Re: Forward of an excellent celiac/casien post from another site

May 26, 2006

Lynn,

That was a great e mail. I printed it and so agree that the amount of wheat we

eat today in

our prepackaged foods is staggering. Only when you stop do you really get the

sense of

how much you eat. I am on the road alot in sales and it is so hard to find

something for

lunch that you can eat quickly that does not contain wheat. I eat a lot of

salads and I am

not a fan of any fast food salads. I tend to eat more corn/brown rice products.

I also found

a fabulous flour that I use to bake cakes from Authenticfoods. When I have had

the gliadin

antibody tests redone I am negative due to the complete elimination of wheat. I

used to

cheat once a month and have stopped that altogether.

Thanks for that post.

Karin

>

> This post appeared on a Weston Price yahoo group I'm on. The writer has

> been eating a

> Price diet for quite a number of years and has recently given up both

> dairy and gluten. She's

> had a continual bloating problem that has finally cleared up if she

> stays clear of these foods.

> I thought she did such a good job of bullet-pointing the problems with

> gluten (and some with casien)

> I asked permission to copy it to here.

> (When's she's referrring to Price's natives she's talking about Weston

> Price's studies on the diets

> of isolated cultures in the 1930s and 40s

> http://www.westonaprice.org/index.html )

>

> WAPF = Weston A Price Foundation

> Enterolab = http://www.enterolab.com/

>

> And for context.... this post was a reply to some other practioners who

> were questioning if properly

> fermented wheat, i.e. sourdoughs, and raw dairy would eliminate any

> problems. The discussion had

> gotten a bit heated so some of that may come through in the tone of the

> post.

>

> Lynn

>

> This is how I see this issue. A few of the facts first:

>

> 1. Wheat has been cultivated in isolated pockets of the world for

> approx.

> 10,000 years

> 2. The wheat available to us today is approx. 50% gluten, whereas the

> ancient wheat was closer to 3%. Thus, today's wheat is a VERY different

> animal than the wheat *some* of our ancestors ate

> 3. Some Stanford researchers have found that gliadin, a 33 amino-acid

> gluten

> protein, is indigestible to human beings whether or not they are

> allergic to

> it

> 4. Dr. Fine, who's been researching gluten for about 30 years and runs

> Enterolab, has found that about 30% of the American population tested,

> has

> an IgA immune reaction to gliadin

> 6. IgA allergies are considered to be genetically linked (you won't get

> them

> if you don't have the genes) and are not known to be curable

> 7. Non of Price's primitives consumed wheat

> 8. Those that consumed dairy consumed dairy from animals grazing on

> fertile

> soil. Most milk available today, even raw milk, is arguably of much

> lower

> quality than the milk Price's primitives consumed.

> 9. It's possible, that Price's primitives didn't consume milk containing

> the

> highly allergenic Alpha s1 casein. One paper I read said that virtually

> ALL

> African cattle, for instance, only produce A2 milk, not A1.

>

> So, my view is this:

>

> 1. The wheat and milk available to us today is simply not of the same

> quality as was available to Price's primitives. In some cases, this

> could

> affect their allergenicity.

> 2. For those who do not have genetically predisposed allergies to these

> foods, there is still probably a substantial subgroup that has damaged

> leaky

> guts from a lifetime of SAD and/or exposure to toxins, which allows

> intact

> proteins to leak into their blood stream and ellicit an immune reaction

> or a

> neurological reaction, as is the case with so many folks on the autism

> spectrum

> 3. If Dr. Fine's data is correct, then approx. 1 in 3 or 4 Americans is

> gluten sensitive (this is also a spectrum, with more advanced cases

> manifesting as celiac disease, auto immune diseases or neurologic

> diseases,

> for instance). Clearly, the vast majority of practitioners, including

> WAPF

> practitioners, are unaware of this data and unaware of the prevalance of

> gluten and casein allergies within the WAPF community. This is very

> clear to

> me from interacting with WAPF practitioners, both locally and

> nationally.

> There is a large subgroup of WAPFers who are allergic to gluten and/or

> casein and

> depend on their local WAPF practitioners to be able to help them with

> this.

