Today is CELIAC AWARENESS DAY, so I wanted to share a few recipes that I think look interesting and that I plan to try real soon. Enjoy! Slip me a comment in the CONTACT ME if you have questions about Celiac.
Buttermilk Cheddar-Onion Biscuit
Read more at https://celiac.org/marketplace/recipe/buttermilk-cheddar-onion-biscuits/#623vKWbMXT3rbVQK.99
At the beginning of the year, I had a gluten poisoning. For a Celiac, this can be very serious, depending on a persons individual intolerance level. Watch Dr. Davis explain why.
This is a little question without a simple answer. With stroke being down over all but up in the age group of 18-54, causes of stroke vary greatly. We know that strokes can happen when the blood supply to the brain is reduced (Ischemic Stroke) or interrupted (Hemorrhagic Stroke). This deprives the brain of oxygen and nutrients leaving brain cells dead, within minutes. Some people have what is called a TIA/ Transient Ischemic Attack, or mini stroke, which tends to be a very short temporary blockage that resolves itself and doesn't leave permanent brain damage. TIA's can be a precursor to a full on brain attack and should be treated seriously. BUT why does this happen is the BIG question.
Here are some reason known to cause stroke. It is not as if these are steadfast, sure-fire reasons for a stroke, but they can increase a person's likelihood. Keep in mind, some of these issues can be changed and some may not.
Now that you have a clearer picture of the causes of stroke, come back next time as I teach how to recognize a stroke.
How do you know if you have an issue with gluten if you have any of the other diseases or complications?
One thing people do is a 21 day elimination diet. To do this, you need to eliminate wheat, rye, barley and I also suggest malt and oats from your diet for 14 days. At about 1 week, you are liable to feel like crap as the body detoxes. Then between, day 7 and 14, you are on the upswing. Then you begin to eat gluten items again. For a week moving toward 21 days, you will know how you are affected by gluten. Now oats may not be an gluten item but they are usually contaminated by wheat production so I throw them in. I eat some “certified gluten free oats” from Trader Joe's after being diagnosed and I was in bed for 3 days.
Let’s talk tests:
People with Celiac Disease who eat gluten have higher than normal levels of certain antibodies in their blood. These antibodies are produced by the immune system because it views gluten as a threat. You must be on a gluten-containing diet for antibody (blood) testing to be accurate. So if you go gluten free, feel better off gluten and then want to get blood tested, they are going to tell you to eat gluten for several week to raise the antibodies to get a more accurate result. Sounds daunting right? Keep eating something that you realized is making you not feel so go.
If you still believe you have issues after testing negative or with a positive test, the gold standard is a biopsy of the small intestine which is the only way to absolutely diagnose Celiac Disease.
There are other antibody tests available to double-check for potential false positives or false negatives.
Another such tests are:
2. Total serum IgA: This test is used to check for IgA deficiency, a condition associated with Celiac Disease that can cause a false negative tTG-IgA. If you are IgA deficient, your doctor can order a DGP or tTG-IgG test.
3. Deaminated gliadin peptide (DGP IgA and IgG): This test can be used to further screen for Celiac Disease in individuals with IgA deficiency or people who test negative for tTg antibodies.
Many gluten free products use corn as an assumed safe grain substitute. Are you buying into this myth?
A Study published in the journal Gut identified that corn gluten caused an inflammatory reaction in patients with celiac disease.
“The observation that corn gluten challenge induced an abnormal NO reaction in some of our patients with CD is intriguing as maize is considered safe and is recommended as the substitute cereal in a gluten free diet.”
Gut. 2005; 54:769-774.
Gluten Free Society's Stance
Corn is a grain. Corn has gluten. Many believe that corn gluten does not induce damage the same way that wheat, barley, and rye do. The fact of the matter is, gluten has not been studied adequately. Most of what we know about Celiac disease and gluten have to do with gliadin (the gluten found in wheat only). As a nutritionist with over 10 years of experience guiding those with gluten sensitivity, I have seen corn be a severe problem for the majority of gluten intolerant patients. Many claim that they don't react to corn and feel fine after eating it. The same can be said of those with silent celiac disease. Remember that a lack of symptoms does not mean that internal damage is not occurring. All of that being said, we should not make assumptions. Common sense and intelligent thought should be used as a basis for our dietary decisions. Gluten aside, consider the following about corn:
It is the second most commonly genetically modified food on the planet (soy is #1)
Genetic modification of foods continues to kill animals in scientific studies.
It is an incomplete protein.
It is difficult for humans to digest (ever see corn in your stool?)
It is high in calories and low in nutrient value
It is a new food to the human genome.
It is being used as a staple food for our cattle, fish, chicken, and cars.
Cows and fish are not designed to eat grain. (Have you ever seen a fish jump out of a lake into a corn field for supper?)
