Cynthia Gallant Simpson

When I wrote my first novel at fifteen after reading Bonjour Tristesse by Francoise Sagan sure that I too could be a famous teen author, my writing career officially began.

Now, many years later thanks to Create Space publishing and Kindle, mystery readers worldwide are reading my books. This gift is beyond anything I might have imagined way back then.

I love writing, I thrive on it, wake up in the morning with my mind buzzing with ideas and new characters. I love writing because I am addicted to reading and when I am writing I am a conduit: I am reading the story as I am writing, it reveals itself to me as I go along. By this I mean, new characters show up, introduce themselves and insert themselves into the story. I never really know what is coming next. When I turn off the computer at night and retire my mind goes to work and a sticky situation that bogged me down before bed is resolved by morning. I feel that I have a terrific researcher, organizer and creative partner working away 24/7. I begin, believe it or not, with a title. Then I search for an opening sentence. Hemingway said just begin with a powerful sentence and follow it through to the end. Before I know it, voila! a novel is happening.

Recently I read Dr. Wm. Davis' Lose the wheat...Lost the wheat belly and my beloved and I found the solution to our unwanted frontal pouches. Following the trail of facts Dr. Davis spread out for consideration from his experiences as a cardiologist I began my own verification research. As it gathered, volumes of it, from verification to contradiction it became paramount that I present it for others to share. Part a history of the worldwide addiction to wheat (how the addiction was fostered upon us after and despite wheat's transition from a healthy grain to a killer substance) with lots of supporting evidence and the lies and clever devices employed to keep us Americans addicted and part my personal journal of the journey from borderline healthy to vibrant by going gluten free. Watch for my new book Gluten-the enemy within.