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Are There Any Books You Would Recommend?

Killarney

By Killarney
in Coping with Celiac Disease

Recommended Posts

Killarney Apprentice
Killarney
Posted

A family friend who is a Celiac told me to read Against the Grain. I'm thinking though, could I learn anything from these books that I don't learn here on celiac.com?

Are there any books you would recommend?

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Carriefaith Enthusiast
Carriefaith
Posted

I have the book,

Wheat-Free Worry-Free: The Art of Happy, Healthy, Gluten-Free Living

by Danna Korn

This book is very informative and basically covers everything to do with celiac disease. Although there is a lot of information that I already knew (from the internet, doctor, nutritionist) in the book, there was a ton of information that I didn't know. I enjoyed it anyway!

I've heard of the book Against the Grain but I haven't read it.

miup2l8 Newbie
miup2l8
Posted

After I found this website and wanting to know if I also had this problem, I read two books - "A Personal Touch On....Celiac Disease" and "Gluten-Free Diet - A Comprehensive Resource Guid"

The first book is a compilation of different persons experiences with Celiac Disease and how they found out they had it , what their lives were like before they were diagnosed, the problems they had just to get diagnosed and how their lives have improved since going gluten-free. An excellent book and clearly showed how no two peoples symptoms are the same which is the very reason its so difficult to diagnose. It gave me the fortitude I needed to continue to fight for better answers from the medical profession than their normal platitudes and helped me realize that these same drs should not be dismissing me because my symptoms were not the "classic" symptoms. I'd recommend this book to everyone who has questions about celiac disease.

The second book is a cross reference to ingredients in most foods and shows how gluten can be hidden in the normal day-to-day foods that we eat. And it also has a list of all companies that manufacture gluten-free products and how to reach them - (addresses, web-sites, products they offer, etc). I use it like a bible when I have questions about what's in that product I'm purchasing. Unfortunately, its too big to stick in my pocket-book which is a real-downer when food shopping!

Check them out! and it'll help you understand the needs of your friend.

gf4life Enthusiast
gf4life
Posted

I have Against the Grain, Wheat Free-Worry Free, and A Personal Touch on...Celiac Disease. All of them are good books and worth having on hand. I like Wheat Free-Worry Free the best for information of those three. Against the Grain is a good guide book to have on hand for gluten free living. But my recommendation if you want to learn more about the negative affects of gluten is Dangerous Grains by James Braly and Ron Hoggan. It gets really into detail about everyting that gluten does in our bodies and why cutting gluten is a good idea, even if you don't have celiac disease or an intolerance.

God bless,

Mariann

YankeeDB Contributor
YankeeDB
Posted

I like "Dangerous Grains."

kvogt Rookie
kvogt
Posted

I read Dangerous Grains. If you assume the author is only half right, it's enough to scare he bejeezes out of you.

Happycat Rookie
Happycat
Posted

I read Dangerous Grains and I thought it was great. He explains things so you really understand. I also like Wheat Free, Worry Free.

Lisa

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Jennifer126 Newbie
Jennifer126
Posted

I would recommend the book "Gluten-Free Diet" by Shelley Case. It has a lot of useful information including info. on food labeling, meal planning, tips for cooking, a directory of gluten free products and companies, etc. It helped me a lot in the beginning.

Guest PastorDave
Guest PastorDave
Posted

Hi, I'm Pastor Dave's wife. I am not gluten free, but I do lots of cooking for a very speicial gluten-free person! I would recommend Bette Hagman's cook books. They are filled with wonderful recipies that are as good as (or better than) gluten filled recipies. (I taste both sides and many of the gluten free really are better :rolleyes: .) Her books also have a lot of scientific reasons for the combinations of gluten free grains and the addition of extra protein to your baking. She has been a celiac for years and uses her introductions to the books for lots of helpful advice. She also adds simple gluten-free recipies in the back that you don't need any special ingredients for - like if someone asks you what they can make for dessert when you come over. Anyway, for an all over educational and helpful book, I think hers are the tops!

Christina

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    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
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      By JoJo0611 · Posted

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    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

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    • cristiana
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By cristiana · Posted

      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott.  Have manufacturers ever said why that should be the case?  
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