Minutus

Quinoa has a lot of saponins that wash off. Saponins will almost always adversely affect celiac folks.
This is also why oats is no good for many - it is very high in saponins.
Other high saponin foods include tomatoes and seeds like pumpkin seeds.
Buckwheat is neither wheat nor a grain but it also has a lot of saponins. Likewise millet which has proteases and saponins - and its goitrogens are an issue if it is eaten often.
(Saponins plus protease = leaky gut. Celiacs have enough problems without adding that one.)

A better gluten free option is teff, which is a very small seed, no gluten, from a cereal grown in Africa but now also available much more widely.
Arrowroot is an option for thickening gravies, but another option is jsyt to add some cream cheese or beaten egg instead.
For commercially available foods sorghum and rice seem most used - rice crackers can be useful when something like that is needed - and celiacs will know whether they can tolerate those as occasional snacks.

There are better foods than cereals for celiacs, but there are times one wants a little something absorbent, and it helps to know what works and what does not. I am convinced it is tricky as well as individual to be sure about any cereal.
Rochelle - that chronic fatigue is likely due to leaky gut from saponins - and not getting enough nutrients. Celiacs will have no resistance to saponin leaks.
Also the gut bacteria are supposed to make B vitamins (something most folks get from cereal) needed for energy, and those will not work properly without a suitable substrate (plain cooked pumpkin is an option about a coupe tahblespoons a day) and better gut environment in general.

Namaste,
Irene

--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.Furryboots.info
(Info on Feline health, genetics, nutrition & homeopathy)
"Man who say it cannot be done should not interrupt one doing it."

Corn is a big nono - full of lectins that are no good.
..Irene
--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.Furryboots.info
(Info on Feline health, genetics, nutrition & homeopathy)
"Man who say it cannot be done should not interrupt one doing it."

Also without anythig GMO - fastest way to wreck a gut lining known to man, is anything GMO.
And skip the high saponins (so avoid all the legumes, especially soy)

Use instead:
Mushrooms, egg, fish, shellfish, squashes (but not the seeds), lamb, dairy if no lactose issues.
Vit E and fish oil at bedtime (heals and protects gut lining as does melatonin).
When not certain of a food, or after an accidental exposure, use some caps of "gluten free support" at mealtime and frequently for a day or more till symptoms subsude.
(Gardenoflife.com RAW "GLUTEN-FREE SUPPORT" has vitamins, enzymes and probiotics for gluten intolerant types. Pricey but worthwhile to have on hand at all times just incase.)

Namaste,
Irene
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.Furryboots.info
(Info on Feline health, genetics, nutrition & homeopathy)
"Man who say it cannot be done should not interrupt one doing it."

I have been at a Free From Exhibition all day today in Liverpool and I found it very interesting after what Dr Roz wrote about cross reactive proteins. Nearly all the products were made with maize/corn and rice flour. I spoke to a nutritionist who is also a chef called Christine Bailey http://www.christinebailey.co.uk/ who knew all about this phenomenon and explained that even consultants don’t know about it and turn around to a coeliac and excuse them of eating gluten. She said there is a new test for this called Intestinal Gut Syndrome Test. She also included coffee and yeast to the maize and rice.
Thanks Dr Roz for opening my eyes .
Rochelle
From: minutus@yahoogroups.com [mailto:minutus@yahoogroups.com]
Sent: 08 November 2015 17:43
To: minutus@yahoogroups.com
Subject: Re: [Minutus] Coeliacs disease
In the U.S. some people think they have celiac when in reality they just have low tolerance for gluten.
The symptoms are the same ehatever the cause for the gouten intolerance.
The physiology involves damage to the tips of the intestinal villi. If these are reduced in height due to damage at the tips, then gluten can not be digested as it is digested at the tips. There can be many causes for this inability to digest gluten due to damage of the villi, celiac/coeliac being one of them. High coritsol for extended periods also does it, due to the catabolic nature of this stress hormone, and villi tips are the first to go.

One very nasty problem is that every exposure to gluten, once the villi damage is done, actually does more damage making the condition progressively worse.

In homeopathy, the resulting symptoms should be helped whatever the cause...but like you I prefer to know the cause as it is most likey to point to other issues that are related, and which may be different for different causes, resulting in the need for a different remedy.
I have found this issue especially difficult to work with in the repertory - and also in practice - short of restricting the diet drasticslly.

It also helps to be sure your patient is aware of all the places to watch out for gluten as it takes so very little to trigger a very damaging and painful response, whether the villi damage is caused by celiacs, allergy, or stress damage.
For example:

* Glue on envelopes and stamps is gluten

* Wine is usually "fined" with gluten - and wooden wine barrels are usually sealed with gluten - you need to write to a vineyard to know which is gluten free wine. (eg. Australian YellowTail red wines are all gluten free and some whites, but not eg the chardonnay and some other whites).

