The Gluten Debate

Tags

Autoimmune Protocol, Cousins, Family, Genetics, Giving up gluten, Gluten intolerence, Health, Inflammation, New Zealand, Skin Problems

Cousins…
I’m the bossy one forcing a hug…
(Image by TSL)

I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here.

It’s been a bit of a mad time here at Casa TSL. We are well on the way to getting the house organised to sell. And then, last week, we were advised that my Dad was having surgery to have his thyroid removed. And, as resilient and invincible as my Dad is, I kind of felt a trip to New Zealand was required. So, while LM toiled away here, I flew back to Auckland for a few days.

I’m so glad I did. I got to spend some lovely time with both my Mum and Dad. And, my Dad remains resilient and invincible.

There’s something about BIG life events, isn’t there? Weddings, funerals, health scares – they all bring family together. And, this trip home was no exception. I caught up with my favourite cousin (I’m pretty sure none of my other cousins read this blog, so I should be safe!). It was just fab’ to see him. It’s been too long between drinks.

Cousins (Take II)
(Image by TSL)

We had a good old chin-wag. And, I learnt something. The skin issues that have plagued me for years, and lead me to the Autoimmune Protocol, extend beyond my immediate family. My cousin suffers from similar problems. POWERFUL genes, these TSL genes!

Any-who, we talked a lot about gluten. And I can drone on about the nasty effects of gluten for a long time. I’m almost evangelical about it. You know how when smokers give up cigarettes, they often become the staunchest and most vocal anti-smokers? Well, that’s me about the evil effects of gluten. I was the bread-loving queen. Even now, the idea of artisan, sourdough has me salivating. But no more for this girl.

After 23 years of trying to get rid of my skin issues, not one doctor suggested that gluten could be the problem. And giving up gluten was all it took to clear everything up almost completely.

And, then I learnt about all the other side effects that can be caused by gluten.

So now, I think everyone should give up gluten for 30 days – just to see how they feel. If there’s no change, well – no harm done. But, if you feel better; if your skin is clearer; if your brain loses its fog; if your joints stop aching – then gluten may well be the culprit. Isn’t it worth it just to see?

Could you be sensitive to gluten?

Gluten is a large molecule. It’s very abrasive to the lining of our gastrointestinal tract. And, it’s impossible for us to digest.

Whenever you consume foods with gluten such as wheat, oats, barley or rye, you risk damaging the lining of your gastrointestinal tract. In fact, the more gluten you eat, the greater the risk. Something to think about when the norm for many is cereal for breakfast, a sandwich for lunch and pasta for dinner… Once your gut lining has been damaged, you set yourself up for intestinal permeability which can then lead to all sorts of food sensitivities, skin problems, brain fog, depression, and many autoimmune conditions.

Something to think about?

The best way to go gluten-free is to shop the periphery of your supermarket. Ignore the lure of all the processed gluten-free options. Sure, you may lose the gluten, but the other highly processed ingredients aren’t doing you any favours either. Rather, try adding in plant-based foods. It’s amazing what you can do with vegetables when you start experimenting. Ever tried zucchini noodles? 

Gluten Sensitivity Warning Signs

These are a number of common potential warning signs that gluten is not your friend. Here are a few of them:

• Unexplained skin rashes – eczema, acne, psoriasis may be greatly relieved by eliminating gluten from your diet
• Migraines and headaches – A recent study showed that 56% of people diagnosed with migraine headaches had an underlying gluten sensitivity. When gluten was removed from their diet, their migraines resolved.
• Brain fog – In some people, gluteomorphines found in gluten, can act like morphine causing brain fog. ‘A clearer mind’ is a common benefit reported after people have removed gluten from their diet.
• Depression – Gluten can affect your body’s ability to absorb certain important nutrients (things like B vitamins, iron, vitamin D, omega 3 fatty acids and zinc). These nutrients are essential for both mood and brain health.
• Joint pain – The body sees gluten as the enemy and attacks. This forms immune complexes that, in some, can settle in the joints causing swelling, pain and inflammation.

Not yet convinced? A couple of the more compelling recent reads are:-

Wheat Belly by William David, MD

Grain Brain by Ron Perlmutter, MD

Has anybody else experienced health wins by giving up gluten?

Advertisements

Change is Afoot. A Personal Post…

Tags

Allergies, Blogging, Dairy allergy, Diet, food, Gluten intolerence, Life, Reflection, Roald Dahl

(Image from here)

This is my third year in TSL land. Sometimes, I surprise even myself.

At the time I started this blogging caper, I was dipping my toe in the waters of things design oriented. I completed a couple of tours at the International School of Colour and Design here in Sydney.

And, I learnt a few things. Mainly, I learnt that I am not a designer. I just have a strong sense of what I like!

Along the way, despite protesting that this is not a food blog, my most popular posts – by a considerable margin – have been those about food. Perhaps I should have read between the lines…

I was lucky enough to grow up with a Mum who is a great cook. She experimented with new dishes. She was making her own taramasalata years before it became fashionable in wee New Zealand at the bottom of the world. And, she had some favourites – as a family, we still think her chicken liver pâté is the best. Every year, my sister asks Mum to make her version of Zuppa Inglese* at Christmas. And, speaking of Christmas, her Christmas mince tarts are widely acknowledged as THE BEST IN THE WORLD. (No bias here.)

Until I left home, I never really appreciated that not everyone ate like we did.

George’s Marvellous Medicine by Roald Dahl
(Image from here)

As a result, I have always appreciated good food. But, it has taken a bit of time, not to mention a reasonably circuitous road, for me to understand just how important food is in my life, and how much I enjoy cooking for those I love. Sounds a little hokey when I see it written down, but it’s true.

Here at Casa TSL, over the past year or so, we have been evolving the way we eat. This is the direct result of a few niggling health issues – mainly LM’s strong allergy to all things cow juice, and my intolerance to gluten. I have done a serious amount of reading in an effort to understand what it all means, not to mention how it happens.

And, you know what? – It takes work. Putting nutritious and delicious food on the table takes work. But, when you add the removal of all things gluten and dairy, it complicates the cooking experience further. And, dining out becomes MUCH more of a challenge.

The more I learn, the more I realise that these allergies to food are on the increase. They are not going away. So, rather than fight it any more, this year TSL is going to have a change in direction. The focus will be more towards food – both here in at Casa TSL, and dining out in Sydney. I haven’t quite worked out what it all means in blog-terms, but I promise you’ll be the first to know!

I hope you’ll stick with me for the ride…

* My Mum’s Zuppa Inglese is nothing like the linked recipe. But, hers is a safely guarded secret!