Wheat Belly?

Just over 15 years ago, I made a decision to cut the carbs- primarily wheat- out of my diet by choosing not to have toast and other bread products in my home. I also was intentional about eating more veggies. As a result, I’ve been pretty much able to maintain my weight within 5 pounds. I do go off the wagon, so to speak, at times, enjoying a bakery item with my coffee or some bread that comes with meals at a restaurant. And more recently, since I’ve been married, I’ve brought whole grain, “healthy” bread back into the home. As a result, I’ve been eating more of it and feel this belly of mine growing. Additionally, the arthritis in my fingers has been acting up.  I’m sure it has to do with adding this wheat back into my diet, and after starting to read Wheat Belly by William Davis, MD., I have some reason to believe that’s the case. Did you know that the wheat, even organic wheat, that we consume today, is not the same it was 100 years ago. The wheat of our history didn’t produce fluffy, springy baked goods like we have today. Also, we didn’t have the host of issues related to wheat gluten exposure 100 years ago like we do today. Dr. Davis makes a compelling argument about the hazards of this “new” wheat for human consumption. If you are questioning your health and wondering about your bellyImage, I encourage you to pick up this book.

About Rachael Gilchrist

I am passionate about food and nutrition. I am an educator and a Nutritional Therapist. I love to cook and believe that everyone should be able to enjoy eating no matter what their sensitivities around food may be. Food is as an integral part of our culture and bringing people and community together. It's meant to enjoyed. If I can play a small part in helping others feel more comfortable with their food sensitivities and keep them connected to others, then I've accomplished my purpose in this blog.
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