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Monday, January 30th, 2012

Celiac Symptoms in Children

The symptoms of celiac disease cover a wide range and are variable from person to person, but according to the Canadian Celiac Association, there are some symptoms that seem to be particularly common among celiac children.

These are: vomiting, irritability, behavioral changes, delayed growth or puberty, short stature, and dental enamel abnormalities.

According to Celiacs, Inc., the symptoms of celiac disease usually manifest in children after three to five months after they first ingest gluten, but this period of time may be shorter (“as short as one month”).  Their website lists additional celiac symptoms commonly found in children, such as a large abdomen, abnormal stools (large, pale, or floating), flattened buttocks, and acute diarrhea and dehydration.  Older children will experience “more subtle” symptoms such as: poor appetite, poor growth, and anemia.

Tina Turbin
http://www.GlutenFreeHelp.info
b.a.

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Monday, January 23rd, 2012

Associated Celiac Conditions

Celaic disease, which has a wide variety of symptoms in itself, often is attended by other health conditions. According to the Canadian Celiac Association, for this reason, it’s recommended that people with celiac disease symptoms or a family history of celiac disease get tested for the following associated conditions:

-Osteoporosis
-Type 1 diabetes mellitus
-Other autoimmune disease (such as autoimmune hepatitis or autoimmune thyroid disease)
-Down syndrome
-Turner syndrome
-Lymphoma

Tina Turbin
http://www.GlutenFreeHelp.info

b.a.

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Tuesday, January 17th, 2012

My Article on U.S. Gluten-Free Food Labeling to Appear in Journal of Gluten Sensitivity

You can order a copy of the Winter print edition of the Journal of Gluten Sensitivity to read my article, “U.S. Has Yet to Define ‘Gluten-Free’ for Food Labels,” in which I take up the critical subject of the FDA’s gluten-free labeling regulations.

The Journal of Gluten Sensitivity is a print and online quarterly newsletter co-edited by the founder of Celiac.com, Scott Adams. It publishes articles geared toward those on the gluten-free diet for reasons of celiac disease, gluten intolerance, as well as wheat allergies, keeping readers up-to-date on the latest scientific research and developments in the gluten-free arena. I am honored to have my article included in its Winter publication.

Check out the link below to subscribe to the newsletter:

http://www.glutenfreemall.com/catalog/journal-gluten-sensitivity-celiaccom-paper-edition-online-edition-year-subscriptionissues-celiac-disease-newsletters-p-469.html

Tina Turbin
www.GlutenFreeHelp.info

b.a.

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Wednesday, October 5th, 2011

U.S. Has Yet to Define “Gluten-Free” for Food Labels

Because even the tiniest amount of gluten can make celiacs ill, reading labels in selecting gluten-free foods is one of the necessary skills celiac patients should acquire right at the start of their gluten-free diet. However, it isn’t enough for celiacs to look for a “gluten-free” label to stay safe in the U.S. Although proposals for gluten-free labeling laws are in the works, currently there is no official definition in this country for “gluten-free.”

According to Living Without, neither of the two major food government agencies, the U.S. Department of Agriculture, which regulates egg, meat, and poultry products, nor the FDA, which oversees packaged and other foods, have a specific definition for “gluten free.” As it stands, the FDA’s standard for gluten-free labeling is that the label be “truthful and not misleading.” This means that if a food is supposed to be “free” of an ingredient, it shouldn’t have that ingredient in it.

Unfortunately, this standard isn’t workable when it comes to gluten-free products. Whereas other products which claim to be “free” of substances such as caffeine or sodium can be confirmed with testing to indeed have zero of these substances, Living Without reports that the technology for testing for zero gluten isn’t yet developed, according to attorney Andrea Levario, who is the executive director o the American celiac Disease Alliance (ACDA).

As it stands, gluten is tested in parts per million (ppm) and the smallest detectable amount is presently 20 ppm. According to Living Without, celiac experts are in agreement that this is a safe amount for celiacs to ingest. However, other countries define “gluten-free” as having below 20 ppm.

According to AmericanCeliac.org, the Food Allergen Labeling and Consumer Protection Act 0f 2004 (FALCPA) has required the FDA to formulate voluntary gluten-free labeling laws. The website provides a series of questions and answers from the FDA regarding the current proposals, which were developed in 2006. These current proposals require that the gluten content be less than 20 ppm and that the product itself can’t have 20 ppm or more of gluten, due to the limitations in the current analytic technology.

According to Living Without, “With the number of products making unregulated gluten-free claims on the rise, the marketplace can be potentially dangerous for consumers with gluten sensitivity and wheat allergy.” Recognizing this fact, the American Celiac Disease Alliance is clarifying the proposed gluten-free labeling regulations on its website, www.AmericanCeliac.org.

