Addressing Alcoholism with Diet and Nutrition


2004-03-31 22:45

While alcoholism is a very complex problem the success rate with mainstream treatment options is poor at best. Most people are unaware of the extreme importants of nutrition and dietary components.

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 the founders of AA was aware of the importance of vitamins and hypoglycemia in the 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 the traditional approaches to alcoholism, Joan Larson researched with the passion of a mother on a mission and wrote a detailed comprehensive book ("7 Weeks to Sobriety") that emphasizes the importance of addressing diet and nutrition in the 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 deter 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 the 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 the alcohol that one is addicted to it is the food source of which the 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 the individual craves the allergic food.

Randolph proposes that the alcoholic is craving the beverage is made from not the alcohol itself. The alcohol serves as a catalyst to help the food be absorbed more quickly, because alcohol is absorbed rapidly throughout the gastrointestinal tract. This is why most alcoholics struggle to stay sober and relapse is so common. Because, when alcoholics put the alcohol down they are continuing to eat sugar, corn, etc., and when they eat these foods it triggers cravings. The food itself cannot provide the quick fix that the alcohol can provide because of its rapid absorption.

Source: 
Cynthia Perkins

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