Traditionally, these foods are prepared were specific ways to improve their digestibility. And now, with the help of science, we can understand how and why.

This, of course, has not been the focus of the food industry. For the most part, the food industry churns things out as quickly as possible with little regard of how food is actually processed by the body. Interesting how sometimes the “ancients” knew more about food than we do simply via observation and experience isn’t it? :)

Want technical information about the various problems with improperly prepared/processed nuts, seeds, beans and whole grains? Please see: Plants Bite Back

To learn how and why to prepare these foods, I recommend Nourishing Traditions

The information in the sidebars of this book alone make it a worthwhile buy.

And this is great, for FREE you can download the chapter devoted to healthy snacks. It includes directions about how to prepare nuts properly. Get the free Snack chapter here: Snacks

Yes, there are some gluten grain based recipes in that chapter, but the majority of the recipes are gluten free. Please check it out.

Based on what I’ve learned in my health and nutrition research over the past 15 years, I don’t see a problem with the regular consumption of most nuts and seeds, IF they aren’t rancid and they’re properly prepared and eaten in small quantities, unless you are allergic. As for beans and grains, I encourage people to be cautious, particularly if they have a digestive and/or autoimmune disorder (also, please see my alert below about gluten grains below). But whether you agree or not about the healthfulness of grains and beans compared to other whole foods, it’s worthwhile to improve the digestibility and perhaps reduce some of the problematic compounds with the methods outlined in Nourishing Traditions. Also, Nourishing Traditions has PLENTY of other nutrient dense recipes to choose from, not just recipes that include foods I’m discussing here, plus health and historical information that you’ll probably find interesting and potentially life changing.

!Alert! There is no solid evidence that the methods discussed in this book will make gluten grains safe to eat if you are Celiac or gluten intolerant.  Sometimes that is claimed, but even if you lessen digestive distress, gluten foods can do ‘silent’ damage internally and/or affect you in other ways.

Don’t want to prepare these foods yourself? You can buy organic, soaked and dried nuts and seeds, such as the almonds below, here: Wilderness Family Naturals Nuts and Seeds

And if you are interested in creating your own fermented foods, like yogurt and sauerkraut, then this book is great:

Best book on homemade healthy fermented foods: Wild Fermentation

Pecanbread Recipes

The recipes are based on the Specific Carbohydrate Diet, sometimes called the SCD.

The SCD is a nourishing whole foods diet that has helped many people with gluten issues, allergies and digestive problems.

The SCD is sometimes referred to as the original gluten free diet. It’s similar to  Paleo Diets because it eliminates  grains.

What I always find interesting is that most of the foods that you are supposed to avoid on the SCD are foods I’ve had trouble with – not just gluten foods, certain fruits and vegetables.

The SCD allows a short list of dairy products. I must avoid dairy due to casein intolerance (not to be confused with lactose intolerance). If, like me, you know you’re sensitive to casein then following the SCD and eliminating the dairy products it allows is wise. You can try adding dairy products back slowly after being compliant on the SCD for a while, as the author outlines, but you may find you need to keep them out of your diet for good.

Learn how to properly follow the SCD from the original book:

And consider buying this respected SCD recipe book:

Note: I don’t agree with the SCD author’s belief that once you follow this diet for a year, you can go back to eating gluten again. I’ve known many people who have definitely not experienced that.

Unless you can regularly be scanned and tested to make sure you aren’t being affected by gluten for sure (I can’t imagine how much it would cost to be checked so much, so often, and so many body systems), then based on current findings and research,  it’s best to avoid gluten if you have ever been sensitive to it.

PS See the comments by Jordan, below, about his great book that helps you with the SCD. Here’s the link to get a free chapter: http://www.scdlifestylebook.com/free.php

As you’ll read in my comments below, I bought the full book and highly recommend it. Thank you Jordan for posting here. :)

Concerned about what & where you’ll eat while traveling? Here are 7 tips that can help.

7 Tips for Safe Gluten Free Travel

1. Contact the Celiac Organization in the Area You’re Traveling To

Ideally you should do this a few weeks before your trip. Celiac organizations should be able to help you find good gluten free food and restaurant options.

Note: See the list of Celiac organizations for some of the most popular travel destinations at the end of this post.

You can also get free Gluten Free Cards at http://glutenfreepassport.com/airlines-tips/translation-cards that will help you communicate your dietary needs in a foreign language.

