Dangerous Grains

Available at most booksellers!

Dangerous Grains, released August 22, 2002, explains the benefits of a gluten-free diet in relieving and preventing the ailments associated with celiac disease, gluten sensitivity, and more than two hundred chronic illnesses and autoimmune conditions.

 

Written by: James Braly, M.D. and Ron Hoggan, Ed. D.

Foreward by Jonathan Wright, M.D.

     Bread makes up more than half the total daily calories of the average diet of people in most countries, and grains represent more than one-third of all food crops grown in 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 including 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 a risk for gluten-influenced illness.

©Copyright 2007, Ron Hoggan   Images: Creative Commons