ive been gluten free for quite a while now, i can eat a wee bit now and again but do need to be careful.what has helped me is oats, having porridge has given me the fibre i needed back in my diet.
herika,
Oct 10, 10:12pm
Is it the foods (fresh ones) or is it our bodies, the damage done by all the preservatives etc in packaged foods over the years.I never used to be able to eat strawberries, just one gave me hives all over my legs, but Im fine with them now.Im fine with watermelon, but mangoes split the edges of my mouth!Some of it we may never understand, but at least we have found out what we can and cant eat, so thats something :)
buzzy110,
Oct 11, 2:53am
red 45. If you are 'reactive' to almonds then you probably will be with other nuts. The reason for that (sorry I can't help with watermelon) is because nuts are a seed and they are programmed to not sprout until the conditions are right. So each nut contains a little package of enzyme inhibitors. Enzymes are the little workhorses that breakdown the proteins and other components of the food and releases all the goodness. So when you eat a nut with the enzyme inhibitors working hard to stop the nut from sprouting you are getting toxins but not much goodness because your digestive system simply cannot break it down for easy assimilation. Your nut will have the same effect on the absorption villi in you intestine as gluten.
buzzy110,
Oct 11, 2:57am
Nuts actually need to be sprouted to neurtralise the enzyme inhibitors before you eat them. To do this you should soak your nuts for a day in filtered water to which 1 tspn of sea salt has been added. This will neutralise the inhibitors and start your nut sprouting. Put your nut (or actually many nuts because you only want to do this once or twice every 6 months, into a dehydrator and dehydrate below at medium for 24hrs or until dry. Store in the fridge and eat to your heart's content.
buzzy110,
Oct 11, 2:59am
Actually there is a whole range of similar information on a huge range of food in the book Nourishing Traditions by Sally Fallon and anyone with reactive illness should be investing in one of these books and reading it carefully.
saxoneagle,
Oct 12, 3:36am
Hi all I'm not sure if you've checked out this angle at all but after a decade or so of a laymans interest in nutrition in order to come up with the best outcome for my own children & myself, I discovered the "Eat Right 4 Your Type" books by the naturopathic surgeons Dr.s' James & Peter D'Adamo - The research behind these works determines what foods suit the individual based on your blood type. The key is to not only discover your regular blood type but to ask also for your VERY IMPORTANT "LEWIS" blood typing to be done as it is this lower level typing which fine tunes your food groupings to you as an individual & which is of paramount importance to those of you with guten and other intolerances.The Lewis blood typing shows a couple ofimportant things such as whether you are a "Secreter- blood typing can be determined from other body fluids; or a Non secreter - blood typing possible only directly from blood. This is relevant as this secreter status is what you use to refine your diet. The other important aspect of this typing is that it indicates your propensity towards disease according to your typing so gives you the heads up on how to alter your life style to avoid or manage those potential situatuions. Suffice to say I have looked into it and made some beneficial changes in my life style and would highly recommend it to others. I hope this is of some value as it is not just another diet but an extremely well researched(1959 to current) regime for health & wellness. Take care :)
herika,
Oct 13, 7:09am
I looked into doing that eating by blood type diet and there were a lot of things that were suggested I should eat, which I cant due to intolerances or allergies, so I couldnt do it.:)
herika,
Oct 14, 7:28pm
Thats true - I know of people who had no obvious symptoms, and it was only because their doctor thought they'd do tests just in case, that they found out they were a Coeliac!
bedazzledjewels,
Oct 15, 8:27pm
Problems with gluten! You might to listen to this podcast -
Dr. Stephen Wangen Says You Can Be ‘Healthier Without Wheat’
"Listen in for a fantastic conversation about gluten, which grains have in them, why it can be so hard on so many people whether they suffer from Celiac disease or not, the value of getting adequate Vitamin D, the general effects of antibiotics on the intestinal tract, and much, MUCH more!"
herika,
Oct 17, 8:37pm
How did you get on with this gaspodetwd!
gaspodetwd,
Oct 18, 5:50am
Hi. The expo wasn't too useful for us. Lots of soy and potato used. Lots of very expensive products. lots of people talking about making fancy food with fancy GF ingredients. I talked to a couple of people startind out and they said they couldn't beleive how $ it all was. I told them it didn't have to be - and to just buy good old fashioned ingredients. We have just returned from Wellington. We went to Ora cafe and I couldn't believe the lack of choice for my daughter - and how terrible the food was. The staff were very helpful - but my food was virtually inedible. The kids ate most of theirs - but it wasn't very good - tehy must have been hungry. A big shout out to astoria cafe who made a perfect pumpkin rissotto and were at pains to find out the ingredients for us. Buzzing place - friendly and we would definetely recommend!
herika,
Oct 18, 9:45pm
Re posting for others who may need this infoL
herika,
Oct 18, 9:50pm
Posting again:
herika,
Oct 18, 9:54pm
There are lots of foods that give fibre in the diet:figs, raisins, kiwifruit, and other fruits,rhubarb, brown rice (in place of the oats), peas, broccoli, corn, raw carrots, brussel sprouts, lentils, beans, almonds, pecans, pistachios etc.
