Recent News Stories Create Awareness of a Hidden Epidemic
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Added: 03/28/2006
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Recent News Stories Create Awareness of a Hidden Epidemic
“The recent news stories about possible gluten-contamination of McDonald's french fries have served a great purpose,” says Shari Lieberman, PhD, CNS.
Lieberman, a nutritionist and author of three best-selling books, including The Real Vitamin and Mineral Book (Avery), referred to news stories about McDonald's Corp. and its french fries. The fast-food company recently admitted that the oil it uses to cook french fries may contain wheat and dairy ingredients. Previously the company had claimed its french fries were gluten-free.
The news stories caused an uproar in the gluten-free community. They also created much-needed awareness about a hidden epidemic of problems caused by gluten, a protein found in wheat, barley, and rye, says Lieberman.
In her new book, Was It Something I Ate? Gluten Sensitivity: The Hidden Epidemic, scheduled for release by Rodale Publishing Co. in October, Lieberman explains that gluten sensitivity affects approximately 30 percent of Americans.
“Unfortunately, too many medical doctors mistakenly believe that gluten sensitivity is not a problem, except when it appears as celiac disease,” says Lieberman. “But our research shows that this is just not true. Gluten sensitivity causes or masquerades as a number of different conditions, such as eczema, diabetes, osteoporosis, arthritis, Crohn’s disease, colitis, thyroid disease, multiple sclerosis, lupus, and chronic fatigue syndrome, plus many more.”
Lieberman says that gluten sensitivity (or intolerance) is an autoimmune disorder that causes an inability to digest gluten, a protein found in wheat, barley, and rye.
“The only ‘cure’ for gluten sensitivity is a gluten-free diet,” says Lieberman. “There are no drugs; this is an orphan disease. Pharmaceutical companies are not interested in it because autoimmune disorders cannot be fixed by a pill.”
Lieberman has witnessed miracle “cures” of conditions for which doctors have given up hope, when she put patients on a gluten-free diet.
“If you have a condition that does not respond to traditional care,” says Lieberman, “consider a gluten-free diet. You have nothing to lose. Wheat, barley, and rye are not essential foods. But what you have to gain is getting your health back.”
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