Real Resolutions for 2011

I posted this on this blog last year January 2010 and it is worth reposting.
Happy New Year!


Happy New Year! Being a new year, we all make resolutions to do things differently than we did last year. I would encourage you to avoid putting the following foods/non-foods in your mouth and your body this year. By being diligent and making your own food, not only will your health benefit, but so will your pocket book.

Maintaining or regaining your health is priceless. And really we should have started yesterday, next time, don't wait until the clock strikes midnight on December 31st, start right away. Successful people don't wait to start.

Also, if you indulge, don't beat yourself up, make sure your next meal is a healthy one, it will help make up for a bad meal.

1. Cancer sticks, also known as french fries. I must confess I love french fries! I haven't always, but lately they seemed to call my name. Smash Burger has Smash Fries, greasy and dotted with yummy rosemary seasoning. This is a food drenched in inflammatory, usually hydrogenated or trans fatty oils (usually rancid oils), stripped of its nutrients and unfortunately turns to sugar when it is consumed by our bodies. The only "benefit" is some satiation of emotional discomfort. The feeling of I need my fries is temporarily relieved when consumed, but I tend to suffer later because I ate them. So I and you should avoid these, occasional consumption is not the end of the world. Avoid all fried items, drop the doughnut!

2. MSG also known as: monosodium glutamate, autolyzed yeast extract, so called natural flavorings, sodium caseinate, plant protein, glutamate, glutamic acid and many other disguised names. MSG is an excitotoxin. It works by exciting your taste buds making food taste qualities more distinct. There is a food chain that has a tortilla soup that I find myself craving. They will not disclose all of the ingredients making me think that MSG is the culprit that intensifies the taste and makes me want the product more. In exciting our taste buds, Dr Russell Blaylock, a neurologist has written a book that discusses the neurotoxicity of MSG and aspartame. The neurons in our brain are our nervous system's building blocks. MSG and its twisted cousin, aspartame/Nutrasweet are excitotoxins which lead to weight gain and neuron death. They are excited to death, literally.

Nutrasweet, aspartame are in the same boat here. If you have a choice between white sugar and aspartame, choose the white sugar. People tend to crave carbohydrates more while taking these substances, leading to more weight. Drop the Flaming Hot Cheetos!

3. Cold cereals are glorified junk food. I know they tout lots of fiber, but even organic ones are loaded with sugars. Taking bleached or unbleached refined grains or whole grains and heating them to high temperatures so they can be extruded into shapes like nuggets, rings, whatever does not make a health food. Here is a great article on this subject as well as grains in general.

4. High Fructose Corn Syrup (HFCS) or Agave, fructose syrup, should be avoided at all costs. Again, the occasional pop or Gatorade is not the end of the world, but like gluten, this product is in almost every processed food. Last year studies confirmed that mercury was found in some HFCS samples. That is disturbing as we are exposed to many environmental and food toxins as is. These fructose syrups are metabolized by the liver, not the digestive tract and can cause non-alcoholic liver disease which can lead to cirrhosis. It also causes diabetes, obesity and high triglycerides (blood fats). You don't need this. If you are hooked on soda, quit.

5. Unfermented soy 'food' products. Tofu is fine in moderation, but is not a health food. Soy milk is a highly processed food. Soy oil and lecithin is found in many foods and as typical American fashion we tend to over do anything that we think is good for us. Over 2/3rds of soy crops grown in US are genetically modified (GMO). The Japanese do consume tofu but mainly fermented soy products such as miso, fermented soy beans and soy sauce (keep yours gluten free). They also use soy to round out their meal, not as a replacement, similar to a condiments.

6. Sugar, is the white Satan and yes, you should avoid sugar. What is considered sugar? Many of the wonderful gluten free bloggers suggest their recipes are sugar free because they are using agave nectar or honey. But these are sugars, different types, but have the effects of sugar even if it is supposedly low glycemic. In the case of agave, it is worrisome because it has the same effects on health as HFCS. Honey has some beneficial properties that are medicinal as well as containing nutrients and minerals. It is also a sugar though and should be used sparingly.

