How Phyllis got off pharmaceuticals

Phyllis was diagnosed with Type 2 diabetes. She also had thyroid issues, high blood pressure, and high cholesterol. At the most, she was taking 12 different pharmaceuticals.

Besides reversing her diabetes (to read that story, start with Part 1 here or read this summary), she got off all her prescription meds.

Getting off medication is a taboo in many people’s minds. Once prescribed a medication, they believe that they have to take it for the rest of their life because their condition is irreversible. They believe that no longer taking a medication would be disobeying a doctor’s orders, and doctors are like God.

Medications can be extremely helpful, even life-saving. Byetta made a major difference for Phyllis. Yet it turned out she only needed it for a while, until her body became healthier and less resistant to insulin.

If you are in doubt about whether you might ever be able to go off a medication, ask your doctor if lifestyle changes can make a difference. Continue reading

Reversing diabetes: Phyllis’ return to health. Part 3.

This is Part 3 in a series of posts telling what Phyllis did to reverse her Type 2 diabetes. Read Part 1 here and Part 2 here, or go here for a summary.

To recap, Phyllis was diagnosed with Type 2 diabetes in 2003. She was exhausted from a stressful job and commute and wasn’t eating right. She knew she needed to stop using the comfort of eating to offset stress. First, she quit her job. She connected with nature and quiet, found support, and began making changes to her diet. Doing Trance Dance helped her connect with an inner intuitive voice that advised her to eat a more alkaline diet. More changes were in store for her…

Family Constellation Work and Byetta

About this time, Phyllis started working with Gwendolyn Terra, who introduced family constellation work to Austin. Gwendolyn and Phyllis were roommates for a while and hosted/facilitated constellation sessions every Sunday.

Constellation work focuses on enlightening and healing the unconscious beliefs that often follow family tragedies and dysfunctions, affecting multiple generations, a kind of emotional DNA. These patterns are held in an individual’s energy field. A trained facilitator can help an individual clear patterns of unhappiness, failure, illness, and/or addiction that have been holding them back.

Continue reading

Wheat belly

Modern wheat is not good for anyone, according to Dr. William Davis, author of Wheat Belly, a new book that differentiates the wheat of today from the wheat of yesterday.

In this article on BoingBoing, Davis outlines how modern wheat has been genetically modified even since 1960 into a product that may be the real cause of the surge in obesity and diabetes.

He recommends that not just people with celiac, gluten-intolerance, and wheat sensitivity give up wheat. He recommends that everyone do so. If you’re wondering why you can’t lose weight, look at your wheat consumption. Rather than being a “healthy whole grain,” it might be working against your health instead of for it.

I don’t know the science and haven’t read the book, but I gave up wheat about four years ago, and I can tell you that it’s getting easier as more people jump on the no-wheat bandwagon. More restaurants offer gluten-free menus, and grocery stores offer more gluten-free foods. Gluten-free bakeries are even opening and doing well. Bakers and chefs are experimenting with alternatives to wheat flour and creating good new recipes.

Here’s what Davis says:

It is therefore my contention that eliminating all wheat from the diet is a good idea not just for people with gluten sensitivity; it’s a smart decision for everybody. I have experience in my heart disease prevention practice, as well as my online program for heart disease prevention and reversal, with several thousand people who have done just that and the results are nothing short of astounding. Weight loss of 30, 50, even 70 pounds or more within the first six months; reversal of diabetes and pre-diabetic conditions; relief from edema, sinus congestion, and asthma; disappearance of acid reflux, irritable bowel syndrome symptoms; increased energy, happier mood, better sleep. People feel better, look better, eat fewer calories, feel less hungry, are able to discontinue use of many medications — just by eliminating one food from their diet — ironically a food that they’ve been told to eat more of.

Davis recommends going without wheat for four weeks:

If the health benefits of a wheat-free diet sound hard to believe, why not conduct your own little experiment and see for yourself: simply eliminate all things made of wheat for four weeks — no bread, bagels, pizza, pretzels, rolls, donuts, breakfast cereals, pancakes, waffles, pasta, noodles, or processed foods containing wheat (and do be careful to read labels, as food manufacturers love to slip a little wheat gliadin into your food every chance they get to stimulate your appetite). That’s a lot to cut out, true, but there’s still plenty of real, nutrient-dense foods like vegetables, fruit, nuts, cheese and dairy products, meat, fish, soy foods, legumes, oils like olive oil, avocados, even dark chocolate that you can eat in their place. If after that 4-week period you discover new mental clarity, better sleep, relief from joint pain, happier intestines, and a looser waistband, you will have your answer.

On becoming gluten free

I was inspired to write this post by the blogger Gluten-Free Girl. She invited people to share their symptoms. They were so all-over-the-place, including migraines, arthritis, random crying, fatigue, menstrual difficulties, infertility, canker sores, peripheral neuropathy, Hashimoto’s, and many more types of suffering, that I wanted to share my story and let anyone who’s just found out about candida and/or gluten-intolerance, or whose story is similar to these, know that there’s hope.

Life can be so great when you have your health. And the food industry and restaurants are increasingly becoming aware of the need to offer us alternatives.

