Cutting Back VS Gluten/dairy Free

gotogirl09 · Post by **gotogirl09** » Sat Dec 17, 2016 10:11 pm

I want to thank everyone on here who posts regularly. My husband suffers from microscopic colitis and takes cholestyramine. While this helps, he still has D every morning, at least once. Some days are worse than others.

I've finally told him we need to try some diet changes. My question is this - do we need to go totally gluten/dairy free right off the bat? Or does cutting back on these things help?

No allergy testing done. Just wanting to start off with what seems to be a common thread among people suffering with this.

Thanks in advance for the help!

Gabes-Apg · Post by **Gabes-Apg** » Sun Dec 18, 2016 12:26 am

Sadly for MC World there is no such thing as 'almost gluten free' and 'mostly dairy free'
to reduce inflammation and allow the body to heal, the eating plan it has to be 100% gluten free,
some people here can do small amounts of dairy, so long as their eating plan is void of other major inflammatory triggers.

here are some articles/information that may help
http://www.perskyfarms.com/phpBB2/viewt ... ght=gluten
http://kellybroganmd.com/two-foods-may-sabotage-brain/

http://www.mindbodygreen.com/0-8646/the ... dairy.html

It’s highly inflammatory.
Dairy is one of the most inflammatory foods in our modern diet, second only to gluten. It causes inflammation in a large percentage of the population, resulting in digestive issues such as bloating, gas, constipation, and diarrhea, as well as other symptoms including acne, and a stronger presentation of autistic behaviors.

this 30 minute program is a very good explanation of the science of why we struggle to digest gluten/wheat
http://www.abc.net.au/catalyst/stories/4358631.htm

this study proves the neurological symptoms due to gluten, BEFORE there are noticeable gut symptoms
http://jnnp.bmj.com/content/63/6/770.full
Quote:
They stated: "Neurological symptoms antedated the diagnosis of celiac disease in all, and most had minimal or no gastrointestinal symptoms at the onset of the neuromuscular disorder.

hope this helps...

Post by **tex** » Sun Dec 18, 2016 11:52 am

Gotogirl,

Yes, as Gabes has pointed out, we have to avoid even tiny amounts of gluten because even though most of us do not have celiac disease, we have non-celiac gluten sensitivity that causes us to be just as sensitive to gluten as most celiacs. For most of us, removing gluten and casein from our diet is a dramatic lifestyle change, but we soon adapt to it, and avoiding them eventually becomes second nature.

Getting gluten out of our diet provides many more benefits besides eliminating the unpleasant digestive system symptoms. By preventing the continuous generation of inflammation in our digestive system, we also dramatically lower our overall body inflammation level. This significantly lowers the risk of developing additional autoimmune diseases in the future. Inflammation is the primary cause of heart disease, arthritis, diabetes, and virtually all other health issues, including cancer.

Both gluten and casein are commonly overlooked causes of osteoarthritis and many skin issues. Like gluten, casein tends to be overlooked because the symptoms often develop slowly, and they fade away slowly after casein is removed from the diet. That makes it easy to overlook the association between casein and the inflammation that it causes.

I hope that some of this is helpful.

Tex

brandy · Post by **brandy** » Sun Dec 18, 2016 1:30 pm

Welcome to the forum!

Yes, 100% gluten free. Yes 100% dairy free. Two-three years down the road he may be able to add a little cheese back in.

I feel 1000% better.

Brandy

Marcia K · Post by **Marcia K** » Mon Dec 19, 2016 6:40 pm

I have never intentionally eaten gluten or dairy since I have LC and I can tell you that a "little bit" of hidden gluten makes me feel like I've been hit by a truck. I don't even think about reintroducing either one into my diet.

UkuleleLady · Post by **UkuleleLady** » Mon Dec 19, 2016 7:48 pm

Exactly what Brandy said. And it took a while to feel 1000% better. But GF/DF works. I can eat a "little" cheese now but it's easy enough to live without it. My life is very fulfilling without gluten or dairy and it's not as daunting as it seems. The rewards are worth it. Best wishes to your husband.

brandy wrote:Welcome to the forum!

Yes, 100% gluten free. Yes 100% dairy free. Two-three years down the road he may be able to add a little cheese back in.

I feel 1000% better.

