cornbread

Sorry to bump this - I found it a very interesting post, particularly as I have noticed my own food intolerances develop in exactly the same order and with matching severity as he details: gluten (most severe reaction) --> casein --> soy --> corn (least severe reaction).

I read the 'gluten intolerance and your pet' and 'Food Intolerance- Man and Animal versus Gluten, Casein, Soy and Corn' papers and am now reading the other one ('The Answer'). Does anyone know if he's published any of this stuff in book form? I would love to send it to relatives who won't get tested for gluten issues.

my husband told me that I was going overboard when I suggested only gluten-free food for the cats and the dog... he said that I was just being ridiculously OCD and didn't want me to pass my OCD onto my kid so, the cat food and dog food and treats are all gluten filled and I am just fanatical about  hand washing.

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That's terrible to hear! I have our pets on gluten-free food because not only is their food kept in the kitchen, that is where we serve it up, and then their dishes go in the sink or the dishwasher. As often as you wash your hands after handling their food, what about the dust in the air (presuming dry food) or crumbs or little splodges or canned food on the counter that you have to touch to wipe up? Then once meal time is over, what about the pets licking you? It's simply not worth it. I'm sorry, but this makes me so annoyed! This is YOUR HEALTH we are talking about! It's not something to be taken lightly. And it's also about your comfort level in your own home. If I were you I would just buy the pets gluten-free food next time. It has to be better for them anyway.

Cornbread how do you know if a seasoning for jerky is gluten free?  Is there something I should watch out for in spices.  Also the Jerky Outlet where I get mine I am going to ask them if they have a list of spices or if they know there stuff is gluten-free or not.

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If the seasoning contains just straight up spices then you're safe. I knew the packets of seasoning that came with the jerky gun weren't safe as they had ingredients like soy sauce (which is made from wheat) and 'natural flavoring' (which may or may not contain gluten - always assume it does). If they just say, for example, "salt, black pepper, cayenne pepper" then that's all that's in there and you're safe. If they contain stuff like anti-caking agents or fillers, they have to declare it on the label.

If you have a packet of jerky from the Jerky Outlet you can probably just check the ingredients. If you want, list them here and I will see if it looks gluten free. I'm sure if you emailed them they could tell you the exact spices they use in each type of jerky. This whole gluten-free thing turns you into a label detective, but it really does become second nature very very quickly.

Just FYI, a lot of BBQ sauces contain Worcestershire sauce which itself contains soy sauce (wheat). I found this out the hard way! If you get BBQ make sure that they don't baste the meat in their BBQ sauce - I ordered BBQ without sauce at my fave BBQ place (the Saltlick, Austin) because I read the sauce contained Worcestershire sauce aka wheat, but then I *still* got sick. So I asked if by chance they basted the brisket in BBQ sauce they said "oh yes, ALL our meats are basted in our sauce..." However, I get my fix now by making steak or jerky at home with their dry rub, which is gluten free.

Well I'll tell you one thing, they're delicious...

I guess nobody knows then! My protein bars have arrived - about to try one. Will report back as to whether or not 'pure' whey contains caseine (or at least, enough to bother me).

Since I had to add casein to my 'can't eat' list 2 months ago, and discovered a nice new soy sensitivity last week I'm thinking I really don't want this to go any further... I can see that it'll be eggs next, then who knows... I won't have much left to eat. I also avoid corn and rice because they bloat me and just make me feel sluggish. Do you think the SCD would enable me to reintroduce these foods and stop the risk of reacting with any more foods?

I also read somewhere tonight that extra additional food sensitivities coming along one by one is a sign of a leaky gut. What's the SCD take on this theory?

Thanks!

Oh btw - there seems to be a lot of dairy on the SCD, and since I can't eat casein, what's the alternative on the SCD?

Hi Melisadki,

Please don't panic - it's only as restrictive as you make it. You can pretty much 'fake' most of your old gluten foods, or you could do as I do - forget about them and switch to a naturally gluten free diet of whole natural foods. Works for me (easy and fast to cook, and I feel great), but it's your choice of course. My mother (diagnosed after I was) has taken it the other way and replicates her old recipes with gluten-free ingredients. She enjoys that, but I'm more of an "I'm hungry right now where's dinner?" kinda person! So it's got to be fast and it's got to be simple.