Ultimately, we as a nation need to deal with our extreme addiction to sugar. Don't forget about natural sugars. Fruits are (contain levulose) good, juice should be avoided. Blending a whole fruit is preferable as the fiber and nutrients stay with the fruit as opposed to separation that occurs with juicing. People with difficulty regulating their blood sugar should avoid juicing fruit. Dried fruits are very concentrated in natural sugar and should also be avoided. Carbohydrates do add up over the course of day. This means absolutely no pop!! Special message to my wonderful, Mountain Dew loving husband! The Dew is green, but not made by God.

Special note: Splenda shouldn't be consumed by anyone. Long term effects remain to be seen and it isn't wise to eat something that your body supposedly doesn't recognize. Sweet N Low, aspartame, Equal are all bad for you. Stevia is a good choice for liquids that need sweetening such as coffee, tea, hot chocolate or salad dressing. Sugar alcohol substitutes like Xylitol are highly processed but can be used for baking.

6. Since this is a GF blog, we all avoid white flour. But what about GF white substitutes? Tapioca, arrowroot, corn and potato starches, rice flours, and sorghum have their fair share of carbs. So be mindful of your consumption or your pants may get quite tight! And, you can continue to increase inflammation.

7. Microwave popcorn (microwaving in general is not wise as it destroys the nutrients in your meal) is a chemically laden food and shouldn't be produced must less consumed by anyone. If you want popcorn get a kettle popper hand cranked or electric, use organic, not GMO corn and coconut oil.

8. Canned foods tend to have liners made from plastic, Bisphenol A, a toxic compound. This chemical is known to be a xenoestrogen. It has implications for cancer, miscarriage and immune dysfunction.

9. Liquid meals in cans/cartons such as weight loss shakes, Ensure, etc. Read the label. Not only is there dairy products but a lot of sugar and synthetic vitamins. If you require liquid nutrition due to health concern or would like a liquid breakfast, stay tuned for next week, we will discuss a healthy, easy option to meet this need. Liquid meals tend to also be processed, lacking any fresh foods with live enzymes.

10. Protein bars are glorified candy bars. Protein bars are made by soy and whey waste products obtained from manufactures and are again loaded with HFCS or other sugars. Hydrogenated fats are also prevalent in these bars. If you can find raw food bars, they can be a good stand in, but may contain agave. If you want a bar to eat, try looking up recipes online and making your own. You can always make them in bulk and freeze them. Here is a yummy recipe from Dr Ben Kim. He has some wonderful GFCF and raw recipes.

Resources
http://www.mercola.com/article/soy/index.htm
http://www.ewg.org/node/20938
www.drbenkim.com



This list should give you incentive to really think about what you put in your mouth and to make your own food. It will be kind to your body, your mind, your family, your pocketbook and your waist line.

Day at Hippocrates Health Institute

Dear Friends,
I must admit to being a delinquent blogger. I have lovely blog written on how to juice using a blender, but hate to put it up without the step by step pictures which are at home on my husband's computer.

For my Colorado friends, the grand opening of Living Fuel, a green smoothie stand is tentatively scheduled for Saturday, July 3rd at the Urban Homesteading market, an indoor year round farmer's market. Hope to see you there! Please check Living Fuel for updates.

For two years I have endured Rheumatoid Arthritis. I have come to a place where it is very well controlled but do not want to live my life with it or the medications I use, namely Plaquenil, Minocin and intravenous Clindamycin and Naproxen. I have come far with eliminating foods that exacerabate my condition. I have realized that I won't be happy until it is in remission. I will win this battle.

I have decided to utilize a health institute called Hippocrates to get the tools for the battle.
Hippocrates Health Institute (HHI) is a health facility that specializes in an all raw, sprout and wheat grass based nutrition plan to restore health. They deal with many difficult issues such as cancer and autoimmune diseases as well as wanting optimal health, weight loss and diabetes.




