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Celiac Disease ~ Food Allergies
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Listed below are articles with important information pertaining to Celiac disease, various food allergies and Autism. If you would like to contribute articles, send us an email at joycen@dontfeedme.com and tell us a little about the article.
ALLERGIES and FOOD INTOLERANCES ARE ON THE RISE! AUTISM AND THE GLUTEN-FREE, CASEIN-FREE DIET CELIAC DISEASE AND INCONTINENCE CELIAC DISEASE AND INFERTILITY AUTISM - DIFFERENCES IN BRAIN CONNECTIONS FACTOR V LIEDEN AND CELIAC DISEASE FOOD ALLERGY OR FOOD INTOLERANCE GLUTEN CAN STUNT GROWTH IN CHILDREN AVON GLUTEN-FREE PERSONAL CARE PRODUCTS OVER THE COUNTER GF PERSONAL CARE PRODUCTS PREBIOTICS, PROBIOTICS AND CELIAC DISEASE
ALLERGIES and
FOOD INTOLERANCES ARE ON THE RISE!
(Guest article contributed by Pauline O'Sullivan & Michelle Kazukaitus)
This is something that all health professionals agree upon, although there is no real consensus as to why. Allopathic (modern medical) doctors often speak about the hygiene theory in relation to possible causes. They suspect that the modern obsession with killing germs has meant that our bodies immune systems have not had to fight enough legitimately harmful substances - and therefore have started to mount attacks from within.
Holistic Doctors and Integrative medicine practitioners theorize that our immune systems have become overburdened with an onslaught of wide ranging pollutants, including pesticides and artificial additives, prescribed medications, chemical based cleaning products and personal care products. They say that even though we have plenty of food, our general nutrition is poor, due to our food being grown in mineral depleted soils, stored for long periods and because we rely too heavily on nutritionally deficient convenience foods. Holistic proponents believe that our bodies are not sufficiently supplied with the basic requirements to enable strong immune functioning and that the toxic damage is manifested in different ways in different individuals. Any condition may be caused by an interaction of many factors, such as genetics, environment, damage due to medications etc. These manifestations may include food allergies and intolerances.
Whatever the cause, food related health issues cause anxiety, frustration and grief for the afflicted and their nearest and dearest! Though this sounds melodramatic, it cannot be understated how difficult it can be, to adjust to a potentially life threatening condition, or a sensitivity that seriously impacts upon your quality of life.
It can be very overwhelming when you realize that avoiding harmful ingredients is not as easy as reading a food label. The risks associated with making mistakes causes great anxiety to newly diagnosed sufferers and to those ‘old hands,’ who may be forced by circumstances to trust someone else to prepare their food.
It is also difficult to come to terms with the fact that socializing will never be quite the same. Many people with allergies and intolerances become increasingly socially isolated over time. Potential hosts may find it frightening or burdensome inviting people to social events, who are at risk of food reactions. For those with these conditions, it can be hard to relax and trust that their food has not been accidentally contaminated, or to avoid feeling like a nuisance to their host.
Often sufferers get around the problem by taking their own food to social events, but this can sometimes cause socially awkward moments, especially if kitchen facilities are required at all. Other guests may want to know why someone is consuming different food and so the conversation focuses on the food problem, instead of lighter topics. This in itself can lead to further self-consciousness. It is often easier for those with allergies or intolerances to just politely refuse invitations and privately deal with the grief of feeling like a social leper. Traps for new players include:
• Not knowing about food labeling laws which allow manufacturers to avoid declaring certain ingredients if the quantity is below a certain percentage.
• Not realizing that certain substitute ingredients may contain substances that are also harmful, though for different reasons. E.g. Gluten free flours often contain sulphites (preservatives) and many food sensitive people react badly to sulphites.
• Not knowing that manufacturing processes can undermine the purity of a food item that you might assume was okay. E.g. many cooking oils (especially cheap generically labeled ones) are a mixture of different oils and may contain nut oils or other oils or to which people may be allergic or sensitive.
• Not realizing that it is no longer possible to use certain condiments, due to the thickeners, artificial additives or the oils contained, or because they are too high in natural food chemicals, to which some people are very sensitive. Commercial Stocks and cubes, gravy and custard mixes, mustards, soy sauces, tomato sauces, pastes, etc. are usually best avoided.
• Not knowing that common ingredients are labeled with uncommon names. E.g. Eggs are included when you see the following: Albumin, Globulin, Livetin, Lysozyme, Ovalbumin, Ovomucin, Ovovitellin, Simplesse, etc.
• Not realizing that certain food preparation practices may cause food contamination. (known as cross contamination) E.g. using a toaster that has toasted gluten based bread to toast gluten free bread. For some people even a crumb of glutinous bread is enough to provoke a significant reaction.
So, if you have just been diagnosed with a food allergy or intolerance, go easy on yourself! It is natural to feel upset, overwhelmed and anxious. As time goes on you will become a master at managing your condition, but in the meantime seek as much moral support and understanding as you can find.
The internet provides a wealth of information and support. Join groups and forums to find others who know what you are going through. Just be wary of accepting medical advice without first consulting your healthcare professional, as there is a lot of misinformation out there as well.
So often, what is missing from health care protocols though, is the recognition of the emotional impact of dealing with these problems. Sufferers are often labeled as being anxious, obsessive, etc., but these states of being usually arise, when physical, emotional and adequate medical support and understanding are lacking. Experiencing compassion and emotional validation can greatly help the newly diagnosed, to adjust quickly to their diagnosis and management program. It is therefore important to seek, emotional support if you are the sufferer and to give it, if you care for someone in this predicament.
Featured Author: Pauline O’Sullivan
Anyone diagnosed with such medical conditions (or suspected as having such), should be under the regular care of a doctor or specialist. It is vitally important for people with food allergies to identify all of their specific allergens (under medical supervision) and avoid the foods they are allergic to.
Due to the inadequacy of food labeling laws, people with food allergies also need to establish the degrees to which they are sensitive. For example, many people are so sensitive to certain foods that they may have an anaphylactic reaction to the slightest trace of the food allergen. Manufacturers are under no legal obligation to provide a warning on a label, if there is the slightest chance that a product has come into contact with an allergen. Many do with messages such as ‘may contain’ or ‘contains’ warnings. Therefore, you must establish with your doctor your allergy risks and receive an allergy management plan.
Many children outgrow allergies and it is important for them to be re-tested appropriately by an allergy specialist or medically qualified practitioner. Restricted diets can lead to nutritional deficiencies if not properly managed, which in turn can lead to further health problems, including increased sensitivity to other foods and substances.
Gluten intolerance is never outgrown and individuals with celiac/coeliac disease (an auto immune disease involving intolerance to gluten) must avoid wheat, rye, barley, oats and their derivatives for life. Many people with undiagnosed Celiac/coeliac disease have taken themselves off gluten and then found it very difficult to get a formal diagnosis. People who self-diagnose and treat themselves by removing gluten from their diet, will often have normal blood test readings and may even have a normal biopsy (depending on how long they have followed a gluten free diet). Without a diagnosis these people cannot access specific healthcare services for this disease.
Celiac/coeliac disease has also been linked to other serious health conditions (including, osteoporosis, cardiovascular disease, intestinal cancers, rheumatoid arthritis, thyroid problems, fibromyalgia and diabetes). It is therefore very important to get a diagnosis as early as possible, to reduce the risk of developing other related conditions.
The symptoms of food intolerance, could be the symptoms of other serious medical conditions, so it is extremely important that individuals, access medical advice about their symptoms before self-diagnosing and treating them, as a food intolerance. Food intolerance cannot be diagnosed by a blood test, as it is not an immune response but an inability to digest particular foods (often related to a missing enzyme or a chemical sensitivity). There are skin tests that can help to determine a possible sensitivity, but these are not definitive. False positive test results may result in unnecessarily restrictive diets which in turn increases the risk of nutritional deficiencies.
It is generally accepted, that the best way to identify food intolerance, is through a medically supervised elimination diet. Before undertaking such a process it may be beneficial, to first determine your general health status, especially examining whether or not you already have a vitamin or mineral deficiency. Elimination processes, if not carefully managed, can lead to increased reactivity which is why some experts recommend in certain cases, that individuals build up their nutritional status before embarking on an elimination diet. For some individual’s symptoms may also resolve themselves when nutritional deficiencies are addressed.
