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Tag: Gluten - Organic Lifestyle Magazine Tag: Gluten - Organic Lifestyle Magazine

Symptoms and Signs of Gluten Intolerance

If you have celiac disease, gluten will damage your body. Even a tiny crouton will set off a chain reaction causing your immune system to go into defensive mode and start damaging the small intestine. According to Holly Strawbridge of Harvard Health, this reaction can “…interfere with the absorption of nutrients from the food, cause a host of symptoms, and lead to other problems like osteoporosis, infertility, nerve damage, and seizures.”

Many people don’t know they are sensitive to gluten or that their health problems are directly related to gluten consumption. The world’s #1 tennis player, Novak Djokovic, changed his entire diet during his career. By eliminating gluten, he experienced a drastic physical and mental change. His energy and concentration skyrocketed, which influenced his abilities on the court, helping him reach the top of his game.

So what are the symptoms and signs of gluten intolerance?

  1. Depression and anxiety. Symptoms include a feeling of hopelessness, loss of appetite, anger, sleep deprivation, lack of interest and energy, inability to relax, heart racing, chest pains and other psychosomatic symptoms. Medication is sometimes required to fight off the persistent imbalances, but once gluten is removed from the diet, this mental condition may be resolved.
  2. Attention deficit hyperactivity disorder. This disorder affects both kids and adults. When on a gluten-free diet, you’ll get your kid focused and sitting in one place much easier than before.
  3. Fatigue and brain fog. It can be quite debilitating not to be able to think straight, but not every sense of disconnection originates from the head. A 2002 study in the Journal of Neurology, Neurosurgery and Psychiatry found that there may be significant cross reactivity of IgG (immunoglobulin G) antibodies to gluten and other different antibodies that could result in mental fogginess.
  4. Autoimmune diseases. Gluten sensitivity can contribute to development of other diseases such as Hashimoto’s thyroiditis, rheumatoid arthritis, ulcerative colitis, lupus, psoriasis, scleroderma or multiple sclerosis among many other.
  5. Digestive issues. Gas, bloating, diarrhea and constipation are usually the culprits. Also, constipation may occur in children after gluten consumption, an obvious indication that they cannot tolerate it.
  6. Low immunity. Our bodies have IgA, a class of antibodies that are found in our saliva, tears, and sometimes in our blood and gastrointestinal tract. These antibodies are the first line of defense against any disease, but gluten can diminish their level and consequently make you prone to other illnesses. If you want to stay healthy, stay away from gluten.
  7. Hormone imbalance. This protein can cause menstrual irregularities, weight gain or loss, low energy, hot flashes and more. Once women with gluten sensitivity reach pre-menopause, the ovarian output of sex hormones (progesterone and estrogen) drops and serious problems start to reveal themselves. The adrenal gland starts working like crazy causing unstable blood sugar, gastrointestinal tract inflammation, increase in fatigue, as well as body fat and unstable mood swings.
  8. Migraine headaches. Millions of people around the world suffer from this condition. Not all causes are linked to gluten; however, if you free yourself of this protein, you may find it was the cause of yours.
  9. Body issues. Your teeth, bones, skin, joints and muscles can also be affected by gluten sensitivity and Celiac disease. As soon as you do an elimination diet, you can determine if gluten is the main cause of such ailments. It may take some time, but once you have the diagnosis, you can immediately start treating yourself and discover other delicious dishes that help heal and restore balance to your body and mind.

If you have a gluten sensitivity, do your research. You will need to be vigilant in avoiding obvious as well as hidden sources of gluten. Although this will cut many grains and many processed foods out of your diet, gluten free foods are becoming more popular.

Suggested Reading:
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5 Things Everyone Should Know About Wheat & Gluten

Although wheat is a staple food in the human diet, gluten proteins are associated with three well-known pathologies that affect a significant portion of the human population: gluten allergy, non-celiac gluten sensitivity, and celiac disease. More and more people are having trouble digesting wheat. Today, approximately one in every 133 Americans have celiac disease, the least common of the three gluten-related pathologies. Let’s look at a few likely reasons as to why.

Wheat Has Changed

The wheat we have now is very different from what our ancestors consumed. Modern dwarf wheat is hybridized. That isn’t a GMO, but the genes of our wheat plant have been modified to grow faster and to be more resilient. Nearly all of the wheat consumed today is dwarf wheat, which has shorter stems and offers greater yield.

We used to eat a wheat variety called einkorn, which was actually one of the first grains that humans cultivated more than 10,000 years ago. When the Bible tells us to eat bread, einkorn is the wheat it refers to. Einkorn is lower in starch and higher in protein, essential fatty acids, phosphorous, potassium, pyridoxine, and beta-carotene.

More & Different Gluten

Modern wheat has much more gluten than einkorn. Modern wheat has a different gluten-protein structure. Einkorn has 14 chromosomes, and modern wheat has 42 chromosomes.

