Best chocolate chip cookie recipe. Who needs gluten, grains or dairy!

You won’t believe these have no bad things in them! When you went paleo or gluten free, you never would have believed this was possible. I know that I’m building them up…but they really are that good!

I got the recipe from Danielle Walker(because she rocks!!)and she says something similar. I made a dozen and the family(mostly my wife) has eaten them all. Gotta make more I guess.
Note: I replaced the egg with a chia seed egg substitute, because my eldest daughter refuses to eat anything with eggs.

Real-Deal Chocolate Chip Cookies
AUTHOR: Danielle Walker – AgainstAllGrain.com
SERVES: 1 dozen
Ingredients:

¼ cup palm shortening or grassfed butter
¼ cup coconut palm sugar
2 tablespoons honey
1 large egg, room temperature
2 teaspoons vanilla
1½ cups blanched almond flour
2 tablespoons coconut flour
½ teaspoon baking soda
½ teaspoon sea salt
¼ cup dark chocolate pieces (just chop up a dark chocolate bar)
¼ cup enjoy life chocolate chips
Instructions:

Preheat oven to 350 degrees F.
In a food processor, cream the palm shortening, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy.
Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.
Stir in the chocolate chips by hand.
Place golf-ball sized balls of dough on a cookie sheet lined with parchment or a SilPat. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula. The cookies don’t spread much so create the size and thickness you want prior to baking them.
Bake for 9-12 minutes, until slightly golden around the edges.

 

They burn quickly, so don’t let them stay in too long.

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Gf, grain free, dairy free pizza :)

It has been so long since we have pizza and when I found this recipe, I was so excited to try it. Well the majority of this recipe calls for cauliflower. I was skeptical at first but it really worked out good. This recipe will make 2 small pizzas, so if you want more than enough for 2 kids than double the recipe.

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After steaming the cauliflower, put it in the food processor to chop up into fine mixture. Place mixture onto a clean cloth or cheesecloth to squeeze out all the water. This creates a paste like substance.

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Spreading the “dough” into the crusts is a little hard, because it is sticky. I found it best to work from the centre and work my way out. 20140328-002402.jpg

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I used an herb and spice, tomato paste, but I might suggest that you use something a little more tasty. The crust was quite flexible and “normal” like. It is a lot of work, but if you have gluten and dairy restrictions, highly worth the time! My kids were so happy to have pizza again:)

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http://smallsweetpotatofry.tumblr.com/post/37273839474/can-i-have-one-more-slice-paleo-pizza-pie

IBS Reversable on a Gluten Free Diet

This is a very interesting article. Imagine if all the people with IBS found a solution other than drugs? I hope that by sharing this, some people may be relieved of some pain. Enjoy health!

From the Gluten Free Society:

