• WELCOME HERE
  • Home Page
  • ABOUT YOU
  • ABOUT ME
  • mind/body
  • spirituality
  • tips
  • Fannie’s Kitchen
  • Videos
    • Music

My Tales and Tips

~ stories to inspire and tips for living

My Tales and Tips

Tag Archives: wheat allergy

Gluten Tips–Joint Pain

22 Monday Jul 2013

Posted by yeloros in gluten

≈ Leave a comment

Tags

body talk, celiac disease, food journal, gluten sensitivity, gluten-free diet, joint pain, wheat allergy

Joint pain at wooden mannequin isolated on whiteAre you one of the millions suffering joint aches and pains that interfere in your life? Are you spending big bucks on pain meds, injections, ibuprofen, and other remedies to relieve that pain? Whether mild or excruciating, pain is your body warning you that something is wrong. What if your pain is being caused by what you’re eating?

As I recounted in the post “Goodbye Arthur” (now in the archives), I thought I had arthritis or that perhaps I was a candidate for a hip or knee replacement. Continuing exercise class was out of the question when even raising my arms became too painful. It was an effort to get in and out of the car as well as the bed. Thankfully, I had been keeping a food journal for a long time and I soon identified the “wrongdoer” — gluten, the protein found in wheat. I was tested for celiac disease, and to my relief, the test was negative; however I am gluten sensitive. There’s a wide range of symptoms associated with gluten, and joint pain is just one of them (brain fog is another).

9729249_sAll the goodies we love to eat, from mouth watering pastry to tempting pasta; from scrumptious cakes and fluffy croissants, to crunchy coating on chicken; if it’s made from wheat, rye or barley, it will cause much distress for those of us who can’t tolerate gluten. Many of those foods can now be purchased gluten-free but some are rated low in vitamins, minerals, fiber, texture and taste, and high in fat, cost and calories.

Unfortunately, gluten is often hidden in some brands of a surprising number of products and foods, such as beer and popcorn. For a better understanding of celiac disease, gluten sensitivity, and wheat allergy, read the post “Tips–Gluten No-No’s” (in archives). There you’ll find information about other grains considered safe as well as those to avoid. Also included is a list of ingredients to watch out for.

?????Why not start your own food journal and then really pay attention to “body talk” to see which foods trigger your symptoms? Perhaps you’ll discover that the problems inflicting misery on your body are similar to symptoms of gluten sensitivity or celiac disease. But wait! Before switching to a gluten-free diet, discuss your findings with your doctor. If he or she decides to test you for celiac disease, in order to get an accurate diagnosis, gluten needs to be in your system, otherwise the test will show a false negative. However, even if you don’t have celiac disease, your symptoms could be due to gluten sensitivity, then you can eliminate gluten because it’s a problem for you.

(A recent article on health stated that 35% of adults search online to try to diagnose health conditions, and believe it or not, 41% of those who self-diagnose had their condition confirmed by a physician.)

Good luck!

Watch for a series of posts on “Gluten Tips” and a series on “Body Talk” revealing other health issues many of us are experiencing. Hopefully, you’ll be able to identify the culprit robbing your well-being.

Always check with your primary care doctor before making any major changes.

Related post: “No Wheat, No Weight? — Part 2”

Let us know your thoughts. You’re the reason for this blog (see the “About You” page). So please, leave a message in the Comments section below and arrow down to click the Post Comment button. What you say may be just the thing to make someone’s day. Thanks.

Images:

  • fotolia.com
  • 123rf.com

Rate this:

TIPS-Gluten No-No’s

21 Saturday Apr 2012

Posted by yeloros in gluten no-no's, mind/body, tips

≈ Leave a comment

Tags

celiac disease, gluten sensitivity, gluten-free, hidden gluten, wheat allergy, wheat substitutions, WPLongform

TIPS

Click here to read “Goodbye Arthur” first

Just what on earth is gluten anyway?

VICTIM #1

Gluten is a protein in wheat, rye, and barley causing one to suffer pain and distress as it attacks the lining of the small intestine in those with celiac disease.  The resulting inflammation interferes with the absorption of proteins, fats, vitamins, minerals and other important nutrients, causing the person to feel sick most of the time.

