Dangerous Grains [Paperback]

 

 

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A BARGAIN: 244 pages and 383 citations with accessible science about hundreds of illnesses.
READ THIS BOOK, and if the symptoms and illnesses of yourself and/or esteemed others jump out at you, read it again (as I have) for relevance, understanding, connection, note-taking, retention, resolve and competence in sharing. Also read the appendices and the 28 pages of information-dense references. Also, if you have the fortitude, look up the definitions of all of the listed illnesses - such work and knowledge acquisition might provide the discipline required for making any recommended dietary changes.
MAIN TOPICS: illnesses and diseases in the US population resulting from 1) celiac disease which is "an ailment whereby the inside lining of the small intestine...is chronically damaged by gluten proteins and their interaction with the immune system" (~1% of population). and 2) "non-celiac gluten sensitivity (which) exists whenever an individual's immune system is mounting an abnormal reaction to gluten" (~ 20% of population).
USEFULNESS: The authors skillfully explain the role of gluten grains in almost 200 medical and psychiatric conditions as they emphasize about 20 auto-immune diseases. Some attention grabbers: ADHD, arthritis, asthma, autism, cancer, Crohn's disease, depression, dermatitis herpetiformis, diabetes, epilepsy, headache, heart disease, irritable bowel syndrome, liver disease, multiple sclerosis, osteoporosis, schizophrenia and thyroid disease. They strongly advise testing for food sensitivities and celiac disease when these (especially autoimmune) illnesses exist. They recommend providing doctors copies of reference articles, since they may not know about the rapidly-expanding repertoire of available tests. Already experiencing digestive improvement, I share this book with friends and relatives.
CELIAC DISEASE AND HEREDITY: first degree relatives 4.5-8.5%; siblings 13.8%; offspring 12%; identical twins 70%.
LESS-FAMILIAR FACTS:
1. Humans have consumed grains during less than 0.5% of their history.
2. Gluten-related illnesses have newly occurred with "many aboriginal groups just recently introduced to a gluten-rich diet."
3. History: Stanislas Tanchou published findings over 150 years ago that imply that foods from grains cause cancer. Samuel Gee provided a highly-regarded description of classic celiac disease by 1888 and Willem Karel Dicke realized that wheat caused celiac symptoms by 1936. Incidence is 40 times that claimed a decade ago.
4. Schizophrenia incidence During WW-II substantially decreased among European populations suffering grain shortages. Ca 1969 F. Curtis Dohan et al reported that schizophrenia is frequently found in celiac disease and the reverse.
5. Genetic markers for gluten sensitivity or celiac disease occur in 43% of US population.
6. Genetic marker testing, especially if there is gluten-induced illness in relatives, is also advised for the asymptomatic because, "Those who do not feel ill in response to allergic substances in their environment are more likely to succumb to the harmful effects of these allergens."
7. Celiac disease waits for an average of 11 years before diagnosis and only 2.5% are ever diagnosed.
8. Malabsorption may not be permanent - villi, the millions of nutrient absorbers that line our small intestines, which can be flattened by disease, can be raised up again.
9. Depressive illness is the most common symptom of gluten intolerance
10. Rheumatoid arthritics (about half) show clear signs of gluten sensitivity.
11. AIDS death rate is increased by 20-fold when there is selenium deficiency which is commonly found in non-celiac, gluten-sensitive persons.
12. Significant bone loss occurs in 70% of persons with undetected celiac disease. Dairy products and calcium supplements may actually decrease bone density, while, for celiacs, a year on a gluten-free diet with proper supplementation can increase bone density.
13. Diabetes (IDDM) can be prevented by a gluten-free diet if genetic proneness is detected early.
14. Diet and nutrition's medicinal value is indicated in tens of thousands of studies.
BREAKING THE GLUTEN ADDICTION: There are certain peptides, or protein fragments, found in gluten (in grains) and in casein (in milk) that look and act just like the narcotic known as morphine. Hence, while a gluten-free diet is essential for management of celiac disease, only 50% are able to stick with it, even when they know their health risks. Supplemental to the authors' comprehensive advice about nutrition, support groups etc., I would suggest that, after reading Jacquelyn Rogers' book, You Can Stop - whether you are a smoker or not - you will be able to quit just about anything addictive, including gluten foods.
MSG CONNECTION: There seems to be overlap in msg-free and gluten-free diets. Either substance may be found "hidden" in hydrolyzed plant/vegetable protein, textured plant/vegetable protein, soy sauce, barley malt, stock cubes etc. They write that gluten can even be found "hidden" in msg (monosodium glutamate).
VEGETARIANISM & VEGANISM: The authors urge inclusion of high quality meat in the diet, but some dieters are so militant (and perhaps so disabled by a gluten-induced depression) that they might actually prefer dying to eating meat. I hope that the gluten-sensitive among them will identify vegetable and plant glutens and hidden glutens that might be used as meat substitutes in vegetarian and vegan prepared foods, and I hope they will develop therapeutic gluten-free diets. The authors do report that rheumatoid arthritics experienced "significant objective and subjective benefits" when they were subjected to fasting followed by a vegetarian, gluten-free diet.
WHATEVER WORKS: One could argue that the authors' program is so broad that a conscientious follower might improve his health but never know whether it was the removal of gluten grains (wheat, barley, rye, oats, spelt, kamut, triticale), dairy products, non-gluten allergenic foods or hundreds of food additives and chemicals; or whether it was the addition of supplements and more wholesome foods that was the primary factor. But removal of a potential causative element (gluten) of a host of illnesses would certainly tend to simplify the symptom set, enabling easier identification of any remaining dietary offenders.