PREBIOTICS, PROBIOTICS AND CELIAC DISEASE We are told that prebiotics and probiotics are beneficial to our health. But what, exactly, are they? And why do Celiacs need to be concerned with either one? Prebiotics are non-digestible carbohydrates that stimulate the growth of beneficial bacteria in the intestines. Non-digestible carbohydrates are derived mainly from plant material. Fiber is a non-digestible carbohydrate. Fruits & vegetables, whole grains, nuts & seeds contain fiber. Since their fiber is non-digestible, it passes through the digestive system virtually unchanged. It is used by the good (or beneficial) bacteria in the digestive tract to promote the growth of beneficial bacteria to enhance the digestion and absorption of nutrients, aid in the elimination process, and help boost the immune system. Prebiotics improve the balance of probiotics in the intestinal tract. They stimulate the growth of beneficial bacteria in the intestinal tract. Prebiotics keep beneficial bacteria healthy. Probiotics are live microbial organisms that are naturally present in the digestive tract. Probiotics are considered beneficial and are sometimes referred to as beneficial bacteria. They suppress the growth of harmful bacteria, improve immune function, enhance the protective barrier of the digestive tract, and help produce vitamin K. There are over 400 species of microorganisms in the human digestive tract, including Lactobacillus and Bifidobacterium. Celiac disease is the body’s inability to digest gluten, a protein found in grains such as wheat, rye and barley. When Celiacs ingest gluten, it irritates, damages and flattens the villi in the intestine. Villi are small, hair-like projections in the small intestine that absorb nutrients from the foods we eat. Damaged villi cannot absorb nutrients and can lead to an overgrowth of harmful bacteria Prebiotics and Probiotics are essential to people who have Celiac disease. The non-digestible fiber in prebiotics helps to stimulate the growth of beneficial bacteria, which in turn enhances the absorption of nutrients. The addition of Probiotics increases the number of beneficial bacteria and helps to balance the “internal flora” of the intestinal tract. An imbalance in the beneficial bacteria in the intestinal tract can lead to diarrhea, abdominal cramping, yeast overgrowth and can compromise the immune system. Probiotics are naturally present in the digestive tract. They can be added to your diet by eating cultured foods such as yogurt (dairy and non-dairy), fermented foods such as Kefir (dairy and coconut) and sauerkraut or by taking acidophilus supplements. When choosing cultured or fermented foods, read the labels to be sure they contain live cultures. Acidophilus supplements can be purchased in capsules, powdered or liquid. There are a number of bacterial strains that are helpful to digestion and are included in the broad term “Acidophilus”, such as L. casei, L. bulgaricus and L. bifidus. Be sure the acidophilus supplement is stored in the refrigerator section, to maintain the live cultures. Acidophilus supplements can aid the digestive process, correct diarrhea, enhance the absorption of nutrients and destroy harmful bacteria. Probiotics are recommended after antibiotic use, as the antibiotics destroy the beneficial bacteria in the body, as well as the harmful bacteria. Probiotics may interact with immunosuppresant medications, so check with your doctor before taking a probiotic if you are on an immunosuppresant medication. Diarrhea Diarrhea is a common occurrence to those with Celiac disease. Ingesting foods with gluten (either gluten-containing foods, or gluten-free foods that have been cross-contaminated) can cause diarrhea – sometimes severe, sometimes lasting for days. In addition to the obvious effects of diarrhea, the body suffers in other ways. The stomach, liver and pancreas produce saliva which is used to break down food in the digestive process. Diarrhea rids the body of this saliva and depletes the body of important minerals, called electrolytes. Electrolytes are potassium, magnesium, calcium, chloride and sodium. When your body is low in these minerals, you may feel weak, tired, depressed and may become dehydrated. It is very important to drink plenty of fluids when you are affected by diarrhea. CELIAC DISEASE AND INCONTENENCE
Incontinence and bladder control are not subjects that many people care to discuss. It can be embarrassing, frustrating and can sometimes be attributed to “getting older”, even by doctors. Unfortunately, when the problem is hidden or covered up, it’s difficult to find help.
For the past two years, I have had occasional issues with bladder control. And I was too embarrassed to admit my problem to anyone. Coughing and sneezing could cause urinary “leaking”. Not always, just once in awhile. But I never linked my bladder problem to the food I was eating.
I changed my diet to gluten-free and dairy-free about four months ago. After changing my diet, I noticed that many life-long symptoms disappeared. In addition to symptoms such as painful, swollen joints, itchy eyes, dermatitis, blisters on my palms, inability to concentrate, fatigue and severe diarrhea, I recently noticed that I no longer have an issue with bladder control.
I began researching the link between gluten intolerance and/or food allergy and bladder control issues. I was surprised to discover that there CAN be a link between Celiac disease, other food allergies and incontinence.
In order for the bladder to function properly, the lining of the bladder needs to be intact. There is a mucus layer (mucosa) that protects the lining of the bladder. If this mucus layer is irritated or damaged, this can cause the sphincter muscles to weaken and the sudden pressure of a cough or sneeze can push urine out of the bladder.
Your immune system produces antibodies to attack and destroy anything it considers to be a foreign substance. These foreign substances are called antigens. Antibodies are proteins found in the blood and other body fluids that are used by the immune system to destroy antigens. When you have a food allergy, such as Celiac disease, your immune system sees gluten as an intruder, or antigen. When you eat gluten, (which is a protein found in grains) it is distributed throughout your body and ends up in the intestinal tract and bladder before it is eliminated. When the antibodies try to destroy the antigens in your bladder, it damages and weakens the lining of the bladder. This, in turn, can cause incontinence issues.
Gluten, dairy and eggs are three of the main foods that can cause food allergies, but there are numerous other foods that can also cause allergic reactions. Allergic reactions to foods can range from itchy eyes, dermatitis, diarrhea, anaphylactic shock and . . . incontinence.
If you are having issues with bladder control, and have not been able to determine the cause, you may want to consider looking at a possible food allergy. What lies beneath: DIFFERENCES IN BRAIN CONNECTIONS(November 11, 2010 - Autism Speaks) A new Autism Speaks-funded study reveals differences in brain connections in areas that redirect attention, mediate social interactions and modulate emotional responses.
Science is one step closer to understanding how the brains of individuals with autism process information. Over the past decade it became clear that neural communication is disrupted in autism, although the details, and the causes, remained elusive. Two hypotheses emerged to explain the information processing differences found in individuals with autism spectrum disorder (ASD). First, scientists identified over-activity at the level of the synapse—the point where two neurons connect. Second, imaging studies showed that the balance of local versus long-range connections was skewed in autism in favor of strong local connections but weak long-range connections between distant brain regions. Complex behavior, such as language and social interaction, depend upon such long range connections. Although the findings supporting the two hypotheses were likely related, the mechanism relating over-activity at the synapse and biased local versus long-range connectivity was unclear.
Now, taking advantage of recent technical developments that facilitate the measurement of small structures within the brain, Autism Speaks’-funded researchers at Boston University have bridged these two hypotheses. Basilis Zikopoulos, Ph.D., and Helen Barbas, Ph.D., reconstructed the intricate fabric of neural “wires”—called axons—that connect prefrontal cortex with neighboring and distant brain regions. The prefrontal cortex is a collection of brain areas that are involved in higher cognitive functions such as attention, planning, social interactions, and abstract thinking. Using postmortem brain tissue generously donated by families of individuals with and without autism, the team measured features of the different axons traveling beneath the cortical surface.
Talking to itself In comparison to the control samples, autism brain tissue had fewer large axons connecting regions of the prefrontal cortex to the other areas of cortex. Added to this connection imbalance is a thinner coat of axon insulation, called myelin. Myelin is a fatty substance that insulates axons to ensure faithful delivery of neural signals over long distances. Prefrontal axons from autism brain tissue traveling to distant brain areas have less myelin. Zikopoulos and Barbas also found more thin axons that connect neighboring regions in the prefrontal cortex in the autism brain tissue versus the control samples. This biased pattern of connectivity creates a situation in which prefrontal cortex is not efficiently exchanging information with other brain areas, but rather is operating in a solo fashion. Pursuing the reason for the abundance of thin axons, the researchers first checked to see whether this was due to more neurons in the cortex just above. Detailed examination of neuron density showed no more neurons, just more axons. This finding led the team to speculate that atypical axon branching had occurred in the autism samples. By painstakingly tracing individual axon branches through a volume of tissue, Zikopoulos and Barbas confirmed that the abundance of thin axons emerged from overzealous branching. The thin axons found in autism samples formed tree-like braches that connected with many more cells in neighboring areas than is typical. This pattern of branching furthered the bias for local versus long-range communication.
