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Addressing Alcoholism with Diet and Nutrition
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 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 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 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.
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 the notion that most
alcoholics are hypoglycemic. (Larson 92, Airola 77) There is a
reciprocal relationship between the two. Chronic drinking just
like excessive sugar contributes to the 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 the same
symptoms of an alcoholic. (Larson 92) When an alcoholic gets
sober the symptoms listed above continue to plaque them and if
hypoglycemia is not addressed these symptoms leave the
individual at high risk of relapsing in order to temporarily
relieve these symptoms.
In 1991 more than 60% of individuals admitted to traditional
treatment programs had been in treatment before and more than
half of those repeating were being admitted for the third time.
About half of these were drinking again within one year.
(Grinspoon 1996) Unfortunately this is a common scenario in
treatment in general. Relapse is expected, common and usually
the norm. Most people are not successful in long -term recovery.
In a four year study of 922 men only 28% refrained from drinking
for six months after treatment. After one year 21% remained
abstinent and after four years 7% remained abstinent. (Rand
Repot 1990) It is only a small subgroup of people who are helped
by 12 step programs and traditional treatment. Obviously
traditional treatment is missing a very large piece of the
puzzle. Traditional treatment could be more successful if it
implemented a holistic approach to addiction and address issues
such as hypoglycemia, food allergy and nutritional deficiencies.
I know from personal experience that this is true. As a chronic
alcoholic I entered traditional treatment and although some of
it was extremely helpful, it could not help with the intense
depression, anxiety, confusion, irritability and nervousness
that I continued to have that was putting me at high risk of
relapsing. After a year of pure misery and white knuckling it,
which had left me hanging by a very fine thread, I discovered a
book that changed my life. After finding a doctor who was
knowledgeable in this area, I learned that I had numerous food
allergies, chemical allergies, hypoglycemia and vitamin and
mineral deficiencies. It was when I addressed these issues that
my life really changed. I discovered that my eliminating sugar
and wheat from that I could eliminate my disabling anxiety and
depression. By treating all my allergies and addressing my
hypoglycemia and deficiencies and changing my diet I was able to
turn my mental health completely around and I was no longer
white knuckling it to stay sober. I have been sober for 13
years and dont attend any AA meetings.
About the author:
Cynthia Perkins, M.Ed., writer, educator,
therapist/advisor/coach and Holistic Health Consultant
Specializing in Life Management and Support for Living with
Chronic Illness, Chronic Pain, and Disability as well as
Sexuality and Sexual Intimacy. http://www.holistichelp.net
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