Wheat Belly Cookbook: 150 Recipes to Help You Lose the Wheat, Lose the Weight, and Find Your Path Back to Health by William Davis

Wheat Belly Cookbook: 150 Recipes to Help You Lose the Wheat, Lose the Weight, and Find Your Path Back to Health Reviews

• 
  Irene

  I didn't pick this up because it's a diet book, but because it's about what the food industry has done to wheat and wheat products. If true, it's pretty scary and it might also be the reason for so many allergies and other types of illnesses. An interesting read.
• 
  Karah

  Our family has slowly been cutting down on wheat/ gluten for the past year. I read both of Sarah Fragoso's Paleo cookbooks, but I haven't been able to completely cut out all grains, dairy, and legumes. The Wheat Belly plan seems much more do-able. I'm not interested in changing our diet due to weight loss, but rather to increase my family's overall health.
  
  After reading Dr. Davis' argument explaining the problems caused by modern wheat, I'm left with little desire to even touch the stuff. He challenges the "Healthy Whole Grains" belief, calling it a myth and explaining the fact that large pharmaceutical companies are aware of the dangers of wheat, but are the ones behind the lobbyists demanding we eat more healthy whole grains. I didn't read the entire "Wheat Belly" book, but he summarizes quite a bit of that book in the introduction of this cookbook. He goes into detail about the changes wheat has undergone in the past 30 years, and shows that it has been linked it to asthma, digestive problems, neurological problems, cancer, diabetes, inflammation, arthritis, and so many others. He also talks about sugar and points out several startling stats like this one: A Snickers Bar raises your blood sugar/ insulin levels less than two pieces of whole wheat bread.
  
  Although my family is not 100% wheat-free, we're steering in that direction. We haven't eaten sandwiches forever, gave up cereals with gluten, and found some great alternatives for pizza and spaghetti. The recipes in this book seem easy to read and follow, and very likely to be referred to. That being said, we've already changed most of our pantry over the course of the last year, so it might be hard to start this type of cooking/ baking "cold turkey". I will admit that both my husband and I have higher energy, feel better, and experience fewer digestive issues since cutting back on wheat. Overall, this is a great read that really makes you stop and think about all the wheat we're consuming and what it may be doing to our bodies.
• 
  Yasmin Shiraz

  The recipes take longer than described because there is prep time for the mixes used with several of the recipes. Also, he recommends a lot of almond flour. For people with nut allergies they can't really get much out of this book.
• 
  Jen

  Trying to get rid of gluten/Wheat is not an easy task to under take. Recipes in this are time consuming especially for people like me with little cooking experience or patience for the Kitchen. The information aspects though were informative.
• 
  Rick

  This was a good book. There was a very good discussion on the modified wheat that is not designed for humans. There seemed to be an effort to really limit carbs which I think is not necessary, but simply know what you are eating.
• 
  Jenny

  The Wheat Belly Cookbook encourages its reader to give up wheat to help the reader lose weight and improve their health. It offers recipes for breakfasts, main courses, breads, snacks, etc.
  
  Recently I received allergy test results that indicate I am moderately allergic to wheat, which was a surprise to me. I looked at symptoms of a wheat allergy and I don't think I have any of them, except possibly eczema and congestion. I've been toying around with what to do about this news, so I picked up this cookbook to see if it would help me get rid of wheat. I read the introductory pages where the author makes his case against wheat. Now it may be that wheat is not great, but I really had a hard time believing what he was writing for many reasons. First of all, I didn't care for his writing, calling wheat a " frankengrain" or whatever. He has a few nicknames for wheat that to me trivialize his point. Second, in his writing he proclaims that he, as a cardiologist, has been able to diagnose rashes that are caused by wheat that "most" dermatologists are unable to diagnose, throwing prescriptions at them to help them go away. Please. That point really frustrated me, to imply that doctors in their own specialty know less than this particular doctor outside of his specialty. Third, the author proclaims quite often that if you just give up wheat, you'll lose a bunch of weight. However if you read his writing carefully, he actually suggests you give up wheat, sugar, corn products, soda, etc. Therefore it is no wonder you'd lose weight on this "groundbreaking" diet plan. Fourth, whether or not his nutrition advice is sound, this book might as well be written for the 1%. The author wants you to get rid of practically everything you already have in your house (because it is contaminated with wheat) and then stock up on expensive alternative flours, oils, sweeteners and organic, pasture-fed meats. Additionally, the author doesn't want you to purchase any gluten-free breads/products because those may be filled with other ingredients that may compromise your carbs or whatever...instead, the author would have you make your own bread, etc. from scratch. I think that's a fair recommendation, but unattainable for many in these days when many full-time working families have a hard time making their own meals a home, let alone breads from scratch. I certainly rolled my eyes many times in those introductory pages for all of these reasons and more.
  