Gluten is actually not a single protein, it is a family of different proteins. One of the gluten proteins that scientists believe is causing much of the problems is called Glia-α9. A study found that Glia-α9 is significantly higher in modern wheat.

Wheat Processing Has Changed

Modern techniques in grain processing make it possible to create massive amounts of refined wheat for much lower cost than before. These modern processing techniques separate the nutritious bran and germ from the starchy endosperm. This process increases the shelf life of wheat but removes B vitamins and other nutrients.

These more refined flours started to be widely used around 1880. Soon after the world experienced epidemics of pellagra and beriberi.

Bread Making Has Changed

Most commercial bread contains bromides, added starches, refined sugars, added gluten (vital wheat gluten), preservatives, artificial flavorings, leveling agents, and stabilizers. Baking Soda, baking powder, and cream of tartar are often used in place of yeast or in addition to rapid rise yeast to make the bread rise quickly and more uniformly. Modern bread rises for a couple of hours or less, whereas homemade bread traditionally takes at least 12 hours to rise.

RoundUp

Eager to sell more of its flagship herbicide, Monsanto has encouraged farmers to use their glyphosate as a desiccant. Wheat can be harvested quicker and easier if you dry it all out ahead of time with Roundup. It’s also used in this way on barley, oats, canola, flax, peas, lentils, soybeans, dry beans, and sugar cane.

My Two Cents

I believe that much of our problems with wheat digestion stem from the changes in our gut bacteria due to the increase in antibiotic usages, antimicrobial toxins chemicals (from pesticides to hand sanitizers), increased vaccines, and most importantly, our ever-increasing consumption of refined sugars. The result is a gut full of candida with little beneficial bacteria to help properly digest food, and this leads to a body full of fungus, parasites, and other pathogens.

An abundance of candida in the gut will cause the gut lining to be more permeable which allows for gluten proteins to pass into the bloodstream undigested. I believe this is a major cause of the increase in food allergies and digestive issues and gluten problems we are experiencing today. For more on that, I urge you to check out Best Supplements To Kill Candida and Everything Else You Ever Wanted To Know About Fungal Infections. It’s a must-read for anyone with chronic illness.

Related:



New Supplement Allows Those With Celiac Disease to Digest Gluten

Scientists at the University of Alberta have designed a new supplement to allow those who suffer from celiac disease to digest gluten. The supplement, derived from the yolks of chicken eggs, works by binding with gluten in the stomach in order to absorb the hard to digest gliadin (the difficult proteins that make up gluten), limiting the damage it can cause to the small intestine. The idea is that one of these pills, which they hope to have available over the counter, will allow the gluten sensitive person to eat any food with gluten for up to two hours without experiencing their usual symptoms. The scientists in charge of the project predict that the only negative in this situation is the inability of those with egg allergies to partake in the supplement.

♫ ♬ Oh, Oh, Oh, It’s Magic… ♪ ♫

This pill will be marketed as the answer to celiac disease.

If you suffer from celiac disease, you can now enjoy a “normal” social life! Take this pill and you can go out to restaurants and eat whatever your friends are eating! Shopping will be easy! No more diet restrictions! No more inconvenience!

What is this pill really going to deliver?

The supplement isn’t designed to heal or prevent celiac disease. Its sole purpose is for people to be able to consume the very foods that led to a chronic disease in the first place.

A condition like celiac disease forces you to examine what you’re eating and to accept a greater responsibility for what you’re feeding your body. Chances are, your entire diet is healthier now that you don’t eat gluten than when you did.

Eating a truly healthy diet requires discipline, so it’s not hard to see the downside to this magic pill – replacing dietary discipline with immediate gratification. In the long run, this is a pill that will enable the gluten-intolerant, allowing them to return to eating food that harms rather than heals.

Gluten is Big Business

While the gluten-free market has not yet reached the sales level of sugar-free foods and drinks, it has already surpassed the revenue generated by no carb items and items aimed at lactose intolerant individuals. Sales of gluten-free items in categories like cereal, snacks, and crackers reached over a billion dollars last year.

Those numbers are extremely exciting if you’re the company who is offering a large share of those shoppers a magic pill that affords them the ability to go back to eating regular processed foods.

The companies that are sponsoring this research, like IGY Immune Technologies and Life Sciences Advanced Technologies, are no strangers to the pharmaceutical industry. They’re responsible for biochemical products, medicines, and antibiotics for both human and agricultural uses. On at least some level, they’re aware of the uber profitable hamster wheel of unhealthy eating.

More people eating unhealthy, processed food products will result in more revenue for big agricultural companies. This inferior quality of food will create an uptick in medical bills and prescriptions, resulting in more revenue for pharmaceutical companies, medical establishments, and insurance companies. While this new pharmaceutical does indeed perform a service for people with celiac disease, a look at the long-term potential asks another question. Who is doing who the favor?

