By Lisa Guy
Over the past decade, gluten has received a great deal of attention as the medical community and other healthcare practitioners have become more aware of its potentially harmful effects on some people. Wheat makes up a staggering 20 per cent of the world's kilojoule intake. In recent times, its gluten component has become the focus of attention as it may trigger coeliac disease and other conditions. We look at why gluten is such a big deal and how you can cook without it.
- Gluten & the modern Western diet
- Gut microbes, NCGS & CD
- Gluten-containing foods
- Can you trust "gluten-free"?
- Is gluten bad for your health?
- Coeliac disease
- Testing for CD
- Non-coeliac gluten sensitivity
- Gluten's effect on the brain
- Are gluten-free foods nutritious?
- Avoiding gluten
- Gluten-free recipes
Please note: the Special Report PDF will be emailed to you upon purchase.