Jul 19, 2011 4 min read

DEAR DR. GOTT: I have just been told I have celiac disease. I know I can’t have wheat/rye/barley. What about oats? Are there any other dos and don’ts?

DEAR READER: This digestive condition, also known as celiac sprue, nontropical sprue and gluten-sensitive enteropathy, is triggered by gluten, a substance found mainly in breads, cookies, pastas and other foods that contain wheat, rye and barley. When foods containing gluten are consumed, the common result is abdominal pain, bloating and diarrhea. Over time, malabsorption of nutrients can occur, resulting in deficiencies that deprive the entire body of necessary nourishment. Less common side effects include anemia, skin rash, osteoporosis, depression and cramping.

As with many diseases and disorders, there are other conditions that can mimic celiac disease. They include irritable bowel syndrome, Crohn’s disease and gastric ulcers. Therefore, diagnosis is critical. This might be accomplished through diet modification to eliminate any food items that contain gluten, and blood testing to determine if higher-than-normal levels of specific antibodies are found. Another option is biopsy of intestinal tissue collected via endoscopy, or through capsule endoscopy that utilizes a minuscule camera that — believe it or not — is encased in a pill-sized capsule.

If a patient fails to receive treatment, malabsorption of specific foods can lead to malnutrition. A loss of calcium can lead to osteoporosis, seizures, peripheral neuropathy, and an increased risk of intestinal or bowel cancer.

Obviously, the first step is a simple one: Eliminate wheat, barley, rye, bulgur, farina, semolina, triticale, spelt, graham flour and durum. Other items to be avoided, unless identified as gluten-free, include beer, candies, gravies, imitation seafood and imitation meats, salad dressings, soy sauce and soups.

Oats fall into this category since they run the risk of becoming contaminated with wheat during the growing and processing stages of production. It remains unclear whether oats are actually harmful, but it is best to avoid them unless they are specifically labeled as being gluten-free.

This list may appear extremely restrictive, but you can still eat rice, cornmeal, quinoa, tapioca, fruits, vegetables, fresh meats, poultry and fish. Because of the many people who have celiac disease or who are gluten-sensitive, more and more products have become available. If questions remain, you might benefit by seeing a dietitian at your local hospital or health care facility who can get you on the right track.

Follow your doctor’s advice and, above all else, modify your diet accordingly.

DEAR DR. GOTT: My cold sore “stopper” is Dial soap. A friend of mine said to take a wet finger, rub it on the soap, then on the oncoming cold sore. Stops it in its tracks every time.

I also use cherries for gout as per your suggestion. They work for me.

DEAR READER: The active ingredient in Dial Gold is triclocarban. Beyond that, there are approximately 20 inactive ingredients, including sodium chloride, pentasodium and sodium pentetate, titanium dioxide and sodium cocoate. Triclocarban contains anti-bacterial and anti-fungal properties used as disinfectants in many products. In fact, an estimated 1 million pounds of the product are imported annually for the U.S. market alone. Many of the inactive ingredients appear to have a sodium base. With the known healing properties of salt alone, the combination might be a winning one.

As a point of interest, cold sores are caused by viruses, yet triclorocarban is not an anti-viral agent, so why and how it works is beyond me.

Readers who would like additional home remedies can order my Health Reports “Compelling Home Remedies” and “More Compelling Home Remedies” by sending a self-addressed, stamped No. 10 envelope and a $2 U.S. check or money order for each report to Dr. Peter Gott, P.O. Box 433, Lakeville, CT 06039. Be sure to mention the title(s), or print an order form from my website’s direct link: www.AskDrGottMD.com/order_form.pdf.

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Dr. Peter H. Gott is a retired physician and the author of several books, including “Live Longer, Live Better,” “Dr. Gott’s No Flour, No Sugar Diet” and “Dr. Gott’s No Flour, No Sugar Cookbook,” which are available at most bookstores or online. His website is www.AskDrGottMD.com.

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