My Bookshelf: "Wheat Belly" by William Davis, MD

Let me start by saying that I have tons of great recipes to write up, already cooked, already photographed. Let me continue by saying that I'm crunched for time right now.

It's a high class problem.

My agents LOVE my new book. That's super duper awesome. It means that my novel will be going on submission to publishers (it's young adult science fiction in case you're curious). I'm very proud of the book and hope it will find a great home. It's also responsible for my time crunch. My agents gave me a set of notes, so I'm working hard to turn around revisions in a timely manner. 

Adding to the pile, we've just attached a director to my romantic comedy script. So right after the book, I'll be rolling right into revisions on that project.

Like I said—a high class problem.

You can read more about my fiction and TV/film endeavors on my author website here.

I promise to get back to posting recipes on a regular schedule soon (and I have hundreds of recipes in my archives). In the meantime, I thought I'd share this book that's rocking my world—WHEAT BELLY by William Davis, MD. I suspect that I harbor a wheat intolerance (and that's the reason why this blog is largely gluten-free, with some exceptions that can easily be adapted). 

But recently, I'd allowed wheat (mostly in it's whole grain form) to creep back into my diet. It happened slowly and then suddenly, and I've found myself with health problems that I used to experience back in my wheat-eating days (sinus issues, fatigue, insomnia, etc.). Now I can't say definitively that they're caused by wheat, but I'm going back on a strict gluten-free regimen to see if it helps. 

While pursuing that, I came across this bestelling book and picked it up. The author makes the argument that the genetically-altered strain of wheat that we call "modern" wheat has crept into almost every aspect of the American diet and causes a litany of health problems, most notably the obesity he calls "wheat belly." Of course, I've known this for years, but he puts the pieces together with a well-researched history of wheat. I also learned that whole wheat bread is just as high on the glycemic index as white bread, and even HIGHER than sugar. Uh, what?!

Of course, there's a lot of nuance to the argument, but the proof is in the pudding. The author is a cardiologist who notes that when his patients go on a wheat-free diet, they lose weight, their blood pressure and blood sugar go back to normal levels, and they can get off their medications.

He also has a blog that many people like—Wheat Belly Blog.

I'll report back on my GF experiment. 

And here's the link to the book if you'd like to purchase it from Amazon.