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The problem with gluten isn't going away, in fact, it's growing. With 13 percent of the population reporting symptoms relating to eating gluten, it's time for a definitive book based on clinical research. Here, Professor David Sanders explores our relationship with wheat since the dawn of mankind to the present day, provides the reader with scientific facts to establish the truth about gluten, and offers helpful guidance on what to do about it. We are all different, but with tailored recipes and specific advice, this book will help anybody monitor their gluten consumption and take the steps to change it.