Differences in axons and their insulation may offer some links between the two hypotheses that aim to explain disrupted communication in autism. Fewer large axons travel to distant brain regions. Thin axons form too many branches that make extra connections locally. These factors can handily explain the local over-connectivity and long-range under-connectivity observation made through imaging studies. The fact that small axons seem to branch more frequently would also lead to an over-abundance of synaptic connections in a neighboring region. This result can help to explain the synaptic connection hypothesis. Taken together, the results lead us to a deeper understanding of how information may be processed quite differently in the brains of individuals with autism.
Anatomy offers a closer look Imaging studies aiming to understand brain connectivity use techniques such as magnetic resonance imaging (MRI) and diffusion tensor imaging (DTI). These techniques focus on the large swaths of axons, often called “white matter” because of myelin’s fatty white hue. While many of these studies have suggested an imbalance favoring local connectivity in the brains of individuals with autism and served as a stimulus for this study, the level of detail that comes from quantitative anatomy is much richer. “The study of brain tissue at high resolution is needed to pinpoint defects in the brain’s communication system, which is prerequisite to developing rational therapies. Studying pathways using DTI is comparable to looking down from a plane at 35,000 feet – you can see some of the major highways below but not the exits, and certainly not the driveway to your house to see if the car is there,” states Dr. Barbas.
Martha Herbert, M.D., Ph.D., of Massachusetts General Hospital and LADDERS, an imaging expert who was not involved with this study, was enthusiastic about the new results. “Zikopoulos and Barbas have given us a paper about the cellular level of white matter changes in autism that has needed to be written for quite some time. Their analysis is meticulous and comprehensive, and goes far in providing microscopic details to answer provocative questions raised by the larger scale observations in so many brain scan studies in autism. Their findings suggest that the insult occurs later in brain development, after the neurons migrate to where they will live in the brain. The time when these neurons hook up with each other through white matter is crucial and during this period environment and immune factors as well as genes may play a role in the observed changes. These specific details about white matter in autism matter greatly for how we understand autism and how we go about providing the help people with autism need.”
Modeling the development of axon differences The new axon data may also offer suggestions of what occurred to lead to this state of altered connectivity. Combining the axon data with what is known about the development of the cerebral cortex, the researchers devised a model that links differences in axons below frontal areas to a cascade of events in development that affects the growth of axons and their insulation. The hypotheses proposed are testable, and point to specific pathways that could to be targeted for the development of therapeutic interventions in autism. One pathway that Zikopoulos and Barbas analyzed in detail was GAP-43, one of a myriad of signals that are exquisitely timed to encourage the proper growth and integration of developing neurons. GAP-43 stimulates axon branching. GAP-43 also interacts with other signals to prevent premature myelination, and is turned down after myelination begins. In the anterior cingulate cortex, a region of the prefrontal cortex that was the most profoundly affected in the brains studied, the neurons are sensitive to GAP-43 signals for an especially long duration in development. This is an important point because environmental agents such as estrogen-like compounds can increase the GAP-43 signal altering the timing of different aspects of neural development.
One take-home message from this study is how important it is to have diverse lines of inquiry investigating autism. The axon results were consistent across individuals studied. For example, the same changes were found regardless of whether or not the individual experienced seizures. Zikopoulos and Barbas also note that many of the genes that have been associated with autism exert effects on neural connectivity. Dr. Barbas says, “Genome-wide association studies are valuable in pointing out potential vulnerability in affected individuals. Our study suggests further that environmental factors (in utero, after birth, or both) can lead to abnormal connectivity because external factors up-regulate signals such as GAP-43 that regulate axon growth. We need studies to take into account all of these aspects of autism, not just one.” This
work was published in the
Journal of Neuroscience and featured on the cover of the
November 3 issue.
AUTISM AND THE GLUTEN-FREE, CASEIN-FREE DIET
The Gluten and Casein-Free (GFCF) Diet serves as an important biomedical foundation in improving symptoms or recovering individuals from with autism, Asperger's Syndrome and ADHD (collectively known as neruodevelopmental disorders or "NDs") as well as several chronic illnesses. The GFCF diet is the one most commonly used and is often the diet that is tried first.
We may not know all the reasons why the GF/CF diet works today. What we do know is that children on the autistic spectrum, or with ND's and chronic illness often have abnormal reactions to certain foods including gluten and casein. Many of these individuals also suffer from some type of digestive or gastrointestinal (GI) issue and/or have symptoms of a leaky gut (contents leaking into the rest of the body) and mal-absorption (difficulty digesting nutrients).
Digestively, the body has more difficulty breaking down longer chains of molecules like gluten and casein. In a perfect world, the intestines produce enzymes to break down these chains into single sugars. These sugars are then absorbed directly but the left overs are food for bacteria and fungus and can also leak through the gut and cause havoc in the body.
A person with a leaky gut has damaged villi and cell junctions inside the GI tract, leaving gaps in the intestinal wall. Growing evidence shows that these longer protein chains go through a permeable gut wall, enter the bloodstream and affect the brain where the protein chains attach themselves to opioid receptors in the brain causing a a morphine-like or "foggy brain" effect.
The consumption of gluten and casein may contribute to the following reactions:
Clouded mental function Insomnia Diarrhea Constipation Impaired Social Connection Blocking of pain messages Dilated pupils Anxiety With the removal of gluten and casein, parents have reported positive results such as better sleep patterns, better bowel movements, an increase in language, expression, affection, calmness, better cognition, less stimming, better sensory processing, the ability to stay on task and improved potty training. In the first week or so of the GFCF diet parents often report that children go through withdrawals from the foods they craved the most but then report developmental and physical gains.
Gluten is a protein found in the Plant Kingdom. Plants that contain gluten are members of the grass family of wheat, barley, rye and their derivatives. Casein has a molecular structure that is extremely similar to that of gluten. Thus, most gluten-free diets are combined with casein-free diets and referred to as a gluten-free, casein-free (GFCF) diet.
When preparing a GFCF meal, it is important to prevent the contamination of GFCF ingredients from gluten and casein-containing food particles and residues. Even small amounts of contamination may cause stomach issues and behavioral regression.
(Borrowed and adapted from Jerry Kartzinel, MD, Science Advisory Board for Generation Rescue and Roni Piterman co-owner of gfMeals.)
FACTOR V LIEDEN AND CELIAC DISEASE Celiac Disease is an autoimmune disorder of the small intestine that occurs in genetically predisposed people of all ages. People who have Celiac Disease cannot tolerate gluten, a protein in wheat, rye and barley. Several genetic factors have been found on chromosome 6 and chromosome 1 that may contribute to the risk of developing Celiac Disease.
Factor V Leiden Mutation is a blood disorder of human factor V (a protein of the coagulation system) which causes the blood to clot too much. Factor V Leiden can lead to the formation of blood clots. The Leiden variant of Factor V cannot be inactivated by protein C, which is a major anticoagulant that limits the extent of clotting. The gene for Factor V is located on chromosome 1. There is a blood test that can determine Factor V Leiden Mutation. Possible symptoms of Factor V Leiden are easy bruising, unexplained bruises, slow healing and blood clots. You may have Factor V Leiden with no symptoms.
Celiac Disease and Factor V Leiden are both inherited disorders. Recently, a genetic association between Celiac Disease and Factor V Leiden Mutation was discovered. The genes for both disorders have been located on chromosome 1. This suggests that the genetic mutation responsible for developing Celiac Disease occurs in a gene very close to Factor V Leiden on chromosome 1. Further studies are needed to determine the degree of association between Celiac Disease and Factor V Leiden Mutation.
A study of children with Autism, conducted by the Wakefield Forest University School of Medicine in North Carolina, has determined that the MMR (Measles, Mumps and Rubella) vaccine can be linked to Autism. Of the children tested, 85% of them tested positive for the measles virus. Each of these children tested positive for the virus strain of measles, not the wild strain of measles. The only exposure these children had to measles was through the MMR vacine. The children had developed normally until they suddenly regressed after receiving vaccinations. All of the children developed Autism and bowel disease. This research proves that there is evidence of the virus strain of measles in the gastrointestinal tract in a number of children who have Autism.
In a study in 1998, Dr. Andrew Wakefield, and 12 other doctors at the Royal Free Hospital in North London, claimed to have found a new bowel disease - autism enterocolitis. At that time, they were not able to show a definite link between the measles vaccine and Autism, but stated there was cause for concern and requested the government offer the option of single vaccines, instead of only MMR's, until more research had been done.
In 2001, a second independent study conducted by John O'Leary, Professor of Pathology at St. James Hospital & College, Dublin, replicated Dr. Wakefields study and results.
