Hi jubre, thanks for that, I will certainly check it out when I have some time. If anyone else finds it helpful please let us know :)
herika,
Jan 12, 7:06pm
Someone remarked that Dr Rodney Ford was only one man and his opinions - he actually works with a team of specialists at Christchurch Hospital. You can read about them and their guidelines at: www.healthpathways.org.nzDr Ford has been doing gluten sensitivity research and promoting the concept for over 10 years. Theidea has been met with stubborn resistance from majority of medical practitioners. But the tide has turned. Overwhelming clinical evidence of gluten sensitivity has led to the adoption of the “gluten-sensitive diagnosis” by the Department of Paediatrics, Christchurch Hospital. (This info was taken from the www.ntolerance.co.nz website). :)
herika,
Jan 12, 7:12pm
"Doctor Rodney Ford is a Paediatric Gastroenterologist, Nutrition Consultant and food Allergist. He has been Associate Professor of Paediatrics at the Christchurch School of Medicine, University of Otago, New Zealand. He has a worldwide reputation. He has been helping people with nutrition and food problems for more than twenty years".
annie.nz,
Jan 13, 9:02am
Never trust a self-promoting doctor. I mean to say, www.doctorgluten.com?
melford,
Jan 13, 9:37am
You are very choosy herika about what you will accept and what you won't. You refer to ntolerance website to glorify Dr Gluten yet on the same site it recommends Bakels Flour for gluten free people yet in your earlier posts you condemned this flour because in your words "it contains additives" that are harmful.
earthangel4,
Jan 13, 6:45pm
amen, I so agree with melford and annie, I have bakels flour and it does not afect me and yet I am so sensitive, the doctor told me, I am one of the worse cases he has seen. I have been drinking instant coffee, that is what has caused my rash
herika,
Jan 13, 7:03pm
Look at his qualifications :)
herika,
Jan 13, 7:08pm
hi earthangel, Im glad you found out what was causing your rash. Yes, instant coffee can have gluten fillers in it. I dont necessarily agree with everything on every website and I also dont necessarily agree with everything on Dr Fords website, or whats in the Coeliac websites etc. The facts are Dr Ford is highly qualified and works with a team at Christchurch Hospt and that must account for something. Additives often affect people adversely as well as gluten, and some people are intolerant to gluten and some additives and preservatives, so it may pay someone to consider the possibility that it could be the additive affecting them in a product that is said to be gluten free. :)
herika,
Jan 13, 7:21pm
Its great now that gluten sensitivity has been given official status, thanks to Dr Rodney Ford and his team. For all those people who are gluten sensitive/intolerant and non-Coeliac andcant have gluten, cows milk, vege gums, additives and preservatives, and various other foods such as peanuts, soy, tomatoes, rice, corn etc etc it means we will now be taken seriously. :)
herika,
Jan 14, 1:56am
This thread may not be suitable for Coeliacs although they could benefit from some of the information in here, its really for NCGI people as the title suggests :)
annie.nz,
Jan 14, 6:17am
His qualifications show quite clearly that he's a pediatrician. One of dozens in NZ. He's also an Associate Professor, although that is not a qualification, but a job title, also one of dozens in NZ.
My point is that if any one person's opinions is at variance with the bulk of current researchers' opinions, the logical stance isn't to necessarily to believe the one that's a little out of step.
herika,
Jan 14, 6:59pm
Its not "one persons opinions", he works with a team, a specialised team and has been doing his research for 25 years. Doctor Rodney Ford is a Paediatric Gastroenterologist, Nutrition Consultant and food Allergist. He has been Associate Professor of Paediatrics at the Christchurch School of Medicine, University of Otago, New Zealand. He has a worldwide reputation. He has been helping people with nutrition and food problems for more than twenty years. His qualifications:MD, MB, BS, FRACP. Also the research he has done and continues to do is backed up by medical records and reports. He has been helping people (not just children) with GLUTEN SENSITIVITY - which is different to the gluten intolerance Coeliacs have. There is a big difference here! Most researches hadnt accepted the concept of gluten sensitivity until Dr Fords findings, now: "Overwhelming clinical evidence of gluten sensitivity has led to the adoption of the “gluten-sensitive diagnosis” by the Department of Paediatrics, Christchurch Hospital". Dr Ford says that this change of stance will come as a great relief to the many gluten-sensitive sufferers, who previously had been given no support for taking the gluten-free option. Its official, not just one mans opinion :)
melford,
Jan 15, 7:53am
I agree annie.nz - he is one man out of dozens but herika won't acknowledge it. She takes every word he says as being gospel
herika,
Jan 15, 7:28pm
He is the most qualified in relation to NCGI (Non Coeliac Gluten Intolerance) in NZ. I do not know of any other qualified person of his stature in NZ that has done the research on gluten sensitivity that he has, perhaps you could tell me "the dozens" you speak of. I do not take every word he says as being gospel, but his findings are helping so many people who would not otherwise have that help. :)
herika,
Jan 15, 7:35pm
Taken from: www.foodintol.com:'Celiac Disease (CD) was the first type of Gluten sensitivity for which diagnostic testing was devised - in the 1940s. Although Celiac testing is still used in many clinics as a first test for Gluten sensitivity, it only picks up the small percentage of Gluten-sensitive people who are Celiac. It misses the NCGS patients. Consequently this latter group is poorly diagnosed and misses out on discovering the simple and drug-free remedy of a Gluten-free diet for a dramatic recovery". Thank goodness for Dr Ford and his research, as now NCGI people are OFFICIALLY recognised :)