I used to eat out every day (pretty much every meal) before I went completely gluten-free, but now I just buy fresh produce and cook (very simply, very quickly) at home - eggs, meat, fish, veggies, fruit. I try and avoid the gluten-free 'fake' gluten stuff, ie: brownies, rice pasta etc., partly because it's expensive but mainly because I just feel great eating natural foods all the time. Of course I will break out the mixer and make bread (dead easy, just follow the instructions on the packet) every so often (like, once a month), but on the whole I just either bake fish (throw some herbs on, wrap in foil, bake for 20 mins), make stir-fry's or cook up a pan of ground meat (burgers or bolognese style) with olive oil or flax oil. It's all incredibly easy, fast and delicious. The most preparation I ever do is maybe chopping a little garlic or onion. I really was no kind of cook a few months ago, but once I got over my fears I started to really enjoy it. Now if I get home late and drunk I make myself scrambled eggs with paprika! Pre-gluten-free I would've just grabbed some cookies or something.

Ok, the jerky... Fear not, you can totally eat jerky on the gluten-free diet, just check it's a gluten-free brand, ie: Open Original Shared Link

But try making your own - it is SO EASY! I made some for the first time ever yesterday, promptly ate the lot and made some more this morning!

The only thing I purchased was a $32 Open Original Shared Link. The 'gun' came with packets of spices but all had gluten in, so I just used other spices that I used in cooking (namely the 'herbed spices' from Open Original Shared Link - I used the beef rub for the buffalo jerky and the poultry rub for the turkey...)

1. Grab a fistful of ground meat (beef, turkey, buffalo, whatever)

2. Sling in a bowl, sprinkle on some spices, mix it all around

3. Load jerky gun and squeeze jerky strips onto mesh tray (provided with jerky gun kit)

4. Stick jerky in a 180 degree oven for 90 minutes.

5. Eat, repeat.

I couldn't believe how easy it was and the buffalo jerky in particular was delicious.

Ok, hope some of that helps a little.

https://www.celiac.com/st_prod.html?p_prodi...-36105504772.94

I cut out casein about 6 weeks ago, because I had determined that it was giving me a problem. However, now I'd like to make sure it's casein specifically and not just lactose, or something else entirely. So I'm thinking about ordering the enterolab 'Cow's Milk Protein Sensitivity' test. I had this test in April as part of my gluten sensitivity and gene panel complete test at enterolab, but at that point I was experiencing no problems with dairy (and results backed this up showing no sensitivity to casein).

Does anyone know if 6 - 8 weeks is too long for the casein antibodies to still show up on the test?

I read somewhere that milk has two proteins - casein and whey. I have a reaction to casein. Does this mean I also have to avoid whey? I have just ordered some protein bars made by BioGenesis which claim to be both gluten and casein free (as well as corn and soy free). However the ingredients list includes:

- whey protein concentrate

- whey protein hydosylate

- whey crisps

So now I'm confused! I have googled 'casein-free whey' and it seems that such a thing does exist. I guess they split the two proteins somehow. See here: Open Original Shared Link and click on 'what is whey' - it says, "Whey is the liquid part of milk remaining during the cheese making process. The protein casein is curdled out during the process and the milk serum remains." So it sounds like whey doesn't always = casein too. Can anyone shed any light?

Also, I made a curry last week and used casein-free ghee. I didn't know such a thing existed, but it does and I didn't get caseinated!

My rant: Why is it so hard to talk my relatives into getting tested for gluten intolerance / celiac??! Don't they see how much healthier I am now? Don't they believe my tales of misery when I've been glutened? I find it really offensive, it's as if they think I'm overreacting either about my symptoms or about the dangers of them having the same thing and being undiagnosed. Do they think I'm making the whole thing up?!

Yep, gluten gives me mouth ulcers too. I used to get them frequently before I went gluten-free (for what I thought was no apparent reason). Now when I get glutened they return.

Before I went gluten-free I used to need to urinate all the time, and often felt like I had cystitis. Since going gluten-free the problems have vanished. When I get glutened, the frequency returns.

