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Do you think that gluten, lactose, or {insert supposed food intolerance here} is really just a fad?
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jacquih2981 wrote: »I think there has been an element of a fad to some of the claimed intolerance, however as someone who is lactose intolerant all the faddy people have opened up a huge amount of choice for me.
I am also hypothyroid so have to be careful how much Soya I have (interacts with my meds) so the choices of coconut and nut products is great.
I miss cheese on toast
Wait...what? I've been diagnosed hypo for almost 20 years...I wasn't advised about soy. Guess I need to educate myself.0 -
singingflutelady wrote: »BabyBear76 wrote: »ForecasterJason wrote: »
I don't think I've ever heard of the body actually having a physiological need for gluten. What specifically does the body actually need that protein for?BabyBear76 wrote: »Unless you have Celiac disease; your body needs gluten. It's a mixture of two protiens types. Gluten free is actually unhealthy for the average person.
It's two fold:
1. Foods with gluten are typically high in dietary fiber. Low dietary fiber diets lead a myriad of problems, most commonly type 2 diabetes followed by heart disease.
2. One of the major protiens in gluten are gliadins, which are monomeric. Which means they bind with other chemicals (read nutrients). Because of thier binding properties they bind with enzymes that resist decay in stomach acid: which means they act as a transport system for chemicals to the intestines (such as vitamins, minerals, various nutrients they body needs).
Low dietary fibre does not cause T2D and heart disease. Carnivorous cultures tend to be very low in T2D.This is why people with Celiac disease also have to take a lot of supplements; the lack of gluten means less nutrients make it to the intestines where they can be absorbed into the body.
(I'm going to medical school at the moment, not a doctor though. I just have access too a myriad of information)
Many celiacs, before recovery, need supplementation because of the gliadin (gluten) that has destroyed their intestinal microvilli. No one needs gluten to help with nutrient absorption. I believe that is incorrect.
I'm not in med school, just someone who has read widely on the topic because I am a celiac. BTW, when diagnosed I had no nutrient deficiencies and when I recovered, I still had no nutrient deficiencies.
Low fiber increases the risk of colorectal cancer though.
I think I've seen that high fibre intake can lower your risk by about 20%. That would take it down from 5% to about 4%.
But that's beside the point and has nothing to do with celiac disease since a GF diet is not the same as a low fibre diet.3 -
singingflutelady wrote: »BabyBear76 wrote: »ForecasterJason wrote: »
I don't think I've ever heard of the body actually having a physiological need for gluten. What specifically does the body actually need that protein for?BabyBear76 wrote: »Unless you have Celiac disease; your body needs gluten. It's a mixture of two protiens types. Gluten free is actually unhealthy for the average person.
It's two fold:
1. Foods with gluten are typically high in dietary fiber. Low dietary fiber diets lead a myriad of problems, most commonly type 2 diabetes followed by heart disease.
2. One of the major protiens in gluten are gliadins, which are monomeric. Which means they bind with other chemicals (read nutrients). Because of thier binding properties they bind with enzymes that resist decay in stomach acid: which means they act as a transport system for chemicals to the intestines (such as vitamins, minerals, various nutrients they body needs).
Low dietary fibre does not cause T2D and heart disease. Carnivorous cultures tend to be very low in T2D.This is why people with Celiac disease also have to take a lot of supplements; the lack of gluten means less nutrients make it to the intestines where they can be absorbed into the body.
(I'm going to medical school at the moment, not a doctor though. I just have access too a myriad of information)
Many celiacs, before recovery, need supplementation because of the gliadin (gluten) that has destroyed their intestinal microvilli. No one needs gluten to help with nutrient absorption. I believe that is incorrect.
I'm not in med school, just someone who has read widely on the topic because I am a celiac. BTW, when diagnosed I had no nutrient deficiencies and when I recovered, I still had no nutrient deficiencies.
Low fiber increases the risk of colorectal cancer though.
I think I've seen that high fibre intake can lower your risk by about 20%. That would take it down from 5% to about 4%.
But that's beside the point and has nothing to do with celiac disease since a GF diet is not the same as a low fibre diet.
Oh I know. I was just randomly mentioning it. I was on a low residue diet for a few years before my proctocolectomy for Crohn's and recognize there are tons of non gluten containing fibrous foods.
