Customer Reviews

Dangerous Grains

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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.

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 they may have gluten sensitivity or anyone caring for a loved one with gluten sensitivity. When I was first diagnosed with gluten sensitivity, I searched my local library for solid information to help me improve my health. To my utter disappointment, all I could find at my local library was a couple gluten free cookbooks. I needed information on how to get well, not brownie recipes. Thanks & congratulation to Dr. Braly & Ron Hoggan for publishing this excellent resource in one convenient volume. I plan to buy multiple copies to give as Christmas gifts to my relatives.

I was a little surprised that I was a little disappointed in this book. Being acquainted with some of the prior works of both authors, I expected something more than what has already been presented in so many others books over the course of the past year. As usual, Dr. Braly (I am assuming) did a great job in documenting all the published sources and Mr. Hoggan's style of reader-friendliness was apparent, but this book lacked the cutting edge information its editorial reviewed boasted. 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 somewhere. Either this or the authors are intentionally keeping this information a secret from the reader. There was no reference any where of how one could obtain any of the testing discussed in the book and the link provided near the end for one to get additional information ended up being a dead-link. When compared to other books that have been beating this drum for a very long time now, I look forward to Dr. Braly's and Mr. Hoggan's future works, which I hope will be as good as their previous ones before Dangerous Grains. Final opinion: Already seen it, previously read it and with what good information is in this book, you can't find it.

An extremely well written book. I highly recommend this book for yourself and a copy to share with your own physician! Why treat conditions with medications, when food allergies are the root cause.

Hoggan and Braly have brought together a mass of
important information for the gluten sensitive
and those with chronic undetermined illnesses.
It is a must read for everyone concerned about
their health, particularly those with celiac
disease

This book is probably the best collection of information and ideas on gluten sensitivity and Celiac disease that I've ever read. There is less sensationalism than I expected and a lot of good discussion contained therein. Autoimmune and behavioral problems associated with gluten sensitivity are also covered very well in this volume. The only negative thing that I have to say is actually not about this book... but about the fact that grain-related illnesses seem to have been largely ignored by the medical establishment until recent years.

I have both Celiac disease and Asperger's syndrome myself and would highly recommend this title to anyone who feels that they are a newcomer to dealing with this spectrum of illnesses.

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 innovative" technologies and treatments referred to are really not yet available and are off in the distant future somewhere. There was no reference anywhere of how one could obtain any of the testing discussed in the book.

- Many test and treatments are not yet available to the average person, and may not be available for many years, especially if lack of money is a factor. As for the lack of specific contact information, I don't think this is as important as knowing that the technology does indeed exist. Policies change, people migrate - what might be available to you where you live, may not be within reach where I live, or may be available three years from now, and so on.

You say: Either this or the authors are intentionally keeping this information a secret from the reader.

- What would be their motivation for this? If you go back and read the foreword and preface, it seems clear (to me) the writers are involved for reasons other than personal financial gain.

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!!! Marion needs to become educated before she opens her mouth. This is a real disease, and believe someone who knows from experience, wheat can kill you if you have this disease.