Category: Gluten

Do all gluten free products really agree with you?

Not all gluten free foods suit everybody because we have different blood types. Gluten free may still harm your metabolism, disrupt hormones, cause autoimmune reactions & make you gain weight.

Four Different Blood Types = Four Different Food Reactions

Hippocrates told doctors to consider the type of patient that has a disease rather than the type of disease a patient has. There are four blood types: A, B, AB and O so let us consider these four types of patients. Each blood type has weaknesses, strengths and lifestyle preferences. Each of the four blood types reacts differently to the same foods. So the type of disease is specific to the blood type of the patient. Even when gluten has been excluded from the diet, some of the gluten replacements may be the problem.

Most of our autoimmune problems are due to blood type errors or gluten intolerance. This includes weight gain if your gluten free selection is not matched to your blood type. Trial and error has taught me that you do not have to eat meat on a blood type diet. It is far more important to exclude the listed foods that are not suitable for you. There are specific reasons why not all blood types can tolerate products made from soya beans, corn, tapioca, sago and lentils.

Gluten Free on a Blood Type Diet?

If only I had been on a blood type O diet as a baby! My well-meaning mother nearly killed me with wheat and cow’s milk. My life began with 3 years of chronic respiratory problems and pneumonia that almost led to tuberculosis. We all ate bread twice a day, just like most people do. We followed the classic dietician’s healthy, balanced diet, cautiously adhering to the food pyramid. We ate plenty of home grown vegetables. I suffered continuously from thyroid insufficiency, weight problems, chronic fatigue, anaemia, asthma and frequent colds. We then studied the blood type diet because it had helped a friend of ours.

We discovered that the reason my husband was not affected by the bread is because he is blood type A. Our well balanced and “healthy” way of eating was completely wrong for our blood types. So we made a few adjustments and saw a lot of improvements all round. But for many years I was still affected by anaemia and was not able to get really fit, no matter how hard I trained. I am blood type O and do not tolerate wheat. I ate rye bread instead, not realising that I am totally gluten intolerant.

The Aha Moment: Gluten!

The Aha moment came when I was writing an article on gluten intolerance for a health magazine. I was staring at a list of conditions that were affected by gluten. Yes, including rye and oats –my favourite foods, suited to my blood type.  Going totally gluten free corrected the anaemia and now I can run without huffing and puffing. I wish I had known this earlier, while I was training for my black belts in Karate and kickboxing. A friend of mine also realised she needed to cut oput gluten after seeing her gluten intolerance confirmed by immunoglobulin test results.

She cut out gluten and filled up on popcorn between meals. She ate a lot of other soya and corn-based foods and became seriously ill. They found out that she was reacting badly to the sudden, large quantities of soya and corn. She experienced a number of inflammatory responses like itching, swelling and rashes. She gained weight. Corn is not suited to most of the blood types, especially not to type O and B. Corn is gluten free, but if you suddenly eat large, regular quantities of it then don’t be surprised if you have some sort of reaction to the build-up.

Cutting out coffee has also given me a lot more energy and I sleep better at night. Coffee suits my husband’s blood type and he thrives on it, even late at night. I perversely drank coffee for many years but after sampling too many cups of strong Ethiopian coffee my liver said “No more!” So I quit.  I discovered that a cup of bitter black coffee on an empty stomach causes a surge of insulin and this had been lowering my blood sugar and making me feel weak and fuzzy.  We now accept and respect out differences. One man’s meat (cuppa) is indeed another man’s poison.

Combine Gluten Free With Blood Type Selections

Many people on a gluten free diet expect miracles. Even cutting out wheat makes a big difference to blood types O and B. But within the subtleties of blood type science the disruptive effects of elements present in food may differ according our blood type. If you really want to solve persistent health problems then try cutting out the gluten as well as substitutes that do not suit your blood type. Corn, lentils, certain nuts, beans  and soy products especially, need to be avoided if they  are not recommended on your list.

The Blood Type Diet Support System

Well-researched studies by Peter D’Adamo and his team in California have resulted in his best-selling book: “Eat Right 4 your Type”. He claims an 80% success rate for people who use his food recommendations to recover or maintain their health and to lose weight. The aim is to select all the foods that do not adversely affect your blood type. Other foods to be avoided are those that stimulate the activity of polyamines, the substances that cause putrefaction or bacterial complications within the various blood types.

Selecting gluten free foods according to your blood type goes all the way. It gives you the whole story. You soon learn that not all gluten free foods suit everybody. They can still interfere with your metabolism in horrible ways, disrupt hormones, cause autoimmune reactions and make you gain weight. Steadily enlarging waistlines, weakened immunity, stressed lifestyles and high medical bills indicate that we are not feeding ourselves properly. It takes a while to get used to this concept but like many people, we have found that a lot of it makes a lot of sense. Just read your labels and choose the right ingredients. Leave the rest behind!

References and resources

articles.mercola.com/sites/articles/archive/2013/01/27/soybean-oil.aspx?e_cid=20130127_SNL_Art_1&utm_source=snl&utm_medium=email&utm_campaign=20130127

www.dadamo.com/

 

How well do you digest gluten free food?

Poorly digested food causes auto-toxicity, attracts parasites and increases inflammation even if it is gluten free.

Posted by Sue Visser | Last updated: Apr 02, 2013

What Happens to Gluten and Other Food We Cannot Digest?

