Bruce Scott Dwyer asked:


The link between celiac disease and asthma has been as difficult to prove as finding the reason celiac disease exists. However some tangible evidence (statistical relationships) have been found.

The majority of articles suggest there is no link between celiac disease and asthma, while anecdotal evidence from celiacs suggests that their asthma increases dramatically after the ingestion of any gluten foods.

For instance, an article by Dr Pradeep Bhandari (Ref 1) says that “Celiac disease and Asthma tend to run in families and the tendency to get these diseases is inherited genetically. However, they are not inter-linked. The tendency to get celiac disease is inherited genetically. It mostly affects people of European descent. It is also more common in families with Diabetes or rheumatoid Arthritis. Something in the environment is necessary to trigger the celiac disease in those who are susceptible. Asthma tends to run in families. A person with a parent who has Asthma is three to six times more likely to develop Asthma than someone who doesn’t have a parent with Asthma. But no single gene is responsible for Asthma. Instead, you may inherit a general predisposition to Asthma” Ref 1

However a 2005 study was performed on a population of 86 persons residing in the Maltese Islands in the Mediterranean Sea does suggest some correlation:

MALTESE RESEARCH 2005 (Ref 2: Ellul P, Vassallo M, Montefort S)

“Patients previously diagnosed to have CD (based on serological tests and duodenal biopsy) and attending a medical out-patient clinic answered a questionnaire designed to determine whether they had previously been diagnosed to have asthma or allergic rhinitis.” Ref 2

“All 86 patients (age range 16-69 [median 43] years; 65 female) answered the questionnaire about CD and asthma. They constituted 21% of the 409 patients with CD in the Maltese islands included in a register kept for controlling free prescription of gluten-free foods.” Ref 2

Of 86 respondents, 24 (27.8%; 21 female) had asthma, including 22 with known asthma and 2 with previously undiagnosed asthma; the frequency of asthma in CD patients was higher than that reported in the general Maltese population (11.1%; p<0.00005).[7] In addition, four non-asthmatic patients (one smoker, two ex-smokers, one non-smoker) reported wheezing in the absence of respiratory tract infection in the past; they however had normal pulmonary function tests.

In 16 patients, asthma preceded CD by 3 months to 39 years (median 20 years). Among these patients, gluten-free diet had led to improvement in asthma in 6 patients, possible improvement in 2 patients, and no change in 8 patients. In the remaining 8 patients, asthma followed CD by 2 to 14 years (median 8). Thirty-one of 86 patients with CD and 11 of 24 patients with CD and asthma gave family history of asthma among first-degree relatives.

Eighty-two patients (62 female) answered the questionnaire about allergic rhinitis. Of these, 36 (44%) suffered from allergic rhinitis; this frequency was higher than that reported in the general Maltese population (32.3 %; p<0.05). They conclude that their findings suggest that asthma and allergic rhinitis are more common in CD patients than in the general population in Malta. In patients with atopic diseases, index of suspicion for CD should be high.

FINNISH study in 2001 (Ref 3: Journal of Allergy and Clinical Immunology)

This study tested the postulate of whether TH1 and TH2 cells could co-exist. A correlation between these would suggest a correlation between celiac disease and asthma.

“Background: Asthma is generally regarded as a disease with strong TH2-type cytokine expression, whereas in autoimmune disorders, such as celiac disease (CD), insulin-dependent diabetes mellitus (IDDM), and rheumatoid arthritis (RA), TH1-type expression is seen. According to the cross-regulatory properties of TH1 and TH2 cells, one would assume that these diseases exist in different patient populations.” Ref 3

“Objective: We sought to test the hypothesis that asthma could exist in children with TH1-type diseases, such as CD, IDDM, and RA. Methods: Comparison was made of the cumulative incidence of asthma in children with CD, IDDM, or RA by linking Finnish Medical Birth Register data on the whole 1987 birth cohort (n = 60,254 births) with the data of several national health registers to obtain information on the incidences of these diseases during the first 7 years of life.” Ref 3

“Results: The cumulative incidence of asthma in children with CD (24.6%) or RA (10.0%) was significantly higher than in children without CD (3.4%) or RA (3.4%; P < .001 and P = .016, respectively). Asthma tended to be more common in children with IDDM than in children without IDDM. Conclusion: These data indicate that the TH1 and TH2 diseases can coexist, indicating a common environmental denominator behind the disease processes.”

