Gluten Exposed: The Science Behind the Hype and How to Navigate to a Healthy, Symptom-Free Life MP3 CD – MP3 Audio, May 24, 2016

Gluten Exposed is more than a book on what gluten is and isn't. It is also a primer on the G.I. system and various auto immune conditions that are involved in the gut. The book explains in clear language what gluten is and who a gluten free diet helps the most.I was pleased to also learn about the G.I. system and various drugs including opiates. There are several chapters on these topics.The explanations in all the chapters makes reading this book very interesting and informative. I definitely recommend this book for those who want a clearer understanding of what gluten is and the food,gut, brain connection.

Too presumptuous on gluten free peoples food choices.Biased towards the usual drug based lot.

Soy madre de 2 celíacos y me es muy útil tener estos artículos.

This book is really informative and explains some ideas I did not know. However, from all of the research I have done (i.e. looking at studies that prove gluten can cause digestion disorders in non celiac subjects), I don't agree with the parts of the book that downplay gluten's effects on the body. Even the Medical Medium says gluten is one of the worst foods we can eat. And yes, I believe him. Still, there is other valuable information in the book, so I do recommend it.

Good alot of info.

I don't know if this dr. Green is narrow minded, if he didn't care to do a proper research, if he has a hidden agenda and thinks that all people are gullible and easy to fool ."Gluten Exposed" gives me the surreal idea that you don't have internet or book shops in the US.But I am going ahead of myself. Let me explain why I am so angry with this misleading, poorly researched book:I stopped reading it at page 33 of the UK paperback edition. It became crystal clear to me that the book is not reliable and not worth reading. I also checked the appendix A and was shocked by the misinformation I found there. Let's start by the page 33:"The bottom line""....What we do know is that a gluten free diet is:" low in fiber".This is a lie. I am sorry about my wording but health is a matter of the utmost importance and I will not beat around the bush.A white bread made with wheat (contains gluten) will have about 3% of fibre or less."Hovis whole meal bread", a sliced bread with gluten, has 6.8% fibre."Waitrose Duchy Organic wholemeal seeded bloomer bread", an excellent organic bread made with wheat, has 7.4% fibre."Vogel's Ancient Grains" , a bread made with wheat (gluten) has 5.1 % fibre.Guess what? The "Schär Wholesome Seeded Loaf", a sliced German gluten free bread, has 7.4% fibre, exactly the same amount of the organic Duchy wholemeal seeded bread and more fibre than the other three breads that I listed, breads which contain gluten ...Gluten free bread has the same amount of fibre, or more, as you will find in bread containing gluten. Other good sources of fibre, besides bread, are beans, nuts etc. They don't have gluten..."Virginia Harvest Cold-Milled Flaxseed" has 28% fibre, which is at least three times more fibre than any bread, gluten free or not, that you will find in the market. Flaxseed is gluten free...And you don't need to eat gluten free bread made with the likes of potato, rice, tapioca and corn . You can go for bread made with millet, amaranth, buckwheat and almond flour, for example.That said, many authors think that it's better not to eat bread at all, gluten free or not. I personally think it is the best option: No bread."....What we do know is that a gluten free diet is:" low in iron".Another lie."There are 2 types of iron you can get from food: heme and non-heme. Heme iron is more easily absorbed by the body. The best dietary sources of heme iron are lean red meat, poultry, fish, shellfish (particularly oysters), liver, and other organ meats." Source : University of Maryland Medical Centre. So, you will get the best iron from meat, fish etc.And they are gluten free...If you are vegetarian you can get iron from beans, flax seed, pumpkin seeds and nuts, for example. They are good sources of iron and they are gluten free..."....What we do know is that a gluten free diet is:" low in vitamin B".I feel it’s important to make people aware of the misinformation in dr Green’s book. He certainly makes the task very easy when he says that a gluten free diet is low in vitamin B. Just check the list down here:Good food sources of vitamin B1: Pork chops, ham, soy milk etc .Good food sources of vitamin B2: Milk, yogurt , cheese etcGood food sources of vitamin B3 : meat, poultry, cheese, mushrooms, potatoes etcGood food sources of vitamin B6 : meat, fish, legumes, tofu etcGood food sources of vitamin B12 : meat , poultry, fish, eggs, soy milk etc.Source : Harvard Health Publications - Harvard Medical SchoolYou don't need grains to get vitamin B from food. Not to mention the option of simply taking good supplements."....What we do know is that a gluten free diet is:High in sugar and fat."It is absolutely untrue that a gluten free diet is necessarily high in sugar and fat. It will depend on your choice of food. Besides, food made with gluten such as cake, pasta and biscuits have very high amounts of sugar and fat. All breads, made with gluten or not, have a high amount of sugar.Now check "Epicure canned organic black beans":It has 0.6% of fat !!! This is about 10 times less fat than most wholesome breads, gluten free or not.It has 6.3% carbohydrate. This is about 5 times less carbohydrate than most breads, if not all of them!And bean also has a good amount of fibre (5%), besides being a good source of iron.If you want to try a gluten free diet then know that a gluten free diet can give you more and better quality fibre, iron and vitamin B than you will find on wheat and other cereals that contain gluten. You also don't need to eat more carbohydrates or fat. This is not my opinion. It is a fact.It seems that there is a limit of words for reviews on amazon so the review continues in the comments.

It is refreshing to find a well-written, scientifically based resource regarding what we currently do and do not know about the intersection between gluten and mental health disorders. The authors of Gluten Exposed have done an excellent job combing through the available research literature to provide the reader with factual, non-biased information surrounding the connection between gluten and mental health disorders such as Autism Spectrum Disorder, ADHD, and Schizophrenia. This is a necessary resource for mental health professionals as well as individuals or families of individuals who are affected by mental health disorders. Readers will learn about a myriad of vital topics to support the decision-making process when considering a gluten-free diet in response to a mental health diagnosis. These topics include: the information we currently have regarding the connection between the gut and the brain and the variety of theories that exist to explain potential links between mental health disorders and GI issues, current areas of research aimed to improve our knowledge of this topic, standard-of-care tests that are used to diagnosis GI disorders and other commonly utilized tests that do not provide the same level of information, the truths and myths of intestinal permeability (“leaky-gut”), additional causes of GI problems that may be unrelated to gluten and therefore unresponsive to a gluten-free diet, and the dangers and difficulties of following an unnecessary gluten-free diet. As a professional in the field who has worked with researchers, practitioners, and families, I highly recommend this book for all audiences. It is a clear, concise, easy-to-read summary that can aid you as you guide families as well as help individual families make informed choices.

I read the sample only and have seen no mention of gluten affect on the thyroid. Would like to read the whole book if it does discuss this too.

A true and factual book. It arrived ahead of schedule and was well packaged.An enlightening read. Thank you!