Hippocrates said; “let your food be your medicine” but food can also be the cause of many illnesses. Today quick bread-based (exclusively wheat) meals and snacks are inexpensive and readily available but they contain little if any nutritional value. Convenience foods are compulsively enticing but they consist mainly of simple carbohydrates like white flour and sugar with trans-fatty acids, chemicals and preservatives. Some of the blood types tolerate this kind of food better than others, depending on the presence of wheat-friendly lectins. (A small percentage of the population still have them!)

But for anybody who tests positive for gluten intolerance must still avoid all forms of gluten, regardless of blood type recommendations. 50% of these people are also intolerant to milk. The gums and binders used in gluten replacements behave like gluten in that they are used to bind together finely ground up flour, especially rice that is then stuck together with an equally indigestible glue. Starch is digested by enzymes in the mouth called ptyalin. They have to penetrate the mouthful of food to become effective. We all know how people talk with their mouths full and drink beer or fizzy drinks with their meals, so chances are that the undigested gluten substitute travels down to the lower intestine almost intact.

A steady diet of indigestible and unsuitable food sets the scene for weakened immunity and auto-toxicity to undermine your health. It is well known that we have many parasites and pathogens dwelling inside us. They are usually kept under control by the liver and immune system, but foods that cause acidity within our blood, organs and tissues encourage a proliferation of pathogenic bacteria, yeasts, moulds and fungi. Keeping the liver healthy and the gallstones regularly flushed out is the best thing you can do to help the liver.

 

Beer and Pizza, a Horror Story

According to Aristo Vojdani PHD, people who cannot digest gluten proteins and peptides lack dipeptidyl peptidase IV (DPP IV). That is quite a mouthful to say. But he explains that they have identified over 150 different gluten peptides in a glass of beer. Imagine that combined with an innocent slice of pizza or a bowl of delicious slurpy pasta that isn’t even chewed properly. Evidently this onslaught of gluten peptides overwhelms the immune system with a flood of antigens.

The permeability of the intestinal wall gives way and the gluten-based particles escape into the bloodstream. This is how a leaky gut syndrome begins. “Ninety-five percent of our body’s serotonin is found in the gut, and it’s an important neurotransmitter for digestive health and function” is what Vojdani tells us.

He also noted a significant improvement in intestinal flora which not only affects digestive health, but other areas of the body as well when removing gluten and dairy products. A well balanced gut flora population is the key to a healthy immune system and improves the uptake of key nutrients and the synthesis of important vitamins, especially the B Vitamins.

The Leaky Gut Syndrome May also be Caused by Other Food You Can’t Digest.

Eating food that is not compatible with your blood type does not always digest very well, depending on the quantities you have consumed. One typical blood type reaction causes food particles to stick together in bundles so they cannot be broken down by digestive enzymes. It lingers for longer in the intestines and becomes a source of food for larger parasites like flukes and worms.  An unhealthy intestinal environment adversely affects the beneficial probiotic gut flora that helps with the digestion and assimilation of food.

When the intestinal membranes are damaged by harmful bacteria they become too permeable or “leaky”. Toxins and larger food particles then escape and enter the bloodstream directly. These foreign particles (mostly wheat and gluten) set off immune reactions that cause inflammation and the release of histamine. This is how many autoimmune conditions such as arthritis, asthma, skin rashes and weakened thyroid or adrenal glands are caused. Some blood types are more prone to different autoimmune conditions, depending on their food tolerances. This is why we should always try to ingest what is easy to digest and efficiently excrete. If you still think that food has nothing to do with chronic autoimmune ailments, settle the matter by having a few of the latest and most effective tests for food intolerances. Ones that include saliva testing are far more revealing!

Rearch and resources

glutensensitivity.net/Best_tests.htm

yourmedicaldetective.com/public/148.cfm

cyrexlabs.com/Meettheteam/tabid/165/Default.aspx

suite101.com/a/do-all-gluten-free-products-really-agree-you

suite101.com/article/the-great-liver-and-gallbaldder-flush-out-ready-steady-go-a341779

suite101.com/article/protocol-to-heal-and-maintain-your-liver-a342263

 

Gluten Free Ingredients for your Blood Type

Many gluten free products are not well digested. The gums and binders in baked goods can cause cramps, bloating, gas or constipation.

Posted by Sue Visser | Last updated: Apr 02, 2013

Gluten Free Baking and Your Blood Type

Many gluten free products contain gums and binders that mimic the action of gluten and they rarely suit any of the blood types. Guar gum, trajacanth gum, gum Arabic and even xanthan gum also upset the digestion of starches and carbohydrates when consumed in large quantities on a regular basis.  In fact, any binder including sago, tapioca or potato flour that does not suit your blood type can also cause cramps, wind, heartburn and a heavy feeling in the chest or abdomen.

According to Doctor Peter D’Adamo, the expert on blood type eating, this is because the binding agents contain disruptive elements for our blood type. According to his intensive research, they can inhibit the absorption of nutrients, or even agglutinate the blood in some cases. They adversely affect the immune system and interfere with digestion, the absorption of nutrients and the metabolism in general. This is almost as bad as eating gluten in the first place!

Also make sure that the bread and cake flour replacements suit your blood type. If not, you may still experience digestive upsets, raised histamine levels or signs of intolerance such as poor digestion, weight gain, weakened immunity and so on. This is why I have opened a specialised channel to guide you: World without gluten; for your blood type. Amen.

