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    • Frequently Asked Questions About Celiac Disease   09/30/2015

      This FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Store. For Additional Information: Subscribe to: Journal of Gluten Sensitivity


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About Sprinkle

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  1. I am paraphrasing my friend, but here is an update for those curious about this "pre-processing" and other possibilities related to digestion. My friend has issues with many grains, even ones done "purely" with no contamination. From the research she has been conducting, she learned that digestion requires enzymes and certain foods provide enzymes, others lack and require the body to produce enzymes for digestion. Producing enzymes for digestion (in the pancreas) takes a lot of energy, so when we are sick or run down, our bodies do not digest as well. Beneficial bacteria in the intestines also produce enzymes. Foods that conatin enzymes are mostly "alive", so all raw foods. However, some raw foods also contain enzyme inhibitors (nuts and seeds and legumes) that prevent the seeds from breaking down before they're able to sprout. These nuts, seeds, and legumes are best eaten sprouted or/and cooked and served with raw ingredients. Which by the way is really easy to do at home- you just soak the beans or seeds overnight then drain them and rinse every 8 hour until sprouts start growing. She says nuts could be soaked overnight in salt water then dried at low heat (about 150 degrees) until crispy. Not only does the body require enzymes to break foods down during digestion, but the body digests certain things together, so when plant materials are separated from their natural counterparts, the body must take from stores of these parts to digest properly. For instance, the body likes to digest fat soluble vitamins with fats (vitamin K and D). So if you are eatng a lot of fats that lack the fat soluble vitamins, your body will take from your vitamin stores to digest the fats. She says this example is from her very basic understanding, and there is a lot more to the story of Vitamins K and D. Refined products like hulled rice (sticky and white rice), bleached flours and sugars, are all separated from the nutritious part of the plant, the part that our bodies are used to digesting the starch with. So, refined food products will naturally be harder on the body to digest, requiring the body to not only take from stores of vitamins but also to produce enzymes. In other words, the mere fact that the grain has been ground up and sifted from the parts that normally come with our evolutionary diet of the whole is what may cause any powdered substance like glutinous rice flour to become harder on the body. The most nutritious and beneficial foods for aiding in digestion are raw fermented foods like... KIMCHI! Fermented raw foods contain not only the enzymes from the raw food, but also added vitamins that develop during the fermentation process, and also beneficial bacteria (mostly lactobaccili, she guesses). The research she is following for diet recommendations also recommends eating animal products of some sort such as a milk (which contains blood of the animal) or another kind of pseudo-meat. Perhaps seaweeds as well. The research was done by a Dentist in the 1930s- he did anthropological research around the world to identify what was causing tooth decay and bone deformities (including crooked teeth) in Western and developed societies that were absent in traditional villages. He concluded deformities and disease are caused by the developed society's diet which often lacks raw, fermented, and sometimes animal products, but is packed full of refined sugars and flours and highly processed foods produced at high heats in factories - such as crackers, modern breads, most "pressed shape" food. A woman named Sally Fallon later went on to write a cook book based on the diet described by Weston A Price and developed the Weston A Price Foundation. Their website has some more info and links about the diet and research. Supplements are also helpful. Probiotics (refrigerated ones), good multivitamins, and enzyme supplements may help you in the mean time. I prefer not to take these, but my friend says they help her a lot when she can't access good food in her busy lifestyle. And she can still get run down often (probably from stress from the selfsame lifestyle) or maybe from eating dairy or other foods she is sensitive to ... but anyway you get the idea. So I hope that is a helpful post for people. I am sure much of this has been discussed before but I found it enlightening and interesting.
  2. Thank you kittty. I also have an update to my research that may explain what's going on. It has to do with the difference between whole rice and processed rice powder. I will post about that in this topic soon, when I get permission from the author.
  3. Well, thanks for your responses. It doesn't really help. I've just been told what I already know. But I appreciate your responses at all. Thanks, and take care everyone!
  4. 1. Thank you. Very good point. Anything you heard of that sounds like my particular brand of "disagreement"? 2. Some of them indeed use Soy Sauce; however, I've seen their foods made and they are proud of their ability to not mix in unnecessary aromas or flavors. Soy sauce (which contains wheat) often does not find its way anywhere near their clean, rice-based cooking utensils and pans. 3. I am definitely not going to eat it anymore! I am still feeling the effects from yesterday's "test". 4. I think you may be onto something about the way "glutinous rice" is processed. That's what I'm getting at, and if it's true, I would like to research it on this forum in order to help benefit others who may have a similar issue. I hope that someone can answer my 2 reformulated questions in my previous post.
