GC1
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For a few months I was extremely angry, especially after well over a hundred doctor and hospital experiences (mostly asthma), from 2 weeks old through my 10th birthday. As well as dozens more through my 48th... when I figured out Celiac largely from a chance meeting with an old man in a Kmart pharmacy, who told me of having the disease. And as many have said/experienced; the doctors never mention Celiac. The further along this goes, the less I miss wheat products, as we look for alternatives all the time. We just got together with my mother and sister for [a late] Christmas, and I did most of the cooking... my mom wasn't too crazy about me taking over her kitchen, but when we sat down to eat, she was very satisfied with the meal. I smoked a turkey (4 hours), made dressing from 100% corn meal (no mix), thickened the gravy and fresh cream corn with corn starch, cooked fresh green beans, made baked sweet potato/butternut squash, etc, and skipped the traditional rolls. And we all agreed it was the best meal we'd ever made... and it was 100% wheat/gluten free. Without the wheat to make everyone half sick, we all enjoyed the meal and the time together much more.
I do miss biscuits 'n' gravy, biscuits with butter 'n' molasses, chocolate covered glazed donuts, french/italian bread with EVOO, butter, and basil. Also a few sandwiches we made, but all the rest is just a bad memory.
GC
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Well, I'm a dirt poor hillbilly, and we've found just about every way there is to save on food. And going gluten-free has actually opened up a whole new world to me and my 'better-half' (she went gluten-free roughly 4 weeks after me)... we compete to see who can think of something new or with a new 'twist'. We've tried/eaten dozens of foods/combinations that easily replace boring wheat/bread, donuts, cookies, etc. And I've been able to actually start enjoying goodies again, instead of watching my gut expand with every bite of garbage made from/with wheat.
We cook from scratch, shop at outlets, buy in quantity, etc... we never stop trying to find ways to save money and eat better. Why do without so the food giants can get richer, and we end up suffering with their junk.
We buy 10lb. bags of chhicken leg quarters, large packs of split breasts, whole birds, and most always when on sale. We get brocolli, collards, Romaine, leaf, and head lettuce at an outlet for less than half the grocery stores. Also canned peas, green beans, etc, and cheeses, eggs, buttermilk, [leaner] market style sausage, fruit, fresh veggies, etc, for much less than regular stores. We found many cheap food items at Dollar General, Big Lots, etc...
One of our new favs is; baked apples or stewed pears/peaches/etc, (gluten-free/low-fat) ice cream, and a topping like caramel, maple syrup, etc... excellent 'treat'. Also; fudge made with low-fat peanut butter, etc... also, chopped up gluten-free candy on top of ice cream or baked apples/pears/peaches/etc... the choices are endless.
We had a great gluten-free Thanksgiving meal... 100% corn meal (cornbread) dressing, gravy thickened with corn starch, non-basted turkey, and _no rolls_!!
GC
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George, I've had the same thoughts, but keep telling myself that even intelligent people often respond accordingly to our eons perfected conditioning. Ever since the era of modern farming began, we've [all] been told wheat/bread is an essential and health promoting staple... then us 'odd-balls' come along with this crazy notion that our favorite American past-time is actually making people sick....... My family thinks I'm some kinda nut, especially being an older rural southern male. You wanna talk about un-acceptance; tell your mother you don't want to eat the biscuits 'n' gravy she just made you from scratch!
:-)
GC
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There's no real scientific basis to eating right for your blood type, however, the diet does work for some for two reasons (IMO):
1. If several million people try ANY diet no matter how strange, the diet will work for a certain percentage. Those are just the odds. People have lost weight taking pills, eating grapefruit, eating tons of meat, eating no meat, and on and on. Generally, we hear about the success stories because those people are happy and want to talk about it. We don't hear from the people who failed even though there are many, many more of them than successes.
2. Any diet or plan or whatever you want to call it that makes you pay more attention to what and how much you're putting in your mouth will help you lose weight and feel better, at least for a while. For the vast majority of people there are only two keys to either losing pounds or feeling better -- paying attention to what and how much you eat and exercise. That's it.
richard
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With all respect, I have to totally disagree with you on this. To take the most extreme example; as with many Celiacs; my knees, wrists, elbows, etc, had bascially become 'mush'. After hearing about Glucosamine and Chondroitin, I started using both. Within about two weeks, my stomach was in knots--but like other Celiacs, I figured it would pass, as this type thing was/is very common. Well, it didn't pass, and it got near extreme... at which point, I read where D'Adamo said the Chondroitin [in part] mimiced type B blood, and it could not be taken [for Type O]. I stopped, and the problem ended in days. I've tested his advice on many foods, and near all hold true.