* "Hydrolysed protein" in shampoos, soaps, hair conditioners, makeup, hand creams, etc, is hydrolysed gluten.

* Deep fried potato chips/crisps and other items, may be fried in the same oil as breaded chicken or whatever.

* Any "natural flavor" in food ingredient lists, may be gluten.
Most celiacs have learned these and other sources the hard way, but missing even one, is all it takes to make matters progressively worse from repeated inadvertent exposure.
As damage progresses, and the villi are worn down physically more and more, other things besides gluten become indigestile and set off reactions.
I think you are smart to address this as part of the issue, whatever the issue:-) It has a body-wide effect on the system.

As with many words, Americans have a different spelling - celiacs - search under both. I often trip up with US spelling. Radar has rubrics containing celiac and rubrics containing coeliac

But look also for rubrics to do with symptoms, "after eating", in the food disagrees section, and inflammation of the small intestine.
Namaste,

Irene

--

Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.Furryboots.info

(Info on Feline health, genetics, nutrition & homeopathy)
"Man who say it cannot be done should not interrupt one doing it."

"....and He Cureth the Blind...."

Dr. J. Rozencwajg, NMD.

"The greatest enemy of any science is a closed mind"

www.naturamedica.co.nz

Thanks Irene – this is all very new and interesting information to me. I will keep it for when the patient comes in.
Rochelle
From: minutus@yahoogroups.com [mailto:minutus@yahoogroups.com]
Sent: 08 November 2015 18:09
To: minutus@yahoogroups.com
Subject: Re: [Minutus] Coeliacs disease
Can be used but should be soaked beforehand. One of my patients did react but with soaking could use it.
Quinoa has a lot of saponins that wash off. Saponins will almost always adversely affect celiac folks.

This is also why oats is no good for many - it is very high in saponins.

Other high saponin foods include tomatoes and seeds like pumpkin seeds.

Buckwheat is neither wheat nor a grain but it also has a lot of saponins. Likewise millet which has proteases and saponins - and its goitrogens are an issue if it is eaten often.

(Saponins plus protease = leaky gut. Celiacs have enough problems without adding that one.)
A better gluten free option is teff, which is a very small seed, no gluten, from a cereal grown in Africa but now also available much more widely.

Arrowroot is an option for thickening gravies, but another option is jsyt to add some cream cheese or beaten egg instead.

For commercially available foods sorghum and rice seem most used - rice crackers can be useful when something like that is needed - and celiacs will know whether they can tolerate those as occasional snacks.
There are better foods than cereals for celiacs, but there are times one wants a little something absorbent, and it helps to know what works and what does not. I am convinced it is tricky as well as individual to be sure about any cereal.
Rochelle - that chronic fatigue is likely due to leaky gut from saponins - and not getting enough nutrients. Celiacs will have no resistance to saponin leaks.

Also the gut bacteria are supposed to make B vitamins (something most folks get from cereal) needed for energy, and those will not work properly without a suitable substrate (plain cooked pumpkin is an option about a coupe tahblespoons a day) and better gut environment in general.
Namaste,

Irene
--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.Furryboots.info

(Info on Feline health, genetics, nutrition & homeopathy)
"Man who say it cannot be done should not interrupt one doing it."

Well, I am sure that I am one of those blind Joe has mentioned above who has been helped by this thread. Thanks to all of you. The earlier posts and Irene’s examples of gluten set me off to do some research. OMG… I discovered that I think one of the issues going on right now with me must be the case of the villi being damaged by gluten!

I discovered the skin component of this disease, which I’m sure belongs to me.

A link from Healthline: http://www.healthline.com/health/dermat ... petiformis

This dermatitis herpetiformis #2 picture looks exactly like what I had earlier this year on my face and a less red version the left ankle yesterday. I think I have pics of the left foot/ankle where I have had it many times over the past year. I was always a non-believer in gluten free and EXPENSIVE food!!

This dermititis-herpetiformis component of it is so itchy when it starts that it’s almost impossible to not put your fingers on it. Also, there is no oil or cream that works to heal it because the skin is too sensitive. to put anything on it, and if there is then I have not found it yet.

Remember a long time ago I was asking for help with creams and lotions? For this particular skin problem almost anything irritates it. I have tried everything… because once it’s active on the skin nothing works and I just have to let it dry out and wait. I have had a lab make all different varieties of creams and lotions… nothing helps. I’m going to try the coconut cream that I do know that works on skin ulcers and add a drop of lavender EO to it and use it on the foot.

