William Davis's Blog: Dr. Davis Infinite Health Blog, page 94

Reviews of The Wheat Belly Slim Guide

The reviews are coming in for the recently released Wheat Belly Slim Guide.

I wrote this book to help everyone have greater ease and success in making safe choices at the grocery store, restaurants, and elsewhere. I wanted this resource to be portable and have concise listings of such important items as safe natural sweeteners, safe grain-free flours, safe grain-free thickeners for sauces and gravies, carb counting basics, preferred sources for prebiotic fibers, grocery lists, safe alcoholic beverages, some popular recipes, and more—i.e., all Wheat Belly day-to-day information essentials.

To my delight, the reception has been phenomenal. Take a look at some of the reviews readers posted on Amazon:

 

5.0 out of 5 stars

Life changing information!!!

By Rexy Lou on January 14, 2017

“I have been following Dr. Davis and living the Wheat Belly lifestyle for over a year and a half (as of 1/14/17). I’ve been grain, sugar and potato free for that long as well! I love ‘Wheat Belly Total Health’ is the most comprehensive book that he has out! I’ve lost close to 130 lbs and reversed my diabetes and SO much more!

“So, what about ‘Wheat Belly Slim Guide.’ I pre-ordered it, read it, and I love it!! It’s so small and yet covers so much! It gives you all the essentials that you need to get started as well as a great guide to carry around with you! I pulled it out a few times in the grocery store the other day. Great information! Even which brands to buy on a few items. My guess is that once you read this, get grain free and feel so much better than you ever dreamed possible again, you will want to know more!”

“Great to add to your Wheat Belly library if you already have others too!!”

 

5 out of 5 stars

Simple Starter Guide for Grain-Free Eating

By Rene M. on January 26, 2017

“This is the perfect resource to hand to anyone who wants a quick and easy guide to get started with the grain/sugar-free lifestyle. I have all of Dr. Davis’s books and have been doing this since August 2014, with radically positive results to my health and weight. However, I find that when I try to explain to friends or family how to get started on this, they find it overwhelming. While it’s true that it’s challenging to have to re-learn what it actually means to have healthy eating habits, it can be done … and it’s worth it. I no longer have food cravings and have kept off the 38 pounds I lost almost 2.5 years now. I no longer suffer from joint pain, flaky skin, IBS symptoms, and Vitamin D deficiency. I’m in my late 50s and my cholesterol and triglyceride levels are better than when I was in my 20s.”

 

5.0 out of 5 stars

My health and life have gotten a zillion times better. There’s so much I’ve learned from Dr Davis

By Susan on January 23, 2017

“Since I’ve been wheat free for 6 1/2 years and grain free for 4 1/2 years I’ve been following Dr Davis. My health and life have gotten a zillion times better. There’s so much I’ve learned from Dr Davis. I just bought the Slim Guide and it’s great to carry with me. He updates information continually and this book is one more way to learn new things and stay on track. I’m 70 years old.”

 

5 out of 5 stars

Life Changing

By pearl667 on January 28, 2017

“At a trip to a local health food store, the owner started talking to me about the Wheat Belly books and Dr. Davis. The concept of giving up wheat and grains was very intriguing and I picked up Wheat Belly Total Health, then the cookbook, the Detox book and now this Slim Guide. All of the books provide valuable information, some of it overlap’s but with each book I get a few new ideas, recipes and tips to navigate this very different lifestyle. I started in November and was completely compliant by mid December. It was the best holiday season I ever had because I got through it with no weight gain, even lost a couple of pounds. But the best part of the lifestyle is the freedom from food cravings. If you are a slave to your hunger and food cravings, these books will be your saving grace. The Slim Guide is great because there are helpful dining out tips as well which the other books don’t include. I bought the digital version so I can have it with me on my phone at all times for quick reference. Really great book!”

 

5 out of 5 stars

I love it.

By KennyBenny on January 23, 2017

“Just received my copy of Dr. Davis’ newest Wheat Belly book……I love it……I have all of his other books……And while there may be some duplicity of information across some or all, the additional information contained in each is priceless and worthwhile…… you just cannot take your health for granted……..This smaller book, almost a cheat notes copy of the Wheat Belly way of eating, reminds the reader what is acceptable and what is not to maintain the low-carb, grain-free lifestyle…..Do yourself a favor, just get it and start…..You will never look back and you will definitely feel better to boot!“

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Wheat Belly All-Purpose Baking Mix

I first introduced the Wheat Belly All-Purpose Mix in the Wheat Belly 30-Minute (Or Less!) Cookbook and it has since become a grain-free baking staple for many people, helping navigate the Wheat Belly lifestyle. It proved especially popular after the Baking Mix was featured in a Dr. Oz segment (the above photo is from the show).

