Gluten Sensitivity Symptoms - Hype Or Reality?

Is gluten a miscast villain in the diet world? Perhaps. A new study raises the question about gluten sensitivity symptoms and challenges the usefulness of following a gluten free diet plan for most people who have not been carefully and properly diagnosed with celiac disease.

Despite what you might see on the labels of all manner of foods in the grocery store, or hear from enthusiastic celebrity spokespeople, gluten free is not the right choice for everyone. An estimate has from 5% - 6% of us, some 18 million Americans, having some level of sensitivity to gluten.

Let's start with the basics; gluten is a protein that's a natural part of wheat, rye as well as barley, which are used to make beer, bread, pasta and lots of processed foods.

For roughly 1% of us eating glutens brings on a condition known as celiac disease that damages the wall of the small intestine so that the body is unable to absorb food nutrients. The disease is properly diagnosed by tests on blood and bowel, but there is no widely accepted test to diagnose gluten sensitivity.

Symptoms linked to gluten sensitivity symptoms include some of the same ones attributed to celiac disease - diarrhea, cramping of the abdomen, bloating, headache, fatigue and possibly ADHD. But until there's a test that identifies gluten sensitivity, diagnosing this condition will remain a challenge.

In a recent essay researchers who specialize in celiac disease, discussed what we know about gluten sensitivity and delivered common sense recommendations about the much hyped gluten free eating. They suggest that the discomforts that accompany eating foods with gluten happen because these foods are believed to cause a problem. This is known to science as the nocebo effect, if you presume the worst health wise, that's just what you'll get.

Many symptoms thought to related to gluten might really be sensitivity to other parts of wheat flour or another ingredient in foods made from wheat. And then, a gluten free diet is not bad for you, and will help even if you have other wheat allergies. That's what food makers are counting on, and why you see so much gluten bashing on labels.

Of course gluten free diets (and products) aren't going anywhere. The truth is, there are are large number of people who are suffering with terribly troubling symptoms that do improve when they follow this eating plan.

The danger of misdiagnosing gluten sensitivity symptoms is that going gluten-free when you don't need to deprives your body of fiber and gives it too much fat. Close monitoring of what you eat is important, as we know that for those who live with properly diagnosed celiac disease eating gluten-free eases the discomfort of symptoms and restores the digestive system to health.

FREE Bonus Secret Health Reports - For a limited time you can grab 5 FREE essential health reports from the Daily Health Bulletin. Click through now to discover more on recognizing gluten sensitivity symptoms and the steps you should take before removing gluten from your diet.

Original article

Gluten Allergy: Is Eating Gluten Make You Sick?

Gluten is a complex protein found in many grains, including wheat, barley, rye, and oats. Gluten is found in a large number of foods commonly found in grocery stores and restaurants. The rise in processed food over the past few decades has also meant an increase in gluten consumption, because most of prepackaged foods contain gluten.

Unfortunately for many people, gluten is difficult to digest, and the ingestion of gluten may trigger allergic reactions. It is unknown how many people are affected by gluten allergies, mainly because most people who suffer from gluten don't even know it.

To make matter worse, there is no one specific symptom that will help people know if they have gluten allergies. Some research has shown that there may be over 250 different symptoms caused by a gluten allergy! Some people might have just one symptom, and some might have several. And, even worse, people might be (and often are) misdiagnosed based on the symptoms, because the symptoms are usually similar to a wide variety of common ailments.

So, what are the symptoms? As was said above, there are many different effects from a gluten allergy, but there are some symptoms that are more common than others. These include:

HeadachesJoin painDepressionMiscarriagesConstipationDiarrheaAbdominal painFatiguePoor sleep habits

For some people with gluten allergy, the continued ingestion of gluten will lead to celiac disease. Celiac disease occurs when the body attacks gluten when it is in the small intestine. This is a dangerous disease because it damages, sometimes permanently, the small intestines. This damage leads to the inability to absorb nutrients, meaning that people with celiac disease can slowly starve to death, regardless of how much food they eat. While it is unlikely that celiac disease will actually lead to death, the body does literally become starved for nutrients.

There is hope for anyone with gluten allergies and/or celiac disease. The one and only way to prevent symptoms is to stop eating gluten. This can be done, though it will be challenging at first. It may be helpful for people going gluten-free to consult with a nutritionist, so they have an easier time eliminating gluten from their diets.

However, it is best for people to involve their doctors in the decision to stop eating gluten, since there may be other problems that crop up as a result of not eating gluten. Family doctors will be able to keep an eye on their patients as they eliminate gluten, and catch any problems early, or help their patients prevent them from happening.

If you have chronic physical problems that don't go away despite your, or your doctor's, actions, consider asking to be tested for gluten allergy. Be sure that you continue to eat gluten before the test, which will most likely be a blood test. If you stop eating gluten before being tested, your body will stop reacting to it, and this can result in a false negative.

