gluten

January 10, 1999

Hello,

This is weird my mother has been allergic to gluten for probably twenty

years and never had a thyroid problem.

Raven

BU007@... wrote:

In a message dated 1/7/00 10:39:43 PM !!!First Boot!!!,

siuan.mcgahan@... writes:

<< Dairy especially causes me real trouble. But sugar, refined grains and

processed foods totally contribute to what feels like lead in my blood.

Siuan>>

Hi Everyone,

What we can't eat can tell us a great deal about what is wrong with us.

A healthy person can eat any food and feel fine because they have the

nutritional stores to make up for anything that is missing in the food.

However, a person who is not healthy will find that certain foods create a

problem. What foods create a problem can give us clues about what

deficiencies we have. I don't mean to imply that if you're healthy you

should eat anything, because eating nutrient deficient foods will eventually

lead to deficiencies.

Hypers and hypos can have difficulty with dairy products and as, Suian

stated, with "sugar, refined grains and processed foods". We've talked about

hypers having trouble with dairy before, but I'd like to revisit this whole

issue because I've recently found some new information about it.

Hypers in particular can have trouble with dairy. The added iodine in

dairy can certainly be a problem for hypers because as long as there is a

copper deficiency, any extra iodine will increase thyroid hormone production.

Some people use iodine restriction to control hyper symptoms, but I don't

think this is a very effective or safe method. First of all, our bodies

store iodine and usually have enough for several months, but secondly, and

most important, iodine deficiency is associated with thyroid cancer. It's

definitely not worth risking thyroid cancer for a short term benefit, which

isn't needed.

The more important reason to avoid dairy, especially at the beginning, is

that dairy is very high in calcium and low in magnesium. Hypers, and

possibly hypos, are magnesium deficient, and this is one of the major reasons

why hypers get very rapid heartbeat. I found that magnesium was

indispensible in the control of heart problems.

One time the point was made very strongly for me. I was seeing a

chiropractor because of neck pains which I thought might be related to my

thyroid problem. Since I was having difficulty absorbing calcium and

magnesium, I asked him if he had any good supplements. He had just started

carrying a chewable calcium supplement which was supposed to be extremely

absorbable and he gave me some to try. I asked him if it also contained

magnesium and he assured me that it did. After three days taking it, my

heart rate was very high and irregular and I was in really bad shape. I

called him up and had him call the manufacturor of the supplement to verify

that it had magnesium in it. He called me back a few hours later and told me

that this particular batch was made without magnesium--it was all calcium. I

really learned how damaging a high calcium/low magnesium intake can be, and

dairy products are exactly this type of food.

The new information that I recently found was surprising, yet it tied in

with my present theories about thyroid disease. The study (I've included the

abstract), shows that there is an abnormally high association between celiac

disease and autoimmune thyroid disease. In celiac disease, there is a pasty

covering of the intestinal tissues and this interferes with nutrient

absorption. People with celiac disease, as the article states, often have

autoimmune diseases, and in my opinion, this is the result of nutrient

deficiencies. The standard treatment for celiac disease is to put the

patient on a gluten-free diet. Gluten is the pasty starch which makes up a

large part of the seed of grains like wheat. When the grains are processed

and the hulls and germs are removed, the gluten content increases

significantly. The fiber in whole grains is important because it acts as a

broom to sweep out the starchy gluten which sticks to the intestinal walls.

Many people with thyroid disease will find that high gluten grains,

especially white wheat flour products, will aggravate their diseases. The

problem is two-fold, for not only are these foods low in essential nutrients,

but the gluten binds to the intestinal walls and interferes with nutrient

absorption.

Because of the extreme importantance of having good digestion so that you

assimilate all the nutrients from your food, I would suggest that everyone

make an extra effort to concentrate on intestinal health by eating a

high-fiber/low gluten diet.

Poor nutrient assimilation in the intestines is probably the most

important cause of autoimmune throid disease.

Here's the study:

Eur J Gastroenterol Hepatol 1998 Nov;10(11):927-31

Autoimmune thyroid diseases and coeliac disease.

Sategna-Guidetti C, Bruno M, Mazza E, Carlino A, Predebon S, Tagliabue M,

Brossa C

Department of Internal Medicine, Cattedra di Gastroenterologia, Universita'

di Torino, Italy.