Unlike gluten-free baking mixes, the Wheat Belly All-Purpose Baking Mix contains NO cornstarch, rice flour, tapioca starch, or potato flour, as these four common gluten-free replacements cause extravagant weight gain, raise blood sugar sky-high, and provoke inflammation, effects we most definitely do not want living the Wheat Belly way. NOBODY should be using those awful gluten-free baking mixes.

The Wheat Belly All-Purpose Baking Mix was the end-result of a number of trial-and-error efforts to create a versatile baking mix to make cookies, muffins, cakes, and other grain-free baked dishes. As many of you have learned, we obtain best results in grain-free baking by using combinations of meals and flours: better structure, texture, rise, and flavor. For that reason, the All-Purpose Baking Mix is a blend of ingredients that provide these qualities. And, by mixing up a batch beforehand, you can also save time.

Of course, if you don’t want to bother to make your All-Purpose Baking Mix, Wheat-Free Market makes a pre-mixed version based on the original Wheat Belly recipe. In the U.S., you can order their All-Purpose Baking Mix here. In Canada, the Low Carb Grocery carries the Wheat-Free Market All-Purpose Baking Mix.

Makes 5 cups

4 cups almond meal/flour

1 cup ground golden flaxseed

1/4 cup coconut flour

3 tablespoons baking soda

1 teaspoon ground psyllium seed (optional)

In a large bowl, whisk together the almond meal/flour, flaxseed, coconut flour, baking soda, and psyllium seed (if desired). Store in an airtight container, preferably in the refrigerator.

For more recipes using the Wheat Belly All-Purpose Baking Mix, see the Wheat Belly 30-Minute Cookbook or the recipes on Wheat-Free Market.

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Could Grains Cause Autoimmunity?

The prolamin proteins of grains— the gliadin of wheat, secalin of rye, hordein of barley, and zein of corn— initiate the small intestinal process that cause a perfect storm in our bodies. And they do so in more than one way. You could even argue that prolamin proteins are perfectly crafted to create autoimmunity.

Prolamin proteins of grains are masters at molecular mimicry. The prolamin proteins have been found to trigger immune responses to a number of human proteins, including the synapsin protein of the nervous system; the transglutaminase enzyme found in the liver, muscle, brain, and other organs; the endomysium of muscle cells; and the calreticulin of virtually every cell in the body.

If sequences in foreign proteins resemble sequences in a protein of the human body, a misdirected immune attack can be launched, sending antibodies, T lymphocytes, macrophages, tumor necrosis factor, and other weapons of the immune apparatus against the organ. Some targeted human proteins, such as transglutaminase and calreticulin, are ubiquitous and can therefore be associated with autoimmune inflammation of just about any organ of the body, from brain to pancreas.

Molecular mimicry is not the only means by which grains provoke autoimmunity; they also do so by increasing intestinal permeability. We’ve discussed how prolamins can resist digestion. When they remain intact, they bind to the intestinal lining and initiate a unique and complex process that opens the normal intestinal barriers to the contents of the intestines, such as food components, and to bacterial components and by-products, such as bacterial lipopolysaccharide— a potent driver of inflammation. The multistep process initiated by grain proteins was worked out through research performed by Alessio Fasano, MD, and his team at the University of Maryland, extraordinary work that makes the confident connection between the diseases of autoimmunity and grains. Grain prolamins increase the expression of the zonulin protein that, in turn, opens up the normal barriers—“ tight junctions”— between intestinal cells, allowing unwanted peptides and bacterial components into the bloodstream, where they can trigger an immune response. Besides gliadin and related prolamins, the only other trigger of this form of intestinal permeability are intestinal infections, such as cholera or dysbiosis.

This means that gliadin and related proteins of grains are the first step in initiating autoimmunity, a mechanism that has nothing to do with gluten sensitivity or celiac disease. Susceptibility to various autoimmune diseases can also be determined by genetic patterns, but in a staggering proportion of cases, the initiating event boils down to a single factor: consumption of grains.