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Wrong, each enzyme has its own optimal pH range, some alkaline, some acidic. For example, the pH range of trypsin is 4-11, otimal is about 8. Which is clearly not acidic. Alkaline phosphatase has an pH range of 7.5-9.5.Enzymes are essential and work best in acidity.
Wrong, Intrinstic factor is secreted by the parietal cells lining the stomach, so there is no way it can bind to b12 in the mouth. Haptocorrin binds to b12 in the mouth, not IF.One, Intrinsic Factor binds to and protects vit b 12 from the mouth to the duodenum because the b12 would be damaged by the acid conditions in the stomach.
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jacquih2981 wrote: »I think there has been an element of a fad to some of the claimed intolerance, however as someone who is lactose intolerant all the faddy people have opened up a huge amount of choice for me.
I am also hypothyroid so have to be careful how much Soya I have (interacts with my meds) so the choices of coconut and nut products is great.
I miss cheese on toast
Wait...what? I've been diagnosed hypo for almost 20 years...I wasn't advised about soy. Guess I need to educate myself.
When I was diagnosed I read a lot to find out about my condition. I read that soy can suppress the thyroid and not to consume in large amounts. At the time I was vegetarian and consuming quite a bit. I haven't given soy up but I am conscious of how much I eat.0 -
Don't call myself gluten intolerant and have only my experience to go off. When I eat wheat I bloat, feel foggy headed and sluggish, when I don't I feel so much better more energy. Dairy gives me itchy eyes and sore gut. Have tried this many times go off of these food for a while and then miss them and try them again only to get the same reaction. Having an autoimmune disease seems to make me sensitive to a lot of things. I ate Teff for the first time today was looking forward to a treat, 30 mins later had heart palpitations, headache, itchiness, joint pain. Was not expecting it to be, I was thinking of enjoying something different for a change so not psychosomatic.1
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Nope. I have celiac disease myself and I see a GI doctor. She says that almost everyone reports feeling better if they quit gluten, even if they don't have celiac. I'm really glad a lot of people want to be gluten free. It helps there to be more options for people with celiac. That's a win.
Also I live by the "Eyes on your own plate" rule. You eat what you want and leave everyone else alone. Nobody owes you an explanation for what they choose to eat. If it bothers you, that's your problem.4 -
I forget what comedian said it but he said that the anti-gluten crowd has gotten so bad in California that you could rob a bank with piece of bread.7
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trackercasey76 wrote: »I forget what comedian said it but he said that the anti-gluten crowd has gotten so bad in California that you could rob a bank with piece of bread.
same thing happened with MSG years ago... not sure if many remember but EVERYBODY claimed sensitivity to it and blamed their weight and every health problem they imagined they had on it.2 -
jseams1234 wrote: »trackercasey76 wrote: »I forget what comedian said it but he said that the anti-gluten crowd has gotten so bad in California that you could rob a bank with piece of bread.
same thing happened with MSG years ago... not sure if many remember but EVERYBODY claimed sensitivity to it and blamed their weight and every health problem they imagined they had on it.
Oh yes, it was so rampant I thought I must be so out of touch with my own body because it just didn't bother me, and I couldn't tell whether or not it was in my food.1 -
I won't speak much on the gluten thing as a lot has already been said. I think a lot of comparisons can be made to lactose intolerance in that some peoples' bodies can handle it better than others, and it all exists on a spectrum. If someone feels better not eating gluten I couldn't care less how they choose to eat. I think it's important if a restaurant or food product advertises being gluten free that they not take chances with assuming people are lying/being honest and just take the high road. I know nobody appreciates the inappropriate coopting of celiac disease - my FIL has it and it is a serious and life changing illness that goes far beyond having some discomfort after consuming gluten. I think it's important to distinguish between simple digestive intolerance and the inflammatory, damaging celiac response.
RE: lactose intolerance - while a lot of people probably aren't fully intolerant, it is pretty normal to develop a bit of intolerance as we age and as our lactose consumption goes down. Certain populations are more likely to be intolerant to begin with, and many people age out of their tolerance.
Groups that tend to tolerate lactose the best are those that have historically relied heavily on milk as a part of their diet. Personally I come from a dairy farming family and never had problems with it as a kid/teenager. My mom purchases massive amounts of dairy products, and they're a large part of why I gained so much weight when I was younger. When I moved away from home I drank/ate less milk products while losing weight. Over time I noticed I can't handle it like I used to. If I drink lactose free milk I have no problems. I'm definitely not outright lactose intolerant, but the GI discomfort that comes with a bowl of cereal or glass of milk is enough to keep me mostly away.0 -
A lot of people don't realise that there are other components in wheat that can cause gut issues- fructans for instance can contribute to IBS. I wonder if lots of the self proclaimed gluten intolerant are actually just suffering with IBS?1
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I don't know if it's lactose, casein, or something else, but dairy really messes up my tummy. It also makes me break out and my face, chest, and upper arms will look red and ruddy.
