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I should also say that in addition to the above mentioned dietary restrictions, we do not allow him to have any preservatives or other additives such as MSG, nitrates, food dyes etc. Just in case anyone else is trying to get results following this regimen. Homeade everything!
Just wanted go to give an update: our son (now four years old) is doing very well and has improved drastically in his stuttering since going gluten/grain/dairy/sugar/soy free. He had been stuttering (what I would classify as the moderate/severe range) for well over a year, and it has been four months since we changed his diet. I would say it took about 6-8 weeks to really see a difference, but then it was very noticable that he had improved, it was almost magical and unbelievable. We had a period of several weeks in there where he had NO stuttering at all. Then I'm not sure if we got some trace gluten contamination somehow or if he is still going through his speech “cycles”, but he is now recovering from a very mild set-back. Four months ago on a scale from 1-10 he was stuttering anywhere from a 6-10 depending on the day. Now, he goes from 0-1 most of the time, to 2-3 at the worst. Due to this, I am considering adding some other supplements such as omegas, vit D, magnesium at some point, but right now he only takes a multivitamin.
It has been such a relief as a parent and we can see he is much more relaxed and social. He has even improved behaviorly and seems to run and jump better than before (but of course that could also just be his age). I would definately recommend anyone with a child that stutters to at least give it a try.
This is the link from Dogtor J that got me going onto this subject: http://dogtorj.com/?page_id=434 I haven't contacted Dr. Symes yet, but I would like to personally thank him. The speech pathologist we went to told us that (even with our family history of celiac and food intolerances) food or diet probably had nothing to do with his stuttering.
When double-checking on this, I also noticed that for the Olive Nation brand vanilla online they list “glycerin”, but none that I have received list glycerin on the label….so I'm thinking their must be different formulations. I had emailed the company quite awhile back asking about this inconsistency along with questioning if the product contained anything derived from corn or sugar (for my son). They just replied that the product did contain sugar in the sucrose and caramel color, but that it contains nothing derived from corn. A small amount of sugar isn't an issue for me personally, but I know it can be for some especially with candida so…..
With all this ambiguity and uncertainty, does anyone else have a vanilla extract they can suggest (other than making your own)?
Still, as with anything, I'm sure making your own is a great way to go whenever possible.
Nora, I think the difference is this: Biotic Defense is a “probiotic” which contains beneficial bacteria that are needed in all our guts. Some of us are without these beneficial bacteria and a supplement like this may help. The UltraImmune IgG sounds like an antibody supplement for your immune system….I had never heard of that before either so would also be interested in further explanation. I do think you could use both at the same time, but how do you know if you NEED both? I had a test for the intestinal flora so I know I need a probiotic, but not sure on the other.
I was also wondering if it would be possible to show the label/list the ingredients for these two prodcuts online. I am considering purchasing one or both of them, but need to see the ingredients.
JackieMay 14, 2011 at 11:59 pm in reply to: Duck’s Food and My Food, Should We All Be Gluten Free ? #9139
I am very interested in this as I have been trying to determine if grains fed to the animals actually causes grain to be in the meat? I haven't found anything that confirms this, not sure if anyone really knows. But it seems that if even Wellness meats are fed corn and soy…….hmmm, good 'food for thought'. I would like to get Dr. O's response to this. I know grass fed beef, free range chicken, and wild caught salmon is still healthier due to the higher quality meats (better nutritional content), but just wondering if grain fed will cause an actual “reaction” in people who cannot tolerate grains.
So, Sara what did you decide to do about your ducks? In addition to the flax, I read once somewhere about feeding coconut (shredded I'm assuming) to chickens, not sure if that would work for ducks but you could research it.
Good for you on making those calls and I say keep up the great work! Let us know how you come out.
Dr. O, I see what you mean about there being a more and less thorough test, but could you (attempt) to explain to us lay people the benefit of the more extensive analysis.
1. Is it possible that someone could test negative for both the celiac and the gluten sensitivity genes, say through enterolab's type of testing (only the B1 portion), but still be positive on the A1 portion?
2. If someone is positive on one or both of the B1 portion of their genes, then what additional significance does knowing the A1 portion have?
I was going to post the same thing! I also did enterolab for my genetic test (among others). I was very happy with finding out the results (like you said, just to KNOW). It does give you an explanation also and you can call them with any questions afterward which I took advantage of. The nice thing about the genetic test alone, it is only a cheek swab, very easy. I would highly recommend it.
I agree with everything Lori said. A few more good sites are http://www.thespunkycoconut.com/search/label/Shakes%20and%20Smoothies and http://www.lexieskitchen.com/recipe-box/ They both have whole sections on smoothies. Cashew milk is also really good and easy to make at home, works really well in smoothies. Try http://www.nutsonline.com for protein powders to add: hemp, maca, etc. They have lots of interesting gluten free and organic options, alternative things you'd never think of. Nuts are a great source of protein too. Once you start snooping around online and gathering your ingredients you will be very happy with the choices you do have. I started out over a year ago with guten, dairy, soy, egg, and yeast. The only things I've added back are eggs, and I've given up many more foods due to additional intolerances, but I honestly feel better so it's worth it and I do not feel deprived. Keep your spirits up!
This is a really good explanation , and one of the most informative pieces I've read in a long time. If more doctors would ascribe to this our (gluten free) society would be such a better place!
Thanks everyone for your input, you are giving me hope that a person can heal a leaky gut with the appropriate diet (eliminating grains, dairy, soy, and peanuts?) and supplements, WITHOUT doing a rotation diet……I am not liking the rotation diet, but I will do it if it's the only way to heal a leaky gut.
Great link Laura, thanks!
Not sure if this would work, I haven't tried it, but has anyone tried tapioca starch or flour for thickening?
Not there yet either, I've taken the long road. Started out gluten free (traditional), that was June 2009. I went dairy free very shortly after that and slowly over another year's time realized soy, grain free and sugar free were necessary for me too. I was recently diagnosed with leaky gut so that's why it's taken me so long. I hope you heal up much faster than I am. Patience is a virtue, perseverance is a MUST!
There is a link at the top of the site “GF Food Sources” where you can buy grass fed beef online.
Thankfully, I did find a local supplier near me (I'm in Michigan) who do not used any grains at all in their beef.January 8, 2011 at 12:28 pm in reply to: Symptoms of Glutinisation, do they change over time ?? #8921
Bruce, this is a very good question and I think everyone may be different on this issue. I seem to have a variety of symptoms that I cycle through if I get cross contamination. Mine range from fatigue and headaches, to canker sores, to weird shooting pains in my scalp, to skin break-outs on my face, to GI symptoms, to irritability and mood issues. Only after watching these things over a long period of time do I now know to suspect gluten. It used to be that having several of these all the time made it very difficult to tab anything as the cause. “True” gluten free has helped tremendously.
I also have leaky gut with many other intolerances (soy, dairy, sugar, etc) and have noticed that expopsure to any of my intolerances can cause the same symptoms (for me anyway), but mine are definately most severe with gluten. I've also found that the longer I'm truly gluten free, the more severe my GI symptoms have become if I do get cc'd.