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gfp

Member Since 21 Mar 2006
Offline Last Active Oct 30 2012 09:02 AM
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Posts I've Made

In Topic: Oh No, Not Sprained Tendons Again! --for That?

02 January 2010 - 01:56 AM

I am actually amazed at how many of us with celiac or severe gluten intolerance have this problem with nerve and tendon fragility--though I suppose it makes sense due to malabsorption.


Is all of this down to mal-adsorption?
I honestly don't know but I feel there may be something more systemic?

Has anyone been tested for Lupus? (I know House always say's it's not Lupus but...)
It seems so common that another autoimmune reason seems as likely as mal-adsorption? It might be lupus or related fibromyalgia or something new?

I'm just wondering here ....

In Topic: Your Tips For Easy Weight Loss?

02 January 2010 - 01:49 AM

Your bluntness is fine and much appreciated, please do not be sorry. :) You are right. My body is responding to everything differently now -- oh so much differently!

Even a year back, my metabolism was acting differently -- it was definitely more sluggush, and of course I was sick as heck, but oh my goodness, the weight loss challenge now makes me feel as though I am in the Twilight Zone.

Yes -- I am in a new territory, and I need a new understanding as well as a new set of directions. (For the record, I am 56.) I haven't quite found it yet, but I know I will.

I've started working out 25 - 40 min a day. No weight loss progress yet, but it feels good. I also keep reminding myself how much better I feel overall, weight aside.

I really appreciate all the information everyone is giving here -- more than you know. This is a great group of very intelligent, sharing people . . . and an excellent discussion.

Thanks Lynayah, the last thing I wanted to do was offend but I also felt sometimes you have to take off the sugar coating. It has been a hard thing for me to accept but you only need to look at the countless super-fit professional athletes who have thought the same way. (Pick your own sport but you will countless find many who 'let themselves go'.

My theory is really not quite so tough as 'letting themselves go' but people who worked out all the time and knew their bodies and as their body and life balanced changed didn't accept that difference. I'm convinced that people who used to work out in a really planned manner find it more difficult to adjust to the fact their body no longer responds in the same way.

The other side of the story though is all those that do get back in control.

Food combining goes by many names and has as many variations:
The basics are you eat food that has the same digestive needs together.

This really means that the starchy carbs and proteins are eaten separately. Things like vegetables (excepting potatoes) are in the middle group and can be eaten with either.

Scientifically people struggle to say why it works, yet those that do it are usually very vociferous supporters.
I was introduced by a 'Californian New Age' book called 'Fit for Life'. Frankly it's a little too Californian New Age for me... although the author's are vegetarian they don't impose that and say that is their choice.

Scientifically though my ex-wife is a food analytical chemist and she said that the ways foods are prepared for analysis is exactly the same as the diet. The prep for analysis's is extensively documented and scientifically tested as this is basically the method to get the most accurate results.
The most accurate results means extracting the maximum of whatever is being analyzed from the food ... in other words it is like an artificial pre-digestion.

The book I found most useful is one called 'The Kensington Diet' but that said I only needed a look.

I chose that book because the author (famous clients) was on a day-time TV program and the interviewer was having a go at different diets. The thing that surprised me was that people in the audience were really ready to defend the diet against the presenter and guest dietician.
(Sideline: The presenter is a guy called Killroy-Silk, politician and heart-throb to a certain generation of ladies)
Most of the ladies in the audience just dreamily agree with everything he say's, he is sorta a male model in his 60's Oprah ... yet very exceptionally for his program 4-5 people in the audience disagreed and continued to disagree ... and the one thing they kept saying was "I don't care what the dietician say's, it works for me".

As you might spot the Atkins diet is a sub-set of food combining. Food combining is much older, Henry Ford had it in all his orphanages and did it himself. The paleolithic diet is another variation with the same roots.

