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My Dark Experience's With Gluten

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My Dark Experiences with

Gluten

© 2016 by Ash Bunsee All rights reserved.

Union Square Publications

ISBN 978-0-620-70607-0

All rights reserved. Copyright under Berne Copyright Convention, Universal Copyright Convention, and Pan-American Copyright Convention. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form, or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior permission of the author.

My Dark Experiences with

Gluten

 

Union square publications

Distributed by Amazon Kindle

Disclaimer: Please note that nothing in this publication should be construed as medical advice, but only topics for further discussion with your doctor. Further note that the medical terms and explanations used in this book are for illustrative purposes only. It is not medical advice in any way whatsoever; it should not be misconstrued as such in any way. If you feel that you may suffer from any symptom as mentioned herein, please contact your medical doctor/physician for discussion/advice and treatment if advised. This book is not for, nor does; it intended to make any medical or any other diagnosis in any shape or form. This publication is produced and sold for information purposes only. The information as contained herewith is not intended or should not be construed as a medical journal or as a source of medical advice or literature. The author or distributor/publisher/or its agents of this book/eBook in whole or in part is hereby absolved from any/all claims arising from anyone, ether intended/construed suffering injury or prejudice, as a result of information as contained herewith. For a more in depth written disclaimer please contact the author/publisher in writing.

My Dark Experiences with

Gluten

 

There are more than 50,000 edible plants in the world, but just 15 of them provide 90 percent of the world’s food energy intake. Rice, corn (maize), and wheat make up two -thirds of this. Other food staples include millet and sorghum; tubers such as potatoes, cassava, yams, and taro; and animal products such as meat, fish, and dairy.

The National Geographic Society

To my friend the wind …

Foreword

Gluten free – “My Dark Experiences with Gluten” – a real life journey into the uncharted waters of food consumption. It tells the true story of a man who is of sound mind and body who suddenly finds himself plagued with a string of unexplainable illnesses. At first he grapples to understand this sudden change in him. He consults medical doctors to no avail. Until he discovers through trial and error, that he is allergic to mainly wheat and gluten.

Some of his friends and family are confident that the condition is just a figment of his fertile imagination and nothing else. He bravely decides to enter deep into the rabbit hole by following a wheat and gluten free diet plan, despite advice, to the contrary by, family, friends and professional people. In doing so, he finds himself entering a minefield of dietary choices and encounters, and some alienating relationships as well; the alienation seems to be based on possible, social dogma, due to his sudden severe weight loss from the condition of gluten related disorders.

He not only tells of his various experiences, and the subsequent journey, that beckons him into an uncharted world, devoid of amongst other things, wheat, gluten of which some may say is the so called basis of the comfort foods of life. And the powerful mindset that one forms around the notion of modern food consumption. One tends to look back at ones old culinary world with great mystery and nostalgia. I must confess that I have been pleasantly surprised as I was ushered into a new world of different eating experiences, choices and of course a strong new mindset.

Told in simple language, as this compelling story closes, in its latter half of the book, it fittingly morphs into a how to guide, drawn from the writers personal, and other research experiences on being gluten free.

This trial and error experience is bound to assist anyone in avoiding the steep learning curve of being wheat and gluten free in an uncomplicated kind of a way. This easy reading book is bound to answer many questions that one may have on the subject of wheat and gluten intolerance, and then some. It is sure to lend itself positively to those that grapple gluten related disorders and those that are not gluten sensitive, but nevertheless wish to know more about this subject.

Chapter One

Cereal is Wheat

Wheat that amazing marvellous plant that most of us grow up loving to eat. I can still remember as a kid that finely ground processed cereal served with hot cows milk and a dash of sugar or honey made and excellent breakfast treat. As I grew up these cereals began to evolve into scores of different textures and flavours. There were plain chocolate, strawberry, vanilla and a host of other flavours of breakfast cereals readily available. Without realising it way back then, the large variety and flavoured sugary breakfast cereal had brought the candy store into my very own kitchen.

Whilst happily enjoying my breakfast cereal, I remember the cereal box always but always kept me curiously occupied. It was an item that was difficult to understand, an enigma of sorts. I imagined as if each and every cereal box being printed and made up especially for me, because it always seemed to contain all the beautiful pantone colours that I liked best. The colourful pictures, illustrations printed on the cereal box were catchy and engaging to look at especially the fancy fonts and minute picture detail. At times some brands of cereals even came complete with printed games on the reverse side of the box. The well designed games on the reverse of the box, was a real treat, it had games like checkers, snakes and ladders. Sometimes actual toys were thoughtfully placed within its contents. As far as I was concerned this kind gesture of handing out free toys at the breakfast table was genius in motion.

In time I could never decide which I liked the best! Whether it was the breakfast cereal as contained within the box or the packaging itself!

The packaging of the wheat flour did not disappoint either. It also came into the kitchen with the most well thought out colour scheme and the most interesting illustrations of windmills and smiling friendly looking females with lovely frilled aprons and the like. The images on the packaging conjured up in my mind warm imaginations of secret exotic places inhabited with friendly people who would be more than happy to help me indulge in all sorts of culinary treats using their products.

My wonderful well intentioned mum would use the white or brown powdery magic from the bag to prepare a host of different types of breads and other treats for me and the rest of the family.

Wheat is a hybrid plant which is a cross of different types of grass and it is obviously green. It’s amazing that from all the pictures that I had seen on the cereal boxes and flour packaging, it always showed off pictures of the wheat plant as being a rich warm earthy golden brown colour. I grew up with the notion that wheat sprouted as this rich warm earthy golden brown colour, which of course is rather deceptive. I was disappointed to discover as an adult that the wheat plant was actually green.

Back then I simply loved the warm settling look of this wheat plant and enjoyed all the lovely looking and delicious products that was made from this magic powder. I made up my mind that the inventor of flour and cereal was a genius and deserved a very special place in the world.

I grew up with a penchant for wheat products in all its forms, cakes, biscuits, desserts, pizzas, and of course the large variety of breads. Bread! Ah bread my soul food! I not only loved freshly baked bread with a host of spreads, toppings and of course its rich aromatic smell that conjured up a warm and comfortable imagery and feeling in my mind of secret exotic places inhabited with friendly people milling my wheat .

It was not unusual for me to go far and wide in search of fresh and delicious bread. I loved fresh bread so much so that I could pig out on a diet of freshly baked bread with extra virgin olive oil or butter and feel totally satisfied.

Most mornings I would get up early and as you may have guessed by now, I would either bake fresh bread, or if I was not up to it, I would go over to the bakery and purchase a loaf or two of their freshly baked bread. I fondly thought of wheat as one of the joy and elixirs of life.

One day I noticed that I was carrying excess weight and so I decided to cut down on my wheat consumption in order to lose the extra kilos of fat. The one thing that I realised was that I simply could not stay away from bread or wheat for an extended period of time. The truth of the matter is that I craved it in mind body and soul.

In time I realised that wheat was not really food but it was amongst other things, it was a drug! And I was helplessly hooked on this substance.

I decided to at least give up the white processed enriched flour and go on a diet of brown whole wheat flour purely for health reasons. I could kick myself for wrongfully believing that brown wheat flour was a healthy alternative to wheat or enriched wheat flour.

Chapter two

The Journey

As we know that, there is nothing dangerous, or unusual about one eating a sandwich. I have probably eaten thousands of delicious sandwiches over the long memorable years.

Then on one lunchtime for no apparent reason, and without any warning at all, when I took

My first and a generous bite of my whole-wheat, health bread, grilled vegetable sandwich, and “now that’s a mouthful!” something very unusual and strange occurred out of the ordinary.

After ingesting the first and tasty bite, not even within a split second, the right-hand side of my face just shockingly began to puff up and swell like a balloon.

I threw down the sandwich in stunned amazement coupled with sheer horror! I just could not believe what had shockingly occurred; I could almost hear myself silently scream out what the Hell? I was stupefied and confused! This definitely was not my imagination playing tricks with me. My mind began to race, wondering, and simultaneously searching for answers that I could not find as to why this was happening! Was it the stone ground wheat composed slice of bread that caused my reaction? Or was there some alien ingredients that were contained in the spread or filling? I just could not fathom this out for myself. I began to pace around “shell shocked” Wondering what should I do next? Then slowly the obvious struck me. Call up the doctor!

I immediately called up my doctor and made an appointment to see him as a matter of urgency. I couldn’t get to his practice fast enough. I arrived at my doctors’ practice within the hour, on that very self – same day. I explained to him what I had just experienced. He immediately informed me that it may be an allergic reaction of some sort. I thought to myself, how be it possible, for one to get an allergic reaction from eating a healthy meal? Because that’s exactly what it was! A healthy meal in most languages! He checked all my vital signs and then informed me that, except for my blood pressure, which was a tad high at the time, all else was in order. He proceeded to take a sample of my blood, which he extracted into a glass vial, and immediately had it sent over to the laboratory for various tests.

When the tests results returned from the laboratory, it showed that the only thing that I was allergic to was dust mites. I was much relieved to be informed that it was something that simple, after all. Dust mites, which are a microscopic bug that lives in household dust, posed no real problem, I thought to myself! Dust mites could be controlled fairly easily, I guess! But my musings would prove to be off tangent in this regard, as this situation slowly and painfully unravelled itself over a longer period of time than I anticipated.

I got back home and immediately began to steam clean all my beddings, and the entire room. Once I was sure that my room was dust free, and of course mites free, I felt satisfied. I was destined to learn that, rather, unfortunately, that the problem was not to be that simple.

A few days had passed, and the swelling on the right – hand side of my face still remained, rather persistently if I may add. This was not in line with my doctors’ medical advice, which advised me that, the swelling would go away by the following morning. I began to get a bit worried, and bearing in mind, that I am not the worrying kind. A deep sense of gloom and unease began to take a hold of me. The swelling on my face was persistent, but that in time, would prove to be the least of my problems.

To compound my problems, I began to feel light headed and dizzy. I became concerned that I may have developed a high or low blood pressure condition. For fear of being labelled as a hypochondriac, I did not call back at my regular doctor. I instead visited a retail chemist store and requested that the in-house nurse checks my pressure. For a nominal fee, the in-house nurse carefully checked my blood pressure using a sphygmomanometer, stethoscope and a pressure gauge. I was duly informed by the nurse in a serious tone that my blood pressure reading was on the high side. She then preceded to hand me a diet sheet, which outlined a special low to sodium free diet plan, catering for those that suffer from high blood pressure. She informed me that, if the condition remained, then I would have to be put on special prescription medication. She requested that I call back in a few days so that my pressure could be rechecked.

Within a day or two, my memory started to become fuzzy. I felt like I was a thousand years old. No exaggeration here! OK maybe I do! But I promise that it is just a little bit I was battling to remember simple ordinary things and occurrences. Some of my joints started to ache and gave off a kind of a weird creaking sound with each and every movement. This was a concern to me, so I decided to do some research on the matter. I did some of my own research on the subject concerning my aching creaking joints. The best conclusion that I could draw, after considering all the facts, was that I may have contracted Lupus which is a chronic, autoimmune disease, which can damage any part of the body (skin, joints, and/or organs inside the body). The instability of my joints when coupled with my foggy memory and difficulty of co-ordination was causing me great discomfort. It was impairing my ability to interact meaningfully with people, and also to operate my motor vehicle efficiently. I felt that I was being uncontrollably unstable on the road whilst driving. I must confess that parking had also become an effort as well; my parking skills just seemed to lack proper mind and body co-ordination.

I asked myself the question, how on earth, was it possible for someone to become so ill so quickly? It was mind boggling. As far as I was concerned, this was not possible at all! But on the other hand, I was sure that my body was not lying to me. I definitely was not imaging all of that! It was as if my body was just all of the sudden breaking down for no real apparent reason!

Then for seemingly no fathomable reasons, I began to experience severe bodily weight loss and developed constricted feeling in my throat and respiratory problems. I had a developed a sinking feeling, that something was very wrong with me. I even began to believe that my doctor and the laboratory had not picked up on certain possibly serious medical conditions, that I may have contracted, albeit rather suddenly.

How else could anyone explain my sudden bad and deteriorating health problems? I had a funny feeling that something within me was wrong, very wrong.

So I decided to pay my doctor another visit, sheepishly requesting a recheck. He diligently gave me a thorough check-up and smilingly informed me that I was in peak condition. I informed him that, I did not feel that way. He again smiled and told me to relax, and not to worry amongst other words of encouragement.

I hobbled away from his practice feeling miserable, and not so sure of my health. I was not only feeling weak and feeble, but I was also beginning to walk, talk and act that way too.

I could not help remembering his words as I walked to my car in the parking lot, of not having to worry. He further told me that, in a short while, I will start feeling much better again. He impressed upon me that I was probably letting my emotions overpower my better sense of judgment.

Over the next few days, I began to feel worse, much worse. My dizzy spells were getting worse. I felt a sense of vertigo as well. I felt as if I was going to fly off into space. It was a kind of a horrible scary feeling. My confidence levels began to crumble. I felt that I had lost control of my own body.

The torment of ill health, the stream of new signs and symptoms seemed never-ending. Most nights, before I could fall off to sleep, I would take a good look around my room. I was not sure that I would see my room again, or the beautiful morning sunrise.

I would greet the new day with much surprise ! Saying to myself that, I made it through the night! I still felt weak on the left- hand side of my entire body. I still tried to remember my doctors’ advice and tried not to worry.

Then slowly a nagging pain crept in around the left- hand side of my lower abdomen. I still kept the faith, and tried not to worry, but it was becoming more and more difficult to do so. As the days went by, my health just went further, and further downhill. As far as I was concerned, this was it; a series of dark thoughts entered my mind and wreaked havoc.

I began to break out in rashes, at first on my neck, and when I applied some topical ointment for rashes, the medication seemed to cure it. A few days later, a new rash broke out, this time on my forehead. My skin began to become dry and itchy, more so whenever there was a sudden change in weather.

Whenever I ventured into a shopping mall or any other confined spaces, I felt a sense of nausea that seemed to overwhelm me from time to time. I just couldn’t wait to get out of these confined places.

I began to feel like an alien from another planet. I observed the other people merrily strolling about in these shopping malls, seemingly, totally unaffected by what was causing me extreme discomfort. I began to ask myself over and over again, the difficult question, what’s wrong with me? I felt so helpless, that sometimes it made me feel angry with myself, but that did not stop new problems from cropping up. The tips of my fingers began to tingle and sometimes became numb. I developed another problem which was using a headphone to listen to music. The hearing device plugged into my ear, caused the nerves in my upper back to twitch uncontrollably. As a result of this, the veins in my left arm would become swollen, and throbbed and twitched gently.

I could not lie down for long periods on my back. This action would cause my arms to become numb to the point that, my fingers would become paralyzed for a good few seconds.

I started having major acid reflux issues. There, was a continuous burning sensation in the pit of my stomach. I was haunted by a slurping sound quite often. The sound seemed to emanate from the area around my spleen. My sleep pattern was becoming irregular and affected. I sometimes lay awake in my bed battling to fall off to sleep, whilst at other times, I fell off to sleep quite easily, but later awoke suddenly with a jolt, only to sense that my entire body was in a kind of a shock mode, drenched with perspiration, and a parched mouth. I would just lay in bed. I could feel tiny electrical-like jolts, shoot through my entire body. I had no idea what was causing this. I would sit up in my bed for a while. And try to regain some semblance of composure and normalcy.

Sometimes, I would stumble out of bed, to get a drink of some water, and then, hobble back into bed. Whenever I had difficulty sleeping, I would count sheep in an attempt to fall off to sleep. It was because of my newly induced nightly experiences, that most mornings, I tended to oversleep. Sometimes, I only arose at around midday still feeling rather tired but always trying to look on the bright side of things. I was just happy to be alive.

In the days to follow, I started becoming sensitive to bright light and artificially produced sound. The sound just seemed to echo so much louder, that it hurt my ear drums

I began to experience problems doing simple things, things which one normally takes for granted. I could not type efficiently on a keyboard. I began to experience problems with my typing co-ordinations because my fingers were not doing what my brain had instructed it to do! I started becoming edgy and impatient with, at first some things, and eventually with everything. My health problems seemed so incurable to me.

It began to impact on both on my business, and personal relationships. I was now more convinced than ever, that I was just fading away. I became morose and quite. Something within me seemed to sense my demise close at hand, and like the proverbial tiger, I became fiercest, as I sensed my end was near.

Reluctantly, I went back to my doctor. I requested that I be sent over to a radiographer to be x-rayed. I felt that something terrible was going on with the left side of my body, that he was just not picking up with his examinations.

The x-ray results came back all clear. Although this gave me some hope. I still did not feel confident about my health. I decided to seek a second opinion from another doctor. The second doctor, after carefully checking all my vital signs, and conducting a physical check-up, informed me that, the pain in the area around my lower abdomen was my liver playing up. He told me that I had liver damage. The burning sensation in my stomach he advised me, could be a stomach ulcer. He then proceeded to advise me that my dizzy spells were being caused by fluid build up in my head. He gave me medication to control these symptoms. He asked me to come in for regular checkups. His treatment lasted for two months.

He prescribed more and more medication and different diet plans that kept me away from acidic foods and the like. Coupled with physical therapy, I felt slightly better. I did not feel cured. I still felt a bit dizzy every now and again. The pain in my abdomen, well it was still there! During my treatment with this doctor, I noticed that every time that I ate a sandwich or something that contained wheat, my face began to swell on the right-hand side. I started feeling very ill after this.

My weight loss still continued. I had gone from being well built to skinny in a fairly short space of time. I did some of my own research. I was amazed to learn that, there was a condition called gluten-related disorders, of which, wheat allergy and celiac disease comprised but two of these disorders.

I then remembered a while back, seeing some bread and stuff in supermarkets labelled gluten free. I did not pay any attention to these items, as it was of no interest to me. Now that I look back at my ignorance, I realize, what a foolish and shameful attitude for one to adopt. I did not even know what the term gluten free meant right up until now!

What does this term mean? This means that, when persons, who suffer from this disease, as defined herein by Quest Diagnostics,

The spectrum of gluten-related disorders refers to all conditions related to gluten, the protein found in all forms of wheat, rye, and barley. They include celiac disease, wheat allergy, and non-celiac gluten sensitivity”Quest Diagnostics

My condition when framed against the information of my research, pointed me in the direction of being inflicted with gluten-related disorders!

I immediately informed the doctor when I visited him again, that I suspected that; I may have gluten-related disorders. He softly informed me that, from his years of experiences as a doctor, this was not the case. My symptoms implied otherwise. I felt that I should not push the issue as doctors know best. I then reached an epiphany, that is to say, a moment, when I suddenly felt that, I understood, and suddenly become conscious of my condition. I decided to take matters into my own hands. I felt that, at that stage, I had nothing to lose. On the other hand, I had everything to gain. I cannot remember when was the last time, for reasons unknown, something made me so excited. I decided to go on a wheat free, gluten free diet plan, just for the heck of it. Even if this was to be my last, and final worldly experience! At that stage, I had become a desperado. I had nothing to lose. This decision was easier said than done. This desperado soon discovered that being wheat and gluten free is nothing short of stepping into a live minefield!

There were just so many variables that had to be considered. Things that I never even thought about previously, there are just so many food items, personal toiletries, and medication, that one would never suspect in a million years, that it would contain wheat or gluten, but they do. Why is this so? The answer is, I really do not know! But Doctor William Davis, Of Wheat belly Fame has a theory about this, of which we shall discuss a bit later.

Some of the best examples of this situation that I found are, ground black peppercorns; would you ever think that ground black peppercorns would contain wheat and gluten? I am sure most persons would answer, obviously not! Well, some brands just do!

The other inconspicuous product that I have discovered, that has wheat added to it, is Indian chilli powder, and other spices! I now grind my own spices, just to be on the safe side. The homemade spices taste amazingly better than the mass manufactured version!

