Gluten free, why wheat..... Music click ~ ♫ Mona Lisa♫
Knowledgeofhealth.com/celiac-gluten-intolerance-are-we-chasing-wrong-villain
read re scurvy symptoms and take VitC
Buy Vit C in the form of - Buffered mineral ascorbate
OR fat soluble ascorbate palmitate
JustEatingRealFoodGrainBrain-book
Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar--Your Brain's Silent Killers
Renowned neurologist David Perlmutter, MD, blows the lid off a topic that's been buried in medical literature for far too long: carbs are destroying yourbrain. And not just unhealthy carbs, but even healthy ones like whole grains can cause dementia, ADHD, anxiety, chronic headaches, depression, and much more. Dr. Perlmutter explains what happens when the brain encounters common ingredients in your daily bread and fruit bowls, why your brain thrives on fat and cholesterol, and how you can spur the growth of new brain cells at any age. He offers an in-depth look at how we can take control of our "smart genes" through specific dietary choices and lifestyle habits, demonstrating how to remedy our most feared maladies without drugs
#########
NOTE - there is Celiac disease and there is Gluten sensitivity - which is VERY common
and there is reaction to gluten and gliadin in the grains
Celiaccentral.org/non-celiac-gluten-sensitivity
This has lead to increased systemic inflammation,
widespread gluten intolerance and higher rates of celiac disease.
Gluten and Autoimmunity Explained in 20 Minutes
"We're told that Westerners are diabetic and overweight because of over-eating etc.
But ... have we just been getting seriously bad advice.
Tho exercising, cutting calories, doing all supposed to do,
there is this destructive thing we are told to eat more of.
Not only is that advice — to eat more grains — ineffective- it's destructive.
You have people who are saying, "I'm doing everything right, I've cut my fat and cholesterol,
I don't eat junk food or fast food. I exercise an hour a day and I've gained 18 pounds." …
They are doing what appears to be right, and yet they are desperately frustrated.
But they have failed to make that fundamental distinction.
It's not about calories. It's not about fat.
It's not even all about exercise- tho that sure helps.
It's really about this destructive, appetite-stimulating food in your diet."
latimes/Five-questions-Davis-story
undergroundhealthreporter.com/leaky-gut-syndrome - needs GF diet
read re scurvy symptoms and take VitC
Buy Vit C in the form of - Buffered mineral ascorbate
OR fat soluble ascorbate palmitate
JustEatingRealFoodGrainBrain-book
Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar--Your Brain's Silent Killers
Renowned neurologist David Perlmutter, MD, blows the lid off a topic that's been buried in medical literature for far too long: carbs are destroying yourbrain. And not just unhealthy carbs, but even healthy ones like whole grains can cause dementia, ADHD, anxiety, chronic headaches, depression, and much more. Dr. Perlmutter explains what happens when the brain encounters common ingredients in your daily bread and fruit bowls, why your brain thrives on fat and cholesterol, and how you can spur the growth of new brain cells at any age. He offers an in-depth look at how we can take control of our "smart genes" through specific dietary choices and lifestyle habits, demonstrating how to remedy our most feared maladies without drugs
#########
NOTE - there is Celiac disease and there is Gluten sensitivity - which is VERY common
and there is reaction to gluten and gliadin in the grains
Celiaccentral.org/non-celiac-gluten-sensitivity
- ♥♥♥
- People with celiac disease can now have confidence
- in the meaning of a "gluten-free" label on foods.
- What is Gluten?
- How Does FDA Define 'Gluten-Free'?
- This Is Your Gut on Gluten, read why
This has lead to increased systemic inflammation,
widespread gluten intolerance and higher rates of celiac disease.
- Intoxicatedonlife.com/5-ways-modern-wheat-different-biblical-wheat
- intoxicatedonlife.com/test-for-gluten-intolerance
- intoxicatedonlife.com/why-is-wheat-bad-for-you
- intoxicatedonlife.com/living-gluten-free-gluten-filled-family-5-ways-cope
Gluten and Autoimmunity Explained in 20 Minutes
"We're told that Westerners are diabetic and overweight because of over-eating etc.
But ... have we just been getting seriously bad advice.
Tho exercising, cutting calories, doing all supposed to do,
there is this destructive thing we are told to eat more of.
Not only is that advice — to eat more grains — ineffective- it's destructive.
You have people who are saying, "I'm doing everything right, I've cut my fat and cholesterol,
I don't eat junk food or fast food. I exercise an hour a day and I've gained 18 pounds." …
They are doing what appears to be right, and yet they are desperately frustrated.
But they have failed to make that fundamental distinction.
It's not about calories. It's not about fat.
It's not even all about exercise- tho that sure helps.
It's really about this destructive, appetite-stimulating food in your diet."
latimes/Five-questions-Davis-story
undergroundhealthreporter.com/leaky-gut-syndrome - needs GF diet
Lose the Wheat, Lose the Weight, and Find Your Path Back to Health by William Davis MD:
bit.ly/wheatbellybook ♥♥♥ |
|
"Grains are not healthy and are toxic to the body. That is the way they were designed.
The non-digestible proteins that wreak havoc in our system allow grains to pass un-harmed through the intestines of animals and emerge victorious and in a pile of fertilizer at the other end.
Good for the grains-bad for us! Studies have shown, and I have seen in my own work with clients,
that a no-grain diet can lower cholesterol, lower blood pressure,
reduce inflammation, promote weight loss, alleviate dermatitis or acne,
end digestive disturbances like heart disease, increase fertility and dramatically improve energy levels.
Try it for 90 days! If you hate it, you can always go back to your carb consuming ways
and live the rest of your life in bagel paradise.
Instead you might discover that you feel better than you ever have,
have more energy than you did as a kid and don’t even want the grains anymore."
wellnessmama.com/575/how-grains-are-killing-you-slowly
But “Grains are healthy and give you necessary fiber!” and “What about the nutrients in grains?”
please read the link above.
♥♥♥♥♥
“I’ve been eating grains all my life and don’t seem to have a problem.”
A-You may not have an obvious problem now, but that’s only because
you’ve grown accustomed to your body and it - to your diet.
The signals of discomfort are dulled, and the intensity of the pain has reduced.
You’ve gotten used to the stomach upset, the intermittent bouts of diarrhea.
You know how all those “things just happen” as you get older,
a view that is reinforced when you see the same thing happening to everyone else around you
(all of whom also happen to eat grains)
How you start going downhill at 40, it becomes hard to lose weight, all that stuff.
Spend some time looking at what everyone is eating – bread, grains, grains, and more bread –
and you might notice a connection.
Response: “I felt the same way until I tried ditching them for 30 days.
All those little niggling aches and pains and complaints that I figured
were just an inevitable aspect of life have disappeared. I feel better than ever.”
♥♥♥
"Not only does wheat contain super starch and super gluten –
making it super fattening and super inflammatory, but it also contains a super drug
that makes you crazy, hungry and addicted.
When processed by your digestion, the proteins in wheat
are converted into shorter proteins, “polypeptides”,
called “exorphins”. They are like the endorphins you get from a runner’s high
and bind to the opioid receptors in the brain, making you high, and addicted just like a heroin addict.
These wheat polypeptides are absorbed into the bloodstream and get right across the blood brain barrier.
They are called “gluteomorphins” after “gluten” and “morphine”.
These super drugs can cause multiple problems including schizophrenia and autism.
But they also cause addictive eating behavior including cravings and bingeing.
No one binges on broccoli, but they binge on cookies or cake.
Even more alarming is the fact that you can block these food cravings
and addictive eating behaviors and reduce calorie intake by giving the same drug
we use in the emergency room to block heroin or morphine in an overdose called naloxone.
Binge eaters ate nearly 30% less food when given this drug.Bottom line: wheat is an addictive appetite stimulant."
read more: drhyman.com/three-hidden-ways-wheat-makes-you-fat
learn more: http://youtu.be/IvUgcLQOUSA
read more: marksdailyapple.com/top-8-most-common-reactions-to-grain-free-diet-and-how-to-respond
On this page-ignore the evolutionary refs: marksdailyapple.com/definitive-guide-grains
click for video-Gluten and Autoimmunity Explained in 20 Minutes
Grain+Pain =
"Cut out wheat, eat more. Eat more fat. Eat the skin on your chicken.
Eat the liver. Eat the fat on your beef and pork. Eat butter,” Davis said.
"Eliminating wheat can lead to lower blood sugar levels, lower blood pressure,
increased energy and improved sleep."
The most surprising benefits Davis has seen in patients who cut out wheat
include relief from arthritis, acid reflux and irritable bowel syndrome symptoms.
“A large proportion of the things we do in health care is we’re treating the consumption of modern wheat,”
said Davis, who blames genetic manipulation for creating health-damaging “frankengrains”
from traditional plants that did not pose the same risks.
Davis told the audience about a study done on people with schizophrenia.
Wheat was removed from the diet of hospitalized schizophrenics for four weeks,
resulting in what he said were significant improvements.
Read more: ottawacitizen.com/health/grain+pain
♥♥♥♥♥
Naturalnews_Alzheimers/diabetes-high-carb_diet_diseases
The non-digestible proteins that wreak havoc in our system allow grains to pass un-harmed through the intestines of animals and emerge victorious and in a pile of fertilizer at the other end.
Good for the grains-bad for us! Studies have shown, and I have seen in my own work with clients,
that a no-grain diet can lower cholesterol, lower blood pressure,
reduce inflammation, promote weight loss, alleviate dermatitis or acne,
end digestive disturbances like heart disease, increase fertility and dramatically improve energy levels.
Try it for 90 days! If you hate it, you can always go back to your carb consuming ways
and live the rest of your life in bagel paradise.