It's interesting to me, that people de-value his work, especially when he is the ONLY person I found that repeatedly states that for many people; WHEAT, dairy, etc, are poor food choices, and for some, very/extremely harmful!
Go figure.......
GC
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Just wanted to add this link that was the best one I found when I had folks telling me to ignore the celiac and go with this diet.
Open Original Shared Link
Those of you thinking about the diet may want to look at this.
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I can't comment on many of his statements, 'cause I'm not a doctor/scientist/etc... but there are many that are simply wrong, and irresponsible. All the people advising others regarding health matters make mistakes, make generalizations, have a particular bias, and are reflecting [to whatever degree] the evolving 'start of the art'.
Regarding this doctor's comments, it seems fair to say that the severe problems of over-population, corporate greed/fascism, the human condition, etc, has much more bearing on the world's concerns than meeting evolution's dietary needs... This says much about where this critic of Dr. D'Adamo's is coming from:
"Given these ever-increasing risks connected to meat consumption, I fear that the theories and books that attempt to justify and promote the eating of flesh - for whatever reason - could be opening the floodgates of ghastly epidemics five or ten years from now. These plagues likely will have a magnitude that will dwarf everybody's concerns about "being in the zone" or eating "right for your type."
Finally, no matter what advocates of animal-based diets might say about the merits of being in the "zone" or "eating right for your blood type," from an ecological standpoint, a meat-based diet for the world's population is non-achievable and, for even a sizeable minority, is non-sustainable. The world's soils, waters, and forests are being decimated to produce meat-based diets. We are destroying the life support systems of our planet - of our children's planet - for a mouthful of flesh. To me, the promotion of diets centered around meat increases the chances of ecological catastrophes and thus jeopardizes each of our futures.
I wish for everyone optimal health, happiness, and longevity. We owe it to ourselves, to our children, and to all who come after them, to see how optimal function and life span can be achieved on diets that are truly sustainable - for individuals, for societies, and for the planet. It is, after all, the food of all our futures".
-Michael Klaper, M.D.
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Been out of town a few days... and missed the responses. It seems that one thing very important to the success of any blood type diet, would be looking at both sides of one's family as far back as possible. Then try 'n' decide how our bodies have developed from those people and their blood type and food staples. It's difficult for many people, as it is for me... especially when large differences exist. And if the two sides are mostly different blood types, there can be quite-a-bit of experimenting to find a good balance.
Just a little something to consider/ponder.
GC
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Considering he could only break it down into three groups; white, black, and asian, he was able to do a fantastic job. OF COURSE the information is generalized, but it is an excellent base from which to build. Some of the info doesn't apply to me either, but most does. He even says Type O's don't tolerate wheat at all, and should eliminate it from their diet. My better-half is type O, but not Celiac... and she started 'no wheat/gluten' about one month after me, and her health is improving dramatically. He also says that grains in general are poor food choices for O's, which is good advice for most.
I'm part white and native american, so I kinda split the info between the white and asian suggestions, and this works quite well. Most people today are mixed genetically, with people from all over settling in this and many other countries. So the info has to be adjusted by each person... no book could be individual specific. The 'O' list says beef is the best meat for most, but for me, fowl is far better... the reason likely being that natives ate alot of wild fowl. Many of the natives out west would likely do better with beef/red meat, just as certain whites would do better with beef, some with fowl, or fish. It says to use little dairy, but I do fine with it, by having "white genes" from the UK--where they ate lots of dairy. The lists just have to be taken as a general aid, something to build on. The lists are about genetics, just as Celiac and many other diseases are.
GC
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We had been doing Dr. D'Adamo's blood type diet before I figured out being a Celiac, and it has helped tremendously the healing process since going gluten-free August 1st. I'm really curious as to who else uses this [or similar] diet/lifestyle, and what positive things they've noticed.
What made me think of posting about it again, was fixin' scratch BBQ baked beans a couple nights ago. I used Navy beans, which are on the "avoid" list. I'm still trying to get rid of the gas and disruption to my digestive system... cramps, smelly stool, thinner/wetter stool, and of course; poorer assimilation.
If you haven't used this diet aid, have you heard of it, or thought of using it?