Before this labeling regulation can be put into effect, according to Celiac.com, the FDA needs to make another draft of the proposal public, gather and consider the commentary generated from the new draft, and then publish a notice regarding the safety assessment. “The FDA will likely publish the notice on the safety assessment soon,” Celiac.com reports, but there is no indication as to just when they will issue the final rule. With “gluten-free” labeling on the rise, it seems more crucial than ever to get these regulations passed with a clear definition for “gluten free.”

Tina Turbin

www.GlutenFreeHelp.Info

k.m.

Resources:

American Celiac Disease Alliance: Gluten-Free Labeling Proposed Rule http://americanceliac.org/food-industry/gf-labeling/

Celiac.com: FDA Set to Adopt New Gluten-Free Labeling Standards In-Line with New Codex Alimentarius Standards http://www.celiac.com/articles/21617/1/-FDA-Set-to-Adopt-New-Gluten-Free-Labeling-Standards-In-Line-with-New-Codex-Alimentarius-Standards/Page1.html

Diet.com: Contamination of Naturally Gluten-Free Grains   http://new.diet.com/blogs/read/contamination-of-naturally-glutenfree-grains/19524

“GF Product CLAIMS: Can You Trust Them?” Living Without: April/May 2010.

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Monday, February 28th, 2011

To Be Celiac or to Become Celiac?

This topic seems to be really complicated, and each body is unique.

Lisa is part of a listserv for celiacs and asked this question, are you already celiac or do your become celiac. She wanted the general opinions of people writing in and compiled this and has allowed me to share it with you all. Here is what she shared as a compilation from many that wrote in and shared valuable information and suggestions:
Most people thought that to say one has been celiac for “X” number of years
 is to say one has been diagnosed for that many years, even though one has
 the genes from birth.
 
 It is an autoimmune disease, which needs a trigger.  Some people said their diseased was triggered (i.e., by a stressful event: car accident, a virus, something environmental–no one knows for sure) a long time before they were diagnosed.
 
 Some people are asymptomatic, even though they have active celiac disease, or
 just don’t attribute symptoms, such as anxiety, to CD.
 
 Sometimes it just doesn’t show up until later in life, or sometimes it just isn’t diagnosed until later in life, when it was actually there doing all sorts of strange things
(infertility, bone loss, severe diarrhea, lack of appetite, malnutrition due to malabsorption, etc. etc., etc.)
 
 Some were triggered, and then had a period of remission, and a later re-presentation .
 (by the way, many still do not advise eating glutens for the people in remission.)

Research currently says that unless you have the celiac genes, you may develop gluten sensitivity but can not ever develop Celiac disease.
 
 Some have the genes, but haven’t triggered. Just having the genes does not mean you will develop the disease.  Even in sets of identical twins, one may have celiac disease while the other does not, although in majority cases (70%) both will have celiac disease. That means that there are other non-genetic factors at work in causing celiac disease. The predisposing genetic markers are found in about 40% of the general population but only a tiny fraction of those will develop celiac disease.

One who is not diagnosed WILL be getting gluten in their diet,  there is no escaping it,
 unless one consciously attempts to avoid it. And eating gluten doesn’t “trigger” the disease into showing up, it is there all the time and does not go away.
 Eating gluten may or may not bring out symptoms in the individual.
 
 Gluten intolerance that causes GI damage IS celiac, but there are questions on how to label gluten intolerance when the target of the immune system response if another organ–thyroid, liver, brain, etc.

Celiac became an entirely NEW game since the use of tTg antibody testing was developed and Multi-Prevalence Study was published in Feb 2003..
 Before that, there were too few celiac and no one knew that elevated antibodies showed a reaction.  Before there were too few celiacs to study and most had severe damage when diagnosed. The new celiacs caught by routine screening of at risk groups are an entirely new group for research that didn’t exist previously.

There is still much to learn!

Thank you Lisa!
go4bell@verizon.net

Tina Turbin

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Tuesday, December 14th, 2010

How is Sjögren’s Syndrome Diagnosed?

There are several ways to test for Sjögren’s which I have added below, even though I have an Article on this very topic posted at the Gluten Free Help website.

I personally had the eye test done (brings back memories) and then the blood test done. I have an account with a lab and can order tests through my clinic (Karmic Health), so I will also check to see if there is a simple test that can be ordered.