herika,
Jan 15, 7:51pm
I titled this thread "Gluten Intolerant but not Coeliac". This thread may not be suitable for Coeliacs, although the info in it could benefit them, but its really for people who are NOT Coeliacs but who have an intolerance (or sensitivity) to gluten. If you do a google search using the words: "Non Coeliac Gluten Intolerant" heaps of links appear in relation to this. A lot of them are American but the info on the differences between CD and NCGI is all there. :)
herika,
Jan 16, 7:16pm
Dr Ford has worked with a leading American gluten researcher. Taken from www.againstthegrainnutrition.com: If your doctor thinks there is no research to support gluten sensitivity that is not celiac disease, three new scientific abstracts published in a Journal of Pediatric Gastroenterology and Nutrition supplement and presented at the annual NASPGHAN pediatric gastroenterology scientific meeting in mid-November might change his or her mind. Leading gluten researchers Alessio Fasano, MD, of the University of Maryland Center for Celiac Research was involved in two of the research reports, and Rodney Ford, MD, of the Children’s Gastroenterology Clinic in Christchurch, New Zealand, authored the other. American Medical Association, 2009;302(11):1225-6. There is some very interesting reading about being gluten intolerant/sensitive on this site. Here are a few more places you may like to investigate relating to NCGI: www.foodintol.com, www.foodreactions.com, www.oprah.com :)
herika,
Jan 18, 7:11am
bumping for anyone interested in NCGI :)
herika,
Jan 21, 3:06am
Hi bodieblue, Im wondering how you are getting on. I hope you are off the losec by now. My father was on it for years then had a change of doctor who took him straight off it saying it wasnt for long term use! Unfortunately his system was really damaged by then. We, as humans are supposed to eat food, but not preprepared and packaged foods full of additives which can damage us. Because of my intolerancesIm eating a lot healthier now than what I was 20 odd years ago, and have a full and mostly happy life. Hopefully this thread will be of help to you and others too :)
herika,
Jan 25, 6:58pm
Am I lucky? Lucky that if I eat something with even a small amount of gluten in it I get a really bad reaction and that stops me "cheating". I know some Coeliacs ignore the warnings saying such a small amount doesnt do any harm or a little bit here and here isnt going to matter, or its impossible to avoid all gluten. Well, I have to avoid all gluten or I suffer for days, so I guess Im better off than someone else who doesnt have any obvious symptoms. At least having this gluten intolerance has led me to eating a healthy diet which has got to be better all round. I hope the information in this thread helps others, esp in relation to be gluten intolerant but not a Coeliac. :)
annie642,
Jan 26, 10:14pm
Same as me after being tested by a naturopath, also onion for me and, mushrooms, raisins, chocolate AND carob would you believe. Intersting that the potatoes, tomatoes, eggplant are in the nightshade family and also to my horror so are capsicum. i still eat bread but have cut down considerably and have the odd bit of capsicum in salad but usually pick out the tomatoe, capsicum and onion. My friends think I'm mad but hey it's me that gets the gut-ache
herika,
Feb 4, 7:09pm
Hi the-bat, that is interesting about the carob. I have to be careful with capsicums and tomatoe (I eat acid free tomatoes) but I seem to be okay with potatoes. Its amazing how everyone can be so different! Like you, some people cant understand me but having to be very careful about what I eat is just my situation and thats what I have to do so I can live a normal life. In the end its all good :)
herika,
Feb 5, 7:43pm
Heres some infor on carob for you: Adverse Reactions: IGE AND IMMUNE: Allergic reactions. Allergy to carob gum in an infant. A 5-month-old child with Gastroesophageal reflux (GER) was allergic to an antiregurgitation milk formula containing bean gum as a thickening agent. She developed explosive vomiting, urticaria, and a rash on her face soon after the onset of her first feed. (Savino 1999 ref. 7157 3) OCCUPATIONAL EXPOSURE: Food Industry. Asthma and rhinitis to carob bean flour in a man who handled carob bean flour as part of his work in a jam factory. After 2 years in his job, he complained of work-related rhinitis and irritated eyes. Asthma appeared 3 years later. Symptoms disappeared over weekends. Biochemical evidence suggested that the allergy was IgE-mediated. (van der Brempt 1992 ref. 2026 4). Rhinitis and asthma was reported in a man who routinely handled carob bean flour as part of his work as an ice cream maker. Skin and serum specific IgE were both positive. (Scoditti 1996 ref. 2025 7) NON IMMUNE: May contain tannins (inhibit growth and appetite), and trypsin inhibitors (may depress growth). The pods contain up to 1. 5% tannins, which interfere with the body's utilisation of protein. Ingestion of carob bean gum caused a significant reduction in the absorption of Ca, Fe and Zn when compared to the control diet. (Harmuth 1982 ref. 2028 5) - zinc and maybe of iron (Bosscher 2001 ref. 7153). Carré warned that use of a carob seed preparation as a thickener could cause loose, gelatinous stools of sufficient frequency to warrant temporary withdrawal. (Carré 1985 ref. 7198 2).
herika,
Feb 5, 7:44pm
p. s. that info came from: www.allallergy.net
herika,
Feb 7, 3:55am
bumping for the-bat :)
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