The Department of Health, and the media, have dismissed Dr. Wakefield's study and results on the basis that no one else had reached the same results. There are now two separate, independent studies with the same results: the children developed normally and then experienced a sudden regression and the children's only exposure to measles was throught the MMR vaccine. Is this convincing enough to show that there is a definite link between the MMR vaccine and Autism?
CELIAC DISEASE AND INFERTILITY
Infertility affects 1 in 6 couples in America. There is no apparent cause for infertility in 15% of those affected. Up to 8% - or 1 in every 100 women - with unexplained infertility suffers from undiagnosed Celiac disease or gluten sensitivity.
Experts agree that without treatment, Celiac disease can cause inability to become pregnant and numerous miscarraiges. Undiagnosed Celiac disease has also been linked to late onset of menstruation, irregular periods, amenorrhea (no periods), dysmenorrhea (painful periods with heavy flow), endometriosis, early menopause and various problems during pregnancy. A gluten-free diet can resolve most of these problems.
It is believed that infertility and miscarraige associated with Celiac disease is due to the body's inability to absorb the nutrients necessary to carry a healthy baby to term. Women with undiagnosed Celiac disease or gluten sensitivity, who eat foods that contain gluten throughout their pregnancy risk having babies with low birth weight.
Recent studies have shown that women with undiagnosed Celiac disease have lower levels of the hormone Leptin. Leptin is a hormone that is secreted by adipose cells (connective tissue cells that store cellular fat). The placenta also produces Leptin during pregnancy. Low levels of Leptin could be a contributing factor to infertility and miscarraige.
Undiagnosed Celiac disease can also cause low fertility rates in men. Infertility in men is generally caused by producing too few sperm, no sperm or abnormally shaped sperm which prevents the sperm from traveling to the egg to fertilize it. There is evidence that sperm motility (swimming action) is impaired in men with undiagnosed Celiac disease.
Couples with infertility problems may want to talk to their doctor about being tested for Celiac disease and/or gluten sensitivity.
GLUTEN CAN STUNT GROWTH IN CHILDREN
Gluten, the protein found in wheat, rye and barley, is known to disrupt the endocrine system. The endocrine system is a series of ductless glands that release more than 20 major homones into the bloodstream. The endocrine system regulates mood, growth and development, tissue function, and metabolism, as well as sexual function and reproductive processes. The major glands that make up the endocrine system are the hypothalamus, pituitary, thyroid, parathyroids, adrenals, pineal body and the reproductive glands.
The pituitary gland regulates the growth hormone. Proper amounts of the growth hormone are important to growing children. Children with undiagnosed Celiac disease, or a gluten sensitivity, can be smaller than "average children" - children who do not have issues with gluten. The interruption of the growth hormone can cause FTT - Failure to Thrive Syndrome, something that is commonly found in children with undiagnosed gluten sensitivities.
Many people who have Celiac disease may have short stature as their only symptom. Men & women who are not diagnosed with Celiac disease until adulthood have a tendency to be shorter in stature that their counterparts. Researchers are suggesting that children who are short in stature be tested for Celiac disease and gluten sensitivity.
There are four main artificial sweeteners that have been approved by the FDA. However, FDA approval does not necessarily mean safe for you. An explanation of these artificial sweeteners is listed below:
SACCHARIN
Saccharin is created when anthranilic acid reacts with nitrous acid, sulfur dioxide, chlorine and ammonia. Anthranilic acid is used for the production of dyes, pigments and saccharin. It is also used in preparing perfumes. Nitrous acid is prepared by adding any mineral acid to sodium nitrite. Sulfur dioxide - Coal and petroleum contain sulfur compounds and their combustion generates sulfur dioxide. Chlorine is used in bleach, disinfectants and in swimming pools. Chlorine containing molecules such as chloroflourocarbons have been linked to the destruction of the ozone layer. Ammonia is caustic and hazardous. It is often called anhydrous ammonia.
** Personal note - if I have to give you a science lesson just to explain the items used in the process of creating the sweetener you put in your coffee and on your child's cereal - can it actually be good for us??? It has been listed since 1981 as a substance "reasonably anticipated" to be a human carcinogen (a cancer-causing agent).
ASPARTAME
Aspartame is the technical name for NutraSweet, Equal, Spoonful and Equal-Measure. Aspartame is made of of three chemicals: aspartic acid, phenylalanine and methanol. Aspartame creates methanol at 85 degrees and above.
Aspartame accounts for over 75 percent of the adverse reactions to food additives reported to the FDA. Many of these reactions are very serious including seizures and death. A few of the 90 different documented symptoms listed in the report as being caused by aspartame include: Headaches/migraines, dizziness, seizures, nausea, numbness, muscle spasms, weight gain, rashes, depression, fatigue, irritability, tachycardia, insomnia, vision problems, hearing loss, heart palpitations, breathing difficulties, anxiety attacks, slurred speech, loss of taste, tinnitus, vertigo, menstrual problems, blood sugar control problems, memory loss, and joint pain. According to researchers and physicians studying the adverse effects of aspartame, the following chronic illnesses can be triggered or worsened by ingesting aspartame: brain tumors, multiple sclerosis, epilepsy, chronic fatigue syndrome, Parkinson's disease, Alzheimer's, mental retardation, lymphoma, birth defects, fibromyalgia and diabetes.
SPLENDA / SUCRALOSE
Spenda / Sucralose is simply chlorinated sugar - a chlorocarbon. Common chlorocarbons include carbon tetrachloride, trichlorethelene, methylene choride, chlorodane, lindane and DDT - ALL DEADLY. Sucralose is a molecule of sugar that has been chemically manipulated with chlorine.
The development of Splenda / Sucralose was stumbled upon in 1976 by scientist in Britain who were looking for a new pesticide formulation.
Interestingly enough, food additives such as artificial sweeteners are not subject to the same gauntlet of FDA safety trials as pharmaceuticals. Most of the testing is funded by the food industry, who has a vested interest in the outcome.
SORBITOL
Sorbitol is produced synthetically from glucose. It was originally used as a laxative. It is also used as a thickener in cosmetics and there are some transparent gels that can only be made with sorbitol because of its light reflecting properties. Sorbitol can also be found in some cigarettes for its humectant properties (ability to absorb water). Sorbitol is used as a skin softener in soaps. Oddly enough, sorbitol is also a component in amateur solid rocket fuel.
If you have migraines and have not been able to determine the cause, you may want to research the link between migraine headaches and gluten. Eleven out of 100 people experience migraines, which can be debilitating at times.
Migraines are a type of vascular headache, which is caused by vascular spasms of certain blood vessels in the brain. Migraine sufferers may also experience nausea, vomiting, inability to endure bright lights or noise. Pain killers can help with the pain caused by a migraine, but cannot remedy the vascular spasms of the blood vessels. The pain, as excruciating as it is, is merely a symptom of the cause of a migraine.
A 2001 study was published in Neurology (56:385-388) that showed evidence of the link between migraines and a gluten-free diet. In this study, 9 out of 10 patients experienced migraine relief by switching to a gluten-free diet.
In 2003 a study in the American Journal of Gastroenterology (98:625-629) changed the approach to the link between migraines and gluten-free diets and confirmed 2001 results. This study tested migraine sufferers for Celiac disease by using the gliadin IgA and IgG tests. A significant portion of these migraine sufferers were found to have Celiac disease. This suggests a further link between migraines and gluten. One of the symptoms of untreated Celiac disease is vitamin and mineral deficiencies due to malabsorption. Several studies have shown a link between low magnesium levels in the blood and the occurrence of migraine headaches. If eating foods that contain gluten cause a magnesium deficiency, this may result in migraines.
Migraines usually have a trigger. The immune response which causes damage to the villi in the small intestine when gluten in consumed may also cause the same brain activity to occur when you have a migraine. One of the best preventative measures for migraines is to reduce or avoid contact with potential triggers.
If you suffer from migraines, but have been unable to determine the cause, you may want to try a gluten-free diet for 2 – 4 weeks to see if it has an effect on your migraines. For more information about the gluten-free diet, click here.
More and more people are being diagnosed with Celiac disease and gluten intolerance, today, than at any time in history. “Gluten” is in the news more often, more people are aware of the possible reactions to the foods they eat and more food manufacturers are offering gluten-free foods.
However, Celiac disease and gluten intolerance are not new. Take a look at the history of gluten:
10,000 years ago – The Neolithic agricultural revolution introduced cultivated grains, including wheat, to the human diet.
Second century A.D. – Aretaeus of Cappadocia described a physical contition called “koiliakos” that caused abdominal pain and diarrhea. He referred to these patients as “celaics”.
1888 – British physician Samuel Gee published the first modern description of this affliction, suggesting that it was associated to diet.
