Fresh from reading about how Gwyneth Paltrow doesn't feed her children wheat and gluten based products, I turned to an interview with Terance Stamp and discovered (straight after the paragraph entitled 'I have a strong belief in alternative medicine' - I like him even more!) that Mr Stamp hasn't eaten any dairy or wheat since 1968.
I feel at the moment as if I may be constantly on about wheat to anyone who'll listen, but the results out there seem amazing. I saw a young boy in my clinic and having used muscle testing for food intolerances, recommended that he stop eating gluten in foods - having seen him 3 weeks later is doing great, the symptoms that he came with were much better than when I first met with him.
I've recently read links about gluten and autism, MS, fibromyalgia, dermatitis, high cholesterol, constipation, diarrhoea, chronic cough, nasal congestion (including worse for exercise), one sided body numbness (I've heard this a few times - once from a client of mine who stopped eating gluten and it got better straightaway - and elsewhere online).
Gluten intolerance is different to celiac disease in that celiac disease is an autoimmune dis-ease (the immune system attacks itself) caused by taking in gluten when you are intolerant to it - it is the most severe form of gluten intolerance/gluten sensitivity. It damages the lining of the small intestine (the villi) and
compromises the absorption of nutrients. Celiac Disase is a permanent
intolerance to gluten However sensitivity/intolerance can be milder - an intolerance or immune system reaction to the protein in the gluten in grains. Symptoms can be vastly different in differing individuals.
To find out a little more - the video on the link goes into much more detail and explains more about gluten, where it's found and an introduction to removing gluten from the diet.
I am incorporating food intolerance testing into my work as I believe food has such a big place to play in our health - it's the building blocks of what we're becoming every day. I'm also looking at developing a starter collection of recipes for early days
when removing gluten from the diet for clients should this be part of
my recommendations - I'll share some on the blog as and when they're
ready... There's so many alternatives now for removing gluten from the
diet and much more scope than even a couple of years ago. For myself it
makes sense to steer clear of gluten where possible, using either
grains which contain significantly less or avoiding altogether - and I
feel more energetic and better all round.
Do feel free to ask if I can offer any guidance - I'm always happy to help.
