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Celiac Disease & Gluten-Free Diet Blogs

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  • Searchin for a Primary Care Dr. In Redlands That is Knowledgeable about Celiac disease
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  • HONG KONG GLUTEN, WHEAT FREE PRODUCTS
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  • JillianC
  • Sugar's Blog
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  • Gluten-Free Sisters :)
  • Eab12's Celiac Blog
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  • Petroguy
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  • Cheryl
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  • DawnJ's Blog
  • Gluten Challenge
  • twins2's Blog
  • just trying to feel better's Blog
  • Celiac Teen
  • MNBelle blog
  • Gabe351's Blog
  • moosemalibu's Blog
  • Coeliac Disease or Coeliac Sprue or Non Tropical Sprue
  • karalto's Blog
  • deacon11's Blog
  • Nyxie's Blog
  • Swpocket's Blog
  • threeringfilly's Blog
  • Madison Papers: Living Gluten-Free in a Gluten-Full World
  • babinsky's Blog
  • prettycat's Blog
  • Celiac Diagnosis at Age 24 months in 1939
  • Sandy R's Blog
  • mary m's Blog
  • Jkrupp's Blog
  • Oreo1964's Blog
  • keyboard
  • Louisa's Blog
  • Guts & Brains
  • Gluten Free Betty
  • Jesse'sGirl's Blog
  • NewMom's Blog
  • Connie C.'s Blog
  • garden girl's Blog
  • april anne's Blog
  • 4xmom's Blog
  • benalexander60's Blog
  • missmyrtle's Blog
  • Jersey Shore wheat no more's Blog
  • swezzan's Blog
  • aheartsj's Blog
  • MeltheBrit's Blog
  • glutenfreecosmeticcounter
  • Reasons Why Tummy tuck is considered best to remove unwanted belly fat?
  • alfgarrie's Blog
  • SmidginMama's Blog
  • lws' Blog
  • KMBC2014's Blog
  • Musings and Lessons Learned
  • txwildflower65's Blog
  • Uncertain
  • jess4736's Blog
  • deedo's Blog
  • persistent~Tami's Blog
  • Posterboy's Blog
  • jferguson
  • tiffjake's Blog
  • KCG91's Blog
  • Yolo's Herbs & Other Healing Strategies
  • scrockwell's Blog
  • Sandra45's Blog
  • Theresa Marie's Blog
  • Skylark's Blog
  • JessicaB's Blog
  • Anna'sMommy's Blog
  • Skylark's Oops
  • Jehovah witnesses
  • Celiac in Seattle's Blog
  • March On
  • honeybeez's Blog
  • The Liberated Kitchen, redux
  • onceandagain's Blog
  • JoyfulM's Blog
  • keepingmybabysafe's Blog
  • To beer, with love...
  • nana b's Blog
  • kookooto's Blog
  • SunnyJ's Blog
  • Mia'smommy's Blog
  • Amanda's Blog
  • jldurrani's Blog
  • Why choosing Medical bracelets for women online is the true possible?
  • Carriefaith's Blog
  • acook's Blog
  • REAGS' Blog
  • gfreegirl0125's Blog
  • Gluten Free Recipes - Blog
  • avlocken's Blog
  • Thiamine Thiamine Thiamine
  • wilbragirl's Blog
  • Gluten and Maize-Free (gluten-free-MF)
  • Elimination Diet Challenge
  • DJ 14150
  • mnsny's Blog
  • Linda03's Blog
  • GFinDC's Blog
  • Kim UPST NY's Blog
  • cmc's Blog
  • blog comppergastta1986
  • JesikaBeth's Blog
  • Melissa
  • G-Free's Blog
  • miloandotis' Blog
  • Confessions of a Celiac
  • Know the significance of clean engine oil
  • bobhayes1's Blog
  • Robinbird's Blog
  • skurtz's Blog
  • Olivia's Blog
  • Jazzdncr222's Blog
  • Lemonade's Blog
  • k8k's Blog
  • celiaccoach&triathlete's Blog
  • Gluten Free Goodies
  • cherbourgbakes.blogspot.com
  • snow dogs' Blog
  • Rikki Tikki's Blog
  • lthurman1979's Blog
  • Sprue that :)'s Blog
  • twinkletoes' Blog
  • Ranking the best gluten free pizzas
  • Gluten Free Product
  • Wildcat Golfer's Blog
  • Becci's Blog
  • sillyker0nian's Blog
  • txplowgirl's Blog
  • Gluten Free Bread Blog
  • babygoose78's Blog
  • G-freegal12's Blog
  • kelcat's Blog
  • Heavy duty 0verhead crane
  • beckyk's Blog
  • pchick's Blog
  • NOT-IN-2gluten's Blog
  • PeachPie's Blog
  • Johny
  • Breezy32600's Blog
  • Edgymama's Gluten Free Journey
  • Geoff
  • audra's Blog
  • mfrklr's Blog
  • 2 chicks
  • I Need Help With Bread
  • the strong one has returned!
  • sabrina_B_Celiac's Blog
  • Gluten Free Pioneer's Blog
  • Theanine.
  • The Search of Hay
  • Vanessa
  • racecar16's Blog
  • JCH13's Blog
  • b&kmom's Blog
  • Gluten Free Foodies
  • NanaRobin's Blog
  • mdrumr8030's Blog
  • Sharon LaCouture's Blog
  • Zinc, Magnesium, and Selenium
  • sao155's Blog
  • Tabasco's Blog
  • Amanda Smith
  • mmc's Blog
  • xphile1121's Blog
  • golden exch
  • kerrih's Blog
  • jleb's Blog
  • RUGR8FUL's Blog
  • Brynja's Grain Free Kitchen
  • schneides123's Blog
  • Greenville, SC Gluten-Free Blog
  • ramiaha's Blog
  • Kathy P's Blogs
  • rock on!'s Blog
  • Carri Ninja's Blog
  • jerseygirl221's Blog
  • Pkhaselton's Blog
  • Hyperceliac Blog
  • abbiekir's Blog
  • Lasister's Thoughts
  • bashalove's Blog
  • Steph1's Blog
  • Etboces
  • Rantings of Tiffany
  • GlutenWrangler's Blog
  • kalie's Blog
  • Mommy Of A Gluten Free Child
  • ready2go's Blog
  • Maureen
  • Floridian's Blog
  • Bobbie41972's Blog
  • Everyday Victories
  • Intolerance issue? Helpppp!
  • Feisty
  • In the Beginning...
  • Cheri46's Blog
  • Acne after going gluten free
  • sissSTL's Blog
  • Elizabeth19's Blog
  • LindseyR's Blog
  • sue wiesbrook's Blog
  • I'm Hungry's Blog
  • badcasper's Blog
  • M L Graham's Blog
  • Wolicki's Blog
  • katiesalmons' Blog
  • CBC and celiac
  • Kaycee's Blog
  • wheatisbad's Blog
  • beamishmom's Blog
  • Celiac Ninja's Blog
  • scarlett54's Blog
  • GloriaZ's Blog
  • Holly F's Blog
  • Jackie's Blog
  • lbradley's Blog
  • TheSandWitch's Blog
  • Ginger Sturm's Blog
  • The Struggle is Real
  • whataboutmary's Blog
  • JABBER's Blog
  • morningstar38's Blog
  • Musings of a Celiac
  • Celiacchef's Blog
  • healthygirl's Blog
  • allybaby's Blog
  • MGrinter's Blog
  • LookingforAnswers15's Blog
  • Lis
  • Alilbratty's Blog
  • 3sisters' Blog
  • MGrinter's Blog
  • Amanda
  • felise's Blog
  • rochesterlynn's Blog
  • mle_ii's Blog
  • GlamourGetaways' Blog
  • greendog's Blog
  • Tabz's Blog
  • Smiller's Blog
  • my vent
  • newby to celiac?'s Blog
  • siren's Blog
  • myraljo's Blog
  • Relieved and confused
  • carb bingeing
  • scottish's Blog
  • maggiemay832's Blog
  • Cristina Barbara
  • ~~~AnnaBelle~~~'s Blog
  • nikky's Blog
  • Suzy-Q's Blog
  • mfarrell's Blog
  • Kat-Kat's Blog
  • Kelcie's Blog
  • cyoshimit's Blog
  • pasqualeb's Blog
  • My girlfriend has celiacs and she refuses to see a doctor
  • Ki-Ki29's Blog
  • mailmanrol's Blog
  • Sal Gal
  • WildBillCODY's Blog
  • Ann Messenger
  • aprilz's Blog
  • the gluten-free guy
  • gluten-free-wifey's Blog
  • Lynda MEADOWS's Blog
  • mellajane's Blog
  • Jaded's Celiac adventures in a non-celiac world.
  • booboobelly18's Blog
  • Dope show
  • Classic Celiac Blog
  • Keishalei's Blog
  • Bada
  • Sherry's blurbs
  • addict697's Blog
  • MIchael530btr's Blog
  • Shawn C
  • antono's Blog
  • Undiagnosed
  • little_d's Blog
  • Gluten, dairy, pineapple
  • The Fat (Celiac) Lady Sings
  • Periomike
  • Sue Mc's Blog
  • BloatusMaximus' Blog
  • It's just one cookie!
  • Kimmy
  • jacobsmom44's Blog
  • mjhere's Blog
  • tlipasek's Blog
  • You're Prescribing Me WHAT!?!
  • Kimmy
  • nybbles's Blog
  • Karla T.'s Blog
  • Young and dealing with celiacs
  • Celiac.com Podcast Edition
  • LCcrisp's Blog
  • ghfphd's allergy blog
  • https://www.bendglutenfree.com/
  • Costume's and GF Life
  • mjhere69's Blog
  • dedeadge's Blog
  • CeliacChoplin
  • Ravenworks' Blog
  • ahubbard83's Blog
  • celiac<3'sme!'s Blog
  • William Parsons
  • Gluten Free Breeze (formerly Brendygirl) Blog
  • Ivanna44's Blog
  • Daily Life and Compromising
  • Vonnie Mostat
  • Aly'smom's Blog
  • ar8's Blog
  • farid's Blog
  • Sandra Lee's Blog
  • Demertitis hepaformis no Celac
  • Vonnie Mostat, R.N.
  • beetle's Blog
  • Sandra Lee's Blog
  • carlyng4's Blog
  • totalallergyman's Blog
  • Kim
  • Vhips
  • twinsmom's Blog
  • Newbyliz's Blog
  • collgwg's Blog
  • Living in the Gluten Free World
  • lisajs38's Blog
  • Mary07's Blog
  • Treg immune celsl, short chain fatty acids, gut bacteria etc.
  • questions
  • A Blog by Yvonne (Vonnie) Mostat, RN
  • ROBIN
  • covsooze's Blog
  • HeartMagic's Blog
  • electromobileplace's Blog
  • Adventures of a Gluten Free Mom
  • Fiona S
  • bluff wallace's Blog
  • sweetbroadway's Blog
  • happybingf's Blog
  • Carla
  • jaru24's Blog
  • AngelaMH's Blog
  • collgwg's Blog
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  • SimplyGF Blog
  • Jim L Christie
  • Debbie65's Blog
  • Alcohol, jaundice, and celiac
  • kmh6leh's Blog
  • Gluten Free Mastery
  • james
  • danandbetty1's Blog
  • Feline's Blog
  • Linda Atkinson
  • Auntie Lur: The Blog of a Young Girl
  • KathyNapoleone's Blog
  • Gluten Free and Specialty Diet Recipes
  • Why are people ignoring Celiac Disease, and not understanding how serious it actually is?
  • miasuziegirl's Blog
  • KikiUSA's Blog
  • Amyy's Blog
  • Pete Dixon
  • abigail's Blog
  • CHA's Blog
  • Eczema or Celiac Mom?'s Blog
  • Thoughts
  • International Conference on Gastroenterology
  • Deedle's Blog
  • krackers' Blog
  • cliniclfortin's Blog
  • Mike Menkes' Blog
  • Juanita's Blog
  • BARB OTTUM
  • holman's Blog
  • It's EVERYWHERE!