IMPLICATIONS

While these two studies do not show a causal relationship (proof that one disease causes another), they do suggest that there is a strong correlation between the diseases. That means that if you have celiac disease there is a greater likelihood that you will have asthma. The main ‘take home’ point from this is that for people who are celiac, or gluten intolerant, and have asthma, that the removal of gluten from their diet is likely to decreases the incidence and severity of their asthma.

 

sheetal ahlawat asked:


What’s in a color? How does being white or brown makes rice with difference in properties? But the difference between brown rice and white rice is not just color. Brown rice has only the outermost layer, the hull, removed. This way the nutritional value of the rice is not compromised. When brown rice is further milled to remove the bran and most of the germ layer, the result is whiter rice, which has lost many more nutrients. But the white rice we see is further polished. A layer filled with health-supportive, essential fats is removed to make white rice. The resulting white rice is simply a refined starch that is devoid of its basic nutrients.

Benefits of Brown Rice:

1.Relieve Constipation: The fibers present in brown rice, increase bowl movement, thus helping in reducing constipation.

2.Prevention of Asthma: According to researchers, increased intake of whole grains and fish could reduce the risk of childhood asthma by about fifty percent. The numerous anti-inflammatory compounds found in fish and brown rice help in reducing wheezing

3.Weight Loss: Studies show that people who consume whole grain foods like brown rice consistently weigh less than those who eat less of these fiber-rich foods.

4.Rich in Minerals: Brown rice is a good source of manganese, selenium and magnesium. Manganese helps in energy production and antioxidant protection. It is also involved in the synthesis of fatty acids, which are important for a healthy nervous system, and in the production of cholesterol, which is used by the body to produce *** hormones. It provides protection against damage from the free radicals produced during energy production.

5.Lower Risk of Diabetes: Brown rice is low in salt and sugar with zero cholesterol and gluten.Brown rice and other whole grains are a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body’s use of glucose and insulin secretion.

6.Prevention of Colon Cancer: Brown rice is rich in fiber, but how does this quality help in preventing cancer? Fibers are essential to minimize the amount of time cancer-causing substances spend in contact with colon cells. Brown rice also contain selenium, a trace mineral that has been shown to substantially reduce the risk of colon cancer. Studies show that Selenium induces DNA repair and synthesis in damaged cells and to inhibit the proliferation of cancer cells.

7.Minimize Risk of Heart Attack: The oil in whole brown rice minimizes cholesterol. So you have yet another reason to start eating brown rice. In addition to this, brown rice is also rich in B vitamins. Especially women after menopause should include brown rice in their diet. Those with high cholesterol, high blood pressure or other signs of cardiovascular disease benefit a lot from 4-5 servings of brown rice.

8.Keep Blood Pressure in Check: Magnesium helps regulate nerve and muscle tone by balancing the action of calcium. By blocking calcium’s entry in nerve cells, magnesium keeps our blood vessels relaxed. If we have magnesium deficiency, calcium can gain free entry, and nerve cells become over activated, sending too many messages and causing excessive contraction. Thus resulting in high blood pressure, muscle spasms, and migraine headaches, tension and fatigue.

9.Prevention of Gall stones: The fibers present in whole grains including brown rice, reduce the secretion of bile acids, excessive amounts of which contribute to gallstone formation.

Storage: Brown rice has oil rich germ, which makes it to become stale sooner than white rice. It should be stored in air tight containers and can be kept for about six months.