  5. For me, I get this reaction to wheat, spelt, barley, rye, malt and processed products with an ingredient called "glutinous rice" 2. Has anyone had - or heard of - a solution to these symptoms? --- Thanks for letting me try to clarify. Please let me know if anything I've written still doesn't make sense, or if I still haven't passed your "common sense" check.
  6. Hmm. Well, I know it's *supposed* to be okay, but allow me to question whether it actually is for the purposes of my health! This is what I said: I mean it. Anything. Whether it's the glutinous rice powder baked into something at a street vendor or whether it's bought at a store where I can individually look up every ingredient. Unless I'm allergic to Mugwort or Sesame (which I doubt, as I can have those in plentiful doses), the problem really does stem from this ingredient called glutinous rice. If you're suggesting I need to investigate whether allergen foods like Barley, Rye, Wheat, Spelt, etc. are somehow getting mixed into the glutinous rice via the manufacturing method, I think I am out of luck. The Chinese and Korean manufacturers seem to keep that kind of thing guarded. And there is no "gluten free" certification label boasted on any product here that I can find. Has nobody had a reaction like this to glutinous rice products made in East Asia? It is either the manufacturing method or something else is fishy about this ingredient for me.
  7. Hello, First time poster. I just wanted some advice, if any exists, on the symptoms I'm having. My medical/diet story: At age 12, I was put on an anti-depressant Paxil. Then Celexa. At age 18, I stopped eating mammals and birds. At age 19, I decided I wanted to be a really healthy human being and I quit "my" anti-depressants (cold turkey). After this time, however, my diet remained heavily reliant on typical American fare: genetically modified monocrop agribusiness wheat, vegetables and fruits - both in fast food and at the supermarket - agribusiness milk poured onto agribusiness sugar-bombs like "Lucky Charms" and other horrible fare. From teenager onward, I also began noticing my bathroom habits were different from others. My stool was weird, constipation sporadic, and a very itchy and dry skin under me (the bicycle seat area of me, to put it pleasantly). This culminated in late 2008 with new - stronger - symptoms, after I ate a few Little Caesar's pizzas too many in California. The location and year may be important, but I am just speculating because late 2008 saw an aggressive rise of cheapening food due to the beginnings of an economic deterioration in the USA, and perhaps the wheat source used in pizza companies - while already awful - may have worsened at this time? Perhaps they started buying more GMO wheat? In any case, the reactions I started having to all wheat products were: Headaches, Irritability, Sensitivity to bright lights, Pain behind the eyes and around the eyes, and from movement of the eyes, Tiredness, Aches, A constant sore throat, Stuffiness, Restlessness, Inability to sleep, Loose stool, Shakes, Nervousness, Clouded thinking, Distractedness, Weakness, Malnutrition, Extremely heightened lactose intolerance (never had before), Heightened intolerance to eggs (never had before either) and a number of other problems connected to this. I couldn't trace the source and I became very scared of eating even vegetables because nobody could tell me what was wrong; and indeed many told me nothing was wrong and it was all in my head. Some suggested I should just eat meat and the problems would all go away. It wasn't until mid 2009 that my mom told me she never eats much bread because it gives her migraines and causes her whole digestive system to get messed up. Thanks mom! So I stopped eating wheat and related breads and after two weeks, my symptoms faded away and I was humbled by this simple but elegant solution to almost all my problems, except the dry skin. --- Now, almost 4 years later, I am gluten-free, I am baking gluten-free cookies, cakes, pizzas, and breads and enjoying it a lot. I still have the extremely dry patch of skin, but that might be from sitting too much for my job, being at home or bicycling? Now here is the mysterious "twist". I don't get a bad reaction to many grains like some who have wheat sensitivity, BUT when I eat anything with "glutinous rice" in it, I get the same thing that I get when I eat a wheat cupcake: First, my stomach feels "strange" (not bad, but strange) Second, within seconds, my head becomes foggy, my throat closes up a bit, my eyes become sluggish and my sinuses clear out as if I just shot medicine up my nose (I thought this was a good thing at first, until I learned to associate it with this reaction) Thirdly, nausea sets in and my breathing must be more forced for me to take deep breaths Fourth, a headache and abdominal sensitivity Fifth, general tiredness, aches in the face and a gradual reduction of symptoms over the following several hours --- I am not sure if this sounds like anything anyone else has, but it's literally the same reaction I have every time. It's like an allergy. Rice is fine, sticky rice is even fine, but this "glutinous rice" product and the multiple Asian delights made of it all give me this same reaction. It is exactly equivalent to a reaction to eating bread for me. What is going on? An old man I know has a very similar issue and he learned he had some bowel or intestine damage from a long time ago that - once cleared and operated on a bit - allowed him to even begin eating wheat again. Any help/advice/anecdotes would be appreciated. Thank you!