Primal Blueprint Cookbook – a review


primal blueprint cookbook

UPDATE: September 2practical paleo

I’ve “looked through” Practical Paleo (pictured below). I LOVE this book. The resource lists are amazing. While writing my notes I wished that some of the information sheets were “pull-outs”. Guess what, this book has them. There in the back and completely perforated. You will not be disappointed in this book and will probably learn a thing or two.

In fact, I’m looking into FODMAPs and this book shows which foods in their recipes include FODMAPs!

Practical Paleo includes 30-day meal plans designed to support…
* autoimmune conditions
* digestive health
* blood-sugar regulation
* thyroid health,
* cancer recover
* heart health
* parkinson’s ^ alzheimer’s”
* fat loss
* athletic performance and
* general health & more…

———— NOW, getting on with the Primal Blueprint Cookbook Review———–

From the inside Practical Paleo cookbook

The popularity of the low carb/paleo/Primal lifestyles has exploded as people discover an appealing and sustainable alternative to the restrictive diets and flawed conventional wisdom that lead to burnout and failed weight loss efforts.

I am not investigating this way of eating to lose weight…I’m trying to eat healthier…especially in light of my intestinal distress and chronic fatigue. Primal Blueprint seems to be part of a reasonable solution for me.

I really like this cookbook. It has lots of pictures and doesn’t put on “aires”. There are several recipes I cannot make for myself because of my IBS-restricted guidelines. But looking at all the little slips of paper sticking out of the book (marking recipes I want to make) tells me that this book is a keeper. It even has sauce recipes like ranch dressing, mayonnaise, ketchup and BBQ sauce!

I just looked through the Primal Blueprint Quick & Easy Meals cookbook. You’re supposed to be able to make these recipes in under 30 minutes. This cookbook doesn’t make my mouth water like the Primal Blueprint Blueprint did. I scanned this book in a flash, marking very few recipes. Who knows, you might feel differently. Just because I’m a meat and potatoes kinda gal, doesn’t mean you are.

primal cravingspractical paleoI am so glad I can “preview” cookbooks by getting them through my local library. I also go into Barnes & Noble and look at their books if I cannot get them through the library. That’s how I found two cookbooks I cannot wait to open up and cook from. They are Primal Cravings: Your favorite foods made paleo by Keatley (approved by Sisson Publishing! and Practical Paleo by Sanfilippo (Nutritionist).

Some may believe these cookbooks are better than the Primal Blueprint Cookbook. That’s okay. You’re entitled to be wrong 🙂

Happy cooking :0

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Primal Blueprint In-Depth Review


primal blueprint

I have to say, I’m pretty impressed with Mark Sisson and his Primal Blueprint philosophy about diet, exercise and lifestyle. I don’t buy into everything, but he makes a very strong case.

“We offer a progressive, free-thinking, grass roots movement that has become a true community. Besides the numerous products, services and events you see on this site, MarksDailyApple.com has hundreds of thousands of active followers who enjoy free daily health articles, a weekly newsletter, and a thriving forum.”

Mark Sisson is not a doctor like other authors I’ve reviewed. Mark was a competitive running athlete.

I excelled at cross-country and distance track events in high school and at Williams College, where I was a pre-med candidate and received my degree in Biology.

“In fact, the running was going so well after college that I decided to forgo medical school for a few years (it’s at 31 years now) and concentrate on a running career. I trained seriously as a marathoner for another five years, racking up well over 100 miles each week in training. The effort culminated in a top 5 finish in the 1980 US National Marathon Championships and a qualifying spot for the 1980 US Olympic Trials. Unfortunately, by then the inhuman amount of training and weekly racing was taking its toll and I found myself constantly sick or injured. (Note to self: too much exercise is not a good thing). In fact, in my last year of competition, as a world class, extremely “fit” athlete, I experienced eight upper respiratory infections! Clearly I was ruining my immune system and my joints doing too much exercise. That’s when I started exploring nutrition and supplementation as a way to enhance my performance and to support my damaged body and bolster my immune system.” Read More…

Mark does have his na-sayers, as does everyone (mostly). Several reviewers believe his book is too long, too repetative and is not based on solid scientific research. One reviewer, Paul Skavland (Seattle, WA USA), stated: If anyone is curious what *I* think is “real” science-based information, I’d suggest you search the web for authors such as Alan Aragon, Lyle McDonald, Leigh Peele, Martin Berkhan and others. I’m not affiliated with any author or website. Best of luck to everyone seeking to improve their health and fitness.

I have to agree that the book seems to parallel the Paleo lifestyle, and it bothers me that he isn’t a doctor. But, I really like the way Mark writes. Every fad diet that comes down the road seems to have their success stories and failures. Some stick around and become the gold-standard like Atkins, South Beach just to name two. With all the talk about how the FDA is allowing pesticides, antibiotics, hormones, ect. into our died and people flocking like rats leaving a sinking ship to organics and non-GMOs, I think Primal/Paleo diet philosophies will be around for quite a while.

So, now that we got the introduction of Mark’s philosophy and who he is, let’s talk about his book, Primal Blueprint. The subtitle is “reprogram your genes for effortless weight loss, vibrant health and boundless energy. Oh man, I sure could use some more energy since I have Chronic Fatigue. In fact, since starting a wheat free diet and now, being convinced that grains are pretty bad for us, I do have more energy, sleep better and wake up earlier than ever before.

When Mark first began his search for a publishing company to produce his book, he was told, “Ditching grains? Eating more fat? Making workouts slower or shorter? This stuff will never fly with today’s readers.” Man, were those publishers wrong. Mark has 450+ reviews on his book that came out January 2012.

Mark’s beliefs:
eating grains…”Worse mistake in the history of the human race.” He purports that grains increase insulin production, fat storage and heart disease.
animal fat… promotes efficient fat metabolism, weight control and stable energy levels.
eggs… no correlation with high cholesterol levels. Yolks are among the earth’s most nutritious food.

Central premise of Primal Blueprint:

1) Eat plants & animals
2) Avoid poisonous things – duh 🙂
3) Move frequently at a slow pace
4) Lift heavy things (he must think I’m superman!)
5) Sprint once in a while
6) Get adequate sleep
7) Play
8) Get adequate sunlight (Vit. D)
9) Avoid stupid mistakes) – look both ways before crossing the road?
10) Use your brain

Chapter 3 covers blood glucose levels, insulin and Type 2 diabetes and how your body reacts to high carbmeals, gaining fat cells and how your body becomes insulin-resistant and the unpleasant consequences such as:
1)  fat cells can’t release their stored energy into the bloodstream
2)  fat cells get bigger and fatter, hence you gain weight
3)  more glucose stays in your bloodstream longer. This can cause inflammation risk of heart attack as well as circulation problems.

Mark says, “my foolproof prevention plan–or, dare I say, cure–for those with Type 2 diabetes, obesity and heart disease, no matter how overwhelming their genetic predisposition is to these conditions, is to exercise according to the Primal Blueprint laws and to moderate dietary insulin production.”

