I’ll admit it. I’m cautious – to the point of skeptical – about buying into health trends for myself, for my family – and for my patients. I’ve seen many diet fads come and go – at substantial health and financial costs to their devotees.

So with gluten free diets becoming the rage and gluten free foods dropping into the market like manna from heaven – gluten-free manna, of course – I’ve had to do my research!

What is Gluten?

Gluten refers to proteins found in wheat, barley, and rye. It’s what gives bread that chewy, elastic quality. It can also be found as an accidental contaminant in other grains and foods processed in the same facilities as the three primary gluten-containing grains.

A surprising number of products including, to name just a few, salad dressings, sauces, soy sauce, and even ketchup, contain gluten, as do beer and a number of other alcoholic beverages. Even many body products and cosmetics – including lipstick – contain gluten.

Gluten Sensitivity and Celiac Disease are Widespread

Historically, it was thought that consuming gluten was only a problem for people with celiac disease (also known as “sprue”), a condition that was, until recently, considered relatively rare.

It is now known that celiac disease is more common than previously believed, affecting more than 1 in 100 Americans. The prevalence has increased 4-fold in the United States in recent years. Many more people than this go undiagnosed, and as many as 40% of Americans could be suffering from non-celiac gluten intolerance.

Celiac disease may occur in only mildly symptomatic forms, leading to a significant amount of under diagnosis. It is now known that testing – including small intestine biopsy, previously considered the gold standard of tests – can be normal even when someone has celiac disease.

Celiac was also previously thought to be a disease that primarily affected only children, but it is now found widely in the adult population. It was also thought to mostly affect whites, especially Northern Europeans, but it is known to occur across races.

Gluten sensitivity, or non-celiac gluten intolerance, can lead to symptoms of varying severity when gluten-containing products are ingested. Though they are generally milder than in patients with full-blown celiac disease, they can dramatically affect health, quality of life, and longevity. There is no definitive test for gluten sensitivity.

Celiac disease and its little cousin, non-celiac gluten intolerance (gluten sensitivity) are clearly widespread!

Gluten Can Cause Serious Health Problems

My go-to scientific source for information on celiac disease and non-celiac gluten intolerance is Dr. Allesio Fasano. Fasano is an internationally renowned pediatric gastroenterologist and one of the foremost specialists on celiac disease. He also happened to be my daughter-in-law’s professor when she was in her pediatrics residency at Harvard. One day, after a lecture, she asked Dr. Fasano if he ever ate gluten-containing foods.

His response, “Do you ever text while driving?”

Her answer, “Well, it’s dangerous so I try not to, but sometimes it happens…”

His reply, “Exactly.”

Digging into the medical literature, I found a 2009 study published in JAMA (Journal of the American Medical Association), which linked an increased risk of death with celiac disease as well as other types of gluten-related inflammation. Heart disease and cancer, both inflammatory conditions, were the primary causes of death, and were a startling 39% greater in people with celiac disease and 72% higher in those with gluten-related inflammation.

There is also a modest body of data connecting gluten proteins with psychiatric problems including depression and suicidality –  even psychosis. I am not a stranger to this phenomenon;  the first patient I ever saw having a psychotic break was during my medical training. She was 16 years old and some genius older doctor at Yale-New Haven hospital, where I was training, figured out the elusive underlying cause when drug and other obvious testing came back negative – celiac disease with a gluten exposure!

The evidence for me was mounting that some of my patients really might benefit from a gluten free diet.

So I began “Phase 2” of my research: seeing how going on a gluten free diet worked for my patients whose symptoms could be related to undiagnosed celiac disease or gluten sensitivity.

Few patients were unfamiliar with the idea of a gluten free diet. Most had a friend or relative who had tried going gluten free. Some had already started to go “gluten-lite” – cutting out “most” of the gluten in their diet, or doing an 80/20 kind of thing – no gluten at home, but being less strict when eating out.

Many were eager for my guidance in helping them to go 100% gluten free. They found it overwhelming to know exactly what foods they needed to forego, how to know which gluten free products were healthy, and they wanted to make sure they were getting the nutrition they needed from other sources. Some were smartly suspicious of gluten free products, recognizing that they just seemed to be another version of junk food.

Others were completely unsure of what on earth they would eat because their breakfasts, lunches, and dinners all featured gluten!

I was happy to help them sort through the morass of foods and information.