Chapter Three

The Confusion

It can never be overstated that the learning curve was steep. Once I was convinced that I had contracted possibly, gluten-related disorder, due to the exclusion of wheat from my diet, and my subsequent improvement in health. I decided firmly to take steps in order to enhance my corrective action in order to remain gluten free.

Just when I told myself that, I had familiarized myself with all that I needed to know in this regard, various other variables would pop up. This is when, without anticipation, or expectation; the minefield seemed larger than anticipated and a perilous one too. It was a crawl rather than a walk to get to the door that led to an unknown maze, and a new world! A new world! Because nothing seemed as it ought to be. There were many products sold in health food stores, and other specialty stores, that had products with eye – watering prices that were labelled as gluten free.

I suffered an allergic reaction, after using some of these so called gluten free products. I was dismayed to find out first hand that, some of these products did, in fact, contain gluten, that was being conveniently labelled on the pack by some other scientific or technical term, or name.

In my attempt to bring back some normalcy into my daily life, I attempted to incorporate my old ways as much as possible into my new lifestyle.

I was delighted to see pizza stores and other restaurants advertise gluten free products on their menu. I soon discovered, much to my dismay, and adverse reactions, that much of these so called gluten free products, were being prepared in the same kitchen, using the same utensils, that was used to prepare wheat products. How nice, how thoughtful!

I stumbled across another one of the specialty stores. I was delighted to come across a brand of potato crisps, advertised as gluten free and allergen free. I had not eaten crisps for a while. Many of the big brands of potato crisps have gluten in them. I enthusiastically bought a few packets.

I did not read the ingredient label on the packs as I would normally do. It was nice, fresh and tasty. In a while, I felt a bit queasy. I immediately scrutinized the label. What do you know? It contained “gluten!” But using a different name “maltodextrin” I was able to glean the meaning of this additive from the manufacturers. Of the crisps

I soon discovered that a large amount of information derived from the internet was not accurate, to say the least. It appeared to me that, there were persons on the internet for reasons unknown, who were deliberately trying to detract people like myself, who were gluten intolerant and seeking help. It appeared as if these types were having a field day by posting dubious facts and information in blogs, and in other media, as well, that I had come across. Maybe they were all well-meaning souls, who were so confused themselves! After all, who’s to say? I am sure, that they had good intentions. Bless them I say!

I soon discovered, without realizing it at first. The old way (Lifestyle) of doing things were slowly going out the window!

Having said that, please do not let that deter you. You will soon get the hang of how to appropriately steer and position yourself in the correct direction, through trial and error. It may be painful, and yes, it may be expensive, but you will eventually get there. You will soon discover many inexpensive and better more convenient alternatives in your quest to be wheat free and gluten free. I sincerely hope that the information contained here helps you out as well in your endeavours.

I had spoken to many other people, who I had encountered in my adventures in all things gluten free. In many instances, there were persons, who were not only gluten intolerant but also maize, soy, (the scientific name for soya is (Glycine max) and dairy intolerant as well.

I found that, although the packaging of most products stated that the contents were free from wheat and gluten, in many instances, these products contained either soya, maize or dairy and in some instances all of the above.

Again the other danger that I came across was, as mentioned earlier in the case of an additive called, “maltodextrin” in the potato crisps. I discovered that some products, that were labelled as gluten free by the manufacturer, did contain gluten, disguised by other scientific or technical terms. I could be off track here, but I highlight it here again, because, to me, this looked like a growing trend among some manufacturers.

Over time, my shopping trips evolved to become an adventure of note! Yes, the pun is intended! I felt just like “Alice in Wonderland.” I could no longer just uplift and indiscriminately throw products into my shopping basket, like I used to do in the bad old days. (Note I deliberately did use the term good old days) Now, I had to become an explorer of products, and a label reader of note!

First, I had to look at the product to see if the packaging looked natural. I then had to satisfy myself that, the material used for the manufacture of the packaging was, in fact, earth friendly. By that I mean, non-poisonous to its contents, and biodegradable, that is to say, a packaging material that is capable of being decomposed by bacteria or other living organisms.

I am not only a student of nature and green conservation. I have always maintained that I do not really take any manufacturer seriously, if they claim, on the one hand, to be proponents of healthy living, by claiming to produce healthy products. And then on the other hand, contrarily pack their products in poisonous non-biodegradable plastic packaging!

This act only makes the manufacturer and retailer self-contradictory. This not only destroys our precious environment but surely, it is bound to contaminate the healthy contents within the package. Plastic is a toxic chemical in anyone’s language!

Personally, I find that this is a totally unacceptable. I am sure that these are the sentiments of the vast majority of environmentally sensitive and truly sincere people. Please excuse me if I sound like I am blowing my own trumpet here. I am sure that you understand.

Think of plastic as a poisonous chemical in a solid state, formed into a container holding your organic food in the store. This concept may sound shocking to some, but the reality of the matter is, that’s exactly what it is!

It is these devastatingly horrible plastic packaging that will in many instances, give away the manufacturers true intention. It is their packaging, which ends up in the lakes, oceans, and landfills, and goodness knows everywhere else. The discarded plastic of commerce, pollutes our precious water tables, and all the other fragilities of fine earthly living? One of the consequences of which today sees us purchasing bottled water in a frail effort to avoid water from our poisoned natural water sources. Plastic is a scourge to humanity, and all the other life forms.

The question is, why chose to produce toxic plastic? When there are so many green and sustainable options available! Again I ask, with tears in my eyes, why waste more precious natural resources recycling deliberately manufactured toxicity. When earth friendly sustainable materials are freely available! The devastation of plastic on earthly living is there for those with eyes to see. The unnecessary pollution of this toxic rubbish creates devastating problems for our ecosystem, wildlife, and their habitats by creating disruption and disease and other problems for the human population as well.

One of the harmful components of plastic is a chemical called Bisphenol A (BPA) which is linked to diabetes and heart disease in Humans. In a survey 5% of Americans older than six years of age have tested positive for the chemical BPA.

Our Oceans are the biggest dump site for waste plastic. Make no mistake plastic kills. I can tell you that from a visual point of view, a very small amount of this toxic plastic, (which uses about eight percent of the planet’s annual crude oil production in its manufacture) is actually recycled.

Records show that less than one percent is annually recycled. I strongly believe that the person, or entity, that orders the manufacturing of poisonous non-biodegradable plastic, in all its forms, is the intelligent main culprits as the source of this type of pollution?

I must confess that I mostly lean on the side of paper and off cause other biodegradable packaging. I find paper packaging is visually appealing too. Once I am happy with the packaging, only then, would I conduct a study of the ingredients.

Although I have pretty good vision, there is a time, when that’s not good enough, because, of some really tiny ingredients table on some products. On occasions like these, if you are familiar with the character, Sherlock Holmes, who is a fictional detective created by Arthur Conan Doyle. Like Mr. Holmes, it is the humble magnifying glass, which may prove helpful in these respects. You will find some manufacturers that are in the habit of cramming information on to their labels. In-between the bar code, the recipe, (if in fact they do have one) the nutrition facts, manufacturers’ details; which makes it pretty impossible to read the contents of the product. This is done either by bad design on the part of the manufacturer, and the design artist or, these are deliberate attempts by the manufacturer to befuddle you with “smoke and mirrors” Maybe to get you to buy highly processed “junk food” disguised as “health food!”

Well, here you have a choice. Exercising that choice is not exactly a too bad idea. Either replace the product back on the shelf or bargain table, out of frustration, or realization, wearing either a frown or a smile. And that too is a choice. Personally, I prefer the option of a smile.

Gung ho-style! Move on to a friendlier, nonplastic packaging style! Or wait for it, whip out the ole magnifying glass! This is the part where some shoppers, may quietly think that you may be the store detective! Amuse yourself by watching other shoppers give you curios glances, as you quietly make a study of the ingredients and other information that is displayed on the packaging.

I am in the habit when reading labels, of not purchasing any stuff whose labels are written in such a style and manner that, only those with a doctorate in chemical science can understand! As far as I am concerned, the manufactures may have something to hide, by using codes, and other technical jargon as smoke and mirrors, to disguise possibly harmful additives in their product.

I prefer those manufactures that keep it simple. Having said that, how many of them do? For all of those that do adhere, I can count them with leftover fingers on my one hand. I can state through trial and error, headaches and heartaches, one eventually learns to live with this befuddlement, but then again, for how long?

Chapter Four

The Alienation

I soon discovered that it’s a lonely world out there. In my case, like so many others that I have encountered. I have experienced severe weight loss.

There are those people that knew the chubby or well built me from prior to my weight loss. Sometimes when I interacted with some of these persons, they seemed to look at me with a jaundiced eye. They do not say anything. I can almost see it in their eyes. It shows in their demeanour too, the way they looked at me, I can almost tell what they were thinking, and what was running through their minds. Sometimes, it shows in their mannerisms, or maybe it’s just me being suspiciously paranoid, it could very well be, but I do not know.

It has become awkward interacting with these negative types of persons. I imagine that it is best, just to keep away from these people, who seem to live within a confined mindset in an ever-changing world. Harbouring within, themselves dark stereotyped thoughts and notions. I tender my apologies in advance if I am foolishly imagining this whole scenario.

Members of my own family think that my condition is in my mind. I do not really blame them for thinking this way. It must be difficult living in the same house with someone that is so finicky, and careful about what they eat, drink, and I guess, it is the whole gluten free lifestyle that goes with it.

I always and firmly believe that, for one to fully understand and respect the condition, in many instances, one really has to experience it first hand.

It was when an American talk show host, Dr. Mehmet Cengiz Oz (Dr. Oz). Irresponsibly stated on international television that gluten-free diets are a scam, my family seemed relieved to hear that! it was as if to say, “We always suspected that!” so now you can easily go back to your old ways, and eat the other scam which is junk food, a term coined in the early 1950s generally referring to any food (if we may call it food!) that is lacking in nutritional value, and also high in calories, sugar or fat. Junk food is a quick and easy eat, with little to zero preparation.

I find this statement concerning gluten-free foods being a scam, to be not only odd, coming from a doctor. In this instance Doctor Oz, not because I think much of him and his show. It is because his statement appeared to me, to be medical advice beamed through the airwaves.

Maybe the questions that should come to one’s mind are, who is this person appearing on television? What does he or she represent or stand for? The answer is amazing! In the vast majority of instances! No one really knows! Yet, when these persons speak on television, there is a tendency by the vast majority of the viewers to believe unquestioningly in what they view and hear.

Who knows the reasons why a person may make certain statements? It could be made for the love and sincere caring of the wellbeing of the people in general, it could be made to sway and mislead! What about fanatical reasons? Or it could be made for financial reward. Who knows, and who will ever know the real reasons, or motive?

I find that, since I experience, what I believe to be gluten related disorders, I have become passionate and obsessive about the subject. Over time, I have learned that it is not everyone that shares the same burning feeling. I am told that apathy is a gluten induced condition. Personally, I have not experienced real gluten free food, or diet as being a scam. It has helped me flourish.

My heart really goes out to all the people who have gluten-related disorders. Of which Celiac Disease, which I am advised is quite serious, is but one of the disorders.

On the other hand, from my experience, I noticed that there are some people, who still consume wheat products happily. I have noticed that there are those amongst them that take a dim view of persons with gluten-related disorders. They seemed to relegate them into the fringe of society, as misfits and weirdo’s, or both. This is done for reasons that I simply cannot understand.

I strongly believe that, for those souls that find themselves at the receiving end of this negative situation. I find that it is important to wear a positive and strong psychological makeup. If one is not of a strong psychological makeup. I find that one can become morose and demotivated quite easily. The maintenance of a high moral, works wonders. Never lose the faith and believe in yourself. Only you know what you feel, and what you are going through.

Globally one of the highest reported celiac disease rates of 5.6 percent is found in Saharawi, an African population. Celiac disease globally is on the increase. Gluten-related disorders can in many instances wreak havoc in personal relationships. It may not be that the other party in the relationship is not understandable of the situation, as a matter of fact, they may be to the contrary, quite understandable towards one. The problem that affected me personally is that I easily blamed myself for many things. Maybe it was I that created problems in my relationship. So that my girlfriend would get fed up with my unreasonable ways and break up with me. Cowardly, yes, but guilty am I none the less. Deep down, I always felt rightfully or wrongfully that she would be happier and better off without me in her life.

There are numerous times, that for those, that are not a part of a support group, who must feel lonely. They may feel, and wonder if they are the only ones in the whole wide world because it’s quite understandable that, they would think this way. If you are reading this book and you feel this way? I can assure you that, you are not alone. Not by a long shot. There are millions of us out there. Reach out to them, and many like yourselves who will reciprocate. It may not be a bad idea to build your very own gluten-related disorders support group.

Chapter Five

Stepping Out Into a New World

After just a short while of going totally gluten free. It was almost immediately, that I noticed, and more importantly felt the difference in me, especially when I eat fruit and vegetable. I soon discovered that not all vegetable made me feel good. This was surprising for me to discover. I always believed that all vegetables were good for me. I soon learned by trial and error, that soon after my reaction, I felt worse when I consumed some green vegetable, like spinach, cauliflower, and celery. Overall, green vegetable aside, a diet of fruit and other colored vegetables began to make me feel better. I began to feel steady. The dizziness subsided. Over a period of time, the dizziness completely disappeared.

I had a feeling that I had been reborn. It was almost as if I was stepping out into a new world. Most of the terrible discomforts, aches, and pains that had a grip on me seemed to fade away into nothingness. Wheat stopped calling out my name. My painful craving for wheat products seemed to slowly leave me.

My memory not only normalized. I felt that it had improved somewhat, by being on a wheat and gluten-free diet. I could feel the new me so much so, that, I almost could almost even taste the new me, even, my taste buds began to improve.

I threw out all the doctor medication and stopped visiting him to take-up my treatment. I felt that his treatment was not helping me solve my condition.

Then, by stealth, I noticed something else that started affecting me, every time that I had consumed dairy products, I began to feel queasy, and a bit sick. This time again, I did some quick research into the subject. I was not surprised, that I might be lactose intolerant as well. This bit of information came as no surprise to me. I had already known from my research into gluten-related disorders, that there was a chance, that I could be allergic to dairy products as well, in terms of findings from my research, which showed that most persons that develop an allergic reaction, to wheat and gluten, and all the other products that are derived from wheat, in many instances, end up becoming amongst other things lactose intolerant. Here again, the desperado had nothing to lose, so dairy free was me!

I am informed that once my immune system has become stronger again, and my gut issues resolved. My body would, more than likely handle milk and dairy products, and be able to manage the digestion of milk quite easily without any side issues. I am also informed that people with lactose intolerance do not have to give up all dairy foods.

I have considered this suggestion, and have come to the conclusion that, why would I, want to subject my body to a substance that my body has rejected in the first place? I very much doubt that my body would have rejected dairy without merit, as my body knows best. I have always believed that one’s body communicates with one, and when mine does, I tend to pay attention.

I have completely cut out the dairy products from my diet that I loved and enjoyed so much. Drinking milk, and eating a variety of cheese, was an absolute favourite in my line of dairy products. It was hard at first, but as I always believes and holds dear. The concept and sole purpose for one eating food are to sustain and feed ones body with healthy nutrients, and not for the purpose of tickling, tantalizing and then satiating one’s taste buds, with a barrage of flavours, some real and the vast majority artificial. The vast majority of these artificial flavours are derived from human hair which is referred to as L-Cysteine, an amino acid found in human hair, which is used, as a base to create artificial food flavouring.

Human hair-Amino acids are your body’s building blocks, and while they can be good for your health, not all amino acids are created equal. L-Cysteine an amino acid used to prolong shelf-life in products such as commercial bread – can be found in duck and chicken feathers and cow horns, but most that’s used in food comes from human hair. It has been reported that most of the hair used to make L-Cysteine come from China, where it’s gathered from barber and hair salons. You can avoid L-Cysteine by buying fresh bread from a local baker as it is not an additive in flour. Steer clear of fast food places such as McDonald’s, Dunkin’ Donuts and Burger King too, who all use L-Cysteine as an additive” The guardian newspaper (UK edition)

A meaningful amount of L-Cysteine is added to most processed meat as a flavour enhancer including pet food and to other foods across the board. L-Cysteine is widely used in the beauty business, in anti aging products, skin whitening creams, permanent hair wave products. Other varieties of L-Cysteine is made from duck feathers, L-Cysteine goes under the E no 920.

Beaver anal glands are also used as a base for artificial flavour production and are known as Castoreum. This is used to create artificial vanilla and raspberry flavours. These artificial flavouring can legally be labelled as a natural flavouring on food products. As a vegetarian, and now vegan, I do not eat products that are artificially flavoured for moral and many other health reasons.

Over time, I found out that, soya and maize were also giving me an allergic reaction. I noticed that I would break out in hives or feel uncomfortable after ingesting these products. So, I cut out these two products from my diet as well, just to be on the safe side.

I was stunned to discover that in terms of a report by the United States of America, Department of Agriculture, “94 percent of Soya grown in America is genetically modified. (GMO)” “ Quelle Surprise”

I now feel fine, and well, and if tomorrow, for whatever the reason or reasons, I was given the option to go back to eating wheat, gluten, soy, maize and dairy products. Would I take up the option? I never will take up that option! Why? To answer my own question, the simple reasons are that, I found out, first hand, just how incredibly toxic these products are for my consumption, and the terrible side effects, that they manifest in my body. I have felt, and seen their effects firsthand, the harmful effects that wheat and gluten can cause, in line with my trinity of discomfort maize, soya, and dairy, having said that, I do not see a need to have my gluten related disorders specifically medically diagnosed. The fact that wheat and gluten affects me is good enough for me. I have no desire to eat anything that is even remotely associated with poison and it has been called a chronic poison.

I have changed my old mindset, in the order of worldly things. Previously, I would never think twice of writing out a large cheque for maintenance on my car. Now, at this point in my life, I realize the obvious, I cannot understand why this simple fact took me so long to realize.

I realize that my body is the most valuable vehicle in my journey in life. This amazing vehicle is unique. It only carries just a single passenger! Which is my soul?

My allergy gave me the great opportunity to discover another healthy world, which was just waiting to be discovered. I discovered that, at first, I had sailed into choppy uncharted waters. Finally, I have learned how to sail the waters. Away from the eye of the great evil storm, that’s a brewing. Cruising into the calm of the waters, that lay passively harboured in the enclaves, which act, as a house constructed out of solid rock. This has been my journey into the unknown. I never knew what to expect next. I had so suddenly, been swept away into a specific tumultuous channel that floats on the embraceable ocean.

I like my new style of eating. I enjoy my new world so much so, that sometimes I think to myself, why did I not walk down this road much earlier? But in my old mindset, I was none the wiser!

Just trust me on this one; I think that the new world likes me too!

Chapter Six

My Life beyond Wheat

Being born, and being raised into an adult, eating wheat, apparently impresses an amazing mindset upon one. One tends to take all things wheat and wheat flour for granted. One never really realises how much of domesticated wheat, and wheat derivatives, coupled with other wheat based products, the human race, and predominately some domesticated animal species consumes on a whole.

The quantity is not huge, in comparison to most other levels of staple food consumption, it is humongous! In terms of wheat production, it dwarfs all other huge food production, in terms of its scale, and sheer size. Besides the millions of acres of wheat that are produced in other parts of the world, about 13 percent of American farmland produces exclusively wheat. Stop for a minute, and think about this. We eat baked goods made from wheat, there are cosmetics, toiletries that have wheat, gluten in them, sauces, and condiments are adulterated with wheat, most eastern incense, and ashes used for religious rituals and prayer contain wheat and gluten, most Frankincense used in the Catholic Church rituals contains wheat, most snack foods contain gluten, both alcoholic and non-alcoholic beverages to a large extent contain one form of wheat or the other. Many prescription drugs contain gluten, a large range of our innocent looking so called breakfast goodies are made from wheat cereals; processed meats are famous for using wheat as fillers. There is also certain gluten free flour that has wheat blended into them; most flavoured coffee has gluten in it. There is even more than one brand of health coffee sold in health stores that are made from wheat.