The basic roots are: When we were hunter gatherers we did one at once.
That is we went out and brought back a stag and ate stag, we foraged and found berries and ate berries etc. What we didn't do was eat stag stewed with potatoes and other starchy foods.
(If for no other reason pottery wasn't invented and we had no pots to stew)

The theory is that starchy foods and protein rich foods don't digest as well when eaten together.
Both are fine with the neutral foods (Carrots, leafy vegetables etc.)

Here is the Wikipedia entry: http://en.wikipedia..../Food_combining

There are various theories why it works including the fact that food combining leads to a lower calorie diet. The only study I know doesn't test this: olay A, Allaz A, Ybarra J, Bianchi P, Saraiva S, Mensi N, Gomis R, de Tonnac N (2000). "Similar weight loss with low-energy food combining or balanced diets". Int. J. Obes. Relat. Metab. Disord. 24 (4): 4926. doi:10.1038/sj.ijo.0801185. PMID 10805507

Summary (My interpretation): Marginally better results were found on the food combining (balanced) diet when limited to 1100KCal/day.
What this did not test was eating 1600KCal or 1800Kcal on a balanced diet vs a restricted Calorie controlled 1100KCal.

It is one thing to maintain a 1100 KCal a day diet under medical supervision, quite another to do it as part of your everyday life! The same goes for getting vitamins and trace nutrients ... not easy at home on a restricted calorie controlled diet compared to under strict medical supervision and monitoring.

Personally, I feel there is a reluctance for the medical profession to accept this due to the lack of understanding as to why it works. Bottom line though is a bit like gluten-free, it certainly does no harm...
If the effects are due to a psychosomatic effect then frankly who cares except those that seek to explain it and cannot: Certainly not the people benefiting from it.

Anyway: As I said earlier I have known a lot of people try this and to be brutal (as usual) the ones it works for are those who take it seriously and don't cheat.
It really doesn't seem to work well when people cheat, just a little.

You should leave (from memory) 4 hours after eating protein or starch before eating the other.
The theory says this allows complete digestion .. however if you do cheat (accidentally or otherwise) then it takes 8 hours to clear the cheat.

The trick for succeeding in my experience is to have lots of neutral snacks... and these can be batons of carrots, celery, capsicum etc. to much in-between.

Soft fruits should be avoided between 'digestive periods' and fruit itself should take 30 mins except bananas which take 40.

This obviously brings a few questions: Technically tomatoes, cucumber, egg plant are fruits...

I don't know the answer but eggplant is quite starchy and probably better classed in 'starches' ... zuccini ???

The thing about the diet is a bit like the gluten-free diet: You will actually know once you stabilise.

Just FYI: A bit yucky but when you start off after about 3 days you will usually have a huge bowel movement ...
This seems to be some sort of 'backlog' and you also know you are doing it right.
After this point you will 'feel' the difference, especially if you are eating reasonable sized meals.
If you mess up you feel bloated. No harm done ... but wait 8 hours ..

I hope this help's.... at best it will really help and at wore it will do no harm.

I still do food combining every so often, usually if I get glutened and get severe reflux.
Again: it works ... why is a mystery to science but it is one mystery I am happy to live with.

In Topic: Is Iga Deficiency Reversible With A Gluten Free Diet?

01 January 2010 - 04:36 AM

I have secretory IgA deficiency which showed up on a saliva sample.

Positive fecal anti-gliadin antibodies from Enterolab. DQ8+DQ1 genes. Gluten free for 3 months.

Years ago I was tested several times for immunoglobulins and they were always 'normal'....no IgA deficiency.

So.....does gluten cause an aquired IgA deficiency?

..... Is this reversible on a gluten free diet?

.......can you have a normal serum IgA, but a very low secretory IgA ?

Anne

I'm not an expert but I don't think so.
Low IgA is just something comes along for the ride with the 'weird' DQ human antigen profiles for celiacs.

Is it possible you were tested for IgA serum but not the deficiency? (You say years ago and testing has moved on and IgA deficiency now 'included' in screening). This is partly just progress, the increased IgA deficiency awareness is partly (IMHO) just due to more people having different IgA tests and the frequency and numbers of people being tested as well as different test methods.

