Wow, sounds good but that is a LOT of Truvia.  The same amount of real stevia would render that inedible.  I've never tried Truvia, so maybe it isn't as sweet as the real stuff.  I like KAL brand stevia.

BTW, i was excited to learn that you're going to be on Oz on Monday.    I think your message should be carried to all the Land.  i hope it does get thru (i know TV shows have a tendency to edit so that the message gets diluted or even lost).  Best wishes!  (Well, i suppose it has already been filmed, still.)

Ah Christ, it seems I ate to much fiber yesterday!  Not to take the lords name in vain this Sunday morning just the fiber rich foods have me run down this morning.  But with that said, I think the defective gut will be alright.  That's a nice change!  The gut will thump and pulsate, and make all kinds of fussing through out the day I'm sure, but the typical sickness I would experience seems to be fading on the latest diet.  Kind of nice, to say the least.  Figure eventually fiber foods will be possible for me to eat again.  Not that I'm all that excited about this, a carrot or cucumber doesn't excite, but it would be oh so nice to broaden the monotone diet a bit more from what it currently is.  

Congrats on the success of the books!  Very nice and wonderful that word is making its way out to "alternative" ideas to improve ones health, particular with the problems that wheat can have on ones health.  Alterative might not be the correct word to use anymore.  These ideas seem to be becoming more mainstream.  There are a good number of unhealthy people out there, that want help, and are motivated to try new ideas.  As can  be seen with your book, many are finding relief from condition they were all to often told by other health care professionals that their condition could not be treated and must be dealt with for life.  For me personally a big motivation for why I spread the word to others about dietary ideas to address heart disease, and now other health issues, was desperation.  I can remember how very sick I was at one time, home bound largely, in a great deal of pain, and desperate for relief.  Back in the internet days often times I would finding myself not wanting to approach others with dietary information to help with conditions.  It was information that would seem foreign to them.  Then simply I would often think of what I've gone through, how sick I had been, and believe maybe this information can help.    

Well, it's time for me to move on to new pastures.  With being slightly healthier and having more energy here of late, there are other items on the mind.  I've had people seem to suggest ways to make a living continuing this work/hobby, but to be honest I do not believe that possible.  I never have carried much for the attention.  And there are safer hobbies to participate in.  Possibly I can get into cloths tailoring, making my own cloths.  That would be fun I would have to imagine.  

Oh, I guess to mention too, someday you might hear about me again.  If I do recover there is a good chance I'll write a book, pamphlet, web sight, what have you, detailing about how I solved my stomach issues and hopfully heart plaque also.  It's a shame that from my experience hospitals seem to care so little about dietary ideas.  It isn't strictly correct, but often times I feel as if I've had to invent the wheel for addressing my gut condition.  In an ideal world, that shouldn't have been the case.

Has this blog died?  It used to be interesting. the last few entries seem just to be over-sweet recipes..
Sad, really..

Thanks for posting this.  My Kindle edition did include recipes, carrot cake included.

Hi !
Great recipe, thank you ! But where could we find "clean" orange peel these days ? Only if you have acces to an organic orchard.
Offtopic> You have an outdated link  - Dr.Davis' Blog

I made this cake earlier today (it became my dinner, lol) and it was heavenly. I didn't have any nutmeg, allspice, or orange peel on hand, so I omitted them and I also had to omit the icing. Still a delicious cake! I can't wait to try out the icing next time. Thanks for mentioning this recipe; I've got lots more to try out from your book.

Carrot cake for dinner--can't beat that!

The spices can really add pizzazz, as does the orange peel. You'll like it even better when you add these components.

Good to know. Thanks, Sue!

Wonderful recipe but Doc - PLEASE - no never no splenda!!!!!!  We all know why!

While on the subject of recipes, my mom used to make these sesame crackers for my dad.  It is from the cookbook 'Very Basically Yours', by the Human Ecology Study Group of Chicago, circa 1980.  

