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Paul Smith

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  1. Celiac.com 12/23/2009 - One of the main and largely unrecognized health problems facing the Western world and people on diets of highly refined, processed and starchy foods, which are often low in or devoid of dietary fiber, is that of constipation. This is a particular issue with Celiacs where the gluten-free flours they use are largely starch based and often low in protein and dietary fiber. Unfortunately, we live in a world where it is often considered normal and acceptable to empty the bowels perhaps 2 -3 times a week, rather than the more desirable 2 – 3 times per day. What are the difficulties in this you may ask? Firstly the lymphatic system drains through the bowels and if the bowels are clogged and constipated the lymph system, which is a major part of the human body’s excretory system, does not function properly. This means that instead of continuously draining, as it should, the lymph system becomes a long term storage system for the body’s waste matter when confronted with a constipated digestive system, which provides a home and breeding ground for bacteria and perhaps becoming a precursor for infection and many chronic health problems including cancer. Constipation also leads to dry and hard stools which are difficult to pass and may contribute to the development of hemorrhoids or “piles”, as they are commonly known, and possibly longer term issues leading to colon and rectal cancers. Constipation also leads to greatly increased and undesirable residence time for waste matter in the body which solidifies and putrifies in the process possibly contributing to various forms of gastric and bowel cancer. Other parts of the body’s excretory systems including the sinuses; the lungs and the skin, the body’s largest excretory organ, can also become overloaded if the bowels and lymph system are not functioning correctly. Sinus overload can be reflected in having heavy mucus discharge via a cold or the flu, glandular fever and in nasal, eye and ear infections, from infected, stored mucus. Lung overload may be reflected by mucus discharges associated with a cold or influenza, pleurisy, pneumonia and various other forms of mucus containing fluid which may also become infected by hostile germs and bacteria. Skin overload can be reflected in rashes, eczema, psoriasis, measles, hives, shingles, chicken pox and the like: all symptoms of an acidic body condition and an overloaded elimination or excretory system. If the body cannot dispose of its waste matter by other means, it often resorts to throwing the waste matter out through the skin. Chronic fatigue syndrome is possibly another manifestation of this same issue. Sadly, the vast majority of the human race, end their lives with all of their excretory organs, lungs and blood circulatory systems overloaded with stored waste matter with significantly shortened life expectancy and diminished quality of life as a result. None of the latter problems have anything to do with or need to be part of the aging process. For example, I have a very spry, mentally alert 90 year old father, A blood group type, who still works on a daily basis, drives a car, is totally medication free, has no prostrate, heart or cancer problems and has a good head of hair; clear skin, eyes, arteries and lungs. He should be the model of normality. Sadly, he is not typical. How and why? A fairly spartan diet based mainly upon fruit and vegetables with very sparing consumption of meat, dairy products, fried foods, salt, sugar, animal fats, cakes, lollies, convenience foods and alcohol. He has never smoked. He drinks mainly water and fresh juice with fresh citrus juice first thing every morning. He eats slowly and chews his food thoroughly. He never overeats. He remains curious, physically active and engaged with the world. My paternal grandmother, Daisy, was still walking around without the aid of a stick at age 106 – 107 with all her faculties and complaining about all the other “old chooks” in the nursing home on their walking frames etc: many of them 40 years her junior. Adequate sleep and minimizing stress is also critical to maintaining good health. Most of the chronic health problems facing our community are mainly unnecessary consequences of over indulgence and the accumulations of a lifetime’s bad habits and, in most instances, with a little care these habits are largely avoidable. Fevers and colds are natural processes. They are part of the body’s armoury of natural defense mechanisms for dealing with a cleansing crisis. All too often these and other natural processes are medically suppressed rather than being allowed to run their natural course. They are one of the body’s ways of saying it is overloaded with waste matter and that it needs a chance to deal with this problem. Antibiotics, taken orally, also tend to indiscriminately kill both good and bad gut bacteria often inadvertently disrupting the long term performance of the digestive system to the long term detriment of the patient’s health especially when no restorative probiotics are prescribed as part of the process: which is mainly the case. How do we avoid these problems? By a host of small, simple and easily implemented strategies over a lifetime: by a little self discipline and the formulation of good eating and nutritional habits which enable our bodies to function effectively, naturally, healthily and sustainably for a lifetime, as they are intended to. Ill health is not our natural state but one we impose upon ourselves, or otherwise, through our dietary and lifestyle choices, both individually and collectively.