Learn about gluten allergy symptoms by visiting the gluten allergy site now...

Original article

Gluten Free Foods And Diet

Gluten is a complex compound found in commonly used cereals like wheat, and barley. Some people are allergic to gluten, have a gluten intolerance, or have Celiac Disease. Its estimated that up to 10% of the U.S. population could have some form of gluten allergy.

Gluten consumption for gluten intolerant people is extremely bad and could lead to many complex medical conditions. And a large percentage of people, though not gluten intolerant, have difficulty in digesting gluten. Many people in the U.S. are gluten intolerant and don't even know it. And many medical doctors misdiagnose gluten intolerant people all the time, as the symptoms are varied and different from person to person.

Gluten consists of two main compounds, glutelin and gliadin. Its the substance which gives elasticity to dough and gives the sticky texture to the dough when kneaded. Gluten intolerance causes all kinds of symptoms including: headaches, migraines, exhaustion, bloating, abdominal pain, constipation/diarrhea, joint pain, and anemia, to name just a few. Any processed foods made from wheat, rye or barley should be strictly avoided.

Having ample servings of vegetables and fruits and cutting way back on carbs is a big step towards going gluten free. Minimizing processed foods containing complex carbohydrates can immediately help people clear up any symptoms they might be having. Processed foods like biscuits, cakes, cookies, and bread usually have a significant amount of gluten in them and will need to be cut from the diet.

Luckily for those who find themselves unable to eat gluten based foods, there are now many gluten free products on the market. Gluten free breads are available that are made of rice, millet, almonds, soy and other non-gluten grains.

Rice is a common grain which is known to be devoid of gluten. Rice can be substituted over gluten based foods. Substances like beer and whiskey which are brewed with fermented wheat, are definitely gluten foods and should be avoided. Wine could be an alternate to beer. And there are now some gluten free beer products on the market.

Maintaining good health by consuming gluten free foods is possible, provided some supplements are taken to prevent vitamin and mineral deficiencies. These supplements may be unnecessary if ample fruits and green leafy vegetables are included as a part of the diet. But doctors and nutritionists recommend taking vitamin supplements no matter what your diet. Especially for women and older people.

Going gluten free could also bring in a lot of other health benefits. Avoiding processed foods brings a host of benefits such as reduced risk of high blood pressure, diabetes, and obesity. A well planned diet based on gluten free foods will go a long way in your quest for good health.

But cutting gluten products out of your diet is easier said then done. Our society is based on gluten foods: burgers and sandwiches, pastas, cereals, pastries - those are all gluten foods and a huge staple of the American diet.

When first going gluten free, many people cannot keep themselves from cheating and eating the way they have eaten their whole lives. That's why it's so wonderful that there are now thousands of gluten free products on the market. Those with gluten intolerance and celiac disease can continue to eat sandwiches, pastas, and baked goods. You just need to know which gluten free products taste good and have a good texture to them.

To help you find out which ones are good and which one aren't, see the reviews of gluten free products at Glutenfree-Products.com. Click here to see lots of gluten free reviews: http://glutenfree-products.com/

Original article

Eating Gluten Free - The End of a New Beginning

Life without gluten, is it really the end? Gluten is a protein found in certain types of flours including wheat, barley, and rye. The problem is that some cannot digest this protein. Their symptoms can range from mild gluten intolerance to extremely severe challenges that lead to celiac disease. It is a condition that is not to be fooled around with. The way to deal with this health problem is to begin eating gluten-free, which is the end of an old life and the beginning of a new and exciting way of eating.

The first step to eating gluten-free is to gain a new attitude. The challenge is that Americans are bombarded with wheat-flour in everything from baked goods, fast food restaurants, and sit down meals at home. Frequently, bread is a common part of many meals out of the day. Wheat filled products are also sold and advertised everywhere. The new thinking that must emerge is, "It is okay if the body can no longer handle the gluten protein." Instead, searching for fun arrangements of food that do not contain this protein can be an adventurous beginning to a new way of eating.

What types of food are naturally gluten-free? The answer to that question is the keyword "naturally". Nature provides food in the state that the body can use for vitamins and nutrients. Begin with writing a list of all of the fruits and vegetables that are delicious. Being open-minded and trying new fruits and vegetables will help. Incorporating more fruits and vegetables into the diet will make this transition easier.

Next, think of all of the nuts and seeds that are good. Make a list of all of the combinations of nuts and seeds that tempt the taste buds (without all of the added oils and salt). Adding raisins and dark chocolate chips to the mixture can make a great snack, replacing gluten filled crackers. It is also more fulfilling to snack on personalized trail mixes than on quick carbohydrate snacks, which make it impossible to keep eating gluten-free.