Get Off the Hamster Wheel

Gluten and today’s modern wheat and wheat-based products are one of the principal causes of Candida overgrowth and intestinal damage. The list of symptoms for celiac disease is long and sympathy cringe-inducing, from constipation or diarrhea to weeping rashes, joint and muscle pain, and arthritis. There isn’t a cure, and the scientists developing this pill have already made it clear that that isn’t their goal. The only way to truly heal from the damage caused by gluten is through diet and complete elimination of gluten. It requires hard work, discipline, the ability to recognize the damage that processed foods do to the body, and the will to choose better for yourself. Start by looking at a healthy diet (80% raw) and see what you could achieve if you decide to make yourself and your health a priority instead of looking for quick fixes. Check out Gluten, Candida, Leaky Gut Syndrome, and Autoimmune Diseases and see Foods To Avoid With Gluten Intolerance or Celiac Disease.

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We Like Seeing More Non-GMO and Gluten-Free Labeling – Extra Labels Are a Good Thing!

In the last few days I have read two articles with snide comments about labeling. One was an article slamming a popcorn company for their non-GMO label, the other criticized companies for putting gluten-free labels on foods that never had gluten in them.

The assumption from both of these writers is that the companies are doing something wrong, that by labeling their products with these “trendy” labels, they are somehow duping their customers.

Let’s look at this from the consumer’s perspective.

GMO-Free Label

Consumer A has learned enough about GMOs to know she doesn’t want to eat them or feed them to her family. While the battle rages on in the media with biotech claiming their genetically modified foods are safe, she has learned that study after study has indicated the long-term, third generational effects of genetically modified foods raise serious concerns – among them, disruption of reproduction.

Biotech firms are so powerful they have blocked every attempt to label GM foods. The only way to avoid GMOs in processed foods is to know that every single ingredient in a food is not GMO. Any non-organic food is likely to have GM ingredients, especially if it contains corn syrup. Since an organic or certified organic label means that 95%-99% of the ingredients are organic, there is still a risk of GM ingredients though admittedly small. Only a 100% organic label protects you from GMOs. So, with no mandatory labels stating that GMOs are included, what is wrong with stating a product is GMO-free?

In the case of popcorn, we are told that 90% of the corn grown in the United States is GMO. This is common knowledge. At this time, popcorn is not a genetically modified food, but this fact is not common knowledge. And with the way things are going, popcorn could easily become genetically modified in the future. So let’s applaud a popcorn company that tells its consumers that its products are not genetically modified, even if all popcorn is still non-GMO.

Gluten Free Label

Consumer B cannot eat foods with gluten. Every time he does, he experiences joint pain, muscle pain, painful weeping rashes, and gastrointestinal problems. He has learned through experience that gluten is hidden in many processed foods. He would have to memorize a long list of ingredients to always avoid it. He truly appreciates finding foods with a gluten-free label and the stores that post a gluten free sign on the shelf. Whether a food has ever been gluten free or not does not concern him. He does not feel it is a manipulation to have a gluten free label on a food, he feels it is a welcome consideration.

Are these companies jumping on the bandwagon with these labels? Yes, of course, they are. But what’s wrong with that?

If every non-GMO food producer put a non-GMO label on their packages, we would quickly defeat the biotech industry’s attempt to keep us in the dark about what we are eating.

Other Labels

A few products found in the health food aisles or health food stores use every label that applies to their product and it makes shopping so much easier for those with food restrictions. What about the person who has a life-threatening reaction to nuts? Or the child who gets a nosebleed whenever a trace of a dairy product is eaten? Wouldn’t it be nice to see all of these labels used whenever they apply?

  • 100% organic
  • Gluten free
  • Dairy free
  • Nut-free
  • Vegan

And for meat and dairy:

  • Organic
  • Grass-fed
  • Antibiotic-free
  • Free-range

Conclusion

In the meantime, it is good to remember that processed foods should be limited if not excluded from a healthy diet. A truly healthy diet consists of 80% or more fresh, raw, organic produce – more vegetables than fruits. Check out the 80% Raw Food Diet for more information.

If you suffer from any chronic illness, learn more about gluten and why it may be in your best interest to exclude it from your diet. Gluten, Candida, Leaky Gut Syndrome, and Autoimmune Diseases will address the basic issues and how to heal your gut.

We should commend any food company that provides additional labels to make our purchasing choices easier. And we should encourage all companies who sell GMO-free foods to advertise that choice with a GMO-free label.

Further Reading:



Gluten & Neurological Disorders – Understanding the Connection

Gluten is the common protein molecule found in wheat, barley, rye, kamut, and spelt. Gluten is a sticky, storage protein that binds to the small intestinal wall where it often causes digestive and immune system disorders. The most common condition associated with a gluten sensitivity is celiac disease where the small intestinal villi are flattened. However, the immune reaction that takes place with gluten sensitivity can affect many different tissues, and when it does, it is termed non-celiac, gluten sensitivity (NCGS).