Quick recipes: Put rice and sliced, small cubes of boiled vegetables in a pita bread, top with your favorite dressing, and enjoy.

You can make rice pudding by adding raisins and nutmeg in cooked rice mixed with milk.

calistastacy asked:


 

An increasing number of people are discovering that they are adversely affected by various kinds foods. Recently, there has been a growing public awareness of food intolerances, and allergies in general which cause chronic pain from stomach upsets, muscle cramps or joint pains, nausea and vomiting, constipation, irritable bowel, etc. Among the many food intolerances and allergies, Gluten Intolerance has become one the most common problems faced by people. It is also known as Celiac disease. Gluten intolerance is a genetic disorder that makes you intolerant to gluten. Gluten is the elastic, rubbery protein that is found in wheat, rye, barley and to a lesser degree in oats. It helps in binding the dough in foods including bread and other baked goods. However, many people suffering form gluten intolerance remain largely undiagnosed and suffer unnecessarily as they do not have enough information on the symptoms and disorders that can be caused by food intolerances. Today there are a number of online sites that provide all the information and knowledge regarding gluten intolerance, which helps you to have a better idea whether you or someone you know might be affected.

 

These websites also provide you information on different types of food intolerances. They also give you information on the various symptoms of gluten intolerance and a number of treatments to get rid of this kind of a food intolerance and allergy. These sites focus mostly on intolerances and allergies applicable to other foods as well. They also provide you with high quality laboratory testing that help with accurate, timely and dependable test results for determining the various kinds of foods and chemicals that cause gluten intolerance win individuals. They provide test results over a number of foods, food additives, food colorings, environmental chemicals and molds. They also offer you with appropriate advice in choosing a test panel that is best suited for you and also assist you with all kinds of related questions before or after taking the test. Diagnosis of gluten intolerance usually involves blood tests and may include a biopsy of the small intestine.

 

The best treatment to overcome gluten intolerance successfully is by completely removing all forms of gluten from the diet. This includes avoiding breads, cereals, cookies and all other types of foods or other products with wheat, barley or rye as an ingredient. It is also important to avoid some beers, lipsticks, postage stamps, medications and vitamins. In order to overpower your gluten intolerance problem successfully, these websites offer gluten-free diets, products and ideas to help make it easier and tastier for individuals to thrive on a gluten-free diet. They also provide you with tips on following a gluten free diet, exercises, and also how to diagnose a gluten intolerance problem. They also offer a wide range of products that are supported by nutritional consulting and quality client service support. They also offer a number of gluten-free recipes. Some of these websites also have a 24X7 Customer Care Team who can give you all the information on gluten intolerance related problems and How to avoid its effects.

 

 

Gluten Intolerance – For over 20 years, the ALCAT Test has provided both patients as well as healthcare professionals with a tool to successfully overcome a wide variety of conditions which result from chemical intolerance and food sensitivity.

 

 

sheetal ahlawat asked:


What’s in a color? How does being white or brown makes rice with difference in properties? But the difference between brown rice and white rice is not just color. Brown rice has only the outermost layer, the hull, removed. This way the nutritional value of the rice is not compromised. When brown rice is further milled to remove the bran and most of the germ layer, the result is whiter rice, which has lost many more nutrients. But the white rice we see is further polished. A layer filled with health-supportive, essential fats is removed to make white rice. The resulting white rice is simply a refined starch that is devoid of its basic nutrients.

Benefits of Brown Rice:

1.Relieve Constipation: The fibers present in brown rice, increase bowl movement, thus helping in reducing constipation.

2.Prevention of Asthma: According to researchers, increased intake of whole grains and fish could reduce the risk of childhood asthma by about fifty percent. The numerous anti-inflammatory compounds found in fish and brown rice help in reducing wheezing

3.Weight Loss: Studies show that people who consume whole grain foods like brown rice consistently weigh less than those who eat less of these fiber-rich foods.

