Jul 032012
 

Their is no such thing as a complete list of foods and other items that contain gluten.

Food, Drug and Supplement manufacturers regularly change their ingredients, mislabel, misinterpret, change their suppliers or recall products.

For this reason, we (and recently also the Gluten Free Society) have long suggested for genetically HLA-DQ typed non-celiac and/or celiac gluten sensitive individuals to avoid processed and packaged foods and eating out as much as possible. Pack your own lunch, snack or dinner and enjoy without worries!

Unsafe Gluten Containing Foods

(http://www.glutenfreesociety.org/gluten-free-society-blog/guidelines-for-avoiding-gluten-unsafe-ingredients-for-gluten-sensitivity/)

Hidden Corn Gluten

(http://www.glutenfreesociety.org/gluten-free-society-blog/hidden-corn-based-ingredients/)

************************************************************************

Alphabetic Drug Manufacturer Phone and Website Addresses

(http://therubins.com/resource/drugdirect.htm)

Small Drug Manufacturers List

(http://www.onlinedrugtest.info/companies/drug-manufacturing-companies-list.html)

Wikipedia’s (mostly up-to-date) links list to Pharmaceutical Companies

(http://en.wikipedia.org/wiki/List_of_pharmaceutical_companies)

************************************************************************

Glutenfree Prescription Medicines
(check every new Rx batch with the manufacturer and ask for detailed ingredient list in order for you to verify against above lists) http://www.glutenfreedrugs.com/list.htm

Drug Pamphlets and Manufacturer Info
(http://www.drugs.com/)

MedlinePlus Drug and Supplement Ingredient Search

(http://www.nlm.nih.gov/medlineplus/druginformation.html)

Feb 112012
 

Beware of Hidden Toxins:

Not all Products in Commercial GF Foods are Healthy

Daily, more individuals become aware that their body cannot handle gluten, a protein contained in grains such as wheat, barley, rye, spelt, triticale and, as contaminant, in oats and many other carbohydrate sources.
The call for glutenfree (GF) foods hasn’t gone unnoticed by the food industry. There is money to be made! Most supermarkets today carry a wide selection of supposedly gf processed foods. The labels say so: “GLUTENFREE.”
The problem is that regulations haven’t gone into effect or are not consistent.
  1. Product batches are not tested (i.e. measured) in a lab to confirm the absence of gluten and gluten contaminants, such as to confirm <20 ppm (US) or <10 ppm (Canada). – (ppm = parts per mill)
  2. Ingredients such as quinoa, rice, or legumes (all considered free of gluten) may have been contaminated during shipping in trucks that previously have shipped wheat or barley.
  3. Suppliers may have changed and the manufacturer has failed to verify the gluten status of new batches of ingredients. This is a common issue also in the manufacturing practices of medications and supplements.
  4. Declarations such as modified…, natural…, spices, flavors, etc. are suspicious and may contain hidden gluten that does not need to be declared separately.
  5. Who knows how many wheat crumbs from their lunch sandwich adhere to a worker’s clothes in a dedicated glutenfree factory.
All this before you open the gluten-containing cardboard box and, with your now glutened hands, believe that you put truly GF food into your body. You get the idea: Assuring that there guaranteed is no needle in that haystack is not easy.

Other Toxins

But is gets worse: Assuming that there is no way any of the ingredients in those supposed GF foods have been contaminated, we have to deal with a muck-bucket full of other ingredients not healthy to a living body.
Last week two of my GF patients approached me with great exuberance. “We have found a coconut milk yoghurt, soy free & certified glutenfree!”
One of the individuals was concerned about the presence of rice starch as a potential source of hidden gluten. Yet, that is not even my biggest concern; some of the other ingredients are.
For instance, I refuse to burden my body with stuff like…

e.g. Dipotassium Phosphate

See what I got from the regulating EPA government website about dipotassium phosphate:
This active ingredient is commonly sprayed on leaves as a fertilizer, and seems also to help control certain fungal diseases on ornamentals. When used in association with another fertilizer, dipotassium phosphate is approved for use in the manufacturing of pesticide products intended to control certain fungal diseases on ornamentals. When label directions are followed, this active ingredient is not expected to harm people or the environment.
And the website continues with the active ingredient description:
Dipotassium phosphate, in combination with another EPA-approved compound (dipotassium phosphonate), is intended to control fungal plant diseases on turf, ornamentals, and non-bearing fruit and nut tree crops (that is, on trees that have not yet developed the edible crop). The active ingredient appears to have a mixed mode of action involving direct toxicity to the pathogen, aided by a boosting of the plant’s defense mechanisms due the fertilizing properties of the compound.(CAS # 7758-11-4)

My Question: Do you really still want to eat anything containing dipotassium phosphate in any form?
READ the ENTIRE LABEL
The GF Lifestyle is a Healthy Lifestyle – Don’t Buy Processed Foods!