1920’s – Many diets, including all-banana and all-carbohydrates, were introduced to relieve symptoms of Celiac disease.
1940’s – Dutch physician Willem Karel Dicke recommended a wheat-free diet for Celiac disease. This recommendation was supported by the discovery that Celiac disease declined during the bread shortages of WWII, and climbed again after the war.
1952 – Dicke and his colleagues identified gluten as the trigger for celiac disease by studying fecal content. The gluten-free diet became a standard treatment.
1956 – Gastroenterologist Margo Shiner developed a biopsy diagnosis for Celiac disease, based on a specific pattern of damage to the villi in the small intestines.
1989 – Oslo’s Immunologist, Ludvig Sollid, and his group narrowed the major genetic risk for Celiac disease down to two versions of the HLA molecule.
1997 – In Berlin, Gastroenterologist Detlef Schuppan discovered that the autoantibodies of Celiac patients are directed against an enzyme (tissue transglutaminase) released by the intestine’s cells, when gluten passes into the mucosal layer. He introduced a blood-screening test for initial diagnosis.
2000 – Alessio Fasano, at the University of Maryland, discovered a molecule – zonulin – that he believes increases intestinal permeability and vulnerability to Celiac disease.
Celiac disease and gluten intolerance research is an ongoing process. At this time, following a gluten-free diet is the only treatment.
Autism is a severe developmental disorder that can begin at birth or within the first two-and-a-half years of life. Some children show signs of autism as small babies. Other children may develop normally for the first few months or years of life but then suddenly become withdrawn, become aggressive or lose language skills they already learned. Children with autism generally have problems in three areas of development — social interaction, language and behavior. Because autism symptoms can vary from child to child, two children with the same diagnosis may act quite differently. Below are some of the common signs of Autism: · Fails to respond to his or her name, or appears not to hear you · Has poor eye contact · Resists cuddling and holding · Is not aware of other's feelings - lack of empathy · Seems to prefer playing alone — seems to be in their "own world" · Starts talking later than age 2, or loses previous ability to say words or sentences · Doesn't make eye contact when making requests · Speaks with an abnormal tone or rhythm — may use a singsong voice or robot-like speech · Can't start a conversation or keep one going · Very literal - can't understand subtle meanings or humor in speech · May repeat words or phrases word-for-word, but doesn't understand what they mean · Performs repetitive movements, such as rocking, spinning or hand-flapping · Has a need for strict routines and becomes very upset at the slightest change in routine · Moves constantly, can't seem to sit still · May play with parts of an object, such as the wheels of a toy car, rather than the whole toy · May be unusually sensitive to light, sound and touch and yet oblivious to pain · May have a hard time sharing with others Less severe cases may be diagnosed with Pervasive Developmental Disorder (PDD) or with Asperger's Syndrome (these children typically have normal speech, but they have many "autistic" social and behavioral problems).
Many children with Autism have seen an improvement by following a GFCF (gluten-free, casein-free) diet.
Symptoms of an egg allergy can differ from person to person. Some people are mildly allergic and may get a rash or hives and that's all. Others, who are very allergic, may experience life-threatening anaphylaxis which can block the person's airways and breathing passages.
When a person is allergic to eggs, the body's immune system overreacts to the proteins in the egg. The body thinks that these proteins are outside invaders when the egg enters the digestive system, and reacts to protect the body. The body's immune system responds to the eggs by creating "the allergy antibody" (called immunoglobulin E - IgE) that trigger the release of certain chemicals into the body. One of these natural chemicals is called histamine. (Which is why you take an ANTI-histamine to counteract an allergic reaction). Another one of these chemicals is called leukotrienes. The release of these chemicals can affect the respiratory system, gastrointestinal tract, skin and the cardiovascular system. This can cause symptoms such as wheezing, nausea, headache, hives or a reaction as life-threatening as anaphylaxis.. Egg whites contain about 40 different proteins. Allergic reactions occur more often to egg whites than to egg yolks, but when you have an allergic reaction to an egg, it doesn't really matter which part of the egg you are allergic to.
Possible symptoms of an egg allergy or intolerance can include: · Nausea · Headache · Vomiting · Wheezing · Migraines · Irritability · Difficulty sleeping · Excessive sweating · Anaphylactic Shock · Hives and/or eczema · Swollen, painful joints · Fatigue and depression · Heartburn and indigestion · Abdominal pain and cramping · Diarrhea, constipation and/or gas · Difficulty concentrating - "fuzzy brain" · Shock, with a severe drop in blood pressure · Dizziness, lightheadedness or unconsciousness · Red rash around the mouth, swelling lips & face · Swollen throat or a "lump" in your throat that makes it hard to swallow
If you or your child experience any of these symptoms, please seek medical attention.
Lactose Intolerance refers to a person’s inability to digest Lactose, the sugar found in milk. Lactose intolerance is caused by a deficiency of the enzyme lactase, which is produced by the cells lining the small intestine. Lactase breaks down lactose into two simpler forms of sugar called glucose and galactose, which are then absorbed into the bloodstream.
Casein allergy refers to the body’s allergic reaction to Casein. (milk protein). Casein allergy is caused by the immune system’s perception towards casein as a foreign entity, thus mounting an immune response towards it in a bid to destroy it from the body. The reason for its crippling consequences is that the immune response is classified as “anaphylactic” which is of the most destructive type involving multiple organ systems, even though the actual response may only last for several minutes. Each allergic reaction can result in the destriction of functional tissue,
Milk is made up of water, protein (casein), carbohydrates (a milk sugar called lactose), minerals, fats and other substances. An allergy occurs when our bodies react to the proteins in cow’s milk, casein and whey, as if they were a foreign substance.
Casein allergy is often apparent with babies, but can remain undiagnosed until adulthood.
Recent evidence indicates that up to 75% of the world’s population is Lactose Intolerant to some extent. That is, three quarters (ľ) of all people have difficulty digesting lactose.
Symptoms of lactose intolerance and casein allergy can affect the skin, the digestive tract and the respiratory system.
Symptoms can include:
Runny nose Asthma Vomiting Hives and rashes Eczema Diarrhea Hyperactive behavior Ear infections Bloating Watery eyes Flatulence (gas) Dark circles around the eyes Recurrent bronchitis Malabsorption of nutrients (anemia) Failure to thrive
Eggs are normally a healthy food, but when you're allergic to them, it’s another story. A person who is allergic to eggs will have a reaction to the proteins found in either the egg whites or egg yolks – or both. In an allergic reaction, the body's immune system sees these proteins as harmful invaders and responds by creating specific antibodies to attack and destroy those proteins. This can cause many allergic reactions such as nausea, diarrhea, headache, hives, wheezing and, if the allergy is acute, anaphylactic shock.
Eggs can be found in many foods and have many names. It's easy to spot "eggs" on an ingredient list. There are other names for "eggs" that may be on an ingredient list that you need to be aware of. If you or your child has an egg allergy or intolerance please avoid the following:
Albumen Albumin Apovitellenin Egg Lysozyme Egg Whites Egg Yolks Globulin Livetins Lysozyme ovalbumin Ovamucin Ovamucoid Ovoglobulin Ovotransferrin Ovovitellin Ohosvitin Simplesse Vitellin
Ingredients that may include eggs, that don't specifically state eggs can be:
Binders Coagulants Emulsifiers EGG SUBSTITUTES (these may include egg whites - should state this on the ingredient list) Flavorings Seasonings White wine (can be washed with egg egg whites) Root beer (can be washed with egg whites) Processed meat Sauces VACCINATIONS (many vaccines either contain eggs or are grown in an egg base)
Also read labels for "may be processed on equipment that also processes eggs". You have the possibility of cross-contamination, rather than actual egg ingredients.