And be sure to search Google with the name of the place you’re traveling to + gluten free to see if any helpful resources come up in the listings.

2. Book a Hotel, Motel, B&B or Rent a Condo with a Kitchen or Kitchenette so you can cook some, or all, of your own meals.

3. Request Gluten Free Meals When Flying, Taking a Train or Cruise Long Before You Board

Trains can be the trickiest, unless you’re traveling in style so to speak (so you’ll have full restaurant style service, not the usual cheap cafeteria type fare which means sandwiches and other cheap baked goods).

Cruises usually are the easiest because they employ professional chefs who are used to accommodating special requests. But always make your requests ahead of time, meaning several weeks before you embark, just to be safe.

Many airlines have gluten-free meal options, but not all. The selection & quality varies. The standard code for a gluten-free meal in airlines is GFML (Gluten Free Meal) – this indicates no wheat, rye, barley or their derivatives will be included with the meal

Airlines that offer gluten-free meals need advance notice so the meal will be ready for your trip. The notice required will be anywhere from 24 to 96 hours before the flight takes off. Call them well ahead of time to confirm.

4. Pack Nourishing Snacks. No matter which way you travel, even if you have been assured you’ll get gluten free meals en route, pack healthy, filling snacks that don’t need refrigeration or special preparation just in case.  Canned meat or seafood (make sure you have a can opener!) and dried fruit and nut/seed mixes, or fruit and nut snack bars like Larabars are good choices. Don’t forget to pack some napkins and light weight cutlery just in case too.

5. Create a “Pantry in a Suitcase” or Bag with staples that you might not be able to find at your destination. Or, if you’re going somewhere for an extended period of time, ship your favorite non-perishable gluten free foods to your destination.

Note: when traveling internationally, make sure that the foods you’re bringing won’t be stopped at the border. Check regulations beforehand.

6. Visit the Local Grocery Store at Your Destination ASAP. Load up on a few safe, staple items. That way, if you run into problems when dining out and need something to eat, you’ll have something on hand. It’s also a good idea to pick up some sandwich bags and anything else that will help you wrap up food you want to save for another day.

7. When in Doubt, Don’t Eat It. If you have any worry at all that something isn’t safe to eat, don’t eat it. Hopefully you’ll have a snack as a backup because you followed the other tips on this page, but if must wait for a few hours, or even overnight, before you can eat or drink something with calories again, chances are good that you’ll be okay, just uncomfortable at worst. Avoiding gluten, if you’re sensitive to it, is far more important than the money you spent on the questionable food, or the risk of social awkwardness.

Contact Info for Celiac Organizations in Popular Travel Destinations

Andorra

• Associacio de Celíacs d’Andorra – ACEA

Argentina

• Asistencia al Celiaco de la Argentina – ACELA

Australia

• The Coeliac Society of Australia

Austria

• Österreichische Arbeitsgemeinschaft Zöliakie

Belgium

• Société Belge de Cœliaquie
• Vlaamse Coeliakie Vereniging

Brazil

• Associação dos Celíacos do Brasil – ACELBRA

Canada

• Canadian Celiac Association
• Fondation Quebecoise de la Maladie Coeliaque

Croatia

• Croatian Society for Coeliac Disease

Czech Republic

• Spolecnost pro bezlepkovou dietu o.s.

Denmark

• Dansk Celiaki Forening

Finland

• Finnish Coeliac Society

France

• Association Française Des Intolérants Au Gluten

Germany

• Deutsche Zoliakie – Gesellschaft e.V.

Iceland

• Samtok Folks meo Glutenopol
  Email: magnus@esso.is

Ireland

• Coeliac Society of Ireland

Israel

• The Israeli Celiac Association

Italy

• Associazione Italiana Celiachia – AiC

Netherlands

• Nederlandse Coeliakie Vereniging

New Zealand

• Coeliac New Zealand

Norway

• Norsk Coliakiforening

Poland

• Polskie Stowarzyszenie Osob z Celiakia i na Diecie Bezglutenu

Portugal

• Associação Portuguesa de Celiacos – APC

Russia

• Saint Petersburg Coeliac Society

Slovenia

• Slovensko Drustvo za Celiakijo

South Africa

• Coeliac Society of South Africa
  Email: coeliac@netactive.co.za

Spain

• Federación de Asociaciones de Celíacos de España – FACE
• S.M.A.P. Celiacs de Catalunya

Switzerland

• Association Romande de la Coeliakie
• Gruppo Celiachia della Svizzera Italiana
• IG Zoliakie der Deutschen Schweiz

United Kingdom

• Coeliac UK

United States

• Celiac Disease Foundation
• Celiac Sprue Association
• Gluten Intolerance Group
• National Foundation for Celiac Awareness

Uruguay

• Asociacion Celiaca del Uraguay – ACELU

Coconut oil, also known as coconut butter, is a healthy traditional fat that is both gluten and dairy free. But please be careful when shopping for it. Coconut oil varies greatly in quality and taste depending on the source and processing.