Many conditions respond to grain elimination within days. For instance, joint pain in the fingers and wrists, acid reflux, and the bowel urgency of irritable bowel syndrome typically disappear within 5 days of your final pancake. Not so with the phenomena of autoimmunity. The swelling, joint pain, stiffness, and disfigurement of rheumatoid arthritis is going to take longer to respond to grain elimination, typically weeks to months, and occasionally even longer.

Perhaps this should come as no surprise, as the complex mechanisms of autoimmune inflammation develop over years. Likewise, changes in lymphocyte responses, clearance of antibodies, reductions in fluid, localized inflammation, and a wide range of other phenomena reverse themselves over time. The key is to eliminate all grains, and then wait; don’t declare the effort a failure if 2 weeks pass and nothing has happened. Patience is key. That’s why I liken the reversal of autoimmune conditions to slowing a locomotive or turning an ocean liner— neither occurs quickly, but they both happen with time.

It is also important to correct the other abnormal phenomena that make autoimmunity worse. The majority of people with autoimmune conditions fail to address factors that play an important role in permitting or sustaining autoimmunity; by addressing these factors, you stack the odds of complete relief from autoimmunity in your favor. You can find these discussions in the Wheat Belly Total Health and the Wheat Belly 10-Day Grain Detox.

Yours in grainless health,

Dr. William Davis

 

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The next Wheat Belly Detox Challenge starts Wednesday, March 8th!

 

The next Wheat Belly 10-Day Grain Detox Challenge is scheduled to start Wednesday, March 8th! – Tweet this!

Through my New York Times bestseller, Wheat Belly, millions of people learned how to reverse years of chronic health problems by removing wheat from their daily diets. Now, I have created an easy and accessible 10-Day Detox Program.

The Wheat Belly 10-Day Grain Detox supplies you with carefully designed meal plans and delicious recipes to fully eliminate wheat and related grains in the shortest time possible. Perfect for those who may have fallen off the wagon or for newcomers who need a jump-start for weight loss, this new addition to the Wheat Belly phenomenon guides you through the complete 10-Day Detox experience.

In addition to the brand-new quick-start program, I’ll teach you:

How to recognize and reduce wheat-withdrawal symptoms,

How to avoid common landmines that can sabotage success

How to use nutritional supplements to further advance weight loss and health benefits

The Wheat Belly 10-Day Grain Detox also includes:

Inspiring testimonials from people who have completed the program (and have now made grain-free eating a way of life)

Exciting new recipes to help get your entire family on board

To join the Detox Challenge:

Step 1

Get the book. And read it (at least the first 5 chapters). Detox Challenge participants should be informed and active in order to get the most out of the challenge and private Facebook group.

Amazon: http://amzn.to/1JqzMea

Barnes & Noble: http://bit.ly/wheatbelly10daygraindetox-bn

Indiebound: http://bit.ly/1KwcFTQ

Step 2

Come join the Private Facebook Group.

http://bit.ly/WheatBelly-PrivateFBGroup

Step 3

Head back to the Private Facebook Group starting Monday, February 6th (the day before the official start of the Challenge) and onwards for tips, videos, and discussions to help you get through your detox and reprogram your body for rapid weight loss and health. Dr. Davis will be posting video instructions and answers to your questions.

Need support? Lapsed and want to get back on board?

Join the thousands of people who are losing weight and regaining health by following the Wheat Belly 10-Day Grain Detox. Join us if you desire support through the sometimes unpleasant process of wheat/grain detoxification and withdrawal or if you are among those who previously followed the program but lapsed, and now want to get back on board as confidently as possible—this Detox Challenge was made for you.

Yours in grainless health,

Dr. William Davis

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Undoctored: An Excerpt

Here’s an excerpt from my new book, Undoctored: Why Healthcare Has Failed You and How You Can Become Smarter Than Your Doctor. In Undoctored, I take the lessons learned from the worldwide Wheat Belly experience and put them to work in a new program that helps reverse hundreds of health conditions–because conventional healthcare has abdicated its responsibility and is no longer about reclaiming health.

The Undoctored movement will get you and your family back on track, having cracked the code on health, slenderness, and higher levels of life performance. The book will be released May 9th, 2017, but is available for pre-order on Amazon.

