<<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 [log in to unmask] e-mail www.mindspring.com/~drbsaks web-site