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Member Since 14 Aug 2013
Offline Last Active Nov 19 2013 08:47 PM

Posts I've Made

In Topic: Constipation Cause And Help

17 November 2013 - 04:17 PM

My pain that I have had for many years is gone after I quit gluten but not the constipation.  I have some other intolerances - dairy, peanuts and egg that I have taken out of my diet but that has not helped the constipation either.  I have tried various forms of fiber and now take miralax which works but I really don't have "normal" bms with it. I generally don't go without using something.  I really see my constipation get worse with eating gluten-free bread and pasta which I woke up this morning thinking rice may be the problem.  Any ideas?  I love pasta but use it in moderation already.  I feel like I will never gain or even maintain my weight if I take out rice products.  New gastro only pushes FIBER and more FIBER.....


There is a good possiblity that it could be autoimmune related as I have a positive ANA and may have some sort of lupus thing going on.  Thyroid is normal.  Being constipated is so depressing.  What are your thoughts on rice?




One of the most powerful things you can do to reverse constipation and keep your bowels moving is exercise, and walking continuously for up to 30 minutes a day (if you are up to this) will help a great deal if you are not yet doing this.  As for fiber, the best type of fiber is the natural fiber that is found in whole foods--vegetables and nuts.  Although almost all vegetables can be beneficial, nondigestable carbohydrates called fructooligosaccharides (found in significant amounts in foods such as onions, garlic, asparagus, and artichoke) may be especially helpful because they promote and stimulate the growth of probiotic "bifidofacteria" in the gastrointestinal tract.  These probiotic bacteria help to minimize inflammation caused by other bacteria that are normally found and grow in the gastrointestinal tract.  

In Topic: Can Symptoms Of Egg Intolerance Mimic Those Of Being Glutened?

02 November 2013 - 08:41 PM

Nutrition is not my area of expertise.  I was wondering if it was yours.  Generally, I don't believe one person's ideas whether or not they are dealing with a very difficult disease.  I like to read the original research papers and see if it looks like the study was well done.  I like to look at the consensus of the experts in the field.  This idea of things not mixing in the stomach is one that I don't believe is widespread.  Why otherwise would we be advised to add flax seed and other supplements to our diets?  


It looks like Servan-Schreiber lead an exemplary life.  I hope that your interest in this man doesn't come from a cancer diagnosis.  I wish you the best.


The research paper below from UCLA was one of the publications I referred to earlier.  If you have an open mind, I would be interested in hearing from you whether or not you think this study was well done:



Opposing effects of n-6 and n-3 polyunsaturated fatty acids on pancreatic cancer growth.



In Topic: Can Symptoms Of Egg Intolerance Mimic Those Of Being Glutened?

01 November 2013 - 10:16 PM

Let me make sure that I understand.  If I cook eggs and vegetables in olive oil, the vegetables will absorb the oil and the two are digested together.  The eggs, also cooked in olive oil, do not absorb the oil and so do not digest together with the other parts.  I'm afraid that doesn't make any sense to me.  Why would eggs absorb oil less than vegetables?  Do you have some study which shows that?


The food goes into the stomach at the same time.  The stomach is an acidic environment filled with digestive enzymes and the food is broken up and churned around.  I can't see how it wouldn't be mixed together.


Did you do further formal study after your biology degree?

This is my hypothesis:  The protective molecules in the olive oil protect against the omega-6's in the olive oil; the vegetables have nothing that needs protecting against.  The omega 3's in eggs from grass fed chickens protect against omega 6's in these same eggs on a one to one basis.  The omega 3's in the eggs from grain fed chickens are markedly outnumbered by the omega 6's in these same eggs (15 to 1 according to the USDA study you brought to my attention).  The protective molecules in the olive oil do not protect against additional omega 6's in the eggs from grain fed chickens.


Regarding further formal study I have done, I would prefer for personal reasons not to go into that at the present time.  But I can assure you that my education and training beyond my undergraduate degree are quite solid.  On the other hand, if the citation of additional formal study might influence you to more seriously consider what I am proposing, I would strongly urge you to get the following book:  "Anti-Cancer:  A New Way of Life" by David Servan-Schreiber, M.D., PhD.  The physician who wrote this book developed a relatively aggressive type of brain cancer (glioblastoma multiforme) during his psychiatric residency, and went through surgery and chemotherapy only to have his tumor come back a few years later.  Faced with a poor prognosis, he then decided to use all the latest knowledge in nutritional research to devise a diet that could slow the growth of his tumor.  And he successfully went on for the next 10 years, living an active and productive life.  Quite remarkable in my book.  Reading his book was the first time I was exposed to the latest experimental research on omega-6 fatty acids.  And the interesting thing is that I have seen individuals with cancer or autoimmune diseases benefit from his recommendations.  On the other hand, I will be the first to admit that there is much that I still have to learn.  That being said, I suspect that with your scientific background, you know as well as I do that observation is frequently the first step in the process of making new discoveries.

In Topic: Can Symptoms Of Egg Intolerance Mimic Those Of Being Glutened?

01 November 2013 - 04:29 PM

That's where I did my post doc.  Is your degree in biochemistry?  Are you telling me that the protective molecules are chemically bonded to the omega 6 fatty acids such that they are still in physical proximity after the digestion that takes place in the stomach?  What are these protective molecules called?

My undergraduate degree is in biology.   As for protective molecules and physical proximity, I am basically referring to molecules and chemical reactions that most readily occur in a liquified medium.  Solid food (such as vegetables cooked in olive oil) needs to be digested, broken down, and liqufied in the stomach before it absorbed.  In my mind's eye, I visualize egg fats (omega 6's and omega 3's) being digested and coming in contact with (likely inflammed or previously damaged) mucusal epithelium or submucosa temporally close together.  Because of the temporal closeness, chemical reactions (inflammatory and anti-inflammatory) can be affected by the relative concentrations of the omega 6 and omega 3 fatty acids (ie: a 15 to 1 ratio fosters the reactions promoted by the omega 6's).  For olives, the omega 6's and the protective molecules (phenols like hydroxytyrosol and oleuropein, as well as other molecules that have antioxidant activity) are also temporally digested at the same time because they are present in the same whole food.  For vegetables cooked in olive oil, the olive oil gets absorbed into and onto the vegetables, and the two are digested together.  For high omega 6 eggs and vegetables cooked in olive oil, the two foods (which together are effectively not one whole food) are not digested and absorbed simultaneously (ie: the omega 6's from the eggs and the protective molecules from the olive oil saturated vegetables) hit the mucosa and submucosa at different times and in different locations).  In addition, I would like to point out that because digested food is a mixture of solubilized molecules and undigestable fiber, I seriously doubt that all of the molecules in this mixture are evenly dispersed as one would expect if all constituents (including fiber) were solubilized and broken down into small molecules (ie: like sodium chloride in water).  

In Topic: Can Symptoms Of Egg Intolerance Mimic Those Of Being Glutened?

01 November 2013 - 06:27 AM

Food is digested into small particles in the digestive tract.  I don't think that your "physical difference on a molecular level" argument is valid.   Have you studied any biochemistry?  That would be helpful to your understanding here.

Yes, I have--I have studied biochemistry, and I have a BS with Honor from the California Institute of Technology.

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