If being a vegan is not the goal, there are many meats to choose from that are free of gluten. Beef, chicken, pork, fish, etc. can be added to any meal. A lunch or dinner containing a meat, vegetable, and fruit fills the appetite and provides sufficient energy throughout the remainder of the day. Getting creative with meat, vegetable, and fruit combinations can provide more variety. A good combination can include a meat piled on top of a hearty green salad, which will help with this new diet.

Finally, flour filled foods do not need to be a thing of the past. All the comfort foods that were so tempting do not need to be excluded. Instead, wheat, barley, and rye need to be replaced with gluten-free flour. That includes brown rice flour, potato starch, tapioca starch, millet flour, sorghum flour, etc. It takes some experimenting and research to figure out how to use these flours. They do not contain gluten and do not stick together as well. All of these flours by themselves do not replace wheat flour. There are certain combinations that work best according to personal preference. For example; brown rice flour, potato starch, and tapioca starch work together. Or, for a different flavor, millet, sorghum, and tapioca can be combined. Have fun experimenting to make the right combinations that result in a flour worth baking with.

Eating gluten-free does not mean that life is over. It is simply an end to a new and adventurous beginning. It first begins with changing attitudes and misconceptions. It will require being open-minded and experimental with new food combinations. Begin the journey by recognizing that consuming natural gluten-free foods will make it easier to live this new lifestyle. Finally, seeking out gluten-free flours and experimenting will satisfy the need for old comfort foods. The possibilities for eating gluten-free are endless. Embrace this new way of life and enjoy it.

Jennifer Rigby invites you to visit Natural Cooking Recipes at http://www.naturalcookingrecipes.com/. While there, check out all of the natural recipes that fit your lifestyle. These recipes range from natural recipes, gluten-free recipes, and dairy-free recipes. If you are looking for specific gluten-free dairy-free recipes, follow this link http://www.naturalcookingrecipes.com/category/natural-gluten-free-dairy-free-recipes/.

Original article

Gluten Allergy - What Does Gluten Do to Your Body?

You can't go to your local allergy/asthma specialist and have them mix up a cocktail to inject you with, repeatedly, so eventually become desensitized.

This is not like your classic ragweed, or food allergy. Symptoms/reactions are so vast; it's very hard to an exact symptom list together. The symptoms, like people, are not very homogenous. Some people experience just stomach problems, while others experience neurological difficulties, such as being always dizzy and confused.

Here is a very short list of possible symptoms:

- Tired, exhausted, lethargic

- Bloated and gas troubles-Feeling of, 'trapped gas,' or excess gas

- Abdominal Pain

- Gastric reflux/heartburn

- Diarrhea and constipation -Symptoms of IBS/IBD

- Weight problems (under or overweight) - General weakness

- Catching One Flu After Another

- Chronic Illnesses-Bronchitis, Sinusitis

- Infertility-Miscarriage, delayed puberty in girls, irregular menstruation

- Joint Pain

- Clumsiness

Some find they have to completely and strictly eliminate all dairy and soy, as well as gluten. Some people are reactive to the similar protein makeup of these three foods that the body rejects.

While removing additives can make you feel better, it's not until some went gluten/dairy/soy free that some feel normal again.

I suggest the elimination approach. Eliminate ALL gluten, dairy and soy from your diet for at least two weeks. Gradually, re-introduce one at a time, over a course of several weeks and see how you feel.

Also, try keeping a strict food diary - what you ate and, what your subsequent symptoms are and the TIME. The TIME is so important, because for some, it takes a few hours, for some it takes a few days to feel a result.

A lot of people have trouble getting an, 'official' diagnosis of intolerance, or celiac, because it's not always accurate and is often debated which testing is the most accurate. The only way to really tell if you have celiac disease, is to get a biopsy of the small intestines.

If you feel better excluding gluten from your diet, you could consider yourself intolerant anyway-you just won't be formally diagnosed with celiac.

For many people this is fine: they just understand that they need to be 100% gluten free and don't feel a need to get a formal diagnosis. Sadly, some people need a firm diagnosis for their family to be able to support them, or children need one to get school accommodations.

You have to become a champion label reader. Most gluten free diets consist of meat, vegetables, fruits, corn, rice and potatoes, homemade dressings, etc., but you may not be as sensitive as others, or your triggers may be different.

Also, you have to be on the look out for, 'hidden gluten,' and for cross contamination.

So, in summary, if you are contented just knowing gluten makes you sick, just don't eat it!

I congratulate you for having found a piece in the puzzle of getting your health together!

Come visit my website at http://www.getyourglutenfree.com/ for more information on gluten intolerances and even a FREE recipe book, to get you started on your new lifestyle.

Because I care so much about you and your health, at http://www.getyourglutenfree.com/ I'm also offering a FREE report Why You Should Consider Switching to a Gluten Free Diet.