So, how is Sjögren’s Syndrome diagnosed?

http://www.medicinenet.com/sjogrens_syndrome/article.htm

The diagnosis of Sjögren’s syndrome involves detecting the features of dryness of the eyes and mouth. The dryness of the eyes can be determined in the doctor’s office by testing the eye’s ability to wet a small testing paper strip placed under the eyelid (Schirmer’s test using Schirmer tear test strips). More sophisticated eye testing can be done by an eye specialist (ophthalmologist). Salivary glands can become larger and harden or become tender. Salivary-gland inflammation can be detected by radiologic nuclear medicine salivary scans. Also, the diminished ability of the salivary glands to produce saliva can be measured with salivary flow testing. The diagnosis is strongly supported by the abnormal findings of a biopsy of salivary-gland tissue.

The glands of the lower lip are often used to obtain a biopsy sample of the salivary-gland tissue in the diagnosis of Sjögren’s yndrome. The lower lip salivary-gland biopsy procedure is easily performed under local anesthesia, with the surgeon making a tiny incision on the inner part of the lower lip, to expose and remove a sample of the tiny salivary glands within.

Patients with Sjögren’s syndrome typically produce a myriad of extra antibodies against a variety of body tissues (autoantibodies). These can be detected through blood testing and include antinuclear antibodies (ANAs), which are present in nearly all patients. Typical antibodies that are found in most, but not all patients, are SS-A and SS-B antibodies, rheumatoid factor, thyroid antibodies and others. Low red blood count (anemia) and abnormal blood testing for inflammation (sedimentation rate) are seen.

Another link with a list of tests, etc.

http://www.wrongdiagnosis.com/s/sjogrens_syndrome/tests.htm

Sandi Star, CCN

You can read all about Sandi Star’s remarkable story in her 3-part article series available at the following links:  Living Gluten Free – Right to Heal – Part I, Living Healthy, Without Gluten and Dairy– Part II, Living Healthy, Without Gluten and Dairy Part III.  Afterwards, read Sandi’s information-packed article and true story: Going Blind.

About the author: Sandi Star, CCN Sandi is the founder of Karmic Health, specializing in nutrition related to disease where a gluten and casein (dairy) free lifestyle is crucial; working with celiac, autism and all auto immune disorders. Sandi graduated from The Natural Healing Institute with a degree in Clinical Nutrition and is continuing her studies in Clinical Herbology. She has hands on understanding of many health issues and has dedicated her life in helping others reach their optimal health.

For more information related to this article  (or her previous articles) please visit www.karmic-health.com or contact Sandi Star at 760.685.3154.

Tina Turbin
www.GlutenFreeHelp.info

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Tuesday, December 7th, 2010

Going Blind! by Sandi Star, CCN

 

I remember using a ton of eye drops and never getting any relief. I was finding pieces of Sclera (the white, dense, fibrous outer coating of the eyeball) inside the lids and I was getting scarring. I was working full time and going to school at night; looking at a computer screen all day and books all night made it much worse! The lights at night were a big blur and I couldn’t focus at all. My eyes were literally drying up. I was having ongoing eye infections. To say the least I was going blind and was petrified.  I couldn’t wear contacts to save my life. They would pop right out or worse, get caught in the corner of my eye.

I saw an eye doctor who never gave me answers. He never thought to test me for Sjögren’s Syndrome. They put silicone plugs in my tear ducts to try and keep what little moisture I had in my eyes. Talk about a scary situation! My general doctor was determined to find out what was going on because it went way beyond the eyes. I was extremely fatigued and had major joint and muscle pain, stomach issues, brain fog and upper respiratory infections often. I was pretty discouraged, but felt lucky my doctor cared, who by the way told me it wasn’t in my head (nice rarity). I knew eventually we would figure it out. He ran some blood work and pulled out the big guns (gigantic reference book) while explaining I had Sjögren’s Syndrome and sent me to a Rheumatologist. I was not in the mood to add more medication to my already long list at the time and decided to look into alternative care. I already had developed hypothyroid – another autoimmune disease. Since going gluten, dairy and soy free, I have been able to wear contacts daily and most of the symptoms from Sjögren’s are gone. I consider myself one of the lucky ones who took control and is able to manage a great deal with nutrition alone.

What is Sjögren’s

Sjögren’s syndrome is a chronic autoimmune disease in which people’s white blood cells attack their moisture-producing glands. Today, as many as four million Americans are living with this disease.
Although the hallmark symptoms are dry eyes and dry mouth, Sjögren’s may also cause dysfunction of other organs such as the kidneys, gastrointestinal system, blood vessels, lungs, liver, pancreas, and the central nervous system. Patients may also experience extreme fatigue and joint pain and have a higher risk of developing lymphoma.

