“Americans with diabetes is growing faster than any other disease condition” — William Davis Copy Share Image
“You should also eat eggs. Not “one egg per week” or some such non-physiologic restriction. Eat what your body tells you to eat, since… — William Davis Copy Share Image
“Nineteenth-century French physician Apollinaire Bouchardat observed that sugar in the urine of his patients diminished during the four-month-long siege of Paris by the Prussian… — William Davis Copy Share Image
In fact, two slices of whole wheat bread increase blood sugar to a higher level than a candy bar does. And then, after about… — William Davis Copy Share Image
“A similar cautionary note that applies to nonwheat grains also applies to legumes (outside of peanuts). Kidney beans, black beans, Spanish beans, lima beans,… — William Davis Copy Share Image
“And, on top of that, for some people wheat is a drug, or at least yields peculiar drug-like neurological effects that can be reversed… — William Davis Copy Share Image
“Never exceed 15 grams net carbohydrates per meal or per 6-hour (digestive) period. We calculate net carbs by the following simple equation: NET CARBS… — William Davis Copy Share Image
“Among the safest sweeteners are pure liquid or powdered stevia; stevia with inulin but not maltodextrin; monk fruit (also known as luo han guo);… — William Davis Copy Share Image
Tobacco farmers would say, "Look, I'm just trying to make a living and feed my family." Nevertheless, tobacco is incredibly harmful and kills people. — William Davis Copy Share Image
“Americans have become helpless wheataholics, with per capita annual consumption of wheat products (white and wheat bread, durum pasta) having increased by twenty-six pounds… — William Davis Copy Share Image
“To this day, the notion of treating diabetes by increasing consumption of the foods that caused the disease in the first place, then managing… — William Davis Copy Share Image
“CHEESES. Purchase real cultured cheeses only (not Velveeta or single-slice processed cheese), preferably organic and full fat, not skim or reduced fat. The cheese-making… — William Davis Copy Share Image
