Sunday we suffer from the effects of "coffee hour" in that we are tempted to, and do eat products which are enticing, yet not good for our "refined" way of eating. We have decided to change that.
Wheat has always been a staple in our home from which we now find ourselves becoming intolerant to, to some degree. We do not believe that there is any history of Celiac disease in our family, however, gluten is found in many products and eaten at times without knowledge, until various unpleasant symptoms appear, which vary from time to time.
The problem is that people sensitive to gluten's will suffer eventually from malnutrition. Malnutrition is a complication as nutrients are prevented by damaged villi to be absorbed into the bloodstream. (No matter how much you eat, or how many vitamins and minerals the body receives), you are not benefiting from them. You could eventually grow sickly and possibly have symptoms over a period of time, which will hopefully allow you to take hold and change your diet, preventing possibly diseases like cancer, osteoporosis, depression and other psychiatric issues, liver diseases and many autoimmune conditions, including allergies. When you finally find out what has been bothering you all these years, it is a time to rejoice. Now knowing, you can do something about it.
Children who have this disease may have delayed growth or puberty, young women may have miscarriage's or reproductive issues. Other's thyroid problems, making one feel tired, and not able to stay awake. Type 1 Diabetes. These conditions are on the rise. It may affect your skin, and even juvenile rheumatoid arthritis may be associated with celiac disease.
If you suspect gluten to be the cause of your many problems, the only way to be sure is to be tested by your physician and then, like the rest of us who have from intolerance to life threatening allergic reactions, stay away.
Joint inflammation is a common complaint around here. Gluten is not a friend of ours. We are process of removing it from our diet.
Isn't it odd that when you introduce the so called "white products into your meal plan" (salt, sugar and refined flours,) that you gain so much weight?
It may take ten years before you finally understand that certain food stuffs are simply not good for you, and substitution should get you on a healthier path. If you have tried everything and still do not know what is toying with your weight, or making you feel bloated and gassy, sometimes causing serious pain, loss of sleep, awful indigestion and anxiety, take a look at gluten.
What we need in this country is more alternatives, less gluten additives and more labeling to help identify a product that may be "killing you" and your general sense of well-being if you are intolerant to it. Lastly, gluten free products must be made affordable.
Yesterday, I read the book "The G Free Diet" by Elisabeth Hasselbeck. A great read with many sources and ideas for those with sensitivity to gluten. She is the Co host on the "View." Originally from Rhode Island, from an Italian background, her pasta and bread diet, and family stories brought home to me fond memories I could identify with. Especially, I recall my mother making spaghetti and meatballs with Italian bread every Sunday.
Keeping my weight has always been a problem for me, even though I used to walk three miles a day, march in the band and work every evening on my feet. Activity was never my problem.
It is time for the "Hidden Epidemic ( Peter Green, MD) to be discovered." It was reported in Elisabeth Hasselbeck's book that "Catholic communities have already worked out G-free communion solutions for their celiac members." That was an eye opener which made me wonder if anyone in our Church Community has encountered this problem?
Under the Food Allergen Labeling and Consumer Protection Act, food manufacturers must clearly label all products that contain any of the eight most common food allergens: wheat, milk, eggs, fish, shellfish, tree nuts, peanuts and soybeans. Our family has a history of allergies, food and environmental. These labels must be universal. Additives can be vague, and under a certain percent, they do not have to be listed. We must be precise in some cases.
This interesting story came from Hasselbeck's book. "There's a case report of a woman in Italy who had the diagnosis and didn't get better and they traced it to the fact that she was having a corner of a communion wafer a day and that was calculated out to be one milligram of gluten."
Thanks to Elisabeth for the work and information that will be helpful to so many who are wondering why they do not feel well when they consume food products that are supposed to be good for you.
2 days ago