#when celiac can be one of the most sensitive food related immune disorders

[sesamenom-misc]

adding these additions from @vaspider in the reblogs in because yes, allergies/celiac CAN actually be That Sensitive. two weeks ago I nearly had to go to the ER because I was in the same building as a popcorn machine dispensing buttered popcorn, using "dairy free" butter with artificial flavoring vaguely derived from casein/dairy butter for two minutes. i am allergic to the flu vaccine because the viruses are grown in chicken eggs. i am allergic to the very air in starbucks. my immune system can detect egg and dairy contamination in concentrations too small to be legally required to be labeled.

polyculture crops definitely are an improvement for the vast majority of people, but the impact on the minority people consists of symptoms ranging from "miserable and unable to work for a week" to "death". personally, I do support finding better/more sustainable agricultural practices to replace the Corn Monoculture TM, but it is in some cases a literal matter of life and death for products such as walnut-grown wheat and wheat-grown walnut to be clearly and properly labeled, and for those products to not be the only available and/or affordable options at any given grocery store.

[thedrcom]

Zoomer Peptide And Wheat Zoomer: A Dynamic Duo For Personalized Health

In the world of healthcare and wellness, one-size-fits-all approaches are increasingly being replaced by the power of personalization. Two critical components in this paradigm shift are the Zoomer Peptide Test and the Wheat Zoomer Test. Together, they form a dynamic duo that provides a comprehensive insight into your unique health profile, allowing for personalized health strategies that can transform your life.

Zoomer Peptide Test: Peering into the World of Peptides

Understanding Peptides: Peptides are short chains of amino acids that play a vital role in regulating numerous physiological processes within our bodies. From immune function to hormone regulation, peptides are involved in various aspects of health. The Zoomer Peptide Test, a relatively new diagnostic tool, is designed to analyze your blood for the presence of peptides. It goes beyond a one-size-fits-all approach, instead considering your individual genetic makeup and lifestyle factors.

The Comprehensive Peptide Profile: The primary advantage of the Zoomer Peptide Test is its ability to provide a comprehensive picture of the peptides present in your body. By analyzing this peptide profile, it can identify potential imbalances or deficiencies that might contribute to health issues. This information serves as a valuable roadmap for making personalized dietary and lifestyle changes or embarking on peptide-based therapies.

Early Detection for Optimal Health: One of the most significant benefits of this test is its ability to detect subtle imbalances before they escalate into more serious health problems. Early detection of issues related to specific peptides, such as inflammation, autoimmune disorders, or neurological conditions, can be instrumental in preventing chronic diseases and optimizing overall health.

Tailoring Performance: A Tool for Athletes Athletes have also embraced the Zoomer Peptide Test as a tool for fine-tuning their performance. By understanding how their bodies process peptides, athletes can customize their diets and supplementation to enhance muscle growth, recovery, and endurance.

Wheat Zoomer Test: Navigating Wheat and Gluten Sensitivities

The Wheat Sensitivity Puzzle: Wheat and gluten sensitivities have gained considerable attention in recent years. Many individuals experience a range of symptoms, including digestive discomfort, skin issues, and cognitive problems, after consuming wheat-based products. The Wheat Zoomer Test is a comprehensive diagnostic tool designed to help individuals determine if they have a sensitivity to wheat or gluten.

Comprehensive Analysis for Accuracy: What sets the Wheat Zoomer Test apart from traditional gluten sensitivity tests is its comprehensive approach. It doesn't focus solely on gluten; instead, it assesses various aspects of wheat, including wheat proteins, enzymes, and peptides. This comprehensive analysis provides a more accurate understanding of how your body responds to wheat-based foods.

Uncovering Hidden Sensitivities: For individuals who experience gluten-related symptoms but test negative for celiac disease, the Wheat Zoomer Test can be a game-changer. It can uncover sensitivities that may have gone unnoticed with other testing methods. Identifying these sensitivities can lead to dietary changes that significantly improve one's quality of life.

Cross-Reactivity: An Unveiled Mystery Moreover, the Wheat Zoomer Test can identify cross-reactivity, which occurs when the immune system mistakenly identifies non-gluten proteins as gluten and initiates an immune response. By identifying these cross-reactive substances, individuals can make informed choices about their diets and avoid unexpected triggers for their symptoms.

The Power of the Dynamic Duo: Zoomer Peptide and Wheat Zoomer

Customized Health Strategies: When you combine the insights provided by the Zoomer Peptide Test with those of the Wheat Zoomer Test, you create a powerful combination that can revolutionize your approach to health. These tests not only reveal your individual peptide and wheat sensitivities but also provide a holistic view of how your body responds to various dietary components.

Creating Personalized Health Strategies: This dynamic duo can help you customize your dietary and lifestyle choices to optimize your health and well-being. For instance, if the Wheat Zoomer Test identifies a wheat sensitivity, the Zoomer Peptide Test can further guide you in understanding the inflammatory responses or potential autoimmune issues associated with it.

Answers to Unexplained: Health Issues By combining these tests, you can create a personalized health strategy that addresses your specific needs and concerns. This may involve dietary modifications, supplementation, or lifestyle changes to maintain optimal health.

Personalized Health: The Way Forward

The Zoomer Peptide Test and Wheat Zoomer Test exemplify the future of personalized health. No longer do individuals need to rely on generic advice or one-size-fits-all approaches to their well-being. These tests empower you to take control of your health by providing tailored information that allows you to make informed choices.

Embrace the Era of Personalized Health

The era of personalized health is here, and it offers an exciting opportunity to unlock your full health potential. By understanding your unique body and its responses, you can create a personalized roadmap to a healthier and happier you. Embrace the power of the dynamic duo and embark on a journey to a healthier, more fulfilling life.

[paleorecipecookbook]

Food Allergy vs. Food Intolerance: Why the Difference Matters

Although we have a lot to learn about food intolerances, ever-growing research proves that they aren’t psychological or make-believe. Read on to learn the differences between a true food allergy and a food intolerance, some examples of common food intolerances, and how healing your gut can, in some cases, alleviate the problem.

Food intolerances are very real—and can have serious consequences if they’re ignored. Check out this article to find out the difference between a food allergy and a food intolerance. #wellness #chriskresser

Food Allergy vs. Food Intolerance—They’re Not the Same

Food allergies are on the rise, especially in children:

Between 1997 and 2011 food allergies increased by 50 percent in American children (1)

Today, around 1 in 13 children and 1 in 25 adults in the United States suffer from a life-threatening food allergy (2)

In a true food allergy, a person’s immune system produces immunoglobulin E (IgE) antibodies in response to her consumption of a particular food. These IgE antibodies initiate a cascade of events that can affect the skin (hives), the respiratory tract (wheezing), and/or the GI tract (vomiting).

In severe anaphylactic cases, an allergic reaction can be life threatening if not treated immediately with epinephrine.

Even more common than food allergies, food intolerances are estimated to affect up to 20 percent of the population in industrialized countries. (3, 4, 5) Food intolerances are not IgE mediated and are thought to be caused by specific enzyme deficiencies, impaired food absorption, and other GI issues. (6) In many cases, other immunoglobulin antibody responses may also be involved (IgA and IgG)—but more on that later.

Food intolerances generally don’t trigger the dramatic or immediate reactions associated with food allergies, but they’re every bit as real, with varied symptoms like nausea, vomiting, respiratory problems, brain fogginess, and skin reactions such as eczema.

If unmanaged, food intolerances can have serious health consequences too. If you don’t know you have a food intolerance and keep eating the offending food(s), you increase your risk of developing an autoimmune disease, neurological disorders, and more. (7, 8, 9, 10)

Five Common Food Intolerances

Let’s explore some common food intolerances that affect millions of people.

1. Celiac Disease

Often confused with a wheat allergy, celiac disease (CD) is not an allergy but rather an autoimmune disease, characterized by an inflammatory immune response to wheat gluten, rye, barley, and related proteins. Affecting 1 to 5 percent of Americans, CD usually manifests as GI disturbances like abdominal pain and diarrhea, but many patients with CD have no GI symptoms and may not even know they have it. (11, 12)

These atypical, or “silent,” forms of CD are far from harmless. Silent CD is associated with higher rates of iron deficiency, anemia, osteoporosis, neurological symptoms, and a nearly fourfold increase in the risk of death. (13, 14)

2. Non-Celiac Gluten Intolerance

CD screening only tests for antibodies to a few components found in gluten, but people can react to many other components of wheat and gluten in a condition called non-celiac gluten sensitivity (NCGS). (15, 16, 17, 18, 19) No robust diagnosis yet exists for NCGS. The best clinical description is: “a reaction to gluten that resolves when gluten is removed from the diet, and CD and allergy have been ruled out.” (20)

Despite its inexact diagnosis, NCGS is real—and studies are proving it. Double-blind, placebo-controlled trials indicate that a subset of people who do not have CD or a wheat allergy can and do indeed react horribly to gluten when they don’t know whether they are being given gluten or not. (21, 22, 23)

Up to one in 20 Americans may have NCGS, which can affect the brain, skin, endocrine system, stomach, liver, blood vessels, and more. NCGS can produce a wide range of symptoms: (24, 25, 26)

Bloating

Abdominal pain

Gas and related pain

Diarrhea

Constipation

Tiredness

Headache

Anxiety

Foggy mind

Eczema

Chronic fatigue

Joint and muscle pain

Asthma

Depression

Unfortunately, many health professionals still don’t take NCGS seriously, which does a huge disservice to those suffering. In fact, NCGS, especially if undiagnosed, can be even more serious than CD. Epithelial damage to the gut, systemic immune activation, and systemic inflammation are all linked to NCGS. (27) By continuing to eat gluten, patients with NCGS are at higher risk of developing arthritis, thyroiditis, multiple sclerosis, ataxia, diabetes, and even amyotrophic lateral sclerosis (Lou Gehrig’s disease). (28, 29, 30, 31)

3. FODMAP Intolerance

Sometimes, people who think they are sensitive to gluten may actually be intolerant to FODMAPs, or fermentable oligosaccharides, disaccharides, monosaccharides, and polyols. FODMAPs, a type of carbohydrate, are found in many common foods besides wheat, including:

High-fructose fruits

Asparagus

Brussels sprouts

Garlic

Onions

In the case of FODMAP intolerance, the GI tract isn’t fully digesting and absorbing these short-chain carbs, which are then fermented by gut bacteria, creating gas and increasing fluid movement into the large bowel. (32)

FODMAP intolerance is common in people with irritable bowel syndrome (IBS) and small intestinal bacterial overgrowth (SIBO). By adhering to a low-FODMAP diet, up to 75 percent of people have relief from functional gut disorder symptoms, especially IBS. (33, 34, 35, 36, 37). However, a low-FODMAP diet is not advisable long term because it can decrease microbial diversity and density of beneficial bacterial species. (38, 39)

4. Lactose Intolerance

Up to 65 percent of the world’s population—literally billions of people—may be lactose intolerant. (40) Lactase, the enzyme that digests the milk sugar lactose, is present in infants and young children, presumably to digest breast milk, but many people don’t maintain full lactase function beyond childhood. (41, 42)

Why Eat Dairy, Anyway?

Most iterations of the Paleo diet don’t include dairy. But, if well tolerated, dairy can be a nutritious and beneficial part of a Paleo template. If you’re not eating fish heads, bones, and skin, getting adequate calcium without dairy isn’t easy. Pastured dairy is a great source of fat-soluble vitamins A, D, and K2 and is a primary source of conjugated linoleic acid (CLA), a beneficial, naturally occurring trans fat thought to have anti-cancer properties. (43)

5. IgG- and IgA-Mediated Food Intolerances

Many prominent immunologists argue that some (maybe even most) food intolerances do activate the immune system, but rather than being IgE mediated like a food allergy, they are mediated by IgG and IgA antibodies. IgG- and IgA-mediated food intolerances are thought to be related to increased gut permeability and are often implicated in Crohn’s disease and other GI conditions. (44, 45) If the gut is permeable, food molecules can escape and be detected by the immune system.

Symptoms of these intolerances range from allergy-like reactions such as rashes and asthma to GI symptoms like cramps, constipation, and diarrhea and neurological symptoms such as migraines. (46) Unlike IgE-mediated responses, IgA- and IgG-mediated responses can take days or even months to occur, which makes identifying the culprit(s) more difficult. (47)

How to Overcome a Food Intolerance

People with food allergies generally have them for life, although children sometimes can “outgrow” allergies to milk, egg, wheat, or soy. But you might be able to do something about a food intolerance by healing your gut.

Food intolerance circles back to compromised gut health. In most cases, a food isn’t being digested properly and/or or food molecules are getting past the gut lining when they shouldn’t be able to.

Here are some ways to fix your gut:

Increase stomach acid using supplementation and herbs. Stomach acid is needed for digestion. Although many people think they have too much stomach acid, they may in fact have too little.

Get tested and treated for SIBO or intestinal pathogens to reestablish a healthy gut flora.

Eat sauerkraut and other fermented foods and consider taking a probiotic supplement.

Eat fermentable fiber, as prebiotics can be even more effective than probiotics at improving the microbiota profile.

Drink bone broth. The gelatin, glycine, and glutamine in bone broth all have beneficial effects for the gut.

Should You Get Tested for a Food Intolerance?

The most budget-friendly way to identify food intolerances is a 30-day Paleo reset diet, as I’ve outlined in The Paleo Cure, where the most common offenders (dairy, grains, legumes, sweeteners, processed foods, industrial seed oils, and alcohol) are removed from the diet for 30 or even 60 days and then systematically reintroduced.

If your suspected food intolerances seem linked to severe reactions or conditions like inflammatory bowel disease (IBD), IBS, or ulcerative colitis, the Paleo autoimmune protocol (AIP) diet, which goes a step beyond Paleo by also initially removing eggs, nightshades, coffee, nuts, and seeds, might be prudent. In a study published in 2017, 11 of the 15 IBD patients who adopted an AIP diet achieved clinical remission in just six weeks! (48) This further supports the idea that the gut and food intolerances are intricately linked.

