Did you know that eating two slices of whole wheat bread can increase blood sugar more than 2 tablespoons of pure sugar cane?
Wheat Belly is a provocative look at how eliminating wheat - even so-called healthy whole grain wheat - from our diets is the key to permanent weight loss and can offer relief from a broad spectrum of health and digestive problems.
Drawing on decades of clinical studies and the extraordinary results he has observed after putting thousands of his patients on wheat-free regimens, Dr. Williams Davis makes a compelling case against this ubiquitous ingredient. A wheat-free diet has been associated with significant benefits, including:
- Weight loss of 20, 30, even 50 pounds in the first few months
- Alleviation of metabolic syndrome and type 2 diabetes
- Recovery from intestinal woes, like ulcerative colitis and celiac disease
- Marked improvement in overall cholesterol and LDL counts
- Improvement in bone density and reversal of osteopenia
- Cessation of skin conditions from psoriasis to oral ulcers and hair loss
- Reduction of inflammation and rheumatoid arthritis pain
Readable, thought-provoking, and carefully researched, Wheat Belly offers a new and vitally important perspective on the most critical health concerns of our time.
The focus of this eating plan is giving up all wheat products - and that doesn't mean just going gluten-free, because many of the GF product fillers are not allowed. In fact, so many things are not allowed I was having trouble figuring out what you CAN eat.
Consume in unlimited quantities: vegetables (except potatoes and corn), raw nuts and seeds, oils (EVOO, avocado, walnut, coconut, cocoa butter, flaxseed, macademia, and sesame), meats and eggs, cheese, non-sugary condiments
Consume in limited quantities: non-cheese dairy (milk, cottage cheese, yogurt, butter), fruit, whole corn, fruit juices, nonwheat/nongluten grains, legumes, soy productss
Consume rarely or never: wheat products, unhealthy oils, GF foods (esp. those made with cornstarch, rice starch, potato starch or tapioca starch), dried fruit, fried foods, sugary snacks, sugary fructose-rich sweeteners, and sugary condiments
This is a really intriguing premise; for me, I would have to really see some superior health results to make such a drastic change in my eating habits. I would especially give it a try if I suffered from any of the digestive complaints or other severe symptoms that this regime is purported to alleviate.
We made one of the recipes for dinner tonight, the Three-Cheese Eggplant Bake. It tasted quite like regular Eggplant Parmesana and was delicious; we served it with steaks on the side. Even my oldest son liked it, and asked what the vegetable was the had the meat-like consistency.
THREE-CHEESE EGGPLANT BAKE
1 eggplant (cut crosswise into 1/2-inch-thick slices)
1/2 cup extra virgin olive oil
1 yellow or Spanish onion, chopped
2 to 3 cloves garlic, minced
3 to 4 tablespoons sun-dried tomatoes
4 to 6 cups spinach leaves (more is better)
2 tomatoes, cut into wedges
2 cups tomato sauce
1 cup ricotta cheese
1 cup shredded whole-milk mozzarella cheese (4 ounces)
1/2 cup grated Paremsan cheese (2 ounces)
4 to 5 fresh basil leaves, chopped
Preheat oven to 325F. Place the eggplant slices in a baking pan (we used a 9x13). Brush both sides of the slices with most of the oil, reserving about 2 tablespoons. Bake for 20 minutes. Remove the eggplant but leave the oven on.
Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the onion, garlic, sun-dried tomatoes, and spinach and cook until onion softens.
Scatter the tomato wedges over the eggplant. Spread the spinach mixture on top. Top the spinach with the tomato sauce.
Mix together the ricotta and mozzarella cheese in a bowl. Spread the cheese mixture over the tomato sauce and sprinkle with the basil. Sprinkle the Parmesan cheese over the top.
Bake uncovered until bubbling and the cheese is melted, about 30 minutes.
Let me know if you try this diet or this recipe!