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I don't know about allergies, but when it comes to intolerances and sensitivities, it's perfectly understandable why more of them would appear after giving up gluten. One must keep in mind that certain minerals are required for the production of certain enzymes. After a dramatic change of diet, it's quite understandable that you may develop deficiencies you did not used to have. Those deficiencies can cause a lack of enzymes, which can cause food intolerances.
I strongly recommend considering and/or researching the following array of supplements if you're on a gluten-free diet and are experiencing an increase of intolerance-related symptoms:
• Food grade diatomaceous earth (don't know why, but this has helped a ton, especially with sugar, nuts, etc.); food grade diatomaceous earth is rich in amorphous silica (not the cancerous crystalline silica like the non-food-grade kind); it also contains other trace minerals; it absorbs a lot of water, though, so you'll need to drink more water while you take it (1 to 3 tablespoons full of diatomaceous earth a day is what they usually recommend, though starting with 1, just in case of die-off reactions)
• Zinc picolinate (zinc is needed for over a hundred enzymes; I recommend zinc picolinate over other forms of zinc; zinc oxide has been proven to be ineffective, by the way; try not to take more than 40mg a day; well, I take a 50mg pill once in a while, and a 20mg pill at other times—I figure it should probably balance out since I'm not taking the 50mg one every day)
• Boron picolinate (boron is needed for some enzymes; boron picolinate is the only form of boron I've tried, but I can feel that it does work; perhaps a borax foot soak would work, too, but I haven't tried that, yet)
• Vitamin A (if you have a zinc deficiency, odds are you have a vitamin A deficiency, too, even if you've been eating enough vitamin A)
• Vitamin D3 (lanolin-derived; I've heard this is good to take with zinc and vitamin A for some reason I don't remember—but even if it doesn't relate to enzymes, it'll still be good for you in lots of other ways, especially if you get depressed and stuff like that)
• Magnesium malate (magnesium is needed for hundreds of enzymes; be very careful not to overdose on magnesium—it can be bad; if you just follow the pill bottle's advice, you'll probably be fine; other forms of magnesium might be good to try, too, especially if you have problems with malic acid)
• Malic acid (malic acid and magnesium malate are not the same thing, by the way; magnesium malate is a synthetic compound of magnesium and malic acid, while malic acid by itself has nothing to do with magnesium; you can order pure malic acid by the pound at nutsonline.com)
Also, it's good to know that metal poisoning can inhibit some enzymes. For instance, mercury and lead can inhibit the enzymes responsible for digesting wheat gluten and milk casein.
Both diatomaceous earth and malic acid help to remove toxic metals from the body. Malic acid is said even to help remove aluminum (aluminum can damage the liver and kidneys, and thus lead to all sorts of food-related issues). So, these might help to clear those out so your body can produce more enzymes and use them properly.
If you're concerned about aluminum, I strongly recommend avoiding mineral salt deodorants (those made with alum, which is a mineral compound, partly of aluminum), antiperspirants, processed cheese, aluminum cookware, tin foil, calcium antacids (the ones with aluminum in them) and such. Dessert Essence deodorant might be a good one to consider. It actually uses borax (sodium borate) instead of aluminum—so you might absorb the borax through your skin and get some benefits of the boron (killing two birds with one stone), although I think it does work as an antiperspirant—so you might not sweat out toxins as needed. I haven't actually tried that deodorant, though, so let me know if you do, and if you notice anything nutritionally from it, heh, heh.
If you have problems with malic acid right now, you might consider trying it again after taking the above-mentioned minerals. There's a possibility that you might have the right enzymes to digest it afterward, if that was the problem.
I haven't actually been taking magnesium, yet, but I've tried all the other things, and they definitely help. I haven't taken malic acid in its pure form (just in something that contains some), but I have some on order—so feel free to ask about that in a few days if you like.
Anyway, since I've started on diatomaceous earth and zinc, I've noticed that I can eat tons of foods that I couldn't handle well before, including the following:
• Raw food (not only can I handle this now, but it actually feels extremely good for me)
• Nuts (though I have an easier time with raw nuts than cooked ones, now)
• Sugar in general
• Pretty much everything is less severe, actually (even gluten, although I haven't eaten lots of it yet to experiment, just a little here and there; I'll probably try that after I add malic acid and/or magnesium to my supplements; I'm excited to see if that helps); I'm not diagnosed with celiac disease, by the way, but I do seem to have issues with gluten (I suspect it might be enzyme-related, or related to heavy metal poisoning and/or worms, but I'm still trying to verify this, as you can see); if you're scratching your head wondering how worms could have anything to do with gluten-intolerance, just keep in mind that they can cause nutritional deficiencies, and nutritional deficiencies can cause enzyme deficiencies (enzyme deficiencies can cause intolerances). So, yeah, might want to make sure you're parasite-free. Parasites can be asymptomatic, by the way. Curezone.com is a great place where people discuss parasites and stuff and natural ways of dealing with them (although if you can convince a doctor to test you for parasites, that might be good, too).
