(PRWEB) July 15, 2012
The Gluten Free Society is announcing the sale of Healthy Recipes for the Gluten Free Warrior. The book is ring bound for easy use when preparing meals. The book is selling for $24.95 and comes with a free month of access to the Society’s Glutenology Health Matrix, which offers Gluten Free TV, a searchable resource library of medically oriented articles on gluten sensitivity and more!
The Gluten Free Society is one of the web’s most prominent resources on all things gluten! The Society’s primary mission is to provide easy to use, non-invasive tools to help identify those who are gluten sensitive – including genetic testing. Healthy Recipes for the Gluten Free Warrior is just one of many tools provided by the Society to encourage healthier people.
According to the National Foundation for Celiac Awareness one in 133 Americans have celiac disease. And most cases of celiac disease can be treated with a gluten-free diet according to Celiac.com. “Most people don’t know how to eat when they are first diagnosed with celiac disease,” says Dr. Peter Osborne of the Gluten Free Society. “Even people who just want to stay healthy through a gluten-free diet can be overwhelmed by the many online websites offering recipes. I wanted to make meal planning simple and allow consumers to know that the recipes we are offering are provided by a reliable source.”
People interested in learning more about the Gluten Free Society and/or purchasing Healthy Recipes for the Gluten Free Warrior may log-on to http://www.glutenfreesociety.org. The book sells for $24.95 and can be purchased using any major credit card.
The Gluten Free Society lends its support to research endeavors revolving around grains, gluten, lectins, and other compounds within grain that may harm human health. The organization provides an ongoing analysis and commentary of research performed in the field of food sensitivity/intolerance. Members of the media can contact Helene Vece of JumpStart Ink and Media Manager for the Gluten Free Society to request an interview with Dr. Peter Osborne.