But because reactions don’t always appear right away, these rudimentary dietary experiments can be incomplete. The next option would be IgA- and IgG-based blood tests.

A lot of controversy surrounds blood tests that screen for food intolerances based on IgA and IgG levels. Some scientists and immunologists claim that levels of IgG and/or IgA antibodies in the blood merely reveal that a patient has been exposed to certain foods, not that they are necessarily intolerant to these foods. (49, 50, 51) I interviewed Dr. Aristo Vojdani, a respected immunologist with many peer-reviewed papers, on this very subject. We explored some of the reasons why not all food intolerance tests are created equal, such as how testing cooked versus raw foods can yield different outcomes, but not all tests measure both. (52)

It’s clear we need more research surrounding reliable, reproducible, and scientifically founded food intolerance testing. However, food exclusion diets based on IgG and/or IgA antibody testing have provided relief for symptoms of:

Ulcerative colitis (53)

IBD (54)

Migraines (55)

Skin disorders (56)

At my clinic, we use the IgG/IgA tests offered by Cyrex Labs. (Your healthcare provider will have to order this for you as this is not a direct-to-consumer lab.) Array 3X identifies gluten and gluten-related protein intolerances. If a patient has celiac disease or NCGS, they are very likely to have other food sensitivities, and I might follow up with Array 4 or Array 10. (57)

Now I’d like to hear from you. Did you know the details of a food allergy vs. food intolerance? Have you ever been dismissed or mocked for claiming to have a food intolerance? Let me know in the comments!

The post Food Allergy vs. Food Intolerance: Why the Difference Matters appeared first on Chris Kresser.

Source: http://chriskresser.com March 09, 2019 at 09:29PM

[capitolhospital]

Wheat allergy — Symptoms, Causes & Diagnosis

Wheat allergy, what was once considered a disease of the West, has crept into India very fast so much so that it has been termed an ‘impending epidemic in India’ in an article published in Indian Journal of Medical Research (IJMR). This disease is not just affecting pediatric patients but adults too.

Medically termed as celiac disease, is more prominent in north belt of India as compared to south due to high consumption of wheat products that contain gluten — a protein which causes this allergy — in this part of the country.

What is Celiac disease?

Celiac disease (gluten-sensitive enteropathy), sometimes also called sprue or coeliac, is an immune reaction to eating gluten, a protein found in wheat, barley, rye and sometimes oats.

If you have celiac disease, eating gluten triggers an immune response in your small intestine. Over time, this reaction damages your small intestine’s lining and prevents absorption of some nutrients (malabsorption). The intestinal damage can cause diarrhea, fatigue, weight loss, bloating and anemia, and can lead to serious complications.

Especially in children, malabsorption can affect their growth and development, in addition to the symptoms seen in adults. Though, there is no cure for celiac disease — but for most people, following a strict gluten-free diet can help manage their symptoms.

Symptoms:

The signs and symptoms of celiac disease can vary greatly and are different in children and adults. The most commonly found signs in adults are diarrhea, fatigue and weight loss. Other than this, other signs may include bloating and gas, abdominal pain, nausea, constipation, and vomiting.

However, nearly more than half of adults with detected with celiac disease or wheat allergy have signs and symptoms that are not related to digestive system, including:

Anemia, usually resulting from iron deficiency

Loss of bone density (osteoporosis) or softening of bone (osteomalacia)

Itchy, blistery skin rash (dermatitis herpetif ormis)

Damage to dental enamel

Mouth ulcers

Headaches and fatigue

Any nervous injury, including numbness and tingling in the feet and hands, imbalance, cognitive impairment

Joint pain

Reduced functioning of the spleen (hyposplenism)

Acid reflux and heartburn

Children

In children under 2 years old, typical signs and symptoms include:

Vomiting

Chronic diarrhea

Swollen belly

Failure to thrive

Poor appetite

Muscle wasting

Older children may experience:

Diarrhea

Constipation

Weight loss

Irritability

Short stature

Delayed puberty

Neurological symptoms, including attention-deficit/hyperactivity disorder (ADHD), learning disabilities, headaches, lack of muscle coordination and seizures.

Probable causes of wheat allergy

When we discuss about the problem of wheat allergy, which is rising at an alarming rate today in our society, it becomes all the more important to learn the cause behind it. When we know what is causing it, we can then work on the next step of how to tackle it. Our experts at Capitol Hospital will guide you in the best manner possible in learning a bit more about Celiac disease, as it is medically termed, so that you can better equipped to deal with it and thus live with it.

Causes:

Celiac disease is caused by an abnormal immune system reaction to the protein gluten, which is found in foods such as bread, pasta, cereals and biscuits. It is an autoimmune condition, where the immune system mistakes healthy cells and substances for harmful ones and produces antibodies against them (main function of antibodies is to fight off bacteria and viruses).

The precise cause of Celiac disease is not known. It also isn’t clear as to why some have mild symptoms while others have severe symptoms.

However, the factors below are known to increase the risk of developing celiac disease:

Family history

Celiac disease often runs in families. If you have a close relative with the condition, such as a parent or sibling, your chance of also getting it is increased.

This risk is approximately 10% for those with a family history. If you have an identical twin with celiac disease, there’s a 75% chance you’ll also develop the condition. Research shows celiac disease is strongly associated with a number of genetic mutations and it can be passed down through the family.

Environmental factors

One is quite likely to develop celiac disease if one had a digestive system infection (such as a rotavirus infection) during early childhood. Also, there’s evidence that introducing gluten into your baby’s diet before they’re three months old may increase their risk of developing celiac disease. Then, there’s another factor too — babies have an increased risk of developing celiac disease if they’re not being breastfed when gluten is introduced into the diet.

Other health conditions

A number of other health conditions can also increase your risk of developing Celiac disease:

Type 1 diabetes

Autoimmune thyroid condition

Ulcerative colitis — a digestive condition that causes inflammation of the colon (large bowel)

Neurological disorders such as epilepsy

Down’s syndrome and Turner syndrome

Addison’s disease

Rheumatoid arthritis

Though, it is unclear whether these health conditions directly increase your risk of developing Celiac disease, or whether they and Celiac disease are both caused by another, single underlying cause.

Diagnosis:

Timely diagnosis can save you time and trouble as you can begin you line of treatment accordingly. There are usually two blood tests to help diagnose celiac disease:

Serology testing looks for antibodies in your blood. Elevated levels of certain antibody proteins indicate an immune reaction to gluten.

Genetic testing for human leukocyte antigens of a particular kind can be used to rule out celiac disease.

If the results of these tests indicate celiac disease, your doctor may order an endoscopy to view your small intestine and to take a small tissue sample (biopsy) to analyze for damage to the villi.

You must understand that it is very important to be tested for celiac disease before going gluten-free. As eliminating gluten from your diet may change the results of blood tests so that they appear to be normal.

Our GI experts at Capitol Hospital will educate you on the disease and how to manage it at the best level: https://www.capitolhospital.com/

[organiclifestylemagazine]

Gluten Intolerance, Wheat Allergies, and Celiac Disease - It's More Complicated Than You Think

Is “gluten free” a fad? No, it’s going to be a thing for as long as we are producing wheat and bread the way we’re doing it. A lot has changed in the bread industry – it’s not just one thing.

People often comment about how bread didn’t cause problems with our health before GMOs and Roundup were prevalent in our food supply. Our farming practices have changed, and fairly recently, wheat has started being sprayed with Roundup. The newest speculation is that wheat is not the problem – that the problem is glyphosate, the active ingredient in Roundup. People also often suspect that wheat has been genetically modified. And, of course, there are those who believe the whole gluten-elimination thing is ridiculous and that most people are jumping on the gluten-free bandwagon because it’s trendy.

Related: How to Eliminate IBS, IBD, Leaky Gut

In my experience, if one suffers from a chronic illness of any kind, they must remove gluten from their diet in order to get well. I have yet to see an exception. So what’s the problem? Is it the glyphosate or the wheat or something else? The truth is it’s not just one thing. Everyone would already know this if most humans weren’t so bad at thinking in terms of systems. We tend to think linearly and look for singular cause and effects, but rarely if ever are complex problems solved by such simplistic thinking. There are multiple reasons one gets sick, with a cold or a chronic disease, just like there are multiple reasons why our planet’s ecosystem is changing. This is why you can’t blame the rise of autism on just glyphosate, or GMOs, or increased vaccinations, or diminishing food quality, or environmental degradation – they all correlate, it’s all of the above.

Related: Best Supplements To Kill Candida and Everything Else You Ever Wanted To Know About Fungal Infections

There is a very complex system that is causing the decline of American health, and it’s not just the bread. And yes, our health is in decline. If you doubt that…here, google it and take your pick. Our lifespan is actually decreasing.

What’s the difference between Gluten Intolerance, Wheat Allergies, and Celiac Disease

Conventional medicine states that celiac disease and non-celiac gluten sensitivity have a lot of symptoms in common but identifies a key difference. Non-celiac gluten sensitivity is not a genetic disease and does not cause an autoimmune reaction, and celiac disease is a genetic autoimmune disease. A wheat allergy is an allergic reaction to any of the hundreds of proteins in wheat. Gluten intolerance used to be a catch-all phrase for any problem with eating gluten, but now it’s being relegated to mean Non-celiac gluten sensitivity.

Non-celiac Gluten Sensitivity

Non-celiac gluten sensitivity is believed to be the most prevalent of the gluten-related disorders, but it’s not as well defined as the other two. It’s not an autoimmune reaction nor is it an allergic reaction. There are no tests or biomarkers to identify this disorder. Other components of gluten-grains may be causing symptoms. In order for non-celiac gluten sensitivity to be diagnosed, a doctor will rule out celiac disease and wheat allergies or other possible causes of the symptoms first.

Common Symptoms for Non-celiac Gluten Sensitivity

Fatigue

Mental fatigue, aka “brain fog”

Headaches

Migraines

Bone or joint pain

Gastrointestinal distress

Gas

Bloating

Cramping

Indigestion

Abdominal pain

Diarrhea

Constipation

It’s said that individuals with gluten sensitivity do not experience damage to the small intestine or develop tissue transglutaminase antibodies like they do with celiac disease. Non-celiac gluten sensitivity has been linked to a variety of health problems including, diabetes, allergies, autism spectrum disorders, and much more.

Related: How to Avoid GMOs in 2018 – And Everything Else You Should Know About Genetic Engineering

Gastroenterologists looking for celiac disease typically test for a few specific antibodies, and if found, they do an intestinal biopsy to determine if tissue damage is present. Chris Kresser addresses the issue with this kind of testing in 3 Reasons Gluten Intolerance May Be More Serious Than Celiac Disease, which I highly recommend reading. He states:

According to some estimates, for every diagnosed case of celiac disease (CD), there are 6.4 undiagnosed cases that remain undiagnosed—the majority of which are atypical or “silent” forms with no damage to the gut. (1) This silent form of CD is far from harmless; it is associated with a nearly fourfold increase in the risk of death. (2)

I believe that patients with NCGS are even more likely than patients with CD to go undiagnosed. Most gastroenterologists today know how to screen for celiac disease. They will typically test for antibodies to antibodies to alpha gliadin, transglutaminase-2, deamidated gliadin, and endomysium, and if positive do a biopsy to determine if tissue damage is present.

However, we now know that people can (and do) react to several other components of wheat above and beyond alpha gliadin, the component that is implicated in CD. These include other epitopes of gliadin (beta, gamma, omega), glutenin, wheat germ agglutinin (WGA), gluteomorphin, and deamidated gliadin. What’s more, people can react to other types of tissue transglutaminase, including type 3—primarily found in the skin—and type 6—primarily found in the brain. (3, 4, 5, 6, 7, 8)

Celiac Disease

Celiac disease is considered a genetic, autoimmune disorder. Ninety-eight percent of people with celiac disease carry one or both of two very specific genes, HLA DQ2 and DQ8. On the other hand, so does up to 25-30% of the general population. Carrying one or both of these genes does not mean you have celiac disease nor does it mean you will develop it. Doctors often use gene testing to rule out celiac disease, but there are some cases where people who do not have either of the genes still tested out to have celiac disease.

Though celiac disease is said to be genetic, genes cause predispositions and our diet and environment adjust our genes. Environment can alter gene activity without changing the DNA sequence. This is called gene expression. I also believe that the environment and diet can actually alter the DNA sequence, but from what I’m seeing, current science doesn’t agree with me on this. Regardless, how your genes affect you is altered by our diet and our environment, and those traits can be passed down to our offspring as well. In other words, a predisposition to celiac disease may be hereditary, but whether or not we have celiac disease could depend on our genetic health, which depends on our overall health, which depends on our lifestyle. And this can all be traced to gut health – you cannot have a healthy gut without a healthy lifestyle, and our gut health is something most of us have complete control over.

Related: Gluten, Candida, Leaky Gut Syndrome, and Autoimmune Diseases

Common Symptoms of Celiac Disease

Fatigue

Mental fatigue, aka “brain fog”

Headaches

Migraines

Bone or joint pain

Gastrointestinal distress

Gas

Bloating

Cramping

Indigestion

Abdominal pain

Diarrhea

Constipation

Arthritis

Dermatitis

Eczema

Osteoporosis

Liver disorders

Depression or anxiety

Peripheral neuropathy

Seizures

Migraines

Irregular menstruation

Miscarriages

Canker sores

Doctors believe that in order to develop the disease, a person needs to have the genetic predisposition while they are consuming gluten and to subsequently have the disease activated. Activation triggers are said to potentially be stress, trauma, and viral infections. I contend that vaccines and antibiotics are the two most common triggers for the disease. Damaging the gut is what leads to problems with wheat, but we’ll get more into that below.

Wheat Allergies

Celiac disease and non-celiac gluten sensitivity have many symptoms in common, but wheat allergies are often much more distinctive. Symptoms include itching, hives, or anaphylaxis which is a life-threatening reaction. A wheat allergy is an immune reaction to any of the hundreds of proteins in wheat. It is possible for a person to be allergic to wheat and to have non-celiac gluten sensitivity or celiac disease at the same time.

What About Roundup?