With upwards of 4,000,000 Americans suffering from Sjögren’s syndrome, it is one of the most prevalent autoimmune disorders. Nine out of 10 patients are women. About half of the time Sjögren’s syndrome occurs alone, and the other half it occurs in the presence of another autoimmune connective tissue disease such as rheumatoid arthritis, lupus, or scleroderma. When Sjögren’s occurs alone, it is referred to as “Primary Sjögren’s.” When it occurs with another connective tissue disease, it is referred to as “Secondary Sjögren’s.”

All instances of Sjögren’s syndrome are systemic, affecting the entire body. Symptoms may remain steady, worsen, or, uncommonly, go into remission. While some people experience mild discomfort, others suffer debilitating symptoms that greatly impair their functioning. Early diagnosis and proper treatment are important – they may prevent serious complications and greatly improve a patient’s quality of life.
Since symptoms of Sjögren’s syndrome mimic other conditions and diseases, Sjögren’s can often be overlooked or misdiagnosed. On average, it takes nearly seven years to receive a diagnosis of Sjögren’s syndrome. Patients need to remember to be pro-active in talking with their physicians and dentists about their symptoms and potential treatment options.

Testing

There is no single test that will confirm diagnosis. Rheumatologists have primary responsibility for diagnosing and managing Sjögren’s syndrome and can conduct a series of tests and ask about symptoms. An international group of experts formulated classification criteria for Sjögren’s syndrome which help doctors arrive at a diagnosis. These criteria consider dryness symptoms, changes in salivary (mouth) and lacrimal (eye) gland function, and systemic (whole body) findings.

Blood tests your physician may perform include:

ANA (Anti-Nuclear Antibody)
ANAs are a group of antibodies that react against normal components of a cell nucleus. About 70% of Sjögren’s patients have a positive ANA test result.

RF (Rheumatoid Factor)
This antibody test is indicative of a most often performed for the diagnosis of rheumatoid arthritis (RA)  but is positive in many rheumatic diseases. In Sjögren’s patients, 60-70% have a positive RF.

SS-A (or Ro) and SS-B (or La)
These are the marker antibodies for Sjögren’s. Seventy percent of Sjögren’s patients are positive for SS-A and 40% are positive for SS-B (these may also found in lupus patients).

ESR (Erythrocyte Sedimentation Rate)
This test measures inflammation. An elevated ESR indicates the presence of an inflammatory disorder, including Sjögren’s syndrome.

IGs (Immunoglobulin’s)
These are normal blood proteins that participate in immune reactions and are usually elevated in Sjögren’s patients.

The ophthalmologic (eye) tests include:

Schirmer Test
Measures tear production.

Rose Bengal and Lissamine Green
Eye drops containing dyes that an eye care specialist uses to examine the surface of the eye for dry spots.

 

The dental tests include:

Salivary Flow
Measures the amount of saliva produced over a certain period of time.

Salivary scintigraphy
A nuclear medicine test that measures salivary gland function.

Salivary gland biopsy (usually in the lower lip)
Confirms inflammatory cell (lymphocytic) infiltration of the minor salivary glands.

Your physician will consider the results of these tests along with your physical examination to arrive at a final diagnosis. Further research is being conducted to refine the diagnostic criteria for Sjögren’s syndrome and to help make diagnosis easier and more accurate.

Treatments

The treatment of patients with Sjogren’s syndrome is directed toward the particular areas of the body that are involved and complications, such as infection. There is no cure for Sjogren’s syndrome.

Dryness of the eyes can be helped by artificial tears, eye-lubricant ointments at night, and minimizing the use of hair dryers. When dryness becomes more significant, the ophthalmologist can plug the tear duct closed so that tears cover the eye longer. Cyclosporine eye drops (Restasis) are recently approved medicated drops that can reduce the inflammation of the tear glands improving their function. These however  are painful to use and have side effects. Signs of eye infection (conjunctivitis), such as pus or excessive redness or pain, should be evaluated by the doctor.

The dry mouth can be helped by drinking plenty of fluids, humidifying air, and good dental care to avoid dental decay. The glands can be stimulated to produce saliva by sucking on sugarless lemon drops or glycerin swabs. Artificial saliva preparations can ease many of the problems associated with dry mouth. Many of these types of agents are available as over-the-counter products, including toothpaste, gum, and mouthwash
(Biotene). Vitamin E oil has been used with some success. Infections of the mouth and teeth should be addressed as early as possible in order to avoid more severe complications. Diligent dental care is very important. Saltwater (saline) nasal sprays can help dryness in the passages of the nose.  Vaginal lubricant should be considered for sexual intercourse.

