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Viewing 15 posts - 1 through 15 (of 44 total)
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  • Norbert Banaszak jrredbird
    Member

    I agree, if possible you need Dr. Osborne or someone with the same line of thinking to help you sort this out. Taking all the applicable tests and acting on the findings can save a lot of time and avoid bad foods in addition to taking the needed supplements for vitamin/mineral restoration. My wife and I both have GS and you will find that as time passes from getting off the obvious gluten foods that he will likely be more sensitive to small amounts or accidental or hidden gluten. The first thing is training to never purposely consume gluten items such as bread/pastries,etc. just to fit in or please someone else. There is hidden gluten in almost “all” processed foods and grains/soy, etc and even the grocery store “gluten-free” foods are NOT gluten free, just maybe lower in gluten but still enough to keep us sick depending on how sensitive. It is very hard and takes time and experimenting to find the safe foods and if you push trying to cheat a little with supposed safe foods they will eventually contain something bad and bite you. We used to love BlueBell ice cream and it’s made in Texas near Dr. O. It used to be made with all natural/safe ingredients but they switched to the cheap trash ingredients and now instead of cane sugar they use high fructose corn syrup. Corn is bad and almost always contaminated or containing reactive proteins that will keep a sensitive person sick. My wife had the headache problem after going gluten-free and one of Dr. Osbornes articles on unsafe medicines helped us to track one of her BP meds. that was terribly high in gluten filler and causing problems. This will probably take a lot of diligence on your part but you have the proper training and the “mother instinct” will get you through to make him well again. If the headache problem is not gluten/diet related, a lot of folks get headaches from unsuspected eye/vision problems like astigmatism. Needing corrective lenses and not wearing them will definitely cause constant headaches.

    in reply to: Cross Reactivity to other grains and foods #9934
    Norbert Banaszak jrredbird
    Member

    Thank you, just wanted to share some information on what is being discussed among some researchers and medical experts in this field. Many people are skeptical and are not willing to consider any of this as science until some group of “scientific researchers” perform a study that is reported in a recognized medical journal. The issue of cross-reactivity as regards false immunity response to similar proteins may or may not be a true condition but the theory is fairly new. We have found that we do have a problem with oats and even Elisa certified gluten-free oats. That means there is some kind of reaction taking place that is not gliaden/gluten exposure. Coffee was listed as a possible cross-reactive protein and we quit coffee after nearly 50 years of drinking it daily and now feel better without coffee. Don’t know what’s the issue with coffee but it’s real. I know it’s not advisable to jump on every theory and idea that comes along but finding total health requires experimenting to get rid of offending foods/drinks/medicines/soaps and cosmetics. It can never hurt us to eliminate a possible irritant for a short time to find out if it matters!

    in reply to: Rash when cleaning the kitchen. #9923
    Norbert Banaszak jrredbird
    Member

    Well, first of all you are a very caring considerate person and I sure don’t want you to feel that I am trying to “hammer” on you! Us menfolk have a much easier time being assertive and less emotional. I am also having problems getting my two grown sons to take this seriously and help my grandkids and greatgrandkids. Sadly, both of my sons have the “classic” symptoms and both of them are in the medical profession. Getting the genes from me and my wife both it is almost positive that they acquired the faulty genetics too. Remember that even if your family/children don’t show the gut distress that most folks don’t have gut symptoms and the damage being done in them is likely silent. That can be even worse than our systems’ that give us a warning to stop the gluten and also the main reason why most folks will not look at this condition. They get the bad diseases and conditions and they or their Doctor never relate it to gluten even if they know about the family genetic problem and have been told the facts. I have told all my relatives who don’t want to hear my research(rant) on our family genetic disease that they can take the Enterolab swab test for GS/CD and know for sure or if they think I’m crazy and I don’t mean as much as the $178 cost of the test then just leave me alone and I won’t bother them. I still have a few grandkids to reach when they are grown and away from their fathers so I can tell them how to stop their chronic diarrhea in a few days and start getting well. I have already told my wife that I’m not going to take any “Happy Father’s Day” phone calls today because it will just lead to an arguement. Until my kids take this seriously enough to find out and allow my grandkids to get healthy I don’t want to talk to them! My wife isn’t happy about that but I’m not an enabler and believe in telling the truth and living that way too!