4.Rich in Minerals: Brown rice is a good source of manganese, selenium and magnesium. Manganese helps in energy production and antioxidant protection. It is also involved in the synthesis of fatty acids, which are important for a healthy nervous system, and in the production of cholesterol, which is used by the body to produce *** hormones. It provides protection against damage from the free radicals produced during energy production.

5.Lower Risk of Diabetes: Brown rice is low in salt and sugar with zero cholesterol and gluten.Brown rice and other whole grains are a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body’s use of glucose and insulin secretion.

6.Prevention of Colon Cancer: Brown rice is rich in fiber, but how does this quality help in preventing cancer? Fibers are essential to minimize the amount of time cancer-causing substances spend in contact with colon cells. Brown rice also contain selenium, a trace mineral that has been shown to substantially reduce the risk of colon cancer. Studies show that Selenium induces DNA repair and synthesis in damaged cells and to inhibit the proliferation of cancer cells.

7.Minimize Risk of Heart Attack: The oil in whole brown rice minimizes cholesterol. So you have yet another reason to start eating brown rice. In addition to this, brown rice is also rich in B vitamins. Especially women after menopause should include brown rice in their diet. Those with high cholesterol, high blood pressure or other signs of cardiovascular disease benefit a lot from 4-5 servings of brown rice.

8.Keep Blood Pressure in Check: Magnesium helps regulate nerve and muscle tone by balancing the action of calcium. By blocking calcium’s entry in nerve cells, magnesium keeps our blood vessels relaxed. If we have magnesium deficiency, calcium can gain free entry, and nerve cells become over activated, sending too many messages and causing excessive contraction. Thus resulting in high blood pressure, muscle spasms, and migraine headaches, tension and fatigue.

9.Prevention of Gall stones: The fibers present in whole grains including brown rice, reduce the secretion of bile acids, excessive amounts of which contribute to gallstone formation.

Storage: Brown rice has oil rich germ, which makes it to become stale sooner than white rice. It should be stored in air tight containers and can be kept for about six months.

Quick recipes: Put rice and sliced, small cubes of boiled vegetables in a pita bread, top with your favorite dressing, and enjoy.

You can make rice pudding by adding raisins and nutmeg in cooked rice mixed with milk.

Rick Varner asked:


Chocolate for breakfast?  I know you may be thinking that’s a little radical but bear with me.  There are lots of instances where you may have chocolate for breakfast like chocolate muffins, chocolate chip pancakes, and even chocolate milk.

But it’s the quality of the chocolate that makes a big difference.

If you’ve been reading any articles about health lately — or even listening to local radio — there’s a big push eating a healthy breakfast. Breakfast truly is the most important meal of the day.

When you skip breakfast, the tendency may be to grab a snack in the middle of the morning or eat a large lunch. The problem with this is that we’re creatures of habit and tend to reach for the food that’s familiar and comforting rather than one that’s healthy and good for you.

When you’re thinking about breakfast, don’t skimp because you’re in a hurry.  Rushing out the door to work or school isn’t a reason to pass up breakfast.  And you don’t have to settle for the same old stuff, either.

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BREAKFAST CHOICES

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When you’re choosing a cereal, make sure to keep your eye on the amount of sugar in the ingredients.  Cheerios is a great source of whole-grain that is very low in sugar.  For the most part, you’ll want to stick with products that have less than 12 g of sugar per serving.

Toast is also another option but it can be a problem for people who have wheat or gluten sensitivities.  If you’re one of those, you can buy gluten-free bread that gives you all the goodness of regular bread without the wheat or gluten. And watch out for the kinds of spreads you use. The same 12 g per serving rule applies to jams and jellies as it does to cereals. If you use margarine, try to find one that gives you Omega 3s as well. Smart Balance is a good pick and they even have a variety that has plant sterols in it for heart health.

One of the things I love to have it breakfast time is sliced apple with peanut butter.  In fact, this often takes the place of buttered toast for me.

