Tags
Allergy, Celiac Disease, Coeliac disease, Gluten, Gluten Free, Gluten Free Pancakes, Gluten Free Recipes, Gluten-free diet, Paleo Diet, Paleo Recipes, Wheat
Thank you all so much for the positive feedback on my first Holistic Nutrition Blog “Water, Introduction to Hydration.” My next experience led me to a journey that I wish for no one to encounter. How I became Celiac (a Wheat and Gluten Allergy). Celiac Disease is defined as a nontropical sprue, gluten-sensitive enteropathy or celiac sprue, which begins with diarrhea and an abnormal small intestinal structure, caused by the immune system’s response to protein gluten.
Some say your body changes after pregnancy. Please believe it. I encountered a series of changes in my body. I was diagnosised with HPylori. High levels were found in a blood test. Most people are supposed to have HPylori but in very small trace amounts. My levels were through the roof. HPylori is caused by high levels of bacteria in the blood, most commonly found in people who consume large quantities of raw meat, or people who handle raw meat and do not wash their hands after handling raw meat. Some people will gradually have symptoms after a period of time. My symptoms included excessive diarrhea, Irritated Bowel Syndrome (IBS), chronic fatigue, and very bad Vascular Migraine headaches. Thus began a treatment protocol. I considered antibiotics, but didn’t want to become resistant to antibiotics, so I opted for a health natural protocol including a powerful herb and supplements. I was still not feeling well after my recovery from HPylori. Keep in mind; I was going through all of this about 15 to 20 years ago. I continued to have IBS and Vascular Migraine Headaches. I was still feeling tired and started having skin problems and brain fog. Another blood test was taken and the HPylori levels were clear.
All of us may have the same color of blood, but as humans we do not share the same DNA or chemical makeup. Therefore, treatment for HPylori is different for everyone. Twenty years ago, Celiac or Wheat and Gluten sensitive people were rare. As our bodies’ age and change, or encounter dramatic experiences or stress, all kinds of things can happen to the body. Now it seems that everywhere I look I hear about someone diagnosed with Celiac or a wheat and gluten sensitivity.
Twenty years ago, a very good friend of mine, who was an Alternative Health Practitioner (whom is now retired), had me do a food journal for 2 weeks. I wrote everything down in this journal. Beginning with breakfast, lunch, dinner and any snacks I ate throughout the day. A startling discovery was made when he reviewed this journal with me. I consumed a lot of white flour, wheat and gluten. I was devastated with his findings. He told me he thought I might have a wheat and gluten allergy. So began a journey to find other flours to cook and eat. Even though I changed my diet and found other grains to consume, I should have stayed away from all grains for 6 months to a year. I started to become sensitive to other flours and grains. I did not allow my stomach and intestines to heal properly. My stomach and intestines continued to be inflamed and carried over into other food sensitives. This happens to some individuals, and unfortunately it happened to me.
Today, there are several tests on the market and medical field to determine if you are Celiac or have a wheat and gluten sensitivity. Here are a few: 1) A biopsy of the stomach, large or small intestine (considered the most accurate test). 2) A blood test given by and allergist or a medical doctor. 3) A urine or feces test. 4) Muscle testing in the form of Kinesiology/Kinesiotherapy given by a qualified chiropractor or nutritionist, 5) Naet Accupuncture, specialized for and specific to allergies.
There is some speculation that suggests Celiac and wheat and gluten sensitivity may be linked or associated with other diseases such as: Chrohns Disease, RA (Rheumatoid Arthritis), Chronic Fatigue Syndrome, Colitis, Multiple Sclerosis, or Diabetes. IBS, skin disorders, stomach disorders, obesity, thyroid disease, severe weight gain and weight loss, and severe and chronic muscle pain are other potential symptoms due to Wheat/Gluten and Celiac.
There are 3 theories as to why we have become a nation sensitive to Wheat and Gluten: 1) Possible Genetic Markers. 2) Heavy pesticide use in our food supply. 3) A process that has been skipped after cultivating wheat and some grains (this process is soaking the wheat and or grain after cultivating). Soaking wheat or grains in citric acid allows it to alleviate the acid that wheat and some grains produce and build-up after cultivation. This process helps the body to digest wheat and gluten. This process continues to exist in some European countries, specifically Germany and Italy. Italy is now starting to report an increase in wheat and gluten sensitivity. Sadly, we have become a nation that is all about getting the product out quickly, and not thinking about the consequences it may create in our digestive tracts. Something to ponder.
If you suspect you have Celiac or a wheat and gluten sensitivity, see your Medical Doctor, Allergist or Health practitioner. Please know this blog is not intended to diagnosis, treat, cure or prevent any disease. Its sole purpose is to inform and educate. Consult your Medical Practitioner, before making changes to your diet and health life style. This information blog is my opinion and is not to be construed as medical advice or recommendations.
Paelo Coconut Pancakes
8 eggs (if concerned about cholesterol add egg whites only)
½ c coconut flour (for a change from coconut flour use ¼ c coconut flour, ¼ cup Italian chestnut flour)
1 T honey or Agave Nectar
½ c yogurt, apple sauce, or coconut milk
Your favorite fruit can be added to the mixture after running ingredients through the blender/Vita Mix.
Coconut oil, butter or ghee for frying or coating a pan or pancake pan
Directions: Mix/combine ingredients and let them sit for 5 minutes in a blender or a Vita Mix. This process eliminates pesky lumps. Warm pancake pan or griddle, cook a few minutes on each side flatten on last flip to insure pancake is thoroughly cooked. Enjoy!!!!
Recipe from: Jodi McKenna, http://www.Granolamom4god.com
References:
Taber’s Cyclopedic Medical Dictionary, www.tabers.com, Encyclopedia of Natural Medicine., Revised 2nd Edition Michael Murray N.D. and Joseph Pizzorno, N.D.
Suggestions for Wheat and Gluten Free Friendly Resturants and Bakery:
Zest, Flavorful Foods Done Right, www.zestdenvercafe.com, Udis Resturants, www.udisfood.com, 240 Union, www.240union.com, Cherry Creek Grill, www.allmenus.com, Cucina Colore, www.allmenus.com, urbanspoon.com, opentable.com
Kristin Wheelock, www.MTNGirlBakery.com, Paleo Wraps, www.JulianBakery.com, Grain Free Meal Plans, www.healthhomehappy.com