Wheat Belly

Momine · March 2013

Zogo, thanks and same to you. I am at a good weight now, but it was a bit of a struggle for a spell there and the docs were NOT happy with me. They like slender, but they don't like bag of bones. In my case, it seems that if I get even a moderate amount of exercise, then I quickly end up burning more than I consume.

Before cancer this was not a problem, because my diet was not always the best and I was actually chunky when DXed. Now that I have to watch carbs, cholesterol (femara), alcohol etc, it can get tough at times to get enough calories.

allurbaddayswillend · March 2013

I'm loving these recipes. thanks! I would substitute almond flour for the flaxseed in many of these though or chia seed if I need the mucillaginous property.

flanellette, did you post the walnut/buckwheat bread recipe? or am I confused and the bread recipe you posted was the one? I'm going to have to try that scone recipe with coconut milk instead of cream…. love apricots!

I use buckwheat as a carb a little bit. It's considered a "pseudo-cereal" because it's a seed, not a grain, but we can use it like a cereal/grain. One thing to remember is that any time we add some fat and protein to the carbs, it helps slow down the digestion of it so we reduce blood sugar spikes - hence pound cake being a lower glycemic load than a cornmuffin (see this awesome table of glycemic loads: http://ajcn.nutrition.org/content/76/1/5/T1.expansion.html - squee! scones are even lower!). So I tend to make "eggy" things like waffles or this baked buckwheat concoction if I'm making something grain-like. The almond flour baked goods accomplish that too of course. heads up, I soak my grains before cooking them to reduce anti-nutrients, also I used 2 eggs last time I made this for more protein since I'm still healing from rads: http://disasterkitchen.wordpress.com/2012/12/13/baked-cream-of-buckwheat-with-peaches-and-blueberries/

zogo · March 2013

Article on Dr Davis in my hometown newspaper this week

http://www.jsonline.com/features/food/strike-wheat-from-your-diet-says-bestselling-author-and-cardiologist-bd8tpej-195248561.html

flannelette · March 2013

Hi allurbaddaysawillend - no, I never did post that walnut/buckwheat bread recipe - I think it came from a gluten-free bread book in my library but I do have it written down at home. but at the moment I am in south carolina where i do believe it has been the coldest week ever and I have a cold and it was 1 degree C (like 34 F) the morning of the day we arrived. I am so cranky!

My husband and I just devoured the most sensational coconut cake with buttercrem icing. All wheatless things right out the window. Had southern cornbread too - sensational. No wonder it's famous.

Back next week. Will post the recipe. One thing you can get in the US is Honeywell almond flour - think that's the name - apparently it's superfine, like wheat flour, instead of the coarse almond "meal" I get at our bulk food store.

Cyborg · March 2013

This thread has been such a support and inspiration for me --- doing well without gluten.

badger · March 2013

hi ladies, found this interview with Dr. Davis on CBS News last year and thought I'd share.

Modern wheat is a "perfect, chronic poison." http://www.cbsnews.com/8301-505269_162-57505149/modern-wheat-a-perfect-chronic-poison-doctor-says/

Having the Wheat Belly mini pizzas for supper tomorrow. (Recipe on page 1 of this thread.) Goat cheese with baby spinach on one; bits of leftover ham on another; avocado, salsa & fresh cilantro on another; thin slices of zucchini & cherry tomatoes on another. The almond meal makes such a yummy crust and it smells divine too.

flannelette, hope the weather has improved and you're enjoying vacation.

flannelette · March 2013

Hi Badger and thanks - we're heading north & in charlotte NC and it's benn about 65. Yea! and I got over my cold though coughing but the very BEST was almost touching 3 dolphins on our dolphin-watch boat trip. They watch to see if you have food (NO! Huge fines!) but dangle your fingers, then they come near & eyeball you closely. then when they see you have no snacks, they swim on by, inches out of reach of your yearning fingertips hahaha tghey are not prostituting themselves for nothing! serious dolphin-lovers and protection there.

we ate well in SC (ie as much shrimp as I could) and on our way in the car we mostly have leftover rotisserie chicken (cheap and juicy) over ready-cut bags of salad andc amazingly only i junk stop (Arby's -ugh -my DH's fave)

I am so impressed by the people here - courteous, generous - not so much in Ontario where I live. Intend to order Honeywell almond flour soon as I get home. your pizZAS sound delish. Hope it's hinting at spring in wisconsin.

allurbaddayswillend · March 2013

flannelette, I think you're looking for "Honeyville" almond flour. That's one that I get sometimes, generally when I have a discount code for it: http://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx#.UT3f5xlAuKx

badger · March 2013

hi all, I'm making fish curry for supper tonight and thought I'd share the recipe.