Fresh fruit is always welcome but keep an eye, again, on the sugars.  Don’t have an entire half cantaloupe; cut it into quarters and then use a melon baller to scoop out the flesh.

Eggs are quick and easy option for a good, healthy breakfast.  And if you’re a McDonald’s fan, there was a recent news article proclaiming that an Egg McMuffin was one of the best, low fat options for a fast food breakfast.

I love eggs but I have to watch my cholesterol so I use Egg Beaters and really love making a breakfast burrito with their southwestern variety.

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CHOCOLATE AT BREAKFAST

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As for adding chocolate to you’re breakfast, find a product that includes at least 70% cacao and is packed with antioxidants and probiotics to give your day a jump start.  Just one square is all you’ll need to get your personal engine running smoothly.

Doug Sandquist asked:


Wouldn’t it be great to feel better, be pain free, not stiff or sore and therefore enjoy Happy Holidays this year? Of course and you need to know of several steps to start yourself toward that.

Pain, stiffness, high blood pressure, bad backs, stiff necks, sore joints are all probably caused by an excessive amount of inflammation in your body. What is inflammation?

The Definition of inflammation, according to About.com is:

An immune response to injury or infection causing pain, redness, heat, and swelling in the affected area. Heat from inflammation is produced because of increased circulation as white blood cells and chemicals are rushed to protect us from foreign invaders, allergens, toxins or infections. Common allergens that produce inflammation are pollens, gluten in wheat, cow milk, and yeast from baked goods, beer and wine. Inflammation can also result from injury. It may create unpleasant sensations such as swollen joints that feel warm, pain, stiffness, fever, chills, fatigue, headaches and muscle stiffness.

Okay, now lets talk about trying to alleviate some of that in our system and the most logical way is by our diet. What we put in our mouths everyday. Obviously we need to stop eating some things and begin to eat others.

Some things to cut back on first. Lets keep it simple and common.

1. Soda or pop. Either diet or regular. Too much sugar in regular and the discussion and concern about diet sweeteners is ongoing. Until the dieticians and nutritionists agree, I don’t like to gamble with my health.

2. Fats. Fried meat still tastes good and most of us fix it that way too regularly don’t we. Baked, grilled, boiled are all better than pan fried and cut back on the portion, try to get under 10% of your meals being meat of any kind.

3. Processed foods. A certain amount is almost inescapable in today’s society but we need to make a concerted effort to prepare more of our meals from raw ingredients. It does take more time, but when planned ahead, not that much. When is the last time you used that crock pot under the counter?

Alright, enough of the negatives. What can we add to our diets to help?

1. Organic! As much as possible, if you can afford it buy organic. These foods do not have the added “stuff” to preserve and enhance. Enhance it yourself with fresh spices, different ingredients, experiment! You might end up on the Food Channel!

2. Fresh Vegetables! In this day and age we can purchase fresh year around anywhere we live in the Western Hemisphere. I live in Nebraska and we can get vegetables, fruit, even fish picked or caught on either coast yesterday!

3. Fruit! And lots of it! The FDA is now suggesting 7 -9 servings of fruit everyday. Again, we are blessed to be able to purchase good fruit year around. Include more berries, blueberries, raspberries, cranberries. It may come from South America in January, but hey, wash it good like you would anyway and enjoy. Have a fruit bowl in the kitchen available to all family members instead of “junk food” snacks.

Fruits and vegetables contain the most phytonutrients and antioxidants that are easily found and consumed than any other foods. These nutrients are essential to fighting free radicals which lead to inflamation in our system, and getting rid of the inflammation is the objective isn’t it?

It will take some work, planning and diligence on your part, but hey, aren’t you worth it?

Oh, and drink lots of water, water, and more water!

Doug Sandquist asked:


Wouldn’t it be great to feel better, be pain free, not stiff or sore and therefore enjoy Happy Holidays this year? Of course and you need to know of several steps to start yourself toward that.

Pain, stiffness, high blood pressure, bad backs, stiff necks, sore joints are all probably caused by an excessive amount of inflammation in your body. What is inflammation?

