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Reviewed by Emily-Jane Hills Orford for Readers' Favorite
Can you get high from eating bread? Do you get “a form of mild euphoria every time you eat bread?” Did you know that “this exorphin effect of wheat on the brain can be blocked if you take opiate-blocking drugs or stop eating wheat?” It certainly makes sense considering the growing passion for bread is addictive. And, sadly, it’s harmful to one’s health, too. Bread has been a staple of the human diet for so long that we have it ingrained in our psyche that it’s an essential food. It even finds a prominent place on most national healthy food guides, the “eat well stay well” plan to a healthy lifestyle. So the powers that be, the health experts, and the medical professionals, all believe that grains (which include gluten) are essential to a healthy diet. We’re being brainwashed to believe we must eat wheat. But, for a growing percent of the population, eating wheat can be deadly.
Author Jodie Clapp’s iron levels were falling annually at an alarming rate. With little encouragement from the medical professionals, she sought advice from a specialist and finally learned the verdict. She had celiac disease. In fact, her digestive system was shutting down so fast, it was no longer absorbing the important nutrients her body needed. She had to change her diet, remove gluten permanently, or face even worse diseases in the future. Her journey to a healthier lifestyle was difficult, to say the least. But she learned a lot. She’s not a health professional or a medical expert, but sometimes learning what we need to learn to survive gives us more knowledge than those who are trained to treat multiple ailments. “What the…? I can’t eat THAT anymore? Discovering a life without gluten and why a simple diet switch is not what it seems?” is Jodie’s dietary memoir. Complete with detailed explanations of the dietary tract and how foods are digested, and a history of eating trends, this book covers a lot of interesting and useful information on gluten and celiac disease.
An interesting comment sums up the author's approach to understanding this disease that is affecting more and more people every year: “It is my belief and opinion that selected breeding, hybridization, modification, chemicalization, and a down-right stuffing up of the food system (combined with lack of physical movement) is why we are getting fatter, sicker, and more diseased.” The last section shares comments from celiacs around the world and how others are coping with this disease. A thorough and concise guide to understanding one’s digestive system, with particular emphasis on those who suffer from celiac disease.