A pioneer in gluten-free lifestyle implementation, Faye Elahi, M.S., M.A., has been practicing Integrative Nutrition for the past 18 years in Dallas, Texas. Faye’s services include gluten-free menu planning, nutrition assessment, grocery store tours, biomedical testing, cooking classes, recipe modification, and public speaking.

Through the use of the internet along with the phone, Faye has served clients in Dubai, Canada, Belgium, France, Wells, Switzerland, the Far East, and finally the U.S.

In recent years, Faye has focused on treating Gluten sensitivity, Celiac disease, Attention Deficit Disorder, Autism, Food Allergies, and Intolerances and through her innovative state-of-the-art clinical tools, has gained respect among a large circle of gastrointestinal physicians and pediatricians around the country.

To set up your private consultation with Faye, simply call her at 972-743-1425 or email her at specialneedsnutrition@gmail.com

My life before and after the diagnosis of Gluten Sensitivity

My story began as a child with chronic headaches, constipation and mild idiopatic anemia; in simple English this meant that there was no clinical explanation behind my low blood iron as I was eating meat and other iron rich foods as part of my daily diet.

Later, I developed mental fog and bloating especially after eating pasta and whole grain cereal and other gluten-heavy foods! This made it very difficult to concentrate on my school work and retain information all throughout my college years.

After years of research and numerous medical tests in three continents, at age 38 I discovered that the source of my physical and psychological challenges was gluten Sensitivity!!! At first I went through a complete shock! How could a tasty wholesome grain protein, otherwise known as gluten, damage my small intestine? Could all my childhood issues have vanished without gluten in my diet? Next, I went through denial. This certainly couldn’t be happening to me? How could all my doctors have missed this major immune disorder? Then came the frustration associated with accepting a lifelong gluten-free diet. How can I survive without my favorite gluten-heavy foods such as pancakes, French crispy Baguette, pizzas and occasional cakes and pies.

For the past 11 years, my two children, along with my husband and I have followed a gluten-free diet and I must confess that the quality of life has improved noticeably for all of us. What seemed like an impossible task to replace some of our family favorites was made possible by turning our attention to their gluten-free counterparts which not only tasted good but were better for our gut health as well! My husband’s bad cholesterol has gradually dropped over the years, my college age son is ecstatic about his phenomenal memory, my daughter is enjoying lowered anxiety and I have my clarity of mind! The journey to health was not without its challenges. When I was first diagnosed, there was only one decent bread company in Canada and by the time I got it shipped to the US in an ice box, it cost about $20 per loaf! Now every corner grocery store is carrying a choice of 3-4 different kinds of gluten-free breads that are sure to appeal to all.

Today, our journey continues to offer opportunities to learn and grow; the collection of our favorite family recipes that were also tasted by our gluten-sensitive community has led to the creation of my first book: Ready, Set, Eat: Gluten-free Nutrition Basics (2011). In this book I discuss our unhealthy Western diet, the toxins that surround us, and their combined effects on health. I then offer step-by-step techniques that have helped my clients manage challenging diets free of gluten, casein, lactose, yeast, soy and other food allergens with tips on how to feed a picky eater. With everyday recipes.

Ready, Set, Eat: Gluten-free Nutrition Basics" is out for all to enjoy!

Faye Elahi's book " Ready, Set, Eat: Gluten-free Nutrition Basics" is out for all to enjoy! This is a 2 part book where Faye shares her 20+ years of multi-disciplinary clinical work in the form of case studies and field observations in addition to 100+ recipes for those affected by food allergies and food intolerances. 1 out of 3 children in every U.S. classroom is diagnosed with at least one food allergy and 1 out of about 100 citizens are affected by Celiac disease.

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