What busy person doesn’t love the idea of having a personal cup of coffee instantly with the push of a button. Many people are delighted when the Keurig machines show up in the workplace or doctor’s waiting room. I loved the idea. I bought one from Costco along with the handy unit to store those awkward K Cups. I, of course, insisted on the Newman’s Organic K Cups for my coffee choice. Continue reading
It is becoming better known that poor digestion, leaky gut and dysbiosis can lead to health problems outside of the GI tract. In several previous articles I have discussed the effects of gluten on the brain as well as the effects of gluten on the cardiovascular system. In addition to these hazards, current research indicates a clear relationship Continue reading
The myth that you need to have ‘bad genes’ to experience intestinal damage from consuming wheat was disproved years ago.
It is Continue reading
Alzheimer’s disease is currently at epidemic proportions, with 5.4 million Americans—including one in eight people aged 65 and over—living with it. There is no known cure, and few truly effective treatments
Research suggests the best hope is in prevention focusing on exercise and diet, specifically replacing carbohydrates with Continue reading
As the autism epidemic continues to accelerate, one of the least well known contributing factors goes mostly unnoticed: wheat consumption. Continue reading
Why gluten free? Getting started eating gluten-free may seem daunting. The typical American diet contains an overload of wheat, our main source of the problematic protein known as gluten. (The other sources are rye and barley.) But going gluten-free doesn’t have to be that difficult, doesn’t deprive you of wholesome, nutritious foods, and can be mastered with a little practice. Continue reading
This title is the same as a recent GreenMedInfo.com. It contains a list of over 200 health problems, with celiac disease at the top and including many more not normally associated with gluten intolerance.
The author and founder of GreenMedInfo.com, Sayer Ji, Continue reading
New option for patients with celiac disease, study in the Journal of the Academy of Nutrition and Dietetics reports
People with celiac disease struggle with limited food choices, as their condition makes them unable to tolerate gluten, found in wheat and other grains. Researchers from the University of Brazil Continue reading
Lingering, troubling health problems often stem from gluten. Gluten reactions can include digestive symptoms like gas, bloating, constipation or diarrhea; peripheral neuropathy (numbness or tingling in the extremities); mental and emotional imbalances; or autoimmune diseases such as Hashimoto’s thyroiditis and psoriasis. But your misery doesn’t have to remain a mystery: If a gluten-free diet improves your health or a lab test is positive, you can declare gluten the source of your difficulties. Continue reading
Avoiding gluten has become big business. Sales of gluten-free products grew about 30 percent a year from 2006 to 2010, and will hit $3.9 billion by next year, according to the market research company Packaged Facts. Supermarket shelves are filled with gluten-free breads, soups, and cake mixes—even gluten-free ketchup and soy sauce. According to market research firm Mintel, 10 percent of new foods launched in 2010 featured a “gluten-free” claim, up from only 2 percent 5 years earlier.
NFL quarterback Drew Brees won a Super Bowl while on a gluten-free diet. Cyclist Tom Danielson, a record-breaking member of the Garmin-Transitions team, says his training and racing have improved since he and his teammates went gluten-free over a year ago.
Have most common whole grains been acting as insidious nutritional double agents all these years? Or are they essential components of a healthy diet? Let’s separate the wheat from the chaff. Continue reading
When people with this disorder consume foods that contain gluten, their immune system reacts violently and this leads to the destruction of the villi, small microscopic projections that line the small intestine and aid in the process of digestion.
As is the case with many other disorders of the immune system, the exact cause behind celiac disease is still unknown. It is surmised that the origins of this disease are genetic in nature, so if someone in your family has this disease, there is a five to ten percent risk that you may have it as well.
The best treatment for celiac disease is to strictly follow a gluten-free diet. Fortunately, with the increase in awareness about this disease, it is now easier to obtain gluten free sources of food from most major markets.
Gluten is not an essential vegetable protein, so you can safely replace sources of gluten such as wheat, rye, and barley with other food items such as corn, and rice. There is no restriction on eating vegetables or meat products. However, it is advisable that you go easy on high fat meat and spicy food items to allow your digestive system to heal. You should include plenty of fresh yogurt in your daily meals as this will help to speed up the healing process.
You should also consume foods that are rich in vitamins and minerals. This will enable your digestive tract to heal faster. Since most gluten-free food is low in fiber, make sure that you get adequate fiber from other sources such as fresh fibrous vegetables. If you regularly follow a gluten-free diet and eat nutritious meals that are full of vitamins and minerals, the symptoms of the disease will eventually subside as your digestive system heals itself. However, once the symptoms have gone, it is essential to continue on a gluten-free diet.
If you are eating out or buying ready made meals from a supermarket, do ensure that they are marked as gluten free. You should also avoid consuming alcohol that is made from grains that contain gluten, such as beer and whiskey.