If you have a gluten-free story, I urge you to share it at the link above. It makes a huge difference to have a lot of stories in one place. There are millions of us (18 million out of 307 million Americans, by latest estimate, have celiac or gluten intolerance), but most of us experienced feeling like we were the only one. We have lots of company!

And…in my opinion, this post and all the comments should be required reading for health care practitioners.


When I was a child, sometimes on weekends, my father would make pancakes for breakfast.

Halfway through a stack of two pancakes buttered with margarine and smothered in fake maple syrup (because that’s how we ate back then), I’d start to feel not so good. Not really sick, but not well, either.

I guess the best description is that my usual vibrancy disappeared. I felt a little woozy, a little queasy, somewhat clumsy and sluggish. My belly didn’t hurt, but it didn’t feel good either.

It would last for a couple of hours, then  dissipate. I stopped liking pancakes.

Looking back, that was the most flour I ever ate at once. My family wasn’t big on bread. We didn’t eat much pasta or fried breaded food. But we did eat pancakes and sandwiches and cake and cookies and gravy, so I ate wheat if not every day, then several times a week.

In adulthood, I often had diarrhea, gas, and bloating, and less often, I had painful colon cramps that doubled me over, but I never reported it to a doctor. I thought I was just prone to stomach bugs.

In hindsight, I had no idea what good bowel health was. People just didn’t talk about it! That’s a good topic for another post… ; D

Generally, I felt dull and sluggish a lot of the time. Dissociated, not quite present, uncoordinated, depressed. (I also had PTSD, also unbeknownst to anyone. It’s hard to truly know what to attribute these symptoms to.)

I had skin problems — outbreaks of adolescent and adult acne. I had itchy, blotchy rashes at various times on my stomach and chest, my back, and my arms and legs. I would break out in a rash from sun and heat.

I took Seldane and later Claritin daily for allergies. I didn’t get the association between dairy and mucus, or between liver health and allergies, back then. I thought my allergies were all due to airborne irritants. I didn’t believe it was possible to care for my health so that I didn’t need pharmaceuticals.

I know differently now.

I often had low energy and was easily exhausted. I’d go out on Saturday mornings to run errands, and after two hours, I’d hit the wall energetically and have to go home and take a nap. I attributed it to the stress of being a working single mother.

Oh, yeah. I was told that I was a colicky baby, often screaming for hours. Hmm.

I did receive muscle testing and acupuncture treatment (NAET) for allergies in my mid-40s, when I first became interested in alternative medicine. I remember being told that my body reacted to grasses. I thought it was to grass pollen in the air. I never thought of grasses as foods. Of course, wheat and other true grains are grasses! As is sugarcane.

NAET helped. I no longer had an annual winter sinus infection, and I only needed to take Claritin 3-4 times a year.

I still had the occasional colon cramps and diarrhea, gas, and bloating. The colon cramps could be so painful, I’d become pale, break into a cold sweat, and feel weak and shaky.

It took me a long time to heal after a car accident in 1996. My body hurt. I had low back pain and was diagnosed with scoliosis (not sure when it started, and it’s now healed with chiropractic help). I had a couple of bouts with plantar fasciitis. My weight fluctuated by as much as 35 lbs., and I’m 5’1″.

The enamel on my teeth had gotten thin or worn away in spots, leaving me with sensitive teeth. I often had night sweats. I developed rosacea. I had canker sores. Sometimes the toes on my left foot went numb. I lost bone density.

I’m just today realizing that these health problems may have a connection with being gluten intolerant, after reading others’ stories. There are over 300 symptoms of celiac. No wonder it’s so often misdiagnosed. It’s enough to want to tell anyone with inexplicable symptoms to go gluten-free for a month and see if that helps.


I grew up knowing very little about the relationship between food and health. I was never tested for food allergies. I had “hay fever”, and my digestive symptoms appeared when I was an adult.

One of my brothers had asthma and was tested, though. He had the traditional scratch test and was found to be allergic to a lot of things, both food and airborne. He reacted to cats, dogs, pollen, dust, eggs, dairy, nuts, and a lot of other foods, but not to wheat or grains. He took shots for years.

While going to Active Life Chiropractic in late 2006 for treatment, I was told that my health insurance covered food sensitivity testing (the Immuno 1 Bloodprint tests your blood for over 100 foods) and asked if I was interested. I agreed to be tested, thinking that I probably had some minor food sensitivities.

The results of my food sensitivity test came back a couple of weeks later. I was found to be sensitive to wheat, oats, two kinds of yeast, two kinds of beans, potatoes, tomatoes, and sugarcane. That was mind-boggling!

Because of the yeast and sugarcane, my doctor recommended that I be tested for candida. That test came back positive.

So I started my gluten-free journey with the candida diet, which meant no grains, dairy, any sweetener except stevia, yeast, fruit, juice, alcohol, potatoes, peanuts, legumes, mushrooms, chocolate, caffeine, condiments, vinegar, high-glycemic anything, cured or pickled or fermented anything.

(Hmm, isn’t it interesting that most of the foods I tested sensitive to were also banned on the candida diet?)