Fortunately I found a brand that is both high quality and available for purchase online, which I share in this post.

Coconut oil can be an excellent substitute for butter and other “solid” fats in cooking. Why would anyone use unhealthy hydrogenated vegetable shortening products like Crisco instead of a natural vegetable oil like coconut? It isn’t about the coconut taste – there are high quality unflavored coconut oils on the market. No, it’s because of the so-called health facts that kept coconut oil from appearing on most store shelves for 2-3 decades.

After years of research, I no longer believe the propaganda that all tropical oils are bad. If you’re unsure, later in this article I provide links to information for you to read to kick start your own investigation and draw your own conclusions.

Where to Buy Coconut Oil

After years of research, taste-testing and recording opinions of scientists and foodies who I trust, I recommend the following brand of coconut oil.

It’s hard to find in stores. Fortunately it can be ordered online, via the links on this page.

Gold Label Virgin Coconut Oil

Gold Label Virgin Coconut Oil is a great choice if you are looking for a coconut oil that is:

- minimally processed and made from fresh coconuts, NOT copra (dried coconut), like most commercial coconut oils

- certified organic

- high in antioxidants

- high in lauric acid (more on lauric acid later)

- lightly flavored. Note: the mild coconut smell and taste tends to fade when the oil is cooked.

Are You Canadian Like Me? Buy Tropical Traditions coconut products from the Canadian distributor here

OR you can buy a similar coconut oil for a lower price via this link – free shipping!

For a quick overview of the traditional way that this product is produced, watch this promo video:

Looking for a coconut oil that doesn’t have a coconut taste? It’s handy to have an unflavored coconut oil on hand to use as an all-purpose cooking fat.

Have a look at: Tropical Traditions Expeller-Pressed Coconut Oil

Tropical Traditions Expeller-Pressed Coconut Oil

This oil is made from copra. However, unlike many brands, no chemical solvents are used during processing. Although it isn’t high in antioxidants like Gold Label Virgin Coconut Oil it’s still certified organic and high in lauric acid.

You can read more about coconut oil processing later in this post if you’re interested.

Reminder: when you visit the links you can click on the brand name and find options to buy larger quantities in plastic containers for an even better value.

Coconut Oil Health Benefits

Coconut oil contains medium chain fatty acids (MCTs).

The MCTs in coconut oil are lauric, caprylic and myristic acids. Lauric acid is present in human breast milk and coconut. The body converts lauric acid to a substance called monolaurin. Monolaurin is a substance that protects infants from viral, bacterial and protozoal infections. Lauric acid is added to baby formula for this reason – derived from, yes, coconut!

A good quality coconut oil like the ones above will contain approx. 40-50% lauric acid. There is considerable evidence that human adults benefit from lauric acid. Clinical studies have shown that coconut oil has anti-microbial and anti-viral properties, and it is now being used to treat AIDS patients. Recent published research has also shown that natural coconut fat in the diet may improve the immune system’s anti-inflammatory response.

According to reknowned lipid expert Mary G. Enig, PhD:

“Approximately 50% of the fatty acids in coconut fat are lauric acid. Lauric acid is a medium chain fatty acid, which has the additional beneficial function of being formed into monolaurin in the human or animal body. Monolaurin is the antiviral, antibacterial, and antiprotozoal monoglyceride used by the human or animal to destroy lipid coated viruses such as HIV, herpes, cytomegalovirus, influenza, various pathogenic bacteria including listeria monocytogenes and heliobacter pylori, and protozoa such as giardia lamblia. Some studies have also shown some antimicrobial effects of the free lauric acid.”

Coconut oil is now being used to treat AIDS patients. Recent published research has also shown that natural coconut fat in the diet may lead to a normalization of body lipids, protects against alcohol damage to the liver, and improves the immune system’s anti-inflammatory response.