Below is day one at HHI.
The Hut, a meeting place at HHI

continued at.....

http://www.living-fuel.com/

Gluten and Lifespan

There are several studies done around the globe demonstrating that those with celiac disease have a shortened life expectancy. There aren't many studies on those who are gluten intolerant and don't have celiac, but the outcomes would most likely be similar. The difference between the two is a matter of degree. A little gluten for a celiac is kerosene to the fire where the gluten intolerant individual the same gluten is more like lighter fluid. Both cause a fire to burn but the degree of intensity is different.

A large study on hospitalized celiac patients performed in Sweden (they have a higher incidence of celiac that is presumed to be related to early introduction of grain based cereal drinks into the infant diet) were found to have a 2 fold increase in mortality from various causes. Celiac disease is related to intestinal cancers and lymphomas, but also has high incidence of provoking immune system problems resulting in more autoimmune diseases. If you are already suffering from an autoimmune disorder, you may be gluten intolerant if you aren't a celiac sprue sufferer.

The study found that some of the deaths for those with celiac were related to autoimmune disorders such as rheumatoid arthritis and other connective tissue disorders. Other deaths were cirrhosis of the liver (can be a result of celiac disease and not related to alcohol), and inflammatory bowel diseases like Crohn's and ulcerative colitis. It is hypothesized that many of these deaths especially cancer, are related to malabsorption. This results in poor nutrient, vitamin and mineral status. In these cases, a poor vitamin A and D levels would have been found. Both of these vitamins work together and an adequate vitamin D level is protective against so many diseases such as influenza, cancer, and heart disease.

Generally, celiac disease and gluten intolerance are diseases that are based in chronic inflammation. "Gluten sensitivity should be considered as a state of heightened immunologic responsiveness to ingested gluten proteins in genetically predisposed individuals. The brain is particularly vulnerable." This statement came from a study done by Pediatrics Journal. Inflammation is found to be the culprit in many diseases including heart disease, cancer, Alzheimer's, and arthritis. Many people suffering from

Another study in the Lancet, demonstrated that those who didn't follow a gluten free diet had a 600% increase risk of death. Death rates were also affected by delay in diagnosis as well as the non-gluten adherence, meaning monthly cheating.

Many who experience relief from physical symptoms or maladies with a gluten free diet, think it is acceptable to cheat now and then. Another study found that minute amounts of gluten caused inflammation in gluten sensitive individuals. There is difficulty to abstain at all times unless you make your own food at all times. But you don't want to compound those inadvertent gluten exposures with your own blatant cheating. It takes 3-6 months to reduce inflammation from that exposure. So cheating every month won't give your immune system a chance to relax and you will experience chronic inflammation. Some of the gluten free products/foods available have a threshold of gluten. If it contains less than 20 parts per million it can be considered gluten free. This can be a problem if you consume a gluten free muffin in am, cookie at lunch and pasta at dinner. You may be exceeding the gluten level your body can take with this ingestion.

Keep this in mind, when you think about cheating.......

This week's recipe is a low budget, easy and tasty soup.

Greek Bean Soup

1 can 15oz of navy or Northern beans, rinsed
4-5 c. broth, use more if you want a thin soup, less for thicker soup
Fresh ground pepper
4 carrots sliced
3 stalks of celery sliced with the leaves
2 onions diced
4 sprigs of fresh oregano or 1/2 tsp. dried oregano
2 Tbsp. of tomato paste

Combine all in a pot and cook over medium low heat for 40-50 minutes until carrots are soft.

Enjoy!

The 10 Absolute Worst Things to Put into Your Mouth!

Happy New Year! Being a new year, we all make resolutions to do things differently than we did last year. I would encourage you to avoid putting the following foods/non-foods in your mouth and your body this year. By being diligent and making your own food, not only will your health benefit, but so will your pocket book.

Maintaining or regaining your health is priceless. And really we should have started yesterday, next time, don't wait until the clock strikes midnight on December 31st, start right away. Successful people don't wait to start.

Also, if you indulge, don't beat yourself up, make sure your next meal is a healthy one, it will help make up for a bad meal.