Monsanto introduced glyphosate under the trade name Roundup in 1974 shortly after DDT was banned. It wasn’t used very much until the late 1990s when Monsanto genetically engineered seeds to withstand high doses of Roundup, and the product took off. Eager to sell more of its flagship herbicide, Monsanto has encouraged farmers to use their glyphosate as a desiccant. Wheat can be harvested quicker and easier if you dry it all out ahead of time with Roundup. It’s also used in this way on wheat, barley, oats, canola, flax, peas, lentils, soybeans, dry beans, and sugar cane.

Studies have concluded that chronically ill people have higher levels of glyphosate in their bodies. Glyphosate has been attributed to an increased prevalence of most of our common chronic conditions including, but not limited to ADHD, Alzheimer’s, birth defects, autism, cancer, kidney disorder, irritable bowel syndrome, Parkinson’s disease, depression, diabetes, heart disease, thyroid disorders, liver disorders, multiple sclerosis, reproductive issues, adrenal failure, obesity, asthma, and of course, celiac disease.

It’s not hard to understand why. Glyphosate is poison and so are the other ingredients in Roundup. People have to wear protective gear to apply the product. It is designed to kill. It kills plants by preventing them from making certain proteins. Just imagine what that does to one’s gut ecology.

How Wheat Has Changed

The wheat we have now is very different from what our ancestors consumed. Modern dwarf wheat is hybridized. That isn’t a GMO, but the genes of our wheat plant have certainly been modified to grow faster, and to be more resilient. We used to eat wheat called einkorn, which was actually one of the very first grains we humans cultivated more than 10,000 years ago. When you read in the Bible about how we should eat bread, this is the wheat it refers to.

There is a lot more gluten in modern wheat than there is in einkorn, and the gluten that einkorn wheat does contain is different. Einkorn also has 15 percent less starch and 30 percent more protein. Modern wheat has a lower nutrient content and a different protein structure. In fact, many with celiac and gluten intolerance report being able to eat einkorn without issue.

Also, that blood sugar spike experienced after eating bread does not happen with einkorn.

So I conducted a simple experiment on myself. On an empty stomach, I ate 4 oz of einkorn bread. On another occasion I ate 4 oz of bread that dietitian, Margaret Pfeiffer, made with whole wheat flour bought at the grocery store. Both flours were finely ground and nothing was added beyond water, yeast, olive oil, and a touch of salt.” – Einkorn and blood sugar

“Ancient wheat diets caused a downregulation of key regulatory genes involved in glucose and fat metabolism, equivalent to a prevention or delay of diabetes development. Spelt and rye induced a low acute glycemic response compared to wheat.” – NCBI

How Bread Making Has Changed

Most commercial bread contains bromides, added starches, refined sugars, added gluten (vital wheat gluten), preservatives, artificial flavorings, leveling agents, and stabilizers. Potassium bromate is an additive used in commercial bread and baked goods that make the products lighter and fluffier. Bromines are part of the halide family, a group of elements that includes fluorine, chlorine, and iodine, which are all endocrine disruptors that cause digestive issues and a host of other health problems.

Related: Sugar Leads to Depression – World’s First Trial Proves Gut and Brain are Linked (Protocol Included)

Baking Soda, baking powder, and cream of tartar are often used in place of yeast or in addition to rapid rise yeast to make the bread rise quickly and more uniformly. Modern bread rises for a couple of hours or less, whereas homemade bread traditionally takes at least 12 hours to rise. I got curious about the difference between baking soda and baking powder, and I thought you might be as well, hence the video below.

Traditional bread recipes typically utilized a few common ingredients including flour, yeast, salt, water, a sweetener, and some spices or herbs.

Related: Holistic Guide to Healing the Endocrine System and Balancing Our Hormones

Refined flours started to be widely used around 1880 which caused worldwide epidemics of pellagra and beriberi. Refining the flours removes bran and germ which increases shelf life. It also removed the B vitamins. Previous iterations of bread did use bolted or sifted flour which did refine the wheat somewhat, but it didn’t remove all of the bran, germ, and endosperm, and that flour was never bleached.

Bread with Whole Grains that are gently stone ground just before mixing the dough and then allowed to ferment slowly and naturally, in other words — authentic sourdough. That’s how the Egyptians made it 6,000 years ago.”

Bread was fundamentally redesigned. Refined flours, large quantities of commercial yeast, and a combination of additives and intense energy created the modern industrial bread. Fast mixing, fast rise, fast baking. Industrial bread is made far too fast.” –  Mario Repetto

How Our Gut Biology Has Changed

We keep eating more and more sugar. In the early 1700s, the average sugar consumption was about 4 pounds a year. By 1800 we were at 18 pounds a year. By 1900 we were up to 60 pounds of sugar a year. Today the average American consumes between 130 and 150 pounds of sugar every year.

Sugar feeds pathogens. Our healthiest gut bacteria like the healthiest foods: vegetables and herbs. Nature wouldn’t work any other way; how could it? You’re probably thinking, “What about fruit?” We don’t eat the fruit we used to eat. Like wheat, our fruit has been radically altered through hybridization. But that’s another article (I’m working on it). For now, just Google “wild banana” or “what watermelon used to look like“.

We get way more sugar than our ancestors got even if we cut out refined foods. This causes an abundance of Candida. I believe Candida is prevalent in every single person with chronic illness. Everyone has yeast but when yeast is left unchecked they turn into pathogenic fungi. Tests for Candida aren’t accurate. Candida, when in it’s in the virulent fungal form, will make the gut more permeable. When this happens food proteins are absorbed into the body before they are digested. This causes allergies. This is one of the main causes of allergies, but there are others at play as well. In my experience, every single person who has cut refined sugar out of their lives and decreased their body’s Candida was able to rid themselves of seasonal, environmental, and food allergies. Every single time!

In addition to that, a study published in The Lancet showed that the candida protein HWP-1 is similar in structure to gluten.

A candida infection in the gut can cause an immune system reaction to HWP-1, which then stimulates an allergic reaction to the gluten in wheat and other grains and may trigger celiac disease in genetically susceptible people.” – Leyla Muedin, RD

Wheat proteins can also cause an immune response against the thyroid.

An obvious explanation is that the initial attack on the thyroid by anti-tTG autoantibodies of celiac leads to thyroid inflammation and presentation of TPO, with a second round of autoantibodies produced to TPO resulting in Hashimoto’s Thyroiditis.” – Dr. Art Ayers

Celiac disease and hypothyroidism beget more chronic autoimmune issues. Allergies lead to autoimmune disease. Allergies lead to chronic health issues. Medical science has established this. Medical science is just starting to understand the fact that a permeable gut causes allergies. Science also has established that an abundance of Candida causes a permeable gut. What they haven’t figured out yet is just how prevalent the permeable gut issue really is. But the bottom line is that our poor diet leads to allergies and almost all that commonly ails us.

Suggestions

If you have a healthy gut, make your own sourdough bread using heirloom wheat and the old-school practices. If you have any chronic illness, then you do not have a healthy gut. Here’s how you fix it. If you’re not well, wait until you get well before consuming any kind of bread. And don’t think of old-fashioned bread as healthy. Vegetables are healthy. Bread is at its best a neutral food with some health benefits and easy calories that can help sustain life like brown rice and millet. Vegetables and herbs heal the body.

Obviously, stay the heck away from poisons! Glyphosate is a cocktail of poisons. Science has firmly established this. And avoid GMOs as well. They weren’t designed with our health in mind, they were designed for profit, and in most cases, to sell more Roundup.

The hard truth is that letting companies cook your food for you leads to poor health. People often ask me, “If you can cure cancer why aren’t you rich?” If I could cure cancer and figure out how to do it while still eating refined, prepackaged, and processed foods that we humans have grown accustomed to, I would be rich. But people would rather die for convenience food than give it up. Obviously. We see this everywhere.

Being well long-term means preparing all your own food yourself the right way, or being rich and hiring someone else to do it. There is no shortcut. Certainly not with bread.

Sources:

Your Ancestors Didn’t Eat The Same Type Of Wheat That You Do (And They Were Healthier) – Off The Grid News

4 Ways Modern Bread is Different From Traditional Bread – Our Heritage of Health

The Real Problem With Bread (It’s Probably Not Gluten) – Mother Jones

Problems Linked to Monsanto’s RoundUp – EcoWatch

15 Health Problems Linked to Monsanto’s Roundup – EcoWatch

Consumption of Sugar – Sugar and Sweetener Guide

Gluten Intolerance, Wheat Allergies, and Celiac Disease – It’s More Complicated Than You Think was originally published on Organic Lifestyle Magazine

[sherlysylvia1897]

Is Immune Protect a scam?

Do lentils cause inflammation?

I've already explained how having a leaky gut puts you firmly on the autoimmune spectrum. That is why healing your gut is the first pillar of my protocol. Now is the time to make some changes that will bring your gut back to optimal health. One of the best things you can do is stop eating foods that are causing more inflammation and damage to your intestinal tract. Avoiding grains and legumes is important in the process of reversing inflammatory diseases. You want to know why? Read on to understand the reasons and consequences.

Avoid gluten and lentils if you have inflammatory diseases

What is gluten?

Gluten is a group of proteins found in grains such as wheat, semolina, spelled, rye, kamut, and barley. It's what gives bread its sticky, doughy texture, but that's not the only place you'll find it: gluten is used as a food additive in almost all processed foods, from salad dressing to ketchup.

You may wonder how something so common could be harmful to your gut - wouldn't we all be sick? Well, unfortunately, chronic disease, such as heart disease, cancer, or an autoimmune disease has become "fashionable" and the rates are increasing. Gluten has been linked to more than 55 diseases, and it is estimated that 99% of people who are celiac or non-celiac with gluten sensitivity are never diagnosed.

How does gluten cause leaky gut?

In the Autoimmune Solution, I explain in great detail how gluten contributes to a leaky gut which then leads you down the path of autoimmune disease. It stimulates your immune system to attack your own tissues, it is not easy to digest, and it contributes to triggering imbalances such as Candida and SIBO overgrowth. But even more damaging is gluten's ability to trigger the body to produce zonulin, a protein that can signal the tight junctions between cells in your intestines to open and stay open.

The problem with grains and legumes

Wheat is not the only one. Other grains, pseudograins (like quinoa) and legumes, contain similar proteins that contribute to leaky gut and worsen inflammatory diseases in several ways:

·       By harming intestinal cells

·       By opening the tight junctions of the intestinal mucosa

·       Feeding harmful bacteria to create intestinal dysbiosis

The edible part of these plants is the seed, which contains the embryo. In order to pass on its genes, a plant produces its own chemicals to repel pests and prevent digestion. These chemicals can be very harmful to a person with an autoimmune disease or also called inflammatory diseases. I highlight some in particular:

Chemicals in plants that worsen inflammatory diseases

Lectins

Lectins are plant proteins that bind to carbohydrates. The two types of lectins in particular that are known to cause a problem in humans are agglutinins and prolamines.

Agglutinins

Agglutinins work as a natural insecticide and can be an aggravating factor in inflammatory diseases. The effects of lectins within our bodies can be subtle and difficult to recognize, but some agglutinins are incredibly dangerous. Ricin, a lectin in castor beans, is fatally toxic, even in very small amounts.

This is the reason why grains that are genetically modified organisms (GMOs) are especially harmful to those of us with autoimmunity. They have been designed to produce more of their insecticides from the same natural chemicals that are so inflammatory. Because of this, if you choose to include cereals in your diet, I recommend going for the non-GMO and related varieties.

Prolamines

Prolamins are proteins necessary for seed growth, and therefore are not easily digested. Gluten is a prolamine, and most grains contain a prolamine similar in structure to gluten. In a process called cross-reactivity, these prolamines can elicit a similar immune response in those who are sensitive to gluten.

Phytates and phytic acid

Phytates and phytic acid inhibit digestion and bind to certain minerals (specifically zinc, iron and calcium) that are vital for our immune system to function properly, preventing their absorption. GMO grains contain a higher concentration of phytic acid.

Saponins

Saponins called “glycoalkaloids,” found in very high levels in pseudograins and legumes, are also a natural insecticide produced by these plants. Once they escape the protective lining of your gut (which is easy to happen if you have a leaky gut), they enter your bloodstream and destroy red blood cells.

Solanaceae

It is also recommended that people with autoimmune diseases avoid vegetables in the nightshade family (Solanaceae), which includes tomatoes, peppers, and potatoes. These plants are very high in lectins that damage the intestinal lining, easily enter the bloodstream, and do not break down when cooked.

Egg

Just as the seed (plant embryo) protects itself naturally with chemical defenses, so do other embryos, such as eggs. Like a seed, eggs contain a protective enzyme. The enzyme, called lysozyme, is inflammatory in people with autoimmune diseases.

While you are going through the 30-day program on the autoimmune solution, there will be many foods that you will temporarily avoid and then add back on. Cereals, legumes, pseudo grains, and some other foods, you will probably have to keep them out of your diet forever, since many people with autoimmunity are extremely sensitive to them. Gluten is an absolute "NO". I do not recommend that anyone add gluten back to their diet.

A note for vegetarians

You may be reading this and wondering what the hell are you going to eat now if your diet is one based on rice and beans. I became a vegetarian at 14, and it was very difficult for me to see that my apparently healthy diet was causing more problems for me. The good news is that there are tons of vegetables that you can continue to enjoy.

Do you want to know more about how to prevent and reverse autoimmune disease?

If you or someone in your family is one of the 50 million people (in the US alone) who suffer from fibromyalgia, chronic fatigue syndrome, or another autoimmune disorder, there is hope for the prevention and even reversal of the debilitating symptoms that accompany these conditions.

For years, my mission has been to help others find relief in inflammatory conditions, from arthritis to Graves' disease. The Autoimmune Solution is my step-by-step approach that restores the body to its natural state of health in 30 days by eliminating toxic foods, introducing restorative ingredients, and identifying environmental toxins.

The immune system is your body's great defender. It helps stop incoming attacks from viruses and bacteria. It helps your cells bounce back after illness. It can even help reduce the severity of an illness. That's why, especially when viruses and bugs are making the rounds in your community or even just in your home, you should pay a little extra attention to your immune system.