Guidelines for gluten free baking best suited to all the blood types: Grains and Pulses

Grains and Pulses for All Blood Types

Millet grain and flour, quinoa and grain and flour, green and yellow split peas and their flour, rice (all forms except wild rice), rice bran, rice flour. All white beans: cannellini, haricot, butter beans.

Grains and Pulses: Limited Suitability

Amaranth not for B1(secretor). It is very nutritious and can be ground into a flour. Buckwheat (soba) not for B, AB, O2(non-secretor). For making a sough dough, buckwheat flour or the grits are soaked in water for 2-3 days in the sun to promote the growth of natural yeast. Black eyed bean (cow pea) best for O and A. In South Africa they are called “swartbekkies”. They are an excellent substitute for speckled kidney beans used in Mexican and African dishes.

Corn/maize, sweet corn, popcorn and dried products only for A1(secretor). Although corn is gluten free, many people do not tolerate it, especially in large, frequent quantities on a regular basis. It is only suitable as a staple food for A-secretors but may still be GMO contaminated. (The odd cob of organic sweet corn or a scoop of popcorn is not a serious offence for the other blood types. Neither is a wee slice of polenta now and then. ) Adzuki (small red) bean and black kidney beans: not for B, AB. Fava bean not for AB2 and O2 (non-secretors) Incompatible lectins they contain can cause serious problems for other blood types who eat them regularly.

 

Chickpea or chana flour (garbanzo bean) only for O1 (secretors). This means that hummus is not suited to any other blood type. You can make hummus or a modified dhal out of other cooked pulses, especially from yellow pea flour or split peas. Even a can of kidney or cannellini beans makes a great “hummus”. Speckled kidney bean, navy bean only for A2 (non-secretor) and B. For other blood types they can disrupt thyroid, immunity and cause weight gain and indigestion. Lentil, pinto bean not for B, O1 (secretor).

Lentil sprouts seem to be suitable for all the blood types due to the changes that take place. They are then more like a green vegetable, lower in starch and lectins. Dhal and poppadums are made from lentils. Use alternative flour and pulses to suit your blood type. Lima bean only for B, O. Mung bean only for A, O. Sprouted mung beans may be OK, but it is best to test your tolerance.

Most soy products: tofu, milk, tempeh not for B, O2 (non-secretors.) However, fermented soya products like miso and soya sauce can be beneficial in some cases. Tamarind bean only for B, AB. (A small amount to flavour a curry would not be too serious for any blood type, but not 3x per day, every day.) Sorghum only for A, B2 (non-secretors). Sorghum is a good standby for breakfast cereals and baking and is gluten free. It is a popular African cereal, especially for brewing beer. Fermented sorghum is less disruptive to other blood types. (Do not eat the green stalks and grains or give them to animals. They contain cyanide and other deadly chemicals.)

Teff (injeera) only for O, A2 (non-secretors) This tiny grain makes a good replacement for wheat, being gluten free. In Ethiopia a pancake of fermented teff flour, called an injera is their staple food.  Tapicoca (cassava) manioc only for for A, B2 (non-secretor), O1 (secretor). The fine tapioca flour makes a good binder to replace gluten in most baking recipes for these blood types. Where manioc is grown, it is a staple food. Even the leaves are cooked and eaten like spinach. Sago products not for AB. For all the other blood types, fine sago flour makes a good binder to use with other baking ingredients as a replacement for gum based binders that are not really suitable for any blood type.

Grains and Pulses not for Any Blood Type on a Gluten Free Diet

All wheat products, barley, essene bread, ezekiel bread, spelt, rye, oats/bran contain gluten, regardless of being suitable for your blood type. If you do not tolerate gluten, then avoid them too. Soya bean products that include the outer membrane are risky. Especially soya milk made out of a whole soya bean. Read the label! This is because the outer covering contains potent trypsin inhibitors that are not inactivated during processing. This can cause unrestricted cell division and replication. If there is a possibility of cancer, it is bad news. The soya bean is estrogenic, favouring cell replication in the first place. The same applies to soya present in pet foods. Now you know.

Dough Improving Agents Suitable for All Blood Types *

Eggs give gluten-like benefits and improve the nutritional value. (*Not for vegans). Baking powder (from soda and citric acid), apple pectin, baker’s yeast, agar. Fermenting buckwheat or teff for a few days improves the batter used for making pancakes. Orange, lemon and grapefruit pith. This unique technique also adds more fibre, pectin and beneficial nutrients to baked goods.

Dough Improving Agents: Limited Suitability

Potato flour for AB, B1 (secretors). This fine starch adds a resilient, rubbery texture to baking, so limit the amount to 10ml per 250ml rice or flour mixture. Eating large quantities of products containing it causes severe indigestion in some of the other blood types. (My husband is blood type A-secretor and cannot digest it at all! Luckily he is not wheat or gluten intolerant.) Tapioca flour for A, B2, O1 (secretor). Add 10-15 ml of the fine starch per 250ml of rice flour or mixed flour. If you are unable to buy the flour, try grinding it, but it remains too gritty. You can try soaking and cooking the tapioca to a jelly. Use some of this and blend it with the liquid part of your recipe to get it smooth and creamy.

Try about 30ml jelly per 250ml flour. Sago flour not for AB. Add 10-15 ml per 250ml of rice flour or mixed flour. If you cannot find the fine starch, try cooking it and using the jelly, blended with the wet ingredients. Try about 30ml jelly per 250ml flour. Cooked sweet potato: not for A. Boiled or microwaved and then peeled, a sweet potato can be mashed with a little rice flour and shaped into a patty for frying and baking. Cooked sweet potato also enhances a cake mixture if you are using eggs.