As mentioned, each person is different in how they are affected by Sjögren’s. Because I know first hand I would say first and foremost – GO OFF GLUTEN. Once you have that under control you can talk to your doctors about complimentary treatments if needed. The biggest thing with any auto immune disease is inflammation. Make that your number one goal to have that under control. Consider a holistic approach which has no side effects and is a lot safer.

Some essential survival tips for Sjögren’s patients:

  • Avoid stomach upset.
  • Never feel guilty about seeking a second opinion.
  • Join a support group if needed.
  • Listen to your body. Do not take on more than you can handle, and pay attention to new symptoms, or symptoms that get worse, and tell your practitioner.
  • Do your research.
  • Make sure you coordinate all of your care in Sjögren’s and head your “medical care team.” You want to make sure you are keeping records on medications, supplements and herbs. Make sure your physician knows about all the prescription and OTC medications you are taking. Many drugs have side effects that can make your Sjögren’s symptoms worse.
  • Become an active participant in your treatment decisions and an informed consumer. You will feel more in control of your disease, decrease anxiety, and ensure you are getting the best possible medical care for you.
  • You can maintain a good quality of life with Sjögren’s. Stay on top of the latest information, educate yourself, find support and watch your limits.
  • Keep positive relationships and support in your life. These will help you cope and will reduce general anxiety when you have a frequently misunderstood disease.

 

Dry Mouth Survival Tips

  • Eat soft, moist foods if you have trouble swallowing or with your teeth chipping and breaking.
  • Sjögren’s patients should eat smaller, more frequent meals to stimulate saliva flow.
  • Avoid salty, acidic or spicy foods and carbonated drinks that may be painful on your dry mouth or interfere with digestion in Sjögren’s.
  • Help prevent dental decay by using oral products containing the sweetener xylitol For dry mouth, increase your intake of liquids during the day. Remember that small sips of water work best.
  • Sjögren’s patients should avoid mouthwashes and rinses that contain alcohol or witch hazel. These ingredients can aggravate oral dryness and burning.
  • Chew sugar-free gum or suck on hard diabetic or sugar-free candies to help increase saliva. The best gum I’ve found has xylotil called Spry. They also carry mints.
  • Apply vitamin E oil or moisturizing gels to dry or sore parts of the mouth or tongue for long-lasting relief. Use the liquid oil or punch holes in vitamin capsules to apply.

Dry Eye Survival Tips

  • Try sterile eyelid cleansers or baby shampoo on a warm washcloth to help with blepharitis, a common condition in Sjögren’s that causes chronic inflammation of the eyelids and eyelid margins.
  • For dry eye, apply a warm, wet compress to the closed eyes using a washcloth. Apply at bedtime and upon awakening for 5 minutes, or more often if helpful.
  • The mainstay of treatment for blepharitis, a chronic condition that accompanies dry eye and Sjögren’s, is warm compresses, lid massage and lid hygiene.
  • If your eyes are bothered by light, wear sunglasses or try lenses with a FL-41 filter.
  • Avoid applying anything to the eyelids that can irritate your dry eye; products placed on the eyelid will get into the tear film.
  • Use non-preserved artificial tears frequently and regularly, even when your eyes feel good. The goal is to keep your eyes comfortable, not to wait until they are uncomfortable.
  • Keep the upper and lower eyelids free of facial creams at bedtime; they can enter the eye and cause irritation.
  • Try ointments or gels at bedtime by first applying them only to the eyelids and lashes. If that is not helpful, place ~1/4 inch of ointment between the lower lid and eyeball.
  • Eye ointments and gels can blur your vision and are usually reserved for overnight use.
  • If your vision is blurred with artificial tear use, try a less thick (viscous) drop or ointment.
  • Try moisture chamber glasses, wrap-around sunglasses, or other glasses, goggles or shields to prevent moisture evaporation and offer protection from air currents that irritate your dry eye.

 

Dry Skin Survival Tips

  • Take short, warm baths or showers to help with dry skin. Hot water removes skin oils.
  • Sjögren’s patients with dry skin should pat dry after bathing and moisturize immediately while the skin is still damp. Natural oils such as coconut, almond, sesame and apricot work well.
  • Sjögren’s patients with dry and/or sensitive skin should avoid fabric softeners in the washer and dryer. Always use hypoallergenic products.
  • After swimming, make sure that you shower and immediately use a moisturizer to reduce dry skin symptoms.