Instead you might discover that you feel better than you ever have,
have more energy than you did as a kid and don’t even want the grains anymore."
wellnessmama.com/575/how-grains-are-killing-you-slowly
But “Grains are healthy and give you necessary fiber!” and “What about the nutrients in grains?”
please read the link above.
♥♥♥♥♥
“I’ve been eating grains all my life and don’t seem to have a problem.”
A-You may not have an obvious problem now, but that’s only because
you’ve grown accustomed to your body and it - to your diet.
The signals of discomfort are dulled, and the intensity of the pain has reduced.
You’ve gotten used to the stomach upset, the intermittent bouts of diarrhea.
You know how all those “things just happen” as you get older,
a view that is reinforced when you see the same thing happening to everyone else around you
(all of whom also happen to eat grains)
How you start going downhill at 40, it becomes hard to lose weight, all that stuff.
Spend some time looking at what everyone is eating – bread, grains, grains, and more bread –
and you might notice a connection.
Response: “I felt the same way until I tried ditching them for 30 days.
All those little niggling aches and pains and complaints that I figured
were just an inevitable aspect of life have disappeared. I feel better than ever.”
♥♥♥
"Not only does wheat contain super starch and super gluten –
making it super fattening and super inflammatory, but it also contains a super drug
that makes you crazy, hungry and addicted.
When processed by your digestion, the proteins in wheat
are converted into shorter proteins, “polypeptides”,
called “exorphins”. They are like the endorphins you get from a runner’s high
and bind to the opioid receptors in the brain, making you high, and addicted just like a heroin addict.
These wheat polypeptides are absorbed into the bloodstream and get right across the blood brain barrier.
They are called “gluteomorphins” after “gluten” and “morphine”.
These super drugs can cause multiple problems including schizophrenia and autism.
But they also cause addictive eating behavior including cravings and bingeing.
No one binges on broccoli, but they binge on cookies or cake.
Even more alarming is the fact that you can block these food cravings
and addictive eating behaviors and reduce calorie intake by giving the same drug
we use in the emergency room to block heroin or morphine in an overdose called naloxone.
Binge eaters ate nearly 30% less food when given this drug.Bottom line: wheat is an addictive appetite stimulant."
read more: drhyman.com/three-hidden-ways-wheat-makes-you-fat
learn more: http://youtu.be/IvUgcLQOUSA
read more: marksdailyapple.com/top-8-most-common-reactions-to-grain-free-diet-and-how-to-respond
On this page-ignore the evolutionary refs: marksdailyapple.com/definitive-guide-grains
click for video-Gluten and Autoimmunity Explained in 20 Minutes
Grain+Pain =
"Cut out wheat, eat more. Eat more fat. Eat the skin on your chicken.
Eat the liver. Eat the fat on your beef and pork. Eat butter,” Davis said.
"Eliminating wheat can lead to lower blood sugar levels, lower blood pressure,
increased energy and improved sleep."
The most surprising benefits Davis has seen in patients who cut out wheat
include relief from arthritis, acid reflux and irritable bowel syndrome symptoms.
“A large proportion of the things we do in health care is we’re treating the consumption of modern wheat,”
said Davis, who blames genetic manipulation for creating health-damaging “frankengrains”
from traditional plants that did not pose the same risks.
Davis told the audience about a study done on people with schizophrenia.
Wheat was removed from the diet of hospitalized schizophrenics for four weeks,
resulting in what he said were significant improvements.
Read more: ottawacitizen.com/health/grain+pain
♥♥♥♥♥
Naturalnews_Alzheimers/diabetes-high-carb_diet_diseases
WHY is gluten damaging us now?
because back in the 60's
wheat was altered, increasing the gluten, gliadin content.
These are must read articles
1. Huffingtonpost.com/Dr-Mark-Hyman/wheat-gluten
2. scdlifestyle/the-toxic-truth-about-gluten-free-food-and-celiac-disease
3. Againstthegrainnutrition/exclusive-interview-with-Dr-gluten-on-glutens-widespread-harm-to-health
4. cbsnews.com/modern-wheat-a-perfect-chronic-poison-doctor-says
Gluten and Autoimmunity Explained in 20 Minutes-utube
Follow a bagel as it goes through digestive tract and ignites immune system.
The Dangers of Gluten
A recent large study in the Journal of the American Medical Association
found that people with diagnosed, undiagnosed, and "latent" celiac disease
or gluten sensitivity had a higher risk of death,
mostly from heart disease and cancer. (i)
This study looked at almost 30,00 patients from 1969 to 2008 and examined deaths in three groups:
Those with full-blown celiac disease, those with inflammation of their intestine
but not full-blown celiac disease, and those with latent celiac disease
or gluten sensitivity (elevated gluten antibodies but negative intestinal biopsy).
The findings were dramatic. There was a 39 percent increased risk of death in those with celiac disease,
72 percent increased risk in those with gut inflammation related to gluten,
and 35 percent increased risk in those with gluten sensitivity but no celiac disease.
This is ground-breaking research that proves you don't have to have full-blown celiac disease
with a positive intestinal biopsy (which is what conventional thinking tells us)
to have serious health problems and complications--even death--from eating gluten.
Yet an estimated 99 percent of people who have a problem with eating gluten don't even know it.
They ascribe their ill health or symptoms to something else--not gluten sensitivity,
which is 100 percent curable.
And here's some more shocking news ...
Another study comparing the blood of 10,000 people from 50 years ago
to 10,000 people today, found that the incidences of full-blown celiac disease increased by 400 percent
(elevated TTG antibodies) during that time period. (ii)
If we saw a 400 percent increase in heart disease or cancer, this would be headline news.
But we hear almost nothing about this.
I will explain why I think that increase has occurred in a moment.
First, let's explore the economic cost of this hidden epidemic.
Undiagnosed gluten problems cost the American healthcare system oodles of money.
Dr. Peter Green,
Professor of Clinical Medicine for the College of Physicians and Surgeons at Columbia University
studied all 10 million subscribers to CIGNA
and found those who were correctly diagnosed with celiac disease
used fewer medical services and reduced their healthcare costs by more than 30 perecnt. (iii)
The problem is that only one percent of those with the problem were actually diagnosed.
That means 99 percent are walking around suffering without knowing it,
costing the healthcare system millions of dollars.
And it's not just a few who suffer, but millions.
Far more people have gluten sensitivity than you think-
-especially those who are chronically ill.
The most serious form of allergy to gluten, celiac disease,
affects one in 100 people, or three million Americans, most of who don't know they have it.
But milder forms of gluten sensitivity are even more common and may affect
up to one-third of the American population.
´¯`•.¸¸.♥ ´¯`•.¸¸.♥´¯`•.¸¸.♥ ´¯`•.¸¸.♥
because back in the 60's
wheat was altered, increasing the gluten, gliadin content.
These are must read articles
1. Huffingtonpost.com/Dr-Mark-Hyman/wheat-gluten
2. scdlifestyle/the-toxic-truth-about-gluten-free-food-and-celiac-disease
3. Againstthegrainnutrition/exclusive-interview-with-Dr-gluten-on-glutens-widespread-harm-to-health
4. cbsnews.com/modern-wheat-a-perfect-chronic-poison-doctor-says
- Gliadin is the primary immunotoxic protein found in wheat gluten
and is among the most damaging to your health.
Gliadin gives wheat bread its doughy texture
and is capable of increasing the production of the intestinal protein zonulin,
which in turn opens up gaps in the normally tight junctures between intestinal cells
Gluten and Autoimmunity Explained in 20 Minutes-utube
Follow a bagel as it goes through digestive tract and ignites immune system.
The Dangers of Gluten
A recent large study in the Journal of the American Medical Association
found that people with diagnosed, undiagnosed, and "latent" celiac disease
or gluten sensitivity had a higher risk of death,
mostly from heart disease and cancer. (i)
This study looked at almost 30,00 patients from 1969 to 2008 and examined deaths in three groups:
Those with full-blown celiac disease, those with inflammation of their intestine
but not full-blown celiac disease, and those with latent celiac disease
or gluten sensitivity (elevated gluten antibodies but negative intestinal biopsy).
The findings were dramatic. There was a 39 percent increased risk of death in those with celiac disease,
72 percent increased risk in those with gut inflammation related to gluten,
and 35 percent increased risk in those with gluten sensitivity but no celiac disease.
This is ground-breaking research that proves you don't have to have full-blown celiac disease
with a positive intestinal biopsy (which is what conventional thinking tells us)
to have serious health problems and complications--even death--from eating gluten.
Yet an estimated 99 percent of people who have a problem with eating gluten don't even know it.
They ascribe their ill health or symptoms to something else--not gluten sensitivity,
which is 100 percent curable.
And here's some more shocking news ...
Another study comparing the blood of 10,000 people from 50 years ago
to 10,000 people today, found that the incidences of full-blown celiac disease increased by 400 percent
(elevated TTG antibodies) during that time period. (ii)
If we saw a 400 percent increase in heart disease or cancer, this would be headline news.
But we hear almost nothing about this.
I will explain why I think that increase has occurred in a moment.
First, let's explore the economic cost of this hidden epidemic.
Undiagnosed gluten problems cost the American healthcare system oodles of money.
Dr. Peter Green,
Professor of Clinical Medicine for the College of Physicians and Surgeons at Columbia University
studied all 10 million subscribers to CIGNA
and found those who were correctly diagnosed with celiac disease
used fewer medical services and reduced their healthcare costs by more than 30 perecnt. (iii)
The problem is that only one percent of those with the problem were actually diagnosed.
That means 99 percent are walking around suffering without knowing it,
costing the healthcare system millions of dollars.
And it's not just a few who suffer, but millions.
Far more people have gluten sensitivity than you think-
-especially those who are chronically ill.
The most serious form of allergy to gluten, celiac disease,
affects one in 100 people, or three million Americans, most of who don't know they have it.
