Leaky Gut, is Permeable- celiac

The term leaky gut refers to a part of the intestinal tract, stomach, small intestines, that becomes permeable due to exposure to a virus, bacteria, parasite, stressor, chemical, environmental toxin. Once permeable the immune system becomes involved in trying to rid the body of the stressor by producing antibodies and cells that fight their battle. The immune system may  make antibodies that cant tell the difference between healthy tissue and the offending agent ( as in the case of Celiac autoimmune disease to gliadin, a protein in wheat, rye, barley ).

What people might not be aware of is cross reactivity.

Cross reactivity means that eating one food can cause a response similar to eating another

cows milk is known to cross react to gluten in grains

Whey protein is known to cross react to rice

Chocolate milk is known to cross react to corn

casomorphin in milk is known to cross react to oats

alpha and B casein in milk is known to cross react with yeast

This is why when a person has a leaky gut, initially it is best to stay away from milk and wheat products, since a permeable intestines may cause milk and wheat proteins to enter the blood and cause inflammation from their proteins.

Its best to wait until the initial insult and the leaky gut has been resolved.

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Is this a healthy RECIPE?

Yesterday- I made a stew- using

kidney beans, 1- can

 barley, 1/2 cup

celery stalk cut up into pieces

Baby carrots- 1/2 pound

 few small pieces of lamb.( less than 1/2 pound)

 For flavoring, I used Barilla tomato sauce ( 1/2 Jar)

1/2 onion- sliced into small pieces

3 cloves of garlic- cut into small pieces

Dehydrated seasoning containing- dried onions- peppers, carrots and tomatoes, with basil and parsley

Put in slow cooker, and cooked for 12 hours.

Took it for lunch today- and it tasted great.

Let me know if you think this is a healthy recipe……………..

 

Celiac and Gluten intolerances

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Celiac and Gluten intolerances

Gluten containing grains to avoid include: Barley, malt extract, bran, bulgur, coucous, durum, farina, faro, graham flour, kamut, matzo flour/meal, orzo, panko, rye, seitan, semolina, spelt, triticale, udon, wheat, wheat bran, wheat germ, wheat starch.