Immune Protect

[itsonlyshann0n-blog]

7 Reasons To Get Gluten Free From Food This Summer

Is gluten from eating really important, and can it influence your health? Have you ever had bowel or stomach discomfort after eating a food or drink that contained wheat, barley or malt?

Gluten is a protein compound found in various types of grains, including wheat, spelled, rye and barley. It consists of two proteins: gliadin and glutenin. It is important that you keep in mind that people usually react negatively to gliadin.

When the flour is mixed with water, gluten forms a reticulate sticky network of proteins, giving elastic properties to the dough and allowing the bread to increase in size during cooking (1).

Awareness of the negative effects of gluten for health has increased in recent years. And therefore, many people try to eliminate it from their diets.

In this article I will show you the reasons to take gluten out of food, and live your summer better.

Be sure to read and share.

1 - Gluten Sensitivity

It is not necessary to have celiac disease to present adverse reactions to gluten. There is another disorder called gluten sensitivity (or gluten intolerance), which is much more common.

Although there is no clear definition of sensitivity to gluten, it is a type of adverse reaction to this protein compound that improves with withdrawal from it.

If you have adverse reactions to gluten, but celiac disease is ruled out, then the problem is called sensitivity to non-celiac gluten.

In sensitivity to non-celiac gluten, there is no attack on the body's own tissues. However, many of the symptoms are similar to those of celiac disease, including bloating, stomach pain, fatigue, diarrhea as well as pain in the bones and joints.

The problem is that there is no clear way to diagnose the sensitivity of gluten.

2 - Adverse Effects

Studies that show that individuals without celiac disease, and who lack the sensitivity to diagnosed gluten, also have adverse reactions to this protein.

In one of these studies, 34 individuals with Irritable Bowel Syndrome were randomized to a gluten-free diet and one with gluten. The gluten-containing diet group had more pain, swelling, faeces inconsistency and fatigue compared to the other group (2).

Gluten can cause inflammation in the intestine and damage the intestinal lining (3).

It can also have negative effects on the gut barrier, allowing unwanted substances to "escape" through the bloodstream, causing inflammation and other health problems (4).

3 - Brain Disorders

Gluten negatively influence brain health. Some neurological diseases can be caused and / or exacerbated by the consumption of gluten. This is called Gluten-Sensitive Idiopathic Neuropathy.

In a study done in patients with neurological diseases of unknown causes; 30 of 53 patients (57%) had antibodies to gluten in the blood (5).

The main neurological disorder believed to be at least partly caused by gluten is cerebellar ataxia, a serious brain disease that involves an inability to coordinate balance, movements, speech problems, and so on.

There are several other brain disorders that respond well to a gluten-free diet: (6)

- Schizophrenia;

- Autism;

- Epilepsy.

4 - Skin Problems

The most famous cause of gluten-related skin problems is celiac disease, which can cause a skin disease called Dermatitis Herpetiformis. Symptoms of dermatitis herpetiformis include a rash with red itching and blistering.

And again, this is not limited to celiac disease. Eczema can appear without the disease being diagnosed (7).

5 - Intestinal Inflammation

Inflammation is the natural response of your immune system to injury. You can see it in action whenever you cut yourself, for example, because the area turns red and hot. Proteins in wheat are intestinal irritants (such as cut in the skin), causing an inflammatory response.

The most famous case is the inflammation caused by gluten in people with celiac disease or sensitivity to non-celiac gluten. But wheat inflammation is also a problem, even for people who are not sensitive to gluten specifically.

Amylase trypsin inhibitors (ATIs) that can elicit an inflammatory immune response in the gastrointestinal tract, stimulating immune cells. This occurs regardless of whether or not you have celiac disease.

6 - Fattening

Studies point out that gluten can have addictive properties.

When gluten is broken in a test tube, the peptides that are formed can activate opioid receptors. (8).

Since gluten can cause increased permeability in the gut, some scholars believe that these exorphins may find their way into the bloodstream, then reach the brain and cause dependence.

[nutritiousinsightsusan]

Gluten: Eat it or Leave it?

Gluten has been in the human diet for thousands of years, yet remains one of the most confusing and frustrating dietary topics in modern nutrition. Should you eat it or avoid it? Is a “gluten-free” diet really better for you or is it just the latest diet fad? Well, that depends….and this is what I’ll discuss today.

 What is gluten?

Gluten is the name of the storage proteins found in the seeds (grains) of grass, and there are over 1,000 sub-fractions which have been identified. Yes, all grains contain gluten, because these proteins, along with starch in the endosperm, are necessary to help nourish a germinating seed.

 And yet, only one sub-fraction of gluten, alpha-gliadin, is considered to be gluten when it comes to identifying the gluten-containing grains in the US. By this definition, only wheat, barley, rye, spelt, and triticale are on the list.

 But this is incomplete. Other sub-fractions of gluten are found in oats, rice, corn, and millet, but since they don’t contain alpha-gliadin, they are not on the list of gluten containing grains. This is not scientifically sound and misleads consumers.

 What does the “gluten-free” label really mean?

The “gluten-free” label is an interesting label. Although there are over 1,000 sub-fractions of gluten, only one sub-fraction matters in the current regulations – alpha-gliadin. When it comes to labeling, only items which DO NOT contain wheat, barley, rye, spelt, and triticale will carry the “gluten-free” label.

 However, knowing that gluten includes many other proteins in many other grains, a more accurate description of the current “gluten-free” label would be “alpha-gliadin-free”. It is worth discussing the idea of labeling products as “grain-free” vs. “gluten-free”, since the definition of “gluten-free” remains limited.

 Why does gluten in the diet matter?

Gluten is a protein, so it can elicit an immune response in the body, and this can have serious consequences on our health. It depends on genetic, environmental, and lifestyle components for each individual, but it is estimated that up to a third of the population has some sort of negative response to gluten. Consuming gluten may not be in your best interest for general health and may even be life threatening. Having an accurate understanding of how you react to gluten is important for protecting health.

 How do I know if gluten might be a problem?

If gluten is a problem for you, it is defined as either an allergy or a sensitivity. There are four categories of gluten reactions:

 1.     Allergy

2.     Celiac Disease

3.     Non-Celiac Gluten Sensitivity

4.     Non-immune malabsorption Syndrome

 The first category is a traditional allergy to wheat. This is determined by a blood test or the traditional allergy skin prick, developed in the 1950’s. A traditional allergy to wheat will trigger a histamine immune response known as IgE and is easily detected. This is similar to a peanut allergy.

 The other three categories are not allergies because they will not elicit an IgE response. Instead, other immune responses occur, including antibody production, and may involve IgA(lungs and intestine), IgG (systemic), and IgM (initial) responses. These are known as gluten sensitivities and are the major source of gluten-related disorders.

 The most familiar category of gluten sensitivity is specific to the intestinal tract and the alpha-gliadin sub-fraction. This is known as Celiac disease, a life threatening autoimmune disorder. This can produce bloating, abdominal pain, irritable bowel, weight gain, malabsorption of nutrients, intestinal lesions, villous atrophy, and internal bleeding. It is generally diagnosed by the presence of antibodies to alpha-gliadin and a positive test for transglutaminase 2 (IgG). But sometimes Celiac is so subtle in its course that it isn’t correctly diagnosed until there is extensive and irreversible damage to the intestinal tract and other organs, including the liver, brain, and thyroid.  It has been shown that it can take up to eleven years to receive a correct diagnosis.1,2

 Why the difficulty? Because gluten sensitivity isn’t reliably specific to alpha-gliadin IgG test. Some Celiac patients will never test positive for antibodies to alpha-gliadin using the IgG fraction, yet their intestines will exhibit the end stage damage seen in those with antibodies to alpha-gliadin. They know they feel better when not consuming gluten, but their blood work testing for IgG responses doesn’t indicate a problem.

 Despite the possibility of no IgG antibodies, alpha-gliadin reaction is clearly the “gateway” to understanding gluten sensitivity, as it is the most likely to be identified based on current laboratory testing. As more research is conducted, though, we are learning that people who tend to react to the alpha-gliadin commonly also react to the other sub-fractions of gluten at some level. And this creates inflammation not only in the gut but also outside of the gut, begging a deeper understanding of gluten sensitivity and other immune responses.

 Gluten sensitivity really is an autoimmune disease with diverse manifestations, meaning it may produce symptoms outside of the intestinal tract.3 And this brings us to the next type of reaction: Non-Celiac Gluten Sensitivity. It can manifest as joint pain, arthritis, brain fog, ataxia, neuropathy, headaches (migraines), depression, eczema, skin rashes, carpel tunnel, Hashimoto’s thyroid disease, Schizophrenia, anxiety, ADHD, autism, hair loss, weakened vessel walls, and liver cirrhosis.3-13 Symptoms that manifest outside of the intestinal tract have been less likely to be recognized and diagnosed as being related to gluten since they may produce responses with IgA and IgM as opposed to IgG, and patients can suffer for years before understanding the role of gluten in producing these inflammatory responses and problems.

 The last type of sensitivity is identified as Non-Immune Malabsorption Syndrome and occurs because gluten sensitivity has destroyed the villi lining the intestinal wall responsible for nutrient absorption. This may be the only sign of a gluten intolerance.

How can you test for gluten sensitivity?

The least expensive and easiest way to test your sensitivity to gluten is to COMPLETELY avoid it for at least two weeks and then see how you feel. This refers to avoiding alpha-gliadin, so it would be anything containing wheat, barley, or rye. After two weeks, you can reintroduce these grains and see how you feel. This can be pretty dramatic for some people. For others it can be subtle, but the longer you abstain, the better you feel. The gold-standard for trying this is six months, because some patients have really inflamed systems that need to heal from other infections and toxins, including mold and glyphosates from pesticides which can produce symptoms similar to gluten sensitivity. Those who find they’re sensitive may want to go a step further and eliminate all grains from the diet in order to truly assess their ability to optimize their health.

 Eliminating gluten becomes easier with practice, but it may initially feel like there’s a lack of options for eating. Resist the temptation to buy processed “gluten-free” products as these often contain hydrogenated oils and sugars and are no better for you than other processed foods. There are some options for pasta and bread products without gluten, but try to break the bread and pasta habit altogether and substitute other foods. Make “gluten-free” bread or pasta an occasional food rather than a staple food since many of these can raise your blood sugar substantially.

 The best way to understand your gluten tolerance is to combine an elimination diet with blood and DNA testing. Using only a blood tests to determine gluten tolerance is limited because it will only analyze immune response related to IgG, IgA, IgE, and IgM pathways known as the T Helper 2 response (TH2). It will not account for those whose sensitivity takes the T Helper 1 pathway (TH1), which will react to gluten as a toxin and try to get rid of it, producing inflammatory damage but no Ig cell response. Both pathways can lead to autoimmunity but only one will be detected by the blood test. This is where DNA testing can be helpful.

 1.     DNA:

Checking for the HLA DQ on chromosome 6. There are two genes but lots of different alleles which present on the genes. The Celiac variant markers are DQ 2, DQ 2.5, and/or the HLA DQ8 genes. The other markers, which are not indicative of Celiac but gluten sensitivity, are the DQ1 or DQ3 genotype patterns, and these are associated with neurological symptoms such as depression, neuropathy, Schizophrenia, arthritis, anxiety.  Not all DNA tests will go beyond the DQ2 and DQ 8 SNP’s related to Celiac. The DQ1 and DQ3 may also need to be tested. The full test is available at www.glutenfreesociety.org

 2.    Blood Test

Array 3 from Cyrex Labs. This test looks for 12 different peptides to gluten, not just the gliadin fraction that is the traditional lab test. More information can be found at www.cyrexlabs.com

  REFERENCES

 1.      Van Heel DA, West J., Recent advances in coeliac disease. Gut. 2006 Jul;55(7):1037-46.

 2.      Goddard CJ, Gillett HR., complications of coeliac disease: are all patients at risk? Postgrad Med J. 2006 Nov;82(973):705-12.

 3.      Hadjavassilios, M. Gluten Sensitivity: from Gut to Brain. Lancet Neurol 2010; 9: 318–30.

 4.      Marietta E, Black K, Camilleri M, Krause P, Rogers RS 3rd, David C, Pittelkow MR, Murray JA. A new model for dermatitis herpetiformis that uses HLA-DQ8 transgenic NOD mice, J Clin Invest. 2004 Oct;114(8):1090-7.

 5.      Lindqvist U, Rudsander A, Boström A, Nilsson B, Michaëlsson G., IgA antibodies to gliadin and coeliac disease in psoriatic arthritis, Rheumatology (Oxford). 2002 Jan;41(1):31-7.

 6.      Humbert P, Pelletier F, Dreno B, Puzenat E, Aubin F, Gluten intolerance and skin diseases, Eur J Dermatol2006; 16 (1): 4-11.

 7.      Selva-O'Callaghan A, Casellas F, de Torres I, Palou E, Grau-Junyent JM, Vilardell-Tarrés M., celiac disease and antibodies associated with celiac disease in patients with inflammatory myopathy, Muscle Nerve. 2007 Jan;35(1):49-54.

 8.      Hadjivassiliou M, Grünewald R, Sharrack B, Sanders D, Lobo A, Williamson C, Woodroofe N, Wood N, Davies-Jones A., Gluten ataxia in perspective: epidemiology, genetic susceptibility and clinical characteristics, Brain. 2003 Mar;126(Pt 3):685-91.

 9.      Hadjivassiliou M, Aeschlimann D, Grünewald RA, Sanders DS, Sharrack B, Woodroofe N, GAD antibody associated neurological illness and its relationship to gluten sensitivity, Acta Neurol Scand. 2010 Apr 15.

 10.    Eaton W, Mortensen PB, Agerbo E, Byrne M, Mors O, Ewald H., Coeliac disease and schizophrenia: population based case control study with linkage of Danish national registers, BMJ. 2004 Feb 21;328(7437):438-9.

