Gluten-Free For Good: Wheat Belly
Well, what do you think? Will this glob of dough migrate straight to your belly?
I haven’t eaten wheat in years, so I’m not worried about a “wheat” belly, but I understand my own physiology well enough to know that overloading on high-carb, baked goods (gluten-free or not) will make for wild blood sugar loop-de-loops, not to mention extra pounds.
Have you heard of the new book, Wheat Belly, by gluten-free medical doctor, William Davis? If you haven’t, you will soon. It made its way up to #5 on the New York Time’s best seller list (hardcover advice and miscellaneous category) and is generating lots of chatter along the way.
I’m not sure why, but Dr. Davis’s publicist sent me a copy of the book (thanks, Olivia). I hadn’t heard of it, and to be honest, I rolled my eyes when I saw the title. I figured it was just another weight loss book, in what has become a bazillion dollar industry—this time using “gluten-free” as the hook.
After my eye-rolling subsided long enough to focus on the fact that the book was written by a preventive cardiologist, I was intrigued. Preventive being the key word when it comes to heart health. I like exercise science, which tends to revolve around cardiac function in one way or another. My thesis paper for my degree (way back when) was a long-winded question about whether exercise training promotes coronary collateralization in people with heart disease. And, if so, do these vessels enhance myocardial perfusion? I went on to do an internship in cardiac rehab, help start an out-patient program, and neurotically fuss about whether my cholesterol and/or my HDLs were too high. Yes, freakishly high HDLs, which are half my cholesterol and my cholesterol isn’t low.
So—Wheat Belly was written by a preventive cardiologist who advocates no gluten, less drug use, balancing blood sugar, and is focused on real food?
I’m in.
I read the book, did my homework, and spent an hour last weekend interviewing Dr. Davis for this blog post.
He’s absolutely delightful, has a good sense of humor, and is on a mission to find better solutions to the deluge of health problems we face in this country. He wants to help people. Many docs practice flow-chart medicine.
Oh, you have this symptom? Then you need this drug.
Not Dr. Davis, and that’s unusual in cardiology. He won’t immediately hand you a prescription for a statin drug, but he might offer you a recipe for low-carb, grain-free pumpkin spice muffins. My Paleo friends will love him.
While I don’t agree with everything in the book, it’s well researched and I’m guessing that if Dr. Davis had been willing to add another 200 pages, he would have explained away most of my concerns. Other than the fact that his food philosophy is a bit animal-product-heavy for me, his “eat real food” approach to health makes perfect sense. He does use artificial/non-nutritive sweeteners (which I avoid), but he admits that’s a compromise. I understand his reasoning, as I do my own version of compromising when it comes to a few select, gluten-free products that I recommend to clients and that I occasionally use myself.
I also know, from a health standpoint, that trading gluten-containing products for gluten-free products isn’t the answer. Dr. Davis is on that bandwagon as well.
Excuse me while I step onto my soapbox for a moment.
I repeat. Switching from one overly-processed “food” to another is not the answer, and much of the time, the new gluten-free version has no more nutritional value than ground styrofoam.
Gluten-free baking often relies on refined starches and sugar to recreate a wheat-like texture and to improve taste. This has been a major frustration of mine for years. Many of the support organizations focus on replacing wheat with gluten-free products, rather than encouraging people to eat nourishing food that happens to be gluten-free. A major topic of discussion right now in the celiac community is the Gluten Free Labeling Law currently under consideration by the FDA. While I support a uniform labeling standard and understand the pros and cons of various ppm limits, if you eat real food, you don’t have to worry about labels, ppms, or government standards.
Stepping down from my soapbox now. Nah, I’ll keep one foot on and one foot off.
As a nutritionist, one of the things I think is most important in improving health is to eat organic, whole foods (lots of vegetables) and to balance blood sugar. That’s also the premise of my version of a gluten-free diet and what Dr. Davis is advocating. The overriding theme in Wheat Belly is to resolve metabolic syndrome and type 2 diabetes by reducing carbohydrates (especially wheat), and in the process, most people lose weight. It all makes sense. Unless you’re running a marathon, but that’s another story.
Here’s the deal with Wheat Belly. You can’t skim the book. If you do, you might get the wrong idea. You have to read it from cover to cover to understand how much good information it contains. And, if you live in Wisconsin and are concerned about your health, you might want to make an appointment with Dr. Davis for an evaluation. The idea is to “prevent” problems before they sabotage your health. He’s into that.
I give Dr. Davis and Wheat Belly a thumb’s up!
For more information, please check the following links.
Wheat Belly Blog
Track Your Plaque Blog (I love this—meditation, prayer, and deep breathing as strategies to enhance heart health. Go, Dr. Davis, go!)
Peace, love and real food.
Melissa
Tags: blood sugar balance, Celiac Gluten Intolerance, Dr. William Davis, gluten-free, type 2 diabetes, Wheat Belly
This entry was posted
on Wednesday, September 28th, 2011 at 7:26 am and is filed under Artful Aging, Celiac Gluten Intolerance, Miscellaneous, Nutrition Therapy.
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