The G-Free Diet: A Gluten-Free Survival Guide

For years Elisabeth Hasselbeck couldn't pinpoint what was making her sick. She consulted doctors and nutritionists, but no one seemed to have any answers. It wasn't until she was close to starving in the Australian Outback, living off the land as a contestant on Survivor, that, ironically, her symptoms vanished. Returning home, she identified the food ingredient that made her ill-gluten, the binding element in barley, oats, wheat, and rye. By simply eliminating it from her diet, she was abl...