GC
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Self-diagnosed (with help from old Cherokee man) in July at age 48... still trying to get over the anger of not learning sooner. But as many know; those over 40 had little chance of hearing of Celiac or similar from conventional medicine... especially for the majority of us not lucky enough to be exposed to 'alternative' health care, which has been so attacked from as far back as the early part of the [20th] century.
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Interesting tid-bit:
"As I see it, the wise thing for the medical profession to do is get right into and man every great health movement. Man health departments, tuberculosis societies, child and infant welfare societies, housing societies, etc. The future of the profession depends on keeping matters, so that when the public mind thinks of these things, it automatically thinks of physicians and not of sociologists or sanitary engineers (his name for Natural Hygienists). The profession cannot afford to have these places occupied by other than medical men". ---Dr. W. A. Evans (Commissioner of Health --- Chicago) Remarks appeared: JAMA (Journal of the American Medical Association) Sept.16, 1911
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Great poll!
GC
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In a couple days, it'll be 3 months my being gluten-free. One of the things that really surprised me was; that my immune system and healing process jumped into 'hyper-activity'. I believe this happened because of my being sickly for decades, and being fairly close to my body shutting down. Even my hair and nails had almost stopped growing. That's when I knew there was 'real' trouble, they say even dead people's hair and nails grow for a short time!
:-)
Like most, I had no clue as what to expect when going gluten-free, and was amazed when my appetite kicked in like never before. At first, I assumed I should eat a balanced diet, not give in and over-eat. After thinking about it a few days, I figured I needed extra food to help heal the damage from Celiac... and to make a long story shorter, I ended up eating almost double the norm, and even eating stuff I knew wasn't the best food choices or a healthy amount to begin with. But, thinking my body was going through something it'd never gone through before, and not likely to do so again, I ate accordingly. Within weeks, my gum disease began reversing, my hair and nails began growing, and after roughly 10 weeks; I noticed my shoulders, wrists, legs and even my bum were filling out. Alot of this is not uncommon, but from what I've read, it does seem to have happened somewhat sooner than some people speak of. The point and question I have is; have any of you noticed, heard, of read of people having a quicker healing when these people are near death and/or sicker? This must happen kinda like what happens when people go through Kemo and radiation with cancer... which more than anything else; just kicks the body's rejuvenation process into 'high gear'. Also, for those without certain problems that wouldn't allow it, do you think it's a good idea for most going gluten-free, to start (I assume within about 1-2 weeks for most) eating some level of extra high quality food to take advantage of the body's propensity to engage the healing response at times of greater distress...when the body is most active in this regard?
GC
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Hi GC1
Glad to hear that you are doing better.
I have a few questions about your last post.
1) Why did you eat corn cakes, but not rice cakes?
2) Why did you omit healthy oils (fish oil/flaxseed), but still eat low fat mayo and butter?
Thanks,
Heather
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Hey Heather,
I buy/use 100% pure corn meal (self-rising), low fat buttermilk/water, and grated yellow onion to make johnny-cakes, which are acceptable to my body/blood type--being part Cherokee. Most rice cakes are very processed; becoming both high glycemic and even altered to a point of becoming somewhat "un-natural"... and there are plenty of other foods to eat, so why consume these food items when there are more natural/health promoting choices. It's hard to get away from mayo, especially for many of us eating salads, and making our own dressing. The low-fat is made of water, starch, and a much lower oil than many ready made products. We then further cut the mayo (oil) with buttermilk, so the oil is less than 25-30%. We don't buy/drink milk, so the buttermilk is a very small part of our diet. Butter is real/natural, and it also agrees with my other genetic part; Irish/English/Scottish. I grew up eating butter, even homemade and that made by other locals. Today one has to look harder to find quality butter, but it's out there.
We also don't like fish/flax/etc oil, in part because it is very difficult [for us] to digest... and we avoid anything that interfers with digestion the same way we avoid anything interfering with assimilation. Too many people also forget that we already eat too much oil/fat/grease... and this is also "un-natural". Just think of all the [unprocessed] food one would have to eat, to get this amount of oil in our diet "naturally"... enough to feed 25-35 people in many instances; not a healthy way of looking at eating. BTW, these also interfere (for many people) with good digestion; vinegar, beef/pork/grease, trans-fatty oils, excess fiber, etc, etc. If you think about it; who's ancestors ate flaxseeds/oil, processd fish oil, etc. Any of the benefits from those foods/products can be found elsewhere, so we just replace them with better/more appropriate choices. Any diet has to be adjusted to blood type, genetics, age, health, etc, etc... that's why it's so great having different books; we can learn more in making an individual specific diet.