Revised 1-Oct-03 (now fewer than 1000 words)

This book explains that humans have consumed grains for less than 0.5% of their history and that:

1. Many of us are not suited to eating grains at all and probably very few or none of us is suited to eating a diet that contains huge amounts of grains. We have been eating meat and fruit and vegetables for 2.5 million years and grains for only 12 thousand years.

2. Even if you don't notice immediate effects from eating grains, they could still be silently and slowly causing you harm. The first noticeable problem caused by gluten sensitivity may be cancer. Gluten is a poison.

3. The intestinal biopsy is considered the gold standard test but this test may be normal in some patients that do have in fact problems with gluten. The most sensitive test is tTg and others include EMA and AGA (which tests for IgG and IgA). When the biopsy is abnormal this means you have an advanced problem, and finding the problem before it becomes advanced is far better for the patient.

4. Rice and corn don't contain gluten but can cause their own problems.

5. Gluten is HIGHLY ADDICTIVE! Many of us feel a strong compulsion to eat it. Gluten grains and dairy have morphine-like properties and this accounts at least in part for why these foods are often seen as 'comfort foods.' Craving grains is a sign you may have a problem with them and may need to avoid them.

6. Desensitisation to gluten is not appropriate and gluten must be avoided if a sensitivity exists.

7. Grains contain several psychoactive substances and anti-nutrients aside form gluten and can damage the human intestinal wall. (Soaking or fermenting grains before eating them can inactivate some of these, however, it should be noted.)

8. If your diet is gluten free, the only way to test for gluten sensitivity is rectally.

9. Gluten problem can cause a floating fatty stool, diarrhoea, wheezing, depression, and a chronically low BP of 90/60. More at risk groups include those with Downs syndrome and thyroid problems.

10. Celiac or Coeliac disease is only one type of gluten sensitivity, there are several others such as latent/silent gluten sensitivity and non-Coeliac gluten sensitivity. 15% of the population has some immune response to gluten. Gluten-induced neurological damage can be irreversible. Gluten can cause white matter brain lesions.

The author recommends avoiding gluten grains and dairy, having food allergy tests and gastric analysis and a comprehensive nutritional program including nutrients given by IV when stomach problems are severe.

This is excellent advice and is part of what I have been doing to treat my own illness. I crave grains intensely, but do far better avoiding them entirely and following a Paleolithic diet which also contains lots of nutrient dense foods such as bone broths, coconut oil, raw cultured vegetables, kefir and liver.