Our mind has become conditioned to wheat. Having said that, one may inquire, what is the reason of adding wheat to the vast majority of consumer goods, and into most other unrelated food items? Which begs he questions, how and why? No one will go through this much effort adding wheat and gluten into most things without a valid reason! Could that reason be that wheat is a drug? As promised earlier, here is you answer! Apparently it is! “Wheat is a drug!” In terms of what, Doctor Davis has to say

Wheat is a mind-active drug. Eating it distorts mentation and health. Stopping it, at least at first, disrupts mentation and health, complete with its very own withdrawal syndrome”- Dr. Davis

When one becomes allergic to wheat, we seem to hold on rather desperately to our old wheat consumer mindset. Personally, I have held on to my deep desire, for the so-called comfort foods, I looked back at my comfort food eating days with much nostalgia, in a similar fashion to certain segments in the science- fiction movie called “Soylent Green”

The movie “Soylent Green” is about a highly industrialized world that fails, this failed civilisation (world) has exhausted all natural resources and vegetationwhy don’t I find that surprising?Real fruit and vegetables are so rare, that they are considered a great delicacy. Nourishment is provided to the people of the overpopulated dystopia through a single food wafer that is rationed in this instance amongst others, to virtually the entire unemployed and homeless street people in New York City.

In the movie, the mere sight of simple things like jam and vegetables makes one of the lead actors overcome by a flood of nostalgia of old world memories and of its values and of course its cuisine.

In a similar fashion, it appeared that I too desired and compared virtually all gluten free food items, to items, that are made from wheat. In shape, size, form, taste and possibly smell. It is the diehard so called old world values, cuisine and nostalgia that seemed to linger

I believe that the large mainstream conventional food corporations are attempting to capitalize on this nostalgia for those that have become gluten sensitive or intolerant. They attempt to produce gluten free products that are being made to look and taste similar to conventional wheat products.

This is being done, mainly through the use of a range of more than 3000 chemicals that are routinely used in the production of the vast majority of processed foods and artificial flavourings. If eating chemicals is a part of your diet plan, then you could not be in better company. It is one thing to eat gluten free food and another to eat gluten free chemical comprised food!

I am of the opinion that, the use of chemicals to disguise the unique taste of wheat free and gluten free foods, just defeats the whole idea and propose of being wheat and gluten free, even, if one follows a wheat and gluten free diet plan out of choice.

How often have you heard someone say that this gluten free loaf of bread is not as high and fluffy as the wheat loaf? Or this pastry is not as flaky, as the pastry made from wheat! Quite simply put, over the years, wheat flour has set the precedent, and all else is measured and compared to it, period.

The wheat producing industry can bask in their glory considering this fact. It is the rich cousin so to speak, or the thoroughbred of flours! Wheat is made out to be the pedigreed base of flour! But, having said that, and in the same breath, I beg to differ.

Comparatively speaking, between gluten free flour and wheat based flours, over centuries, if not thousands of years, the wheat industry, has spent considerable time, and of recent, millions upon millions of dollars promoting, and advertising wheat as the king of flour.

As we are aware, millions of acres of land have been set aside for the farming of wheat. Large storage facilities and silos have been built all over the world, to store and distribute wheat. Large ships have been constructed to transport wheat to the four corners of the planet. Special road haulers have been kitted out to transport this largely, powdery white magic to both near, and far-flung processing facilities. There are both large and small factories and bakeries that have also been built all over the world, to process and make up the finished wheat products, and not forgetting the many stores that sell exclusively wheat and wheat based products. Novelty sugary snack items are made from wheat that competes, for the hearts, minds and taste buds and possibly the very souls of children. Most pet food contains wheat. This is truly a slick and mind-boggling setup and operation.

When it comes to gluten-free flours, except for a few mom and pop stores, and even fewer micro gluten-free mills, there is not much else. Think of gluten free flour as being the poor cousin. If the gluten-containing wheat flour is the mainstream, then gluten free flour is the fringe.

Harkin back to the time, when flour was not just made from wheat. A time when flour was made from everything else, like grains, legumes, and non-wheat sprouts flour, which was made from freshly ground sprouted grain, which was considered normal in those times.

Legume bread made from this non-wheat flour was neither high nor flaky. As a matter of fact, it was downright flat and solid loaf of bread. The old loaf had a role and function, which was, to both, satiate one’s hunger, coupled with being a source of nutrition. That’s what mattered the most, and that’s what still matters! The business of taste was a side issue. The colonization of the taste bud is a new game in town!

Whenever I happen to see an advertisement, for extremely high rise wheat loaves of bread especially those realistic-looking colourful advertisements that appear on multi-story billboards. For some inexplicable reason, it causes a kaleidoscope of images in my mind. I conjure up images of a combat engineer with a grappling hook, that is to say, a person who is a soldier specialist who performs a variety of construction and demolition tasks under combat conditions, including scaling high structures. This is a strange thought, indeed, but none the less true!

I guess that my point here is to enjoy the taste without trying too hard to change the look. Most things have their very own distinctive natural look, feel, style, and in this regard taste. Appreciate gluten free flour for what it is. Embrace its naturally enriched nutrients, and goodness.

I don’t think that it is neither wise nor prudent, to take gluten free flour, and then, attempt to convert it to look, taste, and perhaps smell like wheat flour. Whets the point? It just destroys its unique identity and utility. It is similar to this quote by investor Warren Buffet on the point on utility.

[Gold] gets dug out of the ground in Africa, or someplace. Then we melt it down, dig another hole, bury it again and pay people to stand around guarding it. It has no utility. Anyone watching from Mars would be scratching their head.”Warren Buffet

It is a known fact, that gluten free flour does not have the stickiness, and elasticity of gluten-containing wheat flour, so why not just enjoy a traditional flatbread or smaller loaf, then trying to add glue substances to the gluten free flour in order to create a bigger higher loaf of bread. All of this mainly for aesthetics! I guess one tends to apply a similar strategy to other baked products as well.

I believe that this just defeats the whole gluten free experience of rustic wholesome naturalness. Think of the explosive variety of gluten free flours available. These gluten free flours, that, affords one, the grand opportunity of not being beholden to just a single plant and thus its flour. And off course not just to a single texture, structure, taste, and smell!

Chapter Seven

What Is Gluten?

Hundreds of years ago, the term gluten was used to denote the protein from animal tissue. Later on, when translated via French from Latin, it literally means “glue” The word gluten refers to a mixture of proteins found in wheat, and related grains, including barley, rye, oats and including all their hybrids such as triticale which is a hybrid grain produced by crossing wheat and rye which is grown as a fodder crop. Kamut is one of the so-called ancient grains. It is the endosperm which is a type of tissue produced in the seeds that are ground into wheat flour.

You will notice that throughout this book, we will touch on the fact that gluten is paramount for holding the dough together and allowing it the ability to achieve a greater height than normal, elasticity and chewiness. This fact cannot be overstated, as this seems to be one of the main, if not the only reason for wheat to contain this much more gluten in the new variety of wheat crop, the other reason being insect pest attack. But is this a valid reason? As the old wheat dough, for many years that grandma and grandpa ate, was just fine! As we know, gliadins which are a component of gluten, it too also plays a big part in allowing wheat flour baked goods to rise much higher, when compared to the baked goods of other flours, say for example, say, rice and tapioca flour blend.

Chapter Eight

Wheat and Gluten

Wheat is the product of a cross between three different grass species, which is reputed to have occurred about 10,000 B.C.

Over the years, wheat has been modified several times. Inorganic fertilizers are used to help boost the yield of the wheat crop. Wheat grain used to be prepared differently in the old days.

They were health beneficially soaked, sprouted, fermented, and bread was baked, using a special kind of slow activating yeast. One of the benefits of this method was to make nutrients more accessible.

Modern methods today are wanting, the wheat flour is bleached, and the bread is baked with quick rise yeast. The grains certainly are not soaked, sprouted or fermented!

Doctor William Davis has called modern wheat a “perfect, chronic poison,” On CBS Television. Dr. Davis said that “the wheat we eat these days isn’t the wheat your grandma had:” “It’s an 18-inch tall plant created by genetic research in the ’60s and 70s,” he said on CBS This Morning.”

This thing has many new features nobodies told you about, such as there’s a new protein in this thing called gliadin. It’s not gluten. I’m not addressing people with gluten sensitivities and celiac disease. I’m talking about everybody else because everybody else is susceptible to the gliadin protein that is an opiate. This thing binds into the opiate receptors in your brain and in most people stimulates appetite, such that we consume 440 more calories per day, 365 days per year.” _*Dr. Davis,_ a cardiologist has published a book all about the world’s most popular grain called “Wheat Belly” “[*Dr. William Davis]

Over the years, a new modified variety of wheat was introduced. This wheat plant resulted in more gluten, and it goes without saying, more glue, higher, fluffier bread and flakier baked goods. The question that always hovers over my mind, is, how does a fluffier loaf or flakier baked goods, do anything to enhance the taste? I think not! Does it add to the flours nutritious value? I do not believe so! New and novel ways were found to consume more wheat.

In the 1890s breakfast cereal was invented, that promoted wheat cereal as a health food. We now know that the cereal of today is not the health food that we were promised at the time of its invention.

Today is no different, where we find that wheat is being introduced in virtually all foods and consumer goods. In many areas like slow stone ground flour and brown whole wheat flour, it is also being touted as health food! But we know better.

If an item has less than 20 parts per million (ppm) of gluten in it, it may be labelled as gluten free, in terms of the laws as set out by the Food and Drug Administration (FDA) of America.

Herewith, are a few interesting excerpts for your evaluation. All emphasis is oursン

Doctor Edward, “to enrich something means to make it richer by adding good things to it. If you add some organic apple cider vinegar to your water, you have enriched it.

Enriched white flour must have lots of good things added, so it’s good for you. Right? Wrong! The reality is that many of the good things that were originally in it have been stripped out through Refinement. The components added back to the flour are actually toxic! Iron is a nutrient added to enriched flour, except the type of iron added is not really a nutrient at all but is considered a metallic iron. Metallic iron is not bioavailable to the human [_ body and was never meant to be consumed. Enriched flour is not absorbed by the body as wheat* or a grain, in which case your body could use the energy slowly and effectively, but as a starch. That is because the wheat germ has been stripped from the flour; the FDA states that enriched flour cannot have more than 5% wheat germ” _] – Dr. Edward. Group DC, NP, DACBN, DCBCN, DABFM

Dr. Mercola on white flour that is bleached, “it’s generally understood that refining flour destroys nutrients and removes the most nutritious part of the grain. White flour essentially becomes a form of sugar. Consider what gets lost in the refining process: Half of the beneficial unsaturated fatty acids

Virtually all of the vitamin E

Fifty percent of the calcium

Seventy percent of the phosphorus

Eighty percent of the iron

Ninety-eight percent of the magnesium

Fifty to 80 percent of the B vitamins

The important point to take away is, beware of any processed food because chemicals are always used. And we simply don’t know what the long-term effects will be of ingesting chemicals, on top of chemicals, on top of more chemicals. Strive to stick to whole unprocessed foods that are as close to their natural state as possible. If you re going to eat grains make sure they are at the least unbleached, whole, and organic, and eat them in the proportion that is best for your nutritional type” – Dr. Mercola

Most commercial wheat production is, unfortunately, a study in pesticide application, beginning with the seeds being treated with fungicide. Once they become wheat, they are sprayed with hormones and pesticides. Even the bins in which the harvested wheat is stored have been coated with insecticides. If bugs appear on the wheat in storage, they fumigate the grain”Healthy Eating Politics.

It is wholly unscientific to state that a well-fed body is more able to resist disease than a poorly fed body. My overall opinion is that there has not been enough experimentation to prove that dietary deficiencies make one susceptible to disease.”Dr. Elmer Nelson, former FDA Medical Consultant

It has been said that the more that you eat healthy food the better it taste.

Chapter Nine

Gluten – Related Disorders

Earlier on we looked at the definition of gluten-related disorders as defined by Quest Diagnostics; let us take a more in-depth look at Gluten-related disorders, gluten-related disorders are the umbrella term for all diseases triggered by gluten.

Gluten-related disorders include:

*
p<>{color:#000;}. Celiac Disease (CD),

*
p<>{color:#000;}. Non-Celiac Gluten Sensitivity (NCGS),

*
p<>{color:#000;}. Gluten Ataxia,

*
p<>{color:#000;}. Dermatitis Herpetiformis (DH)

*
p<>{color:#000;}. Wheat Allergy.

Research shows that Celiac disease, wheat allergy, and non-celiac gluten sensitivity can cause similar symptoms. There are also other known severe cases, where a person can become ill, not only by ingesting gluten but, also by inhaling wheat, that is airborne. This airborne wheat can stay airborne for many hours in bakeries, supermarkets, and restaurants. Areas outside pavement cafes or even at home, also pose a risk of being contaminated. Airborne wheat contaminates exposed surfaces, utensils, clothing and other uncovered gluten-free products.

Likewise, food that is not produced in a controlled gluten free area stands at a risk of becoming contaminated. Further risk factors are, using utensils, and eating foods that have been cross-contaminated in restaurants, bars, public eating houses and mass transportation systems for an example, a passenger aircraft.

Chapter Ten

What Is Celiac Disease?

Celiac disease, “Celiac disease as an immune reaction to eating gluten, a protein found in wheat, barley, and rye. If you have celiac disease, eating gluten triggers an immune response in your small intestine”The Mayo Clinic

Celiac disease can be difficult to diagnose because it affects people differently. There are about 300 known symptoms which may occur in the digestive system or other parts of the body. Some people with celiac disease have no symptoms at all. However, all people with celiac disease are still at risk for long-term complications, whether or not they display any symptoms”Celiac Disease Foundation

Research shows that eating gluten will cause ones autoimmune system to destroy one’s villi. There are other autoimmune triggers as well besides gluten, but more on that a bit later. Make no mistake, the health consequences are serious, which may include permanent intestinal damage. How does gluten attack the body in the case of celiac disease? Gluten causes gut inflammation and another bodily inflammation as well. Glutens inflammatory effect in the gut causes intestinal cells to die prematurely. No surgery is required. No medication is required. The only known treatment for celiac disease to date is a gluten-free diet.

A study published in 2009 in Gastroenterology, highlighted that celiac disease has increased from one in 120 people to one in 650 people in the short space of 50 years.

Research shows that it does not matter what you eat, whether its an organic (organic means a product not grown by synthetic fertiliser, a compound made artificially by chemical reactions. sewage sludge, genetically modified organisms, or ionizing radiation) loaf of bread, stuffed with healthy seed from an exclusive gourmet store, or a greasy pie, from the dive down the road, the ill effects of gluten on your health is the same.

This is what gluten does to your gut when ingested. As this protein, gluten, which are various proteins including gliadin, found in wheat, barley, rye, oats and several other cereals within the (grass genus triticum (The term genus triticum means including, the wild and domesticated species usually thought of as wheat.)

As these proteins travel through your digestive system, your immune system in your gut reviews them for potentially harmful substances. Upon exposure to gluten, an abnormal immune response may lead to the production of several different autoantibodies that can affect a number of different organs.

For those with gluten sensitivity, the protein is identified as a dangerous substance, and the body produces antibodies to attack it. These antibodies don’t just attack the protein since proteins also serve as a major structural component of the body. These antibodies end up attacking your body as well.

The microvilli, which means any of the minute hair-like structure projecting from the surface of certain cells such as the lining of the small intestine in your gut is also attacked.

The attack renders the microvilli incapable of absorbing nutrients and allowing the walls of your intestines to become leaky (Leaky gut syndrome)

The McGraw-Hill Concise Dictionary of Modern Medicine defines Leaky Gut Syndrome as Intestinal permeability syndrome A GI tract dysfunction caused by permeability of the intestinal wall, which allows absorption of toxic material bacteria, fungi, parasites, etc; leaky gut syndrome may be linked to allergy and various autoimmune conditions”

This can manifest itself in digestive symptoms, including bloating, diarrheal, constipation, weight loss, malnutrition and fat malabsorption, causing iron deficiency or anemia, low vitamin D or even osteoporosis. The damage of the microvilli is one of the calling cards of a celiac disease attack so to speak. In time and in conjunction with a gluten-free diet, the microvilli will repair. This does not mean that you will become gluten tolerant.

Chapter Eleven

Symptoms of Celiac Disease

Research into this condition shows that the symptoms of celiac disease can be any of the following, and may vary, from person to person; these are some of the symptoms:

All emphasis is ours. The list below though substantial is not a complete list of known symptoms.

*
p<>{color:#000;}. Gastrointestinal disorder: Gastrointestinal diseases refer to diseases involving the gastrointestinal tract, namely the esophagus, stomach, small intestine, large intestine and rectum, and the accessory organs of digestion, the liver, gallbladder, and pancreas.

*
p<>{color:#000;}. Fatigue: (also called exhaustion, tiredness, languidness, languor, lassitude, and listlessness) is a subjective feeling of tiredness which is distinct from weakness, Tiredness, overtiredness,

*
p<>{color:#000;}. Bladder infections: bladder infection is an infection of the bladder. Bladder infection is also called cystitis and is a type of urinary tract infection

*
p<>{color:#000;}. Dizziness: dizziness is not a disease but a symptom of other disorders.

*
p<>{color:#000;}. Severe weight loss: often, a combination of things results in a general decline in your health and a related weight loss.

*
p<>{color:#000;}. Hair loss: hair loss, also known as alopecia or baldness, refers to a loss of hair from the head or body.

*
p<>{color:#000;}. High blood pressure: high blood pressure is a common disease in which blood flows through blood vessels (arteries) at higher than normal pressures.

*
p<>{color:#000;}. Irregular heartbeat: a condition in which the heartbeat is irregular, too fast, or too slow.

*
p<>{color:#000;}. Low blood sugar occurs when blood glucose drops below normal levels.

*
p<>{color:#000;}. Migraines: is a primary headache disorder characterized by recurrent headaches that are moderate to severe. Typically, the headaches affect one-half of the head,

*
p<>{color:#000;}. Sleeping disorders: If you have trouble falling off to sleep, or sleeping through the night if you wake up too early or have a hard time waking up at all.

*
p<>{color:#000;}. Joint pains and spasms: pain in joints, a spasm is a sudden, involuntary contraction of a muscle

*
p<>{color:#000;}. Mouth disease: may be characterized by sores in mouth.

*
p<>{color:#000;}. Menopause: menopause, also known as the climacteric, is the time in most women’s lives when menstrual periods stop permanently,

*
p<>{color:#000;}. Acid reflux: a condition in which acidic gastric fluid is regurgitated into the esophagus, causing heartburn.

*
p<>{color:#000;}. Brain fog: brain fog is the sensation of being abnormally forgetful and detached

*
p<>{color:#000;}. Memory loss: memory loss (amnesia) is unusual forgetfulness.

*
p<>{color:#000;}. Suicidal: suicide, also known as completed suicide, is the “act of taking one’s own life”.

*
p<>{color:#000;}. Mood swings: a mood swing is an extreme or rapid change in mood.

*
p<>{color:#000;}. Respiratory disorder: respiratory disease is a medical term that encompasses pathological conditions affecting the organs and tissues that make gas exchange possible in higher organisms

*
p<>{color:#000;}. Disorders such as Diabetes type 1: type 1 diabetes, once known as juvenile diabetes or insulin-dependent diabetes is a chronic condition in which the pancreas produces little or no insulin, a hormone needed to allow sugar (glucose) to enter cells to produce energy.

*
p<>{color:#000;}. Infertility and birth defects: infertility means you cannot get pregnant Birth defects are physical abnormalities that are present at birth;

*
p<>{color:#000;}. An expanded list of Celiac Disease symptoms:

*
p<>{color:#000;}. Abnormal Blurry Vision: blurred vision refers to a lack of sharpness of vision resulting in the inability to see fine detail.