However: Also to my knowledge IgA deficiency in itself is not harmful.

Of interest there are 6 immunoglobulin (antibody) types: (well classes) (in placental mammals - this is sorta important of interest as expanded below)
http://en.wikipedia.org/wiki/Antibody

IgA is the only anti body transmitted through milk (human and otherwise) (hence the placental mammals)
IgG is the only one which crosses the placenta and gives immunity to new borns.

IgA is 'mainly' secreted in mucosal areas gut, respiratory tract and urogenital tract ... and can prevent parasitic colonization but IgG is the major 'bacteria and virus' killer.

Hope this helps ...

In Topic: Imported Msg

01 January 2010 - 02:14 AM

It has always been my understanding that any imported product must comply with US regulatory law, which would include the listing of wheat if an ingredient.

Granted, corruption is prevalent in Asian countries. You can only arm yourself with information and make the best choice available. If a foreign product makes you ill, don't go there again.

The corruption is really only the latter half the story ..
The problem is 3rd world countries do not have the laws in place to start with and manufacturers do not have an audit of where bulk ingredients come form.

MSG is MSG .. regardless of source. Governments want to maintain exports but this is way down the list of items, one of which (in common for most 3rd world countries) is not being overthrown.

Anyone following international politics will know Thailand has been on the brink of a coup for some time.
Short summary: http://news.bbc.co.u...fic/7584005.stm

The derivation of MSG from wheat or any other source is really a low priority.
Just one example: Traffic deaths in 3rd world countries accounted for 85-90% of 1.2 million fatalities worldwide.
(WHO Figures) http://www.ncbi.nlm....les/PMC1247497/

Yes, people get sick from gluten but millions die in preventable road traffic accidents.
Millions in Thailand die of drug abuse... easily preventable illnesses or just lack of clean water in many rural areas.
(The latter being one of the present political problems for the current (military installed) government.)

Just take a step back ... they are so far away about worrying about allergens in food.

Corruption comes into play if they are 'discovered' by a country they export to.
With the right money to the right official their export credentials will be changed for a different company with no trace back to the original one.

As is so obvious from the melamine case, the FDA cannot possibly test each shipment, let alone each batch.
Even when they do what comeback would you have?


I personally have no idea of the source of MSG for Thai foods, more to the point the Thai food manufacturers probably have no idea either ...

This concept is really not strange .. who knows the origin of the gas they put in their car?
Regardless of the filling station brand it is a commodity, Exxon do not sell Exxon oil, Conoco Phillips don't sell CoP oil, they sell whatever they can source from wells to pumps as the cheapest.

The US, Europe and literally a handful of developed countries have the luxury have having enough food, power and clean water. Along with this luxury we can start to develop policies and rules for allergens in food.
3rd world countries are so far from this luxury... most would put clean drinking water way up the list.

MSG may be cheapest in Thailand from beet, rice or even the original seaweed ... the idea they would pay a premium (for instance exporting MSG from the US to make food to export) is really way out.


I actually appreciated hearing the first-hand account of the business in Thailand.


Much of this is second hand, one of my best friends lived in Thailand for 12 years and although I visited you can't really understand the reality under the 'tourist exterior' until you live in a country.

I have spent more than 50% of my adult life in 3rd world countries, Thailand has some specific problems but not vastly different to most 3rd world countries. We should remember that 'the developed' nations are not so far ahead in real terms.

In Topic: Celiac Mom With Baby - When To Introduce Gluten

31 December 2009 - 02:40 PM

My GI said they would not test (genetics) until past age 2.

Why? It is the only test valid before 2 years?

If you had the genetic tests and the baby was DQ2 or DQ8 would that change your mind?

As said earlier, it is every parents personal choice, I am just really trying to find out why, specifically what is the advantage when the disadvantages and risks seem so numerous.