BACKGROUND: Coeliac disease may be associated with a wide variety of diseases

of known or suspected immunological aetiology. OBJECTIVE: To screen for both

(a) the prevalence of coeliac disease in adults with autoimmune thyroid

diseases, and ( thyroid impairment among adults with coeliac disease, as

compared to sex- and age-matched controls. DESIGN: Prospective cohort study.

SETTING: University teaching hospital. PATIENTS: A total of 152 consecutive

adults with autoimmune thyroid diseases, 185 consecutive coeliac disease

patients (53 newly diagnosed and 132 already on a gluten-free diet) and 170

sex- and age-matched controls. METHODS: Screening for coeliac disease was

done by means of IgA anti-endomysium antibodies, detected by indirect

immunofluorescence on monkey oesophagus. Patients with positive sera

underwent duodenal biopsy for diagnostic confirmation. Thyroid function was

assessed by measuring the levels of serum thyroid-stimulating hormone, free

T3, free T4, thyroperoxidase and thyroid microsome antibodies. Autoimmune

thyroid diseases were classified according to the American Thyroid

Association guidelines. RESULTS: Anti-endomysium antibodies were positive in

five of 152 autoimmune thyroid disease patients (3.3%) and coeliac disease

was histologically confirmed in all: this prevalence is 10-fold higher than

expected. Only one patient presented with gastrointestinal complaints, but

iron deficiency was found in three and alterations at bone mineralometry in

all. The overall prevalence of autoimmune thyroid diseases was significantly

higher (38/185, 20.5%) in coeliac patients than in controls (19/170, 11.2%).

The prevalence of both hypo- and hyperthyroidism was not different from that

of controls, while the prevalence of autoimmune thyroid disease with

euthyroidism was 13% in patients and 4.7% in controls. CONCLUSIONS: The

association of coeliac disease with autoimmune thyroid disease is not

surprising as they share common immunopathogenetic mechanisms. It is

advisable to screen autoimmune thyroid disease patients for coeliac disease

as there is an increased risk for gluten intolerance. In contrast, thyroid

function assessment in coeliac disease patients is probably less justified,

although the need for a strict clinical follow-up of those patients with

euthyroidism and autoimmune thyroid disease, who could develop overt thyroid

impairment, remains an open question.

PMID: 9872614, UI: 99087649

eGroups.com Home: hyperthyroidism

www. - Simplifying

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--

MZ

February 25, 2001

Kathy, thank you for posting this!

Actually, NONE should be consumed. There have been studies that show that

seizures increase after eating gluten!

At 09:16 AM 2/22/01 -0800, you wrote:

>[Too much gluten is not good.]

>http://www.smh.com.au/news/0102/20/features/features3.html

>

> Research into the diet of ancient hunter-gatherers shows that our diet

>of cereals and grain-fed meat is not what we have evolved to eat, writes

> Macgregor.

> A group of scientists, from dozens of disciplines, has lately started

>to put together a model of the diet " designed " by evolution for the human

>body. When the dust settles on their investigations, most of today's

>arguments about human nutrition might have been laid to rest.

> The new field of " evolutionary diet " is (literally) unearthing the

>dietary patterns of our paleolithic ancestors. The paleolithic was

>humanity's final formative period, stretching for hundreds of thousands of

>years, and culminating about 10,000 years ago.

> After this time, cereal crops were domesticated, and humankind began

>to eat grains. This was a dramatic departure - until that moment we had

>evolved for at least 2 million years as hunter-gatherers and scavengers.

> A scientist who has researched paleolithic diet for many years,

>Professor Loren Cordain of Colorado State University, says that after humans

>started domesticating crops, low levels of vitamins, minerals and amino

>acids led to " poor general health " - and a drop in human stature of 10 to 15

>centimetres. Cordain is perhaps the world authority on evolutionary diet, or

> " paleodiet " . Paleodiet information is derived, he says, from the fossils of

>many human individuals, of up to 2.4 million years old.

> He says that the change to an agricultural diet led to " an increase in

>infant mortality, a reduction in life span, an increased incidence of

>infectious diseases, an increase in iron deficiency anemia, an increased

>incidence of ... bone mineral disorders and an increase in the number of

>dental caries " .

