One of every 100 U.S. whites has celiac disease (UPDATE) Tidal wave of dementia coming (pg.3)

GMO foods.

I know I have a wheat gluten intolerance as I bloat up after I eat it. Also I am lactose intolerant as I have severe symptoms if I consume whole milk.

I recently found out this year I have Hashimoto's thyroid. So I also found out that wheat gluten makes this auto immune condition worse due to many factors. I have recently decided to go gluten free and have been for 3 weeks. I am hoping to see some type of healing and hopefully this will help me to maintain my weight without having to rely on Dynamite 180 drops or some other type of radical weight control program.

Myself and one son test positive. But we got better with great diet and vitamins and doing what they say.

57 out of every 100 US citizens have herpes.

I started a Paleo diet 8 months ago now. I dropped 52 pounds and my fibromyalgia symptoms and migraines are gone. Any time I eat something that has gluten, I pay for it later with a migraine or joint pain. I totally believe that many people have gluten intolerance and have no idea. I have convinced several people I know to go gluten free.

I dislike celery which I suppose is a precursor?

No. GMO foods are terrible for you, but there is no commercial GMO variety of wheat (it was feared that the American public would reject it, given its close emotional association with bread). The fact of the matter is that plant seeds aren't good for you for numerous reasons: they have toxins intended to incapacitate predators (gluten is just one of the many wheat has), they have antinutrients that prevent some of the nutritients that appear on paper from actually being used, they have lots of inflammatory lectins and omega-6 fats (which are often rancid to boot-polyunsaturated fats are the worst for you even though the Gov tells you they're the best), and they're loaded with high-glycemic carbs. Cereals are the worst (and notably, they only produce seed for a couple weeks every year and would thus have been unavailable to most paleolithic peoples) but legumes are far from The myth that "nature" developed healthy foods just for humans is quite dangerous. Study the Paleo diet here: [link to www.bulletproofexec.com]

My sister, 2nd cousins, and I have major gluten intolerance. It came on after bad flu damaged the cilia in our intestines. Mine was from Swine Flu in 2008 - after that, I got very bad stomach pain and really sick whenever I ate/eat wheat, gas, bloating, severe acid and severe reflux, feeling full all the time, fatigue, just awful. My sister finally found a great recipe to make gluten free bread that doesn't come out heavy and crumbly - cannot wait to try it. Wheat is evil. Today's wheat is not even fit for human consumption, IMO.

[link to maninisglutenfree.wordpress.com]

The History of How Wheat Became Toxic


Funny, one bread that does not bother me is the fresh baked sourdough at the local soup/salad restaurant chain - and I just read this while perusing the article I linked above:

The traditional sourdough process reliably neutralizes the anti-nutrients in the cereal grains as the flour is kept moist and acidic for many hours (or days). Ongoing research in cereal microbiology is investigating some preliminary evidence that the traditional sourdough method may also sever the bonds of the “toxic” peptides in wheat gluten responsible for the celiac reaction and neutralize them as well.8 In short, certain lactobacilli in a sourdough culture acting on wheat flour for a 24-hour period achieved nearly complete digestion of the peptides. When bread made with these species was fed to recovered celiac patients for two days, the patients showed no signs of increased intestinal permeability that were found among recovered celiac patients who consumed the same amount of regular bread over the same time period. These intriguing results suggest that wheat (or rye) flour that has undergone 24 hours of culture fermentation may render the “toxic” peptides harmless and allow the bread to be safely eaten by those with celiac disease, although studies of celiac patients consuming sourdough breads for a much longer period of time will be needed to confirm this.

My guess is, that at least 10% of European or US population is affected by the gluten amount in wheat, barley and rye which has been increased during the last 50 years. The reason for the increase of gluten amount by traditional cultivation, not especially genetic modification, are finer and tastier baking products.

