Help, I Have a Problem with Gluten! Can I Ever Eat Wheat Again? : Renegade Health Exclusive Article

Wednesday Jan 26 | BY |
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snow new york celiac gluten article
Walking in a winter wonderland earlier today…

It’s snowing again in the Northeast!

I do love the snow, but I also really love being outside in nature in comfortable weather.

Man, do I wish I could have the best of both worlds… does it exist? Snow and 70 degree weather?

Anyway, in this newsletter, I’m going to concentrate specifically on something that many people are dealing with and what you can do to help yourself or anyone else who’s dealing with this issue…

Here’s the question we received…

I have a question/concern about Celiac’s Disease. My sister in law was diagnosed with this condition last week and I am trying to see if Celiac’s can be healed (or reversed) so to speak. Is it possible that the sensitivity to gluten can become less and less via healing through proper foods/herbs/superfoods?

Alright, let’s get moving…

Celiac Disease (or Sprue, gluten intolerance) is caused by a reaction to gluten, which is a protein found in wheat and other grains like barley, rye and sometimes oats (depending on where they’re processed.)

Many people, including people who eat healthy, experience digestive unrest like pain, diarrhea, gas, bloating and other associated issues.

These may be attributed to gluten. Gluten can be hidden in many things, many processed foods of course, but also nama shoyu or soy sauce which is widely used in raw food meal preparation.

(If they’re not attributed to gluten, but are similar symptoms, what I share in this article may help as well!)

So let me shed a little light on what you can share with your sister-in-law and hopefully she’ll do her due diligence and use some of what I say for her benefit.

Now what I’m about to tell you isn’t a cure for Celiac disease, it’s a protocol that people have used to help themselves get better… so be sure to know, I’m not a doctor and don’t plan on being one anytime soon.

1. Step One: Eliminate Gluten

I know…

So simple and redundant.

But the reality is that most people won’t or can’t do it.

Wheat tends to have a hold on us – a dysfunctional relationship much more challenging to separate from than a mean boyfriend or distant wife.

We’re addicted to it – which is one of the reasons why we can’t digest it any more. My mom used to tell me that I shouldn’t eat too much candy because it will give me stomach-ache (yes, she said tummy-ache). Same can be said about wheat.

So the first step is to remove wheat, pasta, barley, rye, breads in general, processed foods, and soy sauce (nama shoyu) from your diet.

This will stop the initial and ongoing irritation from wheat.

2. Step Two: Eliminate other irritating foods.

This second step is not as simple.

When your body is having a reaction to gluten, your digestive tract becomes inflamed. This can cause three things: (1) swelling to the point where your intestines won’t be able to absorb nutrients, (2) swelling and damage to the point where your intestines will allow undigested particles of food past their walls, and (3) overall digestive discomfort.

Think about this as if you had a rash on your skin. If you kept applying something that was causing it to itch it would first become inflamed and then eventually start to become infected and the skin would break (if you happen to itch it – which I’m almost positive you will.) Once the skin breaks, there is a significant increase in the risk of infection and your immune system becomes over active.

So in the case of Celiac or gluten type intolerance, the gluten is causing the initial inflammation (and continued), and because the inflammation exists other foods then can irritate your digestive tract even more.

Foods like dairy, soy, meat, nuts, and seeds are all in this category since they are some of the most common allergenic foods.

These foods, in the case of Celiac, don’t cause the disease, but when introduced to a compromised system will interfere with its ability to heal.

Going back to the skin analogy I used earlier, this would be like peeling a citrus fruit with your finger when you have a cut and when you don’t.

When you don’t have a cut on your finger, peeling the fruit will cause you no or little discomfort.

When you do, it stings like heck.

3. Step Three: Repair digestion.

Step three, is a combination of things which are mentioned below, but mainly your role in this step is to consciously think about the foods you’re eating and how they can improve or undermine your healing process.

One of the best ways to start this process is use blended foods and juices.

Blended soups and smoothies are a great way to get amazing nutrition into your diet and also make the digestion and absorption process easier.

