"Cook with flavor and flair while feeding your gut what it needs to keep you healthy: ample nutrients, diverse ingredients, and plenty of fiber. Our satisfying recipes can be customized to suit your needs. Follow a low-FODMAP diet? Need to eat low-lactose? Allium-free? Gluten-free? Dairy-free? Find recipes, ingredient substitutes, and creative flavoring ideas to simplify and improve your everyday cooking."--Page [4] of cover.

"A groundbreaking guide to your gut. Most people understand the importance of a healthy gut microbiome for digestive health and overall wellbeing. But what about the mycobiome-the fungi that live inside our bodies? Here, Dr. Mahmoud Ghannoum introduces this important component of the microbiome and explains how diet affects this population and how its balance or imbalance can cause you to feel-a poor balance of fungi can lead to weight gain, pain...

"The Living Well Without Lectins Cookbook is the first cookbook entirely devoted to today's most popular gut-health diet"--

"Small Intestinal Bacterial Overgrowth (SIBO) is a common cause of unwanted bloating, abdominal pain, weight fluctuations, and GI distress. In this guide for achieving long-term healing, health advocate, chef, and SIBO sufferer Phoebe Lapine covers everything you need to know about SIBO and how to thrive in spite of it. Lapine answers all your questions, from what SIBO is (and what it isn't) to related conditions (Hashimoto's thyroiditis, Celiac disease,...

Since the publication of The Plant Paradox in 2017, hundreds of thousands of people have embraced Dr. Gundry's nutritional protocol--and experienced life-changing results. But most of Dr. Gundry's readers aren't cooking for themselves alone. "How can I extend this way of eating to my entire family? And is it safe for my kids?" are the questions he is most often asked. In The Plant Paradox Family Cookbook, Dr. Gundry reassures parents as he sets the...

In The Plant Paradox, cardiac surgeon Dr. Steven Gundry introduced readers to the hidden toxins lurking in seemingly healthy foods like tomatoes, zucchini, quinoa, and brown rice: a class of plant-based proteins called lectins. Many people are familiar with one of the most predominant lectins: gluten, which is found in wheat and other grains. But while cutting out the bread and going gluten-free is relatively straightforward, going lectin-free is...