*
p<>{color:#000;}. Abortion: spontaneous

*
p<>{color:#000;}. Addison’s disease: endocrine disorder

*
p<>{color:#000;}. Aden carcinoma: most common type of colorectal cancer

*
p<>{color:#000;}. ADHD: attention deficit hyperactivity disorder

*
p<>{color:#000;}. Alopecia: hair loss

*
p<>{color:#000;}. Anaemia: caused by nutrient deficiencies – Iron, Folate, B-12, B-6, Vitamin C, Vitamin E, Copper

*
p<>{color:#000;}. Angina Pectoris: chest pain/ pressure

*
p<>{color:#000;}. Anorexia: a lack or loss of appetite for food (as a medical condition).

*
p<>{color:#000;}. Antiphospholipid Syndrome: definition. By Mayo Clinic Staff. Antiphospholipid syndrome occurs when your immune system mistakenly attacks some of the normal proteins in your blood. Antiphospholipid syndrome can cause blood clots to form within your arteries or veins. It can also cause pregnancy complications, such as miscarriage and stillbirth.

*
p<>{color:#000;}. Anxiety: An Anxiety disorder is a medical condition characterized by persistent, excessive worry. Anxiety disorders can take a number of forms. Common to all of these is an anxiety so distressing, it can interfere with a person’s ability to carry out or take pleasure in day-to-day life.

*
p<>{color:#000;}. Aortic Vasculitis: a group of disorders that destroy blood vessels by inflammation.

*
p<>{color:#000;}. Apathy: lack of interest, enthusiasm, or concern.

*
p<>{color:#000;}. Apthous: ulcers and Canker Sores

*
p<>{color:#000;}. Arthritis: arthritis is a general term for conditions that affect the joints Juvenile Rheumatoid,

*
p<>{color:#000;}. Enteropathic arthritis: enteropathic arthritis is a form of arthritis associated with the chronic inflammatory bowel diseases, which also includes psoriatic arthritis.

*
p<>{color:#000;}. Asthma: a respiratory condition marked by spasms in the bronchi of the lungs, causing difficulty in breathing

*
p<>{color:#000;}. Ataxia: the loss of full control of bodily movements.

*
p<>{color:#000;}. Atherosclerosis, atherosclerosis is a disease in which plaque builds up inside your arteries.

*
p<>{color:#000;}. Autism: learning disorders

*
p<>{color:#000;}. Autoimmune Hepatitis: autoimmune hepatitis is a disease in which the bodies own immune system attacks the liver and causes it to become inflamed. The disease is chronic, meaning it lasts many years. If untreated, it can lead to cirrhosis and liver failure.

*
p<>{color:#000;}. Biliary Cirrhosis, is a disease in which the bile ducts in your liver are slowly destroyed

*
p<>{color:#000;}. Bitot’s Spots, bitot’s spots are the build up of keratin located superficially in the conjunctiva.

*
p<>{color:#000;}. Bleeding Gums: bleeding gums are most often a sign of gum disease,

*
p<>{color:#000;}. Blepharitis: is a common eye condition characterized by chronic inflammation

*
p<>{color:#000;}. Blood in the Stool: hemorrhoids — Hemorrhoids are swollen blood vessels in the rectum or anus that can be painful, itchy, and can sometimes bleed

*
p<>{color:#000;}. Bone Fractures: a bone fracture can be the result of high force impact or stress, or a minimal trauma injury as a result of certain medical conditions that weaken the bones, such as osteoporosis, bone cancer, or osteogenesis imperfecta, where the fracture is then properly termed a pathologic fracture.

*
p<>{color:#000;}. Bone Pain: while bone pain is most likely due to decreased bone density

*
p<>{color:#000;}. Bronchiectasis: Is a condition in which damage to the airways causes them to widen and become flabby and scarred

*
p<>{color:#000;}. Bronchoalveolitis: bronchoalveolitis, a nonspecific term for the simultaneous inflammation of bronchi, bronchioles and alveoli. bronchoalveolitis Bronchopneumonia,

*
p<>{color:#000;}. Cachexia: weakness and wasting of the body due to severe chronic illness

*
p<>{color:#000;}. Cataracts: a medical condition in which the lens of the eye becomes progressively opaque, resulting in blurred vision.

*
p<>{color:#000;}. Cardiomegaly, cardiomegaly is a medical condition in which the heart is enlarged

*
p<>{color:#000;}. Cardiomyopathy: cardiomyopathy refers to diseases of the heart muscle.

*
p<>{color:#000;}. Cerebral Perfusion: abnormalities such as spasm of blood vessels.

*
p<>{color:#000;}. CFS: chronic fatigue syndrome,

*
p<>{color:#000;}. Cheilosis: fissuring and dry scaling of the vermilion surface of the lips and angles of the mouth,

*
p<>{color:#000;}. Cholangitis: an infection of the bile duct

*
p<>{color:#000;}. Chronic Constipation: chronic constipation is a common condition that is characterized by difficult, infrequent, or perceived incomplete evacuation of bowel movements.

*
p<>{color:#000;}. Chorea, is an abnormal involuntary movement disorder

*
p<>{color:#000;}. Coronary Artery Disease: coronary heart disease (CHD) is a disease in which a waxy substance called plaque builds up inside the coronary arteries

*
p<>{color:#000;}. Crohn’s Disease: is a type of inflammatory bowel disease

*
p<>{color:#000;}. Cutaneous Vasculitis: Cutaneous: vasculitis is a group of disorders in which there are inflamed blood vessels in the skin.

*
p<>{color:#000;}. Cystic Fibrosis, cystic fibrosis (CF) is a genetic disorder that affects mostly the lungs but also the pancreas, liver, kidneys, and intestine.

*
p<>{color:#000;}. Delayed Puberty: delayed puberty is defined as absence of the start of sexual maturation at the expected time.

*
p<>{color:#000;}. Dementia: A chronic or persistent disorder of the mental processes

*
p<>{color:#000;}. Depression: feelings of severe despondency and dejection.

*
p<>{color:#000;}. Dermatitis Herpetiformis: dermatitis herpetiformis (DH), or Duhring’s disease, is a chronic blistering skin condition,

*
p<>{color:#000;}. Dermatomyositis, dermatomyositis (DM) is a rare neuromuscular disease related to polymyositis (PM) that is characterized by inflammation of the muscles and the skin.

*
p<>{color:#000;}. Diabetes Mellitus Type 1: diabetes mellitus type 1 (also known as type 1 diabetes, or T1D; formerly insulin-dependent diabetes or juvenile diabetes) is a form of diabetes mellitus that results from the autoimmune destruction of the insulin-producing beta cells in the pancreas.

*
p<>{color:#000;}. Diarrhea: a condition in which feces are discharged from the bowels frequently and in a liquid form.

*
p<>{color:#000;}. Down syndrome: A congenital disorder arising from a chromosome defect, causing intellectual impairment and physical abnormalities

*
p<>{color:#000;}. Dysmenorrhea: dysmenorrhea, also known as dysmenorrhoea, painful periods, or menstrual cramps, is pain during menstruation.

*
p<>{color:#000;}. Epilepsy: A neurological disorder marked by sudden recurrent episodes of sensory disturbance, loss of consciousness, or convulsions, associated with abnormal electrical activity in the brain.

*
p<>{color:#000;}. Erythema Nodosum; erythema nodosum, a skin condition that usually affects the lower legs

*
p<>{color:#000;}. Failure to Thrive: failure to thrive (FTT), more Known as faltering weight or weight faltering.

*
p<>{color:#000;}. Gastric Bloating: a condition in which the abdomen feels uncomfortable and gaseous and may be visibly swollen.

*
p<>{color:#000;}. Glossitis: glossitis inflammation of the tongue

*
p<>{color:#000;}. Grave’s Disease, Graves ‘disease, also known as toxic diffuse goiter, is an autoimmune disease that affects the thyroid.

*
p<>{color:#000;}. Growth Retardation: growth retardation occurs when your foetus doesn’t develop at a normal rate:

*
p<>{color:#000;}. H. Pylori Infection, H. pylori infection occurs when a type of bacteria called Helicobacter pylori (H. pylori) infects your stomach.

*
p<>{color:#000;}. Heartburn: a form of indigestion felt a burning sensation in the chest, caused by acid regurgitation into the esophagus.

*
p<>{color:#000;}. Hives: another term for urticaria.

*
p<>{color:#000;}. Hypoglycemia: deficiency of glucose in the bloodstream.

*
p<>{color:#000;}. Hypogonadism, is a medical term which describes a diminished functional activity of the gonads

*
p<>{color:#000;}. Hypersplenism: hypersplenism is an overactive spleen.

*
p<>{color:#000;}. Infertility: infertility is when a couple cannot get pregnant (conceive), despite having regular unprotected sex.

*
p<>{color:#000;}. IBS: irritable Bowel Syndrome

*
p<>{color:#000;}. Impotence: impotence is a common problem among men and is characterized by the consistent inability to sustain an erection sufficient for sexual intercourse or the inability to achieve ejaculation or both.

*
p<>{color:#000;}. Insomnia: habitual sleeplessness; inability to sleep.

*
p<>{color:#000;}. Keratomalacia, keratomalacia is an eye disorder that results from vitamin A deficiency.

*
p<>{color:#000;}. Loss of Smell: It’s usually caused by a nasal condition or brain injury,

*
p<>{color:#000;}. Lymphoma: lymphoma is cancer affecting the immune system.

*
p<>{color:#000;}. Malnutrition and Nutritional Deficiencies:

*
p<>{color:#000;}. Melanoma, melanoma, also known as malignant melanoma, is a type of cancer that develops from the pigment-containing cells known as melanocytes.

*
p<>{color:#000;}. Mental Retardation: mental retardation (MR) is a condition diagnosed before age 18, usually in infancy or prior to birth, that includes below-average general intellectual function, and a lack of the skills necessary for daily living.

*
p<>{color:#000;}. Menopause early: the early ceasing of menstruation.

*
p<>{color:#000;}. Migraine Headaches: a recurrent throbbing headache that typically affects one side of the head and is often accompanied by nausea and disturbed vision.

*
p<>{color:#000;}. Multiple Sclerosis: a chronic, typically progressive disease involving damage to the sheaths of nerve cells in the brain and spinal cord,

*
p<>{color:#000;}. Muscle Wasting: muscle wasting is characterized by a loss of muscle mass and strength,

*
p<>{color:#000;}. Non Hodgkin Lymphoma: Non-Hodgkin’s lymphoma, also called Non-Hodgkin lymphoma, is cancer that originates in your lymphatic system,

*
p<>{color:#000;}. Nose Bleeds: (spontaneous) an instance of bleeding from the nose.

*
p<>{color:#000;}. Obesity: the condition of being grossly fat or overweight.

*
p<>{color:#000;}. Osteomalacia: osteomalacia is the softening of the bones

*
p<>{color:#000;}. Osteoporosis: a medical condition in which the bones become brittle and fragile from loss of tissue.

*
p<>{color:#000;}. Osteopenia: what is osteopenia? Osteopenia refers to bone mineral density (BMD) that is lower than normal peak BMD but not low enough to be classified as osteoporosis.

*
p<>{color:#000;}. Pancreatic Insufficiency: pancreatic insufficiency occurs when the pancreas does not produce enough digestive fluids to break down food.

*
p<>{color:#000;}. Parkinson’s disease: a progressive disease of the nervous system marked by tremor, muscular rigidity, and slow, imprecise movement.

*
p<>{color:#000;}. Parathyroid carcinoma: parathyroid carcinoma is a rare malignancy of the parathyroid glands. These tumours usually secrete parathyroid hormone, thereby producing hyperparathyroidism, which is usually severe.

*
p<>{color:#000;}. Psoriasis: a skin disease marked by red, itchy, scaly patches

*
p<>{color:#000;}. Scleroderma: scleroderma, also known as systemic sclerosis, is a chronic systemic autoimmune disease characterized by hardening (sclero) of the skin (derma).

*
p<>{color:#000;}. Sjogren’s syndrome: sjogren’s syndrome causes symptoms that include arthritis and dry eyes and mouth.

*
p<>{color:#000;}. SLE: systemic lupus erythematosus, often abbreviated as SLE or lupus, is a systemic autoimmune disease (or autoimmune connective tissue disease)

*
p<>{color:#000;}. Small Cell Esophageal Cancer

*
p<>{color:#000;}. Spina Bifida: spina bifida (Latin: “split spine”) is a birth defect where there is incomplete closing of the backbone and membranes around the spinal cord.

*
p<>{color:#000;}. Steatorrhea: steatorrhea (or steatorrhoea) is the presence of excess fat in faces. Stools may also float due to excess gas,

*
p<>{color:#000;}. Thrombocytopenia : thrombocytopenia and thrombopenia refer to a disorder in which there is a relative decrease of thrombocytes: commonly known as platelets, present in the blood.

*
p<>{color:#000;}. Thyroiditis: the thyroid gland is part of your endocrine system, which produces hormones that coordinate many of your body’s activities. The resulting inflammation from Hashimoto’s disease, also known as chronic lymphocytic thyroiditis, often leads to an underactive thyroid gland (hypothyroidism).

*
p<>{color:#000;}. Ulcerative Colitis: ulcerative colitis is a long-term condition, where the colon and rectum become inflamed.

*
p<>{color:#000;}. Vaginitis: inflammation of the vagina.

*
p<>{color:#000;}. Vomiting: eject matter from the stomach through the mouth.

*
p<>{color:#000;}. Vitiligo: a condition in which the pigment is lost from areas of the skin.

There should be improvement on a gluten-free diet.

Chapter Twelve

What Is Non Celiac Gluten Sensitivity?

“[_ Many people who have celiac-like symptoms repeatedly test negative for celiac disease yet respond well to a gluten-free diet. Specialists now recognize that these people “between 1% and 3% of the population “may have non-celiac gluten sensitivity” _] – Harvard Health Publications

Research shows that (Non-celiac gluten sensitivity ( NCGS) is a term that is used to describe individuals who are not affected by celiac disease or wheat allergy yet who have intestinal and/or extraintestinal symptoms related to gluten ingestion, with improvement in symptoms upon gluten withdrawal. “The prevalence of this condition remains unknown. It is believed that NCGS represents a heterogenous group with different subgroups potentially characterized by different pathogenesis, clinical history, and clinical course. There also appears to be an overlap between NCGS and irritable bowel syndrome (IBS). Hence, there is a need for strict diagnostic criteria for NCGS. The lack of validated biomarkers remains a significant limitation in research studies on NCGSNUTRITION ISSUES IN – GASTROENTEROLOGY.

At the writing of this eBook, there is no test that can diagnose you with non-celiac gluten sensitivity.

What are the symptoms of non celiac gluten sensitivity? The most common symptoms of non-celiac gluten sensitivity are:

*
p<>{color:#000;}. Mental fatigue (known as brain fog)

*
p<>{color:#000;}. Fatigue

*
p<>{color:#000;}. Gas, bloating, and abdominal pain

*
p<>{color:#000;}. Headache

Chapter Thirteen

Ataxia Dermatitis Herpetiformis

Dermatitis herpeformatis, Dermayitis herpetiformis (DH) is an autoimmune blistering skin disease associated with celiac disease (gluten enteropathy). DH may be considered as a continuous manifestation of celiac disease.

“On Presentation DH is an intensely itchy bullous rash characterized clinically by grouped vesicles on an erythematous base. It characteristically affects extensor surfaces, particularly the scalp, buttocks, elbows and knees. However, lesions can occur on any area of skin” -Patient information.

Chapter Fourteen

What Is A Wheat Allergy?

Wheat allergy differs from Celiac Disease. A wheat allergy is when you ingest wheat, your bodies immune system responds to wheat ingestion with a specific allergic response that may include, Nausea, vomiting, diarrhoea, Irritation of the mouth and throat and other symptoms as highlighted below symptoms may vary:

*
p<>{color:#000;}. Nausea, which is a sensation of being about to vomit.

*
p<>{color:#000;}. Vomiting or emesis is the expelling of undigested food through the mouth.

*
p<>{color:#000;}. Diarrhoea as defined by the medical dictionary is a condition in which faces are discharged from the bowels frequently and in a liquid form. In many developed countries, the average number of bowel movements is three per day. However, researchers have found that diarrhoea best correlates with an increase in stool weight; stool weight above 10oz (300g) per day generally indicates diarrhoea. This is manly due to excess water, which normally makes up to 60-85% of faecal matter.

*
p<>{color:#000;}. Hives and rash Hives is an allergic skin reaction causing localized redness, swelling, and itching. Rash: The popular term for a group of spots or red, inflamed skin

*
p<>{color:#000;}. Nasal congestion Nasal congestion. (ENT) Difficulty in nasal breathing,

*
p<>{color:#000;}. Eye irritation: A condition that amongst other things may manifest in redness, itching, and burning of the eye.

*
p<>{color:#000;}. Difficulty breathing breathlessness or shortness of breath; laboured or difficult breathing

Chapter Fifteen

Gluten-Related Disorder Affects Dogs As Well

What are the symptoms of gluten allergy in dogs? Weight loss, diarrhoea, and poor hair coat and they generally fail to thrive. The symptoms of food allergy in dogs are chronic ear inflammation, itching constantly, paw biting, sometimes nausea, vomiting, skin rash, hives, itchy rear end and gastrointestinal problems.

Your vet just told you that it could be a food allergy. What does that mean? Food intolerance is a digestive problem rather than an immune response. Intolerance occurs when a dog’s digestive system is unable to digest a specific ingredient.ン

Common allergens are wheat, dairy, beef, egg, chicken, lamb, soy, pork, rabbit, and fish. And, most dogs are usually allergic to more than one thing.

It is a misconception to think that our little, and in some cases, not so little faithful friend are meant to survive on a carnivore diet. I have seen many dogs flourish and thrive (some of mine are no different) on a vegan diet.

One of my seven dogs has sensitivity to gluten. I took him off the expensive premium dog food that he was on! I started feeding him nutritious home cooked meals that contained no meat and wheat or gluten whatsoever. He is now fine, and I notice that his coat has improved.

At the writing of this book, I am slowly weaning all of the other dogs of processed dog foods as well, on to a more wholesome home prepared, vegan paleo meal. I am training all my dogs to eat my vegan style of food, in other words, no separate menus – same address same food! No doggie discrimination stuff here!

Most commercial brands of pet and dog foods are nothing but junk food for dogs. Within the fancy packaging adorned with healthy and beneficial promises for your pet, lurks within, dark and harmful ingredients.

Some of the ingredients to be found in dog and pet food is ground yellow corn (most often than not, the GMO variety) corn gluten meal, waste animal fat preserved with mixed tocopherols (a form of vitamin E, more than likely a purely synthetic form containing gluten) Some of the harmful side effects on humans and or animals of these chemicals is an outrage.

Soy, sugar, (Sugar can raise the animals blood sugars levels) phosphate acid,, (phosphate acid, can cause erosion of teeth, swelling or ulceration of mouth, necrosis of the jaw) (rarely bronchial cough, frequent attacks of bronchial pneumonia may ensue) propylene glycol, (propylene glycol, may provoke allergic reaction in patients with eczema or other skin allergies even with a formula of less than 50 percent. May cause Skin, liver and kidney damage)

Tricalcium phosphate, (tricalcium phosphate side effects may include nausea, vomiting, decreased appetite, increased urination)

L-Cysteine (as highlighted earlier, it is artificial flavours made from human hair or feathers E no 920) added artificial colour (Is made in a laboratory from petrochemical a crude oil product.)

DL-Methionine, brewers dried yeast, calcium pantothenate, (no studies have been done on animals on the side effects of this additive)

Other additives are pyridoxine hydrochloride, thiamine mononitrate, riboflavin supplement, calcium iodate, folic acid, biotin, sodium selenite, dried chicken cartilage, copper sulphate.

Besides the alphabet soup of chemical additives, these are some of the other horrors that may be contained in your pet food!

The beef and other meats that are used in most dog and pet foods are normally waste meat not suitable for any consumption let alone animal consumption.