So, get off the couch or push away from the computer, eat some road kill and veggies then chase your dog down the street or go take a tango lesson!

The next part goes into great detail on insulin production and cholesterol. Mark hates statin drugs. He believes statins reduce CoQ10, which reduces energy levels.

Next, macro nutrients: Protein, carbs & fats. Once again, Mark gets in-depth. After reading Primal Blueprint I came across Dr. Fuhrman’s, Eat to Live. He created a list of nutrient dense foods. My next review will be a review of his beliefs regarding food and healthy eating. He’s totally on the other end of the spectrum from Primal Blueprint! Should be interesting.

Talk about TMI! Mark goes so far as to have you figure out how much protein your body needs per day by multiplying your weight by percentage of body fat….

The Primal Blueprint lifesytle is not a low-carb diet as much as it is an elimination of bad carbs diet.

Quick Primer on nutritional values of plants and fruits:

Red Plants: (pomegranates, cherries, watermelon) help reduce the risk of prostate cancer as well as some tumors.

Green Fruit & Veggies: (avocados, limes, bell peppers, zucchini) have powerful anti-aging effects and are helpful for vision.

Yellow & Orange Fruits & Veggies: (bananas, papayas, carrots, butternut squash, pineapple) offer immune support, aid in digestion, joint health and reduce inflammation. (This is MY category!)

Cruciferous Veggies: (broccoli, brussel sprouts, kale, arugala, turnips, bok choy, horseradish & cauliflower) have demonstrated anti-cancer, anti-aging and anti-microbial properties. OH NO, not an IBS-c friendly category.

Mark’s next chapter discusses grains in your diet. I will not comment on this chapter, because I already covered this topic in my blog about Dangerous Grains by Dr. Braly.

Ahhhhhh, I did learn one thing in this chapter 🙂  Lightbulb time!
The bad molecules along with the elevated glucose/insulin levels in your bloodstream over a long-term period leads to obesity, diabetes, heart disease, and more. Now I understand why my husband was losing weight and his glucose numbers were back in the pre-diabetes range when he wasn’t eating wheat. This makes total sense.

Comic relief!!!!!

Beans, Beans, the musical fruit.
The more you eat–the more you toot.

The more you toot, the better you feel.
So eat your beans at every meal.

I am really curious why legumes are a no-no in Primal Blueprint. The Specific Carbohydrate Diet (SCD) doesn’t allow them either at the beginning, but they can be eaten in moderation once you are symptom free for three months. Are they in Paleo?

The Big Deal (from www.paleoplan.com)
Phytates actually bind to the magnesium, calcium, zinc and iron in your intestines and take them OUT of our bodies.  We do not want that to happen.  Cordain and others believe that this alone is greatly contributing to the worldwide epidemic of iron-deficiency anemia.  It could be part of the reason many people are deficient in magnesium as well, which can contribute to everything from muscle cramping to PMS.  And zinc?  Well, it’s just SUPER important to our immune systems and for our reproductive abilities, so we wouldn’t want to lose any of that.  And the fact that phytates are chelating calcium out of our bodies means that we have less access to that bone-building and nerve-transmitting mineral we’re all so fond of. Read more…

Well, my curiosity is satisfied in one big NO! And, peas and peanuts are considered legumes 😦

BUT…if you just have to have chili or beanie-weinies, de-gas your beans. Here’s how, ripped from Mayo Clinic.
Plase one pound of beans in 10+ cups of boiling water. Boil for 2-3 minutes, then cover and set aside overnight. Here’s the part I didn’t know–The next day 75-90% of the indigestible sugars that cause gas will have dissolved into the soaking water 🙂

Mark’s reason for not eating beans is because they contain high levels of mild, natural plant toxins known as lectins. Researchers have found that lectins can inhibit healthy GI function by damaging the delicate microvilli that line your intestines.
The damaged microvilli allows larger, undigested protein molecules to get into the bloodstream. Since the unfamiliar protein molecules can resemble molecules that live on the outside of healthy cells,your immune system gets confused and doesn’t know who the real enemy is. The autoimmune system kicks in which experts believe is the root cause for rhumatoid arthritis, lupus, Hashimoto’s thyroiditis, multiple sclerosis and a host of others.

“High insulin levels promote fat storage and disease.
Moderated insulin levels
(typical of Primal Blueprint lifestyle)
stimulates fat burning and good health.
It’s that simple.

Everyone’s favorite topic is next — exercising. Mark gives his reasons against cardio and for walking. Apparently there are hundreds of interesting and challenging resistance workout ideas at www.marksdailyapple.com. I have my own personal favorite ideas: grab some friends and go play dodgeball, kickball, tag, kick the can, capture the flag….

The last chapter goes deeply into Primal weight loss. Mark has a step-by-step process for losing one to two pounds of body fat per week. It consists of minimizing carbs, maximizing protein and fat intake, intermittent fasting and exercise Primally.

Mark provides a couple days of food journal entries, pulls out his calculator to determine amounts of protein carbs and fats to consume, provides weight loss exercise plan and weight loss trouble-shooting.

The Primal Blueprint “seems” to cover just about everything. In my opinion, I believe Mark is highly knowledgeable and his Primal Blueprint has a lot of success and followers. I am becoming more and more convinced to remove as much grain from my diet as possible, but I have no intention of totally removing rice and oats from my diet.

My recommendation is to get the book for yourself to determine how much of what Mark espouses will be incorporated into your life.

Mark is very convincing. I believe the cultural swing toward organic foods and non-GMOs is here to stay. I hear people think the hubbub about dangerous grains and wheat bellies is a fad that will fade away. I’m not so sure. I agree there are people who cannot tolerate wheat/gluten and other grains;either because of allergies or mal-absorption issues.But I also believe that God gave us grains as well as legumes, meat, fruits and vegetables to eat for nourishment. We have to decide for ourselves which foods we choose to eat and which we reject. That’s my story and I’m sticking to it!

Dangerous Grains – Part 3


Last update for Dangerous Grains by Braly
July 26, 2013

Full review for Dangerous Grains

Cover of "Dangerous Grains: Why Gluten Ce...

Cover via Amazon

Please forgive how long its been before I’ve finished this review. Frankly, I forgot I hadn’t finished. There isn’t much more because Braly gets technical 😦

Chapter 7 discusses cancer. I’m not touching that with a 10-foot pole.

Chapter 8 discusses our autoimmune system.

Chapter 9 – Osteoporosis – bone density, and chromium deficiency – Vit. D. Hope you are taking Vit D already.

Chapter 10 – Brain disorders. Now anyone with depression, autism…this is the chapter for them. Braly says “disturbances of mood have long been recognized in celiac patients….One report indicates that 63% of celiac children present with aggressive, bullying, angry or irritable behavior.”
Depression has been claimed as the most common symptom of celiac disease…a gluten-free diet often improves psychological well-being.” It sure has for me! Braly also discusses gluten as it relates to attention deficit disorder, learning problems, alcoholism, schizophrenia, epilepsy, autism and multiple sclerosis. You’ll have to get the book to learn how gluten affects each of these disorders. His explanations go way outside the scope of this blog.