IBS Resolves Following a Gluten Free Diet What is Irritable Bowel Syndrome (IBS)? This term has been thrown around by GI doctors for many years as a catch all diagnosis for those with bowel dysfunction of unknown origin. Typically, IBS patients don’t respond to increased fiber and respond poorly to medication. In my experience most patients I see have been stamped with psychological problems and are told to see a psychiatrist and to manage their stress. If you fall into this category of doctor negligence, keep reading. There is hope yet… A new study published in the journal Gastroenterology confirms a direct benefit of patients suffering with IBS after following a gluten free diet. In layman’s terms the study can be summarized as follows: A gluten free diet reduced diarrhea in patients with IBS There was a noticeable and measurable increase in leaky gut (intestinal permeability) in those eating gluten. Gluten caused an increased production of inflammatory markers Everything was worse in patients who had positive gene markers for gluten sensitivity. Here is the technical summary of the study conclusion: IBS and gluten studyBACKGROUND & AIMS:: Patients with diarrhea-predominant irritable bowel syndrome (IBS-D) could benefit from a gluten-free diet (GFD). METHODS:: We performed a randomized controlled 4-week trial of a gluten-containing diet (GCD) or GFD in 45 patients with IBS-D; genotype analysis was performed for HLA-DQ2 and HLA-DQ8. CONCLUSION:: Gluten alters bowel barrier functions in patients with IBS-D, particularly in HLA-DQ2/8-positive patients. These findings reveal a reversible mechanism for the disorder. Source: Gastroenterology. 2013 Jan 25. pii: S0016-5085(13)00135-2. A Controlled Trial of Gluten-Free Diet in Patients with Irritable Bowel Syndrome-Diarrhea: Effects on Bowel Frequency and Intestinal Function. Vazquez-Roque MI, Camilleri M, Smyrk T, Murray JA, Marietta E, O’Neill J, Carlson P, Lamsam J, Janzow D, Eckert D, Burton D, Zinsmeister AR. What To Do When IBS Is Diagnosed Many get a diagnosis of irritable bowel syndrome. As a matter of fact, this condition will affect 1 in 6 Americans. Most doctors will tell you that there is no known cause or blame stress, but there are some known causes and here is a breakdown for you: Gluten – one of the most common causes of IBS today is overexposure to glutens. This family of proteins has been shown to cause nerve damage to the synapses in the gut leading to motility issues that can cause both diarrhea and constipation. Lack of dietary fiber – lack of vegetable fibers slows down gastric transit time, but also inhibits the growth of certain types of healthy bacteria. This can translate into a variety of different gastrointestinal symptoms. **Note – psyllium fiber and other cellulose based fibers are not recommended here as they can exacerbate IBS. Stress – yes stress can play a role, but it is typically not the main issue for most being diagnosed with this condition. Infection – bowel infection of viruses, bacteria, and parasites can cause IBS Food Intolerance – different than allergy, an intolerance = inability to digest foods. When foods don’t digest in your gut, they ferment. This can produce gas, bloating, and bowel motility issues. The most common example would be lactose intolerance, however; many other foods can also contribute to this issue including processed sugars, and grains. Vitamin and Mineral Deficiencies – Nutritional deficiency impacts the function of many tissues, the gut included. A common example of a nutrient deficiency that can cause IBS symptoms in magnesium. This simple mineral plays a role in how the muscles of the intestine properly contract to push foods and fluids through the bowels. Much like magnesium deficiency can cause muscle cramping in the legs, it can cause the same symptoms in the muscles that line the intestines. Lack of Exposure to Healthy Bacteria – good germs help to regulate the water balance, inflammation, and digestive processes of the gut. Most of us are overly hygienic and do not get enough exposure to dirt. Remember that aside from eating fermented foods, playing outside in the dirt is one of the best ways to maintain great exposure to good bacteria. Poor Hydration – Lack of fluid intake is extremely common. Whether by not drinking enough water or avoidance of foods that have naturally high levels of water (fruit and vegetables), most Americans stay in a state of chronic dehydration. Add to this the fact that many maintain energy levels by consuming caffeinated beverages. Remember that caffeine is a diuretic and causes excessive water loss on a consistent basis. Lack of Exercise – Movement of the body stimulates bowel flow. Those who lead a sedentary lifestyle often suffer with abnormal bowel function. If you have a problem with constipation, try light calisthenic exercise every morning after waking. You can also check out a great functional exercise program for home use here. Medications That Disrupt Any of the Above – Antibiotics, antacids, pain medications, and anti-depressants, can also disrupt the above through a variety of mechanisms. Additionally, these four groups of drugs represent the top prescribed drugs in the US. Even if you don’t take them directly, you can get exposure to low doses in the water supply. That means that drinking unfiltered tap water or showering and breathing steam (indirect exposure) can leave you exposed. See the diagram below: constipation Now Take Action After reading the above information, only you can appropriately take action and improve your gut function. Unfortunately, most doctors are not going to do it for you. You just have to rule out any of the above as potential problems your are facing (a functional medicine doctor can guide you) and TAKE ACTION. Taking action in the appropriate manner can help you restore bowel function and subsequently your health. Remember that medicating the symptoms away without finding the origin of the problem is a big mistake. Here are my top supplements for helping restore bowel function once you have addressed the above issues: Ultra Nutrients – a potent gluten free multivitamin to help protect against nutritional deficiencies. UltraImmune IgG – a potent antibody formula to help prevent infection and leaky gut. GI Restore – for intense cases of constipation, this supplement helps to get the bowels moving again Biotic Defense – a potent probiotic to help maintain healthy levels of good bacteria. Ultra Omega – a potent formula designed to aid in the normal inflammation response. This is a common problem for those with post infection IBS. Max Digest – an enzyme blend that helps break down difficult to digest grains, sugars, proteins, fats, and lectins. http://www.glutenfreesociety.org/gluten-free-society-blog/ibs-reversable-on-a-gluten-free-diet/

Ginger honey chicken wings!

Eager to try my Sunworks Farm chicken wings, that I picked up a couple of days ago and in between the other recipes I had on the go today, I fired up this awesome recipe! You might already know that I only make GF food, but I have also cut out dairy and grains from our diet.

Try this if you want your family to love you and expect to have to make more.

This recipe is for about 15-30 wings. I like free range, steroid, hormone free chickens, but that part is up to you.

