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Toxic Grains


kayakgal

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kayakgal Newbie

Having been recently diagnosed with Celiac desease, I have been doing some research. It has come to my attention that the Gluten and lactose intolerent population is growing at a fast rate of speed. Could it have something to do with the way are food is grown and raised. With all the hybrid growing of grains and grasses, as well as Feeds that are used for milk producers [Dairies] I believe that we are being poisoned into these deseases that are causing our immune systems to shut down. Long gone are the family run farmers. Replaced by government run and owned food producing monopolies. Production having to be boosted somehow. As I see it artificial and genetically engineered food has been replaced by the wholesome foods the 50 and over age group grew up with. It is just a theory on my part, but I am shocked by the numbers now affected by this and other deseases that have affected the way our bodies absorb nutrients and respond and digest our much needed sources to sustain life. Anyone else out there have any thoughts on the subject.


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lynnelise Apprentice

Having been recently diagnosed with Celiac desease, I have been doing some research. It has come to my attention that the Gluten and lactose intolerent population is growing at a fast rate of speed. Could it have something to do with the way are food is grown and raised. With all the hybrid growing of grains and grasses, as well as Feeds that are used for milk producers [Dairies] I believe that we are being poisoned into these deseases that are causing our immune systems to shut down. Long gone are the family run farmers. Replaced by government run and owned food producing monopolies. Production having to be boosted somehow. As I see it artificial and genetically engineered food has been replaced by the wholesome foods the 50 and over age group grew up with. It is just a theory on my part, but I am shocked by the numbers now affected by this and other deseases that have affected the way our bodies absorb nutrients and respond and digest our much needed sources to sustain life. Anyone else out there have any thoughts on the subject.

I would agree. I have recently learned I have multiple hormonal imbalances and issues with my adrenal glands. My doctor said he's seeing a lot of these issues in younger and younger people and he blames the food supply. I recently watched Food, Inc and that was real eye opener!

mushroom Proficient

I also feel this way, kayakgal. One latest example which boggles my mind: I live in New Zealand which has long traded on its "clean, green" image. We are very much a dairying nation with dairy products being one of our principal exports. We have lovely green, grassy pastures and happy cows. Recently, of course, the small dairy farms have conglomerated into corporate farms, there is increased effluent contamination of rivers and streams, methane gas warming the earth etc., so the brilliant minds in dairying have come up with this wonderful idea. Take an area which is totally unsuited to dairy farming (an area of stark, outstanding natural beauty, no less), bring in oodles of irrigation, and then farm in the following manner. Build enormous barns where the cows will be housed exclusively for eight months of the year; the other four (summer) months they will be 'allowed' outside to actually eat green grass for twelve hours a day. God only knows what they will be fed in those barns :rolleyes: It ain't natural and it ain't right, and yes, I do think all this is going to kill us eventually. Only the most genetically adaptable will survive, that is if mother earth survives it.

lynnelise Apprentice

I loved the program Meet the Natives on the Travel Channel a couple of months back. The tribesmen were visiting the U.S. from the island of Tanna and their perspective on our food supply was so insightful. They refered to canned sweet potatoes as "dead" food, questioned whether microwaving in plastic would cause them to ingest the plastic and harm them, and questioned why our cows weren't eating grass. Really it takes people who have no modern conveniences to point out our lack of common sense!

mysecretcurse Contributor

I agree. Its disturbing. What's even more disturbing to me is the way things like wheat, corn and soy are marketed and pushed on us as "health" food when the truth is far from that. Scary. I don't know if its a big evil conspiracy or if companies are just that stupid/dont care but yes, imo we ARE being poisoned. It seems like everything pushed as healthy causes a lot of problems in a LOT of people. Milk, wheat, soy.. hmmm....

Has anyone seen those disturbing commercials that are PRO high fructose corn syrup? Thats another thing that gets me. Its blatant lies and total propaganda. It makes me so sick. Its really really scary. The only way to be okay in this world is to think for yourself and never listen to much of anything you see or hear from the mainstream media. Do your own research and trust your gut because this is one jacked up world with a lot of corrupt and greedy forces in power, from the pharm companies to the food companies to the governments themselves. We have to watch our own backs.