Oops, Chapter 10 is gluten & bowel diseases. Wait a minute. I just covered Chapter 10. Maybe it’s Chapter 11. I have no idea because I no longer have the book.  We’ll just continue as if we’re talking about Chapter 11 – gluten & Bowel Diseases.

“A majority of 85 million IBS sufferers are condemned to a life of discomfort as a result of the narrow, outdated definition of gluten sensitivity by doctors. Braly recommends IgG & IgA anti-gliadin and EMA or tTG antibody screening of all patients with IBS. (Please, if you have this test, make sure you eat gluten before-hand or the test will be negative!)

Next Chapter (whatever the number!) is about Research Theories and Treatments. If you really want to know this information, you’re going to have to buy the book. Personally, I got my copy at the library. Why pay for a book when you can just read it for free from your local library. I’m afraid libraries are going to go the same way LP records did (dinosaurs) as e-books become more and more prevalent. My own library is no longer open on Fridays or Sundays. Oops–I’ve definitely gotten off topic.

This is the end of my book review. Hope it was helpful. 🙂

Are you gluten-free & still suffering?


eat well feel well

UPDATE: July 25, 2013
I was just informed by Heather VanVorous that the Specific Carbohydrate Diet was specifically designed for inflammatory bowel disease, and with IBS by definition, there is no inflammation.

Throughout this book, Kendall Conrad, author, keeps referring to the matriarch of Specific Carbohydrate Diet (SCD), Elaine Gottschall and her book, Breaking the Vicious Cycle. Obviously, I’m going to read this book next 🙂

This book contains recipes that are SCD compliant, but in the beginning Kendall give an overview of the Specific Carbohydrate Diet.

Why do Specific Carbohydrate Diet?

“Bacteria are meant to live in the intestines, but only certain types and only in limited numbers. When the balance if off, the intestine cannot do its job properly and important nutrients fail to be absorbed.”

This book is the product of a doctor’s search to restore her daughter’s intestinal tract. Eat Well Fell Well is compiled with nutritional soundness. Most important, it provides recipes for health that can actually heal the intestine.

Elaine Gottschall explains in her book Breaking the Vicious Cycle, that millions of people around the world suffer from gut problems and that most doctors routinely prescribe antibiotics and steroids which, for the most part, don’t work.

Tested for more than 50 years by Dr. Sidney Hass & Elaine Gottschall, the SCD has produced very convincing results. Gottschall claims that based on clinical study and anecdotal feedback, at least 75% of those who follow the diet rigidly have experienced significant improvement.”

This diet is not for the faint of heart…

Eliminate all grains — Yep,

“Talk is cheap when it comes to miraculous cures and special diets,
but experience is worth its weight in gold.”

This diet is healthy and healing for those who have cut out wheat, gluten and still have chronic digestive issues. It has the highest-nutrient foods available, empowering healing and regenerative results for many people.

We are encouraged in Eat Well Feel Well to:

— choose the best quality ingredients available

— invest in buying local farmer’s markets for fresh organic fruits and vegetables

— try cooking with grass-fed beef and lamb that hasn’t been inoculated with antibiotics and hormones

— look for wild fish (not farm-raised)

— buy poultry that is free-range and organic

— try to stay away from prepared or packaged foods as much as possible.

The What & What Not to eat of SCD.

Kendall encourages us to read Gottschall’s Breaking the Vicious Cycle as soon as possible to understand the how and why of this diet (if, of course, you want to learn that stuff). But until you do, here’s an outline of the diet:

1)  The diet only includes very specific carbohydrates–those that require minimal digestive processes, which are well absorbed and leaves virtually nothing to encourage microbial overgrowth in the intestines. (I believe my juicer will come in very handy here).

2) Monosaccharides (single molecules including glucose, fructose and galactose) require no splitting in order to be absorbed by the body. They are found in fruits, honey, some vegetables, and a special homemade yogurt. This is confusing because she names fructose, but we’re still not allowed to eat high-fructose corn syrup.

3)  Disaccharides (lactose, sucrose, maltose & isomaltose) and polysaccharides (most starches) should generally be avoided.

4)  Complex carbs that are not easily digested, feed harmful bacteria, causing them to overgrow, producing by-products and inflaming the intestinal wall.

5)  Bacteria in the small intestine usually triggers a worsening cycle of gas and acid production, which further inhibits absorption. The gas and acids can cause damage.

6)  When absorption is inhibited, folic acid and Vit B-12 deficiency follows and the vicious sycle spires on.

7)  Other symptoms of malabsorption include chronic diarrhea. I’ve always had trouble remembering how to spell diarrhea, but no longer 🙂

What Can I Eat? This is not a complete list:

Meat/Fish:
OK:  beef, lamb, pork, chicken, fresh fish & shell fish
No No:  processed meat (there goes my hotdogs & turkey kielbasa), smoked meat (my bacon and ham go up in smoke), no breaded fish (wonder if pecan crusted is okay).

Vegetables
OK:  all varieties of fresh or frozen (no added sugar or starch)
No No:  potatoes, sweet potatoes 😦 okra, seaweed (oh that one’s easy to give up), canned and jarred vegetables with additives.

Grains & Legumes
OK:  dry beans (after 3 months on the diet)
No No:  wheat, barley, corn, rye, oats, rice, cereals, flours. (No pasta or bread)

Fruits
OK:  fresh, raw, cooked, frozen with no added sugar, dried or canned in its own juice
No No:  any fruit with sugar added or sugar-based products. (There go my fruit roll-ups and yogurt covered almonds)

Dairy
OK:  eggs, hard-aged cheese, butter
No No:  fluid milk of any kind; dried milk solids, sour cream, commercial yogurt, soft cheeses (includes mozzarella–there goes my pizza)

Conclusion
Here we go again: the SCD suggests that this way of eating is right for us because it is species appropriate. The foods allowed are the ones our earliest ancestors ate before agriculture began.

Gottschall points out that “in the last hundred years the increase in complex sugars and chemical additives in our diet has led to a huge increase in health problems ranging from severe bowel disorders to obesity and brain function disorders.

Sneaky ingredients to avoid:
cellulose
FOS (fructooligosaccharides)
Kudzu, slippery elm & arrowroot
Locust bean gum, guar gum, xantham gum, carrageenan
Maltodextrin, pectin, potato starch
Sorbitol, mannitol and xylitol (there goes ice cream)
Soy flower, soy sauce
Sucrose, fructose & evaporated cane juice

Think this diet is not for you?
That’s what I thought when I first came across this diet, but now that I’m eating wheat/gluten/dairy free for the past 5 months and still have major issues; I’m going to try this. Not jumping in with both feet–that’s too scary. I’m going to go slow and start eliminating the bad stuff one at a time. I’m not throwing away a huge bag of rolled oats I just bought or all the other No No foods that I spent good money on.

Good luck if you are serious about going on this diet. I would love to hear your feedback if you ARE on this diet or thinking of going on the diet.

