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Kurzemiete

Member Since 19 Jul 2008
Offline Last Active Mar 03 2013 11:31 PM
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Posts I've Made

In Topic: How Do I Bake Gluten Free On A Sanyo The Bread Factory Plus?

08 May 2012 - 10:05 PM

You HAVE to mess with the machine, a LOT! Don't expect the 1st to be perfect.....

You will be making lots of bread crumbs......

:)



Alrighty then B) ...Would you consider the hand bake method easier then, or the machiene method?

Thank you :)

ps i know the sell some machienes with the gluten-free settings in them but they are all quite expensive; this one I recieved from freecycle.com

In Topic: How Do I Bake Gluten Free On A Sanyo The Bread Factory Plus?

08 May 2012 - 09:54 PM

Basic Gluten Free Bread
3 Eggs (60g)
60ml Oil
450ml water -could be less [430ml] or more [470ml] depending on flours/starches
1 tsp vinegar

180g Brown rice flour#
405g White rice flour#
3 tbsp sugar
3-4 teaspoons Xanthan gum
1 1/2 tsp Salt
2 tsp Dry yeast
Preparation*:
Mix Liquids together.
Sift dry ingredients together.
Mix both together to soft dough.
Bread Machine:
Place dough into bread pan
Select Large Size, Basic Mix, Light crust.

* the biggest hurdle, initally, in machine baking, is that the ingredeients do not mix completely. By do some prep. work, this is avoided ..
# any ratio of flour or starch, as long as it measures 585g in total ..



By prep work do you mean to premix all the stuff by hand initially?

Sorry but I am a total newbie with regards to this ... ;)

Thank you :)

I am also very interested in various flours, I have some recipes to make rye like breads and fancy sweet breads.
If I can nail that down the road it would be such a thing of beauty lol!

~All of a sudden the hand method seems easier perhaps...lol

In Topic: Please Advice: A Mother Of A Teen With Wheat Allergy/gluten Sensitivity

05 July 2011 - 02:11 PM

Ok thank you for your reply, I appreciate that. :)

This was her test result -

1)Anti-Tissue Transglutaminase IgA antibody by ELISA = 0 U/mL.

2)Anti-Tissue Transglutaminase IgG antibody by ELISA = 2 U/mL.


Oh wow, when you said Schtzophrenia it really was a very troublesome thing to read for a mom. Of course, this is not the first time I have come accross this connection, however I do believe that it's gluten related.

This is a good article, when I read it, it did give me a bit of piece of mind, in that IF we are vigilant and for a teenager it's not so easy, she will improve.

My only wish is that she (and I too) will improve and one day know a day with no pain or discomfort.

Here is the article.

The Celiac Disease of Mental Illness

(derived in large part from a lecture James V. Croxton, M.A. summer 2002)



Although often referred to as "wheat allergy," Celiac Disease (also called Celiac Sprue) is not an "allergy" but rather an intolerance to the protein in gluten, a substance found in wheat and other grains. For susceptible people, gluten injures the small intestinal lining (called “villi”) that takes in nourishment. The mental disorders that Celiac brings to a child and adult are due to both the malnutrition caused by the damage to the small intestine and to the by-products of gluten metabolism.

Professor F. C. Dohan of the University of Pennsylvania was the first researcher to use this concept, beginning in the late 1960’s. He quoted from earlier researchers in his article published in The Biological Basis of Schizophrenia (Hemmings, ed; MTP Press; London, 1980).



Celiac disease may present with psychiatric symptoms, which, in association with other symptoms, may be of diagnostic help... Kaser (1961) described celiac children as showing definite symptoms in all cases. The children are conspicuously quiet, turned, inward, often weepy, often discontented or surly and apparently lack all joy in living. They can take on negativistic and schizoid characteristics and may execute ceaseless stereotyped movements. Paulley wrote in 1959: many (adult celiacs) showed extreme obsessional neuroses, suffering delusions, frequently believing they had cancer. Paranoid ideas were also frequent and many were considered psychotic or near psychotic.



In the 1960’s and 70’s it was thought that there were only about five infants out of 10,000 born with this strongly genetic disorder. The idea that that very small could account for many of the large number of schizophrenics in the general population did not appear reasonable. So the “celiac model” for explaining the development of schizophrenia did not catch on. The incidence of this disease has changed, however, and estimates now are stated to be as high as 1 in 250 in the American population.



If the increase in celiac disease is real, it might be because there is more gluten being consumed: “gluten enteropathy” is another term for this illness. Gluten is useful in cooking because it promotes a resistant, “chewy” mouth-feel to many foods including baked goods. Also, as the amount of convenience foods increases (such as pizza) we probably consume more foods with gluten-containing grains as ingredients. Another factor exists which does not have to do with our food intake: the diagnostic criteria for celiac disease have changed over the years. Twenty and thirty years ago, the “gold standard” for diagnosing this illness was to do a biopsy of the small intestine. Now it is being realized that there are individuals with celiac disease who do not have typical intestinal biopsies that show atrophy of the villi or other signs of tissue damage in the gut-wall.



