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Boosting Satiety with Healthy Fats in a Gluten-Free Diet
Scott Adams posted an article in Autumn 2024 Issue
Celiac.com 07/11/2024 - For individuals with celiac disease, managing hunger and achieving a balanced diet can be challenging. While the primary treatment for celiac disease is adhering to a strict gluten-free diet, incorporating more healthy fats can play a crucial role in enhancing satiety and overall nutrition. Fats digest more slowly than carbohydrates and proteins, providing longer-lasting fullness. Here are five effective and healthy ways to increase fat intake in a gluten-free diet. Adding Avocado Avocados are rich in healthy monounsaturated fats and fiber, making them an excellent addition to a gluten-free diet. Including avocado in your meals can help you stay full longer and provide essential nutrients like potassium and vitamins E and C. Salads: Add sliced avocado to your salads for a creamy texture and a boost of healthy fats. Gluten-Free Toast: Spread mashed avocado on gluten-free toast for a satisfying breakfast or snack. Smoothies: Blend avocado into your smoothies for a rich, creamy consistency and added nutritional benefits. Using Extra Virgin Olive Oil Extra virgin olive oil is renowned for its heart-healthy monounsaturated fats and antioxidant properties. It can be easily incorporated into various dishes to enhance flavor and nutritional value. Salads: Drizzle extra virgin olive oil over your salads as a dressing. Vegetables: Toss roasted or steamed vegetables with olive oil for added flavor and satiety. Cooking: Use olive oil as a cooking oil for sautéing vegetables, meats, or gluten-free grains. Including Nuts and Seeds Nuts and seeds are packed with healthy fats, protein, and fiber, making them an ideal snack or meal addition for those following a gluten-free diet. They provide sustained energy and help keep hunger at bay. Snacks: Keep a handful of almonds, walnuts, or mixed nuts as a convenient snack option. Meals: Sprinkle chia seeds, flaxseeds, or sunflower seeds over salads, yogurt, or oatmeal for added crunch and nutrition. Baking: Use ground nuts and seeds in gluten-free baking recipes to enhance the nutritional profile of your treats. Eating Fatty Fish Fatty fish like salmon, mackerel, sardines, and trout are rich in omega-3 fatty acids, which are beneficial for heart health and inflammation. Including these fish in your diet can significantly boost your intake of healthy fats. Main Dishes: Prepare grilled or baked salmon for a delicious and nutritious main course. Salads: Add canned sardines or smoked trout to your salads for a protein and fat boost. Snacks: Enjoy mackerel on gluten-free crackers as a filling and nutritious snack. Choosing Full-Fat Dairy Full-fat dairy products provide more satiety compared to their low-fat counterparts, thanks to their higher fat content. They are also a good source of calcium and other essential nutrients. Yogurt: Opt for full-fat yogurt instead of low-fat versions for breakfast or snacks. Cheese: Include moderate amounts of full-fat cheese in your meals, whether in salads, sandwiches, or as a snack. Milk: Use full-fat milk in your coffee, smoothies, or cooking to add richness and nutrition. The Role of Fats in Satiety Fats are digested more slowly than carbohydrates and proteins, which helps maintain a feeling of fullness for longer periods. They play a crucial role in the production of satiety hormones such as leptin, which signal to the brain that you are full. Additionally, fats provide a concentrated source of energy, meaning even small amounts can significantly contribute to the feeling of being satiated. Benefits of Healthy Fats in a Gluten-Free Diet By incorporating these healthy fats into a gluten-free diet, individuals with celiac disease can manage hunger more effectively and achieve better overall nutritional balance. Healthy fats contribute to: Longer-lasting Fullness: Reducing the frequency of hunger pangs and the need for frequent snacking. Nutrient Absorption: Enhancing the absorption of fat-soluble vitamins such as vitamins A, D, E, and K. Heart Health: Providing beneficial fatty acids that support cardiovascular health. Inflammation Reduction: Offering anti-inflammatory properties that can be particularly beneficial for those with autoimmune conditions like celiac disease. Conclusion For those managing celiac disease, integrating healthy fats into a gluten-free diet can be a game-changer. Not only do these fats help keep you full longer, but they also support overall health and well-being. By adding avocados, using extra virgin olive oil, including nuts and seeds, eating fatty fish, and choosing full-fat dairy products, individuals can enhance their dietary satisfaction and nutritional intake. This approach not only aids in managing hunger but also promotes a balanced and healthful diet, contributing to better management of celiac disease and improved quality of life. -
NCGS is my final diagnosis, methinks. I was born with a Nightshade Food intolerance. I'm 54 years young, as a kid we were poor. Mom made beans, taters, and cornbread EVERY day. Sometimes twice a day with little meat in our early developmental years. I'm now intolerant to potatoes and beans (of ANY kind) and the CORN (4x higher lectins than other foods). Lectins cause me a burning in my joints like psoriatic arthritis...but NO PsA detected. Corn also gives me psoriasis. Tricky these food issues are! Suffering stomach issues my entire life, I became mentally & physically ill. Lost my vision, hearing, balance, horrible incontinence, and eventually a HUGE precancerous tumor in my colon that almost killed me. Been 2 yrs since that surgery. Recovery seems to be a decade long process. I've been on a LTGFDWC for almost 4 yrs now, along with dairy, soy & Nightshade free for 2 yrs. These illnesses have destroyed my brain & my body. My muscles and connective tissues throught my body are damaged. And it's painful to just move around at times. I suffer from cognitive decline due to gluten ataxia. Slower thought processes, reaction times etc. TWO Differences (for me) put me in the NCGS diagnosis. 1st) NO DAMAGE TO INTESTINES and 2nd) DO NOT TEST POSITIVE FOR GLUTEN ANTIBODIES **IF anyone had explained THIS to me I feel I could've began figuring out my health problems a LOT sooner. Gluten IS tricky. So are Nightshades bc everyone in my family has a different level of sensitivity to it. My youngest family member to have passed from Colon cancer died at just 19 yrs of age. BE CAREFUL what u put in your bodies. EVERYTHING has a direct affect on the brain. Negative or positive. Be a POSITIVE foodie. Our bodies weren't made for processed foods. OR the wheat, dairy and soy that are in EVERY processed food on the shelf. Take care & love yourself