All blood types avoid:

Gum trajacanth, carrageenan, guar gum, xanthan gum and gum Arabic. (If unavoidable – or socially awkward, a little may not cause too much discomfort but rather don’t include them in your recipes.) You can refer to my guidelines on fats, oils, dairy and sugar for more information on baking ingredients. Once you know what your blood type is then draw up a list of what you are going to use from now on. There are plenty of blood type lists available on the internet but make sure they include lists for your secretor status. Some of the older ones do not. Remember to avoid any gluten along the way.

 

References

www.livestrong.com/article/549232-can-you-be-allergic-to-gum/

suite101.com/article/how-does-your-secretor-status-affect-the-abo-blood-type-diet-a409521 suite101.com/a/make-citrus-pulp-vegan-gluten-free-cakes

 

The One Month Gluten Free Challenge.

At SUITE 101 we are lucky to share our gluten free recipes with people from around the world. This is truly a stimulating environment to keep us all motivated.

Posted by Sue Visser | Last updated: Apr 02, 2013

The gluten free challenge can be a family affair as it is beneficial to everybody in the house. Going gluten free brings people together and creates health and happiness.It is also easier to cut down on sugar and fat when you prepare your own gluten free food so you can reduce your weight as well as your waistline and be free of a surprising number of nasty ailments.

Good food at any price is cheaper than medicine. So why eat food that makes you fat and sick? Time spent in the kitchen preparing nutritious, tasty, well tolerated meals means saving time visiting hospitals and waiting around doctors’ rooms and specialists. This also includes the travelling and, prescription drugs and being off from work that being ill involves. If gluten is making you ill, here is your chance to kick the habit.

Understand Why You Need To Give Up Gluten

Most people wonder how they are going to “survive” without their favourite bread, pasta, cookies and pastries. Because of the damaging and toxic effects of a substance not well tolerated, one becomes addicted to it. This is all too true of wheat as well as gluten-based addictions. They can set off a condition known as an allergenic addiction. The body reacts to your last meal and tries to numb the senses by releasing opiate chemicals to ease the toxic burden. Going gluten free for one month will reveal just how badly you may be affected by wheat or other gluten-rich foods such as barley, rye and in some cases, oats.

If you suffer from any of these conditions, you may be a gluten victim! Symptoms of wheat or gluten intolerance overlap with just about every other chronic illness from A-Z.  Gluten intolerances at an acute (recently ingested) level are expressed as: rashes, respiratory problems, excessive mucous, headaches, drowsiness, heartburn, a raise in body temperature or just a heavy feeling in the stomach or oesophagus.

A delayed, if not more subtle action emerges a few days later and affects: anaemia, asthma, ADD, cancer, autoimmune diseases, hormonal upsets and even miscarriages. It takes years to lead to infertility, bowel impairment, obesity, eroded joints, or a congested liver. Gluten intolerances conveniently overlap with so many other ailments that are symptomatically by your doctor that you may not realise that gluten intolerance is actually the underlying cause. Seriously – why eat something that does this to you?

Now Try This One Month Gluten Free Challenge

People who have experienced a lot of relief by eliminating every bit of gluten from their diet will begin to feel amazing. This should be proof enough to continue to live gluten free for life. One word of warning is never to cheat. According to research, once off gluten, all it takes is as much as 6 grams of gluten (1/4 slice of bread?) to launch a reaction in your body. I have been there, done it too many times! I have noticed some nasty side effects and find it easier to say NO to all offending foods.

Be Very Decisive. Cut Out All Gluten for 1 Whole Month.

First decide on a cut-off point and mark up a full month on your calendar as a gluten free experience. Don’t even try to finish up the bread, pasta, cookies or tempting morsels of junk food that may be lying around.  Most people start by avoiding the obvious offenders: wheat, rye and barley. Some go all the way and chuck out oats and all that sugar they consume as well. For some blood types wheat is the only offender. You may like to have your food intolerances tested beforehand by a therapist who is equipped with a bio-feedback mechanism such as SCIO, etc.

Soon you will begin to see some of your nagging ailments like: aches and pains, stiffness, asthma, thyroid problems, headaches, skin disorders, water-logging, constipation, and flagging energy begin to improve. Even some slight relief – without even relying on antacids, anti-inflammatories and pain relievers will help to make you a firm believer! Yes, in the long run gluten free saves you time and money and you get to discover new and wonderful foods to make and enjoy. This is why a 1 month gluten free challenge is so revealing! After that it becomes a way of life and you no longer have to be sick and tired.

Change Your Shopping, Fast Food and Restaurant Habits

No wheat, barley or rye or (oats – optional) No flour, products or foods. Read your labels!

Replace with: rice, maize, quinoa, millet, chickpea, lentil, pea or buckwheat, potato and tapioca flour.

Find good substitutes for foods you normally ate or loved. Avoid eating out if the menu does not provide a healthy gluten free option. Only support fast food outlets that have a good selection of fresh fruits, salads, vegetables and gluten free pasta or pizza. If invited by family and friends, warn them in advance and offer to bring a few gluten free dishes along. Health shops and most supermarkets provide a good selection of gluten free products and ingredients.

Health shops have special binding agents such as xanthan gum or guar gum to help make rice, and other grittier grains easier to bake with. Some ready-made commercial gluten free baking mixes are also available. These solve the problem for beginners and you can toss out beautiful muffins, crumpets and cookies. It is not easy to bake a beautiful gluten free hi-rise loaf of bread until you get more practice.

