Alternative & Complementary Healthcare
Quote of the week for you here, which just about says it all... “Maize is used as an alternative to wheat to elaborate foodstuffs for celiac patients in a gluten-free diet. However, some maize prolamins (zeins) contain amino acid sequences that resemble the wheat gluten immunodominant peptides… analysis indicated that other zeins contain similar sequences, …
This is a question I get asked a lot. The short answer is 2-4 months. What?!!!! Yep. Here's Dr O from the Gluten Free Society explaining it for us...and then me suggesting a strategy to help shorten that! While you may feel better after a couple days following gluten exposure, there is a lot more …
Continue reading "How Long Does It Take For Gluten To Come Out Of Your System?"
A great pictorial reminder here for us today from Dr O at the Gluten Free Society on which grains can still give jip to people trying to get well off gluten. These grains are cross-reactive to gliadin too (ie. you eat them and your body still thinks it is gliadin and reacts the same). This …
Continue reading "Which Grains Contain A Form Of Gluten? Clue: It’s Not Just Wheat, Rye and Barley…"
A nice reminder arrived today in my inbox from Dr Osborne at the Gluten Free Society. He's referencing a very old study (2009) but I recall it was one of the first studies I read that kicked off my foray into why many coeliacs don't get better on a gluten free diet. Complete recovery of …
Continue reading "Feeling Better on Gluten Free Diet But Are You Actually Healing?"
The body can easily confuse other foods that look structurally similar to gluten and give gluten sensitives and coeliacs the same gluten reaction. Here is a reminder list of the gluten cross-reactive foods for you (requested by J today so thought it might be useful to have it on here and searchable) and I have also …