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Healthier Without Wheat: A New Understanding Of Wheat Allergies, Celiac Disease, And Non-Celiac Gluten Intolerance (2009)

by Stephen Wangen(Favorite Author)

3.79 of 5 Votes: 5

ISBN

0976853795 (ISBN13: 9780976853794)

languge

English

genre

Food & Cookbooks

publisher

Innate Health Publishing

review 1: Lately, I've been reading a lot about low carb eating. The basic theme of low carb eating is that carbohydrates- mainly grains and sugars-can cause your insulin to spike and add unwanted pounds. Since eating excess grains (and sugar) results in weight gain and diabetes, I knew there had to be other ailments that were associated with it. "Healthier Without Wheat" was a good resource to turn to in order to learn what else wheat consumption does to the body. The book is primarly about gluten intolerence, but I figured any information I gleaned from this book would be just as informative.The begining of the book starts off with how grain was never a significant component of the human diet until diet 10,000 years ago. Since then, a large portion of the American diet consists of... more carbs. Even the USDA's MyPlate (as well as the pyramid) encourages consuming more grains. The book then goes into explaining the differences between wheat allergies, gluten intolerance, celiac disease (a specific type of gluten intolerence) as well as signs and symptoms associated with these conditions. There is also a section of the book that describes the tests utitilized to diagnose gluten intolerance or allergies.According the author, a lot of people are intolerenat to gluten (the protein found in grains) and may not be aware of it. Various signs and symptoms of gluten intolerance range from physical (ie: acne, constipation, dry skin, tooth enamel defects, flatus, GERD, headaches, insomnia, lactose intolerance) to mental (ie: anxiety, autism, depression, mental fogginess, and schizophrenia). I encourage anyone to read this book to at least be aware of the affects of the foods he or she eats.
review 2: The world would be a better place if all the doctors were as well educated about gluten as Dr. Stephen Wangen. Unfortunately many of us have to take matters into our own hands to figure out what is making us sick. Dr. Wangen goes into great detail about how to get a proper diagnosis, and then proceed with treatment. Many additional resources are provided in the appendix and the book is supported by a 45 page bibliography. less

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