As for symptoms:  Gluten drains your energy and will make you irritable and anxious.  Bloating, gas and severe stomach pains can send you to bed.  Because of your aching bones and joints, you are pretty sure you will soon be on medication for arthritis, using a cane or a walker, or having a hip or knee replacement.  You will be spending a lot of time running and sitting–with diarrhea and/or constipation. It causes your head to ache, and your mood to tank.  Brain fog will have you doubting your sanity.  Over time, this “villain” may cause some celiacs to develop anemia and/or osteoporosis. Symptoms are varied and there are many more than I’ve listed here.

Gluten affects each person differently and some may have only one worrisome reaction while someone else will have numerous complaints.  Others may have no symptoms at all, plus, not all celiacs look undernourished.  It runs in families and attacks all ages, even infants.  It may take a few days, or unfortunately, even months, before those with celiac disease feel better after going gluten-free, depending on how long it takes for their intestine to heal.  In order to avoid a false negative, a blood test must be done before going on a gluten-free diet, and an intestinal biopsy will help diagnose celiac disease.

VICTIM #2

Gluten also inflicts misery on those unfortunate enough to be gluten-sensitive, causing us to experience many of the same symptoms as the celiac when we eat gluten.  But thank goodness, we feel better shortly after gluten is eliminated from our diet and there’s no damage to our small intestine.  There’s no test for gluten-sensitivity.  Keeping a food journal to see which foods cause discomfort, is our trial and error test. Gluten sensitivity may be the reason for some health problems in children.  Treatment for us, and those with celiac disease, is a life-long commitment to a gluten-free diet.  Some of my friends and family think I’m being deprived because I can’t eat “their” kind of food.  Believe it or not, but there are hundreds, or thousands, of gluten-free alternatives on the market replacing anything they think I’m giving up.  Even better, many recipes can be found online.

What a blessing to have found the cause and “cure” for my gluten problem that didn’t call for an operation or several unproductive visits to doctors.  I also didn’t end up with many useless meds promising a litany of side effects, including coma, stroke, seizure, heart attack, cancer, suicide, or even early death–is there a late death?

VICTIM #3

Then there are those who have a wheat allergy, one of the more common food allergies in children.  It isn’t as prevalent in adults.  Symptoms are quite different in children including, but not limited to:  itching, swelling, watery eyes, rash, difficulty breathing, nausea, vomiting or anaphylaxis (a life-threatening reaction requiring immediate medical treatment).  Some children may even experience the same symptoms as those with celiac disease or gluten sensitivity.  Blood and skin tests are done to make a diagnosis, and their intestine is not damaged.  Children will usually outgrow this allergy.

But wait, in spite of all the bad-mouthing above, let me make it clear, gluten is not “bad” for most people.  It doesn’t trigger an immune or negative reaction in everyone.  It’s like dairy causes much distress for those who are lactose intolerant, and some people can’t eat soy, seeds or nuts, but those foods don’t cause problems for most people.  So, if gluten doesn’t steal your well-being, be thankful and enjoy your food.  Don’t get caught up in the false notion that all those packaged gluten-free foods are “healthier” or “higher quality”.  The gluten-free foods that are healthy are vegetables, fruits, beans, lean meat, poultry, dairy, fish, nuts, seeds and some grains.

Gluten is what gives dough elasticity which helps it to rise and keeps it from falling apart.  It makes bread and rolls soft, light, fluffy and oh, so tempting.  It’s what makes pasta, pizza, crackers, and baked goods, good.

Store-bought gluten-free foods often have more calories, fat, sugar and salt, than foods with gluten.  They may also have less fiber and are missing some vitamins  routinely added to wheat flour.

Those of us victimized by gluten must be diligent about reading labels and also look for the warning stating that the product is made in a facility that processes foods containing wheat.  This can result in cross-contamination and leave us suffering and feeling terrible again.

