“John Douillard has been on the leading edge of dynamic optimal health for decades. And I have personally benefited from it. Now ― he questions our obsession with gluten-free, dairy-free eating by asking the question, ‘Why, after centuries of eating these foods with no problems are so many people so adversely affected by them?’ His answer to that question is scientifically accurate and thought-provoking. It’s because our digestion is suboptimal to begin with. And our detoxification systems are overloaded for many other reasons. Dr. Douillard has helped thousands of people cure their food intolerances by treating the cause at its root ― not just the symptom. And whether or not you ever decide to consume gluten or dairy again, what you’ll learn in this book is crucial to your health.” –Christiane Northrup, M.D., ob/gyn physician and author of the New York Times bestsellers: Goddesses Never Age: The Secret Prescription for Radiance, Vitality, and Wellbeing, Women’s Bodies, Women’s Wisdom, and The Wisdom of Menopause
“Amidst America’s current gluten- and dairy-free craze, the title Eat Wheat may seem somewhat shocking. However, Dr. John Douillard has been a highly respected healthcare innovator for many years, and this new book may be his greatest contribution yet. His compelling evidence-based approach for safely eating wheat and dairy, will greatly ease the concerns of a rapidly growing segment of our population committed to eating healthy. For those of us who enjoy eating a well-rounded diet and believe in ‘everything in moderation,’ this book is a must-read.” –Dr. Rav Ivker, DO, ABIHM, Cofounder and Past-President, American Board of Integrative Holistic Medicine, Past-President, American Holistic Medical Association, and best-selling author of Sinus Survival
“Eat Wheat is clearly the most brilliant and groundbreaking dietary book in recent years that everyone should carefully read – both the lay person and the medical professional. Dr. John Douillard explodes the myths behind gluten intolerance and reveals the real culprit in our own weakened digestive systems. He exposes similar issues behind the wholesale rejection of dairy products, which like wheat, have enormous nutritional value and usage going back thousands of years. He reveals the faulty science and commercial propaganda that have turned millions of people against some of the most valuable foods in human history. Dr. Douillard highlights the wisdom of Ayurvedic medicine and its profound insight into the role of Agni or the digestive fire, which modern medicine has not yet properly understood. He carefully explains how, by improving our digestive fire, we can increase both our food choices and promote our own positive health and vitality.”-Dr. David Frawley, author Yoga and Ayurveda, and Ayurvedic Healing
“What?? Could it really be true that you can eat bread again? Dr. John Douillard―a leading expert in Ayurveda, a 5,000-year-old system of holistic medicine, and one of the most brilliant physicians I’ve ever met―says ‘Yes!’ Just like the great cholesterol myth, Dr. Douillard says gluten has been wrongly targeted as the source of your digestive problems. Instead, he contends that weak digestion is the true issue. Eat Wheat lays out the compelling scientific evidence that supports this seemingly radical idea and shows you how the wisdom of Ayurveda can help you to not only feel better than you ever have, but also how to strengthen your digestion so much that you’ll be able to enjoy your forbidden favorite food again: a mouthwatering, fresh-out-of-the-oven, steaming hot slice of bread coated with melting butter.”-Christine Horner, M.D., board-certified surgeon, natural health expert and best-selling author of Waking the Warrior Goddess and Radiant Health, Ageless Beauty
“Combining insights from modern scientific research and the brilliant, ancient system of Ayurvedic medicine, Dr. John Douillard takes the analysis of food sensitivities deeper to get at the root causes. Ayurveda teaches that if you can’t digest a particular food ― even if it’s packed with nutrients, organically grown, and cooked with mother’s love ― it can cause symptoms, even disease. Eat Wheat explains not just which foods cause problems, but why, and what (beyond simply avoiding them) you can do about it.” –Timothy McCall, M.D., author of Yoga as Medicine: The Yogic Prescription for Health and Healing, Founder/Director of Yoga As Medicine Seminars and Teacher Trainings, Co-Editor of The Principles and Practice of Yoga in Health Care, Medical Editor for Yoga Journal, and creator of DrMcCall.com
“The Sanskrit word for wheat is ‘godhuma.’ ‘Go’ means the organs of the senses and ‘dhuma’ means to remove the cloud of perception. Wheat actually improves sensory perception, and to remove it from our diet impairs our perceptions. When we strengthen our metabolic fire, we are able to digest gluten and dairy products.” –Vasant Lad, B.A.M.S., M.A.Sc., Ayurvedic Physician, author of Ayurveda: Science of Self-Healing, Textbook of Ayurveda series
“How is it possible that after all these years on this planet, we humans are still debating what foods are good for us and what foods are not? In this book, Dr. Douillard makes a compelling scientific argument to show that wheat and dairy are not problematic foods if consumed properly and in moderation.”-Joshua Rosenthal, CEO of Institute of Integrative Nutrition
“If you are one of the millions of people that have eliminated wheat and dairy from your diet, and yet you’re still suffering with digestive woes and questioning why you’re not feeling your best, the answers lie within the pages of this groundbreaking book. Using traditional wisdom combined with modern science, Dr. John Douillard, gets to the root cause of the wheat and dairy controversy and teaches you how to start eating delicious foods again without compromising your life or your health.” –Andrea Beaman, Chef/HHC/Educator
Excerpt. © Reprinted by permission. All rights reserved.
