Gluten-Sensitivity Table for two Awareness of gluten-sensitivity seems to be getting better. In fact, several major restaurant chains, including Outback Steakhouse, P.F. Chang's, Legal Sea Foods, and Carrabba's Italian Grill, are now offering gluten-free menus. Gluten is a protein found in wheat, barley, and rye. But an increasing number of people can't tolerate this protein. The most severe cases result in a condition called celiac disease. But, unfortunately, avoiding gluten-containing foods is often difficult, because many staples of restaurant dining, such as broth, sauces, and marinades, can unexpectedly contain gluten. The restaurants listed above have taken note of this problem and have re-formulated certain items on their menus, allowing customers to dine out without having to worry about their entrée selection. Items are re-created with substitutes for wheat and barley, such as pasta made from white beans instead of white flour, croutons made from chick peas instead of bread, and corn meal, rather than flour, for breading meats. This is all definitely a step in the right direction. So, what's for dinner? Reservations! **************************************************** The grain truth Q: Can you provide any information on alternative treatments for lupus? JVW: I have witnessed fantastic results after lupus patients eliminate all gluten-containing grains, milk, and other diary products from their diet. Although not a cure, remissions or great improvements are possible. I also recommend undergoing a comprehensive allergy testing and desensitization, and a gastric analysis. Plus, patients need to work with their physicians to develop an individual treatment plan, usually involving large amounts of omega-3 fatty acids, and many other oral and intravenous supplements. This may also entail hormone testing, and treatment with DHEA and testosterone. For more information, refer back to the March 2002 issue of Nutrition & Healing, which focuses on how gluten sensitivity could trigger autoimmune disorders like lupus. Subscribers can download and view this issue for free by visiting www.wrightnewsletter.com and logging in with the username and password listed on page 8 of your most recent issue. If you're not already a subscriber, the website also provides details on how to become one. **************************************************** What is...celiac disease? It is estimated that one of every 133 people in the United States have celiac disease, an incurable problem where sufferers cannot tolerate any food with gluten, a protein found in wheat, barley, and rye. Eating foods containing gluten triggers inflammation and irritation in the small intestine, which, in turn, causes patients to have difficulty absorbing nutrients from their diet. The villi -- small finger-like projections in the small intestine -- become damaged by this inflammation leading to decreased absorption of food. Symptoms of the disease vary from gastric pain, bloating, gas, and diarrhea to life-threatening conditions like malabsorption of essential vitamins and nutrients, weight loss, and malnutrition. Celiac disease is often misdiagnosed because the symptoms are similar to irritable bowel syndrome and Crohn's disease.  Yours in good health, Amanda Ross Editorial Director Nutrition & Healing

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