Lisa was diagnosed with Hashimoto's thyroiditis, then thyroid cancer. She (and her doctor's) believes her autoimmune response was, 'turned on,' by gluten. She accept as true, her many years of suffering and even her cancer, could have been totally avoided, if she just had known what was and what was not safe to eat.

Since then, she has become an advocate for those suffering and has made it her mission to expose the dangers of consuming gluten and how simple and easy it can be to change the way you feel.

Original article

What Has Gluten and What Is Celiac Disease?

What has gluten, what is coeliac disease, and what are gluten sensitivity symptoms? Many people have heard of the terms gluten and a gluten-free diet. What you may ask, however, is what has gluten? Gluten is a protein traditionally found in wheat, barley, triticale, rye, spelt, kamut and oats, functioning as a binding agent. Gluten is very much a staple of the American diet. It is found in pizza, pasta, bread, wraps, rolls, and most processed foods as a filler.

Moreover, gluten is found in many other products that you may not think of, including chicken broth or marshmallows. It is used as a thickener as well in soups and can be added to the pepperoni on pizza. For those who find themselves highly allergic, it is also found in cosmetics at times.

What is Coeliac Disease? Coeliac disease refers to an autoimmune disorder that is marked by an inability to digest gluten, the protein found in these types of grains. Celiac disease, also known as gluten intolerance, is a genetic disorder that affects at least 1 in 133 Americans. Those affected suffer damage to the villi (shortening and villous flattening) in the lamina propria and crypt regions of their intestines when they eat specific food-grain antigens (toxic amino acid sequences) that are found in wheat, rye, and barley.

The condition known as celiac disease, or coeliac disease. Celiac (Coeliac) disease can also look similar in symptoms to Irritable Bowel syndrome, Crohn's Disease or Cystic Fibrosis. An estimated 99 percent of people who have sensitivities to eating gluten don't even know it. They attribute their poor health and symptoms to something else other than gluten sensitivity, which is 100 percent curable.

There are many reasons why people are so allergic to this grain. These include our lack of genetic adaptation to grasses, and particularly gluten, in our diet. Wheat was introduced into Europe during the Middle Ages, and 30 percent of people of European descent carry the gene for celiac disease which increases susceptibility to health problems from eating gluten.

Also, American wheat has been modified to contain a much higher gluten content which is needed to make bread lighter and more fluffy bread than those traditionally found in Europe. This super-gluten was then introduced into our agricultural food supply and now has adulterated nearly all wheat strains in America. Additionally, the wheat strand has been hybridized to introduce more protein into the grain. Thus, the stomach and digestive organs seem to not be able to understand how to process this, creating issues throughout the entire body. If a person with the disorder continues to eat gluten, studies have shown that he or she will increase their chances of gastrointestinal cancer by a factor of 40 to 100 times that of the normal population. Further, gastrointestinal carcinoma or lymphoma has been found to develop in up to 15 percent of patients with untreated or refractory celiac disease. Thus, it is vital that the disease is quickly diagnosed and properly treated to avoid these outcomes if you feel you have gluten sensitivity symptoms.

Elle's life and health have enjoyed remarkable improvements since implementing a gluten-free lifestyle. As a result, she has is passionate about creating delicious recipes which are coeliac-friendly and delicious so that she and others whose digestive systems require gluten-free foods can enjoy great tasting recipes but keep their intestinal tracts in good shape.

http://coeliacrecipes.org/

http://coeliacrecipes.org/category/coeliac-recipes

Original article

Gluten Free Oats - Does It Actually Exist?

More frequently, reported by the media, health professionals and the food industry itself, gluten free oats, otherwise known as uncontaminated oats, are being marketed under the gluten free label. This may seem like totally unimportant news to the general population, but to the diagnosed celiac, this news gives them just one more item they can use in their daily diet without restrictions.

But, just how safe are the gluten free oats?

The word has been whole grain oats themselves actually have none of the gluten peptide. Arguments, of course, follow this line of thinking also. But the common problem, as told, has always been the almost impossible task of preventing the risk of cross-contamination. All of those "amber fields of grain" we Americans are so proud of grow side by side in an industry that lacks a total sense of control. Common deterrents may include:

wind currents or water run-off from field to field create toxicity for the allergen communitycross-pollination because of the birds, the bees, the wildlife or man himself as he treks from field to fieldharvesting equipment sharing the same equipment from different fields, thus different types of grainstorage capabilities, transportation equipment and processing machinery (the milling process itself) all share the same machinery.

Thus, it is pretty obvious, the chance of cross-contamination has a very high risk indeed. But carefully monitored fields, equipment, and processing practices by some participating vendors are now stating the gluten contact has now been eliminated.

For many people with celiac disease, important vitamins and minerals plus a healthy dose of daily fiber can be missing from the daily diet only because most gluten free flours have only trace amounts of these qualities. Oats themselves is considered a broad-spectrum supplier of many of these key nutrients. Having the capability of using fresh whole grain oats can only be considered one giant leap of nutrition for a strict gluten free diet.

