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Healthier without Wheat: Understanding and Diagnosing Wheat Allergies, Celiac Disease and Other Forms of Gluten Intolerance

Overview

This is the leading resource for discovering your wheat allergy or gluten intolerance. For millions of people, bread, pasta, and many other foods are bad for their health. Thousands of people have already come to their own realization that they are healthier without wheat in their diet, but it can be difficult to figure out when most doctors aren’t knowledgeable on the topic. This book provides validation for what these people have discovered, and explains how you too can ...

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Overview

This is the leading resource for discovering your wheat allergy or gluten intolerance. For millions of people, bread, pasta, and many other foods are bad for their health. Thousands of people have already come to their own realization that they are healthier without wheat in their diet, but it can be difficult to figure out when most doctors aren’t knowledgeable on the topic. This book provides validation for what these people have discovered, and explains how you too can determine whether or not wheat and gluten are making you sick.

 

In Healthier Without Wheat you learn the difference between celiac disease, non-celiac gluten intolerance, and wheat allergies. You will discover how hundreds of health problems are connected to wheat and gluten reactions and why sorting this out on your own can be more difficult than you might think. You will also discover how you can be gluten intolerant even if you don’t have celiac disease, and why non-celiac gluten intolerance can be just as severe as or more severe than celiac disease.

 

You will also learn how to determine if your infant or child reacts to wheat or gluten. Healthier Without Wheat also covers nutritional deficiencies commonly seen in gluten intolerance, and equally important, what to do if you are avoiding gluten but not getting better. You should read this book if you or someone you know suffers from any of the following: abdominal pain, chronic anemia (iron deficiency), arthritis, autoimmune diseases, constipation, depression, diarrhea, eczema, fatigue, fibromyalgia, frequent illness, headaches, heartburn, hypoglycemia, irritable bowel syndrome, irritability, migraines, or osteoporosis.

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Editorial Reviews

From the Publisher
"Thank you for giving validity and clarity to gluten intolerance beyond celiac disease. "Healthier Without Wheat" provides insight for screening, diagnosing, and ending the suffering of thousands of people. I started reading it and didn't want to put it down."
—Cynthia Kupper, R.D., Executive Director, Gluten Intolerance Group of North America

“Dr. Wangen’s concise and easy to understand manner will leave his readers with both an awareness of the bigger problem of gluten and how it could adversely be affecting their own lives and the lives of others.”

—ForeWord Magazine

"Of the many books on celiac disease and gluten intolerance on the market today, this is one of the best for both patients and those in the medical field. Recommended for all."

 —Library Journal

ForeWord Magazine
Dr. Wangen's concise and easy to understand manner will leave his readers with both an awareness of the bigger problem of gluten and how it could adversely be affecting their own lives and the lives of others.
Library Journal

Wangen (cofounder & medical director, Irritable Bowel Syndrome Treatment Ctr; The Irritable Bowel Syndrome Solution), a gluten-intolerant physician, sheds new light on how wheat and gluten affect millions of people. He writes from both the doctor and the patient points of view by combining scientific information with stories about patients. Clearly organized into five parts-"Wheat and the Problems It Can Cause," "Celiac Disease," "Non-Celiac Gluten Intolerance and Wheat Allergies," "Testing Summary for All Forms of Gluten Intolerance," and "Wheat Allergies and Treating Gluten Intolerance"-the book also offers eight valuable appendixes that include gluten-free food companies, products, and restaurants; resources for further information; and conditions caused by wheat allergies and gluten intolerance. Of the many books on celiac disease and gluten intolerance on the market today, this is one of the best for both patients and those in the medical field. Recommended for all libraries.
—Lisa Felix

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Product Details

  • ISBN-13: 9780976853794
  • Publisher: Innate Health Publishing
  • Publication date: 3/1/2009
  • Edition description: New Edition
  • Pages: 285
  • Sales rank: 573,309
  • Product dimensions: 5.50 (w) x 8.40 (h) x 0.90 (d)