You can actually order them online. I (and many people on the board) got mine at www.enterolab.com. They send you a swab and instructions, you scrape you inner cheeks (mouth cheeks! ) and send it back. They email you the results in a few weeks. They test for HLA genes, of which you have 2. You might have a celiac gene, you might have a 'gluten intolerance' gene, one of each, two of one, etc. Of course having the gene doesn't mean you automatically have the disease, just that you have a gene that could get triggered in the future. It's good to know.

The direct link to the order form is here: Open Original Shared Link The gene test is $149.

Hi aurora,

Don't worry about the questions - it's a learning process for all of us. And the gluten intolerances vs celiac thing *is* confusing.

Did you have a gene test? If not I would highly suggest you get one. The reason being that if you DON'T have a celiac marker gene, you will always 'just' have gluten intolerance. However, if you DO have a celiac marker gene, this means it's very likely that if you don't stick to the gluten-free diet you will develop celiac in time. This is the position I am in. I have severe gluten intolerance and a celiac marker gene, so I'm treating it like celiac because if I go off the diet I will probably get intestinal damage,, aka diagnosable celiac disease. At this stage I'm healthy only because of the gluten-free diet, just like a celiac.

In terms of reasearching gluten intolerance, any info you find on celiac disease applies, except for the fact that in a non-celiac case your intestinal villi are not being damaged by gluten consumption. Non-celiac intolerance could lead to a host of other serious health problems though - MS, diabetes, etc. (if you eat gluten). So the two terms are pretty interchangeable - they are both life-threatening conditions which are kept under control by a strictly gluten free diet. Researchers are now starting to understand that celiac disease effects people in ways other than traditional intestinal damage, so the old standard method of diagnosing by biopsy is starting to look a little short-sighted and the boundaries between celiac disease and non-celiac gluten intolerance are blurring.

That is cool! I just ordered their tTG kit the other day - I guess it's the instant result one. I have been gluten-free for a few months but was curious to see what my levels are next time I get glutened. I also wanted to basically test out the kit with a view to sending one to each of my close relatives. Most of them are being pretty stubborn about getting tested...

One thing that I didn't really understand from the York site was they stated that a positive tTG test = celiac disease. Surely it just means gluten intolerance? Did I miss something?...

I recently noticed that I get stomach pains/nausea after eating anything with soy in. My gluten and casein intolerances manifest themselves very differently, with more brain-related symptoms than GI ones. This feels like an actual 'you ate something bad' stomach thing.

Anyone else have a soy problem? Did it go away over time? I never used to have a problem with it, and it's gonna cut out a whole other bunch of foods...

Coeliac, gluten intolerance, its the same thing?

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Effectively yes, in that both are treated with a strict gluten-free diet. Doctor's will usually only diagnose coeliac if intestinal damage is present, but because there are so many other ways this disease shows itself, I really feel this is out-dated. Classic intestinally diagnosed coeliac is just the tip of the gluten-intolerance iceberg. If you are reacting to gluten you should stop eating it. If you are reacting to it *and* you have a coeliac marker gene, you very probably have coeliac, or at least are on your way to intestinally visible coelic if you continue to eat gluten.

I went gluten free before I had a biopsy to see if there was intestinal damage (aka coeliac), so technically I'm just 'gluten intolerant', but I treat my severe gluten intolerance as coelic because I have the coelic marker gene. Whether or not I actually have celiac disease at this point is irrelevant as I've been gluten-free for so long that any intestinal damage should have healed by now. Plus I'm pretty sure (because of the gene) that if I *did* start consuming gluten again I would end up with 'official' celiac disease (ie: intestinal damage). I could be a coeliac who is in recovery or I might just be a coeliac-disposed person who is taking preventative measures. Either way the end result is the same - stay off gluten, stay healthy.

My mother however has less serious symptoms and does NOT have the coelic gene, which makes her incapable of ever having coeliac proper. However she treats her gluten intolerance very seriously as we feel that non-coeliac gluten intolerance can cause all sorts of other damage, even if not classic coeliac intestinal villi flattening.

I hope that didn't make things even more confusing!

Me too - felt much better initially then a few months in felt like I was getting 'glutened' when I wasn't. Process of elimination proved the culprit was dairy (casein, not lactose). If you are getting gluten-esque symptoms such as fatigue, etc. I would suspect casein rather than lactose. Casein has the morphine effect like gluten, whereas lactose (from what I've read) is more of a GI problem. Casein is the milk protein, lactose is the milk sugar. Products that are lactose free are no good to people with casein intolerance, we need completely dairy free (and even check 'dairy-free' products for casein too - many 'dairy-free' cheeses rely on casein for their texture... I have not found one fake cheese that is both casein and gluten free).