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Does any one know how long it will be until the dairy issue going to go away after being gluten free? I feel better but doing as my dietician says and trying to reintroduce proper dairy is causing a lot of issues. Hello I’m new but I thought I’d ask here i am currently gluten free after said celiac diagnosis and have been for 7 months I do feel better I was almost in the hospital which is how bad it got until people started to listen to me. Previously I was dairy free for only a month but have been lactose intolerant for atleast a decade. Because I suffer from a bowel disease I have a dietitian who now tells me to try full dairy again by reintroducing it because “gluten is the issue” however I have tried repeatedly to do this but when i try I causes massive bowel problems, pain and so. More info: (I can’t take soya milk since that brought me up in rash I also can’t seem to tolerate milk. However some foods with little soy or dairy allows me to have small solid rather than D) TiA X
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I have celiac but am also horribly “ glutened” if I eat any dairy product or “gluten-free” oatmeal (I’m in the US). I read that the proteins in oats and dairy are very similar to the wheat gluten protein. Gliadin-x doesn’t seem to help. Is this a common issue?
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Celiac.com 05/28/2021 - In my search for medical answers, the study of lectins did explain so much. (e.g. The “Lectin Report. Once we see that these harmful glycoproteins, especially those from gluten, dairy, soy and corn, can cause tissue damage/inflammation all by themselves, without an immune response, things really start making sense. The immune response is secondary to that damage, which helps to explain why we see such variation in the measurable response by different individuals. Some will respond with an outpouring of antibodies yielding positive tests while others will not, thus helping to explain the negative tests in individuals who end up responding quite well to the elimination diet when employ it despite those negative tests. These dietary glycoproteins are also a big part of what we love to call “autoimmune disease”. Personally, I do not like nor do I use that term anymore, unless I put it in quotes. That term implies that the immune system is attacking its own body’s tissues for no good reason. I contend that this does not happen...ever. The immune system always responds appropriately. We do not always fully understand why it does what it does. The inflammation being incited by lectins is a prime example of this. Lectins are antibody-sized proteins/glycoproteins. That, of course, makes them very tiny. How would we know they are there when they are that small? We can’t see them in a routine tissue sample. It would take biochemical analysis or, again, antibody testing to determine whether they are involved. Therein lies the rub. Once again, not everyone responds with what we might consider an “appropriate” response- one that we can detect readily. We just have to know that these lectins can and do cause changes in the individual cells of the body (from neurons to nephrons to blood cells, etc.) of susceptible individuals. I contend that the “big 4” (gluten, dairy, soy and corn) are not healthy for anyone. They are simply better tolerated by some than others. This is the nature of “spectrum disorders” which range in severity from the “best of the best” to the “worst of the worst” when it comes to the afflicted individual. I tell people to think “peanut allergy” when thinking about the worst of the worst. Whoa, now that’s a sensitivity! So, does gluten affect neurons? Definitely. Can it kill neurons? Yes! Run an Internet search for “gluten, neurons” and you’ll find some interesting things. How it damages and kills neurons is fascinating, and the clue is in the link above about lectins. A concurrent study of viruses helps to complete the big picture and that is why I write so much about this on my site now. It is logical that the viruses inside that cell are the things that determine the response of that cell to the challenge by lectins, carcinogens, and other chemicals/pollutants/preservatives, etc. Reading “The Lectin Report,” one might ask what really determines how a cell decides which of the ten different responses it will manifest once challenged by the lectin (ranging from cell death to tumor formation). I believe the answer lies in the adaptive viruses found inside that cell. That’s what viruses do in nature. They facilitate adaptation (as well as cause variation in nature). The cool thing is that our very DNA contains these adaptive viruses. Researchers now estimate that up to 45% of the genetic codes in our double stranded DNA are actually viral information. This is what retroviruses, in particular, do. They infect the cell and incorporate their genetic information into our DNA. That is why these particular viruses are involved in cancer and why cancer can be “genetic” (inherited). This information can be transmitted vertically to offspring. The other cool thing to understand is that cancer itself is an adaptive process. The viruses that “cause” cancer are simply adapting to the challenges (e.g. carcinogens) that we keep throwing at them. When all else fails, they cause the cell they are designed to protect to start growing out of control in order to ensure the survival of that virus and the cell itself. Thus, I now look at a tumor as a “protective cocoon”. Is this a radical idea? Yes. Does it make sense when you understand the good and vital work that viruses do? It certainly does to me. So why don’t we all have cancer and develop it early in our lives? Once again, because there is another part of the “syndrome” that is necessary- a weakened immune system. That’s right. We are all killing cancer cells right now (hopefully). The immune system recognizes when a cell is trying to do something inappropriate or harmful and sends in the cavalry. This could be just what we (incorrectly) label as an “autoimmune response”. The body does know exactly what it is doing each and every time it does something. I believe that down to my socks. Again, we just don’t understand what it is doing sometimes and I believe that this is one of those times. How does this apply to epilepsy and other neurodegenerative diseases such as MS, Alzheimer’s, Parkinson’s, and ALS? As stated above, some viruses love the central nervous system. The two most common brain tumors in veterinary medicine are the astrocytoma and oligodendroglioma, both of which are viral and of those cells that control many of the supportive functions of the neuron, including the production of the myelin sheath and the control of neurotransmitter levels (glutamate). If there are viruses in there causing tumors, then through “reverse engineering”, we can see that there are going to be the processes (e.g. “autoimmune diseases”) taking place that precede the formation of these tumors because these are the means by which the immune system controls the tumor production…until it is overwhelmed by all the toxins we are throwing at it.
