Hi all! I didn't forget you. DH was in town, so my attention was elsewhere for a week or so.
Okay, re: Shelley Case's visit. I'll attempt to answer the questions best I can based on the amount of time I had (I wasn't able to ask EVERY one). Ms. Case had limited time for Q & A and seemed preoccupied in getting to the airport to get home. She does travel a lot. Here's her site: you may want to wander through for great info. www.glutenfreediet.ca/index.php
Most of the presentation was her explaining the stats of celiac disease, gluten intolerance, etc., then the basics of gf diet. Much of her talk answered some of the questions you had. This was a great primer for newbies really.
1. If you cheat, or accidentally ingest gluten, is there such thing as a little villi damage? Or is it total damage or are individuals different?
A: Whether you ingest by accident or on purpose, you may or may not have a reaction. The villi may or may not be damaged - the more you ingest, the more apt you are to damage the villi and create an autoimmune tumbledown effect (tumbledown being my word cause I can't remember her exact verbage now). Be careful.
Someone in the audience asked if they could eat gluten cake on their birthday, for example. She said yes. But to not do it often because too much can cause autoimmune problems and who wants that?! (I'd think people who ask this question don't have horribly uncomfortable reactions?)
2. Benefiber as supplement okay?
A: She seemed to not like it, preferring flaxmeal for fiber instead. She talked about it being gf in Canada, but not in the US; that it has recently been reformulated to include less than 10ppm of wheat dextrin (which is still considered gf. PPM adds up, so keep track if you want. Damage has been shown to occur with 200ppm). She uses flax a lot herself; sprinkling it on everything: cereal and yogurt to name a couple. She also uses it as a substitution for other flours when she bakes.
From an earlier thread a long time ago, I wondered and asked about heating flax as it would damage the oils. She said its worse to have RANCID 'oils', and that the benefit of flaxMEAL is the fiber and some omegas.
3. From a dietician's view, does gluten intolerant mean that if you hadn't found out and continued eating gluten that you'd end up with a celiac diagnosis? With other intolerance like lactose, a lot of time people tolerate 1 serving of dairy a day if it's eaten w/a meal. Wouldn't that mean after the villi heal from eating gf, than an occasional sm. amount of gluten would be okay, if you only have an intolerance?
A: This was answered as part of her speech. The short answer is no, being intolerant does not make you necessarily a celiac. The long answer:
"To have celiac disease is to have a STRONG genetic compononent. It's autoimmune and the only treatment (tx) is strict gf diet.
To be gluten intolerant is not autoimmune; not allergic. Symptoms are similar, but no intestinal damage, therefore, no osteoporosis, no cancer, etc.
Wheat allergy: is an IgE antibody response. No intestinal damage. Tx is strict "wheat" avoidance (not rye, barley, oats). You may outgrow it."
---From this I surmise that if there is no villi damage if one has an intolerance and that occasional gluten, if you can tolerate it, is okay. This goes to show, also, why testing would be a good idea; including genetic testing. (Though, there are reports of some people not having the gene and being celiac - anything's possible because they don't know EVERYTHING! The gene list is growing ...)
4a. How to approach gf diet from a balancing perspective. Quite often people (me) have not had to think about selecting fruits and veggies for nutritional content. What can you use as a guide for best selection?
A: I didn't get to ask this one. Sorry. Best advice re: veggies and fruits: select a lot of colors, to rotate them, and add new ones when you can! Depending on personal health status, you can't go wrong eating fruits & veggies. They all offer up something different, and variety is the spice of life. :) (gee, thanks for that brilliant advice?) lol
4b. When adding several other food related allergies/sensitivities to gf diet, what resources are more useful to approach getting and maintaining a balanced diet?
A: Again, I didn't get to ask this question. Sorry.
5a. What's a healthy alternative flour for weight loss?
A: She really likes quinoa and amaranth. She referred to her grain list that I provided below, and which is on her website and in her new, updated book.
5b. Other than fruit and veggies, what are some other gf things which would aid weight loss?
A: I didn't get to ask. Sorry.
5c. I'm having a hard time getting recommended fiber; what forms of natural fiber can we use that won't cause flare ups?
A: She talked a lot about fiber (but I wasn't able to ask specifically about flare ups).
From her site: "Emphasize fiber-rich gluten-free products such as fruits, vegetables, nuts, seeds, legumes and their flours, amaranth, corn bran, flax seed, mesquite flour, Montina™, oats (pure, uncontaminated), quinoa, rice bran, rice (brown and wild) and teff. Gradually increase fiber and increase the consumption of fluids, especially water."
Notes: Montina is high in carbs for those who are watching those.
Source for mesquite flour (also high in carbs and not recommended if watching blood glucose): www.casadefruta.com/detail.aspx?ID=15
... this product is new to me and she seemed to really like its flavor, which is almost mocha-like. The site says it smells a lot like cocoa. The company is sending me a recipe booklet which is different from their online shared recipes. I'll share the gf ones (as some of the online ones aren't -- I don't think the phone rep was gluten savvy, fyi). I've also asked for the nutrition breakdown as it's not on their site.