Brandy

jlbattin · Post by **jlbattin** » Wed Dec 21, 2016 12:09 pm

Marcia,

I'm with you. When I was diagnosed, I immediately went gluten free, dairy free, and soy free. I don't think twice about it, even now (and it's been a year and a half now for me). I like feeling good much better than having to worry about where the nearest bathroom is and hurting.

I did get a little glutened around Thanksgiving and had a little set back. I had company and I made home made chicken and whole wheat noodles. While I didn't eat any and I wore a mask while making them, I still had it flying through the air and on things and it was enough to cause me some discomfort for a few days. That was the last time I will ever do that. There will be no more gluten in my house. I'm going to make some gluten free home made noodles over Christmas break and see how they are. I'm told they are really good. People coming to my house in the future will either have to eat what I eat or do without. I just can't sacrifice my health for any of that any more.

Deb · Post by **Deb** » Wed Dec 21, 2016 6:18 pm

Jari, we always had an old family recipe of finger rolls that I have made for decades but was diagnosed with LC in 2010 (and man, were they good). I made one last batch for my brother-in-law when his mother passed this past year. I have informed the family I am out of the "finger roll business". I will happily train someone, in their kitchen, how to make them but so far no one has stepped forward. No more flour in my kitchen. Deb

brandy · Post by **brandy** » Wed Dec 21, 2016 7:01 pm

Hi Jari,

Keep us posted on how the homemade pasta works out. I've never tried to make it but I have seen some homemade pasta recipes for chestnut flour and I have a bag in the freezer. I'll be interested in your feedback.

Gabes-Apg · Post by **Gabes-Apg** » Wed Dec 21, 2016 11:53 pm

my italian friend used to make gluten free based pasta - they had figured out the right 'blend' of flours that worked best.
I will ask her for recipe.

Erica P-G · Post by **Erica P-G** » Tue Dec 27, 2016 2:24 pm

I agree Jari!

I had Christmas dinner at my house this year....and it was 99% gluten free

I picked up some dinner rolls for others to have, and did not bake anything I could not eat and one guest brought an apple pie which I did not eat but it looked scrumptious

I made a crockpot ham with honey, br sugar and pineapple juice, mashed red potatoes with gluten free brown gravy, corn and (green beans for those that could have them) and for dessert i made a gluten free blueberry/peach crumble and I found some pillsbury sugar cookie pre-mix and they turned out wonderful so I added some earthbalance soyfree frosting to some of them and they were the best Christmas sugar cookies ever, even my husband has asked that we have them again

jlbattin · Post by **jlbattin** » Tue Dec 27, 2016 3:08 pm

Erica,

Sounds delicious..........you found some Pillsbury gluten free sugar cookie premix? I didn't know there was such a thing...........I made my pecan pie with the real maple syrup and a gluten free pie crust and it is so good. I have a chocolate cake I want to try in the near future..............a little at a time...............

Janie · Post by **Janie** » Wed Dec 28, 2016 3:46 pm

Jari, Erica, and others if you have recipes for your Pecan pie and fruit crumbles. can you post maybe in the recipe section for us novice cooks? I am kitchened challenged!

Gabes-Apg · Post by **Gabes-Apg** » Wed Dec 28, 2016 8:02 pm

Another good article explaining the science as to why current day Gluten/Wheat is toxic to humans

Glyphosate, via the product Roundup, is known to be commonly sprayed on GMO corn, GMO soybean and GMO cotton crops. But what many people may not realize that glyphosate herbicide is also commonly used on non-GMO wheat crop. The practice is so common, that wheat has become the third most common crop to be sprayed with glyphosate.

In 1990, wheat crop in the U.S. was sprayed with over 497,000 pounds of glyphosate. In 2014, this increased 35 fold to over 17.7 million pounds sprayed just in that one year

http://www.wakingtimes.com/2016/12/26/m ... mpaign=TMU

Marcia K · Post by **Marcia K** » Thu Dec 29, 2016 6:29 pm

Jari, I am working toward not having any gluten in our house, either. I wear gloves when I make something for my husband and son but I'm at the point where I don't want to risk it anymore, either. I didn't bake anything for Christmas. I purchased a homemade pumpkin roll from a co-worker and my son's girlfriend sent cookies home with him but even that made me nervous. It doesn't take much to affect us.