But milder forms of gluten sensitivity are even more common and may affect
up to one-third of the American population.
´¯`•.¸¸.♥ ´¯`•.¸¸.♥´¯`•.¸¸.♥ ´¯`•.¸¸.♥
CBSnews.com/modern-wheat-a-perfect-chronic-poison-doctor-says
It's not just gluten, it's gliadin - high in wheat since the 60's - damaging everyone
and so are grains.
-Naturalnews.com_biological_terrain_grains_starches
- Glutenfreeworks.com/300 gluten caused-disorders/celiac-disease/symptom-guide
- Huffingtonpost/cheryl-luptowski/GF-not-fad-but-necessity for 18 million americans
- Everywomanover29/melissa-mclean-jory-gluten-free-edge-
-Fooducate.com/gluten-and-food-allergy-updates-infographic
-Infographic on gluten, food allergies and intolerances...
Gluten can affect you in so many ways,
whether you have celiac disease or gluten sensitivity: eg
Health.usnews.com/Is-your-problem-gluten-or-faddish-eating
Scientists suggest that there may be more celiac disease today
because people eat more processed wheat products like pastas and baked goods than in decades past,
and those items use types of wheat that have a higher gluten content.
Gluten helps dough rise and gives baked goods structure and texture.
Or it could be due to changes made to wheat, Murray said.
In the 1950s, scientists began cross-breeding wheat to make hardier, shorter and better-growing plants.
It was the basis of the Green Revolution that boosted wheat harvests worldwide.
Norman Borlaug, the U.S. plant scientist behind many of the innovations,
won the Nobel Peace Prize for his work.
But the gluten in wheat has become even more troublesome for many people, Murray said.
That also may have contributed to what is now called "gluten sensitivity."
Doctors recently developed a definition for gluten sensitivity, but it's an ambiguous one.
It's a label for people who suffer bloating and other celiac symptoms
and seem to be helped by avoiding gluten,
but don't actually have celiac disease. Celiac disease is diagnosed with blood testing,
genetic testing, or biopsies of the small intestine.
The case for gluten sensitivity was bolstered last year
by a very small but often-cited Australian study.
Volunteers who had symptoms were put on a gluten-free diet
or a regular diet for six weeks -- and they weren't told which one.
Those who didn't eat gluten had fewer problems with bloating,
tiredness and irregular bowel movements.
It's not just gluten, it's gliadin - high in wheat since the 60's - damaging everyone
and so are grains.
-Naturalnews.com_biological_terrain_grains_starches
- Glutenfreeworks.com/300 gluten caused-disorders/celiac-disease/symptom-guide
- Huffingtonpost/cheryl-luptowski/GF-not-fad-but-necessity for 18 million americans
- Everywomanover29/melissa-mclean-jory-gluten-free-edge-
-Fooducate.com/gluten-and-food-allergy-updates-infographic
-Infographic on gluten, food allergies and intolerances...
Gluten can affect you in so many ways,
whether you have celiac disease or gluten sensitivity: eg
- Depression and anxiety, social phobia, schizophrenia
- Gastrointestinal problems, nutrient deficiencies, fat malabsorption
- Neurological complications, fatigue, headaches/migraines, ataxia,
peripheral neuropathy, poor concentration - Dermatitis herpetiformis, skin rashes, vitiligo, alopecia
- Dental enamel abnormalities, canker sores
- Anemia (iron, B12, folic acid deficiencies)
- Osteoporosis, osteopenia, arthritis, Dupuytren’s contracture, bone abnormalities
- Reduced fertility in men and women, recurrent miscarriages
- Endocrine conditions, type 1 diabetes, thyroid disease, Addison’s disease
Health.usnews.com/Is-your-problem-gluten-or-faddish-eating
Scientists suggest that there may be more celiac disease today
because people eat more processed wheat products like pastas and baked goods than in decades past,
and those items use types of wheat that have a higher gluten content.
Gluten helps dough rise and gives baked goods structure and texture.
Or it could be due to changes made to wheat, Murray said.
In the 1950s, scientists began cross-breeding wheat to make hardier, shorter and better-growing plants.
It was the basis of the Green Revolution that boosted wheat harvests worldwide.
Norman Borlaug, the U.S. plant scientist behind many of the innovations,
won the Nobel Peace Prize for his work.
But the gluten in wheat has become even more troublesome for many people, Murray said.
That also may have contributed to what is now called "gluten sensitivity."
Doctors recently developed a definition for gluten sensitivity, but it's an ambiguous one.
It's a label for people who suffer bloating and other celiac symptoms
and seem to be helped by avoiding gluten,
but don't actually have celiac disease. Celiac disease is diagnosed with blood testing,
genetic testing, or biopsies of the small intestine.
The case for gluten sensitivity was bolstered last year
by a very small but often-cited Australian study.
Volunteers who had symptoms were put on a gluten-free diet
or a regular diet for six weeks -- and they weren't told which one.
Those who didn't eat gluten had fewer problems with bloating,
tiredness and irregular bowel movements.
Not just in children or young people
Care2.com/celiac-disease-in-the-elderly
By Anne-Marie Botek, AgingCare.com
Though more commonly thought of as a disease that manifests in youth and young-adulthood,
celiac disease is being diagnosed in the elderly with increasing frequency.
Celiac disease is the name given to a specific type of autoimmune response
that occurs when a person ingests gluten, a protein found in foods such as pasta and bread.
Recent research, conducted by scientists
from the University of Maryland School of Medicine Center for Celiac Research,
has discovered that celiac disease is about two and a half times more common
among elderly people than it is in the population as a whole.
According to Dr. Fasano,
people with a genetic predisposition for celiac disease may develop it at any time,
even if they have been eating gluten for years without any problems.
He says this of the disease,
“You cannot grow out of it, but you may grow into it.”
If a person with celiac disease eats food containing gluten,
their immune system will go on the defensive,
injuring and sometimes destroying the hair-like villi that line the inside of the small intestine.
Without villi,
a person will not be able to soak up essential vitamins and minerals from their food.
A variety of different health problems can arise from the malnutrition
caused by untreated celiac disease.
When left untreated, celiac disease can pose serious health risks for the elderly
that include osteoporosis (reduced bone density caused by thinning bones)
and neuropathy (nerve damage).
Read more: care2.com/celiac-disease-in-the-elderly
PS - Celiac disease can cause Alzheimers and Parkinsons disease
Modern wheats have a much higher level of gluten than soft wheats used in past generations
************************
Celiac.com/Celiac-Disease-Research-Associated-Diseases-and-Disorders
Care2.com/celiac-disease-in-the-elderly
By Anne-Marie Botek, AgingCare.com
Though more commonly thought of as a disease that manifests in youth and young-adulthood,
celiac disease is being diagnosed in the elderly with increasing frequency.
Celiac disease is the name given to a specific type of autoimmune response
that occurs when a person ingests gluten, a protein found in foods such as pasta and bread.
Recent research, conducted by scientists
from the University of Maryland School of Medicine Center for Celiac Research,
has discovered that celiac disease is about two and a half times more common
among elderly people than it is in the population as a whole.
According to Dr. Fasano,
people with a genetic predisposition for celiac disease may develop it at any time,
even if they have been eating gluten for years without any problems.
He says this of the disease,
“You cannot grow out of it, but you may grow into it.”
If a person with celiac disease eats food containing gluten,
their immune system will go on the defensive,
injuring and sometimes destroying the hair-like villi that line the inside of the small intestine.
Without villi,
a person will not be able to soak up essential vitamins and minerals from their food.
A variety of different health problems can arise from the malnutrition
caused by untreated celiac disease.
When left untreated, celiac disease can pose serious health risks for the elderly
that include osteoporosis (reduced bone density caused by thinning bones)
and neuropathy (nerve damage).
Read more: care2.com/celiac-disease-in-the-elderly
PS - Celiac disease can cause Alzheimers and Parkinsons disease
Modern wheats have a much higher level of gluten than soft wheats used in past generations
************************
Celiac.com/Celiac-Disease-Research-Associated-Diseases-and-Disorders
Artofglutenfreebaking.com/gluten-free-
initial-diagnosis-survival-sheet
Understand why gluten is affecting so many
and causing cancer too..
Sarahwilson.com.au/gluten-questions-answered
1. Gluten eats away at your gut lining. If the gut is damaged, you do not absorb nutrients.
2. It messes with the gall bladder and bile production.
If you do not absorb fats and fat soluble nutrients such as vitamins A, D, K, and other nutrients,
you will have problems utilizing any minerals you do absorb,
to say nothing of the nutrient deficiencies from inadequate essential fats.
3. Phytates tightly bind to metal ions and make them unavailable for absorption.
4. All of which can lead to autoimmune disease and cancer.
Once the gut lining is damaged, we are at exceptionally high risk of autoimmune disease,
such as Hashimoto’s, and several types of cancer, including non-Hodgkin’s lymphoma.
The pancreas is assailed by grain-induced inflammation
due to CCK problems and elevated insulin levels.
This inflammation is a potential cause of pancreatic cancer and pancreatitis
(inflammation of the pancreas).
Dr Mercola/Can-probiotics-prevent-celiac.
If you suffer from any inflammatory condition --
be it celiac disease, other autoimmune disorders, or heart disease,
just to name a few -- it would be wise to avoid grains.
Probiotics may help your body recover and heal,
but they cannot be used as a way to maintain a grain-based diet without suffering ill effects.
Grains (and sugars) are highly pro-inflammatory, and while probiotics are anti-inflammatory,
they cannot cancel out the detrimental effects of a diet high in starchy carbs.
Similarly sugars and grains will feed the pathogenic bacteria,
which virtually eliminates any benefit from the added probiotics.