Safety of Coconut Oil

Semi-solid at room temperature, good quality natural (non-hydrogenated) coconut oil does not contain trans-fatty acids (TFAs) like vegetable shortening (e.g. Crisco) and other hydrogenated or partially hydrogenated oils.

Coconut oil is very stable; it will keep for several years without refrigeration. Even after one year at room temperature, coconut oil shows no evidence of rancidity even though it contains 9% linoleic (omega – 6) polyunsaturated acid. It’s also heat stable, so it can be safely used in all forms of cooking including baking, sautéing and frying.

Why have coconut oil and other tropical oils been demonized?

Not long ago, coconut oil was used heavily in North America for baking, pastries, frying, and in theater popcorn. In the 1980s, powerful groups in the United States, including the American Soybean Association (ASA), the Corn Products Company (CPC International), and the Center for Science in the Public Interest (CSPI), began to condemn all saturated oils.

Faulty science was used to convince the public that saturated fats were unhealthy when, in fact, natural saturated fats (as opposed to fats that are made into saturated fats via the chemical process called hydrogenation) are very healthy. The organizations were/are aided by the United States Food and Drug Administration (FDA) who have strong ties to the vegetable oil industry. To learn more about this, please read The Oiling of America by Sally Fallon and Mary G. Enig, PhD

To read more of lipid expert Mary Enig’s research on coconut oil, please see:

A New Look at Coconut Oil

More Good News On Coconut Oil

How Much Coconut Oil Should You Consume Daily?

According to Mary Enig, a good therapeutic dosage is 3 to 4 tablespoons (45-60 ml) of coconut oil daily. This provides enough lauric acid to build the immune system. However, it is advisable to start with a lower dose, perhaps 1 tsp (5 ml) three times daily.

Note: if you have been on a low fat diet for a long time, you may need to increase your dose of coconut oil slowly. My digestion was damaged after many years on a low fat diet and it took me about a year to build up my tolerance for fat. It was well worth it – having ample healthy fat in one’s diet is important for health and satiety.

Is it Possible to be Allergic to Coconut Oil?

If a person is allergic to coconut, they need to be cautious about coconut oil. Because there are trace amounts of protein from the coconut in virgin coconut oil, a sensitive person might react. Or, if a person is sensitive to salicylate levels in food, it’s wise to be careful because coconut is high in salicylates. There may be other compounds in coconut that trigger allergies, but those are the ones that I’ve read the most about so far.

How Coconut Oil is Produced: A Primer

Refined, Bleached and Deodorized (RBD) Coconut Oil

Most commercial grade coconut oil is made from copra. Copra is the dried kernel (meat) of the coconut. Copra is made by smoke drying, sun drying, kiln drying, or a combination of the three. Due to the often unsanitary conditions during drying, coconut oil from copra is not suitable for consumption until it has been purified (refined). The end product is called RBD coconut oil. Chemical solvents are sometimes used to extract the oil from the copra for higher yields. The oil is filtered through bleaching clays to remove impurities, high heat is used to remove odor and taste, and sometimes sodium hydroxide is used to remove free fatty acids and prolong shelf life. In tropical countries, the oil is often hydrogenated. Oil produced this way should be avoided.

The traditional and healthier way to process copra to make coconut oil is by physical refining.

This is how Tropical Traditions Expeller-Pressed Coconut Oil is produced. The copra is expeller-pressed without the use of solvents and allowed to stand so the oil separates from the water. The oil is then treated with heat to remove any remaining moisture, taste and smell. No additives are used, and the oil is NOT hydrogenated. This method results in a good quality food-grade coconut oil because the oil still contains medium chain triglycerides (MCT) such as lauric acid, and no trans fatty acids. Because the taste of this oil is very bland, it’s a good ‘all-purpose’ cooking oil. However, the oil is missing some of the nutrients and anti-oxidant properties that are in virgin coconut oil, described below. Also, oil produced this way may or may not be certified organic, so check labels.

Virgin Coconut Oil

Virgin Coconut Oil comes from fresh coconut meat, not copra. This is how Gold Label Virgin Coconut Oil is produced. Solvents and other chemicals are not used, and the oil is not hydrogenated. Many of the antioxidants in the coconut are retained, so the oil is stable and does not require refining. The oil also retains the smell and taste of coconut. As with the traditional expeller-pressed oil above, it’s best to choose a product that is certified organic.