 

Sun & Sjögren’s Survival Tips

  • To reduce reactions to the sun, wear good UV-protective eye lenses and sunglasses, and seek the shade when outside.
  • Protect your skin and eyes through use of sunscreen, sunglasses, ultraviolet light-protective clothing, hats, and non-fluorescent lighting.
  • Did you know that ultraviolet (UV) radiation from the sun and other light sources can affect Sjögren’s patients, leading to skin rashes, disease flares, eye sensitivity and pain?
  • Consider purchasing UV-protective car and home window films that are clear or tinted to protect yourself from UV radiation.
  • Look for the words “broad spectrum” on sunscreen protection. This means that you will be protected from both UVA and UVB radiation.
  • Make sure you are taking enough Vitamin D3 and antioxidants.

 

Fatigue Survival Tips

  • Battling fatigue with Sjögren’s? Know your limits and pace yourself.
  • Don’t be a couch potato! A common cause of chronic pain and fatigue in any disorder, including Sjögren’s syndrome, is lack of exercise.
  • Educate your friends and family about what you are going through and how fatigue in Sjögren’s syndrome can come and go.
  • Sjögren’s can cause fatigue, but there can be other related causes such as adrenal fatigue or hypothyroid disease and depression.

Brain Fog Survival Tips

  • Did you know that “brain fog” is a major complaint of Sjögren’s patients? Hint: Train the brain! If you don’t use it, you will lose it.
  • Don’t assume your “brain fog” is due to Sjögren’s, especially in patients over 65-70 years of age: a major cause of cognitive dysfunction can be side effects of drugs and drug interactions and food intolerance such as gluten and dairy. These foods are inflammatory and cause an opiate affect similar to br
    ain fog.
  • To help symptoms of “brain fog,” minimize stress and anxiety. Take breaks throughout the day and learn relaxation exercises and practice them at regular intervals.
  • Reduce caffeine and alcohol to help with “brain fog” and sleep problems in Sjögren’s.

Dry Nose & Sjögren’s Survival Tips

  • Use natural saline spray several times a day if needed. Clean and moisture nasal cavity in the morning and again at night. This helps keep allergens from settling in the cavity as well.
  • Dry Ear Survival Tips
  • A drop of earwax remover or mineral oil can help dry itching ears.

 

Herbal Remedies and Supplements

Rosemary

The rosemary plant contains several anti-inflammatory agents that help in the prevention of arthritic pain and dryness caused by Sjogren’s Syndrome. It is recommended to make rosemary tea instead of eating the plant. Mix a half an ounce of rosemary leaves in a pot of boiling water. Cover the pot, and let the mixture simmer for 30 minutes. Consume the tea before going to bed. This can be repeated as often as necessary.

Evening Primrose Oil

Evening primrose oil contains gamma linolenic acid, also known as GLA. GLA is a fatty acid that helps Sjogren’s Syndrome sufferers by introducing prostaglandin into the system. Prostaglandin in turn works as an anti-inflammatory to help common Sjogren’s Syndrome symptoms. Evening primrose oil should be taken daily, with a dosage of 3,000- to 6,000-mg.

Celery Seeds

Celery contains several different anti-inflammatory agents that can help Sjorgren’s Syndrome symptoms such as joint paint, inflammation, and lethargy. Celery also packs over 340 milligrams of potassium per single cup. This is beneficial to anyone with an autoimmune disease, since lack of potassium can cause arthritic like symptoms. Celery plants can be eaten in large quantities, but for faster and easier results, celery seeds are recommended. Place a teaspoon of celery in a cup of boiling water. Up to three cups daily may be consumed.

Gamma-linolenic acid (GLA) may actually reduce inflammation. Much of the GLA taken as a supplement is converted to a substance called DGLA that fights inflammation. Having enough of certain nutrients in the body (including magnesium, zinc, and vitamins C, B3, and B6) helps promote the conversion of GLA to DGLA.

Cysteine is an amino acid that can be found in many proteins throughout the body. When used as a supplement, it is usually in the form of N-acetyl-L-cysteine (NAC). The body converts this to cysteine and then to glutathione, a powerful antioxidant reducing symptoms associated with Sjögren’s syndrome.

REFERENCES:

Koopman, William, et al., eds. Clinical Primer of Rheumatology. Philadelphia: Lippincott Williams & Wilkins, 2003.

Kelley’s Textbook of Rheumatology, W B Saunders Co, edited by Shaun Ruddy, et al., 2000.

Sjögren’s Foundaton.

You can read all about Sandi Star’s remarkable story in her 3-part article series available at the following links:  Living Gluten Free – Right to Heal – Part I, Living Healthy, Without Gluten and Dairy– Part II, Living Healthy, Without Gluten and Dairy Part III.