Sesame crackers

Grind toasted or raw sesame seeds (1lb.), about a cup at a time in a blender.  Add 2 oz. sunflower or sesame oil and 2 oz. water, and blend with a fork.  Add 1T. oregano and scant T. salt.  Mix well, pat into a shallow baking dish, cutting into squares and pricking squares with a fork.  Bake at 375 degrees, (10-15 min.).

Please don't fuss about the sunflower oil - don't use it if you don't want to.  I'm not sure what size pan to use, but the dough should be about 1/4" thick or less.  Use a non-stick pan or parchment paper.  These don't cut well after baking.  If you forget, just break apart.  Pricking with a fork keeps them from bubbling up.  Keep an eye on them for the last few minutes.  They can go from done to burned quickly.  I haven't made these myself, but I can remember after 30 years how good they were!

Sounds delicious, Teresa!

I'm going to try with a little tweaking. Thanks for posting.

Hi, Mary Pat--

Because individual experiences with sweeteners vary, I try to specify something like "sweetener equivalent to 1/2 cup sugar." You might choose stevia, you might choose erythritol, some might choose sucralose. So I'm not telling anybody to choose just one, but suggesting a choice among several.

By the way, if you are referring to the rat study in which bowel microorganisms were reduced by sucralose, if true it means to me that perhaps we should not consume this sweetener habitually but only occasionally. Avoiding wheat is, I believe, a much more potent way to maintain normal bowel bacteria.

I would really love to try the carrot cake. Can you tell  me what the stats/caloric/nutrient content is?

Thanksgiving is approaching!  I am thinking of roasted turkey, pureed cauliflower, salad, green beans..Now what about stuffing?  Can you come up with a nongrain stuffing  type of thing for us to make?  And oh, what about a cranberry dish?

Will do, Louise! You are thinking along the same lines as I am.

No, sorry, Babs, I intentionally left it out to convey the notion that calories and fat content are NOT important.

Hello, I've just finished reading Wheat Belly and want to try some of the delicious sounding recipes.  I'm a cook and baker, and as such have several ideas of my own, but first a question about the flaxseed contained in many of the recipes.  Does ground flaxseed = flaxseed meal?  I've been eating and using flaxseed meal in dishes for years, so I really hope they are one and the same.  

Thanks, Dr. Davis, for producing such wonderful sounding recipes along with the eye-opening book.  Have you considered writing a recipe book?  I imagine it would be well received.

This is exactly what Ron Rosedale said back in 2004.

If the only problem is that they raise blood sugar then are they okay if you eat them with fiber/fat?  If not, please explain why..

I found that all grains, even when eaten with fat, raise my blood sugar to unacceptable levels. Grains can easily get me to over 200. Get a glucometer and see what these grains do to your blood sugar. I also found that when I want to see what a food does to my blood glucose I have to test every 15-20 min after I eat. If I test only at 2 hours I might miss the spike and be falsely reassured that I can eat that food. My fasting is in the 80's and I try to keep postprandial spikes under 110 and even that may be too high.

If you are gluten sensitive, it is very common to have problems with oats(even the ones that are certified gluten free). Corn also seems to be a a problem for a good number of people who can't eat gluten.

Sorry for disgressing a bit. Here is an excellent discussion about NIACIN and its effectiveness for decreasing cardiac events:
http://www.theheart.org/article/1231453.do
Do we have to give up NIACIN?
Renfrew

Hi Renfrew,
Statin used with niacin, anti-fungals, genfibrozil, cyslosporin and erythromycin are already known by Mayo Clinic to have the potential to trigger muscle breakdown, called rhabdo-myolysis. This sends a byproduct called myo-globin into the blood that when reaches kidneys and degrades causes kidney renal tubule obstructive damage.

HDL traffics mainly with the Apoliprotein A-1 (ApoA1), which is key to bring cholesterol to HDL for binding cholesterol molecules to transport for recycling. Compromised kidneys create a uremic environment which depresses ApoA1 bio-syntheis,  while proteinuria physically overloads the kidney tubule cells; in other words HDL ends up just carrying more triglycerides around and  HDL is not properly performing desired reverse cholesterol transport (recycling).