But does this mean you should rush out and buy some?

No!! Then why not?

Although preliminary research is showing some favorable results for some people, many others are still reporting adverse reactions to gluten free oats. Some safety pointers to keep in mind for your situation, ask and answer these questions first.

How long has it been since my diagnosis?Have you had at least one year's worth of positive follow-up appointments with your doctor/allergist?Are you currently comfortable health-wise since your diagnosis and transition to the new lifestyle?What is your satisfaction level like with your current selection of daily food choices?

If you can honestly say to yourself you have reached the stage you are comfortable with your gluten free lifestyle, your doctor's appointments have been on track and you desire just to give them a try, talk it over with your doctor first for their guidance.

Start very slowly using less than a 1/4 cup per day. Build this up to approximately 1/2 to 3/4 cup, if desired. Reduce all of these quantities for kids by at least 50%. Just keep in mind, as gluten free oats become more popular, the food industry itself has taken notice also. This is a new opportunity for them also in food production. If you purchase store-bought goods, always confirm by reading that ingredient label. You could be ingesting oats daily without your knowledge.

That one cookie for a snack, the breakfast/protein bar, the ground meat in the casserole at dinner, plus any other item you did not make yourself from scratch may have gluten free oats as an ingredient. All of these must be claimed also in your daily totals.

So, if oats initially seem to be a troublemaker for you, log it with date, time, amount per serving and any comments or pertinent details. This information then needs to be passed along to your doctor. Unless, otherwise directed, avoid this new item in your diet again for about 6 months before trying any re-testing.

About The Author:Kathi Robinson
Whether you are a diagnosed celiac or just gluten intolerant, both of these conditions need to remove all gluten from their diet. Start at http://www.allergyfreeandsugarfreesnacks.com/avoid-gluten-protein.html

Original article

Gluten Allergy - What Happens When You Are Allergic to Gluten?

Here are the 7 gluten-free basics to get you started....

1. What actually is gluten? I hear about it all the time and I have no idea!

Gluten is a natural forming protein found in grains. It is specifically found in wheat, oats, barley, and rye. Millet and corn are also showing up in tests as containing high levels of gluten (damn those tasty corn chips!).

Gluten can also be hidden in pre-prepared foods like soups, sauces, marinades, dairy products, and tinned goods. This is because derivatives of wheat are used as a cheap way to thicken food. Instead of boiling those tomatoes to make a rich, thick sauce, just throw in a bit of gluten and it'll thicken up nice and good!

2. What's the difference between gluten intolerant and celiac disease? I'm confused!

Yes, you're not alone. You and the majority of the population are pretty confused about the difference.

If you're 'gluten intolerant' that means you have an inability to tolerate gluten. Your symptoms may or may not be severe and you can get a range of reactions (varying in intensity) when ingesting gluten. You may not even be aware you are gluten intolerant.

If you're diagnosed as 'celiac' then you have an allergic reaction to gluten and your immune system will click in (it's basically saying "out with you damn gluten!"). Your symptoms will happen within 30 minutes to 3 hours of ingesting gluten. Being celiac will mean your symptoms will be a lot more dramatic and you definitely need medical guidance. You will definitely be aware something is dramatically wrong.

3. Someone told me I might be sensitive to gluten. How can I tell?

Well the list of symptoms is very broad but some of the major ones include digestive problems, diarrhea/constipation, weight gain/loss (unfortunately I suffer more from the gain!!), lung problems such as asthma, headaches, joint problems, depression, inability to concentrate, and fatigue. Different people respond differently. Of course these things can also be symbolic of many other physical problems, so do check with your doctor.

You can also try taking gluten out, wait a couple of weeks, then attempt to eat something with gluten in it. The symptoms can return within a couple of hours.

4. Should I care if I'm reacting to gluten? It all seems a bit hard!

Reacting to gluten can lead to major health problems, including diseases such as cancer, asthma, thyroid, rheumatoid arthritis, osteoporosis, Irritable Bowel Syndrome and Chron's disease. If you keep consuming gluten it's basically going to affect the tissue in your body and make you sick. It's not sounding pretty is it?

So in short, yes you should care! If you want to maintain your long-term health and are experiencing symptoms, go see a doctor and share your concerns.

5. Help!! I've just been diagnosed and need to go gluten-free. I just don't know what to eat now!

The simplest gluten-free diet is meat (unprocessed), fish, eggs, vegetables and fruit. You can add in some nuts (as long as they're not flavoured) and legumes like chickpeas and lentils. That's pretty easy isn't it? Just be sure you have your own chopping board and cooking implements. Use scrummy taste sensations like fresh herbs (or dried), spices, tamari (that's wheat-free soya sauce), tahini (that's made from sesame seeds and tastes a bit peanutty), rosewater, a dash of nice oil and so on to spice up your meals. Try out some ways to prepare raw food.