These meats can also include feathers, dead, dying, diseased or dying prior to slaughter. Any kind of animal can be included in these meals including animals that are euthanized at animal shelters, including pus, and spoilt tissue, cancerous tissues. (Can you say sausage?) These meals are capable of containing any kind of meat including horse meat, rats and mice.

Pet food fat source can be anything including waste restaurant fat, sour or rancid leftover cooking oil., The wheat and corn in pet foods is not only an allergen but it is also very difficult for them to digest.

The waste meats are used in the commercial pet food blends is purely to increase protein content as stated on the pack, as the vast majority of pets don’t read as far as I know! So this is purely to impress you, the buyer.

[_ It is found that gluten- related disorders, often goes Undetected in both human and animals. _]

Chapter Sixteen

Autoimmune Disease

“Tens of millions of persons the world over suffer from autoimmune disease and the numbers are rising rather rapidly.” This is in terms of the – American Autoimmune Related Diseases Association (AARDA), the incidence of celiac disease which causes the body’s immune system to attack the small intestine, is also on the rise”, according to the – U.S. National Institutes of Health and the University of Chicago Celiac Disease Centre In the United States.

What is autoimmune disease?

The medical dictionary defines autoimmune disease, as a disease associated with the production of antibodies directed against one’s own tissues. The immunological mechanism of the body is dependent on two major factors: first, inactivation and rejection of foreign substances, and second, the ability to differentiate between the body’s own material (SELF) and that which is foreign . It is not yet known exactly what causes the body to fail to recognize proteins as its own and to react to them as if they were foreignMedical Dictionary

Many people and their doctors believe you have to have celiac disease to be gluten intolerant. When their labs for Celiac come back negative, they are told that avoiding gluten is not necessary. This antiquated misinformation keeps many people struggling with an autoimmune condition very sick”Dr. Will.Cole

Research has shown that there are some of the top triggers and underlying causes of Autoimmune Disease.

*
p<>{color:#000;}. Alcohol: alcohol, all alcohol.

*
p<>{color:#000;}. Gluten: gluten is a protein found in wheat, spelt, oats, barley and rye.

*
p<>{color:#000;}. Bananas: bananas although gluten free contain a protein called lectin, lectin is similar to gluten and may create an autoimmune response.

*
p<>{color:#000;}. Sugar: sugar dysregulation is one of the most common causes of digestive dysfunction, wreaking havoc on the immune system and potentially triggering autoimmune disease. Avoid all sugar including agave, candy, chocolate, corn syrup, fructose, high fructose corn syrup, honey, maple syrup, molasses, sucrose, coconut sugar, etc

*
p<>{color:#000;}. Stress: stress Studies have shown autoimmune disease flares when chronic stress reduces the effectiveness of cortisol regulating the inflammatory response.

*
p<>{color:#000;}. Dairy: dairy milk protein casein, found in all dairy products, this can cause inflammation in the digestive tract and trigger autoimmune.

*
p<>{color:#000;}. Hydrolysed oils: hydrolysed oils, autoimmune diseases are exasperated by the consumption of hydrogenated vegetable oils or trans-fatty acids from the usage of hydrogenated oils.

*
p<>{color:#000;}. Unbalanced microbiome: unbalanced microbiome, a large Portion of our immune system resides in out microbiome. Unbalanced microbiome can be affected by infection, use of prescription or recreational drugs, poor diet and stress.

*
p<>{color:#000;}. Environmental toxins: Environmental toxins, Most People are exposed to astounding amounts of pollution today.

There are over 10 000 aircraft in our skies daily, engulfing the planet with a steady stream and thick haze of hazardous toxins. Millions of vehicles with internal combustion engines that criss – cross the planet like ants, daily belching out toxic fumes from their exhausts into our atmosphere. Add to it, a jungle of large factories and refineries, polluting the air, spewing out tons of toxins, with total disregard for life or nature.

Over 80,000 synthetic or toxic chemicals have been introduced into our society since 1900, and only 550 of these have been tested for safety, according to the US Environmental Protection Agency (EPA) we truly live in an undefined toxic world.

*
p<>{color:#000;}. Nightshades Vegetables: nightshades vegetables are called that partially because, they belong to a scientific order called Polemoniales, and to a scientific family called Solanaceae, a plant family that includes eggplant, peppers, potatoes and tomatoes. The term ‘nightshade’ may have been derived because some of these plants prefer to flower beautifully at night. Some nightshades are more famous as drugs than as foods. The best-known nightshades when it comes to pharmacy include mandrake (Mandragora officinum), tobacco (Nicotiana tabacum) and belladonna, also called deadly nightshade (Atropa belladonna). Alkaloids, a substance contained in this plant, can impact on nerve-muscle function, and digestive function, in animals and humans.

The symptoms of belladonna poisoning include; delirium, dilated pupils, hallucinations, headache, sensitivity to light, blurred vision, slurred speech, tachycardia, loss of balance, staggering, rash, flushing, severely dry mouth and throat, urinary retention, constipation, confusion and convulsions.

I opine that, these symptoms sound similar to some of the symptoms of gluten related disorders! “Quelle Surprise!”ン

*
p<>{color:#000;}. Instant Coffee: instant coffee can unknowingly cause an inflammatory-immune response in some individuals with autoimmune disorders .But why instant coffee and not regular coffee? Instant coffee is a beverage derived from brewed coffee beans. Instant coffee is commercially prepared by either freeze-drying or spray drying. Most instant coffee may have acrylamide, a chemical compound that has been linked to cause cancer and nerve damage in animals. Some individuals respond negatively to regular brewed coffee as well.

*
p<>{color:#000;}. Fungi: fungi, mushrooms including Shitake and all other edible types of fungi

*
p<>{color:#000;}. Beans and Legumes: beans and legumes, black beans, pinto beans, soybean, or any of it’s by products like soya sauce, soya frozen foods.

*
p<>{color:#000;}. Rice: rice or any of it’s by products like rice flour.

*
p<>{color:#000;}. Lentils: lentils or any of it’s by products like papadis,

*
p<>{color:#000;}. Peanuts: peanuts or any by products like peanut flour, peas,

Autoimmune disease and leaky gut create a vicious cycle.

A person suffering from autoimmune disease invariably has gut issues. The more severe the autoimmune disease the more severe the gut issues, and vice versa. In a self-perpetuating vicious cycle, leaky gut flares up autoimmune conditions, which in turn further damages the gut lining – Dr.Datis Kharrazian.

Chapter Seventeen

Grains and flour that Contain Gluten?

Grains and Flours That Contain Gluten and some of their uses

*
p<>{color:#000;}. Wheat

*
p<>{color:#000;}. Barley

*
p<>{color:#000;}. Rye

*
p<>{color:#000;}. Spelt

*
p<>{color:#000;}. Flour

*
p<>{color:#000;}. Farina

*
p<>{color:#000;}. Durum

*
p<>{color:#000;}. Semolina

Barley: Products typically made from barley:

Many varieties of alcohol are made from barley. Stick with a gluten-free beer brand, maybe one that’s brewed from sorghum. Some vodka may be gluten free.

Malt: Malt, Vinegar, Beer, Scotch Whiskey. Beware of adding malt to your milkshake.

*
p<>{color:#000;}. Barley: Barley, malting beer, cereal grain, and livestock feed homeopathic medicine

*
p<>{color:#000;}. Rye: rye, porridge and rye flakes

*
p<>{color:#000;}. Spelt: pasta, crackers and bread a line mainly for health food stores

*
p<>{color:#000;}. Bran: used in the manufacture of cereal

*
p<>{color:#000;}. Wheat Flour: various

*
p<>{color:#000;}. Graham flour: various

*
p<>{color:#000;}. Farina: some farinas may be gluten free

*
p<>{color:#000;}. Durum: pasta

*
p<>{color:#000;}. Semolina: cream of wheat, various

Chapter Eighteen

Other Names that May Mean Gluten in Processed Food and other items?

Unless the manufacturer clearly states gluten free, it’s safer to avoid these items, as they may contain gluten. As they say, if in doubt, do withoutン

*
p<>{color:#000;}. Glucose (a sugar that can be derived from wheat)

*
p<>{color:#000;}. Vitamin E (sometimes derived from wheat germ)

*
p<>{color:#000;}. Tocopheryls (this means Vitamin E)

*
p<>{color:#000;}. Modified food starch (this is usually corn or soy) If it contains wheat, it must say wheat on the label)

*
p<>{color:#000;}. Natural Flavours (sometimes made from barley) or (Human hair extract)

*
p<>{color:#000;}. Hydrolyzed Vegetable Protein.

*
p<>{color:#000;}. Maltodextrin, if it’s made from wheat, it must state so on the label

Chapter Nineteen

A More in-Depth List of Other Food and Items that Contain Gluten.

*
p<>{color:#000;}. Atta Flour: atta flour is stone ground Indian durum hard wheat flour

*
p<>{color:#000;}. Ashes, prayer: Most prayer ashes used for eastern religious rituals contain wheat and gluten.

*
p<>{color:#000;}. Barley Grass: barley grass may contain gluten.

*
p<>{color:#000;}. Bleached Flour: bleached flour, flour-whitened with a chemical bleaching agent such as benzoyl peroxide.

*
p<>{color:#000;}. Brewer’s Yeast: brewers yeast is used in bread making, winemaking, and the brewing, fermenting of beer. It is also consumed as a source of vitamin B and is used in laboratories as an important research organism.

*
p<>{color:#000;}. Bulgur: bulgur wheat, a cereal food made from whole wheat partially boiled then dried.

*
p<>{color:#000;}. Cereal Binding: A binding material derived from mainly wheat flour

*
p<>{color:#000;}. Club Wheat; club wheat, Triticum aestivum subspecies compactum.

*
p<>{color:#000;}. Coffee: Coffee may cause gluten cross-reactivity in those who are sensitive to or intolerant of gluten.

*
p<>{color:#000;}. In 2013, Aristo Vojdani and Igal Tarash published a study in Nutritional Sciences that they examined the cross-reactivity of coffee. What the researchers found was that highly-processed coffees, such as instant coffee, and popular ground coffees produced the most cross-reactivity in test subjects.

*
p<>{color:#000;}. What researchers believe is that the processing itself contributes to the problem, since organic, whole-bean coffees did not produce cross-reactivity issues. It is believed that more research is required on this subject.

*
p<>{color:#000;}. Coffee (flavoured): Coffee (flavoured) many brands contain gluten

*
p<>{color:#000;}. Cookie Crumbs: Cookie Crumbs, very small pieces, broken from a baked item, such as a cookie, cake, or bread (mainly from wheat items

*
p<>{color:#000;}. Cookie Dough Pieces: Mainly made from wheat

*
p<>{color:#000;}. Cous cous: or couscous a type of North African semolina in granules, made from crushed durum wheat.

*
p<>{color:#000;}. Crisped Rice: crisped puffed rice, is a type of puffed grain made from rice, commonly used in breakfast cereal or snack foods. Many brands are known to contain wheat and gluten

*
p<>{color:#000;}. Dinkel: Spelt or hulled wheat

*
p<>{color:#000;}. Disodium Wheatgermamido Peg-2 Sulfosuccinate: wheat found in skin and body care products including many lipsticks

*
p<>{color:#000;}. Edible films and Coatings: edible films and Coatings made from wheat, a type of flimsy material used for enrobing various foods to extend shelf life of the product

*
p<>{color:#000;}. Edible Starch: starch or amylum, is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds.

*
p<>{color:#000;}. Enriched Bleached Wheat Flour: enriched flour is flour in which most of the natural vitamins and minerals have been extracted. New, mainly synthetic chemicals are introduced into the flour. This is done in order to give the bread a finer texture, increase shelf life and other applications.

*
p<>{color:#000;}. Enriched Flour: enriched flour is flour in which most of the natural vitamins and minerals have been extracted and most often than not replaced with synthetic enrichments.

*
p<>{color:#000;}. Farro: farro is a food composed of the grain of certain wheat species

*
p<>{color:#000;}. Fu: fu, the mother of Seitan, in Japanese (dried wheat gluten)

*
p<>{color:#000;}. Hard Wheat: hard wheat typically the type of wheat used to bake bread

*
p<>{color:#000;}. Holi Festival Powder: The vast majority of colourful Holi powder or dust that is used to celebrate Holi contains wheat and gluten.

*
p<>{color:#000;}. Hair dye: Most brands of hair dye may contain wheat and gluten.

*
p<>{color:#000;}. Heeng: heeng or hing is a pungent herb that secretes a milky white sap. Though asafoetida (heeng) is often used in cooking is a crucial ingredient in Indian vegetarian cooking and herbal medicine derived from a species of giant fennel, asafoetida has a unique smell most often mixed with wheat.

*
p<>{color:#000;}. Hordeum Vulgare Extract: barley extract

*
p<>{color:#000;}. Henna: most brands of henna contain wheat and gluten.

*
p<>{color:#000;}. Hydroxypropyltrimonium HydrolyzedWheat Protein: Hydroxypropyltrimonium hydrolyzed Wheat Protein is mainly used in cosmetic products.

*
p<>{color:#000;}. Incense and incense sticks: The vast majority of incense and incense sticks used by people at Eastern ceremonies contain wheat and gluten.

*
p<>{color:#000;}. Kamut: Pasta wheat

*
p<>{color:#000;}. Incense and Frankincense -- the incense traditionally burned in religious ceremonies like that used by the Catholics -- can act on the brain to lower anxiety and diminish depression. It also can deeply affect people with allergies

*
p<>{color:#000;}. Kecap Manis: soy sauce of which most contain wheat and gluten

*
p<>{color:#000;}. Ketjap Manis: Soy Sauce, of which most contain wheat and gluten.

*
p<>{color:#000;}. Kluski Pasta: a Polish name for all kinds of soft, mushy mainly wheat dumplings, usually without a filling.

*
p<>{color:#000;}. Maida: maida, a type of Indian wheat flour

*
p<>{color:#000;}. Malt Syrup: barley malt syrup is an unrefined sweetener produced from sprouted i.e., malted barley.

*
p<>{color:#000;}. Matzah: Matzah, the mainly wheat bread of Faith.

*
p<>{color:#000;}. Malt Flavouring: Malted milk powder is a nostalgic soda fountain ingredient, contains gluten.

*
p<>{color:#000;}. Matzo: Matzo is an unleavened flatbread.

*
p<>{color:#000;}. Meripro 711: Meripro 711 is an emulsifying protein for coffee creamers and fat filled powders that may contain gluten.

*
p<>{color:#000;}. Nishasta: Nishasta a mainly wheat bread known by many names Urdu Name: Nishasta Gandum. English: Common Wheat, Bran Bread, and Arabic: Hinta, Chinese: Fu Xiao, Mai, and Hindi: Gehun, Gujarati: Gehu, Latin name:Triticum Aestivum Lam,

*
p<>{color:#000;}. Pearl Barley: pearl barley reduced to small round grains by grinding.

*
p<>{color:#000;}. Oriental Wheat: triticum turanicum contains wheat and gluten

*
p<>{color:#000;}. Orzo Pasta: orzo pasta is a form of short-cut wheat pasta, shaped like a large grain of rice.

*
p<>{color:#000;}. Persian Wheat: persian hea Triticum carthlicum

*
p<>{color:#000;}. Perungayam: Perungayam also known as hing in Hindi most brands contains wheat and gluten.

*
p<>{color:#000;}. Poulard Wheat: poulard wheat Triticum turgidum

*
p<>{color:#000;}. Polente: a yellow food mad from maize flour.

*
p<>{color:#000;}. Polish Wheat: polish wheat, Triticum polonicum

*
p<>{color:#000;}. Rice Malt: rice malt, if barley or Koji are used

*
p<>{color:#000;}. Roux: Roux is mainly wheat flour and fat cooked together mainly used to thicken sauces

*
p<>{color:#000;}. Seitan: seitan is the mother of wheat

*
p<>{color:#000;}. Small Spelt: small spelt, wheat, Einkorn

*
p<>{color:#000;}. Spelt: Spelt, an ancient wheat

*
p<>{color:#000;}. Stearyldimoniumhydroxypropyl Hydrolyzed

*
p<>{color:#000;}. Wheat Protein: Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein is found mainly in stock cubes.

*
p<>{color:#000;}. Strong Flour: strong flour, a type of flour that is used mainly to bake wheat bread.

*
p<>{color:#000;}. Suet in Packets: suet paste, made from beef fat, can be used to make an assortment of sweet and savoury items, from steamed meat puddings, to steamed fruit puddings, from sweet and savoury pies to dumplings and steamed jam roll.

*
p<>{color:#000;}. Tabbouleh: tabbouleh Arabian salad containing wheat

*
p<>{color:#000;}. Tabouli: Taboul Lebanese salad containing wheat

*
p<>{color:#000;}. Teriyaki Sauce: The vast majority of teriyaki Sauce may contain wheat and gluten

*
p<>{color:#000;}. Timopheevi Wheat: A type of wheat (Triticum timopheevii)

*
p<>{color:#000;}. Triticale (x triticosecale): triticale (triticosecale) is a hybrid of wheat.

*
p<>{color:#000;}. Triticum Vulgare: triticum vulgare, a type of wheat.

*
p<>{color:#000;}. Udon: Udon, wheat noodles

*
p<>{color:#000;}. Unbleached Flour: unbleached wheat Flour, Flour that is bleached naturally, as it ages is labelled “unbleached,” while chemically treated flour is labelled “bleached.” Bleached flour has less protein than unbleached.

*
p<>{color:#000;}. Vavilovi Wheat: vavilovi wheat, a type of wheat

*
p<>{color:#000;}. Wheat Amino Acids: A blend of amino acids from wheat protein after it has been broken down via hydrolysis.

*
p<>{color:#000;}. Wheat Bran Extract: derived from wheat, oat or barley

*
p<>{color:#000;}. Wheat, Bulgur: wheat, bulgur, is a cereal food made from the groats of several different wheat species,

*
p<>{color:#000;}. Triticum Durum: triticum durum, wheat with hard dark-colour kernels, high in gluten, and used for bread and pasta; grown especially in southern Russia, North Africa.

*
p<>{color:#000;}. Fermented Wheat Germ Extract: fermented wheat germ extract (FWGE), also called fermented wheat germ powder (FWGP), and is a concentrated extract of wheat germ derived from the germ (endosperm, or seed) of the wheat plant. FWGE differs from ordinary wheat germ in that it is fermented with baker’s yeast to concentrate biologically-active benzoquinones.

*
p<>{color:#000;}. Wheat Germ Glycerides: wheat germ glycerides is a mixture of fatty acids derived from triticum vulgare (Wheat)

*
p<>{color:#000;}. Wheat Germ Oil: wheat germ oil is extracted from the germ of the wheat kernel,

*
p<>{color:#000;}. Wheat Grass: wheat grass, may contain gluten

*
p<>{color:#000;}. Whole-Meal Flour: wholemeal flour is made from the complete grain of the wheat plant,

*
p<>{color:#000;}. Wild Einkorn: (triticum boeotictim wild einkoern differs Little from einkorn)

*
p<>{color:#000;}. Wild Emmer: wild emmer (triticum dicoccoides) (the wild form of nearly all the domesticated wheat)

*
p<>{color:#000;}. Artificial Colour: food colouring is made from petroleum, contaminants, and propylene glycol (a.k.a. antifreeze).

*
p<>{color:#000;}. Baking Powder: baking powder a powder used as a leavening agent in making baked goods (as quick bread) that typically consists of sodium bicarbonate, an acidic substance (as the cream of tartar), and starch or wheat flour.

*
p<>{color:#000;}. Clarifying Agents: clarifying agents are used to remove suspended solids from liquids by inducing flocculation.

*
p<>{color:#000;}. Dry Roasted Nuts: May be coated with gluten in the roasting process

*
p<>{color:#000;}. Emulsifiers: An emulsifier can make an emulsion more stable by making the oil droplets stay in the water for a longer time.