  • life's Blog
  • writer ann's Blog
  • Ally7's Blog
  • Gluten Busters: Gluten-Free Product Alerts by Celiac.com
  • K Espinoza
  • klc's Blog
  • Pizza&beer's Blog
  • CDiseaseMom's Blog
  • sidinator's Blog
  • Dr Rodney Ford's Blog
  • How and where is it safe to buy cryptocurrency?
  • lucedith's Blog
  • Random Thoughts
  • Kate
  • twin#1's Blog
  • myadrienne's Blog
  • Nampa-Boise Idaho
  • Ursa Major's Blog
  • bakingbarb's Blog
  • Does Celiac Cause Sensitivites To Rx's?
  • delana6303's Blog
  • psychologygrl25's Blog
  • Alcohol and Celiac Disease
  • How do we get it???
  • cooliactic_BOOM's Blog
  • GREAT GF eating in Toronto
  • Gluten-free Food Recommendations!
  • YAY! READ THIS!!
  • BROW-FREE DIET BLOG
  • carib168's Blog
  • A Healing Kitchen
  • Shawn s
  • AZ Gal's Blog
  • mom1's Blog
  • The Beginning - The Diagnosis
  • PeweeValleyKY's Blog
  • solange's Blog
  • Cate K's Blog
  • Layered Vegetable Baked Pasta (gluten-free Vegetarian Lasagna)
  • Gluten Free Teen by Ava
  • mtdawber's Blog
  • sweeet_pea's Blog
  • DCE's Blog
  • Infertility and Celiac Disease
  • What to do in the Mekong Delta in 1 Day?
  • glutenfreenew's Blog
  • Living in the Garden of Eden
  • toddzgrrl02's Blog
  • redface's Blog
  • Gluten Free High Protein
  • Ari
  • Great Harvest Chattanooga's Blog
  • CeliBelli's Blog
  • Aboluk's Blog
  • redface's Blog
  • Being in Control of Your Gluten-Free Diet on a Cruise Ship
  • jayshunee's Blog
  • lilactorgirl's Blog
  • Yummy or Yucky Gluten-Free Foods
  • Electra's Blog
  • Cocerned husband's Blog
  • lilactorgirl's Blog
  • A Little History - My Celiac Disease Diagnosis
  • How to line my stomach
  • sewfunky's Blog
  • Oscar's Blog
  • Chey's Blog
  • The Fun of Gluten-free Breastfeeding
  • Dawnie's Blog
  • Sneaky gluten free goodness!
  • Chicago cubs shirts- A perfect way of showing love towards the baseball team!
  • Granny Garbonzo's Blog
  • GFzinks09's Blog
  • How do I get the Celiac.com podcast on my mp3 player?
  • quantumsugar's Blog
  • Littlebit's Blog
  • Kimberly's Blog
  • Dayz's Blog
  • Swimming Breadcrumbs and Other Issues
  • Helen Burdass
  • celiacsupportnancy's Blog
  • Life of an Aggie Celiac
  • kyleandjra.jacobson's Blog
  • Hey! I'm Not "Allergic" to Wheat!
  • FoOdFaNaTic's Blog
  • Wendy Cohan, RN's Gluten-Free and Dairy-Free Cooking Classes
  • Lora Derry
  • Dr. Joel Goldman's Blog
  • The Ultimate Irony
  • Lora Derry
  • ACK514's Blog
  • katinagj's Blog
  • What Goes On, Goes In (Gluten in Skin Care Products)
  • What’s new in hydraulic fittings?
  • cannona3's Blog
  • citykatmm's Blog
  • Adventures in Gluten-Free Toddling
  • tahenderson67's Blog
  • The Dinner Party Drama—Two Guidelines to Assure a Pleasant Gluten-Free Experience
  • What’s new in hydraulic fittings?
  • sparkybear's Blog
  • justbikeit77's Blog
  • To "App" or Not to "App": The Use of Gluten Free Product List Computer Applications
  • Onangwatgo
  • Raine's Blog
  • lalla's Blog
  • To die for Cookie Crumb Gluten-Free Pie Crust
  • DeeTee33's Blog
  • http://glutenfreegroove.com/blog/
  • David2055's Blog
  • Gluten-Free at the Fancy Food Show in San Francisco
  • Kup wysokiej jakości paszporty, prawa jazdy, dowody osobiste
  • Janie's Blog
  • Managing Hives & Gluten Allergies
  • Bogaert's Blog
  • Janie's Blog
  • RaeD's Blog
  • Dizzying Disclaimers!
  • Dream Catcher's Blog
  • PinkZebra's Blog
  • Hibachi Food and Hidden Gluten Hazards (How to Celebrate Gluten-Free)
  • jktenner's Blog
  • OhSoTired's Blog
  • PinkZebra's Blog
  • gluten-free Lover's Blog
  • Gluen Free Health Australia
  • Melissamb21's Blog
  • Andy C's Blog
  • halabackgirl9129's Blog
  • Liam Edwards' Blog
  • Celiac Disease in Africa?
  • Suz's Blog
  • Gluten-Free Fast Food
  • mis_chiff's Blog
  • gatakat's Blog
  • macocha's Blog
  • Newly Diagnosed Celiacs Needed for Study in Chicago
  • Poor Baby's Blog
  • the loonie celiac's Blog
  • jenlex's Blog
  • Sex Drive/Testosterone can be Depleted by Certain Foods
  • samantha79's Blog
  • 21 Months into the Gluten-free Diet
  • WashingtonLady's Blog-a-log
  • James S. Reid's Blog
  • Living with a Gluten-Free Husband
  • runner girl's Blog
  • kp3972's Blog
  • ellie_lynn's Blog
  • trayne91's Blog
  • Gluten-free Lipstick!
  • Nonna2's Blog
  • Schar Chocolate Hazelnut Bar (Gluten-Free)
  • pnltbox27's Blog
  • Live2BWell's Blog
  • melissajohnson's Blog
  • nvsmom's Blog
  • Diagnosed with Celiac Disease and Still Sick
  • snowcoveredheart's Blog
  • Gluten Free Nurse
  • Gluten-Free Frustration!
  • Melody A's Blog
  • novelgutfeeling's Blog
  • Trouble Eating Out Gluten-Free...Good or Bad?!
  • dilsmom's Blog
  • theceliachusband's Blog
  • amanda2610's Blog
  • Pancreas and Celiac Disease Link?
  • epiphany's Blog
  • Patty55's Blog
  • The Latest Gluten-Free Food Recalls
  • kenzie's blog
  • CVRupp's Blog
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  1. Celiac.com 01/19/2017 - When celiac disease was originally described, one of its hallmark presenting signs was extreme underweight. Along with diarrhea, digestive pain and bloating, the severe weight loss was understood to 'always' be present. Fast forward over 100 years and things have changed. Not only are many celiacs overweight, but those with gluten sensitivity are increasingly falling into that category as well. Sadly, too often doctors miss testing for these life-long conditions because of a patient's weight status. Stuck in the historical definition, these doctors have missed the current face of celiac and gluten sensitivity – a person can be any weight, and they frequently have weight to lose. We often speak of the leaky gut, formally known as a condition of increased intestinal permeability, found in the small intestine. This situation is seen most often in those with an intolerance to gluten due to their upregulation of a protein only made by humans, called zonulin. Zonulin was discovered by Dr. Alessio Fasano and his team. The zonulin molecule dictates the opening and closing of the 'gates' of the small intestine. With a surface area of over 3,000 square feet, that involves a lot of gates! While only humans make zonulin, not all humans produce it. Twenty percent do not, 50 percent has a single copy of the gene and 30 percent of the population has both copies of the gene. Those with both copies are in the unenviable position of being two times more likely to die from all causes, and the diseases they do get tend to be more severe. When a lab test was done on rats highly predisposed to develop type 1 diabetes, two thirds of them never developed the disease when they were given a drug that inhibited zonulin. I know you're going to ask, so here's the answer: A drug does not yet exist for humans that performs this function. However, it is being developed, along with a test for zonulin, by Dr Fasano. A study published last Fall in Nutrition Research titled "Potential mechanisms for the emerging link between obesity and increased intestinal permeability” and lead by TF Teixeira, found a link that could well explain the obesity issue so commonly seen. Those with an intolerance to gluten not only tend to have a leaky gut due to the above mentioned zonulin connection, but they also have weakened immune systems due to the constant assault by gluten. The weakened immune system, predominantly housed in the small intestine, is thus less able to defend the body against the normal barrage of bacteria, amoeba, parasites and the like. Why do I call the presence of these organisms 'normal'? Because it is. Now, with that said, it is NOT normal for such organisms to gain a foothold in the intestine and procreate there, but their presence is a normal byproduct of eating food, putting one's fingers in one's mouth, etc. (These are microscopic organisms so don't get too grossed out.) The point is, that a healthy immune system easily kills them; an unhealthy immune system is unable to do its job. The result is a gut full of endotoxins (toxins released from inside bacteria when they disintegrate) or other inhospitable organisms. These bad organisms thereby fight against the good ones. The good bacteria in the gut (called the microbiome) literally have a population that exceeds the number of cells in the human body by 10 times. The genes associated with this population exceeds that of the human body by 100 times. We are talking about a part of the human body, long under-appreciated, that is now being considered influential enough to be considered an 'organ' in its own right. Emerging research reveals that when this organ is overwhelmed by toxins in the gut, its composition changes as far as the balance of certain organisms (probiotics), as does its ability to absorb nutrients and expend energy (burn calories). The result is not only weight gain but increased cholesterol, triglycerides, and insulin resistance – the latter leads to diabetes, heart disease and obesity. Intestinal permeability is also thought to be influenced by a high fat and high fructose diet, plus certain nutritional deficiencies such as zinc. Another study from the Journal of Parenteral and Enteral Nutrition titled "Gut Microbiota, Intestinal Permeability, Obesity-Induced Inflammation and Liver Injury” found much the same data. They found that eating a poor diet (high fat, high fructose) could affect the microbiome in as little as one to two days – the result being heart disease and obesity. So, how do we keep our microbiome happy? Discover if you have a gluten or dairy intolerance. If so, avoid those foods. Avoid excess, bad fats including fast food, trans fats, preprocessed, prepackaged foods, etc. Avoid ALL fructose. I'm not talking about the natural fructose in fruit, of course, but all added fructose, especially high fructose corn sweeteners. If you can, get your gut tested for the presence of any inhospitable organisms that have gotten a foothold in your system. This same test will evaluate the health of your microbiome. Another test that's good, as a verifier that you're on the right track, is one for a leaky gut. We tend to recommend this one once you've been on a reparative program for a while, to confirm that we are accomplishing our goal. Do ingest 9 servings of organic vegetables and fruits each day. These are naturally healing and prebiotic, meaning that they give strength and nourishment to your probiotic population. Ensure that you are not deficient in any major vitamins and minerals such as B's, D, zinc, magnesium, calcium, etc. While it seems like a 'no brainer' to take probiotics, here's a couple of things to keep in mind. a. Use a human strain b. Get a combination of organisms such as acidophilus, bifidus, etc. c. Due to dairy products being such a commonly sensitive food, get probiotics that are free of all dairy. d. Sometimes, if you have an infection in the gut, you may feel worse on probiotics. If this occurs, stop them, of course, but realize that you should look into step 4 above. I'm happy to help you! Don't cheat. I'm sorry, but being 'good' Monday through Friday and going crazy on the weekends just isn't going to cut it if you want to be healthy. And if your health is already compromised somewhat, cheating just isn't worth the dangerous repercussions. That microbiome can change in a day or two when you've been eating a poor diet. Remember that. I hope you found this helpful. It is interesting how much we are discovering about how the health of the gut dictates so much about our general health or tendency towards disease. And it's also quite revealing how much of a culprit gluten can be when trying to optimize the function of the small intestine and its immune system. Please send me your questions or comments. I am here to help! My clinic, HealthNOW Medical Center, is a destination clinic. You don't need to live locally to receive help with your health. You are welcome to call us anytime for a free health analysis – 408-733-0400. References: Nutrition Research. 2012 Sep;32(9):637-47. Potential mechanisms for the emerging link between obesity and increased intestinal permeability.Teixeira TF, Collado MC, Ferreira CL, Bressan J, Peluzio Mdo C. Journal of Parenteral and ENteral Nutrition 2011. Gut Microbiota, Intestinal Permeability, Obesity-Induced Inflammation and Liver Injury. Thomas H. Frazier, MD1; John K. DiBaise, MD, and Craig J. McClain, MD. Volume XX Number X
