Addressing Alcoholism with Diet and NutritionWritten by Cynthia Perkins, M.Ed.
Alcoholism is a very complex problem that is rampant in our society and has many variables that need to be addressed simultaneously. The success rate with mainstream treatment options is poor at best. The nutrition and diet components are rarely addressed and most people are unaware of their extreme significance. It is not widely known that Bill Wilson, one of founders of AA was aware of importance of vitamins and hypoglycemia in treatment of alcoholism. Before his death he was trying to educate physicians about these issues. (Null 95, Larson 92) After losing a son who had tried all traditional approaches to alcoholism, Joan Larson researched with passion of a mother on a mission and wrote a detailed comprehensive book that emphasizes importance of addressing diet and nutrition in treatment of alcoholism. In her treatment Center, The Health Recovery Center, they maintain a 75% success rate with an approach that addresses issues such as making diet changes, eliminating sugar and refined foods, supplementing numerous vitamins, amino acids and minerals which are most often depleted in alcoholics, treating hypoglycemia and treating food allergies. Her book provides very specific guidelines necessary to take beginning with detox and continuing through recovery. She discovered it is necessary to make biochemical repairs in order to achieve success and prevent relapse. It is a “must have” book for anyone involved in treatment of alcoholism. Randolph (80) contends that alcoholism is not a mental sickness, but rather it is a symptom of advanced food allergy. In his practice he has found that it is not alcohol that one is addicted to it is food source of which alcoholic beverage is made of. Alcoholic beverages are made of food such as grains like barley, corn, cane or grapes. Alcoholics have a food allergy to these. In advanced food allergy individual craves allergic food. Randolph proposes that alcoholic is craving beverage is made from not alcohol itself. The alcohol serves as a catalyst to help food be absorbed more quickly, because alcohol is absorbed rapidly throughout gastrointestinal tract. This is why most alcoholics struggle to stay sober and relapse is so common. Because, when alcoholics put alcohol down they are continuing to eat sugar, corn, etc., and when they eat these foods it triggers cravings. The food itself cannot provide quick fix that alcohol can provide because of its rapid absorption. Pfeiffer(80) has found that people with addictions have high levels of histamine which he states results in compulsive behavior. He has had success using calcium, methioninine and a low protein high carbohydrate diet in treating not only compulsive behavior, but also depression. There is considerable data that supports notion that most alcoholics are hypoglycemic. (Larson 92, Airola 77) There is a reciprocal relationship between two. Chronic drinking just like excessive sugar contributes to development of hypoglycemia just as people with hypoglycemia are potential candidates for alcoholism. Hypoglycemia can cause irritability, depression, aggressiveness, insomnia, fatigue, restlessness, confusion, a desire to drink and nervousness, many of same symptoms of an alcoholic. (Larson 92) When an alcoholic gets sober symptoms listed above continue to plaque them and if hypoglycemia is not addressed these symptoms leave individual at high risk of relapsing in order to temporarily relieve these symptoms.
| | It's Not Your Fault You're OverweightWritten by Cynthia Perkins, M.Ed.
If you are overweight, experience overwhelming cravings or puzzling fluctuations in weight, and dieting has been to no avail, then overeating or deep seated psychological problems may not be culprit of your problem. You may have undiagnosed allergies or sensitivities to foods or chemicals that you may not be aware of. Perfume, hair spray, fabric softener, car exhaust, pesticides, smog, wheat, sugar, smell of coffee, a date with a smoker or many other foods or chemicals can all be triggers for cravings, binges and water retention, which can result in weight gain. There are 4 different ways that allergens can stimulate weight gain. 1. Addiction Many people are overweight because they are actually addicted to certain foods. It’s usually one of your favorite foods and one that you eat quite frequently. When eaten it supplies you with a fix, an instant lift and relieves your allergic symptoms temporarily 2.Cravings Any irritants that cause allergies can also cause intense hunger pangs. A craving can be for a specific food like as ice cream or for a general family such as pasta. 3.The Appestat Switch-Off Scientists have found that certain substances can go directly to brain and shut off appestat, or appetite control center. Normally it should tell you that you are full and it is time to stop eating, but if it does not shut off you never feel full and thus want to continue eating. This adverse reaction can be caused by anything –hugging a friend who is wearing perfume, dryer exhaust from your neighbor, or eating a wheat cookie. If you never feel full or hungry after a meal, your appestat may not be functioning properly. Once you can identify what substances are problematic for you can eliminate them and reactivate your hunger control center. 4. Edema The most common form of allergic obesity is fluid retention. If you notice that you are heavier day after you eat a particular food, your body is probably responding to an allergy. Pay close attention to your eating habits, air you breath and chemicals and fragrances that you use, looking for possible connections between changes in your weight and kinds of food you eat (instead of being focused on how much you eat) also taking note of when cravings, uncontrollable hunger and binges occur. Pay close attention to any changes you may have in mood or thought such as: anger, depression, crying, irritability, and inability to concentrate and think clearly. These same substances that cause weight gain and cravings can also create symptoms that appear to be psychological, but are really a result of a sensitivity to food or chemical.
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