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Gluten Sensitivity

Coming soon!

I will be trying to help you hash out the difference between celiac disease and gluten sensitivity. In the meantime, a Google search for “gluten sensitivity”, “celiac disease”, “Gluten intolerance” will yield the latest definitions, findings, and incidence estimates by researchers in the field.

The current “official” number of celiacs according to Johns Hopkins and Mayo is 1:120. In Italy, the latest number is 1:55, up from the 1:100 figure being used by them 10 years ago, when the official position by the medical community in the USA was still ” It is a rare disorder, occurring in less that 1:5,000 Americans”. How wrong can we be about something so important? Wow!

Celiac researchers have recently estimated that the more correct number of celiacs in the US is likely to be closer to 1:30. But those same experts believe that 1:3 are “gluten sensitive”. In other words, when today’s gluten enters the bloodstream of those who consume it, one out of three individuals will have something bad happen somewhere in their body.

Where does gluten go once it gets into the blood? Everywhere. And we now know that the number one organ that is negatively affected by gluten other than the lining of the intestinal tract is the brain. Gluten has been tied to A.D.H.D., autism, epilepsy, schizophrenia, and all of the major neurodegenerative diseases (MS, Parkinson’s, Alzheimer’s, etc.). We have to face it: Neurons and their glial cells- and the resident organisms they contain- really dislike it when gluten attaches to them.

Could the latest suggestion be true? Could it really be the case that every individual who consumes gluten be sensitive to its ill effects to some degree, with only 1/3 of us showing outward signs of that sensitivity? That is certainly in keeping with the conclusion I came to 10 years ago after reading how gluten creates such a wide array of damage in celiacs. It made sense to me that gluten was not “good” for anyone, just better tolerated by some than others.

Thankfully, there is nothing that we need to derive from gluten grains (wheat, barley, rye) that we cannot get from multiple other sources that are much healthier and less problematic. There are plenty of substitutes now, including millet, flax, sorghum, tapioca, buckwheat, quinoa, and others). But this non-essential nature of gluten is also true for the other three horsemen of our medical apocalypse- dairy, soy and corn. We can live without them…and must learn to do so.

For more on the four horsemen…

Just Desserts

These are little tidbits of knowledge I’ve discovered or insights I’ve gained over the years while doing my in-depth studies.For example, did you know researchers have found that nearly 40% of the genetic information in our DNA is viral information? This explains what we call “genetic diseases” including familial and breed tendencies toward food intolerance (e.g. celiac disease), neurological disorders (e.g. epilepsy), and numerous cancers.

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Blogtor J

Welcome to the blog of the new New research into the origin of our medical woes has revealed something startling: As it turns out, we are our own worst enemy. Yes, the Pogo quote of yesteryear found in the title of this article is quite accurate when applied to our medical lives. We love to discuss those things that we call “causes” of diseases even though we often have little clue as to how these things really cause illness. Even medical professionals can have difficulty grasping the true cause-and-effect. But that is understandable once some insight is gained into the true nature of medical training.

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News Flash!

In this section, I will be placing links to the latest breaking news in the food world, including updates on the use of elimination diets to control disease, articles on pet food, the truth about GMO foods and more. I will do my best to balance the bad with the good, but try to remember: Much of this will seem like bad news but at least we know about it now…and can change it!


With some of these stories, I will include a link to a blog entry so that you can comment on the article. This idea came to me after reading the first entry, which is a news flash that made my blood boil.

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Shoot me an Email by clicking on the icon at the top of each page. Video testimonials are also welcome.

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Today’s Specials
The Simple Truth about Dog Food and Heart Disease The Epilepsy Diet Made Simple The Origin of Disease Lectins – The Missing Links Viruses – Friend or Foe? Pain, Pain Go Away
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Something to Chew On

What is the “Leaky Gut”?
The “leaky gut syndrome” is the root of many medical evils once the “big 4” induce it. Read how Italians have survived being a pasta-based society.

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Hip Dysplasia – “Genetics” vs. Diet

As misconceptions go, this is a high-priority item. Hip dysplasia is not what we were taught.

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Epilepsy and Diet

I have been studying “idiopathic epilepsy” extensively since April of 2000. Guess what? It’s not idiopathic anymore. A diet change can cure it!

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The Truth About Pet Food

Dogs and cats are carnivores yet most pet foods are grain-based. Knowing how to read a label is also very important. Does your pet food really have vegetables in it? Really???

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How to Control Epilepsy Naturally

I have been successfully treating pets with epilepsy using diet changes alone for nearly 10 years. The results have been astounding. This paper helps to summarize my findings and recommendations.

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We Have Met the Enemy and He is Us

This is the first blog placed on (6-24-07) and pretty much covers the gamut of topics – from heartburn to cancer – that are discussed on this Website. The bottom line? Viruses and bacteria are not the enemy. We are! The good news: We do have our health destinies in our own hands.

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Gluten Intolerance and Your Pet

This paper is an article I wrote for the newsletter of when asked about the prevalence of celiac disease (gluten intolerance) in the dog and cat. This condition has been definitively diagnosed in the Irish Setter but not many other breeds of dogs. I will not be at all surprised when we find that it does exist in numerous other breeds… and even the lovable mutt…but as this article explains, that may very well be a moot point. Gluten is only the beginning.

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The Answer

This 40-plus page paper is my first major paper, written in 2001 and hurriedly placed on this site on that fateful and tragic day of 9-11. It represents the culmination of nearly two years of research on the subject of food-related disorders and contains an amazing amount of facts that have been hidden from public view concerning this subject. It covers how the “big 4” trouble foods- gluten, dairy, soy and corn- came into being, catapulted into common usage, and became directly involved in most of our serious medical conditions, including epilepsy, chronic fatigue, irritable bowel syndrome, insomnia, ADHD, pain syndromes, depression, and allergies. Severe immune-mediated diseases such as diabetes, lupus, and rheumatoid arthritis are also covered.


Yes, it is quite long, but it appeared on my computer screen and was placed onto the Web just as it came out of my head. And it is wordy in places. But, as I tell my clients, “There is no law that you have to read it all in one sitting. Think of it as a free, short book rather than a long research paper. It’s all how you look at it, right?”


The one thing I can say is that this information WILL change your life…guaranteed!!!

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