I instructed my patients to eliminate all potentially gluten-containing products from their diet and rather than switching to gluten free bread, pasta, and other gluten free flour products, to introduce healthy whole grains such as quinoa, brown rice, and millet. The nutritionists in my practice helped patients to plan meals and identify healthy, gluten free recipes. This was invaluable for patients, especially those who were just starting out eating a more natural diet.

I Saw Surprising Results

To my surprise and delight, many of my patients began seeing significant improvements in symptoms. I mean to the point that I hardly believed them!

Patients were reporting very noticeable and even complete resolution of symptoms such as “brain fog,” hypothyroidism, and rheumatoid arthritis – just a few short weeks after removing gluten from their diets.

Some of the results were so profound that I implored my patients to tell me the absolute truth – not what they thought I wanted to hear. “Really,” they assured me – they were seeing the improvements they were reporting.

While I do not put every patient on a gluten free diet, it is a commonly effective first-line approach in my medical practice.

Why the Increase in Gluten-Related Health Problems?

Gluten is so ubiquitous in the American diet that some people blame its over-consumption on the recent rise in health problems attributed to it. The story is actually quite a bit more complex than this, and includes:

  • Changes in the quality of gluten products available on the market due to hybridization of the grains themselves
  • Changes in human gut flora from overexposure to antibiotics throughout our lives and diets devoid of good probiotics leading to “leaky gut syndrome”
  • Whether we were breastfed
  • Timing of gluten introduction when we were children
  • Childhood intestinal infections
  • and numerous additional factors we are still discovering.

What we do know is that celiac disease causes inflammatory damage in the small bowel while gluten sensitivity causes the body to mount a more generalized immune response against proteins in the gluten, leading to a host of generalized inflammatory and autoimmune conditions.

The bottom line is that gluten causes inflammation, and inflammation, like an out of control forest fire, is the root cause of many common symptoms and diseases.

Should You Be On a Gluten Free Diet?

Not if you tolerate gluten.

The problem is that millions of people who don’t tolerate gluten don’t know it. Gluten intolerance masquerades as numerous illnesses that most Americans, and even the medical community, just take for granted as facts of life or natural consequences of aging. But chronic disease is neither!

I recommend that my patients try a gluten free diet if they have any of the following gluten intolerance symptoms:

  • Chronic nutritional deficiencies, especially iron deficiency anemia, B vitamins, and Vitamin D deficiency
  • Digestive problems including diarrhea, constipation, gas, bloating, cramping, or reflux
  • Arthritis, or joint pain and swelling without a diagnosis of arthritis
  • “Brain fog” (memory and concentration problems)
  • Depression, anxiety, irritability, behavioral problems in kids
  • Weight gain or difficulty achieving weight loss
  • Swelling, for example, rings get tight or there are lines on the ankles after removing your sock off
  • Numbness and tingling in the hands and feet
  • Autoimmune conditions include Hashimoto’s thyroiditis, inflammatory bowel disease (ulcerative colitis, Crohn’s), rheumatoid arthritis, psoriasis, or vitiligo
  • Skin rashes, canker sores, eczema
  • Seasonal allergies, chronic sinus problems
  • Infertility or certain other gynecologic problems

Of course, numerous other factors can also lead to these symptoms – it’s not only gluten. But a gluten free diet is a relatively easy thing to try, assuming other major medical conditions have been ruled out. While the root causes of illness are often multifactorial for many people, removing gluten – temporarily or permanently – can be a part of the solution.

3 Ways to Know if Going Gluten Free Could Be Healthy for YOU

I don’t recommend that everyone go gluten free. But some people really do benefit.

If you are wondering whether gluten is a problem for you I recommend the following 3 steps:

1. GO GLUTEN FREE: Go 100% gluten free for 4 weeks – no cheats and being really careful to avoid accidental ingestion – while keeping track of your symptoms. If symptoms improve or clear up, this is a pretty good indication that gluten might not be an optimal food for you. Please note it can take months for your system to fully cool down the inflammation caused by gluten – so symptoms should improve though might not clear up all the way during these few weeks. The elimination diet is the gold standard method to test for gluten sensitivity – and it is free and something you can do at home.

2. DO A GLUTEN CHALLENGE: After 4 weeks on the gluten free diet, do a challenge by reintroducing gluten for a few days. If your symptoms return, or you have a flare, this is further indication that you’d likely benefit from staying on a gluten free diet. (If serious or severe symptoms resolve on the gluten free diet, you might not want to do the challenge – just remain off of gluten).