GC
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I've been both... death skinny to 50+ lbs overweight. Was sickly (asthma) from birth, and stick thin until about 10 yrs old. Started gaining, and by 12 was 15-20lbs overweight. It fluctuated over the yrs, but by 40, it had hit 50+ pounds. Started learning about health, and ate better, but never could keep off the weight lost for any lenght of time. Like many people born before the 1980's, I just accepted there was little to be done, so I focused on more important things. Then about the mid 1990's, we bought Dr. D'Adamo's blood type diet book. This made a huge difference, then we bought Dr. Weil's book, and that also helped. Although we lost some weight, we couldn't get where we wished, and mainly because we only partially followed the "no wheat" guideline in the 'Type O' diet.
Early summer brought unexpected poor health, and Celiac came to mind--an old Cherokee man told me about it/having it, and said I may also, being part native myself. I started gluten-free August 1st, and have lost 30-35 lbs of fat, and have likely gained a fair amount of lost bone and muscle mass. I knew Celiac wasted your ability to assimilate nutrients, so I didn't diet or limit my variety of foods so my body could fuel it's recovery. After the first 4-5 days through the next 9-10 weeks, I ate 30-35% more than normal... chicken/eggs, greens, beans, peas, potatoes, fruit, etc, etc. I figured I'd gain, but I lost because the body was no longer in 'starvation mode', AND I didn't deprive the nutritional needs of rejuvenation. My appetite is back to 'normal', but I'm still "nutrition packing" so I can loose the last 15-20lbs. I'm eating all 'real food'; no rice cakes, tofu, fake fats, "healthy margarines", fake/altered sugars, no fish oils, flaxseed oil, no excess fiber, no Weight Watchers, no South Beach, etc, etc, etc. Just real, whole, [mostly] unprocessed food. Meat/eggs, fresh veggies, fresh fruit, real butter, low-fat mayo, low-fat buttermilk [for salad dressing and 100% corn cakes], etc.
When I loose 15-20 [more] lbs, I'm going to cut back on [certain] fats and carbs, to hopefully avoid that problem. Looking forward to Dr Weil's new book... and I think Dr D'Adamo came out with one lately.
GC
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Awesome responses... glad I thought to start this topic, 'cause I've learned alot, and love seeing all the stories/info about our pets!
I took a 55 gallon [food use] barrel, stood it on end, and cut a hole in 'front' and one in the 'top'... I took the cut-out from the front, and put it on hinges to make a door. We use it to grill the very infrequent 'hamburger steak', steak, and fresh fish... and to slow cook/smoke chicken split-breasts, leg-quarters, and whole birds cut in half.
Except for skin, larger bones, and thicker pieces of fat, we feed the cats these left-overs and carcasses. We know it's best to feed raw meats when possible... but we assumed this low temp cooking would be next best. The cats go totally 'ape' for it, so it must be fairly good for 'em. We noticed their eyes, ears, noses, fur, and their stool looks much better. Almost never see them have thin stool, unless they've been roaming the neighborhood eating who-knows-what.
Do any of you also give 'em eggs once-in-awhile?
GC
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Got to thinking about how many older dogs and cats I've seen that aren't healthy 'cause dry food and canned with added wheat filler makes up the bulk of their diet.
We now rarely feed our cats dry food, and try to choose canned with as little wheat as possible. We eat tons of chicken (split breast, whole birds, and leg quarters), so we have lots of left-over/carcass to feed them.
I was just wondering how many have fed their animals 'gluten', and have noticed it effecting their health?
GC
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Hello everyone. I am new to the board and only been diag. with celiac disease for 3 weeks.
Since then, trying my hardest to do a gluten-free diet, I have been extremely tired , weak, have nausea, and feel confused. Problem is I am a full-time student and work and it is getting harder by the minute. I decided to withdrawal from a course and I explained my problem to the college; however, I get the feeling that they just do not understand. They said to stick it out bc if I decide to w/drawal then they will have to take away from finacial aid and scholarship. I cannot afford that, but I cannot afford to keep up either. They just dont get the severity of the situation- having celiac disease. Did anyone else have a similar problem? I am going to keep on fighting to keep my financial aid, but I am so fustrated that they wont accomadate me for just one semester. Thanks for listening, feels good to vent.
