Gluten free diet, Celiac, Autism, Gluten sensitivity etc

A gluten-free diet is a diet that excludes the protein gluten. Gluten is found in grains such as wheat, barley, rye and triticale (a cross between wheat and rye).
A gluten-free diet is used to treat celiac disease. Gluten causes inflammation in the small intestines of people with celiac disease. Eating a gluten-free diet helps people with celiac disease control their signs and symptoms and prevent complications.
Initially, following a gluten-free diet may be frustrating. But with time, patience and creativity, you’ll find there are many foods that you already eat that are gluten-free and you will find substitutes for gluten-containing foods that you can enjoy.
Purpose
The gluten-free diet is a treatment for celiac disease.
Diet details
Switching to a gluten-free diet is a big change and, like anything new, it takes some getting used to. You may initially feel deprived by the diet’s restrictions. However, try to stay positive and focus on all the foods you can eat. You may also be pleasantly surprised to realize how many gluten-free products, such as bread and pasta, are now available. Many specialty grocery stores sell gluten-free foods. If you can’t find them in your area, check with a celiac support group or go online.
If you’re just starting with a gluten-free diet, it’s a good idea to consult a dietitian who can answer your questions and offer advice about how to avoid gluten while still eating a healthy, balanced diet.
Allowed foods Many healthy and delicious foods are naturally gluten-free:
Beans, seeds, nuts in their natural, unprocessed form
Fresh eggs
Fresh meats, fish and poultry (not breaded, batter-coated or marinated)
Fruits and vegetables
Most dairy products
It’s important to make sure that they are not processed or mixed with gluten-containing grains, additives or preservatives. Many grains and starches can be part of a gluten-free diet:
Amaranth
Arrowroot
Buckwheat
Corn and cornmeal
Flax
Gluten-free flours (rice, soy, corn, potato, bean)
Hominy (corn)
Millet
Quinoa
Rice
Sorghum
Soy
Tapioca
Teff
Always avoid Avoid all food and drinks containing:
Barley (malt, malt flavoring and malt vinegar are usually made from barley)
Rye
Triticale (a cross between wheat and rye)
Wheat
Avoiding wheat can be challenging because wheat products go by numerous names. Consider the many types of wheat flour on supermarket shelves — bromated, enriched, phosphated, plain and self-rising. Here are other wheat products to avoid:
Bulgur
Durum flour
Farina
Graham flour
Kamut
Semolina
Spelt
Avoid unless labeled ‘gluten-free’ In general, avoid the following foods unless they’re labeled as gluten-free or made with corn, rice, soy or other gluten-free grain:
Beer
Breads
Cakes and pies
Candies
Cereals
Cookies and crackers
Croutons
French fries
Gravies
Imitation meat or seafood
Matzo
Pastas
Processed luncheon meats
Salad dressings
Sauces, including soy sauce
Seasoned rice mixes
Seasoned snack foods, such as potato and tortilla chips
Self-basting poultry
Soups and soup bases
Vegetables in sauce
Certain grains, such as oats, can be contaminated with wheat during growing and processing stages of production. For this reason, doctors and dietitians generally recommend avoiding oats unless they are specifically labeled gluten-free.
You should also be alert for other products that you eat or that could come in contact with your mouth that may contain gluten. These include:
Food additives, such as malt flavoring, modified food starch and others
Medications and vitamins that use gluten as a binding agent
Play dough
Watch for cross-contamination Cross-contamination occurs when gluten-free foods come into contact with foods that contain gluten. It can happen during the manufacturing process, for example, if the same equipment is used to make a variety of products. Some food labels include a “may contain” statement if this is the case. But be aware that this type of statement is voluntary. You still need to check the actual ingredient list. If you’re not sure whether a food contains gluten, don’t buy it or check with the manufacturer first to ask what it contains.
Cross-contamination can also occur at home if foods are prepared on common surfaces or with utensils that weren’t thoroughly cleaned after being used to prepare gluten-containing foods. Using a common toaster for gluten-free bread and regular bread is a major source of contamination, for example. Consider what steps you need to take to prevent cross-contamination at home, school or work.
Results
People with celiac disease who eat a gluten-free diet experience fewer symptoms and complications of the disease. People with celiac disease must eat a strictly gluten-free diet and must remain on the diet for the remainder of their lives.
In some severe cases, a gluten-free diet alone can’t stop the symptoms and complications of celiac disease. In these cases, doctors might prescribe medications to suppress the immune system.
Risks
Not getting enough vitamins People who follow a gluten-free diet may have low levels of certain vitamins and nutrients in their diets. Many grains are enriched with vitamins. Avoiding grains with a gluten-free diet may mean eating fewer of these enriched products. Ask your dietitian to review your diet to see that you’re getting enough of these key nutrients:
Iron
Calcium
Fiber
Thiamin
Riboflavin
Niacin
Folate
Not sticking to the gluten-free diet If you accidentally eat a product that contains gluten, you may experience abdominal pain and diarrhea. Some people experience no signs or symptoms after eating gluten, but this doesn’t mean it’s not damaging their small intestines. Even trace amounts of gluten in your diet may be damaging, whether or not they cause signs or symptoms.

