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looking for: GF 'wheat belly' recipes-heart/diabetes/adhd/autism

Posted by frugalwallflower (My Page) on
Mon, Apr 2, 12 at 13:10

William Davis, author of Wheat Belly, is a cardiologist who believes wheat has been altered through selective cross-breeding and hybridization over last 50-60 years to produce larger yields to feed more, but that it has been abnormally genetically altered so that it actually contributes to disease more than sugar and fat.

He connects it to heart disease, diabetes, cancer, autism, adhd, mental illness, arthritis, asthma, osteoporosis, skin rashes, and more...especially since the 1980's when we were told by dietary experts to add more "whole grains and fiber" into our diet. We've only gotten heavier and sicker as a nation since then. My family is dealing with a few of these and I'd like to see if this helps.

Has anyone read this book and/or tried the recipes at the back? I am now starting to look into gluten-free recipes and am wondering if any recipes come close to "regular" breads, tortillas, pancakes, and treats my kids would actually eat? I've tried a few recipes from an older "special diet" cookbook and feel like I wasted money. Are newer recipes or products better?


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RE: looking for: GF 'wheat belly' recipes-heart/diabetes/adhd/aut

Gluten-gree is THE way to go. I dropped 20 pounds in 4 weeks doing nothing but eating gluten-free.
have the "Wheat Belly" book, and I've read most of it. I have tried only two recipes, the Crab Cakes and the Pizza. The Crab Cakes were heavenly, the Pizza was... passable. My grand-daughters ate it (they're 6 and 2), but if it looks like pizza, they'll eat it. In my experience, nothing that is SUPPOSED to taste like bread tastes like bread. It's not soft, not doughy and yeasty, just... not. The breads you can buy or make are great for toast, french toast, breadcrumbs for cooking, etc. But they're not good for sandwiches or pizza doughs if you want a soft crust. I just had to learn to live without. I don't even save them for "special treats" because I'd rather just lose my taste and craving for such things.
In ALL other recipes that aren't breads/muffins/bagels, I just replaced wheat flour with soy flour. I can't tell a difference really, or it feels so much better in my stomach that it SEEMS to taste better.


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