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Hang in there!! You're very likely to start feeling better any time now... actually, the first 4-6 weeks can be the worst. Your body is going through a major change, and that includes expelling toxins to rebuilding the damage from nutritional deprivation. And don't make the mistake too many with celiac disease do; don't diet/starve your recovery process. Your body will begin to heal once gluten is eliminated, and that requires quality/nutrient rich foods. Choose ones best suited for your genetics, but supply the whole, fresh, green, raw, etc, foods you've only absorbed partially in the past.
Hang in there, and good luck!
GC
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Not in quite some time, but I had that for many years also.
Starvation seriously messes up your bones, joints, nerves, everything.
Hoping to heal my wrists, hips, and knees...
Been gluten-free for 9 weeks, and it's starting to get better... can even tell bone mass has increased. Being younger, you will do fine... you'll heal better than us 'old farts'.
GC
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That used to happen to me, if I sat on the mode too long. My arms and hands still get numb while driving... while using hand/power tools... etc.
I guess poor circulation is another 'goodie' of Celiac.
GC
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Hang in there... you're lucky in many ways, you found out about Celiac at a fairly young age. I had my first asthma attack at two weeks old, and have had lousy health to my current age of 48. I always thought the asthma was the root of a life far from what almost anyone would want, but as of 10 weeks ago; discovered Celiac has been FAR worse for my health. Don't remember feeling good, so it likely started as a child. Even though I spent countless time in doctors' offices and hospitals, the term 'Celiac' was never mentioned... back then, knowledge was much more limited, and even less available/utilized her in the south. Even now, I figured out having Celiac myself... especially getting lucky by talking to an old Cherokee man in Kmart one day. He told me he had it, and that I might too after telling him of being part Cherokee myslf.
I follow (except the beef thing) Dr. D'Adamo's Eat Rigt 4 Your Type food lists, which helps tremendously... and avoid "modern foods" as much as is possible not being well-to-do....... you might want to check out the blood type diet, and modify as needed.
GC
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Just remembered today; we normally make for eiter Thanksgiving or Christmas, what's called a "Mystery Pie"... similar to a Pecan Pie, but with roughly half the corn syrup replaced with cream cheese... after it bakes, it has formed two unigue [and tastey] layers! This year it's got to be gluten-free, so we talked about making the pie shell from ground pecans and butter/margarine.
If anyone is interested, I'll get the 'better-half' to relay through me the fixings...
GC
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My better-half and I were talking yesterday, and she asked; what do I crave right now, if it didn't matter about ingredients. I said; a chili-cheeseburger and fries. So today, when she came in from being out, she had HQ ground beef, Borden cheddar cheese, and a nice store brand chili we found. So, we had one of our favorite "junk food treats" without the "junk"; the bread that is.
:-)
This was the first time I'd had something like this without the bread... which made me start thinking 'n' wondering about what other people have done to change/improve some of their favorite non-essential food treats.
Come-on everyone, let's share some ideas..... thanks, GC
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i am confused. She has celiac? So she shouldn't be eating wheat and oats anyway right? How long has she been diagnosed?
Merika
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She mentions "intolerances to wheat, oats......."
The thing that stumps me is; what's the difference between Celiac and 'intolerance'. I guess severity makes the difference... intolerance must be more like an allergy, without possible life threatening conditions.
GC
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Maya,
I've been gluten-free for about 9 weeks. My hands had stated swelling (and turning 'white') about 3 yrs ago. They no longer swell, unless I eat a large meal of beef or pork (or naturally gluten--2 times since gluten-free). To show how long it had been effecting me, that I didn't even realize; a ring that I wear everyday, now fits very loosely, and it was bought over 5 yrs ago.
As others stated, many things cause swelling, but if it's not something fully controllable, you might consider Black Cohosh as an aid... but get an OK from a professional; BC is VERY potent. It is an excellent anti-inflamatory, but is one of the most potent 'herbs' available. I take it about every 3 days, and have no doubt it is helping me heal from yrs of gluten posioning.
GC
Body Odour?
in Coping with Celiac Disease
Posted
There are a bunch of things that have helped us... most important was going gluten-free, but 'food combining', the 'blood type' diet (you must experiment to perfect), avoid foods hard to digest (fish oils, PH/transfatty oils, vinegar, etc), avoid too much fiber, don't eat raw fruit with other foods--especially meat/protein, avoid high glucose/GI meals, drink very little with food/meals, avoid coffee, avoid diet pop, etc...... and eat a balanced diet, it helps your body funtions normalize.
Hope some part of this is useful to your individual system.
GC