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Fructose and Weight gain.

Fructose and High fructose corn syrup DO CONTRIBUTE TO WEIGHT GAIN.
The amount of sugar from a single can of COKE and BEER are metabolically the same
That is why we see BEER BELLYS and OBESITY in children

Table sugar- sucrose- is half fructose and half glucose. The fructose in it doesnt tell the brain satiety center to feel full, so when we take excess sugar especially fructose in our diet, we dont feel full. That is why high fructose corn syrup drinks- dont satisfy us

In addition- many caffeinate beverages with fructose or high fructose corn syrup, have salt as well. The caffeine dehydrates you and the salt makes you thirsty, while the fructose doesnt make you feel full and you want more to drink.

In the body, fructose also contributes to gout by the production of uric acid.

Eating a diet with natural fresh fruits and vegetables has fiber- which increases the movement of the sugars throughout the intestinal tract and also slows down the absorption of sugars.

High sugar absorption in drinks without fiber- like apple juice, pomegranate juice, orange juice- lead to high insulin levels and insulin causes the deposition of fat in the body. Many of these drinks with processed ( although natural) sugars- contain glucose, to raise the insulin and lay down fat, and fructose which doesnt give you the sense of fullness and leaves you wanting more.

Fiber in your diet- will make you feel fuller. One glass of orange juice- about 29 grams of sugar- takes about 5 oranges to make one glass. Which would make you feel fuller? One glass of orange juice or 5 oranges?

For weight loss- you are better eating the natural fruit and vegetable( vegetables are low in sugar)

For Diabetes- the natural fruit and vegetable will have less of an impact on your blood sugar than the sugar drink.

For irritable bowel- a high fiber meal- from fresh fruits and vegetables may prevent cramping, constipation and diarrhea. Soluble fiber for diarrhea, and insoluble fiber for constipation

THE HEALTH OATH EVERYONE SHOULD TAKE:

1) Walking is mans best medicine- even 30 minutes of walking a day lowers your risk for diabetes, heart disease, osteoporosis, and certain cancers. 

2) Know what person the disease has rather than what disease the person has. This means we should take a total approach to the patient including the personality, the home environment, relationships, diet, facial expressions even before diagnosing and treating someone. Its impossible to understand the illness without understanding the whole person. 

For example- many obese patients are in toxic relationships, have a stressful job, and poor sleep. Its hard to fix the obesity if the underlying cause is not fixed. Today a woman called who had gastric bypass 10 years ago at weight 300lbs. She went down to 130 and now is back at 200. Its important to analyze diet as well as job, stress, exercise- factors that contribute to rebound in weight gain.

3) Let food be thy medicine-

No matter what eating style you follow, if its based on unprocessed foods, colorful plants, and little added sugar, and unsaturated fats in moderation- you are likely to be healthier and live longer. 

Less stroke, or heart attack occurs in people who live a healthier lifestyle, whereas processed foods, sugar, animal fats, and artificial chemicals, can activate disease causing genes – they also lack the healthy nutrients that activate protective genes.

4) everything in moderation-Even water, exercise supplements and sleep can be damaging if taken to extreme. Too much VItamin A or Vitamin D can lead to headaches and increased pressure on the brain. Even too much kale can be harmful because it can prevent your thyroid from absorbing the iodine it needs

5) To Do nothing is also a good remedy

Todays medicine seems to tend towards ordering tests and doing procedures rather than listening to patients to make a diagnosis and treatment plan- even if some of the tests and procedures are unnecessary. Sometimes the best diagnostic tool we have is time. 

For example- Giving antibiotics for a cold- the antibiotics wont help and it could an allergic reaction, a yeast infection or dangerous diarrhea, not even to mention the development of resistant bacteria.

If your doctor wants to prescribe high blood pressure medicine or cholesterol lowering medicine at the first sign of a high number- consider that you can change your diet and exercise routine first.

Heavy metal in body- Remove naturally with foods

Heavy metals in the human body contribute to serious health problems. Toxic heavy metals such as mercury, cadmium, lead, uranium and aluminum may enter the human body through food, water, air, or absorption through the skin. In today’s world, it is difficult to avoid exposure to any one or more of these metals. Natural News has reported extensively on this subject. It is, however; useful to be reminded of the foods that actually help to remove toxins from the body. Toxins from heavy metals can result in enormous damage to the human body. Long-term exposure may result in muscular, neurological and physical degeneration and may cause cancer. Although aluminum is not a heavy metal, it is readily ingested through the use of food additives, antacids, buffered aspirin, astringents, raising agents such as baking powder, nasal sprays, vaccinations, aluminum foil and cookware.