Do Not Fixate on Junk Food Cravings.

Eat the real stuff. No excuses, no greasy, doughy burgers, dunking doughnuts or stodgy desserts. If you are hungry, then eating is not a crime. Keep a supply of nutritious and satisfying food in your snack or lunch boxes to avoid the desperate dash to the palaces of grease and gluten. Make sure you have food at the office or in the car so you can eat whenever your blood sugar gets too low. Most people need to top up with nuts or an apple every 3 – 4 hours. Never stretch out the hunger pangs because it triggers a feeling of deprivation.

At all times remain confident and satisfied that you will overcome the craving for all the food that has made you fat, tired and sick. An addict is an addict, and junk food addiction is harder to overcome than a craving for alcohol in some cases. When the cream cakes, waffles, and steaming gooey pies waft past you, take out your cheese, nuts and fruit. When fluffy sandwiches and hot dogs are offered and people are slurping up instant noodles, just keep going – to a healthier, happier level.

 

References:

 

Gluten Intolerance by Beatrice T. Hunter: published by Keats.

 

Live Right for your Type by Peter D’Adamo published by Penguin

 

Good resources:

foodintol.com/celiac-disease

glutensensitivity.net

http://www.foodintol.com/wheat-gluten-sensitivity

curezone.com/diet/default.asp

 

 

 

 

GLUTEN OR GRAIN INTOLERANCE:

 

by Health Researcher Sue Visser April 2010

 

Notes to accompany the GLUTEN WORKSHOP April 2010 More help and free information at: www.naturefresh.co.za

Disclaimer and cautions: This information does not serve as diagnostic or prescribing advice. Discuss the changes you wish to make with a doctor or therapist who is skilled in Natural or Integrated Medicine. Full references and more research information is available at www.naturefresh.co.za

A PERSONAL ENCOUNTER:

Dear Friends,

My name is Sue Visser and I am a health researcher.

Many of the visitors to our website have benefited from the information and advice I provide, free of charge. It has taken over 20 years of intensive research, practice and effort with the help of experts to develop these protocols. People around the world who want alternatives to medications, hormonal intervention or surgery have used them to great advantage. I investigate the initial cause of disease. In just about every case, they are the simple things we overlook such as: food intolerances, hormonal imbalances, parasites, toxicity, acidity, dehydration, nutritional deficiencies, unsuitable food combinations and so on. The symptoms that arise from such mismanagement are then “diagnosed” as acute or chronic diseases.

A bad mindset aggravates and can even manifests as a debilitating illness. Most people do not want to take responsibility for their state of health. For them it is easier to spend a fortune on medicine and eat or even crave the food that makes them sick. The side effects of the drugs they take create more discomfort. Mainstream medicine will not pinpoint the cause of your disease. Regardless of being drugged, slashed or burnt; one continues to manifest the underlying problem. At best, most doctors can suppress symptoms or treat one for injuries or emergencies with the expertise they have. But chronic medications are not the panacea for bad bodily management.

A strong healthy immune system is the key to warding off diseases like cancer. Laziness, neglect and denial need another cure. We need to restore and maintain a harmonious equilibrium within the human body, mind and soul. A diseased state is caused by unreality. It is the result of unconscious thinking, eating, actions and feelings. You alone can clean your temple of the parasites and toxins that have robbed you of health and happiness! Then attend to nourishment, supplementation or herbs that suit you as a unique individual. Such God-given food is enjoyed as delicious medicine to make you feel well, abundant and happy. It is easier and cheaper to eat well and be well than to pop pills for your ills!

Welcome to: HEALTHY HAPPY EATING.

Gluten intolerance supersedes popular “healthy” food choices like whole wheat bread, oatmeal, rye, barley and pasta. Eliminating these foods is preferable to taking cortisone, anti-inflammatory drugs, bronchial dilators and painkillers, antidepressants, energy boosters, sinus tablets, or anti-histamines.

A new way of eating will turn your food into medicine and set you free from feeling lousy and drug dependant for the rest of our life. Symptoms of wheat or gluten intolerance overlap with just about every other chronic illness from A-Z. Food allergies are immediately obvious when expressed as: rashes, respiratory problems, mucous or headaches. Gluten intolerance lurks in the background with a more delayed, if not subtle action – affecting anaemia, asthma, ADD, cancer, autoimmune diseases and even miscarriages. Wheat products are eaten at just about every meal and snack throughout the day, all over the world. Gluten intolerance as well as many other hidden energy thieves will be discussed in this programme.

First make sure about: blood type specific lectin intolerances or general gluten intolerance?

Gluten is a complex vegetable protein that imparts elasticity to dough made from wheat and rye. It is present to a lesser degree in oats and barley.

Some of us have the necessary enzymes to break down gluten and offset the harmful effects of wheat-based or other lectins in grains. Blood type A-secretors and most of the AB group are usually tolerate to them and suffer from gluten intolerance to a lesser degree. For many of us, the undigested gluten particles and wheat lectins do plenty of harm and no good. They upset the digestion causing fermentation, impaired food assimilation; malnutrition, leaky gut, mucous problems and insulin resistance. We do not immediately notice this happening.