Chicken Wings

15-30 Chicken wings

salt, pepper, garlic powder to taste

Ginger, honey, soy, lemon glaze

1 tsp of lemon juice

3 tablespoons of GF non-GMO, soy sauce

2 tablespoons of honey

Start by taking the wings and cooking them in a medium-large pot with half water and a good chicken stock(homemade or organic). Cook on medium for about 10-15 minutes. Drain and let dry off for a few minutes. Cooking in stock gives them great flavour and cooks off some of the fat.

Once they are cooked and drained, season with salt, pepper and garlic powder. Parchment paper covered cookie sheet, bake for 25 minutes on 375 degrees, turn and bake for another 35 minutes.

While the wings are cooking, get glaze items into small pot. Put on low heat and let it slowly cook down. Once it has thickened a bit, take it off the stove and wait for wings to finish.

Put the wings in a bowl and pour the glaze for the wings and serve.

Once they cool a bit these are sticky, sweet and amazing. Enjoy!

 

Buy local, support my neighbours.

I made a trip to our recently(1-2 years ago)opened farmers market. In Calgary, Alberta, it is the Symons Valley Farmers Market. We have been so happy with the retailers and the people are so helpful and friendly.

I went specifically to buy some grass fed beef and organic chicken. We get alot of those things from Sunworks Farm. They are an Alberta company and they had celiac issues with their children many years ago and started the farm so that they could eat! Wow. That is dedicated.

I went downstairs to see some of the newer vendors there. As soon as I came down, I was greeted by Dawn at her new booth. She was so excited to show me her greenhouse tomatoes, cucumbers and peppers, I couldn’t help but buy some to support someone that passionate. The kids and I all got to sample the Non-GMO yumminess that she was selling.

If I hadn’t mentioned it before, I love to support passionate people and the projects that they work on. Shirley’s Greenhouses(that is Dawn and her husbands, business name) are out of Didsbury and they sell to locals through farmers markets and small grocery stores.
Vive le small grower!

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No More: Fat, Sick and Nearly Dead

After watching this documentary the other day, I determined that I want to add more fruits and vegetables into our diets. I don’t have any illnesses, but I am choosing to lead a healthy, long life and to enjoy the whole journey.

I plan on having 2-3 healthy, veg packed smoothies during the day and eat a paleo meal for dinner(with my family). I am on day 5 now. Today, my smoothie consists of tomato, beet greens, kale, carrots, bananas, strawberries, blueberries, mango, honeydew, carrot juice and parsley. Yum, yum! I am really excited to share this with my kids and other family.

Imagine a world where good food is all that we need for health??

No really, what do you have to lose?

If you get a chance, check out this movie. It is very inspiring.

http://www.fatsickandnearlydead.com/

5 Things You Should Know Before Going Gluten Free

When I read this article for the first time, I thought about my daughter who was diagnosed when she was 7. She has been so brave and so mature through all of what she(and the family)have gone through. She continues to amaze me and my wife. She is an inspiration to many of us, who might occasionally say “oh I can’t do possibly do that!”
 
“You may not realize it when it happens, but a kick in the teeth may be the best thing in the world for you.” Walt Disney

Our children will be so much better equipped, to deal with our food challenges that we face today. Gluten and grains will be better understood and it will be normal for people with celiac disease to dine out in safe environments and join in, in social gatherings like there is nothing special about them. 
 
The children growing up, like my children, don’t know any different. As the number of people with the diagnosis continues to climb, the level of understanding and acceptance will continue to grow as well. We will find better solutions for our health crisis here in North America and it will come in the fashion of small farms, people looking for local growers and more homemade simple meals.
 
I hope that by sharing our thoughts, challenges, triumphs and successes, that we can help clear a path for our children to make our world just a bit better.

Article courtesy: Taylor, Gluten Away

Everyone takes on going gluten-free in their own way. Some people research it first and take it on like a pro. Others get overwhelmed and don’t really know what to do. I’ve gained a lot of experience over the last 4 years, learned a lot of things, and also gotten a lot advice from people as well. Even though I’m 16 years old, I can definitely say I’m a pro by now. Even though I’m very experienced, there’s a lot of things I wish I knew when I first went went gluten-free 4 years ago. That’s why I put together this list of 5 things that everyone should know before they go gluten-free. I hope this is helpful to you no matter how experienced you are!

1. You NEED vitamins – Everyone who goes gluten-free thinks that they can just remove gluten and feel better. Although going gluten-free helps with celiac disease, a gluten intolerance, or just your overall health, it can also create a lot of issues. You are removing grains and a lot of food groups from your diet which means a lot of vitamins are being removed as well. Make sure you get the proper vitamins to replace what you are missing or you will get deficient in many vitamins and begin to feel sick. Click here for the most common vitamin deficiencies while being gluten-free!