    in reply to: I am not understanding genetic tests and conclusions #9922
    Norbert Banaszak jrredbird
    Member

    I have had years of vitamin deficiency too but I am attributing that to the diarrhea condition washing my vitamins and minerals out instead of being absorbed. Only the right tests from Enterolab or Cyrex,etc. can tell you if you have GS or CD and what deficiencies and cross-reactions and Dr. O can help you get the right testing and the right vitamins and supplements too. My research shows that it takes several years of totally getting over the gluten condition to start properly absorbing enough from our food again. That’s the reason for taking supplements until health is restored, however, most commonly available vitamins/minerals and supplements from the retail stores either use gluten for the white filler/binder or there is cross-contamination. We need the help but must be certain it is safe or it causes a lot more problems and continued bad health than the possibility of being helpful! Most of us are already very aware that gluten/grains/soy/legumes are our “root” problem and just need to keep chasing down the loose ends to get totally under control. Think about how far we’ve come since being totally sick all the time and work on the “little” things.

    in reply to: Rash when cleaning the kitchen. #9918
    Norbert Banaszak jrredbird
    Member

    Anyone who has the genetic GS or CD should explain to others that they can’t be exposed to gluten and there is no way to live in the same home with gluten consumers and not be exposed on a regular basis and staying sick. My wife and I discovered at the age of 65 that we both have GS genetics. I found out first and we removed all gluten from our home and went on the GF diet and she discovered her health was better too. We had her tested first and found she has the HLA-DQ1,4 GS alleles. As time passes and we get farther away from the gluten exposure we find a person gets more sensitive to a small amount of “hidden” or “accidental” gluten. It’s a learning lesson and she also acquired the rash problem from the kitchen but not from food gluten. Turns out almost all dish and washing detergents contain chemicals with gluten or similar particles and cause the rash. The solution is to wear the thick rubber gloves to prevent exposure. We even had to change out the Walmart Equate liquid hand soap for the gluten-free liquid foaming SoftSoap to stop skin rash and me too! So you see that you can’t be purposely exposed in a household containing food gluten/crumbs/contamination and get well. It has to be stopped 100% and I don’t know what to tell you? All I know is I make the rules in my home and there will be no smoking or drinking and now no gluten allowed here and if someone doesn’t like my rules they aren’t welcome. Why should others enjoy themselves while causing us to be sick? I wouldn’t feel like doing that to others even if I “lived” in their home. My father had a heart attack when I was very young and his Doctor told him to quit smoking cigarettes or find another Doctor. To help him out I didn’t just quit smoking when I went to his home, I actually quit cigarettes myself to give him moral support. I don’t know about your family or circumstances but any of your children should be considered to also have the Gluten Genes from you unless thay have been tested to remove that possibility and should also not be consuming gluten. Besides that even though is is “gluten” for us sensitive folks the fact is that wheat is a Hybridized Frankenfood that is poison and is also doused with poisons from the seeds to the fields to the harvested grain to the processing plant. All grains are poisoned and toxic. Go to Youtube and look up Dr. Davis part 1 and part 2 videos about Unhealth wheat. Dr. Davis is telling about the dangerous wheat totally from the point of dangerous genetic engineering and high glycemic index levels. He is claiming that our current wheat is totally different since the 1980’s and responsible for obesity/diabetes and other diseases separate from the gluten issues. No one should be consuming grains, they are all bad and toxic and Dr. Rodney Ford calls this a “brain and nerve” disease, not a gut disease, and you can also find his information with Google or videos on Youtube. That’s why every part of the body if damaged until the gluten is removed and healing take place. I had gut distress at least five times daily for 45 years and that’s nothing compared to brain chemical/anxiety/depression/insomnia/fog/panic problems that I had acquired. Did I mention how bad grains are for us??Smile

    in reply to: I am not understanding genetic tests and conclusions #9917
    Norbert Banaszak jrredbird
    Member