No, but dislike of celery, like celiac, is genetic

Proof:


[link to ajcn.nutrition.org]

[link to pubs.acs.org]

One theory on the increase in celiac has to do with the switch to hard red wheat, from the softer, lower gluten white kind. But this study says no:



Can an Increase in Celiac Disease Be Attributed to an Increase in the Gluten Content of Wheat as a Consequence of Wheat Breeding?
In summary, I have not found clear evidence of an increase in the gluten content of wheat in the United States during the 20th century, and if there has indeed been an increase in celiac disease during the latter half of the century, wheat breeding for higher gluten content does not seem to be the basis. Changes in the per capita intake of wheat and gluten might play a role; both increased during the period in question, but there is a lack of suitable data on the incidence of celiac disease by year to test those possibilities. The normal fluctuation of wheat crop protein content from year-to-year, being equivalent to or larger than the intake of fractionated gluten, is a complicating factor, but one that would be diminished by the practice of flour blending. Other factors, such as per capita vital gluten intake, variations in individual diets with regard to the amount and types of wheat consumed, wheat genetics, and agronomic practices (such as nitrogen fertilization), that affect protein content might contribute to determining the “toxicity” of wheat for people with the appropriate genetic susceptibility for celiac disease (mainly those carrying the genes for particular proteins of the major histocompatibility complex, DQ2 and DQ8); further research would be needed to evaluate such factors.

100 out of 100 smell like dogs I hear.

Are you refering to Supertasters?

[link to www.bbc.co.uk]

Studies have shown that around 25% of people are said to be non-tasters, 25% supertasters and 50% medium tasters. These numbers can vary depending on sex and ethnicity. Women are more likely to be supertasters and so are people from Asia, Africa and South America.

As you see, people from asia are more likely to be supertasters. This helps them read minds.

Gluten increase up to 40% in GMO food.

I'm white and gluten intolerant.

Like Geo, it came upon suddenly after the flu in 2008. I would get severe asthma and stomach bloating after I ate wheat but it took me a few years to piece it together.

I now eat no wheat, grains, dairy, beef or sugar and am doing 100% better.

please please PLEASE stay the hell away from gluten! My poor youngest daughter- if we had only then what we know now, we may have been able to help save her thyroid!

Back when she was in sixth grade, she was diagnosed with a slight gluten allergy. If she had any gluten at all by mistake, she would double over from cramps so bad, she had to take a medicine to calm her colon down.

One day, her doctor left the practice, another came on board, told us she didn't have a gluten allergy after all (I should have known better, both my dearly departed Dad and I are allergic to wheat!) but IBS. Said she could have gluten again. Three years gluten free, she was doing great, but her being a teenager and hearing she can have pizza again and REAL bread, she was ecstatic.

Well.....almost two and a half years ago, the symptoms slowly crept back, only different symptoms cropped up as well. First, she started getting tired and slowly gained weight. I kept begging them to test her thyroid, damn test came back fine when it wasn't. Yet, her goiter was HUGE. Went down a little, gained more weight, started with back pain, fatigue got worse, started falling asleep in class. One day, her teacher noticed her goiter looked awful after my daughter asked if she could go to the nurse because her throat hurt.

A new doctor came on board at this point, tested her thyroid, called me back very alarmed the next day, as once again, her thyroid test was normal. I just want to point out, that her thyroid levels have ALWAYS been normal- never once did they EVER show hypothyroid, but anyways...... so she asked if I would mind if she sent my daughter for an ultrasound, as something was clearly wrong with her thyroid. We were thrilled that this doctor listened, and lo and behold, they found out she had a tumor on her thyroid and very bad case of Hashimoto's.

She suffered for two freaking years, til finally this doctor said- time to go gluten free again. Um, hello, I said this before, and the other two said, no, she's fine, she outgrew the allergy. She started losing weight, and a little bit of energy came back, but now she's fighting tumors.....so

Now, they are finding out that gluten can cause Hashimoto's Disease, and possibly cancer with those who have this disease. My poor daughter, now 16 1/2 years old, had her thyroid out last month after I threatened to get a second opinion as I watched my baby suffer the last three years with this bitch diease. The preliminary biopsy tests in the surgical room showed they were not cancer, but we're waiting for the official lab results from the big lab. Oh, and it's a good thing I threatened to get a second opinion if they didn't do anything to remove this large goiter and tumor (she could not breathe for the last year while sleeping), because there were two more tumors on the other side of her goiter that they didn't see on the ultrasound because the Hashimoto's was so bad, it covered them on the screen, and one of the tumors was good size!