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I am now 6 weeks into my AIP diet. I tried re-introducing almonds/almond milk and a bread made with almond flour. I seem to have another outbreak of my rash. Bumps on my scalp and itching today - 24 hours after eating almond based foods. Has anyone else experienced this? I keep looking for CC of gluten and for the life of me, I can't figure it out. I wipe my kitchen down with Clorox wipes every day. There's no gluten flour in my house although me husband does eat food with gluten. It is all stored in a separate place in closed containers. We have separate pots and pans, etc. It's making me crazy.
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Celiac.com 03/27/2021 - Yes, I am “just” a veterinarian but I now speak at both veterinary and human conferences on the topic of epilepsy. The response to the elimination diet that I talk so much about has been phenomenal and part of the reason it does work is that the immune system becomes healthy enough to deal with the viral “culprits” in epilepsy. Many epilepsy sufferers have not been told that viruses are known causes of seizures. The fact is that there are over 25 viruses known to causes seizures in people, many of which are ubiquitous (e.g. the Herpes and paramyxovirus families, including Epstein Barr, Herpes simplex, measles, mumps, Coxsackie viruses, and many more). I would encourage all of you to do some creative Internet searches for “virus, epilepsy”, etc., and see this for yourselves. This should all make total sense to people. There is a myriad of viruses that love the central nervous system. Many of them have a real affinity for the glial cells (astrocytes and oligodendricytes) that support the neuron and regulate levels of neurotransmitters (e.g glutamate) at the synapse. This is one of the main reasons why “the G.A.R.D.”...the glutamate/aspartate restricted diet...works so well to help control seizures. It dramatically reduces the work load of these dysfunctional cells and puts a great Band-aid on the epilepsy situation. However, the long-term solution comes from the same diet that helps to reverse the immune failure and tissue ill health that set the stage for the viral uprising to begin with. It is interesting and easily explained why people have unusual seizure histories. Many of our viral infections do not come and go but rather come and stay. As I am fond of saying, “If I could do a Star Trek type of scan on your body and give you a print out of the viruses you have in there, once you got over the shock of that news, you might just be motivated to take better care of yourself, eh?” Some infections are “diphasic”, with the initial infection causing some signs while other symptoms arise later, once the individual fails to control the infection or continues to bombard these viruses with things that “make them mad”, as explained below. Latent viruses are involved in many of the disease “syndromes” with which we are afflicted, including epilepsy and cancer. I like to use cancer as the parallel to illustrate the difference between “causes” and “triggers”. For example, carcinogens do not cause cancer. Viruses cause cancer. Carcinogens incite the virus to cause the cancer. I am convinced that most of you reading this will hear, in your lifetime, that all cancer is viral. Researchers have been saying this for years and years. It’s what viruses do. However, that alone is not enough for us to develop cancer. We also have to experience some degree of immune failure in order to get the “big C”. Thus, it is a triad of factors...viruses, carcinogens, and immune failure...that come together to yield the resulting cancer. That is what we call a “syndrome”. Epilepsy is also a syndrome and the parallel is probably already quite clear. We are loaded with viruses that have the potential to cause seizures. Epstein Barr is one such Herpes virus. 50% of our kids in the US have Epstein-Barr by age 5 and 95 % of Americans over age 40 have this guy in their body. Why don’t we all have seizures if the Epstein-Barr virus can cause them? Because we don’t have the right cofactors in place. There are many cofactors in epilepsy, including diet, air quality, hormonal influences, lifestyles, and many other things that affect our immune systems and the health of our central nervous system, liver, kidneys, and endocrine systems, all of which can play vital roles. Of all of these factors, diet is clearly the most important. This is easy to see once we understand what is required for our brains, bodies and immune systems to stay healthy and operate optimally. The “big 4” (gluten, dairy, soy and corn) are the who’s who of what is wrong with foods, as they damage our gut’s ability to absorb nutrients (e.g. celiac disease), shower our body with damaging proteins (lectins), load us up with staggering levels of “excitotoxins” (glutamate and aspartate) and pound us with estrogens. As a result, tissue health suffers, immunity fails, enzyme systems go down, and the Pandora’s Box of viruses is opened wide. The bottom line is that viruses don’t like certain things hurled at them (e.g. lectins, chemicals, pollution) and when they react to these noxious stimuli, we had better hope that we have a competent immune system to put down their rebellion. If not, we suffer a full blown syndrome, whether it is epilepsy, cancer, or the myriad of things we love to call “autoimmune disorders”. These things are not as “idiopathic” as we have all been led to believe. I think you will see how your medical histories all line up with this once you fully grasp the role (and ultimate purpose) of viruses in nature and our bodies. They are not the malicious critters that we have labeled them to be. They are just doing their job. It is what we are throwing at them that is the real issue. We are literally forcing them to become pathogens. As Pogo so wisely stated, “We have met the enemy and he is us.”
