Tuesday, August 2, 2011

Why do so many people with Celiac disease, gluten sensitivity and should be a dairy-Free

Gluten free and Dairy freeAlisa Fleming, for the reasons I asked recently ~ other dietary issues such as wheat and gluten from this site and my book, Facebook fan to go to the Dairy-free. At the outset, I would have to be sure, his very poignant question should be posted on this website "… what does look at the book, celiac, who says" go to the dairy herd of free "and think" oh yeah ", which is needed?" But then a good friend shared the post that discussed the cross reactivity with questions and I realized that this misunderstanding is likely to be relatively general.

My family is to clarify, milk products, but we are not gluten-free at this time. Go free. milk and dairy products, and to this Web site, not only gluten-free are either, but to inform the other in their gluten-free options, or when the food or recipe, just happens to be gluten-free ' efforts to make (many foods are, so don't let you off the gluten free title scare you!). The athletes also take myself free now for several years, I have many friends who are gluten-free, and they help to keep me educated on the topic. My friend gluten free approximately half are also dairy-free, that corresponds well to the statistics, that I am addressing this post ...

But first let's touch the the reason most people initially cut the gluten free from dairy products. Gluten questions, such as Celiac disease causes damage to the gut, the inability of many leaving the patient to digest properly in certain foods, such as lactose (milk sugar). Diagnosed with Celiac disease, most patients are encouraged to eat dairy products free or lactose-free, at least. When a patient has to comply strictly with Celiac gluten-free diet (time varies) for several months, often in their gut, "improved" and the digestion fluid to improve. Some of the ability to properly digest the lactose in back, but for some, lactose intolerance continues.

However, the of the lactose is not necessarily only in the dairy herd behavior for Celiac disease or gluten sensitivity. A large percentage of these individuals will not improve and the strict gluten free diet alone because they have a "cross-reactivity" of other proteins in the diet. In these cases, the immune system attacks the other proteins in certain foods, even as they were gluten, causing the symptoms persist. Threats to the health of the Primo, "studies indicate that approximately for 50% of patients in a sensitive, gluten, the protein is also found, namely, (a cow) in bovine milk and milk products, casein, the problem of the." So for some, the lactose is the only concern and may be temporarily, but the milk protein substances and warrant issues, many of the diet not only gluten-free, but also dairy products freely.

Cyrex Labs, a new laboratory, which is dedicated to the gluten sensitivity, sia disorders and Immunology, the general topic has been the key in the game in the field of cross reactivity problems. They actually recognizes the Group's cross reactive foodstuffs do not contain gluten, but it can be exacerbated by patients sensitive to gluten immune. While the other might be able to add to this list, these are the proteins in food/, and which they must cross reactivity so far: cow's milk, quinoa, Alpha and beta-casein (milk protein), yeast, Casomorphin (protein "components"), tapioca, milk Butyrophilin (another milk protein), buckwheat, oat, American cheese, chocolate, coffee, grain sorghum, millet, maize, Sesame, hemp, rice, amaranth, and potato. Please note, Cyrex cross Labs for also includes a list of the reactivity of some wheat-based and wheat free foods that contain gluten, and should probably be avoided in patients sensitive to gluten, regardless. They are contained, rye, barley, wheat and spelt wheat in Poland.

This is not to say that all the people who are sensitive to gluten, necessary to avoid the food to the entire list. For those who are gone, Celiac disease or gluten free gluten sensitivity, and have been unable to find the symptom relief, cross reactivity, the concept can be much desired answers.

Anyone concerned about the cross reactivity, currently two viable alternatives are for testing purposes. One is to ask the surgeon to subscribe to the boundaries of the reactivity of Panel you Cyrex Labs. The second, less expensive option is the Elimination Diet food is above and a few after months (after your symptoms have eased), except for foods, one at a time, observing the trial, if the symptoms return after the restoration of each food. Elimination Diet may be done under medical supervision, and consultation with your doctor before is recommended, any changes in the diet.

Although cross-reactive elimination diet may sound overwhelming, it actually belongs to the right of Paleo diet. Paleo diet based on the concept of "cavemen," temporary only those foods that were available and edible agricultural revolution before eating. Is available in plenty of books on this topic, but my favorite item is configuration Dr. Loren cordain and robb Wolf. These will help, as well as dairy products and gluten-free, most of the grains and starch, avoiding too. Cookbooks Arjen Paleo and Paleo Diet Cookbook are strongly recommended. The information Paleo diet solution and Paleo diet has two, which may be recommended.

Note that the Primal diet is a little different. Primal diet books may be useful, the Primal factors normally including dairy products (mostly fat cattle, dairy butter, cream and cheese), some of their recipes.

For more information about the cross reactivity of this topic, I highly recommend reading the post 18 gluten-reactive Cross food Primo health. The author offers a simple explanations and calls on them to Celiac disease was also keep in mind that the food influences also start immune responses, such as stress, trauma, and infection.

Alisa GoDairyFree.org Fleming, the founder and author of Go Dairy free: Guide and Cookbook for milk allergies, lactose intolerance and casein-free Living. Alisa is also a freelance writer for several different types of recipes, create publications with special emphasis on the diet.Everyday Paleo by Sarah Fragoso

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