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    Gluten: Worth The Risk? Solving the puzzle.
    Gluten: Worth The Risk? Solving the puzzle.
    Gluten: Worth The Risk? Solving the puzzle.
    Ebook61 pages35 minutes

    Gluten: Worth The Risk? Solving the puzzle.

    By Rodney Ford

    ()

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    About this ebook

    Gluten can make any one ill, at almost any time in their life, with almost any symptoms. Gluten cannot be digested by any of us, and causes gut inflammation in everyone. Gluten can trigger irreversible autoimmune disease and causes celiac disease. Once gluten-damage become established, it can remain permanently. Is eating gluten worth the risk? Find out now!

    This book was the basis of his TEDx talk.

    Dr Rodney Ford has over 35 years of experience of helping people with food allergy and gluten-sensitivity. Author of The Gluten Syndrome.

    Contents of the book:
    Introduction
    Worth the risk?
    --
    1. What did your mother know?
    So, what is gluten?
    How can gluten make you unwell?
    Gluten is found in processed foods
    Gluten overload
    Gluten is addictive
    Gluten symptoms
    --
    2. The gluten-illness story
    My first gluten-free customer
    Dr Ford – “it’s a miracle”
    What else could I do?
    --
    3. Are you at risk?
    None of us can digest gluten
    All of us get gut inflammation from gluten
    Gluten can damage your nerve cells
    Auto-immune trigger
    The critics
    --
    4. Gluten zero family?
    Dabbling with gluten
    Blurred lines
    Worth your risk?
    --
    Suggested additional reading and websites:
    Ebooks by Dr Rodney Ford available on these links
    Medical reports by Dr Rodney Ford
    Personal details on Dr Rodney Ford

    LanguageEnglish
    PublisherRodney Ford
    Release dateMar 30, 2016
    ISBN9780473289980
    Gluten: Worth The Risk? Solving the puzzle.
    Author

    Rodney Ford

    Dr Rodney Ford is a paediatric gastroenterologist, allergist and nutrition consultant. He is former Associate Professor of Paediatrics at the Christchurch School of Medicine, University of Otago, New Zealand. He is recognized worldwide as an expert on adverse food reactions. His major area of interest is the relationship between your food and your health – good or bad. In his clinics he is constantly seeing people who are suffering from eating foods that are making them ill. He has been interested in the relationship between eczema and food allergy for a long time. More recently, he has discovered that gluten plays a large part in the patho-physiology of eczema. Dr Ford graduated with Honours from the University of New South Wales in 1974 (MB BS). He went on to study food allergy and intolerance problems in New Zealand, Australia and the United Kingdom, was admitted as a Fellow of the Royal Australasian College of Physicians in Paediatrics (FRACP) in 1981 and was awarded his Doctorate of Medicine (MD) by the University of New South Wales in 1982 for his thesis titled Food hypersensitivity in children: diagnostic approaches to milk and egg hypersensitivity. This was regarded as a major work regarding the diagnosis of food allergies in children. Dr Ford currently runs The Children's Clinic and Allergy Centre, a busy private clinic in Christchurch, New Zealand. He has written over one hundred scientific papers, including book chapters and many books.

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      Book preview

      Gluten - Rodney Ford

      Gluten: worth the risk?

      any one, any symptom, any time.

      Solving the gluten puzzle

      Did you know that gluten can strike you (or anyone else), at almost any time in your life, with almost any symptoms?

      Did you know that gluten cannot be digested by any one, and it causes gut inflammation in everyone?

      Did you know that gluten can trigger irreversible autoimmune disease? Once gluten-damage becomes established, it might be permanent.

      I ask you the question: Is eating gluten worth the risk?

      by

      Dr Rodney Ford

      MD MBBS FRACP

      Dr Rodney Ford is a pediatrician with 35 years of experience working with children with food allergy and gluten-sensitivity. He is the Medical Director of The Childrens Clinic and Allergy Centre. He was one of the first doctors to The Gluten Syndrome.

      ISBN 978-0-473-28999-7

      Copyright 2016 Dr Rodney Ford

      Published by Dr Rodney

      http://www.DrRodneyFord.com

      This eBook is licensed for your personal enjoyment only. This eBook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please purchase your own copy. Thank you for respecting the hard work of this author.

      Disclaimer – the contents of this book are Dr Rodney Ford’s own personal viewpoint on the gluten-related disorder/ gluten syndrome problem.

      Dedication – to all of the children and parents who have come to my Clinic who have made this book possible. We learn together.

      You can’t wake a person who is pretending to be asleep.

      Navajo Proverb

      You can watch the highlights of this book on my TEDx talk

      In fact, I was inspired to write this book after giving my TEDx talk (presented in July 2014, Tauranga, New Zealand), because many people in the audience wanted a lot more detail. You can watch it on this link: http://bit.ly/TEDxDrRodneyFord_GlutenRisk.

      Head Organiser Sheldon Nesdale writes This was the talk that got the standing ovation and changed everyone’s eating habits for the rest of evening.

      "Gluten – friend or foe? Over the course of 15 minutes Dr. Rodney Ford, MB. BS. MD. FRACP, and a pioneer in the field of paediatric food allergies, convinced an audience of 500 that nobody is equipped to digest gluten.  How did he do it?  By using legos!  He showed us what the indigestible gluten protein, represented by the lego, is chased by the antibodies that our systems create to combat the gluten.   High antibodies in the bloodstream show how our bodies attempt to attack the radical gluten

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