1. Cancer sticks, also known as french fries. I must confess I love french fries! I haven't always, but lately they seemed to call my name. Smash Burger has Smash Fries, greasy and dotted with yummy rosemary seasoning. This is a food drenched in inflammatory, usually hydrogenated or trans fatty oils (usually rancid oils), stripped of its nutrients and unfortunately turns to sugar when it is consumed by our bodies. The only "benefit" is some satiation of emotional discomfort. The feeling of I need my fries is temporarily relieved when consumed, but I tend to suffer later because I ate them. So I and you should avoid these, occasional consumption is not the end of the world. Avoid all fried items, drop the doughnut!

2. MSG also known as: monosodium glutamate, autolyzed yeast extract, so called natural flavorings, sodium caseinate, plant protein, glutamate, glutamic acid and many other disguised names. MSG is an excitotoxin. It works by exciting your taste buds making food taste qualities more distinct. There is a food chain that has a tortilla soup that I find myself craving. They will not disclose all of the ingredients making me think that MSG is the culprit that intensifies the taste and makes me want the product more. In exciting our taste buds, Dr Russell Blaylock, a neurologist has written a book that discusses the neurotoxicity of MSG and aspartame. The neurons in our brain are our nervous system's building blocks. MSG and its twisted cousin, aspartame/Nutrasweet are excitotoxins which lead to weight gain and neuron death. They are excited to death, literally.

Nutrasweet, aspartame are in the same boat here. If you have a choice between white sugar and aspartame, choose the white sugar. People tend to crave carbohydrates more while taking these substances, leading to more weight. Drop the Flaming Hot Cheetos!

3. Cold cereals are glorified junk food. I know they tout lots of fiber, but even organic ones are loaded with sugars. Taking bleached or unbleached refined grains or whole grains and heating them to high temperatures so they can be extruded into shapes like nuggets, rings, whatever does not make a health food. Here is a great article on this subject as well as grains in general.

4. High Fructose Corn Syrup (HFCS) or Agave, fructose syrup, should be avoided at all costs. Again, the occasional pop or Gatorade is not the end of the world, but like gluten, this product is in almost every processed food. Last year studies confirmed that mercury was found in some HFCS samples. That is disturbing as we are exposed to many environmental and food toxins as is. These fructose syrups are metabolized by the liver, not the digestive tract and can cause non-alcoholic liver disease which can lead to cirrhosis. It also causes diabetes, obesity and high triglycerides (blood fats). You don't need this. If you are hooked on soda, quit.

5. Unfermented soy 'food' products. Tofu is fine in moderation, but is not a health food. Soy milk is a highly processed food. Soy oil and lecithin is found in many foods and as typical American fashion we tend to over do anything that we think is good for us. Over 2/3rds of soy crops grown in US are genetically modified (GMO). The Japanese do consume tofu but mainly fermented soy products such as miso, fermented soy beans and soy sauce (keep yours gluten free). They also use soy to round out their meal, not as a replacement, similar to a condiments.

6. Sugar, is the white Satan and yes, you should avoid sugar. What is considered sugar? Many of the wonderful gluten free bloggers suggest their recipes are sugar free because they are using agave nectar or honey. But these are sugars, different types, but have the effects of sugar even if it is supposedly low glycemic. In the case of agave, it is worrisome because it has the same effects on health as HFCS. Honey has some beneficial properties that are medicinal as well as containing nutrients and minerals. It is also a sugar though and should be used sparingly.

Ultimately, we as a nation need to deal with our extreme addiction to sugar. Don't forget about natural sugars. Fruits are (contain levulose) good, juice should be avoided. Blending a whole fruit is preferable as the fiber and nutrients stay with the fruit as opposed to separation that occurs with juicing. People with difficulty regulating their blood sugar should avoid juicing fruit. Dried fruits are very concentrated in natural sugar and should also be avoided. Carbohydrates do add up over the course of day. This means absolutely no pop!! Special message to my wonderful, Mountain Dew loving husband! The Dew is green, but not made by God.

Special note: Splenda shouldn't be consumed by anyone. Long term effects remain to be seen and it isn't wise to eat something that your body supposedly doesn't recognize. Sweet N Low, aspartame, Equal are all bad for you. Stevia is a good choice for liquids that need sweetening such as coffee, tea, hot chocolate or salad dressing. Sugar alcohol substitutes like Xylitol are highly processed but can be used for baking.

