Bread makes up more than half of the total daily calories in the average diet of people in most countries, and grains represent more than one-third of all food crops grown worl-wide. Yet the protein contained in various bread grains, gluten, contrubutes to long-term illness for millions of people. While the USDA recommends that we abtain a majority of our calories from cereal grains. It is precisely these grains that can incite life threatening celiac disease and chronic gluten sensibility.
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 - 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 for gluten-influenced illness.
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