Meet the Author

Dr. Stephen Wangen is a licensed and board certified gluten intolerant physician who lectures nationally on the subject of gluten intolerance. He is co-founder of the Irritable Bowel Syndrome Treatment Center (www.IBSTreatmentCenter.com), where he serves as the Medical Director. He is on the Board of Trustees of the Gluten Intolerant Group of North America (www.gluten.net), a non-profit organization dedicated to providing support to people with all types of gluten intolerance. He continues to investigate the relationship between food allergies and health as the research director of the Innate Health Foundation. He published his first book, The Irritable Bowel Syndrome Solution, in 2005.
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Table of Contents

Acknowledgments xvii

Introduction 1

Part I Wheat and the Problems It Can Cause 5

Chapter 1 The Whole of Wheat 7

Challenging the Health Assumption 7

The History of Wheat 11

Wheat: A Staple in the American Diet 14

The Evolution of Health in the United States 16

Summary 17

Chapter 2 A Look Inside Wheat: Gluten 21

Two Different Types of Gluten Intolerance 22

Gluten Allergies 23

Wheat Allergies and Intolerances 24

What Is Gluten? 24

What Is Gliadin? 25

Where Is Gluten? 26

About Oats 30

Summary 31

Chapter 3 Reacting to Wheat: The Many Faces of Gluten Intolerance and Gluten-associated Diseases 33

It's Not Just a Digestive Problem 35

Problems Commonly Seen in Infants and Toddlers 35

Problems Commonly Seen in Adults and Older Children 36

The Complete List 37

Why So Many Problems? 45

Malabsorption 45

Inflammation 47

Other Specific Issues 47

Malignancies/Cancer 47

Eosinophils 48

Fertility 48

Autoimmune Disorders 49

Neurological Problems 49

Why Do Different People Get Different Symptoms? 49

Can Gluten Be Addictive? 50

Summary 51

Part II Celiac Disease 53

Chapter 4 Understanding and Testing for Celiac Disease 55

What Happens to the Body in Celiac Disease? 55

How Do Villi Get Damaged? 56

Other Names for Celiac Disease 57

Who Gets Celiac Disease? 57

What Are the Symptoms of Celiac Disease? 58

Testing for Celiac Disease 59

Positive Versus Negative Test Results 59

The Biopsy 60

What Can Go Wrong with the Biopsy 62

Other Potential Causes of a Positive Biopsy 63

The Tissue Transglutaminase Antibody Test 64

Endomysial Antibodies 66

Reticulin Antibodies 68

Gliadin Antibodies 68

Stool Testing forAntibodies 68

Salivary Testing for Antibodies 69

Genetic Testing 69

Confocal Laser Endomicroscopy 70

Camera in a Capsule 71

MRI, CT Scan, X-Ray, and Ultrasound 71

Colonoscopy 71

Fecal Fat 71

Intestinal Permeability 72

The Biopsy as the Gold Standard? 72

What Is the Treatment for Celiac Disease? 74

What Is the Long-Term Outcome for People with Celiac Disease? 74

Dermatitis Herpetiformis: Celiac Disease of the Skin? 74

Summary 76

Part III Non-Celiac Gluten Intolerance and Wheat Allergies 77

Chapter 5 The Untold Story: Understanding and Testing for Non-Celiac Forms of Gluten Intolerance 79