6. Since this is a GF blog, we all avoid white flour. But what about GF white substitutes? Tapioca, arrowroot, corn and potato starches, rice flours, and sorghum have their fair share of carbs. So be mindful of your consumption or your pants may get quite tight! And, you can continue to increase inflammation.

7. Microwave popcorn (microwaving in general is not wise as it destroys the nutrients in your meal) is a chemically laden food and shouldn't be produced must less consumed by anyone. If you want popcorn get a kettle popper hand cranked or electric, use organic, not GMO corn and coconut oil.

8. Canned foods tend to have liners made from plastic, Bisphenol A, a toxic compound. This chemical is known to be a xenoestrogen. It has implications for cancer, miscarriage and immune dysfunction.

9. Liquid meals in cans/cartons such as weight loss shakes, Ensure, etc. Read the label. Not only is there dairy products but a lot of sugar and synthetic vitamins. If you require liquid nutrition due to health concern or would like a liquid breakfast, stay tuned for next week, we will discuss a healthy, easy option to meet this need. Liquid meals tend to also be processed, lacking any fresh foods with live enzymes.

10. Protein bars are glorified candy bars. Protein bars are made by soy and whey waste products obtained from manufactures and are again loaded with HFCS or other sugars. Hydrogenated fats are also prevalent in these bars. If you can find raw food bars, they can be a good stand in, but may contain agave. If you want a bar to eat, try looking up recipes online and making your own. You can always make them in bulk and freeze them. Here is a yummy recipe from Dr Ben Kim. He has some wonderful GFCF and raw recipes.

Resources
http://www.mercola.com/article/soy/index.htm
http://www.ewg.org/node/20938
www.drbenkim.com



This list should give you incentive to really think about what you put in your mouth and to make your own food. It will be kind to your body, your mind, your family, your pocketbook and your waist line.

Why Should We Think Outside of the Bread box?

As a practicing nurse practitioner, I have encountered many patients experiencing various, multiple food intolerances and/or allergies. What I am finding is that it becomes increasingly difficult to give up foods that are causing physical or mental symptoms when they are reliant on replacing those very foods in a different form. For example, it is great that we can find gluten free blogs and web sites that have done an excellent job of making copy cat recipes of our favorite gluten laden favorites. There is nothing wrong with having some GF cake, cookie or bread on occasion. What is actually happening though is that GF foodies are having these items with a much higher degree of frequency. These foods contain many different forms of carbohydrates resulting in sugar addiction as well as weight gain and adverse health consequences from relatively high sugar content. These constant feedings of our desire to have foods that remind of us of our gluten laden favorites that we miss make passing up on the gluten laden goodies when we encounter them more difficult.

Another reason to avoid succumbing to these food replacements is the pocket book. I was in a womens group earlier this year and one of my friends is GF as well as 4 of her kids. She had a limited amount of grocery money for a given week and was so worried she couldn't feed her kids because she couldn't afford GF bread and other processed (boxed, bagged or canned) GF products during that week. When we rely on these processed convenience products it can really take a toll on our pocket book as noted in this article, "The Expense of Eating with Celiac Disease". In my GFCF menu planner, I strive to ensure that the foods presented in the recipes are 1. affordable, 2. simple to make, 3. nutrient dense, 4. family friendly, and 5. creative. Unfortunately, kids are being trained to desire GF processed cereals, granola bars, cookies, breads, waffles and frozen foods, all loaded with tons of sugar. A high sugar nutrition plan can cause children to have difficulty with behavior and concentration as well as packing on the pounds. Children are growing and developing, requiring critical nutrients not found in processed foods.

Processed foods that are lacking nutrients, will keep us unfulfilled and constantly hungry. And we will find ourselves in a vicious cycle of wanting the very foods that are not giving our bodies the nutrition they need to heal and be well.

The natural, organic and health food industry has us tricked into thinking because it is organic, natural or labeled healthy that it truly is health food. These are processed foods masquerading as health foods in an expensive store. If labels are carefully reviewed most of these products will be loaded with unnecessary sugar and calories with little to no nutrients.

