Thursday, August 25, 2011

10 thoughts on being gluten free

Some of you say you are “gluten-free newbies” and asked for advice. I have written several books on this. Hear are my 10 thoughts.

1. Diagnosis: get a clear diagnosis if you can.

2. Mind Set: declare yourself a gluten-free person

3. Accept that your gluten-free journey will have ups and down

4. Aim for a ZERO gluten diet.

5. Find a gluten-free buddy

6. Take care of yourself – vitamin, minerals, probiotics

7. Learn to eat a wide variety of foods (gluten-free).

8. Be proud to be gluten-free.

9. Learn what you can eat.

10. Enjoy the gift of being gluten-free.


Dr Rodney Ford

Wednesday, August 24, 2011

Gluten: damaged nerves and brains

See full article on "Gluten Free Planet" facebook page:

It is alarming. When you read down this long list of brain and nerve problems, it is staggering that so many neurological problems can be caused by gluten. The dismal news is that, currently, most neurologists and medical practitioners remain unaware of that these diseases/symptoms are commonly linked to gluten harm. The standard (old school) thinking is that gluten can only be a factor in the gastrointestinal symptoms of celiac disease. End of story. Obviously this is mistaken.

Marios Hadjivassiliou, in his 2010 paper says: “Most patients who present with neurological manifestations of gluten sensitivity have no gastrointestinal symptoms. Gluten sensitivity is shown to manifest solely with neurological dysfunction. To improve diagnosis rates, the perception of physicians that gluten sensitivity is solely a disease of the gut must be changed.”

“The early detection of cases of gluten sensitivity with neurological manifestations and subsequent treatment with the gluten-free diet could provide remarkable benefits to the patients.”

Wow! So many nerve diseases can activated by gluten. The big concern is that once your nerves have been damaged enough to cause you symptoms, it might be too late to get a benefit from a gluten-free diet. Damaged nerves are slow to heal … if ever.

You can read even more about the “grain-brain” connection in my book “Full Of It! The shocking truth about gluten”

The inescapable conclusion is to avoid gluten before you get sick. That means going gluten-free now. That means everyone adopting a gluten-free lifestyle. This is one of the reasons that I eat gluten-free. What about you? What about your family? That means a Gluten-Free Planet.

Next we will explore glutened minds.

Dr Rodney Ford

Tuesday, August 23, 2011

Drugs for gluten - oh dear!

Diet not drugs is my mantra. This is the philosophy of my clinic. It is clear that many illnesses are gluten-induced. However, doctors usually treat the symptoms of their patient's with drugs. Although it would be better to treat the underlying condition, which is often celiac disease or gluten sensitivity (gluten syndrome). Of course, the treatment is a gluten-free diet.

The weird thing is that even when the gluten-illness is eventually diagnosed, some people still want to take drugs instead of diet. How odd!

I have just had a phone call from Julian who lives in a far-away city. He has recently been diagnosed with celiac disease and he is wondering whether to look at vaccines or drugs for celiac disease. He is wanting an easy fix for his illness without really trying out gluten-free.

I told him quite bluntly that he should stick to 100% gluten-free rather than trying to immunologically change his body. He is so addicted to gluten and this lifestyle that he is overwhelmed buy the thought of turning his food and social life upside down.

In my opinion, celiac disease with its serious gut damage, is only a minor part of the gluten problem. It is the anti-gluten immunological response, body-wide, which causes the long term damage. This includes neurological harm and autoimmune disease triggering.

I have stated this before. I suggest changing your food, rather than changing your immune system.

I do hope that Julian heeds my advice.

Cheers, Dr Rodney Ford

Sunday, August 14, 2011

Food allergy/intolerance not taken seriously by restaurant server

You might be interested in our dining experience last night, at a high-end restaurant. We asked for the gluten-free menu options - this irritated our server – he was also a chef.
He said he could tell the people who were “genuine” (he did not elaborate on the secret of how he did this!). He went on to say that in his opinion: “most people who request a special diet are doing this to annoy the staff or to show off.”

He also said: “people should know what is in the food and not order the wrong foods.” – He did not tell us how we could find out what the chef was brewing up in the kitchen.
So arrogant. He has no concept of people becoming ill by eating (being poisoned by) the wrong foods. He was smug. Very disappointing to hear his attitude in the hospitality industry. We have a long way to go to educate these people.

You might have also come across this attitude. What is the best way to handle this?

Dr Rodney Ford

Wednesday, August 3, 2011

Food allergy missed again - often causes eczema

Arrrrrghh! I feel so annoyed. My clinic over the last two days has been filled with little children who have been suffering from severe eczema. They are itchy, cranky, uncomfortable and their parents distressed. They have seen health professionals who have prescribed moisturizers, hydrocortisone and stronger steroid creams. But to no avail. Food allergy has not even been considered.

They were three children today who had positive skin tests to egg. They have all been breast-feed and then others have been eating eggs (they have thought that the good protein would help in breast milk). Unfortunately, it has precipitated eczema. These poor babies have egg allergy. They are miserable. Most will also be allergic to cow's milk.

I am treating them with a probiotic, a hypoallergenic diet and suggest weaning them from the breast (or mother to completely cut eggs out of her diet). I expect them to have perfect skin within the month.

What I am annoyed about is that their medical practitioner did not even consider a food allergy in the diagnosis. The limit of their treatment was creams and potions. What frustrates me is that I have been teaching about food allergy and eczema for over 30 years. There has been almost no learning from my colleagues. This is despite immediate food allergy occurring in 8% of the baby population. What can be done to spread the message?

Some of these babies go on to develop gluten-sensitivity.

Cheers, Dr Rodney Ford.

Back photo shows skin test positive to egg