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From:	Jeff Novick, MS, RD, LD, LN (novick.vegsource.com)
Subject:	Re: grains/gluten
Date:	October 17, 2008 at 4:48 pm PST

In Reply to: grains/gluten posted by Libby on October 17, 2008 at 10:44 am:

Hi Libby

Many people suffer from gluten intolerance to grains, and do better without the gluten containing ones (wheat, rye, barley). According to results that came out about a year ago from Dr. Alessio Fasano's Celiac Disease Center at the University of Maryland, the incidence of formal gluten intolerance is estimated to be about 1 in 133 in America and the incidence may even be higher as this rate is for the formally diagnosed disease and there may be many others who have a milder form of intolerance and/or sensitivity.

If someone was to follow a healthy diet and lifestyle, and also decided to go gluten free, it would not entail a huge change as we are only talking a few whole natural foods that are gluten containing and there are many other whole natural foods that are gluten free and also many gluten free substitutes available.

However, if someone is not gluten intolerant or sensitive than I see no problem with including some gluten containing grains in their intact whole natural form as part of an overall healthy diet and lifestyle.

In Health
Jeff

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