If you can, add some fresh aloe to your smoothies as well. This is a fantastic food to soothe the intestines and help everything move though smoothly.

4. Step Four: Add HCL

Chances are, if you have digestive inflammation, you also have lower mineral levels.

Low mineral levels lead to low stomach acid.

Low stomach acid leads to undigested food leaking into the intestines which cause irritation.

This is the exact cycle we’re trying to stop.

A Betaine HCL supplement is one place to start.

5. Step Five: Add Digestive Enzymes

HCL will denature protein and break down minerals, digestive enzymes will help break the proteins into amino acids – the building blocks your body can actually use.

Low digestive enzymes can lead to undigested, or partially digested, proteins entering your intestines and this will lead to irritation.

These undigested proteins in your intestines may also find their way past the intestinal walls and move into your blood stream on their way to the liver. This can cause an immune reaction which over time can lead to an autoimmune condition.

Many autoimmune conditions are directly related to foods, food allergies and poor digestion. When you repair these issues, many symptoms go away.

(We use these digestive enzymes from HealthForce)

6. Step Six: Once you’re healed, reintroduce.

After you’ve eliminated your symptoms, give your body extra time to heal.

I have no idea how long this is, it may be a year, 6 years or 3 months. Only you know, but eventually, once you’ve felt better for a long time, you may reintroduce some of these foods that you eliminated back into your diet.

Of course, if you’re feeling great, you may never want to bring these foods back!

Some of the foods you reintroduce you may be able to eat, some of them you won’t.

This is a good way to identify where you are in the healing process as well as find out what foods you’re just plain old not supposed to eat.

Will you be able to eat wheat again on a regular basis?

My answer is why would you want to?

Eating wheat once in a while doesn’t pose the largest health challenge, but you certainly can live a long life without it.

If you have a history of drug abuse, do you think it’s smart to have an occasional snort of cocaine?

I don’t either.

Here are two more considerations about wheat, Celiac and digestive issues:

1. Hybridized wheat can contain more gluten.

Much of the industrial wheat, even whole wheat, is hybridized to be more glutenous. The reason why is because it’s more appealing. It makes better bread, since the gluten is what holds it all together.

One theory about the rise of celiac disease and gluten intolerance is based on the industrial hybridization of wheat to contain more gluten – more gluten equals more irritation.

2. Those with Anemia tend to do better gluten free.

Many anemics who stop eating gluten tend to have better blood test results after they’ve gone gluten free.

For some of them, their anemia completely goes away.

Might be something you’d want to experiment with, if you do eat wheat and have anemia.

I’m just saying… 🙂

That’s it for me!

Please let me know if you have any more thoughts about this topic and if you’ve had any firsthand experiences yourself!

**

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Live Awesome!
Kev

Kevin Gianni

Kevin Gianni is a health author, activist and blogger. He started seriously researching personal and preventative natural health therapies in 2002 when he was struck with the reality that cancer ran deep in his family and if he didn’t change the way he was living — he might go down that same path. Since then, he’s written and edited 6 books on the subject of natural health, diet and fitness. During this time, he’s constantly been humbled by what experts claim they know and what actually is true. This has led him to experiment with many diets and protocols — including vegan, raw food, fasting, medical treatments and more — to find out what is myth and what really works in the real world.

Kevin has also traveled around the world searching for the best protocols, foods, medicines and clinics around and bringing them to the readers of his blog RenegadeHealth.com — which is one of the most widely read natural health blogs in the world with hundreds of thousands of visitors a month from over 150 countries around the world.

26 COMMENTS ON THIS POST

Comments are closed for this post.

  1. Thomas says:

    I was born with celiac disease. As a child I ate the same food as everyone else. We only had whole grain items at home, but I ate the crap at school, etc. and got sick from time to time. Bananas have always been my ‘healing food’.