_______________

I Almost Forgot…silly me! This is a recipe book!Bottom line: it has enough recipes for me to want to buy it, BUT, most of the recipes are too high-brow for me AND because I have chronic fatigue and don’t want to cook in the first place.

Let me regale you with some of the recipe names:
Tabbouleh – I’ve actually had this and love it!
Watercress and Cauliflower Puree with Parmesan Crackers
French Lentil Salad
Homemade Dijon Mustard
Homemade Yogurt
White Bean Hummus
Sauteed fillet of sole with lemon, butter, and capers
Broiled Orange-Mustard-Glazed Salmon
Banana Leaf-Wrapped Halibut with Papaya and Coconut
Moroccan Chicken Stew with Cashews, Saffron and Currants
Roasted Acorn Squash with Butter, Nutmeg, and Honey
Buttery Herb & Garlic Crackers
Lemon-Coconut Macaroons
Whipped Cashew Cream
Blood Orange-Ginger Fizz
Moroccan Mint Tea
Eggs Florentine Benedict
Banana Macadamia Bread
Breakfast Pork Sausages
Honey-Garlic Chicken Drummettes

In the back of the book, Kendall lists resources (2006):
www.scdrecipe.com
www.scdiet.org
www.pecanbread.com
www.lucyskitchenshop.com

Web sites I’ve come across:
www.breaking the vicious cycle
www.glutenfreeschool.com – this link takes you to SCD information

WebMD weighs in on this diet:

The SCD has been around for years because for some people with GI diseases, it minimizes symptoms. But the diet, because of its severe restrictions and nutritional inadequacies, needs to be studied further and validated by the medical community.

If you want to try the SCD, consult your doctor first. “If any of my patients wanted to try this plan (which they have not), I would be willing as long as they agreed to being monitored very closely,” Mason says.

You may also want to consult a registered dietitian to make sure you’re meeting all your nutritional needs while you’re on the SCD diet. Read More…

Kathleen Zelman, MPH, RD, is director of nutrition for WebMD. Her opinions and conclusions are her own.

Dangerous Grains book review: Part 2


dangerous grains

The author, James Braly, states in the first chapter, “…gluten grains,…lack many of the nutrients we need.”

Braly also purports that since the introduction of grains into our diet, our brains are smaller, bones weaker and our stature shorter. This first chapter is about natural selection of the human race and grains. He gives reasons for our ancestors becoming agrarian, discusses genetics, celiac disease and gluten sensitivity symptoms that don’t show up until later in life; after child-bearing years so our “species” can continue. If grains/gluten were really toxic to our bodies, we humans wouldn’t live long enough to reproduce.

“Some individuals produce a liver enzyme capable of digesting gluten, many do not. For the many who lack these digestive enzymes, grains need much more processing than the foods that are common to a hunter-gatherer’s diet.”

Wait a minute. I remember being told that red meat is difficult to digest. I guess it’s the Chick-fil-A cows telling us this!

“Dairy and gluten-grain products combine to make up the top six foods we now eat. Yet, cows’ milk and wheat are two of the most commonly reported allergens in the world. With individuals genetically predisposed to food allergies and gluten sensitivities, eating these same non-ancestral, genetically incompatible foods in large quantities day in and day out, is it any wonder that so many people suffer from chronic food sensitivities?”

It seems I stopped here to look up my medicines to see if they are gluten free. Braly told a story about a man who was told to eat gluten-free and he got better for a little while, but then his health started deteriorating rapidly. It took quite a while but a doctor finally figured out that he was being glutened by his medicines. Seven out of the 11 drugs he was taking contained gluten! So, obviously I wanted to see if I might be glutened by my drugs, vitamins or supplements.

I found two web sites that list medicines and supplements (some) that are gluten free unless otherwise stated. Out of all my drugs, vitamins and supplements I found most in these two lists, but still had to do a Google search for a couple generics to see if they are gluten free. Here are the two web sites:

www.glutenfreedrugs.com/list.htm

www.celiac-disease.com/medications

“Gluten grains are a leading cause of many ailments. Avoiding gluten prevents and often reverses these diseases.

Should you passively wait for the signs and symptoms to arrive before taking action?”

Braly now posits 15 questions for us to ask ourselves; now rather than later. The questions range from: Is anyone in your family diagnosed with celiac or gluten-sensitivity? anyone have type 1 diabetes? thyroid disease? eating habits? do you get bloated? severe cramping? have anxiety or depression? problems sleeping? and on….

Dangerous Grains seems to leave no stone unturned. In his questioning of family illness and eating/sleeping habits, Braly seems to say that just about all of us would fit into having possible gluten-sensitivity.

My husband keeps telling me that gluten isn’t the big, horrible scourge these doctors portray–BUT–what if it is? He’s losing weight without trying, his blood glucose numbers are down near non-diabetic numbers. Seems to me, he’s benefiting from not eating gluten.

Chapter four goes into all the possible tests for gluten sensitivity. My own doctor has done many of them, and they are either negative or normal. So, he doesn’t believe I have a gluten problem. Tell that to my body that handles stress and anxiety better and more clearly!

Braly suggests tests for genetic markers, small intestine biopsy, gluten challenge, sugar-absorption test for leaky gut, blood testing for antibodies. Oh my favorite test–rectal challenge! It involves a gluten slurry, and you don’t drink it–oh my!!!

Once you’ve been diagnosed as gluten sensitive, Dr. Braly suggests counseling. “Dietary exclusion of gluten not only involves battling the physical and psychological facets of this experience, but also requires coming to terms with the socially excluding nature of this diet.

He also suggests joining a celiac support group, bone density testing, glucose-tolerance and liver-function testing. He even has some nutrition cautions: desensitization theraphy (like being desensitized for environmental allergies), making sure you are totally gluten free and not getting “glutened” in small doses like in your soy sauce, medicines, twizzlers or Rice Krispies–yep, the blue box is a no-no. Kellogg’s now has a gluten-free YELLOW box of brown rice Rice Krispies.

Braly also warns against eating fried foods. Apparently, oil heated over and over again converts to pro-inflammatory cancer-causing substances. He suggests we include a liberal amount of omega 3, 6, 9 fatty acids every day. Omega 3s are fish, flax and walnut oils. Omega 9s are found in extra virgin olive oil and Omega 6s have a limited intake from vegetable and seed oils. He also suggests we broaden our meat intake to include Bambi, buffalo, rabbit, duck, goose, pheasant, quail–oh, and don’t forget–we must eat the animal’s organs (liver, heart, pancreas and bone marrow weekly–count me OUT!

Braly is a spoil-sport. He doesn’t want us eating the same foods every day, says we’ll develop sensitivities to these new foods. I’ve heard this before. I believe I asked a nutritionist about that and so have conflicting opinions. I personally change up my most favorite grains like rice, oats, and whatever is in Sunshine Crunchy Vanilla cereal. It’s hard enough to eat gluten free without making it harder by worrying about becoming sensitive to the new stuff. I’ll take my chances. Unless, of course, Braly wants to hire a live-in cook for me–OH YEAH 🙂

Supplements are Braly’s next topic. He named magnesium, calcium, selenium, potassium, B-vitamins, possibly iron, and vitamins A, E & D.