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Hello! I was diagnosed with celiac a few months ago, and it’s been a learning curve to figure out which foods are “safe”. After getting sick a few too many times I now avoid oats and only eat fresh veggies/fruits/meat or things labelled gluten free. I thought I was doing well this way until I bloated up a couple days ago with stomach pains and today I have a migraine. But I’ve been super diligent with not eating anything that isn’t labelled and preparing my own food with my own utensils to ensure no cross contamination. The only thing I can think of is that the bloat started after I ate chocolate, which was labelled gluten free but had dairy in it. I ate the whole bar lol. Can dairy cause the same symptoms as gluten or is it more likely that I accidentally did ingest gluten somehow? I am lactose intolerant but usually dairy causes a night of stomach troubles and I’m fine the next day, it’s never lasted this long. Any advice/help is greatly appreciated!
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Unglued: The Sticky Truth About Wheat, Dairy, Corn and Soy
Sayer Ji posted an article in Summer 2008 Issue
Approximately 70% of all American calories come from a combination of the following four foods: wheat, dairy, soy and corn - assuming, that is, we exclude calories from sugar. Were it true that these four foods were health promoting, whole-wheat-bread-munching, soy-milk-guzzling, cheese-nibbling, corn-chip having Americans would probably be experiencing exemplary health among the world's nations. To the contrary, despite the massive amount of calories ingested from these purported "health foods," we are perhaps the most malnourished and sickest people on the planet today. The average American adult is on 12 prescribed medications, demonstrating just how diseased, or for that matter, brainwashed and manipulated, we are. How could this be? After all, doesn't the USDA Food Pyramid emphasize whole grains like wheat above all other food categories, and isn’t dairy so indispensible to our health that it is afforded a category all of its own? Unfortunately these “authoritative” recommendations go much further in serving the special interests of the industries that produce these commodities than in serving the biological needs of those who are told it would be beneficial to consume them. After all, grains themselves have only been consumed for 500 generations – that is, only since the transition out of the Paleolithic into the Neolithic era approximately 10,000 years ago. Since the advent of homo sapiens 2.5 million years ago our bodies have survived on a hunter and gatherer diet, where foods were consumed in whole form, and raw! Corn, Soy and Cow's Milk have only just been introduced into our diet, and therefore are “experimental” food sources which given the presence of toxic lectins, endocrine disruptors, anti-nutrients, enzyme inhibitors, indigestible gluey proteins, etc, don’t appear to make much biological sense to consume in large quantities - and perhaps, as is my belief, given their deleterious effects on health, they should not be consumed at all. Even if our belief system doesn’t allow for the concept of evolution, or that our present existence is borne on vast stretches of biological time, we need only consider the undeniable fact that these four “health foods” are also sources for industrial adhesives, in order to see how big a problem they present. For one, wheat flour is used to make glues for book binding and wall-papering, as well as being the key ingredient for paper mache mortar. Sticky soy protein has replaced the need for formaldehyde based adhesives for making plywood, and is used to make plastic, composite and many other things you probably wouldn’t consider eating. The whitish protein known as casein in cow's milk is the active ingredient in Elmer's glue and has been used for paint since ancient times. Finally, corn gluten is used as a glue to hold cardboard boxes together. Eating glue doesn't sound too appetizing does it? Indeed, when you consider what these sticky glycoproteins will do to the delicate microvilli inside our intestines, a scenario, nightmarish in proportions, unfolds. All nutrients are absorbed in the intestine through the microvilli. These finger-like projections from off the surface of the intestine amplify the surface area of absorption in the intestine to the area the size of a tennis court. When coated with undigested or partially digested glue (glycoproteins), not only is the absorption of nutrients reduced leading to malabsorption and consequently malnourishment, but the villi themselves become damaged/dessicated/ inflammed and begin to undergo atrophy - at times even breaking off. The damage to the intestinal membrane caused by these glues ultimately leads to perforation of the one cell thick intestinal wall, often leading to "leaky gut syndrome": a condition where undigested proteins and plant toxins called lectins enter the bloodstream wreaking havoc on the immune system. A massive amount of research (which is given little to no attention both in the mass media and allopathic medicine) indicates that diseases as varied as fibromyalgia, diabetes, autism, cancer, arthritis, crohn's, chronic fatigue, artheroscerosis, and many others, are directly influenced by the immune mediated responses wheat, dairy, soy and corn can provoke. Of all four suspect foods Wheat, whose omnipresence in the S.A.D or Standard American Diet indicates something of an obsession, may be the primary culprit. According to Clinical Pathologist Carolyn Pierini the wheat lectin called "gliadin" is known to to participate in activating NF kappa beta proteins which are involved in every acute and chronic inflammatory disorder including neurodegenerative disease, inflammatory bowel disease, infectious and autoimmune diseases. In support of this indictment of Wheat’s credibility as a “health food,” Glucosamine – the blockbuster supplement for arthritis and joint problems – has been shown to bind to and