A different factor in the celiac model emerged in the late 1990’s based on newly appreciation roles of glial cells in the brain - those cells which make up about one-half of the brain’s mass. Before the last decade the glia were characterized as “support cell” with no clear functions. It is now appreciated that glia are capable of being activated as immune system agents. Glia do engage in “signaling” activity (sending “messages” to each other and perhaps even to neurons). Glia have “conversations” with each other and have the potential for neuronal signaling.



This change in appreciation of glial cells’ importance is a bit like “not seeing the forest for the trees.” Consider the brain’s neurons are like the trees in a forest, they have received the bulk of research over the years. The other entities in the forest (the underbrush, the ferns, the ground-cover plants) were harder to see and had more subtle effects on the total system. (Actually, glial cells did not take the early stains well and were much more difficult to see and to study.) Today we are more sensitive to the challenge of understanding the complexities of the brain as an ecosystem.



Recent successes with two kinds of therapy provide some indirect support for the connection of celiac disease with mental illness. Gluten-free diets (sometimes combined with dairy-free) have been used for autism, depression and schizophrenia. When troublesome proteins, especially alpha-gliadin in gluten and casein in milk are avoided, marked improvement has been reported by a number of individuals with these brain biochemistry disorders. The other therapy is to use essential fatty acids (emphasizing Omega 3, “cold-water fish” oils) with the same illnesses. The NIH has funded studies for these therapies.



Many adult celiacs who have not been diagnosed and are not following a strict gluten-free diet have some of the same symptoms as persons diagnosed with schizophrenia and other mental, psychological, or emotional disorders. Perhaps those symptoms- some of which were present to a lesser degree in childhood- are exacerbations of the earlier, weaker ones. Of course a large number of social factors are also relevant and or many seem work against them. The loss of friends and relatives who no longer show care and affection cannot be ignored.



In “sensitive” people who are genetically predisposed to this celiac disease, malabsorption of significant nutrients including B vitamins, essential fatty acids, some minerals (calcium and zinc, for instance) compound the mental and emotional component. Malabsorption can stunt the stature of children, slow the maturation rate, create an over-sensitive or irritable brain tissue, and perhaps alter the learning styles (sensory perception issues) of these children. Because gluten enteropathy is, in part, an immune system disorder originating in the wall of the small intestine, any amount of gluten from wheat, rye, barley, and oats keeps the immune system activated, which in turn may result in “spreading” of symptoms. It is hypothesized that organ systems not apparently involved during childhood become involved as the child ages. What began in the gut seems to move through the body, affecting lung function, the skin, and even the brain. Again, evidence to support such a theory is based on the effect of gluten avoidance – less mucus and bronchial symptoms, clearer skin, improved cognition, stabilization of mood, etc.



In addition to the biochemical and immune effect of gluten, the loss of nutrients would result in loss of some of the supportive tissue (glial cells) which would lead to larger cerebral ventricles (they would expand by default into areas where the glia have been lost), deeper sulci (the crevices apparent in the cortical surface of the brain), narrower gyri (the humps on the cortical surfaces), and perhaps the disarrangement of neurons positioned in infancy and early childhood.



Since the fats and oils we eat become both structural and functional components of the “barrier” membranes in our bodies, such as the cell membranes, gut wall and the blood-brain barrier, another result of lipid malabsorption could be a less-reliable blood-brain barrier. In those parts of the brain where the blood-barrier is purposely “thin,” such as areas close to the middle of the brain (parts of the hypothalamus and the pituitary gland - the paraventricular regions) the insufficient or imbalanced lipid components certainly would be expected to affect many functions. These areas of the brain have much to do with basic motives and behaviors dealing with food intake, thirst, sexuality, sleep regulation, etc.



Another factor is related to the concept “cerebral allergy.” This is a concept supported by just a few hundred medical doctors and psychiatrists. It became increasingly apparent in the 1990s that there are immune system defenses in the brain, and that the microglia can be recruited and even reprogrammed to do the work. Experiments show that microglia can be stimulated to “change roles” and produce a cascade of cytokines (the “cell-movers” that can produce, maintain and increase the inflammation response. Because we cannot feel brain tissue - it is not “engineered” to signal to us its own changes - hence there is no pain, itching, etc. Inflammation involves swelling, increased blood flow, increased temperature, itching or pain or both - none of this can be felt in the brain unless severe. This must be one of the strongest reasons for people with brain-based disorders denying that anything is wrong with their brains.