Next, Braly discusses hidden hazards like sharing your toaster with a gluten-eater, don’t share the same butter or peanut butter container, bulk bins are not gluten-friendly because some people use the same scoop in several different bins. Oh, my head is swimming!

I’ve had enough for tonight. We’ve gotten through five chapters, which is close to half the book. We’re definitely making progress 🙂

I don’t know why this book review is different than my other reviews unless I just believe, this particular book has a lot of important things to say and so far, seems to be my favorite.

I will finish my review on the next post.

Dangerous Grains: a review


Review fully completed July 26, 2013 🙂

Dangerous Grains by Dr. James Braly and Ron Hoggan, MA

Cover of "Dangerous Grains: Why Gluten Ce...

Cover via Amazon

Book description from Amazon.com
Dangerous Grains turns the U.S. Food Guide Pyramid upside down by exposing the myriad health risks posed by gluten grains (wheat, rye, barley, spelt, kamut, and triticale). The authors, leading experts in the field of food allergies, and celiac disease, present compelling evidence that our grain-centered diet is to blame for a host of chronic illnesses. Largely misunderstood and frequently misdiagnosed, these disorders can be prevented and reversed by the useful program outlined in this important new book.

About the Author
James Braly, M.D. is regarded as a leading authority on gluten sensitivity and food allergies. During his 20 years of clinical and research experience, he helped develop, implement, and popularize food allergy testing and celiac disease screening with physicians throughout the US. Dr. Braly retired from clinical practice in 1994 and now lectures and consults throughout the US, Canada, and Europe. He also is the senior editor of the online newsletter, Dr. Braly’s Food Allergy in the News and the quarterly nutritional and herbal newsletter for independent pharmacists, Herbal Pharm Newsletter. Dr. Braly is himself gluten sensitive. He lives in Las Vegas, Nevada. Ron Hoggan, M.A. was diagnosed with celiac disease in 1994. His subsequent research on the disease and gluten grains has been published in numerous newsletters, websites, and journals and is widely recognized within the celiac community. Mr. Hoggan lectures extensively on the topic of gluten sensitivity to both the scientific and celiac communities. He lives in Alberta, Canada.

I’ve only just begun this book and unless something drastically changes, I’m going to have to write my review in several separate posts, but don’t despair–I’ll update this post to hold the entire review. I just pray it isn’t so long that no one will want to read it.

I read the Forward, Preface & Introduction and got 5ive pages of notes! Hence, the belief I need to split up the review to put it into acceptable reading segments. Happy learning!

Review of the Forward, Preface, & Introduction 🙂

In the Forward Dr. Jonathan Wright remarked, “Over the last 2-3 decades, at an accelerating pace, researchers have demonstrated that the offending proteins in wheat, rye, barley (gluten, gliadin & glutenins) can cause symptoms and sometimes entire diseases…. Remember, gluten sensitivity includes but is not limited to celiac disease. Unfortunately, medicine as conventionally practiced today, doesn’t accept the research-documented fact yet that [of gluten, gliadin, glutenins sensitivities] are often “basic” or “root” sensitivities, which can lead to the development of many other allergies and sensitivities like cancer, neurological disease, chronic pain syndromes, psychiatry and other brain disorders even though it was first found to be the case by conventional practitioners years ago.”

Did you understand that last paragraph? It took me reading it several times to sink in 🙂 Bottom line, most doctors aren’t up on the latest developments. Even though this book was written in 2002, I find it funny that some doctors (mine included) don’t believe that wheat/gluten is dangerous (10 years later) because they’re too busy to keep up on new research and when they do, I’m sure gluten sensitivity is at the bottom of their reading pile because they don’t recognize that gluten sensitivity has anything to do with anything–when the opposite research-documentedly true.Like documentedly? That’s my new word. Feel free to use it 🙂

I cannot remember how many books I’ve read lately that all pretty much say the same thing–that wheat, rye, barley are highly responsible for a great majority of our chronic illnesses. Doctors see I’m tired and test my thyroid and put me on drugs. She also sees that I have trouble with constipation and sends me to a gastroenterologist and he takes blood to test for celiac disease and says I don’t have a gluten problem when my test comes back negative. He, at least, suggested I stay away from milk and dairy.

I am so glad I’ve come across this Dangerous Grains. I’m thinking that the longer I eat wheat/gluten free, the better I’ll feel. I already have less gas, bloating, body pain, mental fog, depression, tension than I did even 6 months ago. I’m hooked, especially when I see my husband who has fought his increasing waistline for the last 30 years, losing weight and his diabetic blood glucose numbers are down almost to the non-type 2-diabetic range!

Okay, back to reviewing the book. Dr. Wright (we’re still in the Forward) seems to agree with Dr. Wangen (I still want to go to Seattle, WA to be treated by him) in his book, Healthier without Wheat, that our ancestors “ate absolutely no grains at all! Agriculture and grain-eating have been around for 1/2 percent or less of the history of humanity.” He states that “this isn’t just a theory. Archeologists and other researchers have found that gluten-grain eating originated in the Middle East and spread westward to the Mediterranean basin and on into Europe”.

Dr. Wright again agrees with Dr. Wangen that additional testing needs to be done for those with undiagnosed gluten sensitive patients. Since 1980, if Dr. Wright sees a patient with any of the 383 autoimmune diseases like lupus or adrenal problems, etc., he tests tissue transglutaminase (tTG), endomysial antibiodies (EMA), antiglandin antibodies (AGA) and IgA & IgG antibodies. (Thought I’d impress you with this un-pronouncable tests. No, really I listed them because he seems to test for more things than Dr. Wangen does at his clinic.

So, Dr. Wright suggests that if anyone suspects that gluten grains may be contributing to their symptoms or illnesses, check with a health-care provider skilled & knowledgeable in both nutritional medicine and allergies. I love this, he NAMES places we can go to obtain an “Angie’s List” for doctors!

Such practitioners are very likely to be members of:

The American College for Advancement in Medicine (ACAM) – (800) 532-3688 – http://www.acam.org
The American Association of Neuropathic Physicians (AANP) – http://www.naturopathic.org
The American Academy of Environmental Medicine (AAEM) – (316) 684-5500 – http://www.aaem.com – not sure this link is all that helpful.

Yeah, now we’ve gotten to the PREFACE & Introduction 🙂

Mr. Ron Hogan, MA (co-author of this book) is a celiac and after eliminating grains, he realized how uncomfortable and chronically ill he had been for most of his life. He has learned that multiple, chronic, medical conditions that often do not respond to conventional treatments are characteristic of gluten-sensitive and food-allergic individuals.

The authors state, “gluten grains and dairy products contain morphine-like substances that affect behavior, cause learning difficulties, change emotions and moods and cause or worsen neurological diseases AND are the most common foods in our diet. These food-derived drugs even alter how our immune system works and, as a consequence, dramatically increase our risk of developing many different kinds of cancer…. If your immune system is identifying and abnormally reacting to any of the proteins found in gluten, this food poses a potential threat to your health”.

