World-renowned pediatric gastroenterologist and research scientist Alessio Fasano is founder and director of the Center for Celiac Research at Massachusetts General Hospital, the first research and treatment center for celiac disease, wheat allergy, and gluten sensitivity in the U.S. Dr. Fasano created the Center in 1996 to advance the treatment, research, and awareness of celiac disease; his research established the prevalence of the autoimmune disorder as one in 133 in 2003. A national and international keynote speaker, he is also widely sought by national and international media and has been featured in hundreds of outlets including The New York Times, The Wall Street Journal, NPR, CNN, Bloomberg News, USA Today, Los Angeles Times, Huffington Post, "Good Morning America,” VOGUE, and numerous health-related websites and magazines. Trained in Naples, Italy, Dr. Fasano is visiting professor at Harvard Medical School and chief of the Division of Pediatric Gastroenterology and Nutrition at MassGeneral Hospital for Children.

List of Contributors - xiAcknowledgments - xiiForeword by Rich GannonPreface - xvIntroduction - xix PART ONE: Gluten Enters the PictureChapter One Gluten Gets Into the Gut-and Other Places - 5Chapter Two New Clinical Faces of Gluten Freedom - 21Chapter Three The Spectrum of Gluten-Related Disorders - 27Chapter Four Making Sense of Gluten, Leaky Gut, and Autoimmunity - 51Chapter Five Getting the Right Diagnosis - 65Chapter Six Gluten and Your Brain - 89PART TWO:Learning to Live Without GlutenChapter Seven Living Well on the Gluten-Free Diet - 109Chapter EightGluten-Free Cooking and Dining - 129Chapter Nine Dinner With Dr. Fasano - 157PART THREE Gluten-Free for Life Chapter Ten Pregnancy and the Gluten-Free Diet - 169Chapter Eleven Gluten-Free Milestones in Childhood - 187 Chapter Twelve Navigating Gluten-Free Family Life - 205Chapter Thirteen Getting Through College Gluten Free - 221 Chapter Fourteen Gluten in Your Golden Years - 233PART FOUR Going Beyond GlutenChapter Fifteen Preventing Gluten-Related Disorders - 255 Chapter Sixteen New Treatments and Therapies - 269Epilogue Making Wishes Come True - 281Recommended Reading - 287Resources - 299Appendix: Apps for Mobile Phones - 303Glossary - 305Index - 315

For centuries, bread has been known as the "staff of life.” But for millions of Americans affected by gluten-related disorders, consuming gluten, the complex protein found in wheat, rye, and barley, can be hazardous to their health. In a recent poll presented by Scientific American, over 30% of Americans reported wanting to cut down or eliminate gluten from their diets; the gluten-free market is a $6.3 billion industry and continues to expand.