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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

Mike Menkes

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About Mike Menkes

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    bike, swim, health, wealth, juicing, stress relief
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  1. We Are All Celiac

    Our bodies contain the same DNA as our ancestors from 6-10,000 years ago. Grains were introduced ~ 5-6,000 years ago. Hybridization has altered grains such as wheat, rye, spelt, barley. We do not have the DNA to break these grains down in our intestinal tracts. Europeans discovered that when they used a 'sour' starter culture, which broke down the gluten, then they were able to consume the bread w/o gastro-distress. Dough starters actually increased in potency over time, as family recipes were handed down for 100's of generations. Good luck finding a REAL sourdough in this country. Yeast has speeded up the dough-making process and allowed the gluten to remain. Grains that appear to be well-managed by humans if eaten occasionally: millet, amaranth, teff, quinoa, wild rice and basmati. My suggestion: eliminate ALL grains for at least 1-2 weeks to see how you feel. When I shifted from what I was supposed to eat to eating what feels right I removed all dogmas: Organic grains, Save the Planet, Veganism, macrobiotics, 'Spiritual' nutrition, Eat Right for Your Blood Type, Zone Diet, South Beach, Blahhhhhhhhh. #1 Enemy = Food Pyramid. It is 65% carbohydrates, mostly from 'whole grains' that will torture everyone's intestinal tracts. EVERYONE is a CELIAC from today's grains. Keep in mind that eliminating gluten takes time. Temptation is in ALL media as well as hidden on the label: modified food starch, Hydrolyzed vegetable protein, Starch. 'Enriched Bread' = Bad Joke. Esp. for children. There are wheat-free and gluten-free substitutes in health food stores. They are useful for weaning off of all gluten. When you see anyone with a bulging waist keep in mind that Mike calls it their 'bread basket.' No supplement nor drug is going to cure what can be accomplished by keeping this stuff OUT of your body. As far as your past eating habits, FUGGEDDABOWDIT: We change our body chemistry every time we eat. You are as good as your NEXT meal. Reading: Dangerous Grains: Why Gluten Cereal Grains May Be Hazardous To Your Health - by James Braly, MD
  2. Anyone In Florida?

    "Better a night alone than a night with bad company" PS: How many is a few beers and why so many??
  3. Anyone In Florida?

    I have lived in Florida off and on since 1970. I have found gluten-free foods to be more accessible than ever.