This may come as a surprise to everyone, but those crystal deodorants that say they're made out of mineral salts are generally made out of 100% alum (despite the fact that they list mineral salts as a separate ingredient). Alum actually is a mineral salt
I'm surprised no one has mentioned cross-contamination. From what I understand, this is fairly common with plain popcorn (not microwaved). Correct me if I'm wrong there. The only two kinds I've checked on were cross-contaminated, anyway. Let me know of any that aren't. I'm still looking.
Also, from what I understand, many corn tortillas are also either cross-contaminated or contain a gluten ingredient. The only ones I know for sure are safe are the Mission brand ones. All mission brand corn products are free of gluten and cross-contamination.
I decided to ask Adam's myself, and guess what? They replied within like 20 minutes (via phone message).
I'm glad to tell you all that they say all of their peanut butters are definitely gluten-free and that there is no risk of cross-contamination (they only deal in their peanut butters in their facility apparently).
I asked about chemicals for the non-organic varieties as well, for good measure (they do have organic varieties). They said the non-organic ones come from all over the country and so they really don't know what pesticides and such the farmers might use (since they don't all use the same ones, necessarily, but they're probably regulated somehow, at least). Anyway, maybe I'll try out their organic peanut butter (if I can find it) and see if that treats me better.
[Edit: This is only about Adam's peanut butter. I can't say if any of the other natural ones are gluten-free.]
I emailed Simply Organic about their turkey gravy, since my local grocery store had it in the gluten-free section, and I bought it without realizing it didn't say it was gluten-free. Anyway, the gravy has risk of cross-contamination, they told me, although they say they do have full ingredient disclosure on their products.
However, they told me about several gluten-free baking mixes they've added. They don't particularly advertise them as gluten-free, but they are, apparently (that's why I'm telling you). They say the processing area is scrubbed down before blending and that 'no other products are blended at the time the baking mixes are being packaged. They test before and after for the presence of gluten'.
I would still be cautious about natural peanut butters. I say this simply because most peanuts (not peanut butters) I've read about are contaminated, or potentially contaminated, with wheat in the processing (i.e. such as Planters, whether salted or not, nutsonline peanuts, and the Walmart brand). Who's to say they don't use the same methods for the peanuts used for peanut butter?
Anyway, I'd love to hear results of anyone who contacts the manufacturers and such. I know Adam's has been giving me some small issues (although they were getting larger the more I ate it, until I stopped), but I don't really know if that had anything to do with gluten. My first guess was that it was a reaction to some chemical, since Adam's isn't organic, as far as I know—either that, or my body just didn't like it because it might have been old and I was eating a lot of it up until then (if you have to stir it, it's old, unless the canning process also brings the oil out: there's no oil film if you grind it fresh—that usually takes months to develop, in my experience). I used to grind peanuts in the machine at The Good Earth, although I haven't gone there in a long while, and I don't know if the peanuts they use are contaminated.
I've already posted this elsewhere, so I'll point you to my link to avoid redundancy and potential copyright issues (seeing as I don't know Celiac.com's policy on that, yet—some sites claim exclusive rights over post-content, and that could restrict someone from reposting or using it elsewhere; I certainly want normal people to do whatever they want with it, without excluding others from doing the same):
Finally found the site I was talking about again. Here's what it says for Threelac:
Other Ingredients: Micro-Crystalline Cellulose, Refined Dry Beer yeast Powder, Gelatin, Canola Oil, Silica, Caramel, Titanium Dioxide.
Contains ingredients derived from milk and wheat (Milk Protein 4 ppm; gluten 30 ppm)
So, it has 30 ppm of gluten.
Here's the site URL:
I've never used Threelac, but after researching it, today, according to one website it looks like it has gluten in it (or maybe it said something was derived from something with gluten in it; not sure which). Other sites, however, say that it's gluten-free. Kind of confusing. That might be what's causing the problems, though. It's worth a thought. It could very well be removing the candida, though.
I have heard of side-effects of candida-removal similar to those you describe (but through Threelac
Still, though, if there are enough enzymes applied to the juice before it gets to the liver, it shouldn't matter if there is a deficiency in the liver (since there won't be any fructose left by then). I'm not saying that this is an ideal situation, as there might be consequences to using those enzymes in such abundance, though. Now, what if they actually put the enzymes in the juice itself