 11.    Hadjivassiliou M, Grünewald RA, Chattopadhyay AK, Davies-Jones GAB, Gibson A, Jarratt JA, et al. Clinical, radiological, neurophysiological and neuropathological characteristics of gluten ataxia. Lancet 1998;352:1582-5.

 12.    J Neurol Neurosurg Psychiatry. 2006 Nov;77(11):1262-6., Hadjivassiliou M, Grünewald RA, Kandler RH, Chattopadhyay AK, Jarratt JA, Sanders DS, Sharrack B, Wharton SB, Davies-Jones GA, Neuropathy associated with gluten sensitivity.

 13.    Gluten sensitivity: from gut to brain., Hadjivassiliou M, Sanders DS, Grünewald RA, Woodroofe N, Boscolo S, Aeschlimann D, Lancet Neurol. 2010 Mar;9(3):318-30.

 14.    http://www.acupunctureintegrated.com/articles/malabsorption-syndromes-and-celiac-disease

 15.    www.glutenfreesociety.org

 16.    www.thedr.com

[crohnsdigest]

12 Foods to Avoid with IBS

12 Foods to Avoid with IBS

A healthy diet generally consists of eating a wide variety of nutritious foods in moderation. If you have irritable bowel syndrome (IBS), you may notice your symptoms are triggered after you eat certain foods. Symptoms can vary between people, so there’s no one list of off-limit foods. But by avoiding some of the most common triggers for IBS symptoms, you may notice more regularity, fewer cramps, and less bloating. Keep reading to find out which foods could be making your IBS more uncomfortable.

1. Insoluble fiber

Fiber adds healthy bulk to the diet. Whole grains, vegetables, and fruits contain fiber. Although fiber tolerance is different for different people, insoluble fiber may cause or worsen diarrhea in some people with IBS. Focus on soluble fiber instead. Keep in mind that insoluble fiber may relieve constipation, but it can also make you feel bloated. Foods with soluble fiber include: grains, like oatmeal and barleyroot vegetables, like carrots and parsnipsfruits, like berries, mangos, oranges, and grapefruitlegumes, like peas

2. Gluten

The insoluble fiber content in whole grains may cause IBS symptoms. Certain grains can cause other problems — namely rye, wheat, and barley, which contain gluten. Gluten is a type of protein some people are allergic to. This condition is known as celiac disease. It can cause symptoms like those of diarrhea-predominant IBS. Celiac disease is an autoimmune disorder that occurs in some individuals as a reaction to the ingestion of gluten. It can cause changes in the intestinal cells resulting in poor absorption of nutrients. Some people have gluten intolerance without the immune response or changes in the intestinal cells. This is known as non-celiac gluten sensitivity. People with this condition may experience the same negative side effects and gastrointestinal symptoms of gluten ingestion as those with celiac disease. Many people with IBS are also gluten intolerant. Some studies have shown that gluten sensitivity may be involved in the development of IBS symptoms for some people, and gluten-free diets may improve these symptoms. However, everyone is different. Discovering how gluten affects IBS will be based on the individual. The good news is that more gluten-free products come onto the market every day. If you can’t do without pizza, pasta, cakes, or cookies, you can always substitute them with gluten-free options.

3. Dairy

Dairy is problematic for two reasons. First, it contains fat, which can increase diarrhea. You may need to switch to low-fat or nonfat dairy to lessen symptoms. And second, many people with IBS are lactose intolerant. If you’re lactose intolerant and have IBS, you might want to consider dairy alternatives like rice milk and soy cheese. If you need to cut out dairy completely to make your life more comfortable, consider asking your doctor if you need a calcium supplement.

4. Fried foods

French fries and other fried foods are a staple in the typical American diet. Moderation is the key with these foods. The high-fat content may be especially hard on the system for people with IBS. Frying food can actually change the chemical makeup of the food, making it more difficult to digest. Consider grilling or baking your favorite foods for a healthier option.

5. Beans and legumes

Beans are generally a great source of protein and fiber, but they can cause IBS symptoms. While beans can increase bulk in the stool to help constipation, they also increase gas, bloating, and cramps. If you’re like most people with IBS, you’ll want to add beans to your list of foods to avoid.

6. Caffeinated drinks

Some people swear by their morning coffee for digestive regularity. But like all caffeinated drinks, coffee has a stimulating effect on the intestines that can cause diarrhea. Coffee, sodas, and energy drinks that contain caffeine can be triggers for people with IBS. If you need an energy boost or pick-me-up, consider eating a small snack or going for a quick walk.

7. Processed foods

Some people don’t always put a lot of thought into what’s in the processed foods they eat. People with IBS might want to avoid these foods. Processed foods often contain additives or preservatives that might trigger IBS flare-ups. A large number of processed foods, like chips or premade frozen meals, are also often fried or high in fat. When possible, making meals yourself or buying foods that are made fresh is often a better alternative to buying processed foods.

8. Sugar-free sweeteners

Sugar-free doesn’t mean it’s good for your health — especially when it comes to IBS. These sweeteners, also known as sugar alcohols, polyols, artificial sweeteners, and sugar substitutes, are often found in sugarless candy, gum, most diet drinks, and even mouthwash. These products contain ingredients like sucralose, acesulfame potassium, and aspartame. These ingredients are hard for your body to absorbTrusted Source, especially when you have IBS. Make sure you read the ingredient labels of any sugar-free product you consume.

9. Chocolate

Chocolate bars and chocolate candy can trigger IBS because of their concentration of caffeine and their high sugar content. Some people experience constipation after eating chocolate. There are some vegan options for chocolate lovers that people with IBS often find to be more tolerable.

10. Alcohol

Alcoholic beverages are a big trigger for people with IBS because of the way the body digests alcohol. Beer is risky, to begin with, because it often contains gluten, and wines and mixed drinks usually contain sugar. Alcohol can also be dehydrating, which can affect your liver function and digestion. Limiting alcoholic beverages may help reduce symptoms related to IBS. If you have a drink, consider a gluten-free beer or a drink that’s mixed with plain seltzer and doesn’t have artificial sweeteners or added sugar.

11. Garlic and onions

Garlic and onions are great flavoring agents in your food, but they also can be difficult for your intestines to break down, which causes gas. Painful gas and cramping can result from raw garlic and onions, and even cooked versions of these foods can be triggers.

12. Broccoli and cauliflower

Broccoli and cauliflower are difficult for people to digest — which is why they are IBS triggers. When your intestine breaks these foods down it causes gas, and at times, constipation, even for people without IBS. Grating the heads of broccoli and cauliflower (also known as ricing) might make the digestive process simpler for your small intestine. But it won’t eliminate the risk of painful gas and diarrhea that IBS triggers can cause.

What to eat instead

The FODMAP (Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols) diet focuses on reducing or eliminating fermentable, short-chain carbohydrates. Research suggests that high FODMAP foods are not absorbed well by the small intestine. It’s thought that they increase fluid in the bowel and create more gas, resulting in pain, gas, and diarrhea. If you choose to follow the FODMAP diet, you should restrict: lactose and dairyproducts containing high fructose corn syrupadded fibervegetables like broccoli, garlic, artichokes, and onionschickpeas and lentils Foods that you can enjoy while on a FODMAP diet include: lactose-free milk or other dairy-free alternativescheeses like feta or briefruits like kiwi, honeydew melon, cantaloupe, and strawberriesvegetables like lettuce, carrots, cucumbers, bok choy, turnips, potatoes, and eggplantproteins like tofu, chicken, beef, and fish It’s important to remember that everyone’s digestion and food triggers will be different. Some people with IBS can tolerate certain foods, while others may not. Get to know your body and learn which foods make you feel the best, and limit those that you react to. If you need extra help with your diet in relation to IBS, it’s a good idea to seek guidance from a registered dietitian. click here to read more on crohnsdigestnews Read the full article

[healthspiritbody]

We Are Glyphosate Intolerant Not Gluten Intolerant, Research Says

Genetically Modified Foods are extremely detrimental as they wreak havoc on our health. According to a report released by the Institute for Responsible Technology (IRT), they are linked to gluten-related disorders.

Numerous experts agree that the recent increase in gluten-related disorders cannot be explained by genetics alone, so they believe that some environmental trigger is a powerful contributing factor.

This can be of high importance as gluten sensitivity affects over 18 million Americans. Authors link GMO foods to five conditions that can trigger or worsen gluten-related disorders, based on U.S. Dept. of Agriculture data, Environmental Protection Act records, medical journal reviews, and international research:

Immune activation and allergic response

Impaired digestion

Intestinal permeability

Imbalanced gut bacteria

Damage to the intestinal wall

There are 9 GMO food crops currently being grown for commercial use: soy, corn, cotton (oil), alfalfa,  canola (oil), sugar from sugar beets, zucchini, yellow squash, and Hawaiian papaya.

Most of them are made to tolerate a weed killer called glyphosate (Roundup®), and high levels of this toxin remain in them when harvested. Corn and cotton varieties are also engineered to produce an insecticide called Bt-toxin.

According to the Executive Director of the Institute for Responsible Technology, Jeffrey Smith, the Bt-toxin is created to puncture holes in insect cells, but it does the same in human cells as well, so it can lead to leaky gut, which is common in gluten-sensitive patients.

Also, Stephanie Seneff, Senior Research Scientist at MIT, says that glyphosate is a patented antibiotic that kills beneficial bacteria in the gut, and an imbalance of gut flora is common in Celiac Disease and other gluten-related disorders.

Moreover, researchers have found that Bt toxins found in Monsanto crops can damage blood cells, and potentially cause leukemia.

Another study showed that GMO animal feed leads to severe stomach inflammation and enlarged uteri in pigs, and numerous others have linked GMOs to cancer, and various other diseases.

Therefore, scientists urge the ban on GMOs. Also, a growing number of people in North America continue to protest against GMO usage as well, and public figures are also continuing to speak up.

The former Canadian Government Scientist at Agriculture Canada, Dr. Thierry Vrain is one of them, as the spoke out against GMOs.

Geneticist David Suzuki is another prominent public figure who has been a long-time advocate against GMOs and has been speaking out about the extent to which GMOs can be hazardous to human health as well as the environment. He even declared that the use of these foods makes human beings participants in a massive experiment.

Dr. Tom O’Bryan, an internationally recognized expert on gluten sensitivity and Celiac Disease, says that GMOs are a potential explanation of the rapid rise in gluten-related disorders over the last few decades.

Additionally, internist Emily Linder, MD, explains that she agrees that GMOs contribute to the increase of gluten sensitivity in the US population, as when she removes genetically modified foods as part of their treatment, patients recover faster and completely.

So far, activism is paying off as numerous places around the globe have banned GMO foods, so we can hopefully push forward with this matter. Yet, we are never safe until GMOs no longer exist, so we should all go on fighting.

If you know someone who might like this, please click “Share”!

We Are Glyphosate Intolerant Not Gluten Intolerant, Research Says was originally published on Health Spirit Body

[thedrcom]

Gluten-related disorders and Wheat Rescue

Gluten-related disorders are a group of conditions that occur when you eat wheat or other grains containing gluten. There are many different disorders related to gluten intolerance and celiac disease, which may be caused by an allergy or sensitivity to the protein found in wheat.

Wheat is a common allergen, but it's also the main ingredient in many foods, so it can be hard to avoid. If you think you might have a gluten-related disorder, it's important to talk with your doctor about getting tested. The only way to know for sure is if you have celiac disease or another . You may have one of these Gluten related disorders if you experience symptoms like bloating, diarrhea, or constipation after eating wheat products.  If you want to detoxify your health, then follow the below dietary supplements that improve your health.

Wheat Rescue:

Wheat Rescue is the first step in treating your condition by removing all traces of wheat from your diet. Wheat rescue is a safe and effective treatment for those who suffer from gluten-related disorders. It's made from organic wheat grass juice powder and can be used as a daily supplement or swallowed on the go to support your immune system.

Wheat rescue is a dietary supplement that contains gluten, which can be beneficial to people with celiac disease or non-celiac gluten sensitivity. Wheat Rescue is a line of gluten-free products that are free of the top allergens and is made from 100% whole grains. Wheat Rescue products are available in the following categories: flour, bread mixes, baking mixes, and snack mixes.

Cardio Tone supplements:

Cardio Tone is a supplement that helps you burn fat and build muscle, all while boosting your metabolism. It's made with natural ingredients, so it's gentle on your system and won't leave you feeling groggy or jittery. It contains ingredients like green tea extract and apple cider vinegar that help boost energy levels and enhance metabolism, which means that you'll have more energy to burn calories.

It's easy to use—just take two capsules of Cardio Tone before exercising and you'll be ready to get the most out of your workout. You can also take one or two capsules after working out to help you recover faster.

Therasage saunas:

Therasage saunas are unique in the market because they combine the benefits of a traditional sauna with infrared technology, which is often used to treat pain and inflammation. Infrared heat penetrates the skin more deeply than regular heat, but it's also gentler on your body. That's because infrared rays are not visible and do not cause any redness or burning sensation. This makes infrared saunas a great option if you have sensitive skin or are recovering from an injury or surgery. There are numerous health benefits of taking Therasage sauna  which include:

-Therasage sauna is a great way to relax and unwind. It has been known to help people with pain, anxiety, and stress. A recent study showed that using a sauna regularly can lower blood pressure and cholesterol levels.

-The dry heat can help increase blood flow and improve circulation. This is especially beneficial for those with circulatory problems like diabetes or high blood pressure.

-Saunas are also great for detoxing your body by releasing toxins through sweat. This can help improve your skin's appearance and reduce cellulite!

-It's not just good for your body; it's good for your mind too! The heat from the sauna increases serotonin production which helps you feel happier and more relaxed!

[paleorecipecookbook]

The Symptoms of Gluten Intolerance You Haven’t Heard About

You just don’t feel good. You’re tired and get frequent headaches, have ongoing skin issues, or struggle with depression—or all of the above. Maybe you’ve wondered if gluten could be the culprit, but because you don’t experience gastrointestinal upset, you’ve since put the thought out of your mind and haven’t mentioned anything to your doctor. Or perhaps you’ve shared your suspicion, but conventional testing ruled out celiac disease (CD) and thus, supposedly, any issues with gluten. In either case, your diet has likely stayed the same … and so have these often-overlooked symptoms of gluten intolerance.

