Gluten Free Products EP048
11/03/17 • 34 min
The increasing number of gluten-free products on the market can be both a blessing and a curse. Yes, it gives us more options, but are those options truly safe and healthy?
Today the Gluten Free RN goes over the important questions to ask about the products you consume, explaining how the foods promoted by some gluten-free groups may be influenced by their corporate sponsors. She reminds us why we can’t simply trust the products labeled ‘gluten-free’ or ‘gluten removed,’ discussing the lack of oversight and standardization around classification and the cumulative effect of consuming a number of products that are just under the 20 ppm cutoff.
Nadine also shares a list of companies she trusts to consistently produce gluten-free products and offers suggestions around new food options we might explore. Listen in and learn to choose the nutrient-dense foods that will help your body heal!
What’s Discussed:The importance of questioning the source of your information
- Gluten-free groups take money from sponsors (corporations, pharmaceutical companies)
Why Nadine avoids the ‘gluten removed’ label
The questions to ask about gluten-free products
- Is it manufactured in a designated facility?
- From where do they source the ingredients?
- Do they batch test those ingredients?
The cumulative effect of eating many products just under 20 ppm
Reliable companies that consistently produce truly gluten-free products
The challenges faced by newly diagnosed celiac patients
- Feeling different
- Loss of convenience
Why Nadine avoids gluten-free breads
New food options to explore as a celiac patient
Why Nadine recommends reevaluating the foods you consume
- Ensure they are nutrient dense, don’t cause inflammation
Why you can’t trust product labels
- Corporations given six months to update after ingredients change
- Not required to test products labeled gluten-free (no oversight, standardization)
Nadine’s rules around choosing products
- Five ingredients or less
- Must be able to picture ingredients
The Gluten Intolerance Group of North America
Connect with Nadine: Books by Nadine:
The increasing number of gluten-free products on the market can be both a blessing and a curse. Yes, it gives us more options, but are those options truly safe and healthy?
Today the Gluten Free RN goes over the important questions to ask about the products you consume, explaining how the foods promoted by some gluten-free groups may be influenced by their corporate sponsors. She reminds us why we can’t simply trust the products labeled ‘gluten-free’ or ‘gluten removed,’ discussing the lack of oversight and standardization around classification and the cumulative effect of consuming a number of products that are just under the 20 ppm cutoff.
Nadine also shares a list of companies she trusts to consistently produce gluten-free products and offers suggestions around new food options we might explore. Listen in and learn to choose the nutrient-dense foods that will help your body heal!
What’s Discussed:The importance of questioning the source of your information
- Gluten-free groups take money from sponsors (corporations, pharmaceutical companies)
Why Nadine avoids the ‘gluten removed’ label
The questions to ask about gluten-free products
- Is it manufactured in a designated facility?
- From where do they source the ingredients?
- Do they batch test those ingredients?
The cumulative effect of eating many products just under 20 ppm
Reliable companies that consistently produce truly gluten-free products
The challenges faced by newly diagnosed celiac patients
- Feeling different
- Loss of convenience
Why Nadine avoids gluten-free breads
New food options to explore as a celiac patient
Why Nadine recommends reevaluating the foods you consume
- Ensure they are nutrient dense, don’t cause inflammation
Why you can’t trust product labels
- Corporations given six months to update after ingredients change
- Not required to test products labeled gluten-free (no oversight, standardization)
Nadine’s rules around choosing products
- Five ingredients or less
- Must be able to picture ingredients
The Gluten Intolerance Group of North America
Connect with Nadine: Books by Nadine:
Previous Episode
FAQ’s About Celiac Disease Answered EP047
How do I get over feeling sad about giving up the foods I love? Don’t celiac patients look a certain way? Can I eat wheat when I travel to Europe?
Today the Gluten Free RN is answering your frequently asked questions about celiac disease, clearing up misconceptions around the safety of wheat in Europe, the appearance of a celiac patient, and the percentage of the population that suffers from gluten sensitivity. She speaks to the challenges of getting your healthcare provider to do appropriate testing for celiac disease and the learning curve associated with changing your diet.
Nadine also explains the risks of embarking on a gluten challenge and the benefits of a super-good high fat diet. She discusses why a single breadcrumb can trigger an autoimmune response and how she uses tools like a Nima Sensor when she eats out. Listen in and learn why one negative test doesn’t rule you out for celiac disease, especially if you suffer from type 1 diabetes.
