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The beginners 3-step guide to a gluten-free diet. Find out how to get started on a gluten-free diet.
- Step 1 - Get ready. Identify if you really are gluten sensitive. Check out our symptoms and blood tests.
- Step 2 - Get set up. Find out all about gluten. Which foods you can eat and those food to avoid.
- Step 3 - Go Gluten-free.Follow the recipes and eating ideas (over 40 pages)
If you've recently been diagnosed by your Medical Practitioner or Doctor as being Gluten Sensitive or want some practical help in setting uo your pantry to go Gluten Free then read this book.
It shows you what blood tests to ask your Doctor for, how to interpret the blood test results, which foods contain Gluten and which foods to avoid.
It shows you how to get started in a pratical way, and even has some great Gluten Free recipes.
About the Author
Dr Rodney Ford (author) is a Paediatric Gastroenterologist, Nutrition Consultant and food Allergist. He has been Associate Professor of Paediatrics at the Christchurch School of Medicine, University of Otago, New Zealand. He has a worldwide reputation. He has been helping people with nutrition and food problems for more than twenty years.
In that time there have been huge changes on the perspective of coeliac disease. More importantly, there has been a big change in thinking about the problem of gluten-sensitivity.
Dr Ford has written over a hundred and twenty scientific papers including books and book chapters. He has been involved in ground-breaking work in the areas of Sudden Infant Death Syndrome (SIDS), breastfeeding, caffeine exposure and food allergy.
Every day he sees children and adults in his clinic who unknowingly suffer from symptoms caused by the foods they eat. About a quarter of his patients are diagnosed as gluten-sensitive.
Dr Ford is passionate about how some foods can make you feel so unwell. He sees so many people who eat the wrong types of food because of their lack of understanding.
With the knowledge shared in this book he helps people to live healthier and longer lives. This new information helps you understand about gluten-sensitivity and its multiplicity of symptoms. The author has a new approach to the diagnosis and management of gluten-sensitivity.
This information will benefit you and hundreds of thousands of