Going against the grain: long before virtually anyone had heard of a gluten-flee diet, nutritionist and author Melissa Diane Smith stumbled upon the diet's amazing health benefits

My story

Fifteen years ago, I was 30 pounds overweight, had digestive bloating and upset and my immunity was depressed. After a few years of feeling like I had the flu every day and not getting any answers, I was diagnosed with chronic fatigue syndrome, specifically chronic Epstein-Barr virus. Rest was the prescription doctors gave me, but "taking it easy" all the time didn't help.

Through trial and error, I noticed that I felt dramatically better when I removed gluten (found in wheat, spelt, kamut, rye, barley, some brands of oats and all additives made from them) from my diet. This change literally turned my health around, giving me more energy and mental focus, clearing up my digestive problems, rebuilding my immunity and stimulating healthy weight loss. I did not have celiac disease, the only type of gluten sensitivity recognized by conventional doctors, but a gluten-free diet was my best medicine--and it has helped me maintain my health ever since.

The diet that keeps me healthy today

Although difficult at first, eating against the grain is second nature now. Just like an artist with a paint palette, I have food staples in my refrigerator and pantry--including grass-fed meat, eggs enriched with omega-3s, organic poultry, wild fish and an array of fresh produce--that allow me to create delicious meals. My favorite quick meals:

* Breakfast: Scrambled eggs with veggies (such as asparagus, mushrooms and spinach), herbs, and a little goat cheese; or homemade turkey sausage patties and a big bowl of berries and chopped nuts with coconut milk.

* Lunch: Creative salads, such as a fajita salad or a spinach salad with strawberries, toasted pecans, shredded carrots and a hard-boiled egg. For dressings, I often make my own with extra-virgin olive oil or macadamia nut oil and lemon juice, red wine vinegar or strawberry balsamic vinegar. [See sidebar for Melissa's favorite gluten-free products, including ready-made salad dressings.]

* Dinner: Broiled grass-fed lamb chops or wild halibut with garlic, oregano and lemon juice, a steamed artichoke with my Fresh Basil Lemonette dressing, and a Greek salad. I also eat whole-grain rice cooked in chicken broth a couple of times week and occasionally have rice bread, corn tortillas or made from coconut or almond flour.

* Snacks: The best snacks for me are blood sugar-balancing ones, including apple slices with almond butter; flax crisps with freshly made guacamole or hummus; carrot, celery or jicama sticks with salad dressing; and macadamia nuts or pecans with fresh fruit.

Nutrients I use for health and energy

I cover the bases with vitamins and minerals. My special helpers are pantothenic acid for adrenal support, milk thistle for liver support; CoQ10 and L-carnitine to help with energy levels; chromium picolinate for glucose control; and zinc for strong immunity. All are gluten-free, of course. I also take MSM before and after vigorous exercise to limit muscle soreness.

A FEW OF MY FAVORITE NATURAL PRODUCTS

* Organic Food Bars, LaraBars and Think Organic Raw Food Bars--these energy bars are great before or after exercise

* Annie's Naturals, OrganicVille and Spectrum Omega-3 salad dressings

* Lundberg Farms or Lotus Foods whole-grain rice

* Pacific Foods Chicken Broth

* Nature's Way Thisilyn

Melissa Diane Smith, a nutritionist based in Tucson, AZ, counsels clients across the country. She is the author of Going Against the Grain and User's Guide to Preventing & Reversing Diabetes Naturally and coauthor of Syndrome X. For more about her books and nutrition counseling or her Fresh Basil Lemon-ette dressing recipe, visit melissadianesmith.com.

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