3. GET TESTED FOR GLUTEN INTOLERANCE AND CELIAC DISEASE: Get tested to see if you are sensitive to gluten. This can be done by having your doctor do some simple blood tests to see if you have genes for gluten sensitivity (HLA DQ2 or HLA DQ8), or antibodies to gluten (anti-gliadin IgG and IgA and tissue transglutaminase antibodies, TTG).

If the genes are positive it doesn’t mean you have or will develop celiac disease; it just means you are at higher risk and may want to avoid gluten indefinitely.

If your antibodies are positive it may just mean you are sensitized to gluten because of a “leaky gut” and healing your gut through diet and some simple supplements may allow you to enjoy gluten containing foods regularly, or on occasion, without symptoms.

Note that the gene testing will be positive whether or not someone has been gluten free for a long time, but if you’ve been gluten free for many months, the antibody testing could be negative – even if you are gluten sensitive. Sometimes testing yields negative results but people still get significant improvement on a gluten elimination diet. In such cases I tell my patients that, “If it walks like a duck and quacks like a duck, it’s probably a duck” and I encourage them to stay gluten free while we work on healing their gut to see if this helps.

Also sometimes eliminating other foods that may cross-react with a fraction of the gluten protein, for example, dairy, oats, corn, millet, and even coffee, may lead to improvement when going gluten free alone doesn’t bring dramatic improvements.

Can I Ever Eat Gluten Again?

Some people find that once they’ve been off of gluten for enough time to allow symptoms to resolve, they can safely re-introduce small amounts of gluten into their diets, on occasion, with minimal or no symptoms. However, it is important to keep in mind that even small amounts of gluten leading to slight symptoms translates into inflammation in your body and over time, even little bits of this can lead to bigger problems.

Others find that once they’ve done the work of healing their gut, they can comfortably re-introduce gluten.

My general recommendation is that anyone who has positive celiac genes, and anyone who has had significant symptoms related to consuming gluten, remain 100% gluten free. There are many other wonderful and nutritious foods to choose from!

If you are unsure whether you have problems with gluten, or need help going gluten free, a functional medicine physician or integrative doctor can help you take the next steps.

Have you wondered whether you are gluten sensitive? Have you found relief from symptoms by going gluten free? Tell me about your experiences in the comments section below.

Please stay tuned for future blogs on gluten and healthy eating!

Read Now: Gluten Free Diet: Is it Forever?

Coming soon, more blogs to help you make the healthiest choices for yourself and your family:

  • How to Go Gluten Free – Safely and Smartly!
  • Gluten Free Diet: But What Will I Eat?
  • Should You Go Grain Free?
  • Is Gluten Causing Infertility?
  • How to Heal Your Digestive System
  • The Restorative Diet
  • The Daily Wellness Diet




  1. This article is wonderful and is to the point, yet thorough! Thanks Aviva and I will share! Gluten sensitivity wreaked havoc on my life for +6 years and no one was able to tell me what was wrong. It was a frustrating, tear filled, and worrisome time in my life because I am young with 2 young children, but I knew I was not well. Pregnancy for me, I believe was a trigger, because my first symptoms came out after I had my son. They waxed and waned for years until the symptoms finally came on full blown and my body was desperately yelling at me! All of my tests came back negative, but I new it was something I was eating. I got rid of gluten cold turkey style after researching like a crazy lady and after 1 week, my body began to calm. I couldn’t believe it! Aviva is right, if you even suspect you or someone you love may be affected, try eliminating gluten. Your body will do the rest!!!! Thanks so much for covering this still ‘under’ covered topic!

    • This is my story also. After my daughter was born my body just went crazy. Looking back gluten caused attention problems and daily asthma problems. No gluten= no asthma or hives

  2. I have been diagnosed with Grave’s Disease and did not want to go the traditional medicine route. I found a functional doctor who put me on a Paleo diet to cut out all inflammatory foods, including gluten. My lab numbers have improved (some even are in the normal range now), I lost 17 lbs. and am feeling better. I have a follow-up appointment next month and am hoping my labs show even greater improvement.