The good news is, the combination of avoiding or eliminating grains and sugar,
along with increased consumption of probiotic foods (or a high-quality supplement)
is a powerful combination that could bring new hope and increased health
for millions of people suffering from celiac disease,
wheat intolerance and other autoimmune disorders,
as well as possibly help prevent the condition from occurring.
initial-diagnosis-survival-sheet
Understand why gluten is affecting so many
and causing cancer too..
Sarahwilson.com.au/gluten-questions-answered
1. Gluten eats away at your gut lining. If the gut is damaged, you do not absorb nutrients.
2. It messes with the gall bladder and bile production.
If you do not absorb fats and fat soluble nutrients such as vitamins A, D, K, and other nutrients,
you will have problems utilizing any minerals you do absorb,
to say nothing of the nutrient deficiencies from inadequate essential fats.
3. Phytates tightly bind to metal ions and make them unavailable for absorption.
4. All of which can lead to autoimmune disease and cancer.
Once the gut lining is damaged, we are at exceptionally high risk of autoimmune disease,
such as Hashimoto’s, and several types of cancer, including non-Hodgkin’s lymphoma.
The pancreas is assailed by grain-induced inflammation
due to CCK problems and elevated insulin levels.
This inflammation is a potential cause of pancreatic cancer and pancreatitis
(inflammation of the pancreas).
Dr Mercola/Can-probiotics-prevent-celiac.
If you suffer from any inflammatory condition --
be it celiac disease, other autoimmune disorders, or heart disease,
just to name a few -- it would be wise to avoid grains.
Probiotics may help your body recover and heal,
but they cannot be used as a way to maintain a grain-based diet without suffering ill effects.
Grains (and sugars) are highly pro-inflammatory, and while probiotics are anti-inflammatory,
they cannot cancel out the detrimental effects of a diet high in starchy carbs.
Similarly sugars and grains will feed the pathogenic bacteria,
which virtually eliminates any benefit from the added probiotics.
The good news is, the combination of avoiding or eliminating grains and sugar,
along with increased consumption of probiotic foods (or a high-quality supplement)
is a powerful combination that could bring new hope and increased health
for millions of people suffering from celiac disease,
wheat intolerance and other autoimmune disorders,
as well as possibly help prevent the condition from occurring.
´¯`•.¸¸.♥ ´¯`•.¸¸.♥´¯`•.¸¸.♥ ´¯`•.¸¸.♥
Wheat information
this helps explain - WHY it's damaging us more today....
Triticum Fever, by Dr. William Davis-Author of "Wheat Belly"
some quotes from the above link
Quick: Name a common food, consumed every day by most people, that:
• Increases overall calorie consumption by 400 calories per day
• Affects the human brain in much the same way as morphine
• Has a greater impact on blood sugar levels than a candy bar
• Is consumed at the rate of 133 pounds per person per year
• Has been associated with increased Type 1 Diabetes
• Increases both insulin resistance and leptin resistance, conditions that lead to obesity
• Is the only common food with its own mortality rate
If you guessed sugar or high-fructose corn syrup, you're on the right track,
but, no, that's not the correct answer.
The true culprit: Triticum aestivum, or modern wheat.
Note that I said "modern" wheat, because I would argue that what we are being sold today
in the form of whole grain bread, raisin bagels, blueberry muffins, pizza, ciabatta, bruschetta,
and so on is not the same grain our grandparents grew up on. It's not even close.
Modern wheat is the altered offspring of thousands of genetic manipulations,
crude and sometimes bizarre techniques that pre-date the age of genetic modification.
The result: a high-yield, 2-foot tall "semi-dwarf" plant that no more resembles the wheat consumed by our ancestors than a chimpanzee (which shares 99% of the same genes that we do) resembles a human.
I trust that you can tell the difference that 1% makes.
The obvious outward differences are accompanied by biochemical differences.
The gluten proteins in modern wheat, for instance,
differ from the gluten proteins found in wheat as recently as 1960.
This likely explains why the incidence of celiac disease,
the devastating intestinal condition caused by gluten,
has quadrupled in the past 40 years. Furthermore, a whole range of inflammatory diseases,
from rheumatoid arthritis to inflammatory bowel disease, are also on the rise.
Humans haven't changed -- but the wheat we consume has changed considerably.
And wheat consumption is about more than just weight.
There are also components of modern wheat that lead to diabetes, heart disease, neurologic impairment -- including dementia and incontinence
-- and myriad skin conditions that range from acne to gangrene -
- all buried in that innocent-looking bagel you had for breakfast.
This message to eat more "healthy whole grains" has, I believe, crippled Americans,
triggering a helpless cycle of satiety and hunger,
stimulating appetite by 400 calories per day and substantially contributing
to the epidemic of obesity and diabetes.
And, oh yes, adding to the double-digit-per-year revenue growth of the diabetes drug industry,
not to mention increased revenues for drugs for hypertension, cholesterol, and arthritis.
It is therefore my contention that eliminating all wheat from the diet
is a good idea not just for people with gluten sensitivity; it's a smart decision for everybody.
I have experience in my heart disease prevention practice,
as well as my online program for heart disease prevention and reversal,
with several thousand people who have done just that and the results are nothing short of astounding.
Weight loss of 30, 50, even 70 pounds or more within the first six months;
reversal of diabetes and pre-diabetic conditions; relief from edema, sinus congestion, and asthma;
disappearance of acid reflux, irritable bowel syndrome symptoms;
increased energy, happier mood, better sleep.
People feel better, look better, eat fewer calories, feel less hungry,
are able to discontinue use of many medications
- just by eliminating one food from their diet --
ironically a food that they've been told to eat more of.
Review of said book:
Huntgatherlove.com/content/wheat-belly
If the health benefits of a wheat-free diet sound hard to believe,
why not conduct your own little experiment and see for yourself:
simply eliminate all things made of wheat for four weeks --
no bread, bagels, pizza, pretzels, rolls, donuts, breakfast cereals, pancakes,
waffles, pasta, noodles, or processed foods containing wheat
(and do be careful to read labels, as food manufacturers love to slip a little wheat gliadin
into your food every chance they get to stimulate your appetite).
That's a lot to cut out, true, but there's still plenty of real, nutrient-dense foods like
vegetables, fruit, nuts, cheese and dairy products, meat, fish, soy foods,
legumes, oils like olive oil, avocados, even dark chocolate that you can eat in their place.
If after that 4-week period you discover new mental clarity,
better sleep, relief from joint pain, happier intestines,
and a looser waistband, you will have your answer.
Buy Wheat Belly on Amazon.com
´¯`•.¸¸.♥ ´¯`•.¸¸.♥´¯`•.¸¸.♥ ´¯`•.¸¸.♥
Wheat information
this helps explain - WHY it's damaging us more today....
Triticum Fever, by Dr. William Davis-Author of "Wheat Belly"
some quotes from the above link
Quick: Name a common food, consumed every day by most people, that:
• Increases overall calorie consumption by 400 calories per day
• Affects the human brain in much the same way as morphine
• Has a greater impact on blood sugar levels than a candy bar
• Is consumed at the rate of 133 pounds per person per year
• Has been associated with increased Type 1 Diabetes
• Increases both insulin resistance and leptin resistance, conditions that lead to obesity
• Is the only common food with its own mortality rate
If you guessed sugar or high-fructose corn syrup, you're on the right track,
but, no, that's not the correct answer.
The true culprit: Triticum aestivum, or modern wheat.
Note that I said "modern" wheat, because I would argue that what we are being sold today
in the form of whole grain bread, raisin bagels, blueberry muffins, pizza, ciabatta, bruschetta,
and so on is not the same grain our grandparents grew up on. It's not even close.
Modern wheat is the altered offspring of thousands of genetic manipulations,
crude and sometimes bizarre techniques that pre-date the age of genetic modification.
The result: a high-yield, 2-foot tall "semi-dwarf" plant that no more resembles the wheat consumed by our ancestors than a chimpanzee (which shares 99% of the same genes that we do) resembles a human.
I trust that you can tell the difference that 1% makes.
The obvious outward differences are accompanied by biochemical differences.
The gluten proteins in modern wheat, for instance,
differ from the gluten proteins found in wheat as recently as 1960.
This likely explains why the incidence of celiac disease,
the devastating intestinal condition caused by gluten,
has quadrupled in the past 40 years. Furthermore, a whole range of inflammatory diseases,
from rheumatoid arthritis to inflammatory bowel disease, are also on the rise.
Humans haven't changed -- but the wheat we consume has changed considerably.
And wheat consumption is about more than just weight.
There are also components of modern wheat that lead to diabetes, heart disease, neurologic impairment -- including dementia and incontinence
-- and myriad skin conditions that range from acne to gangrene -
- all buried in that innocent-looking bagel you had for breakfast.
This message to eat more "healthy whole grains" has, I believe, crippled Americans,
triggering a helpless cycle of satiety and hunger,
stimulating appetite by 400 calories per day and substantially contributing
to the epidemic of obesity and diabetes.
And, oh yes, adding to the double-digit-per-year revenue growth of the diabetes drug industry,
not to mention increased revenues for drugs for hypertension, cholesterol, and arthritis.
It is therefore my contention that eliminating all wheat from the diet
is a good idea not just for people with gluten sensitivity; it's a smart decision for everybody.
I have experience in my heart disease prevention practice,
as well as my online program for heart disease prevention and reversal,
with several thousand people who have done just that and the results are nothing short of astounding.
Weight loss of 30, 50, even 70 pounds or more within the first six months;
reversal of diabetes and pre-diabetic conditions; relief from edema, sinus congestion, and asthma;
disappearance of acid reflux, irritable bowel syndrome symptoms;
increased energy, happier mood, better sleep.
People feel better, look better, eat fewer calories, feel less hungry,
are able to discontinue use of many medications
- just by eliminating one food from their diet --
ironically a food that they've been told to eat more of.