 Posted by at 2:12 PM
Feb 102012
 

Q: Many people are allergic to dairy as well as Gluten. The allergies seem to go hand in hand. Why is that?

The Short Answer:

  • every gluten molecule contains 15 receptor sites for Opioid Exorphins
  • every casein molecule contains 8 receptor sites for Opioid Exorphins

Both, glutens and casein, are addictive (their morphine/opioid connection!)

The (medium) Long Answer:

Both tend to destroy the gut mucosa barrier in those genetically not set up to handle them.
Since there is no health without a healthy gut mucosa, ingesting gluten and/or casein may trigger:
  • inflammation (acute and/or chronic, i.e. build-up over time)
  • -> over time leading to leaky gut syndrome
  • -> food and environmental toxins being dumped directly into the bloodstream

As a result the body tries to quench the inflammation:

  • leaching of calcium from bones and teeth to buffer blood pH value
  • -> bone loss, tooth enamel loss, osteopenia, osteoporosis
  • -> rheumatoid arthritis, osteo arthritis, fibromyalgia

All this leads to…

  • lack of mineral, nutrient absorption
  • -> physical / mental weakness, tiredness, chronic fatigue syndrome, etc.
  • -> sleep disturbance
  • -> heart irregularities, anxiety

and also:

  • kidney issues, UTI
  • shortness of breath, asthma, allergies

Over time the system develops…

  • weakened immune system
  • thyroid and adrenal issues
  • fertility problems
  • skin issues

etc., etc.

TESTING

These days it is so easy to “test” for the necessary underlying genes that predispose an individual to gluten and/or casein sensitivity. When we know if our body runs on “gasoline” or on “diesel” we will be able to avoid most health issues by feeding the body the right fuel.

 Posted by at 2:27 PM
Jan 132012
 

Comment of a dog owner newly switched to RAW feeding:

I think the raw diet (still with some kibble as I am transitioning them) is affecting [my two big dogs’] behavior. Both seem more relaxed and less hyper. Hmmm… I really hope that this is the case in the long term.

Dearest Doggy Friend,

good observation. A dog fed a natural diet will be happier and healthier. That is exactly why many of us more experienced dog owners have been feeding RAW for decades.
Not to worry, you will never see your dogs’ behavior revert unless you put them back on commercial CRAP food (CRAP = Cereal Reinforced Altered Protein – one of those 1960s misguided and destructive marketing ploys praised to make our  life easier).

Dogs simply are not grain eaters.

  1. like us gluten-sensitivity or celiac individuals, dogs lack the enzyme needed to digest grains and any of the carbohydrates.
  2. neither can dogs handle the sugar boost they get from being fed any starches/carbohydrates.
  3. to be digested, grains and starches need saliva and lots of chewing (IF the necessary enzyme is available to process them past the stomach!). I have yet to see a dog chew!

For comparison in people – 101 of Anatomy and Physiology:
carbs are digested in the mouth – proteins in the stomach – fats in the small intestines.

Why do you think cancer tumor rates in dogs have gone up?
– (sugar feeds cancer cells)

Why do you think there are so many more fat dogs?
– (excess sugar stores in fat cells)

Why do you think diabetes rates in dogs are going up exponentially?
– (not only can dogs not process starches, they also don’t produce the amount of insulin needed to move carbohydrates/sugars into the cells where they could be converted into energy)

Why do you think so many dogs develop stomach ulcers?
– (wolves don’t!)

Why do you think there are more dogs with behavioral issues?
– (comparable to ADD/ADHD, schizophrenia, etc.)

Why do you think so many dogs are on ritalin or antidepressants?
– (ditto!)

Why do you think so many dogs are developing epileptic seizures?
– (same in people many of whom now are being diagnosed with underlying gluten-sensitivity or celiac disease instead)

Why do you think so many dogs develop tendon and bone issues?
– (mineral imbalances, lack of mineral absorption and dog-appropriate nutrients)

Why do you think veterinarians are starting to diagnose celiac disease in dogs?
– (stunning to see the growing number of articles in DVM journals)

It is no day too soon for you to make the transition to

RAW FOR YOUR DOGS.