There are currently two main processes to manufacture virgin coconut oil:

1. Quick drying. The coconut meat is quick dried with minimal heat and then the oil is expeller pressed – without the use of solvents.

2. Wet-milling. The coconut meat is not quick dried before extraction. Instead, the meat is chopped up, expeller-pressed without the use of solvents, and then the oil is separated from the water by either boiling, fermentation, refrigeration, enzymes, mechanical centrifuge or a combination of these methods.

a. Separation using the fermentation process is the traditional method of coconut oil extraction in the Philippines. Coconut milk from fresh coconuts is fermented for 24-36 hours so the water separates from the oil. The oil is heated for a short time to remove any remaining moisture and to draw the oil out of the curds that were formed during the fermentation process, then filtered. The result is a clear coconut oil that retains the scent and taste of the coconut. However, some oils produced this way have an ‘off’ taste due to the acids that form during fermentation.

b. Separation using the centrifuge process involves even less heat than the fermentation process. Coconut milk from fresh coconuts is chilled to 10 degrees C (50 degrees F) to allow the oil to separate from the water, then spun in a centrifuge to complete the separation. This process is very efficient, resulting in such a low moisture content that no further processing or heating is required. The result is a clear coconut oil that retains the scent and taste of the coconut.

Coconut oil is so delicious and versatile, soon you might find yourself buying large containers like the 1 gallon tub above to make sure that you always have an adequate supply!

If you check out the resources in my post gluten free cake recipes, you’ll find that coconut oil is a favored ingredient by people who are health conscious foodies. Coconut oil is also suitable for people following a Paleo/Hunter Gatherer type diet (see my post hunter-gatherer diet to learn more). If you’re following a gluten free casein free diet, or even if you are not, coconut oil may become one of your most valuable and oft used cooking fats. Coconut oil is also safe to eat uncooked, straight from the container.

Fibromyalgia is a disorder that produces chronic pain in joints. It feels like arthritis. Other common symptoms include fatigue, sleep disturbances and irritable bowel syndrome (IBS).

Lifestyle changes can ease symptoms. For example, daily low impact exercise like walking, stress reduction and sleep therapy can be helpful.

I thought that I would have fibromyalgia forever. Various theories about the cause (stress? virus? bacterial overgrowth?) have emerged over the years. Nothing has been conclusive.

For me, it was related to diet. When I changed only ONE thing about my diet, my pain stopped!

Joanne Nelson from the excellent site, Joanne Unleashed, interviewed me about the ONE dietary change that led to the reversal of my symptoms.

In the interview I share information about going gluten free, delicious gluten free food, the kind of diet I do best on and more.

Joanne and I cover very serious subjects in this interview, but she’s a fun person so it was a very enjoyable interview to do. A big thank you to Joanne for this opportunity.

Please visit the link below to listen to the interview:

Can a Change in Diet Cure or Reverse Fibromyalgia Pain?

And have a look at Joanne’s book reviews and the many interviews she’s done about health and nutrition. Excellent stuff. :)

Paleo Diets are gluten and casein free. You can learn more about them in my post Hunter Gatherer Diet

I often find Paleo recipes too bland, complicated, weird and/or ugly. With the latter, perhaps that’s more authentic, resembling what you would see in actual Paleo times. A cartoonish image, Flintstone-esque, comes to mind!

Many cookbooks contain recipes that are naturally Paleo-friendly. But it’s much easier to have your Paleo recipes in one place instead of searching and separating everything yourself.

Finally there’s a great Paleo Cookbook in ebook form with dozens of creative and colorful recipes.

Read more about it, including the excellent bonus recipes you get with your purchase, via the link below.

You’ll see my testimonial on the salespage.

Paleo Cookbooks

What I like most about this collection:

* ebook format – download the books to your computer right after payment

* gluten and casein free (see my post Gluten Free Casein Free Diets to learn more)

* LOTS of recipes: Over 300 divided into categories such as snacks, breakfast, meat, chicken, fish and seafood, soups, salads, omellettes, desserts, noodles, sandwiches and chocolate. Note: chocolate is often not considered Paleo because it comes from a bean, but you probably don’t mind

* ingredients can be found at standard supermarkets

* simple preparation

* creative substitutions to make things like Paleo noodles (because Paleo diets are gluten and grain free), sandwiches and bread (Nikki’s various takes on foccacia, for example)

* comfort food favorites like ice cream and chicken noodle soup cleverly Paleo’d up

* gourmet combinations and simple ones that even fussy kids will enjoy

* North American, European, Asian and Indian cuisine, among others

* free stuff with purchase. The advantage to buying ebooks directly from an author is that they can give you extra value by offering bonuses with your purchase.