*
p<>{color:#000;}. Emulsifiers are everywhere, and not just in food products. You will also find emulsifiers in soaps and detergents, ice cream, bread and other foods made with grain, soft drinks, chewing gum, mayonnaise, and creamy dressings. They can also be found in vegetables, whether fresh, frozen, dried or canned, canned products may contain emulsifiers, preservatives, stabilizers, and food starch not defined by source” Emulsifiers alter the surface properties of other ingredients they contact and may contain gluten!

*
p<>{color:#000;}. Fat Replacer: a fat substitute that is a food product with the same functions, stability, physical, and chemical characteristics as regular fat with fewer Calories per gram than fat. They are utilized in the production of low-fat and low-calorie foods.

*
p<>{color:#000;}. Gravy Cubes: stock cubes used for thickening of gravy, flavour or both.

*
p<>{color:#000;}. Ground Spices: most ground spices like Chile, Paprika, Fennel, Cloves, may be adulterated with wheat.

*
p<>{color:#000;}. Hydrogenated Starch Hydrolysate: hydrogenated starch hydrolysates (HSH) are mixtures of polyhydric alcohols such as sorbitol, maltitol, and higher-order sugar alcohols. They are food ingredients.

*
p<>{color:#000;}. Miso: miso paste, made from, fermented soybeans and barley, or rice malt, used in Japanese cooking.

*
p<>{color:#000;}. Natural Juices: juice is a liquid (drink) that is naturally contained in fruit and vegetables. Some brand may contain gluten

*
p<>{color:#000;}. Non-dairy Creamer: non-dairy creamers or coffee whiteners are liquid or granular substances intended to substitute for milk or cream especially in tea, coffee, hot chocolate and other beverages

*
p<>{color:#000;}. Pregelatinized Starch: a pregelatinized starch is a processed carbohydrate, used as a texturizer and/or binder. (May be contained in some medication)

*
p<>{color:#000;}. Protein Hydrolysates: protein hydrolysates a mixture of amino acids obtained by the hydrolysis of various animal and plant proteins (as lactalbumin or soybean protein) and used as a source of amino acids, as a seasoning agent, and in nutrition.

*
p<>{color:#000;}. Seasonings: seasoning salt, herbs, or spices added to food to enhance the flavour.

*
p<>{color:#000;}. Soba Noodles: soba noodles it usually refers to thin noodles made from buckwheat flour, or buckwheat and wheat flours

*
p<>{color:#000;}. Soy Sauce: soy sauce a sauce made with fermented soybeans, used in Chinese and Japanese cooking a fair amount of wheat goes into the manufacturing of most soy sauce.

*
p<>{color:#000;}. Sirimi: fish (often Pollock) that is minced to make a gelatinous paste that is then flavoured, reformed into flakes, sticks, or other shapes, and colours. It is used as a crab substitute a.k.a seafood analogs, seafood analogs which are an artificial method to use other fish meat in conjunction with a chemical process and artificial flavourings and colorants to disguise the fish meat to look, feel and taste like crab meat.

*
p<>{color:#000;}. Soy Sauce Solids: dehydrated soy sauces are made by spray-drying the sauce onto maltodextrin.

*
p<>{color:#000;}. Sphingolipids: sphingolipids, or glycosylceramides, are a class of lipids containing a backbone of sphingoid bases, a set of aliphatic amino alcohols that includes sphingosine.

*
p<>{color:#000;}. Stabilizers: Stabilizers a thing used to keep something steady or stable, in particular

*
p<>{color:#000;}. Stock Cubes: stock cubes a small block of dried flavouring

*
p<>{color:#000;}. Suet: Suet The hard white fat on the kidneys and loins of cattle, sheep, and other animals, used to make foods including puddings, pastry, and mincemeat.

*
p<>{color:#000;}. Tocopherols: tocopherols any of several closely related compounds, found in wheat germ oil, egg yolk, and leafy vegetables, that collectively constitute vitamin E.

*
p<>{color:#000;}. Toothpaste: toothpaste Most brands contain gluten

*
p<>{color:#000;}. Vegetable Broth: a broth is usually made with a stock or plain water as its base

*
p<>{color:#000;}. Vegetable Gum: major Vegetable Gums are Agar, Agar, cellulose Gum xanthan Gum, Guar Gum, Locust Bean Gum Pectin; vegetable gums come from seaweeds, animal tissue, and by the process of microbial fermentation

*
p<>{color:#000;}. Vegetable Protein: Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil

*
p<>{color:#000;}. Vitamins: some multivitamins may contain gluten, many vitamins and supplements contain gluten and Soya.

Please note that, this is not a complete list and that some of the above-listed products may not contain gluten, depending on manufacturer’s recipes and processes involved. If in doubt please clarify with the manufacturer as some manufacturers’ change recipes. Further research may be required. As they say if in doubt go without, it may save a lifeン

Chapter Twenty

Hybrid Plants

Hybrid is the unnatural engineered crossbreeding of two different species of the same plant, to achieve a specific purpose. An outstanding feature of this artificial method of farming is that the seeds cannot germinate on their own, without the intervention of man. Hybrid foods are high in starch and sugar content. Sugar present in hybrid foods is not completely absorbed by the liver and pancreas. Consumption of hybrid foods may in time lead to a mineral imbalance in one. This is due to mineral balance issues in the hybrid plants itself.

A list of common hybrid products

*
p<>{color:#000;}. Seedless watermelons

*
p<>{color:#000;}. Seedless apples

*
p<>{color:#000;}. Varieties of dates

*
p<>{color:#000;}. Seedless grapes

*
p<>{color:#000;}. Cauliflower

*
p<>{color:#000;}. Carrots

*
p<>{color:#000;}. Corn

*
p<>{color:#000;}. Celery

*
p<>{color:#000;}. Potatoes

*
p<>{color:#000;}. Beet

*
p<>{color:#000;}. Soy

*
p<>{color:#000;}. Wheatgrass

*
p<>{color:#000;}. Wheat

*
p<>{color:#000;}. Rice

*
p<>{color:#000;}. Oats

*
p<>{color:#000;}. Cashews

*
p<>{color:#000;}. Don Quay

*
p<>{color:#000;}. Chamomile

*
p<>{color:#000;}. Garlic

*
p<>{color:#000;}. Goldenseal

*
p<>{color:#000;}. Echinacea

*
p<>{color:#000;}. Canola

*
p<>{color:#000;}. Grapefruit

*
p<>{color:#000;}. Sweet corn

*
p<>{color:#000;}. canter loupes

*
p<>{color:#000;}. Burpless cucumbers

*
p<>{color:#000;}. Tangelos

*
p<>{color:#000;}. Clementines

*
p<>{color:#000;}. Apriums

*
p<>{color:#000;}. Pluots

*
p<>{color:#000;}. Spanspek

Chapter Twenty One

A list of Gluten Free Flour

Here is a list of gluten free flours. Please note that, amongst these flours, although gluten-free, a few of these flours are capable of causing a cross reaction, if you are sensitive to gluten.

Almond flour which is made from ground almonds which are an allergen, Almond is considered a primary food allergen. An individual with an almond allergy will have had previous contact with almonds, (which is not a true nut but a seed) resulting in their immune system producing antibodies to almonds, the outcome being sensitisation. Further exposure to almonds results in an allergic reaction which has the potential to be life threatening.

Glutinous rice is distinguished from other types of rice by having no , and [_(high amounts of amylopectin, the two components of starch). Amylopectin is responsible for the sticky quality of glutinous rice. Glutinous rice does not contain any gluten at all.

Amaranth Flour is gluten free but also may cause a cross reaction if you are gluten intolerant, in other words, your body may erroneously recognise this grain as gluten.

Amaranth, banana, and quinoa flour are also perfectly gluten free, but may cause a cross reaction when ingested.

Let’s take a brief look at just two of the companies that produce your food seeds.

Monsanto is a controversial agricultural and Chemical (agrichemical) global corporation. Monsanto has also been called the factory of death and the evilest corporation on the planet. It hovers above the agricultural landscape like a ghost. These are some of the seeds provided by Monsanto. Alfalfa, canola, corn, cotton, sorghum, soybean, sugar beets and wheat.

Monsanto has a dark history of polluting the planet with some of the most toxic compounds. This insidious corporation was founded in 1901 by a secret society known as the Knights of Malta. Monsanto is involved in genetically modifying and engineering food crop seeds globally.

The other shadowy dark knight that lurks almost invisibly in the genetic engineering seed business is Bayer AG, a Germen pharmaceutical and chemical company who has been diabolically hiding the side effects of its mind-altering drugs. This company is one of the world’s largest producers of aspirin, medication for diabetes, birth control medication and multivitamins. It was during the Second World War, Bayer manufactured a poison gas, known as Zyklon-B, which was used in the gas chambers of Auschwitz. Zyklon B was responsible for killing more than “11 million innocent civilians in Nazi gas chambers.”

Some of the seeds produced by Bayer are rice, corn, cotton, oilseed rape; More than 50 percent of rice produced in China is hybrid and much of it from Bayer seed!

*
p<>{color:#000;}. Almond Flour: almond flour is made from ground almonds.

*
p<>{color:#000;}. Amaranth Flour amaranth flour is produced by grinding seeds from the amaranth plant into a fine powder.

*
p<>{color:#000;}. Rice Flour: rice flour is made from various varieties of rice

*
p<>{color:#000;}. Besan Flour: besan flour (gram, chickpea flour) yellow flour milled from dried chickpeas.

*
p<>{color:#000;}. Chickpea Flour: chickpea flour (garbanzo) Seed of the pea family, ground into flour.

*
p<>{color:#000;}. Coconut Flour: coconut flour is made from finely ground coconut meat.

*
p<>{color:#000;}. Buckwheat Flour: buckwheat flour is ground from an herb with triangular-shaped seed.

*
p<>{color:#000;}. Potato Flour: potato flour is ground from processed whole potato. Potato starch: potato starch is prepared from cooked potatoes that all fibres are removed until only the starch remains.

*
p<>{color:#000;}. Sorghum Flour or jowar Flour: Sorghum flour is made from sorghum. (It is believed that the consumption of sorghum may lead to hyper activity in some cases)

*
p<>{color:#000;}. Tef Flour: Tef Flour very small black grain of the millet family.

*
p<>{color:#000;}. Modified Tapioca Starch: tapioca is modified to improve consistency and stability.

*
p<>{color:#000;}. Quinoa Flour: quinoa flour is made by grinding quinoa seeds to a fine consistency. It can be used a range of baking recipes, from muffins to bread (except yeast bread) to desserts, can also be added directly to soups and stews as a thickening agent, or used like a protein powder

*
p<>{color:#000;}. Arborio Flour: arborio rice is Italian short-grain rice that is ground into flour.

*
p<>{color:#000;}. Aromatic Rice Flour: Aromatic Rice that is ground into flour.

*
p<>{color:#000;}. Quinoa Flour, another grain similar to amaranth Flour that may cause a cross reaction if you are gluten sensitive.

*
p<>{color:#000;}. Arrowroot Flour: arrowroot flour is as a Thickener, Arrowroot powder can be used as a way to thicken soups, stews, gravies

*
p<>{color:#000;}. Artichoke Flour: artichoke flour, Jerusalem artichokes, or sunchokes, are delicious tubers that act quite similarly to potatoes (does not originate in Jerusalem as the name implies)

*
p<>{color:#000;}. Banana Flour: banana flour is made using green bananas.

It has various uses including making bread and cakes. It is a healthier way, to satisfy your craving for carbohydrate. The flour which does not actually taste of bananas contains resistant starch, a type of carbohydrate which behaves like fibre, by helping to control blood sugar levels and keeping us fuller for longer. Please note that bananas contain a protein called lectin, which is also found in many of the nightshade foods that some people with celiac or gluten intolerance have trouble with as it can create an autoimmune response.

*
p<>{color:#000;}. Nut Flour: nut flour is ground from the cake that remains after oils are pressed from nuts.

*
p<>{color:#000;}. Urad Flour: urad flour is a type of flour, native to India, black gram pulses ground into flour also known as urid flour.

*
p<>{color:#000;}. Red Rice Flour: red rice has mainly been developed to fight poverty. It has a red husk

*
p<>{color:#000;}. Brown Rice Flour: brown rice flour is milled from unpolished rice with only the husk of the grain removed.

*
p<>{color:#000;}. Calrose Flour: calrose flour Calrose is a medium grain rice variety, notable for being the founding variety of the California rice industry.

*
p<>{color:#000;}. Canola Flour: canola flour (may be GMO) made from rapeseed. Monsanto has been incorporating genetically modified organisms in its canola.

*
p<>{color:#000;}. Cassava Flour/Starch: cassava flour/Starch (also known as tapioca) made from the cassava root

*
p<>{color:#000;}. Channa Flour: channa flour, commonly known as gram flour, organic chana, besan consists of dried up chickpeas, which have been ground into gluten-free flour.

*
p<>{color:#000;}. Chestnut Flour: chestnut flour this flour is made from Australian grown organic chestnuts. The flour has a sweetish taste.

*
p<>{color:#000;}. Coffee Flour: coffee flour is a new product called coffee flour is made from waste from coffee production.

*
p<>{color:#000;}. Cottonseed Flour: cottonseed flour, some varieties may be GMO the idea of using cotton seed as food for humans seems to have started in Texas in the 1900 s

*
p<>{color:#000;}. Dal Flour: dal flour, this is flour ground from Indian legumes. Varieties include besan flour (made from channa dal), urad dal flour, and mung dal flour.

*
p<>{color:#000;}. Fava Bean flour: fava bean Flour Garbanzo & Fava Bean Flour lends for all kinds of baking including bread, pizza, cakes, and cookies. Can be used easily in place of rice flour in any of your favourite recipes

*
p<>{color:#000;}. Flaxseed Flour: flaxseed flour is ground from flaxseed. Rich in protein, fibre, antioxidants, and Omega-3 fatty acids, flax is a nutritional powerhouse.

*
p<>{color:#000;}. Garbanzo Flour: garbanzo flour Garbanzo Bean Flour is stone ground from rich hearty whole garbanzo beans. Also known as besan, gram flour, chickpea flour and cici bean flour.

*
p<>{color:#000;}. Kaniwa Flour: kaniwa flour, kaniwa is a nutritious grain of the high Andes that has been described as helping to ‘sustain untold generations of Indians. The Andes is one of the world’s most difficult agricultural regions. This species is similar to Quinoa. It flourishes in the Andes extreme highland environment where wheat, rye, and corn grow unreliably or not at all

*
p<>{color:#000;}. Kasha Flour: kasha flour is organic Kasha is simply buckwheat groats that have been hulled and roasted. Kasha Flour is 100% whole grain and makes a wonderfully flavourful hot cereal. Made from hearty buckwheat kernels.

*
p<>{color:#000;}. KoshihikariFlour: koshihikari flour is (derived from Japanese rice) uses are varied, to sweets such as sponge chiffon pancake cookies and noodles.

*
p<>{color:#000;}. Kudzu Flour: kudzu flour is (derived from Asian plant roots) Kuzu root starch is natural and unprocessed unlike corn and potato starch.

*
p<>{color:#000;}. Lentils Flour: lentils flour is milled from lentils. It can be used in many sweet and savoury dishes including muffins, bread, biscuits, fritters, batter and pancakes.

*
p<>{color:#000;}. Millet Flour: millet flour, Millet is not a single plant species (as are most other cereal grains), but rather interpreted broadly may comprise about 500 species of grass.

*
p<>{color:#000;}. Milo Flour: milo flour is basically sorghum flour by another name,

*
p<>{color:#000;}. Milo/ Sorghum Flour is known as Dura in Sudan, Mtama in Eastern Africa, Guinea corn in West Africa, Kafir Corn in South Africa, Milo or Jowar in India, Kaoliang in China.

*
p<>{color:#000;}. Peanut Flour: peanut flour, peanut flour is made from the waste of the pressed peanut used in the manufacture of peanut oil. Peanut flour is sold in both light and dark roast.

*
p<>{color:#000;}. Red Rice Flour. Red rice flour is Roasted red rice flour is used for making roti, dosai, or hoppers, especially in Shri Lankan cuisine.

*
p<>{color:#000;}. Sago Flour: sago flour, Starch: sago is a starch extracted from the spongy centre, or pith, of various tropical palm stems. A type of flour, called sago flour, is made from sago.

*
p<>{color:#000;}. Sweet Potato Flour: sweet potato flour, sweet potato flour is incredibly versatile and can be used for baked goods, such as bread, cookies, muffins, pancakes and crepes, cakes, and doughnuts.

On occasion, the dough was made with the flour from legumes (Ezekiel 4:9). The Bible

Chapter Twenty Two

Nations That Used, and Use Some of These Flours as a Staple Diet

Quinoa Flour: quinoa originated in the Andean region of Peru, Bolivia, Ecuador, Colombia and Chile, and was domesticated about 4,000 years ago.

Quinoa was cultivated, and amongst other uses, its seeds were ground and used as flour by the by pre-Columbian civilizations. This flour is extremely versatile. Great for baking bread, the resulting loaf mimics in a similar fashion, as wheat flour bread.

Cassava flour: cassava, also known as manioc, is a food staple for more than 500 million people. This plant originated in the forest of the Amazon in South America, prior to the 16th century. It is used by many in Africa and Latin America. Tapioca flour/starch is derived from the cassava plant. Cassava flour is used for baking in the vast majority of Caribbean islands including Haiti, and Cuba where cassava flour is made traditionally into round shaped flat bread. The root in the Dominican Republic is used as an alternative to side dishes like French – fries.

In Trinidad and Tobago and other islands in the eastern and the southern Caribbean, cassava is traditionally peeled, boiled, and served with dumplings.

Practically any grain, nut, or seed can be turned into flour.

Amaranth flour: amaranth is the common name for more than 60 different species of amaranthus, Native Americans cultivated amaranth in central North America, throughout Mexico, and in South America. The Aztec also cultivated amaranth. It has been and is still used as nutritious flour amaranth is versatile flour for baking, cooking and making porridge.

Chickpea and lentil flour: These flours also have their roots in the mists of time, and were used extensively by the Indians in ancient India, and the present day Indian alike. Some of the products made using chickpea flour, are pakoras which are an Indian version of fritters, halwa, which is a dessert that is popular in some parts of India. Chickpea flour is also used to make a flatbread. Lentil Flour is used popularly to make papadums which is a crispy Indian and Shri Lankan flat bread, farinata which is a simple Italian chickpea flatbread

Chapter Twenty Three

The Taste Issues of Gluten Free Flour

The vast majority of gluten-free flour is amazingly tasty and nutritious. The unfortunate reality is that if you do find the real McCoy! These flours have probably been languishing for months, oxidizing in the slow specialty distribution chain due to the fledgling nature of the gluten free flour market.

Turning stale and rancid, you can smell it. You can taste it as well. This is the bitter unpleasantness that we so often wrongfully associate with gluten free flours. This is an irony, because, that bland flavour signifies that its wholesome taste and nutrients may have been lost in the slow distribution chain, possibly as the result of lengthy storage.

It comes as no wonder; so many people think that they don’t like the unpleasant foreign taste of most gluten free flour. I have even read, and heard that, the taste of gluten free flour even being described as alien! Modern man does not even for a moment consider wheat flour as needing to be fresh. This is because, with modern processing methods of wheat flour, it does not have to be fresh.

There are just so many other additives in the flour that the staleness is not easily detected by taste or smell. I have discovered that wheat flour texture, and storage wise, without preservatives, has a very short shelf life. I don’t believe that I am being extreme, by saying that, I have experienced wheat bread going stale in just a day or two . Having said that, I can still remember a time, many moons ago, when I was just a little boy, that bread made from wheat flour actually had quite a long shelf life of perhaps a week.

On the other hand, when it comes down to real gluten free flours, the staleness due to the lack of a heap of other additives, comes through much easier. Gluten free flours taste best and are most nutritious when it is fresh. One can easily use spice and condiments to add flavour to gluten-free flours that taste flat. I find that grinding my own flour whenever needed solves this problem!

Chapter Twenty Four

Is Wheat Flour A Fallacy?