Here's an simple and comprehensive list of foods to avoid: Foods containing gluten

Don't be scared. Get creative! Fresh is always best. Use this as an opportunity to extend your diet and add some exciting new delights to your culinary repertoire.

6. How do I find 'hidden' gluten in food? It seems a bit confusing!

The first thing I recommend you do is learn how to read food labels (that's the list of contents you'll find on the back of prepared foods). My best advice is if in doubt about an ingredient, consider it 'persona non grata' (that's means put the packet down gently and step away slowly....).

Here are some hidden ingredients that you may not realise contain gluten and you'll need to avoid them. If in DOUBT, leave it OUT:

Thickners (anything numbered 1400-1450)MaltodextrinSoya sauceVinegar (unless it says white, balsamic or cider)Cornstarch.

7. This whole gluten intolerance thing seems like a fad! How come everyone seems to have suddenly started becoming gluten-free?

Ok I'm going to step out on a limb here but after 8 years I'm sensing a pattern. My belief is that our Western diets are FILLED with gluten in recent years. From our breakfast cereals, to our high bread consumption (having toast for breakfast and a sandwich for lunch?), the increase in our consumption of pasta and noodles, to the amount of museli bars and muffins we consume, that's just the start! Add into the mix the amount of processed and flavoured food we eat, and you'd be hard-pushed to escape gluten in anything you eat if you're not monitoring your diet.

I think everyone would benefit from lessening their level of processed food and getting back to the joy of cooking from scratch. It's healthier and cheaper!

Rochelle Stewart-Allen
My Kitchen Capers
http://www.mykitchencapers.com/

Original article

Responding to the Prevalence of Gluten Allergies

The number of people who are suffering from some gluten allergy symptoms is increasing. Therefore it is inevitable that the medical community will want to come up with solutions on a long term basis instead of dealing with some specific cases that have no relevance on a global basis.

In some literature gluten intolerance has been the term that has been used to categories all sensitivity to gluten proteins. It has also been found that about 0.5% of the population will test positive for both the intolerance and Celiac Disease. Celiacs will require specialized treatment programs that can be quite expensive. The other category is that of Non-Celiac Gluten Sensitive patients or NCGS. It has been estimated that the latter condition has a much her prevalence of around 15%.

The elimination diet: If you want to control NCGS then you should try to manage the things that you consume. This may involve some level of sacrifice but it is preferable to suffering the full spectrum of symptoms that are associated with the condition. The diagnosis of NCGS patients is very poor since the Celiac Disease test rarely picks up their condition. Gluten is a complex protein which is found in 4 varieties of grains. These include barley, wheat, oats and rye. You should therefore take them out of your diet. Bran, triticale and spelt all contain this element and should be removed from your diet. Likewise you have to keep away from processed foods since they use it as an ingredient.
Symptoms: It must be noted that the signs get worse with age if you do not receive appropriate treatment. The patient will complain of mouth ulcers, headache, weight loss, weight and an impaired immunity system. Their skin will be affected by eczema and dermatitis. The gastro-intestinal signs include flatulence, diarrhoea and bloating. Other patients have experienced miscarriage and anaemia. Clearly ignoring the problem is not an acceptable solution. The fact that the symptoms overlap with other conditions means that diagnosis is not particularly effective in the early stages.
Interesting facts: Research shows that NCGS is very much associated with hereditary. Anglo-Celtic and European communities are susceptible to the condition. If you have gluten intolerance then up to 10% of the members of your immediate family will have similar symptoms. Children need to be monitored because they are not really articulate enough to describe all the symptoms that they are experiencing at the moment.

The elimination diet has been known as one of the most effective gluten allergy treatments out there. The author of this article is a regular blogger of gluten allergy symptoms blog.

Original article

Gluten Free Diet and Avoiding Bread Crumbs

If you have a gluten allergy or celiac disease, even a tiny amount of wheat can ruin your day, week month. If you are celiac and are subject to long-term exposure to gluten, then minor contamination could ruin your health for good.

Breadcrumbs are a good example of tiny amounts of wheat that could reach your mouth. They represent a small but significant hazard to those avoiding gluten, and must be avoided with the same disipline as entire loaves of bread.

Does sharing a meal with people who do not understand your gluten-free/wheat-free diet make you nervous?

Since a bread crumb or two could ruin my week, I can't relax when I am at a table that includes bread made from wheat.

I generally deal with this by taking my share of food first and putting it on my plate, and keeping my gluten-free bread well away from regular bread, or anything else made of wheat.

This Christmas though, I took it one step further.

Everyone had the same gluten-free bread as I did.