* friendly author who is doing a great job combining Paleo friendly foods in creative and colorful ways

* 3-month money back guarantee

Please me know what you think of Paleo Cookbooks if you get them!

And check out my post: Where to Buy Coconut Oil. Coconut oil is one of the key ingredients in many Paleo recipes.

But if you’re Canadian, like me, it’s nice to have Canadian sources. That can save on shipping cost and potentially being charged duty on your orders.

I’m very happy that I found the site below! Anything that I’ve ordered has always arrived quickly.

They carry many excellent gluten free items along with thousands of health and beauty products at very good prices, all with free shipping within Canada! They will also ship free to the US if you $99 worth of products or more are ordered.

Click on the banner below to go straight to their gluten free listings.

2 of my favorite gluten free products on the site:

Nutiva Organic Virgin Coconut Oil

Gluten Free Organic Salsa

You might be able to find them at your local grocery store.

If not you can order them online.

Bob’s Red Mill Gluten Free Oats, above, are very fresh tasting with a nice hearty chew. Great for a hearty bowl of oatmeal or to use in baking. Good price if you buy 4 or more packages at Amazon.

Celiac support and research groups have different views about oats. Some groups feel that oats that aren’t certified gluten free should be avoided, but certified gluten free oats, like the ones on this page, are safe. Others feel that most oats are safe, but it’s wise to limit their use because some Celiacs and gluten intolerant people report having “gluten” reactions when eating them. Still others, notably Paleolithic diet researchers, feel that all grains, including oats, should be avoided.

Recent testing revealed that oat products that aren’t certified to be gluten free are contaminated with wheat which led to the development of certified gluten free oats.

A study published in the New England Journal of Medicine by Trisha Thompson, M.S., R.D., showed that none of the main commercial brands of oats in the U.S were truly gluten-free. Nine of the twelve samples from three major brands of oats showed gluten levels ranging from 23 ppm to 1,807 ppm. * To be considered gluten-free, a food must have less than 20 ppm.

Why can oats be contaminated with wheat? Oats are usually grown, processed and packaged alongside wheat and other gluten grains, leading to cross-contamination.

Certified gluten free oats, in contrast, are grown, processed and packaged in facilities where there is no risk of cross contamination with wheat.

Cross contamination is a serious problem for anyone who wants to follow a gluten free diet successfully. You can’t wash it off foods that you eat. For that reason, you must be careful when buying anything from bulk bins and when you dine in restaurants or eat at other people’s homes.

The popular Lara’s Gluten Free Oats from Cream Hill Estates can also be purchased online

Oat flour can be a handy ingredient for gluten free baked goods. It’s available online, but for better taste and savings consider grinding gluten free oats to create your own oat flour. See my post: Best Grain Mills to Make Gluten Free Flour

Note: Some people don’t do well eating oats, certified gluten free or not.  They seem to be reacting to the proteins in oats, known as avenins.

I enjoy the taste of oats, but I do better if I avoid grains of all kinds, including corn. If you feel that you might do better on a grain free diet, then a Hunter Gatherer Diet might be a natural fit for you.

And to learn how to make oats more digestible, whether you’re gluten free or not, please see my post: How to Make Nuts, Seeds, Beans and Whole Grains More Digestible

* Thompson T. Gluten Contamination of Commercial Oat Products in the United States. N Engl J Med 2004; 351:2021-2022

Instead, they will look for evidence of Celiac disease.

To learn more about Celiac disease and how it’s diagnosed, please see What is Celiac Disease?

6 Problems with Standard Tests for Gluten Intolerance

1. Full blown Celiac disease, with autoantibodies leaking into the blood and damage to the intestinal villi, is not always present in people who have gluten intolerance even if their symptoms are severe. Also, a biopsy does not look at the entire intestine, only a small sample, so damage may be present in other portions of the intestines than the one tested.