NCGS is an epidemic that is a major factor in inflammatory disorders of the brain and nervous system.  Studies have found associations between gluten sensitivity and disorders in every part of the neurological system including the brain, spinal cord, and peripheral nerves. 1

Gluten and Major Neuropathic Disorders

Gluten is a significant trigger in psychiatric disorders, movement disorders, sensory ganglionapathy, ataxia, neuromyelitis, multiple sclerosis, cerebellar disease, cognitive impairment, dementia, restless leg syndrome, migraines, apraxia, neuropathy, myoclonus, hearing loss, and virtually every other neurological disorder. 2,3,4,5,6

For many individuals, their immune system gets so overworked from gluten sensitivity and other environmental challenges such as toxins, parasites, vitamin D3 deficiencies, and trauma they can have severe immune reactions that last months after one provoked exposure. This means that consuming gluten on one day can cause an inflammatory assault that could last for 2-3 months. 5 This is why it is so critical to be as strict as possible when avoiding gluten and other inflammatory irritants.

The Complexity of Gluten Sensitivity

Gluten is made up of a sticky portion called glutenin and a protein portion called gliadin. Gliadin can be broken down into alpha, omega, and gamma gliadins. Most lab tests only look at alpha gliadin antibodies but this is only a very small component of the total molecule. Often times this lab comes back negative, but the individual is reacting to some of the other components of the gluten molecule.

Glutenin gives wheat dough strength and elasticity and is very commonly used in the baking process due to these desirable characteristics. Many people have severe reactions to this molecule, but it never shows up on the basic gliadin antibody testing.6

The food processing industry very often deamidates the gladin molecule to make it water soluble. Deamidated gliadin has been shown to trigger severe immune responses in many individuals. This never tests out for gliadin antibodies.7

Gluten Based Opioids

When the body metabolizes gluten, it creates opoids in the form of gluteomorphin. One can have a blood test to see if the body produces antibodies to gluteomorphin and the building block prodynorphin.8

When someone has an opioid sensitivity, going gluten free can cause severe withdrawal symptoms that are similar to coming off of opioid drugs such as heroin. These symptoms include depression, crazy mood swings, nausea, and vomiting, as well as abnormal bowel activity. This can last anywhere from several days to weeks.

Cross-Reactivity Immunology & Nervous System Dysfunction

Immune cross-reactivity happens when the immune system mistakes one protein for another. The gluten protein is similar to protein structures in the nervous system and the thyroid tissue. When the body creates antibodies for gluten, it may also produce antibodies to the body’s own nervous tissue or thyroid.9 This cross-reactive effect leads to damage to the brain, thyroid, and other neurological tissue when the individual consumes anything with even the slightest bit of gluten.

The most common area of cross-reactivity is through a family of proteins located on neurons called synapsin. These proteins help to regulate neurotransmitter release. This is most common in the cerebellum, which can cause problems with vertigo, motor control, balance, and anxiety.10

Further Reading:

Sources:
  1. Functional and metabolic disorders in celiac disease: new implications for nutritional treatment. – Pub Med
  2. Gluten sensitivity presenting as a neuropsychiatric disorder. – Pub Med
  3. Non-Celiac Gluten sensitivity: the new frontier of gluten related disorders. – Pub Med
  4. Gluten-related neurologic dysfunction. – Pub Med
  5. [Gluten-related disorders and demyelinating diseases]. – Pub Med
  6. [Neurological disorders associated with gluten sensitivity]. – Pub Med
  7. Dispersion in the presence of acetic acid or ammonia confers gliadin-like characteristics to the glutenin in wheat gluten. – Pub Med
  8. Non-celiac gluten sensitivity: literature review. – Pub Med
  9. Salivary antigliadin and antiendomysium antibodies in coeliac disease. – Pub Med
  10. Sporadic cerebellar ataxia associated with gluten sensitivity. – Pub Med



Gluten, Candida, Leaky Gut Syndrome, and Autoimmune Diseases

Doctors who know how to heal people understand that disease almost always starts in the gut, and more importantly, they realize the gut has to be healthy for the body to fully heal from any disease.

Anyone suffering from an overabundance of Candida has a damaged intestinal wall that allows proteins, sugars, Candida, bacteria, and other microbes to escape the intestines and enter the bloodstream. This leads to allergies, a weakened and damaged immune system, ADHD, a myriad of autoimmune ailments and diseases, localized infections, systemic infections, and so much more.

Gluten and Candida

For many, gluten is difficult or impossible to properly digest. It takes an abundance of healthy bacteria to properly digest gluten. One of the many reasons our ancestors had less of a problem with digesting gluten than we do is that they used to use a probiotic culture that pre-digested the gluten proteins before they baked the bread. In addition, sugar consumption has been on the rise for decades, and there is a direct correlation with our increased sugar consumption and pretty much everything that’s wrong with our bodies. This increased sugar consumption feeds and increases Candida, disrupting the natural, beneficial flora in the gut.