The cerebral allergy concept depended on the assumptions of clinicians who believed that brain tissue is subject to “local Inflammation” and that this caused unusual or abnormal symptoms. The “allergens” could be proteins in foods such as alpha-gliadin in wheat, volatile gases such as fumes of toluene, certain chemicals in perfumes or cosmetics, and so on. The symptoms could be very diverse: unusual behaviors (paralleling symptoms of toxic psychosis), altered motivations (changes in hunger or sexuality), sudden emotional upsets (intense, unreasonable jealousy or inexplicable grief), etc. Any of these, along with altered perceptions and thinking, can happen. Neurons and glia function differently (“abnormally”) when disturbed by heat, pressure, pH changes and cytokine effects.



In this hypothesis, celiac disease could be a specific kind of cerebral allergy, with ongoing disruption in gut tissue, and increasingly intense and diverse symptoms involving depression, paranoia, hallucinations and delusions (but not all of these at once). The good news is that celiac disease, when identified early enough, is controlled with a very careful diet. You never get over the illness, but you also never get over being glad you found out what it was.

From an informal survey of about 20 people with gluten related sensitivity, >90% reported improvement from a gluten-free diet. All spoke of delayed learning prior to a gluten free diet either in themselves or their children. Some of the physiological, cognitive, and emotional symptoms they reported with dietary avoidance of gluten included:

Improved ability to learn
Improved interest in school
Improved concentration
No more meds for depression problems
No more avoidance of meeting people
Expected full recovery of ataxia problems (inability to coordinate muscle movements)
Improved gross motor skills (was delayed in some cases)
Improved physical growth (was smaller than expected)
Went from bottom of class to the top of his class after 3 months on diet
Found a "hunger" for learning after avoiding gluten
Improved mood with less “crossness” and “crankiness”
Improved development to catch up with peers
Improved intellect with definite increases in intelligence
Grade point average went from 2.5 to 3.9
Many have acquired college degrees with high gpa after going gluten-free
Came alive academically
Improved ability to meet daily challenges
Improved speed of learning ("quicker" in her studies)
Absenteeism no longer a problem
Lots of stories about coming out of withdrawn state socially to an outgoing one -- running for student council, more motivated in doing well and meeting people
Increased well-being and better brain chemistry
No more "brain fog"
Improved in reading (“noticeable”)
Improved temperaments in children
Before going gluten-free, students had the following difficulties/complaints:

Daydreaming in school
Difficulty in finishing sentences and finding words
Speech delay
In and out of Special Education classes
Delays in walking and talking
Delayed puberty including menarche
Vitamin deficiencies
Non-epileptic seizures
Arthritis and osteopenia
Short term and long term memory was not good
Many reports of struggles with school but score high in intelligence
Misdiagnosis of fibromyalgia
Visual and auditory delusions
Anxiety problems, tummy aches
Temporary dyslexia
1. K. Horvath, MD, PhD, et al; Gastroenterology, April 1996: “First Epidemiological Study of Gluten Intolerance in the United States”



2. Etty Benveniste, PhD.; American Journal of Physiology 263, 1992: “Inflammatory Cytokines within the central nervous system: sources, function, and mechanism of action”



P.S. – There is a urine test (IAG – AAL #6500) that may give some insight into gluten and casein intolerance based on the metabolic by-products of these grain and dairy components. It can be helpful in identifying hidden gluten in the diet or patients who might be susceptible to the metabolic effects of gluten and dairy.




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Copyright 2011 - Jeremy E. Kaslow, M.D. - all rights reserved




In your daughter's case, it sounds to me like the problems are largely neurological. You didn't provide the exact tests for the celiac panel she had. (We need to know what type of IgA and IgG.) As a general rule, the only standard lab test that is sometimes positive for the purely neurological forms of celiac is anti-gliadin.

There is a lot of work on both ataxia and schizophrenia and gluten intolerance. Her clumsiness and balance problems could be gluten ataxia. I mention schizophrenia because of the auditory hallucinations. Your daughter isn't schizophrenic but she might have the hallucination part. People with severe neurological problems have a really different type of autoimmunity but it is still caused by gluten, much like classic celiac. There are no lab tests available, because the research is still in early stages. The treatment is a strict gluten-free diet.

"Silent celiac" is when an asymptomatic person gets tested - often because a family member is celiac - and blood and biopsy come back positive. This is not your daughter's problem.

Gluten intolerance is an innate immune response to gluten, the predecessor to celiac. Gluten intolerant people will not have positive celiac tests but they can still be very sick from eating gluten.

Lactose intolerance is when you are missing the enzyme that digests the milk sugar, called lactose. People who are lactose intolerant can take LactAid or eat lactose free dairy products comfortably. People who are casein intolerant can not eat any dairy at all without getting sick. Both problems are common in celiacs. If your daughter is casein-sensitive, it may be cross-reacting with gluten and causing the autoimmunity.