Research into human genes now (remember written in 2002) reveals that non-celiac gluten sensitivity, or immune reactions to gluten, may affect as many as 90 million Americans…. Gluten sensitivity is more common than celiac disease, yet it is sought and diagnosed even less frequently than celiac disease which is rare.

The net result of this alarming rate of undiagnosed celiac disease and gluten sensitivity people is that a large population that is chronically ill and is unresponsive to conventional therapies often desperately jumping from one doctor to another without relief.

The END — of the Introduction

Unfortunately, like with any edge-of-your-seat book, we have to stop sometime…
I will return soon to continue.
Until then, Happy July 4th 🙂

_______________

Chapters 1-6

The author, James Braly, states in the first chapter, “…gluten grains,…lack many of the nutrients we need.”

Braly also purports that since the introduction of grains into our diet, our brains are smaller, bones weaker and our stature shorter. This first chapter is about natural selection of the human race and grains. He gives reasons for our ancestors becoming agrarian, discusses genetics, celiac disease and gluten sensitivity symptoms that don’t show up until later in life; after child-bearing years so our “species” can continue. If grains/gluten were really toxic to our bodies, we humans wouldn’t live long enough to reproduce.

“Some individuals produce a liver enzyme capable of digesting gluten, many do not. For the many who lack these digestive enzymes, grains need much more processing than the foods that are common to a hunter-gatherer’s diet.”

Wait a minute. I remember being told that red meat is difficult to digest. I guess it’s the Chick-fil-A cows telling us this!

“Dairy and gluten-grain products combine to make up the top six foods we now eat. Yet, cows’ milk and wheat are two of the most commonly reported allergens in the world. With individuals genetically predisposed to food allergies and gluten sensitivities, eating these same non-ancestral, genetically incompatible foods in large quantities day in and day out, is it any wonder that so many people suffer from chronic food sensitivities?”

It seems I stopped here to look up my medicines to see if they are gluten free. Braly told a story about a man who was told to eat gluten-free and he got better for a little while, but then his health started deteriorating rapidly. It took quite a while but a doctor finally figured out that he was being glutened by his medicines. Seven out of the 11 drugs he was taking contained gluten! So, obviously I wanted to see if I might be glutened by my drugs, vitamins or supplements.

I found two web sites that list medicines and supplements (some) that are gluten free unless otherwise stated. Out of all my drugs, vitamins and supplements I found most in these two lists, but still had to do a Google search for a couple generics to see if they are gluten free. Here are the two web sites:

www.glutenfreedrugs.com/list.htm

www.celiac-disease.com/medications

“Gluten grains are a leading cause of many ailments. Avoiding gluten prevents and often reverses these diseases.

Should you passively wait for the signs and symptoms to arrive before taking action?”

Braly now posits 15 questions for us to ask ourselves; now rather than later. The questions range from: Is anyone in your family diagnosed with celiac or gluten-sensitivity? anyone have type 1 diabetes? thyroid disease? eating habits? do you get bloated? severe cramping? have anxiety or depression? problems sleeping? and on….

Dangerous Grains seems to leave no stone unturned. In his questioning of family illness and eating/sleeping habits, Braly seems to say that just about all of us would fit into having possible gluten-sensitivity.

My husband keeps telling me that gluten isn’t the big, horrible scourge these doctors portray–BUT–what if it is? He’s losing weight without trying, his blood glucose numbers are down near non-diabetic numbers. Seems to me, he’s benefiting from not eating gluten.

Chapter four goes into all the possible tests for gluten sensitivity. My own doctor has done many of them, and they are either negative or normal. So, he doesn’t believe I have a gluten problem. Tell that to my body that handles stress and anxiety better and more clearly!

Braly suggests tests for genetic markers, small intestine biopsy, gluten challenge, sugar-absorption test for leaky gut, blood testing for antibodies. Oh my favorite test–rectal challenge! It involves a gluten slurry, and you don’t drink it–oh my!!!

Once you’ve been diagnosed as gluten sensitive, Dr. Braly suggests counseling. “Dietary exclusion of gluten not only involves battling the physical and psychological facets of this experience, but also requires coming to terms with the socially excluding nature of this diet.

He also suggests joining a celiac support group, bone density testing, glucose-tolerance and liver-function testing. He even has some nutrition cautions: desensitization theraphy (like being desensitized for environmental allergies), making sure you are totally gluten free and not getting “glutened” in small doses like in your soy sauce, medicines, twizzlers or Rice Krispies–yep, the blue box is a no-no. Kellogg’s now has a gluten-free YELLOW box of brown rice Rice Krispies.

Braly also warns against eating fried foods. Apparently, oil heated over and over again converts to pro-inflammatory cancer-causing substances. He suggests we include a liberal amount of omega 3, 6, 9 fatty acids every day. Omega 3s are fish, flax and walnut oils. Omega 9s are found in extra virgin olive oil and Omega 6s have a limited intake from vegetable and seed oils. He also suggests we broaden our meat intake to include Bambi, buffalo, rabbit, duck, goose, pheasant, quail–oh, and don’t forget–we must eat the animal’s organs (liver, heart, pancreas and bone marrow weekly–count me OUT!

Braly is a spoil-sport. He doesn’t want us eating the same foods every day, says we’ll develop sensitivities to these new foods. I’ve heard this before. I believe I asked a nutritionist about that and so have conflicting opinions. I personally change up my most favorite grains like rice, oats, and whatever is in Sunshine Crunchy Vanilla cereal. It’s hard enough to eat gluten free without making it harder by worrying about becoming sensitive to the new stuff. I’ll take my chances. Unless, of course, Braly wants to hire a live-in cook for me–OH YEAH 🙂

Supplements are Braly’s next topic. He named magnesium, calcium, selenium, potassium, B-vitamins, possibly iron, and vitamins A, E & D.

Next, Braly discusses hidden hazards like sharing your toaster with a gluten-eater, don’t share the same butter or peanut butter container, bulk bins are not gluten-friendly because some people use the same scoop in several different bins. Oh, my head is swimming!

Please forgive how long its been before I’ve finished this review. Frankly, I forgot I hadn’t finished. There isn’t much more because Braly gets technical 😦

Chapter 7 discusses cancer. I’m not touching that with a 10-foot pole.

Chapter 8 discusses our autoimmune system.

Chapter 9 – Osteoporosis – bone density, and chromium deficiency – Vit. D. Hope you are taking Vit D already.

Chapter 10 – Brain disorders. Now anyone with depression, autism…this is the chapter for them. Braly says “disturbances of mood have long been recognized in celiac patients….One report indicates that 63% of celiac children present with aggressive, bullying, angry or irritable behavior.”
Depression has been claimed as the most common symptom of celiac disease…a gluten-free diet often improves psychological well-being.” It sure has for me! Braly also discusses gluten as it relates to attention deficit disorder, learning problems, alcoholism, schizophrenia, epilepsy, autism and multiple sclerosis. You’ll have to get the book to learn how gluten affects each of these disorders. His explanations go way outside the scope of this blog.