  2. Celiac.com 09/05/2023 - Celiac disease is a T-cell-mediated gluten sensitivity that results in villous atrophy in the small intestine, leading to chronic malabsorption. Patients with celiac disease are prone to malnutrition. A team of researchers recently assessed the impact of malnutrition on in-hospital outcomes in patients with celiac disease. This study analyzed data from the National Inpatient Sample Database, encompassed 187,310 patients with celiac disease. The team included patients with a primary discharge diagnosis of celiac disease between January 2016 and December 2019 from the National Inpatient Sample Database. Data included patient demographics, hospital characteristics, the Charlson Comorbidity Index, and concomitant comorbidities. The association between malnutrition and outcomes, including mortality, deep vein thrombosis, pulmonary embolism, sepsis, acute kidney injury, length of stay, and total hospitalization charges, was analyzed using the multivariate regression model. Malnutrition Rate Among Hospitalized Celiacs at 8.3% and 108% Increase in Mortality Rate The rate of malnutrition among celiac patients was found to be 8.3%, aligning with similar rates seen in prior research. However, this study adds new insights by demonstrating the link between malnutrition and various detrimental outcomes in hospitalized celiac patients. The research reveals that malnourished celiac patients are at a significantly higher risk of in-hospital mortality and resource utilization, as well as a range of complications including deep vein thrombosis, sepsis, acute kidney injury, and prolonged length of stay. The heightened mortality risk is particularly alarming, with a staggering 108% increase in mortality rates observed in malnourished celiac patients. The complex pathophysiology behind malnutrition in celiac disease involves factors like intestinal damage-induced malabsorption and chronic diarrhea. Common nutritional deficiencies in celiac patients encompass iron, zinc, folic acid, vitamin B12, vitamin D, and calcium. Despite these challenges, many celiac patients display malnutrition-related symptoms. Malnutrition was also associated with an increased risk of deep vein thrombosis, suggesting that diet could influence thrombosis-related factors. Additionally, acute kidney injury was more likely to develop in malnourished celiac patients, possibly due to dehydration and reduced serum creatinine levels. Sepsis, a serious condition, was found to be 43% more likely in patients with malnutrition, linked to their lower immunity caused by inadequate dietary intake. The study underscores the significance of proper nutrition in celiac patients, both for mitigating immediate complications and preventing long-term adverse effects. However, the study's limitations highlight the need for further investigation into factors such as disease severity, pharmaceutical therapies, and treatment compliance. The findings emphasize the importance of a multidisciplinary approach to manage malnutrition in celiac patients, involving nutritional screening, medical therapy, and dietary recommendations, as well as interventions like enteral or parenteral nutrition. Lastly, the research highlights the need for further investigations into factors contributing to malnutrition in celiac disease, and the effectiveness of interventions to address it. Read more in cureus.com The researchers included Kanwal Bains, Shivam Kalra, Ishandeep Singh, Jay Patel, Isha Kohli, Mukul Dhiman, Dino Dukovic, Aalam Sohal, and Avin Aggarwal. They are variously affiliated with the department of Internal Medicine, University of Arizona College of Medicine, Tucson, USA; the department of Internal Medicine, Trident Medical Center in North Charleston, USA; the department of Internal Medicine, Dayanand Medical College and Hospital in Punjab, IND; the Digestive Disease and Surgical Institute, Cleveland Clinic in Cleveland, USA; the department of Public Health Sciences, Icahn School of Medicine at Mount Sinai in New York , USA; the Internal Medicine, Punjab Institute of Medical Sciences in Punjab, IND; the department of Internal Medicine, Ross University School of Medicine in Bridgetown, BRB; and the department of Internal Medicine, UCSF Fresno in Fresno, USA.

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  4. Celiac.com 12/28/2021 - Social media algorithms are pushing potentially inappropriate content featuring thin bodies on people with celiac disease who are just searching for gluten-free food as a way to stay healthy, not to lose weight. This is just one scenario among many, in which social media companies are profiting by pushing potentially harmful content toward users making innocent searches for unrelated material. In the above scenario, the content topics quickly move from general weight loss and thinness to sites and content that glorifies eating disorders. If this seems scary in its implications, it is. If it seems rare, it is not. The scenario is drawn directly from the experience and documentation presented by former Facebook product manager, Frances Haugen, during her testimony before the Senate Commerce subcommittee in October 2021. Haugen explained that not only do Instagram’s algorithms routinely push teenagers toward potentially dangerous and unhealthy topics, but Facebook knows this and disregards expert advice to make the platform safer, chiefly due to greed, says Haugen. “Facebook knows its engagement ranking on Instagram can lead children from very innocuous topics like healthy recipes, to anorexic content over a very short period of time,” Haugen said during her testimony. As part of her testimony, Haugen handed over internal documents to numerous media outlets. Haugen's documents and testimony strongly support her claims that, during her time at Facebook, she regularly experienced “Facebook choosing to prioritize its profits over people." Facebook researchers found that more than 2 out of 3 teenage girls and 2 out of 5 of teenage boys confront negative social comparisons on Instagram. Data also shows that more than half of teen girls experience negative social images and messaging about beauty standards, which can trigger negative self esteem and body dysmorphia. According to Haugen, Facebook understands the importance of drawing young people onto its platforms in order to expand and monetize. “They know that children bring their parents online,” she said. Have you encountered offensive, or potentially dangerous content related to searches for gluten-free food, or celiac disease? Share your experience in the comments below. Read more fun the Daily Free Press
  5. Hello, I was diagnosed on the 18th of February 2021, and I've been on the gluten free diet for almost a week. I'm only 17 and have yet to figure out whether the trigger was the extreme stress of starting uni in COVID times and having no friends with me as well as no job experience, or if I was born with it and it just developed over time. I started experiencing extreme symptoms in the first week of uni, starting on the 2nd of February and thought I had developed extreme anxiety due to stress. My main symptoms are vomiting in the mornings even with no food in my stomach, bad nausea, fatigue, feeling uncomfortably full quickly during meals, no appetite, stomach bloating and muscle pain (primarily in my legs) as well as symptoms of depression and anxiety. I also lost about 3kg in just under two weeks. My mornings are horrible but I tend to get better as the day progresses (even when I was actively eating gluten) and at night I feel almost like my normal self, albeit more anxious and stressed. I've never had any experience with anxiety or depression and I've always been happy-go-lucky. Since it was such a dramatic shift from how I normally am, my mother rushed me to the doctor where I got blood tests, which my body reacts horribly to, as well as a pylori breath test. I have struggled with low blood sugar and pressure all my life and in the months predating my diagnosis I had started having symptoms of what I assumed was lactose intolerance but was never diagnosed. Since being diagnosed with Celiacs I've started having dairy again with only gas and no abdominal cramps (which I used to get). I've always been underweight and small; to put into perspective, I am 152cm tall and used to weigh 43kg, now only barely weighing in at 40. I've always struggled gaining weight and assumed I had a fast metabolism since I lose weight quickly. I've never experienced anything like this month. I was diagnosed with the blood test and have not done a biopsy or endoscopy as I'm deeply afraid of medical procedures, including blood tests and other tests. My sister and my dad are vegan so going for a gluten free household is not an option and I've always struggled with appetite and wanting to eat food, which has increased tenfold despite my body being the hungriest its ever been. I was recently glutened again when I made honeyjoys and accidentally used the butter my mother uses which is contaminated so I'm experiencing more symptoms and some are different, I've been having some memory and focus issues to an extent i've never experienced and my legs are really weak. I decided to join this website because I feel like I'm not handling this well and I have a lot of unanswered questions. Mainly, how do you keep weight on? I'm terrified of losing more weight and I have no idea how to gain and keep my weight healthy. I have more but I'd say that is my biggest one. As this is my first post, I apologise if I've done something wrong or if this is too long. I feel a smidge like I'm drowning and I'd really appreciate any support or advice to keep my head above water. Thank you!
  6. Celiac.com 01/29/2021 - The U.S. has taken the lead of the industrialized world when it comes to weight-gain, especially obesity, and many other industrialized nations are in close pursuit. Since Ancel Keys' flawed assertion linking dietary cholesterol with heart disease in 1951, the industrialized world has sought to reduce its consumption of fats—especially saturated fats(1). Consequently, the last fifty years has seen a steady shift away from dietary fats. Our carbohydrate consumption, particularly in the form of grains and sugars, increased at the same time—and the obesity epidemic was begun. A recent issue of People magazine reported on a 17 year old young woman who struggled extensively with obesity and could not halt a steady and dangerous trend of weight gain(2). The only answer she and her parents could find was to have an adjustable band surgically placed around her stomach. This band makes it painful to eat more than very small portions. The band was loosened somewhat as she approached her target weight, but it still severely limits the quantity of food she can eat. Although she is much happier and healthier at her current size, I could not help but wonder if the surgery was a mistake. No mention was made of ruling out celiac disease. It is doubtful that celiac disease was even considered. Yet Dickey and Kearney reported on an examination of data gathered on 371 newly diagnosed celiac patients. These two researchers found that 39% of these patients were overweight, one third of whom were obese, while only 5% of these celiac patients were underweight at diagnosis(3). Further, Dr. Joseph Murray has repeatedly discussed two case histories of morbidly obese patients with occult celiac disease(4). Tragically, the diagnosis came too late for one of these patients. She died before the gluten-free diet could reverse her obesity and the health hazards that go with it. The information, that gluten can and does cause obesity and that a gluten-free diet can reverse it, does not seem to have reached physicians involved in general practice or those working in the field of obesity. The young woman featured in the People article might have been spared considerable pain and expense had she first been investigated for celiac disease and gluten sensitivity. This article also mentioned that the number of children between ages 10 and 19 who are undergoing the same gastric surgery tripled between 2000 and 2003 yet it is doubtful that celiac disease was ever considered among these children. How many of these children could be spared the pain and risks associated with gastric weight-loss surgery? Such experimentation with their nutrition is also suspect because their bodies are still developing and such artificial alterations may be depriving these children of important nutrients. (I have previously speculated that celiac associated obesity results from food cravings driven by specific nutrient deficiencies.) Given the recent discovery that celiac disease afflicts more than 1% of the U.S. Population(5) and gluten sensitivity has been found in 11% of those tested at a Texas shopping mall(6) and given the rates of overweight and obese individuals found among newly diagnosed celiac patients, it seems likely that much of the weight-gain epidemic that is sweeping the industrialized world is being fueled by undiagnosed gluten sensitivity and celiac disease (gluten syndrome). I suspect that if our civilization is ever to escape this adipose prison, we must return to getting more of our calories from fats, and fewer from grains and sugars. References: Taubes G, Good Calories. Bad Calories. Alfred A. Knopf. New York, 2007. 16-17 Williams A, One Teen's Gastric Surgery. People. Dec. 17, 2007. 107-110 Dickey W, Kearney N.Overweight in celiac disease: prevalence, clinical characteristics, and effect of a gluten-free diet. Am J Gastroenterol. 2006 Oct;101(10):2356-9. Murray, J. American Celiac Society conference, Mt. Sinai Hospital, NYC, 1997 and Canadian Celiac Association National Conference, Calgary, 1999. Celiac Disease Foundation 2001 Fine K, personal communication.

