Gluten Free (CHES)

This course is only for CHES professionals.

Best edition yet! This book is a must-have for any health practitioner working with patients with celiac disease or gluten-sensitivity. It contains evidence-based research and hundreds of gluten-free resources. Shelley has been a popular speaker at the Academy’s annual convention. This is a myth-dispelling, easy to read, and comprehensive book on what we need to know and how to live with the diagnosis.

Highlights include:

• Gluten-Related Disorders: Celiac Disease, Dermatitis Herpetiformis, Non-Celiac Gluten Sensitivity
• Safe foods/beverages/ingredients & those to avoid
• Frequently questioned ingredients such as flavors, vinegars, wheat starch, glucose syrup, yeast extracts, oats, alcohol and more
• Gluten-free alternatives: grains, legumes, seeds, starches
• Understanding gluten threshold levels, parts per million and gluten testing
• Healthy gluten-free living tips
• Nutrient content of GF grains, flours, starches, legumes, nuts, seeds and other foods
• Meal planning ideas
• Gluten-free cooking & baking
• Delicious recipes with nutritional analysis
• Gluten & food allergen labeling in the U.S. & Canada
• Gluten-free shopping tips and list
• Preventing cross-contact
• Eating out and traveling
• Comprehensive directory of over 200 companies
• Gluten-free books, cookbooks, magazines and other resources
• Articles, websites, other references and MORE!

Quotes:

This book is absolutely outstanding — one of the best resources on the gluten-free diet I have ever read for completeness of information! — Dr. Carlo Catassi, MD, Visiting Scientist, Center for Celiac Research and Treatment, Boston, MA

Shelley Case’s book exceeds expectations. It provides very readable information that is valuable to any person with celiac disease. — Dr. Peter H.R. Green, MD, Director of the Celiac Disease Center, Columbia University, NY, NY 

21-Hour Program I.D. #SS114228_GF21  CHES 16 Hours / MCHES 5 Hours