We have assigned agave to be the sweet substitute of choice because it has a lower glycemic index, yet it still IS a refined sugar just as organic cane sugar, raw sugar, and honey.All may have varying degrees of positive qualities, but they will cause your blood sugar to rise, insulin to be released and increase in inflammation in the body (think of an infected wound or asthma attack as examples of inflammation). Roller coaster blood sugar levels lead to emotional upheaval as well and continued craving for the very thing that is causing the emotional distress that drives our desire for our favorite comfort foods.

This is why thinking outside the bread box is critical. Think of how to enjoy food, eat to live not live to eat and don't look for a piece of GF bread, pasta, tortilla or cookie around every corner. Once you give it up completely, you will find that only an occasional sting of the GF cookie bug will hit you and its ok to bite!

If you found this article useful, you can find more like them, with more detail in my GFCF menu planner.

P.S. Here is an article on GF foods and tax deductions.

Fall Harvest Applesauce

Just in time for fall, the aroma of cinnamon, nutmeg and apples waifs through the air. The fall air is crisp and reminds us that the seasons are changing. Fall is a time for apples, various squashes (acorn, spaghetti, pumpkin and butternut), lettuce, Brussels sprouts, beans, leeks, etc--see the list below.

My favorite fruit to get in the fall is the Jonathon apple. I love its crisp sweet taste and I will miss it once the season is over. In order to keep their wonderful taste around, I make applesauce that I freeze. Apples have health properties that make them an asset in a healthy eating plan. Apples also contain vitamin C and antioxidants. Apples range from very sweet (higher sugar concentration) to tart (lower sugar concentration). Ironically, the glycemic index, the scale that determines how quickly and how much foods will raise blood glucose (sugar). Fruits contain fructose but we don't measure blood fructose. Raw apples can help ease constipation with their fiber content. Cooked apples sooth a tummy that is suffering from diarrhea. It is best to eat an apple in its entirety and not separate the fruit from its fiber rich skin. If you are feeding children under the age of 2, please peel the apples.



Cooked Applesauce

Cut Jonathon, Honey Crisp or apples of choice into chunks. Add a few tablespoons of water and 1-2 Tablespoons of red hots. Cook over low heat for a few hours. If using a crockpot, cook on low for 5-6 hours. Gently mash with potato masher.

I then put the applesauce into glass canning jars and freeze after the mixture cools down. These will keep in the freezer for several months.


Raw Applesauce

This is a recipe I used in my Living Gluten Free Casein Free Menu Planner that can be found online at: www.livingglutenfreecaseinfree.com.


This is a nice change to cooked applesauce. If you are giving any of this to a baby, or child under the age of 2 you must peel the apples.

6 apples any kind you like, cored, washed and peeled if you like. I keep the peel as there are a lot of vitamins in it.
Juice from ½ lemon
Pinch sea salt
2 tsp. melted coconut oil (optional)

Cut the apples into wedges. Put the cut apple wedges in a food processor with the S blade. Add lemon juice, sea salt and coconut oil. Process all until apples resemble applesauce, add water if needed until desired consistency.
Serve.


Fall Produce Guide • Winter Squash • Brussels Sprouts • Cabbage • Cauliflower • Dill • Mint • Parsley • Beans • Kohlrabi • Leeks • Onions • Parnsips • Potatoes • Turnips • Rudabaga • Radishes • Potatoes • Pumpkins

Gluten Free Casein Free Menu Planner

When I was growing up, food allergies were rare. Some people could not have shellfish, but it was unheard of to have a life threatening reaction to peanuts. Today nut free schools are commonplace, thousands of gluten-free products are showing up in local Wal-Marts, and everyone knows someone who is avoiding sugar, dairy, soy or some other food that is common in the Standard American Diet (SAD).

Gluten is the protein found in wheat, rye, barley, triticale, spelt, and/or cross contaminated in oats. Casein is the protein found in all animal dairy products. Casein is also found in many processed foods.