deactivate the lectin in wheat that causes inflammation. It may just turn out to be true that millions of Americans who are finding relief with Glucosamine would benefit more directly from removing the wheat (and related allergens) from their diets rather than popping a multitude of natural and synthetic pills to cancel one of Wheat’s main toxic actions. Not only would they be freed up from taking supplements like Glucosamine, but many would also be able to avoid taking dangerous Non-Steroidal Anti-Inflammatory Drugs (NSAIDs) like Tylenol, Aspirin and Ibuprofen, which are known to cause tens of thousands of cases of liver damage, internal hemorrhaging and stomach bleeding each and every year. One might wonder: “How is it that if America's favorite sources of calories: Wheat and Dairy, are so obviously pro-inflammatory, immunosuppressive, and generally toxic, why would anyone eat them?” ANSWER: They are powerful forms of socially sanctioned self-medication. Wheat and Dairy contain gliadorphin and gluten exorphins, and casomorphin, respectively. These partially digested proteins known as peptides act on the opioid receptors in the brain, generating a temporary euphoria or analgesic effect that has been clinically documented and measured in great detail. The Institute of Pharmacology and Toxicology in Magdeburg, Germany has shown that a Casein (cow's milk protein) derivative has 1000 times greater antinociceptive activity (pain inhibition) than morphine. Not only do these morphine like substances create a painkilling "high," but they can invoke serious addictive/obsessive behavior, learning disabilities, autism, inability to focus, and other serious physical and mental handicaps. As the glues destroy the delicate surface of our intestines, we for the life of us can't understand why we are so drawn to consume these "comfort foods", heaping "drug soaked" helping after helping. Many of us struggle to shake ourselves out of our wheat and dairy induced stupor with stimulants like coffee, caffeinated soda and chocolate, creating a viscous “self-medicating” cycle of sedation and stimulation. As if this were not enough, Wheat, Dairy, and Soy also happen to have some of the highest naturally occurring concentrations of Glutamic Acid, which is the natural equivalent of monosodium glutamate. This excitotoxin gives these foods great "flavor" (or what the Japanese call umami) but can cause the neurons to fire to the point of death. It is no wonder that with all these drug-like qualities most Americans consume wheat and dairy in each and every meal of their day, for each and every day of their lives. Whether you now believe that removing Wheat, Dairy, Soy and Corn from your diet is a good idea, or still need convincing, it doesn’t hurt to take the “elimination diet” challenge. The real test is to eliminate these suspect foods for at least 2 weeks, see how you feel, and then if you aren’t feeling like you have made significant improvements in your health, reintroduce them and see what happens. Trust in your feelings, listen to your body, and you will move closer to what is healthy for you. This article owes much of its content and insight to the work of John Symes whose ground-breaking research on the dangers of wheat, dairy, corn and soy have been a great eye opener to me, and a continual source of inspiration in my goal of educating myself and others. -
I'm new here, so I'm not sure if I'm even posting this in the right forum, but here goes. It's been about 3 months and I am at my wit's end. Forgive me for being dramatic, but I don't wanna suffer alone anymore. My gluten intolerance emerged when I hit puberty, but it was never serious: just bloating, constipation, fatigue. However, along the years, I noticed some strange symptoms come about. The weirdest being a "globus" sensation, as if something was caught in my throat. After attempting to cough it up to no avail, I decided to ignore it, assuming it was simply mucus. Once again, I continued to eat gluten, not realizing the damage it was causing. Then slowly over the course of a couple more years, I noticed that food would take awhile to go down. I didn't think much of it, just that I had to drink a lot more water than usual. Fast forward to the present time, and now I can hardly swallow my own saliva. I went to the doctor, who said I had nothing more than a mere chest cold. So I took the medicine, and only got worse. I don't know how it happened, but I stumbled upon a forum post, about a woman whose dysphagia was linked to celiac disease. It all makes sense now. After a month of starvation, my swallowing returned to (somewhat) normal, and as you can imagine, I stuffed every food imaginable down my throat: pizza, bread, ramen, my favorite foods basically. And now I'm back to step one, and I've never felt more miserable. I've avoided gluten like the plague ever since, yet I still cannot swallow. I really hope that someone out there can relate to the toll that this is taking on my mental health. I've never been suicidal, but it just seems like each day, a new symptom arises for no utter reason, and I think that being dead would be so much easier. As of now, I haven't eaten gluten in weeks, yet I have the sensation of a walnut stuck in my throat, and I am scared to death to eat a morsel of mashed potato. I've been waking up every morning choking on my saliva. No one is taking me seriously. My mom just tells me to eat less dairy and gluten. But my throat literally feels like it's the size of a straw. That's not all either. Don't even get me started on the brain fog, the random rashes, my bones aching for no reason, falling asleep while eating, the list goes on. I've managed to eat some soup now, although it takes me an hour to eat half a cup. This, along with the stress of college is beating me to a pulp right now. I hate to complain so much, but I really just want someone to tell me that they know what I'm going through, because no one in my life can relate to me right now, or even have any sympathy. Please, tell me I'm not alone.