I cleaned out my fridge and pantry of everything with any forbidden ingredient in it. I didn’t want to be tempted or to make a mistake. It took over an hour to read the ingredients on every single label, and at the end, I had two paper grocery bags full of food to give away. Bye-bye, Michaelangelo’s frozen lasagna, Campbell’s tomato soup, soy sauce, mayonnaise, ketchup, barbecue sauce, coffee, honey, maple syrup!

My start date rolled around. It was by far the most drastic change in eating I’d ever experienced. It was so drastic, I decided to stick to it 100% so I would never have to do it again. Dang, it was rough, but I was determined to find out if I could feel better. 

I lost weight and went to bed hungry at times. Breakfast was the biggest problem because there were no traditional breakfast foods that I could have unless I wanted eggs every day. I often ate fish and salad (with Annie’s vinegar-free salad dressing — bless you, Annie) for breakfast.

Food was no longer inspiring — instead, it was plain and simple fuel. If I got hungry, I just waited until the next meal. Meat, fish, eggs, and non-starchy vegetables were my mainstays. Scrambled eggs were yummy with salsa verde on top. Little discoveries like that kept it interesting.

I took a supplement called Candex, which helps dissolve the cell walls of yeast. My poop smelled yeasty for the first few weeks.

After about a month, I discovered the book The Body Ecology Diet and began making young coconut kefir at home and  drinking Helios brand plain dairy kefir with FOS to get some probiotics into my gut. I slowly added grains like millet and quinoa and low-glycemic fruit like blueberries, Granny Smith apples, and kiwis.

(By the way, if you borrowed that book from me, I’d like to have it back.)

After two and a half months, I noticed that I felt really different. I felt physically good and my energy level had increased, and I noticed that I felt more present, like my brain was working better, like some kind of brain fog had lifted. I could focus better, read more difficult books, understand more complex thinking than before. My memory improved. I experienced myself differently. I felt smarter and more alive!

I stuck to the strict diet until my body told me I had cleared the excess candida, which was 3 months. The test had said I had mild candida. If it had been severe, I still would have stuck to it to find out if I could feel better. Anything to consistently feel better.

I transitioned from the candida diet to avoiding the foods I had tested sensitive to — the wheat, sugar, potatoes, and so on — and taking it easy on the other candida avoids.


I was tested again a year later. Candida was balanced. I was sensitive to fewer foods (a couple of new ones too), but wheat and several other foods were still a no-no. My chiropractor had my blood tested this time for gluten. I wasn’t sensitive to it, only to wheat. So probably wheat inflames my small intestine.

Then my health insurance stopped covering the test, which was too expensive to continue on my own, so I haven’t been tested again.

Meanwhile, I read Eat Right for Your Type and noticed a strong similarity between the candida diet and the recommended diet for people with Blood Type O. Type Os should not eat wheat.

My theory is that people are born sensitive to certain foods and stay that way, and other food sensitivities come and go, based on stress and/or overexposure and sometimes maybe just shifts in body chemistry. Sometimes we crave the foods that make us feel bad, and sometimes we instinctively avoid them. That is some great learning there!!!

If you can’t afford to get tested but suspect you have food sensitivities, try the Blood Type Diet. I bet you’ll feel better — and it includes feel-good foods, not just avoids.

Also, I’d love to know how many celiacs, gluten-intolerant folks, and people with candida are Type Os and how many are another blood type. Please comment!

I was still in denial about wheat. I’d tell myself that every once in a while, I could have a burger or some birthday cake. I enjoyed those moments, but I eventually learned from experience that my body just cannot handle more than a quarter teaspoon of wheat without affecting my small intestine adversely, and that if I do “get glutened”, it takes 3 days for my body to get back to normal.

What I suspect happens is that the lining of my small intestine gets irritated by wheat, and it stays that way, interfering with absorbing other nutrients, until the wheat is completely out of my body.

That’s 3 days of malnutrition.

It’s just not worth it. I can now resist cake, cookies, burgers, and so on. I feel so much better consistently when I do. 

I’ve learned over the past five years that I can handle spelt and Ezekiel bread, but it also seems important that I don’t eat them often. In general, my body doesn’t do well with grains. Rice is my most tolerable grain. Quinoa is great. It’s a seed, not a grain.


I have no idea if I have celiac disease, and it doesn’t really matter. Gluten-free means wheat-free, and I’m fine with describing myself as being gluten-sensitive or gluten-intolerant, as eating a gluten-free diet. My body doesn’t agree with wheat in particular, grains in general, potatoes, some legumes.

So basically, to cut to the chase, I spent over 50 years of my life consuming something that made me feel bad, interfered with absorption of other nutrients, and diminished my presence, intelligence, and vitality. I don’t like to dwell on thinking how much better my life could have been if only I or my parents had known. That feels tragic, and I can’t change the past. I want to feel great in the life that’s ahead of me.

I suspect my mother may have been gluten-intolerant. She often had gas, bloating, and bowel issues, low energy, took a lot of naps, had arthritis. She had anemia a lot as a child and young adult. She never knew.

I’m so grateful that I know and can act now. And if telling this story helps one person have better health, investigate, or stick to a gluten-free diet, it’s worth it.