 Posted by at 12:24 PM
May 092011
 

Question:
I have been diagnosed with celiac disease and follow a 100% gluten-free lifestyle. Many symptoms have improved but more or less acute pain is still part of my day. Why do I still experience intense itching, skin (and possibly gut) ulcers and other signs?

Answer:
Gluten intolerance often is accompanied by additional sensitivities and/or allergies. One such allergy is that to aspirin (acetyl salicylic acid) and foods containing natural salicylic acid.

We used to put the percentage of those at risk of experiencing or developing gluten intolerance and/or Celiac disease at 43% of the North-American population due to the presence of certain inherited genetic factors. These days, rates of 81% are being rumored. — Presumably, therefore, aspirin reactions may be more frequent too.
Whatever the percentage, the patient numbers being diagnosed with gluten intolerance or full-blown Celiac disease (CD) are growing exponentially. Even, just last summer, Health Canada stated “today, Celiac disease is the most common chronic disease worldwide; even more common than diabetes…”

Carrying one or several of the gluten intolerance causing genes means that a person lacks the enzymes required to digest gluten grains and possibly cope with other substances such as salicylic acid containing foods.
Unfortunately, this has led widely to suggestions of supplementing enzymes. Since we cannot yet duplicate the specific enzymes though, this is a very simplistic and, in fact, possibly dangerous approach. Recently, more monkeys have been found to show all the typical celiac disease genes and symptoms and signs to improve only on the 100% glutenfree diet. We thus can expect more research along these lines in the near future.

In many of our earlier blogs we have discussed how to avoid gluten and where it is found. We also have mentioned how many common and otherwise healthy foods may trigger allergic reactions in celiacs. Here, we would like to address a reason behind accompanying allergies to those common foods.

The most common allergen substance for gluten intolerant or celiac patients is salicylic acid. Sounds familiar? Remember that highly praised aspirin? The “a baby aspirin a day keeps the doctor away” statement may be far from the truth for many individuals who develop new challenges after starting treatment with this synthetic form (acetylsalicylic acid = aspirin) of the birch bark-derived salicylic acid. Many celiacs thus must avoid aspirin.

But birch bark, where salicylic acid occurs naturally, is not the only place to watch out for. Salicylic acid is also found as a possible allergen in many of our “healthy” foods; foods that may have to be avoided if you are sensitive to aspirin as a result of gluten intolerance factors.

Salicylic Acid (Aspirin like) Allergenic Foods:
Fruits and Berries: Apples, Apricots, Cherries, Melon, Nectarines, Oranges, Peaches, Plums, Prunes, Blackberries, Boysenberries, Currants, Dewberries, Gooseberries, Grapes, dried Raisins, Raspberries, Strawberries.
Vegetables: Avocados, Cucumbers, green Bell Peppers, Potatoes, Tomatoes.
Other: Almonds, Cloves, Olives, Pickles.
Condiments and Processed Foods (even some glutenfree products!): Biscuits, Cakes and Cake mixes, Cereals, Crackers, Muffins, Pastries, green and yellow Candies, Cocoa and hot Chocolate mixes, Corned Beef, Gum, Gelatin, Jell-O, Ketchup, Margarine, Mayonnaise, Salad dressings, Tabasco, Tartar sauce, and others.

Unlike gluten intolerance or Celiac disease, (acetyl)salicylic acid allergy is a true allergy. This means that the more of these foods, salicylic acid face washes and/or aspirin products an individual is exposed to the greater the likelihood for them to develop allergic reactions.

Should you suspect any of these triggers the way to go is to follow a strict elimination diet. Start out by avoiding everything listed above for two weeks while following your glutenfree diet. Then, for a couple of days at a time, include one of these products in your daily regimen. All going well, add something else after a few days. If any reaction occurs eliminate the culprit for now.

Just to clarify: this process of elimination and slow re-introduction will not work for gluten-containing products because gluten intolerance is determined by your genetic background, which cannot be overcome.

Only you can make the decision about what will work best for you and your body. Raising relevant questions is important. Have your doctor help you or consult with a qualified natural medicine professional before you decide on your customized plan of action.

 Posted by at 8:43 PM
Apr 282011
 

Question: Recent studies claim that calcium supplements increase heart disease and stroke risk—particularly in women. Should I stop taking my calcium supplements?