 

About the author: Sandi Star, CCN Sandi is the founder of Karmic Health, specializing in nutrition related to disease where a gluten and casein (dairy) free lifestyle is crucial; working with celiac, autism and all auto immune disorders. Sandi graduated from The Natural Healing Institute with a degree in Clinical Nutrition and is continuing her studies in Clinical Herbology. She has hands on understanding of many health issues and has dedicated her life in helping others reach their optimal health.

For more information related to this article  (or her previous articles) please visit www.karmic-health.com or contact Sandi Star at 760.685.3154.

 

Tina Turbin
www.GlutenFreeHelp.info

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Saturday, November 13th, 2010

Betty Lou’s Review

Betty Lou Carrier was an innovative lady in the seventies. After reading Sugar Blues and taking to heart the book’s preaching that “sugar causes disease,” Betty’s life took a turn. Betty Lou’s Inc. now has a 93,000 square -foot facility and 80 full-time staff, and Betty Lou works side by side with her two sons, her original testers.

This week my team and I tested a number of their products, and we think we’re hooked!
Their most popular item, Betty Lou’s Nut Butter Balls (more on this later), come in flavors such as Peanut Butter, Almond Butter, Coconut, Cashew, Spirulina, and more, with an average of 9.15 grams of protein packed in each 1.4-oz. delicious ball. I see them in tubs all over the U.S. in stores.

John, one of Betty Lou’s sons, said the Nut Butter Spirulina Ginseng balls have a unique little history. The ginseng took some time to locate, due to Betty Lou’s particulars on purity. He claims their source is quite expensive per kilo due to its origin and its being the only source for ginseng on the market that’s pesticide-free. Their fruit bars were reminiscent of pop tarts. In fact, we heated them up slightly to see what happened, which made great even better.

The organic Krispy Bites are a rendition of rice-crispy treats with a hint of peanut butter, still offering bites of protein!  Their latest release, the low-glycemic protein powder in three flavors, which has a whopping 20 g protein, is lactose- and gluten-free, and they are delicious—available in Orange Cream, Chocolate, and Vanilla.

John made mention of his facility being thoroughly washed out between every production as well as tested often. According to Susan Jeffries, their on-site scientist and researcher, their foods never test above 10 ppm, and by the end of 2010, there will be no gluten whatsoever in their facility.

The most popular items, the Balls, were Betty Lou’s first creations in her home in the seventies, as she  attempted recipes for her two boys and herself. She’d create the recipe, use an ice cream scoop (hence the current balls), and roll them by hand in nuts. They were a hit then and even more so now.

Betty Lou’s is proud to create top-of-the-line “private label” products for doctors, nutritionists, and other companies by utilizing their team of scientists and researchers. John said that two private label products they create were proudly named in the Top 5 Best Bars in Food Engineering Magazine.

The most recent release of 2010 is their Just Great Stuff bars. They come in four flavors, each offering a concentrated variety of rich nutrients and an incredibly impressive ORAC (which stands for Oxygen Radical Absorbance Capacity—that is, the antioxidant value). For example, the Organic Cacao Açai Bar ORAC test came out as a whopping 31,188 units ( μmol TE/bar). Their fruit-and-veggie Just Great Stuff bar was 25,326 units (μmol TE/Bar) and the Organic Chocolate Dream Greens is 21,700 units (μmol TE/Bar).

Susan Jeffries explained that all their testing is through the well-respected Brunswick Labs, hence these bars have had quite a bit of precise technology applied to them.

Susan went on to explain the nature of the “total ORAC” test and how it tests antioxidant power. Its testing is against the five predominant “reactive species” found in the body. She went on to explain how each affects the body is slightly different, so when the test is performed, the scientist can see the antioxidant capability of one or more of these reactive species. Anyone can visit www.BrunswickLabs.com to learn more about this amazing technology.

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Betty’ Lou’s son John explained how thrilled they are with the new addition of these bars and how clean the ingredients are in them as well.

My testers and I were all convinced that these bars, one for one, were the healthiest gluten-free bars we’ve had the opportunity to test yet. They are clean and bursting with flavor and punch. Being able to eat something so good and so good-for-you is a refreshing change for our gluten-free community.

Betty Lou’s is an outstanding company with customer service that is warm and friendly, not to mention an easy, easy, easy on-line ordering system!  http://www.bettylousinc.com

Tina Turbin
www.GlutenFreeHelp.info

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Wednesday, October 6th, 2010

Aunt Becky’s Fast and Yummy Gluten-Free Wheat-Free Recipes and Childhood Stories From the Little Farm In the Ozarks, by Becky Pierson

 

 

Becky lived a life of stomach troubles and headaches starting as a little child. Back in the 60s and 70s, the limited tests conducted on her never revealed what was happening inside her body. It wasn’t until many years later that Becky finally discovered what was causing the turmoil–gluten.