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Hi everyone, this is my first ever post, so I'm exciting to get to know people here. A bit of background about me... I’ve had problems for around 20 years with things like bloating, stomach doing the Mexican wave, excessive wind, abdominal pain, migraines up to 5 days a week, balance problems, feeling/being sick, depressive, anxiety, acne, itchy blister like rash on feet, hands and face, heartburn, joint paint in hips and back so bad I often can’t stand up for long or can’t stand up straight. I have tingles in my hands and feet and legs. I have a shooting nerve pain from my head/neck down my arm. Heart goes fast & heart palpitations, I can swell up. Struggle breathing. Constipation and diarrhoea. Mucus in stools. Tinnitus. Stomach aches. Brain fog. Tired. The list goes on. Last year I couldn’t take anymore and as I was fed up with feeling so sick all the time. The NHS told me I was lactose intolerant, but I never felt better, so I paid to see a Dietitian, who is incredible. She told me to give up dairy and soya and I instantly started feeling better. She said I had an dairy and soya allergy. Fast forward 10 months and I still have the underlying problems with wind, bad abdominal pain, bloating, acne, blistery itchy rashes, (my face was completely out of control with this strange red/blistery rash) migraines just ones a week (I feel I am blessed in comparison to what I was), heartburn, stomach aches, stomach moves up and down, balance problems, tingles in my hands and feet, stabbing nerve pain from neck to arm, tinnitus, joint problems, mucus, depression, heart palpitations. I have recently been told I have SIBO (small intestine bacteria overgrowth). I have been on the low FODMAP fruit and veg diet, which did nothing. By pure accident I took out wheat from my diet and suddenly realised I was feeling better, so my dietitian told me to go gluten free, which I did for 5 weeks. My skin had never been so clear. My face looked different. Stomach stopped bloating, wind improved, back ache/hip joints improved, but still not great, depression lifted, heart palpitations gone, felt so energetic and happy, heart burn and balance problems gone. I then decided to go back on wheat as I want to get tested for celiac, which I am on the waiting list for. I shouldn’t have come off it! Going back on gluten, my skins rubbish again, etc etc etc. Everything has come back, but my stomach pain isn’t as bad as it was. I am also being tested for inflammatory bowel disease as I have blood in my stools at times along with the mucus. I think that will be negative though. My question is, my symptoms were made even worse when I was on dairy and soya, in fact, I am terrified of them. My dietitian thinks that the dairy and soya allergy and SIBO could be caused by gluten. Does anyone know that to be tested if I should really have dairy and soya in my diet? I have seen lots of people with gluten problems, also have dairy problems, but I’m guessing most of these people worked this out after they cut out gluten. Just wondered if anyone else had experience with this? Also, with my symptoms, would you bother finding out if you were celiac as an endoscopy seems a lot to go through to find out all is fine. Really appreciate any replies. Thanks
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Celiac.com 10/31/2018 - It’s official. Twitter official. Kourtney Kardashian has made peace with wheat and dairy, and called off her highly touted gluten-free, dairy-free diet. After several years of avoiding them like the plague, the celebrity is now on good terms with both gluten and dairy and is ready to accept them back into her diet. In a new post on her website, the ever busy Kardashian says she’s relaxing a bit, and allowing for dietary deviation and occasional indulgences "in moderation." Kardashian and gluten are not exactly new besties. For now, Kardashian says, she plans to remain gluten-free and dairy-free at home, but more flexible when traveling and dining out. "Lately, I've been less strict about avoiding gluten and dairy…Everything in my pantry is still free of dairy and gluten, so when I'm at home, it's still how I eat," she writes. "But when I go out, or have a craving, I'll have whatever I want. I try to do everything in moderation in my usual routine." In addition Kardashian noted recently on her website that, in addition to a few choice supplements, she usually starts her day with “one tablespoon of organic apple cider vinegar mixed into a glass of water." Can’t get enough? Follow Kourtney Kardashian on Twitter: @kourtneykardash
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I’m new to all this Celiac and gluten free stuff so I apologize if I come off as ignorant. I’ve been to two Gastroenterologists are both have told me that my Gluten issues where not Celiac, I do get stomache cramps when I eat gluten, and if I eat gluten consistently I suddenly become allergic to my cat! Still, my symptoms are nothing compared to the pain that diagnosed Celiacs have described. I’ve taken the blood test to see if I am Celiac, and it came back negative. But Ever since my Gluten issues came about (stomach pain constantly, skin issues, other allergies) so have my diary issues. If I eat Dairy I either get constipation or diarrhea, and if I continue it for a few days I get minimal rectal bleeding, which is a little scary. This is definitely a symptom of dairy intolerance and not gluten intolerance right? I asked the Gastroenterologist about it, and they said it’s most likely just IBS. She said I’m too young for a lot of gastrointestinal issues (I’m 22, in good health). She also said rectal bleeding is really only a concern if it’s enough to fill up a toilet bowl, and mine is only when I wipe, while obviously eating dairy (or maybe gluten? I’m not sure). Has anyone experienced anything like this? I want to get a Colonoscopy at some point, although my Doctor told me I don’t really need too. But rectal bleeding is pretty scary for me.
