To answer the original question: a few years ago I went on a gluten-free diet. Long story short, my (then fairly new) GP misinterpreted the results of a blood test, or the results were just plain wrong, and told me excitedly that he was almost certain I was gluten-intolerant and had Coeliac disease. Was a bit dubious about
this, but on the basis of his info I decided to try a gluten-free diet. And I did it. I stuck to it faithfully for six weeks, during which it made no difference to my symptoms whatsoever. That wasn't quite the end of it, as when I next had a hospital appointment I told the IBD nurse about
what my GP had said and my gluten-free experiment. She just looked a bit bemused, checked the computer records, and told me that not only had the hospital tested me for Coeliac disease and the result was negative, but the previous
hospital I was at had also tested me for Coeliac and the result was negative. Still with the same GP
Anyway, back on topic... >_>
To begin with, starting both a gluten-free and
a dairy-free regime at the same time seems to be jumping into the deep end to me. Even just going gluten-free is quite hard (I know), and I can't imagine going dairy-free and giving up milk, butter and cheese, really. Also, if such a diet worked then you wouldn't know which half of it was the effective half - the cutting out of gluten or the cutting out of dairy. Gluten intolerance and lactose intolerance aren't the same thing, and you can have one without the other or have both - depends on the individual. Some folks are unlucky enough to have a whole raft of food intolerances, in which case finding them all is very hard work indeed.
Also, what Melissa said about
gluten-free commercial products not being one whit lower in calories or healthier than their non-gluten counterparts is spot on. They're also incredibly more expensive and don't taste as good. Personally, if I ever had to do a gluten-free diet again I would try to stick with mainly naturally gluten-free foods instead of going for heavily-processed substitutes.
Alternatively, if you don't want to go down the cumbersome and time-consuming route of eliminating suspect food stuffs (gluten, dairy, etc.) one by one, then the SCD is probably the best diet to go the full hog with straight away.
PS: EMom, that nutritionist's take was really interesting. It is
possible to get fresh pre-prepared meals with only natural ingredients used and no preservatives added. I never buy anything without looking at the ingredients and the nutritional breakdown first. One thing I have learnt is that - usually - diet or slimming foods are best avoided, since naturally high-fat foods cannot be made into low-fat ones without a serious sacrifice in taste and quality. It might just about
work for milk and yoghurt, where you're not altering anything chemically but simply removing unwanted fat, but it won't work for that delicious chocolate fudge brownie with whipped cream,
cookies, ice-cream and chocolate sauce on top.