Yes, all of the symptoms mentioned here—and many others you may not have heard about—can be signs that you have a significant degree of gluten intolerance. Even if you don’t run to the bathroom right after enjoying a plate of pasta, and even if standard lab work says otherwise, your body (and brain) may be having serious problems with gluten. Let’s explore these lesser-known symptoms and discuss if going gluten free is right for you.

You’ve heard of the havoc gluten can wreak on your digestive tract, but did you know that gluten intolerance can cause skin problems, depression, and frequent headaches? Check out this article for more symptoms of gluten intolerance you’ve never heard of. #nutrition #chriskresser

Undiagnosed Intolerance Is More Common than You May Think

First off, I want you to know that if you eat gluten and you feel lousy but you don’t have digestive issues—and you have tested negative for CD and been told it’s all in your head—you are not alone. In fact, undiagnosed cases of gluten intolerance are incredibly widespread. Here’s why.

As I’ve written before, wheat contains several different classes of proteins: gliadins (of which there are four different types, including one called alpha-gliadin); glutenins; agglutinins; and prodynorphins. Once wheat is consumed, enzymes in the digestive tract called tissue transglutaminases (or tTGs) help break down the wheat compound. During this process, additional proteins are formed, such as deamidated gliadins and gliadorphins (also called gluteomorphins). Stick with me here—these terms are worth knowing so that you can understand the pitfalls of conventional testing for CD.

CD is a serious form of gluten intolerance, one that can do real damage to the tissues in the small intestine (though its symptoms aren’t merely gut related). CD is characterized by an immune response to one specific gliadin (the aforementioned alpha-gliadin) and one specific type of transglutaminase (tTG-2). But people can—and very much do—react to several other components of wheat and gluten.

Therein lies the problem, because conventional lab testing for CD and gluten intolerance only screens for antibodies to alpha-gliadin and tTG-2.

If your body reacts to any other wheat protein or type of transglutaminase, even severely, you’ll still test negative for CD and intolerance.

Statistics suggest that for every one case of CD that is diagnosed, 6.4 cases remain undiagnosed—the majority of which are atypical forms without gastrointestinal symptoms; even many patients who are eventually diagnosed don’t experience an upset stomach after consuming gluten. (1)

What’s more, the distinct autoimmune response to wheat proteins and transglutaminase enzymes in the gut that defines CD is just one possible expression of gluten intolerance. The many other ways a sensitivity to gluten can affect the body are collectively referred to as non-celiac gluten sensitivity, or NCGS. Cases of gluten intolerance classified as NCGS involve both intestinal and non-digestive reactions to gluten that are not autoimmune or allergic in nature and that resolve when gluten is eliminated from the diet.

There is no definitive diagnostic test for NCGS, making it difficult to put a number on its prevalence. By some estimates, it may occur in as many as one in 20 Americans. (2) And although your doctor and plenty of others out there might still insist that NCGS doesn’t truly exist, several studies have validated it as a distinct clinical condition. (3) As I’ve explained previously, gluten sensitivity is very real. Stories painting NCGS as a collective delusion have gotten it wrong.

Decoding Your (Real) Symptoms

Gluten intolerance can affect nearly every tissue in the body, including the brain, skin, endocrine system, liver, blood vessels, smooth muscles (found in hollow organs such as the intestines), and, yes, stomach.

That’s why it can manifest either in the classic presentation of digestive distress—abdominal pain, bloating, gas, and diarrhea or constipation—or in any of the following, likely surprising, non-digestive symptoms.

Anemia

Although it’s discussed infrequently in popular articles, iron-deficiency anemia is well documented as a symptom of gluten intolerance in scientific studies. (4, 5) In fact, research suggests that it may often be the first noticeable symptom of CD and that up to 75 percent of those with an anemia diagnosis may be gluten intolerant. (6, 7) Gluten intolerance can interfere with the uptake of iron from food, causing malabsorption of this important nutrient. (8) What’s more, because anemia generally saps one’s energy, it can trigger or worsen the next non-digestive sign of gluten intolerance on this list.

Fatigue

Many gluten-intolerant individuals report feeling tired and fatigued, especially right after eating, you guessed it, gluten. (9) Research has linked NCGS to chronic fatigue symptoms in some people. (10) As with chronic fatigue syndrome, symptoms of gluten intolerance can also include muscle fatigue and muscle and joint pain.

Brain Fog

This type of cognitive dysfunction can be a sign of gluten sensitivity. Those affected often describe experiencing “foggy mind” symptoms such as an inability to focus and concentrate; some also describe feeling mentally fatigued. (11, 12)

Headaches

Headache is a frequent finding in NCGS, with one recent study reporting the symptom in more than half of its participants. (13, 14, 15) Migraine in particular is an associated symptom. (16, 17)

Eczema and Other Skin Disorders

As with fatigue, brain fog, and headaches, people with NCGS may notice a worsening of skin symptoms such as eczema, rash, and undefined dermatitis after ingesting gluten-containing foods. The most commonly reported skin lesions include those similar to subacute eczema, as well as the bumps and blisters indicative of dermatitis herpetiformis, or Duhring’s disease—to which CD is closely linked. Those who are gluten intolerant may also experience scaly patches resembling psoriasis. Lesions are typically found on the muscles of the upper limbs. (18, 19, 20)

Depression and Anxiety

One of the main reasons gluten sensitivity often goes unrecognized and untreated, researchers theorize, is because mental health issues can be a hallmark of this condition.  Data suggests that up to 22 percent of patients with CD develop such dysfunctions, with anxiety and depression occurring most commonly. One study found that CD patients were more likely than others to feel anxious in the face of threatening situations, while additional research has linked conditions such as panic disorder and social phobia to gluten response. Depression and related mood disorders appear to occur with both NCGS and CD. (21, 22)

Here’s the good news: The majority of studies cited here not only investigated whether or not these symptoms are signs of gluten intolerance, but also whether or not they can be addressed by going gluten free. And it turns out, these problems improved or completely resolved with adherence to a gluten-free diet.

But more on that in a minute.

Beware These Surprising Consequences of Intolerance

While the symptoms mentioned above are what will most likely clue you in to your body’s negative response to gluten, they aren’t the only effects of intolerance to be aware of. In fact, a variety of chronic diseases may develop due to long-term CD or NCGS, including: (23, 24)

Epilepsy

Attention-deficit hyperactivity disorder, or ADHD

Autism spectrum disorders

Schizophrenia

Type 1 diabetes

Osteoporosis

Multiple sclerosis

Hashimoto’s

Peripheral neuropathy

Amyotrophic lateral sclerosis, or ALS

In one study, researchers found a strong link between gluten sensitivity and neurological complications—especially those in which the cause was unknown. (25) Research has even shown that, for some people with gluten sensitivity, the primary symptom they experience is a neurological dysfunction. (26) The data suggests that nearly 60 percent of people with neurological dysfunction of unknown origin test positive for anti-gliadin antibodies. (27)

Challenge Yourself: Do You Feel Better On a Gluten-Free Diet?

If you’re currently experiencing any of the symptoms of gluten intolerance I shared in this article and can’t seem to find relief, or if you have received a diagnosis of any of the above linked diseases or disorders and you and your doctor have not found a probable cause or resolution, gluten could very well be a trigger for you.

Because of the limitations of current testing for CD and the lack of diagnostic options for NCGS, the most reliable test for gluten intolerance is a “gluten challenge.”

This involves removing gluten from your diet completely for a period of at least 30 days—60 days is best—then adding it back in after that time has elapsed. If your symptoms and/or diagnosis improve during the elimination period and return when gluten is reintroduced, let your healthcare provider know. You have NCGS or atypical CD.

Though I consider this to be the gold-standard test for gluten intolerance, Cyrex Laboratories does offer a comprehensive blood panel that screens for all of the wheat and gluten proteins and transglutaminase enzymes discussed earlier. It can be a helpful diagnostic tool, but it shouldn’t replace a gluten challenge. (Note: It must be ordered by your physician or another healthcare provider.)

How Will You Deal with Your Symptoms of Gluten Intolerance?

If you experience improvement on a gluten-free diet and plan to continue eating this way, you can feel confident that there is no risk in terms of nutrient deficiencies to removing gluten from your diet. (28) If anything, my experience has shown me that people who eat gluten-free are more likely to increase their intake of essential nutrients, especially if they replace breads and other flour products with whole foods.

Have you experienced any of these symptoms? Are you planning a gluten challenge to determine once and for all if gluten is the culprit? Let me know below in the comments!

The post The Symptoms of Gluten Intolerance You Haven’t Heard About appeared first on Chris Kresser.

Source: http://chriskresser.com November 20, 2018 at 09:17PM

[waverule2-blog]

Why Do We Hate Decaf So Much?

“Decaffeinated coffee is like a hooker who only wants to cuddle.” Like many quotes on Instagram, this one is styled in a cutesy sans serif font and has the beigeness of a black-and-white image that’s been reposted and refiltered dozens of times over. Below it are the hashtags #CaffeineAddict, #WorkingMomLife, and the clincher, #DeathBeforeDecaf.

It’s on the more offensive end of a spectrum made up of thousands of coffee-related quotes on Instagram that imply the poster would rather literally die before drinking a morning beverage that didn’t contain caffeine. They range from the cutesy (“But first, coffee”) to the self-deprecating (“I’m sorry for what I said before I had my coffee”) to the vaguely threatening (“I drink coffee for your protection” or “Coffee: a magical substance that turns ‘leave me alone or die’ into ‘good morning, honey!’”).

There are coffee memes for moms, coffee memes for CrossFitters, for entrepreneurs, even ones for multilevel marketers. Scrolling through coffee hashtags on Instagram, you begin to suspect that the entire world is being held together with a single substance, that America actually does run on Dunkin’.

And it does, to an extent — 64 percent of Americans drink coffee every day, according to the National Coffee Association, and 87 percent regularly consume caffeine. People love coffee; we love it so much that many of us are using it as a stand-in for an online persona, or at least implying it’s the only reason we get anything done.

Perhaps that’s true. Caffeine, of course, is a stimulant; it makes us feel more present, more positive, and more awake. But caffeine is still a drug, an addictive one, and these are scary words. And in an era when scary-sounding words are anathema to what’s considered “healthy” eating, and where the disavowal of scary-sounding substances is the bedrock of the modern dieting industry, the stubborn ubiquity of caffeine is curious.

So where is the caffeine backlash? Where are the adorable cafes that proudly label themselves as caffeine-free, with all the millennial-baiting accoutrements but minus the addictive stimulant? Where are the startups clamoring to sell the next cool decaf coffee brand? Where are the Instagram accounts documenting gorgeous, “natural,” caffeine-less lifestyles? People kick caffeine addictions all the time. But maybe the more difficult addiction to kick is the thing it represents.

Within the past decade or so, the US has become far more accommodating to people with all kinds of food sensitivities and diet regimens. Veganism has elevated itself from a relatively fringe ideology to so mainstream that one of the most famous burgers in the country is made out of wheat and potatoes. Dairy-free milk is now a $2 billion industry, with sales having risen 61 percent between 2012 and 2018 (there was even a much-fussed-over oat milk shortage in the summer of 2018). Despite the fact that less than 1 percent of people have celiac disease, in 2013 nearly a third of Americans said they were trying to avoid gluten thanks to the influence of marketing and diet trends.

Even chain restaurants are embracing restrictive diets: Chipotle recently began offering special bowls for adherents of keto, Paleo, and Whole30 diets, the last of which is so militant that it bans all forms of dairy, grains, sugar, alcohol, and legumes — but not coffee.

Meanwhile, the world has not gotten even remotely friendlier to the caffeine-intolerant. It can still be difficult to find a decaf option in coffee shops that aren’t one of the major chains, and caffeine labeling on products remains largely unregulated and incoherent.

The desire for a caffeine backlash is less of a demand — because as a person who can no longer tolerate caffeine, I do not actually want there to be decaf influencers, they sound insufferable — than a curiosity. Caffeine has all the elements required to spark a backlash in the year 2019: The vast majority of us regularly drink it, which is why removing it from one’s diet can demonstrate a monk-like ability to refuse indulgences (which is pretty much what all of wellness culture is based around).

And the benefits of eliminating caffeine are not exactly secret: Many people experience better sleep, fewer anxiety symptoms, less nausea, and higher energy. Sure, for most, cutting caffeine alone won’t change one’s overall life or health that much, but neither will most diets.

Most research today, however, shows that caffeine is basically fine, and might even be sort of good for you: Small studies have demonstrated that at low doses, or about as much caffeine in one or two cups of coffee, it improves alertness and mental performance, particularly in people who are tired; that it makes us more supportive in social situations and reduces the risk of workplace accidents. Though caffeine isn’t great for people on the anxious end of the spectrum, for tired folks or those who fall more on the depressive side, the effects can be positive.

Which is why talking about the “dangers of caffeine” can make one seem hilariously puritanical, and risks drawing comparisons to that one very dorky episode of Saved by the Bell where Jessie dramatically overdoses on caffeine pills. (The executive producer later said it was originally supposed to be speed, which would have made a lot more sense.)

Whether caffeine is or isn’t actually good for you isn’t actually the point. The point is that if the wild success of the largely pseudoscientific lifestyle brand Goop tells us anything, the rule goes that because caffeine sometimes has negative effects and isn’t tolerated by some people, by now, there should be a full-blown attack against Big Caffeine.

There isn’t.

I don’t actually blame the #DeathBeforeDecaf folks for their extreme dedication. I was one of them once, before a hastily guzzled single Starbucks Doubleshot Espresso preceded my first panic attack, an anxiety disorder, and an inability to drink caffeine without experiencing terrifying heart palpitations that lasts to this day.

Those first two things were very bad, obviously! But it was the latter whose life-altering effects were the most surprising: In the span of a few minutes, coffee went from the joyous, hot thing that got me through the days to a poison that everybody else was immune to.