We keep stuffing down more bread (brown of course) and pasta, thinking it is good and full of essential vitamins and minerals. But instead, the immune system is compromised and we become more acidic and thus prone to inflammation and parasitic infestations due to the displacement of healthy gut flora. Gut linings become permeable and undigested gluten (protein) molecules escape into tissues, causing an autoimmune upset. Microbes and parasites like giardia burrow through intestinal walls or form colonies (biofilms) in the gut. When surrounded by fibrin strands and mucous, the immune cells cannot destroy them.

Wheat molecules resemble our thyroid, adrenal, pancreatic and intestinal molecules in structure; so the immune system attacks them too! In the small intestine, killer cells from the immune system can also destroy the absorption surfaces on the protrusions called villi in some people. This is known as Celiac disease. Irritable bowel syndrome (IBS) and Crohn’s disease are the last straw: severe bowel inflammation, pain and stools containing blood. Most cases need surgery. Is there a connection to wheat? Definitely, but that is not the end of the story.

Note that most gluten intolerance indicators may overlap with:thyroid problems, dehydration, weak adrenals, heavy metal toxicity, eating food incompatible with blood type (lectins that cause agglutination), bad food combinations, low intensity stomach acid, vitamin and mineral deficiencies, parasites and systemic acidity. As such, just cutting out gluten will not address the whole problem. It will make a substantial difference – but we can do more:
Gluten intolerance affects the following conditions:

Gluten is present in wheat, rye, oats and barley. We cannot take pills to cure wheat or gluten intolerances. Make a list of your personal complaints from these symptoms:

Hormonal: Addison’s disease (adrenal malfunction) amenorrhea – delayed menstruation, infertility – spontaneous infertility, sperm abnormalities, abortions and low birth-weight babies, chronic fatigue, hyperthyroidism, hypothyroidism, insulin-dependent diabetes.

Digestive: IBS (irritable bowel syndrome) gastrointestinal distress (gas, bloating, diarrhoea, constipation, vomiting, reflux) Celiac disease, autoimmune hepatitis, gall bladder disease, primary biliary cirrhosis of the liver, chronic abdominal pain, Crohn’s disease, malnutrition, pancreatic disorders, mineral deficiencies.

Respiratory: Sinusitis, post nasal drip, mucous congestion, some cases of asthma, snoring.

Mental: ADD ADHD (attention deficit disorders), headaches (including migraines) moodiness/depression, outbursts, inability to concentrate or learn, seizures, Downs syndrome, epilepsy, ataxia (reflex disturbance, sleepiness after lunch.

Structural: blood and tissues: Anaemia, low iron, bone/joint/muscle pain, osteoporosis, peripheral neuropathy, tingling numbness in the legs, vasculitis, mouth sores, weak tooth enamel, multiple sclerosis, chronic back pain.

Skin: psoriasis, vitiligo (white patches on skin), dermatitis herpetiformis (pimply rash related to Celiac’s disease) hair loss not associated with male-type baldness, recurrent stomatitis (inflamed mucous membranes of the mouth), eczema.

Metabolic and systemic: Weight loss/gain (unstable metabolism), obesity, systemic lupus (autoimmune disease), bursitis, rheumatoid arthritis, non Hodgkin’s lymphoma, bowel cancer and other types. Total IgA deficiency (antibodies.)

How to test for gluten or wheat intolerance:

Blood tests can be done but are not recommended for those who have already given up gluten.

Most information sources recommend that you abstain from gluten for 4 weeks, starting with wheat. If symptoms begin to improve – keep it up. In many cases where digestion has been severely impaired it may be necessary to omit all gluten, dairy products, yeast and fructose as well. A steady improvement indicates you had these intolerances. Most practitioners of Integrated Medicine can offer diagnostic services like the SCIO or BEST system analysis that delivers excellent results. This is non invasive and will make it decisive.

The do-it-yourself muscle test for gluten and wheat tolerance.

Muscle testing can be used to determine food tolerances. Press down on the fist of the patient’s outstretched arm. Let them resist your push. They hold the sample in the opposite hand over their solar plexus. Establish a normal (0), good (+) and bad (-) response using appropriate samples, eg: a cell phone for bad, nothing for normal and a rooibos tea bag or something healthy for good. Put food samples in identical, numbered containers: bread, pasta, cheese, apple, walnut, etc. Test without either of you knowing the food, at random a few times. Tabulate the results. Then explore the food you have been eating and tally up the reactions. As you will see – gluten is not the only whipping boy!

How well do you tolerate gluten? Prove it to yourself with arm tolerance testing indicate: + or – or 0
Gluten:  e.g. wheat rye barley oats
Eating food that do not suit your blood type also causes weight gain, blood reactions and metabolic mayhem.

How well do you tolerate the following gluten free foods?

Mealie meal maizena tapioca sago sorghum mabella buckwheat
Soya protein soya flour whole bean (with skin) soya products eg: soya milk?
kidney beans chick peas lentils
This group is totally gluten free and acceptable for all blood types.
All rice products millet quinoa amaranth yellow peas haricot (white) beans

How to deal with gluten intolerance:

Challenge yourself to a gluten-free month and note the changes. It is also advantageous to eat strictly according to your blood type to get down to a diet best suited to you and only you!

Most conditions respond quickly to a gluten-free diet; congestion clears up and energy bounces back. Be ruthless: cut out the other causes causes of all your toxic misery: sugar, starches, fatty fries and excess protein. Make a list of foods that you do not tolerate: wheat? Gluten? Blood type offenders?. Once significant improvements have been achieved, have your medications reviewed as some of them may have already become redundant and you may be able to wean yourself off others under professional supervision.