> Another paleo-scientist, Professor Arthur de Vany of California State

>University, puts it more pointedly: " It is easy to tell from the skeletons

>of our ancestors whether they were agriculturists or hunter-gatherers. The

>agriculturists have bad teeth, bone lesions, small and underdeveloped

>skeletons, and small craniums, compared to hunter-gatherers. "

> Naturally these findings have prompted closer study of what we were

>eating before the advent of agriculture - when there were lower levels of

>disease. It has posed the question: which foods has evolution equipped homo

>sapiens to thrive on?

> Work is not complete on this, but some broad facts are emerging. First

>and foremost is that humans, and pre-humans, have eaten meat continuously

>for 2 to 3 million years. Meat has, for the most part, been the largest

>single component of the human diet. Our ancestors were likely more

>interested in animals' organs - tongue, heart, liver, kidney - than the

>flesh, the former having greater micronutrients and " good " fats.

> Paleolithic humans' carbohydrate came chiefly from roots, tubers,

>leaves and wild fruits. But modern humans can't take this as licence to eat

>large amounts of fruit. " Ancestral " fruit was vastly less sugary than

>today's selectively bred varieties, and far more fibrous. Replicating it

>from your greengrocer would necessitate concentrating on vegetables and " low

>glycemic index " (less sugary) fruit.

> Cordain believes today's surviving hunter-gatherers provide a fair

>guide to the ratio of plant-to-animal food in the paleolithic diet: his

>surveys reveal that these people eat up to 65 per cent of their calories in

>animal food, and 35 per cent in plant food.

> The present animal-plant ratio in the US diet is 38:62 - a

>near-reversal of the evolutionary pattern. Cordain cites these macronutrient

>ratios, in calories:

> paleolithic: fat-22% protein-37% carbohydrate-41%

> US today: fat-34% protein-15.5% carbohydrate-49%

> So we now eat more than 50 per cent more fat than we evolved on - and

>much of it " new " fats, notably those in oils and dairy. But the larger

>difference is in our protein consumption - which is less than half what it

>was. But today's meat-eater should be careful in emulating paleolithic

>protein intakes, too. Ancestral game was free-ranging, and highly active.

>Today's slaughter animals are often fed a diet high in cereals - which does

>to animals what it does to humans: kicks up insulin, which tells the body to

>store fat. Paleo-scientists counsel eating white or lean meat.

> The ancestral record does not support the SAD (standard Australian

>diet) - but neither does it add credence to diets seen as " natural " by

>vegetarians, fruitarians, natural hygienists, macrobiotic followers and

>their countless splinter groups.

> There have been striking individual health improvements in those

>applying paleodiet principles - including remissions from chronic fatigue,

>autism, diabetes and MS. But these are one-offs. There have, as yet, been no

>clinical trials of the paleolithic diet

AND THERE NEVER WILL BE there' s no MONEY in it!!!

July 26, 2001

Raven, lots of people think that because they show a sensitivity to gluten that they can't take any supplements with gluten as an ingredient. I would have thought so, too, but Reliv is changing my mind. About a lot of things. People with Thyroidism do wonderfully on the products. I got the chance to meet someone that I've been trying to reach on the phone for weeks now, over the weekend. Martha Heist has Graves and uses Reliv supplements. She was down to 89# before she started taking them. Now she looks healthy as a horse! I'd love to have you talk to her! Let me know if you'll have a few minutes to talk on the phone.

It's the same with gluten intolerance. Lots of autistic children have gluten and casein (dairy) intolerance. They use the basic nutrition along with the Innergize and they see dramatic changes in behavior, bowel function, allergies, concentration, you name it. It's really wonderful! And there is a small amount of gluten and casein in the basic nutrition. It doesn't seem to matter because of the balance of nutrients in that stuff. They all work together; the company refers to it as "synergism." And your body can then heal itself properly. I don't know that gluten intolerance causes thyroidism, but it's possible, I suppose. The key is to solve the intolerance problem. That's what the products do. They work to balance the body in all areas, allergies being an imbalance. If your sister has digestive problems (which I'm sure she does), she'll see a big change after her initial detoxification period. During that time the body is doing a lot of house cleaning and some people feel a little worse before they feel better. But ya keep taking the supplements and get through that quickly so that the body can begin to heal.

