormalities, relief from inflammatory diseases like arthritis, better mood--benefits that led to prevention of heart disease but a lot more benefits in other areas of health.
Dr. Davis now advocates a lifestyle in which all foods made from wheat are removed. He articulates this approach in his book, Wheat Belly: Lose the wheat, lose the weight and find your path back to health, as well as his online program, Track Your Plaque (www.trackyourplaque.com). He lives what he preaches, not having indulged in a wheat-containing bagel, ciabatta, or pretzel in many years. Dr. Davis practices preventive cardiology in Milwaukee, Wisconsin.
The Wheat Belly Cookbook is a great complement to Dr. William Davis' book "Wheat Belly", which argued that today's wheat is really a "Frankengrain" because it has been generically engineered for increased crop yield and is no longer a natural product. Dr Davis believes that modern wheat is at the root of obesity as well as many other modern ailments, including heart disease, acid reflux, edema and even arthritis.
The cookbook includes a very good (and concise) overview of Dr. Davis's main points, so you could probably get away with just buying this cookbook if you don't already have the first book. The sections on avoiding "wheat withdrawal" and setting up a wheat-free kitchen are also very good.
The recipes themselves are clearly explained and easy to follow, although some are fairly complex. There are a total of 150, divided into categories including: Breakfasts, Sandwiches and Salads, Appetizers, Soups and Stews, Main Dishes, Side Dishes, Sauces and Salad Dressing, and Bakery. I was quite amazed that many favorite foods that normally rely very heavily on wheat were included. I have actually tried making the pizza and found it be great!
The book also includes lots of very nice color photos. Beware that some of the "recipes" are really more general techniques, for example, making a sandwich using lettuce rather than bread. However, these are still good ideas that will help you create healthy meals.
One problem is that many of the recipes do require a fair amount of time. If you want a wheat-free (and low-carb) alternative that can be prepared very quickly (or on the run), I would also recommend ...Read more ›
It can be summed up, as the author does, very simply: "Wheat is not to be trusted" and in even more blunt terms, he calls it "the Enron of the food world." Dr. William Davis adds that whole grains (which are considered healthy by many ) can contribute to high blood pressure and cholesterol, irritable bowel syndrome - even depression. Of course, the author goes far beyond this bare bones summary in the book.
The Wheat Berry Cookbook is divided into two parts, along with a detailed introduction. Part I focuses on The Wheat Belly Way of eating. Part 2 centers on recipes as well as some very intriguing success stories, complete with photos of the people who share their experiences. I was fascinated by these personal accounts.
Now for the recipes:
Examples of breakfast choices include french toast, pancakes, frittatas, homemade turkey sausage, breakfast egg biscuits, etc. Main dish lunch and dinner selections favor plenty of traditional fare: Braised Pot Roast with Vegetables (using coconut flour as a thickener for the gravy), Pecan-breaded pork chops, Herbed Chicken, etc.
Many are family-friendly but if you like to branch out from the usual fare you can try other choices such as the Feta Spinach Swordfish.Read more ›
Dr. Davis has succeeded in drawing attention to the dangers of wheat and the benefits of a low-carb diet beyond what I thought possible. He builds a convincing case against this new plant that he says shouldn't even be called "wheat," and he documents most of his arguments with supportive research. I was already avoiding most grains and decided to eliminate wheat after reading Wheat Belly. I have been following a low-carb lifestyle and writing about it for over 13 years, so it wasn't a radical change for me.
I do have a major concern about both of the Wheat Belly books, however. Ten out of the 29 recipes in the original Wheat Belly call for flax, as do most of the recipes in the new cookbook. Flax meal has become a staple food for many who want to avoid wheat. It is used in gluten-free baked goods and as a flour substitute in low-carb foods. It is also used as a replacement for eggs in low-fat and vegan recipes and as a supplement to provide fiber and omega-3 fats. Many people are eating it in great quantities, thinking it is the ultimate superfood or, as one writer said to me, "The most powerful food on the planet."
A closer look shows some pretty scary stuff about flax, rancidity, for one. Flax contains very fragile oils that are easily damaged by heat, light, air, and time. It should be stored in the refrigerator and used promptly. Only fresh, ripe, freshly-ground seeds are safe to eat, so obviously, cooking with flax is not a good idea.
Flax has a lot in common with soy, once the darling of the healthfood crowd. Both soy and flax contain estrogen mimics. (An extract of soy is used as hormone replacement therapy for treating menopause symptoms.Read more ›