>

> I don't think anyone knows what the prevalance of IgA *casein* allergies

> is,

> or whether or not there's a genetic component, but I've been surprised

> by

> how many people have trouble with milk products, including RAW milk,

> cheese,

> kefir and so on. Several people believe (including myself) that it was

> our

> indulgence in raw milk products, stimulated by the WAPF's enthusiasm and

> unqualified promotion of raw milk products (at the time we got

> involved),

> that was a major catalyst in our current health problems. We thought the

> raw

> milk products were a great and tasty way of getting lots of good

> nutrients

> and a way to get raw animal products into us withoutht the " yuck " factor

> of

> raw liver, raw eggs etc. So we *loaded* up on raw milk products until

> our

> health declined to the point where we either had to do an elimiation

> diet or

> test to see what was causing the problems. I think there are more of

> these

> casein-intolerant folks out there, than most practitioners are aware of.

>

> So, in summary, not everyone has apparent problems with modern wheat and

> modern raw milk. It is true though, with IgA immune reactions, that

> often

> there are no symptoms for years and sometimes decades until an

> autoimmune

> condition develops or until cancer or some other serious disease

> develops.

> So, just because someone doesn't have any symptoms, doesn't necessarily

> mean

> they don't have problems with a food. I don't want to lump dairy in with

> wheat either because I believe that wheat is a lot more problematic for

> many

> more people than raw dairy is. In the end though, I think some folks do

> fine

> with these modern foods, but I think a lot more people have problems

> with

> them than most practitioners are aware of. Therefore, I'd really like to

> see

> more practitioners study this issue more closely. There's a LOT of

> research

> available on gluten IgA allergies, less so on casein IgA allergies.

>

May 26, 2006

Lynn,

That was a great e mail. I printed it and so agree that the amount of wheat we

eat today in

our prepackaged foods is staggering. Only when you stop do you really get the

sense of

how much you eat. I am on the road alot in sales and it is so hard to find

something for

lunch that you can eat quickly that does not contain wheat. I eat a lot of

salads and I am

not a fan of any fast food salads. I tend to eat more corn/brown rice products.

I also found

a fabulous flour that I use to bake cakes from Authenticfoods. When I have had

the gliadin

antibody tests redone I am negative due to the complete elimination of wheat. I

used to

cheat once a month and have stopped that altogether.

Thanks for that post.

Karin

>

> This post appeared on a Weston Price yahoo group I'm on. The writer has

> been eating a

> Price diet for quite a number of years and has recently given up both

> dairy and gluten. She's

> had a continual bloating problem that has finally cleared up if she

> stays clear of these foods.

> I thought she did such a good job of bullet-pointing the problems with

> gluten (and some with casien)

> I asked permission to copy it to here.

> (When's she's referrring to Price's natives she's talking about Weston

> Price's studies on the diets

> of isolated cultures in the 1930s and 40s

> http://www.westonaprice.org/index.html )

>

> WAPF = Weston A Price Foundation

> Enterolab = http://www.enterolab.com/

>

> And for context.... this post was a reply to some other practioners who

> were questioning if properly

> fermented wheat, i.e. sourdoughs, and raw dairy would eliminate any

> problems. The discussion had

> gotten a bit heated so some of that may come through in the tone of the

> post.

>

> Lynn

>

> This is how I see this issue. A few of the facts first:

>

> 1. Wheat has been cultivated in isolated pockets of the world for

> approx.

> 10,000 years

> 2. The wheat available to us today is approx. 50% gluten, whereas the

> ancient wheat was closer to 3%. Thus, today's wheat is a VERY different

> animal than the wheat *some* of our ancestors ate

> 3. Some Stanford researchers have found that gliadin, a 33 amino-acid

> gluten

> protein, is indigestible to human beings whether or not they are

> allergic to

> it

> 4. Dr. Fine, who's been researching gluten for about 30 years and runs

> Enterolab, has found that about 30% of the American population tested,

> has

> an IgA immune reaction to gliadin

> 6. IgA allergies are considered to be genetically linked (you won't get

> them

> if you don't have the genes) and are not known to be curable

> 7. Non of Price's primitives consumed wheat

> 8. Those that consumed dairy consumed dairy from animals grazing on

> fertile

> soil. Most milk available today, even raw milk, is arguably of much

> lower

> quality than the milk Price's primitives consumed.

> 9. It's possible, that Price's primitives didn't consume milk containing

> the

> highly allergenic Alpha s1 casein. One paper I read said that virtually

> ALL

> African cattle, for instance, only produce A2 milk, not A1.