  3. When my youngest toilet trained I really noticed that he always had explosive dowel movements. It wasn’t as noticeable in diapers. A friend of mine a few years back was gluten free due to an allergy and I had asked her what symptoms she had if she ate it and loose bowel movements was the key one, so I tried gluten free for my son. After 48 hours of being really strict I saw improvement and by a week he was symptom free 100%. After a while I got lazy and gluten slipped in now and then with no consequence. So I let go even more and low and behold I see the symptoms returning. I think we might all have to go gluten free for a time to get my meal habits to become normal without gluten. I wonder how the rest of us will do without our highly consumed food! Especially with my picky son. I wonder if he will eat anything at all 🙂

  4. I just love your blog and am so inspired and educated by your posts!
    Both of my children are on a gluten and dairy free diet so I am really diggin’ this topic. In addition to the grains you mentioned (wheat, rye and barley that contain gluten) also spelt, kamut and oats (unless they are certified gluten free and some people still seem to have an intolerance to them) have gluten as well.
    A question: The blood test you mentioned in #3 ‘Get tested for Gluten…’ are you able to have a clear reading of that test if you are gluten free on a regular basis? Thanks again. 🙂

    • hi julie, being gluten free for a time can definitely diminish the accuracy of the cyrex testing and the antibody testing, but the HLA DQ2 and 8 would still be accurate….
      best wishes! aviva

  5. I have had very similar experiences with myself and with patients, and often find myself recommending a gluten-free trial. Gluten “light” doesn’t work, unfortunately, although I see a number of patients who are trying it. Not every patient requires this, but a fair amount do. Also important to educate them about the junk food with “gluten free” on it – it’s not good for you, gluten-free or not. Most people who do need to be gluten free are fine with it when they notice the improvement. There are those who get somewhat better, but not quite – with them I look at cross-reactivity – dairy is often a problem, as is corn, but I have even seen coffee cross-react. (There is a test with Cyrex to determine these cross-reactions if people don’t want to do an elimination diet.) Also, with severe cases, especially celiac, you have to look at body products – there is wheat in a lot of shampoos, lotions and so forth. Nice article!!! Thanks for putting it out there.

  6. Thanks, Dr. Romm, for the article! I have already shared it with a friend. Being a nutrition geek and knowing several families with Celiac children, I am familiar with GF diets. I recently encouraged my new son-in-law, who suffers from chronic sarcoidosis, to do a GF trial, and when he did the results were amazing. He felt good, no sarcoid flares, and he lost a significant amount of weight. After about four weeks he cheated and ate some Ritz crackers and three days later he had a sarcoid flare. This guy has been sick for several years and pumped full of steroids and his doctors never considered his diet. So maddening!

  7. Thanks, Aviva, for a balanced article. I have both genes for Celiac, many symptoms, and have been gluten free for years and now eat Paleo. I have several relatives with celiac. The problem for me is that I still have most of the symptoms on your list above. Any thoughts on what to do if your body is stuck in an inflammatory pattern? I have seen so many doctors and tried so many supplements and healing strategies that I am discouraged at this point.

    • hi chara
      there are so many wonderful herbs for inflammation. i often start my patients on an elimination diet (See tomorrow’s blog) and go from there…
      more to come on inflammation!
      regards, aviva

  8. I have checked 9 of out 12 of your intolerance symptoms for myself and 8 for my 2 children combined. I honestly believe we will have to try to eliminate gluten. Thank you so much for the education. It is priceless.

  9. hi aviva,i was told to try gluten free for my artritis 2 years ago and half the pain went away in 2 weeks i`m a student of michael and leslie tierra and do other herbs with getting rid of the arthritic problem

  10. Awesome information, thank you so much! I’ve been gluten free for a year now, since I’ve been diagnosed with an underactive thyroid. I feel a lot better, though I feel that my thyroid is still not working well. It’s like an old engine, sputtering, starts up again every now and then, and when it does, I can lose weight easily. After a few weeks, it stalls again, and the weight comes back. After reading your article, my next step will be removing dairy and corn from my diet, and see if it helps.

  11. Aviva,
    You mention that one factor in why there’s an increase in gluten related health problems being the timing of gluten introduction when we were infants. I am overwhelmed by the information out there about when to give my baby (15mos) what foods. Everyone has a different opinion about gluten foods, allergenic foods, liver! I am about to just let her eat everything. Any advice? Would love to see an article with cites about this topic!