Hope I've helped some, Raven. Let me know when I can hook you or your sister up with Martha. If you want to go ahead and jump right into the product, you can do that, too. Let me know.

Donna

http://trak.to/lifewww.reliv.comTake control of your health!

Gluten

Donna,What was found out about gluten?? My sister is hypo and has learned thatgluten allergy could cause thyroid problems and other auto immunedisorders.Raven

July 26, 2001

In a message dated 7/26/01 5:26:52 PM Central Daylight Time, roberts5@... writes:

Subj:Re: Gluten

Date:7/26/01 5:26:52 PM Central Daylight Time

From: roberts5@... (DONNA & JERRY ROBERTS)

Reply-to: hyperthyroidism

hyperthyroidism

Good for you, Raven! Low fat diets are the best thing we can do for our bodies, besides Reliv, of course! LOL! You've got to get the proper nutrition along with the low fat diet. Food that you buy in the grocery store just can't do it all anymore. You've hit the nail on the head when you're telling me about the fat/muscle thing. Lots of us try to lose fat and end up losing muscle. Soy burns fat and builds muscle.

Martha told me she'd be glad to talk to us. Zap me your phone number and I'll pin her down (she's very active now that she's feeling good). I didn't ask her, but she's about 40ish. Anyway, zap me your phone number and I'll get Martha on the phone. When are you home?

Donna

Donna, I'm home now. It is 8:30 my time. I will be up until about 10:00.

I'll be here tomorrow night from about 5 on..just give me a time.. my number is 615-833-6369. I can call her free on my cell phone after 8. Thanks Kim

July 26, 2001

Donna,

I have been doing great with a low fat high protein diet. My thyroid

is a 8th of the size it was when I started and I feel better and can take

the 90degree+ weather we are having a lot better too. I would like to your

friend Martha. I was 175lbs when this started and before i knew what was

happening to me I was 129lbs. Then I decided to gain weight and went up

to 170 but I had a problem gaining muscle and that was not good. So I when

to the gym and started lifting weights and I'm back to 150lbs and feeling

better than I have in a long time! No fat lots of muscle a better combo

for me.

Raven

DONNA & JERRY ROBERTS wrote:

Raven,

lots of people think that because they show a sensitivity to gluten that

they can't take any supplements with gluten as an ingredient. I would

have thought so, too, but Reliv is changing my mind. About a lot

of things. People with Thyroidism do wonderfully on the products.

I got the chance to meet someone that I've been trying to reach on the

phone for weeks now, over the weekend. Martha Heist has Graves and

uses Reliv supplements. She was down to 89# before she started taking

them. Now she looks healthy as a horse! I'd love to have you

talk to her! Let me know if you'll have a few minutes to talk on

the phone. It's the same with gluten

intolerance. Lots of autistic children have gluten and casein (dairy)

intolerance. They use the basic nutrition along with the Innergize

and they see dramatic changes in behavior, bowel function, allergies, concentration,

you name it. It's really wonderful! And there is a small amount

of gluten and casein in the basic nutrition. It doesn't seem to matter

because of the balance of nutrients in that stuff. They all work

together; the company refers to it as "synergism." And

your body can then heal itself properly. I don't know that gluten

intolerance causes thyroidism, but it's possible, I suppose. The

key is to solve the intolerance problem. That's what the products

do. They work to balance the body in all areas, allergies being an

imbalance. If your sister has digestive problems (which I'm sure

she does), she'll see a big change after her initial detoxification period.

During that time the body is doing a lot of house cleaning and some people

feel a little worse before they feel better. But ya keep taking the

supplements and get through that quickly so that the body can begin to

heal. Hope I've helped some, Raven.

Let me know when I can hook you or your sister up with Martha. If

you want to go ahead and jump right into the product, you can do that,

too. Let me know. Donnahttp://trak.to/life

www.reliv.com

Take control of your health!

Gluten

Donna,

What was found out about gluten?? My sister is hypo and has learned

that

gluten allergy could cause thyroid problems and other auto immune

disorders.