Fish Curry

1 lb. tilapia

3 Tbsp. olive oil

1 large onion, chopped

1 c. celery, chopped

1 clove garlic, minced

1/3 c. curry powder

3 Tbsp ginger (freshly grated)

¼ tsp. cayenne pepper

1/8 tsp. black pepper

1 & ½ c. coconut milk

6 c. water

¾ c. rice (optional)

2 Tbsp. lime juice

Heat oil in a large soup pot; add onion, celery, garlic & spices. Stir and sauté until onions are soft. Add coconut milk and stir in well. Add rice (if used) and water, stir again. Bring to a boil then reduce heat and simmer about 20 minutes. Check frequently and add more water, if needed. Add fish and lime juice and simmer until fish is heated.

I found a nice piece of cod, so will be using that along with some leftover veggies (a couple of crimini mushrooms, a half-dozen cherry tomatoes, and a handful of spinach leaves that I’ll chiffonade). As for coconut milk, I have a 13.5 oz can which is just going to have to work lol.

flannelette · March 2013

Hello a while back someone was asking about the buckwheat wlanut bread & here's the recipe - yes, I know, potato starch, tapiocs starch - but some other good stuff & it's tasty & actually rises:

1 c bean flour ( I use garbanzo)

1/3 c buckwheat flour (i grind buckwheat in coffee grindr)

1/2 c potato starch

1/4 c tapioca starch

1 tsp salt

2 tsp xantham gum

1/4 c br sugar (I use xylitol plus awee splash of maple syrup)

1 T yeast (does not have to "bread-machine" style, I found)

3/4 tsp cardamom - do not omit!

3/4 c walnuts, ground (I use part pumpkin seeds ground in coffee grinder - cheaper)

1 & 1/4 c water

1 tsp cider vinegar

3 Tbsp oil

2 eggs

1. mix dry in a bag or bowl

2. mix wet in bread machine or hand mixer in big bowl or why not by hand

3.slowly add dry to wet, using spatula if uing bread machine to mix, to scrape down sides

4.pour into greased pan, let rise to top (I have an old-fashioned narrow but tall bread pan that I prefer over modern, wider ones)

5.Bake 350 about 35-45 min till sounding hollow when rapped on bottom

I read that if you store bread wrapped in a paper towel in a sealed plastic bag in fridge it lasts 5 or 6 days

flannelette · April 2013

Finally - a really easy and delish gluten-free bread (but a bit $$$)

this is sensational sliced and "toasted" on a griddle in some olive oil, like making a grilled cheese sandwich.

adapted from the Gluten-free Almond flour Cookbook by Elana Amsterdam.

She calls it Muesli Bread and it's way better than her plain basic bread, but starts with it. this makes 2 loaves, might as well bake 2 at once, or even 3. I added mace & maple syrup because that's what we have where I live and it probably has medicinal properties we don't even know about, coming from the sap of trees.

1 & 1/2 c creamy almond butter at room temp

8 eggs at room temp

2 Tbsp maple syrup (yes, it's sugar, but makes everything delicious)

1/2 c blanched almond flour

1/2 c arrowroot powder

1 tsp salt

1 tsp baking soda

1/2 tsp mace

1/4 c chopped dried cranberries (or dried apricots)

1/4 c currants (or raisins)

1/4 c pumpkin seeds (pepitos) finely chopped (or pistachios)

1/4 c sesame seeds

1/4 c chopped sunflower seeds (or hazelnuts)

1/4 c ground flax seeds (golden best for baking)

1. in big bowl combine almond butter, eggs & maple syrup with a hand-held mixer till creamy & all well-blended. it seems longer is better as it fluffs up a bit more.

2. combine all dry ing in another bowl

3. with a big spatula or wooden spoon dump dry into wet and blend well

4. divide into 2 baking tins preferably with the bottom lined with parchment, and the rest well oiled (coconut or olive) or buttered. You can use a small cast iron pan with great results, too - makes a flat-ish round of bread) I also use a narrow old-fashioned bread pan which makes a more regular-shaped loaf. Much like a quickbread. the very basic recipe has no sweetener at all.

5. Bake with rack at lowest level in oven at 350 (preheat) for about 1/2 hr. you can stick in a toothpick & if comes out clean it's done.