    • hi kathy!
      yes, so overwhelming and confusing!!!
      i promise many more blogs on kids and food.
      as for what to intro when — these days i think let kids start to eat pretty much anything when they are ready to start playing with the food on your plate and putting it in their mouths. of course no choking hazards!
      interesting data from europe on gluten shows that when gluten is introduced midstream to BF’ing kids they don’t tend to get gluten intolerant. what i mean by midstream is while the child is still actively nursing around 6-8 months or so, as long as she’s going to nurse for several more months after it is introduced. kids who STOP bf’ing BEFORe gluten is introduced seem to be the ones more likely to develop intolerances. the only food i am super aware of causing symptoms in kids seems to be dairy which often increases congestion, colds, and coughs — and of course only feed kids natural foods, and not juice or sugar. 🙂

  12. I have 3 daughters that are true celiac’s. One thing you have to be careful of is to not buy all the packaged gluten free food from the store. Most of it is made with white rice and starches (which turn to sugar in your body and can cause an inflammatory response as well). I did a lot of research on other gluten free whole grains and seeds and I am learning to cook with them. I bought my own grain grinder and make my own flour. Our favorite grain/seed is sorghum, it tastes a lot like a mild wheat but GF. I think people get nervous when they go Gluten free wondering what they will eat, but there are so many wonderful things like fruits, veggies, nuts, seeds, little meat, chicken, fish that are so yummy. I don’t have celiac but I think my girls are healthier than me now because they have an excuse not to eat the cupcake. They are forced to eat healthier. I just have to use my wheel power… which is sometimes broken:)

  13. A couple of fascinating books on the topic are, “Wheat Belly” by William Davis, MD and “Grain Brain” by David Perlmutter, MD. Going without gluten makes me feel so much better and I notice bloating immediately if I slip, as I did over the holidays. I did not know that even my mascara may be a problem.

  14. Hi – great article! I just discovered your website and am wishing I lived nearby so I could become a patient! I started seeing a naturopath several years ago for unexplained secondary infertility and happened to mention that I was also exhausted to the point of not being able to function normally. Based on my history, she suggested that I try a gluten free diet for several weeks just to see if it would help. Well, within about 3 days I was no longer bloated, my energy was back, and my plantar fasciitis disappeared along with my lower back pain. I was SHOCKED to say the least. When I did a “challenge” and ate some gluten after several weeks, the following day I looked 4 months pregnant. I have been 100% off gluten for 3.5 years now and never want to go back to feeling that awful. I had high hopes that my infertility might resolve too but no such luck – until very recently when I had extensive surgery for severe endometriosis. Now I am finally pregnant with baby #2 at age 43.

  15. It took awhile and some learning, but I now totally prefer eating a Non-gluten diet. I rarely buy any foods labeled as “non-gluten” because if you check ingredients they are loaded with cheap carbs, who needs potato starch and ground up rice etc.? At 65, after a life time of mis-diagnosis and generally idiotic medical advice, that simply not eating foods which contain gluten has completely resolved hypothyroid illness. I take no prescription drugs, eat whole foods and spend a little time every single day reading blogs, such as Dr. Romm’s. The daily reading has been an enormous education and I test out what I read, against my personal experience. Since leaving wheat out of my diet, my memory is improved, the rosacea I could never get rid of is gone, I lost the weight that wd. not budge before. These are just a few of the wonderful improvements. When you hear on the news that “gluten-free” is all in the mind and is just another food fad, does that mean all the people reporting amazing improvements are lying? No, not at all. Big Pharma is terrified if we get healthy just from eliminating the genetically engineered wheat and chemicals from our food supply, that we won’t be buying their drugs, so they perpetrate media reports against things like vitamins, gluten-free diets and much more, hoping we will continue to kill ourselves with the drugs prescribed by un-informed doctors without any common sense or education in nutrition. Thanks Dr. Romm, you are helping people more than you know by spreading this information.

  16. Thank you so much for writing this, Dr. Romm! I have a VERY gluten-sensitive child, and pediatricians said it was “just colic.” I am so glad I figured out the root cause after a few months. Nursing mothers should be aware that what they eat could be affecting their baby, especially if they themselves are gluten-sensitive. I would love to encourage parents who have “colicky” babies, or babies that don’t sleep well, or even children who don’t sleep well, to consider gluten-sensitivity. I have also noticed an increase in “accidents” and bed-wetting when that child is accidentally exposed, even after he has been successfully potty-trained for years. Adrenal fatigue is another thing that may be contributing to the increase in gluten-sensitivity (and all allergies) that we’re seeing in adults, too. I wish there were more research on the topic! Thanks for writing such a well-grounded and informative piece.

  17. Thanks Aviva for all the research you do! I was advised to eliminate cow milk from my daughter’s and my own diets as I’ve got chronic respiratory allergies and sometimes develop a whole body allergic reaction. I’ve also started to have sinusitis (3 in less than a year!) And I’m now wondering if I should try to go gluten free too. It is really hard to change diet habits when you love cheese and bread… And ive read that eating too much rice actually isnt so good because of high arsenic content? Do you know more about this? I’m also and foremost concerned about getting the right nutrition for my 16-month old! This article just encourages me to make an extra effort for our well-being. Thanks!!