Answer: Unfortunately, we tend to think of research trials and their results as infallible. Some research results may be confusing or, worse, represent a partial truth as the gospel. Many research projects may overlook important prerequisites.

For instance, the recent calcium research project fails to report on several highly important factors such as…
1) What forms of calcium supplements were taken and in what amounts?
2) Did the trial subjects have any pre-existing inflammatory conditions such as absorption issues (bloating, gas, diarrhea, constipation, etc.), liver or pancreas problems?
3) Since stress raises cortisol levels (an inflammatory hormone) what were the stress levels of the trial subjects?
4) Did the trial subjects have any pre-existing forms of arthritis and/or bone density issues?
5) Were the trial subjects all on the same diet and what kind of diet were they on?
6) What kind of exercise style and amount did the lifestyle of the trial subjects include?

Here are some indisputable facts:
Calcium plays a major role in the biochemistry of our body. But calcium is not solely the most important substance for our bone health. Among other tasks, calcium is instrumental in regulating the body pH balance by keeping down inflammation levels in the body.

So, how does calcium get into the arteries to cause heart or vascular disease? Inflammation makes body tissue acidic, a state that is untenable for the bloodstream. Consequently, calcium is leached from bones and teeth to buffer its acidic pH. But, once in the bloodstream, calcium won’t be reabsorbed back into the bones. Instead, it may…
• harden the arteries resulting in higher blood pressure
• contribute to plaque and hypertension by allowing triglycerides and cholesterols to build up in the arteries
• cause arthritic changes, pains and conditions by depositing dead calcium molecules in small or large joints.
• possibly cause muscle and other pain conditions (e.g. fibromyalgia, brain fog and vision issues)—think of calcium in the bloodstream of the body as “sand in the gears of an engine.”

So, it becomes clear that calcium belongs in the bones and out of the arteries. Heart disease and stroke may well be related to this leached calcium. However, it is highly questionable if excess blood calcium is directly related to supplemental calcium use.

Firstly, most individuals urged to use supplemental calcium suffer from some kind of pre-existing inflammatory condition. Bone loss, arthritis, etc. are direct indicators of natural calcium loss to buffer blood pH values as a result of chronic inflammation.

The calcium in the bloodstream of these individuals comes from their own bone and possibly not directly from their supplements. Calcium supplements need to be absorbed into the body via the small intestines (duodenum). But only calcium in citrate form or from nutritional greens is absorbable. Other forms—such as calcium carbonate, coral calcium, elemental calcium and many other forms—in addition to potentially contributing to kidney stones, may indeed end up contributing to heart events.

But, then again, even calcium citrate only gets absorbed if a person’s GI tract is intact and not experiencing any boating, gas or other inflammatory condition that may lead to nutritional malabsorption.

On another note, we often seem to forget that vitamin K besides being long esteemed as blood clotting factor also is instrumental in “keeping calcium in the bones and out of the arteries.” Many of the leafy green veggies provide vitamin K. But most of the usable vitamin K needs to be formed in our body’s intestinal tract (duodenum).

Consequently, the research conclusion that calcium supplementation raises the risk of heart disease simply indicates too superficial an approach.
Instead, research might want to look at the impaired function of an inflamed small intestinal duodenum as a possible cause of calcium and nutritional malabsorption (acidic pH), calcium leaching (leaky gut), lack of vitamin K production and other of its tasks such as bile release and pancreatic enzyme and insulin regulation as a cause for a raised risk of heart and vascular disease.

Only you can make the decision about what will work best for you and your body. Raising relevant questions is important. Have your doctor help you make your decision or consult with a qualified natural medicine professional before you decide on your customized plan of action.

 Posted by at 4:15 PM
Mar 282011
 

Q: My partner once again has worms but doesn’t seem to be able to tolerate the meds prescribed by the doctor. What natural medicine remedies are there?

A: From your question I gather that this is not the first time your partner is plagued by parasites. Intestinal parasites in humans are quite common given a conducive intestinal environment or a lowered immune system.
Short of passing worms in the stool these are the symptoms to look for:
• distended lower abdomen
• bloating or gas
• abdominal pain
• weight loss
• hunger pangs despite eating
• borborygmus (growling tummy)
• stomach pain or tenderness particularly around the navel area,
• nausea or vomiting
• itching around rectum or vulva especially at night
• tiredness and anemia
• dark rings around the eyes.