The vast majority of people the world over have been trained from birth to believe that milled wheat or wheat flour is the white flour that we keep in our pantries. Foods made with wheat are the staple diet of many nations. They also believe that wheat represents all things flour, for cooking, baking and as a thickening agent! As, we know that this is not so, once we view the range of other gluten free flours and its many uses elsewhere, as outlined in this book as well. The only other explanation that stands out is that our minds have been trained to think wheat flour when the word flour is mentioned in most, and any context, but we know that this is not true. We know that there are literally dozens of different flours available for a variety of uses and purposes. More importantly, these dozens of flours are all gluten free.

Chapter Twenty Five

Wheat the Plant That Changed the World

The history of Wheat

Through the mists of time, before the birth of Jesus Christ, flour used by the different people of the world was mainly milled from grains and legumes.

Then all of a sudden, thousands of years ago, wheat flour appeared on the landscape, and over time, it was used to replace all other flours as the main floor of choice. The wheat plant was introduced in the Middle East. Thousands of years ago, wheat was a cross between three different grass species.

History shows that the first rising bread using yeast as an agent was produced in Egypt about 5000 years ago.

It is believed that the ancient Greek goddess of Earth, grain and fertility, Demeter who sent her protégé’ Triptolemos (who presided over grain seed and the milling of wheat) around the world in a fiery chariot, to show the world how to use wheat and how to bake bread and make other food items.

As the population grew and the people moved into the cities, wheat bread slowly became a staple food source for the people.

A few hundreds of years ago, the wheat plant was believed to be modified again by Gregor Mendel who is reputed to be the father of the modern science of genetics.

On February 1865, Mendal presented his work to the Brunn Society for Natural Science. His paper titled, Experiments on Plant Hybridization, in which he attempted cross- breeding experiments with hawkweed and bees.

Wheat has gone through numerous changes over the years. The wheat that your forefathers ate is not, the same wheat as you are eating today! It is estimated that 5 percent of the proteins found in hybridized wheat are new proteins.

Alexandra Petri in her blog for the Washington Post seems to suggest in a satirical manner that all foods are genetically modified! But…are they?

For ease of reference, (GMO) means Genetically Modified Organisms (a.k.a Genetically Engineered) the term organic, describes how a product is grown. An organism that is genetically modified can still be grown organically and labelled as such. GMO plants have their genetic code changed in a manner and way that is not beneficial to, and by nature.

Dr. Marcia Alvarez a specialist in nutritional programs for obesity says that, “when it comes to nutrition, wheat may be considered as an evil grain. Modern wheat grains could certainly be considered as the root of all evil in the world of nutrition since they cause so many documented health problems across so many populations in the world.”

Dr. Alvarez asserted that, [_ “wheat is now responsible for more intolerances than almost any other food in the world.”In my practice of over two decades, we have documented that for every ten people with digestive problems, obesity, irritable bowel syndrome, diabetes, arthritis and even heart disease; eight out of ten have a problem with wheat. Once we remove wheat from their diets, most of their symptoms disappear within three to six months," she added. Dr. Alvarez estimates that between the coming influx of genetically modified (GM) strains of wheat and the current tendency of wheat elimination in societies, that a trend is emerging in the next 20 years that will likely see 80% of people cease their consumption of wheat from any form“ _] Dr. Marcia Alvarez

Chapter Twenty Six

Ideas for Gluten Free Living.

I have discovered that when using a starch in gluten free baking, and some other food preparation, it is not necessary to add xantham gum or any of the other gums in order to keep my mixes’ mixed. Wherever possible, I use boiling water, so that the starches turn sticky and act as the bonding agent with my gluten free flour in the preparation stage. This method of using hot water to activate your starches, especially tapioca starch is recommended mainly for some pizza dough, flatbreads and not for baked goods.

I realized that I really do not need substitutes such as xantham gum or guar gum as an additive in my cooking or baking. I use egg substitutes to act as a bonding agent for my baked goods. I mainly whip these ingredients to make up a great egg replacement substitute, use two tablespoons of filtered water, one tablespoon of olive oil, a pinch of bicarbonate of soda and one teaspoon of apple cider vinegar and as always the results are amazing. I find these gum additives an unnecessary evil.

Personally, I do not eat xanthan gum. Xantham gum is made from fermented corn sugar which is treated with a bacterium, called “Xanthomonas Campestris.” This is the same bacterium that causes black spots on cauliflower and some of the other vegetables. The finished product is ground into a fine slim producing powder called xantham gum, which I personally found has excellent fabric bleaching qualities. Xantham gum is used in the food, cosmetic, cleaning detergents, paints and pharmaceutical, industries. It is also used in the oil industry to thicken mud

Agar agar, psyllium husk Powder, flaxseed, and chia seeds make substitutes for xantham gum. Iraqi research has shown psyllium fibre is an effective alternative to gluten.

On the other hand, guar gum serves a similar purpose as “xantham gum,” and is made from a seed native to tropical Asia, but it does not come without side effects, to some individuals who may be sensitive to it. In terms of the Linus Pauling institute, large doses of guar gum can interfere with the absorption of medication and minerals. Consuming guar gum powders or crystals with your meals significantly reduces the absorption of antioxidant carotenoids, such as beta carotene lycopene and luteine. These antioxidants are found in carrots, tomatoes, peas, Brussels sprouts and green leafy vegetables.ン

As we are aware that, rice flour absorbs a lot of moisture, and lacks glue in order to make it structurally stable, therefore, we need to add in a starch like tapioca or potatoes starch to give it structure.

I have discovered that banana flour which has been around for ages, in amongst other places, including Africa, and Jamaica. It is an excellent alternative to wheat flour. Using old traditional banana flour, which is a powder made of green bananas. Banana flour, when cooked, has an earthy non-banana flavour; it also has a texture similar to lighter wheat flours and requires about 20% less volume, making it a good replacement for white and white whole wheat flour.

As discussed earlier, the danger of cross contamination in processed foods and the food delivery system cannot be overstated, especially for those who are overly sensitive to gluten.

I have found that I have come a long way in this regard, by thinking paleo! You may wonder why there is a need to think paleo. If one have gluten-related disorders? The answer, (I am sure that you have figured it out by now) is that traditionally, caveman, did not really eat wheat. The other aspect that I have emulated from the caveman way of eating is to consume mainly raw vegetables and lots of it.

I have sourced some good non GMO heirloom seeds and have a nice little vegetable garden flourishing in my backyard. I have drained my chemical thirsty swimming pool and allowed it to accumulate rain water. I use this accumulated rainwater as a pure water source for my vegetable garden. It works amazingly well producing fantastic organic food.

I have changed my mindset when it comes to fillers in my dietary needs. I was invited to a gluten intolerant friends place for a sumptuous gluten free dinner. Amongst other food choices, there was a selection of gluten free Indian flatbreads (poori) available at the dinner table. I was busy enjoying consuming my curry with steamed chickpea on the side. My host enquired from me wide eyed, why was I not eating the lovely flatbread with my meal?

I responded by inquiring “if the steamed chickpea,” that I was consuming as a filler, was instead processed into gluten free chickpea pasta, and I was alternatively, consuming the chickpea pasta instead, as an accompaniment to my main meal! And then, “I casually inquired” “would she have asked me, the same question?” Then, she smiled, and knowingly answered not at all!

I have taken a firm decision of not allowing flavour issues dictating, to my wholesome nutritious bodily needs, it’s that simple! If for whatever the reasons, that you find that you are on a gluten free diet, you do not have to compromise on your nutrition value, by eating dubious food from the new slowly burgeoning gluten free junk food and Plastic Food industries, that is to say, there are other harmful chemical toxins hidden in your plastic packaging called “Phthalates,” “Phthalates,” is used for amongst other things as an industrial solvent for other materials. If contained within your gluten free food packaging, it can quite easily contaminate and turn your food into; in my opinion, into what I like to refer as plastic food version of sorts.

The harmful effects of the plastic industry are comparable to a giant squid with its tentacles of destruction reaching into all corners of our pristine nature and her delicate ecosystem. The fish eat plastic from the polluted oceans. This travels up the food chain and harms humans who eat fish.

With gluten free products being sold at eye watering prices, just choose wisely how one eats. One will be pleasantly surprised how bodily fulfilling, and cost effective it is to live wheat free and gluten free.

Chapter Twenty Seven

Other Food That Are Allergens

In terms of a book titled “The complete guide to food allergy and intolerance” by Dr. Jonathan Brostoff and Linda Gamlin who have written a brilliant book on this subject. In their book these are some of the main symptoms of food allergy and intolerance: Recurrent Ulcers, IBS: irritable Bowel Syndrome, Wind, bloating. Oedema – Dr. Jonathan Brostoff and Linda Gamlin

Further research into other sources, also shows that a person could have an allergy to almost any food, the following foods account for almost the bulk of all food-related allergic reactions: Milk, Eggs, Peanuts, Tree Nuts, Fish, Shellfish, Soy, Wheat.

If you are allergic to milk, these are some of the products that contain milk.

Milk and milk solids, nonfat skimmed milk, powdered milk, buttermilk, evaporated milk, yogurt, cream, cheese, artificial butter flavor, sour cream, cheese powder, cheese sauce, white sauce, whey, curds. Chocolate, au gratin, custard, scalloped foods, ice cream, milk containing malt, some margarine, a large variety of puddings and desserts.

The following ingredients may mean milk:

Lactoglobulin, Lactalbumin, lactalbumin, Lactose (milk sugar) Casein or sodium caseinate

If you are allergic to eggs these are some of the products that contain eggs:

Egg solids, egg powder, egg white, egg yolks, eggnog, Bavarian creams. Most baked goods, sweets/candies, most creamed foods. Custards, most noodles, frostings, some white sauce, ice cream, mayonnaise, battered meats, Simplesse (substitute for fat)

Some of the names that may mean containing eggs:

Albumin, Apovitellenin, Livetin, Ovalbumin, Ovomucin, Ovomuciod, Ovovitellin, Phosvitin, Globulin. Practice caution when using egg white substitutes.

Some of the products that contain or may contain peanuts:

Cold-pressed or expressed peanut oil, Peanut butter, Peanut flour. Ground nuts, mixed nuts, artificial nuts, Nougat, African, Chinese, Thai and other ethnic dishes, some baked goods, sweets/Candy.

Some of the names that may mean containing peanuts:

Hydrolyzed plant protein, Hydrolyzed vegetable protein.

Here is a list of tree nuts and some of their products*

Almonds, Brazil nuts, Cashews, Chestnuts, Hazelnuts, Macadamia nuts, Pecans, Pine nuts, Pistachios, Walnuts, Marzipan/almond paste, Nougat, Artificial nuts, Nut oil, Nut extracts (such as almond extract)

If you are allergic to fish and seafood, these are some of the products that contain fish and seafood.

Worcestershire sauce (may contain fish), Caviar, Fish Roe (fish eggs) Imitation seafood, Shellfish allergy diet, Abalone, Clams, Crab, Crayfish, Lobster, Oysters, Scallops, Shrimp, Cockle, sea urchin, Mussels, Cat Fish

If you are allergic to soybean products, here is a list.

Soy flour, fruits, nuts, milk, sprouts, Soybean granules or curds, soy solids, Miso, Soy sauce, Tofu, Tamari, Tempeh, broth, a large variety of cooking oils.

This may mean soy by another name:

Soy protein, Textured vegetable protein (TPV), Hydrolyzed plant protein, Hydrolyzed soy protein, Hydrolyzed vegetable protein, Natural and artificial flavoring (may be soy based), Vegetable gum, Vegetable starch.

Chapter Twenty Eight

A Trip Down Memory Lane

My! Oh, My! How time flies so quickly! Where did it go to? I cannot believe that it’s been three long years since my first allergic reaction to gluten!

The human mind is a wonderful creation. My mind has slowly moved my pain and suffering from the terrible reaction to wheat and gluten deep into its recess. I now consider myself of having my gluten related disorders and all the other associated allergens in my diet plan under control. In the most oddest of times, my mind, or is it the psychological makeup within me? Which asks the question, what if, it was not wheat and gluten that caused my allergic reaction? I asked myself the question, if it was not the wheat and gluten coupled with the other allergens, then, what else was there? The one thing that I have figured out is that my adverse reaction to soy, dairy and maize is for all intents and purposes a sideshow when compared to my severe reaction to my gluten related disorders.

So believe it or not, I decided to turn myself into the “proverbial guinea pig” by opting on a plan to ingest a quarter teaspoon oft pure wheat flour on a fixed daily bases for a period of seventeen days! I am sure that you may think that this is crazy, after all, that I had been through! If you are thinking that, then, I must confess, that you are absolutely correct, in your assumption. Even I, think that I am crazy, by attempting to ingest wheat flour and gluten, a food substance that has caused me so much pain and suffering! I wouldn’t take offense if you called me a sucker for punishment!

I decided to carry out a wheat ingestion plan if I may call it that! I would consume a quarter teaspoon of wheat flour, mixed in a glass of purified water, every morning, for the next seventeen days. On top of that, I would still maintain my strict gluten free and allergen free diet plan, as per my normal routine.

I purchased a small bag of stone ground wheat flour from my local friendly grocer. Diligently on the first morning, I mixed a quarter teaspoon of wheat flour into a glass of purified water and drank it on an empty stomach. I ate the rest of my meals as normal.

On day one, I was fine. I had seen no physical reaction or felt sick in any way.

Day two, I repeated the procedure. And still did not have any reaction from ingesting the wheat flour. I felt great! And I began to think to myself, was I cured of this “infernal reaction to wheat?” To answer my own question, yes, I began to believe so, but only time will tell!

On the third day, I began to experience some lower back pain and discomfort. I totally ignored this condition and conducted my day as normal, and in a productive manner.

The fourth day, I experienced a similar lower back pain; this condition lasted for no more than a few hours.

Come the fifth day, the back issue had completely disappeared, and I felt perfect, and I spent many enjoyable hours in my garden.

Now it was to be thee sixth day, I felt a bit light headed, for an hour or so, during the course of the morning. I pushed on through without being deterred.

There were to be some problems on the seventh day, I noticed that I was experiencing some finger coordination issues whilst typing on my keyboard. My fingers were just not listening to my brain. If my brain told it to press the “A” key, it disobeyed my brain and depressed the “S” key instead. I attempted to press the “H” key, it would depress the “J” key, and so, every so often during the course of my word processing stint at the keyboard. My nervous system seemed to shoot electrical jolts through my body every now and again.

When the eight day arrived, I could feel that the skin, notably on my forehead become dry. I rubbed my fingers on the skin of my forehead, and it had the texture and a feel similar to that of parchment paper. I immediately massaged some olive oil into the skin of my forehead

On the ninth day, I could sense that there was some sort of change taking place within my body. I began to feel a bit unstable on my feet every now and again. The skin on my forehead was still drying out. I had developed a migraine that lasted for about an hour, and then disappeared when I drank some water.

Cometh the tenth day, I had pretty much felt the same as the previous day, with no other major detectable changes.

As the eleventh day was heralded in, I could hear a slurping sound that visited me. This slurping sound seemed to emanate from around the area of my spleen. I also could feel, and noticed that I began to lose weight rather rapidly too, as if by some sort of magic. My bodily mass just seemed to vanish! I gazed into a full-length mirror and could see that the size of my head, when compared to the rest of my body, looked disproportionate, to the point that it actually looked weird. I took a closer look into the mirror. I could immediately distinguish that my head actually looked bigger, because it had swollen a bit. My cheeks were puffed as well. My scalp started to give off a burning sensation. The electrical jolts that moved through my body seemed to be getting intense. Did I decide to stop my crazy exercise! And go back to my normal gluten free diet plan? I decided not. I was curious to see this through and witness the final outcome, even if it killed me.

By the twelfth day, I began to feel really sick. My body was fatigued. I was battling to get out of bed early. I felt light headed and dizzy at times. After ingesting my morning shot of wheat flour and water, I felt my lips swell up a bit. My lips tasted a bit soapy. My tongue began to feel as if they had developed small cuts on them, as it felt a bit rough and sensitive. The vast majority of these dizzy spells reoccurred. They seemed to come and go in short intervals. When these dizzy spells accosted me, they seemed to appear out of the blue, and they inflicted me with a strong shot of dizziness. At times, it was so sudden and so strong, that it had the potential to cause me to loose my balance. The sound emanating from the area of my spleen was still with me. It could not have been my imagination but it seemed to be getting a bit louder, or was this my imagination after all? I really don’t know at all! By this day, I had developed a rather surreal feeling. I felt as if everything around me was not real, almost as if I was living in a kind of a time warp! Whilst towelling myself down after a cold shower, I glanced into my bathroom mirror and was taken aback to see that the complexion and hue on my face had changed. My facial complexion had taken on an unhealthy colour, covered with tiny dark blotches. My cheeks were still stubbornly swollen. I appeared to have lost even more body mass.

It was now to be the painful thirteenth day. I could feel myself just slowly drifting away. The muscles in my body particularly on my calves, and on my arms, just seemed to be wasting away. When I walked, the now feeble muscles on my legs just seemed to wobble. My buttock became wobbly too. I was now starting to feel ill, very ill. I was now at the point of becoming useless, almost like an invalid so to speak. I could not accomplish much work, both in the physical and mental sector.

I awoke on the fourteenth day. I felt no better. Maybe just a tad worse, I diligently continued to imbibe my quarter teaspoon of wheat in a glass of water, as my morning aperitif from hell, before feebly continuing on my gluten free diet. I would spend more time than usual, just sitting at my breakfast table, gazing forlornly into space, feeling light headed and lost, “in a space and time” My next step would be, to take my morning tea on the balcony. I would rather shakily make my way to the balcony, and sit there, again, gazing off into space, sometimes with strange incoherent thoughts, which appeared to surf around my brain. I had a funny feeling of emptiness, and one of being lost. I started becoming disinterred about admiring the plants and tress around me, as I usually used to do with vigour. My days just seemed to go on forever in a pointless manner. I just seemed to lose interest with my work, and living in general. Every now and then, I would slowly make my way to my room, to spend and hour or two just sleeping. Sometimes, I would spend all of the days in bed, for reasons of sheer apathy and lethargy. On subdued days like this, a feeling of melancholy seemed to surround me. On the hottest of days, I would suddenly start to feel cold. Then I would retreat back into bed, seeking comfort under the covers of my warm duvets. I noticed that I was becoming unusually overly sensitive to most chemical odour, including perfume, toiletries, gasoline, and other cleaning agents, that are commonly used to clean public areas.

I was devastated by the fifteenth day; I was feeling like a complete train wreck. I knew that I was now reaching my limits. My body was breaking down all over again, pretty much in a similar manner, to my initial “gluten related” experience, with a reaction to this wheat and gluten. I told myself that, I will hold on to just two more days, just to see, in what I imagined being, my final outcome of this exercise or experiment, of sheer torture and madness, and of cause without forgetting the great health risk.

When the sixteenth day visited me, it saw me in a terrible condition. In fact, I felt in a more deteriorative state than ever. I began to experience short periods of hallucinations, and reparatory problems.

I can say that I barely made it into the seventeenth day; the day was becoming a blur. I could feel pain. The wrist of my left arm coupled with a swelling and a throbbing sensation. My fingers became numb every so often. My scalp burn was still there. I began to shed quite easily the hair from my moustache and beard. I felt so feeble that I had to hold the walls or stairway rails in order for me to keep my balance, whenever I walked around the place. On this seventeenth day, I stopped my exercise but still maintained my gluten free diet plan. I was a total mess, and made myself very, very ill!

Chapter Twenty Nine

Making My Way Back

I am a month and seven days away from my exercise of sheer torture? I abstain totally from contact or ingestion of wheat. I must admit that my road to recovery is all but slow. I still feel extremely weak in mind and body.

I notice that when I consume greens like spinach and broccoli, in a similar manner to my initial reaction, it seems to make me feel a bit worse. I get the funny feeling that, it is causing an adverse reaction in my body; possibly from the toxins that still remain.