  2. Celiac.com 12/14/2009 - Soy is a food allergen and there are several main issues. Firstly, soy proteins, especially the trypsin inhibitor enzymes, along with the proteins in dairy products, wheat, peanuts, eggs, sesame seeds, shellfish and crustaceans, have a tendency to produce allergic reactions in susceptible individuals. However, all my reading and experience of soy, over 50 years, suggests that soy protein is somewhat milder in its action than the proteins in peanuts, eggs and sesame seeds. From a toxicological point of view and as reported by FSANZ, the presence of soy at less than 88 p.p.m. (parts per million) does not register for the vast majority of the population, whereas in susceptible individuals and by comparison, gluten, eggs and peanuts can all register adversely at or at less than 1 - 3 p.p.m. There is no history of severe anaphylaxis and sudden death associated with soy that I am aware of. However, there are a very few people who may experience flu and chronic fatigue and fuzzy headedness like symptoms from exposure to soy and these people are probably best to totally exclude soy from their diets. There are also some people who have a negative attitude towards soy who decline to eat soy, often without ever having tasted it or in response to a single bad experience. For many people brought up on cow’s milk soy is a difficult to acquire taste. Most people eat soy without any awareness of having done so. It is my belief that for most people a modest level of soy intake, including its protein provides a valuable addition to the diet without undue side effects. There are many people who tolerate soy, who experience difficulties with gluten, dairy, peanut and egg proteins, especially if the soy is introduced into their diets gradually. In commercial food production, soy protein is often used at fairly low levels as a dairy powder, cheese, egg and nut extender/substitute, for price, functionality, natural preservative/anti-oxidant/emulsification properties, natural colour and for nutrition reasons. Secondly, soy and other legumes contain natural oligosaccharides or complex sugars – principally stachyose, raffinose and vacchyose which consist of various combinations of galactose and glucose molecules – which human beings lack the enzymes to digest. These sugars ferment in the gut, rather than digest, producing gas, flatulence, stomach pains, bloating, diarrhoea and sometimes acute discomfort especially if the fermentation process occurs in the more restricted upper digestive tract. This is often crudely referred to as the “fart factor” and it is often far worse when there has been a rapid change of diet or an overly large amount consumed. There is also some evidence that fructose mal-absorption, for example, can lead to depression and interfere in menstrual cycles in young women. I believe this sugar factor in Soy may be of greater concern than the soy protein issue and one best considered within the FODMAPS (Fermentable Oligosaccharides (fructans, stachyose, raffinose), Disaccharides (lactose), Mono-saccharides (fructose), and Polyols (sorbitol, mannitol and xylitol)) Concept explored in Sue Shepherd’s recent PhD Thesis. Sue, who is both a celiac and a dietician, has taken a strong interest in this field because, along with diabetes, the fermentable sugars issue often overlaps and is associated with gluten sensitivity and celiac disease. These fermentation issues can appear in conjunction with or independently of any gluten issues. The gluten induced gut damage and nutrient mal-absorption exacerbating and feeding off the fermentation issue and vice versa. As with the reaction to gluten there is a wide range of sensitivity and responses to and between these different sugars with some people reacting adversely to all these sugars while others react to some and not others. The degree of and cumulative effects of exposure are also an issue. The response can also depend upon where in the gut the fermentation process occurs: there appears to be more pain if the fermentation occurs in the stomach or the small bowel rather than the colon. The fermentation may occur in one part of the gut, in all three parts or various combinations thereof. There is also some conjecture about the gut-brain axis over sending and misinterpreting the gut nerve signals. While Soy also contains a small percentage of fructose there is not sufficient present for this to become an issue. The fructose content of such staples as onions and garlic, for example, is of far more concern. Interestingly, neither the protein nor fermentable oligosaccharides appear to be an issue in tofu consumption, where only some of the protein and sugars are extracted from the soy. The fermentation processes used in the manufacture of miso and tempeh, two other traditional soy foods, also seem to overcome the soy protein and fermentable oligosaccharide issues. It appears that the protein and sugar hydrolysis processes that take place in the fermentation that occurs during the manufacture of these products breaks the proteins and sugars down to simpler, more digestible and assimilable forms making these foods easier to digest than, for example, a more minimally processed soy flour. It is also possible and may be desirable to look at fermentable sugar extraction or modification or enzyme or acid hydrolysis during the processing of many ingredients and products. The third issue with soy is the concentration of the naturally occurring soy phyto-estrogens or isoflavones (plant derived mimic female hormones) which may occur, particularly in the processing of soy isolates where the oil is extracted prior to precipitation of the protein and the skimming