January 22

Natural Foodie: The ‘stupid fad diet’ that changed his life

Chef Tony Lawless eliminated gluten from his daily menu and saw the excruciating pain of his rheumatoid arthritis disappear.

By Avery Yale Kamila

Chef Tony Lawless was a 19-year old college student when his life changed forever. He was stricken by what would become the unrelenting pain of rheumatoid arthritis after breaking his wrist, the first sign of his lifelong struggle with the disease.

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Chef Tony Lawless tends the grill at his winter home at Sunday River in Newry. After suffering from rheumatoid arthritis for decades, he was surprised to find that giving up foods with gluten relieved his pain.

Tina Oddleifson photo

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The menu at the Whale's Rib Tavern on Deer Isle is about 80 percent gluten-free.

Contributed photo

“I couldn’t sit in a chair for more than 20 minutes without my neck, shoulders and back feeling like they were seizing up,” Lawless, now 54, said from Deer Isle, where he and his wife own the seasonal Whale’s Rib Tavern and Pilgrim’s Inn.

Eventually he dropped out of school and returned home. On bad mornings it would take him two hours to get out of bed, and one day he told his mother he wanted to die. She helped him get through these dark feelings and keep his life moving forward.

Later he entered the Culinary Institute of America, graduated in 1984 in the top 10 percent of his class and went on to teach at the Cambridge School of Culinary Arts.

All the while he was in constant pain.

In an email he sent to family and friends in September, Lawless wrote: “Over the past 33 years I have lived my life in the 3-7 range on the pain scale and at one very low point I again considered suicide. In 2001 I electively had my leg amputated below the knee after an unsuccessful surgery to fuse my ankle bones left me in constant pain … I have had my wrist bone surgically fused, my elbows are permanently damaged and no longer straighten, and my fingers are bent and deformed.”

The disease forced Lawless to take a daily drug cocktail, which included Embrel, Humira and prednisone. As Lawless points out, each of these drugs has “links to cancer, liver damage and other serious and life-threatening side effects.”

Rheumatoid arthritis is characterized by severe inflammation and is among a class of poorly understood disorders known as autoimmune diseases. Such diseases cause the immune system to essentially attack itself.

As a result, immune-suppressing pharmaceuticals, such as the ones Lawless was prescribed, are the conventional treatments.

And with his immune system suppressed, Lawless landed in the emergency room more than once with out-of-control infections.

Still none of these drugs relieved his pain.

So his doctors prescribed an ever-increasing dose of narcotic painkillers. At this time last year, he was taking 60 milligrams of morphine a day.

But then everything changed again.

It all began when his wife, Tina Oddleifson, read a story in The New York Times Magazine titled “The Boy with a Thorn in his Joints.” The piece chronicles the plight of a 3-year-old boy diagnosed with severe juvenile arthritis who eventually is freed from pain when his parents eliminate gluten and dairy from his diet.

Oddleifson suggested Lawless give a gluten-free diet a try. But he was skeptical and admits that as a chef, special dietary requests can be a burden.

“It can be a pain in the neck trying to deal with people’s diets,” Lawless said. “I figured (gluten-free) was another stupid fad diet.”

However, his wife eventually convinced him to give it a try for a couple months.

After two weeks of not eating gluten, his pain level had subsided significantly. A month later he was pain free and a month after that he was able to stop taking six prescription drugs.

“For me it’s not a diet, it’s a lifestyle,” Lawless said. “Within 12 hours of inadvertently eating gluten, I feel like I’ve been hit by a bus.”

He adds, “For my entire life, I will never eat gluten on purpose again.”

In addition to avoiding foods with gluten, Lawless and his wife seek out minimally processed, organic and non-genetically modified foods.

(Continued on page 2)

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