Raven

July 26, 2001

Good for you, Raven! Low fat diets are the best thing we can do for our bodies, besides Reliv, of course! LOL! You've got to get the proper nutrition along with the low fat diet. Food that you buy in the grocery store just can't do it all anymore. You've hit the nail on the head when you're telling me about the fat/muscle thing. Lots of us try to lose fat and end up losing muscle. Soy burns fat and builds muscle.

Martha told me she'd be glad to talk to us. Zap me your phone number and I'll pin her down (she's very active now that she's feeling good). I didn't ask her, but she's about 40ish. Anyway, zap me your phone number and I'll get Martha on the phone. When are you home?

Donna

http://trak.to/lifewww.reliv.comTake control of your health!

Gluten Donna, What was found out about gluten?? My sister is hypo and has learned that gluten allergy could cause thyroid problems and other auto immune disorders. Raven

April 27, 2002

Hi Zoe,

Thanks for the Links on Celiac Disease. Also Dr. Hulda mentions Gluten many times in her book, "The Cure For All Diseases." Here are just a couple from the book:

Concerning Epilepsy:

Avoid Ergot in food. Eat no whole grain products; take niacinamide 500 mg three times a day to help the liver detoxify tiny bits (Ergot) in other foods.

Important Note: (Over 500 milligrams of Niacin daily may cause liver damage if taken for prolonged periods. From:Prescription For Nutritional Healing)

A couple case histories:

Kim , almost two years old, had lots of ear infections. It started at eight months so the mother took her off cow's milk and wheat. This stopped her ear infections until mid-winter. She had to be back on antibiotics and a few months ago the doctor began discussing tube implants with her since she was still on antibiotics (six months). Another ear, nose and throat doctor agreed with this opinion, but was willing to wait until Autumn. The baby had been passing a lot of undigested food and was unhappy. They were vegetarians. The baby nursed. Our test showed pancreatic fluke infestation; this would easily lead to bad digestion, especially of milk and gluten in wheat. Fortunately, she was nursed throughout, in spite of going to daycare. Simply killing the parasites (in both mother and baby) solved both problems and she did not need to come back. The ear infections were probably caused by bacteria and viruses brought in by the parasites.

Prout, age 36, brought her three children because of their poor health. They all, including herself, had stomach problems, a lot of allergies, asthma, ear infections, and milk intolerance. One boy, age 8, was intolerant of both milk and wheat and hadn't had them for years. He was infested with two kinds of Ascaris and pancreatic flukes. His sister, Nola, had itching legs and headaches besides; she was toxic with bismuth and antimony (from shampoo fragrance and laundry fragrance). She also showed a build up of vanadium, implying a gas leak in the home. The youngest, age 5, had frequent stomach aches and vomiting. It was a simple matter to kill Ascaris electronically at 408 KHz and the pancreatic fluke with all its stages (421 through 434) after which the children did fine.

May 12, 2003

the react, resonance and coherence suggest an acute or long term need for that item (1809? Gluten) re your attachment. If allergic would expect a negative difference number (allergy higher than reactivity). Barry at QWC

April 17, 2004

I am, and I have IBS.Lona <lalalona@...> wrote:

I am suspecting IBS is part of candida. Wondering how many of you areaffected by gluten?LonaMy Journal: http://tahomagirl.comThe real and lasting victories are those of peace, and not of war--Ralph Waldo Emerson

April 17, 2004

Wow, that's tough. I would get yourself a great naturopath and/or nutritionist. I get my fiber from flax seed, raw veggies, and fruits. Maybe you can eat cooked veggies?

Best,

Lona <lalalona@...> wrote:

Since I can't digest nuts, seeds, ect, or raw veggies, how do you eat? Whatdo you eat? I have to have fiber from somewhere.Lona> I am, and I have IBS.>> Lona <lalalona@...> wrote:I am suspecting IBS is part ofcandida. Wondering how many of you are> affected by gluten?> Lona>> My Journal: http://tahomagirl.com>

April 17, 2004

Since I can't digest nuts, seeds, ect, or raw veggies, how do you eat? What

do you eat? I have to have fiber from somewhere.

Lona

> I am, and I have IBS.

>

> Lona <lalalona@...> wrote:I am suspecting IBS is part of

candida. Wondering how many of you are

> affected by gluten?

