John H. Boyles Jr., M.D. James J. Howard, M.D. William E. Rogers, M.D.
Traditional medicine views alcoholism and “problem drinking” solely from the standpoints of alcohol or “mental disorder.” However, every form of alcoholic drink consumed also includes food products to which many people may become intolerant via regular consumption. They commonly include corn, wheat (barley and malt are similar), grape, potato, and yeast (universal). Once sensitivity to the food product develops, its discontinuation may produce a withdrawal reaction whose symptoms are similar, and sometimes identical, to those from the alcohol itself. Drinking becomes repetitive to avoid these symptoms, whether from alcohol, food allergy, or both. Food sensitivities are easily tested for and, once identified, removing the offending food from consumption may help control the craving for alcoholic beverages.
This approach is most helpful for the confirmed alcoholic who has successfully completed AA (or equivalent program), or a drinker who recognizes he may have a problem and wishes to prevent progression to alcoholism. It is not recommended for the uncontrolled alcoholic.
These concepts are credited to the pioneering work of allergist Theron Randolph, M.D. in the early 1950’s.
For more information on our food allergy program or to schedule testing call 937-434-0555.