    Today you can get gluten-free foods quite easily.
    Go to Amazon.com and type “gluten-free” and you will be amazed at the choices that can arrive at your door with free shipping. Cereals, breads, flours, etc.
    There are also corn tortillas and rice cakes.

    I believe you can partially get over it (celiac condition). I can eat a limited amount of gluten-containing food occasionally without any problems. I believe your tolerance increases over time.

    I’m not sure about the “adult-onset” cases that have become so prevalent lately. Maybe people didn’t realize they had it until it was affected by other stresses in life.

    Just be sure to read labels carefully, even on nutritional supplements. And if you eat out, just ask a lot of questions.

  2. Lola says:

    I have a cousin in the Denver area who is gluten intolerant having spent most of her life not feeling well. Looking back, she said her mother was always ill, too, and suspects that it was the same condition. She is now in her early 60s and doing much better on gluten-free foods. She belongs to a support group of individuals who have the same problem. Interestingly, she told me that NOT ONE of us can properly digest gluten. Some people are just more sensitive to it than others. Some natural health doctors are now recommending a grain-free diet for EVERYONE! I grew up on a farm in Kansas, the breadbasket of the nation. We had home made bread on the table at EVERY meal regardless of what else was on the menu. Dad, as a hard-working farmer, ate lots of bread and my mother’s wonderfully tasting baked goods. The last few years of his life he had terrible digestion problems, but doctors could not help him. He’s been gone for eleven years, and back then I didn’t know as much as I do now about the body’s inability to deal with gluten. I suspect he might have lived longer had we known what to do. I’m sure he had leaky gut and couldn’t properly absorb the nutrients he took in. Had he been on a special diet, who knows? He might still be alive today. However, he so loved his baked goods (flour and sugar) that he would have considered a strict diet unthinkable. We all have to make choices. Hopefully, they’re good ones…for our own benefit!

  3. Tas says:

    Sean Coxton (Underground Wellness) had a fascinating podcast this month about gluten intolerance and celiac disease and the future implications of such sensitivities, I highly recommend:
    http://www.blogtalkradio.com/undergroundwellness/2011/01/11/detecting-gluten-sensitivity-with-dr-thomas-obryan

  4. barry says:

    heard from glut expert that problem w/ glut is 1)the molecule is totally impossible for humans to digest(may be GMO &/or devolved digestive tracts factors…).2)glut molecle too big to pass intestine wall–just sits there.3)body treats glut as invader,tries to destroy it;can’t;ends up destroying intest.wall,etc.Some folks not affected by this arrangement,at not visibly.

  5. Katie says:

    I am in the process of getting my entire family tested for Celiac and Gluten intolerance (which are two separate things btw). This issue of Gluten came to my attention when I was researching autoimmune disorders and ailments of which my mother and sister are currently suffering (psoriasis, low-thyroid, anemia, depression, brain fog, weight gain). Autoimmune disorders can be linked to any disease and the number one diet related cause of autoimmunity is caused by…you guessed it…WHEAT GLUTEN. Sean Croxton from UndergroundWellness.com had Doctor Thomas O’Bryan on his radio show- a man who has dedicated his life to this subject. I recommend that anyone who has or suspects that they or their loved ones is a Celiac patient should listen to these two shows.

    http://www.blogtalkradio.com/undergroundwellness/2010/07/08/gluten-sensitivity-and-celiac-disease-with-dr-thom

    http://www.blogtalkradio.com/undergroundwellness/2011/01/11/detecting-gluten-sensitivity-with-dr-thomas-obryan

    In any case, do as Kevin does…don’t guess, get tested!! The CUTTING EDGE testing for Gluten intolerance, Celiac, and cross reactivity is at Cyrex labs.

    http://www.cyrexlabs.com/

  6. Maia says:

    Hey Kev, I am a little concerned by your suggestion that one can reintroduce wheat into the diet of someone with Celiac disease without causing damage. (I know you weren’t recommending it, but people don’t take this disease seriously enough and it leads to confusion and difficulty getting others to take us seriously about the need to have truly gluten free food.) Celiac disease and gluten intolerance/allergy are different.

