Gluten Free

Best edition yet! This book is a must-have for any health practitioner working with patients with celiac disease or gluten-sensitivity. It contains evidence-based research and hundreds of gluten-free resources. Shelley has been a popular speaker at the Academy’s annual convention. This is a myth-dispelling, easy to read, and comprehensive book on what we need to know and how to live with the diagnosis. Highlights include: Gluten-Related Disorders: Celiac Disease, Dermatitis Herpetiformis, Non-Celiac Gluten Sensitivity Safe foods/beverages/ingredients & those to avoid Frequently questioned ingredients such as flavors, vinegars, wheat starch, glucose syrup, yeast extracts, oats, alcohol and more Gluten-free alternatives: grains, legumes, seeds, starches Understanding gluten threshold levels, parts per million and gluten testing Healthy gluten-free living tips Nutrient content of GF grains, flours, starches, legumes, nuts, seeds and other foods Meal planning ideas Gluten-free cooking & baking Delicious recipes with nutritional analysis Gluten & food allergen labeling in the U.S. & Canada Gluten-free shopping tips and list Preventing cross-contact Eating out and traveling Comprehensive directory of over 200 companies Gluten-free books, cookbooks, magazines and other resources Articles, websites, other references and MORE! Quotes: This book is absolutely outstanding — one of the best resources on the gluten-free diet I have ever read for completeness of information! — Dr. Carlo Catassi, MD, Visiting Scientist, Center for Celiac Research and Treatment, Boston, MA Shelley Case’s book exceeds expectations. It provides very readable information that is valuable to any person with celiac disease. — Dr. Peter H.R. Green, MD, Director of the Celiac Disease Center, Columbia University, NY, NY