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trents last won the day on June 7 2017

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About trents

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    Centralia, WA

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  1. People with celiac disease are at a statistically higher risk of developing other autoimmune conditions, many or most of them involving inflammatory processes. Things like chronic pain syndrome and lupus and RA. Perhaps this bears looking into. Edit: My other thought is that you may not be allowing the injury to heal because of your daily activity level or exercise regimen.
  2. Feeling the need to void frequently and not feeling you have emptied the bladder completely when you do sounds like it could be a bladder infection. Is urination painful? Is their any blood in your urine? You say you "made some tests for my urinary problem" and "no ecoli infection" but has anyone checked your urine for other infections? May we ask how old you are? Could some of this issue be from an enlarged prostate? Do you have difficulty in passing urine? Has there been any talk about a bladder scan?
  3. I beg your pardon! I hope you will take the time to research the issue of arsenic and rice. Cycling lady has given you some good places to start.
  4. One potential risk of the gluten-free diet is arsenic toxicity because of all the rice-based substitutes we typically consume in order to compensate for not being able to use wheat. Rice is naturally higher in arsenic than other grains and this can be exaggerated when the rice-based products we use are made from rice grown in areas of the world where there are high concentrations of that mineral in the soil.
  5. You mention not including much red meat in your diet. I wonder if your body is craving some of the nutrients red meat is rich in such as iron, B vitamins and protein. Make sure you are taking a quality gluten-free multivitamin (I use the Costco "Kirkland" brand) and are getting a good amount of protein and fat in your diet from other sources. Yes, "fat". Fat satisfies and helps give staying power against hunger. Doesn't sound like you are a vegetarian or a vegan so look at adding more eggs and cheese for instance to get more B's, protein and fat. Nuts and seeds are also high in fat and have a lot of healthy qualities. I think you are sabotaging yourself by increasing your intake of gluten-free grains as more carbs like that will cause higher fluctuations of blood sugar. We get hungry when our blood sugar drops. Carbs cause it to spike and then plummet. I would suggest eating less carbs and more fat.
  6. The gallbladder's purpose is to produce bile that helps digest fat. People with gallbladder duct blockage from stones often find that attacks are brought on when eating high fat meals. When ingesting a lot of fat the gallbladder goes into overdrive trying to pump out bile that is being blocked by stones in the duct. This causes the gallbladder to cramp up and give you pain. I find it odd that your gallbladder pain was connected with eating bread, which is not normally high in fat (unless, of course you slather it with butter). Abdominal discomfort when eating bread would point more to Celiac Disease in my mind.
  7. Here's another related question for the community. Have any of you ever had chelation therapy to bind and remove heavy metals from your system? What do you think of this option?
  8. The issue is two-fold. First, rice naturally has a much higher arsenic uptake than other common grains. Second, this natural biochemical tendency of rice is exacerbated when it is grown in areas where the soil has a high arsenic content. So, as cyclinglady said, try to control #2 in that equation. If you use a lot of gluten-free riced-based prepared food products research where they come from. Ennis' suggestion about totally changing the nature of your eating habits with regards to starches is also valid and not just for the arsenic issue. The other thing you can look into is finding a physician who specializes in heavy metal chelation therapy. I'm not sure I buy whole hog into chelation therapy (for anything and everything I mean) but in this case it might be worth looking into.
  9. Cycling lady said everything I was going to say so, "ditto". I'm particularly curious about how you were diagnosed. You may actually have something else going on in your body besides or in addition to celiac disease. I would only add that several recent studies are showing that cross contamination is much more of a factor in keeping Celiac disease "smoldering" than we had realized. Food products labeled "gluten free" are often not actually meeting up to the standard and the problem is even worse when dining out. Restaurants offering gluten free menu choices commonly do not consistently practice food handling techniques that will ensure the prevention of cross contamination.
  10. trents


    Ditto to what kareng said. And there is no evidence that I know of that other grains cause the same villi damaging auto immune reaction that the gluten of wheat, barley and rye produce in celiacs. There is still some controversy surrounding oats, however.
  11. trents

    Undigested foods?

    I certainly would have your gallbladder checked out if you have not. Most people don't realize that gall stones are not the only problem you can have with your gall bladder. The gallbladder can also just quit producing bile (or sufficient quantities of it) which would, like stones blocking the duct, result in problems with digesting fats. But there wouldn't be the acute pain that you would experience with stones blocking the duct.
  12. So it looks like the study is in the formative stages of trial and there are no results to report yet. Am I missing something? Hard to get excited about this until we see some testing results. There have been a number of Celiac oral prophylactics tested over the past several years that seemed promising but turned out to not be the ticket we were looking for. Orally administered solutions seem to have too many variables to make them reliable. One of the issues is timing. You have to take them at the right time before incidental exposure to gluten so that the antidote mixes properly with the food in the gut. Another is dosage amount relative to the amount of gluten to be encountered. And how do you predict that? If? When? How much? A more promising approach IMO is subcutaneous injections because they are more systemic in nature and therefore likely to more consistent. It would be like allergy shots or insulin injections that can be self-administered. Last week I posted links to one such study in the late stages of testing that looks very promising. With any of these medication solutions however, there will be the question of cost and insurance coverage.
  13. Abolutely! All the issues you described have been tied to Celiac disease. Have you been diagnosed with Celiac disease yet? And if so, are you being conscientious in avoiding gluten? If you have not been diagnosed you need to have testing done. But make sure you have not gone off gluten until after the testing or the testing will not be accurate.
  14. trents

    Interesting Read

    "One of the reasons I push a Paleo, Keto, or Atkins diet at people recovering to hit as many birds as possible in one go." Agreed!
  15. trents

    Interesting Read

    Good read and very thought provoking. Something a lot of people who thought they were gluten intolerant but have been tested and found not to have the villi damage characteristic of celiac disease need to explore. But it needs to be emphasized this is only applicable to those experiencing digestive problems when consuming wheat, barley and rye who are not really celiacs. The article does make the distinction between celiac disease and gluten sensitivity but this one sentence concerns me: Those with a wheat allergy, celiac disease (about 1% of the population) and certain other autoimmune conditions get very sick if they eat it. Depending on how you interpret the comma in that sentence it could be misunderstood to communicate the celiac disease is a food allergy. My concern here is this finding will be misinterpreted by the media and the public who still confuse Celiac disease with food allergies and intolerances.