    The studies show that minor amounts of wheat may be tolerated in someone with gluten intolerance after having healed their gut. Celiac is an auto-immune disease and is not an allergy or product of over consumption. It is caused by a gene that becomes triggered. I know of no studies that show that it can be un-expressed once activated. Actually, one often becomes more sensitive to gluten with stronger reactions after healing the gut. It is also important to note that just because one has no apparent reaction does not mean that there is no damage being done. I personally have suffered much damage without the usual digestive symptoms. Also, I don’t believe that there are more people with Celiac these days, as the 1:133 ratio is still consistent world wide, the change is that there has been a little more awareness so people are being tested more. Still about 97% of people with Celiac are undiagnosed or misdiagnosed. Perhaps you meant to say that increasing numbers of people are becoming gluten intolerant or allergic due to over consumption and the change in the protein manipulation in modern times. (Note: you must be consuming gluten regularly at the time of being tested for accurate results.) Anyway, I hope this helps clarify some of the issues. I know of too many people that don’t take their diagnosis seriously enough and it shortens their lives.

    Anyway, I always look forward to seeing you and Annmarie on Renegade Health . Thanks for doing what you do. Maia

  7. bitt says:

    Good advice but even before #1, people should go to a doctor to get their blood tested and a biopsy done. It is really important to do before you eliminate gluten, then you can see if you have improved and how much.

  8. bitt says:

    and I agree with Maia. If you truely have celiac disease, not just intolerance (that’s why you need to get tested to be sure), then eating wheat even once in awhile can lead to an increased risk of cancer in the gut. NOT good.

  9. Chris says:

    I just went to see a gastroenterologist (I’ve been having some issues with digestion and have noticed a lot of irritation when I eat gluten) and I asked her if it would be wise to take HCL. She absolutely FREAKED OUT. She said that it was “BS” and that she couldn’t recommend it as a physician.

    Can anyone point me to a reputable website or article so that I can prove her wrong and hopefully get my digestion back on track?

  10. Jean says:

    Celiac’s and gluten intolerance are strongly associated with specific genes. Enterolab is one of the few gene labs that can test for gluten intolerance as well as Celiac’s. If you suspect you are gluten intolerant it pays to find out BEFORE you have extensive gut or neurological damage, adn before you commit to a lifelong avoidance of gluten.

    Once the gene is expressed there are no known ways (to date) to un-trigger the gene. Strict gluten avoidance, and I mean STRICT and perpetual gluten avoidance can enable a persons’s gut and immune system to heal, and a return to health. The Paleo diet is an excellent eating plan for Celiac’s and gluten intolerant folks.

    About one person in 133 has Celiac’s disease but about 30 percent of the USA population carries the genes. Having the genes does not mean you have the disease. Exposure to gluten can trigger the gene expression at any age. Let me repeat this, having the genes does not mean you have Celiacs. It means you are at higher risk for the disorder.

    Physicians have become concerned about a dramatic increase in gene expression into Celiac’s since a recent study done by the Mayo Clinic compared blood samples from the 1950’s to current blood samples. Using the latest blood tests to detect active Celaic’s disease they determined that in the 1950’s the rate Celiac’s was one in 700. The risk of death for Celiacs was 4 times higher their non-celiac counterparts. Currently the rate of Celiac’s being triggered is 1 in 133 or 4 times higher than in 1950. For more on this see:
    http://newsblog.mayoclinic.org/2009/06/29/celiac-disease-prevalence-and-mortality/

    Celiac’s and gluten intolerance is a serious autoimmune disorder, because half of your immune system is in your gut. Like diabetes, untreated Celiac’s can lead to all sort of awful long term outcomes. It’s important to understand the disorder and take action because the ‘fix’ is accomplished with your fork.

    Keep up the great work!

  11. There is a big problem with reintroducing gluten after all the steps you describe…which by the way are pretty much the same steps I teach as well. I’d also add probiotics to the steps to support the local immune system in the gut and aid in the repair of the lining and the breakdown of foods. Plus I’d add B12.