Individuals need to use fiber foods at their own health discrection.
A: She recommends flaxmeal if you can tolerate it, and again referred to the alternative flour list on her website or in her new updated book, fruits (berries esp) and veggies, and gf oatmeal (if tolerated).
I will mention my personal experience on introducing oatmeal: it's recommended that a person introduce oatmeal slowly and after a year gf. So at the year-point I couldn't wait to make gf oatmeal cookies. I had 1/4-1/2c oatmeal for breakfast, and 2 oatmeal cookies soon after. It was too much (in the bathroom like pre-CD dx days). I waited another two years, and recently just had about a cup of gf oatmeal for bfast: all went fine. :)
I asked about lowering LDL cholesterol, and she said to use oatbran ... gf source: www.onlyoats.com/onlyoats-app/pid.6/title.
She also mentioned that Bob's Redmill gets their oats from Canada (I didn't know that).
6d. Does celiac cause other forms of food sensitivity, like to certain fruits & veggies, eg blueberries and corn?
A: Didn't get to ask this one. But I have a thought :)? If a person has celiac and/or leaky gut by another means, it would mean more proteins get into the bloodstream which might provide more opportunity for reactions.
She DID say that corn and rice are not toxic the same way gluten is. She also said that chemical sensitivities are correlated to leaky gut. I wrote that down :).
6. Due to villi damage, I still have a hard time eating many veggies. What are some easy to digest veggies that won't continue to give me digestive problems? (I can eat cooked, but don't like them. Broccoli=gas, corn goes through me. Lettuce is okay in sm. amounts. Have been on steroids for several months, which has helped, but they seem still to not digest properly.
A: SO sorry I didn't get to ask her this for you. :(. My thought would be to try cucumbers w/no peel, or zucchini? Mashed potatoes? It sounds like you've got a lot of healing to do. Have you tried juicing your veggies? Do you think that would help? Aloe vera? Can anyone offer suggestions? I hope a nutritionist in your area can help you with that.
7. What is a very simple and effective way to enjoy dieting while being gf?
A: Didn't get to ask this either. Sorry. "Enjoy" sounds like a personal decision to me. ;0). You might not have meant that, but that's how I understood it. I'm not being snarky. I think if you look at the slide presentation, one of the things she lists for compliance to diet is taking baby steps. It takes time to adjust, so give yourself time.
Here's some tips she had from her site for healthier substitutions, if that might help someone: tinyurl.com/cp64ta
I felt like I was ALWAYS the one with my hand up - that annoying kid in class who takes all the teacher's time! I wish I could have asked more. Unfortunately, there were many others there (as you can imagine).
I'm going to see if the support group taped the event, and if it'll be available for purchase or check-out like a library book.
Oh, when I asked her about soluble vs insoluble fiber in the diet (my own question), she referred back to getting flaxmeal in the diet, etc. So she does like insoluble, too. :0)
Other nuggets I picked up: she talked about teeth abnormalities more than I usually hear and I appreciated that (being that I have white spots and uneven enamel on a few of mine). Often you'll hear dentists, et al, refer to white spots as a problem from ingesting too much fluoride (which has been said to me - even at alternative medicine conferences when I ask), which is not necessarily so she says. Personally, I think it's some sort of calcium/vitamin d absorption problem at some point during formation.
She had photos of teeth with linear lines or vertical grooving, and which also had what she referred to as "Picket fence" teeth -- the tops of the teeth are jagged like the points on a picket fence. Hmm. I didn't know that. I would have associated that with a need for eruption through gums ... has anyone NOT seen this in their kids? Also, from her website was mentioned translucent teeth. My DD has that (she's celiac blood and biopsy negative). BUT, she's low in vitamin D. I wonder if that's a connection?
She also said for a celiac blood test that a person needs to be eating gluten. If they've been gf, they need to go back to eating gluten: 3-4 slices of bread a day for 3-4 months at least.
She also said it's SO important to get enough samples (she suggested 4-6 at least) and to have a GREAT experienced-in-celiac pathologist read the biopsy.
50% of celiacs have no gastro symptoms. 1/3 are constipated. The genetic test is 99.8% accurate on who is not going to get celiac (helps rule it out).
She doesn't like stool testing for celiac. If the tTG is negative, but symptoms persist, get a biopsy.
GMAJJ: in essence, your question was answered in one of the above questions: yes, continued assault on GI system will set off autoimmune cascade. Tread lightly and gf! ;-)
ALISCOTT: frozen is next best to fresh. They're frozen soon after picking which is a great alternative to fresh. Stock up when on sale! ;-) (I didn't ask SCase this question, it's just something I've read; in fact, Joy, the nutritionist on the Today show recently said as much, too.)
I was looking on her site and found her slide presentation. Most of this is what we got at our "show" (she didn't have time for all of the technical slides): celiachealth.org/pdf/core_set_2005.pdf
I'm trying to find the pics of teeth she showed us ... the link re: tooth abnormalities is this one (but it doesn't show the pic shown in the slide presentation): tinyurl.com/dg58nl
Edited by: DOTSLADY at: 3/25/2009 (18:17)
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One person's food is another person's poison.
Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms
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