Gluten Exposed is the one book you should read if you are on a gluten-free diet or plan to go gluten-free. In this comprehensive guide, Dr. Peter H.R. Green, director of the Celiac Disease Center at Columbia University, and medical writer Rory Jones reveal the real scientific story behind gluten; examining the effects of gluten on your body and the many unintended consequences of removing it from your diet. This book is an essential resource for those with celiac disease, gluten sensitivity, or anyone considering a gluten-free diet.
Green and Jones but through the misinformation and false claims about gluten to provide:
An in-depth, easy-to-follow examination of symptoms and conditions associated with gluten, including celiac disease, gluten sensitivity, IBS, joint pain, brain fog, autism, diabetes, fatigue, itchy skin and fibromyalgia.An explanation of the pitfalls of the gluten-free diet and how to avoid them, not available in any other resource.A close look at the drugs, supplements, and other foods causing problems often blamed on gluten alone.A guide to the key nutrients critical for heart health, microbial diversity, and body strength that are often missing from a gluten-free diet.An understanding of how your gut talks to your brain, and how everything you ingest--both food and drugs--affects your overall mood and health.A road map for how to deal with the constant stress and social constraints of the gluten-free diet.
Gluten Exposed is the definitive book on gluten and offers clear, welcome guidance that can help you make better decisions about your diet and achieve a healthier, symptom-free life.
Green and Jones, previously coauthors of Celiac Disease: A Hidden Epidemic, take on the "gluten hysteria," hoping to straighten out reality and myth and illustrate that while "gluten is a piece in many medical puzzles," it's the "ultimate answer to only a few." Readers looking for quick and easy advice or diet plans won't find them here. This is a serious and comprehensive look at gluten intolerance, its many causes, and the related problem of celiac disease the suddenly much-discussed problem that is estimated to affect 1% percent of the U.S. population. Green and Jones point out that many people have difficulty digesting gluten without necessarily having celiac disease. They also note that though gastrointestinal disorders were once most strongly associated with celiac, problems of malabsorption, such as anemia, osteoporosis, and fatigue, are now more commonly observed symptoms. The coauthors have a clear-cut bottom line for those suffering in silence: stop searching for information on the Internet and make an appointment with an actual doctor. Moreover, unless you are one of the few who have celiac disease, a "diverse diet is the healthiest."