So please, stay away from gluten, not worth the hell she went through. Also, check your vitamin D levels every year, and start taking some now if you have any fatigue issues.

My daughter had Hashimoto's Disease, we have no idea where she got that from, as myself and my dearly departed mother both had/have Grave's Disease (hyperthyroid). thankfully, I never had any tumors, but did have a large goiter until the medication started working, and believe me, it sucks, those damn thyroid diseases! I wouldn't wish either on anyone!

Best of luck to you, hope you feel better soon!

There is something to this. My little girl got that flu, and several months later was diagnosed with type 1 diabetes. Now, her blood sugars are MUCH MUCH better if she eats a gluten free diet. She tests negative for celiac a though.

WTF that's not true.

I think it's 57% of Black women have herpes.

That's better than smelling like rancid roadkill like blacks.

My dearly departed father, myself, and my daughter, who I mentioned above in a post before yours, ALL tested negative on the Celiacs test. That's why her new doctor four years ago told her she could eat gluten again, in spite of my arguing with her that I didn't trust the test result.

You shouldn't:

[link to www.ncbi.nlm.nih.gov]

Seronegative celiac disease occurs. Endomysial antibody positivity correlates with more severe villous atrophy and not mode of presentation of celiac disease. Serologic tests, in clinical practice, lack the sensitivity reported in the literature.

Yep, I'm white (Irish/German/native American) and I've had celiac for 10ish years. It sucks. It's a Northern European disease. I blame over processed foods of my youth. But remember, even if its not full blown celiac, it could be gluten or what allergens or just an intolorance.
They say its due to tiny holes in the gi tract that allows the gluten to permeate into the bloodstream triggering an autoimmune response. Leaky gut syndrome. It's really more like leaky butt syndrome ;) but seriously, it sucks.

She is at very high risk


[link to www.jdrf.org]

Celiac disease is an autoimmune disease that affects the digestive system and is commonly found in people with other autoimmune diseases, like type 1 diabetes. Celiac disease occurs in 1 in every 10 people with type 1 diabetes, as compared with the 1 in 100 cases in the general population.

[link to www.jdrf.org]

Ive got a question

does beer made from wheat still contain this gluten?

When doing some homebrewing I had to do a protein rest during the mashing this was to break down the protein
which was very high in wheat into sugars.

barley does not have as much protein would this be a better
grain for bread?

probably stupid questions but if you know anything id be interested.

Dinosaur meat?

This is a very common question, actually:

[link to www.celiac.com]

There have been numerous claims that traditional barley-based beers are gluten free or that all beers are gluten free. Unfortunately, the area is very grey and substantiated on technicalities. The purpose of this post is to eliminate the confusion about gluten as it relates to beer

Then it gets complicated:

As this relates to beer, there is a gluten protein found in barley. This protein is known as hordein. Wheat gluten is known as gliadin. Rye gluten is known as secalin. Presently, assay tests (or lab tests) are only commercially available for the testing of gliadin. We are unaware of any tests for hordein or any manufacturer that presently tests for hordein (Note: If you know of anyone that does in fact test specifically for hordein, please let us know). Therefore the idea that a barley based beer can be considered gluten free based upon the lack of testing is very difficult to fathom. It should be understood that a company using an assay test for gliadin to test for hordein will not return accurate results.

There are some great gluten free beers out there now. Our local brew pubs are always coming out with new ones. There is even a gluten free cannabis beer.

[link to celiacdisease.about.com]

I highly recommend the book Wheat Belly. [link to www.wheatbellyblog.com]

It does a fabulous job explaining why wheat is not the same as it was 50 years ago and why it is making people sick and obese.

Absolutely it has gluten.
Very few specialty beers don't have it and its clearly labeled as "gluten free".
They think the distiller alcohols should be safe but its not certain.
I can safely drink wine and tequila. Giving up beer really sucked. And pizza. And gravy. And donuts. And it's in ice cream and soy sauce, you get the idea.

These guys cinnamon doughnuts are really good-they have them at most Krogers:



[link to consumer.kinnikinnick.com]