> Lona

>

> My Journal: http://tahomagirl.com

>

April 17, 2004

Lona

A lot of people can digest lightly steamed veggies also....

Kathy

-- Re: gluten

Wow, that's tough. I would get yourself a great naturopath and/or

nutritionist. I get my fiber from flax seed, raw veggies, and fruits.

Maybe you can eat cooked veggies?

Best,

Lona <lalalona@...> wrote:

Since I can't digest nuts, seeds, ect, or raw veggies, how do you eat? What

do you eat? I have to have fiber from somewhere.

Lona

> I am, and I have IBS.

>

> Lona <lalalona@...> wrote:I am suspecting IBS is part of

candida. Wondering how many of you are

> affected by gluten?

> Lona

>

> My Journal: http://tahomagirl.com

>

April 17, 2004

I wish? Since I had chemo and my mastectomy, and believe it or not, when I

go to Physical Therapy my tummy rumbles? There must be a meridian between

the Axilla/ chest wall and stomach? My digestion was not good before, now

having a good day is about once a month.

Lona

A lot of people can digest lightly steamed veggies also....

Kathy

April 17, 2004

I have Celiac Disease, which is an auto-immune reaction to gluten. I

would suggest that if you are having a reaction to gluten you should

go to your doctor and have him run the tests for Celiac Disease. It

is a very serious condition which can have no obvious symptoms, but

can be making you very sick. The only true cure is to remove all

gluten from the diet. It is best if you find out for sure if you

have this.

Michele

> I am suspecting IBS is part of candida. Wondering how many of you

are

> affected by gluten?

> Lona

>

> My Journal: http://tahomagirl.com

>

> The real and lasting victories are those of peace, and not of war

> --Ralph Waldo Emerson

August 5, 2006

> Bee,

>

> How does a gluten free diet affect your diet? Also, I havent seen

a

> post from elyse in a while....do you know how she is doing?

> sue

==>I do not understand your question about a gluten-free diet. Are

you asking about my personal diet, or a general question about how it

affects candida sufferers' diet? The way it affects candida

sufferers' diet is that they do not eat any grains of any kind, and

avoid gluten in supplements. Of course they will avoid gluten in

foods by not eating any processed foods as recommended. Here's more

info from my article:

" Most Candida sufferers are gluten intolerant. Gluten is an elastic

gluey protein found in wheat, rye, barley, oats, spelt, kamut,

triticale, and it is hidden in an endless variety of processed foods.

Triticale is a new hybrid grain with the properties of wheat and rye,

while spelt and kamut are gluten-containing wheat variants (despite

claims to the contrary) and are likely to cause problems similar to

other wheat varieties.

All grains feed Candida because they have a high glycemic index just

like sugar, and like sugar they feed the Candida creating insulin

resistance within the cells which leads to blood sugar problems like

hypoglycemia and diabetes, and to high blood pressure.

Gluten is a protein that is very difficult to digest, and causes a

great deal of intestinal damage. This damage, combined with the

effects of yeast overgrowth, makes the intestines incapable of

absorbing nutrients such as proteins, carbohydrates, fats, vitamins,

minerals, and even water, in some cases.

Our grain food supply also contains mycotoxins (a toxin produced by a

fungus), especially found in corn and wheat. This inherent in the

grain during growth and it cannot be removed. Mycotoxins suppress

immune function. See the section on Yeast, Mold and Fungus for more

information. "

Bee

>

December 7, 2009

Hi Diane,

Â

Well I'll give it a whirl but I think eliminating it forever is not feasible for

me. I guess I just have to get used to the diet change. Gluten free just doesn't

taste as good you know.

Â

Sounds like your are struggling right now. Loni

I am doing the Mark Hyman's diet with no gluten & dairy I am having a bit more

energy. Hard to cut out all together however.

