<<Disclaimer: Verify this information before applying it to your situation.>>
 
> The essential fatty acids, of which omega 3 is just one, help to
> regulate insulin/blood sugar levels.
 
Bec & Mike,
 
Any books or literature on this subject that you can pass along?  I
have been studying blood sugar correction and diet for some years
now; while I use a specific holistic protocol to deal with this in my
patients, there are some cases where the blood sugar is more difficult to
get under control than usual.  Maybe due to O-3 deficiency?  I would
like to learn more..
 
> I have been GF for 5 months, but am still not entirely under control.  I'm
> fairly sure my problems are due to food allergies, since my symptoms are
> much milder than a full-blown 'gluten accident'.
 
Remember, gluten intolerance and celiac disease have the potential to
damage and destroy the intestinal lining and the specialized tissues
within the small intestine to help breakdown and absorb foods.  The
best explanation that I have heard so far is these
tissues become damaged in the celiac/intolerant from increase in
intestinal K "Killer" lymphocytes (white blood cells) in the
presence of glutenin in the suceptible individual.  These lymphocytes
break down and damage some of the proteins in the intestinal
walls(autoimmune response), making us more sensitive to all kinds
of foods.  BE CAREFUL WHAT YOU CALL ALLERGY!  I know
that I have a hard time with certain foods, not
from allergy, but from intolerance or inablitiy to digest or absorb
those foods secondary to the gluten intolerance.  Allergy indicates a
specific immune response in the body...ALLERGY, SENSITIVITY
AND INTOLERANCE ARE ALL DIFFERENT.
I believe this immune response of K lymphocytes is what perpetuates
symptoms in many celiac/gluten intolerant patients.  Something in their
genetics may
make them susceptible and then there is a physical, chemical or
emotional event that precipitates this immune reaction in the
gut...once it starts, it is hard to get control over.....ESPECIALLY IF
MANY DOCTORS DO NOT RELATE YOUR SYMPTOMS TO THEIR
CAUSE OF GLUTEN INTOLERANCE AND THE PATIENT KEEPS INGESTING
THE OFFENDING FOODS!  I think the most common initiating
factor for most of us living in the US is just over-consumption of
wheat and gluten containing products over long periods of time (a
lifetime).  How long did it take all of us to find out we were celiac/gluten
 intolerant?
I am a doctor and it has taken me about ten years!  Not an easy nut
to crack....
 
Best in health,
 
Brett
 
Brett Saks, BS, DC
Holistic Chiropractor
Atlanta, Georiga
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