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Gluten Free In Maine


BARLEY MISSING

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BARLEY MISSING Newbie

Planning a trip to Portland Maine and Kittery possible will go to Manchester New Hampshire just wondering if anyone knows of some places to eat Gluten Free of course


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    • Wheatwacked
      I believe that what triggers acute Celiac Disease is vitamin D deficiency.  When we have stress it depletes our already low vitamin D, (40% to 60% of us in the industrial world are deficient) allowing the Celiac genes and the immune system to run amuck.  At 93 ng/ml 25(OH)D blood level, the last time I accidentally glutened myself, all that I got was a runny nose and burning eyes three days later.  It took 8 years, taking 10,000 IU a day to get to this blood level. Vitamin D Is Not as Toxic as Was Once Thought Possible Role of Vitamin D in Celiac Disease Onset So true.  If I am working on something I'm enjoying, I put off eating because after I eat I mostly feel worse.  Not so much anymore, but it's been a life long struggle with the anorexia.  M&M Peanuts is a good go-to snack.  For the dairy Kosher Dill pickles, brine fermented, not vinegar quick pickles (vinegar kills the bacteria), will repopulate your gut with Lactobacillus that exretes lactase, the reason adults are not lactose intolerant.  Also, grassfed milk has less omega 6 fatty acids than commercial grain fed dairy. Grassfed omega 6:3 ratio is 1:1; Organic milk 3:1; Commercial Dairy 5:1.  Omega 6 causes inflammation.  The typical western diet is 14:1.  Wheat flour is 22:1.  A good reason not to eat gluten.  Here is a list: High omega-3/low omega-6 I find it interesting that the new diagnosis of Non Celiac Gluten Sensitivity was created 10 years after Norman Borlaug, "the father of the Green Revolution" and our modern grain crops, received the Nobel Peace Prize in 1970.  
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      Welcome, @annamarie6655, I followed the AIP diet, too.  It allows the intestines time to heal.  I still avoid a lot of processed foods.  Once you get used to eating whole foods, they taste better than processed foods. I couldn't eat pepperoni without becoming ill.  Pepperoni is a processed meat that uses "meat glue" to hold its shape.  "Meat glue" is microbial transglutaminase produced by microbes in a lab.  Transglutaminase produced by microbes works the same in our bodies as tissue transglutaminase, which causes inflammation.  Remember those antibody blood tests, tTg IgA and tTg IgG?  They test for tissue transglutaminase produced by the body in response to gluten.  The microbial transglutaminase provokes the same response in our bodies as if exposed to gluten.  Best to avoid processed meat products like formed chicken nuggets, luncheon meats, formed hams, sausage, etc.   Best wishes.
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