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Hello all, So, long story short, in 2011 I started getting really really sick, with no discernible cause. Violent vomiting daily, rapid weight gain (40 pounds in one month) unbelievable exhaustion, depression, social anxiety to the point of not being able to leave the house, hives, acne, rashes, brain fog, and my LEAST favorite, the all-over bruised body feeling you get when you have the flu (that horrible bone deep aching that makes it uncomfortable to move at all, and any clothing touching you hurts.) Oh, and monstrous swelling of my face and stomach. I wound up figuring out through elimination of certain things in my diet that what was doing it was gluten and dairy. So, over the years I've cut them out (at first, after I cut them out, I was still getting horrendously sick, just less often and it took me too long to realize CROSS CONTAMINATION WAS A THING) So fast forward to now, I'm able to function like a human again by being INCREDIBLY strict with my diet and making almost all of my food myself and NEVER taking any chances with anything that was "processed in the same facility with..." etc etc I've also recently started going back to school, which means I have to be EXTRA careful, or I won't be able to attend classes or study because my brain, and my body just don't function when I've been exposed. However, I've always been a do it yourself girl, so after having endoscopies and colonoscopies years ago, and having a doctor tell me I had "acid reflux" (way to diagnose the symptom, not the cause, ya jerk) and having no doctors know why I was getting so sick, and eventually figuring it out myself, I never was tested for Celiac's Disease. So obviously, I'm scarred for life, and terrified to death of gluten and I was wondering; does anyone know of some way that I could be tested for it WITHOUT exposing myself to it? Thank you so much in advance
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Hello! I am on week 3 of being gluten free and dairy free. I noticed I had a bit more energy. But other than that I haven't noticed any change in my keratosis pilaris, my main reason for changing my diet. For those of you who saw a change in your skin after going gluten-free, how long did it take? Also- I've heard of other foods that can cause KP, but trying a diet that would eliminate all of those possible sensitivities and reintroducing them sounds tough. I'd have to forego gluten, dairy, nightshades, sugar, eggs, legumes, grains, corn, nuts, and high glycemic fruits. That's great and all, but what would I have left to eat? Broccoli and dirt??
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I have very slowly come to the conclusion that I have a problem with casein. This is despite being years into the gluten free life and having mostly avoided dairy for a long time. I say mostly because although I would never have had milk in a coffee or with cereal etc. I didn't worry too much if milk was listed in the ingredients of some gluten free processed treat or deny myself the odd milk chocolate if there was one handy. After all my reasoning would go, I deserve it for eschewing all the nice gluten things... I also hadn't given milk too much thought. I think I just thought I was probably lactose intolerant like my father. However although last time I had a fair amount of milk I got the lactose intolerance stomach signs I also got spots on my chest and back a couple of days later. I think, don't know, but think, my issues with dairy may extend to the casein protein rather than just the lactose. Well I've now had enough of my skin issues which I think are strongly linked to milk so I'm now on a new quest to try and remove dairy completely and finding it a little bit of a struggle. I hadn't realised how many of the nice gluten-free foods also contain milk. So I wondered how strict I have to be where casein is concerned. If you have an issue with it and avoid it, do you have to treat it in the same way you would gluten? Is a tiny amount in processed food enough for you to react? Should I get rid of any biscuits etc I have in which have milk listed as an ingredient? Does it matter if the ingredient is butter which I understand to have much lower casein content? What's the deal with casein?
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Hi Everyone, I would like to move somewhere in Central/South America to study Spanish for a few months but am concerned about food availability, allergy awareness and ingredients used at restaurants. I get sick when I eat Gluten, Dairy, Corn, Soy, and a few others but those are the worst ones for me. I usually eat meat, rice (as my grain source), potatoes, and fruit/vegetables. I'm concerned about being able to eat out at restaurants and shopping for food. Even in the USA, gluten free can be a challenge if one cannot eat corn, which is the most common substitute. Does anyone know which Latin American country will be easiest to manage? Right now I'm thinking that learning Spanish in Spain might be my best bet but I really want to go to Latin America. There was a similar post in 2010 (only for gluten), but now it's 6-7 years later so I'm bringing the topic back again because times change fast in the allergy world. Thanks so much for your help, Ori
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3-12: I eat two slices of a three cheese gluten-free pizza. | | | ¥ 3-20/21: still paying for it daily with changing symptoms. Even things I normally eat hurt. Argh I feel like one of those squeeze toys where, when you squeeze the stomach, the eyes pop out. Never again cow dairy. In time, I'll have some goat yogurt but never again cow cheese. "Said the Raven...". 8-o Maybe it's stress compounding it too. The things I'm dealing with, worrying about. Who's stomach wouldn't be tied in knots? I heard my husband say I was managing an autoimmune condition. Manage is right, like managing a petulant little bull. Gosh, I was really doing well and had to start pushing... Really thought I could reintroduce some intolerant foods so that I could eat easier at a restaurant! What was I thinking? This must be one of those blessings in disguise. I can't afford to be glutened right now. Not going to eat in a restaurant now. Hmmm... Have to put my big girl pants on for several days of business/social gatherings around food. +energy! Yep. That'll be a lot. Good reason to rest up. Penalty box just transformed into solace. Tomorrow I sleep. Sleep and nourish.
