The Gluten Lie

Alan Levinovitz, PhD

An incendiary work of science journalism debunking the myths that dominate the American diet and showing readers how to stop feeling guilty and start loving their food again—sure to ignite controversy over our obsession with what it means to eat right.

FREE YOURSELF FROM ANXIETY ABOUT WHAT YOU EAT

Gluten. Salt. Sugar. Fat. These are the villains of the American diet—or so a host of doctors and nutritionists would have you believe. But the science is far from settled and we are racing to eliminate wheat and corn syrup from our diets because we’ve been lied to. The truth is that almost all of us can put the buns back on our burgers and be just fine.
Remember when butter was the enemy? Now it’s good for you. You may have lived through times when the Atkins Diet was good, then bad, then good again; you may have wondered why all your friends cut down on salt or went Paleo; and you might even be thinking about cutting out wheat products from your own diet.
For readers suffering from dietary whiplash, The Gluten Lie is the answer. Scientists and physicians know shockingly little about proper nutrition that they didn’t know a thousand years ago, even though Americans spend billions of dollars and countless hours obsessing over “eating right.”
In this groundbreaking work, Alan Levinovitz takes on bestselling physicians and dietitians, exposing the myths behind how we come to believe which foods are good and which are bad—and pointing the way to a truly healthful life, free from anxiety about what we eat.
Alan Levinovitz is an assistant professor at James Madison University. His writing has appeared in Slate, Salon, Wired, The Believer, and The Millions, as well as academic journals. He lives in Charlottesville, Virginia with his wife, his daughter, and a cat. Fake cheese is his one food taboo.

Book Praise

“A factually accurate and highly entertaining work. It provides an effective counter to the fearmongering and false promises purveyed by sensationalists masquerading as scientists. This book should be essential reading for anyone who contemplates following a restrictive diet and for all health practitioners who use diets as the central platform of their therapeutic approach.”
Author: Peter Gibson, MD, Director of Gastroenterology at the Alfred Hospital and Monash University

“In the world of food fears, this is a landmark book. Levinovitz brings science back into the picture in an eye-opening, punchy, and entertaining way that will change many of the single-sided conversations about food. The Gluten Lie will put a lot of minds at ease, and bring a lot of balance back into diets.”
Author: Brian Wansink, PhD, author of Source: Slim by Design and Mindless Eating

“Levinovitz shows us how to stop being afraid of food. Everyone truly interested in nutrition should read this book and get back to the joy of eating.”
Author: Philip Zeitler, MD, PhD, Professor of Pediatrics, University of Colorado School of Medicine

“The cure for Dr. Oz-itis and Oprah syndrome. Well researched, easy to read, and incredibly informative.”
Author: Jen Gunter, MD, author of Source: The Preemie Primer

“Stop poisoning your friends and family—with junk science nutritional claims. Feed them The Gluten Lie instead and enjoy lunch again."
Author: Hank Campbell, founder of Science 2.0 and co-author of Source: Science Left Behind

“With a thorough and incisive investigation into what science really tells us about gluten, fat, sugar, and detox, Levinovitz argues persuasively that we can stop worrying about what we ‘should’ eat and concentrate on enjoying food that appeals to our palate. Well-written, entertaining, solidly referenced, and perhaps the best debunking of popular diet myths ever.”
Author: Harriet Hall, MD, Associate Editor, Source: Science Based Medicine

“A fun and evidence-based inoculation of clarity into an area permeated with confusion and controversy. It is a must-read for anyone fed up with all the noise surrounding nutritional advice.”
Author: Tim Caulfield, Research Director of the Health Law Institute at the University of Alberta, and author of Source: The Cure for Everything

“A fascinating read. Professor Levinovitz uses the saga of gluten sensitivity as one of several compelling object lessons.”
Author: Nortin M. Hadler, MD, Emeritus Professor of Medicine & Microbiology/Immunology UNC, Chapel Hill and author of Source: The Last Well Person and Worried Sick