Dairy can be found in many foods and has many names. If your child has a dairy (casein) allergy or intolerance please avoid the following:
Whey Milk solids Ammonium Acaeinate Demineralized whey Hydrolyzed whey Lactic Acid Lactoferrin Magnesium caseinate Rennet Whey protein Casein Calcium caseinate Ammonium caseinate Hydrolyzed casein Iron caseinate Lactalbamin phosphate Lactoglobulin phosphate Opta Sodium caseinate Lactose Delactosen whey Hydrolyzed milk protein Lactate Potassium caseinate Zinc caseinate
Gluten can be in items that include wheat or wheat by-products, but are not as easily recognized as "wheat". Gluten is also in rye, barley, spelt and other grains. The list below is not an absolute list, but the most commonly found on ingredient lists. Please read your ingredients. If you or your child has a gluten intolerance or allergy, avoid the following: *Amaranth (some celiac groups do not allow Amaranth) Amaranth flour is ground from the Aramanth seed. It is related to pigweed. Amaranth contains more protein than any other gluten-free grain and more protein than wheat. Amaranth is also high in fiber, iron, calcium and magnesium. Your body needs magnesium to absorb calcium. Amaranth absorbs water and will add denseness to gluten-free baked goods. That's why it's a good idea to use no more than 25% Amaranth to 75% other gluten-free flours. Alcohol Distilled alcohol is generally accepted as being gluten free, as are most wines. Most beer is NOT gluten-free. Artificial Colors The majority of food colors are made from petroleum. They are a derivative of Petrochemicals and Coal tar. These chemicals are in no way made to be ingested by humans or any other animal. In fact, food dye is pulled off of the market regularly because of health concerns. Yellow #2 food dye has been shown to cause ADHD, multiple types of cancer, male sterility, and many other issues. Yellow 5, Red 40, and six other widely used artificial colorings have been linked to hyperactivity and behavior problems in children and should be prohibited from use in foods. Barley Barley is a cereal grain and does contain gluten. Bleu Cheese Some Bleu Cheese is made with wheat bread, some is GF - verify by reading ingredients Bran Bran is the hard outer layer of grains such as wheat, barley and rye. Caramel Color The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. The color additive caramel is the dark-brown liquid resulting from heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet). Many manufacturers do not put the ingredients of their carmel color on their labels. Couscous Couscous is a dish made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. Dextrimaltose Dextrimaltose is a carbohydrate and is NOT gluten free when it is processed by the enzymatic action of barley malt on corn flour. Dextrins Dextrin is a carbohydrate formed by the application of dry heat on starch, such as wheat, corn, potato or rice If it is produced from wheat, "wheat" will be shown on the ingredient list.. Dextrin added to water forms a sticky gum used as a food thickener. Durum Semolina Semolina is derived from the Latin word simila meaning "flour". Durum Semolina is made from durum wheat. Edible starch, Food Starch (Corn Starch is gluten-free) The 'starch' could be from corn, wheat, potato, rice or tapioca. Unless it specifically states "Food starch from corn" (or potato or rice or something other than a grain such as wheat or rye) assume it is NOT gluten-free and avoid it. Modified Food Starch Modified food starch is a starch that has been treated physically or chemically to modify one or more of its physical or chemical properties. The 'starch' could be from corn, wheat, potato, rice or tapioca. Unless it specifically states "Modified food starch from corn" (or potato or rice or something other than a grain such as wheat or rye) assume it is NOT gluten-free and avoid it. Einkorn Einkorn wheat is one of the oldest groups of wheat Glucose syrup Glucose syrup is a sugar substitute made from a combination of glucose, dextrose and maltose. Groats Groats are hulled grains such as wheat and barley Hydrolyzed wheat protein Hydrolyzed wheat gluten Hydrolyzed wheat starch Hydroxypropyltrimonium hydrolyzed wheat protein/starch Kamut® All wheat belongs to the genus Triticum. Kamut® brand wheat is a khorasan wheat. Malt (flavoring, extract, syrup) Miso Modified food starch Modified starch is prepared by physically, enzymatically, or chemically treating native starch, thereby changing the properties of the starch. MSG (monosodium glutamate) MSG is a commonly used food additive. MSG itself is no longer made from wheat, but many Celiacs cannot tolerate MSG, Maltodextrin Maltodextrin is classified as a sweet polysaccharide. It is usually made from wheat, rice, corn, or potato starch. Maltodextrin is produced by cooking down the starch. During the cooking process, which is often referred to as a hydrolysis of starch, natural enzymes and acids help to break down the starch even further. The end result is a simple white powder. Maltodextrin is such a highly processed ingredient that the protein is removed, rendering it virtually gluten-free. If wheat is used to make maltodextrin, "wheat" will appear on the label. Maltose (malt sugar) Maltose is also known as malt sugar, maltose is formed by uniting two units of glucose that provide the first link in a process that results in the creation of starch. When a germinated grain, such as barley, is combined with water and heated the enzymes break down the starch in the grain to produce maltose. Oats You must be sure you are purchasing Certified Gluten-free Oats. Oats themselves do not contain gluten. However, oats are generally cross-contaminated in the fields because of crop rotation, by machinery that is used to harvest both oats and wheat, and in facilities that manufacturing oats and other grains. Semolina Semolina is the coarse, purified wheat middlings of durum wheat. Soy sauce Regular soy sauce is generally wheat-based. There is GF Tamari - but verify it is states that it is gluten-free on the label. There is also a wheat based Tamari Smoke flavoring Smoke flavoring is derived from burning various woods, including hickory and mesquite. Barley malt flour may be used as a carrier for the captured "smoke." Some manufacturers list the sub-ingredients of the smoke flavoring used in their products; others do not. Spelt Spelt is a wheat, Triticum aestivum spelta Starch (see Food Starch) Tabbouleh Tabbouleh is a combination of nutty cracked wheat or bulgur mixed with ripe tomatoes, cucumbers, and green onions, mint and parsley. Teriyaki Sauce Teriyaki sauce is an oriental sauce used for cooking made with soy sauce and other ingredients. If the ingredient list includes "soy sauce" it is generally made from wheat. There are GF soy sauces, but it must state on the label "gluten-free soy sauce". Texturized Vegetable Protein Texturized vegetable protein is made from soy protein - and is gluten-free. There are, however, texturized vegetable proteins made from grains. READ THE LABELS. Triticum Aestrium Triticum Aestrum is a species of wheat Triticale Triticale is a hybrid of wheat and rye. Vegetable starch Vegetable starch is generally gluten-free, unless "wheat" is noted on the label Wheat Germ Wheat germ is a part of the wheat kernel.
Cross-contamination occurs when a gluten-free food comes in contact with a food or a surface than contains gluten. Cross-contamination is a very real problem for those who follow a gluten-free diet. There are steps you can take to avoid cross-contaminating of your food. Gluten is invisible to the naked eye, but can contaminate surfaces such as counters, cutting boards and utensils.
A good example is making two peanut butter sandwiches. One sandwich is with wheat bread and the other is with gluten-free bread. You set two pieces of wheat bread on the counter. Then, you spread the margarine and peanut butter on the wheat bread. You cut the sandwich in half and place the halves on the plate. You remove the knife you used, the margarine and the jar of peanut butter. Now you are ready to make the gluten-free peanut butter sandwich. You take out the gluten-free margarine, the gluten-free peanut butter, the gluten-free bread and a new knife. You set the bread on the counter..... and you've just contaminated the gluten-free bread with the gluten that is on the counter from the previous sandwich! You can't see the gluten, but it's there on the counter.
If you are going to make toast with gluten-free bread, you will need two separate toasters. Once you place a slice of wheat bread in a toaster, it is contaminated and cannot be used for gluten-free bread. You cannot share utensils (knives, forks, spoons) between gluten and gluten-free foods. You need to use separate utensils for each type of food. It is not necessary to purchase a new set of pots, baking pans or utensils to be used specifically for the gluten-free food. However, you do need to pay close attention to how you take care of these pans and utensils. A thorough washing will remove the gluten from them. If you use wooden spoons, I would suggest using separate wooden spoons for both foods as gluten can be absorbed into the wood. Plastic storage containers need to be separated, also. Plastic can absorb gluten (the same way they absorb orders and colors) and will contaminate any gluten-free food you store in it. Be sure to mark the gluten-free plastic containers clearly. Foods that will not be consumed in one serving, such as margarine, peanut butter, mayonnaise, etc. need to be kept separate. If you use a knife to spread margarine on a piece of wheat bread, the knife is contaminated and cannot be put back into the margarine without contaminating the entire container. We keep separate containers for each of these types of foods. The same "keep it separate" rule applies to gluten-free flours. Do not store gluten-free flours in the same cupboard as the wheat flours. The possibility of cross-contamination is too high. We store all non-perishable gluten-free foods in a separate cupboard. We also separate gluten-free foods in the refrigerator - they have their own drawer.
Cross-contamination can also be a problem when eating in restaurants. A restaurant may advertise that they offer gluten-free foods. However, if they cook their gluten-free foods alongside the other foods, you no longer have gluten-free food. It has been contaminated. If a restaurant uses the same utensils on both foods, your food is no longer gluten-free. Many people understand that foods need to be prepared with gluten-free ingredients. Unfortunately, they don't understand the cross-contamination issues. Always check WHERE the restaurant is preparing their gluten-free foods, and if they use separate cutting boards, pans and utensils. Do they prepare the gluten-free foods in a separate area in the kitchen? If not, your food may be exposed to gluten cross-contamination.