    If your test is showing the HLA-DQ4,4 alleles you are being diagnosed with NonCeliac”Gluten Sensitivity” genetics. A person with the HLA-DQ2 or DQ8 alleles are diagnosed with Celiac Disease. If I understood what your test indicates then you don’t have Celiac Disease where your villi fingers in the intestines are being destroyed in an auto-immune response effort to remove the gluten. That is great, however, the only thing you can do to get healthy and stay that way is to go 100% Gluten/Grain/Soy free and don’t cheat. It is hard because there is hidden gluten in a lot of food/drink and even some foods/drinks can cause the false “similar protein” cross-reaction. There is data that shows that 10% of the proteins in coffee can falsely cause a gluten-type response in up to 90% of the folks with GS or CD. That is not gluten or the caffeine but tannin proteins that resemble the gluten proteins in structure!

    in reply to: I FEEL GREAT! #9876
    Norbert Banaszak jrredbird
    Member

    Urska, I also in my younger years visited many doctors who felt like my “mental anxiety” problems that were causing the intestinal disorders, etc. could be overcome with the proper anti-depressant. They were all wrong and worsened my problems. Last October I got sick on whole wheat bread and looked it up on the internet and found the Gluten problem. I stopped the gluten and now all grains/soy/peanuts and feel great too. Like you I know that there has never been a “mental” issue except the doctors I trusted to help me. The best thing is besides feeling great we know that we never have to go back to the years of sickness! It just takes self-discipline……Good Luck!

    in reply to: Glutened #9875
    Norbert Banaszak jrredbird
    Member

    I think this is different for each person but I’ll relate my experiences. I suffered several bad symptoms for 45 yrs. First was diarrhea several times a day and then mental distress at night and waking up feeling like a crazy man. Now when I get something I shouldn’t eat if bad enough with gluten I will get immmediate flash diarrhCoolea. If more subtle gluten exposure or maybe even something else I will have a bad night. I can usually pinpoint what food caused my problem but not always. Usually it is me “cheating” with something I really shouldn’t but is supposed to be GF and eaten before without problems. I will give a few examples; Morrell link sausage is labelled GF and I have eaten some that caused no problem but the last time it made me sick. Was it hidden gluten or the preservatives?? I don’t know but no more Morrell links. Lay’s potato chips are supposed to be GF but the last time I had some I got the night time distress. Was it gluten or something else? Don’t know but no more chips or any kind. One time it can be clean of offending ingredients and the next time kick my rear! Once I have found this to happen I no longer eat that food and it’s getting to where I’m more Paleo diet because of eliminating the last vestiges of my “cheating”.

    in reply to: Feeling Worse? #9870
    Norbert Banaszak jrredbird
    Member

    Have been trying hard to stay Gluten and grain free since discovering my GS problem 7 months ago. After 45 years of bad gut problems and night time brain/sleep problems I immediately felt great. It now appears that the longer I’ve stayed away from purposeful gluten,etc. that I am much more sensitive to “any” amount of accidental exposure. At first I could usually easily pinpoint the culprit in my food but now it’s getting harder to figure out what I did wrong. I think there are some items that are usually safe that may not “always” be safe and can have contamination, regardless of how many times eaten before without problems? You wouldn’t expect something like a package of pure hashbrown potato patties to be a problem but I discovered a while back that they dust them with flour to keep them from sticking together after freezing? So far I seem to be unable to take any gluten not getting where I can accidentally get a little without symptoms and the worst is that I can have sleeptime anxiety/fog without any gut symptoms at all. Maybe that’s good because it makes me try harder to not cheat and slip back into bad eating habits.