Having celiac disease doesn’t mean you have to live in a bubble. The Gluten Free RN wants to give you the answers you need to navigate the world—happy, healthy and gluten-free!
What’s Discussed:‘My sister has celiac disease, but I tested negative. I do have type 1 diabetes... What should I do?’
- Get genetic test for HLA-DQ2, HLA-DQ8
- Virtually every type 1 diabetic is gene carrier
- One test doesn’t rule you out
‘Why do you use a Nima Sensor or EZ Gluten test strips? Doesn’t it give you a false sense of security?’
- Have to trust others to prepare food when out
- Not foolproof, but does give decent idea
‘A single breadcrumb or dusting of flour can trigger an autoimmune response? Really?’
‘I am overweight, I have dark hair, and I’m not of European descent. Don’t celiac patients look a certain way?’
- Can’t see genes, celiac disease can affect any population worldwide
- Overweight patients tend to be malnourished (unable to absorb nutrients)
- Never rule out based on appearance, may not show physical symptoms
‘Why do you recommend a super-good high-fat diet?’
‘I’m already on a gluten-free diet. Do I need to go back to gluten to prove I have celiac disease?’
‘My cousin was just diagnosed with celiac disease, and she is very sad about giving up the food she grew up with. How can she get started on a gluten-free diet?’
- Steep learning curve goes with process
- Okay to feel sad, angry
- Remember you will get better without surgery, medication
- Try to see as an adventure
‘Why won’t my doctor order tests for celiac disease?’
- Countries with for-profit healthcare tend to do poor job of testing, follow-up care
- Fragmented, inaccurate education around celiac disease
- Be own best advocate
‘Can I eat wheat in Europe?’
‘Is it true that celiac disease affects 1% of the population?’
- 1% translates to 3M people
- 3% is more accurate statistic
- Won’t know for sure until conduct mass screening
Gluten Free RN EP027: Type 1 Diabetes and Celiac Disease
Connect with Nadine:‘Your Skin on Gluten’ on YouTube
Melodies of the Danube Gluten-Free Cruise with Nadine
Books by Nadine:Dough Nation: A Nurse's Memoir of Celiac Disease from Missed Diagnosis to Food and Health Activism
Next Episode
Lyme Infection and Celiac Disease EP049
If you’ve been following a strict gluten-free diet, but continue to suffer from lingering neurological symptoms, you may need to explore the possibility that you have Lyme disease. In fact, there are many parallels between celiac disease and Lyme, and the Gluten Free RN has called in an expert to discuss the similarities between the two disorders and why a gluten-free diet is part of the proper treatment for both.
Dr. Usha Honeyman, a chiropractic and naturopathic physician out of Corvallis, Oregon, joins Nadine to explain the fundamentals of Lyme disease. She shares her best advice around prevention and treatment, exploring why it can be difficult to get an accurate diagnosis.
Nadine and Usha also cover the inflammation of the gut that plagues both celiac and Lyme patients, the neurological component of Lyme disease, and the relationship between Lyme and illnesses like MS, Parkinson’s and ALS. Listen in to understand what can happen when Lyme goes untreated and how antibiotics coupled with a gluten-free diet may restore your health!
What’s Discussed:The fundamentals of Lyme disease
- Most common insect-borne disease in US
- Primarily carried by tics (disable immune system at bite site)
- CDC estimates 300K new cases each year
How to prevent Lyme infection
- Repellants, Insect Shield clothing
How the political controversy in medicine has led to conflicting information around Lyme disease
The treatment for Lyme disease
- Long-term antibiotics
- T3 to raise body temperature, make white blood cells more efficient
- Probiotics to support immune system
Why Dr. Honeyman advises Lyme patients to go gluten-free
- Lyme causes inflammation of gut
The neurological component of Lyme disease
- Spirochetes permeate blood-brain barrier
- Cause brain fog, balance issues, sensory disorders, etc.
The alpha-gal reaction in Lyme patients in the Southeast US
The strange gait and lower-face movement in Lyme patients
- Bell’s palsy is red flag for Lyme disease
The importance of having a Lyme-literate doctor
- Skin scraping of rash for diagnosis available in research setting
- ELISA and Western blot miss 80-90% of Lyme patients
The consequences of untreated Lyme disease
The three forms of Borrelia
- Spirochete-form, intracellular and cystic
Resources:
Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar—Your Brain’s Silent Killers by David Perlmutter
International Lyme and Associated Diseases Society
Connect with Nadine: Books by Nadine:If you like this episode you’ll love
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