Gluten Freedom

I. Introduction

Gluten gets a bad rap. Wheat, in particular, is demonized by some as the source of all evil when it comes to our health. Right now, you can read umpteen anecdotal stories in online health blogs about the miraculous benefits of going gluten free.

What gives? Why is wheat, a dietary staple of countless cultures for centuries, suddenly being stricken from people’s diets? Why does the grocery store suddenly have shelves full of gluten-free products?

It turns out there’s a good reason that wheat and other gluten-containing foods have become a hot topic — and you can thank Dr. Alessio Fasano, author of Gluten Freedom, and his colleagues at the Center for Celiac Disease Research at the University of Maryland School of Medicine. They conducted a five-year epidemiological study of celiac disease that changed the way we understand celiac disease and other illnesses related to gluten consumption.

II. The True Scope of Celiac Disease

III. Wheat, Gluten and Civilization

IV. What Is Celiac Disease?

V. Gluten Sensitivity Is a Different Disease

VI. Wheat Allergy Is a Food Allergy

VII. Adjusting to a Gluten-Free Diet