In Topic: Please Advice: A Mother Of A Teen With Wheat Allergy/gluten Sensitivity

05 July 2011 - 12:42 PM

Hi and thank you every so much for your reply and the time it took!
I appreciate that a lot :lol:

I apologize that my reply is very short, am fibro tired and new puppy is pretty demanding too :blink: :)

Warmly, L.

Unfortunately, whoever ordered your daughter's tests isn't very celiac knowledgeable. :-(

A percentage of celiacs have something called IgA deficiency, where they don't produce enough IgA (the fact that her IgA was 0 makes her a good candidate for this). If they have this, they will test negative with the IgA part of the test. As a result, celiac blood tests should always include a test that can determine if she is IgA deficient. There are other tests that have a higher specificity for the disease, as well, that would have helped to figure out better if she might have this disease. False negatives are common, so a few different tests give you the best chance of figuring it out, you know?


Q-I am trying to understand what is the difference between gluetn sensitive and silent celiac?

Right now, it's still under debate. Some doctors don't believe that one can be gluten sensitive. They just think it's the beginning of celiac disease that hasn't caused enough damage to test positively for. However, a recent study did seem to find positive symptoms to gluten without developing celiac antibodies, so it's edging toward these being two different things.

Silent celiac disease is just regular celiac disease that doesn't cause symptoms that doctors recognize as 'traditional' celiac disease, with gut pain and such.

As docs can't even figure out if celiac disease and gluten sensitivity are different, they don't really know HOW they might be different, you know? In celiacs, we eat gluten, it comes into contact with our gut, and our bodies make antibodies that attack our gut, in a nutshell. Then we suffer from nutritional deficiencies over the whole body as a result.

Gluten sensitivity...maybe the body attacks? Maybe it just doesn't digest well and results in issues of that nature. Maybe there are reactions like headaches and other problems that we are uncertain of the cause, only that they happen. No one really knows.

However, something that's very relevant for your daughter. There have been, I think it's 2 studies now?, that have found celiacs who ALSO develop antibodies that attack our nervous system once gluten hits the blood stream. Some people have these antibodies even when they are consuming such low levels of gluten that their guts have healed up. In these cases, I've seen doctors say that you want to get your little one off the gluten, and get off of it now, because some of this damage may not be reversible. And it also makes her in a bad category for a 'gluten trial' because again - the damage may not be reversible.

Unfortunately, as you probably already know, when she's been off gluten for a while, the tests are negative. So if you want these other tests done, you'll have to get them ordered within days of her going gluten free. It puts you between that rock and a hard place, to get your daughter healthy right away vs. trying to get a diagnosis.

Although also on a side note - many celiacs I know who have neurological reactions also seem more sensitive to gluten and gluten cc than the average celiac. Gluten free doesn't actually mean zero gluten (you may already know this) but is usually between 5-20ppm or so. Some of us neuro folks can't have a lot of the processed gluten-free stuff because the range of gluten is higher than we can tolerate without getting symptoms. We tend to go more towards fruits and veggies, whole meats, that sort of thing. And for those of us like that, I have spoken to a couple who HAVE healed what they were told was irreversible damage, but it took years for it to work, and almost no processed gluten-free food.



Q-Do auditory hallucinations occur if a person is wheat allergic or do they strictly affect those with gluten /celiac issues?

I don't know if the allergy would cause it, but I wouldn't discount it. I've seen too much weird, weird stuff the body can put us through with allergies. I would suspect celiac disease, though.

Q-Also, what is the difference between milk/milk product allergic and allery to lactose? It seems that the former covers a wider spectrum , ie all forms of milk products.

An allergy is going to be the body reacting to certain proteins in milk. There are a few proteins that we react to, but usually they just test for all the proteins together, so you don't know exactly which ones you react to with an allergy. At least one of these proteins is typically going to be present in all dairy products to some extent.

Lactose we're not allergic to, but we can lack an enzyme that is needed to digest it (lactase, it's called). The tips of the villi in the intestines are where the lactose is produced, and these are damaged in celiacs, making us often lactose intolerant.

Lactose can actually be consumed by bacteria during fermentation, so truly fermented dairy products can be low in lactose. Modern processing often doesn't ferment the dairy properly but just adds in pectin and starch and gums to 'cheat' on getting a thick consistency. And so the lactose isn't properly consumed in these. Or it will add citric acid instead of letting it ferment until it's sour, like in buttermilk.


In Topic: Please Advice: A Mother Of A Teen With Wheat Allergy/gluten Sensitivity

04 July 2011 - 02:21 PM

I forgot to mention that I am on government disablity, a sole supprt parent .I live in Canada.
And now again the government has revampted the dietary requirement for eligible medical issues.
Naturally, they have shaved off many previous conditions, so its challenging to be able to eat properly on this budget.
I would love to have some arguments to present to my doctor.