- How to tell if you may be gluten intolerant
- Everything you need to know about what gluten is and why you need to remove it from your system
- G-Free recipes
- Shopping guides
- The G-Free restaurant guide. You can eat out—Hasselbeck shows you how to place an order and speak to waitstaff about your needs, tips for calling ahead and deciphering menu ingredients, and a translation key for items that may have gluten on any menu.
- A restaurant rip-out card
- Tips on how to decipher food labels
- How to target G-Free products
- Expert medical advice from experts such as Dr. Andrew Weil MD, Dr. Peter Green MD, and Nutritionist Ashley Koff
- The latest information on the connection between gluten intolerance and autism
- Tips on managing a G-Free diet for kids who can’t eat gluten
- Tips for family and friends on living with someone who’s G-Free
- And much more!
- Increased energy
- Lower cholesterol
- Weight loss
- Control IBS
- Counteract ADD/ADHD
- Restored health
What made Elisabeth Hasselbeck so unhealthy?
For almost a decade, Elisabeth Hasselbeck couldn’t figure out what was making her so sick. She consulted doctors and nutritionists—no one had any answers. But while starving in the Australian Outback on the TV show Survivor, her symptoms vanished. It was clear that something in her diet back home had been severely damaging her body—but what?
What is Gluten?
Gluten is a protein found in wheat, barley, rye, contaminated oats, and a multitude of other products. It is also a food additive found in everything from ketchup to pharmaceuticals.
What exactly is Celiac disease?
Celiac disease is an autoimmune disorder that affects 1 in every 133 people in the U.S. 97% of those with Celiac disease go undiagnosed.
Who should care
about gluten?
Millions suffer from allergies and gluten intolerance, which can result in medical reactions ranging from temporary discomfort to high cholestrol, depression, arthritis, and Celiac disease.
Is gluten mentioned
on food labels?
Not always. The U.S. Food and Drug Administration has classifi ed gluten as GRAS (Generally Recognized as Safe). Requirements for proper labeling are currently being formulated by the United States Department of Agriculture.