If you suspect or have found intestinal parasites the approach is two-pronged.

Firstly, get the kind of parasites identified. Not every kind of worm needs the same approach and remedies. Sometimes several stool samples are needed for this. Also, to avoid negative findings, make sure the lab you are using is specialized in handling parasites.

The quickest way to get rid of parasites is with conventional remedies from your pharmacy. Since these remedies kill worms but not larvae, in Europe, we always repeat these medications ten to fourteen days later in order to get rid also of the next generation before they have the opportunity to multiply.

Be prepared: the greater the parasite load the greater the amount of toxins released by the dying off worms. Feeling nauseous after taking prescription medication thus is to be expected. This is where natural medicine comes into play.

Secondly, key to avoid these unwanted guests is to create an intestinal environment hostile to them. Intestinal parasites thrive on anything sugar, including alcohols, fruit juice and refined carbohydrates such as breads, pasta, etc. Thus, avoid processed foods.

In addition, several foods have traditionally been used to create an intestinal climate hostile to new parasite development:
• Eat pumpkin seeds, carrots, beetroots, raw garlic, pomegranates (with seeds not juiced), papaya seeds, barberries, fennel seed.
• Up your Vitamin C to 2000 mg or to tolerance in form of chewable tablets (for better oral versus intestinal absorption).
• Drink ample fresh and non-chlorinated water to keep well hydrated and remove the toxins.

Natural medicine also uses a variety of herbs and traditional Chinese herbal medicines to help expel parasites. However, these remedies should be used under the guidance of a qualified practitioner only.

Once you are rid of the parasites, replenish your intestinal flora with good quality probiotics and stick to your fresh food lifestyle, i.e. keep avoiding sugars and processed foods, to keep new worms at bay.

Only you can make the decision about what will work best for you and your digestive system. Raising relevant questions is important. Have your doctor help you make your decision or consult with a qualified natural medicine professional before you decide on your customized plan of action.

 Posted by at 3:10 PM
Jan 032011
 

About the Central Role of the Duodenum

I have mentioned it before but it might not hurt seeing it in writing again…

  •  How well our digestion works determines how well our body and brain function.
  • The mucous lining in our intestines hosts the majority of our body’s lymph and immune system cells. This directly affects toxin drainage and defense from communicable diseases.
  • Inflammation anywhere in the body causes an acidic environment and triggers the calcium buffering mechanism: Calcium is forced to leach from bones and teeth into the blood stream in an attempt to balance the pH value.
  • Leached calcium plays a major role in bone loss (osteoporosis), calcium build-ups, heart disease (hardened arteries, high blood pressure / hypertension), various forms of arthritis, brain fog, vision issues, fibromyalgia, and many other conditions.

The first part of the small intestines following the stomach is the duodenum. A healthy and properly functioning duodenum…   

attaches to the…

  • anterior lumbar spine SI region (!!!).—To all osteopaths, chiropractors, body workers: you cannot expect a structurally stable low back and pelvic region until the gut is free of inflammation!
  • diaphragm (via the ligament of Treitz), possibly leading to signs of shortness of breath, GERDS, heartburn, tiredness, restless or light sleep, anxiety, etc.

controls…

  • how much and how often food is released from the stomach for absorption in the intestines.
  • bile release from gallbladder and prompts several other digestion-related liver functions.
  • enzyme release from the pancreas.

plays a role in the…

  • control of insulin production.

absorbs…

  • calcium and a majority of all other minerals and nutrients.

produces…

  • vitamin K (which then is stored in the pancreas and is responsible for calcium to remain in the bones and out of the arteries!!).

and…, and…, and…

Any or all of this does not function if we experience chronic or acute inflammation, bloating, dysbiosis (leaky gut syndrome), etc. or have been diagnosed with lazy stomach, irritable bowel (IBS, IBD), Crohn’s, GSE (gluten sensitive enteropathy), Celiac Disease (CD), or other gastrointestinal conditions.

The “Proof is in the Pudding”

After bariatric surgery (bypasses the duodenum and part of the jejunum) 90 to 95% of the patients no longer show signs of diabetes but suffer from the same mineral deficiencies a celiac would typically expect due to inability of duodenal absorption.

If you experience bloating or gas on a fairly regular basis or carry the proverbial “beer-belly” or a “spare tire” it is time to consult your doctor or a well qualified natural medicine professional.

 Posted by at 12:06 PM