July 18, 2012 12:59 am
The protein found in barley, rye and wheat is called gluten. It gives foods an elastic quality and makes it chewier. Each grain has proteins, but they are not all the same. For example, wheat contains gliadin; rye contains secalin; and barley contains hordein. Collectively, these grain proteins are called [...]
Read more ›
July 17, 2012 12:53 am
When my son was first diagnosed with Celiac’s Disease, my wife and I didn’t know where to start. We wanted to keep some things in the house that he could eat right now. This list is by no means complete, but it is a good starting point. A List of [...]
Read more ›
July 16, 2012 3:12 pm
Gluten allergy is a malabsorption syndrome which is caused by the ingestion of the gluten protein found in the wheat products. If the patient’s sticks on to the gluten free diet then there is a drastic improvement in his condition. Ayurveda suggests the following modified diet and lifestyle: Wheat, rye, [...]
Read more ›
12:56 am
A friend is wondering today what the suffix gluconate means. She has been experiencing horrific leg cramps on account of her candida diet and has been told to get supplement with potassium. The supplements she has been taking are called potassium gluconate and say that they have 90 mg of [...]
Read more ›
July 15, 2012 5:41 pm
If you’re trying to make the transition to a gluten free diet, you’re probably pretty tired of reading food labels. Plus, half the time you can’t even figure out if there’s gluten in an item or not. There are just too many ingredients in the foods we buy and too [...]
Read more ›
July 13, 2012 2:00 pm
Celiac disease is one of the most commonly misdiagnosed diseases today, partly because its symptoms often resemble a variety of other diseases. One of the most common misperceptions of Celiac disease is that it is a food allergy to wheat or gluten. But, Celiac disease refers specifically to an autoimmune [...]
Read more ›
July 11, 2012 2:02 pm
Celiac disease is a disease of the small intestine in which there is an immunological reaction within the inner lining of the small intestine to proteins (gluten) that are present in wheat, rye, barley and to a lesser extent, oats. This reaction causes inflammation that destroys the inner lining of [...]
Read more ›