How “Innocent” Wheat Is Ruining Your Health by Drs. Vikki & Richard Petersen, D.C., C.C.N.
Gluten plays a role in more diseases than you can imagine
Food that enters the intestine goes through a complex digestive process. It must be broken down to molecules that can pass through the intestinal wall. The intestine is also a major part of the immune system, producing antibodies that destroy harmful bacteria entering the digestive tract.
But some foods we ingest contain proteins that the body does not recognize, and so the intestine mounts an immune response. One common protein that is relatively new to our species and abundant in our food supply is gluten found in wheat, rye, and barley.
For those of us who are sensitive to gluten, this immune response begins to inflame and damage the intestinal tract causing what is known as “leaky gut syndrome.” Gaps in the intestine then allow uninvited molecules into the bloodstream. As the body mounts a defense against these intruders, it often mistakes its own tissues as the same foreign bodies. And thus many develop autoimmune diseases. Additionally, the body’s ability to absorb nutrients is compromised, resulting in malnutrition.
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This book provides a comprehensive explanation of gluten sensitivity and how it contributes to diseases such as celiac, ADD, ADHD, arthritis, diabetes, IBS, fatigue, sleep disturbances, thyroid disorders, osteoporosis, malnutrition, depression, fibromyalgia, obesity and many other unexplained symptoms–both physical and mental.
The book emphasizes finding the cause of your illness and eliminating it, as opposed to the common practice of drugging the symptoms while the underlying disease state progresses. I wish this book could be mandatory reading in medical schools.
The authors teach when and how gluten sensitivity testing should be done, and they provide numerous case studies of patients they have treated who have renewed their vigor, improved their mood, lost weight, and reversed many chronic diseases.
I highly recommend The Gluten Effect for anyone suffering from autoimmune diseases, general fatigue, or unexplained illnesses, aches or pains. The information could completely change your life.
Buy The Gluten Effect.




{ 4 comments… read them below or add one }
Dear Vikki and Richard,
Congratulations on your book “The Gluten-Free Effect”.
I am co-founder of the Greater New Haven Celiac Group. Our group began fifteen years ago with sixteen people and at this time we have a membership of 300 celiacs! We have had the privilege of hearing Dr. Alessio Fasano from U/Maryland Celiac Research Center five times and Dr. Peter Green of Columbia four times. We just had a vendor fair that attracted 450 celiacs!
I am writing to ask if you would please send our group a copy of your book so that we can display your book on our Library Table. We have eleven meetings scheduled thi year, including two especially for young children! Your book is listed in our “Ten Most Recommended Books”. I have been diagnosed with celiac for 46 years and realize how much celiac groups throughout the country appeciate the help of fered by these groups. I would not want new celiacs to go through what I did!
If you are interested we would appreciate your sending the book to me:
Jane Trevett, Co-founder
GREATER NEW HAVEN CELIAC GROUP
46 Richard Sweet Drive
Woodbridge, CT 06525
With much appreciation!
Jane, you can contact Vikki through her website HealthNOW Medical Center.
Have you thought of trying fermented foods like kefir or cultured vegetables?
According to Donna Gates (founder of Body Ecology), she used to react to gluten but because she regularly consumes those food she is no longer gluten intolerant (ie can tolerate a loave of bread). She believes that imbalances of gut flora play a big role in autism, ADD, skin problems (acne, dryness), and food allergies. She also said that celiacs may cross react with candida and coffee. There are also testimonies of children recovering from autism.
Yes, I eat yogurt and sauerkraut and occasionally take probiotics, but probably not in the quantities that Gates would recommend. I believe I’m still intolerant of gluten and I’m pretty sure I have hypothyroidism.