Joyce Nielsen has over 30 years of experience researching and coooking for food allergies and special diets. She believes in a holitisic approach to health that deals with the whole person rather than treating symptoms. She is inspired to write for others with food allergies to share her experiences and offer insight. She has a granddaughter with Celiac diesease and a Casein allergy and Joyce was diagnosed with Celiac disease in March 2010. She created http://www.dontfeedme.com to provide information to others who are dealing with various food allergies.
Article Source: http://EzineArticles.com/?expert=Joyce_Nielsen
The symptoms of Celiac disease result from the inability of the small intestine to digest gluten. Gluten is a protein found in grains such as wheat, rye and barley. Gluten causes damage to the villi of the small intestine and can lead to malnutrition. Villi are small, finger-like projections in the small intestines that absorb nutrients as the food passes through. Gluten causes damage by irritating, flattening and shortening the villi. Damaged villi cannot absorb nutrients, resulting in malabsorbtion of nutrients and malnutrition.
Basically, the food your child eats is going in one end and out the other without stopping to leave behind the necessary vitamins, minerals and calories for proper nutrition. The small intestine is where iron, folic acid, calcium and Vitamins K, A, D and E are absorbed.
Imagine a train with many cars filled with vitamins, mineral and calories. Instead of making its scheduled stops at every town along the track, it races from beginning to end taking its cargo with it and dumping it at the end of the track. The towns in between are going hungry and are not thriving.
Some possible symptoms of a Celiac disease
Liquid, foul-smelling diarrhea Headaches Blistered rashes on stomach, buttocks, arms, legs, hands, feet (The medical term for this is Dermatitis Herpetiformis - DH) Abdominal cramping Distended abdomen Weight loss Anemia High fever Irritability Flatulence (gas) Vomiting (at times projectile vomiting) Inability to sleep through the night Listlessness Low height and weight gain Dark circles under the eyes Lack of muscle definition Constipation
Unfortunately, the above symptoms can also be caused by other illnesses and diseases. If your child has a number of the above symptoms for any length of time, please consult with their doctor.
If left untreated, Celiac disease can cause permanent damage to the small intestine. It can become life-threatening and can cause other conditions such as:
Osteoporosis and other bone diseases Bone "pain" Weight loss Internal hemorrhaging Central and peripheral nervous system disorders Anemia Delayed start in menstruation ADD / ADHD type symptoms Lack of dental enamel formation
FOOD ALLERGY OR FOOD INTOLERANCE Food allergy is a rather fast response (minutes) by the body’s immune system to a perceived invader. Signs or symptoms are typically immediate, dramatic and visible: coughing, sneezing, vomiting, migraines, watering eyes, rashes, swelling tissue, hives – or in severe cases an anaphylactic shock which requires emergency intervention. However other symptoms like the gastro-intestinal responses nausea, vomiting and diarrhea can be delayed for hours or even days.
An Allergy triggers an allergic response in a person – often immediately - on exposure to the allergen. Generally, people suffering from an allergy have had a breakdown in their immune system: it “misreads” the allergen as an enemy invader and pulls out all stops to attack it.
Normally our immune system protects us by producing antibodies in the blood that attack bacteria and viruses invading our bodies. This lets us fight off infections without ever knowing they were there. But in a very few people the immune system produces an abnormal type of antibody in response to things like pollens, or in some cases certain foods.
Many food allergy symptoms are the same as regular allergy symptoms (those in response to pollens, chemicals and animal hair): sneezing, skin rashes, hives, watering eyes, runny nose and sore throat. For food allergies add nausea, spontaneous vomiting, weight loss and gastro-intestinal symptoms like diarrhea. In severe cases there is an anaphylactic response where the sufferer’s tissues become hypersensitive and swell up to two or three times their normal size and the sufferer can go into anaphylactic shock. Immediate medical attention is required.
Food intolerance on the other hand is rather slow onset reaction that can take hours, days or even weeks. It is an inability to process a particular food. It is also thought to be an immune system response. The gastro-intestinal tract in some people is simply unable to produce appropriate enzymes for normal chemical breakdown. The food passes through unprocessed, or lingers in the gut fermenting producing excess ‘gas’. In some cases protein fragments rupture the lining of the intestine allowing foreign particles into the bloodstream.
Symptoms of food intolerance are much more delayed. They generally manifest as nutritional deficiencies that develop over time. BUT - they can be just as life threatening as a food allergy!
Food intolerance is an inability to properly digest certain foods. In some cases food passes right through the body before digestion is complete – so is eliminated only partially processed like milk products causing diarrhea. In other cases some foods have components which actually attack the lining of the gut and damage it every time that food is eaten (like Celiacs with gluten). Fortunately most food intolerant people recover fully when the offending food is avoided.
Direct problems such as severe abdominal cramps, bloating, flatulence, diarrhea and hemorrhoids are common. However the indirect problems associated with poor absorption can be much more harmful. When food leaves the body only partially processed many vital nutrients are lost too. People with food intolerance typically catch viruses easily, may have dry skin, hair and nail problems and tire easily. Some become deficient in iron or calcium and suffer a further series of health issues like anemia. Many food intolerant people are underweight due to their inability to get full nutrient value from foods. Of course with diarrhea there is the constant risk of dehydration especially among children and elderly people.
In the '70's when my oldest daughter was four years old, she was diagnosed with what was called "hyperactivity" back then. Today, the diagnosis might have been "ADHD" (attention deficit hyperactivity disorder) or "ADD" (attention deficit disorder).
I'm not an advocate of putting children on medications to control behaviors now, and I wasn't back then, either. In an effort to help my daughter by natural and alternative methods, I started researching. Keep in mind, we didn't have the internet back in the '70's. We had libraries. And bookstores. (What I wouldn't have given for the internet back then!) After thousands of pages of reading, and almost as many pages of notes, I chose to eliminate refined sugars, bleached flours, artificial flavors and artificial colors from her diet. The results were amazing - and successful!
Before her diet change, she would have periods where she just couldn't sit still. She would talk a mile a minute and would rush from one toy to another. It was as if she had a motor inside that was stuck on high speed! She also had behavior issues. You could see an immediate change in her after a piece of candy. She would be calmly sitting in her chair, reading a book (yes, she read at 4 years old). I would give her a small piece of candy. Within minutes, her foot would start tapping, then her legs couldn't be still. She would wiggle and squirm in her seat. She would then get up and walk around, then run and literally bounce off the walls. This would go on for an hour or more before she would start to wind down - and crash. Once I adjusted her diet, we no longer had the extreme behavioral highs and lows. She was just a "normal" kid.
Back in the '70's we didn't have "natural" or "organic" stores where I lived. Nor was this type of food available at the chain grocery stores, as it is today. Everything had to be made from scratch. I learned to make my own fruit roll-ups, crackers, breads, cakes, cookies and (yes) candy. It took a little more time than opening a box to cook dinner, but it was so much healthier for both of my children. They still had treats like the other kids. But I knew exactly what ingredients went into those treats. I used to take my kids trick-or-treating on Halloween. They would collect the candy, give it all away to their friends and we would go home and eat "good" treats. They had the fun of going from door to door, and they knew they couldn't eat the candy that was put in their bags. And they were ok with this.
I have a grandson who has been diagnosed with ADHD. He is currently on medications for his condition, but my daughter limits his intake of refined sugars, high fructose corn syrup and artificial colors as she limits the sugar intake of these items for all of her children. As always, it is up to the person - or parent - to decide if an alternative method is right for their family.
Gluten comes the Latin word for glue. Gluten is an elastic protein found in grain flours that gives dough elasticity and strength. Flours made from grains contain gluten.
When cooking for a gluten-free diet, you need to substitute flours made from other foods. Because gluten-free flours do not have gluten, you need to add other ingredients such as xanthan gum or guar gum to replace the gluten. Both xanthan gum and guar gum help to hold the ingredients together.
Below is a list of various alternative flours used in gluten-free cooking.
Arrowroot Flour This is a white flour that is ground from the root of the Arrowroot plant. It can be used in place of cornstarch.
Aramanth Flour This flour is ground from the Aramanth seed. It is related to pigweed.
Brown Rice Flour This flour is milled from unpolished brown rice and is higher in nutrients than white rice flour. It has a slight nutty flavor.
Buckwheat Flour Despite the "wheat" name, buckwheat flour is not a wheat grain. It is related to rhubarb. It has a very strong flavor and is normally used in small quantities with other bland flours.
Cornstarch This is a refined starch from the corn plant. It can be used to thicken liquids. If you are allergic to corn, replace it with arrowroot or potato starch.