Oops, Chapter 10 is gluten & bowel diseases. Wait a minute. I just covered Chapter 10. Maybe it’s Chapter 11. I have no idea because I no longer have the book.  We’ll just continue as if we’re talking about Chapter 11 – gluten & Bowel Diseases.

“A majority of 85 million IBS sufferers are condemned to a life of discomfort as a result of the narrow, outdated definition of gluten sensitivity by doctors. Braly recommends IgG & IgA anti-gliadin and EMA or tTG antibody screening of all patients with IBS. (Please, if you have this test, make sure you eat gluten before-hand or the test will be negative!)

Next Chapter (whatever the number!) is about Research Theories and Treatments. If you really want to know this information, you’re going to have to buy the book. Personally, I got my copy at the library. Why pay for a book when you can just read it for free from your local library. I’m afraid libraries are going to go the same way LP records did (dinosaurs) as e-books become more and more prevalent. My own library is no longer open on Fridays or Sundays. Oops–I’ve definitely gotten off topic.

This is the end of my book review. Hope it was helpful. 🙂

 

Healthier without Wheat


paleodietbuddy-caveman-vs-paleo-diet

The Book, Healthier without Wheat is written by Dr. Stephen Wangen. Dr. Stephen Wangen is one of the world’s leading experts on IBS, food allergies/intolerances, and the ecosystem of the digestive tract.

I read this book in the 5 hours it took to go visit my grandson, so you know it isn’t a difficult or laborious book to read.

Dr. Wangen discusses wheat in our diet & doesn’t believe it belongs there — just like Dr. Davis in “Wheat Belly”.
He discusses celiac disease, non-celiac forms of gluten intolerance, testing for all forms of gluten intolerance and for wheat and gluten allergies and then treatment of gluten intolerance. Oh I wish he was my doctor, but he’s on the other side of the great big wide US of A 😦

Dr. Wangen bellieves that wheat has been bred to have three major beneficial traits that were absent in its wild ancestors: (1) larger grain, (2) grain easier to remove from stalk and (3) extra large seeds cannot disperse on their own–dependent entirely on people to reproduce. Hmmm, sounds healthy to me! My husband was reading a book the other day, “The Butterfly Effect” by Andy Andrews and came across the name of the man who started the whole wheat manipulation. I’d so love to go back to the 1940s and stop him. But then, someone else would have picked up the torch 😦

Alright, why’d you let me get off topic–gheez. Wheat isn’t grown because it’s the best fuel for our body. It’s grown because it provides us with an amazing amount of food per acre and is very economical to produce. Hmmm, guess money really is the ROOT of all evil–get the joke, ROOT. Oh, forgetaboutit!

Dr. Wangen states that Americans eat more wheat per person than any other country.
Also, the United States is the most affluent country in the world with an incredibly hi-tech healthcare system. According to the World Health Organization’s evaluation, the USA ranks 37th in health 😦

Also, 60 million Americans (20%) have Irritable Bowel Syndrome or chronic digestive problems.
40% get heartburn
10-20% have severe fatigue
and the list goes on and on and on.

Wheat is not necessarily bad for everyone, and it isn’t necessarily the cause of all the health problems known. However, says Dr. Wangen, it is a threat to the good health of millions of people whose bodies are not able to process it–yeah, mine. Full of It

Gluten intolerance can dramatically affect the skin, nervous system, musculoskeletal system, immune system, energy levels, joints, teeth and even behavior and mood and, of course, the digestive system. I have not read the following book that Dr. Wangen recommends by Dr. Rodney Ford yet, so I cannot comment on it, but will provide the link here if you wish to investigate it. It’s called “Full of It“.

Back to Healthier without Wheat. Non-celiac gluten intolerance can be diagnosed. When your immune system attacks food in a person with a food intolerance, it creates antibodies. The antibody is called gliadin antibody.

To have a correct diagnosis, the proper tests must be run. The patient must be eating offending foods to have antibodies present at the time of the test. The lab must be high quality and the physician has to keep in mind all the symptoms that can be triggered by the food (as does the patient, and the food must be eliminated for a long period of time for healing to take place).

Gliadin antibodies are made when your system encounters GLUTEN. I won’t get into the technical stuff, but there are three different gliadin antibodies of interest to Dr. Wangen, IgA, IgG and IgE. There are labs that can run these tests, along with the ELISA profile (stands for Enzyme Immunoassay). Unfortunately, this test is expensive, insurance companies tend to NOT pay for it because it involves 96 different tests. I do know this because I’ve asked. The doctors around here either don’t know about it, or they don’t ever deal with it 😦

I think there needs to be a scholarship for people with gluten/wheat intolerance to go to Seattle and be treated by Dr. Wangen. I bet he could just about wipe out digestive disorders and all the other nasty stuff that goes along with it. Wouldn’t that be wonderful 🙂

That’s the end of my notes. Rats, I want more and I read the book! I think he probably gets very technical about the tests and also about testing for bacteria, parasites and yeast with a stool sample test. My doctor here won’t do that test unless you have diarrhea. Rats, double Rats!

I hope this book review helped you. Have a great day, go and make some GF Rice Krispie treats from the YELLOW box, not the blue and put a smile on your face.

South Beach Diet GLUTEN Solution review


south beach diet GLUTEN

I know you’ve been dying to find out how good South Beach Diet Gluten Solution is and how it compares to “Wheat Belly“.

Arthur Agatston believes you can determine your own level of gluten sensitivity. I’ve read through his three levels and they seem reasonable–except for the fact you cannot eat ANY grains or fruit for the first 2-3 weeks. He says it is to get the cravings for these foods out of your system before you start re-introducing offending foods back into your diet.

Dr. A’s approach is unique because he shows you how to become gluten aware. He explores the latest research to determine the real connection between gluten and health. Dr. Agatston is the medical director of Wellness and Prevention for Baptist Health South Florida and clinical professor of medicine at Florida International University Herbert Wertheim College of Medicine.

I’ve talked to several people who believe that going “gluten-free” means losing weight and that’s why they’re trying it. If you just want to lose weight, this book is for you because South Beach Diet & it’s sister book, SBD Gluten Solution is about losing weight. Dr. A expects people to lose between 10-12 pounds in Phase I. I wouldn’t be surprised since you can’t eat much: no grains, no starches, no sugars including fruit and fruit juices and NO alcohol for 2 weeks.

Dr. A was amazed when he first put gluten intolerant patients on his diet. They felt so good they didn’t want to go on to Phase II and gradually reintroduce grains, healthy starches and most fruits.

I’m sure you’re wondering what you CAN eat in Phase I. Well, how about lean meats including bison, elk, ostrich and venison! Lunch meat like Boar’s Head, eggs, beans, veggies. I noticed Velveeta is not in the list–drats. Isn’t Velveeta a food group all on its own?

Dr. A, Like Dr. Davis from Wheat Belly, stated, “Just because it says gluten free doesn’t mean its good for you.” Dr. A’s list of good grains/starches include amaranth, buckwheat, bean, nut and seed flours. Starchy veggies: sweet potatoes, pumpkin, turnips, winter squash, carrots, peas, parsnips.

