Jump to content

  • You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

Heart Disease

Di2011

By Di2011
in Related Issues & Disorders

Recommended Posts

Di2011 Enthusiast
Di2011
Posted

My bosses partner is diagnosed with heart disease. Tonight she divulged much more than ever before details of her condition etc. Her specialist has just increased her medications to what she indicated were crazy levels. She is overweight but has phsyical employment and eats very little which made me wonder if grains or gluten could be a problem. She had "panic attacks" while we were working tonight and was in what I would call "brainfog" for most of tonight. She avoids breakfast (like I did) and shares a number of other food related avoidance like I have all my life. I asked her if she had been tested for allergies or diet related intolerances and she hasn't. I asked if she had ever been referred to a dietian and she said no, but had been given info about recommended "diet" but when I put to her that diet ie food intake (what) is different to how much (dieting) she appeared to respond so positively that I told her I would do some homework about heart disease and what you eat.

I don't want to press on her my own experiences without something objective so I didn't push too much. She seems so incredibly exasperated with her heart (and weight etc) issues that she would listen/read anything.

I've been doing a bit of googling etc to learn more about the links between diet/gluten and heart disease but hope that forum members might be able to lead me to some web (or alternative) content that is "tailored" to heart disease . Any personal experience would be even better!!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


pricklypear1971 Community Regular
pricklypear1971
Posted

Oh gawd, heart disease diets are typically packed with whole grains and low fat foods.my FIL has heart disease and you should hear what is "good" for him. Made my toes curl BEFORE gluten-free. Now it makes me want to scream.

The closest gluten-free heart friendly reading I can think if is Dr. Schwarzbein. Google her.

weluvgators Explorer
weluvgators
Posted

William Davis, MD, a cardiologist, wrote the book "Wheat Belly". You may find some good information there - Open Original Shared Link I think that the Gluten Free and Beyond site also has some members with heart and gluten experience, so you may want to pop in over there and ask for some direction - or just explore The Gluten Files there, as it is a great resource as well (I am always looking at neuro stuff there . . . haven't looked for heart stuff yet).

pricklypear1971 Community Regular
pricklypear1971
Posted

Oh gawd, heart disease diets are typically packed with whole grains and low fat foods.my FIL has heart disease and you should hear what is "good" for him. Made my toes curl BEFORE gluten-free. Now it makes me want to scream.

The closest gluten-free heart friendly reading I can think if is Dr. Schwarzbein. Google her.

Schwarzbein is an endocrinologist, I believe, so she probably takes a different pov. And it isn't gluten-free- friendly (except from the perspective of carbs, unless she changed things-I read it YEARS ago).

Anyway, she won't be gluten-free focused but probably friendly??? Does that make sense?

Skylark Collaborator
Skylark
Posted

Any healthy diet is fruit and vegetables, lots of them.

For cardiovascular health, she has to control fats. No trans-fat whatsoever. This means NOTHING cooked at high temps with vegetable oil because the vegetable oils convert to trans fat at high heat. No chips of any kind. (The labels lie - they manipulate portion size to get the trans fat to look low.) No french fries, fried chicken, donuts, popcorn, onion rings, etc. If it comes out of a fryer full of vegetable oil it is dangerous for her. Obviously no vegetable shortening or margarine that contains trans fat. If she's cooking at home, she needs to use a tiny amount of saturated fat like ghee or tallow for sauteing. The saturated fat will not convert to trans fat in the frying pan. While you want to limit saturated fat, it is the lesser of two evils.

By the way, trans-fat is toxic for everyone. You really need to think twice before eating fried foods.

I would strongly suggest she read Cordain's paleo diet book to learn about saturated fats and omega-3 to omega-6 ratio. He explains the latest research really well and has a lot of concrete suggestions of foods that give favorable fats for cardiovascular health. She doesn't need to go paleo, but it is gluten-free friendly.

Di2011 Enthusiast
Di2011
Posted
  • Author

:) Thank you all sooo much!!

Plenty of homework for me today!

Reba32 Rookie
Reba32
Posted

I'll second the suggestion for Paleo dieting, and the Wheat Belly book.

A "heart healthy" diet is pretty much the exact opposite of what the current recommendations from the Heart Associations and Diabetes Associations are touting.