Cornmeal This grainy meal is ground from corn. You can purchase yellow or white cornmeal.
Corn Flour This flour is milled from the corn plant and its consistency is that of other flours. It is not grainy like cornmeal.
Garbanzo Bean Flour This is ground from garbanzo beans (also called chickpeas). It is very high in protein.
Garfava Flour This is a combination of garbanzo beans and fava beans. It is not as grainy as rice flour and is high in protein.
Millet Flour Millet is a grain in the same family as corn, rice and sorghum. This flour has been accepted in Canada as gluten-free. It is being accepted by many gluten-free groups in the US.
Potato Flour This is a heavy flour and is normally used in small quantities with other lighter flours.
Potato Starch Flour Do not confuse Potato Flour with Potato Starch Flour. This flour is a fine white flour. I use this flour on a regular basis, in combination with other flours such as rice flour and tapioca flour.
Quinoa Flour This flour is made from Quinoa seeds and is related to spinach and beets. The plant has a bitter-tasting coating, so always buy debittered quinoa flour. Quinoa flour has been accepted in Canada as gluten-free and is being accepted by many groups in the US.
Sorghum Flour This flour is milled from the sorghum grain. Sorghum grain does NOT contain gluten. It has a strong flavor and is normally combined with other flours.
Soy Flour This is a yellow flour with a nutty flavor that is high in protein. It is a heavy flour and is normally combined with other lighter, bland flours.
Tapioca Flour This flour is made from the root of the cassava plant. It is a light, white flour. It gives texture to baked goods. This is a staple at our house.
Tef (Teff) Flour Tef is a grain in the same family as corn, rice and sorghum. Tef flour has been accepted in Canada as gluten-free and many US groups are accepting it as a gluten-free flour.
White Rice Flour This flour is milled from polished white rice and is very bland in taste. Since it tends to add a grainy texture to baked goods, I combine it with other softer flours.
Incontinence and bladder control are not subjects that many people care to discuss. It can be embarrassing, frustrating and can sometimes be attributed to “getting older”, even by doctors. Unfortunately, when the problem is hidden or covered up, it’s difficult to find help.
For the past two years, I have had occasional issues with bladder control. And I was too embarrassed to admit my problem to anyone. Coughing and sneezing could cause urinary “leaking”. Not always, just once in awhile. But I never linked my bladder problem to the food I was eating.
I changed my diet to gluten-free and dairy-free about four months ago. After changing my diet, I noticed that many life-long symptoms disappeared. In addition to symptoms such as painful, swollen joints, itchy eyes, dermatitis, blisters on my palms, inability to concentrate, fatigue and severe diarrhea, I recently noticed that I no longer have an issue with bladder control.
I began researching the link between gluten intolerance and/or food allergy and bladder control issues. I was surprised to discover that there CAN be a link between Celiac disease, other food allergies and incontinence.
In order for the bladder to function properly, the lining of the bladder needs to be intact. There is a mucus layer (mucosa) that protects the lining of the bladder. If this mucus layer is irritated or damaged, this can cause the sphincter muscles to weaken and the sudden pressure of a cough or sneeze can push urine out of the bladder.
Your immune system produces antibodies to attack and destroy anything it considers to be a foreign substance. These foreign substances are called antigens. Antibodies are proteins found in the blood and other body fluids that are used by the immune system to destroy antigens. When you have a food allergy, such as Celiac disease, your immune system sees gluten as an intruder, or antigen. When you eat gluten, (which is a protein found in grains) it is distributed throughout your body and ends up in the intestinal tract and bladder before it is eliminated. When the antibodies try to destroy the antigens in your bladder, it damages and weakens the lining of the bladder. This, in turn, can cause incontinence issues.
Gluten, dairy and eggs are three of the main foods that can cause food allergies, but there are numerous other foods that can also cause allergic reactions. Allergic reactions to foods can range from itchy eyes, dermatitis, diarrhea, anaphylactic shock and . . . incontinence.
If you are having issues with bladder control, and have not been able to determine the cause, you may want to consider looking at a possible food allergy.
My oldest daughter was diagnosed with what was called "hyperactivity" in 1979. Today, the diagnosis might have been "ADHD" (attention deficit hyperactivity disorder) or "ADD" (attention deficit disorder). In an effort to help my daughter by natural and alternative methods, I started researching hyperactivity. Keep in mind, we didn't have the internet back in the '70's. We had libraries. And bookstores. (What I wouldn't have given for the internet back then!) After months of research and reading thousands of pages of information, and almost as many pages of notes, I chose to eliminate refined sugars, bleached flours, artificial flavors and artificial colors from her diet. The results were amazing - and successful!
The majority of food colors are made from petroleum. They are a derivative of Petrochemicals and Coal tar. These chemicals are in no way made to be ingested by humans or any other animal. In fact, food dye is pulled off of the market regularly because of health concerns. Yellow #2 food dye has been shown to cause ADHD, multiple types of cancer, male sterility, and many other issues. Yellow 5, Red 40, and six other widely used artificial colorings have been linked to hyperactivity and behavior problems in children and should be prohibited from use in foods, according to the nonprofit Center for Science in the Public Interest. Artificial colors can also cause gastrointestinal problems, hives, headaches and other symptoms. You don’t see people digging up petroleum and chugging down a glass of it, do you? That’s not the kind of "fuel" we’re designed to run on. So why would we eat food that has had its color enhanced by petroleum products???
The seven main chemically derived food colors that are still approved by the US Food & Drug administration are:
FD&C Blue No. 1, FD&C Blue No. 2, FD&C Green No. 3, FD&C Red No. 40, FD&C Red No. 3. FD&C Yellow No. 5, FD&C Yellow No. 6
These are known as "primary colors" and are mixed together to produce other shades and colors. Artificial colors are labeled "dyes" or "lake pigments" (commonly known as "lakes"). The difference is, dyes dissolve in water, but are not soluble in oil. Dyes are manufactured as powders, granules or liquids. Lakes are made by combining dyes with salts to make compounds. Lakes tint by dispersion (the concentration of the color in a product). Lakes are more stable than dyes and are used for coloring products that contain fats and oils.
Artificial food colors contain plenty of chemicals and are derived from highly toxic sources. This can cause, or accelerate many different diseases, disorders and mutations in humans. The amount of artificial food color in a single piece of candy doesn't seem like it would have much effect. But add that amount to the food color in breads, juices, soda pop, snack foods, meats - just about everything on the shelf in a grocery store - and we're ingesting an enormous amount of chemicals on a daily basis.
A study conducted by the University of California, San Francisco School of Medicine showed that food colors have a negative effect on the immune system. Caramel color was shown to diminish immune system function. (Caramel color can also contain gluten). This could alter our body's ability to fight off infection or cancers. How many auto-immune conditions (such as Celiac disease, Chron's disease, Rheumatoid Arthritis, Lupus, etc.) are affected by our use of artificial food colors?
In 2005 Americans ate (food dyes), swallowed (pill coatings or medicinal syrups) or rubbed on (cosmetics) more than 17.8 million pounds of artificial colors! Artificial food colors were originally made from coal tar, but today are generally made from petroleum distillates (petroleum is what the gas for our cars is made from). Of the 24 food dyes that were originally approved for use in foods in America, 17 are now banned, or no longer produced. Norway banned all products containing coal tar and coal tar derivatives in 1978. It is now 32 years later and the FDA still tells us artificial colors aren't bad for us. Hmmmm.......
Just a note on a "natural" food color: You may be familiar with or have seen a red color ingredient called carmine; it can be found in strawberry yogurt and a variety of other red products. Carmine is sourced from a mash made by grinding up beetles grown in Peru and the Canary Islands. The mash is strained out to obtain a red liquid. That liquid, made from insects, is then shipped to the United States to food companies, where it is dumped into the yogurt to make it look like there are strawberries in there. People, it’s not real strawberries. It’s insect juice. That’s what’s in some of your yogurt. Carmine is also used in red juice, cosmetics & lipstick. Some people have a dangerous allergic reaction to this ingredient. They can go into anaphylactic shock, which puts them in a coma (or worse!). Some of these color additives can be extremely dangerous, but you’ll notice companies don’t put this information on their labels. “Insect juice” is never listed on your yogurt. They merely list “carmine,” and they leave it up to you to figure out what that means.
The information on this website is for informational purposes only. The information provided and opinions stated herein are not meant to diagnose any condition. If you have concerns about your health, please consult a medical professional. As always, it is up to those following a gluten-free, dairy-free diet to determine if information or products are safe for them.
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