When the gut is not healthy (flora is not balanced), gluten proteins harm the intestinal tract, causing irritation and inflammation. For those with the genetic predisposition to celiac disease, eating gluten, even with a healthy intestinal tract, causes some damage to the intestinal lining, which attracts Candida and causes other “non-beneficial” or “bad” microbes to flourish. As long as the diet for those with the predisposition remains healthy and the person does not often eat wheat, the intestinal tract can heal without any noticeable symptoms.

A protein found in Candida called HWP-1 is identical or highly homologous (nearly identical) to two gluten proteins, alpha gliadin and gamma-gliadin. These proteins are known to stimulate immune cell responses in people with celiac disease. In other words, Candida, the yeast responsible for oral thrush and vaginal infections (and so much more), contains the same protein sequence as wheat gluten, and therefore could trigger celiac disease.

Related: Gluten Intolerance, Wheat Allergies, and Celiac Disease – It’s More Complicated Than You Think

Leaky Gut Syndrome

In a healthy gut, cells that make up the lining of the intestinal wall bind tightly together. Research has discovered that trace amounts of gluten can irritate these cells and deteriorate their bonds. This bond between intestinal cells on the cell walls prevents large food particles, undigested sugars, undigested proteins, and gut microbes (parasites, bacteria, fungi) from leaking into the blood. Candida overgrowth also deteriorates the intestinal wall. Candida grows filaments or tentacles that “drill” into the gut lining and grow into the gut wall.

When the intestinal wall is inflamed, intestinal villi become damaged or destroyed. These hair-like projections that protrude from the epithelial lining of the intestinal wall are the means for our bodies to absorb nutrients and fats. With fewer villi, the gut lining becomes very hospitable to Candida and will become irritated, dry, inflamed, and much more permeable than it’s meant to be. Increased permeability in the intestinal wall allows larger compounds called luminal antigens and commensal gut flora to penetrate the intestinal tissue, contributing to more inflammation. More inflammation leads to more permeability. Eventually, the walls that line the intestinal tract become permeable to the degree that undigested food particles and gut flora enter the bloodstream.

While there are thousands of reputable published articles on intestinal permeability, there are also sites like Quackwatch and England’s National Health Service giving stern warnings against this “unproven” diagnosis. The medical establishment ignored, buried, and discredited leaky gut syndrome but leaky gut has been proven. There is actually a medical test for it, developed in the 1980s by UCLA researchers. The researchers were trying to understand the cause of Crohn’s Disease, and they found that leaky gut preceded inflammation, which suggests that a leaky gut at least plays a significant role in the development of autoimmune disorders.

Related: How To Heal Your Gut

Leaky Gut Syndrome and Autoimmune Disease

Candida is not inherently bad, but when left unchecked, when it takes over the gut and is allowed to flourish, it will damage the intestinal wall. Then Candida, along with other microbes, will migrate outside of the intestinal tract and into the body, flourishing everywhere, fed by all the sugars and damaged cells that are also entering the bloodstream. The immune system will react to the Candida (and gluten, with those two similar proteins) as it should, fighting invading pathogens that do not belong in the blood.

Large molecules that weren’t able to permeate the gut before, like bacteria, undigested proteins, undigested sugars, can now leak out of the gut. These antigens leak into the bloodstream and are labeled by the immune system as alien. Antibodies are made for these antigens, and when later exposures occur, the immune system mounts an inflammatory response, which targets tissues and organs.

Leaky gut has been found in association with asthma, diabetes, rheumatoid arthritis, irritable bowel (inflammatory bowel disease, or IBD, which includes Crohn’s disease and ulcerative colitis), lupus, hypothyroidism, kidney disease, multiple sclerosis, psoriasis, eczema, depression, chronic fatigue syndrome, heart failure, and celiac disease.

An autoimmune disease is defined as an irregular response of the body’s immune system against substances and tissues normally present in the body (like when the immune system appears to be attacking the body, be it a specific part like an organ, or an entire system like the lymphatic system, or the whole body).

The body’s immune system doesn’t just attack the body like many conventional health practitioners believe. If the body is filled with all kinds of gut microbes and other harmful antigens that belong in the gut (and Candida is typically the most abundant of all of them in these cases), as well as sugars that feed these microbes, and proteins that are considered foreign due to the fact that they are undigested, then the body will appear to be attacking itself when it is attaching these foreign invaders. When infectious or toxic particles penetrate intestinal walls, they trigger a cascade of events that can culminate in any number of ailments.

Candida, and other micro-organisms we consider “bad” are pathogens, or infectious agents, that cause disease or illness to the host. Flora that benefits us can become pathogenic when the gut is unbalanced. These infectious bacteria or fungi live off sugars we feed them and the decomposition of our cells. The easier it is for these symbiotic microorganisms to become pathogenic, reproduce out of control and feed off of your body.