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  8. Celiac.com 01/18/2021 - I remember the exact moment I first heard of celiac disease. I was sitting on a bed at the University of New Mexico Hospital, on the phone with my dad. My seventeen month-old daughter Mikaela lay listlessly in a metal crib across the room. Her limbs were emaciated and her belly swollen from starvation, after over a month of food had passed through her completely undigested. At least three weeks had passed since she'd last walked. By the time we'd landed here, at our third hospital, she just laid and stared, too weak to sit up or even cry anymore. Only the frequent blood draws and IV needles elicited any reaction from her now—heartbreaking screams I often had to leave the room for. It was at one of these blood draws earlier that evening that I first heard the word "celiac" uttered, passed between the technicians and barely caught by my exhausted ear. On the phone with my dad later, I mentioned that blood draw, mentioning it mostly because it had been such a bad one—they couldn't find a vein, it had taken forever, and it seemed like they'd taken a lot of blood. I must have mentioned the word "celiac," though, because my dad called me back not long after to tell me to look up celiac disease. And there on the internet, in neat bullet points, Mikaela's symptoms were listed to a tee. By the time a doctor came in to tell us the results the next day, we already knew what the news would be. But we didn't realize at the time that Mikaela was no ordinary celiac patient. The First Hospital We were only two weeks into 2013, with a healthy sixteen month-old daughter, when we saw the first sign that something was wrong. It was January 19th, Martin Luther King Jr. Day Weekend, and we were in the small town of Chama, New Mexico, for a local ski race. My stepmom, Mary Ann, is in charge of the event, and after the usual busy months preceding the ski race, my family and I had had a fun and relaxing day in the mountains participating in cross-country ski events and playing with our bundled-up baby daughter. Although Mikaela had a history of being a colicky baby, she had always had good energy and enthusiasm, and I remember this weekend being no different. After eating a spaghetti dinner that evening, my husband, Trever, picked Mikaela up and trotted her around the room in his arms. Mikaela laughed and laughed. And then she threw up. Afterward, she was in good spirits and clearly wasn't sick. My dad, Patrick, who has a medical degree, was sure it was related to the copious amounts of milk she'd drunk right before we'd left for dinner. Another family friend, who had a daughter three years older than Mikaela, told me these things happen to young kids, and oftentimes you never find out why. I was uncertain, but felt reassured. That night, however, Mikaela had an episode of diarrhea so bad that it made a mess of her pajamas and crib. It was pure liquid, and contained entire chunks of grapes, complete with the peels. I was freaked out, but again, Mikaela had eaten lots of grapes the evening before, and I figured that combined with her upset stomach from the milk, she was just having some sort of brief stomach bug. The three-hour drive back home was brutal. She had that same diarrhea at least twice more. And that night, she threw up again. Over the course of the next week, she threw up every night, usually in her crib, and continued to have diarrhea once or twice a day. And every time, there were undigested chunks of food. Because Mikaela had no fever and no other symptoms of illness, I was convinced her problems were due to something she'd eaten. I spoke with a friend who'd had a baby with acid reflux and other allergies. The symptoms sounded similar, so I decided to take Mikaela off of dairy products for a week and see if anything changed. The vomiting stopped, but the diarrhea didn't. It was at about this point, a week and a half after her first symptom, that she started losing energy. She was walking less, and I could tell she was losing weight. Still figuring it was a bad stomach bug, or something she had eaten that was disagreeing with her, I brought her to the doctor, expecting to be told she'd get better in a few days and maybe be sent home with a prescription. Instead, she was sent to the hospital with severe dehydration and low blood sugar (34). She had dropped almost a pound since her last weigh-in two months earlier, to 18 pounds. Once she was at the hospital and hooked up to an IV, she cheered up again. The hospital gave her a stuffed animal she loved, which we affectionately named Doctor Hops, and we saw her smile again for the first time in a week. The week before her first hospital stay, it had been increasingly hard to find foods Mikaela would eat. At 17 months old, she was learning that food was hurting her, and already becoming afraid to eat it. Ironically, and sadly, she was living almost exclusively on saltines and graham crackers—very high sources of gluten that were unknowingly just making her sicker. But with her weight loss and her increasingly sensitive stomach, Trever and I were just happy we could get her to eat anything at all. At the hospital, they had little cups of vanilla ice cream that Mikaela fell in love with. Because I figured Mikaela's problem had been dehydration and low blood sugar, I let her eat them. She continued to have diarrhea in the hospital, which the doctors assured me would clear up soon, but she didn't throw up again so I figured the ice cream was in the clear. I was wrong. Almost as soon as we arrived back at our house, two days later, she threw up again. Alarmed and scared, I called the hospital back right away. They thought she might still be having a reaction to dairy, and told me it was most likely a result of all the ice cream she had eaten. They told me to keep an eye on her and call my doctor back if it continued. After I hung up the phone, I saw that Mikaela was back in good spirits after Trever had cleaned her up, so I knelt down and held out my arms. Mikaela tried to walk toward me. She was still so weak she only managed about three steps before falling and hitting her head on the kitchen floor. It would be the last time I'd see her walk for over a month. The Second Hospital It was at this time, between the first and second hospital visits, that I found out I was pregnant with my second child. Trever and I had long been excited about giving Mikaela a little sibling, but right now, with our first child so sick, it was hard to even think about a new child growing while the other one declined. I remember going in for a blood test and telling the nurse that my daughter, sitting in her stroller, had been sick, saying it like it was an ordinary thing but knowing in my heart that it wasn't. Our chief focus the week after Mikaela's release from the hospital was making sure she drank enough that she wouldn't end up back there. Mikaela and I visited her pediatrician every other day, often spending over an hour waiting to be fit in around the normally-scheduled patients. Mikaela, completely uninterested in walking and growing steadily weaker, would sit listlessly in my lap. I spent our time taking selfies of us together, doing anything I could to wring a smile out of her again. In less than three weeks, I could see barely a shadow of the vibrant baby we'd raised. Her growth charts showed a decrease of weight from her regular visit two months earlier: she had dropped from 15th percentile to 2nd. But one thing alarmed her doctor even more. Neither her height nor her head circumference charts showed any growth for the last four months, since she'd been 13 months old. The doctor wanted Mikaela to see a neurologist for her walking and an endocrinologist for her growth. More than anything, I remember feeling intense frustration that the doctor was fixated on this growth issue when Mikaela was so sick. I just wanted her to be healthy again, and thought we could figure out the growth charts afterward. With everything going on, it never occurred to me that this was an abnormal or serious issue. At her appointment that Friday, her doctor decided we could no longer wait to send her to a neurologist, because for a baby to stop walking for this long meant something serious was going on. She sent her to a different hospital. A neurologist tested her reflexes and declared that nothing was wrong with her legs. A doctor took an x-ray of her belly, which was now noticeably swollen from her constant diarrhea, and told us Mikaela was very constipated. They did an enema. It was a miserable process, and there was no noticeable improvement afterward. The second day at the hospital, I brought her to the playroom, hoping to rekindle her interest in playing, and propped her standing at a play table. Then, as she became half-heartedly distracted by the toys, I backed slowly away to see if she'd remain standing on her own. She did, but it was less than a minute before she turned and saw that I'd moved. A look of fear flashed across her face, and her legs buckled beneath her. Whatever was going on with her, I knew it was far from "common." A doctor witnessed the event in the playroom, and Mikaela was taken for an ultrasound of her hips. There was some excess fluid in one of them. Mikaela was diagnosed with toxic synovitis—built-up fluid in the hips after a virus, which can sometimes affect walking. Reassured that they'd figured out what was wrong, the doctors told me it should clear up on its own within five days, possibly faster if we gave her infant Ibuprofen. Once again, Mikaela was sent back home. The Third Hospital Although the new diagnosis gave me hope at first, we saw absolutely no sign of improvement. In fact, Mikaela continued to get worse. She was painfully thin, with a protruding backbone and ribs. Her belly was so distended that she looked pregnant. Her cheekbones stood out sharply in her face. Her energy was nonexistent. She could no longer pull herself to a sitting position or grab my finger within her fist. She basically didn't move except when I carried her. For the first time, I began to fear she could actually die from this. But I felt the hospitals had done all their tests, and I didn't know what else they could do if I brought her back. I was torn apart by the terror and helplessness of the situation. Another thing that worried me was that we were on the cusp of a holiday weekend (President's Day), and I knew that it would be more difficult to get in and see her doctor if we had an emergency where she stopped breathing or something. I called my dad, who had visited the previous week and seen her condition. He felt as helpless as I did, but told me that after he ‘d related her story to a friend who'd lost a baby to SIDS, the friend had said, "That child needs to be in a hospital." I spoke to my best friend and she told me something that has stuck with me ever since: "You are her champion. You are the one who has to fight for her. You're all she has." When I hung up the phone, I knew what I had to do. I was going to bring her back to the hospital, this time on my own terms, and I wouldn't allow her to be discharged until we had a correct diagnosis and could see her health improving. It was 3:00 p.m. on Friday when I called her doctor's office and told them I needed to check my daughter back into the hospital. Her regular doctor was out of the office, but a different doctor called me back and said he'd sent Mikaela's info along to the UNM Hospital Pediatric ER, and to take her straight there. I showed up at the new hospital with Mikaela in my arms early Friday evening. Trever finally caught up with Mikaela and I in the ER waiting room, surrounded by the victims of that year's particularly bad flu season. Mikaela, too weak to fuss or cry, just lay in my arms amid the constant coughing and sneezing. Mikaela was checked in, and a couple doctors came to talk with us. I described the past three weeks as best I could. "I brought her to the doctor because she'd been having diarrhea for over a week. We kept seeing the doctor the week after her first hospital stay because she still wasn't walking." At one point, one of the doctors stopped me and said, "You can stop justifying everything, because this is all very unusual." The other doctor told us that we had finally come to the right hospital, because he said being a university hospital with actively studying interns, they got all the weird cases. The night that followed was a long one. Since the hospital was completely full from flu season, Mikaela and I were stuck into a space the size of a closet, with barely enough room to squeeze between her hospital crib and my bunk. In the middle of the night, one of the doctors from earlier returned with her growth charts, which he'd gotten from her records. He said, "I can't understand why either of those hospitals would have released her without addressing why her growth charts look like this." Mikaela was seventeen months old, but she'd basically stopped growing at twelve months. We were moved again in the early hours, to a curtained-off section of a room where a baby coughed horrendously the whole morning and I sat half-comatose in a chair next to Mikaela's crib. Occasionally, I'd pull Mikaela out of her crib to hold her, but she didn't react in any way. She dozed on and off, but it was hard to tell, because she didn't act any differently awake than when she was asleep. We tried to keep her hydrated and to feed her, but anything we gave her almost automatically came out again through her diaper. The next day, Mikaela was all over the hospital for testing. My mom had joined us, and tried to comfort me. My dad, who lives three hours away, kept calling to check on her and suggest tests to run and tell me what to say to the doctors. "Tell them she's starving to death," he said. At this point, sleepless and scared out of my mind, I heard an accusation in his tone that we had somehow caused this by not feeding her enough or feeding her the right things. It was an accusation that didn't exist—my dad was simply laying out the truth, and was as scared as I was—but I felt overwhelmed and sick from my pregnancy and couldn't deal with it anymore. I hung up the phone. I cried and cried. Mikaela went through two MRI's and a lumbar puncture. One thing they suspected was a brain tumor, and they also wanted to see if anything was wrong with her spine. Not only was the strength in her arms and legs gone, but she had absolutely no reflexes in her legs, which convinced the neurologists something was