Dangerous Grains: Why Gluten Cereal Grains May Be Hazardous to Your Health
JAMES BRALY, MD - Author
RON HOGGAN, MA - Author
Dangerous Grains turns the U.S. Food Guide Pyramid upside down by exposing the myriad health risks posed by gluten grains (wheat, rye, barley, spelt, kamut, and triticale). The authors, leading experts in the field of food allergies, and celiac disease, present compelling evidence that our grain-centered diet is to blame for a host of chronic illnesses. Largely misunderstood and frequently misdiagnosed, these disorders can be prevented and reversed by the useful program outlined in this important new book.
Discover the benefits of a gluten-free diet in relieving and preventing the ailments associated with celiac disease, gluten sensitivity, and more than 200 chronic illnesses and conditions, including
• Cancer
• Autoimmune disease
• Osteoporosis
• Brain disorders
• Intestinal disease
• Chronic pain .•
• Digestive disorders
• Infertility and problematic pregnancies
Bread makes up more than half of the total daily calories in the average diet of people in most countries, and grains represent more than one-third of all food crops grown worldwide. Yet the protein contained in various bread grains, gluten, contributes to long-term illness for millions of people. While the USDA recommends that we obtain a majority of our calories from cereal grains, it is precisely these grains that can incite life-threatening celiac disease and chronic gluten sensitivity.
In Dangerous Grains, a renowned food allergy expert and a respected patient advocate come together to reveal for the first time the impact of gluten grains on chronic illness. James Braly and Ron Hoggan look beyond our current understanding of gluten sensitivity and celiac disease, and explore the impact of wheat, rye, barley, spelt, kamut, triticale, and other grains on a range of conditions—cancer, autoimmune disease, osteoporosis, and intestinal disease, among many others. Tracking the genetic and evolutionary history of humans and grain consumption, this book can help you understand how grains can affect your health, and whether you are at risk for gluten-influenced illness.
James Braly, M.D., is an expert in food allergies and gluten sensitivity. During his twenty years of clinical and research experience, he has helped develop, implement, and popularize food allergy testing and celiac disease screening among physicians throughout the United States. Dr. Braly is himself gluten-sensitive.
Ron Hoggan, MA., was diagnosed with celiac disease in 1994. His subsequent research on the disease and the gluten grains that provoke it has been published in numerous newsletters and journals, and on many websites. Hoggan is a widely respected lecturer and writer within the gluten-sensitive and medical communities.
Book: Paperback | 6.02 x 9.05in | 320 pages | ISBN 1583331298 | Aug 2002 | Avery
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