  All that being said, I debated back and forth about sourcing some of these items to try some of his recipes. In the end, I just didn't have the heart to do it. I guess at this point since my symptoms are minor, I'd rather try to eat less wheat than try to recreate all of my wheat favorites without using wheat. I feel a little badly rating this cookbook so low without having tried even one recipe, but I think it's just not for me.
• 
  Deb

  Some very good recipes if you're eating gluten free
• 
  OvercommuniKate

  I didn't find any of these gluten free recipes to be groundbreaking but they're solid. Interestingly, used more flax than rice flour.
• 
  Jeanette Durkin

  Good cookbook
  
  This has some really interesting recipes. It's based on a wheat free diet. I will definitely be trying some of these recipes.
• 
  Shirley

  A wise read, it works, but is soooo hard.
• 
  Gail

  After looking over the Wheat Belly 30-Minute or less Cookbook, and trying a few recipes, I wanted to see this one. I'm finding the two books similar in that they have some solid, useful, and tasty recipes, but the science and theory are full of holes.
  I would have been better off to read the recipes and forget the written chapters!
  
  I would recommend the recipes to anyone in search of good food, especially if you have a sensitivity to wheat. The breads hold up very well for sandwiches; the ingredient lists are short and easily available (in my area); there are some terrific ideas for vegetables.
  
  As I read in a review on Amazon, the author makes a good case for going wheat free, but does not support his other assertions. I'm not planning on reading more about them so I'm unable to say what they are beyond giving up grains entirely.
  
  I have learned a lot about eating disorders in the past five years, and view with extreme suspicion any regime that bans a food. Whether you forbid yourself a single food (such as white bread), or a whole food group (such as starches), this is NOT a good thing, and can be a dangerous mind-set.
  
  It's also hard to believe the personal stories where someone says they went immediately wheat-free, but says nothing about the discomfort of the transition.
  
  edited April 20, 2021 So things have changed.
  I have been eating a ketogenic diet for the past five years to control my diabetes. It works. I take no medications but my A1c stays in the normal range, not pre-diabetic, or diabetic, but normal. All I have to do is avoid starches. I try to remember to say, "I have given them up," rather than, "I don't eat those." It's less confrontational.
  
  There are several recipes in this book that I use frequently.
• 
  Monica

  This is what I learned from reading this book:
  1) The wheat that is used today is not the wheat of old times or even when we were young. It's been modified to resist insects and/ or be more drought tolerant or produce more yield or I can't remember all the reasons why it was modified. Mostly for good economic reasons and to help the farmers, but these changes in the genetic make up of wheat are probably the reasons why so many people today have become gluten-intolerant or gluten-sensitive. Nobody bothered to test whether these changes were good for people.
  
  2) products made from today's "wheat" are addictive, causing you to want to eat more. And Keep eating and snacking. The kind of weight gained is the worst kind--the kind around the belly, surrounding your organs.
  
  3) reducing or eliminating products made from wheat (regardless of whether it is whole grain or not) is better for you. You will not eat as much. Your body handles it properly instead of storing it away as fat. You will feel better.
  
  4) there are other things you can use instead of wheat to make breads, such as almond seeds or other items available in specialty stores. Lots or recipes included for those inclined to bake.
  
  5) Be wary of gluten free products that might substitute one bad ingredient for another (sugar). Best to make your own or avoid breads altogether.
  
  The advice appeals to me as reasonable. It does take a lot of prep to follow a regiment like this and unless you happen to be seriously gluten sensitive it's too easy to fall back on old habits and cravings. Still, it's a good book to have around if you want to try to feel better and lose some of that belly fat!
  