Celiac disease is a digestive disorder that causes the body to attack the small intestines when wheat/rye/barley and/or spelt products are consumed. These grains contain the gluten protein. The journal Gastroenterology noted in 2005, "Celiac Disease is one of the most common lifelong disorders worldwide." Symptoms vary widely and can include: fatigue, mood disorders, diarrhea/constipation, poor growth (in children), hair loss, neurological problems (seizures, impaired concentration and/or memory), anemia, mouth ulcers, abdominal pain, bloating, infertility, anxiety, depression, bone pain, weakness, liver disorders and/or malnutrition issues such as osteoporosis. Many who suffer from autoimmune disorders have gluten intolerance without intestinal symptoms. I gave up gluten, then reintroduced it a few weeks later. Within hours it felt like I had been hit by a truck.

At the age of 11, I became tired and very pale. I was diagnosed with mononucleosis and severe anemia (a shortage of red blood cells), which almost required a blood transfusion. Diagnosis: none. Treatment: take 6 iron tablets daily. After this episode I had chronic strep infections almost every two weeks for the next 7 years until I had my tonsils removed at age 18. I had almost constant antibiotic use during this time. In my 20's I discovered a goiter, had symptoms of low thyroid function (hypothyroid) and was diagnosed with Hashimoto's Disease, which is the leading cause of hypothyroidism in America. It is considered an autoimmune thyroid disease which eventually results in malfunction of the thyroid (which regulates metabolism, body temperature, and generally making the whole body run the way it should). Then I started down a road of chronic fatigue, depression and a constant state of feeling unwell. I have also had eczema every since I can remember, suffered from a terrible premenstrual syndrome and started to have very heavy, painful periods.

Finally, 4 years ago, I saw a Denver gynecologist who is an integrative doctor utilizing alternative and conventional therapies with a focus on health. For those who don't know (men), women often use gynecologists as their primary care physician. I told her about my mood issues, female troubles, poor thyroid and constant fatigue. She did a test for anti-gliandin antibodies (antibodies which indicate gluten intolerance) and they were sky-high.

I finally had a diagnosis! Over the course of 20 years, I had seen too many doctors to count. This is common for those who are suffering from a gluten and/or dairy intolerance. Multiple trips to different doctors, lots of testing, no results, no diagnosis and no help. The median time for diagnosis is estimated at between 8-11 years with a patient seeing at least five different physicians. Finally, I had an answer and some relief from many of my symptoms, mainly the fatigue and depression.

I tell my story because it is the story of many Americans. Millions of Americans suffer from autoimmune diseases, depression, fatigue, neurological problems, mood disorders, poor digestion and/or irritable bowel syndrome (what a diagnosis! - those who have it already know their bowels are irritable). The underlying problem is a food intolerance (or multiple food intolerances) leading to malabsorption of nutrients needed for cellular repair and maintenance. At age 11, my anemia was a symptom of the food intolerance. Because gluten intolerance is insidious in the ways it shows up, it is difficult to find unless you know what to look for. Since it is not confined to the gut, testing for it can lead to false positives and false negatives.

Modern conventional medicine continues to view gluten intolerance or celiac sprue as an intestinal disease. Reviewing the studies regarding this issue, we find it is a systemic, inflammatory problem that can manifest itself in any part of the body.

Health care practitioners who treat those who have autism will mandate a gluten and casein free diet as part of an overall treatment plan. Why? Wheat and dairy are considered the staples of life - why take that away? There are many reasons why so many people cannot tolerate gluten and casein. Some can no longer break down the protein(s). Intestinal inflammation can ensue, causing a "leaky gut," a permeable intestinal wall leaks out these undigested proteins, and for those with autism, and possibly other disorders of the brain, these peptides get lodged in the brain. Brain inflammation is found in many with mood and neurological disorders. Alzheimer's has been characterized as a brain on fire. See a brain scan here: http://www.loni.ucla.edu/~thompson/AD_4D/dynamic.html.

Some of the reasons these staples are wrecking havoc are: over consumption of gluten/flour products, premature introduction of grains into the infant diet, hybridization of wheat, artificial processing of flour, inappropriate preparation of grains, pasteurization and homogenization of dairy products, all of which causes damage to the enzymes that breaks down gluten or casein.