2. Issues with gluten don’t always show up as digestive symptoms including weight loss, yet most doctors do not realise this

3. If a person has been on a strict gluten free diet for a while, blood tests will come back negative

4. Some people don’t produce the autoantibodies at all, no matter what is actually going on inside the body

5. Doctors will sometimes claim that adults don’t ‘get’ Celiac disease, that it has to be present in childhood to be real

6. Some people are afraid to be tested by their doctor because if they have Celiac disease they have a higher risk for certain disease and may have problems with their insurance company

The truth is that the seeds of Celiac disease can start in childhood and not manifest until much later on.

There will be times when a person seems to recover – they will feel fine for a long time, even YEARS, then suddenly react again.

Gluten issues can be sneaky, triggered after other illnesses, pregnancy and for reasons yet unknown.

As horrible as Celiac Disease is, in some ways a person is lucky if they test positive for Celiac in the traditional way.

Why?

That will be taken seriously by doctors.

But when you consider that 1 in 250 people have Celiac disease, or as high as 1 in 133 in the US, yet most of them do not know it (again, please see What is Celiac Disease? ), you can understand why doctors have a LOT to learn in order to properly diagnose and treat gluten issues overall.

2 Solutions

1. Test Yourself for Gluten Intolerance for Free

Yes, you can do a self test without getting blood work or other lab tests.

How?

Go on a strict gluten free diet (no cheating) for at least a month.

For a list of gluten free foods that are safe to eat on a gluten free diet, please read Gluten Free Foods List

For a diet that is naturally gluten free, see Hunter Gatherer Diet

If your body is sensitive to gluten or has been damaged by gluten, it will take longer than a month for it to fully heal.

But chances are good that you’ll notice a marked improvement of some kind within a couple of weeks after going fully gluten free.

You might be surprised by how gluten has been affecting you after you’ve been off it for a while. It might simply be digestive, but it also may be contributing to pain in your body, skin problems or even neurological symptoms.

You can, of course, have your doctor test your blood (as long as you haven’t been gluten free for a while) in case you DO have full blown Celiac disease.

But, as I described above, that may not tell you anything – it might not show up in your blood even if gluten is a problem for you.

Remember: if the antibodies DO show up in your blood and the doctor feels that gluten isn’t a problem for you because your biopsy was fine, beware – you may be on your way to developing Celiac Disease or other disorders.

If you are gluten intolerant, only a gluten free diet can protect you from developing gluten related diseases.

Also, please keep in mind that casein (a protein in milk) intolerance can go hand in hand with gluten intolerance.

You can avoid dairy products in addition to gluten foods after a month if you haven’t noticed an improvement in your health and well being.

See Gluten Free Casein Free Diet

2. Order What May Become the New “Gold Standard” Test for Gluten Intolerance

If you want to get what may become the new gold standard test for gluten intolerance, not just Celiac Disease, consider doing what I did (thanks to the recommendation of several people I know who are Celiac or gluten intolerant):

Get Tested by EnteroLab in the U.S

Dr. Kenneth Fine, M.D, of Enterolab is one of the leading experts on Celiac disease and gluten intolerance.

You can do the test even if you have eaten a gluten free diet for up to 2 years. Or, if you have been on a gluten free diet for several years, you can use this test to make sure that your diet truly is gluten free (because cross contamination with gluten is common, particularly if you dine in restaurants and buy food that is processed alongside gluten foods).

Why? Dr. Fine discovered that if you are sensitive to gluten, your body will produce autoantibodies in your intestines for a LONG time after going gluten free. His research shows that this is a much more accurate way to diagnose gluten intolerance than standard blood tests.

The test is done via stool sample, which you freeze and then ship via courier (prepaid).

The test isn’t cheap, but it’s very comprehensive.

You can also order a genetics test for the gluten sensitive and Celiac genes via Enterolab (done via saliva), and tests for casein, egg, yeast and soy intolerance (stool sample). To save money, order a package of tests at a time.

Although I knew that gluten was a problem for me, seeing the paper ‘proof’ helped. Perhaps it will help you too.

Please write to Enterolab with your questions. They are very friendly and professional.

Note: If you live in Canada, you can order the Biocard home testing kit to test your blood for evidence of Celiac, but as mentioned above, this may not tell you anything. Also, if you want an official diagnosis for full blown Celiac disease, you’ll need to get tested by a doctor.

PS When some people stop eating gluten foods, they have withdrawal symptoms for a short time – perhaps 3-6 days. The symptoms may feel like a minor flu. I didn’t experience that when I dropped gluten, but did when I dropped dairy from my diet (I tested positive for casein intolerance). Some foods, notably gluten and dairy, seem to be addictive for some people. Fortunately the withdrawal period is not long.

