For centuries, bread has been known as the "staff of life.” But for millions of Americans affected by gluten-related disorders, consuming gluten, the complex protein found in wheat, rye, and barley, can be hazardous to their health. In a recent poll presented by Scientific American, over 30% of Americans reported wanting to cut down or eliminate gluten from their diets; the gluten-free market is a $6.3 billion industry and continues to expand.

List of Contributors - xiAcknowledgments - xiiForeword by Rich GannonPreface - xvIntroduction - xix PART ONE: Gluten Enters the PictureChapter One Gluten Gets Into the Gut-and Other Places - 5Chapter Two New Clinical Faces of Gluten Freedom - 21Chapter Three The Spectrum of Gluten-Related Disorders - 27Chapter Four Making Sense of Gluten, Leaky Gut, and Autoimmunity - 51Chapter Five Getting the Right Diagnosis - 65Chapter Six Gluten and Your Brain - 89PART TWO:Learning to Live Without GlutenChapter Seven Living Well on the Gluten-Free Diet - 109Chapter EightGluten-Free Cooking and Dining - 129Chapter Nine Dinner With Dr. Fasano - 157PART THREE Gluten-Free for Life Chapter Ten Pregnancy and the Gluten-Free Diet - 169Chapter Eleven Gluten-Free Milestones in Childhood - 187 Chapter Twelve Navigating Gluten-Free Family Life - 205Chapter Thirteen Getting Through College Gluten Free - 221 Chapter Fourteen Gluten in Your Golden Years - 233PART FOUR Going Beyond GlutenChapter Fifteen Preventing Gluten-Related Disorders - 255 Chapter Sixteen New Treatments and Therapies - 269Epilogue Making Wishes Come True - 281Recommended Reading - 287Resources - 299Appendix: Apps for Mobile Phones - 303Glossary - 305Index - 315