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Guide to Going Gluten-Free

Date: June 26, 2014      Publication: Daily Health News      Source:        Print:

People who have been diagnosed with celiac disease, an immune disease in which gluten damages the small intestine, already know that they must completely avoid gluten for the rest of their lives. But what about everyone else—can gluten still harm your health if medical tests didn’t prove that you have celiac disease? Or is it healthier for everyone to avoid this protein found in wheat, rye, barley and a host of processed and prepared foods?

If you’re confused, you’re not alone!

To the rescue: Our Bottom Line Guide to Going Gluten-Free addresses all your questions about whether to go gluten-free. We’ve gathered the most up-to-date research from nutritionists and medical experts, including naturopathic doctors—information you need whether you have celiac disease and are looking for more help with the diet…or you suspect that your body doesn’t tolerate gluten even if you don’t have proven celiac…or you just wonder if gluten-free is a healthier way to live.

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Read below to learn the differences between celiac disease and gluten intolerance or sensitivity…why you can still have a gluten problem even if you don’t have symptoms—and why it’s dangerous to ignore that…the latest tips to help people with celiac disease manage their health, including new ways to reduce inflammation…and much, much more.

 


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Celiac, Gluten Intolerance and Sensitivity

Gluten: The Silent Cause of Stomach Trouble

Not Knowing You Have Celiac Disease Can Kill You

Refractory Celiac—New Solutions

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What to Avoid—and What to Eat

Wheat—Even Whole Wheat—Can Make You Sick

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Gluten in “Gluten-Free” Foods

Whole Grains You Haven’t Tried Yet—Some Are Gluten-Free

“Healthy” Whole Wheat Is Linked to Heart Disease, Arthritis and Dementia

If You Can’t Eat Fish, Nuts, Soy, Dairy or Gluten

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