In recent years, public awareness of gluten allergy has risen far beyond the part this plant protein plays in those suffering from celiac disease. Today, many people are opting to remove gluten from their diets in the hopes that other symptoms, such as rheumatoid arthritis and irritable bowel syndrome, may be improved. Those who are gluten sensitive can experience a range of symptoms that include gastrointestinal distress, asthma, autoimmune diseases, constipation, diarrhoea and perhaps even ADHD. Diets that are gluten-free seek to improve such symptoms by removing wheat, rye, barley and sometimes oat products from consumption.
In "The Guide to a Gluten-Free Diet," Dr. Brownstein explores:
Dr. Brownstein, author of many books that focus on healthy practices that improve quality of life, is an alumni of the University of Michigan and the recipient of a degree from Wayne State University School of Medicine. His daily medical practice focuses on family medicine, and he is an advocate of holistic treatments and the use of nutrition in improving overall health. Dr. Brownstein has received awards for excellence in the treatment of chronic disease and for his distinguished medical service.