wrong with them. The tests found nothing wrong with Mikaela's brain or spine, but one doctor suspected a condition called Guillian-Barre, which can sometimes affect walking after a virus. But the tests weren't conclusive, and the symptoms didn't quite match up. My dad and stepmom joined us at the hospital. My dad was very apologetic, explaining that he never once meant her condition was due to anything we had done. I told my mom and dad about my pregnancy, and they and my husband helped out by accompanying Mikaela to the tests my pregnancy kept me from being present for. Over the next couple days, as test after test was run and Mikaela's IV's were changed out and unending blood tests were taken, Mikaela continued to get worse. Nurses would come in to weigh her every few hours. Her weight had dropped below 17 pounds, and we struggled to raise it again. Her magnesium, potassium, and folate levels were dangerously low. The diarrhea was constant. On our third day at the hospital, Mikaela puffed up like a balloon. The change was startling after her emaciated state. The doctor grimly told us it was a result of low albumin—a protein made by the liver. Albumin normally helps keep fluid in the bloodstream and out of other tissues, but in cases of severe malnutrition, like Mikaela's, the fluid escapes the blood and causes the body to swell. Mikaela's body had used up all its glycogen, all its fat, all its stored protein and its muscles. I didn't know it at the time, but this intense swelling is one of the last stages of starvation. On our fourth or fifth night there, with Mikaela barely clinging to consciousness, a team of techs came in and took one of their longest blood draws yet. They took blood at all hours, and part of me just wanted Mikaela to get some rest, but I was also afraid every time she closed her eyes that she wouldn't open them again. This blood test was so disruptive and late in the evening that I felt the need to recount it over the phone to my dad, somehow passing along that barely-snatched word I'd heard during the cacophony: celiac. It wasn't long after that he called me back and told me I needed to look up celiac disease. So I did. And it wasn't like toxic synovitis or Guillian-Barre, where it was a stretch to make the symptoms match. I knew instantly what I was looking at. I was looking at Mikaela. The Diagnosis Any Google search will show you what I found. Chronic diarrhea. Abdominal pain. Vomiting. Bloating. Fatigue. Decreased appetite. Weight loss. Failure to thrive. By the time a pediatric gastroenterologist came in the next morning, my whole family was waiting, sure we knew what the news would be. It was almost the first thing out of the doctor's mouth: "I think she has celiac disease." The blood tests not only confirmed the diagnosis, but hinted at how severe her case was. Non-celiacs have only a small amount of antibodies called tissue transglutaminase (or tTG's) floating around in their blood—usually at a level of below 20. Mikaela's tTG level was somewhere over 250—off the measurable charts. In a person with celiac disease, the body turns gluten into a protein that attacks the small intestine. Mikaela had stopped growing at the age of 13 months, shortly after she quit breastfeeding and was introduced to gluten for the first time. Amazingly enough, she didn't drastically start to decline for another two and a half months, when her lack of nutrients finally caught up to her and started shutting her systems down. When the pediatric gastroenterologist took a biopsy of her small intestine, he found that the villi inside lay completely flat, no longer able to catch and digest food. Not only did Mikaela undoubtedly have celiac disease, she was at the end of the spectrum for the most severe cases. She was taken off gluten immediately, and the doctors worked on getting all of her vitamins and nutrients back up. We knew it might take a while to start seeing improvements. But we were shocked. Within 24 hours of being off gluten, Mikaela was making eye contact again. Within three days, she had already regained enough strength to pull herself to sitting. I remember the first time we saw her smile after a month of listlessness. One of the nurses had a light-up dinosaur on her lanyard, and Mikaela reached out for it with a tentative smile. It was the most beautiful thing I'd ever seen. She was showing interest in the world again. And four days after her diagnosis, Mikaela took a couple shaky steps across the hospital playroom on legs so skinny, they didn't seem capable of supporting weight. Our daughter was coming back to us. Mikaela was discharged from UNM Hospital after just over two weeks. Although she still suffered from diarrhea and low weight, she was walking again, smiling again, and in improving health. Trever and I were certain she would fully recover within the next few months on the right diet. It was true we wouldn't face the same level of decline that had almost killed her at 17 months. But Mikaela would face unexpected complications with her celiac disease over not just the coming few weeks…but the next several years. The Aftermath That summer was a rocky one, in terms of her health. Mikaela remained dairy-free for the next several weeks. Her baby brother grew bigger in my womb. We sold our house and lived with my mom for a month and a half as we waited on our new house to pass inspections. We're not completely sure to this day, but we think Mikaela ate a piece of cat food (which is very high in gluten) around the time we moved in. For the next month, we fought diarrhea so bad it threatened to put her back in the hospital. But she still had frequent doctor's appointments, and through careful monitoring and hydration, we managed to keep her healthy enough. She regularly saw a developmental counselor, who helped her get back on track after her delay. She still hadn't started growing again, and her belly was still very distended. On the plus side, her tTG's were on the charts by July—from greater than 250 to 167. Another antibody that had tested very high at the time of diagnosis—deamidated gliadin antibodies, or IgA's—had fallen from 60 all the way to <.2. This number, at least, read perfectly normal now, and was a pretty clear indicator that we were successfully keeping gluten out of her body. By September, when she turned two, her growth charts had finally started showing improvement in her height as well as her weight. She was also able to tolerate dairy again, and her diarrhea was under control. Her little brother Alexander was born in October. After our scare that spring, we felt truly lucky to have two healthy children in our lives. But when she took her blood test a month later, we were shocked to find out that her tTg antibodies had gone up again—all the way back off the charts. Her doctor was puzzled, but Mikaela was healthy and her diarrhea was gone, so he chalked it up to the fact that sometimes those numbers take a long time to normalize. Only a few months later, he left UNM Hospital, never realizing that Mikaela was going to be a unique case. We were delayed by the position being refilled, and waited to see if Mikaela's blood work would come down on its own. But a year later, the tTg's were still off the charts, even though her iGa's remained promisingly low. Her stomach was still distended, and by this time, we'd passed it off to a body type issue and hardly noticed it anymore. In April 2015, the new doctor, a pediatric gastroenterologist from England, decided to take another endoscopic biopsy to see if the inside of her small intestine was showing improvement. The results weren't as good as we'd hoped. After almost two years on a gluten-free diet, the villi in her small intestine had gone from severe blunting to moderate blunting. It was clear that a normal gluten-free diet wasn't sufficiently healing her. The doctor brought up a possible diagnosis of refractory celiac disease. This is a rare form of celiac that is resistant to a regular gluten-free diet. 1% of the population is said to have been affected by celiac, and refractory celiac disease only affects about 1% of those diagnosed. Not only was this strain of the disease rare, but it's virtually unheard of in children. It can also be a very dangerous diagnosis; there are two types of RCD, and one of the types leads to cancer. Fortunately, Mikaela's bloodwork suggested that even if she did have RCD, she wasn't likely to have the second type. However, even the doctor doubted this diagnosis, because patients who suffer from RCD are in poor health and have trouble keeping their weight up. Mikaela clearly didn't fit this profile. Even though Mikaela was healthy on the outside, the doctor was concerned that leaving her small intestine that damaged could cause her health problems later in life, and even increase her risk of cancer. She wanted to start her on a steroid that would suppress her immune system and allow her gut to heal. I was very reluctant to put my healthy three year-old daughter on steroids, and suggested we cut back her diet to eliminate even the slightest chance of gluten cross-contamination. The doctor agreed it was worth a shot, so Trever and I proceeded to cut all processed foods out of Mikaela's diet. This meant grinding our own flour out of rice at home, making oatmeal from nuts instead of oats, buying only uncured meats, and no longer purchasing foods with more than four ingredients, to name just a few changes. It wasn't an easy diet to adjust to, but with the help of paleo cookbooks and my dad's excellent cooking skills, we were able to find a variety of recipes and foods for our family. We were fortunate that Mikaela was a non-picky eater, and adjusted to these dietary changes with no fuss. Outwardly, we saw no changes; she appeared to be a strong and healthy young girl with a big tummy and a vivacious attitude. After six months on her new and stricter diet, Mikaela's tTg levels were still off the charts, and she was put on iron for perpetually low ferritin levels. The doctor decided to give her another half-year to show improvement, but when labs were taken again in May 2016 and her levels remained the same, she put Mikaela on a six-month stint of corticosteroids called Budesonide. As I'd dreaded, she became aggressive toward her younger brother, and more disagreeable with us. She was constantly hungry and started retaining water, which made her body and face appear puffy and bloated. I hated the steroids just as much as I'd feared. They did succeed in reducing the tTG antibodies, but it was slow and painful progress. After three months, they were down from over 250 to 208, then at six months, they were at 161. It had taken six months of steroids to get them as low as they'd gotten on their own shortly after her diagnosis, before they had climbed again. So what had changed? Another biopsy was done in December 2016. There was improvement over the one from April 2014, with only mild villous blunting now. With her prescription for Budesonide done, the doctor decided to see if she'd continue improving without the steroids. But sadly, by August of 2017, the tTG numbers had soared off the charts again. I was really upset by the news, sure this meant the doctor would see that steroids were the only thing that worked and put Mikaela back on them. It was at this time that UNM Hospital hired a gastroenterologist who specialized in celiac disease. At our first appointment with him, he took one look at Mikaela and said there was no way she needed to be on steroids. She was entirely too healthy. Unconcerned, he spent another year monitoring her bloodwork then decided to schedule another biopsy to see how things looked. It was clear that despite her high numbers, he expected to find nothing wrong based on her great outward health. But this was not the case. Her small intestine still had villous blunting. When he called to tell me the results, he asked some questions about her diet, especially now that she'd started kindergarten. But I could tell in his voice that he didn't think the answers lay there, since she'd struggled with this for over four years now. My doctor called me back a few weeks later to say he'd met with another celiac expert from the University of Chicago, named Dr. Guandalini. Reassuringly, this doctor had met other rare patients like Mikaela—asymptomatic on the outside, but not fully healing on the inside. He told my doctor that a dairy-free diet had helped in these cases. So we decided it was worth a shot. As with every other step we'd taken, we didn't expect to see any differences outwardly. But I noticed, quite by surprise a couple months after starting the diet, that the distended belly she'd had since her diagnosis at 17 months was gone. The first thing I thought was that it was due to her taekwondo or other physical activity. But Mikaela has always been an active child, ever since she felt good again, and the difference in just two months was dramatic. Until that point, I'd never even considered that her stomach was related to her celiac disease, or thought much about it at all beyond thinking it was just the way she looked. A month later, she went in for another blood test. I was optimistic that the outward change would mean her tTG's would be below 250 again—maybe even as low as they'd been on steroids, in the 160 range, even though it had only been three months. When I called the nurse, the first thing she said was, "Her tTG levels seem to be elevated. Has she been exposed to gluten?" I said, "How high are they?" She said, "49." I almost dropped the phone. Her antibodies had fallen by over 200 in three months! At long last, we finally knew why her numbers had dipped briefly in the aftermath of her diagnosis before climbing back up again—it was because we'd reintroduced her to dairy. Either because of the destruction in her gut from the gluten, or because it was something else she'd been born with, this intolerance to dairy had been keeping her tTG levels extremely high and keeping her from fully healing. Mikaela has been gluten-free for seven years now and dairy-free for two and a half years. She is healthy and thriving, and rarely has stomach issues at all anymore. She had another endoscopy just last month, and everything came out perfectly normal for the first time in her life. The diagnosis of Celiac disease saved her life, and I will forever be grateful to the doctors at the University of New Mexico Hospital who figured it out in the nick of time. Mikaela lives a full life now, thanks to everything we've learned since that day back in 2013.