2. Hidden gluten – It’s easy to know what gluten is in. Bread, pasta, cookies, cake and so on. But a lot of people don’t think about the hidden gluten which can be hard to find. Things like soy sauce and many other products make it very hard for people to know what to avoid. Also it’s important to look at whether a product is made in a facility containing wheat because this can cause cross contamination as well. Check out this Top Products With Hidden Gluten List!

3. You may need to remove more than gluten – Some people assume gluten is all they need to remove to feel better. This may be true for some but it isn’t true 100% of the time. Many people with celiac disease also have lactose intolerance since the 2 are connected. It’s important to get tested by a nutritionist to see if you are allergic to any other foods and if anything else should be removed from your diet. If you still continue to feel bad then it may be more than gluten that you have to avoid.

4. Social situations will be harder – I’ll say it right now because it’s true. Going gluten-free does make social situations harder. Most people only think about the diet aspect of going gluten-free but not the social aspect as well. Food is involved in almost any social get together which means it can be a lot harder to have options eating out. Let the people know you can’t have gluten or bring your own food! Either way going gluten-free is a life style change and this is one unfortunate side to it.

5. You can still enjoy food, being gluten-free – I’ve seen people say this a lot. They assume that going gluten-free means they can never enjoy food again which isn’t true at all. In fact, I think going gluten-free allows you to enjoy food more! Luckily there are gluten-free alternatives to pretty much anything now which is awesome. But there are actually so many naturally gluten-free options to enjoy besides those gluten-free alternatives. You can still enjoy food as long as you are open minded and realize there are still so many options for you to enjoy.

 

http://www.gfreefoodie.com/5-things-you-should-know-before-going-gluten-free-taylor-teenager-on-a-gluten-free-mission/

The Gluten Free Lie: Why Celiacs Are Slowly Dying

For the one year anniversary of the beginning of my daughter’s recovery from “failure to thrive” and the doctors brilliant(sarcasm) prescription of Ensure, this article has brought us to a place of health and happiness! After numerous trips to emergency, the doctors really didn’t know what was going on. We were essentially left to figure out what was happening on our own.
She is now a shining example of a creative and goofy pre-teen.
When we read this article, it shattered our paradigm! We thought we were doing what we needed to, for her health. After reading and re-reading this many times, we then considered how we would then eat. The choice was obvious! We would change whatever we needed to, to get healthy and happy. (She was in pain and unhappy. It didn’t help that we were totally stressed)

We promised her,(through her tears)that we would do everything that we could to get her healthy and pain-free. Once we started SCD, we saw slow but steady improvement in her mood and her health. It was inconvenient and restrictive, but all in the effort to get her well, right!

This article may not be what you want to hear, but for some, they still may be frustrated like we were and unsure of what to do next. I hope that re-posting this may help other families reach a point where they can feel healthy again.

By Jordan Reasoner

Conventional medicine usually works like this…

I have a problem, the doctor figures out what the problem is, and gives me a conventional prescription generally supported by Doctors, researchers, and the FDA.

This prescription is supposed to be relatively safe and effective in accordance with the laws in the United States and most modern countries

But what if the conventional prescription doesn’t work?

Like people with Celiac Disease that follow a strict gluten-free diet and don’t get better…

Does that mean the gluten-free diet is the wrong prescription for Celiac Disease?

Earlier in this series, I showed you that gluten is toxic invader that causes Celiac Disease. Logically, removing the intruder is the first step towards treatment. That’s why anyone diagnosed with this autoimmune condition gets the conventional Celiac Disease prescription: follow a strict gluten-free diet for life. But the latest Celiac Disease research is painting a very different picture.

The University of Chicago has one of the leading treatment and research centers for Celiac Disease in the U.S., so my jaw dropped when they posted this:

“While healing may take up to 2 years for many older adults, new research shows that the small intestines of up to 60% of adults never completely heal, especially when adherence to the diet is less than optimal.”[1].

60% odds are worse than flipping a coin…

It would be easy to read that and think, “So it’s the people who don’t follow a strict gluten-free diet that don’t heal.” But to be honest, I don’t think they said it as strongly as they should have. Here’s a recent study that paints a much darker picture of the gluten-free diet’s success rate.