off of the carbohydrate/dietary fibre fraction. This produces a product with protein at 86%, moisture at 6% with low ash, fat, dietary fibre and carbohydrate levels where sometimes the isoflavones or phyto-estrogens are also extracted and sometimes not. Where soy isolates are being considered as the base for an infant formula it is extremely important to limit the intake of the phyto-estrogen or plant derived hormone to the absolute minimum. It is also important to note that dairy derived infant formulas also need to be highly modified to make them suitable for human babies. On another occasion, I was contacted by a young man who was using soy isolate (a concentrated protein) as a body building aid and his protein intake was equivalent to four times the recommended daily protein intake. He was depositing unwanted fat on his thighs and buttocks, his beard growth was patchy and thin – he was demonstrating female characteristics due to the high levels of female type plant hormones he was ingesting - and he was also experiencing genital and irritable bowel type symptoms and from what he said, I also suspect kidney problems. It is my belief that he was consuming excessive levels of protein and using a form of soy isolate which had concentrated rather than removed the phyto-estrogens. There is much to recommend moderation, diversity and balance in all areas of life: an informed dietary restraint enabling the body to take what it wants from the diet and to reject or handle the rest. Over consumption of any particular food has always been problematic no matter how innocuous that food may seem. We and our health reflect our eating and lifestyle habits. A fourth issue, is that the introduction of genetically modified organism (GMO) foods has brought further complications into this equation. Internationally, various crops including soy, cotton, canola and maize have been genetically engineered to resist the application of glysophate, a weed killer commonly known as “Roundup”, and to kill predatory insects through a built in pesticide in every plant. The writer believes there are serious moral, ethical, logic and safety issues involved in the use of such engineered foods, the benefits of which convey no positive health or nutritional value to the end consumer and which may yet prove detrimental to the consumers’ health and the environment. For example, Bt pesticide, which is produced from the natural soil bacteria Bacillus thuringiensis, is a potent poison which ruptures the stomachs of and kills any insects which may attack any crop engineered or treated with it. As an integral part of the plant what do these toxins do to the human intestinal tract? In the USA, there are concerns about possible genetically modified gut bacteria as a result of eating such genetically modified foods: about new and difficult to identify and trace immune system health issues. Fortunately, Australia has been slower in its adoption of these genetically modified crops and no genetically modified soybeans have either been allowed into or grown in Australia. Our company only processes Australian grown soy beans, and other non-GMO gluten-free grains and legumes. However, there are vast differences between the use of Bt spray and the far more concentrated systemic, engineered versions of this pesticide. The latter is an integral part of the plant and, unlike the spray, it cannot be washed off. In whatever form, Bt is a toxin and irritant with allergenic properties. Personally, I have serious reservations about these types of genetically engineered foods: the concept is obscene and I believe that such foods are inherently dangerous. Genetically modified soy and corn each contain two new proteins with allergenic properties. genetically modified soy has been found to contain higher levels of trypsin inhibitor enzymes (which are a known soy allergen) than conventional soybeans. Skin prick tests, in the UK and USA, have also revealed a more than 50 % increase in allergic reactions to genetically modified soy compared to the traditional product. There is an enormous, untested and long term potential for such genetically modified crops to create a host of poisoning, allergen, immune system, genetic aberration, genital deformity, fertility, genetically modified gut bacteria, digestive, eczema, inflammation and nutrition problems not to mention the possibility of new types of diseases. These genetically modified foods have been introduced by the same companies which developed DDT and Thalidomide. The fundamental question lingers: “have they got it right this time?” Unfortunately, it may take several generations for these associated problems to manifest themselves and to be identified, just as it did with DDT. Tracing the causes of and the treatment of these insidious problems may be difficult and expensive. In introducing these products we have ventured into the unknown, not only health-wise but nutritionally and legally. Despite all the above negatives, I still believe that whole bean soy foods eaten sparingly have an important place in a well balanced diet. Many other staple foods including eggs, wheat, gluten, peanuts, dairy products are equally, if not more, problematic just as some fruits and vegetables can be. At the end of day it is usually a question of the balance, of the degree of tolerance for and degree of exposure to each of these foods that is critical and this may vary from individual to individual. It is also my belief that a modest level of exposure is better than total exclusion. For example, I have a mucus issue with milk fat if I over indulge in dairy products but consumed sparingly I can enjoy a thin sliver of cheese without problem.