So I completely believe in that intolerance. I can't speak for the others because I do not have other issues/allergies/intolerances.0 -
Okay, I’m just gonna be throwing a whole bunch of things out here, because I tried to read it all, LOL.
First, I really gotta say this about people who say they are gluten intolerant or celiacs and then eat gluten.
IT HAPPENS.
This really surprises me how many people do not get that this happens all the time and does not mean, at all, that people are lying, or faking it. I mean, we are all on this site trying to lose weight, many of us diet…how many times have you cheated on your diet? Because if it’s happened, remember – people with allergies are not magically more full of will power than you.
If you don’t have a deadly allergy, or a horrific reaction to a food…let me tell you, you’ll usually cheat on the allergy diet sometimes. You will be having a miserable day, you will be sick of having to eat your own cooking for the 405th night in a row, you will be tired of people giving you those judging looks for asking all those questions about the meal, you’ll be hugely tempted looking by all the great food around you that you cannot have…and you’ll think, ‘what the heck, I’ll only be sick for a couple of hours, or a day.’
The pain’ll be worth it.
And honestly, sometimes it freaking IS worth it.
My father is a celiac, and he freaking cheats all the time, because he’ll be travelling, and he’s starving, and he knows he’ll feel crappy for a few days but to him it’s worth it not to have to buy all the expensive GF foods along the way, or to get to try some new food he’s never seen before.
Me, I am a celiac too but I have a much worse reaction, so I don’t cheat. But honestly, if I didn’t feel so bad after gluten contamination, I’d probably cheat once in a while, too.
Just because someone decides to cheat is not a reason to assume they have been lying all this time, or won’t be affected by their decision later at home, where you won’t get to see it. Let’s cut ‘em a little slack and remember that they’re as human as the rest of us, yeah?
Are gluten free diets are a fad?
I am sure that for some, it is a fad. For some it’s likely a desire to be one of the gang, so to speak. For some, I’m sure it’s from an attempt to feel better when they feel lousy or in pain.
But I don’t personally think that there is enough evidence by far to conclude that the majority of people’s positive response to eliminating gluten should be attributed to a nocebo kind of effect if it’s not celiac disease. Quite the opposite, actually.
Some reasons why I think so:
----Gibson’s study stating that, basically, there was no evidence of gluten sensitivity, had a lot of problems.
- Small study size (only 37 people) (if it’s the study I know of, at least)
- Pre-selecting for people who have lesser reactions to gluten (a common problem for celiac disease or gluten intolerance studies, because the participants know in advance they will have to ingest gluten, possibly for a long time or in large amounts. People who have worse reactions typically do not sign up for these studies).
- An assumption that the researchers KNOW what the physiological response of gluten intolerance would be (so looking for biomarkers of this response would be definitive, if true).
The problem of making this assumption is highlighted well by the fact that last year, there was another study on gluten intolerance whose researchers speculated that gluten intolerance might NOT involve Gibson’s presumed biomarkers, but different – and also measurable – markers. And turns out, they seem to be right. People who claim wheat/gluten sensitivity, who are not allergic to wheat nor have celiacs, had a measurable response. Just not the one that Gibson tested for.
http://newsroom.cumc.columbia.edu/blog/2016/07/26/columbia-researchers-find-biological-explanation-wheat-sensitivity-2/
----Celiacs are considered to be about 1% of the population. Which is millions of people. About 3-5% of them are likely diagnosed. Right now, it takes 10 years or more for celiacs to be diagnosed, on average.
The tests for celiac disease have about a 20% false negative rate, last I heard. On top of that, it is known currently that some celiacs have antibodies attack the gut, some the skin (causes dermatitis herpetiformis) and some even have antibodies that attack the nervous system (causing gluten ataxia).
The probem with this is that blood gluten testing ONLY looks at the gut, and the antibodies that attack it. And the couple of studies on skin and nervous system cases have found that these folks don’t always HAVE elevated gut antibodies, or gut damage at all.