Rochelle, I also signed up for your link’s newsletter. I will ask her questions… and then go to what Chris Kresser (another top intentional functional medicine guy based in California). He has tons of info on it. The research I read this morning stated that something in spinach also aggravates the villi. Sigh, and I just fermented a big, beautiful, green batch of spinach/red onion/red radish and daikon spicy and juicy stuff that is ready to eat in a day or so.

Irene, your list of odd things like licking stamps Irene as having an impact is wild!! Who knows what this research will bring. I hope apple cider vinegar is okay or I’m in trouble.

QUESTION: there is a yogurt culture (I can’t eat yogurt due to Paleo) that comes from Norway or Finland with the name of villi. Does any know anything about that? I wonder if it is a culture to strengthen the villi and heal the leaky gut. That is a real phenomenon, it’s it? Leaky gut is an offset of modern food and agriculture. I’m going to check villi culture out because I might be able to ferment coconut water or coconut milk with the villi spores or grains… not sure yet which one they are.

There is ALWAYS something here to learn. Thanks to all of you for letting me read.

Vicki

Gosh Vicki, this thread is really turning into a learning curve. I have certainly never heard of this type of dermatitis but will certainly know it if I ever do in the future.
Rochelle
Well, I am sure that I am one of those blind Joe has mentioned above who has been helped by this thread. Thanks to all of you. The earlier posts and Irene’s examples of gluten set me off to do some research. OMG… I discovered that I think one of the issues going on right now with me must be the case of the villi being damaged by gluten!
I discovered the skin component of this disease, which I’m sure belongs to me.
A link from Healthline: http://www.healthline.com/health/dermat ... petiformis
This dermatitis herpetiformis #2 picture looks exactly like what I had earlier this year on my face and a less red version the left ankle yesterday. I think I have pics of the left foot/ankle where I have had it many times over the past year. I was always a non-believer in gluten free and EXPENSIVE food!!
This dermititis-herpetiformis component of it is so itchy when it starts that it’s almost impossible to not put your fingers on it. Also, there is no oil or cream that works to heal it because the skin is too sensitive. to put anything on it, and if there is then I have not found it yet.
Remember a long time ago I was asking for help with creams and lotions? For this particular skin problem almost anything irritates it. I have tried everything… because once it’s active on the skin nothing works and I just have to let it dry out and wait. I have had a lab make all different varieties of creams and lotions… nothing helps. I’m going to try the coconut cream that I do know that works on skin ulcers and add a drop of lavender EO to it and use it on the foot.
Rochelle, I also signed up for your link’s newsletter. I will ask her questions… and then go to what Chris Kresser (another top intentional functional medicine guy based in California). He has tons of info on it. The research I read this morning stated that something in spinach also aggravates the villi. Sigh, and I just fermented a big, beautiful, green batch of spinach/red onion/red radish and daikon spicy and juicy stuff that is ready to eat in a day or so.
Irene, your list of odd things like licking stamps Irene as having an impact is wild!! Who knows what this research will bring. I hope apple cider vinegar is okay or I’m in trouble.
QUESTION: there is a yogurt culture (I can’t eat yogurt due to Paleo) that comes from Norway or Finland with the name of villi. Does any know anything about that? I wonder if it is a culture to strengthen the villi and heal the leaky gut. That is a real phenomenon, it’s it? Leaky gut is an offset of modern food and agriculture. I’m going to check villi culture out because I might be able to ferment coconut water or coconut milk with the villi spores or grains… not sure yet which one they are.
There is ALWAYS something here to learn. Thanks to all of you for letting me read.
Vicki

Hi Vicki
This is a great thread.
I remember a case, where the elimination of gluten from the most obvious sources saw the rash and exzema-like blisters disappear within two weeks of the diet change. And yes, if the diet was violated a red spot or light rash would appear on their foot again and signal to get back on the diet. I would often ask if their stop light was working ;>) . In all good fortune it remains disfunction on gluten free foods.
Bob

Dear Vicki,

More likely Gliadin...the other wheat protein.
In people with this conditoin, a test for giadin shows that it inflames even the mouth mucosa, not just the gut, forcing raised CD4 lymphocytes, though the mouth does not form visible or icroscopic lesios - just the inflammatory respnse.
(The same mucosal test with iodine shows it does NOT cause inflammation).