Â

My 2 cents:

Loni, often when you respond to going gluten-free and dairy-free, it is

necessary to bite the bullet and go completely gf and df.Â Also, it would be

good for you to eventually determine which type of gf and df diet you should

follow long termâ€”df can mean lactose-free or casein-free.Â Gf can be any

thing from wheat-free to wheat, rye, and barley-free; or that plus oats and

millet-free, as well.Â And in some cases even corn-free.Â

Â

For a casein-free diet you would need to totally go dairy-free.Â For a

lactose-free diet, you can actually buy lactose added dairy products, such as

â€œLactaid Milkâ€, and so complete compliance is not necessary.Â But if you

need to go casein-free, you wonâ€™t be doing yourself a favor by cheating, as

cheating can cause gut damage.Â Mark Hymanâ€™s diet (I am not familiar with it,

but know a lot about gf and df diets in general) probably is operating on the

principal that glutens and dairy can cause gut damage in susceptible people.Â

This gut damage increases the likelihood that metals and parasites (the general

term, not specifically â€œparasitesâ€) will enter the bloodstream and take up

residence in the organs.Â So complete compliance is a necessity and just

lowering the amount of these gut â€œpoisonsâ€ will not do the job. Â Sometimes,

however, you can go back to a lactose-free diet in a year, after the gut damage

is repaired.Â Â If gluten or

casein has caused gut damage, it is not likely you will ever tolerate it enough

to add it back, unless you are able to try something different, such as durum

wheat (that has not been proven to work, but there is research on this

possibility currently going on.)

Â

There are sites dedicated to these diets which help you choose foods you can

eat, which might help you, Loni.Â Like the celiac gf diets, casein-free diets

intend to eliminate dairy from even manufactured foods, so it isnâ€™t as easy as

just not having milk and cheeses, for instance.Â So, YES, it is fairly

difficult to accomplish.Â Here is one site which keeps a gf/cf manufacturerâ€™s

food list:

Â

http://www.gfcfdiet .com/Â Â Scroll down to the bottom of the page to where it

says â€œDirectory of Websiteâ€ and that will take you to a page with

alphabetical links to the particular types of foods you might be looking for.

Â

Hope this helps you with your dieting,

Diane

August 27, 2010

Way to go!

If you carry gene can you still & nbsp;not have celiac??

-- Sent from my Palm Pre

On Aug 27, 2010 1:14, & lt;collins.kristin@... & gt; wrote:

& nbsp;

Hi I'm a nurse that was misdiagnosed with Celiac Disease and through

determination diagnosed myself with Lyme and found a doctor to treat and

confirm. & nbsp; I followed a gluten free diet religiously for 1 1/2 years and

just

started eating gluten again with no problems. & nbsp; I started treatment last

October

and had a PICC line for 6 months and am now on oral antibiotics and many other

supplements. & nbsp; When I hit rock bottom in 2008, after questioning the Celiac

diagnosis I sent out some of my own tests to Enterolab. & nbsp; They tested a

stool

speciman for dairy, gluten, soy, yeast and egg. & nbsp; I was intolerant to all of

them. & nbsp; I also did the genetic testing through them and did not carry the

Celiac

genes but did carry two genes for gluten intolerance. & nbsp; My mother was also

tested

and she only carries one gene therefore the other gene came from my

father. & nbsp; It

is believed that the gluten intolerance was enacted by the Lyme. & nbsp; 70% of

your

immune system is in your gut, so when your gut is messed up your messed up. It

was very challenging to be so sick and then not be able to eat the thiongs you

were familiar with. & nbsp; It was very worth it. & nbsp; I do not go overboard and

do avoid

sugar. & nbsp; I had extreme bloating and major cognitive changes whenI ate

gluten. & nbsp;

It's like it built up over time. & nbsp; It is suspected i got Lyme in Sept. 2006

and

was finally officially diagnosed in Oct. 2009. & nbsp; Gluten and dairy our

inflammatory foods as is Lyme so I do believe you can eat gluten again once you

heal your gut. & nbsp; I take alot of probiotics, 3 per day. & nbsp; I also had

antigen

testing done from a homeopathic doctor and was severely sensitive to

yeast. & nbsp;

(buckled over pain, etc...) & nbsp; The antigen testing for yeast was recently

repeated

and I had no reaction so opted to try the gluten again and so far so good. & nbsp;

