Re: Re: Therapeutic use of whey

[Guest guest]

At 04:43 AM 4/16/2002 +0000, you wrote:

>PS: I forgot who wrote that their problem turned out to gluten

>intolerance. Opps-sorry! :~) Anyway, how long after you changed your

>diet did you notice a change?

That would be me. I noticed some change the first week (mostly feeling

WORSE, almost like coffee withdrawal), followed by cramps etc. I didn't

even think about other issues until much later (a month or two), when I

noticed I wasn't having problems. I periodically get sinus congestion after

some meals though, and it's not clear what causes it: SOME milk products

do, some don't. (like, one brand of cheese is ok, one isn't). Gluten ALWAYS

causes problems, but I don't eat it knowingly any more so I haven't

experimented (too painful!).

My husband went on a meat-and-vegies diet for two weeks before he noticed a

difference, also taking Pepto Bismol (to help with some of the gut issues)

for a week. He's had NO sinus problems this year, which is a first for him

too. But he's also eating no grains at all except rice and some masa.

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...

[Guest guest]

>Thanks Heidi. The only thing I KNOW that is a problem is dairy. It

>messes my gut up something terrible - for days at a time. Now that

>I'm off it, no problems.

It sounds like you have a serious problem with lactose -- which many, many

people do. Have you tried fermented dairy? If you'd like dairy without

the pain and disturbance, you could try culturing yoghurt for 24 hours, or

even for as long as 36 hours. 24-hour yoghurt has less than 1% of the

lactose remaining and is used with great success on the SCD diet

specifically to address gut problems. You could also try kefir. I'm given

to understand that letting it culture with the grains for 24 hours and then

draining it off and letting it culture for another 24 hours without the

grains is effective at eliminating lactose. It would also be a good idea

to make half-and-half yoghurt and kefir -- use actual half-and-half or just

mix cream into the milk.

There's no particular requirement for dairy, so you can certainly just

avoid it altogether, but it is tasty and, at least when raw and from

pastured animals, it's very healthy too -- at least if you prepare it right.

Some people have problems with dairy no matter what they do (stick with

raw, grass-fed, even try goat's milk) but those people are actually very

rare, so it's quite possible you could do fine on dairy. (Or perhaps

you've tried everything and told us and I forgot, in which case I'm sorry

for wasting your time. <g>)

-

[Guest guest]

Arthritis is anything that irritates the joint whether it's inflammation of

the cartilage or erosion of the cartilage. Synovitis, is apparently

specifically an irritation of the synovium which is a thin membrane that

helps to provide a frictionless slippery surface inside the joint.

[Guest guest]

At 12:00 PM 4/16/2002 +0000, you wrote:

>PS I believe it was Heidi that posted about the gluten connection.

>I'll second that too. I remember reading about a very significant

>correlation between incidence of rheumatic conditions and celiac

>disease. If I remember correctly, there was also a correlation

>between migraines and celiac.

Thanks! There IS a big correlation (I was getting a lot of migraines too)

-- but both wheat and corn on their own seem to cause joint problems,

without celiac. Apparently the Indians and the Romans both started getting

arthritis about the time they started eating lots of corn and wheat,

respectively. I'm beginning to be anti-grain in general -- our diet

includes fewer and fewer, though we still have our goodies.

(There was lots of info on that in the excellent post I saw here today too:

http://www.beyondveg.com/cordain-l/grains-leg/grains-legumes-1a.shtml#celiac

See www.celiac.com for lots of info, esp. http://www.celiac.com/history.html

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...