  3. Celiac.com 11/03/2009 - Many infants, toddlers and young children are either born with or develop a variety of protein allergies with symptoms including anaphylaxis, intolerance or sensitivity to milk, egg, shellfish, crustacean, peanuts, nuts, sesame seeds, soy and gluten. These symptoms can manifest themselves in a variety of ways including coeliac (celiac) disease (gut damage), eczema, shock, migraines, headaches, crankiness, aggression, depression, listlessness, chronic fatigue, irritable bowel, wind, flatulence, diarrhea, bloating, fluid retention, poor growth patterns, feeling vaguely and sometimes seriously unwell: a general failure to thrive.Unfortunately, we do not understand all the reasons. There are nutritional, neurological and hormonal implications, which often go unconsidered, to many of the foods we eat. In some instances, with babies, the problems are transmitted via the mother’s breast milk and there are many instances of babies, for example plainly uncomfortable at being entirely covered in a painful rash due to their reactions to gluten and other foods in their mother’s diets. Such problems are more common where there is a history of asthma, colic, gluten sensitivity and other immune system issues in the family. In other instances, the problems may be caused by too early an introduction of solid foods and food types and in some cases by simple over exposure to particular food categories. These issues require awareness and careful observation on the part of the mother to try and relate/identify the problem foods to the problems in the child. In some instances, these problems may also overlap with lactose intolerance, fructose malabsorption and other fermentable sugar issues. There can also be cumulative issues with preservatives and the histamines in chocolate/cocoa and orange juice. Histamines and gluten, either singly or in combination, can both contribute to headache, migraine and behavioral problems. I recall one young mother, the wife of a colleague, who found that her normally happy and contented baby son reacted negatively to the coffee, cabbage, curry, chocolate, pasta and occasional alcohol in her diet – all foods his mother enjoyed, particularly the chocolate - by becoming red in the face, grizzly, plainly uncomfortable and often with diarrhea. Fortunately, she was perceptive enough to relate these incidents to her diet and chose to abstain from consuming the offending foods for the duration of the breast-feeding period. We had spent some time discussing and theorizing about the underlying reasons.With the coffee we suspected the caffeine. With the cabbage we suspected the nitrogenous (high protein) fertilizers used in growing the vegetable and the sugar content. With the pasta we suspected the gluten and possibly the fructose content of the garlic and perhaps the garlic as an irritant. The curry and chili plainly had an irritant effect and we suspected the histamines in the chocolate. Michael, now in his late teens, eats all these foods sparingly but is pleased to avoid them where possible. He thrives on plain, simple meals with careful food combinations. Although not a celiac he is not fond of bread, biscuits and cakes etc and appears to instinctively avoid them. He likes his fruit and, particularly, his vegetables. He prefers to avoid spicy foods, deep fried foods, meat pies and the like where he struggles to digest the combination of meat and pastry: of protein and carbohydrate. He also prefers to avoid consuming orange juice in combination with toast and breakfast cereals: the combination of acid and carbohydrate. He deliberately avoids cucumber, garlic, onion, soft drinks, coffee and alcohol due to sugar fermentation and acidity issues. An intelligent, fun loving and well adjusted young man who towers over both his parents and enjoys robust good health, he has learned, with his mother’s support, to select and develop a diet which suits him and upon which he obviously thrives. He is living proof of the adage “that one man’s meat is another man’s poison”: that a single diet does not suit everyone. A lesson many people have yet to learn. Recently, via my blogs and Youtube videos I have made “friends” with three young men in their early twenties: one of Hispanic background from California and two from Melbourne. All are coeliacs (celiacs) with diabetes and thyroid complications overlapping with their gluten induced gut damage. All I suspect the result of long term poor food choices exacerbated by having to fend for themselves in early adulthood without the parental support, awareness and perception enjoyed by Michael. Interestingly, one of these young men from Melbourne has come to the conclusion that, unless he urgently does something to help himself, he will seriously compromise both his longevity and quality of life if he continues going down the path he has