There are long term consequences to gluten intolerance, as it can over stimulate the immune system, causing systemic inflammation in the body. Intestinal lymphoma , autoimmune disorders and premature death can result from a chronic state of inflammation if an affected individual continues to consume gluten despite having intolerance . This happens because so many people are undiagnosed or misdiagnosed or fail to comply with a gluten free diet

What's the solution? If you suspect that gluten and/or casein (these two culprits tend to work together) are the cause of your ill health, I advocate a trial abstinence from both of these proteins. The abstinence period should last at least 3-4 months, and then reintroduce each one, separately. Gluten and casein are different from other food intolerances in that they can have a lag time of up to 4 days to show any symptoms. If you find that abstaining from gluten improves your symptoms, you should continue a gluten-free diet. LivingGlutenfreeCaseinfree.com offers a 4 week menu plan to help get started with a gluten-free diet.

We all scream for ice cream!

Who doesn't love ice cream? Unfortunately, for some people ice cream does not love them. Some people cannot tolerate casein, a protein found in animal dairy products. There are children and adults with autism spectrum disorders will be asked to abstain to institute a gluten and casein free diet.

Autism spectrum disorders are typically characterized by difficulty engaging in social interaction, marked psychological dysfunction with some developmental delay. There are many different aspects of this disorder.

People are becoming increasingly allergic to dairy products whether lactose (milk sugar) intolerant (can’t digest milk sugar) or casein intolerant. Many people who have celiac disease or gluten intolerance will also have difficulty digesting casein. This may occur because the intestinal lining has been damaged from the inability to breakdown gluten (protein found in wheat/barley/rye/spelt or triticale grains) causes an inability to digest casein as well. These two will sometimes be joined hand in hand. Other reasons may include inflammation from long term undiagnosed food intolerances, lack of enzymes to break down these proteins and/or the processing of food (in case of milk, pasteurization which kills vital enzymes that enable our systems to metabolize the dairy products).

If you have an autistic child who is utilizing biomedical approach (utilizing nutritional and nutriceutical interventions with detoxification of heavy metals) treating their autism then you know how hard it is for a child to give up the simple pleasures of eating certain foods. It isn’t any easier for adults either.

Many people find that removing these two proteins will help improve the symptoms of autism. It is theorized that in autistic individuals that casein and gluten are metabolized into peptides that will fit into the opioid receptors (this is where pain medications, narcotics and illicit drugs such as heroin attach inside of the brain) of the brain, causing dysfunction. Other causes may be brain inflammation from the digestive system's inability to metabolize these proteins effectively resulting in intestinal inflammation and the ‘leaking’ of intestinal contents into the blood stream. The body must then deal with continual inflammation from the over use of the immune system.

Many people who suffer from autoimmune conditions such as myself, must find what foods have adverse effects on our health. I have rheumatoid arthritis (RA) and dairy causes increased joint pain. This is true of many who have RA. I do on occasion eat raw milk cheese or eat goat cheese without ill effect. When you have a chronic condition, it takes some time to find out what foods aggravate your condition.


Here is an ice cream that you can easily make for your child that is delicious, gluten and casein free that the entire family will enjoy. This ice cream recipe is easy and is great for those who are not following a special diet. It is low in sugar, has no gluten or casein. It brings quick satisfaction!


Banana Ice Cream

6 ripe bananas peeled and frozen solid
1/4 c. Agave nectar (optional)
1 can of coconut milk, not lite
1 TBS. gluten free vanilla

Remove the bananas from the freezer for at least 30 minutes. Process in a blender or food processor until slightly chunky. Add the Agave, coconut milk and vanilla. Process until smooth. Place in a container and chill in refrigerator at least 2 hours. Freeze in your ice cream maker according to the manufacturer's directions. Serve immediately. If you can't serve it when it is done freeze it and then take it out 15 minutes prior to serving so it can thaw slightly making scooping easier. Makes 6-8 single scoops.


Resources:

Biomedical/integrative medical practitioner
www.acam.org

Biomedical medical practitioner to treat autism spectrum disorders
www.defeatautismnow.org