 

Undoctored: An Excerpt

Many modern doctors hold themselves up as all-knowing, capable of managing every aspect of health, from delivery to death, from vaccination to senility. I know because I was guilty of this. The “I’m-the-doctor, you’re-the patient relationship” has been frozen in time since the days of Hippocrates. Despite the high-tech image, old-fashioned methods are still used to maintain paternalistic authority. Doctoring means wearing a white coat to impress ignorant, helpless patients, the appearance of authority designed to exploit the power of the placebo, long waiting room stays erected as barriers to the privilege of gaining the wisdom of presumed experts, while the monolithic world of medical billing remains impenetrable. All of it seems positively fossilized in an age of immediate information access, on-demand videos, drone deliveries, and the democratization of discussion via social media. Doctors hold themselves up as the gatekeepers of health information and regard the average person as ill-informed and inexperienced, a health simpleton who is powerless in administering any aspect of health. In what other industry can the provider of a service operate with such disregard for customer satisfaction? Imagine buying a car from a salesperson who used intimidation to raise prices, refused to answer questions, and brushed off your concerns as those of a naive automotive nonexpert; I doubt you’d drive off happily in a new hybrid convertible.

The information tide has shifted. Public ignorance in health may have been the rule in 1950, but rapid dissemination of information in our age has usurped this lopsided relationship, making the paternalistic doctor-patient relationship of the past as relevant as trepanation (drilling holes in the skull—yes, a real practice) to treat migraines. You have access to the same information as your doctor. And it doesn’t involve leafing through dozens of thick volumes of the Index Medicus and then having to retrieve a study from dusty stacks of medical journals, like I did during my medical training. The newly leveled playing field of immediately accessible information means thata new clinical study read by your neurologist or gynecologist is available to you with a few mouse clicks. The cultlike, guarded monopoly over health information is long gone, replaced by immediate, widespread information readily accessible to everyone. The resources available to us have exploded. And they continue to increase at an exponential rate.

The growth in medical information means that the education your doctor received during medical school and training is dusty, moth-ridden, and obsolete. Information doubled every 50 years in 1950, every 7 years in 1980, and every 3.5 years in 2010. If current trends continue, it will double every 73 days by 2020. And information growth is not just within medicine but also in other areas that impact human health, such as toxicology, due to the proliferation of industrial toxins in the environment that disrupt endocrine health and increase risk for cancer, or environmental science and urban planning, since city noise, smog, congestion, and stress all affect various aspects of health. No living human can keep up with the information load and hope to provide up-to-date health care, no matter how smart, how hardworking, how fancy their equipment, or how many operating rooms they have. Dealing with this boom in health information requires new tools to organize it all, put it to practical use, and extract maximum health benefit.

What if we combined the newly found informational freedom provided by Internet search capabilities with the human feedback tool of social media and the rise in direct-to-consumer testing that circumvents the doctor, then threw in a little benign guidance from sources that do not seek to profit from providing it? You might just be on your way to wielding considerable authority over your own health. When you apply the methods unique to the Information Age, unconcerned with ritual, intimidation, and profit, to your health, some pretty darned incredible things can happen: Weight melts away effortlessly, joint pain and skin rashes recede, acid reflux and irritable bowel syndrome symptoms reverse within days, fibromyalgia and ulcerative colitis begin a powerful retreat, prescription medications become superfluous—all by sharing in a growing collective information exchange.

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Insulin is a carcinogen

The science is clear: Insulin is carcinogenic.

People with insulin resistance, metabolic syndrome/pre-diabetes, and type 2 diabetes have high levels of blood insulin, typically many times higher than normal. People with these conditions are at increased risk for various cancers such as breast, colon, prostate, and pancreas (Gallagher 2015). Type 2 diabetics are also more likely to die of their cancer than non-diabetics. While the cause-effect connection is due to a number of factors (high blood sugar, inflammation, high circulating estrogen levels, increased insulin-like growth factors, etc.), much of the increased cancer risk is due to increased levels of insulin.

So what drug is commonly prescribed to people with type 2 diabetes who already have high insulin levels? More insulin. Injected insulin further raises blood insulin levels in people who start with high insulin levels. What would you predict would be the result? You got it: lots more cancer (Hemkens 2009; Suissa 2011). Risk appears to be greatest with the glargine form of insulin (e.g., Lantus, Toujeo).