A leaky gut allows for infection to set in anywhere in the body that is most susceptible to infection. This is why old injuries often flare up. Infection sets in wherever there is food to eat. Scar tissue and other damaged tissue provide food for opportunistic infectious microbes like Candida and many other parasites. An organ that is toxic has irritated, damaged, decaying cells within it that provide food for these microbes. The more damaged the body, the more easily infection can take root inside the body. That is, after all, their job. What gets leaked, where what gets leaked, and where in the body infection is most susceptible all play a role in defining the symptoms that define autoimmune diseases.

Gluten and Autoimmune Disease

For those with celiac disease and those who have developed immune system responses to gluten, an inflammatory response that damages the intestinal walls is created as soon as gluten enters the gut. The intestinal walls quickly become more permeable and the autoimmune damage occurs in other parts of the body. Current research shows that the production of antibodies in this response damages the central nervous system, specifically, the cerebellum, the posterior columns of the spinal cord, and the peripheral nerves.

The neurological symptoms of celiac disease can actually mimic the symptoms of multiple sclerosis to an extent that is imperceptible. The neurological conditions caused by celiac disease are known as gluten “ataxia.”

It’s been estimated that 10- 14% of those who suffer from celiac disease also suffer from hypothyroidism, but the correlation is sure to be much higher due to the fact that both hypothyroidism and celiac disease often go undiagnosed. Many doctors ignore the warning signs and don’t even understand the diseases well enough, but even still, the testing for both of these diseases leaves much to be desired.

Researchers and health practitioners are now making the connections between gluten, Candida, leaky gut syndrome, and dozens of autoimmune diseases.

Candida and Autoimmune Disease

In 1978, the concept that non-systemic yeast infections known as “systemic candidiasis,” or candidiasis that can cause a wide array of systemic symptoms and contribute to or exacerbate various disease conditions, was introduced. Symptoms associated with candidiasis include but are not limited to:

“…depression, anxiety, hyperactivity, irritability, headache, difficulty with memory and concentration, chronic diarrhea, recurrent urinary tract symptoms, decreased libido, acne, dry skin, menstrual disturbances, premenstrual tension, multiple sclerosis, systemic lupus erythematosus, thrombocytopenic purpura, autoimmune hemolytic anemia, myasthenia gravis, schizophrenia, and increased sensitivity to foods, inhalants, and drugs.”

Antibiotics, along with a diet full of refined sugars and gluten make way for Candida to take over the gut and infiltrate the entire body.

Related: Best Supplements To Kill Lyme and Everything Else You Ever Wanted To Know About Lyme Disease

Candida albicans produces 180 chemical toxins that can be absorbed through the intestines into the blood, and that’s when the intestinal walls are in good health. Once the intestinal walls become more permeable, imagine what those toxins do to the immune system when Candida migrates throughout the body producing toxic substances that incite the immune system’s inflammatory response. These foreign, toxic chemicals wreck havoc on the body just like the toxic chemicals that are produced during bacterial infections and other parasitic infections, which will also be prevalent throughout the body with a leaky gut. How and where these toxins interact with the body defines a disease. Anyone who suffers from ill health is suffering from infection.

How to Heal a Leaky Gut

An overabundance of Candida leads to a leaky gut. Gluten can lead to an overabundance of Candida. Gluten can also, in other ways lead to a leaky gut. Given enough time, autoimmune disease follows.

If someone is sick, regardless of which autoimmune disease one has, or which infectious disease one has, the gut is damaged and must be repaired to achieve health. When the gut is damaged, gluten must be avoided, completely. When the gut is damaged, Candida is running rampant. Candida leads to sugar, junk food, drug, and alcohol cravings. These all need to be avoided. Even over the counter drugs like aspirin and Advil damage the digestive tract and impede gut health.

Fix the gut by creating a healthy ecosystem with lots of beneficial flora that protects the gut lining and competes with microbes that could become parasitic if left unchecked. The most beneficial gut bacteria for us (as in, the best gut bacteria for mental health, immunity, and overall well-being) just so happen to be the bacteria that thrive on raw vegetables that have gone through the earlier phases of digestion. Your inner ecosystem is based on what you feed it. If someone who eats fast food every day, all day, were to eat a salad, they would likely be sitting on the toilet with the runs. On the other hand, if someone who eats 80% raw fresh produce who avoids fast food were to eat a fast food meal, they would likely have the same outcome. This is because the gut flora you have is primarily based on the foods you consume.

Related: Sugar Leads to Depression – World’s First Trial Proves Gut and Brain are Linked (Protocol Included)

The only way to fully heal the gut and achieve long-term optimal health is to feed the gut’s ecosystem lots of fresh vegetables. Limit fruits, avoid refined foods such as fruit juices, starches, and other sugars, and avoid (and detox from) heavy metal exposure and other toxins (like those found in vaccines; they damage the gut too).

