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    Carol Driver

    I'm new here, coming from a year of being “gluten free” but still not feeling well. An integrative medicine doctor that I began seeing was instrumental in moving me beyond the traditional gluten free; however, he focuses on a topic I haven't seen yet in these forums. He is very aggressive in bringing dietary omega 3 and omega 6 fatty acids into balance, so recommends avoiding nuts and seeds, including flax. Chicken and poultry is also on the avoid list, since apparently these animals store corn in their flesh as corn oil. He checks monocyte levels, WBC count, and RBC distribution as markers for how well these omegas are staying in balance, and promotes LOTs of fish oil. Since I see coconut flour and almond flour and flax meal as ingredients in many “truly gluten free” recipes, I'm discouraged. If I go in this direction (as opposed to the rice flour, sorghum flour, tapioca starch, potato starch mix I was using), I'm afraid my plant oil blood tests will go to pot. Has anyone else had this focus?

    Peter Osborne


    Don't dispair.  This doctors approach is not uncommon.  He is most likely trying to drive your fatty acid ration toward a less inflammatory state.  This can help in the healing process.  The best diet consists of meat, vegetables, and fruit. 

    Nuts, seeds, legumes should not be considered staple foods (a food that contributes large quantities of calories to the daily diet).

    Many people try to find substitute  foods for the breads, pastas, and cereals.  You are better off avoiding this logic.  I would advise you to stick to real food and limit the flours and starches as much as possible.

    All the best,

    Dr. OLaugh

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