Gluten Intolerance, continued

[Guest guest]

There's a wonderful book called Dangerous Grains, written by a doctor and

one of his colleagues, which discusses celiac disease and other maladies

that are not specifically celiac, but which are all the result of gluten

intolerance.

The book is quite comprehensive, loaded with studies (I thought of you, Suze

;-) but written in a kind of " popular " style that's quite accessible.

Briefly, the book address how so much of what ails us -- including multiple

sclerosis and cancer -- can be the result of gluten intolerance. The authors

point out that people with gluten intolerance also tend to be allergic to

dairy.

The one thing the authors do NOT discuss is the distinction between natural

and adulterated foods: pasteurized and homogenized dairy versus raw and/or

raw fermented dairy, and conventionally prepared grains versus soaked or

sprouted grains. I doubt that the same high illness statistics would show up

if the grain and dairy were properly prepared.

It's also true that once the leaky gut is repaired, the intestinal flora

re-balanced, and all the glands and organs functioning correctly, the

ability to tolerate foods increases.

Nevertheless, I think that there are some people who simply don't do well on

grains and/or dairy, no matter how they are prepared. Each one of us is so

individual.

Best,

Nenah

Nenah Sylver, PhD

http://www.nenahsylver.com

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