Only 8% of adult patients healed on a gluten-free diet…

A 2009 study in The Journal of Alimentary Pharmacology and Therapeutics looked at 465 Celiac Disease patients and found only 8% of adult patients reached “histological normalization” after following a gluten-free diet for 16-months, meaning their gut tissue completely recovered to that of a healthy person. The authors stated:

“Complete normalization of duodenal lesions is exceptionally rare in adult coeliac patients despite adherence to GFD” [2]

These people followed a strict gluten-free diet for 16-months and most didn’t heal their gut. The success rate of the conventional Celiac Disease prescription isn’t working… and the research is exploding the truth.

Another 2010 study in the American Journal of Gastroenterology looked at 381 adults with biopsy-proven Celiac Disease. The authors found small intestine mucosal recovery occurred in only 34% of participants following a Gluten-Free diet for 2-years. They concluded:

“Mucosal recovery was absent in a substantial portion of adults with CD after treatment with a GFD.”[3]

The Conventional Merck Manual definition for diagnosing Celiac Disease provides that: “The diagnosis is confirmed by an initial microscopic examination of a biopsy specimen revealing flattened villi of the small intestine and by a subsequent improvement in the lining after the person stops eating foods containing gluten.”

These studies clearly show that when a Celiac stops eating foods containing gluten, the intestinal lining isn’t healing. But that’s only scratching the surface of what’s going on…

65% of gluten-free Celiacs still have a raging fire in their gut

The same 2009 study in The Journal of Alimentary Pharmacology and Therapeutics of 465 Celiac Disease patients 16-months gluten-free found that 65% still had “persistent intraepithelial lymphocytosis” AKA inflammation in the gut.[4]

Their intestines are on fire with inflammation even after 16-months gluten-free.  Why is that important?

We know gut inflammation is associated with a laundry list of health issues, including cancer and early death.  That’s bad news for the conventional Celiac prescription and even worse news for the people not getting better on a gluten-free diet.  Want more evidence gluten-free doesn’t put the fire out?

A 2008 study in the Journal of Inflammation looked at 18 symptom-free Celiac Disease (SFCD) patients and found they still had elevated markers of gut inflammation even after 2 years on a gluten-free diet.  The authors reported:

“Faeces of both active CD and SFCD (symptom-free 1-2 years on a GFD) patients, representing an imbalanced microbiota, significantly increased TNF-alpha production and CD86 expression in PBMCs, while decreased IL-10 cytokine production and CD4 expression compared with control samples.” [5]

In another 2009 study from the American Journal of Gastroenterology, researchers looked at small intestine biopsies from 45 children with Celiac Disease and 18 clinical controls.  The authors found an increased presence of T cells (inflammatory marker) in well-treated CD patients:

“The long-lasting presence of high frequencies of T cells in the epithelial compartment in well-treated CD indicates that the epithelium is stressed possibly because of constant attack.”[6]

Both these studies looked at patients that are supposed to be “healed”… supposedly “well-treated”. Even though they appeared to be symptom-free, the medical tests paint a much different picture.  These asymptomatic adults and kids still had inflammatory fires raging in their gut… promoting further disease development (like Cancer).

So far this research has only reviewed patients following a gluten-free diet for 1-2 years… but what about long term?  Does the body just need more time to heal and get back to normal?

56% have poor vitamin status after 10 years gluten-free

A 2002 study in the of Alimentary Pharmacology and Therapeutics looked at the vitamin status of 30 adults with Celiac Disease showing “biopsy-proven remission,” after following a gluten-free diet for 8-12 years.  They found that 56% had poor vitamin status, suggesting that proper nutrient uptake is not occurring. The authors concluded that:

“It is generally assumed that coeliac patients adhering to a strict gluten-free diet for years will consume a diet that is nutritionally adequate.  This is supported by the demonstration of a normal bone mineral density up to 10 years of dietary treatment.  Our results may indicate otherwise. We found signs indicative of a poor vitamin status in 56% of treated adult coeliac patients.” [7]

Even after following the conventional Celiac prescription for 10 years 56% still showed signs of poor nutrient uptake, meaning their digestive system still isn’t working like it’s designed to.

That means after 10 years of being gluten-free, HALF of all Celaics are likely starving for the critical nutrients required for health and longevity.  It’s no wonder we have a 77X increased risk for lymphoma.[8]

The gluten-free diet doesn’t fix leaky gut

Earlier in this series, we discovered that gliadin initiates leaky gut by increasing the zonulin protein in people with Celiac Disease.   And later, we learned that fixing leaky gut is absolutely essential to reversing the damage from Celiac Disease…

But the gluten-free diet doesn’t fix leaky gut…

As it turns out, when Celiac Disease patients follow a strict gluten-free diet, their zonulin levels do fall (which is good).  But research shows that they still have elevated levels of zonulin compared to non-Celiacs.  And when the zonulin levels are still high… the Tight Junctions can’t restore normal function and the leaky gut remains.