  
  
  
• 
  Christina

  As far as cookbooks go, this one deserves a solid 4 stars. In a day and age where recipes are just as easily obtained on Pinterest or anywhere else on the Internet, it means something to have a good variety in one place. Before trying a lot of the recipes, I stocked my shelves with the ingredients commonly used in this collection and so did not feel the frustration of not having certain ingredients at my disposal.
  I like the Wheat Belly book and I appreciated the synopsis found at the beginning of the cookbook. Someone unfamiliar with the postulations of the Wheat Belly diet need not read the first book in order to put these recipes to use and understand the HOWs and WHYs of the featured ingredients; the summary offers all the necessary points, just in a condensed format.
  I would recommend this recipe collection to anyone. It's a great set of tasty alternatives to everyday favorites as well as many delicious 'new' options.
• 
  Amy

  While this book contains a lot of interesting insight and recipes, I find myself highly suspect of just how nutritious and balanced this diet really is. I was very disappointed to find that most of the recipes (almost all but the breads and deserts) are highly meat and dairy based. while dairy is good for you, cheese in large quantities is not. I find this book to be of the Atkins style, and I never truly bought into the Atkins diet. Unlike Atkins though, the wheat belly diet does not shame fruit. I am vegetarian so that also limits just how much of this diet I can follow. I will be taking from this book what I can use and throwing out the rest.
  
  A side note: The first hundred pages or so are information based and not recipes. While there is some good information, the majority of it is science and technical stuff. I found myself skipping over most of it and just jumping to the parts that actually had to do with cooking.
• 
  Cara

  Same review as the 30-minute cookbook. One of the best cookbooks I've tried and I've tried many over the years. Especially helpful if you are gluten-intolerant, thyroid issues or autoimmune issues but great cookbook even if you just want to be at your optimal health or need to lose weight. The beginning has a good introduction on why we as a society should cut out wheat, sugar and processed foods but the book Wheat Belly should be read first for more in-depth research and discussion on the issues of our food and diet today. Every recipe I have tried is delicious for our entire family including our toddler. I do prefer the recipes in the regular Wheat Belly cookbook over the 30 minute cookbook but the other one is better for those days you don't want to spend much time in the kitchen. This is a must-have so I'm returning the library book and buying it as soon as I can.
• 
  Jo

  Interesting facts.
  
  I'm finding gluten free cookbook authors always have a preferred 2-3 flours/meals with which they do all their baking with.
  
  William Davis likes almond meal and coconut flour. I made a few things and while nothing was awful, I'm not as big a fan of almond meal as he is (taste aside, the price is a bit out of my league for every day use).
  
  I'm also not into high fat diets (I'm not into low fat diets either) and I don't care for artificial sweeteners. Plus, he hates on potatoes and I'm a bit suspicious of his reliance/interpretation of the GI Index.
  
  I'm not an educated anyone though... just do a lot of research...
• 
  Carol

  I got this book because I heard about the discussion related to today's wheat and how it affects our bodies. I found the information interesting and feel that it could be of some help to many people. But more than that, I loved discovering new ways to make old foods - using a variety of new flours. I've made the most delicious lemon almond cake using almond flour. Chickpea flour and flax flour provide a big nutritional impact when compared to traditional white or wheat flours. This book provides an easy way for people who want or need to 'lose the wheat' in their diet. For the rest of us, it provides a basis for exploring the wide world of food.
• 
  Rose

  The introduction was very informative about why wheat is so bad! They emphasized how wheat can be worse than sugar in its negative effect on the body, but wheat is not the only problem. This book focused only on that issue instead of other bad foods like sugar (especially high fructose corn syrup), fast foods, meat, and dairy. The recipes were okay. I would have liked it if there were more vegetarian or vegan options. But most people are unaware of how bad wheat is (not just the fattening aspect) on the digestive system and how this grain is genetically modified (just like corn and many other foods) and it is not the same ancient grain that is in the Bible.
• 
  Virginia

  A coworker loaned this book to me. It's a cookbook so I'm instantly annoyed when the recipes don't start until page 95.
  
  I am one of those Freaks at the Table who is allergic to several foods so I am NOT the best person to take cookbook recommendations from if you don't have to. Having said that, there are less than 30 recipes in this book that I can easily use, and even those recipes are similar to recipes I already have so I don't find it all that useful. I would not buy it. Well, I wouldn't have bought it anyway--I don't eat healthy to lose weight but to be healthy!
• 
  Suzanne

  A good averview of the wheat free way of life and wheat belly diet with lots of great recipes to try. It helps you realize you can still eat may of the same things you are used to and not feel deprived. You just need to stock your pantry with new alternatives and alot some time to preparation instead of turning to convenience foods. Working my way through the many recipes, some are great like mashed cauliflour and lemon cheescake while some are not so great like the pizza crust (I did find an alternate recipe that is great though).