Foods that chelate metals Pectin, found in the rinds of various fruits and vegetables, has been found to chelate heavy metals and other contaminants from the blood stream. These contaminants are then excreted from the system through urination. Good sources of pectin are green apples, cabbage, bananas, beets, grapes, carrots and the pith of citrus fruits. Cilantro, otherwise known as coriander, is an excellent food for removing heavy metals such as mercury, aluminum and lead from the body. This herb is believed to cross the blood-brain barrier and remove heavy metals from the brain. Taking 400 mg of cilantro a day can pretty much clean heavy metals out of the body in just two weeks, according to Robert C. Atkins MD. Parsley is extremely effective when it comes to removing mercury from the body. Cruciferous vegetables such as broccoli, kale and cabbage contain antioxidants that increase the production of detoxifying enzymes in the body. Sulfur-rich foods, such as onions and garlic, help the body to eliminate heavy metals such lead. Other sulfur-rich foods, such as cauliflower, eggs, Brussels sprouts, broccoli and cabbage are able to remove some heavy metals from the body. Natural chelating agents include amino acids, obtained from proteins such as eggs and fish.

Protein deprivation has been shown to decrease the liver content of several enzymes the body needs to remove toxins. Chlorella is a mild chelator. Chlorella has a three-layered cell wall that contains cellulose microfibrils, which aids in heavy metal detoxification. Alpha lipoic acid is made by the body and can be found in very small amounts in foods such as spinach, broccoli, peas, Brussel sprouts, rice bran, and organ meats. According to Dr. Lyn Patrick, alpha lipoic acid crosses the blood brain barrier and is able to trap circulating heavy metals, thus preventing cellular damage caused by metal toxicity. Learn more: http://www.naturalnews.com/038670_heavy_metals_chelation_foods.html#ixzz32ISqzd18

Insoluble fiber for constipation and diverticulosis

Fiber is a necessary part of your diet, since it helps your intestinal tract push out waste from the foods you consume. It fills up your gut, which improves satiety and keeps you full for hours. Diets high in fiber also decrease your risk of heart disease because fiber helps your body excrete excess cholesterol in your blood. Fiber comes in two forms: soluble and insoluble. Many high-fiber foods contain both types of fiber, but most foods have higher amounts of one or the other. If you want to increase your insoluble fiber intake to treat constipation or diverticulosis, choose foods that are high in this nutrient.

Soluble vs. Insoluble

Both soluble and insoluble fiber are important in your diet, and you need roughly equal amounts of both. Soluble fiber attracts fluid in your digestive tract and forms a slow-moving thick sludge which is also beneficial in patients with diarrhea.  This substance slows digestion, which gives essential vitamins and minerals time to absorb through intestinal walls. Insoluble fiber stays relatively intact and sweeps through your digestive tract pushing out waste. This type of fiber adds bulk to your stools and makes bowel movements easier to pass especially in people with constipation. Parts of the food that are high in insoluble fiber often look the same in your stools, since insoluble fiber does not break down in your gut.

Recommended Intake

You need varying amounts of fiber, depending on age and gender. For every 1,000 calories you consume, you need 14 grams of fiber. Generally, women tend to consume fewer calories than men. Because of the varying caloric intake between genders, women need around 21 to 25 grams of fiber, while men need to get 30 to 38 grams, according to the Institute of Medicine.

Fruits and Vegetables

Insoluble fiber is the tough hard-to-chew part of grains and produce. For example, the soft inner part of apples is loaded with soluble fiber, but the outer skin that takes longer for you to chew is high in insoluble fiber. Salads include an array of veggies that contain insoluble fiber. Cabbage, lettuce, onions and bell peppers are loaded with this type of fiber. The outer husk of corn kernels is a rich source of insoluble fiber, as well as the skin of cucumbers, grapes and peas.

Grains

Whole-wheat flour, whole grains and wheat bran are chock-full of insoluble fiber. Read the nutrition facts label on your favorite type of bread or cereal. Ingredients on food labels are listed by weight. The term “whole grain” or “whole wheat” should be listed in the first few ingredients. This way you can be assured that the food you purchase is a good source of insoluble fiber.

Other Foods

Popcorn is an excellent source of insoluble fiber, but you should avoid piling butter on this popped snack. Adding high-fat butter packs excessive calories on popcorn, which is naturally low in calories. Dried fruits, including dates and prunes, are well-known for their role in relieving constipation. These foods are high in insoluble fiber and keep your bowels moving.

How to build a healthy meal

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how to build a healthy meal

Make half your plate fruits and vegetables. They are a great source of nutrients, unlike many processed foods where nutrients may have been removed. They are also low in calories and fat.

Add lean protein from nuts, eggs, dairy ( fat free or 1% milk), legumes and whole grains- 

Avoid extra fat and saturated fat. Saturated fats contribute to heart disease, stroke, and other inflammatory conditions in the body such as leaky gut and autoimmune diseases.

Take your time to eat- it takes twenty minutes for your stomach to tell your brain it is full, so savor the food, eat it slowly.

Choosing a smaller plate will give the appearance of a larger meal and can help you with portion control and limiting overeating.

Try to eat more meals at home- so you have a better idea of what you are eating. Many restaurants add extra fat, salt and sugar to their foods to give them taste.

Choose healthier options at home or eating out- choose grilled and baked instead of fried food. 

Intro to Dr Martin Fried’s Nutrition and Gastro Practice

Video

Here is an introduction to the Nutrition and Gastroenterology practice of Dr Martin D. Fried, 3200 sunset ave suite 100, Ocean Twp, NJ. He tailors his advise to what is in your best interest. You receive personal attention with compassionate care.