Published by Avery on May 12th 2015
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I received this book from Goodreads first reads giveaway in exchange for an honest review.
I found this book to be not only well written but interesting as well. When I entered the giveaway I thought this book would be divided up between two sides: The one side for gluten and the side against gluten. I was presented with much, much more than that in this book. The reader is presented with lots of information on wheat, how it grows and makes it’s way into bread and many other products available for widespread consumption. If you don’t have a sensitivity or allergy to gluten do you really need to avoid it? Or perhaps just be smarter about what types of bread you eat, how the breads are produced, and what healthier options exits. There are also some recipes at the end of the book for those interesting in baking.
As mentioned before, a lot of research went into writing this book.I was not counting on learning as much as I learned about wheat in this book – but that is not a bad thing. The information was presented in a clear and concise manner