-use can use any combo of fruit/nuts/seeds/spices to get the muesli effect. I like mace in bread, but could be nutmeg, cinnamon.......

allurbaddayswillend · April 2013

flannelette,

I've had success using cashew butter in one of her basic bread recipes. I was thinking of grinding some sunflower seeds into butter to try in some recipes. I can buy sun seeds more economically than almonds, that`s for sure, & have made my own sunflower seed "flour" for baking and it was fine. Raw seeds in that case.

flannelette · April 2013

yes, I'd copied her recipe into my book and it said "cashew butter" which I thought was a mistake...so I said almond butter. Probably IS cashew..Yes, sunflowers seeds much cheaper than almonds - how do you turn them into flour? blender? coffee grinder? smash them to bits with a rolling pin? lol

Was going to buy some honeywell almond flour from the State one of these days when I feel rich..

allurbaddayswillend · April 2013

I use my food processor (Cuisinart) and pulse until I get the seeds down to the consistency of flour. I have a coffe grinder that works for small amounts too.

shinning_like_me · June 2013

This forum is really interesting ,wow I really liked some recipes to cook and serve and ofcorse eat.

zogo · June 2013

I'm trying to add some more fiber in my diet and have found a version of the Muffin in a Minute or One Minute Muffin that is working quite well. When I made it with all flax meal, it was a bit gooey, but the new version is much better. I make it in a little square bowl and slice it in half down the length. Today I toasted the pieces and it was pretty much like bread. I could have made a sandwich or used it for a hamburger bun. So, here is the recipe I used:

1 T. butter

2 T. golden flax meal

2 T. oat bran

1/2 t. baking powder

1/2 t. erythritol (or sweetener) optional

1 egg

(cinnamon optional)

Melt the butter in the dish, add all ingredients then egg. Mix well. Microwave 1 minute and turn out of dish. Slice and enjoy with butter, cream cheese, peanut butter or as bread.

Originally I did this with all flax and in a coffee mug...I think it turns out much better in the square dish.

flannelette · June 2013

Zogo - thanks for this recipe. It's just what I needed to get me back on the wheat belly wagon, which I'd totally fallen off of - no time to shop/bake bread etc. but I just happen to have oat bran on hand and am making this right now!

flannelette · June 2013

OK - made it and am eating it - delish! and so easy. wish I had some cream cheese...mine turned out perfectly in a round glass food container. Thanks again! wow bread in a minute

Galsal · June 2013

with the right size dish, you could make that to use as a burger bun. just doesn't work right for that with a coffee cup.

Blessings2011 · June 2013

UPDATE: I've been gluten-free since March 2012, and feel better for it. But after a 60# weight loss, I started putting the pounds back on since my first post on this thread. (Of course, not exercising at all could be one factor... )

But I happened to catch Dr. Davis on the Dr. Oz show, just as he was describing how harmful all the popular gluten-free wheat substitutes could be in terms of raising blood sugar. YIKES!!!

DH and I had gotten so excited by all the GF snacks on the shelf, we'd been mindlessly pigging out on these alternate carbs.

Now I actually have the "Wheat Belly" book, and it's starting to make sense. I feel another pantry overhaul coming on.....

flannelette · June 2013

Yes ideed - potato starch, tapioca starch, rice flour ......all high glycemic and a pantry overhaul is probably due...but this one-minute recipe I see as not high glycemic at all whew. I tried adding frozen blueberries (thawd them in mwave first then drained juice away) delish! Ran out of coconut oil but would also consider that. and I really like the cinnamon - lots of variations possible - sesame seeds, finely chopped pepitas or other nuts, some currants or raisins - for sweetener I use xylitol which seems to act just like sugar when baking and has no weird taste.

finding a bread to make was difficult, and expensive, but I finally found a great one based on almond (or cashew) butter that is so delicious, with almost none of the high glycemic stuff in it... but it is almost more like a quick-bread than a sandwich bread. My DH prefers it to any other breads and he's a white-bread guy to the core...Came from the Gluten-Free Almond Four cookbook by Elana Amsterdam...I think almod flour is a key player to lower glycemic flours.

But nuts, even seeds, and almond butter are ridiculously expensive...and unless I have a lot of time and am very organized, and I'm starving (which I susually am) I'm quick to revert to ordinary bread...I've thought that the answer is to make a lot of loaves at once & freeze them.

In a few weeks my work load will be less

Wheat Belly

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