April 1, 2015
Here in part 2, we look at the science behind gluten’s inflammatory effects and why it effects some of us and not others.
March 1, 2015
In my practice, I take a close look at my patients dietary habits and get to see first hand the ill effects that certain foods and substances can have on the body. One of the primary “offenders” to the health of many people are grains, particularly those containing a protein called gluten. Grains that include this protein are wheat (all forms such as semolina, durum, etc.), rye, spelt, kamut, barley, and most types of oats.
July 22, 2012
Food sensitivities, especially to gluten, are some of the most common nutritional challenges I see in my Cupertino practice. For many, going gluten-free is the “holy grail” that resolves many chronic health issues.
June 21, 2011
Djokovic chalks his heightened performance up to the elimination of wheat and its by-products. When the athlete found out he was sensitive to gluten, he made the decision to cut it out completely, and the results couldn’t be better. To read more about Novak Djokovic’s success, click here.
March 23, 2011
Here’s a great article from the Wall Street Journal Health blog on the growing awareness of gluten sensitively. It’s refreshing to see this is finally becoming recognized by the mainstream medical model.