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Celiac.com 11/01/2013 - Dairy and gluten contain "opioid peptides," that belong to the same family as opium. Dairy products contain small amounts of casomorphin, while gluten contains small amounts of gluten exorphin, and gliadorphin/gluteomorphin. When peptides from either gluten or casein react with opiate receptors in the brain, they produce effects similar to opiate drugs, such as heroin and morphine, albeit on a much more subtle level. These receptors influence the part of the brain involved with speech and auditory integration, which means this part of the brain can cause addiction to foods, spacing out or having foggy brain, migraines/headaches, sleepiness, chronic fatigue, aggressive behavior, moodiness, anxiety, depression, and high tolerance to pain. Little research exists on the potentially addictive qualities of gluten and dairy. However, there is plenty of research to back up how a gluten-free and casein-free diet can help improve those who suffer from ADHD, depression, anxiety, OCD, schizophrenia and Autism Spectrum Disorders. Many people first beginning a gluten-free and casein-free diet experience withdrawal symptoms, many experience powerful cravings. People can get cranky and irritable, and even pick fights and throw tantrums. How do you know if you might be sensitive to gluten or casein? Signs that you might be having a reaction to gluten or casein include abnormal bowel movements, either constipated or poorly formed; headaches; aggressive behavior, such as biting, hitting, pushing; inability to focus at school; erratic sleep or rising early -- before 6 a.m. Also, if your diet is heavily wheat and dairy based, as many are, it can take up to three weeks to fully be rid of gluten and casein with no reactions. If you think you or your child might have an allergy to gluten or casein, you should consider visiting a doctor for an IgG food allergy blood panel to see if that really is the problem. Blood tests are not 100 percent conclusive, but still a good measure. If you're still not sure, then ditch all the gluten and dairy in the house, and try a 30-day elimination diet should help return to normal. Source: Chicagoparent.com
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This recipe is great for kids who are on a gluten-free diet. Vegan, Gluten-Free and Dairy-Free Ingredients: 1 bag gluten-free corn tortilla chips 1 bag GO Veggie! Vegan Mexican Cheese Shreds 1/3 cup fresh cilantro, finely chopped 1 ripe avocado, peeled, pitted and diced 10 cherry tomatoes, halved 1/2 cup fresh salsa 1/4 tsp. sea salt 1/4 tsp. pepper Directions: Preheat oven to 350 degrees F. Place corn tortillas in a large baking dish; top with remaining ingredients. Bake for 15 minutes or until cheese is completely melted. Remove from oven; serve warm. Enjoy!
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Ingredients: ½ cup granulated cane sugar ½ cup butter or Earth Balance Buttery Sticks (dairy-free & vegan) or Earth Balance Buttery Spread (dairy-free and soy-free & vegan) at room temperature ½ cup vanilla yogurt (dairy or soy, coconut or rice) 1 cup unsweetened applesauce 2 large eggs (or egg substitute (Ener-G) works great) 2 cups Jules Gluten Free All Purpose Flour* 1 teaspoon baking soda 2 teaspoons gluten-free baking powder 2 tablespoons (heaping) flax seed meal ¼ cup certified gluten-free oats 1 ½ teaspoons cinnamon ½ teaspoon. nutmeg ½ cup baking raisins cinnamon-sugar mixture for the tops extra oats for the tops *(The recipe for my homemade all purpose gluten-free flour blend is in my books, Nearly Normal Cooking for Gluten-Free Eating, and The First Year: Celiac Disease and Living Gluten-Free. You may also find it on my Web site) Directions: Preheat the oven to 350 F (static) 325 F (convection) Oil or line muffin cups and set aside (makes approximately 15 regular sized muffins or 48 mini-muffins) Combine the sugar and butter in a large mixing bowl, beating until fluffy. Add in the eggs or egg substitute, applesauce and yogurt, and mix well. In a separate bowl, whisk together all the dry ingredients. Gradually add them into the wet ingredients and beat until incorporated. Stir in the raisins last. Fill muffin cups to 2/3 full and then sprinkle cinnamon-sugar and additional oats on top. Bake for approximately 20 minutes for mini-muffins, 25-30 minutes for regular sized muffins. Transfer to a wire rack to cool completely...Enjoy!
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Dairy, Cow's Milk, Casein and Celiac Disease
Dr. Ron Hoggan, Ed.D. posted an article in Additional Concerns
The following is a post from Ron Hoggan - Q: I asked the doctor what an inflamed mucosa could mean and he shrugged and then added parasites, maybe? She was tested for parasites way back before her first biopsy (October 96). A: Have you tried eliminating dairy? Volta et. al. have demonstrated that 36% to 48% of celiacs tested were also intolerant to milk protein. Borner et. al. have demonstrated sequence homology, from the N-terminal, between casein and gliadin. The other three cited below are also identifying milk protein intolerances associated with celiac disease. Playing the odds, exclusion of dairy is most likely to help. But there are other significant dietary allergens that might be eliminated if a dairy free diet, in addition to the Gluten-free diet, doesnt help. Borner H, Isolation of antigens recognized by coeliac disease auto-antibodies and their use in enzyme immunoassay of endomysium and reticulin antibody-positive human sera. Clin Exp Immunol 106(2), 344-350 (1996) Hvatum M, Serum IgG subclass antibodies to a variety of food antigens in patients with coeliac disease. Gut 33(5), 632-638 (1992) Ciclitira PJ, Gliadin antibody production by small intestinal lymphocytes from patients with coeliac disease.Int Arch Allergy Appl Immunol 89(2-3), 246-249 (1989) Volta U, Antibodies to dietary antigens in coeliac disease. Scand J Gastroenterol 21(8), 935-940 (1986) Ciclitira PJ, Secretion of gliadin antibody by coeliac jejunal mucosal biopsies cultured in vitro. Clin Exp Immunol 64(1), 119-124 (1986)
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