Review of said book:
Huntgatherlove.com/content/wheat-belly
If the health benefits of a wheat-free diet sound hard to believe,
why not conduct your own little experiment and see for yourself:
simply eliminate all things made of wheat for four weeks --
no bread, bagels, pizza, pretzels, rolls, donuts, breakfast cereals, pancakes,
waffles, pasta, noodles, or processed foods containing wheat
(and do be careful to read labels, as food manufacturers love to slip a little wheat gliadin
into your food every chance they get to stimulate your appetite).
That's a lot to cut out, true, but there's still plenty of real, nutrient-dense foods like
vegetables, fruit, nuts, cheese and dairy products, meat, fish, soy foods,
legumes, oils like olive oil, avocados, even dark chocolate that you can eat in their place.
If after that 4-week period you discover new mental clarity,
better sleep, relief from joint pain, happier intestines,
and a looser waistband, you will have your answer.
Buy Wheat Belly on Amazon.com
´¯`•.¸¸.♥ ´¯`•.¸¸.♥´¯`•.¸¸.♥ ´¯`•.¸¸.♥
ARTICLE TWO
Eating Grains, legumes, sugar and also Pasteurized dairy
Can cause Leaky gut sydrome
( I believe God created earth/man about 6,000 yrs ago, but the health info here is excellent)
Most often, leaky gut syndrome is associated with inflammatory bowel diseases
like Crohn's and ulcerative colitis, or celiac disease,
but even healthy people can have varying degrees of intestinal permeability
leading to a wide variety of health symptoms --
and this can be influenced heavily by the foods you choose to eat.
Gliadin is the primary immunotoxic protein found in wheat gluten
and is among the most damaging to your health.
Gliadin gives wheat bread its doughy texture
and is capable of increasing the production of the intestinal protein zonulin,
which in turn opens up gaps in the normally tight junctures between intestinal cells (enterocytes).
In celiac disease the body will make antibodies to gliadin
after it is digested by the intestinal enzyme tissue transglutaminase,
resulting in severe autoimmune damage to the delicate, absorptive surfaces of the intestines.
It does not, however, require full blown celiac disease
to suffer from the adverse effects of this protein.
In fact, it is likely that our intolerance to gliadin
and related wheat proteins is a species-specific intolerance, applicable to all humans,
with the difference being a matter of the degree to which it causes harm.
This helps to explain why new research clearly shows gliadin increases intestinal permeability
in both those with, and those without, celiac disease.
We are mostly exposed to lectins from grains, beans, dairy products
and nightshade plants, such as potato, tomato, and chili peppers.
However, bread wheat (Triticum aestivum)
has a prominent role to play in lectin-induced adverse effects,
due to the fact that it is a relatively new form of wheat,
and contains wheat germ agglutinin (WGA) –
a particularly resilient and problematic lectin, considering it is not eliminated through sprouting
and is actually found in higher concentrations in whole wheat.
Studies indicate that it has the potential to contribute to a wide range of adverse health effects,
including gut inflammation and damage to your gastrointestinal tract:
click here to see the chart-
Grains-causing-gut-leaks
As you might suspect, leaky gut can cause digestive symptoms such as bloating,
gas and abdominal cramps,
but it can also cause or contribute to many others you may not, such as fatigue,
skin rashes, joint pain, allergies, psychological symptoms, autism and more.
If you regularly eat fermented foods such as these that have not been pasteurized
(pasteurization kills the naturally occurring probiotics), your healthy gut bacteria will thrive.
If these foods do not make a regular appearance in your diet, or you've recently taken antibiotics,
a high-quality probiotic supplement will help give your gut bacteria the healthy boost it needs.
Once your gut flora is optimized, your leaky gut should improve naturally.
As Dr. Cordain explains:
" … when we have a healthy flora of bacteria in our gut, it tends to prevent leaky gut."
It's a vicious cycle because once your digestive tract has been damaged,
it allows various gut contents to flood into your bloodstream where they wreak havoc on your health,
causing bloating, gas and abdominal cramps as well as fatigue, skin rashes,
joint pain, allergies, psychological symptoms, autism and more.
The key to preventing this lies in altering your diet to eliminate the offending foods -
- including sugars and grains -- as well as introduce healthier ones
that will support a proper balance of bacteria in your gut.
To restore gut health,
and prevent leaky gut from occurring, eating traditionally fermented foods is essential.
Click here for
Recipes for many traditionally fermented foods,
including sauerkraut, yogurt, kefir, kvass and more.
´¯`•.¸¸.♥ ´¯`•.¸¸.♥´¯`•.¸¸.♥ ´¯`•.¸¸.♥
Fastpaleo.com-Kathy/category/all-recipes
Eating Grains, legumes, sugar and also Pasteurized dairy
Can cause Leaky gut sydrome
( I believe God created earth/man about 6,000 yrs ago, but the health info here is excellent)
Most often, leaky gut syndrome is associated with inflammatory bowel diseases
like Crohn's and ulcerative colitis, or celiac disease,
but even healthy people can have varying degrees of intestinal permeability
leading to a wide variety of health symptoms --
and this can be influenced heavily by the foods you choose to eat.
Gliadin is the primary immunotoxic protein found in wheat gluten
and is among the most damaging to your health.
Gliadin gives wheat bread its doughy texture
and is capable of increasing the production of the intestinal protein zonulin,
which in turn opens up gaps in the normally tight junctures between intestinal cells (enterocytes).
In celiac disease the body will make antibodies to gliadin
after it is digested by the intestinal enzyme tissue transglutaminase,
resulting in severe autoimmune damage to the delicate, absorptive surfaces of the intestines.
It does not, however, require full blown celiac disease
to suffer from the adverse effects of this protein.
In fact, it is likely that our intolerance to gliadin
and related wheat proteins is a species-specific intolerance, applicable to all humans,
with the difference being a matter of the degree to which it causes harm.
This helps to explain why new research clearly shows gliadin increases intestinal permeability
in both those with, and those without, celiac disease.
We are mostly exposed to lectins from grains, beans, dairy products
and nightshade plants, such as potato, tomato, and chili peppers.
However, bread wheat (Triticum aestivum)
has a prominent role to play in lectin-induced adverse effects,
due to the fact that it is a relatively new form of wheat,
and contains wheat germ agglutinin (WGA) –
a particularly resilient and problematic lectin, considering it is not eliminated through sprouting
and is actually found in higher concentrations in whole wheat.
Studies indicate that it has the potential to contribute to a wide range of adverse health effects,
including gut inflammation and damage to your gastrointestinal tract:
click here to see the chart-
Grains-causing-gut-leaks
As you might suspect, leaky gut can cause digestive symptoms such as bloating,
gas and abdominal cramps,
but it can also cause or contribute to many others you may not, such as fatigue,
skin rashes, joint pain, allergies, psychological symptoms, autism and more.
If you regularly eat fermented foods such as these that have not been pasteurized
(pasteurization kills the naturally occurring probiotics), your healthy gut bacteria will thrive.
If these foods do not make a regular appearance in your diet, or you've recently taken antibiotics,
a high-quality probiotic supplement will help give your gut bacteria the healthy boost it needs.
Once your gut flora is optimized, your leaky gut should improve naturally.
As Dr. Cordain explains:
" … when we have a healthy flora of bacteria in our gut, it tends to prevent leaky gut."
It's a vicious cycle because once your digestive tract has been damaged,
it allows various gut contents to flood into your bloodstream where they wreak havoc on your health,
causing bloating, gas and abdominal cramps as well as fatigue, skin rashes,
joint pain, allergies, psychological symptoms, autism and more.
The key to preventing this lies in altering your diet to eliminate the offending foods -
- including sugars and grains -- as well as introduce healthier ones
that will support a proper balance of bacteria in your gut.
To restore gut health,
and prevent leaky gut from occurring, eating traditionally fermented foods is essential.
Click here for
Recipes for many traditionally fermented foods,
including sauerkraut, yogurt, kefir, kvass and more.
´¯`•.¸¸.♥ ´¯`•.¸¸.♥´¯`•.¸¸.♥ ´¯`•.¸¸.♥
Fastpaleo.com-Kathy/category/all-recipes
Article Three
Huffingtonpost.com/dr-mark-hyman/gluten-what-you-dont-know
55 "diseases" that can be caused by eating gluten. (iv)
These include osteoporosis, irritable bowel disease, i
nflammatory bowel disease, anemia,
cancer, fatigue, canker sores,
(v) and rheumatoid arthritis, lupus, multiple sclerosis,
and almost all other autoimmune diseases.
Gluten is also linked to many psychiatric (vi) and neurological diseases,
including anxiety, depression, (vii) schizophrenia, (viii) dementia, (ix)migraines,
epilepsy, and neuropathy (nerve damage). (x) It has also been linked to autism.(ix)
Huffingtonpost.com/dr-mark-hyman/gluten-what-you-dont-know
55 "diseases" that can be caused by eating gluten. (iv)
These include osteoporosis, irritable bowel disease, i
nflammatory bowel disease, anemia,
cancer, fatigue, canker sores,
(v) and rheumatoid arthritis, lupus, multiple sclerosis,
and almost all other autoimmune diseases.
Gluten is also linked to many psychiatric (vi) and neurological diseases,
including anxiety, depression, (vii) schizophrenia, (viii) dementia, (ix)migraines,
epilepsy, and neuropathy (nerve damage). (x) It has also been linked to autism.(ix)
Why haven't you heard much about this?
Well, actually you have, but you just don't realize it.
Celiac disease and gluten sensitivity masquerade
as dozens and dozens of other diseases with different names.
We used to think that gluten problems or celiac disease were confined to children
who had diarrhea, weight loss, and failure to thrive.