What foods raise levels of blood insulin the most, triggering insulin resistance that, in turn, causes even higher levels of insulin? The amylopectin A of grains, sucrose (table sugar), and sugars containing plentiful fructose (agave, high-fructose corn syrup, honey, maple syrup). What foods are people with insulin resistance, pre-diabetes, and type 2 diabetes advised to eat by conventional dietary guidelines, including that of the American Diabetes Association? Yup: lots of grains, unrestricted sugars, and reduced fats.

Are you beginning to appreciate the depth of ignorance (or deception) that operates in conventional thinking? Start with flawed dietary advice that causes high blood sugar followed by high blood insulin. Over time, insulin resistance develops, worsened by inflammation, visceral fat growth, and hormonal distortions (e.g., high estrogen, low testosterone). Blood sugars rise and John Q. Primary Care steps in to prescribe insulin.

How to reverse the entire high-insulin mess? Reverse the factors that raise blood sugar, insulin, and insulin resistance. What was the first “domino”? Grains, sugars, and fructose-containing sweeteners. It’s really incredibly simple. This is why people with type 2 diabetes who follow the Wheat Belly path of eliminating all grains, restricting net carb exposure to 15 grams or less per meal, and avoid fructose-rich sweeteners are typically NON-diabetic over several weeks to months (delayed due to the transient insulin resistance generated by weight loss and the fatty acids that flood the bloodstream during mobilization of fat stores).

You may also begin to appreciate that the healthcare system causes pre-diabetes and type 2 diabetes, then profits from its “treatment,” failing to provide consumers with a common sense, logical, and scientific solution that has been obvious all along.

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Some things you might not know about corn

Corn (also known as maize) is among the oldest of cultivated grains, dating back 10,000 years to pre-Mayan times in South America. But corn didn’t make it onto European menus until 1493 when Christopher Columbus brought seeds to Spain. Corn was rapidly embraced, largely replacing barley and millet due to its spectacular yield per acre.

Widespread, habitual consumption of cornbread and polenta resulted in deficiencies of niacin (vitamin B3) and the amino acids lysine and tryptophan, causing epidemics of pellagra, evidenced as what physicians of the age called “The Four Ds”: dermatitis, diarrhea, dementia, and death. Even today, pellagra is a significant public health issue in rural South America, Africa, and China. Meanwhile, in coastal Peru, Ecuador, Mexico, and the Andes mountain highlands, increased corn consumption led to increased tooth decay, tooth loss, anemia, and iron deficiency, as well as loss of height in children and adults.

Today, farmers fatten livestock by feeding them intact corn kernels. But much of the corn consumed by humans is in the form of cornmeal or cornstarch, or derivatives of corn such as high-fructose corn syrup. This concentrated source of fructose is a form of sugar that fails to signal satiety— you don’t know when to stop. Corn and wheat jockey for inclusion in just about every processed food, many of which contain both. Corn in some form is therefore found in obvious sources, such as corn chips, cornbread, breakfast cereals, soft drinks with high-fructose corn syrup, tacos, tortillas, and corn dogs, but also in some not-so-obvious foods, including hamburger meat, ketchup, salad dressings, yogurt, soup mixes, candy, seasoning mixes, mayonnaise, marinara sauce, fruit drinks, and peanut butter.

Corn strains with the highest proportion of rapidly digested amylopectin, rather than the less efficiently digested amylose, are chosen to grind into cornstarch. Given the exponential increase in surface area that results when corn is reduced to granules or powder, these products are responsible for extravagant rises in blood sugar. With a glycemic index of 90 to 100, the highest of any food, they are perfectly crafted to contribute to diabetes. (Research Study.)

Corn allergies are on the rise, likely due to changes in alpha-amylase inhibitor proteins, lipid transfer proteins, and others. Because the various grasses that we call “grains” are genetically related, there can be overlapping grain allergies in humans exposed to them.  Repeated and prolonged exposure to corn proteins, as in people who work in agriculture, food production, or the pharmaceutical industry (cornstarch is found in pills and capsules), can lead to as many as 90 percent of workers developing a corn allergy. (Research Study) Such extravagant levels of allergy development do not occur in people working with apples, beef, kale, or olives— only grains.