Anyone with gluten intolerance currently has no accurate way for a doctor to test, and the medical community has not even decided, officially, if it exists or not.
Anecdotally, allergy testing is unlikely to be recommended by doctors unless a person presents with obvious symptoms like hives or anaphylaxis, even though lower level allergies can cause a lot of internal inflammation and other problems. I’ve experienced this myself, and my doctor has talked about the fact that this is what he was taught in med school, as well.
The reason I mention all the above is that if you look at it, what you are left with is a LOT of people who can potentially have a real, physical improvement on a gluten free diet, for a variety of reasons. And they have no medical diagnosis to back them up. Yet they are not crazy, they are not experiencing nocebo effects, they are actually better.
And all these people have OTHER people who see them get better (presuming just 2 friends per undiagnosed celiac alone would be nearly 6 million people seeing someone improve on a GF diet), and they see how real the improvement is, and THEY are going to try it too, because they, too, are feeling bad and want to get better. That’s likely millions of people doing this for reasons that have nothing to do with fads at all, but more to do with results they are experiencing or seeing themselves in others.
---- The medical community is woefully ignorant about our food supply and food processing (which translates to the possibilities for allergen cross contamination). And many doctors are woefully ignorant about allergies in general. These matter because if a doctor is testing for a reaction to something, they have to know about the supplies they are using. They have to know what it is possible to react TO. They have to know what the possible reactions ARE. They have to know what may contaminate the foods eaten. And so on.
And sadly, many times with things like food intolerances and food-impacted diseases, they don’t.
There is a famous study a while back where researchers were sure they had discovered celiacs reacted to corn as well as wheat. Turns out, they were just ignorant about the food supply and hadn’t realized the corn was wheat contaminated. Same for why scientists thought oats were a problem, too. Actually, for a while, researchers thought that wheat and oats had some of the same proteins, because they didn’t realize how wheat contaminated all their oat samples were.
For YEARS, some celiacs were claiming that they had seizures that stopped when they went gluten free. They were told by the medical community that it was in their heads, or completely unrelated. They had done tests and found no such thing (looking at antibodies that do NOT attack the nervous system, I'm presuming). And then finally, one doctor in the UK researched it, found the correct gluten triggered antibodies that attack the nervous system, and found out that yes, some celiacs have seizures as a reaction to gluten.
This crap still happens today all the time. Meds are often treated as though only the active ingredient can cause any changes in the body, foods are treated as though they are always ‘pure’ and can’t be contaminated with anything else (which is almost never the case), barely researched conditions and diseases are treated as though the ONLY things that can be symptoms are the ones that have been verified.
It's not that I would expect doctors to know about things that, well, they don't know about. But it's become quite bad lately where many doctors react as though anything they don't know, doesn't exist. And that's REALLy bad news for a lot of their patients. And the same attitude adds doubt to a number of study results, when researchers assume they have foods that are free from X, or when they research only one type of response and seem to think that this is the ONLY response that could exist when in contact with a food.
All of the above contributes, again, to why I don’t think the evidence supports the idea that the majority of people on a gluten free diet are just following the fad, and not really experiencing effects. I am not saying there is evidence that the majority IS experiencing effects, mind you. But I’m saying that what evidence exists makes it entirely possible that more people are experiencing effects from gluten than we are able to prove at this point. Even likely.
So I, for one, am choosing to at least believe that the majority of people are having a problem, at the very least, and are hoping to see if gluten free diets will help them with it.9 -
Christine_72 wrote: »I think there are people with eating disorders who claim to be allergic/intolerant to a myriad of foods, this gives them the perfect excuse to refuse to eat many foods.
As a recently diagnosed celiac, I would also note that not everyone has gastric issues. My symptoms include /weeks/ of joint and muscle pain and weakness - it presents like rheumatoid arthritis or lupus. And you know what? It means I've basically been forced to have an eating disorder. I travel a lot for business and actually have to take an anti-anxiety medication to go out to new restaurants. So, I might be annoying you by peppering the waitress with questions or simply not eating at the business dinner, but I'm doing it because my health is more important than your embarrassment.3 -
Okay, I’m just gonna be throwing a whole bunch of things out here, because I tried to read it all, LOL.
First, I really gotta say this about people who say they are gluten intolerant or celiacs and then eat gluten.
IT HAPPENS.
This really surprises me how many people do not get that this happens all the time and does not mean, at all, that people are lying, or faking it. I mean, we are all on this site trying to lose weight, many of us diet…how many times have you cheated on your diet? Because if it’s happened, remember – people with allergies are not magically more full of will power than you.