Open Original Shared Link

Open Original Shared Link

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      0

      This Common Blood Pressure Drug Can Mimic Celiac Disease Symptoms

    2. Russ H
      - Russ H replied to nancydrewandtheceliacclue's topic in Super Sensitive People
      8

      Celiac flare years after diagnosis

      Bread has about 8 g of protein per 100 g, so a piece of bread weighing 125 mg contains 10 mg of gluten. Bread has a density of about 0.25 g/ml, so 0.5 ml of bread contains 10 mg of gluten - i.e. a bread ball 1 cm in diameter. I think it would be unlikely to ingest this much from throwing bread out for the birds.
    3. trents
      - trents replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

      Sciatica came to mind for me as well. You might want to get some imaging done on your C-spine.
    4. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

      Maybe this is sciatica? When mine acts up a little, I switch my wallet from one back pocket to the other. this isn't a substitute for more serious medical help, but for me it's a bandaid.
    5. HectorConvector
      - HectorConvector replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

      OK so I just learned something completely new about this for the first time in years, that is REALLY WEIRD. One of my nerves that likes to "burn" or whatever is doing it every time I bow my head! I mean it is completely repeatable. Literally every time. Once my head goes beyond a certain angle *boom*. Nerve goes mental (lower right leg pain). What the...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      134,061
    • Most Online (within 30 mins)
      10,442
    Zuke
    Newest Member
    Zuke
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Russ H
      Celiac flare years after diagnosis

      By Russ H · Posted

      Bread has about 8 g of protein per 100 g, so a piece of bread weighing 125 mg contains 10 mg of gluten. Bread has a density of about 0.25 g/ml, so 0.5 ml of bread contains 10 mg of gluten - i.e. a bread ball 1 cm in diameter. I think it would be unlikely to ingest this much from throwing bread out for the birds.  
    • trents
      Terrible Neurological Symptoms

      By trents · Posted

      Sciatica came to mind for me as well. You might want to get some imaging done on your C-spine.
    • Aretaeus Cappadocia
      Terrible Neurological Symptoms

      By Aretaeus Cappadocia · Posted

      Maybe this is sciatica? When mine acts up a little, I switch my wallet from one back pocket to the other. this isn't a substitute for more serious medical help, but for me it's a bandaid.
    • HectorConvector
      Terrible Neurological Symptoms

      By HectorConvector · Posted

      OK so I just learned something completely new about this for the first time in years, that is REALLY WEIRD. One of my nerves that likes to "burn" or whatever is doing it every time I bow my head! I mean it is completely repeatable. Literally every time. Once my head goes beyond a certain angle *boom*. Nerve goes mental (lower right leg pain). What the hell. I've never seen a direct trigger such as this before that I can recall. The pain was the usual type I get from this problem - I suspect somehow the head movement was interrupting descending inhibition processes, causing the pain to leak through somehow.
    • Aretaeus Cappadocia
      Zaalouk moroccan eggplant salad

      By Aretaeus Cappadocia · Posted

      I've only made this a couple of times but it's really easy and I love the flavor. If you can, use all of the ingredients to get the full palette of flavors. I use fresh or canned tomatoes and I don't worry about peeling them. If you don't have harissa, there are replacement recipes online. If you don't have the greens, I suggest adding a little chopped baby spinach or celery leaves to add a dash of green color to this red dish. Best eaten in first couple days because flavor tends to fade. Leftovers are still good, but not as vibrant. Ingredients 2 medium eggplants, partially peeled and cut into cubes (original recipe says 1 in, but I prefer 1/2 to 3/4 in) 2 tomatoes, peeled and crushed 4 garlic cloves, finely chopped or minced 1 tablespoon fresh flat-leaf parsley, chopped 1 tablespoon fresh cilantro, chopped ¼ cup extra virgin olive oil 2 tablespoons spicy harissa (I use Mina brand) 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon black pepper 1 tablespoon apple cider vinegar or lemon juice 1 tablespoon tomato paste (optional) Salt to taste Preparation     • Heat olive oil in skillet or pot over medium heat. Add all ingredients and cook for 10 minutes, stirring occasionally. Cover and cook on low heat for an additional 20 minutes, stirring occasionally.       • Serve warm or cold as a side or with bread for dipping. Enjoy! Original recipe is here, if you want to see photos: mina.co/blogs/recipes/zaalouk-moroccan-eggplant-salad  
×
×
  • Create New...