  9. Celiac.com 09/18/2020 - Did you know that certain foods may be seriously compromising your general health? If you are interested in eating a cleaner diet in order to effortlessly maintain your ideal weight, to boost your immune system, and to improve your overall health consider a step-wise approach. Switching abruptly from eating a mainstream diet, rich with baked goods, processed foods, milk, cheese, yogurt, meats and alcoholic beverages to a cleaner, healing diet comprised of whole (gluten-free) grains, beans, nuts, vegetables and fruits can be a shock to the system. It can also rock your world because you have to re-think virtually everything consumed. There is a better way. Rather than doing an about-face overnight try doing this incrementally, incorporating one change at a time, over a period of time. Let your body get used to the changes gradually. Observe how you feel when you make small changes and decide whether further changes may help you feel and function even better. Your body needs to learn how to process and eliminate new foods. Seventy percent of your immune system is located in and around your intestines according to gastroenterologists. Intestines respond best to slow, incremental changes. This article assumes that you must follow a gluten-free diet, so ‘going gluten free’ is the first step. This approach suggests eliminating all refined and processed foods next. Dr. Christine Northrop (author of Women’s Bodies, Women’s Wisdom: Creating Physical and Emotional Healing) states that as we get older, we should eat fewer grains. According to Dr. Ron Hoggan (author of Get the Iron Edge) approximately 30% of the US population (90 million people) are genetically predisposed to gluten sensitivity which poses a serious health threat. Thirty million of those show identifiable immune reactions to gluten. Gluten intolerance is the fastest growing diagnosis in America. That shouldn’t be too surprising. Humans didn’t evolve eating gluten. Gluten can only be traced back 10,000 years and considering that homo-sapiens can be traced back 400,000 to 1 million years, depending on the paleontologist, 10,000 years isn’t very long in this scheme of things. After a few months, eliminate dairy products. Notice how you feel when you eliminate both refined foods and dairy products from your diet. Since gluten and dairy intolerance manifests systemically in the body in many ways (not just as digestive problems), a lot of chronic ailments may go by the wayside when eliminating gluten and dairy. You may notice that you have more energy and that your clothes are looser. Finally, if you still feel there is room for improvement, eliminate or reduce your intake of various sugars. The following will suggest a year of cleansing with the ultimate goal of a fully functioning, energetic, healthy body. In one year, you’ll have a new body, and a totally different outlook on your health. Throughout this year, you’ll develop new habits that will help you thrive. Step 1: Going Gluten-Free (Months 1-3) Eliminating gluten, can be a little challenging at first, especially if you are accustomed to eating out. Restaurants are starting to cater to this growing demand, and in time, gluten-free menus in restaurants that understand how to avoid cross-contamination will be commonplace. For now, the best thing to do when eliminating gluten is to plan to eat at home for a while until you understand the diet. Grains that contain gluten are: Barley, Rye, Oats*, Wheat and Spelt. (Remember the acronym BROWS.) There are many other names for these commonly known grains such as bulgar, kamut, semolina, faro, einkorn, triticale, farina, fu, fe, durum, malt (and so on), so reading labels is mandatory. The list of gluten-free products on the market grows every day, and most health-food stores will give you a list of gluten free foods they sell. In the beginning, eat brown rice, potatoes and corn. You may not feel any different until you have completely eliminated gluten from your diet for at least three months. You may also go through withdrawal or have intense cravings, but those are manageable. For instance, if you crave brownies, give yourself a treat while you adjust and make the Alternative Cook’s Brownies. For snacks, eat corn chips and salsa, popcorn or nuts. Tinkyada makes excellent pasta from brown rice. It cooks just like its wheat counterparts and has a good taste and texture. *Gluten-free oats are available in the health food store. Why would anyone go gluten free if they do not have Celiac Disease? Gluten intolerance manifests in the body in over 40 ways. Symptoms of gluten intolerance include: diarrhea and/or constipation, severe gas, bloating, abdominal pain, weight loss, weight gain, irritability, brain fog , fatigue, depression, joint pain, infertility, migraines, arthritis, headaches, sinus problems, osteoporosis, Crohn’s disease, severe itchy rash, chronic neck and back pain, diabetes, Lupus, bloating, sleeping disorders, and on and on. If you have chronic problems, your body is trying to tell you something. Most chronic problems can be mitigated or completely eliminated by altering your diet. Before going gluten-free, consider getting a blood test to find out if your body is producing antibodies against gluten. The reason for this is to establish a bona fide medical record that you are intolerant to gluten. If you are ever institutionalized (such as in a hospital, or assisted living) where someone else is responsible for preparing your food, you will have a pre-established medical record indicating that you need to avoid gluten. Once you stop eating gluten, you’ll likely feel so much better that you will not want to go back to eating gluten for a gluten challenge. These challenges usually require several months of eating gluten to medically prove your sensitivity. Step 2: Avoid Refined and Processed Foods (Months 4-6) You may notice when reading the lists of ingredients on pre-packaged gluten-free foods, that they contain tapioca starch, arrowroot, cornstarch, sweet rice flour, potato starch and sugar. These foods are highly refined. Whole gluten-free grain and flour choices include: sorghum flour, corn, brown rice and brown rice flour, teff, nut meals, quinoa, amaranth, buckwheat and Montina. Bean flours such as garbanzo, navy bean, pinto bean, fava bean and gafava, which is a combination of garbanzo and fava bean flour, are also whole food choices. Refined foods include, basically, anything white. White flour, white rice, white sugar, high fructose corn syrup, starches such as cornstarch, arrowroot, tapioca flour and potato starch. Substitute these foods with their unrefined counterparts. Look for the words “whole grain” on anything you buy. If that is too much of a change, mix half of the refined with half unrefined such as half brown and half white rice, and gradually increase the amount of unrefined. The taste of a whole grain is pleasing if it is cooked properly. Whole grains usually need to be soaked a few minutes before cooking, and cooked with a little more water. Gluten-free baked goods often contain starches and gums to compensate for the missing gluten. Seek recipes that minimize these refined ingredients. A good rule-of-thumb is a recipe that calls for less than 25% starch compared to the other flours, and only make the higher ‘starch-flour’ recipes for special occasions. Highly refined sugars include white sugar and high fructose corn syrup. High fructose corn syrup has been correlated with obesity in America. Apparently it suppresses the “I’ve had enough to eat now” receptor in our brain, so we keep eating more and more when we should feel quite full. White sugar can be substituted with organic cane sugar or Sucanut. Both of these sugars are less refined and contain minerals. Natural, less refined sweeteners include maple syrup, maple sugar, honey and Agave nectar. Agave nectar is derived from the Agave cactus. It is low on the Glycemic Index and tastes great. Stevia and Xylotol are two natural sweeteners that are zero on the Glycemic Index. (Note: the Glycemic index ranks carbohydrates according to their effect on blood glucose levels. A zero on the index means it does not affect blood glucose level.) Processed foods are those found on the interior rows of the grocery stores pre-packaged cookies, frozen foods, soups, snack foods, chips, and cereals. These foods often contain refined flours, preservatives, artificial flavorings, gluten, dairy and colorings and a host of chemicals unrecognizable as food. Foods with added natural and artificial flavors have flavor enhancers to boost the flavor of the food to encourage you to eat more of it. Avoid these foods. Rather, choose whole foods such as brown rice, corn, potatoes, beans, vegetables, lean organic meats, fish, fruits and nuts. Refined foods have been correlated with obesity, diabetes, heart disease, cancer, PMS, hormonal imbalances, cravings, hypoglycemia, hypertension, depression and mood swings to name a few. Refined foods have been named as one of the reasons children are now facing so-called adult diseases. Step 3: Dairy (Months 7-9) Next, if you are feeling like the refined/processed-food elimination went well, try eliminating dairy products. So many people say, “I couldn’t live without dairy products”. Yet, according to the US Census, one in every four Americans is dairy intolerant. There are two culprits: lactose, which is a sugar found in dairy products, and; casein, a protein in dairy products. The lactose in dairy products could be causing you to have respiratory problems such as asthma, a runny nose, constantly clearing the throat and frequent colds, as well as digestive problems such as gas, bloating, diarrhea and/or constipation. On the other hand, casein protein in milk products may not be processed properly in your intestines which could cause you to form antibodies in your blood and can cause a host of digestive problems, migraines, arthritis, respiratory problems and itchy skin. This constant affront could weaken your immune system over time, and can eventually manifest in one or more of many body systems. There are plenty of great-tasting dairy substitutes to make and buy. Take a moment to explore your local health food store and you might be surprised at what you find. Imagine Foods makes a product called Rice Dream, a non-dairy milk. (There has been some controversy over whether Rice Dream is completely gluten free as it is made with barley enzymes.) Milks and creams can easily be made from nuts. Other milk substitutes include soy, almond or potato milk. Silk makes a variety of tasty soy-yogurts and if you are feeling ambitious, you can also make yogurt at home from nuts or grains with a yogurt maker. Yes, you can make delicious yogurt, cream, milk and custards from nuts!! Follow Your Heart makes dairy-free cheeses (that melt, and taste great) in Cheddar, Mozzarella, Nacho and Jack. Non-dairy cream cheese, whipped toppings, creamers, sorbets, ice creams and sour creams are all available. Be careful when purchasing non-dairy items because some contain casein or caseinate. Most non-dairy items can be substituted one-for-one in recipes. Non-dairy cheese sauces can be made using nutritional yeast and tangy vinegars. No kidding! They taste great. Step 4: Sugar (Months 10-12) If you really want to get thin and stay thin without dieting, eliminate sugar from your diet. This is the secret to maintaining your ideal weight effortlessly. Sugar (sucrose, lactose, glucose, dextrose, honey, high fructose corn syrup, sorbitol, fructose, maltose, beet sugar, glycogen, malt syrup, malt barley, maltodextrin, mannitol, mono-saccharides, poly-saccharides, sorghum, galactose, cane sugar, date sugar, di-saccharide, brown sugar, maltitol, turbinado sugar) is in virtually every processed food. Aside from obesity and adult onset diabetes caused from eating sugar, people who have a history of taking steroids, hormones or antibiotics likely have an overgrowth of yeast somewhere in their body which flourishes on the sugar consumed. In fact, according to Rice University, 70% of the American population has an overgrowth of yeast (Candida Albicans). It may be causing chronic constipation, yeast infections, headaches, depression, gas, indigestion, muscle aches, acid reflux, acne, joint pain, allergies, food cravings, obesity and/or diarrhea, high triglycerides and of course diabetes. To kill a yeast colony one needs to initially eliminate all types of sugar, natural or refined, including honey, agave, organic cane sugar, dried fruits, alcoholic beverages, juice, and fruit except some berries, lemons, limes and green apples as well as eliminating fungi (mushrooms), foods made from molds (any cheeses) and bakers yeast (the kind that makes bread rise). An anti-yeast drug such as Nystatin, or a natural yeast-killer such as garlic pills can also be taken for the first 8 weeks of the diet. This sounds extreme, but you are killing an overgrowth in your body that has had a lot of time to take hold, and that is constantly fed by any sugar you eat. While cleansing on this diet, eat beans, gluten-free grains, nuts, all vegetables, berries and green apples in the beginning. If you are a meat-eater, unprocessed meats may also be eaten during this phase. In time, you can add various fruits and occasional treats. You may actually feel worse while on the Candida-killing diet. This is common. Your body is digesting the yeast which can result in temporary symptoms including fever, headaches, achy joints, diarrhea and/or constipation, lung cleansing, mucus and/or runny nose. These are your body’s ways of purging a poison. Resist the urge to run to the doctor and get a remedy to treat the symptoms, or worse, an antibiotic. This will curtail your healing. Just realize this is a cleansing process and after it is over, in a few weeks, you will emerge with a healthy, functioning body. Aspartame is a controversial sweeter, said to have originally been developed as a weapon of mass destruction and is apparently correlated with neurological disorders, Fibromyalgia, Multiple Sclerosis, brain tumors and the inability to synthesize proteins. There are alternative sweeteners. Our bodies are predisposed to crave sweet foods. So, to satisfy your deprived sweet tooth, use stevia or xylotol sweeteners. Stevia is a sweetener from the leaf of a stevia plant. Use it to sweeten drinks, or as a sweetener in puddings or on cereal or on cooked grains. Xylotol is a crystallized sugar substitute and can be used in recipes calling for sugar. Chewing gum sweetened with xylotol can also satisfy a craving for something sweet. Both are available in the natural food store. The fruits that are allowed on this diet also satisfy the urge for sugar. In time, intense sugar cravings diminish. Step 5: Celebrating a Healthy Body Having a healthy body is something to celebrate! You can achieve anything in life if you have your health. It is all done incrementally over months or years—and builds on feeling better and better each time you delve deeper into the world of clean living. You’ll find improvement in your stamina, demeanor, general outlook and moods. Chronic complaints will dissipate. You’ll maintain your ideal body weight WITHOUT dieting. Think of it as a lifestyle—one that will help you live a healthier life. Substitution Strategies: The key to success is to have a strategy. Decide what you will eat before you are hungry, and have those foods on hand. Go through your kitchen and throw away the foods you are excluding to avoid temptation. Rather than drinking soda sweetened with sugar or aspartame, try making a drink with 2 cups of sparkling water, 1 TBS lemon juice, 1 TBS Agave nectar or 1/16 tsp. of Stevia. Snacks: Baked corn chips with salsa, air-popped popcorn, berries, fruit, nuts, vegetables. Breakfast: Gluten-free whole grain cereals with Vanilla Rice Milk, rice pudding, polenta, corn grits or gluten-free oats, soy yogurt, eggs, potatoes, fruit, almonds. Lunch: Vegetable soup, rice tortilla, rice pasta salad, leafy salads with lots of vegetables. Dinner: Fish, rice, vegetable, bean burritos, pasta with cream sauces, tamales, lasagna, etc. Live deliciously and remember there’s always an alternative!
