Dr. Russell Blaylock, author of The Blaylock Wellness Report newsletter, is a nationally recognized board-certified neurosurgeon, health practitioner, author, and lecturer. He attended the Louisiana State University School of Medicine and completed his internship and neurological residency at the Medical University of South Carolina. For 26 years, practiced neurosurgery in addition to having a nutritional practice. He recently retired from his neurosurgical duties to devote his full attention to nutritional research. Dr. Blaylock has authored four books, Excitotoxins: The Taste That Kills, Health and Nutrition Secrets That Can Save Your Life, Natural Strategies for Cancer Patients, and his most recent work, Cellular and Molecular Biology of Autism Spectrum Disorders. Find out what others are saying about Dr. Blaylock by clicking here.
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Treating Gluten Intolerance

Monday, 26 Mar 2012 08:26 AM


Question: I recently found out that my daughter has severe gluten intolerance. What is the best treatment for this condition?

Dr. Blaylock's Answer:

Gluten is a type of protein found in wheat and many (though not all) other grains, which is often added to processed foods.
The best thing that can be done for gluten sensitivity is to be extremely careful to avoid all sources of gluten. Eat only fresh foods, including vegetables, lean meats, and some fruits. Avoid all grains and wheat products. We do not actually need grains in our diet.

In addition, most such gluten-sensitive patients have impaired mineral and vitamin absorption that may require a combination of sublingual supplements that bypass the gastro intestinal tract (for example, methylcobalamin) and high-dose multivitamins (gluten-free). Magnesium reduces immune reactions, and the malabsorption associated with celiac disease causes magnesium deficiency.

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