If you don’t have a deadly allergy, or a horrific reaction to a food…let me tell you, you’ll usually cheat on the allergy diet sometimes. You will be having a miserable day, you will be sick of having to eat your own cooking for the 405th night in a row, you will be tired of people giving you those judging looks for asking all those questions about the meal, you’ll be hugely tempted looking by all the great food around you that you cannot have…and you’ll think, ‘what the heck, I’ll only be sick for a couple of hours, or a day.’
The pain’ll be worth it.
And honestly, sometimes it freaking IS worth it.
My father is a celiac, and he freaking cheats all the time, because he’ll be travelling, and he’s starving, and he knows he’ll feel crappy for a few days but to him it’s worth it not to have to buy all the expensive GF foods along the way, or to get to try some new food he’s never seen before.
Me, I am a celiac too but I have a much worse reaction, so I don’t cheat. But honestly, if I didn’t feel so bad after gluten contamination, I’d probably cheat once in a while, too.
Just because someone decides to cheat is not a reason to assume they have been lying all this time, or won’t be affected by their decision later at home, where you won’t get to see it. Let’s cut ‘em a little slack and remember that they’re as human as the rest of us, yeah?
Are gluten free diets are a fad?
I am sure that for some, it is a fad. For some it’s likely a desire to be one of the gang, so to speak. For some, I’m sure it’s from an attempt to feel better when they feel lousy or in pain.
But I don’t personally think that there is enough evidence by far to conclude that the majority of people’s positive response to eliminating gluten should be attributed to a nocebo kind of effect if it’s not celiac disease. Quite the opposite, actually.
Some reasons why I think so:
----Gibson’s study stating that, basically, there was no evidence of gluten sensitivity, had a lot of problems.
- Small study size (only 37 people) (if it’s the study I know of, at least)
- Pre-selecting for people who have lesser reactions to gluten (a common problem for celiac disease or gluten intolerance studies, because the participants know in advance they will have to ingest gluten, possibly for a long time or in large amounts. People who have worse reactions typically do not sign up for these studies).
- An assumption that the researchers KNOW what the physiological response of gluten intolerance would be (so looking for biomarkers of this response would be definitive, if true).
The problem of making this assumption is highlighted well by the fact that last year, there was another study on gluten intolerance whose researchers speculated that gluten intolerance might NOT involve Gibson’s presumed biomarkers, but different – and also measurable – markers. And turns out, they seem to be right. People who claim wheat/gluten sensitivity, who are not allergic to wheat nor have celiacs, had a measurable response. Just not the one that Gibson tested for.
http://newsroom.cumc.columbia.edu/blog/2016/07/26/columbia-researchers-find-biological-explanation-wheat-sensitivity-2/
----Celiacs are considered to be about 1% of the population. Which is millions of people. About 3-5% of them are likely diagnosed. Right now, it takes 10 years or more for celiacs to be diagnosed, on average.
The tests for celiac disease have about a 20% false negative rate, last I heard. On top of that, it is known currently that some celiacs have antibodies attack the gut, some the skin (causes dermatitis herpetiformis) and some even have antibodies that attack the nervous system (causing gluten ataxia).
The probem with this is that blood gluten testing ONLY looks at the gut, and the antibodies that attack it. And the couple of studies on skin and nervous system cases have found that these folks don’t always HAVE elevated gut antibodies, or gut damage at all.
Anyone with gluten intolerance currently has no accurate way for a doctor to test, and the medical community has not even decided, officially, if it exists or not.
Anecdotally, allergy testing is unlikely to be recommended by doctors unless a person presents with obvious symptoms like hives or anaphylaxis, even though lower level allergies can cause a lot of internal inflammation and other problems. I’ve experienced this myself, and my doctor has talked about the fact that this is what he was taught in med school, as well.
The reason I mention all the above is that if you look at it, what you are left with is a LOT of people who can potentially have a real, physical improvement on a gluten free diet, for a variety of reasons. And they have no medical diagnosis to back them up. Yet they are not crazy, they are not experiencing nocebo effects, they are actually better.
And all these people have OTHER people who see them get better (presuming just 2 friends per undiagnosed celiac alone would be nearly 6 million people seeing someone improve on a GF diet), and they see how real the improvement is, and THEY are going to try it too, because they, too, are feeling bad and want to get better. That’s likely millions of people doing this for reasons that have nothing to do with fads at all, but more to do with results they are experiencing or seeing themselves in others.