>

> So, my view is this:

>

> 1. The wheat and milk available to us today is simply not of the same

> quality as was available to Price's primitives. In some cases, this

> could

> affect their allergenicity.

> 2. For those who do not have genetically predisposed allergies to these

> foods, there is still probably a substantial subgroup that has damaged

> leaky

> guts from a lifetime of SAD and/or exposure to toxins, which allows

> intact

> proteins to leak into their blood stream and ellicit an immune reaction

> or a

> neurological reaction, as is the case with so many folks on the autism

> spectrum

> 3. If Dr. Fine's data is correct, then approx. 1 in 3 or 4 Americans is

> gluten sensitive (this is also a spectrum, with more advanced cases

> manifesting as celiac disease, auto immune diseases or neurologic

> diseases,

> for instance). Clearly, the vast majority of practitioners, including

> WAPF

> practitioners, are unaware of this data and unaware of the prevalance of

> gluten and casein allergies within the WAPF community. This is very

> clear to

> me from interacting with WAPF practitioners, both locally and

> nationally.

> There is a large subgroup of WAPFers who are allergic to gluten and/or

> casein and

> depend on their local WAPF practitioners to be able to help them with

> this.

>

> I don't think anyone knows what the prevalance of IgA *casein* allergies

> is,

> or whether or not there's a genetic component, but I've been surprised

> by

> how many people have trouble with milk products, including RAW milk,

> cheese,

> kefir and so on. Several people believe (including myself) that it was

> our

> indulgence in raw milk products, stimulated by the WAPF's enthusiasm and

> unqualified promotion of raw milk products (at the time we got

> involved),

> that was a major catalyst in our current health problems. We thought the

> raw

> milk products were a great and tasty way of getting lots of good

> nutrients

> and a way to get raw animal products into us withoutht the " yuck " factor

> of

> raw liver, raw eggs etc. So we *loaded* up on raw milk products until

> our

> health declined to the point where we either had to do an elimiation

> diet or

> test to see what was causing the problems. I think there are more of

> these

> casein-intolerant folks out there, than most practitioners are aware of.

>

> So, in summary, not everyone has apparent problems with modern wheat and

> modern raw milk. It is true though, with IgA immune reactions, that

> often

> there are no symptoms for years and sometimes decades until an

> autoimmune

> condition develops or until cancer or some other serious disease

> develops.

> So, just because someone doesn't have any symptoms, doesn't necessarily

> mean

> they don't have problems with a food. I don't want to lump dairy in with

> wheat either because I believe that wheat is a lot more problematic for

> many

> more people than raw dairy is. In the end though, I think some folks do

> fine

> with these modern foods, but I think a lot more people have problems

> with

> them than most practitioners are aware of. Therefore, I'd really like to

> see

> more practitioners study this issue more closely. There's a LOT of

> research

> available on gluten IgA allergies, less so on casein IgA allergies.

>

May 27, 2006

> That was a great e mail. I printed it and so agree that the amount

of wheat we eat today in

> our prepackaged foods is staggering.

------> Yes it a really good post. The post was part of a discussion

as to whether long fermentation will eliminate the problems. The

isolated Swiss villagers that Weston Price studied ate fermented

sourdough and had excellent bone structures and no cavities, i.e they

were getting thier minerals absorbed so no gut damaged must have occured.

The bread was rye not wheat that was fermented for days not just 24

hours like most sourdoughs.

The summer Wise Traditions journal from the Price foundation will have

an article on someone who healed their wheat allergies using long

fermented breads and bone broths. The post I copied to here was part

of a discussion that prehaps that still might not be enough for modern

wheat problems.

(btw...the summer Wise Traditions will also have an article by a dear

friend Becky Mauldin, on raw cracker and granola recipes without

grains. SHe's a fabulous cook and has a raw cookbook that includes

traditional raw meat and fish recipes!)

I'm finally reading Lorian Cordian's " Paleo Diet " . I've been messing

with that diet off and on for a couple of years but always came back

to some soaked grains and my beloved dairy. Now that I'm reading what

he says about these foods it's making sense (I'm still having some raw

fermented goat dairy). I've given up most grains except some wild rice.

It's hard though....I can imagine it would be frustrating trying to

eat this way ravelling. As it is I take most my food with me

everywhere. Really eats up time esp. working fulltime...slugging food

with me everywhere.

Bye

Lynn

May 27, 2006