Statins , to be fair, are showing  good results in preventing post surgery human acute kidney failure and some other kidney cases.  Of course  niacin  in rats with chronic renal failure ameliorated hypertension, proteinuria, inflammation and oxidative stress (see 2009: Am. J. Physiol. Renal Physiol. 297, F106-F113 and follow similarly related 2010: "Niacin Improves Renal Lipid Metabolism and Slows Progression in Chronic Kidney Disease" in Biochim. Biophys. Acta 1800, 6-15) .  So my non-clinician take is that niacin use, such as Doc's, without co-administered statins is largely preventative of lipo-toxicity; whereas the experiment you read of  dosing statins plus niacin risked a potential drug interaction Mayo Clinic already warned about .

Allow me to rephrase your question: If the only problem with eating glucose is that it raises your blood sugar then is it ok to eat glucose with fats & just eat donuts?

Brilliant.

I've never heard of table sugar being rated on the glycemic index as low as 59.  Nutritiondata says 68 and I have read 70 in books.  http://nutritiondata.self.com/topics/glycemic-index#values

Thanks for putting words in my mouth wise guy.  What I was saying is that if I eat a sweet potato with enough coconut oil that it doesnt spike my blood sugar, what is the problem.  Dr. Davis said in the article that it wouldnt " cause appetite stimulation, behavioral outbursts in children with ADHD, addictive consumption of foods, dementia, etc."  If the only problem is that it spikes blood sugar and you avoid that problem, then whats wrong with a sweet potato.  But you already knew what my question was.. you just wanted to take out your frustration on me...

Dr Davis:
What is a safe level for post prandial glucose measurement?  Is it under 120, under 100 or what?  Also, are you advocating a zero carb-starch diet?

Thanks,

Thanks for giving me another opportunity to make fun of your insistence on eating anything made of glucose.  What you were saying is that if you eat a GLUCOSE potato with enough coconut oil that it BECOMES A DONUT, it WILL still spike your blood sugar, that is the problem. (ANY glucose + ANY fat = DONUTS!)  Dr. Davis said in the article "IF they don't cause (conditions & behaviors caused by high blood sugar)" and then said "That’s...very misleading." If you think the only problem (and it's NOT) is that it spikes blood sugar, and you THINK you can, but actually CAN NOT avoid that OR the other problems, then that's whats wrong with a glucose potato. But you already knew what the answer is.. you just wanted to justify & take out your glucose addiction on me…

Oops, that should read (conditions & behaviors caused by wheat). Got lost in the cuts & pastes.

Okay, so rather than speaking in generalities, answer this.  I just had a baked potato with cinnamon and melted coconut oil.  Measured my blood glucose every 30 mins for 2 hours and it didn't go over 100.  It could be and probably is because I am a triathlete and I worked out in the morning so my muscle glycogen stores were empty.  So, glucose would preferentially go to muscle.  But what is wrong with eating a baked potato after a workout.  In other words, what are these "other problems" that you mention. (I didn't eat the skin by the way, b/c of the glycoalkaloids).  

I am not trying to get into an argument with you, I really dont care.  I am just trying to get more informed.  I understand however, that Dr. Davis's information applies more to diabetics and insulin resistant, so maybe for someone active like me, its not as big a deal.  But if a potato doesn't spike my blood sugar, why, specifically, should I avoid it? Thanks

I've monitored this blog for quite a while now and either I"ve forgotten the reasons or I've never seen them, but could somebody point me to the article(s) that outline the effects of high post prandial glucose?

Thanks,

Tim

The answer is in the second half of this article posted on August 5, 2011 here: http://www.trackyourplaque.com/blog/2011/08/carb-counting.html

Hello,

I would like to add to the discussion one significant issue with quinoa; saponins. They are molecules that are supposedly a major gut-irritant, and when compared to e.g. plant and animal foods have a high likelihood to cause leaky gut and inflammation of the small intestine. And inflammation is rather counterproductive for anyone trying to lose weight.

//sami