  10. Celiac.com 04/17/2020 - In 1992, the U.S. Department of Agriculture published a food pyramid, recommending the following servings per day: 6-11 servings per day of bread, cereal, rice, and pasta 2-3 servings of meat, poultry, fish, dry beans, eggs, and nuts For many years, this pyramid was considered almost holy by many nutritionists and dieters. A few years ago, the government revised the food pyramid, only to confuse all of us with its uneven pie wedge shapes and staircase on the side. According to Dr. Walter Willett, a leading U.S. nutrition researcher at Harvard Medical School, this new pyramid is simply wrong. Willett claims that the job of the U.S. Department of Agriculture is to promote American agriculture. “What’s good for some agricultural interests isn’t necessarily good for people who eat their products.” It would have been better (healthier) if the Department of Health or National Institutes of Health had created the new pyramid. According to Willett, the USDA pyramid puts too much emphasis on red meat and lumps too many types of carbohydrates together. All carbohydrates are not created equal. There is too little emphasis on nuts, beans, and healthy oils, all of which have positive health effects. So Dr. Walter Willett devised his own pyramid. It looks like the original one, with a wide horizontal base that slowly builds upwards toward the pinnacle, with a total of 7 layers. At the wide base of the pyramid is exercise (to stress its importance) along with a bottle of Vitamin D. Layer two, the second largest section, is devoted to whole grains and plant oils (primarily olive, avocado, and grapeseed). The third most important layer is vegetables (in abundance) and fruits (2-3 times a day). Level four is devoted to nuts and legumes (1-2 times a day). Level five lists fish, poultry, and eggs. Dairy (1-2 times a day) is on level six. At the uppermost tip of the pyramid, labeled “Use sparingly,” are red meat, butter, salt, pasta, rice, potatoes, refined grains and sweets. (This is a major deviation from the original pyramid that listed 2-3 servings of meat, poultry, fish, and eggs per day and 6-11 servings per day of processed bread, cereal, rice and pasta.) Many people struggle with their weight. You are what you eat. So how can you eat healthier? There are many “faux” foods on the market today -- imitation sugar, imitation soda, imitation chocolate, imitation-almost-everything. No matter how closely you look at the Harvard Pyramid, there are no artificial foods listed there. This sobering reality suggests that we are better off eating real food. Get in the habit of buying fresh foods when possible, shopping the inside perimeter of the store where fresh produce, fresh meats, and fresh dairy are sold. Weigh the value of what you prepare-- Alfredo sauce, while it may taste delicious, has no redeeming nutritional value, whereas marinara sauce made from fresh, crushed tomatoes is a healthier alternative. Even as celiacs, there are viable ways to consume whole grains. For side dishes, make brown rice or quinoa instead of white rice. Add flaxseed meal to baked products. Enjoy buckwheat or cornmeal pancakes instead of pancakes made with white rice flour. The pyramid suggests “an abundance” of vegetables, so add veggies to everything. Thin slices of cucumber, avocado, and tomatoes, along with leaf lettuce, are perfect to add to sandwiches. Julienned slices of zucchini, red pepper, and onions can be added to turkey wraps. Scramble chopped green pepper, onions, mushrooms, and zucchini into your morning eggs. Rice (brown rice) can be enhanced by adding drained garbanzo or black beans, peas, and thinly-sliced carrots and celery. If you are preparing your weekly ration of red meat for dinner by grilling a 4-ounce (not an 8- ounce or a 12 ounce) steak, heap piles of sautéed onion, green pepper, and mushrooms on top of the steak. When making meatloaf, shred carrots, zucchini, onion, celery and green pepper into the mix. Serve more stews, cutting back on the amount of meat and increasing the amount of vegetables and beans used to prepare the dish. Stir-fries can be made with very little meat (or better yet, use seafood or chicken breast in place of beef or pork), adding more veggies and stirring in cashews and sesame seeds. It’s doubtful that the fish shown in the pyramid is meant to be deep fried; instead, stew fish with lots of veggies (onions, celery, carrots, spinach) in a seasoned tomato sauce or brush lightly with oil, sprinkle with seasonings, and broil. Olive oil is a good fat. Drizzle olive oil over hot, steamed beets, adding a touch of cider vinegar. Stir-fry in olive oil. Brush your pan with olive oil when scrambling eggs or making pancakes (preferable buckwheat pumpkin pancakes with shredded apples and cinnamon added). Eating healthier is 25% knowing the right foods to eat and 75% making up your mind that you WANT to eat healthier-- not because someone told you to, but because you want to put the very best food into your body for your own good health. Gluten-Free Tuna Fish Sandwich Recipe Like No Other This recipe is from Gluten-Free Cooking for Dummies. Ingredients: 4 slices high fiber gluten-free bread 1/4 green pepper, cut into thin julienne strips 1/8 red onion, sliced thin 1/2 cup baby spinach leaves 2 small plum tomatoes, sliced thin 8 artichoke hearts, drained 1/8 teaspoon pepper 1/4 teaspoon Italian seasoning 1 can (6.5 ounces) water-pack chunk tuna, drained 2 teaspoons Italian dressing 4 slices low fat pepper cheese Directions: Preheat broiler. Place the bread slices in a 9 X 13 inch baking pan. On each of the slices, layer the green pepper, onion, spinach leaves, and tomatoes, dividing evenly. Cut the artichoke hearts into quarters. Lay 4 quarters on each sandwich. In a small bowl, stir together the pepper, Italian seasoning, tuna, and Italian dressing. Spoon the tuna mixture over the top of each sandwich then top each with a slice of cheese. Broil the sandwiches for about 2 minutes or just until the cheese is melted. Serves 4.
  11. I would like to hear from Celiacs with Chronic Kidney Disease. Recently there has been more research of a correlation between the two. I was recently diagnosed. I have been able to find a little information on a combined renal and gluten free diet. What I have not discovered yet is the comparison of gluten free flours and wheat flour in terms of phosphorus content levels. Here is a synopsis of my sudden diagnosis. I hope it helps someone else, as well as finding someone to support me. About a year ago the night sweats unrelated to menopause started, I began to notice an extremely dry mouth (worse than ever before) and as time went on I had a constant bad taste in my mouth. Additionally I noticed my blood pressure levels became erratic. I reported all of this to my three specialists and one primary doctor, the last of which was doing a CBC every three months. In September my primary care referred me to a nephrologist due to abnormal creatinine levels in my blood, although my urine had no negative test results. Days after I met the nephrologist he put me in the hospital with a diagnosis of Stage 5 (End Stage) Renal Failure. When I left a week later they had gotten it down to Stage 4. Since then I've had a kidney biopsy. My kidneys are permanently damaged due to scarring with 50% functioning. There is no known reason for this. Tests prior to January of 2013 showed no creatinine disfunction. My nephrologist told me there is growing research showing a correlation between Chronic Kidney Disease and Celiac Disease. Given my situation, I suggest you have your creatinine levels tested and GFR calculated. Request that you be followed carefully and frequently if your creatinine is lower than 95. 11 months ago mine was 90 and my physician did not note it until it dropped to 40. I don't know if he or I had known this sooner my kidney disease perhaps would not be at Stage 4 now. This means I must go on dialysis and will need a transplant eventually.
  12. Hi everyone, I was diagnosed about a year ago. I am pretty good with my food, I eat a balanced diet and regularly hit around 3000 calories a day. I am 6ft2 and weigh 12 st. I never used to be very skinny, until around 17/18 years old when I began having some stomach issues (I imagine this was when my celiac developed). Since diagnosis I assumed I would start to gain weight but I am still the same weight as when I was 18. I regularly exercise. I have definitely had the odd slip up here and there in terms of contamination, I live in a house of 7 so it can be pretty difficult. Any ideas/help would be much appreciated! Thanks,
  13. Hi everyone!! So right now I’m testing out a gluten free diet to see if I have a gluten intolerance. My symptoms: extreme bruising (as in I have 150 bruises on my legs right now), weight loss and inability to gain it back, and hair falling out. I have a few other random things (stomach aches but not after specific foods, fatigue, etc), but I’m not sure if they’re even gluten related or not. Anyway, how long will I need to try this diet until I start noticing some changes? I’ve been doing it for about five days now. I know my symptoms will be harder to tell change in them versus if I was having stomach pain. I really want this to work, but I have no idea how long I should give it before I conclude if gluten is the problem or not. Because I mean, bruises take a while to heal. I don’t know how to measure if those symptoms are getting better! Any advice would be very appreciated because I am overwhelmed!!!
  14. Out of no where I started getting really sick after eating in 2013. I was at a good 120 lbs. and I lost 20 lbs. within a couple of months. After that I never had appetite to eat, always had headaches, basically I have felt ill everyday since then and it was getting worse. In November 2017 after going to many doctors and being told there was nothing wrong with me, I was "normal", I was finally diagnosed with Celiac Disease and was told I should start feeling better and gaining weight after I start my gluten free diet. Being gluten free has made my stomach pains go away but everything else is still there. I'm still VERY weak all the time, I just want to sleep ALL the time, haven't gained any weight weighing 100 lbs, still no appetite. How long does it usually take for all of these symptoms to go away? Should I still be feeling this way after so long? I'm really tired of feeling this way and wonder if I'm still doing something wrong.
  15. So my son (age 20) was diagnosed with celiac early Feb 2018. He had symptoms since November so was a fairly quick diagnosis. Around December he started developing a swallowing difficulty which has progressed a lot in the last few weeks. He found swallowing liquids hard but now food is getting harder. During the few months before diagnosis he lost about 15lbs and probably another 10lbs since. I’m really concerned he isn’t getting enough calories and nutrients. He has seen every specialist from gastro to ENT to allergist plus ct scans barium swallow X-rays you name it and everything for swallowing comes back normal. Anyone else had this issue related to their celiac? If so what helped. He is also going for counselling because it is causing him so much anxiety. So number one any ideas in the swallowing and number two after nearly 5 months gluten free how can I get him to gain weight. Thanks worried mum.
  16. I did Ideal Protein 2 years ago and (surprise!) got pregnant with my second child. Now that he's weaned, I want to do it again. They have Gluten Free options and I have ~ 50 lbs to lose. The weight has started coming back on after my diagnosis a few months ago, so I need to do something to get it under control. I've been eating 'whole, real foods' but the weight is not coming off. I want it off for more than cosmetic reasons. So, that being said, any Celiacs here have success with Ideal Protein? A woman I met yesterday did it Gluten Free is at her goal weight, but she's not Celiac, but NCGS. Pitfalls? Concerns? Really any thoughts at all are welcome. I have Type 1 diabetes too, but that's so old hat to me now...and I obviously had it 2 years ago when I did IP before. I lost 20 lbs then. Just not sure what to expect when adding my fancy new disease. My goal for after the weight coming off is to of course stay 100% gluten-free, but also to lean more towards a paleo lifestyle. I'm dragging my whole family along at the adventure. I'd rather my kids not eat chicken nuggets more than 1-2x a month. If you catch my drift.
