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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com 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 Celiac.com 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 Celiac.com Store.

Sprouting, And Raw Vs. Cooked
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6 posts in this topic

I was wondering about sprouting my legumes and my allowable grains, since they are supposed to be more nutritious and have enzymes we need. Supplementing with enzymes will be hard for me, since many have soy, corn or rice ingredients, which I have to avoid for a time. From those who have been celiac or gluten intolerant for a longer time and do sprout, from your experience are the sprouted foods (raw and/or cooked) easier on your gut, or would they be too harsh until things are healed up?

And I know there's more nutrition in the veggies if you eat raw, but is raw too harsh for one new to cutting out glutens and other food sensitivities?

Since I am going to have to drastically cut what I can eat, I want to get the most "bang for the buck" nutrition-wise from the food I do eat.

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Cooked are going to be easier to digest for a bit until you heal. I can't answer about the sprouts since I don't consume them but for a pill free enzyme boost I understand pineapple if you like contains some natural enzymes that will help with digestion.

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I did have some enzymes, even some papaya enzymes, but trashed them last week because they contained either corn, rice or soy, which I cannot have. The reason I am wanting to sprout is to get more nutritional value because I do have to vastly restrict my diet right now and even a lot of supplements contain ingredients I cannot eat right now. Sprouted beans are supposed to be easier to digets and have more nutrition than the cooked dry beans.

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I love sprouted legumes. I do find them easier to digest. I just bought some brown rice to experiment with sprouting it.

Eat your veggies the way they agree with your best. The raw foods movement is a pretty recent fad and raw vegetables are not necessarily better for you. For example, cooking inactivates thyroid toxins in cruciferous vegetables and lowers alkaloid levels in nightshades. In Traditional Chinese Medicine and Ayurvada, the oldest medical systems, you usually cook your food.

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If you're worried about digestion it would help to liquify your food. Making juices or smoothies with the fruits and vegetables from your fridge or freezer. Cooked foods in general are bad for you in larger dosages. Try eating at least 51% raw foods. Not only does heating it destroy nutrients (heat denatures proteins) but it has been proven that when you eat more than 51% cooked foods your body has an immune response causing a rise in white blood cell count and digestive leukocytosis. Having roughage like cellulose will help clean your system and help any blockages. Taking a supplement called UC3J really helped me with blockages as well.

Hope it helps and the best of luck to you.

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If you're worried about digestion it would help to liquify your food. Making juices or smoothies with the fruits and vegetables from your fridge or freezer. Cooked foods in general are bad for you in larger dosages. Try eating at least 51% raw foods. Not only does heating it destroy nutrients (heat denatures proteins) but it has been proven that when you eat more than 51% cooked foods your body has an immune response causing a rise in white blood cell count and digestive leukocytosis. Having roughage like cellulose will help clean your system and help any blockages. Taking a supplement called UC3J really helped me with blockages as well.

Hope it helps and the best of luck to you.

I hate to tell you this, but so-called "digestive leucocytosis" is part of the fad raw foods stuff I was referring to. Didn't that 51% "magic number" ever strike you as suspicious? All of that pseudoscience is a result of wild over-interpretation of two papers published in the 1930s that have never been reproduced. It's sort of like that telephone game we played as kids, where the information gets exaggerated and garbled the more it gets repeated.

The main reason the raw foods diet works for people is because they have to eliminate all processed food and a bunch of lectin-containing legumes and grains that aren't palatable raw. The fact that everything is raw is a red herring. You can get the same benefits from paleo/primal, where you cook most of your meat and have free choice about how you prepare veggies.

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