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
Some will be celebrating Thanksgiving in a few weeks. Yet, if you like the flavors, but choose to not participate in all that cooking and cleaning, here is a meal that will satisfy your fall taste bids.
Thanks to the U. S. Apple Association for this tasty Apple Salsa recipe. Top this concoction of seasonal goodies atop a turkey burger and enjoy new tradition twist. Check out this easy recipe.
2 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons fresh lemon juice
3 sweet apples, peeled, cored, and chopped
1 cup whole cranberry sauce
1/2 cup scallions, finely chopped
1 jalapeno pepper, stemmed, seeded, and finely chopped
2 tablespoons chopped fresh cilantro (optional)
1 pound ground turkey
1 large apple, grated
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
4 (2-ounce) hamburger buns, toasted or broad leaf lettuce.
I thank Dr. Westin Childs for this great article on leaky gut.
By now there's no doubt you've at least heard of leaky gut.
But what is leaky gut and why does it matter to your health?
In simple terms leaky gut is defined as damage that occurs to your intestinal lining which allows bad things to enter into your blood stream and prevents good things from being absorbed.
This is obviously an oversimplification, but it gives you an idea of why leaky gut is so important.
Damage to the intestinal lining results in the absorption of pro-inflammatory cytokines which can interact with your brain and skin causing all sorts of problems for your immune system and thyroid function.
If you suspect or know you have thyroid problems there is a HUGE probability that you also have some degree of intestinal damage.
You can identify the presence of leaky gut using the symptom list below:
Symptoms of leaky gut include:
Because thyroid function alters intestinal function and vice versa.
The relationship between your thyroid and your gut is similar to the adrenal/thyroid connection we discussed previously.
And just like that connection, fixing this problem requires treatments for each individual system.
But before we talk about treatment let's talk about WHY it's so important to fix your gut.
What leaky gut does to your thyroid:
Step #1. Add/Remove foods from your diet.
The first step you want to take is to change or alter your diet. Certain foods can be very damaging to your intestinal tract just like some foods can be very nourishing.
The goal here is that you want to REMOVE the bad foods and ADD in the good foods.
One final thought:
You don't necessarily need to consume the good foods forever, once you heal your intestinal lining you should be able to reduce the frequency of these foods (because some are not necessarily easy to consume/make).
REMOVE the following foods:
ADD the following foods:
Step #2. Take probiotics and prebiotics.
Next on the list is the addition of both probiotics and prebiotics.
Probiotics can help rapidly heal the intestinal lining and reverse the symptoms of leaky gut.
Probiotics help by increasing the growth of healthy and beneficial bacteria while limiting the growth of negative bacteria.
Probiotics also bind to toxins and cytokines that cause autoimmune disease, depression and changes to your appetite.
One of the best things about using probiotics for leaky gut is that they work fairly rapidly (most people notice a difference within 1 week).
The trick here is getting the best and most high quality probiotics. What this means for you is the following:
- Probiotics that are multi strain and multi species.
- High dose probiotics (greater than 100 billion CFU per serving).
- Climate/temperature controlled probiotics.
- Probiotics that contain both bifidobacteria and lactobacilli species.
You will want to use probiotics frequently (daily to every other day) for at least 2-3 months. Once you achieve intestinal repair you can reduce your dose down to a maintenance dose of 1-2x per week.
For leaky gut I recommend using bifidobacteria + lactobacilli species with at least 100 billion CFU/serving.
Step #3. Use supplements to nourish and repair your intestinal lining.
In addition to using probiotics there are also several other supplements that can be used to increase healing and reduce the symptoms of leaky gut.
Other supplements that can help heal leaky gut include:
- L-glutamine --> Directly helps heal the intestinal lining and nourishes the GI tract.
- Digestive enzymes --> Helps increase nutrient absorption and reduces the burden of the pancreas on breaking down foods (makes digestion easier for your body).
- DGL --> Helps sooth intestinal lining and improves stomach acid and reduces intestinal symptoms.
- Quercetin --> Very powerful anti-inflammatory agent that also helps boost immune function (helpful for people with autoimmune diseases).
You don't necessarily need to use all of these supplements but I do recommend that at the minimum you combine both probiotics WITH L-glutamine.
Other supplements can be added as necessary.
Step #4. Test and treat other intestinal issues if present.
Lastly, you will need to be assessed (and treated) for conditions that tend to accompany leaky gut.
These conditions CAUSE leaky gut, but are not treated by the standard treatment recommendations above.
They are mentioned here because they are commonly missed by providers and patients and may be the cause of longstanding or treatment resistant leaky gut in many patients.
The following conditions can potentiate and make leaky gut difficult to treat:
- Small intestinal bacterial overgrowth (SIBO)
- Small intestinal fungal overgrowth (yeast overgrowth)
- Intestinal dysbiosis
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.
So many times when you hear talk about Preppers or see shows on the subject, the conversation is about Doomsday and bunkers. There tends to be a social stigma with some people about prepping for a disaster. As we have seen in the last few weeks and from the history of my lifetime, this should be further from the truth.
I can remember where I was and what I was doing when the news reports came on regarding 9-11. I lived in Chicago at the time and reached out to love ones as they went about their daily activities. People where going everywhere. Traffic was congested. Phone lines where busy. It was very chaotic. Then, following years later, came the reports and news of Katrina, Sandy and Ike. Fast forward to the aftermath of Hurricane Harvey and possibly Irma on its way toward north America. Whether you or your family members live in coastal regions or not, life is full of uncertainty, which ironically, is our only certainty. I remember being in DeKalb, IL in June of 1987, standing in the living room of a friend's apartment and experienced an earthquake. It was quick and uneventful, but yet very real.
So how ready are you for the uncertainty of life? We do so many things to prepare for the "what if" of life. We buy insurance for our health and property. We buy homes to house things and provide shelter and safety from people and the elements. We educate ourselves and our children in hopes of a prosperous future. Even with all we do, there is still a magnitude of uncertainty in life. Yet, being prepared can effect the "what if".
Watching the news reports of Hurricane Harvey and seeing people get fed, I was concerned about all the people with food intolerance. Having Celiac Disease, I considered what I would do if my only option was to eat whatever food was placed before me. Seventy-two hours is the time estimated it takes relief organizations to mobilize and begin to provide services when a disaster hits. Lucky for me, I have a Prepper food kit in an air tight, water tight mobile container that is gluten sensitive and will feed 4 people for 72 hours with and expiration date, well over a decade. With food intolerance, I can't rely on anyone having food that would not make me sick. Some say...if that is all you have, you will eat it. For me, that is just not true. The pain and suffering would be too unbearable to do that to myself, especially under already stressful circumstances.
I came across a web post entitled, "Are You Prepared to be Gluten Free in an Emergency" by Dr. Osborn on the Gluten Free Society website. Check out his 12 tip for prepping. Many of them are good regardless of the need for gluten free or not. Make a plan for yourself and your family for communication, to shelter in place or evacuation. We never really know when the "what if" will come.
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?
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.