1 Exclude all gluten: wheat, rye, barley, oats where appropriate. Have small protein snacks like nuts, eggs or cheese every few hours to shut down the effects of overactive insulin and cortisol. Eat fruit well before a meal.

2 Alkalize: water, calcium and magnesium, potassium. Lower sugars, animal protein and sweet fruits/juice.

3 Eat for your blood type. Persist with this! Use HEALTHY HAPPY EATING guide lines by Sue Visser.

4 Parasite Detox. Herbal remedies, propolis, iodine. Treat with zappers, Rife, BEST or Scio. BIOFILMS: prevent fibrin build up – pineapple.

5 Liver and gallbladder flush. Support the liver. Supplements, herbal bitters.

6 Heavy Metal Detox: support gut flora -sauerkraut, maas/cultures, lemon pickle, probiotics.

7 Hormone balancing: bitters, flax, iodine, Coleus, tinctures, supplements. Excess weight: Aromatase control: insulin resistance, melatonin, zinc. RT3 from heavy metal and fasting.

8 Improve digestion. Betaine HCL with pepsin supplements. Herbal bitters. Proper food combinations – eat fruit and salads alone. Use the MEGASLIM protocol for eating plan. Himalayan salt to control blood pressure.

9 Anti-cancer protocol. Improve good oestrogen ratio: iodine,flax, bitters, green leaves, citrus, nuts alkaline, artemesia, all probiotics.

10 Sensible supplementation. Tyrosine if you avoid wheat. Chrome for sugar cravings, B6 is essential, B5 to to boost cortisone, anti-oxidants, omega 3 oils. Alkalinity and detox: Calcium & magnesium.

11 Make juice, sprouts and raw salads(80%). Fresh, live enzymes, chlorophyll, trace elements, vitamins.

12 Conscious avoidance: say no to hormone supplements, vaccines. First check with a homeopath. Can you eat wheat, etc.? Say no if it does not suit you. Avoid chemical fumes, toxins and electrosmog.

White bread versus: “good” brown bread, wheat germ and bran.

Wheat is the worst of the cereal killers and it has crept into just about every morsel we eat.

Trying to scour out your intestines with wheat bran is even more hazardous. Bran is totally indigestible and contains phytic acid. Brown bread contains bran. Your bones are stripped of calcium in order to neutralize it. So, it contributes to osteoporosis. Diets laden with refined carbohydrates, gluten, phosphates and disagreeable lectins from other grains you are sensitive to cause extreme acidity: not only in the intestines, but also in the bloodstream and soft tissue.

Acidity reduces the oxygen supply to cells, making us tired, and encourages cancer cells to proliferate. When the urine is too acidic, skeletal calcium binds up the acid and forms kidney stones. This is another symptom of osteoporosis. Wheat germ can set off autoimmune reactions like fibromyalgia and arthritis. Glucosamine supplements help to bind or deactivate wheat proteins but should we keep on eating wheat every day?

Food sensitivity and cravings for junk foods:

You may think your body craves what it needs but it may be what they call: an allergenic addiction that perpetuates a toxic loop inside your system.

People believe that just a little of what you fancy can do you no harm, but that’s like giving an alcoholic a bottle of wine. Gluten and other food that does not agree with you trigger off mind enhancing painkillers called opioids to try and ease the unpleasant and toxic effects they cause. If you feel sleepy after your sandwiches and rolls or have indigestion – yet you crave more starchy snacks, you may have become addicted to the narcotic (but actually toxic) effect they have on you. Many of them are wheat based.

Obesity is caused by fat cells swelling up to try and absorb poisons like trans-fatty acids, preservatives, excessive salt and artificial flavours. Toxins are trapped in fat cells to protect vital organs from being damaged. However, they also attach to unused glucose molecules and bloat up with water to form a toxic waste dump. The hormone oestrogen stimulates this effect and prevents glucose from returning to the blood stream when required for energy.
Oestrogen also interferes with thyroid hormones that burn fat and speed up the metabolism.

Feeling depressed triggers off cravings for sugar and being low in serotonin, you crave more of it. The body bypasses its own fat or glycogen (energy) reserves if it is deficient in potassium – found in fresh vegetables, blackstrap molasses and other healthy foods. When you keep tipping in energy drinks, sandwiches, chocolates and pizzas to get through the day, the glycogen reserves are not released. The excess sugar lands on your hips instead. Don’t think that a so-called balanced diet is any good if it contains gluten and you have symptoms of gluten intolerance. Your problem will persist, even if it is still undetected. How many people tell you that they “eat healthy” but does the food agree with them?

References:

Gluten Intolerance by Beatrice T. Hunter: published by Keats.

Live Right for your Type by Peter D’Adamo published by Penguin

Good resources:

http://www.foodintol.com/celiac-disease

http://www.glutensensitivity.net

http://www.foodintol.com

http://curezone.com/diet/default.asp

 

Cutting out Gluten Can Solve Lot of Problems

 

The cause of your aches and pains, stiffness, weight gain, weak bladder, thyroid problems, fatigue, anaemia or asthma may be gluten. Find out how to fix it.

Eating what really suits you in terms of your blood type can save you time and money in the long run. it holds the key to weight control. But even then, gluten may be an offending factor for some of us. With restricted choices, you get to discover new and wonderful foods to make and enjoy. With accurate blood type and secretor status assessment, you can immediately enjoy more foods without having to embark on a severe allergy exclusion diet. If gluten is the underlying cause of an ailment then how can drugs be the solution? Gluten is gluten. You need to cut it out!