#DeathBeforeDecaf, however, is not really about a love of coffee. An Instagram quote worshipping coffee demonstrates something more performative: that the poster is rising and grinding; they’re hustling; they’re putting their hair in a messy bun and handling it. They’re making Mondays their bitch. All of this may be perfectly true, but like everything else on Instagram, there is subtext: “I drink coffee because I am very, very busy.”

Busyness is a particularly desirable quality to have in 2019. There are now multiple names for it: Depending on how you feel, it’s either hustle culture or it’s “millennial burnout” or “workism.” In a recent New York Times piece, writer Erin Griffith described performative hustling as “obsessed with striving, relentlessly positive, devoid of humor, and — once you notice it — impossible to escape.”

The Atlantic’s Derek Thompson writes that social media has amplified the pressure to craft a successful image, and because a growing number of white-collar jobs produce invisible results (as opposed, to, say, construction), “today’s workers turn to social media to make manifest their accomplishments. Many of them spend hours crafting a separate reality of stress-free smiles, postcard vistas, and Edison-lightbulbed working spaces.” Also often present in such Instagram posts: coffee.

There might be a gloss of self-deprecation, e.g., “I literally can’t function without coffee,” but a coffee quote on Instagram is generally kind of a flex, one that implies that people are counting on you to be quick, sharp, and ready for anything. It’s less to do with the actual drink than the drug: It’s the caffeine that gives mommy her go-go juice, not the coffee. It’s not “death before tea,” it’s “death before decaf.”

An Instagram quote worshipping coffee demonstrates something more performative: that the poster is rising and grinding; they’re hustling; they’re putting their hair in a messy bun and handling it. They’re making Mondays their bitch.

In part, this might be why decaf is so maligned: It has all the bitterness and blandness of coffee and, crucially, none of the implications that the drinker is here to hustle. If decaf is for old folks at diners — a reputation that has some cause; many seniors are on medications that react poorly with caffeine — then caffeinated beverages are for the young, virile, and productive.

But there is an equally vocal subset of coffee drinkers who are actually here for the coffee yet despise decaf just as much: coffee snobs. Murray Carpenter, the author of the book Caffeinated: How Our Daily Habit Helps, Hurts, and Hooks Us, says the rise of the coffee snob is part of the relatively newish, generational interest in fancified versions of vices like craft beer and whiskey. “I’m in my mid-50s. We were drinking Budweiser; we didn’t have a million beers to choose from and if you went out to get coffee, it was probably Maxwell House. [Now] people are more interested in high-quality foods and beverages that are produced on a smaller scale in a way that they understand.”

For many snootier coffee drinkers, decaf barely counts as coffee at all. But Carpenter says that’s based on an outdated assumption: “Some of [decaf’s poor reputation] is a hangover from the fact that 20 or 30 years ago, people simply weren’t producing as much good coffee as they do now, and decaf was the less good version of that not very good coffee.” These days there are good decaf blends, although you probably won’t find them at Starbucks, or even your local cafe, or even maybe your grocery store. Why? It’s expensive.

This part gets a little science-y, because to decaffeinate coffee beans is to conduct a rather complicated chemical process. The short version is that the vast majority of decaf coffee is made from soaking still-green coffee beans in a solvent, typically methylene chloride or ethyl acetate. These are not particularly gentle chemicals; the former can be used as a paint stripper or degreaser; the latter is often found in nail polish removers, which furthers the reputation of decaf coffee as “less natural” or worse.

In part, this might be why decaf is so maligned: It has all the bitterness and blandness of coffee and, crucially, none of the implications that the drinker is here to hustle

There are other ways to decaffeinate coffee, one of which involves blasting liquid carbon dioxide into coffee beans soaked in water, which then draws out the caffeine. But the “purest” way to decaffeinate coffee is the Swiss Water process, in which the only chemical used is H2O. The result in both cases: high-quality, albeit more expensive, decaf.

Guy Wilmot, a veteran coffee importer in West Sussex, England, began packaging and selling Swiss Water-treated coffee online in 2015 after developing a creeping intolerance to late-in-the-day caffeine and a lack of decent available options. His company, Decadent Decaf, has all the markings of a cool coffee brand: minimalist branding (Wilmot told his designer he didn’t want it to be “fuddy-duddy”) and smart marketing: With just a few hundred bucks a month spent on Google AdWords and Amazon, he’s managed to grow the company between 50 to 100 percent every year and made about a quarter-million pounds in online revenue in the last year.

But despite the high-quality product and the fact that it comes in cute containers, his customers aren’t artisanal coffeehouses (they say it’s too pricey), or cool young people. Like most decaf consumers, they’re older, usually at least 45 and up. This isn’t necessarily a problem for the business, but Wilmot still faces a stigma in the industry. “[Decaf] is a bit embarrassing in the coffee world,” he says. “When I do tastings at, say, the London Coffee Festival, you kind of fear the tattoo brigade going, ‘Oh, I’m not into that.’”

Wilmot is just as curious as I am why decaf hasn’t had its moment, though he does have a theory. “I think basically no one has done a good enough marketing job,” he says. “Look at teas: Herbal teas are rocketing. They’ve done a lot better job. I really think someone in America should do it. Make some money. Come on!”

He makes a solid point. The products that have gone the most viral in the past view years — CBD oil, vapes, gravity blankets, fidget spinners — almost exclusively exist to calm us down. Considering that fact, coffee minus the caffeine feels like a bizarre missed opportunity.

For a period of time in the mid-2000s, Dr. Richard Church was the caffeine guy. When CBS conducted a special on the dangers of “caffeine intoxication,” they brought on Church, who would explain that, no, chasing black-market Adderall with six Red Bulls and a No-Doz to cram for a test and then getting hammered on Four Loko on the weekends was not, in fact, healthy.

Church is an emergency toxicologist at the University of Massachusetts who treats cases of substance overdose — a toddler who accidentally drinks his dad’s cup of coffee, for instance. But he also has to respond to trends in marketing. While a decade ago, the public concern was focused on the dangers of overcaffeination, since then there’ve been newer young-person habits to worry about.

“Society moved on a little bit from [caffeinated beverages], and there are other, sexier things to get into,” he explains. “Vaping has become mainstream; marijuana has become super mainstream now that it’s legalized. It’s sort of like, ‘Why drink energy drinks when I can do one of these other fun things?’”

Partygoers at the Fat Jew’s book launch party with Four Loko, the much-maligned caffeinated alcoholic beverage.

Nicky Digital/Corbis via Getty Images

Vaping became explosively popular among teens because of massive marketing campaigns — so did Red Bull, for instance. Which means that for decaf to have its day, a company first needs to exploit the opportunity.

Remember when I complained about how there weren’t any cute caffeine-free coffee shops? That was sort of a lie. There was one. In 2015, Swiss Water, the company that patented the Swiss Water process and works with many different roasters, opened pop-up shop “experiences” in New York and Los Angeles called “The Art of Coffee Without Caffeine.” There were brewing and cupping demos, live music, and local art for sale, all in the goal to “introduce and remind New Yorkers to enjoy the coffee they love, just without the caffeine,” as the brand manager told NYU Local at the time.

It did not go great.

“Opening of all-decaf coffee shop in Manhattan met with horror, outrage,” declared the Washington Post. Gothamist called its banner product “fake coffee,” while Eater dubbed the pop-up “the first sign of the cultural apocalypse.” Jezebel went with, “Try Not to Scream: A Caffeine-Free Coffee Shop Has Just Opened.”

Needless to say, the pop-up did not become permanent. But despite negative reactions in the press and on social media, the company maintains it was overall a success for those who actually visited. Customers were, a spokesperson for Swiss Water wrote in a statement, “delighted to experience such delicious decaf and value learning more about both their options for great coffee without caffeine and the availability of our chemical free process.”

Unfortunately for Swiss Water, and for me, the culture has not dramatically reversed its opinion on decaf coffee within the last four years. There is, as of yet, no war against the amorphous threat to nobody known as Big Caffeine.

Which is fine! The reasons are clear: Decaf still faces an enormous stigma both within the coffee industry and out to the working moms on Instagram. It’s expensive to produce, and with the majority of Americans harboring at least somewhat of a caffeine addiction, it isn’t likely that we’ll be trading it in for the drugless version en masse anytime soon.

But I have to assume, and not just because I can no longer tolerate them, that the more negative aspects of caffeine’s effects — the anxiety, the racing heartbeat, the jitteriness, the nausea slowly curdling in your stomach — will for many people soon outweigh the good. Everything else that seems to happen in the world already gives us all of these things. And if it does, what use is caffeine anymore, really?

Drink decaf. I promise you: Death is much, much worse.

Source: https://www.vox.com/the-goods/2019/3/7/18253668/decaf-coffee-caffeine-stigma

[shrinecanvas0]

Magnesium – I used to believe that food had enough, now I supplement with 400 mg daily – Dr. Lundberg May 2015

items along with related searches

Magnesium etc. reduced in crops (must supplement) – 2009

Overview Magnesium and vitamin D which includes the following

Decrease in Magnesium during the past century Magnesium and Vitamin D are synergistic, that is, increasing one helps the other

Magnesium not Magnesium Vitamin D Magnesium or Vitamin D Aging, Amytrophic Lateral Sclerosis, Alzheimer's Disease; Asthma, Attention Deficit Disorder; Autism, Cancer, Cerebrovascular, Chronic Fatigue, Diabetes, Hearing Loss, Heart Disease. Heart Attack, Atherosclerosis, Cardiovascular Disease, HIV, AIDS; Hypertension; Kidney Stones, Migraine Headache, Multiple Sclerosis, Obesity, Osteoporosis; Peripheral vascular disease; Pregnancy-related problems,Rheumatoid Arthritis; Sports-related problems, Vitamin D only Acne, Allergy, Autoimmune, Bone, Breathing, Celiac, Cognition, Colds and Flu, Cystic Fibrosis, Dental, Fertility, Hyperparathyroid, Immunity, Kidney, Liver, Lupus, Osteoarthritis, Pain - chronic, Parkinson, Psoriasis, Rickets, Strokes, Sarcoidosis, Thyroid, Parathyroid, Tuberculosis, Vision, Hair, Skin, Sports Not Vitamin D Magnesium only Aggressive Behavior, Alcoholism, Arrhythmia, Cerebral Palsy, Chemical Sensitivity, Cluster Headaches; Cocaine-related Stroke; Constipation, Cramps, Fluoride Toxicity; Head Injuries, Central Nervous System Injuries, Magnesium Deficiency; Menopause, Mitral Valve Prolapsee, Nystagmus, Psychiatric Disorders; Repetitive Strain Injury, Sickle Cell Disease, SIDS, Stress, Stuttering, Tetanus; Tinnitis, Sound Sensitivity; TMJ; Toxic Shock; Violence Neither ALL OTHER DISEASES

See also Web

How is your magnesium level? I bet you don't know. You may not think much about it. How about your various patients' magnesium levels? If you think calcium metabolism in health and disease is complicated, and I do, you ain't seen nothing yet. Try magnesium. With calcium, serum levels give you a pretty good idea as to whether the body has enough. With magnesium, not so much.

Approximately 99% of total body magnesium is located in bone, muscles, and soft tissues; 1% is extracellular.[1] Thus, plasma or serum magnesium levels are only a rough approximation of amounts of magnesium. Substantial hypomagnesemia does indicate magnesium deficiency, but normal blood levels do not dependably exclude significant depletion of magnesium stores. We "manage what we measure." If we cannot reliably measure some metabolic substance, we have far less chance of sensibly understanding or managing it.

A "Really Big Deal" Magnesium is an essential mineral, vitally involved in more than 300 regulatory enzyme systems controlling muscle, nerve, bone, protein, DNA, glucose, and energy metabolism. Magnesium is a really big deal.

The recommended daily intake of magnesium varies by age and gender, but 400 mg is a good round number for adults. The kidneys provide homeostasis, typically excreting 120 mg/day. Since the 1960s, we have known that consumption of alcohol, even in modest amounts, can double or even quadruple the excretion of magnesium.[1[] Many over-the-counter and prescription drugs, such as proton pump inhibitors, can lower body magnesium levels.

Is Magnesium the True Emperor of All Maladies? Magnesium deficiency has been blamed for various

arrhythmias,

hypertension,

attention-deficit/hyperactivity disorder,

anxiety,

seizures,

leg cramps,

restless legs syndrome,

kidney stones,

myocardial infarction,

headaches,

premenstrual syndrome,

fibromyalgia,

chest pain,

osteoporosis,

altitude sickness,

diabetes,

fatigue,

weakness, and other maladies.[1]

Whoaaa. Really? That is almost everything. Can that be true? Because of the vital nature of magnesium in so many cellular functions, it actually could be true. We simply do not know.

Calcium and magnesium interact in innumerable ways. Magnesium is considered "the calming mineral."

WHO: Americans Need to Consume More Magnesium There has been no large systematic study of the adequacy of magnesium body stores in Americans. In 2009, the World Health Organization published a report[2] that stated that 75% of Americans consumed less magnesium than needed. Some say that we have a nationwide magnesium deficiency. Certainly, those named illnesses are common. Obviously, the National Institutes of Health or the Centers for Disease Control and Prevention should fund serious work to ascertain the status of Americans' magnesium body stores, and I call upon them to do so.

For most of my professional life, I have supported the adequacy of a balanced diet and opposed the addition of nutritional supplements as unnecessary, wasteful, possibly harmful, and mostly a scam. But as the "typical" American diet has evolved into one of fast foods and processed foods, my attitude has changed.

Eat Your Spinach, Take Supplements Foods with high magnesium content include dark leafy greens, especially kale, chard, and spinach; tree nuts and peanuts; seeds; oily fish; beans, lentils, legumes, and whole grains; avocado, yogurt, bananas, and dried fruit; dark chocolate; and molasses. Supplemental magnesium is available over the counter in many forms: citrate, amino acid chelate, chloride, glycinate, malate, taurate, carbonate, and others, which vary in absorption, concentration, and bioavailability.