    The problem with reintroducing gluten is that it may not result in a problem you can see right away. The inflammation caused by your body’s response to gluten can silently destroy your body through auto-antibodies.

    If you have good results by eliminating gluten and then do all the steps to heal, I recommend a simple test to determine if you should re-introduce. It’s a stool test for gluten antibodies . The lab I use for it is enterolabs. There’s a new lab that’s started testing and I’ll be checking out their test too.

    I’ve been researching gluten for a long time and have seen amazing results clinically from its elimination. It’s been found repeatedly that the antibodies and inflammation produced by even a small exposure to gluten can create havoc in your immune system for as long as 6 months.

    My recommendation is “Don’t mess with Gluten” unless you’ve had an IgA antibody stool test to confirm that you are not reacting to it.

    Thanks Kevin for addressing this topic for which I am so passionate.

    With Love and gratitude

    Dr. Ritamarie Loscalzo
    The Vibrant Health Strategist

    drritamarie.com/glutenfree

  12. Jae says:

    A great wealth of information can be found here… http://www.glutenfreesociety.org/video-tutorial/gluten-sensitivity-what-is-it/
    Many people have problems with all grains, not just wheat, barley, rye grains! If symptoms continue, all the grains should be looked at because there are different types of glutens and ALL grains contain some form of gluten which can keep you sick and lead to all kind of other illnesses not commonly talked about in association with celiac like MS, fibromyalgia, osteoporosis, psychiatric problems, cancer, etc.Gluten can be linked to pretty much any illness you can think of and the so called GF grains can be keeping you sick! Go to the Gluten Free Society website and educate yourself! I figured out a lot on my own and have been grain free for a long time and it has made a huge difference in my health! The GFS has taught me so much beyond what I figured out myself and I am able to understand and explain it so much better now! I have gotten MS into remission, reversed life long anemia, decreased life long pain that was so debilitating I couldn’t even play outside with other children as a kid! I spent most of my life thinking there was something seriously physically wrong with me and all that was wrong was my diet! After first going on the GF diet I felt a little better but still had major health problems and a lot of pain! After going grain free (gnf) I felt alive for the first time in my life within about a month! All those things you have to give up are sooooooo very worth it! When you wake up without pain and your actually able to get to sleep and get a good nights rest because your not in pain and you can actually eat a meal without hesitation! The only thing I miss is my time…all that time wasted doubled over in pain, living in the bathroom, missing out on fun because I was too sick to move! If only a doctor would have had a clue when I was an infant, toddler, child, teenager even, so much pain could have been spared and so much more time could have been enjoyed! But I am grateful for all that pain and illness because it helped me become who I am today and that much more appreciative of the time I have now! Believe me, it is all worth it! And there are so many things you can do with veggies! 😉

  13. mike d says:

