Working with a Provider to Determine Your Diet
Jennifer DiOrio
Freelance health and medical writer advancing outcomes for women, the LGBTQ+ community, and people in other marginalized groups through empowered partnerships
Many of the winter holidays have come and gone. Looking back, you realize you ate too many goodies in November, December, and early January. Consequently, you may have gained a few pounds or have “the blahs.” Getting back on track is a priority.
Reducing sugar intake or ditching it altogether is a common resolution after experiencing sugar overload followed by a crash and weight gain, so I will not write about that choice. Others have probably beaten me to it anyway.
Instead, I will share a personal story involving two proteins. At the beginning of 2008, after chatting with a family member, I decided to try working with a naturopathic doctor in an attempt to resolve various health problems, including anemia, digestive issues, eye and joint inflammation, asthma, sinus infections, acne, and eczema. After discussing my daily eating habits, the naturopath told me that I was eating the equivalent of a sandwich for every meal. In other words, too many wheat products. My dairy consumption was probably a factor as well.?
The naturopath then suggested that I eliminate foods with gluten and casein, the proteins found in wheat and dairy products, respectively. (Rye and barley also contain gluten.) Within weeks my most bothersome physical health problems started to diminish. Eventually, I no longer needed prescriptions for steroid eye drops, an NSAID, an inhaler, and an antibiotic—and still don't. I also stopped using a few potent skincare products.?
Aside from my amazement, my eye doctor was the most amazed, particularly because, when I was twelve, I had nearly gone blind in my left eye due to uveitis, an inflammatory condition. She was also astounded when my vision began to improve. Moreover, she told me that, given my medical history, I shouldn't be able to see out of my left eye.?Uveitis is no joke. It's a good thing I took my medicine all those years. Not having to take medicine and experiencing better eye health has been a great thing.
Years later, I am still gluten-free, though I occasionally consume dairy products as a treat. This decision is in line with what my naturopath told me: my symptoms and response to an elimination diet indicate that if gluten and casein build up in my system, inflammation and mucus will cause health problems [1, 2]. Since consuming gluten eventually leads to dangerous eye inflammation, for me, I will not take any chances. Blindness is definitely not an option. The six percent of people in the United States who are gluten intolerant will no doubt relate to my story [3].?
So what is a gluten- and casein-intolerant person to do? As you have most likely noticed, plenty of foods are on the shelves in the gluten-free aisle of the grocery store along with ingredients that make them taste great. However, dairy is not as easy to replace. Many dairy-free products are available, but the real thing tastes much better to me. Eating a gluten-free but dairy-filled pizza slice or dessert occasionally is a delight, despite knowing that I should probably refrain completely for heart health and other reasons [4], especially as I get older. My promise to myself is that I will try. Oh, the joys of being human.
Before visiting the naturopath’s office, I had been tested for food allergies two times after specifically requesting the tests, but the results were negative. However, because a gluten-free diet alleviated my symptoms, I was never tested for celiac, which is an autoimmune disease that causes inflammation as the body attacks itself after gluten consumption. The naturopath said that I could get tested for celiac, but that would require eating more gluten and experiencing symptoms again, so don't bother [5, 6]. Considering all the information, I might have celiac, as does one percent of the population [3], but my symptoms at the time were too awful to put myself through the testing process that would have confirmed this diagnosis.?
Interestingly, no other provider, and there were many, had recommended an elimination diet or food sensitivity tests to me, even though my health problems also previously included colic, inconclusive juvenile rheumatoid arthritis, dizziness, ataxia, cavities, a goiter, and thyroid cancer. Research later taught me that testing for celiac started in 1956 and that stress can trigger the disease [7, 8], which made me question why nobody looked into it. (I was tested for juvenile rheumatoid arthritis, but, as mentioned above, the test came back inconclusive. Perhaps that's when a provider should have tested me for celiac disease. Later on, worrying about developing rheumatoid arthritis became a major focus for me.) As an adult, I researched my separate conditions but could not connect the dots. Once I knew their causes, I learned that people who have gluten or dairy sensitivities or celiac disease need to be especially prudent when making food choices because although some reactions can be mild or moderate, others can be severe or even deadly [9, 10]. My symptoms got much worse when I tried going on a vegan diet made up of gluten-filled meat substitutes. At that point, I simply thought my symptoms were attributable to insufficient nutrients.