The rough and burning sensation in my tongue still remains, but I notice that it is subsiding albeit rather slowly. The burning sensation on my scalp still seems to visit me every now and again, but very much like the burning and rough sensation on my tongue it too is starting to subside.

For a short period I felt psychologically unstable. I felt that I had become prone to malevolent thoughts and tendencies that ordinarily, I would not even consider. I was losing my temper much easier over little things. A general feeling of instability seemed to overwhelm me for a short while. When I consider my mental state, with hindsight, I realise just how irrational I had become within that short period.

My typing coordination skills are slowly starting to improve. The wasted muscles in my body have not shown sign of improvement. My bodily mass is still low after a month and seven days; I am nursing a severe case of constipation. The swelling on my face has subsided, and my face now looks a bit gaunt.

The hair on my moustache and beard has stopped falling. The dizzy spell has not completely left me, as they now make fewer visits with much less intensity.

The swelling of my veins around my wrist area, and the slurping sound, that seemed to emanate around my spleen area, has all but subsided. My migraine has disappeared, but I still seem to hallucinate every now and again. I am starting to eat more roughage, and my constipation is slowly leaving. The electrical jolts that used to sear through my body are slowly getting milder and less frequent. The normal colour of my complexion has returned.

I have decided to follow a full vegan paleo diet, no grains (except for sprouts) including rice, no nightshades vegetables, no sugar, artificial sweeteners, no alcohol, no hydrolysed oil, glycemic fruit, or processed foods. I am consuming extra natural protein in my diet; I am sourcing my protein from a selection of seaweed, some grain sprouts and non farmed avocados.

I take longer walks on the beach out of the sun. The sun still causes a burning sensation on my skin. I find that the sea sand gives me a complete therapeutic massage as I gently walk on it. I love breathing the pure fresh healthy air that the oceans exhale.

At this point, I have decided to keep away from public areas as much as humanely possible, as I feel that my immune system is weak, and the slightest smell of airborne gluten or other toxins just seem to have an adverse reaction on my well – being.

For now, I am slowly beginning to exercise my muscles. At this stage of the game, I am very careful, and only carry out very light exercises. I know from my past experiences, that my tissue is very unnaturally soft, tender and has become compromised from my adverse reaction. Meaning that, I can cause severe damage to my body, and muscles, quite easily, if I unduly exert them. In time I guess, the intensity of the exercises will slowly increase.

When my condition subsides, I plan on lying in the morning sun for about half an hour daily, in order to absorb its natural goodness in a similar fashion as most animals do.

Chapter Thirty

In The Beginning

I stand at this current station in life, armed with the virtue of hindsight, in the scheme of things, which has impacted on my life. I prudently peer through the mists of time, into, my fun filled childhood days that seemed so carefree and endless. Just like an endless summer day spent at the beach.

As I grew up to become a teenager, I recall having problems with acid reflux. I thought that this was maybe just a heredity problem. Now, when I cast my mind back, I recall that, I also had one of the other hallmarks of gluten related disorders on my face, and that was the infamous patch, that is known as the “butterfly patch” Whilst in my twenties, my acid reflux developed into a stomach ulcer, of which needed surgery. This seemed to solve the problem. I now sadly realize that I could have been gluten intolerant either from birth or as a young boy. I am told that this condition is hereditary. One never really considers these issuers, until like a thief in the night, when one day, it silently creeps up to accost you.

Chapter Thirty One

The Aftermath

Am very wary when my scalp burns, from my experience I can state that one’s hair can fall off quite easily. Personally, I do not wash or comb my hair for the duration of the burning sensation. I have discovered that, during, or soon after a reaction, my skin, particularly on my face and neck, becomes extremely sensitive to the sunlight. My cheeks feel as if I have a thousand razor cuts on them too. I am careful not to apply anything on my skin during this period of sensitivity and discomfort.

I mainly use bio friendly detergents for my personal cleaning purposes, most of which I make up myself at home, using all natural ingredients sourced mainly from my kitchen cupboard.

I have eventually learned to slowly extricate myself from the old die hard habit of craving to eat chocolates and other junk food. When I first started on my gluten free, and, the other, of the allergen, frees diet plan, it was very difficult and unpleasant for me. I have discovered that my body craved all sorts of things. I had to go through a considerable amount of time and trouble to acquire gluten free and wheat free alternatives. I also believe that, for me to have changed my diet drastically overnight, it would have sent my body into shock. Giving up eating the wheat, and the other food allergens, that I grew up eating was bad enough. I slowly weaned the unnecessary luxuries out of my diet plan. I have finally reached the stage that, I no longer care, or crave for these so called luxuries, like chocolates, desserts, and other confectionery, but, I do understand that every day, more and more gluten and allergen free confectionery are coming on to the market. To be quite honest, I now find it revolting to entertain the notion of consuming the harmful chemical additives that go into most of these processed foods.

This harmful processed food industry is like a game of cat and mouse. When the dirty secret gets out about specific chemicals that are added to ones favourite processed food, the manufacturer, in most times, in order to pacify public outrage, simply uses the same additive and resort to another foreign sounding name or E number, or, glibly adds in another chemical additive with another name, holding similar or worse harmful side effects. These days my dietary motto is keeping it homely, healthy simple unprocessed and fresh.

Chapter Thirty Two

Adapt and Thrive

There are numerous companies that offer services to merchants to ensure that gluten free foods, that are sourced as such, remain true to its uncontaminated original identity, transported from source to destination. In other words, a certifiable track trace and audit trail service are available to dealers in gluten free foods, by companies that specialize in this field. Whether you are a manufacturer, retailer, wholesaler or consumer, gluten-free certification is essential. For those dealers with traceable certification, it can only, but help to increase confidence in their products amongst gluten-intolerant end users. These certified audits are carried out by specialist inspectors from source; right up until the product reaches the store shelves. Having the will and ability by dealers in gluten free products to address potential hazards in their respective food products, and increase confidence amongst gluten-intolerant consumers with the gluten FreeCertification Program” (GFCP) is critical. Although this service is available. At this stage of the game, there are not many hard and fast rules governing the industry as a whole.

The wheat free and gluten free industry currently work on an honour system. I believe that even with certification programs and the honour systems, there is always room for error. Sometimes it just may be one error too many, who’s to say?

The biggest threat to one’s health is cross contamination, to one’s gluten free foods. I have discovered through trail and error that, one of the only ways to survive and thrive under this threat of wheat and the gluten cross contamination problem is to think like a prepper and an individual. That is to say, a prepper is a person who believes a catastrophic disaster or emergency is likely to occur in the future and makes preparations for it by typically by stockpiling food. This is because, since the industries, and distribution chain, is in its fledgling stages, which means that, the potential for errors is great. Having said that, I would like to digress a bit and say this, on a lighter note!

Be happy that you have been afforded an opportunity to enter a new phase in your life. Be grateful that you possess the means to see it through. Be happy that you will learn so much more new things, about real food, and other eating habits, that you, probably never would not have taken the time off to learn, (this is specifically to those that are not gluten sensitive that are reading this book!)

I believe that the public wants to be led, to be instructed, to be told what to do. They want reassurance. They will always move en masse, a mob, a herd, a group because people want the safety of human company. They are afraid to stand alone because they want to be safely included within the herd, not to be the lone calf standing on the desolate, dangerous, wolf-patrolled prairie of contrary opinion” -.Jessie Livermore, stockbroker

Be grateful that, so many new options have presented themselves for your kind consideration and swift action! Cross contamination of your food is a real problem. There are readily available rapid diagnostic test strips to test for gluten contamination in your food. These strips are not only expensive, but you can only use them once. There are off course other more expensive devices to test for the presence of gluten in your food as well, but do you really want to go down this route living the Matrix lifestyle if you do, that is fine by me. Ask yourself theses simple questions. Do you have the time and inclination to test each and every of your food item for wheat and gluten contamination? Do you have the time and patience to keep a tab on the rolling inventory of your rapid test strips? Do you have the time and effort to monitor the service and accuracy of your gluten testing hardware? Remember that, if you are allergic to other foods like soya and dairy, these rapid test strips will more than likely not pick it up, meaning that you will need to invest in other appropriate forms of rapid test strips as well.

To those with gluten related disorders, which in extreme cases, where one becomes hypersensitive to the point where airborne wheat and gluten affects you. It is at this point, I opine that it would be safe to say that, you cease to be normal. Normal in the sense that, your free movement, in built up urbanized areas becomes invalidated to a great extent. This restriction is mainly dictated by the layout, and functioning of your urbanized surroundings.

Invariably, most of these layouts all follow a similar code, in structure and pattern anyway. Having said that, I realize that, the one critical thing, that I cannot control, is the artificial environment. In order to be more specific, the amount of airborne gluten that is expelled into our artificial environment is huge

Look at the trends of cities in general. Consider their by -laws, pertaining to paraplegics as a case in point. Most cities have adopted a plan to make the urbanized environment more user-friendly for paraplegics. Has anything like this been done for those that react to the misery of airborne gluten? As far as I am aware, at the time of wrong this book, not. I have not heard of any city that has adapted meaningful ways and means to curb airborne gluten. Just stop for a minute and think about it. Virtually all restaurants, hotels, and a host of other food manufacturing businesses are required to have extractor fans installed in their preparation and cooking areas by law.

These fans, more often than not, are very powerful air extracting devices. At this point in time, most of these food businesses use wheat and gluten in one form or another. The volume of wheat and gluten that is discharged into the environment surrounding these businesses is phenomenal. I believe that its only when one has an adverse reaction to wheat and gluten, that one really notices these things. These awful extractor fans and its ducting systems seem to be found everywhere. One just has to imagine those large extractor fans with their predominantly silver collared open mouthed ducts sucking up wheat and gluten from within, and belching the hot aired wheat and gluten into the surrounding environment! It is like living in a bad dream. I have found that, with my condition, I have been forced to become somewhat more reclusive in my approach to an urbanized lifestyle. This translates to very little visits, unless it’s necessary, to restaurants, coffee shops, shopping malls, and hotels, taking up air flights, and holidays. So, you may ask, how do we lesson the burden of cross contamination in one’s food?

The answer is quite simple! One needs to take control of one’s food source by establishing one’s own garden. Is that not simple? What are the other factors? The question is, what If you have a gluten induced reaction from a contaminated food item, will you be able to pinpoint the exact source of your pain for future avoidance? On a balance of probabilities, I think not! What if you decide to go the rapid test strip route if you have already not done so! You discover that your freshly purchased dinner has been contaminated along its distribution chain? What do you do then? It’s highly unlikely that you can replace that meal without going through a fair amount of trouble and the ensuing aggravation! It is also highly unlikely that you can pinpoint the sauce of the contamination for future avoidance.

I believe that there is no better option and time to create your very own food source. Why would anyone want to do this? You may think that it’s just so much work and headaches, that you really don’t need in your life right now! If you are thinking that! Then you are one hundred percent correct in your line of thinking. Initially, a start up garden represents a lot of hard work, but once you get started, and put in the ground work so to speak. Thereafter the rests become easy, and of course, personally, I find it to be very rewarding indeed.

I find that working and nurturing my garden to be mentally relaxing, and therapeutic. It is believed that sand Contains numerous natural anti depressants. .In a recent study,

United Kingdom (UK) scientists discovered that common soil bacteria activates cells in the brain to produce serotonin and can alter behaviour similar to antidepressants. These studies help us understand how the body communicates with the brain and why a healthy immune system is important for maintaining mental health. They also leave us wondering if we shouldn’t all be spending more time playing in the dirt.” Dr. Chris Lowry, Bristol University

Ask yourself this! What is your purpose for working for a boss, or maybe running your own business? Amongst other reasons, like being able to go on vacations, and to save up money for your retirement, another one of them would be, for you to live a fulfilled and healthy lifestyle.

A major part of living that healthy life is to eat correctly. As they say, you are what you eat. In other words, for the vast majority of people, a large part of their income is spent on food for their sustenance. This action, for the vast majority of people, represents the fruit of their labour.

What are the other added advantages of establishing your own garden? There are many other advantages to growing your own food. One should bear in mind that, food does not grow in supermarkets, but more specifically it grows in the ground. One can grow an assortment of fruit, and vegetables with very little to no experience.

The benefit and beauty of growing your own food are that you know that it is truly non GMO. Their is a storm of controversy over the issue, including deep concerns of insufficient testing, unknown risks factors, allowing too much of the world’s food supply to be dependent on companies that own the GMO seeds and plants, and further and more importantly the moral implications of tinkering with nature’s dominion . It is ones right to know if one’s food is organic and not labelled organic by smoke and mirrors, or worse still it is hydroponic organic. The word hydroponic means working water and personally, I only eat food that grown in the ground period. Hydroponics is a subset of hydro culture and is a method of growing plants using mineral nutrient solutions, in water, without soil. Terrestrial plants may be grown with their roots in the mineral solution only, or in an inert medium, such as prelate or gravel

“[_ An ecosystem, you can always intervene and change something in it, but there's no way of knowing what all the downstream effects will be or how it might affect the environment. We have such a miserably poor understanding of how the organism develops from its DNA that I would be surprised if we don't get one rude shock after another."- Professor Richard Lewontin, _] Professor of Genetics, Harvard University.

The other very important reason to grow your own is that you can verify the seeds for authenticity. This is done to ensure that, the seeds are heirloom and not genetically modified or genetically engineered. Heirloom seeds are open pollinated, meaning that they rely on natural pollination from insects or the wind. Heirloom seeds are at least 50 years old. You can quite easily verify this, by checking to see if your seed merchant has signed the safe seed pledge. Most of all, you know that the food that you are eating, is wheat free, gluten free, and pesticide free too, no supply chain cross contamination problems here! Now, stop for a moment and ask yourself the question, what is this solidly healthy food source and piece of mind worth to you in monetary terms? I can almost hear you exclaim priceless!

You may like the idea of establishing your own garden, but, you may be thinking to yourself, that you have space constraints, again no problem, if you live in a flat or condominium, grow an ample amount of food in containers on your balcony. You may also decide to create a living wall on your balcony. A green or living wall is a wall that is partially or completely covered with greenery, in our case, that would be luscious organic vegetables using natural organic soil as a growing medium, can anyone ask for anything more? You may want to take things a step further, and gain permission to grow a garden on the rooftop of your block if conditions permit. You may also decide to borrow or rent a vacant piece of ground just for this purpose.

You may ask yourself, what do I start growing? First, start off by planting the fruit, vegetable and herb that grow easily with preference on the ones that you like. How much should I grow? Grow as much as you like and use the leftovers to unleash magic like so!

Fermented foods don’t just lounge around your belly doing nothing, they are active! After you eat them, those bacterial armies get to work, helping to balance your gut bacteria and stomach acids; releasing enzymes to help ease and improve digestion and make it easier for your body to extract and absorb more nutrients from the foods you eat. Another pleasant side effect of all that activity? Less constipation and easier elimination, drug, and stimulant-free”Dr. Frank Lipman.

If you find that you have more of some vegetables that may be surplus, why not swop them with family, friends and neighbours, who may have gardens of their very own, or, if possible just pickle them and unleash the magic of fermented foods!

The End

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What is xantam gum?

Take a guess: What substance is used by the petroleum industry to drill for oil, and also by bacteria to cause rotting in cauliflower and broccoli plants?

Hint: You probably eat it every day.

The substance, xanthan gum, has properties that aid not only oil drillers and nefarious bacteria, but also the mass-production of food, especially beverages.

Xanthan gum helps oil and water mix in salad dressings, for instance, and it allows the product to pour easily from the bottle, but also cling to lettuce leaves in large, round droplets. It suspends herbs and spices evenly in soups, and keeps the tiny air bubbles in whipped cream from popping. It’s also a popular replacement for wheat gluten in gluten-free bread.

From black goop to your food

The gum gets its name from Xanthomonas campestris, the aforementioned bacterium that is infamous in agriculture for turning broccoli, cauliflower and cabbage into rotten, black goop. Xanthan gum is essential to Xanthomonas’success. The bacteria produce the slimy substance by attaching ring-shaped sugar molecules together in a specific, very stable configuration. The end result is a compound resistant to heat, dryness, ultraviolet rays, and destructive enzymes, which keeps the bacteria safe while they eat our veggies. It also causes plant tissues to wilt, making them easier to infect.

In the 1950s, U.S. Department of Agriculture researchers discovered how to turn this broccoli-devouring threat to our advantage. Today, Xanthomonas  does its dirty work in giant fermenting vats, where the companies that make xanthan gum feed the bacteria glucose or other carbohydrates, wait for them to cook up the gum, and then heat the mixture, killing the microscopic "chefs". The gum is purified from the dead bacteria and plant matter, and then added to your salad dressing, ice cream and many other products.- live science

An additive that shares many of these functions in commercial foods is xanthan gum, which is also popular in gluten-free baked goods for the elasticity it lends to dough.

 It can cause some side effects such as intestinal gas (flatulence) and bloating. People who are exposed to xanthan gum powder might experience flu-like symptoms, nose and throat irritation, and lung problems.

Frequently asked questions:

 

If I follow a strict gluten free diet can I still experience problem with my health?

Yes you can, and these are the reasons why - Here are 19 food cross-react with gluten!

If you are experiencing gluten like symptoms whilst following a strict gluten free diet then it could be that your body is confusing and reacting badly to other non gluten containing foods. If this is the case then it could be that your body is behaving in a manner that is called cross reaction.

[+ +]

Cross Reaction

“ For those [+ 20% of us with celiac disease or gluten-intolerance/sensitivity +] (whether diagnosed or not), it is critical to understand the concept of gluten cross-reactivity. Essentially, when your body creates antibodies against gluten, those same antibodies also recognize proteins in other foods. When you eat those foods, even though they don’t contain gluten, your body reacts as though they do. You can do a fantastic job of remaining completely gluten-free but still suffer all of the symptoms of gluten consumption—because your body still thinks you are eating gluten. This is a very important piece of information that I was missing until recently”   Dr Sarah Ballantyne  PHD

[* *]

“There are a number of naturally gluten-free foods such as cheese, chocolate and coffee that contain proteins so similar to gluten that your body confuses them for gluten. When you eat these foods your body and immune system react as if you just ate a bowl of whole-wheat pasta.

It’s estimated that at least half of those who are gluten intolerant are also sensitive to dairy (cheese, yogurt, milk and butter) due to its cross-reactivity with gluten”  Amy Myers MD

 

 

Below is a list of common foods that cross-react with gluten:

Rye,Barley, Spelt, Polish Wheat, Oats (2 different cultivars), Buckwheat

,Sorghum, Millet, Amaranth, Quinoa, Corn, Rice, Potato, Hemp, Teff, Soy, Milk (Alpha-Casein, Beta-Casein, Casomorphin, Butyrophilin, Whey Protein and whole milk)

Chocolate, Yeast ,Coffee (instant, latte, espresso, imported), Sesame, Tapioca (a.k.a. cassava or yucca).Eggs, Processed meat and its products like sausages.

 

If these are the problem foods I am doomed because there is not much else left for me to eat!

Relax because that is not so – there is lots for you to eat using these speciality gluten free flours.

 

 

 

“If you are gluten-intolerant and you are still having health issues even after removing gluten from your diet, try eliminating the above foods for at least two months and see if your symptoms improve. Make sure you have healed your gut as well. Then, after two months you may reintroduce the above foods one at a time to determine which ones you are cross-reacting to, if any at all”  Dr Sarah Ballantyne

 

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My Dark Experience's With Gluten

My Dark Experience's With Gluten -a practical guide for beginners, easy to read and clearly expressed which makes it east to understand. A large part of this book is drawn from a real life experience of the writer of this book. This book concisely covers everything that you need to know about being wheat and gluten free.Discover what happens when you eat gluten after being gluten free.Learn how long it takes gluten to leave your body.Also learn how to lose the evil grip that gluten has on your body and much more. This book may save a life. Read it now! What have you got to loose!

  • Author: Ash Bunsee
  • Published: 2017-04-03 20:50:21
  • Words: 30445
My Dark Experience's With Gluten My Dark Experience's With Gluten