    theres many things being left out.youll go crazy trying to read all the published crap.some experts in gut health are joseph brasco & jordin rubin incredible books they have out.kevin is great in giving advice,juicing.Ive spoken to thousands of people on health issues when celiac is finally killing you cause thats what it does many doctors &diet will not help if their crap.they tell people not to eat fats,oils;meat etc,these will be essential in the healing process.eating grains is going to set you back even if you know which ones to eat & how to prepare properly.I find celiacs eating lots of white rice & other better rice & still having symptoms.STOP eating grains for a really long time or forever.Daniel vitallis talks about boiling shaga this would be very good easy to digest.the first thing to bring down inflamation to have stocks soups blended soups or just the liquid if everything causes inflamation.chris your doctor may not be wrong the worst cases with severe abdominal pain (wishing you were dead pain)most likely have ulserations more acid at first may be extremely irritating you will be dificient in folic acid add in later.i dont think anyone should go for ciliac tests or gene testing waste of time but get blood tests & check your levels.STOP eating mold if you experience allergies like respitory infections sore throats sick more often than you think you should be have a cough for 3 weeks or a month or chronic than chances are your an O blood type and you have severe allergies to mold.Many things have mold,wheat corn soy milk cottonseed oil & all non organic processed oils,vegetables,fruits nuts potatoes you name it yup mold & lots of it espcially rice, carageenan is another colpret sorry kev.buy organic & wash wash wash.fla xseed oil is extremely healing experiment buy oil & capsules organic only take 10 to 20 min after meals do for months add in hempseed oil later this & other oils can be irritating at first.glutten is not food nor has it ever been no animals should ever eat it 90 something % of people with thyroid disease have celiac 90 somethig % of celiac people have another or many autoimune systems.This disease kills. it destroys the glands over time. another doctor said children can gro villi back just on a glutten free diet 95%. Adults dont show promise thats why i dont believe in testing just dont eat it & stop poisining your children.eating glutten can have an inflamatory response of up to 8 months.some people lose the gastro symptoms & go back to eating glutten very bad idea.there are to many diseases,conditions & problems because of glutten nobody benefits there health eating it.its also in your sheetrock,lots of lotions cremes cosmetics just like corn soy cottonseed canola and others these are moldy contaminated & hazardice to your health.add those green smoothies after afew weeks of no inflamation go easy buy easy to digest grn powders fermented or make your own you may have steem or boil at first many people with celiac can not tolerate raw foods but like kev always said a little at a time.Also please stop supporting food companies that have been killing you. I dont give a shit that they make glutten free foods now boosting their profits there still crap you know gm betty crocker etc they dont care about you just your money.they been poisining you your whole life fuck them…sorry about that readers & kev.great advice thank you for sharing,please give this info to any one you no or suspect has celiac disease you just may save their life.grains are food for parasites your parasites are dictating your cravings ,sugar,grains corn etc.candida,h pylori etc will gro out of control.STOP THE MADNESS.

  14. Cathy says:

    Once you have been a biopsy proven Celiac you do not eat Gluten = Gliadin, which is the gluten protein found in wheat, rye, barley (corn gluten and others you may find are not the same).

    Two things I’d like to point out:

    1) No symptoms to atypical symptoms, such as failure to grow, infertility, anemia and a host of others are very common presentations of CD. My son, Dx’d at 12, had stopped growing. Thankfully, we had a wonderful Endocrinologist who was sharp enough to check his gliadin anti-bodies. My son started growing within one month of being gluten free. PLEASE don’t get the impression that healing your gut, as Kevin suggests, is going to make it ok to have gluten. It’s poison to Celiacs.

    2) The intestinal Villa, the hairlike protrusions that grab onto and aid in absorption of nutrients, actually atrophy in CD. They slowly get wiped out – imagine if you can not absorb nutrients – the myriad of problems that can arise are daunting.

  15. oreganol says:

    I have a friend who has celiac’s disease and I wish he would read this and take your advice. What do you do with people who just seem to want to be ill?

  16. fedup says:

    I was not feeling well for years.My gastroenterologist always told me that I had irritable bowel syndrome. One day a psychist told me not to eat bread and I got a lot better after that.

  17. Jen says:

    On a lighter note, I once went cross-country skiing in shorts – one May near Kings Canyon National Park in California. It was a long time ago, but such things may still be possible! Don’t give up on snow & 70!

    Great post – I suspect a gluten intolerance here. Need to break my addiction.

    Jen.

  18. Dave says:

    A lot of people who are having problem digesting gluten have an enzyme problem.

    Do some research on DPP IV Peptide enzyme. It’s an inexpensive enzyme you can take that has helped a lot of people solve their gluten intolerance/sensitivity issues.

