Q: I've been to doctor after doctor but until recently nobody coulddetermine what was wrong with me. I constantly suffer from stomach pain, cramps, headaches, dizziness, and--needless to say--depression. Finally, one doctor did a test and told me I am sensitive to gluten. How do you treat this condition?
A: Gluten sensitivity is a problem that's often overlooked, and patients like you can suffer for years without a proper diadnosis. Gluten is a protein found In many grains, including wheat, rye, and barley. In aaddition, it's often added to commercial soups, sauces, and even hot dogs. For those who are sensitive to it, gluten can inflame intestinal cells, interfere with the body's ability to absorb nutrients, and even lead to thinning bones. There is some evidence that gluten sensitivity is a trigger in certain cases of multiple sclerosis and arthritis. In one study, 30 of 53 patients with neurological problems of no determined cause were found to be sensitive to the protein.
My suggestion is that you avoid gluten entirely. It can take many months, even years, to completely repair the intestinal wall, but you should see symptom improvement within a matter of weeks, although it can sometimes take several months. To repair the lining of your digestive tract you can take the following supplements: the amino acid glutamine, a nutrient the gut uses to produce energy; zinc, which is crucial for repair of damaged cells; and two ounces daily of aloe vera juice, which helps heal inflamed tissue. I'd also recommend a good multivitamin and mineral supplement, because you may not have been absorbing enough nutrients from your food. Wheat, of course, is an ingredient in many everyday foods, and gluten-sensitive patients can be dismayed when they learn that they have to relinquish most breads, cookies, pastries, and pasta. The good news is there is still a wide world of delicious starch-based foods and grains to choose from, such as brown and wild rice, quinoa (the ancient grain of the Incas), potatoes, yams, turnips, parsnips, and rice-based pastas, cookies, and breads. One caveat: people with gluten sensitivity should also be checked for other food sensitivities. One of my patients did not get better until she avoided both gluten and chicken.