For an excellent overview of Celiac disease and gluten intolerance, I recommend the book Dangerous Grains by James Braly M.D. and Ron Hoggan M.A.

What is Celiac Disease?

In people with Celiac disease, also called Celiac Sprue or gluten intolerance, the body’s immune system responds to the proteins that are referred to as ‘gluten’ in certain grains (wheat, rye, barley, spelt, kamut, triticale. See Foods Containing Gluten) by damaging the lining of the small intestine.

The lining of the small intestine contains small, finger-like growths called villi. The villi absorb nutrients from food, thus if the villi are damaged, the body’s ability to absorb nutrients is compromised.

Diagram of the small instestine including the finger-like villi which are damaged in Celiac disease

Symptoms

Symptoms of Celiac disease vary. Digestive symptoms are more common in infants and young children.

Common Symptoms in Children

• abdominal bloating and pain
• vomiting
• chronic diarrhea
• constipation
• pale, foul-smelling, or fatty stool
• weight loss
• delayed growth
• short stature
• delayed puberty
• dental enamel defects
• irritability

Adults are less likely to have digestive symptoms. Instead they may have one or more of the following, which doctors usually won’t associate with Celiac disease (which leads to misdiagnosis):

Common Symptoms in Adults

• unexplained iron-deficiency anemia
• low vitamin levels – especially iron, calcium and folate
• fatigue
• bone or joint pain
• arthritis
• bone loss or osteoporosis
• depression, anxiety, and mental illnesses like schizophrenia
• tingling numbness in the hands and feet
• seizures
• missed menstrual periods
• infertility or recurrent miscarriage
• frequent canker sores inside the mouth
• an itchy skin rash called dermatitis herpetiformis

Many people with Celiac disease have no apparent symptoms, but the long-term complications of Celiac disease include malnutrition, which can lead to many health problems and diseases. For example, thyroid disease and other autoimmune disorders, osteoporosis, and miscarriage are sometimes the result of the Celiac disease.

People with Celiac disease are also at an increased risk for cancers of the intestine and liver disease.

How Common is Celiac Disease?

1/3 – 1/2 of humans have the genes that can predispose them to Celiac, and approximately 1 out of every 250 people has Celiac disease. The numbers may be as high as 1 in 133 in the US.

The problem is that only 1 out of 10 people with Celiac disease are diagnosed and aware that they have Celiac.

Celiac affects whites more often than non-whites, and females more than males.

How is Celiac Disease Diagnosed?

The standard test for Celiac test is a blood test.

In full blown Celiac disease, a person will have higher than normal levels of certain autoantibodies in their blood. Autoantibodies are proteins that react against the body’s own cells and tissues. To diagnose Celiac disease, the blood is tested for high levels of anti-tissue transglutaminase antibodies (tTGA) or anti-endomysium antibodies (EMA).

In order to be tested by blood for Celiac disease, a person needs to be eating gluten. If a person stops eating foods with gluten before the test, the results may be negative even if the disease is present.

Please see Gluten Intolerance Testing: 6 Problems with Standard Tests and 2 Solutions

If blood tests are positive,  a biopsy of the small intestine will be performed to confirm the disease. The doctor will remove tiny pieces of tissue from the small intestine to check for villi damage. The procedure is painless because anesthetic is used.

Note: if you live in Canada, you can order the Biocard home testing kit to test your blood for evidence of Celiac

Treatment

Celiac disease often goes untreated for many years because the symptoms of Celiac may not be present or they will seem to be symptoms of other diseases and disorders.

The only treatment for celiac disease is a gluten-free diet.

See Gluten Free Foods List

And Hunter-Gatherer Diet

If gluten is eliminated from the diet, the small intestine will heal and symptoms will lessen or completely disappear. In children healing can be rapid, within 3-6 months, but in adults who have had Celiac for many years and thus may have experienced more damage, healing may take up to 2 years.

In rare cases damage to the villi will continue despite following a strict gluten-free diet. This is called refractory Celiac disease. People with this condition often need to receive nutrients directly into their bloodstream through a vein, or intravenously. Researchers are still evaluating drug treatments for refractory celiac disease.

But the good news is that for the majority of people, a gluten free diet is the solution and cure for the symptoms of Celiac and gluten intolerance. :)