• Jax Peters Lowell, author of The Gluten Free Revolution
  • The Gluten-Free Revolution - Absolutely Everything You Need to Know about Losing the Wheat, Reclaiming Your Health, and Eating Happily Ever After - by Jax Peters Lowell - From America’s gluten-free expert, the groundbreaking twentieth anniversary edition of the book that started a revolution. The ultimate and indispensable guide to your best and healthiest life without gluten. - Available Jan. 6th, 2015 - Learn More
  • Mothers: A Novel - “Compelling, good  social medicine.”  —San Francisco Chronicle - Now available in a commemorative  eBook edition - Learn More


Advance Praise

"An important book, beautifully written, an absolute joy to read." -- Alicia Woodward, Editor-in-Chief, L.W. Gluten-Free & More

"Such a lot of information of such good quality.  A must for those who plan on going gluten-free!" -- Peter HR Green, MD, Director Celiac Disease Center at Columbia University

"With disarming wit and authoritative command of science and research, Lowell's positive, uplifting, can-do spirit is absolutely contagious." -- Kristina M. Johnson, Founding Editor-in-Chief, Women's Health

"Chatty, funny, and practical… an information-packed winner." -- Booklist Starred Review (read full review)

"Empowering and terrifically entertaining –a roadmap for a successful gluten-free life." -- Marilyn Geller, CEO, Celiac Disease Foundation

"A wise and funny encyclopedia. Poet and pragmatist, Jax Lowell has created a rich gluten-free stew of what matters most for a good life with celiac disease." -- Martin J. Blaser, MD, author Missing Microbes, Director, Human Microbiome Program, NYU

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I was in New York this week to have lunch and talk books with my friends David Salama and Jim Caiola, owners of Tavern On The Green. As luck would have it, I had the good fortune to meet their new Executive Chef, the legendary (and gluten-free friendly) Jeremiah Tower. David, left and Jim, right flanking Chef Tower. A thoroughly delicious and gluten-free afternoon. ... See MoreSee Less

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For the last couple of days, I’ve been following a discussion burning up the gluten-free listserv about CHEX gluten-free cereals, in particular oatmeal, which is causing symptoms in many gluten intolerant individuals. For the most part, the conversation seems to be focused on the FDA regulations regarding what constitutes gluten-free products (foods containing 20 parts per million or less of gluten) and whether or not these products are in compliance with new gluten free labeling regulations. It’s entirely possible that these cereals have been cross contaminated with wheat somewhere along the line, but I seriously doubt a food giant like General Mills would be trying to flout the law and pass off as gluten-free cereals that are not. Competition for market share is too fierce for that sort of thing. I do wonder, however, if the issue goes beyond gluten altogether and into the murky area of other undisclosed and possibly unhealthy ingredients routinely found in the products of big food processors.

Could it be that CHEX cereals are in perfect accordance with the FDA ruling, but that folks are reacting to GMO grains, high pesticide levels, products “fortified” with chemicals, high fructose corn syrup, and even antibiotics routinely used in big supermarket brands? Could it be that smaller companies like Bob’s Red Mill, Cream Hill Estates, Erewhon and Pocono Mills approach the making of their cereals, not only with a higher level of dedication to eliminating cross contamination issues, but with a higher level of purity and nutrition, fewer chemical additives, more organic ingredients and no GMO grains that may be toxic to vulnerable individuals?

I have long suspected that the quality of our food and not necessarily its gluten-freeness is what ails so many of us and that this is an issue that goes well beyond current gluten-free and allergen labeling laws to the heart of how food is being processed in this country today. It is entirely possible that this may be the cause of what can only be seen as an epidemic of gluten sensitivity and non-celiac gluten intolerance as well as the precipitous rise of food allergies we are seeing more and more of these days. It could even account, in some part, for the growing number of Americans going gluten-free on their own and propelling a trend that shows no sign of abating. Could so many people claiming they feel better without gluten be wrong?

Instead of parsing the FDA gluten-free label, maybe the fight for unprocessed, non-GMO, chemical and additive-free food that will not make us sick is the one we ought to have. Asking tougher questions of those responsible for making our food is a good start.
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