  19. Beth says:

    A lot of great comments above! When I was born my mother had already become ‘severely’ celiac (called sprue in those days), when she was pregnant with my elder brother. This was a disease that she battled for the rest of her life as not too much was known about it, and it took years to even identify what it even was. My brother (now passed) had psychological problems and very bad acne, which I have read can be directly related to celiac, so I’m 100% certain he also had gluten sensitivity.
    Since having 7 years of eating raw food (and thus not eating breads/grains etc) I am now eating some cooked, but have not gone back to gluten, and think that my health benefited as much, or more, from the gluten free regime as from eating raw. Will not go back to breads ever.
    If anyone reading this lives close to Knoxville, TN, there is an excellent gluten-free shop on Campbell Station Road with all sorts of goodies for those occasional indulgences.

  20. Kaye says:

    FYI~ I was just reading a book by Gillian McKeith in referenc to underactive thyroid and it stated that the Gliadin in Wheat can be toxic to the thyroid. Interesting.

  21. kristen says:

    very interesting. I have suffered terribly with reccurent apthous stomatitus on my soft pallete. I get these ulcers all over the back of my throat. They started after my first daughter was born 12 years ago. They are beyond painful and can last a few months at a time. I recently found a dentist that puts debacterol all over the back of my throat which basically burns them. I have been to the may clinic, every type of dr. you can imagine and no answers. I have also been given pain killers and steriods which i refuse to take at this point. I have had alergy testing done but am wondering if it can be a gluten sensativity. Any feedback would be greatly appreciated.

  22. kristen says:

    sorry that is supposed to say mayo clinic

  23. Julie says:

    I have lived the last 6 years with alot of issues, and now they are all gone since I have eliminated gluten, dairy, eggs (I am allergic to it), soy and white sugar from my diet. I have discovered that when I eat these foods, I have extreme pain in my stomach. And was getting worse. It has been over a year since I started on my road to recovery and I have never felt better in my life. I still have issues with undigested food, which seems to be corrected with soil probiotics. Another benefit, I have lost now a total of 67 lbs. Everyone keeps asking me my secret to looking and feeling great, and my response is, eliminate gluten, soy, sugar and dairy from your diet. — no one seems to want to do that though.

  24. Victoria says:

    I’ve been gluten free for over 10 years. When I was in my early 20s I felt that I couldn’t continue eating unhealthy foods, otherwise I felt so sick the next day. In order to maintain a healthy lifestyle, I had to eat decent food. When I got to my early 40s, I became gluten intolerant. I had to take a second look at what I was eating, hence going gluten free. However, after 10 years of a strict g/f diet, I can now eat an occasional food item containing small amounts of gluten, for example, sugar syrup or sweeteners contained in icecream, or a curry accidentally thickened with wheat flour, but not bread. I also think that the fumigants and pesticides and rat poisons used in the silos containing the wheat have a lot to do with our intolerance. A similar story to people’s reactions to strawberries – it’s not the strawberries they are reacting to but the fumigants sprayed on them prior to sale which is no good. If a person has the time to make meals for themselves from scratch, then their health improves. My son recommends raw food – see David Woolfe.com.

  25. Carol says:

    Would love for you to continue this stream of thought concerning Crohn’s. My 21 year old just got out of the hospital. I received ENDLESS calls and comments from people saying they have it, their friend/brother/sister/mother/neighbor….have it. These illnesses are spreading like wild fire. What is going on?

  26. Sissy says:

    I have been gluten free since 2001. On the advice of a nutritionist, I ate nothing but unbreaded chicken, turkey and fish, rice, romaine lettuce and plain yogurt. I followed that diet for 62 days and gained a MUCH needed 18 pounds. I tested positive for a true gluten allergy. At this time, I prefer vegetables instead of processed gluten free products. Small chunks of cauliflower instead of elbow macaroni, use a potato peeler to make strips of fettuccine noodles from zucchini, or cut zucchini or portobello mushrooms into lasagna noodles, cabbage leaves instead of tortillas in enchiladas, romaine lettuce leaves instead of taco shells, spaghetti squash instead of spaghetti noodles. Occasionally, I make homemade treats using nut flours. Visiting friends house or a bakery – keep in mind that flour stays airborne for 90 minutes and then settles on surfaces. Personally, I feel better if I take Betaine HCL if I eat a large protein meal.

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