Eating gluten- and dairy-free has taken the health food industry by storm. Food manufacturers are realizing that unless they offer a gluten-free version of their product, it is increasingly difficult to be competitive. Studies show that within a single year, as many as 100 million Americans consume gluten-free products. Non-dairy foods and milk substitutes have become more common: In 2015, the U.S. dairy alternatives market was worth 2.09 billion, and growing.
I invite you to join me in exploring the nature of food sensitivities and the trending gluten-free and dairy-free diets that often accompany such sensitivities. Are these types of elimination diets really necessary?
I wrote this book because, for 30 years, I have been clinically able to help my patients start eating wheat, dairy and other hard-to-digest foods again, simply by rebooting the strength of their digestive system and helping them navigate around the highly processed versions of these foods.
The “grain brain” phenomenon—namely, the notion that gluten negatively affects our brains and our health and should thus be avoided—has now been challenged by a recent scientific discovery that explains the reaction many people have to wheat and dairy. Researchers have found minute lymphatic vessels in the brain and central nervous system (CNS) that drain directly into the body’s main lymphatic system. The discovery is groundbreaking; as previously, science did not know these lymphatic vessels even existed. The science shows that numerous toxins—including beta-amyloid plaques, which are linked to Alzheimer’s disease—are drained from the brain through the brain’s lymphatic channels while we sleep.
This research is so compelling because it suggests that commonly, in the case of “grain brain” and other food intolerance health issues, these brain and CNS lymphatics as well as other lymph channels may be congested, and thus cannot flow or drain toxins out of our systems properly. Let’s follow this to its logical conclusion: Lymphatic congestion can lead to a heightened immune response resulting in inflammation in the body. Inflammation is directly linked to a host of digestive issues, food sensitivities and other health concerns. Therefore, it’s not the “grain,” but the “drains” that may be the real culprit behind this food sensitivity epidemic.
A healthy lymphatic system starts with good upper digestion and a healthy intestinal tract. It is the primary circulatory system that processes both nutrients and toxins from the intestines. When the ability to digest certain proteins breaks down—which is all too common today in our stressful world laden with toxins—proteins like gluten and casein from dairy, ultimately clog the lymphatic system surrounding the intestinal tract. Over time, the lymphatic system, which drains waste from every cell in the body, can become congested, leading to food intolerances that we have blamed on foods like wheat, dairy, and others.
Our direct human ancestors have been eating wheat and other grains for 3.4 million years and early humans have been grinding wheat into flour for 30,000 years, making the path to continue eating wheat in our modern times very clear: Decongest the lymphatic system, reboot digestive strength and shift our food focus away from simple sugars to good, healthy fats, along with foods in their whole, natural state.
Your digestive system is responsible for delivering nutrients as well as escorting dangerous toxins out of your body. If your digestion is weak, simply eliminating wheat or dairy from the diet is an oversimplification of the real problem, and does not begin to address the root cause of the issue.
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