Now we know you can be old, fat, and constipated and still have celiac disease or gluten sensitivity.
Gluten sensitivity is actually an autoimmune disease that creates inflammation throughout the body,
with wide-ranging effects across all organ systems including
your brain, heart, joints,digestive tract, and more.
It can be the single cause behind many different "diseases."
To correct these diseases, you need to treat the cause--
which is often gluten sensitivity--not just the symptoms.
Of course, that doesn't mean that ALL cases of depression or autoimmune disease
or any of these other problems are caused by gluten in everyone-
-but it is important to look for it if you have any chronic illness.
By failing to identify gluten sensitivity and celiac disease,
we create needless suffering and death for millions of Americans.
Health problems caused by gluten sensitivity cannot be treated with better medication.
They can only be resolved by eliminating 100 percent of the gluten from your diet.
The question that remains is: Why are we so sensitive to this "staff of life," the staple of our diet?
There are many reasons ...
They 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 (HLA DQ2 or HLA DQ8), (xii)
which increases susceptibility to health problems from eating gluten.
American strains of wheat have a much higher gluten content
(which is needed to make light, fluffy Wonder Bread and giant bagels)
than those traditionally found in Europe.
This super-gluten was recently introduced into our agricultural food supply
and now has "infected" nearly all wheat strains in America.
To find out if you are one of the millions of people suffering from an unidentified gluten sensitivity,
just follow this simple procedure.
´¯`•.¸¸.♥ ´¯`•.¸¸.♥´¯`•.¸¸.♥ ´¯`•.¸¸.♥
Well, actually you have, but you just don't realize it.
Celiac disease and gluten sensitivity masquerade
as dozens and dozens of other diseases with different names.
We used to think that gluten problems or celiac disease were confined to children
who had diarrhea, weight loss, and failure to thrive.
Now we know you can be old, fat, and constipated and still have celiac disease or gluten sensitivity.
Gluten sensitivity is actually an autoimmune disease that creates inflammation throughout the body,
with wide-ranging effects across all organ systems including
your brain, heart, joints,digestive tract, and more.
It can be the single cause behind many different "diseases."
To correct these diseases, you need to treat the cause--
which is often gluten sensitivity--not just the symptoms.
Of course, that doesn't mean that ALL cases of depression or autoimmune disease
or any of these other problems are caused by gluten in everyone-
-but it is important to look for it if you have any chronic illness.
By failing to identify gluten sensitivity and celiac disease,
we create needless suffering and death for millions of Americans.
Health problems caused by gluten sensitivity cannot be treated with better medication.
They can only be resolved by eliminating 100 percent of the gluten from your diet.
The question that remains is: Why are we so sensitive to this "staff of life," the staple of our diet?
There are many reasons ...
They 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 (HLA DQ2 or HLA DQ8), (xii)
which increases susceptibility to health problems from eating gluten.
American strains of wheat have a much higher gluten content
(which is needed to make light, fluffy Wonder Bread and giant bagels)
than those traditionally found in Europe.
This super-gluten was recently introduced into our agricultural food supply
and now has "infected" nearly all wheat strains in America.
To find out if you are one of the millions of people suffering from an unidentified gluten sensitivity,
just follow this simple procedure.
´¯`•.¸¸.♥ ´¯`•.¸¸.♥´¯`•.¸¸.♥ ´¯`•.¸¸.♥
The Elimination/Reintegration Diet
While testing can help identify gluten sensivity,
the only way you will know if this is really a problem for you
is to eliminate all gluten for a short period of time (2 to 4 weeks) and see how you feel.
Get rid of the following foods:
• Gluten (barley, rye, oats, spelt, kamut, wheat, triticale--
see www.celiac.com for a complete list of foods that contain gluten,
as well as often surprising and hidden sources of gluten.)
• Hidden sources (soup mixes, salad dressings, sauces, as well as lipstick,
certain vitamins, medications, stamps and envelopes you have to lick, and even Play-Doh.)
For this test to work you MUST eliminate 100 percent of the gluten from your diet--
no exceptions, no hidden gluten, and not a single crumb of bread.
Then eat it again and see what happens.
If you feel bad at all, you need to stay off gluten permanently.
This will teach you better than any test about the impact gluten has on your body.
But if you are still interested in testing, here are some things to keep in mind.
Testing for Gluten Sensitivity or Celiac Disease
There are gluten allergy/celiac disease tests that are available through Labcorp or Quest Diagnostics.
All these tests help identify various forms of allergy or sensitivity to gluten or wheat.
They will look for:
• IgA anti-gliadin antibodies
• IgG anti-gliadin antibodies
• IgA anti-endomysial antibodies
• Tissue transglutaminase antibody (IgA and IgG in questionable cases)
• Total IgA antibodies
• HLA DQ2 and DQ8 genotyping for celiac disease
(used occasionally to detect genetic suspectibility).
• Intestinal biopsy (rarely needed if gluten antibodies are positive--
based on my interpretation of the recent study)
When you get these tests, there are a few things to keep in mind.
In light of the new research on the dangers of gluten sensitivity
without full blown celiac disease, I consider any elevation of antibodies
significant and worthy of a trial of gluten elimination.
Many doctors consider elevated anti-gliadin antibodies
in the absence of a positive intestinal biopsy showing damage to be "false positives."
That means the test looks positive but really isn't significant.
We can no longer say that. Positive is positive and, as with all illness, there is a continuum of disease,
from mild gluten sensitivity to full-blown celiac disease.
If your antibodies are elevated, you should go off gluten
and test to see if it is leading to your health problems.
So now you see--that piece of bread may not be so wholesome after all!
Follow the advice I've shared with you today to find out if gluten
may be the hidden cause of your health problems.
Simply eliminating this insidious substnace from your diet,
may help you achieve lifelong vibrant health.
Are you one of the millions that have been lead to believe gluten is perfectly safe to eat?
How do foods that contain gluten seem to affect you?
What tips can you share with others about eliminating gluten from your diet?
To your good health,
Mark Hyman, MD
Huffingtonpost.com/dr-mark-hyman/gluten-what-you-dont-know
♥´¯`•.¸¸.♥ ´¯`•.¸¸.♥´¯`•.¸¸.♥ ´¯`•.¸¸.♥
While testing can help identify gluten sensivity,
the only way you will know if this is really a problem for you
is to eliminate all gluten for a short period of time (2 to 4 weeks) and see how you feel.
Get rid of the following foods:
• Gluten (barley, rye, oats, spelt, kamut, wheat, triticale--
see www.celiac.com for a complete list of foods that contain gluten,
as well as often surprising and hidden sources of gluten.)
• Hidden sources (soup mixes, salad dressings, sauces, as well as lipstick,
certain vitamins, medications, stamps and envelopes you have to lick, and even Play-Doh.)
For this test to work you MUST eliminate 100 percent of the gluten from your diet--
no exceptions, no hidden gluten, and not a single crumb of bread.
Then eat it again and see what happens.
If you feel bad at all, you need to stay off gluten permanently.
This will teach you better than any test about the impact gluten has on your body.
But if you are still interested in testing, here are some things to keep in mind.
Testing for Gluten Sensitivity or Celiac Disease
There are gluten allergy/celiac disease tests that are available through Labcorp or Quest Diagnostics.
All these tests help identify various forms of allergy or sensitivity to gluten or wheat.
They will look for:
• IgA anti-gliadin antibodies
• IgG anti-gliadin antibodies
• IgA anti-endomysial antibodies
• Tissue transglutaminase antibody (IgA and IgG in questionable cases)
• Total IgA antibodies
• HLA DQ2 and DQ8 genotyping for celiac disease
(used occasionally to detect genetic suspectibility).
• Intestinal biopsy (rarely needed if gluten antibodies are positive--
based on my interpretation of the recent study)
When you get these tests, there are a few things to keep in mind.
In light of the new research on the dangers of gluten sensitivity
without full blown celiac disease, I consider any elevation of antibodies
significant and worthy of a trial of gluten elimination.
Many doctors consider elevated anti-gliadin antibodies
in the absence of a positive intestinal biopsy showing damage to be "false positives."
That means the test looks positive but really isn't significant.
We can no longer say that. Positive is positive and, as with all illness, there is a continuum of disease,
from mild gluten sensitivity to full-blown celiac disease.
If your antibodies are elevated, you should go off gluten
and test to see if it is leading to your health problems.
So now you see--that piece of bread may not be so wholesome after all!
Follow the advice I've shared with you today to find out if gluten
may be the hidden cause of your health problems.
Simply eliminating this insidious substnace from your diet,
may help you achieve lifelong vibrant health.
Are you one of the millions that have been lead to believe gluten is perfectly safe to eat?
How do foods that contain gluten seem to affect you?
What tips can you share with others about eliminating gluten from your diet?
To your good health,
Mark Hyman, MD
Huffingtonpost.com/dr-mark-hyman/gluten-what-you-dont-know
♥´¯`•.¸¸.♥ ´¯`•.¸¸.♥´¯`•.¸¸.♥ ´¯`•.¸¸.♥
The gluten free homemaker
Glutenfreehomemaker.com/gluten-free-diet-information
more great info
Glutenfreehomemaker.com/celiac-disease-information
Fabulous links to check and recipes also
If you are looking for information about the gluten-free diet or how to get started with eating gluten free,
this information should be helpful to you.
These are links to previous posts - divided by category.
You might also find Celiac Disease Information useful.
The Gluten Free Survival Guide, by Mary Frances and John Pickett is a very practical and thorough eBook.
The link to the survival guide is an affiliate link which will take you to another site.
zucchini recipes Glutenfreehomemaker.com/
Also check out Cook it allergy free.com/gluten_free_tips
Question: Is celiac disease a wheat allergy?
Answer: No. Celiac disease is not a wheat allergy, nor is it a gluten allergy.