Chris Masterjohn found the same thing reviewing a study by researcher Allessio Fasano,[9]

 Remarkably, they found that celiacs produce 30 times as much zonulin as non-celiacs, even though the non-celiacs were not eating gluten-free diets while the celiacs had been off gluten for over two years!

Here’s a graph of their data:

 

This is remarkable because even though the point of the study was to show that gluten increases zonulin production, the controls were eating gluten yet had infinitesimal levels of zonulin production, while the celiacs had not eaten gluten for at least two years yet still had very high levels of zonulin production.  This suggests that something besides gluten may be causing zonulin production in celiacs.

 

Chris also pointed out the same study looked at Leaky Gut in Celiac Disease patients following a gluten-free diet for more than two-years:

[NOTE: in the graph below, the smaller the bar, the leakier the gut is]

Here they measured trans-epithelial electrical resistance (TEER) of intestinal tissue taken from gluten-free celiacs and gluten-eating controls.  TEER is an estimation of the leakiness of the gut, where a lower value indicates a greater level of leakiness or permeability.  They found that tissues taken from controls who had been eating gluten had three-fold less leakiness compared to celiacs who had been off gluten for over two years.  This, again, suggests that something besides gluten may be contributing to leaky gut in people with celiac.

So in summary, Chris pointed out:

  • Celiacs produce 30 times as much zonulin as non-celiacs, even though the celiacs had been off gluten for over two years!
  • Intestinal tissues taken from controls who had been eating gluten had three-fold less leakiness compared to Celiacs who had been off gluten for over two years (so Celiacs had a much leakier gut, even while eating gluten-free)

But the evidence doesn’t stop there…

A 2008 study in the Brazilian Journal of Medical and Biological Research tested for leaky gut in 22 celiac disease patients who were on a gluten-free diet for 1 year.  They found these patients following a gluten-free diet still had a much leakier gut compared to healthy controls eating gluten (0.013 vs 0.003, P = 0.001).  The authors concluded:

“This means that, at some time, complete recovery of intestinal villous may not have occurred and an inflammatory process may have persisted.”[10]

This is crazy!  All this research shows the gluten-free diet doesn’t heal Celiac Disease.  In fact, the evidence suggests that in many cases, leaky gut and inflammation remain high for years on a gluten-free diet.  This spells bad news for anyone with Celiac Disease relying on a gluten-free diet as the only treatment protocol…

It breaks down like this… high inflammation, poor vitamin status, and leaky gut persist on a gluten-free diet which leads to one thing: untreated Celiac Disease…

And untreated Celiac Disease will kill you… fast

If you don’t completely heal from Celiac Disease, you’re going to die much sooner than healthy people.  In fact, one of the largest cohort studies on Celiac Disease patients and mortality published in the Journal of The American Medical Association found that:

  • Those with Celiac Disease (villous atrophy) had a 2.80-fold increased risk of death the first year after diagnosis and a 39% increased risk of death over the study period

But the authors didn’t stop there… they also looked at people with intestinal inflammation.  Remember the two studies on “well-treated” (asymptomatic) patients that still had inflammation?  The authors found:

  • Those with intestinal inflammation (and not villous atrophy) had a 4.66-fold increased risk of death the first year after diagnosis and a 72% increased risk of death over the study period[11]

A 72% increased risk of death!

In other words, if you’re a symptom-free Celiac and your labs show signs of gut inflammation… you’re going to die much sooner than you think. 

So should Celiacs eat a gluten-free diet?

Yes… gluten is still the kryptonite in Celiac Disease, don’t ever eat it.  Following a gluten-free diet is a requirement for treating this autoimmune condition… but you can’t stop there.

This evidence clearly shows that only following a gluten-free diet doesn’t fix leaky gut, gut inflammation, or a damaged gut lining.  That means the gluten-free diet isn’t enough to treat Celiac Disease patients and anyone using it as the only protocol is at risk for dying much sooner than they should…

The conventional Celiac prescription is incomplete and not working.  There needs to be more. 

In the last post, I showed you that fixing leaky gut is a critical step in reversing Celiac Disease… and now you know that gluten-free doesn’t cut it.  In the next part of this series, I’ll explore the leaky gut-Celiac connection and what to do about it.

http://scdlifestyle.com/2012/03/the-gluten-free-lie-why-most-celiacs-are-slowly-dying/

GF Candy Bars from Gwyneth Paltrow

 These bars are fantastic! I find them so sweet, as per the recipe, that I don’t even do the chocolate, but I will let you decide for yourself.
This is a healthy alternative to anything from the store and the kids will love you for it!