When animals eat corn as a staple they have shorter life spans.
Corn fed beef is linked to heart disease, diabetes, cancer, and obesity. Grass fed beef is not.
Fructose derived from corn is toxic to the liver and contributes to severe health issues.
Corn syrup has mercury in it.
The list can go on and on and on…
Many consumers bow to the alter of “Gluten Free” packaged foods as if the label is a safety net. ”Gluten Free” on the package does not mean that the food is healthy. Do not deny yourself the God given right to be healthy.
Remember, corn has gluten. The gluten in corn has not been adequately studied. Many studies to date have shown that corn induces inflammatory damage in those with gluten sensitivity. Almost half of all Celiac patients don't get better on a wheat, rye, and barley free diet. Is their a link between corn and refractory Celiac disease? At this point in time we do not know for sure, but 10 years of clinical experience with gluten intolerant patients reacting to corn is enough data for me.
In other words, be grain free for optimal health.
By Dr. Peter Osborn, Functional Medicine University
Just about a year ago, “SMASHBURGER ANNOUNCES NEW NATIONAL PARTNERSHIP WITH UDI’S GLUTEN FREE
I was just made aware of this because as a #glutenfree health coach, I don’t eat their food. I must say that all parties involved in this transaction need to be wise. In a summary, this is how I see it. One situation is that those in the Celiac community are upset that #SMASHBURGER Founder, #TomRyan said that, “Practicing a gluten-free diet is an emerging consumer trend, and #Udi’s is the clear quality leader in the gluten-free category.” Really Tom, a trend? Allow me to educate you on a few things. For those that need a gluten free life, it is not a trend, but a necessity. The reason that it is talked about so is that it has only been in the last 10 years or so that medical doctors in this country have a protocol for diagnosing #CeliacDisease. For those that are not gluten intolerant or gluten sensitive, they are choosing to be gluten free because they realize that gluten is bad for everyone.
Then there is the statement, ““Smashburger and Udi’s share a passion for providing guests with great-tasting, high-quality food, so the partnership was a natural fit for us. We are excited for the opportunity to offer our guests a premium gluten-free bun option in all of our restaurants across the country.” Again, I have to wrinkle my face at this too. “High-quality” ? The inclusion of “junk carbs”, yeast, and gums in Udi's buns should make a Celiac run the other way. Strike 1!
Allow me to break down the nutritional value of a Smashburger meal or lack thereof. As per Smashburger’s website, I will start with the carbs. Since Celiacs deal with Multi-Autoimmune Syndrome issues, this is very important to prevent Type 2 diabetes. A regular burger on a gluten free Udi’s bun, has 43g. Adding condiments would add another 10-20g. Have a regular fry with 63g and a regular Coke at 46 g, for a grand total of 162-172 carb grams. According to the #AmericanDiabetesAssociation a person concerned about diabetes, should limit their carb intake to no more than 135 to 180 a day. So one Smashburger/Udi’s mashup could be a carb intake for a whole day. Strike 2.
There is also the issue of Smash Burger products and practices. The site says the protein is cooked with dairy butter or has a soy ingredient. This is a big strike 3. Most Celiac’s try to avoid the cross re-activity of these items. At this rate, I could not even recommend a lettuce wrap. The site says items such as the buns and the proteins are cooked on shared appliance as that of gluten items; strike 4 and their out! This is called cross contamination and if not careful, Smashburger could find them self with an insurance claim for “food poisoning” or a law suit for a civil right violation of a person with a disability. (ie: #JimnNicks).
Many wonder why Udi’s chose such bed fellows and that they should require better practices. Let’s get real. Udi’s is gluten free because it makes money not ethical consciousness. Past that, they can’t dictate what a food service account does with the items they sell them. If you think a fast food company is going to care about their practices as related to the gluten free community, it will be slim pickings. It happens at other establishments too. Take #RedRobin for instance they have the same offering for their burgers. They want you to pay a dollar more for the gluten free bun and then ask about their practices of preparing that burger. Chances are your wait person has no knowledge whatsoever about what happens in the kitchen nor are they even familiar with the details and the seriousness of Celiac disease they'll call an allergy. Then there is #OliveGarden. My 11 year old wanted to go there over spring break. He has a Celiac gene, but is not reactive now. I called corporate to inquire about the ingredients in the corm pasta. I was told that they do not maintain that information, that they would have to contact the supplier and that a reply could take up to TWO weeks. He decided he does not want to go there that bad.
I say to the gluten free community, be wise. You must be your own best advocate. The only way to eat gluten free is gluten free naturally. I know it is a pain, but plan ahead and take your own food with you when you are out and about. At the very least, ASK A LOT OF QUESTIONS of the people in charge. The community needs to speak with our dollars. Stop buying these products! As MJ said, they don't really care about us!
