I haven't read Hoggan's book, Dangerous Grains, but read the Publisher's info
on the book at Barnes & Noble.com. According to the publisher's blurb, it
appears that the book deals with gluten grains, specifically -- wheat, rye,
barley, spelt, kamut, and triticale. Are wild rice and brown rice considered
gluten grains? If not, does anyone have any other reasons that they may be
harmful?