The Difference Between Celiac Disease and Other Forms of Gluten Intolerance 80

Is Celiac Disease Worse than Other Forms of Gluten Intolerance? 81

Is Celiac Disease the End Stage of Gluten Intolerance? 83

What Are the Symptoms of Non-Celiac Gluten Intolerance? 84

How Many People Have Non-Celiac Gluten Intolerance? 85

What Goes Wrong for These People When They See the Doctor? 85

Finding Out If You Have a Non-Celiac Gluten Intolerance 87

Elimination Diets 87

Blood Tests for Diagnosing Non-Celiac Gluten Intolerance 89

Food Antibodies as Markers for Health 90

Testing for Gliadin Antibodies 91

Testing for Antibodies Against Gluten-Containing Grains 92

Total IgA 93

Biopsy of the Small Intestine 93

Stool Testing for Antibodies 93

Salivary Testing for Antibodies 94

Skin Testing 94

Summary 95

Conventional Wheat and Gluten Allergies 97

Chapter 6 Conventional Wheat Allergies and Non-Gluten Wheat Reactions 97

Non-Gluten Wheat Allergies and Intolerances 99

Summary 101

Part IV Testing Summary for All Forms of Gluten Intolerance and Wheat Allergies 103

Chapter 7 Testing for Reactions to Wheat and Gluten 105

Who Should Be Tested? 105

Elimination Diets 106

Lab Tests 109

Chapter 8 Infants, Children, and Gluten Intolerance 113

Infants 113

The Role of Breast-Feeding 114

Testing Infants 116

Children 117

Celiac Disease in Children 118

Testing Children for Non-Celiac Gluten Intolerance 119

Summary 120

Part V Treating Gluten Intolerence 121

Chapter 9 Treating Gluten Intolerance and Wheat/Gluten Allergies 123

Avoiding Gluten 124

Breads 125

Battered, Breaded, and Deep-Fried Foods 125

Pasta 126

Beer 126

Barley Malt 126

Flour and Gluten as an Additive 126

Soy Sauce 127

Deli Meats 127

Play-Doh 127

Medications and Supplements 127

Foods Deserving Special Consideration 128

Oats 128

Buckwheat 128

Caramel Coloring 128

Modified Food Starch 129

Corn Gluten 129

Blue Cheese 129

Vingar 129

Distilled Alcohol and Spirits 130

Processed Foods 130

Dining Out 130

Avoiding Wheat 131

Contamination of Gluten-Free Foods 131

How Much Gluten Is Too Much? 133

Coping with the Transition to a 134

Gluten-Free Diet 134

Withdrawal Symptoms 134

The Social Impact 135

Don't Stress Out 136

GIG's Stepwise Program 137

Attitude Is Everything! 138

The Gluten-Free Diet 140

What Is Left to Eat? 140

The Good News 140

But It's More Expensive to Eat Gluten Free! 141

Will I Outgrow It? 142

How Long Will It Take to Heal? 143

Current and Future Treatments 143

Zonulin 144

Vaccinations 145

Digestive Enzymes 145

Summary 146

Chapter 10 Problems Common in Gluten Intolerance: Anemia, Iron Deficiency, Hypothyroidism, and Osteoporosis 147