Makes 18 bars

INGREDIENTS

  • 1 1/2 cups raw cashews
  • 1 1/2 cups dates, pitted and roughly chopped
  • 1/2 cup almond butter
  • 1/2 cup maple syrup
  • 1/2 cup coconut flour
  • 1/2 cup unsweetened shredded coconut
  • 1/2 teaspoon almond extract
  • 1 1/2 cups dark chocolate chips (60% or higher cacao)
  • 1 1/2 tablespoons coconut oil

PREPARATION

  1. In a food processor, grind cashews to a fine meal. Add dates, almond butter, syrup, flour, coconut and almond extract; pulse until a sticky dough forms. Line a baking sheet with parchment paper. With a drop of water on hands, press cashew mixture onto parchment, forming a 1-inch-thick rectangle. Refrigerate until firm, 6 to 8 hours. Set a stainless steel or glass bowl over a pot of simmering water (water not touching bowl). In bowl, combine chocolate chips and oil. Stir until just melted, 3 to 5 minutes; remove from heat. Pour chocolate mixture over cold cashew mixture; smooth with spatula. Refrigerate until chocolate coating sets, at least 1 hour. Using parchment, lift bar out of baking sheet. Cut into 18 rectangles.

THE SKINNY

305 calories per bar, 19 g fat (8 g saturated), 35 g carbs, 5 g fiber, 5 g protein

http://abcnews.go.com/GMA/recipe/gwyneth-paltrows-candy-bars-18915361

Why You Should Probably Stop Eating Wheat

Wheat and grain-based foods are all around us. We love our bagels, pasta, bread, and breakfast cereals. For many, the thought of eliminating these staples from our diets seems wholly unreasonable, if not ludicrous. But a growing number of people are switching to wheat-free diets — and for very good reason. As science is increasingly showing, eating wheat increases the potential for a surprising number of health problems. Here’s why you should probably stop eating wheat.

Without a doubt, wheat plays a major role in our diets. It supplies about 20% of the total food calories worldwide, and is a national staple in most countries.

But as is well known, some people, like those with celiac disease, need to stay away from it. The problem is that their small intestine is unable to properly digest gluten, a protein that’s found in grains. But wheat is being increasingly blamed for the onset of other health conditions, like obesity, heart disease, and a host of digestive problems — including the dramatic rise in celiac-like disorders.

So what’s going on? And why is everybody suddenly blaming wheat?

The answer, it appears, has to do with a whole lot of nastiness thats present in grain-based foods. Wheat raises blood sugar levels, causes immunoreactive problems, inhibits the absorption of important minerals, and aggravates our intestines.

And much of this may stem from the fact that wheat simply ain’t what it used to be.

Hybridized wheat

Indeed, today’s wheat is a far cry from what it was 50 years ago.

Why you should probably stop eating wheat

Back in the 1950s, scientists began cross-breeding wheat to make it hardier, shorter, and better-growing. This work, which was the basis for the Green Revolution — and one that won U.S. plant scientist Norman Borlaug the Nobel Prize — introduced some compounds to wheat that aren’t entirely human friendly.

As cardiologist Dr. William Davis noted in his book, Wheat Belly: Lose the Wheat, Lose the Weight and Find Your Path Back to Health, today’s hybridized wheat contains sodium azide, a known toxin. It also goes through a gamma irradiation process during manufacturing.

But as Davis also points out, today’s hybridized wheat contains novel proteins that aren’t typically found in either the parent or the plant — some of which are difficult for us to properly digest. Consequently, some scientists now suspect that the gluten and other compounds found in today’s modern wheat is what’s responsible for the rising prevalence of celiac disease, “gluten sensitivity,” and other problems.

Gluten and Gliadin

No doubt, gluten is a growing concern — and it’s starting to have a serious impact on our health, and as a result, our dietary choices.

Gluten is a protein composite of gliadin and glutenin that appears in wheat as well as other grains like rye, barley, and spelt. It’s also what gives certain foods that wonderful, chewy texture. Gluten also helps dough to rise and keep its shape.

Why you should probably stop eating wheat

The problem, however, is in how it’s metabolized. According to Alessio Fasano, the Medical Director for The University of Maryland’s Center for Celiac Research, no one can properly digest gluten.

“We do not have the enzymes to break it down,” he said in a recent interview withTenderFoodie. “It all depends upon how well our intestinal walls close after we ingest it and how our immune system reacts to it.” His concern is that the gluten protein, which is abundant in the endosperm of barley, rye, and wheat kernels, is setting off an aberrant immune response.