Some gluten no-no’s:  couscous, spelt, kamut, triticale, durum flour, graham flour, semolina, malted grains of rye, wheat or barley, bulgur, white flour, wheat germ, wheat starch, brewer’s yeast, farina, and enriched flour.

Watch our for these products with gluten:

  • Beer–malt in most beer is made from barley
  • Malt products
  • Some rice milk and soy milk–processed with barley enzymes
  • Soy sauce*
  • Bouillon cubes
  • Cold cuts
  • Hot dogs
  • Sausage
  • Gravy
  • Rice mixes
  • Soups
  • Mustard
  • Mayonnaise
  • Ketchup
  • Vanilla extract
  • Croutons
  • Baking powder
  • Some brands of dried spices
  • Licorice and some other candies

HIDDEN GLUTEN

Many foods have gluten hidden in the list of ingredients:  vegetable protein, wheat starch, gelatinized starch, hydrolyzed vegetable protein, modified starch, vegetable gum, vegetable starch, soy bean paste and some  natural flavoring.

Gluten may also be found in a surprising number of products: toothpaste, cosmetics, hair products, play dough, Communion wafers, medicines, supplements, lip balms, and even in some pet food.  The glue on some envelopes and stamps may also harbor gluten.

According to WebMD:

Take note that some cereals contain wheat starch and some use malt flavoring. Most crackers have wheat as one of their main ingredients.  Beware of breaded foods, check ingredients. Crunchy coating on most chicken nuggets and fish sticks is generally made from wheat flour.

Of course cakes, pies, cookies as well as bread are loaded with wheat flour. When using frozen or canned fruits and vegetables, check for additives that might contain gluten. The same goes for processed cheese spreads and flavored yogurt.

*Read the post “Crackers and Seeds”

To see a short video for wheat substitutions in recipe

(http://www.video.about.com/foodallergies/tips-for-recipe-substitutions-with-wheat-allergies.htm)

Check with your health care provider before making any major dietary changes.

Resources:

  • University of Chicago Celiac Disease Center
  • Mayoclinic.com
  • Celiac.org
  • Medlineplus.gov
  • National Institutes of Health (nih.gov)
  • National Digestive Diseases Information Clearinghouse (NDDIC)
  • American Academy of Allergy, Asthma and Immunology
  • The University of Chicago Celiac Disease Center
  • Livestrong.com
  • Webmd.com
  • About.com

Image: Fotolia.com

Rate this:

WELCOME


The Yellow Rose...Sunlight itself! Warmth, joy, happiness, life, friendship. May it brighten your day and bring a smile to your heart.

Recent Posts

  • Say It With Songs
  • Drink Up!
  • Pressure Warning #1–Yoga
  • Gluten Tips–Joint Pain
  • The Player Piano Player

Archives

  • August 2013
  • July 2013
  • June 2013
  • March 2013
  • February 2013
  • June 2012
  • May 2012
  • April 2012

categories

Meta

  • Register
  • Log in
  • Entries feed
  • Comments feed
  • WordPress.com

FIND IT HERE

aches and pains Alzheimer's arthritis blog header body talk bone density test bone loss brain chemicals brisk walking bullying calcium celiac disease chair exercises charley horse couscous daily food journal dairy-free cheese dehydration exercise fatigue food journal glaucoma gluten-free gluten-free cheese gluten-free crackers gluten-free diet gluten sensitivity harmful words helpful quote hidden gluten high blood pressure hospital calamities hummus inversions joint pain junk yards kidney stones longevity low blood pressure music keyboard music therapy National Osteoporosis Foundation nightmare nuts osteopenia osteoporosis pain relief Parkinson's disease pasta physical activity piano lessons pianos quinoa savory muffins seeds semolina sesame seeds skin mole soy sauce stress stroke tahini teriyaki thrift stores tick bite valsalva maneuver vitamin D wheat-free wheat additives wheat allergy wheat substitutions WPLongform yoga benefits yoga inversions yoga poses

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 18 other subscribers

Create a free website or blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • My Tales and Tips
    • Already have a WordPress.com account? Log in now.
    • My Tales and Tips
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...