  17. Hello everyone, I'm new to the site. Can anyone shed some light on a.) why I am not gaining any weight? I'm 5'6 and weigh 90lbs and still loosing. This is what I eat in a day. 4 sweet potatoes with cooked veggies for breakfast. 4 sweet potatoes with cooked veggies for supper. Snacks a cucumber or an apple. Drinks: water. The potatoes and veggies are nutrient dense and the former aid weight gain. This has been my diet for about 3 weeks but I am still loosing weight and fast. I also keep getting crazy heart palpitations. What could I be doing wrong? b.) Does anyone know if Celiacs can consume potatoes? I heard Celiac's should avoid potatoes because they can feed the overgrowth of bad bacteria in the gut but I find them so soothing to my stomach. c.) Also my haemoglobin is at 7.3. Range is 12-14. I have been taking iron tonic but I am getting chest pains and heart palpitations. I had a dream that something was applying a lot of pressure on my chest this night. Don't know if that was taking place in real life while I was asleep and then came up in my dream. Should I be concerned? I recently did a PET Scan of my heart and ultrasound and both results came back fine. So I don't know what's going on with the heart. d.) Lastly I am so weak despite going off gluten and playing it very safe with my foods as you can see from my diet above. What am I doing wrong? Should I go for drips? Is there a particular weight where I would need to be hospitalized? Your advise/tips on how to stop further weight loss and weakness would be welcome. Thank you.
  18. Hello folks. I don't really know what to say, really. My anxiety is really up and down and I just feel a little ... Lost at the minute. Well, here goes. I should be almost 2 months gluten free but I'm not, as a rice drink I was drinking was glutening me. Yeah, that annoyed me and messed me up a but. Well, lesson learned. I'm coming up to just over two weeks gluten free but since being "gluten light," and now completely free, the weight just keeps coming off and its a bit concerning (although it does seem like its tapering off.) I only eat whole foods now that I prepare myself as I have a lot of other intolerances - the usual suspects soy/egg/diary/corn - I also cannot handle fat well. I have seen some improvement, my BM are no longer pale and floating although I still have constipation. My headaches seem to have also cleared, which is a plus. Still fighting the fatigue though. Up and down days it seems, and my pharmacy doesn't have any folic acid which I am low in without lactose! They offered me a liquid solution chocked full of parabens, not too keen on it if I'm honest. The things I'm worrying about is the weight loss, and lingering nausea which comes and goes, and often swings between nausea and being ravenously hungry. I know this is a journey, has anyone else had a similar experience to mine? Also my personal products are all safe. Oh I'm a dude by the way. 26 from the U.K Sorry for the ramble. Happy healing to everybody R
  19. Celiac.com 07/06/2017 - Each New Year you will find a plethora of articles on weight loss. Unfortunately, for those with celiac disease, weight loss is not always an issue, but for some the opposite is true. Though much false information in the medical community remains, such as "you must be underweight to have celiac disease", there are many who are overweight. Whether you want to gain or lose weight, they have one thing in common, the need for nutritious food, and food that does not cause inflammation in the body. If you look at autoimmune diseases, in general, you will notice they have one thing in common, inflammation. Celiac disease – inflammation of the small intestines; multiple sclerosis – inflammation of the central nervous system, Grave's disease – inflammation of the thyroid gland; arthritis – inflammation of the joint tissues and cartilage; Crohn's disease – inflammation of the digestive tract; Alzheimer's disease – inflammation of the brain; transverse myelitis – inflammation of the spinal cord; etc. When we consume foods that we are either allergic to or sensitive to, our white blood cells release toxic chemicals to fight off what it perceives as foreign bodies resulting in inflammation. If our bodies are too busy fighting off inflammation from a non-optimal diet or stress, they do not have enough resources to fight the real bad guys. Some of the foods known to fight or prevent inflammation are spices such as turmeric, curry, cinnamon, ginger, and garlic; tropical fruit such as coconut, pineapple (contains a natural antihistamine), and papaya; green tea; fish oil and fish; and a wide variety of colorful vegetables such as spinach, kale, broccoli, cauliflower, kelp, red peppers, sweet potatoes, and cabbage. Research shows that omega-3's are not only known to reduce inflammation, but it may lower the risk of chronic diseases such as arthritis, cancer and heart disease(1). Because our bodies cannot make omega-3 fatty acids we must obtain them from food or supplements. If your doctor has recommended that you take an omega-3 supplement or increase omega-3 in your diet, it is important that you know the two main types. Omega-3's which are marine-based (fish and fish oil) contain EPA and DHA, where the other contains ALA. ALA omega-3 may be obtained from soybean, canola, and flax seed oils, ground flax seed, and walnuts, as well as kale, spinach, Brussels sprouts, and leafy greens. Though our body does not make omega-3's, it does partially convert ALA to DHA and EPA. Per Harvard School of Public Health, we do not know which, if either, is more beneficial (2,3). Research does show that EPA and DHA do reduce the risk of heart disease in older adults.(4) When ALA is added to our diet it is known to reduce the risk of breast cancer and prostate cancer, as it helps your body metabolize estrogens into a safer form. You may already be aware of the fact that aloe vera contains a gel-like substance that is known to heal. (As a side note, aloe vera products sometimes contain laytex.) Flax seeds contain the same property. It is also high in omega-3, though yellow flax seeds are lower. Brown flax seeds have the most health benefits. Another popular superfood is chia seeds. It does not contain the same properties as flax, however, chia seeds provide similar benefits as flax, and they do not need to be ground in order to reap those benefits. Chia benefits include fiber, calcium, antioxidants, protein, and more. Fiber is known to make one feel full, however, both flax and chia seeds absorb quite a bit of liquid, creating the feeling of fullness for a longer period of time than many other fibers. This is a great and healthy way to lose weight. A misconception about losing weight is to skip meals. When you do this it throws your blood sugar levels out of whack. Some believe this results in weight gain, or at least in no loss. Minimally, it is unhealthy. What does make sense is that if you eat more often such as 4 – 5 times a day, and on a regular schedule, your blood sugar levels maintain balance and your body recognizes that it will receive more food soon, which may prevent it from going into a starvation mode, storing fat. The bottom line is always calorie intake, though. Choose wisely, and avoid the use of refined sugar and artificial sweeteners, as this increases acidity in the body, resulting in inflammation. When chronic inflammation is present in the body it depresses the immune system and creates disease, even tumors.(2) Inflammation really is the precursor to disease. For those with celiac disease needing to gain weight, note that it may take several months to up to a year before your gut is healed enough to absorb nutrients properly. Meanwhile, check the ingredients and foods that you consume to ensure they are truly gluten-free. Due to the lack of labeling laws in the U.S., a food labeled gluten-free may still contain a small amount of gluten. Consume a high calorie diet with healthy fats such as avocado,coconut oil, high calorie nuts such as walnuts and pecans, nut butters, and if dairy-tolerant, cream cheese. Add avocado to your sandwiches, healthy oil to protein shakes and smoothies; consume high carbohydrates such as potatoes; and snack between meals. Individuals who need to avoid dairy may find it difficult at times. There are a number of gluten-free, dairy-free substitutes on the market now. If you are soy and corn intolerant, as well, you may find it difficult to find a dairy-free substitute for butter. A small percentage of dairy intolerant individuals may tolerate goat's milk; and some even tolerate ghee (clarified butter). Because a minute amount of dairy protein may remain in ghee, and because goat's milk is considered dairy, it is best to be tested for food allergies if you suspect a dairy allergy, prior to consuming the above. Previous studies on food allergies focused on antibodies (proteins that attack foreign substances and sometimes even food) found in the blood. In a preliminary study performed by the University of Osio, Norway, it was discovered that food-related antibodies may end up in the gut. When the body mistakes a food for a foreign matter, it creates IgE antibodies (Immunoglobin E), which creates a chain reaction of symptoms. Though the study was performed on those with rheumatoid arthritis (RA), in the participants' intestinal fluid they found antibodies to the following foods: cow's milk, hen, cereal, eggs, codfish, and pork, at higher levels than in non-RA patients.(5) Similar results may be found in those with celiac disease or gluten intolerance, even the general population. We will not know until additional studies are performed. It is definitely food for thought. If you have any type of unexplained symptoms, that medical professionals have not been able to diagnose, consider being tested for other food intolerances or allergies, besides gluten. Consuming foods that cause your immune system to react will only create additional inflammation. There has been much talk that many individuals have had positive results from using Cyrex Labs. You cannot do these tests by mail, as someone must draw your blood. However Cyrex Labs has a list of doctors who will provide this service. If you are not quite sure what you are allergic or sensitive to, another option to consider is an allergy elimination diet. For one month eat only meat, fish, fruit, vegetables, basically a caveman diet, quite a bit stricter than the Paleo Diet. (Definitely check with your doctor first.) Then introduce one food at a time back into your diet. Note that food allergy reactions may be immediate or within a couple of days, where a sensitivity may take longer to show up.(6) This is also a great way to lose weight. If you are new to the gluten-free diet, make sure to introduce new foods, especially gluten free grains, one at the time. Consume the item a few times within a couple of days and wait for 2-4 days and take note whether you have a reaction to it. The reaction may be as complicated as hives, dermatitis herpetiformis, or digestive issues; or as simple as a bad night's sleep or slight bloating. Note that some people may not present any symptoms, even to gluten, and still have celiac disease. The above is referenced for food allergies and sensitivities only. The best advice for anyone who is gluten intolerant is to strictly adhere to the gluten-free diet. One study shows that only 52.1% of those with celiac disease adhere to a gluten-free diet.(7) What will your New Year's resolution be now? References: 1. Omega-3 Fatty Acids University of Maryland Medical System http://www.umm.edu/altmed/articles/omrga-3-000316.htm (Accessed December 6, 2012). 2. Inflammation http://www.arizonaadvancedmedicine.com/articles/inflammation.html (Accessed December 7, 2012). 3. The Nutrition Source, Ask the Expert: Omega-2 Fatty Acids Harvard School of Public Health http://www.hsph.harvard.edu/nutritionsource/questions/omega-3/index.html (Accessed December 6, 2012). 4. Circulating long-chain w-3 fatty acids and incidence of congestive heart failure in older adults: the cardiovascular health study: a cohort study. PubMed http://www.ncbi.nlm.nigh.gov/pubmed/21810709 (Accessed December 6, 2012). 5. Denise Lynn Mann Rheumatoid Arthritis Diet: RA and Food Allergies http://www.arthritistoday.org/conditions/rheumatoid-arthritis/nutrition-and-ra/ra-food-allergies.php (Accessed December 7, 2012). 6. Dr. Jonathan Brostoff, M.D. Food Allergies and Food Intolerance: The Complete Guide to Their Identification and Treatment (2000) 7. Talluri SK, Besur S, Talluri J, Department of Internal Medicine, McLaren-MSU Internal Medicine Residency Program, Flint, MI - A Population-Based Survey of Celiac Disease in the United States http://www.cdc.gov/nchs/events/2012nchs/poster_abstracts.htm#abstract74 (Accessed December 7, 2012).
  20. Celiac.com 06/24/2017 - A long-time pasta lover with celiac disease is desperately fundraising for surgery after losing half his body weight on a gluten-free diet. Years of eating lots of pasta and high calorie meals had left Christopher DeLorenzo weighing over 400 pounds. "My grandparents were Italian so I grew up eating lots of pasta…all I would do was eat, eat, eat always pasta and pizza, my stomach was like an endless pit," said the Phillipsburg, New Jersey, native. DeLorenzo's battle with portions and weight began early. At just 12 years old, he already tipped the scales at 250 pounds. His struggles with food led to years of dieting, and numerous attempts to lose weight. "My digestive system was terrible before weight loss surgery. I was forever complaining to doctors that there was something wrong but I was told that I was eating too much," says DeLorenzo. DeLorenzo found some improvement with weight loss surgery, but it wasn't until he was diagnosed with celiac disease and gave up gluten that he saw his health return. "Now I believe I can attribute a lot of the problems I was having to my body reacting badly to gluten." Still, the experience has left DeLorenzo with a mass of excess skin that looks, he says, like a 'deflated airbag.' He is currently seeking donations to fund surgery to remove the excess skin. Read more at Entertainmentdaily.co.uk
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