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" One courageous person raising awareness is Amy Kubal, “the Paleo Dietitian,” a licensed dietitian who has worked in the Paleo community for more than a decade. In February 2014, Amy came out on a prominent Paleo website as anorexic. “In my case,” she wrote, “Paleo was a convenient way to justify restriction. I entered the eating disorder world with an intense fear of fat, a fear that didn’t go away with Paleo—it let up a little but it also villainized many of the foods that were once ‘safe’ to me. Now carbs, dairy, beans, grains, and fat were evil and my list kept getting longer.” Amy spoke candidly with me about her own experience and her impression of the Paleo community in general. “You know, it works for some people,” she says. “But for 60 to 70 percent, it turns into a religion. Following this is like their commandment—does that have gluten? Does this? Their lives revolve around it, thinking constantly about what foods are at the places they’re going to be. I have more and more clients who bring their own food to restaurants and family gatherings. "

Alan Levinovitz , The Gluten Lie: And Other Myths About What You Eat


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Alan Levinovitz quote : One courageous person raising awareness is Amy Kubal, “the Paleo Dietitian,” a licensed dietitian who has worked in the Paleo community for more than a decade. In February 2014, Amy came out on a prominent Paleo website as anorexic. “In my case,” she wrote, “Paleo was a convenient way to justify restriction. I entered the eating disorder world with an intense fear of fat, a fear that didn’t go away with Paleo—it let up a little but it also villainized many of the foods that were once ‘safe’ to me. Now carbs, dairy, beans, grains, and fat were evil and my list kept getting longer.” Amy spoke candidly with me about her own experience and her impression of the Paleo community in general. “You know, it works for some people,” she says. “But for 60 to 70 percent, it turns into a religion. Following this is like their commandment—does that have gluten? Does this? Their lives revolve around it, thinking constantly about what foods are at the places they’re going to be. I have more and more clients who bring their own food to restaurants and family gatherings.