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Date: | Thu, 20 Sep 2007 22:02:13 -0600 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Do dietitians often (or ever) advise tapering off from gluten? I'd
never heard of such a thing until a few days ago, and I'm still
having a hard time imagining it. Yes, I'm from the "avoid gluten like
rat poison" school myself, and I didn't have any input from a
dietitian when I was diagnosed (except from this list's archives).
I turned to Shelley Case's excellent paper, Going Gluten-Free: A
Primer for Clinicians, to see if this was addressed, but the paper
doesn't specifically answer that question. The authors discuss giving
the patient some preliminary information upon diagnosis and then
referring him/her for a series of visits to a dietitian. But, no
specific mention is made of how and when to begin the diet, but the
paper intimates that the patient needs to have knowledge of the
intricacies ...
I'm not criticizing this paper, but am afraid that if there are
dietitians advising people to taper off gradually, perhaps that's why
they never reach 100% compliance.
In looking at another document focusing on the three-step process for
self-management on a g-f diet, step #1 is "eliminate all gluten
exposure." Perhaps I need to provide this paper to the local
dietitian who advocates weaning a person off gluten??
Comments? Responses? I'll summarize.
Susan Pieper
Las Cruces, NM
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