With gluten out of her diet, she soon began to feel better. Her gastrointestinal problems, headaches, irritability, mood swings, sores, and joint pain all went away. She now had energy and realized she was feeling like normal people do.

Becky loved playing in the kitchen and attempting to duplicate family recipes and cookbook recipes without gluten; the challenge of acquiring the texture and taste of “normal’ food was pure fun. Becky had a unique upbringing living in the Ozarks and the book is full of little family anecdotes which are truly charming. She openly lets you into her life.

This cookbook seems to keep the traditions of the Ozarks alive, yet in a gluten-free way. The book has recipes I have never seen before and never dreamed of. Many are family recipes or Becky’s original adaptations of recipes. A lot of work went into her kitchen; she relied on her neighbors, friends, and husband, Gene, to give her or deny her a thumbs up to let her know if her recipes were a hit or a miss, heading back to the stove if need be.

The result is a cookbook with family stories, pictures, and, of course, recipes I can guarantee you’ll be amazed with. Many of the recipes are quick to make, just as the title says—“Fast and Yummy.”

Becky’s husband, Gene Pierson, said Becky is no longer with us, but he believes God led her to write this book. In April and May of 2009 the two of them traveled to many support groups and health food stores promoting the book and doing book signings. She’d often asked him why God let her have this disease. He feels he knows why, and it’s because she truly touched and helped so many lives through the creation and result of this very cookbook.

Profits from this book will help support the release of the book she finished before her passing, Little Farm in the Ozarks. This new book includes Becky’s favorite recipe her mother used on the farm.

Tina Turbin

www.GlutenFreeHelp.info

 

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Friday, August 27th, 2010

Gluten Intolerant, Gluten Sensitive & Celiac- Explained by Ron Hoggan, Ed. D.

The phrase “gluten intolerant” is a rather nebulous term which is why I try to avoid using it. I prefer to use ‘gluten sensitivity’. The sub-groups of gluten sensitivity are: gluten sensitive enteropathy (otherwise known as celiac disease); non-celiac gluten sensitivity; neuropathic gluten sensitivity, etc.

Gluten sensitivity is the term recommended by the world renowned celiac researcher, Dr. Michael N. Marsh. The terminology I advocate is congruent with Dr. Marsh’s assertions and it provides some clarity, as it often identifies specific sites of damage induced by gluten, distinguishes between some subgroups, and allows even the novice to
accurately interpret some discussions of these topics.

The varying opinions on another’s biopsies may have be driven by just how familiar or unfamiliar  physicians are with the Marsh system for categorizing intestinal damage, which was developed by the same Dr. Michael Marsh mentioned above. The Marsh system is gradually being adopted throughout most of the industrialized world, as older pathologists and gastroenterologists advance their understanding, and the younger ones usually learn about the Marsh system during their specialization training.

Of course, the terminology I recommend also makes it very clear that there are a number of types of gluten-induced damage to various body systems. Dr. Rodney Ford, on the other hand, has offered the term gluten syndrome’ to incorporate the various groups of gluten sensitivities into one group. I also subscribe to that choice of terminology. Careful word choices in this regard are, I think, critical to understanding the broader field of gluten sensitivity, and that celiac disease is just one sub-set of a rather large and growing continuum of illnesses that require a life-long gluten free diet.

Celiac disease has long been considered the most serious of this spectrum and  other gluten sensitivities were considered “lesser” ailments. However, Anderson et al recently published findings that suggest that non-celiac gluten sensitivity may more frequently lead to serious illness or death  than celiac disease (1). If confirmed by
further research, we may need to revise our opinions regarding where celiac disease falls on the gluten sensitive spectrum.

I hope my comments serve to clarify this issue for many.
Best Wishes,
Ron Hoggan, Ed. D.

co-author: Dangerous Grains ISBN: 978158333-129-3 www.dangerousgrains.com ,author: The Iron Edge: a complete guide for meeting your iron needs ISBN: 978-0-9736284-4-9 http://tiny.cc/ironedge , author: Smarten Up! ISBN: 978-0-9736284-3-2 www.smartenup.info

Source:

1. Anderson LA, McMillan SA, Watson RG, Monaghan P, Gavin AT, Fox C,
Murray LJ. Malignancy and mortality in a population-based cohort of
patients with coeliac disease or “gluten sensitivity”. World J
Gastroenterol. 2007 Jan 7;13(1):146-51.

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    Tina Turbin became extremely interested and involved in the subjects of gluten free, gluten sensitive and celiac disease a number of years ago as a result of...

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