Gluten-free bread has advanced a great deal since I first discovered my allergy to wheat. Twenty years ago, you could not buy wheat-free bread. I had a recipe for wheat-free bread. It produced solid bricks that crumbled badly, went stale quickly, were tasteless, dry and unappetizing. I gave up on bread completely for the longest time.

Eventually, gluten-free bread did come on to the market, but it was only marginally better than what I could make myself, and rarely fresh by the time I was able to buy it in the health food store.

All that has changed and today, it is possible to get very tasty fresh bread with a nice consistency that everyone can enjoy, even those who normally eat wheat.

So that's what we did. We all ate gluten-free bread, and I was able to relax and completely enjoy the meal. Yes, the average cost of bread per person was more than it normally would be, but it was well worth it for the sake of a shared holiday meal that everyone could enjoy - allergy-free and allergy-afflicted alike.

If you live in a household that is not 100% gluten-free, then you must watch out for contamination from things like butter, jam, condiments, and other shared food items that might be double-dipped. You also have to make sure that wheat crumbs on counters and tables are cleared away before you get anywhere near them.

Have a gluten allergy? Find out more: Gluten Allergy

Read more about gluten-free diet

Copyright 2010 Douglas Samuel. May be republished providing above author information is included, and live links are used without the rel="nofollow" attribute.

Original article

Gluten Free Diet and Surviving a Hotel Restaurant

The title of this entry suggests that I eat at the restaurant in question quite often. Actually, I don't. I was at the hotel for four nights, but only ate at the restaurant twice. That's how I survived it without compromising my gluten free diet.

The point of this article is not to rant against the hotel, but to illustrate what can go wrong at a restaurant, and how to deal with it and remain gluten-free.

The Problem with the Restaurant

I was a hotel attending an intensive course to help me with the direction of my life and my business. Because I have a gluten allergy and given that there would be no time to look for food outside the hotel, and expecting challenges in finding food to suit my allergy requirements, I mostly brought my own food. I ate at the restaurant twice, and this was not a happy experience.

Because the course I was attending involved a lot of people, they had a buffet arranged for us. Before buying tickets for the buffet, I told the hotel staff what my allergies are, and asked if I could be accommodated. I was told this was possible.

Luckily, I only pre-purchased the dinners. When I showed up at the buffet, it turned out that I could really only eat the salad! The first night, Cindy, a really service super-star, was able to arrange an alternate meal for me. The second night she was not there, and the staff came up with something that technically I could eat, but really was pretty unsatisfactory.

Bringing My Own Gluten-Free Food

Breakfasts and lunches did work really well because I brought my own gluten-free food.

I do not eat gluten, but I can eat oatmeal. I brought a one-cup immersion heater to boil water, and added that to a bowl of instant oatmeal. Adding walnuts and almonds made it a pretty good and complete breakfast.

For lunch, I brought rice cakes, and canned meat (which I found at an Italian store in my home town). The cans have pull-tabs, so they are easy to open, and don't stink like fish, so that worked very well.

Planning for Next Time

I have another similar trip coming up in March. This time I will bring dinner as well as breakfast and lunch.

I have not planed my meals yet, but I have purchased a single-burner electric stove which I can fit in my suit-case. Some camping pots and implements will complete my kitchen. I will probably have rice with something out of a can - not exciting but better than restaurant food. If I can, I will try to come up with something interesting, but it will all have to work as airplane luggage, so there will be challenges. I'll add more when I have worked out the details.

More About Immersion Heaters

A few people have been asking what an immersion heater is. You put it in to a cup or mug of cold water, plug it in, and it heats up. After a time, the water will boil.

Allergic to gluten? Find out more: Gluten Allergy

Read more about gluten-free diet

Copyright 2010 Douglas Samuel. May be republished providing above author information is included, and live links are used without the rel="nofollow" attribute.

Original article

Gluten Allergy Symptoms and Prevention For Men and Women

Millions of People around the world suffer from food allergy. Science has yet to discover the specific cause of this type of allergic reaction and why some people becomes allergic to particular types of food. However, one thing is for sure, visible symptoms can be seen when the person is exposed to food allergens.

One known type is Gluten allergy which starts at a very young age. Professionals have yet to conclude the specific reasons why an individual develops this type of food allergy. And sad to say, there are no available medicines available to alleviate this allergy (medications available can only help lessen the pain from the small intestine and not stop the allergic reaction) except that the person who has it should avoid foods that contain gluten.

Coeliac disease is often associated with Gluten allergy and specifically pertains to the health condition wherein the immune system attacks the lining of the small intestine when the patient is exposed to gluten. This condition may catapult to more serious complications in the future including cancer, bone disease and even anemia; if left untreated.

Visible signs can be witnessed on the person who suffers from this type of food allergy. The lining in the small intestine is important for absorption of nutrients in the body so young patients may show loss of appetite, weight loss, vomiting and diarrhea. On the other hand, adult patients may suffer similar conditions like constipation, diarrhea and loss of weight. Some individuals may also show signs of depression, extreme fatigue and bone pain.