It's

only been a few weeks. & nbsp; I hadmy neurtrasmitter levels checked also and the

glutamate was the only one that was in good shape and that is involved with your

intestinal track. Doctor finally allowed me to go for it. Heal your gut and give

it a try. & nbsp; I was petrefied to even try gluten again because of the

cognitive

issues they caused. & nbsp; I had negative blood tests for Celiac and by scope

revealed

lymphocytosis but not classic sloughing off of the cilia. & nbsp; I plan to still

return to the multiple GI doctors I saw and teach them a few things, I only hope

that they will keep and open mind and not have an ego issue. & nbsp; Best of luck

and

let me know how you're doing. & nbsp;

I

August 27, 2010

I just wanted to chime in on this thread...please, please do not misconstrue

what I am about to say...I'd be remiss though if I didn't speak up here...I was

on a similar gluten roller coaster for years, celiac/not celiac,

sensitive/intolerant, gluten-free, not gluten freeÂ etc., tests/biopsies

galoreÂ -- I had periods after maintaining gluten free for years at a time where

I just couldn't bear it anymore (I happen to be half Italian and the pasta thing

is murder)...I always opted to reintroduce it when I could handle it with no

immediate problems again...and inevitably, over some time, in a like cumulative

manner, things would start to creep up and go awry again with my gutÂ -- I am

not saying my experience mirrors anyone else's, in 's case she has

approached the issue in such a well-informed,Â methodical and sophisticated way

and pursued all available testing...and hopefully the gains she cherishes are

permanent, but from my experience,Â I'd encourage anyone whose seen significant

healing from a gluten free lifestyle to well consider maintaining it as one of

their options...I just ask myself if the possible risks are worth it...not to

say a bowl of marinara doesn't throw me for a loop!

August 28, 2010

And, boy do I miss vermicelli pasta with butter and parmesan as well macaroni

and cheese, but since I am still dealing with lyme issues, I am not even trying

to try out food containing gluten.

Kathleen

(I happen to be half Italian and the pasta thing is murder

October 8, 2010

Thanks to all who replied to my post about my wife...the hits keep coming. She

just heard from her LDD that she tested positive for gluten intolerance and must

now go " Gluten Free " . She scored a 25 on the test and anything over a 10 is

bad. I have read a little bit on this and how it relates to LD and it seems to

be a problem for others. Are there any herbs or supplements that can help or

even reverse this or is this a " life style change " that she will be forced to

endure for the rest of her life?

October 8, 2010

I'm allergic to gluten as well. There is nothing (supplements or herbs)

that will get rid of this condition. She'll need to stay away from it for

the rest of her life. It's a bit overwhelming at first but the benefits out

weigh the effects of gluten! Once she removes it from her diet, she'll

never want to consume it again. There are many people discovering they are

allergic to it these days and a lot of food companies have caught on to

this. So luckily, she has a lot more options available now than before.

Some products don't taste so well but keep working at it, you'll find

brands that you'll both come to love. Few suggestions: A brand called Udi

(http://udisfood.com/), makes amazing products... pizza crusts, bread,

muffins. These products are available at most Whole Foods Markets. Also,

's Deli now offers gluten free bread which makes dining out on the run

more convenient. Quinoa might become her new best friend. (

http://www.whfoods.com/genpage.php?dbid=142 & tname=foodspice) many pastas are

made from this wonderful, healthy food. And don't forget, many sauces such

as soy sauce, gravy, some supplements, seasonings may contain gluten or

wheat so it's important to always read labels. At first, it's time

consuming but I promise it gets easier.

On Fri, Oct 8, 2010 at 8:20 AM, team_garp <johnirving@...> wrote:

>

> Thanks to all who replied to my post about my wife...the hits keep coming.

> She just heard from her LDD that she tested positive for gluten intolerance

> and must now go " Gluten Free " . She scored a 25 on the test and anything over

> a 10 is bad. I have read a little bit on this and how it relates to LD and

> it seems to be a problem for others. Are there any herbs or supplements that

> can help or even reverse this or is this a " life style change " that she will

> be forced to endure for the rest of her life?

>

October 8, 2010

I am gluten intolerant. There is a digestive enzym. Gluten defense that saves me

when I may have had some hidden gluten when eating out. Avoid gluten at all

cost...even starving has changed my world. It is a very reasonable way to life

these days once you learn how to make choices. Let me know if you have any

questions.

Monty

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Re: [ ] gluten