Garlic, chlorella, spirulina, parsley, and cilantro help the body remove heavy metals. Choose organic and not grown in China, or they may be so contaminated with heavy metals they will exacerbate the problem.

The process of healing the gut can be sped up by (but not replaced by) supplementation that kills Candida and other parasites and by probiotics that are strong enough to penetrate stomach acid in order to benefit the gut. The beneficial bacteria in most probiotics and fermented foods are not strong enough to survive stomach acid.

Most ailments from autoimmune disease are lessened or eliminated very quickly when Candida is brought under control and the gut begins to heal. But, it can take many months for the gut lining to fully heal, and Candida spores can lie dormant in places that antimicrobial compounds and our immune system cannot get to. For this reason, it’s imperative to follow a strict diet and follow any sweets, even a homemade healthy fruit smoothie, with a salad or supplements for gut health.

Fungal Supplement Stack – Knock Out Yeast, Candida, Mold, Fungus

The first three should be plenty for most people, but for really prominent fungal issues or for impatient people with a bigger budget I’d recommend all of these:

Products bought from Green Lifestyle Market are gaurnteed to meet your satisfaction. If you’re not happy for any reason, even if the products have been used, you can return them for stroe credit or a refund within six months of purchase.

Conclusion

Although digestive complaints are the first and most recognized symptoms of celiac disease, a study found that 87% of those diagnosed with celiac disease claimed they had no gastrointestinal complaints. Perhaps they did not or perhaps they are so accustomed to a digestive system that does not work properly, they don’t recognize the symptoms. Patients who test positive for leaky gut syndrome may not complain of digestive issues either.

If you are suffering from an autoimmune disease, any chronic disease, frequent infections, or a weak immune system, chances are you are suffering from a leaky gut whether you experience digestive disturbances or not. So focus on the gut. Since 80% of the immune system is in the gut, this alone makes gut health a priority. Once the gut is healed, the rest of the body can heal as well. Below are the supplements that with a proper diet can balance gut flora quickly. Beare in mind, while many people will feel much better after just a few days of supplementation, the body’s intestinal wall can take months to heal, and hidden, dormant Candida that’s just waiting for some sugar can take even longer to kill. Be sure to check out the “Further Reading” section below for more information, along with specific protocols. In my experience, following the recommendations on the following supplements, while making sure to take the probiotic separately, works amazingly quickly to kill fungal infection and promote healthy gut flora throughout the body. I take the FloraMend at night and early in the morning, and then take all other supplements throughout the day with meals. Combine these supplements with this diet protocol here, Detox Cheap and Easy Without Fasting – Recipes Included and you’ll likely be amazed at what happens in just a few weeks or less. Most people see significant results in just a few days.

Recommended Supplements:

(Take these all together, except FloraMend, take that separately)

Further Reading:
Sources:
  • Why You Should Avoid Gluten if You Have Candida Overgrowth – Body Ecology
  • Yeast and chronic inflammation – Natural News
  • Celiac Disease, Gluten Ataxia and Candidiasis – DNC News
  • Candida and Gluten Allergies – McCombs’ Candida Plan
  • Leaky gut and autoimmune diseases – PubMed
  • New Research Shows Poorly Understood Leaky Gut Syndrome Is Real – May Be the Cause Of Several Diseases – The Daily Beast
  • Counsell et al.  Coeliac disease and autoimmune thyroid disease.  Gut 1994;35: 844-846
  • Collin et al. Autoimmune thyroid disorders and coeliac disease. European Journal of Endocrinology 1994;130:137-140
  • Freeman H. Deliac associated autoimmune thyroid disease: A study of 16 patients with overt hypothyroidism. 1995; July/Aug: 9(5): 242-246
  • Brain. 2001 May;124(Pt 5):1013-9. Sporadic cerebellar ataxia associated with gluten sensitivity.
    Burk K, Bosch S, Muller CA, Melms A, Zuhlke C, Stern M, Besenthal I, Skalej M, Ruck P, Ferber S, Klockgether T, Dichgans J
  • Neurology. 2002 Apr 23;58(8):1221-6The humoral response in the pathogenesis of gluten ataxia. Hadjivassiliou M, Boscolo S, Davies-Jones GA, Grunewald RA, Not T, Sanders DS, Simpson JE, Tongiorgi E, Williamson CA, Woodroofe NM.
  • J Neurol Neurosurg Psychiatry. 2003 Sep;74(9):1221-4
    Dietary treatment of gluten ataxia. Hadjivassiliou M, Davies-Jones GA, Sanders DS, Grunewald RA.
  • Neurol Sci. 2001 Nov;22 Suppl 2:S117-22
    Neurological manifestations of gastrointestinal disorders, with particular reference to the differential diagnosis of multiple sclerosis. Ghezzi A, Zaffaroni M.
  • 1998 Nov 14;352(9140):1582-5  Clinical, radiological, neurophysiological, and neuropathological characteristics of gluten ataxia.  Hadjivassiliou M, Grunewald RA, Chattopadhyay AK, Davies-Jones GA, Gibson A, Jarratt JA, Kandler RH, Lobo A, Powell T, Smith CM.
  • Lancet. 1998 Nov 14;352(9140):1582-5  Clinical, radiological, neurophysiological, and neuropathological characteristics of gluten ataxia.  Hadjivassiliou M, Grunewald RA, Chattopadhyay AK, Davies-Jones GA, Gibson A, Jarratt JA, Kandler RH, Lobo A, Powell T, Smith CM.
  • Nutritional Medicine – A Textbook by Alan R. Gaby, M.D.