There is a reltionship between iodine deficiency however and Graves thyroiditis (involving immune system malfunction) , which in turn is associated with gluten intolerance, in that people with Graves tend to have gluten intolerance. (Which is the chcken and which the egg, is hard to say.)
However, I did find in a case of Graves that came my way some yrs ago, that Iodine supplements via Nori had a positive effect along with matched remedy, in a case of Graves disease.
All symptoms resolved in a few months, including alarming heart symptoms, bulging eyes etc.
I also find Nori useful in hypothyroid situations, so it my belief that Iodine is necessary to thyroid health and that the thyroid can express dmage form want of Iodine, in several ways, all of which need normalized iodine levels.
My own thyroid tumors are gone (five of them ranging in size from 2 cm to 5 cm) and all I did was eat Nori regularly.
I did nto notice the tumors goig, but last year at a checkup the enfocrinologist declared the thyroid showed no signs of tumors and was "normal". tha is very different from five tumors so voluminous the endo wondered how I was breathing.
In cats too, Nori is an excellent source of Iodie for both hypothyroid and hyperthyroid, the latter of which is very common lately, thanks to fire retardand furnishings (bromide in them) and canned food can linings (bromide again) and thanks to fluoride in water. ALL of these are in the same group in the periodic table, so they undergo the sae chemical reactions and the body will use t hem instead of iodine (if there is no iodine in place first) but they are heavier than iodine, so are hard to eliinate. Same principle as heavy metal poisoning - a heavier element in the same periodic table group displaces the important light-weight element the body needs (iron or iodine) with a heavy one (silver or bromide/fluoride). THe fluoride displaces the iodine and poisons the thyroid (and the teeth. It is iodine needed to strenghen teeth NOT fluoride ...that just poisons the body.)
You might not need to be gluten free, just wheat free. Wheat has two main proteins, gluten and gliadin. It is gliadin that is associated with Dermatitis herpetiformis.
But in your shoes, I would avoid gluten, gliadin and saponins:-)
MOST creams have hydrolysed protein which is hydrolysed wheat - with gluten and gliadin.
Try making your own cream with calendula - for example make some slippery elm syrup after testing slippery elm on a patch of skin first. Then add calendula 30C crushed, to that.
Slippery Em syrup:
A heaper teasp of the herb sprinkled on a cup of water, heated with stirring in the icrowave, till almost boiling, COol and refrigerate. Test this on a piece of skin with a patch - gauge with the syrup held against the skin for several hours with something non-allergenic to you by way of tape/bandaid.
If that does not irritate, try that as a "cream".
Forget the lavendar or any other EO, it is highly likely to irritate.
Coconut oil tends to be drying also. If you can eat lamb, it can help to add a little lamb fat s a skin lubricant and softener. I would also use 1000mg Vit E internally daily. Vit E is a great healer for cell membrane health, and that is what the skin surface consists of. But heal it from the inside.
It is called saponin:-) Spinach is high in saponins.
You might consider eating more mushrooms (fresh or cooked, not fermented) and not so much fermented food.
Fermented food has benefits prepared the right way, but there is such as thing as overdoing it.
Kimchi for example is based on cruciferous vegetables not spinach, for good reasons.
It also needs to e prepared in such as way as to get rid of the pathogens that occur naturally.
(by heat treatment or neutralization as appropriate on days 0 and 3, with fermentation cotinnued for 5 days before the pathogens disappear. See these links for specifics:
http://www.ncbi.nlm.nih.gov/pubmed/18326182
http://www.ncbi.nlm.nih.gov/pubmed/15270509
It's acetic acid essentially, and more acetic acid is made by fermentation. Too much is not a great thing. I worry that you eat too much fermented food, as it will displace all kinds of other beneficial foods to make a balanced diet.
Just because something is beneficial does not make it the only food to eat:-)
Some alkali is also a good idea.
Can't as in you get sick - or by conscious choice?
No but here is more about it. It is a stringy yogurt culture...

Viili, piimä, filmjölk, skyr - all mean cultured milk.
Villi is cultured dairy food noted for its viscous, gelatinous and almost ropey consistency. Indeed, the longer the strands produced, the better it is considered to be, with ropy things upwards of one foot in length. Viili’s characteristic texture is the result of naturally present, beneficial yeasts and lactic-acid producing bacteria. Its is mildly sour, it is faintly sweet by comparison to regular yogurt.
It wil not heal leaky gut.
...................
Your craving for fermenting everything you can think of and then some, does not sound healthy to me at all.
Look into the BALANCE in your diet (or lack of it.) and the acidic pH of all that is fermented.
Fermentation was started as a way to preserve food, and it is really an acid preservation. The micro-organisms produce lots of acid, which is why fermented products have a sour taste. it's all acids.
Your body has to handle all that acid.
Add some protein and that induces yet more acid for digestion.
FRESH vegetables and fruit are needed to produce the alkali to balance it all, not fermented ones.
Think about all that acid and how you expect your system to counterbalance it to maintain the essential neutral pH it needs to function in a healthy way.

Namaste,
Irene

--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.Furryboots.info
(Info on Feline health, genetics, nutrition & homeopathy)
"Man who say it cannot be done should not interrupt one doing it."