What Should Eating Gluten Free Mean?

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It should mean getting back to basics of eating real foods that our ancestors ate 100 years ago or more, but with some twists. Not buying up all the trendy gluten free products on the store shelves.When a loaf of bread or bagels weren’t filled with artificial ingredients and preservatives with high sugar contents.

Everything now is made to be so fast and convenient but not many of us even read what the ingredients are.We eat at all these fast food places that have souped up sauces, bread on top of breaded meats,and french fries that live forever when dropped under the seats of our vehicles. More than half the things on store shelves have ingredients we can’t even pronounce, let alone do we know what they are.

As someone who has had Crohns Disease for 28 years it has been trial and error to just stay away from all the junk out there. All the artificial ingredient filled breads,cookies and fast foods are always so tempting. Gluten is added unnecessarily to thicken things like meats, sauces, soups and boxed foods. Then add in the extra artificial sugars and outrageous amounts of sodium to food products, so that our bodies can’t even process it to get proper nutrients.

There are so many diseases like diabetes, ADHD, IBS, and more that can benefit from eating real food like meat,fruit and vegetables. We don’t always need to eat all the bread, pasta and rice. If you do want grains without all the gluten try Ronzoni mixed grain pasta and real rice. The tough one is bread because there aren’t many gluten free bakeries and the store stuff is outrageous. It is however easy to make real bread at home. A Betty Crocker Cookbook has a REAL bread recipe which  has all purpose flour, 1-2 tbsp. sugar, salt, butter or shortening, yeast, and water or milk. That’s what real bread used to be, but there are also gluten free all purpose flours for making bread.

WELL GOOD LUCK IF YOUR JOURNEY TO BETTER HEALTH INCLUDES BECOMING GLUTEN FREE.

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Are We unknowingly Gluttons for Gluten?

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Why do so many doctors in the US ignore that many more people than you think are affected by gluten? It is because they are backed by big pharmaceutical and food companies, plus not taught the importance of  food intolerances on health. Other countries like Australia, Ireland,Italy, Finland and South America recognize food intolerances, especially gluten.If you have a disease like Crohn’s,Colitis, diabetes,Celiac, autism,thyroid disease, migraines and more, you can vastly improve your health.

Many people don’t even understand just how much gluten is hidden in all of our foods. Since the late 60’s and early 70’s the food industry has introduced more hidden gluten containing foods than people ever used to eat. Almost all of our boxed, bottled and packaged food products have outrageous amounts of gluten and other unnatural ingredients.People used to eat more real homegrown and homemade foods. Now because of stress, poor diet, fast paced lives and different bacteria from other places coming into our lives, the gene has been awakened more in many people.

Gluten is the protein component in wheat, Barley, Rye and a sticky binding substance added to many foods. Many of us have digestive systems that cannot digest gluten protein into amino acid building blocks.When this happens the inside of our intestines become inflamed and release antibodies that can cause a cavalcade of reactions throughout the body. It is estimated that 1 out of 133 Americans have gluten sensitivity or even Celiac disease.The gene for Celiac and gluten intolerance is usually carried throughout a families genetics.

Celiac disease and gluten sensitivity is a multisystem disorder that has a wide range of symptoms and effects many body functions. The most alarming thing for me is that Celiac disease is often misdiagnosed as Crohns disease, IBS,Chronic fatigue syndrome and acid reflux. I was diagnosed with Crohns disease as a child and have almost all the symptoms listed. Here is a partial list of Celiac indicators:

Abdominal pain, Anemia,constipation,Diarrhea, Distension, Excessive weight loss with a large appetite, excessive weight gain, Fatigue, gas,Headaches,Joint/bone pain, muscle cramps,skin rashes, smelly bowel movements,inside mouth sores, vitamin deficiency, missed periods,delayed puberty and stunted growth in children.

If you are now concerned because your health hasn’t really improved with all the drugs, get tested.There are a few tests for Celiac disease: a blood test that runs the following panel(Antiendomysial antibody, Total serum IgA, Antigliadin antibody,Tissue transglutaminase), an endoscopy biopsy and Human Leukocyte antigen test.

