by Mary Duggan

If you read one book this spring, I strongly encourage you to make it Wheat Belly.  A New York Times Bestseller, written by Wisconsin cardiologist Dr. William Davis, it will forever change the way you look at pastries, pizzas, and all the superficial delights of the gluten world.

Wheat Belly by Dr. William Davis

We had been a gluten-free family for many years, as it was part of getting Annie well. I went along for the ride but I was decidedly haphazard in my approach. It was Annie’s problem and she had the gastro intestinal turmoil to prove it. In solidarity I munched on gluten-free crackers and drizzled gluten-free pancakes with pure maple syrup and I had to agree – they were way more delicious than their gluten rich counterparts. But I was never averse to preceding a selection from the gluten-free menu in restaurants with a few buttered slices of the house baguette. Strictly gluten-free was Annie’s cursed state. I never fell victim to gluten’s deadly effects. Or so I thought! (more…)