The amount of money spent on gluten-free products is well into the billions of dollars annually with sales expected to increase. That growth is likely because an estimated 1 in 141 Americans has celiac disease, and countless more may be sensitive to gluten. Unfortunately, many people with celiac disease are misdiagnosed or do not know they have the condition because its symptoms are often varied and subtle. Moreover, “gluten-free” has become a very common term in our society, appearing on food packages and menus everywhere. Some may view it as a fad, but celiac disease and related conditions are serious, for which there are no cures, and can lead to a number of disorders including infertility, reduced bone density, neurological disorders, and even some cancers.
“Mayo Clinic Going Gluten-Free is a ‘backpack for survival’ for those who have celiac disease and other related conditions, empowering patients to live productive lives,” said Dr. Murray. “The book cuts through the gluten hype and misleading advice. It’s grounded in the latest science and clinical experience, but full of accessible information presented in an engaging style that helps consumers answer questions in order to make real choices.”
Grounded in the extensive research, science, and clinical experience of one of the world’s leading medical centers, Mayo Clinic Going Gluten-Free takes readers in three parts through the reliable process of identifying gluten-related health issues, understanding their complexities, and creating and maintaining a gluten-free lifestyle with simplicity and ease:
· Part I: Celiac Disease – A thorough examination of celiac disease, a disease caused by the consumption of gluten. Readers will learn how to understand the disease, recognize symptoms, take stock of their situation, get the right diagnosis, come to terms with their condition and manage a gluten-free lifestyle, among other topics like:
o The different types of celiac disease and the terms doctors use to describe them, such as: classical, non-classical or atypical, asymptomatic, potential, and subclinical;
o Who is at risk and why the number of people being diagnosed is on the rise;
o The signs and symptoms of celiac disease including: digestive problems, pain and bloating and heartburn, skin and hair problems, oral and dental issues, bone and joint problems, hormone issues and even brain and nervous system disorders;
o Common myths about celiac disease and the challenges in making a diagnosis, as well as an in-depth overview of diagnostic processes, what it is comprised of and what to expect;
o Coming to terms with celiac disease and helpful advice on next steps, such as finding a dietitian, and what to expect when managing your condition.
· Part II: Related Conditions – A look at other gluten- and wheat-related disorders, including non-celiac gluten sensitivity and wheat-related conditions. Learn what each disorder involves and develop a deeper understanding of each, such as:
o Non-celiac gluten sensitivity, sometimes referred to as “celiac-lite,” describes individuals who experience symptoms similar to celiac disease when consuming gluten, but do not test positive for celiac disease and do not have inflammation or damage to the small intestine;
o Wheat allergy, which differs from celiac disease and non-celiac gluten sensitivity, and therefore the body reacts differently and requires a separate course of treatment;
o Wheat-dependent, exercise-induced anaphylaxis (WDEIA) occurs in some people with a wheat allergy and occurs only when they exercise within a few hours of eating wheat;
o FODMAPs, an acronym for a group of carbohydrates found in certain foods, including wheat, that can create symptoms similar to celiac disease and related disorders;
o Baker’s asthma, an allergic reaction to certain proteins called ATIs in wheat flour, rye flour, and barley flour which is triggered by inhaling – not eating – flour, and more.
· Part III: The Essential, Practical Guide – This section teaches readers how to live gluten-free and helps them discover new ways of eating well to feel their best. Learn and understand the basics of a gluten-free diet, including:
o Properly reading and understanding food labels;
o Nutrition strategies and best practices for grocery shopping and stocking the gluten-free kitchen to save time and money;
o A few recipes and meal ideas to jumpstart your gluten-free life;
o Managing a gluten-free lifestyle away from home, during travel, on-the-go and at college;
o Helping children go gluten-free and more.
In addition, Mayo Clinic Going Gluten-Free includes personal anecdotes from individuals who have journeyed through their own gluten issues. The individuals discuss their diagnosis, their initial trepidation and adjustment, the tips that work best for them, as well as how going gluten-free positively impacted their health and lives.