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    • suek54
      Thank you all for your advice and the dermatitis herpetiformis article. The latter made me realise I had stopped taking my antihistamine, which I will restart today. The Dapsone has cleared the rash entirely but I still get quite a bit itching, absolutely nothing to see though. I know its notoriously hard to clear and its still relatively early days for me.  The iodine issue is very interesting. I do eat quite a bit of salt because I have Addison's disease and sodium retention is an issue. I also have autoimmune hypothyroidism, not sure how a low iodine diet would play into that? Because of my Addison's I am totally steroid dependent, I take steroids 4 x daily and cannot mount any defence against inflammation. I need to increase my meds for that. Now that I know what is wrong I can do just that if Im having a bad day. Life is very sweet, just so damn complicated sometimes! Hey ho, onwards. Thank you again for your advice.  
    • trents
      So, essentially all of the nutrition in the food we eat is absorbed through the villous lining of the small bowel. This is the section of the intestinal track that is damaged by celiac disease. This villous lining is composed of billions of finger-like projections that create a huge amount of surface area for absorbing nutrients. For the celiac person, when gluten is consumed, it triggers an autoimmune reaction in this area which, of course, generates inflammation. The antibodies connected with this inflammation is what the celiac blood tests are designed to detect but this inflammation, over time, wears down the finger-like projections of the villous lining. Of course, when this proceeds for an extended period of time, greatly reduces the absorption efficiency of the villous lining and often results in many and various nutrient deficiency-related health issues. Classic examples would be osteoporosis and iron deficiency. But there are many more. Low D3 levels is a well-known celiac-caused nutritional deficiency. So is low B12. All the B vitamins in fact. Magnesium, zinc, etc.  Celiac disease can also cause liver inflammation. You mention elevated ALP levels. Elevated liver enzymes over a period of 13 years was what led to my celiac diagnosis. Within three months of going gluten free my liver enzymes normalized. I had elevated AST and ALT. The development of sensitivities to other food proteins is very common in the celiac population. Most common cross reactive foods are dairy and oats but eggs, soy and corn are also relatively common offenders. Lactose intolerance is also common in the celiac population because of damage to the SB lining.  Eggs when they are scrambled or fried give me a gut ache. But when I poach them, they do not. The steam and heat of poaching causes a hydrolysis process that alters the protein in the egg. They don't bother me in baked goods either so I assume the same process is at work. I bought a plastic poacher on Amazon to make poaching very easy. All this to say that many of the issues you describe could be caused by celiac disease. 
    • catnapt
      thank you so much for your detailed and extremely helpful reply!! I can say with absolute certainty that the less gluten containing products I've eaten over the past several years, the better I've felt.   I wasn't avoiding gluten, I was avoiding refined grains (and most processed foods) as well as anything that made me feel bad when I ate it. It's the same reason I gave up dairy and eggs- they make me feel ill.  I do have a bit of a sugar addiction lol so a lot of times I wasn't sure if it was the refined grains that I was eating - or the sugar. So from time to time I might have a cookie or something but I've learned how to make wonderful cookies and golden brownies with BEANS!! and no refined sugar - I use date paste instead. Pizza made me so ill- but I thought it was probably the cheese. I gave up pizza and haven't missed it. the one time I tried a slice I felt so bad I knew I'd never touch it again. I stopped eating wheat pasta at least 3 yrs ago- just didn't feel well after eating it. I tried chick pea pasta and a few others and discovered I like the brown rice pasta. I still don't eat a lot of pasta but it's nice for a change when I want something easy. TBH over the years I've wondered sometimes if I might be gluten intolerant but really believed it was not possible for me to have celiac disease. NOW I need to know for sure- because I'm in the middle of a long process of trying to find out why I have a high parathyroid level (NOT the thyroid- but rather the 4 glands that control the calcium balance in your body) I have had a hard time getting my vit D level up, my serum calcium has run on the low side of normal for many years... and now I am losing calcium from my bones and excreting it in my urine (some sort of renal calcium leak) Also have a high ALP since 2014. And now rapidly worsening bone density.  I still do not have a firm diagnosis. Could be secondary HPT (but secondary to what? we need to know) It could be early primary HPT. I am spilling calcium in my urine but is that caused by the high parathyroid hormone or is it the reason my PTH is high>? there are multiple feedback loops for this condition.    