Specifically, the gliadin and glutenin are acting as immunogenic anti-nutrients. Unlike fruits, which are meant to be eaten, grains have a way of fighting back. They create an immunogenic response which increases intestinal permeability, thus triggering systemic inflammation by the immune system — what can lead to any number of autoimmune diseases, including celiac, rheumatoid arthritis, irritable bowel syndrome, and so on. And this holds true for people who don’t have celiac disease.

Davis also believes that gliadin degrades to a morphine-like compound after eating, what creates an appetite for more wheat; his claim, therefore, is that wheat actually has an addictive quality to it.

Gliadin, what scientists call the “toxic fraction of gluten,” has also been implicated in gut permeability. When someone has an adverse reaction, it’s because gliadin cross talks with our cells — what causes confusion and a leak in the small intestines. Fasano explains:

Why you should probably stop eating wheat

Gliadin is a strange protein that our enzymes can’t break down from the amino acids (glutamine and proline) into elements small enough for us to digest. Our enzymes can only break down the gliadin into peptides. Peptides are too large to be absorbed properly through the small intestine. Our intestinal walls or gates, then, have to separate in order to let the larger peptide through. The immune system sees the peptide as an enemy and begins to attack.

The difference is that in a normal person, the intestinal walls close back up, the small intestine becomes normal again, and the peptides remain in the intestinal tract and are simply excreted before the immune system notices them. In a person who reacts to gluten, the walls stay open as long as you are consuming gluten. How your body reacts (with a gluten sensitivity, wheat allergy or Celiac Disease) depends upon how long the gates stay open, the number of “enemies” let through and the number of soldiers that our immune system sends to defend our bodies. For someone with Celiac Disease, the soldiers get confused and start shooting at the intestinal walls.

The effects of gluten and gliadin clearly vary from person to person. But as a recent studyshowed, nearly 1.8 million Americans have celiac disease, and another 1.4 million are likely undiagnosed. And surprisingly, another 1.6 million have adopted a gluten-free diet despite having no diagnosis.

In addition, it’s estimated that about 18 million Americans have “non-celiac gluten sensitivity,” which results in cramps and diarrhea.

High glycemic index

Wheat also raises blood sugar. As Davis notes, the glycemic index of wheat is very high (check out this chart from Harvard to see how various foods rank). It contains amylopectin A, which is more efficiently converted to blood sugar than just about any other carbohydrate, including table sugar.

Why you should probably stop eating wheat

Consequently, two slices of whole wheat bread increases blood sugar levels higher than a single candy bar. Overdoing the wheat, says Davis, can result in “deep visceral fat.”

Wheat can also trigger effects that aren’t immediately noticeable. Small low-density lipoprotein (LDL) particles form after eating lots of carbohydrates — which are responsible for atherosclerotic plaque, which in turn can trigger heart disease and stroke. And in fact, it has been shown that a wheat-free diet can improve glucose tolerance in individuals with ischaemic heart disease.

Lectins

Lectins, which are a class of molecules, can be found in beans, cereal grains, nuts, and potatoes. And when consumed in excess, or when not cooked properly, they can be harmful.

Now, most lectins are actually quite benign, and in some cases they can even be therapeutic —like fighting some forms of HIV.

But the problem with some lectins, like the ones found in whole grains, is that they bind to our insulin receptors and intestinal lining. This increases inflammation and contributes to autoimmune disease and insulin resistance. It also facilitates the symptoms of metabolic syndrome outside of obesity.

Phytic acid

Phytates are also a problem, a compound that’s found within the hulls of nuts, seeds, and grains. Phytic acid cannot be digested by humans. And worse, it binds to metal ions like calcium, magnesium, zinc, and iron. In turn, these minerals cannot be properly absorbed after eating.

Consequently, any minerals that might be provided by consuming grain-based foods are not well metabolized. So phytates, combined with gluten, make it difficult for the body to absorb nutrients — which can lead to anemia and osteoporosis.

The Fiber myth

Lastly, a common argument in favor of continuing to eat whole grains is that they provide necessary fiber. This is actually a bit of a myth. As nutrition expert Mark Sisson has noted, “Apart from maintaining social conventions in certain situations and obtaining cheap sugar calories, there is absolutely no reason to eat grains.”

And indeed, we can get adequate amounts of insoluble fiber simply by eating plenty of fruits and vegetables.

Images: Top Morgan Lane Photography/Shutterstock. Inset: Zeljko Radojko/Shutterstock, JulijaSapic_Portfolio/Shutterstock, MedicineBulletin.