Much of this research came from Dr. Peter Green, Dr. Andrew Weil, Elisabeth Hasselback, Jennifer Esposito

A new Journey with Crohns

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I remember as a kid always writing a journal/diary of my good and bad days even before I was diagnosed with Crohns disease. It helped me get all the ideas out of my head and move on. Now I have a  renewed sense of motivation to help others out while I get back on a rode to better health.

Yesterday I left the hospital after a week of Iv nutrition and high doses of medications.On the way home my husband and I had a great meal at The Journey restaurant in Madison, WI. Which was a very fitting start.Then we went to Woodmans and got some other needed foods for wellness.

Today I went to buy my nutritional protein and vitamin enhanced powder to make drinks to build my weight and energy level up. I also went to buy fresh and frozen veggies and fish to make at home. When I made my fish, tomato soup and had hummus dip with chips, I resisted the junk food that will soon be out of the cupboards. No more of this for me or my family! Only homemade things, which aren’t processed in any way.
First of all you must drink plenty of water, decaffeinated teas, 100% juice and nutritional drinks than the average person in order to stay hydrated.
Eat 5-6 small meals a day or very nutritional snacks between 3 regular meals. If you want to get well, you must buy things with real ingredients that you’d make a  homemade meal with. Only spices, herbs, flours, veggies and meats without any added preservatives.
Get rid of anything that has artificial sugars of any kind, like Aspartame, Sucralose, High Fructose Corn Syrup,etc. Instead use honey, agave, stevia for sweetening things.NO SODA/POP unless it has natural sugar which means you are buying the expensive kind as a treat or you are making a homemade carbonated beverage somehow. The motivator of why is because it feeds the bad bacteria in your gut and amps up inflammation. We are only supposed to have 25g for women( 6 teaspoons) to 35g for men (9 teaspoons)of sugar per day! Most people I know are way beyond that with one soda. Doesn’t that make you wonder why there is so much diabetes and other health conditions???

Watch the salt too.

The Right Amount of Sodium

The recommendation for sodium intake is less than 2,300 mg/day for adults. This equals about one teaspoon of table salt. Most people consume far too much sodium through processed foods and table salt. The minimum requirement of sodium for normal body function is about 500 mg/day.

Dangers of Too Much Sodium

Sodium can have a direct relationship with blood pressure. Excessive sodium consumption can lead to high blood pressure, or hypertension, which is a risk factor for heart disease, stroke and kidney failure. It is a good idea to become familiar with labels on processed foods and check sodium content. Some canned soups have as much as 1,000 milligrams of sodium per serving. Also, limit salting food at the table. When eating out remember that many foods are heavily seasoned with salt and MSG during preparation.

Get all your vitamins and minerals.

Here are the recommended daily allowances:

Nutrient Unit of Measure Daily Values
Vitamin A International Unit (IU) 5000
Vitamin C milligrams (mg) 60
Calcium milligrams (mg) 1000
Iron milligrams (mg) 18
Vitamin D International Unit (IU) 400
Vitamin E International Unit (IU) 30
Vitamin K micrograms (µg) 80
Thiamin milligrams (mg) 1.5
Riboflavin milligrams (mg) 1.7
Niacin milligrams (mg) 20
Vitamin B6 milligrams (mg) 2.0
Folate micrograms (µg) 400
Vitamin B12 micrograms (µg) 6.0
Biotin micrograms (µg) 300
Pantothenic acid milligrams (mg) 10
Phosphorus milligrams (mg) 1000
Iodine micrograms (µg) 150
Magnesium milligrams (mg) 400
Zinc milligrams (mg) 15
Selenium micrograms (µg) 70
Copper milligrams (mg) 2.0
Manganese milligrams (mg) 2.0
Chromium micrograms (µg) 120
Molybdenum micrograms (µg) 75
Chloride milligrams (mg) 3400
Nutrient Unit of Measure Daily Values
Total Fat grams (g) 65
  Saturated fatty acids grams (g) 20
Cholesterol milligrams (mg) 300
Sodium milligrams (mg) 2400
Potassium milligrams (mg) 3500
Total carbohydrate grams (g) 300
  Fiber grams (g) 25
Protein grams (g) 50