There’s a section on where gluten hides. Did you know that most flavored yogurts contain gluten fillers? Also on toilet paper rolls. Sometimes the glue is made from gluten 😦

Other hidden gluten sources include binder, thickener, emulsifier, edible starch, gum base, filler, modified food starch, triticale, rusk, and hydrolyzed vegetable protein.

Here’s where Dr. A and Dr. Davis are the same but different in the reasons for staying away from wheat.

Dr. A: over refined wheat,
manufacturers adding more gluten in products,
adding gluten as a thickener in soups, sauces, etc.
portion sizes have increased
yeast isn’t allowed to rise and “pre-digest” gluten
foods loaded with preservatives
and use of antibiotics in human and animals we eat.

NSAIDS can damage our stomachs and just as likely to damage your small intestines. Antibiotics kill off friendly bacteria in intestines that help to digest gluten.

Dr. Davis: says the wheat of today is different from the wheat of 1960, thanks to extensive genetics manipulations introduced to increase yield-per-acre. He talks in his book about how scientists doubled the harvest of the original wheat stock to help with world hunger. But they didn’t stop there. Wheat, if I remember correctly, used to grow 4 feet tall, but with the weight of the doubled wheat heads, the stalks bent over making harvest tough. So, they went about modifying it’s chemical structure to grow shorter. Then shorter wasn’t enough–now it has to be resistant to the weather and pests and pesticides. That’s what you’re eating every morning in your Special K cereal!

There’s a section about Dining Out that seems pretty good. There’s also a section called Menu Savvy steering you clear of soups, sauces and marinades.

OH, did you know Basmati rice is lower on the glycemic index! I’m good. I’m good. I have basmati in my freezer!

Dr. A even gives a guide for various types of restaurants like Japanese, Italian, French, Chinese, Thai, Greek, Indian and Mexican. What is GF and what to avoid.

I will post gluten free apps and web sites on another post soon. Watch for it.

Then there is also a discussion on GF Travel basics. The GF Registry (iPhone App / Android $1.99) is a searchable database of more than 28,000 GF friendly business locations including bakeries, restaurant, caterers, grocers and more.

Outback Steakhouse has a GF menu!

————–

South Beach Diet Gluten Solution’s premise:

gluten solution cookbookYou will understand what triggers your bloat or brain fog or joint pain and you will become gluten aware. Now, that’s a lifestyle–not a diet.

Dr.  Agalston’s Gluten Solution cookbook will be in stores (or at least online at Amazon in November 2013!

Can’t wait to review it!

Simply Gluten Free Magazine Article Review


This article is from the May/June 2013 issue.

DrWangenPressCould It Be Gluten? Your Body’s Many Reactions
                                        by Dr. Stephen Wangen

Dr. Wengen’s article woke me up to how far-reaching gluten sensitivity is. I’ve been eating wheat-free but am going to start making sure the products I purchase are gluten-free.

Gluten sensitivity comes in all shapes and sizes. Dr. Wangen makes it clear that gluten sensitivity isn’t a one-size-fits-all set of symptoms. He states, “with or without celiac disease, it’s clear that gluten sensitivity is associated with all kinds of health problems. Got fatigue? Brain fog? Insomnia? Poor recovery from exercise? Poor endurance? All can be due to gluten sensitivity.”

Behavioral and psychological problems can also be related to gluten sensitivity. If you’ve read Wheat Belly you learned that doctors had amazing results when they fed a wheat free diet to schizophrenics. Many people report that depression or anxiety fall away once they stop eating gluten. I have to interrupt here to say that “I” have had an amazing reduction of anxiety since going wheat free. It’s sooooo wonderful. My mind is clearer. Still have foggy days, but it is wonderful to feel I have my mind back!

Okay, back to the review….People have noticed dramatic changes in their children who once had ADD, irritability, poor grades, poor social skills, and even autism!

Now, Dr. Wangen talks about digestive issues? Hmmmmm! IBS, anyone heard of it. If you have, if you have it, you are definitely familiar with it’s symptoms and issues: abdominal pain, gas, reflux, heartburn, nausea, etc. He even goes so far as to include autoimmune diseases like Hashimoto’s thyroiditis, Lupus, Sjogren’s, and Scleroderma. He wrote, “[a]nyone with any autoimmune condition should strongly consider the possibility that gluten is a trigger.

Dr. Wangen isn’t saying that every little headache, migraine, asthma, irregular menstrual cycle is caused by a gluten sensitivity; BUT, it sure couldn’t hurt to find out. “What if you don’t have any symptoms at all? Still think you can’t be gluten sensitive? Remember, even many celiacs don’t experience any obvious reaction to gluten…[but] gluten is still causing harm.

The bottom line? Gluten sensitivity can literally be connected to nearly all health problems. Whether or not your doctor agrees does not change this. In fact, even if all of your lab work is negative, you should still consider the possibility. The results may be truly remarkable.”

Going off gluten isn’t a piece of cake. It does require commitment even when you’re just “trying it out”. I have a family member who “tried” going gluten free for a few days and didn’t feel any different and gave it up. It took my husband’s blood glucose numbers to get down into the low 100s three weeks. You cannot go gluten free half way. You might as well not do it at all if you sneak in a burger at McDonalds (I’m hungry. I didn’t feel any different after I ate the burger.) My husband’s said this but he is totally aware what wheat does to his glucose levels. My recommendation, and I’m no expert, is to go wheat free for at least a month. It will cost you time and money to do this; but isn’t the end result if you have seen amazing results, worth it?

My gas and bloating was so really bad when a doctor suggested I go wheat free. I was wearing non-fitted dresses and almost ready to buy size 14 pants because my stomach was so distended and I didn’t like anything tight around my stomach. After going wheat-free I had to go out and buy a new wardrobe! I was wearing size 8 pants and could tuck in shirts and wear a belt! I was amazed. Also, I was no longer passing gas that could make your eyes water.

I’d love to hear some of your stories about what happened when you stopped eating wheat. 🙂

___________________________

Dr. Stephen Wangen is the award winning author of “Healthier Without Wheat: A New Understanding of Wheat Allergies, Celiac Disease, and Non-Celiac Gluten Intolerance.” He is co-founder and Medical Director of the Irritable Bowel Syndrome Treatment Center (www.IBSTreatmentCenter.com), the first clinic of its kind in the nation, and he is an internationally recognized speaker and writer. Gluten intolerant himself, he hasn’t touched gluten for 18 years and has lived dairy-free for 12.

RATS: Dr. Wangen’s Treatment Center is in SEATTLE, Washington

Paleo Diet Debunked


paleodietbuddy-caveman-vs-paleo-diet

I came across this article from Gluten Free Jenna in the Huffington Post written by John Blumenthal. He wrote a satirical review about the Paleo Diet. It’s GREAT Food for Thought!

http://www.huffingtonpost.com/john-blumenthal/paleo-man-debunks-the-pal_b_3129110.html

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