so I will keep eating the bread and some wheat germ that does not seem to bother me too much (it hasn't got enough gluten to use just wheat germ)    but I'm curious- if you don't have a strong reaction to a product- like me and wheat germ- does that mean it's ok to eat or is it still causing harm even if you don't have any obvious symptoms? I guess what you are saying about silent celiac makes it likely that you can have no symptoms and still have the harm... but geez! you'd think they'd come up with a way to test for this that didn't require you to consume something that makes you sick! I worry about the complications I've been reading about- different kinds of cancers etc. also wondering- are there degrees of celiac disease?  is there any correlation between symptoms and the amnt of damage to your intestines? I also need a firm diagnosis because I have an identical twin sister ... so if I have celiac, she has it too- or at least the genetic make up for having it. I did have a VERY major stress to my body in 2014-2016 time frame .. lost 50lbs in a short period of time and had severe symptoms from acute protracted withdrawal off an SSRI drug (that I'd been given an unethically high dose of, by a dr who has since lost his license)  Going off the drug was a good thing and in many ways my health improved dramatically- just losing 50lbs was helpful but I also went  off almost a dozen different medications, totally changed my diet and have been doing pretty well except for the past 3-4 yrs when the symptoms related to the parathyroid issue cropped up. It is likely that I had low vit D for some time and that caused me a lot of symptoms. The endo now tells me that low vit D can be caused by celiac disease so I need to know for sure! thank you for all that great and useful information!!! 
    • trents
      Welcome, @catnapt! The most recent guidelines are the daily consumption of a minimum of 10g of gluten (about the amount found in 4-6 slices of wheat bread) for a minimum of two weeks. But if possible stretching that out even more would enhance the chances of getting valid test results. These guidelines are for those who have been eating gluten free for a significant amount of time. It's called the "gluten challenge".  Yes, you can develop celiac disease at any stage of life. There is a genetic component but also a stress trigger that is needed to activate the celiac genes. About 30-40% of the general population possesses the genetic potential to develop celiac disease but only about 1% of the general population actually develop celiac disease. For most with the potential, the triggering stress event doesn't happen. It can be many things but often it is a viral infection. Having said that, it is also the case that many, many people who eventually are diagnosed with celiac disease probably experienced the actual onset years before. Many celiacs are of the "silent" type, meaning that symptoms are largely missing or very minor and get overlooked until damage to the small bowel lining becomes advanced or they develop iron deficiency anemia or some other medical problem associated with celiac disease. Many, many are never diagnosed or are diagnosed later in life because they did not experience classic symptoms. And many physicians are only looking for classic symptoms. We now know that there are over 200 symptoms/medical problems associated with celiac disease but many docs are only looking for things like boating, gas, diarrhea. I certainly understand your concerns about not wanting to damage your body by taking on a gluten challenge. Your other option is to totally commit to gluten free eating and see if your symptoms improve. It can take two years or more for complete healing of the small bowel lining once going gluten free but usually people experience significant improvement well before then. If their is significant improvement in your symptoms when going seriously gluten free, then you likely have your answer. You would either have celiac disease or NCGS (Non Celiac Gluten Sensitivity).
    • catnapt
      after several years of issues with a para-gland issue, my endo has decided it's a good idea for me to be tested for celiac disease. I am 70 yrs old and stunned to learn that you can get celiac this late in life. I have just gradually stopped eating most foods that contain gluten over the past several years- they just make me feel ill- although I attributed it to other things like bread spiking blood sugar- or to the things I ate *with* the bread or crackers etc   I went to a party in Nov and ate a LOT of a vegan roast made with vital wheat gluten- as well as stuffing, rolls and pie crust... and OMG I was so sick! the pain, the bloating, the gas, the nausea... I didn't think it would ever end (but it did) and I was ready to go the ER but it finally subsided.   I mentioned this to my endo and now she wants me to be tested for celiac after 2 weeks of being on gluten foods. She has kind of flip flopped on how much gluten I should eat, telling me that if the symptoms are severe I can stop. I am eating 2-3 thin slices of bread per day (or english muffins) and wow- it does make me feel awful. But not as bad as when I ate that massive amnt of vital wheat gluten. so I will continue on if I have to... but what bothers me is - if it IS celiac, it seems stupid for lack of a better word, to intentionally cause more damage to my body... but I am also worried, on the other hand, that this is not a long enough challenge to make the blood work results valid.   can you give me any insight into this please?   thank you
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