Going grain free for a while wont hurt anyone and might really help lots of us and is at least worth serious consideration by those of us that are seriously ill.

This book, or one like it, is essential reading for anyone battling a serious disease, or that has any type of gut problem and probably worthwhile reading for everyone. This book is very easy to read, well referenced, well put together and a credit to the authors. I would recommend it.

The only downside is that as this book is around 10 years old, the information on testing will not be as up-to-date as it could be and so looking online for information about newer tests is probably a good idea after reading this book.

Jodi Bassett, The Hummingbirds' Foundation for M.E.

In my opinion, Dangerous Grains is the most comprehensive book ever written about the effects of gluten containing grains on the body. It is the first book written in layman's language that explains in detail the many diseases and disorders that may result from diets based on grains. It has been known for most of the century that grains cause cancer, heart disease, thyroid
problems, schizophrenia, arthritis, etc but the facts have been buried in thick medical text books under the name 'Celiac Disease' gathering dust. Hoggan and Braly have brilliantly compiled very well researched information so that I and you can finally do something to improve our very unwellselves.
The book is very well written and easily understandable. The personal experiences and stories are very effective. The list of almost 200 diseases at the back of the book is an excellent idea and many people I know have bought the book based on that feature alone.
The writing is exquisite and reading the book is like a having a
conversation with a good friend. After reading Hoggan's articles about the damaging effects that grains have had on me, I was able to finally figure out why I had stomach problems, extreme tooth decay and tantrums as a child, infertility, acne and chronic fatigue as a teenager, back pain, and arthritis, depression and diarrhea as an adult. Armed with this knowledge, I am able to take control of my life and live for the first time-symptom free and disease free.
I would recommend this book to everyone who wants to be well.

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5.0 out of 5 stars Marion Bradley lives under a big rock
The person who wrote that this is some new diet fad has never been as sick as the people who actually have Celiacs disease, and who have to stay on this diet or DIE!!! Read more

Published on Mar 16 2004 by Dingo

5.0 out of 5 stars Excellent primer on gluten sensitivity/Celiac disease
This book is probably the best collection of information and ideas on gluten sensitivity and Celiac disease that I've ever read. Read more

Published on Jun 30 2003

1.0 out of 5 stars A great book for diet enthusiasts...
Bread is the staff of life.

All over the world, billions of people eat huge amounts of grain every day. Wheat and rice, lots and lots of wheat and rice. It keeps us alive. Read more

Published on April 4 2003 by Marion Bradley

5.0 out of 5 stars An amazing discovery!
An extremely well written book. I highly recommend this book for yourself and a copy to share with your own physician! Read more

Published on Mar 14 2003 by Marie T. Olsen, LMP

5.0 out of 5 stars Finally a solid resource for celiacs
I highly recommend this book. It's well written & very engaging. It's chocked full of valuable information for anyone who is diagnosed with celiac disease, suspicious that... Read more

Published on Oct 14 2002 by Valerie Wells

5.0 out of 5 stars Surprised at Your Surprise
Surprised at Your Surprise, September 24, 2002
Reviewer: Janice (see more about me) from Alberta, Canada
You say: In fact, it was almost as if the "new and... Read more

Published on Oct 9 2002 by Janice

5.0 out of 5 stars a real boon to those with serious health problems
Hoggan and Braly have brought together a mass of
important information for the gluten sensitive
and those with chronic undetermined illnesses. Read more

Published on Oct 7 2002

4.0 out of 5 stars Delicious But Dangerous
The book comes along at a time when most of us who love to eat - interested in dining well and careful of what we put into our bodies - are still unaware of the dangers and... Read more

Published on Oct 7 2002

5.0 out of 5 stars A Warning for Everyone
I found this book to be super-excellent. It is a comprehensive resource that provides solid medical information about celiac disease and gluten sensitivity in a highly readable... Read more

Published on Oct 6 2002 by Muriel Vasconcellos

5.0 out of 5 stars Surprised at Your Surprise
You say: In fact, it was almost as if the "new and innovative" technologies and treatments referred to are really not yet available and are off in the distant future... Read more

Published on Sep 24 2002 by Janice

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