Dangerous Grains: Why Gluten Cereal Grains May be Hazardous to Your Health

Description

Wheat and other grains are the foundation of the typical western diet yet gluten grains (wheat, rye, barley, spelt, kamut, and tritcale) may be the cause of a host of undiagnosed chronic illnesses. The authors, both leading experts in food allergies and gluten disorders, argue that millions of people suffer from gluten sensitivity (where the immune system reacts abnormally to these grains), or Celiac disease, a life-threatening, genetically-influenced condition where gluten damages the intestinal lining, leading to malnutrition and many of other ailments. In Dangerous Grains the authors broaden the scope with which gluten grains and these conditions have previously been studied. Tracking human genetic history and evolution, they explain how the consumption of grain not only causes these gluten-specific conditions, but also how it progresses the development of chronic illnesses such as cancer, autoimmune disease, osteoporosis, neurological disorders, bowl disease, arthritis, and many more. The book specifically addresses wheat's impact on these diseases as well as outlines how to determine the risk of developing gluten sensitivity, testing methods, and treatment options.

James Braly, M.D. is regarded as a leading authority on gluten sensitivity and food allergies. During his 20 years of clinical and research experience, he helped develop, implement, and popularize food allergy testing and celiac disease screening with physicians throughout the US. Dr. Braly retired from clinical practice in 1994 and now lectures and consults throughout the US, Canada, and Europe. He also is the senior editor of the online newsletter, Dr. Braly's Food Allergy in the News and the quarterly nutritional and herbal newsletter for independent pharmacists, Herbal Pharm Newsletter. Dr. Braly is himself gluten sensitive. He lives in Las Vegas, Nevada. Ron Hoggan, M.A. was diagnosed with celiac disease in 1994. His subsequent research on the disease and gluten grains has been published in numerous newsletters, websites, and journals and is widely recognized within the celiac community. Mr. Hoggan lectures extensively on the topic of gluten sensitivity to both the scientific and celiac communities. He lives in Alberta, Canada.