Allergens that cause this food allergy can be traced from wheat products including bread, pastries, pasta, cereals, soups, sauces and other baked goods. The best thing to do as mentioned was to avoid those type of food groups that contain gluten or perhaps eat food substitutes like drinking wine instead of beer or using gluten-free products found in various grocery stores.

Preventing food allergy is not an easy task. Individuals who suffer from this health condition should monitor their diet regularly - which could be a pain most of the times. In other words, self-discipline is the key to win against gluten allergy and coeliac disease.

But of course, the patient has to be vigilant on the type of food/ alternative he or she eats. To do so, regular check-up is also necessary in order to ensure that the patient is healthy and eating the right kinds of food.

Original article

Food Allergies and Intolerances: How to Make Gluten and Dairy Your Friends

Do you ever wonder why so many people nowadays are gluten and dairy intolerant? That certainly didn't seem to be the case in the past. Our grandparents' generation in fact ate mainly bread made out of wheat (wheat having relatively high amounts of gluten). Were they ok consuming gluten or did they have a problem they didn't know about? And how do you raise a generation which is dairy intolerant in a country like New Zealand where the sheep and the cows traditionally outnumber the people by far?

Many of you will blame it on the technology we are using to grow and process our grains, dairy products and other foods. The milk is pasteurized and homogenized, some grains are being genetically modified, and the meats can be full of hormones. Fair enough, those may be contributing factors in developing food allergies and intolerances. However, I believe there are a number of other things we need to consider here.

Most of us are aware that what you expect is what you get. If you have an expectation that something is bad for you, it will be. If you have the opposite expectation, you are less likely to suffer ill effects. The following experiment is extremely telling: A number of people were given a very decadent dessert to eat. All of those people gave blood before and after they ate the sugary dessert. They also filled in a questionnaire and indicated how they felt during and after eating the dessert. Some of the people reported that they felt a lot of pleasure and were very happy about eating the sweet temptation. Virtually everybody who fell in that category demonstrated through the blood tests that their immunity improved after they ate the dessert. Other people reported that they felt guilty and knew they shouldn't have eaten the dessert because it was bad for them. The blood from all those people showed that their immunity got worse after they ate the dessert. Clearly, there is nothing inherently bad or good about the dessert itself. It is what you make it mean and your attitude towards it (not the substance itself) is what affects you the most!

Similar experiments with water prove the same point. Japanese researcher Masaru Emoto took the purest water from a Himalayan spring and "cursed" it by projecting mentally a bad intention onto it. When frozen, this water displayed the ugliest crystals you could imagine. In a parallel experiment Emoto took chlorinated water, micro-waved it, and then mentally projected Love and Gratitude onto it. Once frozen, the water displayed the most beautiful crystals. So again - there is nothing inherently good or bad about either type of water other than our own attitude towards it!

Back to gluten and dairy - are you really intolerant or is it all in your head? Yes and Yes! If you have symptoms, I believe that you really are intolerant and at the same time it must be all in your head. For whatever goes on in your head has a powerful effect on your biochemistry. Gluten and dairy have had extremely bad press in recent years. This negativity has become part of the (unconscious) collective consciousness. I believe that this is why the younger generation picks up on it easily - the war on gluten is so profound in the Western countries that gluten is almost at the risk of becoming part of the "programmed dangers" we are born with. In reality, in and of itself gluten is neither bad nor good. It is our attitude that makes it so.

The same goes for other types of allergies and intolerances. Cat allergies very often get triggered when people hear a cat on the TV! This clearly shows that your thinking matters more than you can imagine. A "slight" complication comes from the fact that sometimes you don't even know what you are thinking since a large part of the thinking process is happening on a subconscious level (where our deepest fears reside).

So what can you do? In general, the happier you feel, the more foods you will tolerate. (As an aside, the happier you are, the more foods your children will tolerate as well. Your children are like a sponge - they soak up your attitudes and eventually become a version of you, whether you like it or not). You need to let go of the fear and find ways to experience joy and pleasure in your life. The easiest way to do that is to get present to gratitude. Write down 200 things you are grateful for - this simple exercise is guaranteed to shift your mental state, which in turn will alter your body chemistry profoundly. Do this daily and you won't know yourself in a week or two. Whenever you are about to tell yourself off for having eaten something "bad", quickly start making a gratitude list instead. You will be amazed at how much stronger and less reactive your immune system will become!

Vyara Bridgeman is an Advanced Certified BodyTalk practitioner who works with patients from all over the world suffering a variety of physical, mental and emotional conditions. To find out more about Vyara's BodyTalk practice, what her clients say about her, and how she can help you achieve a balanced body-mind, visit: http://www.bodytalk4life.com/

Original article