A New Understanding of Wheat Allergies, Celiac Disease, and Non-Celiac Gluten Intolerance by Dr. Stephen Wangen, the Gluten-Free Doctor
Excellent explanation of difference between celiac, gluten intolerance, and wheat allergies
Science estimates that at least 40 percent of the population is adversely affected by consumption of wheat, rye, and barley because of gluten-containing proteins. The inability to digest these proteins can cause ill health in numerous ways, such as digestive problems, autoimmune diseases, depression and poor mental function, muscle and joint pain, and nutritional deficiencies.
Healthier Without Wheat is a good introduction to the health problems associated with consuming gluten-containing grains including how to tell if your children are sensitive to it. The book’s unique contribution to this topic is in providing a detailed explanation of the difference between celiac disease, non-celiac gluten intolerance, and wheat allergy; the genetic and autoimmune tests that can be done to pinpoint the problem; and how to interpret these tests. It is well worth the small investment for this information alone. Otherwise I found the text annoyingly repetitive.
Buy Healthier Without Wheat from Amazon.
{ 2 comments… read them below or add one }
Are there non-wheat/gluten sources of insoluble fiber? Insoluble fiber is so important for digestion, but I don’t know of any way to get significant amounts of it (30-40 grams/day) without having gluten protein!
Well, according to some, fiber does not improve digestion but complicates it and damages the intestinal tract. I recommend you spend some time on Konstantin Monastyrsky website. You can start with the page Why Do Doctors Recommend Fiber?.