Description
Product Description This cookbook companion to the New York Times bestseller Wheat Belly serves up 150 great tasting wheat-free recipes to help readers lose weight and beat disease.Wheat Belly shook the foundations of the diet world when author and renowned cardiologist William Davis revealed that an epidemic of adverse health effects-ranging from minor rashes and high blood sugar to the buildup of stubborn belly fat (so-called "wheat bellies")-could be banished forever with one simple step: Saying goodbye to wheat. The Wheat Belly Cookbook takes readers to the next level with over 150 fresh and delicious wheatless recipes, including Breakfast Quesadillas, Braised Pot Roast with Vegetables, velvety Peanut Butter Pie—and surprising wheat-free hits like Blueberry French Toast, Bruschetta Chicken on Angel Hair,Spaghetti Bolognese and velvety Scones.Additionally, readers will also learn how to:- Dodge symptoms of "wheat withdrawal" experienced by about 10 percent of dieters, ensuring a smooth transition to this new healthy eating plan- Set up their wheat-free kitchen, including important prep techniques, shopping lists, and strategies to get the whole family on board- Avoid regaining a wheat belly while eating out at restaurants and parties—plus exciting meal ideas guests will love Amazon.com Review See Recipes from Wheat Belly Cookbook Mini Pizzas (Click here for the recipe) Reuben Sandwich (Click here for the recipe) Chocolate Frosted Yellow Cake (Click here for the recipe) About the Author WILLIAM DAVIS, MD, is a New York Times bestselling author and a cardiologist who advocates unique, insightful, and cutting-edge strategies to help individuals discover the health hidden within them. His blog has been visited by millions of people. Dr. Davis has also shared his passion for wheat-free living on national television shows including The Dr. Oz Show and CBS This Morning. His Wheat Belly Total Health program has become a public television special, now airing nationwide. He lives in Wisconsin. Excerpt. © Reprinted by permission. All rights reserved. INTRODUCTION Wheat is not the "healthy whole grain" it was pretending to be. Like a faithful spouse exposed as a philanderer and polygamist, wheat is not to be trusted. Held up as an icon of health, it is in reality a major contributor to the world's worst epidemic of obesity and an astounding list of health problems, from simple annoyances like dandruff to incapacitating conditions like dementia. This is a cataclysmic revelation for most people: It's unsettling, it's upsetting, it's downright inconvenient. The condemnation of wheat is as paradigm shifting, earth shattering, and life changing as the emergence of the Internet, the packaging of collateralized debt obligations and the collapse of mortgage markets, the upheavals of the Arab Spring . . . events that shook core beliefs, upended comforting habits, and changed worldviews. Wheat is the Enron of the food world, the tobacco industry all over again--frauds, both intentional and inadvertent, conducted on an international scale. Charming and engaging on the outside, sociopathic and destructive on the inside, it works its way into your life, wreaking havoc in every conceivable health-destroying way. These are, for those of you unfamiliar with the arguments set forth in Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health (Rodale, 2011), undoubtedly bold assertions that fly in the face of nutritional wisdom. The Dietary Guidelines for Americans issued by the USDA and the US Department of Health and Human Services, as well as the American Heart Association, the American Diabetes Association, and the Academy of Nutrition and Dietetics all agree: Healthy whole grains should make up a substantial portion of your diet. This is colossally bad advice. "Eat more healthy whole grains" is among the biggest health blunders ever made in the history of nutritional advice. Modern
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- Rodale Press