The zein protein of corn triggers antibodies reactive to wheat gliadin, which can lead to gastrointestinal distress, diarrhea, bloating, bowel urgency, and acid reflux after corn consumption. (Research Study) The immune response responsible for the destruction of the small intestine that occurs in people with celiac disease can also be triggered, though less severely, by the zein protein of corn.

Nevertheless, cornstarch is— wrongly— used in gluten-free foods. Though they look quite different and the modern processed products that emerge from them look, smell, and taste quite different, wheat and corn are too closely related for comfort.

Yours in grainless health,

Dr. William Davis

 

 

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Some things you might not know about corn.

Corn (also known as maize) is among the oldest of cultivated grains, dating back 10,000 years to pre-Mayan times in South America, but corn didn’t make it onto European menus until 1493, when Christopher Columbus brought seeds to Spain. Corn was rapidly embraced, largely replacing barley and millet due to its spectacular yield per acre.

Widespread, habitual consumption of cornbread and polenta resulted in deficiencies of niacin (vitamin B3) and the amino acids lysine and tryptophan, causing widespread epidemics of pellagra, evidenced as what physicians of the age called “The Four Ds”: dermatitis, diarrhea, dementia, and death. Even today, pellagra is a significant public health issue in rural South America, Africa, and China. Meanwhile, in coastal Peru, Ecuador, Mexico, and the Andes mountain highlands, increased corn consumption led to increased tooth decay, tooth loss, anemia, and iron deficiency, as well as loss of height in children and adults.

Today, farmers fatten livestock by feeding them intact corn kernels. But much of the corn consumed by humans is in the form of cornmeal or cornstarch, or derivatives of corn such as high-fructose corn syrup. This concentrated source of fructose is a form of sugar that fails to signal satiety— you don’t know when to stop. Corn and wheat jockey for inclusion in just about every processed food, many of which contain both. Corn in some form is therefore found in obvious sources, such as corn chips, cornbread, breakfast cereals, soft drinks with high-fructose corn syrup, tacos, tortillas, and corn dogs, but also in some not-so-obvious foods, including hamburger meat, ketchup, salad dressings, yogurt, soup mixes, candy, seasoning mixes, mayonnaise, marinara sauce, fruit drinks, and peanut butter.

Corn strains with the highest proportion of rapidly digested amylopectin, rather than the less efficiently digested amylose, are chosen to grind into cornstarch. Given the exponential increase in surface area that results when corn is reduced to granules or powder, these products are responsible for extravagant rises in blood sugar. With a glycemic index of 90 to 100, the highest of any food, they are perfectly crafted to contribute to diabetes. (Research Study.)

Corn allergies are on the rise, likely due to changes in alpha-amylase inhibitor proteins, lipid transfer proteins, and others. Because the various grasses that we call “grains” are genetically related, there can be overlapping grain allergies in humans exposed to them.  Repeated and prolonged exposure to corn proteins, as in people who work in agriculture, food production, or the pharmaceutical industry (cornstarch is found in pills and capsules), can lead to as many as 90 percent of workers developing a corn allergy. (Research Study) Such extravagant levels of allergy development do not occur in people working with apples, beef, kale, or olives— only grains.

The zein protein of corn triggers antibodies reactive to wheat gliadin, which can lead to gastrointestinal distress, diarrhea, bloating, bowel urgency, and acid reflux after corn consumption. (Research Study) The immune response responsible for the destruction of the small intestine that occurs in people with celiac disease can also be triggered, though less severely, by the zein protein of corn.

Nevertheless, cornstarch is— wrongly— used in gluten-free foods. Though they look quite different and the modern processed products that emerge from them look, smell, and taste quite different, wheat and corn are too closely related for comfort.

 

Yours in grainless health,

Dr. William Davis

 

 

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We’re already planning the next Wheat Belly Retreat and Wheat Belly Cruise!

Due to popular ongoing demand, we are already planning the next Wheat Belly Retreat in Tucson, Arizona and the Wheat Belly Cruise to the Caribbean!