Because you cannot just draw a blood sample and ask the lab to identify a deficiency, I advise that if a patient has any of the symptoms I listed, you might best just try that old standby, "trial of therapy," and track what happens. Since I got interested in this topic a couple of years ago, I have emphasized the inclusion of magnesium-rich foods in my diet. Because I like to drink wine and I take occasional proton pump inhibitors, I supplement my balanced diet with an additional 400 mg of magnesium daily.

I feel terrific—better than before magnesium. I know that is subjective as all hell, but what better way would you like your patients to feel than "terrific"?

That's my opinion. I am Dr George Lundberg, at large at Medscape.

References

Jahnen-Dechent W, Ketteler M. Magnesium basics. Clin Kidney J. 2012;5 Suppl 1:i3-i14.

World Health Organization. Calcium and Magnesium in Drinking Water: Public Health Significance. Geneva: World Health Organization Press; 2009.

Note: Dr. Lundberg was fired as editor of JAMA in 1999

Other topics by GEORGE LUNDBERG: AT LARGE AT MEDSCAPE include

The Certainty of Uncertainty in Medicine

Why is most published research false? Dr Lundberg talks about conventional wisdom, medical dogma, publication bias, and how to fix this mess. Experts And Viewpoints, May 2015

Is Calcium Good or Bad?

Calcium is a good thing, except when it's not. Dr Lundberg explains. Experts And Viewpoints, February 2015

Is Vitamin K2 the New Vitamin D?

Could vitamin K2 be even more essential to health than the much-touted vitamin D? Experts And Viewpoints, November 2014

This page is in the following categories (# of items in each category)

Source: https://vitamindwiki.com/tiki-index.php?page=Magnesium+–+I+used+to+believe+that+food+had+enough%2C+now+I+supplement+with+400+mg+daily+–+Dr.+Lundberg+May+2015

[elizehurley-blog]

Is Allergy in Infants? Baby Allergies Related Considerations

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Is Allergy in Infants? Baby Allergies Related Considerations

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Is Allergy in Infants? Baby Allergies Related Considerations

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Nowadays, the problem of food allergy, which is quite common, may occur due to the sensitivity of the immune system and new acquaintance with the foods in every period of your baby. As a parent, your child is shaking over it, trying to grow as best you can under the best conditions to protect it from diseases and healthy nutrition. But no matter how much you care, your baby can continue to develop some external factors or nutrients that can cause allergic reactions. In such cases, as parents, you should investigate the cause of the allergy and seek help from a physician.

Food Allergies and Symptoms in Infants Nowadays, the problem of food allergy, which is quite common, may occur due to the sensitivity of the immune system and new acquaintance with the foods in every period of your baby. When it is not detected in time, it can lead to various disorders in your baby’s growth and behavior. For this reason, it is very important to know the symptoms of food allergy quickly to start treatment quickly.

Symptoms of food allergy in infants:

Red skin rashes Constipation or diarrhea Bruising on lips Wheezing and coughing Vomiting Unrest We can sort. It should be kept in mind that food allergy is manifested in a similar manner to that of influenza or cold.

When Do Allergy Symptoms Occur?

Allergy symptoms can be manifested within 2-3 minutes after food intake, or after 1-2 hours or 72 hours. Therefore, we recommend that you follow and care for your baby when you give a new diet. Egg Allergy in Infants Mothers, protein and minerals in terms of eggs with a strong content of babies, especially breakfast meals are often added. But it is important to remember that the egg may cause allergic reactions in some infants. Therefore, parents should be careful about eggs.

Egg Allergy Symptoms in Infants

The most common type of allergy in infants is egg allergy:

Skin redness, swelling Abdominal pain Diarrhea Vomiting Itching around the mouth Arrhythmia symptoms may occur.

How to Treat Egg Allergy?

If you detect that your baby is allergic to eggs, you should apply a special nutrition program for at least 6 months and stop adding egg foods to your meals. After 6 months, your baby should be examined by a “child allergy specialist 6.

Cow Milk Allergy in Infants Endless gas pains, crying and problems with not gaining weight bil All of these may be indicative of cow’s milk allergy, although there are symptoms that can be seen in many infants. Cow’s milk allergy, one of the most common allergies in babies, is a reaction of the body against the proteins in cow’s milk. Cow’s milk allergy can be caused by breastfeeding or by direct administration to the baby. It is worth remembering that many ready-made foods contain cow’s milk protein.

Cow Milk Allergy Symptoms

Cow’s milk allergy can be seen in your baby’s first 6 months or later. Symptoms are:

Extreme crying and gas pains Vomiting and weight loss Bloody slimy stool and constipation Redness of the skin Wheezing, nasal congestion

(adsbygoogle = window.adsbygoogle || []).push();

Anaphylaxis (swelling in the tongue and mouth, development of edema in the airways) If your baby shows any or all of these symptoms, methods such as skin test, elimination or blood test are used to determine the necessary diagnosis. If this type of allergy is detected in your baby after such diagnostic methods, you can choose different milk options such as coconut milk or rice milk instead of cow’s milk.

How to treat cow’s milk allergy?

To treat cow’s milk allergy, you can read the contents of the ready-made food you take first. After consulting with your doctor, you should take care not to eat foods containing soy or cow protein in your baby.

Other Foods That May Make Allergies to Babies

Cereals: Celiac and gluten intolerance of this type of allergy in your baby in the form of all kinds of food (bread, crackers, flour, soup, bulgur, starch, etc.) should keep away.

Sea products: Milk and eggs are not as often seen in some children or babies nausea, diarrhea, skin redness can manifest itself. Without consulting your doctor, you should not give your baby seafood such as squid, mussels, mackerel.

Fruits and vegetables: Fruits and vegetables such as bananas, strawberries, kiwi or tomatoes can cause allergies in infants. It is recommended not to start this kind of fruits and vegetables before 9 months.

Sugary products: Chocolate or sweets may cause allergies in infants because of the intense sugar content. For this reason, you should be careful when introducing your baby to these foods. (adsbygoogle = window.adsbygoogle || []).push();

Nuts: Peanuts, almonds, walnuts or hazelnuts are foods with high nutritional value. Therefore, you can consult your doctor before you start feeding your baby nuts.

What to Do to Reduce the Risk of Food Allergy in Infants

The risk of allergies is increasing in the family of babies with allergies. If you ask, çeşitli What is good for allergy in babies? “You can pay attention to various details to reduce the risk of food allergy.

1-Breastfeed your baby as much as possible

Breast milk is the most important nutrient that supports immunity. If you breastfeed your baby as much as possible (at least 6 months) instead of eating, the possibility of allergies may be reduced.

2- Pay attention to the foods you choose as additional food

You can choose foods that are less likely to cause allergies when you acclimate your baby to new flavors.

3- Consult your doctor

It is very important that you do this under the supervision of a doctor when you are switching to additional food or when you are accustoming your baby to new foods.

Which Infants Are Allergic Risk? The risk of allergy is higher in babies who have a family predisposition. Besides, babies with eczema are also known to have an allergic structure. There is an increased likelihood of allergies in infants who have food allergy, asthma or eczema in their siblings or one of their parents.

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[piscesknight12-blog]

Magnesium – I used to believe that food had enough, now I supplement with 400 mg daily – Dr. Lundberg May 2015

items along with related searches

Magnesium etc. reduced in crops (must supplement) – 2009

Overview Magnesium and vitamin D which includes the following

Decrease in Magnesium during the past century Magnesium and Vitamin D are synergistic, that is, increasing one helps the other

Magnesium not Magnesium Vitamin D Magnesium or Vitamin D Aging, Amytrophic Lateral Sclerosis, Alzheimer's Disease; Asthma, Attention Deficit Disorder; Autism, Cancer, Cerebrovascular, Chronic Fatigue, Diabetes, Hearing Loss, Heart Disease. Heart Attack, Atherosclerosis, Cardiovascular Disease, HIV, AIDS; Hypertension; Kidney Stones, Migraine Headache, Multiple Sclerosis, Obesity, Osteoporosis; Peripheral vascular disease; Pregnancy-related problems,Rheumatoid Arthritis; Sports-related problems, Vitamin D only Acne, Allergy, Autoimmune, Bone, Breathing, Celiac, Cognition, Colds and Flu, Cystic Fibrosis, Dental, Fertility, Hyperparathyroid, Immunity, Kidney, Liver, Lupus, Osteoarthritis, Pain - chronic, Parkinson, Psoriasis, Rickets, Strokes, Sarcoidosis, Thyroid, Parathyroid, Tuberculosis, Vision, Hair, Skin, Sports Not Vitamin D Magnesium only Aggressive Behavior, Alcoholism, Arrhythmia, Cerebral Palsy, Chemical Sensitivity, Cluster Headaches; Cocaine-related Stroke; Constipation, Cramps, Fluoride Toxicity; Head Injuries, Central Nervous System Injuries, Magnesium Deficiency; Menopause, Mitral Valve Prolapsee, Nystagmus, Psychiatric Disorders; Repetitive Strain Injury, Sickle Cell Disease, SIDS, Stress, Stuttering, Tetanus; Tinnitis, Sound Sensitivity; TMJ; Toxic Shock; Violence Neither ALL OTHER DISEASES

See also Web

How is your magnesium level? I bet you don't know. You may not think much about it. How about your various patients' magnesium levels? If you think calcium metabolism in health and disease is complicated, and I do, you ain't seen nothing yet. Try magnesium. With calcium, serum levels give you a pretty good idea as to whether the body has enough. With magnesium, not so much.

Approximately 99% of total body magnesium is located in bone, muscles, and soft tissues; 1% is extracellular.[1] Thus, plasma or serum magnesium levels are only a rough approximation of amounts of magnesium. Substantial hypomagnesemia does indicate magnesium deficiency, but normal blood levels do not dependably exclude significant depletion of magnesium stores. We "manage what we measure." If we cannot reliably measure some metabolic substance, we have far less chance of sensibly understanding or managing it.

A "Really Big Deal" Magnesium is an essential mineral, vitally involved in more than 300 regulatory enzyme systems controlling muscle, nerve, bone, protein, DNA, glucose, and energy metabolism. Magnesium is a really big deal.

The recommended daily intake of magnesium varies by age and gender, but 400 mg is a good round number for adults. The kidneys provide homeostasis, typically excreting 120 mg/day. Since the 1960s, we have known that consumption of alcohol, even in modest amounts, can double or even quadruple the excretion of magnesium.[1[] Many over-the-counter and prescription drugs, such as proton pump inhibitors, can lower body magnesium levels.

Is Magnesium the True Emperor of All Maladies? Magnesium deficiency has been blamed for various

arrhythmias,

hypertension,

attention-deficit/hyperactivity disorder,

anxiety,

seizures,

leg cramps,

restless legs syndrome,

kidney stones,

myocardial infarction,

headaches,

premenstrual syndrome,

fibromyalgia,

chest pain,

osteoporosis,

altitude sickness,

diabetes,

fatigue,

weakness, and other maladies.[1]

Whoaaa. Really? That is almost everything. Can that be true? Because of the vital nature of magnesium in so many cellular functions, it actually could be true. We simply do not know.

Calcium and magnesium interact in innumerable ways. Magnesium is considered "the calming mineral."

WHO: Americans Need to Consume More Magnesium There has been no large systematic study of the adequacy of magnesium body stores in Americans. In 2009, the World Health Organization published a report[2] that stated that 75% of Americans consumed less magnesium than needed. Some say that we have a nationwide magnesium deficiency. Certainly, those named illnesses are common. Obviously, the National Institutes of Health or the Centers for Disease Control and Prevention should fund serious work to ascertain the status of Americans' magnesium body stores, and I call upon them to do so.

For most of my professional life, I have supported the adequacy of a balanced diet and opposed the addition of nutritional supplements as unnecessary, wasteful, possibly harmful, and mostly a scam. But as the "typical" American diet has evolved into one of fast foods and processed foods, my attitude has changed.

Eat Your Spinach, Take Supplements Foods with high magnesium content include dark leafy greens, especially kale, chard, and spinach; tree nuts and peanuts; seeds; oily fish; beans, lentils, legumes, and whole grains; avocado, yogurt, bananas, and dried fruit; dark chocolate; and molasses. Supplemental magnesium is available over the counter in many forms: citrate, amino acid chelate, chloride, glycinate, malate, taurate, carbonate, and others, which vary in absorption, concentration, and bioavailability.

Because you cannot just draw a blood sample and ask the lab to identify a deficiency, I advise that if a patient has any of the symptoms I listed, you might best just try that old standby, "trial of therapy," and track what happens. Since I got interested in this topic a couple of years ago, I have emphasized the inclusion of magnesium-rich foods in my diet. Because I like to drink wine and I take occasional proton pump inhibitors, I supplement my balanced diet with an additional 400 mg of magnesium daily.

I feel terrific—better than before magnesium. I know that is subjective as all hell, but what better way would you like your patients to feel than "terrific"?

That's my opinion. I am Dr George Lundberg, at large at Medscape.

References

Jahnen-Dechent W, Ketteler M. Magnesium basics. Clin Kidney J. 2012;5 Suppl 1:i3-i14.

World Health Organization. Calcium and Magnesium in Drinking Water: Public Health Significance. Geneva: World Health Organization Press; 2009.

Note: Dr. Lundberg was fired as editor of JAMA in 1999

Other topics by GEORGE LUNDBERG: AT LARGE AT MEDSCAPE include

The Certainty of Uncertainty in Medicine

Why is most published research false? Dr Lundberg talks about conventional wisdom, medical dogma, publication bias, and how to fix this mess. Experts And Viewpoints, May 2015

Is Calcium Good or Bad?

Calcium is a good thing, except when it's not. Dr Lundberg explains. Experts And Viewpoints, February 2015

Is Vitamin K2 the New Vitamin D?

Could vitamin K2 be even more essential to health than the much-touted vitamin D? Experts And Viewpoints, November 2014

This page is in the following categories (# of items in each category)

Source: https://vitamindwiki.com/tiki-index.php?page=Magnesium+–+I+used+to+believe+that+food+had+enough%2C+now+I+supplement+with+400+mg+daily+–+Dr.+Lundberg+May+2015