Let’s face it. Sensitivities are an exhausting inconvenience, to say the least. Eating foods that cause adverse reactions is a bane to someone’s existence. Even worse, celiac disease damages the small intestine and prevents nutrient absorption, so it is no wonder that people with this condition develop a wider range of health problems [11]. Avoiding gluten and eliminating or reducing dairy products have certainly changed my life for the better.
When I thought about writing this article, I decided to look into more of the latest research by contacting and directly quoting functional nutritionist Courtney Castler, M.S. “There are several proposed reasons for the rise in gluten sensitivity. Some hypotheses include shortened duration of breastfeeding, early introduction of gluten-containing foods, rise in C-section births, changes in the makeup of wheat, and the use of quick-yeast bread over sourdough,” Castler wrote in response to my questions. “Many of these hypotheses are connected to the microbiome (e.g., C-section births and breastfeeding) or actual composition of the food we are eating, such that there is more gluten-containing protein in them.”??
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Castler also explained dairy sensitivity but with a focus on lactose intolerance. “People who are sensitive to dairy either lost the activity of lactase, the enzyme that breaks down lactose (milk sugar), over time or had some sort of trauma or illness to the gut that led to a reduced production of lactase.” Castler went on to explain that “the former is a condition called lactase non-persistence and this is a common occurrence. In fact, it is estimated that roughly 70% of the world population has lactase non-persistence. However, not everyone who has lactase non-persistence is sensitive to dairy and the reasons for why are unclear. It is speculated that the rate of gastric emptying, intestinal transit, and our microbiome has a role to play in whether we experience symptoms. The latter condition may be reversible once the underlying issue is resolved.”?
Like gluten intolerance, dairy sensitivities can be rather unpleasant. “Common signs and symptoms that someone might experience with a dairy sensitivity include loose and frequent stools, bloating, abdominal pain, and excess gas,” Castler explained. “Additionally, the signs and symptoms are often determined by how much lactose was consumed with higher amounts leading to more symptoms. This is not the case with celiac disease and gluten.” Symptoms of celiac disease can present after eating even small amounts of gluten. I did have an intense asthma attack after accidentally ingesting gluten not too long after going gluten-free. Shortness of breath and multiple sneezing still happen after eating gluten-free meals at restaurants that are not dedicated gluten-free establishments.
As symptoms resolve after eliminating wheat, rye, barley, and dairy products, incorporating healthy alternatives is essential. “Removing any major food group from the diet would increase the risk of nutrient deficiencies if not adequately replaced. For example, if someone removed dairy from their diet they would be at an increased risk for deficiencies in calcium and vitamin D,” Castler said. “Similarly, if someone removed gluten from their diet they would be eliminating wheat, which is a rich source of fiber, magnesium, B vitamins, and prebiotics. This is why it is important to discuss any dietary changes—big or small—with a functional nutritionist or registered dietician to ensure that nutritional needs are being met for optimal health.”?
To add to Castler’s insights, over the years, I have also read that some gluten-free products contain fewer nutrients and more fats, sugar, and salt; they tend to be more expensive as well [12]. Buyer beware. Look at the ingredients list; choose wisely; add plenty of fruits and vegetables and other whole foods to your grocery cart; and hydrate regularly.
While going on a diet may seem like a simple decision, it’s not always easy to understand why and how you need to make certain dietary changes. A caring provider can help you figure out the foods that may be causing health problems and determine the next steps toward optimal health and wellness.
Contact Courtney Castler if you want up-to-date, personalized functional nutrition strategies to get on the right track and improve your health. Castler is offering a discount to new clients as she completes her Certified Nutrition Specialist training program in conjunction with her doctorate.
Disclaimer: The content of this article is for informational purposes only and should not be considered professional medical advice.
Photo credits: Freepik, Courtney Castler, M.S.
References
?? Jennifer DiOrio is a freelance health and medical writer advancing outcomes for women, the LGBTQ+ community, and people in other marginalized groups through empowered partnerships. To learn more or to reach out about a writing project, visit Synergy Communications.
Freelance health and medical writer advancing outcomes for women, the LGBTQ+ community, and people in other marginalized groups through empowered partnerships
1 个月Italy's testing law is inspiring. https://theceliacscene.com/universal-screening-celiac-disease-type-1-diabetes-children-italy/
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1 个月Great article, Jennifer. I am happy to read that diet has helped your health issues! Inflammation is the root cause of so many diseases and disorders. Luckily, a lot more data is coming out about how the gut microbiome affects our health. We need to take care of those bacteria. There are more of them in our bodies than our own cells!