Celiac disease is an autoimmune disorder triggered by eating gluten.
(Other articles on this site will help you learn what gluten is and what foods and other products contain gluten.)
Celiacdisease.about/what is celiac disease/AllergyVsAutoimmunity
Celiacchicks/celiac-disease-the-mystery-disease-that-affects-millions
Nutramed.com/celiac-brain function
Drkaslow.com/gluten-brain_connection
Ezinearticles.com-Emily/Gluten-Causes-Bi-Polar,-Rage,-ADD
Natural-remedies-and-recipes.com/Emily-gluten-intolerance
Sciencedaily.com/autism/gluten-free,_casein-free_diet
Wordiq.com/autism/Gluten-free,_casein-free_diet
Gluten affects child behaviour & development
Radicalparenting.com/could-gluten-be-affecting-your-childs-behavior
Childrensdisabilities.info/allergies/developmentaldisordersprotein-dairy/gluten
Glutenfreehomemaker.com/gluten-free-diet-information
more great info
Glutenfreehomemaker.com/celiac-disease-information
Fabulous links to check and recipes also
If you are looking for information about the gluten-free diet or how to get started with eating gluten free,
this information should be helpful to you.
These are links to previous posts - divided by category.
You might also find Celiac Disease Information useful.
The Gluten Free Survival Guide, by Mary Frances and John Pickett is a very practical and thorough eBook.
The link to the survival guide is an affiliate link which will take you to another site.
zucchini recipes Glutenfreehomemaker.com/
Also check out Cook it allergy free.com/gluten_free_tips
Question: Is celiac disease a wheat allergy?
Answer: No. Celiac disease is not a wheat allergy, nor is it a gluten allergy.
Celiac disease is an autoimmune disorder triggered by eating gluten.
(Other articles on this site will help you learn what gluten is and what foods and other products contain gluten.)
Celiacdisease.about/what is celiac disease/AllergyVsAutoimmunity
Celiacchicks/celiac-disease-the-mystery-disease-that-affects-millions
Nutramed.com/celiac-brain function
Drkaslow.com/gluten-brain_connection
Ezinearticles.com-Emily/Gluten-Causes-Bi-Polar,-Rage,-ADD
Natural-remedies-and-recipes.com/Emily-gluten-intolerance
Sciencedaily.com/autism/gluten-free,_casein-free_diet
Wordiq.com/autism/Gluten-free,_casein-free_diet
Gluten affects child behaviour & development
Radicalparenting.com/could-gluten-be-affecting-your-childs-behavior
Childrensdisabilities.info/allergies/developmentaldisordersprotein-dairy/gluten
Dr Rodney Ford from New Zealand feels that 1 in 10 are affected by gluten,
so if you are eg tired, bloated, have a bowel problem, headaches, feel dizzy etc,
consider being tested for celiac, the test can be negative, but you may still be gluten intolerant,
Glutenfreeworks.com/gluten-disorders/celiac-disease/symptom-guide
One reason for a gluten intolerance increase,
is because hard wheats are being used now for breads, and this gluten content damages stomach villi.
When the villi is damaged it lays flat and does not absorb nutrient into the body,
which causes bodily functions to be impaired.
Who should trial a gluten/casein free diet?
Gluten Intolerance: Celiac and Non-celiac
Enzymestuff.com/gluten
Consider gluten intolerance in terms of two main categories
based on how it is affected by enzyme action in the gut
What is celiac.com, safe food list etc
Celiac.com/Scott-Adams-Story-of-His-Diagnosis-of-Celiac-Disease
1. Dr Rodney Ford.com- The Food Allergy eClinic Online Specialist Consultant
1a. Dr Rodney Ford- Who needs a gluten test -utube
1b. Dr Rodney Ford-The Gluten Syndrome - utube
1c. Facebook.com/Dr.RodneyFord-Associate Professor, medical doctor, paediatrician (children's doctor).
He is an expert on the problems on food allergy, gluten-sensitivity (the gluten syndrome),
coeliac disease, and gastroenterology problems.
He is often known as the medical food doctor.
His role is to investigate and manage children (and adults) who have health problems,
which often turn out to be food intolerance, food allergies and nutritional related conditions.
He is also a professional speaker. He also provides nutritional consulting services to organisations,
gives seminars and workshops (the Energy Effect) on the value of excellent nutritional health.
Gluten is innocuous to most people. But vast numbers of people get sick when they eat this food protein
which is found in wheat, barley and rye.
The Doctor Gluten Project
is to tell the world about the harmful effects of gluten.
so if you are eg tired, bloated, have a bowel problem, headaches, feel dizzy etc,
consider being tested for celiac, the test can be negative, but you may still be gluten intolerant,
Glutenfreeworks.com/gluten-disorders/celiac-disease/symptom-guide
One reason for a gluten intolerance increase,
is because hard wheats are being used now for breads, and this gluten content damages stomach villi.
When the villi is damaged it lays flat and does not absorb nutrient into the body,
which causes bodily functions to be impaired.
Who should trial a gluten/casein free diet?
Gluten Intolerance: Celiac and Non-celiac
Enzymestuff.com/gluten
Consider gluten intolerance in terms of two main categories
based on how it is affected by enzyme action in the gut
What is celiac.com, safe food list etc
Celiac.com/Scott-Adams-Story-of-His-Diagnosis-of-Celiac-Disease
1. Dr Rodney Ford.com- The Food Allergy eClinic Online Specialist Consultant
1a. Dr Rodney Ford- Who needs a gluten test -utube
1b. Dr Rodney Ford-The Gluten Syndrome - utube
1c. Facebook.com/Dr.RodneyFord-Associate Professor, medical doctor, paediatrician (children's doctor).
He is an expert on the problems on food allergy, gluten-sensitivity (the gluten syndrome),
coeliac disease, and gastroenterology problems.
He is often known as the medical food doctor.
His role is to investigate and manage children (and adults) who have health problems,
which often turn out to be food intolerance, food allergies and nutritional related conditions.
He is also a professional speaker. He also provides nutritional consulting services to organisations,
gives seminars and workshops (the Energy Effect) on the value of excellent nutritional health.
Gluten is innocuous to most people. But vast numbers of people get sick when they eat this food protein
which is found in wheat, barley and rye.
The Doctor Gluten Project
is to tell the world about the harmful effects of gluten.
- Most of the people who are affected by gluten are unaware of it.
- The wide scope of gluten reactions is underestimated – gluten has been shown to cause over 300 different symptoms.
- The shocking truth behind gluten is that it causes chronic low energy and poor health in one-in-ten people.
- Gluten toxicity
- Question: Is gluten is actually toxic to all humans, even if some don't have any symptoms,
and are certain they are fine on gluten products?
Answer: No-one can digest gluten. - It may trigger a lot of immune diseases, it causes a lot of neurological harm.
It is also hard to know if you have been affected by gluten until it is too late to fix it - (symptoms are at first subtle).
- The bad news is that going on a gluten-free diet once the nerve damage has been done – is much too late!
The research has not been done - but my estimates are that a third of the population are adversely affected by gluten. To avoid the bad affects of gluten, it is best to avoid it now. Dr Rodneyford.com - Often I am asked: "What symptoms does gluten cause?" The answer is a lot!
The Gluten Syndrome can affect your gut, your skin and your brain.
The Gluten Syndrome refers to the cluster of symptoms that you experience if you react to gluten.
It applies to any reaction that is caused by gluten.
Lots of symptoms: It includes celiac disease, and also the myriad symptoms
that can be experienced throughout your gastro-intestinal tract.
It also includes many other symptoms that do not stem from your gut.
These include brain and behavior disorders, irritability and tiredness,
skin problems, muscular aches and pains and joint problems.
Called Gluten Syndrome: The affects of gluten are wide ranging and are now brought together under the term
The Gluten Syndrome. In most instances, a simple blood test (the IgG-gliadin antibody test)
can identify the people who are affected. - Celiac disease vs gluten sensitivity Dr Rodneyford.com
The fundamental difference between celiac disease and gluten sensitivity is the definition.
Currently, celiac disease is defined by the histological appearance of damage seen in the small bowel mucosa
(the tissue sample is obtained by the small bowel through an endoscope).
However, this definition will change in the future and be based on the blood test results (tTG, DGP, EMA)
which are more sensitive in detecting the early damage of the small bowel.
Also you need to have the HLA DQ2/DQ8 gene to express this damage. - On the other hand, gluten sensitivity is defined by clinical elimination and challenge.
People who improve on a gluten-free diet are called gluten sensitive.
There are antibody blood tests that help make the diagnosis.
You do not need an endoscopy to make the diagnosis (indeed, the gut usually looks healthy).
But – the symptoms of celiac disease and gluten sensitivity are the same.
And the management is a zero gluten diet.
- Dr Rodney Ford-gluten-sensitivity-fact-not-fashion
- Dr Rodney Ford-more articles
- Bonus chapters (new chapters for the books)
- Publications (conference abstracts by Dr Ford and colleagues)
- Blood test recommendations for gluten/celiac problems (includes DGP testing)
- Dr Ford has set up the ONLINE eClinic for people who are unable to see him
(for geographical and/ or financial reasons). - Dr Rodneyford.com/eclinic diagnosis help
- Dr Rodneyford.com-questions about the eclinic
- Naughty children might be unwell Dr Rodneyford.com
- Are "naughty" children being naughty, or are we giving them a label
because we do not understand their reaction to their environment?
Lots of children appear to be naughty, but really they are feeling unwell.
They are sick, tired and grumpy. Many are gluten sensitive.
Going on a gluten-free diet often makes a big difference – but get the blood tests first.
