March 2013 
 Dr. Tara Skye Goldin's Newsletter, Gluten Updates!
 Natural Medicine That Gets Results!
In This Issue

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Even though we just had snow recently here in Colorado, the days are getting longer, and irises and tulips have emerged once again so that thoughts of Spring are here once again! We could still get lots of snow, really until May out here, but I expect that between snowstorms there will be more and more warm mild days!

I decided to revisit the gluten issue once again after I received a whole slew of articles from a very mainstream medical source acknowledging gluten's deleterious effects on the human body and I decided for those who were not yet convinced that gluten was "evil" that I would post them.

On the plus side it seems that there is growing awareness of these issues and it is a lot easier to obtain gluten free foods than it was 10 or even 5 years ago! At my son's school all birthday treats now have to be gluten free (a public school - yes, Boulder, but still...) I see many more patients and friends whose health has improved markedly once they eliminated gluten. I hope that you find these articles illuminating!

Get ready for the warmer weather! I will offer a 10% discount off of the first 5 weeks of the Ultra Lite Weight Loss Program from now until the end of April. Call (303) 443-2206 for more details!

 Going Gluten Free: Value Beyond Celiac Disease

First, let's talk about gluten. Gluten is a component of wheat and wheat-related grain products. When you start to talk about gluten withdrawal, is it really gluten withdrawal or is it wheat-product withdrawal or grain-product withdrawal? Grains are complex carbohydrates that have a number of fermentable sugars, which we would frequently remove from patients' diets because most of them are polyglycols -- fructans and galactans. We know from experience that when you withdraw fermentable sugar from patients, they frequently have improvement in symptoms such as bloating, gassy discomfort, and diarrhea. From Medscape

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 Antibiotic Exposure in Infancy Linked to Food Allergies

.Exposure to more than 2 courses of antibiotics in the first year of life is associated with a significantly increased rate of food allergy, according to research presented here at the American Academy of Allergy, Asthma & Immunology 2013 Annual Meeting. American Academy of Allergy, Asthma & Immunology (AAAAI) 2013 Annual Meeting: Abstract L14. Presented February 26, 2013.

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 Gluten: What you Don't Know Might Kill You

A recent large study in the Journal of the American Medical Association found that people with diagnosed, undiagnosed, and "latent" celiac disease or gluten sensitivity had a higher risk of death, mostly from heart disease and cancer.by Mark Hyman, MD

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 Gluten Free Recipes

While more and more gluten free options are available in the grocery stores, I have included a list of GF recipes for those who love to cook, or who live in an area where they cannot so easily find gluten free foods. Enjoy!

Click here for more gluten free recipes! 

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