The Wheat Belly Retreat will take place this year June 21-25 and will include:

Cutting edge educational seminars with Dr. William Davis
Live cooking and baking demonstrations
Special gourmet Wheat Belly menus that elevate our understanding of healthy cuisine
Interactive experiences with Chef Ken and the Loews’ culinary team
Fireside chats with Dr. William Davis (for all of your burning questions!)
Guided physical activities (light and optional)
Social events: build circles of support with new friends from around the world
Plus: plenty of time for relaxing by the pool, golf, sightseeing, and visiting the spa
Discounts on rooms for those who extend their stay

The entire program takes place on the beautiful Loews’ Ventana Canyon resort.

 

The Wheat Belly Cruise sets sail December 2-9, 2017 and will include:

Over 9 hours of seminars and workshops delivered by bestselling author of the Wheat Belly books, Dr. William Davis
Live cooking and baking demonstrations
Recipes, recipes, recipes! Provided by our presenters and fellow cruise participants
Group dining experiences with special Wheat Belly Menus
Social events: build circles of support with new friends from around the world
Daily physical activities (light and optional)

This year, the cruise will be on the Celebrity Equinox with its wonderful wide choice of restaurants, nightly entertainment, and, of course, beautiful Eastern Mexican and Caribbean ports of call.

For more information and to sign up for email updates about these events, go here. Or click here for more information on the Wheat Belly Retreat or here for more information on the Wheat Belly Cruise.

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Chocolate For Adults Only

Chocolate for Adults Only!

I call this Chocolate For Adults Only because it is certain to leave young, sugar-craving palates unsatisfied. But rest assured, it is appropriate for the most serious chocolate craving!

This is a way to obtain the rich flavors and textures of cocoa, the health benefits (for example, blood pressure reduction and anti-oxidation) of cocoa flavonoids, while obtaining none of the sugars/carbohydrates . . . and certainly no wheat or grains!

It is easy to make, requiring just a few ingredients, a few steps, and a few minutes. Set aside and save some for an indulgence, e.g., dip into natural peanut or almond butter.

Variations are easy too: a few drops of orange extract and orange zest, a few drops of peppermint extract, some unsweetened dried berries, and a few drops of berry extract, among others.

Regardless of which variation you choose to make, be sure to taste your mixture before allowing to solidify. Desired sweetness can vary widely, thus, you may wish to add more sweetener to suit your individual taste.

Makes approximately 24 2-inch pieces.

Ingredients:

8 ounces 100% unsweetened chocolate
5 tablespoons coconut oil, melted
1/2 cup dry roasted pistachios or other chopped nuts
1/4 cup whole flaxseeds or chia seeds

Sweetener equivalent to 1/2 cup sugar (e.g., 2 tbsp. Virtue Sweetener)

Directions:

Using double-boiler method, melt cocoa. Alternatively, melt cocoa in microwave in 15-20 second increments. Stir in coconut oil, nuts, and flaxseed or chia seeds. Stir in sweetener gradually, mixing thoroughly; adjust sweetener to taste.

Lay a sheet of parchment paper out on a large baking pan. Pour chocolate mixture slowly onto paper to create one large continuous chocolate, tilting the pan carefully to spread evenly until a thickness similar to thick cardboard obtained. Alternatively, pour out to make 2-inch rounds. Place pan in refrigerator for 20 minutes.

Remove chocolate and break by hand into pieces of desired size.

BONUS:

If your chocolate ambitions include peanut butter, then you will also love the Wheat-Free Market recipe for Chocolate-Peanut Butter Brownies, a healthy grain-free version of brownies that fit into your Wheat Belly lifestyle, while still great for children and grandchildren too.

Five good reasons to consume dark chocolate and cocoa.

It may have a positive effect on blood cholesterol levels because it consists mainly of stearic acid and oleic acid. Unlike most saturated fatty acids, stearic acid does not raise blood cholesterol levels. Oleic acid is a monounsaturated fat that also does not raise cholesterol and may even reduce it.
Contains flavonoids (procyanidins and epicatechins). These are part of a group of powerful antioxidants known as polyphenols. They are found in a variety of foods including dark chocolate, tea, red wine, and various fruits and vegetables.
May improve mood and pleasure by boosting serotonin and endorphin levels in the brain. Cocoa beans also contain dopamine, phenylethylamine and serotonin, which are compounds that are known to enhance mood and promote feelings of well-being.
Regular consumption may be associated with better cognitive performance in the elderly.
Contains numerous minerals, including calcium, magnesium, and potassium.

Yours in grainless health,

Dr. William Davis

 

 

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