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How to lower cholesterol without drugs?


ncsc

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ncsc Apprentice

Hi.  I have both celiac disease and ulcerative colitis.  I eat real food - meat, seafood, veges, fruit.  I do not eat nightshades or gluten-free processed foods.  I cook a lot and eat out on rare occasions.  Eating out may be the only time I actually eat anything gluten-free processed.  With this diet, how to I lower my cholesterol which is very high.  I do not eat the traditional diet for lower cholesterol (like gluten-free beans and gluten-free oats).  How do I lower cholesterol without eating gluten-free grains?  Any suggestions are welcome.  Thanks in advance.  This is the most informative gluten-free form I am thankful to be a part of.  


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Scott Adams Grand Master

This depends on what you consider to be drugs vs. nutraceuticals. I know that some on this forum have been able to lower their cholesterol via vitamin supplements, and this thread covers that approach well:

There are also ancient Chinese ways to do this by using a supplement called red yeast rice, which is a naturally occurring fungus I believe, which contains a statin that does reduce cholesterol.

I have a family history of heart disease, and tried exercise, supplements, and other ways to reduce mine, but ended up just taking a low dose statin (Lipitor). 

ncsc Apprentice

Thank you for directing me to this thread.  I will check it out.  I am trying to stay away from the statins.  I am open to vitamins, diet changes,  and other options.  All of course while protecting and maintaining a healthy gut.  

Blue-Sky Enthusiast

If you celiac you need to avoid wheat (and also probably oats), however other grain might be fine if you aren't sensitive to it. 

For some people with UC some grain may be fine. Here is a study on diet and UC. 

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1774231/

There is also information that zinc (I take it with selenium, and magnesium) can lower inflammation in the gut. I did a blog post on this.

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    • trents
      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases of testing, the blood antibody tests and the endoscopy with biopsy.  There is the option of genetic testing to see if you have one or both of the two genes known to provide the potential to develop celiac disease. It is not really a diagnostic measure, however, as 30-40% of the general population has one or both of these genes whereas only about 1% of the general population actually develops celiac disease. But genetic testing is valuable as a rule out measure. If you don't have either of the genes, it is highly unlikely that you can have celiac disease. Having said all that, even if you don't have celiac disease you can have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms as celiac disease but does not involve and autoimmune reaction that damages the lining of the small bowel as does celiac disease. Both conditions call for the complete elimination of gluten from the diet. I hope this brings some clarity to your questions.
    • McKinleyWY
      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
    • trents
      I know what you mean. When I get glutened I have severe gut cramps and throw up for 2-3 hr. and then have diarrhea for another several hours. Avoid eating out if at all possible. It is the number one source of gluten contamination for us celiacs. When you are forced to eat out at a new restaurant that you are not sure is safe, try to order things that you can be sure will not get cross contaminated like a boiled egg, baked potatos, steamed vegies, fresh fruit. Yes, I know that doesn't sound as appetizing as pizza or a burger and fries but your health is at stake. I also realize that as a 14 year old you don't have a lot of control over where you eat out because you are tagging along with others or adults are paying for it. Do you have support from your parents concerning your need to eat gluten free? Do you believe they have a good understanding of the many places gluten can show up in the food supply?
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      Thank you I will i have been on a strict gluten free diet ever since I got diagnosed but sometimes places lie about there food so there r some things that do get contaminated which causes me to throw up on end for several hours until I can't hold myself up anymore 
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