Followup on supplements

[Guest guest]

I visited the Dr. Shari website and found some interesting information for you

who are interested in anti-oxidants and are also allergic to gleuten and are

lactose intolerant. I caution you that if you visit her website, she has

products to sell as well. (http://drshari.net/scripts/prodinfo.asp)

" Many dietary supplements such as antioxidants, medicinal mushrooms, and Fish

Oil have been shown to be beneficial for patients with cancer. These

recommendations are for nutritional support only. They are not intended to

replace any medical care. Be responsible – if you are under the care of a

physician, please check with your doctor before starting the protocol. If you

are interested in the scientific support for the use of some of the specific

supplements, please visit my website (drshari.net) where you can view my

presentations given at numerous national and international medical conferences.

I have put a range for each supplement since you can often find several of them

combined in multi-nutrient formulas by various companies and dramatically reduce

the number of capsules/tablets you may need. "

Dietary Considerations:

1. Low-fat: Reduce total fat intake to 10-20%.

2. Gluten-free: avoid wheat, rye, oats and barley.

3. Avoid dairy: milk, cheese, yogurt, butter, etc.

4. Read labels: for hidden sources of gluten and dairy.

GLUTEN-FREE (OR CAVEMAN) DIET

" Hunter-gatherers did not eat bread, bagels and pasta, nor do they today.

Although these foods naturally contain gluten, we have genetically engineered

certain grains to have far higher levels of this protein to impart better baking

characteristics. Why do NYC bagels taste the best? Because in NYC we have the

highest gluten flour available. We have increased the gluten content of wheat

flour by as much as 90%. "

GLUTEN IS IN: WHEAT, RYE, OATS AND BARLEY

" These foods must be avoided. Also, avoid hidden sources such as bread crumbs,

soups (flour is often added as a thickening agent) and even soy sauce may

contain some wheat. Avoid products sweetened with barley malt. "

THE BEST FOODS TO CHOOSE ARE: " All starchy vegetables including: potatoes, yams,

beans, lentils, squash, peas carrots, corn, rice, any other starchy vegetable.

Protein, vegetables and salad do not contain any gluten. "

" Certain grains are permissible and include: quinoa, buckwheat, millet and corn

meal. Spelt is what wheat once was and contains trace amounts of gluten – so use

sparingly. Teff and Amaranth may also be tolerated. "

BREAD SUBSTITUTES: " Potato bread, rice bread, any gluten-free bread, 100% corn

tortillas. Visit www.glutino.com and other websites that cater to gluten-free

diets. "

PASTA SUBSTITUTES: " Ener-G makes a whole line of gluten free bread, pancake and

waffle mixes. Also, 100% or soba (buckwheat noodles), 100% rice or corn pasta.

Make sure that wheat, rye, oats and barley are not mixed in these products. "

http://drshari.net/scripts/hp.asp

FYI,

Lottie