If you're like many of my relatives and clients, you could be feeling "blah" and aren’t quite able to pinpoint the cause ever since your Thanksgiving Dinner!  Maybe taking a little inventory of what you ate and, if you’re like most us, you ate ALL of those wonderful and tasty “no no’s”.   

Besides the obvious sugar, did you realize how much enriched wheat flour was in that stuffing, the ooh so delicious gravy and the hot rolls?  How could we so quickly forget the hors d’ourvres of shrimp, crab, oysters?  Well, guess what we’ve got now.  Gluten Intolerance and parasites! Now, add that into your Leaky Gut Syndrome and it’s no wonder you feel like you may have put several pounds on in only one or two days!  The helium gas balloon now takes on a new meaning!  But, a little discomfort is worth it, right?  Adding good intentions along with, of course, exercise into your New Year’s Resolution will “do it”.  Maybe! 

In the meantime don’t forget those important supplements to keep you going; Daily Health® Enzymes and Probiotics, (to assist with digestion!) d-Lenolate to “keep the viruses away”, Argentyn 23 - 8 oz. plus Argentyn 23 nasal spray (for sore throats and sinus infections) and, of course for acid reflux always George’s Aloe Vera juice!

Okay, No Guilt Trips! To anyone who thinks they may be sensitive to gluten, my bottom-line advice would be to eliminate it from your diet and see how you feel. Gluten sensitivity has such far reaching effects in the body — going without it is one relatively easy path to explore and it will be worth it to your health in the end. I promise, removing gluten from your diet isn’t as difficult as it seems. You can have a perfectly natural, delicious, and nutritious diet without gluten. (Those of you who’ve been in many times know about those “funny lines” we see within the blood plasma!  Okay…MORE magnetized water taken along with OPC-165™ helps to assist the low pH of the stomach acids, help to thin the blood ‘naturally’ allowing better movement of the red blood cells, thereby allowing better circulation. 

Back to Gluten. Here are some ideas to help you better define your relationship to gluten — and how you can feel your best without it.  Of course, if Leaky Gut and parasites are making their homes right now within your digestive tract, you can begin to detoxify immediately with only the best supplements Life Sources carries especially with Christmas and New Year’s parties only a few weeks away.

Take stock of your gluten tolerance. Unless you have celiac disease, you probably won’t have a reaction to gluten immediately after eating it. Pay attention to how you feel for a few weeks and look for less obvious symptoms like joint pain, fuzzy thinking, and low energy. You might even consider keeping a food journal for a month or so to try to map out patterns.

I also ask my clients to talk with their family members. If Irritable Bowel Syndrome, Colitis, or Celiac disease runs in your family, your chances of being gluten-sensitive are far higher than those without a family history. The majority of people go undiagnosed until their fourth, fifth, and sixth decades, so you may need to look up people in your family tree.

Go gluten-free. Try removing gluten from your diet for a week or so, and see how you feel. Remember to be patient — for some people it takes a lot longer than they think to feel better. The good news is that there are so many wonderful gluten-free alternatives available now, and more are being introduced all the time. You can choose from a wide variety of naturally gluten-free foods at grocery stores, such as fresh fruits, unprocessed fish and meats, and gluten-free grain alternatives like quinoa.

Let’s begin by finding substitutions for wheat flour.

You don’t have to give up baking because you can’t eat gluten. Substitutes for wheat flour can be used for many recipes.  The key to this is watching the proportions.  Here are some tips;

·         If a recipe calls for one teaspoon of wheat flour, you can use 1-1/2 teaspoons of potato starch, cornstarch, and rice flour or arrowroot starch instead.

·         One cup of wheat flour can be replaced with one cup of fine cornmeal, three-quarters cup of coarse cornmeal, three-quarters cup of rice flour, or five-eighths cup of potato flour.

You may also want to try some of the flourless recipes published on-line and in cookbooks for gluten-intolerant people. 

Many grains are low in or free of the more problematic wheat proteins mentioned above, but as discussed below, cross-contamination can be a major challenge, so you may want to avoid them at first, as you orient yourself to this way of life.

