Mayo Clinic Going Gluten-FREE
Essential guide to managing celiac disease and related conditions
"I learned that by changing my diet, I could cure my body."
Lisa was only 42, but she says, "I felt like I was 90."
She was often nauseated and bloated, and medications only made her feel worse. She'd been feeling that way for years, even seen several doctors. But nothing seemed to help.
Growing weary of feeling sick, Lisa came to Mayo Clinic for help. Our doctors soon got to the bottom of the problem, and things began to turn around quickly in her life.
Mayo doctors found what others had missed. Lisa had celiac disease, a reaction to the gluten in wheat, rye and barley.
Wheat allergy — a separate disorder — can cause hives, skin rash, swelling of the lips and tongue, sneezing, watery eyes, difficulty breathing, and digestive symptoms.
What if — like Lisa — your digestive troubles, unhealthy weight, joint pain and even mood swings were caused by some of the most common staples in the American diet?
Mayo Clinic's program on celiac disease is recognized as one of the largest in the country. Our medical care is transforming the lives of individuals with gluten and wheat disorders here at the clinic.
Now we're bringing our advances to you in Mayo Clinic Going Gluten-FREE, a new 286-page book showing you how to go gluten-free or wheat-free and actually enjoy it.
"The book is informative and helpful for whatever stage of contemplation, diagnosis, treatment or follow-up you're at, be it celiac disease or another gluten- or wheat-related disorder."
— Joseph A. Murray, M.D., Medical editor
Whether you need to avoid gluten or you simply want to, Mayo Clinic Going Gluten-FREE will help.
Order today and learn how this book could help improve your quality of life!
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More about Mayo Clinic Going Gluten-FREE
Gluten — or more specifically, our desire to avoid it — is taking the health food market by storm …
The words gluten-free are everywhere — the grocery store, the bakery, on restaurant menus and in bookstores.
So what is it about gluten that has so many people wanting it off their plates?
The gluten story is complex. Regardless of whether you need to avoid gluten or you simply want to, in this book we'll help you sort out fact from fiction — what we know about gluten, what we don't, and what doctors and researchers speculate could be going on.
The first section is devoted to celiac disease, an illness caused by eating gluten. More people appear to be developing the disease than ever before — it's clearly on the rise. You'll learn how to recognize symptoms, how the disease is diagnosed and how to actually enjoy a gluten-free lifestyle.
Additionally, you'll learn of other gluten- and wheat-related disorders with similar signs and symptoms that may or may not be related to eating gluten.
About the Medical Editor
Joseph Murray, M.D.
Joseph Murray, M.D., is one of the world's leading experts on celiac disease. A professor of medicine at Mayo Clinic College of Medicine, he also regularly sees and treats people with gluten-related conditions.
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