Foods That Promote Candida Overgrowth and Lead To Leaky Gut Syndrome

Sugars

Any and all sugars feed yeast. On the other hand, all whole foods contain sugars, and every creature needs sugar to survive, including us. The trick is to eat the unrefined sugars in whole foods that have other nutrients bound to them, like fruit instead of fruit juices.

Most everyone is looking for a healthy sweetener. If you’re suffering from an overgrowth of Candida, no sugar is good sugar. Stevia can be used as a sweetener if the pancreas is working well, but stevia can cause problems to those who have blood sugar issues.

Believe it or not, these “healthy” sugars are not so healthy:

  • Agave nectar
  • Coconut sugar
  • Maple syrup
  • Brown rice syrup
  • Sugar cane juice
  • Sugar in the raw

That’s the short list. In order to heal the gut, sugars need to go.

Refined Foods

Breads, pastas, chips, flours, and other refined foods are out. Whole foods are in.

Juices

Sweet juices are just another form of refined sugar. Fresh pressed juice has lots of nutrition, but they don’t have fiber. All sweet juices feed yeast including beet and carrot juice. Vegetables that are not sweet, lemons, limes, and herbs like ginger and turmeric, make juices that do not feed yeast. Instead, they kill yeast.

Grains and Glutinous Foods

Gluten cannot be properly digested if you have an overabundance of Candida. Gluten sets up perfect conditions for parasites to thrive in the gut. Even worse, when the gut is permeated by Candida, gluten protein molecules can enter the bloodstream and cause an antihistamine, inflammation response.

When the gut is not healthy, any and all grains are more difficult to digest. This is why the Paleo diet that’s been so popular lately is known for healing the gut.

Fruits

Grapes, dates, figs, pineapple, and other very sweet fruits have lots of terrific health benefits, but they are so high in sugars they need to be avoided until the gut heals. With very bad Candida overgrowth, all sweet fruits should be avoided or severely limited for a week or two.

Processed Meats and Pork

Processed meats contain nitrates and other preservatives and artificial colors that kill beneficial flora, which allows Candida to flourish. They also typically contain dextrose or other sugars.

Pork contains retroviruses that survive cooking and may be harmful to those with a weakened digestive system. In addition, conventionally raised animals (non-organic) are typically feed genetically modified foods that should be avoided as well.

GMOs

GMOs kill beneficial flora, just like many of them destroy the gut in insects. But Candida doesn’t mind, and neither do other parasites or very opportunistic and dangerous viruses and bacteria. GMOs slowly destroy the whole digestive system.

Dairy products

Dairy is high in sugar and, therefore, should be avoided for Candida sufferers unless it has powerful probiotics that pass through stomach acid. Incidentally, when a baby has diaper rash, it is almost always Candida, due to formula or because the mother has Candida overgrowth, and the baby is drinking her milk. With healthy mother’s milk, the probiotics in the milk easily pass the baby’s weaker stomach acid and reach the intestinal tract. With adults, while raw milk from healthy animals or humans is better for us, is easier to digest, and does not feed infection to the same degree as pasteurized milk, it still feeds Candida in adults due to the fact that our stomach acid kills the weaker probiotics found in milk.

Alcohol

Alcohol destroys healthy gut flora and damages gut tissue, leaving behind the perfect home for Candida.

Chemicals

Chemicals such as pesticides, herbicides, artificial colors, artificial flavors, artificial sweeteners, and preservatives all at least hinder, if not destroy, healthy gut bacteria.

Peanuts, Pistachios, Cashews

Peanuts, pistachios, and cashews are often contaminated with fungi. It is best to avoid them while ridding your body of Candida.

Conclusion

Basically, your diet needs to be as healthy as possible while omitting sweet fruits and vegetables until your Candida overgrowth is gone. The healthiest diet is the 80% Raw Food Diet. Just withhold the foods listed above until your gut is healed.

And to learn more about natural means to kill Candida and heal your gut, readBest Supplements To Kill Candida and Everything Else You Ever Wanted To Know About Fungal Infections  and Gluten Intolerance, Wheat Allergies, and Celiac Disease – It’s More Complicated Than You Think

Recommended Supplements:
Further Reading: