Gluten: Worth The Risk? Solving the puzzle.

by Rodney Ford

Overview

Gluten can make any one ill, at almost any time in their life, with almost any symptoms. Gluten cannot be digested by any of us, and causes gut inflammation in everyone. Gluten can trigger irreversible autoimmune disease and causes celiac disease. Once gluten-damage become established, it can remain permanently. Is eating gluten worth the risk? Find out now!

This book was the basis of his TEDx talk.

Dr Rodney Ford has over 35 years of experience of helping people with food allergy and gluten-sensitivity. Author of The Gluten Syndrome.

Contents of the book:
Introduction
Worth the risk?
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1. What did your mother know?
So, what is gluten?
How can gluten make you unwell?
Gluten is found in processed foods
Gluten overload
Gluten is addictive
Gluten symptoms
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2. The gluten-illness story
My first gluten-free customer
Dr Ford – “it’s a miracle”
What else could I do?
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3. Are you at risk?
None of us can digest gluten
All of us get gut inflammation from gluten
Gluten can damage your nerve cells
Auto-immune trigger
The critics
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4. Gluten zero family?
Dabbling with gluten
Blurred lines
Worth your risk?
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Suggested additional reading and websites:
Ebooks by Dr Rodney Ford available on these links
Medical reports by Dr Rodney Ford
Personal details on Dr Rodney Ford

Product Details

BN ID:	2940152950069
Publisher:	Rodney Ford
Publication date:	03/30/2016
Sold by:	Smashwords
Format:	eBook
File size:	3 MB

About the Author

Dr Rodney Ford is a paediatric gastroenterologist, allergist and nutrition consultant. He is former Associate Professor of Paediatrics at the Christchurch School of Medicine, University of Otago, New Zealand. He is recognized worldwide as an expert on adverse food reactions. His major area of interest is the relationship between your food and your health – good or bad. In his clinics he is constantly seeing people who are suffering from eating foods that are making them ill. He has been interested in the relationship between eczema and food allergy for a long time. More recently, he has discovered that gluten plays a large part in the patho-physiology of eczema. Dr Ford graduated with Honours from the University of New South Wales in 1974 (MB BS). He went on to study food allergy and intolerance problems in New Zealand, Australia and the United Kingdom, was admitted as a Fellow of the Royal Australasian College of Physicians in Paediatrics (FRACP) in 1981 and was awarded his Doctorate of Medicine (MD) by the University of New South Wales in 1982 for his thesis titled Food hypersensitivity in children: diagnostic approaches to milk and egg hypersensitivity. This was regarded as a major work regarding the diagnosis of food allergies in children. Dr Ford currently runs The Children’s Clinic and Allergy Centre, a busy private clinic in Christchurch, New Zealand. He has written over one hundred scientific papers, including book chapters and many books.