---- The medical community is woefully ignorant about our food supply and food processing (which translates to the possibilities for allergen cross contamination). And many doctors are woefully ignorant about allergies in general. These matter because if a doctor is testing for a reaction to something, they have to know about the supplies they are using. They have to know what it is possible to react TO. They have to know what the possible reactions ARE. They have to know what may contaminate the foods eaten. And so on.
And sadly, many times with things like food intolerances and food-impacted diseases, they don’t.
There is a famous study a while back where researchers were sure they had discovered celiacs reacted to corn as well as wheat. Turns out, they were just ignorant about the food supply and hadn’t realized the corn was wheat contaminated. Same for why scientists thought oats were a problem, too. Actually, for a while, researchers thought that wheat and oats had some of the same proteins, because they didn’t realize how wheat contaminated all their oat samples were.
For YEARS, some celiacs were claiming that they had seizures that stopped when they went gluten free. They were told by the medical community that it was in their heads, or completely unrelated. They had done tests and found no such thing (looking at antibodies that do NOT attack the nervous system, I'm presuming). And then finally, one doctor in the UK researched it, found the correct gluten triggered antibodies that attack the nervous system, and found out that yes, some celiacs have seizures as a reaction to gluten.
This crap still happens today all the time. Meds are often treated as though only the active ingredient can cause any changes in the body, foods are treated as though they are always ‘pure’ and can’t be contaminated with anything else (which is almost never the case), barely researched conditions and diseases are treated as though the ONLY things that can be symptoms are the ones that have been verified.
It's not that I would expect doctors to know about things that, well, they don't know about. But it's become quite bad lately where many doctors react as though anything they don't know, doesn't exist. And that's REALLy bad news for a lot of their patients. And the same attitude adds doubt to a number of study results, when researchers assume they have foods that are free from X, or when they research only one type of response and seem to think that this is the ONLY response that could exist when in contact with a food.
All of the above contributes, again, to why I don’t think the evidence supports the idea that the majority of people on a gluten free diet are just following the fad, and not really experiencing effects. I am not saying there is evidence that the majority IS experiencing effects, mind you. But I’m saying that what evidence exists makes it entirely possible that more people are experiencing effects from gluten than we are able to prove at this point. Even likely.
So I, for one, am choosing to at least believe that the majority of people are having a problem, at the very least, and are hoping to see if gluten free diets will help them with it.
The study you posted is interesting. And I completely agree that science knows very little about celiac disease and foods affect autoimmune issues. My major symptom was arthritis - I'd lose the ability to use scissors, or raise my arms above my shoulders, for weeks to months at a time a few times per year. Yeah, I got stomach aches after eating and a lot of migraines, but I could still function with those. Those were the minor symptoms. The obvious symptoms.
I do think that a celiac who cheats is looking for trouble far beyond a stomachache. It takes weeks for the autoimmune reaction to die down. A celiac's body will be attacking itself for many, many days after a small exposure like accidental crumbs nevermind a spaghetti diner. When I first went GF, it was close to a year before my autoantibodies were within normal, and symptoms like arthralgias took about a year to go away even though the tummy aches were gone within days.
Celiac is more than the obvious symptoms. I too get REALLY sick of making my own food but I have no sympathy for the celiac who cheats on purpose. I just wish they would tell no one that they are celiac because it makes others take our food safety much less seriously. Joe Schmoe ate their stuffing because it was a holiday, but I won't even eat the stuffed bird? Somehow it ends up that I'm the one who they would roll their eyes at and not the cheater, and now it is that much harder to eat somewhere else besides home.
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Christine_72 wrote: »I think there are people with eating disorders who claim to be allergic/intolerant to a myriad of foods, this gives them the perfect excuse to refuse to eat many foods.
As a recently diagnosed celiac, I would also note that not everyone has gastric issues. My symptoms include /weeks/ of joint and muscle pain and weakness - it presents like rheumatoid arthritis or lupus. And you know what? It means I've basically been forced to have an eating disorder. I travel a lot for business and actually have to take an anti-anxiety medication to go out to new restaurants. So, I might be annoying you by peppering the waitress with questions or simply not eating at the business dinner, but I'm doing it because my health is more important than your embarrassment.