The Definition of inflammation, according to About.com is:

An immune response to injury or infection causing pain, redness, heat, and swelling in the affected area. Heat from inflammation is produced because of increased circulation as white blood cells and chemicals are rushed to protect us from foreign invaders, allergens, toxins or infections. Common allergens that produce inflammation are pollens, gluten in wheat, cow milk, and yeast from baked goods, beer and wine. Inflammation can also result from injury. It may create unpleasant sensations such as swollen joints that feel warm, pain, stiffness, fever, chills, fatigue, headaches and muscle stiffness.

Okay, now lets talk about trying to alleviate some of that in our system and the most logical way is by our diet. What we put in our mouths everyday. Obviously we need to stop eating some things and begin to eat others.

Some things to cut back on first. Lets keep it simple and common.

1. Soda or pop. Either diet or regular. Too much sugar in regular and the discussion and concern about diet sweeteners is ongoing. Until the dieticians and nutritionists agree, I don’t like to gamble with my health.

2. Fats. Fried meat still tastes good and most of us fix it that way too regularly don’t we. Baked, grilled, boiled are all better than pan fried and cut back on the portion, try to get under 10% of your meals being meat of any kind.

3. Processed foods. A certain amount is almost inescapable in today’s society but we need to make a concerted effort to prepare more of our meals from raw ingredients. It does take more time, but when planned ahead, not that much. When is the last time you used that crock pot under the counter?

Alright, enough of the negatives. What can we add to our diets to help?

1. Organic! As much as possible, if you can afford it buy organic. These foods do not have the added “stuff” to preserve and enhance. Enhance it yourself with fresh spices, different ingredients, experiment! You might end up on the Food Channel!

2. Fresh Vegetables! In this day and age we can purchase fresh year around anywhere we live in the Western Hemisphere. I live in Nebraska and we can get vegetables, fruit, even fish picked or caught on either coast yesterday!

3. Fruit! And lots of it! The FDA is now suggesting 7 -9 servings of fruit everyday. Again, we are blessed to be able to purchase good fruit year around. Include more berries, blueberries, raspberries, cranberries. It may come from South America in January, but hey, wash it good like you would anyway and enjoy. Have a fruit bowl in the kitchen available to all family members instead of “junk food” snacks.

Fruits and vegetables contain the most phytonutrients and antioxidants that are easily found and consumed than any other foods. These nutrients are essential to fighting free radicals which lead to inflamation in our system, and getting rid of the inflammation is the objective isn’t it?

It will take some work, planning and diligence on your part, but hey, aren’t you worth it?

Oh, and drink lots of water, water, and more water!

Jarrett Sexton asked:


If you are looking for a one word answer, then its No! Gluten Free means there is no gluten, which comes from wheat, in the product. Wheat products are things such as bread, cakes, and biscuits to name a few, unless they specifically state that they are free of it. Some supermarkets and grocery stores carry gluten absent products.

On the other hand, Yeast does not contain gluten, so a product can contain yeast and still be gluten free or vice versa. Yeast is a baker’s friend and the human bodies enemy. Yeast is a fungus/mold and used in fermentation. It is used in nearly all bread products and in the fermenting process for beer. Although, there are recipes out there for bread and other foods that are yeast free, as well as gluten free, and free of a lot of other things to. Yeast is bad for the human body, so needless to say, removing it from ones diet would help clean ones body and remove any toxins and or other harmful chemicals derived from yeast “enhanced” products.

So the answer is no, they are not the same thing, gluten and wheat are similar but I wouldn’t say they are the same either. One similarity that both gluten and yeast share, is the fact that living without them, is much healthier for you and your body, and there are many benefits of removing them your daily diets. Some of the benefits are weight loss, more energy, get into better shape, it helps many different medical problems, and several day-to-day problems. The benefits are too long to list, most of them are health related, but in this health conscious world, how could you go wrong?