Â Â by Andrew L. Rubman, ND
Â Whatâs The Real Problem?
Â First and most obvious, it may be that you are unknowingly still eating gluten. Besides the obvious, that youâre getting gluten from places you donât expect it (such as sauces and medications), Dr. Rubman outlined two other possibilities.
Â Celiac disease or gluten intolerance isnât your only digestive issue…
Â It could be that you have other dietary sensitivities as well. One common problem is that many people who are gluten-intolerant also are sensitive to cowâs-milk protein, Dr. Rubman said. Symptoms of this intolerance include increased mucus production, postnasal drip, low-grade inflammation, trouble swallowing and a lump in the throat. Another possibility is that your digestive problems are of a different nature altogether. For instance, you may be suffering from irritable bowel syndrome (IBS) or colitis. Rubmanâs solution: See your physician for proper evaluation and treatment. Generally speaking, a good doctor will first try to improve overall digestive function and elimination and then, if thatâs not the answer, test for various intolerances and allergies.
Â Or, the culprit may be an unhealthy diet.
Â Gluten-free is not necessarily the same thing as healthy, Dr. Rubman said. If the mandate to avoid gluten in your diet leads you directly to the gluten-free aisle in your supermarket where you buy the same types of processed, packaged and frozen foods you were eating before, youâre likely solving one problem and creating another. According to Dr. Rubman, many gluten-free products are loaded with unhealthy ingredients, such as sugar and saturated fat, which makes them taste better so that you will eat more of them. Youâre not eating gluten, but you still feel sluggish, bloated, fatigued and irritable. Also, Dr. Rubman notes, eating lots of carbohydrates (particularly simple ones) may further compromise an already sensitive gastrointestinal tract by encouraging the overgrowth of unhelpful bacteria and yeast, which in turn leads to acid reflux, stuffy nose and other ailments. Rubmanâs solution: Even gluten-free products should be looked at carefully for their overall healthfulness. Sugar is still sugar… fried is still fried… salt is still salt… processed is still processed. The more you emphasize whole foods in your diet, the better you will feel — period. In place of wheat, barley and rye, experiment with nutrient-rich, tasty and naturally gluten-free alternatives, such as amaranth, buckwheat, millet and quinoa. Try eating this way and see — itâs quite likely that within weeks of making these changes, your digestive disturbances will abate and you’ll have more energy, focus and immune strength… all of which will leave you feeling great.
Andrew L. Rubman, ND, medical director, Southbury Clinic for Traditional Medicines, Southbury, Connecticut. www.SouthburyClinic.com.