pursued to date. He has come back several times for reassurance, to seek further information and to express his determination to reach 80 years of age in good health. He is slowly, painfully and somewhat belatedly trying to go down the path pursued by Michael and his mother since Michael was a baby: that of finding the diet that suits his individual nutritional and health needs. He is making solid progress with the occasional setback like a recent bout of Ataxia (poor co-ordination, a classic symptom of gluten sensitivity, in addition to his severe gut damage) resulting from the eating of potato chips deep fried in gluten contaminated oil: an all too frequent occurrence. In some instances the child may outgrow the problem but in many others the problems or tendencies may be lifelong, for example, in the case of coeliac disease and many forms of gluten sensitivity and as in the case of Michael, recounted above, where many of the food sensitivities of early childhood remain into adulthood. In some other health problems, the degree of exposure to a particular food or food additive may be the issue. A small amount is OK but too much may lead to eczema, mucus, arthritis or headache problems etc. The consumption of such a food needs to be managed carefully. It is my belief that it is often better to eat a small amount of as many foods as possible – to build some tolerance to them - rather than to go down the road of the total exclusion of every offending food. Often, this approach is not only socially desirable but sometimes a necessity where there is limited opportunity to organize the food. In these circumstances, it is important for the dietary challenged individual to be selective and to know and understand their dietary limits and the consequences of exceeding those limits. I am a firm believer in the old adage of moderation and diversity in the diet and of gentle shifts in dietary regimes if making any changes. It is possible, for example, and often desirable to reduce the intake of sugar, salt, coffee, milk etc., in the diet and these changes are all best done gradually over a few weeks to enable the body, digestive system and the taste buds to acclimatise to the new regime. The same applies to the introduction of a new food. A gradual introduction of any new food is often more beneficial and pleasant than a sudden change in diet as this allows the body to adjust without adverse and off-putting reactions.
  4. This article originally appeared in the Fall 2009 edition of Journal of Gluten Sensitivity. Celiac.com 10/30/2009 - The major concern in producing gluten and allergen-free foods is always that of cross contamination. In my view, the only safe way to produce gluten-free meals and products is in a rigorously controlled and totally gluten-free environment where all ingredients are strictly gluten-free and all benches, utensils and equipment, etc. are dedicated and remain in a totally gluten-free condition at all times. It must always be remembered that gluten-free should mean “ totally and absolutely gluten-free,” and that there should always be an uncompromising zero tolerance for any form of gluten contamination, no matter how slight. In my view the same approach should be adopted for anaphylaxis inducing ingredients like peanuts, eggs, sesame seeds, shellfish and crustaceans: that it is best to exclude them entirely to eliminate the risk of accidental contamination. Any other approach requires extremely alert and well informed operators in combination with elaborate cleaning and testing protocols; all of which are prone to mistakes and failure. It is my view, that many people are too cavalier in their approach to the matter of gluten contamination, taking the attitude that “a little won’t hurt.” Many manufacturers, particularly restaurants, small bakers and pizza makers etc., for example, are often asked about making gluten-free products and see this as a means of expanding their businesses. Something many of them attempt without properly trained staff and without fully understanding the implications and risks of undertaking such a project. However, there are also many worthy exceptions to this comment: the difficulty is in finding them. In flour and bakery situations gluten is always present and is often used as an ingredient. Typical suburban bakeries tend to have flour and hence gluten everywhere. Flour and gluten are insidious and can float in the air for many hours after use and can be dislodged by banging doors and draughts. Benches, tins, trays, dough rollers, dough dividers, bread slicers, utensils, belt ovens etc., are often contaminated with gluten and many of these items are difficult to clean thoroughly. Bakeries are inherently difficult to keep clean and maintain in a gluten-free state. Deep fryers are also fraught with difficulty. For example, potato chips which are gluten-free by