Guest guest Posted April 23, 2004 Report Share Posted April 23, 2004 > gluten > > >May I pick up on some of the threads discussing gluten. > >http://www.asm.org/media/index.asp?bid=3276 > >Sourdough Bread Made from Wheat and Nontoxic Flours and Started with >Selected Lactobacilli Is Tolerated in Celiac Sprue Patients > Hey, that is fascinating! Apparently they isoloated 4 LA bacteria that hydrolized alpha gliadin. I thin LB brevis is in kefir, but I didn't recognize the other strains off the top of my head, and don't have time to check Dom's site at the moment. But you're right in that these researchers are RE-learning history. Nothing new here. Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg Weston A. Price Foundation Chapter Leader, Mid Coast Maine http://www.westonaprice.org ---------------------------- “The diet-heart idea (the idea that saturated fats and cholesterol cause heart disease) is the greatest scientific deception of our times.” -- Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt University, Tennessee; heart disease researcher. The International Network of Cholesterol Skeptics <http://www.thincs.org> ---------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2004 Report Share Posted October 9, 2004 MS Patients More Sensitive to Gluten ------------------------------------------------------------------------Acta Neurol Scand. 2004 Oct;110(4):239-41. IgA antibodies against gliadin and gluten in multiple sclerosis. Reichelt KL, Jensen D. Institute of Pediatric Research, University of Oslo, Oslo, Norway. k.l.reichelt@... BACKGROUND: Multiple changes in antibodies against various antigens are found in multiple sclerosis (MS).OBJECTIVE: We wanted to measure immunoglobulin A (IgA) antibodies to some common food antigens in MS and also IgG against gliadin and gluten. METHODS: The IgA antibodies were measured in serum against gluten, gliadin, lactoglobulin, lactalbumin, casein and ovalbumin in patients with MS and controls using ELISA technique. IgG was likewise measured for gluten and gliadin. RESULTS: Highly significant increases compared with controls were found for IgA and IgG antibodies against gliadin and gluten. IgA antibodies against casein were significantly increased. Anti-endomycium and anti-transglutaminase antibodies were negative. CONCLUSIONS: The data presented indicate that there may be a possible moderately increased uptake of some specific proteins from the gut in MS compared with controls. september1968View Public ProfileSend a private message to september1968Find all posts by september1968Add september1968 to Your Buddy List Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2006 Report Share Posted December 12, 2006 I have RA and follow a non-addictive food plan to address an eating disorder. I don't eat grains, sugar or alcohol. What I have noticed is if I " fall off the wagon " my inflammation, soreness and tenderness increase over night...Literally... There is NO DOUBT in my mind that there is a connection. >From: " snowdrift52003 " <snowdrift52003@...> >Reply- > >Subject: [ ] Gluten >Date: Tue, 12 Dec 2006 12:56:07 -0000 > >I have noticed a clear connection between eating wheat (which contains >gluten) and joint pain. It's a hard grain to forego since it's in >everything, but there are alternatives that can be used. I'm actually >enjoying the adventure of learning about how to prepare meals and >snacks that are gluten free. > >Sierra > _________________________________________________________________ All-in-one security and maintenance for your PC. Get a free 90-day trial! http://clk.atdmt.com/MSN/go/msnnkwlo0050000002msn/direct/01/?href=http://clk.atd\ mt.com/MSN/go/msnnkwlo0050000001msn/direct/01/?href=http://www.windowsonecare.co\ m/?sc_cid=msn_hotmail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2006 Report Share Posted December 12, 2006 My son was allergic to Wheat, Eggs, legumes, avocado, mellon, oranges, Soy, peanuts, and corn....Basically the poor kid and I survived on meat and rice. He is now 3.75 years old and is only allergic to all legumes, peanuts and soy (which are both legumes but are tested separately). It is so much easier for us all, but the little guy LOVES beans. I often wonder if food allergies/sensitivities are similar to diabetes...I know many diabetics who crave sweets and just can't do without even though they know the health ramifications. My son will beg for just one bean! Thankfully he isn't anaphalactic to them, so if he does sneak and get one we only have to deal with severe behavioural and gastric issues. Quote Link to comment Share on other sites More sharing options...
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