I would recommend the book
It all Starts with Food by Melissa & Dallas Hartwig - very good protocol for following a diet void of all potential irritant and inflammatory foods (wheat, non-gluten grains, dairy, legumes, sugar, etc...) The authors also explain how to test for sensitivity to any of these foods and help in making decisions on what to eliminate (or not).
I highly recommend anything written by Gary Taubes, Pulitzer prize winning science writer. His lengthy article in the New York Times magazine section in 2002 started much of the conversation (and controversy) about the merits of conventional diet recommendations. That article, "What if it's all been a big fat lie?" is at
http://www.nytimes.com/2002/07/07/magazine/what-if-it-s-all-been-a-big-fat-lie.html?pagewanted=all&src=pm.
After the NYT article, Taubes spent several years researching into many diet and food related conditions, theories, therapies, etc.... especially the 'lipid hypothesis' which claims that dietary cholesterol is the cause of coronary heart disease, which Taubes thoroughly debunks. The book he wrote in 2007, "Good Calories, Bad Calories" (GCBC) goes into great detail not only on the lipid hypothesis but other related subjects as well (how the high carb craze came about, why it became conventional wisdom, how we ended up with the doctrine of "everyone should eat low fat, high carb, etc..", the food pyramid, and so on). The book is long and deeply technical, everything is supported by a huge number of technical references, is not an easy read at all ....... but well worth it.
Because GCBC stirred up so much controversy, but was not an easy book to expect most people to read, Taubes then wrote "Why we get fat, and what to do about it". This is an excellent book, a very easy read, short (!), and covers some of the same topics as GCBC, but in a much simpler format and without the depth. It's also well worth reading. And Gary Taubes is a very good writer regardless of what topic he writes about.