    Norbert Banaszak jrredbird
    Member

    Thanks Dr. O, sure looking great now!

    in reply to: New Member – Celiac & Gluten Free since ’99 #9841
    Norbert Banaszak jrredbird
    Member

    My wife and I seem to get symptoms fairly quick if we are “glutened” and we avoid what makes us sick. However, it is easy to see from the reports from Dr. O that even smaller amounts of gluten from wheat and prolamins and lectins from other grains and soybeans will cause health damage over time. It is very hard to eliminate most all processed food and even going with fruits and veggies and meat still leaves the contamination issues from the animal feed to the poisons sprayed onto all our produce to kill bugs and weeds. I just read an article where the old GMO seed ability to easily take small amounts of Roundup poison to kill weeds is losing its effect. Farmers are now spraying a lot more poison and trying new chemicals that may cause us even more health diseases if we eat their food. I am reading where potatoes and other tubers absorb bad things like arsenic that is in the soil and many foods including “baby food” has an elevated level of toxins. Strange how they never mention health of the consumer, just how much crop they can make at the cheapest cost? Try buying as much local/poison free fruits and veggies as possible and get local meat that is grass fed. Then try to eliminate all processed foods too. The processors always claim that our Gov’t is comfortable with the “small” amounts of toxins they put in our food but I’ve never in my life run into wealthty and/or professional citizens buying their family food in one of our grocery stores. Seems that wealth has allowed them to feed their families on the highest quality and least poisoned foods from alternative sources. After advising my sister of our “genetic” problems with gluten/grains/soy she had a serious talk with her Doctor who told her it wouldn’t hurt to try the GF diet and that she always fed her family “certified organic” and GF foods but didn’t talk about it unless asked so her patients wouldn’t think she was crazy……..IT’S JUST FOOD!!!

    in reply to: Hasimoto’s disease and hypothyroidism #9785
    Norbert Banaszak jrredbird
    Member

    Diane, the failure to digest and use some of the vitamins is a problem and if we can’t get the vitamins from food why would the pill be any better. We are taking B-12 in the best form of Methylcobalamin and Sublingual. You put the tablet under the tongue and let it melt and it absorbs through the mouth tissues straight into the blood stream thus avoiding the digestion problem. Likely you can get most vitamins in the sublingual form and just have to be sure there is no gluten filler in the pill.

    in reply to: Gluten free Vegan? #9784
    Norbert Banaszak jrredbird
    Member

    We are also struggling to lose excess weight and it’s coming off slowly. I guess it took years to put it there and patience along with the exercise and diet would help? If you are really going on any kind of “Vegan” diet be sure to check your vitamin levels beforehand because CD/GS makes us more likely to be deficient and needing supplementing to restore. Any veggie only diet will not give you all the vitamins and minerals needed because some vitamins like B-12 are only gotten from eating meat/poultry and fish or from taking sublingual supplements. Maybe check with Dr. O for an opinion and help with the tests or supplements first?

    in reply to: Coconut flour & almond flour and cross-contamination #9775
    Norbert Banaszak jrredbird
    Member

    You can order Blanched Almond flour direct from Honeyvillegrain.com. Their description says it is “certified gluten free” and we have tried it without problems. For us, it is expensive at 5lbs for $30.

    in reply to: Genetic Testing #9772
    Norbert Banaszak jrredbird
    Member

    There is the possibility of grain cross-contamination in our beans and peanuts because of farming on the same land with harvesters/trucks/silos and factories processing them all on the same packing lines too. Watch the videos and read the research reports that Dr. O has provided and you will see that legumes have dangerous toxins called lectins that also are not good to eat, especially for folks like us that already have the genetic food problems. Maybe someone can add more to this but it seems that Dr. O sees a lot of patients that have CD/GS and a lot of them don’t totally recover good health until they eliminate all the grains and legumes besides just gluten. It seems that there can be damage done inside without giving us noticeable symptoms and if that can happen what level of health are you willing to obtain and what are you willing to give up to make sure?

Viewing 15 posts - 1 through 15 (of 44 total)