Book Review: “Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health”

Davis has done an excellent job analyzing modern hybridized wheat products and government pushing of a grain-based food plan in the explosion of weight maintenance issues.

The history of how wheat was transformed into today’s high-yield variety and the nutritional consequences; is educational and long kept secret. The recommendation to eliminate wheat may be shocking to some. Being wheat-free for over twenty years, I am thankful, Davis’ book will help more people understand the urgency to be wheat-free.

Wheat was originally  a wild grass.  Evidence exists that this wild grass first grew in Mesopotamia and in the Tigris and Euphrates River valleys in the Middle East 12,000+ years ago. Swiss lake dwellers used this wild grass to make flat cakes as early as 6,700 B.C. Between 2,000 and 3,000 B.C. the Egyptians were the first to discover how to make yeast-leavened breads.

Because this wild grass is the only product with sufficient gluten content to make a raised or leavened loaf of bread, it quickly became favored over grains grown at the time, such as: oats, millet, rice, and barley. Ironically, the Egypt workers, who built the pyramids were paid in bread.

Hybrid wheat is in six different classes in the United States. Soft white wheat and soft red winter wheat are grown east of the Mississippi River. Wheat grown West of the Mississippi River, includes hard red winter, hard red spring, durum, hard white, and soft white. Soft white wheat is grown in the Pacific Northwest while spring and durum wheat are grown in the Northern Plains.

The dirty truth is this hybrid grass (wheat) does not digest. It ferments in the stomach spewing off toxic waste that causes acid reflux, bloating and inflames tissues and joints–thus creating swelling in both. When people stop eating ‘wheat’ and initially use a highly effective acidity detox remedy, within a few days. lose inches from every part of their body.

Davis provides his own personal evidence in support of a wheat-free food plan. Davis experimented on himself comparing the impact after consuming bread made with ekhorn [an ancient wheat variety] flour versus bread made with modern wheat flour. The differences were striking, yet he recommends a food plan that restricts consumption of both ancient grass and modern hybridized grass (a.k.a. wheat) products.

Furthermore, Davis recommends the restriction of most carbohydrate sources, but he does not support the recommendation to the extent of his recommendation to avoid foods made with modern hybridized grass (wheat).

Davis states, once you stop consuming processed foods and instead eat whole foods such as fruits and vegetables, under normal conditions, with moderate exercise, the body will release the excess weight on its own. I concur with Davis’ conclusion. from my own experience.

People struggle with obesity because they fail to learn how consuming processed foods including sugar and the holy grail favorite food staple– hybridized grass (wheat)–creates weight gain.

• Mary Bellizzi, an expert with the International Obesity Task Force, who presented the research to health ministers, stated, “Twenty-two million children world wide under age five are overweight or obese.”

• The International Obesity Task force estimates 300 million people worldwide are obese and 750 million more are overweight for a total of 1050 million people.

• Sixty-seven percent of American adults are overweight or obese, as are nearly 15 percent of children.

“Wheat Belly… ” is worth reading to understand the reasons why eating food products made with hybridized grass (wheat) is detrimental to one’s health.