herika,
Oct 18, 9:57pm
Because gluten damage (brain and nerve) doesnt always give obvious symptoms such as skin rashes or diarrhoea etc the safest option is to avoid all gluten as stated by the Coeliac Society - see post 284 above which was copied from their website :)
davidt4,
Oct 18, 11:06pm
Exactly.Plus cabbage, cauliflower, asparagus, onions, tomatoes, cucumber, pumpkin, kumara, silverbeet, spinach, eggplant, capsicum, lettuce etc etc etc.There is no need to eat grains of any kind for fibre.
herika,
Oct 20, 8:58pm
Thanks for your post, its all about education and learning about what we can and cant eat so we are looking after ourselves and being the healthiest we can with no awful problems (symptoms/adverse affects of food) :)
melford,
Oct 21, 10:02pm
I agree with the information put out by the Coeliac Society of NZ that gluten is an absolute no no for coeliacs! However, there are times when it is simply unavoidable to consume an OCCASIONAL MINUTE amount despite being vigilant. It is simply impossible to achieve a guaranteed gluten free status unless one never eats ANY commercially packaged food or homemade food.We can only aspire to doing our best by reading labels. We cannot allow ourselves to become consumed by paranoia that compromises our enjoyment of food so that we achieve a balanced healthy eating plan. We have procedures in place in NZ to help us achieve this. According to the NZ Food Safety Authority a gluten free status displayed on a food label indicates that the product has undergone vigorous testing and NODETECTABLE gluten is present! That doesn't mean to say there is no gluten , it simply means if there is any present then it is so insignificant that it considered safe for anyone with dietary problems. The NZFSA stated it is possible for manufacturers to use ingredients containing wheat in the production of gluten free food and still claim gluten free status if that product has been subjected to a process whereby it is hydrolised. This is where the offending ingredient is broken down by enzymes which extract gluten and protein from it. Next comes the testing process where it must be proven to have 'no detectable gluten" Having said that the label very often still states "wheat" which is simply complying with NZFSA requirements."ALL" ingredients must be listed on the label.
herika,
Oct 22, 12:14am
I make sure I dont eat any gluten by avoiding anything that has even a minute amount of gluten in it. I rarely eat any commercially packaged food, and when I do I make sure it has absolutely no gluten in it, most of mine is homemade, and my diet is healthy, varied and interesting, consisting of: lots of fresh fruit and veges (including salad type things), meat, fish, chicken, eggs (laid by non wheat/pellet fed chooks), rice, rice noodles etc.I know I am a lot healthier by not eating all those packaged foods that are full of additives and preservatives etc (which are in a lot of GF ones unfortunately). :)
weddingflowers,
Oct 23, 6:38am
Hi - does anyone have a traditional English recipe for a gluten free Banoffee Pie!My daughter raves about the ones she had in London a few years ago and I havent had any luck in adapting one as yet!Thanks, Glenys
motorbo,
Oct 23, 6:56am
cheers herika and davidt.the plus side is i do eat alot of veges and avoid processed foods as much as i can
herika,
Oct 24, 3:45am
Latest news coming from Brisbane Alexander Hospt:Scientists recruited 20 participants for their human trial through the Coeliac Society. They infected half of them with live human hookworms. The parasites burrowed into participants' skin and entered the bloodstream after being applied to the forearm. They then travelled via the lungs to the gut where they happily colonised. For 21 weeks, the coeliac patients were fed white bread each day and were examined for a reaction. The study's co-author, Dr James Daveson, says patients with the parasitic gut worm fared dramatically better to gluten exposure than those without. "They experienced less inflammation and less damage was seen in the intestinal wall," he said. At the end of the trial, the volunteers were offered worm medication to rid themselves of the parasites, but all chose to keep their worms. The study will be presented at the Australian Gastroenterology Week conference in Sydney. The researchers say further trials are needed… end quote].Only 20 people tested.I dont know about you, but I think Id rather go without gluten than have hookworms in my system!It will be interesting to hear how this research progresses.
next-to-normal,
Oct 31, 12:22am
if anyone in a stirring mood,please lobby the health officials and mps and anyonethat meds with gluten in them SHOULD be labeled as the same as food has to be.MEDSAFE RESPONSE TO ME WAS.THAT GLUTEN IS NOT AN ACTIVE INGREDENT SO DONT NEED TO BE LABELED ON MEDS.those with gluten issues knows this is genocide,what are our doctors up to, ching ching
herika,
Nov 2, 7:33pm
There is one more thing I cant have now - Fru Ju (sp!) ice blocks.Bought a pineapple one the other day and did what no one with any sort of food allergy should do - didnt check the ingredients list.anyone who cant have vege gums, be warned, they now have this as an ingredient! as well as other things Im sure they didnt have last time I bought one. I learnt my lesson well, it really does pay to constantly check what the manufacturers are putting in anything.:)
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.