So I ask you...do you ask enough questions when dining out? Do you call ahead and speak to someone in charge? Do you purchase from these businesses?
There is a recent article in the Wall Street Journal about a man named #MichaelWeber who is suing the FDA for their lack of follow through in requiring drug manufactures to eliminate wheat gluten from meds or require labeling on drugs that have the protein. " In 2011, the FDA sough public comment on the issue, but otherwise has not taken action." Really! I know bureaucrats tend to move at their own pace, BUT, lets all be mindful that this is now 2015. This is a shame!
As a fellow Celiac along with Weber, this hits close to home. I was prescribed medication on two recent occasions. Normally, I avoid meds having been given at least 18 drugs in the past three years for things I did not even have, but this time I felt I needed to take them. The Rx was sent to my local #TargetPharmacy which should have my issues on file. As normal, I called to inquire about the meds before I went to pick them up. The short of it is that the Pharmacist has no knowledge of the inactive ingredients in medications. Additionally, I was given phone numbers to cal the manufacturers, as I am assuming customer services doesn't exist there. So with the first Rx, the answering service transferred my call to India because by time I was given the phone number, the NY office was closed. On the second trip, I phoned ahead allowing almost 2 hours for the 3 person staff to call and get information about gluten and the medication. When I arrived, I was again given a phone number to call myself. I was over it! I spoke with two managers to inquire if this level of customer service was to be expected going forward. Over a month has past and I will take the lack of an answer as a yes. I will continue to avoid taking any meds when possible, as I do with unmarked tea bags, stamps, envelopes, body care products, and of course foods that are not naturally gluten and cross reactive free.
Click the box below and read the WSJ article.
In his book, Gluten Related Disorder: Sick? Tired? Grumpy?, Dr. Rodney Ford says, "Detractors of gluten-illness say that you need the certification of a ‘qualified physician’ to make the diagnosis. However, most physicians remain unaware of the spectrum of “gluten-related disorders”. Did you know that the majority of people with celiac disease (more than 80%) remain undiagnosed because of the reluctance of their physicians to do the relevant blood tests? The research knowledge of gluten-illness has out-stripped physician knowledge. Hence, the urgent need for community action." I totally agree.
I went 3 years seeking help from the medical community to figure out why I felt like I had a constant pain in my abdomen that felt like a hot knife in my side, diminished sex drive, loss of hair, weight gain, joint pain, thyroid issue and on and on. It wasn't until I asked for specific testing, that I got the answer of Celiac Disease. Then being told by my doctor, that she would never have gotten the diagnoses, because in her words, "black people don't have Celiac". Obvious she was wrong and lucky for me, I only suffered for three years. I have heard that people have gone 6-10 year without proper diagnoses. As Dr. Ford states, the need for community action is large. It did not take long for me to realize that I could build a portion of my career on CD. I have researched and studied countless hours, days, weeks, and months. I have learned from some of the best minds in CD, gluten sensitivity and gastric practitioners in the world.
Due to my own experience with CD and my knowledge base, I am announcing the formation of my business, "Gluten Consultant". This new business formation is not only for individuals and families but also for businesses, especially restaurants. I will be for hire to go into homes, on shopping trips and into restaurants and schools to provide them with the knowledge to safely serve the gluten sensitive or Celiac community. So state tuned for more information coming soon.
Sounds crazy, right?
If I had heard it from someone else, I may have thought the same thing. Doctors always tell overweight people to avoid diabetes, they must exercise regularly and loss weight. Well, I have had part of that down. I have lost 15 lbs since March and kept it off with only the change in food selection and I am still losing. Working through the detox of Celiac Disease, I have hardly had enough energy to work out on a regular basis. So to be honest, I have only followed half the recommendations, but wait, how is it that I am now prediabetic?
CD and diabetes are both autoimmune diseases that attack different areas of the body. Both involve food issues and require a special diet. For those with Celiac, it is the removal of gluten or all grains and with diabetes, it is the monitoring of too little or too much sugar consumed. For me it is to much.
One major factor was my choice of fruits and vegetables. Fruits and veggies are carbs and turn into sugar. Simply put, when they have a high sugar content or glycemic load, and are not used for energy, ie; exercise, they do the opposite of what is desired. So I have been eating the wrong carbs.
Now along with being concerned with the acid in the foods I eat, I must also consider the sugar. For instance do you know which is better when considering acid and sugar; pineapple or a peach?...the peach is the better choice. So the research and lifestyle changes continue.
Having the stresses of caring for a child with health concerns and going through the termination of a failed marriage, I developed my own chronic health issues. and survived a stroke. My personal experience and research of stroke and autoimmune diseases, lead me to help myself and others.