There are also gluten-free substitutes for many prepared foods and beverages, including breads, crackers, cookies, and beer. Some stores (particularly health-food stores) maintain lists of products that are either naturally or rendered gluten-free, but look for those that are prepared in dedicated, gluten-free facilities. If gluten-free prepared foods are not readily available at your local supermarket, they can be purchased on-line.

Another problem when it comes to removing gluten from the diet is that it is hidden in so many things. Besides the obvious sources of gluten — breads, pasta, and baked goods — many foods contain gluten as an additive. Ingredients containing gluten are often added to “bulk up” foods like frozen meatballs and to thicken sauces under the name of “modified food starch.” Some medications, herbal supplements, and vitamins may contain gluten as a binding agent. You might also find gluten in your lipstick and even in the glue on your envelopes! If you have any doubts as to whether a medication or supplement contains hidden gluten, read the label carefully, talk to your pharmacist, or check the product information on the manufacturer’s website.

Always strive for diversity in your diet. Much of the grain eaten in this country is grown via monoculture, where acres upon acres of the same varieties of wheat, corn, and other grains are grown year after year. It’s likely that many of us are simply eating too much of it and that includes whole wheat breads. I think you’ll find that eating a diet rich in a variety of plant foods to be one of Mother Nature’s ways of keeping your systems balanced. There are so many other grains to choose from, and abundant, delicious root vegetables, too. You’ll find that you have better success avoiding gluten if you make a point of buying products that are fresh, organic, and unprocessed. The less processed your food, the easier it is to know what’s in it.

Be aware of contamination. Food products can become contaminated with gluten if they come into contact with it. For instance, a knife that was used to cut bread should be washed thoroughly with soap and water before it is used to cut food for a person with celiac disease. Cross-contamination may also occur if bread and vegetables are cut on the same cutting board. Even foods we buy in the store that are labeled “gluten-free” can be contaminated, but some choices may be better than others. For example, steel-cut Irish oats processed in an oats-dedicated facility may have less gluten than mainstream name brands.

Enjoy meals out and with friends. If you are gluten sensitive, it doesn’t mean that you can never go out again! Explain your sensitivity to your host, and ask what’s on the menu for a dinner party — he or she may accommodate you, or perhaps you can offer to help cook or bring a dish to share! (One of the most delicious dishes I’ve ever served was a wheat-free and dairy-free moussaka I dreamed up for a friend with both sensitivities.)

Restaurants may also accommodate special requests if you let them know in advance about your sensitivity (after all, they don’t want you to get sick from their food). Many chefs are aware of the need for gluten-free menu items, and growing numbers of restaurants take part in the Gluten Free Awareness Program and the Gluten Free Registry. You can go on-line and find a participating restaurant simply by searching “gluten-free restaurant” on the internet. Many popular chain restaurants have entire gluten-free menus for people with gluten sensitivities — including those with celiac disease. You can even get gluten-free beer!

Looking beyond labels.  We now know that sensitivity to gluten can have huge implications in the body and mind. This is something I’ve seen for years, of course, from the microscope; but research is now proving it — and thankfully we have better testing and improved solutions for women with celiac disease and gluten intolerance than ever before. Trust me, living without gluten doesn’t have to seem like a chore. I’ve been mindful of my family’s gluten intake for years. We still have gluten-free pizza night on Fridays and we’re always finding new and delicious things to create in our kitchen!

I have met many people with gluten sensitivities at my clinic and in my life, whose awareness, understanding, and choices have brought them tremendous wellness, vitality, and a special energy that is often shared with friends and family. Listen to what your body needs and you will never regret it!

Whatever your choices for this Holiday Season may be, all of us here at Life Sources, Inc® Wish You and Yours the Most Blessed-Happiest & Healthiest Holiday Season. 

Merry Christmas and Happy New Year from Your Friends at Life-Sources, Inc.!

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The information is not presented as medical advice or treatment and is for informational purposes only. Please refer to your physician for any questions regarding advice or treatment.