    • My pleasure! Yes — I would definitely try GF in your situation. The rice issue is still evolving but it does contain arsenic. The greatest concentrations are in concentrated rice products such as rice syrup. But eating it as part of the diet, just not a staple, is still considered ok. Some of the basmati rices and the wild rices seem to not be as much of a problem. All, apple juice contains some amount, too. Looks like you’re trying to be a smart momma! YAY! 🙂 Aviva

  18. Thank you so much Dr. Romm! You kept saying that going gluten-free is a good idea, so I finally tried it for my five year old son. Within six weeks his tummy aches were gone. He still had loose stools and accidents, so we went to a gastroenterologist who thought he might have celiac disease. She explained that you have to be 100% gluten free. Yes, I know you said that too, it was just hard to believe somehow, and maybe harder to give up our daily oatmeal. But she also said to go back on gluten so that he could get tested for celiac disease. Whoa, what a disaster! After three days I couldn’t stand to see my son suffer so much with diarrhea and terrible stomachaches – and imagine continuing for six weeks so that he could be properly tested for celiac disease.

    So my question today is, should I try to pursue other testing? Clearly my son is intolerant to gluten. Would a diagnosis of celiac disease be valuable, and is it even possible without eating lots of gluten for six weeks? Does a diagnosis positive or negative change the treatment (gluten free diet)?

    • Hi Katie, One of the criteria for being diagnosed with celiac is improvement going off of gluten — so I think you have your answer just from how much better he is doing. Now the nuance here is whether he is truly celiac or gluten intolerant from a leaky gut. With that, time (I usually say 6-12 mo) and trial reintroduction can tell. You can get gluten antibodies and the celiac genes tested, but they could be negative and he could still be positive! The best thing is to stay off gluten… Thanks for writing and so glad your little guy is getting a break from his pain and other symptoms! Go YOU!!! 🙂 Aviva

  19. Hello there!

    I am looking forward to hear more about diet, inflammation and all the good stuff!
    My problem is that I try to eat a gluten free diet but my family refuse to eat GF !
    It is very hard to keep my kitchen GF when my family stores bread and other gluten products
    like pasta . How can I stay GF when we have food with gluten in our kitchen? Any suggestion??

    • please check out gluten free school and gluten free girl for more information on living gluten free. also check out wheat belly. many of my patients have found it very helpful.

  20. Any experiences with Graves patients that are hypothyroid post RAI? I have had so many digestive issues especially since treatment 10 years ago. I seem to have developed lactose intolerance but even cutting that out still leaves me with issues…

  21. Thank you for all your comments. I see myself in many of the cenarios mentioned earlier.
    I have hypothyroidism. Over weight . Loves carbs and dairy dearly. Enjoys apt meals in the morning as a substitute for fatty breakfast. Low energy and unexplained joint pain and arthritis. Plus back pain and inflammation. Depressed, with anger moods and enxiety episodes. I also have troubles sleeping these days and stressed out mostly. I also have the worst plantar fasciitis ever.
    So, I feel so depressed now that I have all the listed issues related to gluten sensitivity. Although, I was tested negative for gluten
    My diet is full with dairy products and since I feel lethargic, coffee fools me into being a picker upper specially in the morning.
    I don’t like veggies or meats in general. I have partial dentures and my tea th aren’t strong enough to bite through tough crispy fruits or veggies either.
    I strongly believe that cutting off dairy, coffee , and most likely glutin from my diet would have a tremendous effect on my health. Specially because I don’t like to take meds for inflammation or my low thyroid levels.
    I took thyroxin for many years and it did fix the test results but not my actual symptoms.
    So i stopped it. I got tired of putting chemicals in my body.
    So how to try a gluten free diet?
    What can I substitute the oatmeal and dairy and coffee with ?
    Can I still eat eggs? I know eggs are parts of dairy too.
    Hope I get responses that are practical

    • Hi Roba,

      Have you had the chance to check out Aviva’s free course she is offering? based on your questions, I highly suggest taking a look at it!

      Here is the direct link avivaromm.com/challenge Registration closes at midnight EST TONIGHT!

      Warm wishes,
      Megan- Aviva’s Executive Assistant & Functional Health Coach

Leave a Reply

Your email address will not be published. Required fields are marked *

clear formPost comment