According to GFCFdiet.com, Lori Bakes (724-941-7817 loribakes@adelphia.net) does homemade breads in her kitchen, including challah bread:

Banana Bread

Banana Nut Bread

WONDERful White Bread

WONDERful Hamburger Buns

WONDERful Mini Hamburger Buns

WONDERful Hot Dog Buns

Corn Bread

Challah (Egg Bread)

Cinnamon Raisin Bread

She doesn't have a web site yet but on the Gluten-free Casein-free site they make it sound like she bakes as a home business, I bet if you email she will send you prices, etc.

Ketosis is often confused with ketoacidosis.

Open Original Shared Link

Yeah, it's downright near impossible when it's happening to step back and think "I don't *really* feel this way, it's the gluten..." because at that point you really DO feel that angry/irritated. What makes it harder (for me) is other people reacting back at you as if you are just being a jerk. I have explained to my spouse a million times that this is a symptom of getting glutened and please please just give me some leaway - but he never seems to remember and always fights back if I get grumpy, ie: sulks as if it's a real fight. Which makes me twice as mad because I feel like he's not taking my illness seriously. It's tough, and all this at a time when I need to be looked after, not fought with. It's pretty much impossible to have someone react sympathetically towards an illness that essentially makes you act like a big angry jerk. It would be simple if I just threw up for 5 days, at least then people would see my illness as an illness. I'm glad I don't though, eww!

When I'm glutened I also find I'm incredibly light and sound sensitive. I almost feel slightly autistic - I can't block out background noise at all, and if I'm trying to talk (or type) when the TV is on it's really hard. My (usually great) multi-tasking skills almost disappear, and if you ask me a question whilst I'm doing something else it's really hard for me to process it. I am just starting to pinpoint that all of these things are gluten related symptoms - the next battle is to get my friends and relatives to comprehend how much this stuff affects my brain. As much as they can say "wow, really? that's awful!" if you get glutened and are irritable with them, they take is personally and seem to forget what you told them. I guess it just seems impossible that a speck of flour could turn Jekyll into Hyde.

I am not sure that inhaling flour can "gluten" you, but many people on the site do feel that it is possible.

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It makes sense to me - flour is dusty. Any room where there has been flour will contain tiny airbourne particles of flour for a while. If you inhale them you will get some in your throat, either via your nose or mouth. If licking an envelope is enough to gluten someone (it is for me!) then breathing in flour certainly would be.

Scary!

I see that his name is Kenneth Fine but I also see that he goes by Kenny "Jude" and is a singer selling celiac disease's.

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Hey, we all need hobbies! Also, I think the fact that he's chosen to allow the public direct access to his services (via his web site) is rather ground-breaking, and this decision should be applauded - it doesn't make him less of a doctor, it makes him more of a hero to people like me who've had their lives changed dramatically for the better thanks to his easily accessible and affordable services.

I just made a delicious gluten/casein free pumpkin pie. I substituted the condensed milk with a tub of Tofutti 'cream cheese' and added maple syrup for sweetness.

For the crust I used the Gluten Free Pantry's 'Perfect Pie Crust'... It really is incredible, just like a real pastry crust, something I honestly thought I'd never taste again! I was planning to just break up gluten-free 'oatmeal' cookies for the crust (mix broken cookies with melted butter), but I saw the pastry crust mix and thought I'd try it.

Filling:

1 can pumpkin

2 eggs

1/3 cup maple syrup

1/2 teaspoon salt

2 tsp pumpkin pie spice (aka ginger, cinnamon, nutmeg, allspice)

1 tub Tofutti 'Better Than Cream Cheese

1. Make the pastry as per instructions on the packet (do not bake), line 8-9" pie dish with pastry

2. Put pumpkin, eggs, maple syrup, salt, spices and tofutti into a large mixing bowl and mix well (electric mixer on med-high until it's all whipped up together)

3. Pour mix into pastry-lined pie dish

4. Bake for 15 mins at 425 degrees (this pre-bakes the pie crust)

5. Bake for a further 35-40 mins at 350 degrees

6. EAT!