A/Q: Rice sensitivity and the anti-inflammatory diet

[Guest guest]



Hi all,

this brings up a question for me: if part of the problem is the gluten content, has anyone had people eat the real sourdough breads, I mean the old traditional european breads that are fermented for days before being baked? I read an article in the "wise traditions" journal from Westin Price institute where they described somebody being extremely sensitive to gluten, but he was able to eat this truely fermented bread without any reaction at all - not your regular sourdough bread! The fermentation process uses up a lot of the gluten apparently.

I also wanted to know more in detail why and on what basis the "no" foods were chosen. I thought gluten's problem is of inflammatory nature; is there a different inflammatory process of wheat aside from the gluten and possible allergenic potential? How about the other foods? were they mostly chosen because we know they are highly likely allergens or are there other reasons? I am aware of the congestive nature of oranges and the aflatoxins in peanut butter, but what about the other ones? and why was soy not included in the list?

thanks for any insight,

le Duebendorfer, ND

Sandpoint, ID

natural family health, chronic disease and cancer

Re: A: A: Rice sensitivity and the anti-inflammatory diet

My experience says no wheat, no rice.Wheat has such a broad scope of problems outside the GI tract -especially affecting the CNS. So it is not just the inflammatory aspect, it is the high gluten content.So since I wrote the AI diet based on my own personal experience with thousands of diet modifications for patients, you now have the opportunity to customize the diet to your patient.Dick ThomBeaverton, ORcancer, endocrine, Health of Business

I have a question about a patient coming in next week with a rice sensitivity (dx as severe by a reliable tester on a VEGA machine). The patient is a 38yo male, born in China, and immigrated here about age 6. He told me he has eaten (white) rice 2-3 times/day his whole life. His health complaints are minor (nasal stuffiness, frequent dyspepsia). His real focus is on staying healthy and preventing long term health problems. My question is about the anti-inflammatory diet. I have always assumed that wheat is not allowed on the A-I diet because it is such a common food sensitivity – therefore causing irritation and inflammation in the body. But it is a common sensitivity because in North America we grow up eating it 2-3 times/day. How do I approach this with a patient that grew up with a different diet – in fact, he is from generations of people that have eaten rice like we eat wheat. Now he has a rice sensitivity. It seems that for this patient I should modify the A-I diet to not allow rice? Then his grains become quite limited. Should I allow wheat? Has anyone run into this before? I know in parts of China people have traditionally eaten barley and millet – should I suggest he just stick to those for a while? Loreen Dawson, BSc, NDSechelt, BCFamily Medicine