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A Couple Ideas From Classes Today, Read!

num1habsfan

By num1habsfan
in Coping with Celiac Disease

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num1habsfan Rising Star
num1habsfan
Posted

Today in Geography class, they instructor was speaking about grain production and mentioned how since the Green Revolution the biomass when seeding/harvesting grains makes the stalks smaller, and a lot more of the biomass goes into the grain seed itself. So...my mind instantly thought (and I feel dumb if this has already been proven)...is it possible that Celiac is because of the biomasses in grains, and not the grains itself???

Now in Health Science class, there is one of the leaders of Population Health Promotion from Saskatchewan (the government). I am going to find out how to contact her (if I can't speak to her after class). One of their main topics is "health services". I want to make a suggestion that they need a lot more promotion on gluten-free options. There are more and more children being born with Celiac in this province; maybe it increases all over, but its getting serious here. All the ads/commercials you see are about nut-free, and those options are easy to find. But we all know there is not nearly enough gluten-free. I guess the topic that it fits into is "Accesible Nutritious Food". I will let you know if I do get the opportunity to make my suggestion for improvement..

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      4.5 years into diagnosis, eating gluten-free and still struggling: would love support, tips, & stories

      By Scott Adams · Posted

      It sounds like you have an allergy or separate intolerance to quinoa, but there is the slight possibility it was somehow cross-contaminated with wheat, even though it was certified gluten-free.
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      Hi Trent, no dairy. Other than good quality butter. I have been lactose free for years. No corn, sugar, even seasonings and spices. I don't eat out. I cook my own food.
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