definition, can easily be contaminated with gluten from the gluten residues left in the deep fryer by cooking such products as crumbed calamari, veal schnitzel, chicken schnitzel, spring rolls, battered fish and the like in the same deep fryer. The only way to produce gluten-free potato chips is by having and maintaining an exclusively gluten-free deep fryer where only gluten-free batters and crumbs etc., are used. Extreme care must also be taken with bench surfaces and all utensils, aprons, towels etc., used and in washing hands. Other contentious areas are colorings, flavorings, salad dressings, thickeners, gravies, sauces, for both savory and dessert applications, as these often introduce gluten contamination to otherwise gluten-free meals and foods. If already applied to a meal these can never be fully removed by attempting to scrape them off. The meal should always be totally replaced with a sauce or whatever free meal or course. In my view, the consumer’s safety and well being should always be paramount: the consumer should not be imposed upon and they should be given an informed choice as to what they consume at any time. This is the basis upon which we run our business. Avoidance of all the above problems requires well trained and aware staff working under well informed and aware management in a clean and well controlled environment.
  5. Celiac.com 06/29/2009 - Hypersensitive reactions to food are becoming increasingly problematic in society. Allergy experts report that the prevalence of food allergies appears to be rising and while there are no exact figures for this in Australia, some studies have shown marked increases overseas. For example, a study from the Isle of Wight in the U.K. has shown a tripling in the rate of peanut allergies over the past 10 years. However, the reason for this is not yet clear. Auckland allergy expert Dr. Vincent Crump has three theories regarding the increase in peanut allergies. More people are eating peanuts and, up until recently, many eczema creams contained peanut oil, possibly exposing an allergy prone person to the food. There’s also the 'hygiene theory' of disease, which suggests that children are not exposed to enough dirt and bacteria these days, and therefore do not build up a normal immunity to harmless substances. So when they are exposed, their immune system overreacts and they develop an allergy. Despite the overall increase in food allergies, the rate in adults is still pretty low – around one per cent. However, the rate is higher in children, where up to five per cent are believed to have a food allergy. Allergy vs. intoleranceThe most common and best understood type of allergy is a reaction in which the body's immune system overreacts to a food and mistakenly produces antibodies (called IgE) to the food. This can cause reactions, sometimes severe, that affect the skin, breathing, gut and heart. An intolerance is an adverse reaction to a food that does not involve the immune system. Symptoms are generally less severe, and can include headaches, gut problems and worsening of skin conditions such as eczema. Intolerance is much less likely to be life-threatening than a true allergy. What is an allergy?According to the Australian Society of Clinical Immunology and allergy (ASCIA) education resources website, the word “allergy” is frequently overused and misused to include any irritating or uncomfortable symptoms after eating. Strictly speaking the term should only be used for the symptoms which develop after eating certain foods as part of the immune response.In an allergic reaction, the body’s immune system mistakenly believes the food is harmful and tries to protect itself. In doing so it overreacts and produces, for example, harmful antibodies to fight the food “allergens”. In turn, these special antibodies (called IgE) make the body produce histamines and other chemicals, causing reactions that affect the skin, breathing, gut and heart. IgE antibodies can also “cross react “with other allergens. For example, someone with a latex allergy may also react after eating a banana, kiwi fruit or avocado. According to allergy specialist Professor Rohan Ameratunga, up to 50 per cent of people who react to one tree nut (including almonds, brazil nuts, Cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts) will react to other tree nuts. A recently recognized form of food allergy is the “oral allergy syndrome”, where a person experiences a cross reaction between pollens and fresh fruit and vegetables. This “cross-reactivity” is also the reason why some adults with a predisposition to other allergies suddenly develop a food allergy. For example, a person with a birch pollen allergy can suddenly became allergic to apple or kiwi fruit allergens. Dr Crump says more and more adults prone to allergies are developing cross reactions after they are overexposed to