Gluten Intolerance Inhibits Vitamin D Assimilation and Uptake

Most people eat wheat or gluten throughout their lives. But this does not mean that gluten agrees with all the individuals who eat it all the time. They are merely unaware of the damage it is doing at a chronic level. It takes years to lead to anaemia, infertility, bowel impairment, obesity, eroded joints or a congested liver. Gluten intolerances conveniently overlap with many ailments that are symptomatically smothered by patent medications so most doctors miss the underlying cause. Vitamin D, for instance, is poorly assimilated by gluten intolerant individuals, despite adequate exposure to sunshine.

Wheat Robs the Joints of Glucosamine

Bread is not what it used to be. The protein based gluten that is present in modern strains of wheat contains disruptive lectins that result in autoimmune disorders. The lectin known as gliadin causes an “addictive intolerance” to bread, pasta and other products that contain it. Wheat robs your joints of glucosamine, the very thing you spend a fortune on to replace with expensive supplements! Undigested food particles attract parasites which in turn, cause the gut lining to perforate, resulting in a leaky gut syndrome. The gluten then escapes into the bloodstream and autoimmune disorders such as arthritis, thyroid and adrenal complications manifest

Wheat Causes Frequent Urination and Bedwetting

If you eat bread and don’t display obvious symptoms of intolerances you may still have a secret nuisance in terms of running to the loo, especially at night. People call it a tiny or weak bladder. Wheat and often all gluten causes the bladder to contract into a spasm so it has a limited capacity. It is amazing how this changes when the offending wheat or glutens are removed from the diet. People begin to sleep through the night, drink huge glasses of water and cough and sneeze comfortably. Children wet their beds if they remain asleep when their constricted bladders need to be emptied. Disgracing them and even dehydrating them before bedtime will not alleviate the underlying wheat allergy.

Anaemia That Does not Respond to Iron Supplements is Caused by Gluten Intolerance

After many years of persistent anaemia and fatigue despite every effort to take iron supplements we have a fine example of an autoimmune problem. People take iron supplements, eat food rich in iron and even trying to elevate flagging levels of haemoglobin with tissue salts, energy medicine and Homeopathic remedies. In such cases, try cutting out all forms of gluten for a few months you should see a steady replenishment of your iron reserves.

A 1 month gluten free challenge will highlight your problem areas because you will notice how different you feel. After that it becomes a way of life. It is possible to “survive” without any gluten. Wheat, rye, oats and barley all contain gluten and need to be avoided. For some blood types wheat is the main offender. Make conscious choices. Say no to foods you wish to cut out and tell your family and friends not to sabotage your new resolution. Soon you will notice that all your nagging ailments like: aches and pains, stiffness, asthma, thyroid problems, headaches and skin disorders, water-logging, constipation, and flagging energy begin to improve.

Don’t Eat What Does Not Suit You

Find good substitutes for foods you normally ate or loved. Health shops provide a good selection of basic gluten free items like pasta and rice cakes as well as special baking mixes for bread, scones, muffins and biscuits. Instead of flour made out of wheat, barley or rye. Look for products made of rice, quinoa, millet, chickpea, lentil, yellow pea and buckwheat flour to begin with. Good recipe books are available and there are many experts in the gluten free field. With strict gluten avoidance, be careful of gluten free starch mixtures bound with a lot of xanthan gum, guar gum, potato flour, tapioca or sago starch. These mimic the action of gluten, in terms of binding. However, in some individuals they can affect digestion, cramps, bloating and absorption of key nutrients.

In most cases, eggs are the best gluten substitute for baking. They make your products more nutritious and suit all blood types. The best way out of the food maze is to eat simple, natural foods that are well suited to your blood type. There is no point in loading up on other disagreeable lectins that come from other staple foods. For instance, soya is very bad for blood type O and B non-secretors. Chick peas only suit O secretors and they do not tolerate lentils or corn. Corn only suits A secretors, and so on. It is best to cross check with the original lists provided by Peter D’Adamo. If you fail to respect your blood type individuality you may fall into the gluten free trap of causing even more allergies and intolerances, weight gain or hormonal disruption than before.

Watch out for large amounts of sugar, often used in gluten free recipes to improve the texture of muffins and cakes. Substitute with appropriate sweeteners or try to use naturally sweet ingredients such as dates, honey or bananas. It is best to determine your tolerances to new ingredients by using a basic muscle test or asking a kinesiologist or therapist to help you. Write out a list of suitable flours, binders and sweeteners and only use them. For instance, as blood type O-secretor, I make a mixture of rice and yellow pea flour and use tapioca as a binder because these products also suit my blood type A-secretor husband. He does not tolerate potato or chick pea flour, but I do!

Enjoy Your New Food. Explore and Experiment

Learn how to make a few basic staple foods that really suit and satisfy your nutritional needs. It is best not to hanker after big slices of fluffy bread, rolls, pizza and pies. Discover new and exciting – and very satisfying foods. Try out some pizza or tortilla, crumpets and cupcakes that are made exclusively out of: sweet potato, butter beans and eggs! Imagination has no bounds.

References and Helpful Information (accessed 15th June, 2012)

Gluten intolerance and severe fatigue:

Livestrong.com

Food allergies and bladder infection :

Livestrong.com

Information on blood type diet

Dadamo.com