Dr Rodneyford.com- symptoms - Gluten free food is not necessarily healthy Dr Rodneyford.com
- Gluten free food does not necessarily mean healthy food. We should be concentrating on eating fresh fruits and vegetables, some protein (meat, fish, tofu, beans), nuts, and some grains (rice, quinoa, millet, buckwheat, tuff, timothy). Not too much processed stuff. As few additives as possible.
- The sugar-laden fat-filled GF products should be seen as occasional treats. Eat well - feel well.
- Dr Rodneyford.com-Eczema can be cured
Foods that fight pain
Monicabhide.com/pain-fighting-foods-and-recipes
Helps for Rheumatoid arthritis
Dr Mercola.com/pomegranate and other-helps-reduce-pain-in-rheumatoid-arthritis
Monicabhide.com/pain-fighting-foods-and-recipes
Helps for Rheumatoid arthritis
Dr Mercola.com/pomegranate and other-helps-reduce-pain-in-rheumatoid-arthritis
~ My story ~
I grew up on a farm in the wheatbelt, with sheep, pet lambs, cows, pigs, kittens n' pooches
veg garden and fruit orchard and generous, delicious baking.
Then after marriage and having babies - (who suffered with asthma like my husband)
I researched and became a wholemeal cook, then a dairy free cook,
but then life changed again...
I developed MS in my early thirties and then I discovered Glutenfree-
and after a few years, through God's guidance, and making vegie juice daily
and increasing EFA- Essential Fatty Acids- my MS was/is eliminated by diet -PTL
Most of my family we then found, are gluten intolerant, so now
We eat gluten free/refined flour free, sugar free, refined salt free, dairy free and occasional red meat.
We use coconut oil and ghee or tallow for baking ie no hydrogenated oils--
Asthma/viruses/colds/flu are not a problem.
Multiple Sclerosis
1. Direct-MS.org/foodhypersensitivities
2. Playwright, film writer, composer, lyricist, musician, Prof of Theatre Arts, Roger MacDougall
Direct-MS.org/Roger MacDougall's MS story
2a. Direct-ms.org/bestbetdiet- Ashton F. Embry
2b. Direct-ms.org/dietary cause of MS
3a. MS Resource Centre.co.uk/index.The Best Bet MS Diet
3b. MSrc.co.uk/index/recipes/questions/supplements/action
LEAKY GUT- this needs to be looked at for any inflammatory dis-ease
3c. MSsrc.co.uk/index-leaky gut and MS
3d. Paleoparents.com/featured/guest-post-by-the-paleo-mom-what-is-a-leaky-gut
4. Crohns.net/education/fibromyalgia/arthritis/lupus/RA/leakygut
5. Jigsawhealth.com/resources/inflammation quietly kills
6. Suite101.com/auto-immune/leaky-gut-syndrome
7. Resource.org/illness-information/environmental-illnesses/leaky-gut-syndrome-(lgs)
8-Fab site-. Realsustenance.com/
8a. Realsustenance.com/putting-out-the-autoimmune-fire-how-to-eat-to-heal-your-leaky-gut
9. Adventuresofaglutenfreemom-gluten-free-101-and-a-menu-plan+thyroid+diabetes
ACID-ALKALINE BALANCE
10. Healthtip.hacres/acid alkaline-ph-levels-determine-your-health
************************************************************************************
Disclaimer: This is not posted as medical advice. I am not a doctor.
I have just researched a lot and know how good it is to be fit and walk
and not have MS, arthritis, rashes, hayfever, flu etc..
Please work with your trusted healthcare provider to develop a healing protocol that works for you.
I like substituting/discovering healthy foods, so research and trial recipes that are nutritious,
yet still delicious
****************************************
The peace of the Lord is a gift that cannot be bought, bribed or stolen.
It is a gift that comes to only those who have surrendered their life to
the Lord Jesus Christ and have given to Him all of their worries, fears
and failures. When we surrender our life to the Lord and ask for His
sustenance, we are humbly acknowledging our shortfalls and our need for
the Lord in our life. The humble heart will be made whole
again. The one who bends his knees in prayer will be lifted up to stand
against every trial that comes their way. The Lord Jesus declares in
John 14:27 "Peace I leave with you, My peace I give unto you: not as the
world giveth, give I unto you. Let not your heart be troubled, neither let
it be afraid." When we depend on the Lord in every area of our life, we
will receive the benefits that come with it. (Proverbs 3:5-6)
The peace of God is a gift that surpasses all wealth, all fame and all
fortune. It is a gift that is sought by multitudes in many different
places, but it is only found in the secret hiding place of God Almighty.
He alone offers perfect peace that surpasses all understanding. The peace
that God gives, the world could never attain. The world tells us that we
need fame, riches, notoriety, etc. to be at peace and rest, but that is a
lie that comes straight from the pits of hell. No man can know true peace
unless it comes from the Lord God Almighty. When one is at peace in the
Lord, nothing can shake them or make them worry. No problem, no trial, no
setback or tribulation can rattle their faith or make them question God's
plan for their life. The one who is at peace stays at peace no matter the
circumstances that surround them. They are at rest in the Lord because
they know that all things will work together for good in their life
because they love God and they are called according to His purposes.
The Lord loves us and wishes for us to commune with Him. He loved us so much that He died for us.
We can call upon Him and receive the Peace that He offers to all who rest in His
finished work. (Isaiah 55:6-7) (Psalm 103:1-5) (Romans 10:9-13)
Dwayne Savaya
Newanointing.com/gospel/He's all I need.wav
I grew up on a farm in the wheatbelt, with sheep, pet lambs, cows, pigs, kittens n' pooches
veg garden and fruit orchard and generous, delicious baking.
Then after marriage and having babies - (who suffered with asthma like my husband)
I researched and became a wholemeal cook, then a dairy free cook,
but then life changed again...
I developed MS in my early thirties and then I discovered Glutenfree-
and after a few years, through God's guidance, and making vegie juice daily
and increasing EFA- Essential Fatty Acids- my MS was/is eliminated by diet -PTL
Most of my family we then found, are gluten intolerant, so now
We eat gluten free/refined flour free, sugar free, refined salt free, dairy free and occasional red meat.
We use coconut oil and ghee or tallow for baking ie no hydrogenated oils--
Asthma/viruses/colds/flu are not a problem.
Multiple Sclerosis
1. Direct-MS.org/foodhypersensitivities
2. Playwright, film writer, composer, lyricist, musician, Prof of Theatre Arts, Roger MacDougall
Direct-MS.org/Roger MacDougall's MS story
2a. Direct-ms.org/bestbetdiet- Ashton F. Embry
2b. Direct-ms.org/dietary cause of MS
3a. MS Resource Centre.co.uk/index.The Best Bet MS Diet
3b. MSrc.co.uk/index/recipes/questions/supplements/action
LEAKY GUT- this needs to be looked at for any inflammatory dis-ease
3c. MSsrc.co.uk/index-leaky gut and MS
3d. Paleoparents.com/featured/guest-post-by-the-paleo-mom-what-is-a-leaky-gut
4. Crohns.net/education/fibromyalgia/arthritis/lupus/RA/leakygut
5. Jigsawhealth.com/resources/inflammation quietly kills
6. Suite101.com/auto-immune/leaky-gut-syndrome
7. Resource.org/illness-information/environmental-illnesses/leaky-gut-syndrome-(lgs)
8-Fab site-. Realsustenance.com/
8a. Realsustenance.com/putting-out-the-autoimmune-fire-how-to-eat-to-heal-your-leaky-gut
9. Adventuresofaglutenfreemom-gluten-free-101-and-a-menu-plan+thyroid+diabetes
ACID-ALKALINE BALANCE
10. Healthtip.hacres/acid alkaline-ph-levels-determine-your-health
************************************************************************************
Disclaimer: This is not posted as medical advice. I am not a doctor.
I have just researched a lot and know how good it is to be fit and walk
and not have MS, arthritis, rashes, hayfever, flu etc..
Please work with your trusted healthcare provider to develop a healing protocol that works for you.
I like substituting/discovering healthy foods, so research and trial recipes that are nutritious,
yet still delicious
****************************************
The peace of the Lord is a gift that cannot be bought, bribed or stolen.
It is a gift that comes to only those who have surrendered their life to
the Lord Jesus Christ and have given to Him all of their worries, fears
and failures. When we surrender our life to the Lord and ask for His
sustenance, we are humbly acknowledging our shortfalls and our need for
the Lord in our life. The humble heart will be made whole
again. The one who bends his knees in prayer will be lifted up to stand
against every trial that comes their way. The Lord Jesus declares in
John 14:27 "Peace I leave with you, My peace I give unto you: not as the
world giveth, give I unto you. Let not your heart be troubled, neither let
it be afraid." When we depend on the Lord in every area of our life, we
will receive the benefits that come with it. (Proverbs 3:5-6)
The peace of God is a gift that surpasses all wealth, all fame and all
fortune. It is a gift that is sought by multitudes in many different
places, but it is only found in the secret hiding place of God Almighty.
He alone offers perfect peace that surpasses all understanding. The peace
that God gives, the world could never attain. The world tells us that we
need fame, riches, notoriety, etc. to be at peace and rest, but that is a
lie that comes straight from the pits of hell. No man can know true peace
unless it comes from the Lord God Almighty. When one is at peace in the
Lord, nothing can shake them or make them worry. No problem, no trial, no
setback or tribulation can rattle their faith or make them question God's
plan for their life. The one who is at peace stays at peace no matter the
circumstances that surround them. They are at rest in the Lord because
they know that all things will work together for good in their life
because they love God and they are called according to His purposes.
The Lord loves us and wishes for us to commune with Him. He loved us so much that He died for us.
We can call upon Him and receive the Peace that He offers to all who rest in His
finished work. (Isaiah 55:6-7) (Psalm 103:1-5) (Romans 10:9-13)
Dwayne Savaya
Newanointing.com/gospel/He's all I need.wav