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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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