This isn't my quote.0 -
mph323 wrote: »
» show previous quotes
As a recently diagnosed celiac, I would also note that not everyone has gastric issues. My symptoms include /weeks/ of joint and muscle pain and weakness - it presents like rheumatoid arthritis or lupus. And you know what? It means I've basically been forced to have an eating disorder. I travel a lot for business and actually have to take an anti-anxiety medication to go out to new restaurants. So, I might be annoying you by peppering the waitress with questions or simply not eating at the business dinner, but I'm doing it because my health is more important than your embarrassment.
Matt422, this isn't my quote.1 -
Not all milk is a2 in Europe. There are 4 types of casein, 1, 2, 3, and 4. Type 1 is the dominant casein in most bovine milks. Types 3, and 4 are present but not in significant amounts. Goat milk is type 2 dominant as are generally Jersey and Guernsey cows. These and bovine type 2 casein herds were kept in isolation by circumstances, as in being on an island without other inputs. A2 herds now have to be tested individually in order to identify their status because of cross breading in the not too distant past.
Goat milk is most like human milk being as said previously it is type two dominant. It is highly unlikely that a human will suddenly become reactive to type 2. It has been found that people who are able to have goat or type two casein specified are better able to digest the lactose because the body is no longer stressed by the type one.
Also a cow is wanting her calf to make 1000lb a goat kid starts at a similar size to a regular baby and the adult weight is also similar. Bovine milk contains more growth hormone!
BTW casein intolerance is far more common than lactose!0 -
The study you posted is interesting. And I completely agree that science knows very little about celiac disease and foods affect autoimmune issues. My major symptom was arthritis - I'd lose the ability to use scissors, or raise my arms above my shoulders, for weeks to months at a time a few times per year. Yeah, I got stomach aches after eating and a lot of migraines, but I could still function with those. Those were the minor symptoms. The obvious symptoms.
Yeah, I don't think people often get just how much celiac disease actually impacts. And how much of that has barely been researched, too. Like, there was a little study a while back that found that the majority of celiacs eating gluten had low blood flow to the brain, while those who had gone gluten free and the non-celiacs did not. (this one - https://www.ncbi.nlm.nih.gov/pubmed/14984816 )
We have no research that tells us why the heck this would happen. There's been no follow up studies to say if this happens only after prolonged gluten exposure, or if cheating once could cause this, too. Or if a larger participant group might show that the impact is not as large (it's a small study).
I wish more doctors talked to their patients about this, so they understood too - my father's didn't, so he keeps thinking that the only effects are his gut and feeling tired. He cheats.
I have gut issues, plus the inflammation, plus huge neurological effects that continue on for months if I get as much as contamination so small I can't even see it. Plus another condition that the inflammation sets off, too, so I really 'feel' all the extra impact. I can't fool myself it's not happening, you know?... the celiac who cheats on purpose. I just wish they would tell no one that they are celiac because it makes others take our food safety much less seriously. Joe Schmoe ate their stuffing because it was a holiday, but I won't even eat the stuffed bird? Somehow it ends up that I'm the one who they would roll their eyes at and not the cheater, and now it is that much harder to eat somewhere else besides home.
I can appreciate that sentiment, but at the same time...I think I get more annoyed at the people who roll their eyes. Mostly because I think otherwise, what we're saying is that people have to be 'perfect' for others in their 'group' to be treated with any respect or belief, you know? And I don't personally think that we all need to be perfect for people to treat each other with respect, or to treat people like they are not liars or hypochondriacs.
Like, if a few people on a diet to lose weight happen to cheat one day, most of us don't assume, then, that they're not 'really' on that diet. We assume that had a moment of weakness. If they do it a lot, we might assume that particular PERSON is not real good at dieting, but wouldn't necessarily assume it applies to everyone. If we see a LOT of people doing it, we might assume that a lot of dieters have a moment of weakness...not that it means all people who are strict about their diet are faking it, you know?
To do otherwise reflects more on the person making the assumptions, and treating the people around them poorly, than it does on the person who is on the diet, IMHO.
Although even I have had some of that frustration, because I can understand CONFUSION by people who have some celiacs who don't take precautions, and some who do. I have to be so careful that I can't eat out anymore. My daughter can only eat out at places that are super, super careful about contamination. My brother and dad, also both celiacs, can eat out at places that are pretty careful, but not nearly to the level my daughter needs to have. We're all different, and people outside the group may not necessarily know that, right?
But that doesn't mean they are justified to act nasty just because of that, I don't think.
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