certain foods (such as acquiring wheat allergies after working in a bakery). What are the most common food allergies?Allergies are mostly triggered by nuts, shellfish, fish, milk, eggs, wheat and soybeans.Adults are more likely to be allergic to fish, shellfish and nuts, with children suffering more from allergies to milk, eggs and peanuts. Reactions to seeds and fruits are also becoming more common. There are cultural differences in allergy patterns, according to professor Ameratunga. In Japan, rice allergy is common. In the Middle East and Australia, sesame allergy is on the rise. We know the treatment for coeliac disease is a gluten-free diet for life. Although people with coeliac disease produce antibodies the allergic process is different from that seen in most other allergic reactions. In coeliac disease, gluten reacts with the small intestine, and activates the immune system to attack the delicate lining of the bowel. The normally rippled lining of the intestine becomes damaged and inflamed, and forms the characteristic flat appearance of celiac disease. The surface area, which enables the absorption of nutrients and minerals from food, is seriously depleted, leading to gastrointestinal and malabsorptive symptoms. Common IntolerancesAlmost any food can cause an intolerance, but the repeat offenders are;OFFENDER: Lactose FOUND IN: Milk and milk products. Yoghurts have little lactose and hard cheeses have none. OFFENDER: Salicylates FOUND IN: Natural food chemicals found in a wide variety of fruits and vegetables such as cauliflower, eggplant, broccoli, tomato, apple, orange, and pineapple. Also found in nuts, spices and aspirin. OFFENDER: Amines FOUND IN: Histamines and histamine-like chemicals produced during fermentation, and the ageing and ripening of foods. Found in wine, processed meats, hard cheese, tomato paste, chocolate, and many fruits and vegetables. OFFENDER: Glutamate FOUND IN: An amino acid found naturally in all protein foods such as cheese, processed meats and milk. MSG (additive621) is a type of glutamate, and natural glutamates are also found in soy sauce, broccoli, mushrooms, spinach, tomatoes, grapes, plums and many others foods. Anything else you'd like to add? Leave a comment
  6. Celiac.com 05/04/2009 - Nowadays every type of food you can desire is available in a convenient form, ready to be popped into a microwave or an oven. This demand for convenience has caused grain consumption to escalate. If you think you don’t eat that much grain (and gluten), think again: much of the gluten that you consume is hidden - you don’t even know you're eating it! For example: Food Manufactures add “vital gluten” (gluten that is specifically processed from high-gluten-contained wheat) to wheat flour to give it more binding power. Gluten is used in the manufacturing of virtually all boxed, packaged and tinned processed foods to create textures that are more palatable to our taste buds, and are used as binders, thickeners and coatings. Gluten is even used to make many commercial glues such as those used on envelopes and stamps. Even if you were consuming the same amount of grains today as you did last year or 10 years ago, you would be ingesting more gluten. That’s because bio-engineers continually work to improve gluten and make it a larger and more potent part of edible grain. It is estimated that today’s wheat contains nearly 90 per cent more gluten than wheat did from a century ago. To get an idea of how much hidden gluten you might be consuming, take a walk down the aisles in your supermarket and stop to read the labels. You’ll find wheat, barley and / or rye in products like: Barbecue sauce Biscuits and cakes Breaded fish, chicken and seafood Bread - even potato bread and rice bread Cereal Couscous Crackers Potato crisps Most frozen dinners Pies and Pasties Rice Mixes Sauce and gravies Some ice creams Some salad dressings Some soy sauces Teriyaki sauce Tinned and dried soups And many, many more items!
  7. In Australia today there are more than 250,000 people suffering from Coeliac Disease - and not all know it or know how to deal with it. There are also many who experience other difficulties with wheat, gluten and bread improvers including Autism sufferers. Through our research and experiences, we understand that those with the disease, often in the first instance, are overwhelmed with all the changes they need to consider and make. However, we guarantee that as time passes and your knowledge increases, hopefully with our help, your dietary decisions will become easier. Over time we will develop within this blog different sections, with information, real life experiences, hints on eating out, and more practical information. And we would love to share stories from our readers in the hope one person’s experience can benefit another.
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