Iron Deficiency, Anemia, and Fatigue 148

Iron Deficiency Anemia 148

Supplementing with Iron 149

Low-Quality Iron Versus High-Quality Iron 150

Vitamin B12 and Folic Acid Deficiency Anemias 150

Osteoporosis 151

Prevalence 152

Causes and Risk Factors 152

Prevention 153

Treatment 154

Vitamins and Minerals 154

The Importance of Vitamin D 155

Medications 156

Hypothyroidism 157

Thyroid Stimulating Hormone 158

Treating Hypothyroidism 158

Summary 160

The Elements of a Healthy Diet 161

Chapter 11 Optimizing Good Health and the Healing Process 161

Dietary Supplements 165

High Potency Multivitamins 165

Potency 166

Quality 166

L-Glutamine and Fish Oil 168

L-Glutamine 168

Fish Oil 169

Summary 170

Chapter 12 Avoiding Gluten but Not Getting Better 171

Age 173

Lactose Intolerance: Not Always What It Seems 173

The Relationship Between Lactose Intolerance and Gluten Intolerances 174

The Misconception About Lactose Intolerance 174

Other Food Allergies and Intolerances 175

Food Allergies Versus Food Intolerances 178

Allergies 179

Intolerances 180

Types of Allergic Reactions 181

IgE Reactions 181

IgG Reactions 181

IgA Reactions 182

Skin Testing Versus Blood Testing 182

The Ecosystem in the Digestive Tract 184

The Bugs Inside of You 184

Bacteria: The Good, the Bad, and the Ugly 185

Factors That Affect Bacterial Balance 187

Yeast, a.k.a. Candida 187

Parasites 188

Bacteria, Yeast, and Parasite Testing 189

Good Guys to the Rescue 189

Summary 190

Chapter 13 Finding an Answer 191

Summary 195

Appendix A Frequently Asked Questions About Gluten Intolerance, Celiac Disease, and Wheat Allergies 197

Appendix B Information Resources 201

Appendix C Gluten-Free Food Companies, Products, and Restaurants 205

Appendix D Conditions Associated with Gluten Intolerance in Alphabetical Order 209

Appendix E Conditions Potentially Caused by Food Allergies 213

Appendix F Foods Included in the Standard Food Allergy Panel 215

Appendix G Sample Results for Testing for Food Allergies and Intolerances 218

Appendix H DNA Bacteria, Yeast, and Parasite Testing 220

Glossary 221

Bibliography 225

Index 271

About the Author 275

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Sort by: Showing all of 6 Customer Reviews
  • Anonymous

    Posted November 12, 2009

    Very informative and enlightening

    This is a must read for anyone who is struggling with many different health issues and have not found success. So many people do not realize how harmful wheat and wheat gluten is to the human body. Our bodies were not made for wheat and people put way too much of it in their system because they are brainwashed into thinking that it is so healthy.

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted June 22, 2009

    A must read for anyone dealing with nutrition education

    This book was recommended to me by a fellow RD. It took me a while to order it, but once I received it I could not put it down. Very informative. Gives clarity to all the labs, tests, etc. surrounding gluten intolerance of any kind. I would highly recommend this book to anyone involved in nutrition education.

    2 out of 2 people found this review helpful.

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  • Posted March 16, 2011

    You'll be amazed at the many health issues related to gluten intolerance!

    Even cancers can be related to gluten intolerance! - colon cancer, melanoma, & non-Hodgkin's lymphoma. Many, MANY common ailments can be related to gluten sensitivity/intolerance. If you or someone you know has ADHD, arthritis, early menopause, headaches, canker sores, cystic fibrosis, fibromyalgia, hypothyroidism, type I Diabetes, and so many more things affected by gluten intolerance, you will want to read this book to understand how gluten works! This book lists other resources and has a vast bibliography. NOTE: The author does not distinguish between lactose intolerance and intolerance to the proteins casein and whey in dairy products that I have learned about in other books such as The Gluten Connection or The Gluten Effect. They are different issues but Wangen only mentions lactose intolerance. Casein and whey can be cross-reactive if you are gluten intolerant. PLEASE SPREAD THE AWARENESS ABOUT GLUTEN INTOLERANCE. GLUTEN-FREE EATING CAN HELP SOOOOO MANY PEOPLE.

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  • Posted October 26, 2009

    There's wheat among the chaff.

    There is a camp of contra-information people in the country, most of whom are nutritionists, that are pushing a "grain is bad for you" agenda. This book attempts to make the suggestion that humans were never meant to eat grasses - which is absurd. Once you get over that, the book then delves into some fairly interesting information about how diet can affect behavior, and how allergic reactions to wheat gluten can be the cause of some fairly scary afflictions. This book - unlike many of its ilk - actually provides a good bibliography of peer reviewed material which puts this one high above the rest. Read with a ton of salt and some useful information can be gleaned.

    0 out of 2 people found this review helpful.

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  • Anonymous

    Posted April 16, 2010

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    Posted April 2, 2010

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