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  • in reply to: Hasimoto’s disease and hypothyroidism #9768
    redbird
    Member

    Sounds great and hopefully you’ll be getting much better soon. Taking those tests will get the correct vitamins you need to regain good health. I can’t guess how many bottles of vitamins,probiotics,etc. are sitting in my cabinet…totally useless. Some of them caused me immediate negative symptoms and some were more subtle and only removed after I did more research. There are a lot of the cheaper supplements that are made with gluten for the filler. Also avoid the yeasts in your food and probiotics. It is probably better to eat some Activia yogurt occasionally for the good bacteria? As for safe supplements, I think you’re correct that Dr. O has available several necessary supplements and looks like some he has had specially formulated for patients with the CD/GS issues. Sure would be better than the “trial and error” and cabinet full of unsafe junk method!Laugh
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    in reply to: Hasimoto’s disease and hypothyroidism #9765
    redbird
    Member

    While we don’t have any thyroid/Hashimoto’s issues that we are aware of, our research has led us to a discovery that may help you both greatly. Our findings (without taking the vitamin deficiency tests for proof) led us to believe that we possibly are deficient in vitamin B-12 . This deficiency is common in people with the CD/GS disease and can cause all sorts of problems because gluten can prevent the absorption of B-12 from our food. We are both taking a Sublingual B-12 Methylcobalamin supplement that is helping a lot. My pollen allergies and toe neuropathy issues, along with brain/nerve problems causing insomnia and anxiety have lifted. My wife is having better circulation with no tingling in her fingers with more energy too. My research before going on the B-12 shows many disorders that improve and maybe totally resolve, and thyroid/Hashimoto’s discussed that is one of the problems that “could possibly” come from the deficiency of B-12. I’ll give the link to one of Dr. Osborne’s reports that shows his experience with B-12 deficiency in his patients and if you ask him I’m sure he will give further information/facts/testing/advice about how the B-12 supplement can help you and I see that he has them available to order from him too. Reports show B-12 doesn’t store up in our fat and even if we aren’t highly deficient the extra B-12 will not hurt but just pass through in the urine. I do remember that other’s who have taken a B-12 shot really get a boost and the sublingual is supposed to be as effective?
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    It appears that the link to the page doesn’t work here like when I e-mail so just go to your dashboard and in the “search” box type in; “anemia and low platelets”. That should get you there.

    Anemia and Low Platelets – Is Gluten Sensitivity a Cause?

    in reply to: Genetic Testing #9764
    redbird
    Member

    Jeff, hang in there pal. It is not easy to totally lose all the grains/legumes, even if trying hard. My wife found out she has the GS problem after going on the GF diet to help me, we had no idea her health issues were related to gluten/grains/legumes. Maybe you can explain to your wife that your Enterolab tests show you have a “genetic” disease and even the experts who design the “healthy food pyramid” would tell you that your HLA-DQ Celiac Gene requires you to totally avoid “all” gluten to get well and stop/prevent any of the diseases that derive from this CD/GS genetic issue. I also have a terrible time seeing all my sicko family members who obviously have the GS genes for sure with symptoms even worse than mine were before going GF. They are educated and should be seriously looking at our success with the GF diet and Enterolab tests for proof. I really can’t understand what they are thinking or how they are justifying dismissing this discovery. I’ve heard, “it’s too expensive to be on the diet” or “my doctor doesn’t think so” or “it’s just food and we all have to eat and it’s supposed to be good for us”??? I tell them it’s not expensive, just eat good real food and ignore the false “gluten-free” junk. I have also upset them when reminding them that when we lived down in Texas we also had the same “Doctor” they visit and were never helped with our problems, just meds that didn’t help like Welchol for diarrhea, suppositories for rectal bleeding, etc. So I tell them the Doctor is not going to help them with a diet, and she once told me she was saving up to retire and lose all the stress. Can’t make money by running off patients onto a GF diet instead of office visits and medicine kickbacks, won’t pay the BMW note on the GF diet??? I’ve tried to reach my family and have helped a few and others just laugh it off. It seems that they are angry because we are starting to really feel great while they are suffering and sick all the time but they are not interested in hearing advice. They don’t even open my e-mails with links that explain the facts and research reports that explain why avoiding gluten/grains can get them healthy again. Have to let go, we’ve tried to reach them, it’s their health to live with!
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    in reply to: Actual amount of gluten in different types of grains #9758
    redbird
    Member

    Don’t worry about what others who are unknowledgeable and/or purposely wrong with their nutritional diatribe think or say, it’s your business to keep your family safe and healthy! I have found that you can tell others that you have a “genetic disease” that prevents you from eating grains, it usually shuts them up. Anyone who keeps up the verbal attacks after hearing that information is not interested in the health of others and just wants to ridicule. Remember the old quote that Dr. O posted in one of his latest reports; by Arthur Shopenhauer from the 1800’s- “All truth passes through 3 stages; First it is ridiculed; Second, it is violently opposed; Third, it is accepted as self-evident!” Another quote by A. Shopenhauer that I like is; ” It is difficult to find happiness within oneself, but it is impossible to find it anywhere else.” The same can be said for our health and well-being!
    Thanks, Dr. O You’re the best and sure have been a great help to me and my wife with this website. Most of our Grandkids/GreatGrandkids live close to your clinic, some in Pasadena and the Houston area. I’m trying to get them to “buy-in” or go to see you for professional assistance.
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    in reply to: Actual amount of gluten in different types of grains #9755
    redbird
    Member

    Won’t be any lashings here, this is a learning process that we all have to go through. We have to wade through a lot of false infomation out there and stay on the right path with better health the prize! After 45 years of feeling lousy and sick, we can live great with the progress we’ve already achieved. The more we can share the truth about the need for the True GF diet to folks who want to hear, the easier and less expensive it will be for them to avoid the wrong information. Even people without CD/GS are thought to be suffering from severe gluten/carb overload and their digestive system should benefit from the diet too. Now if we can just shed those extra/unwanted pounds??hahaSmile

    in reply to: Genetic Testing #9754
    redbird
    Member

    My wife’s Enterolab test shows no Celiac genes but does show one gluten sensitivity gene. Anyone that has a Celiac gene has to totally avoid all gluten or their immune system will keep damaging the villi in the small intestine. Total avoidance of gluten will allow the small intestine to recover and heal over time, according to research. Anyone who has the GS gene has to also avoid all gluten to avoid contracting the same auto-immune diseases and bad symptoms. Problem with all this is there is no middle ground and any consumption of gluten/grains/soy/legumes is going to keep us ill and unhealthy. The talking heads on tv are now making it all “sugar” and “red meats” but eat plenty of grains? They will push a group survey as “fact” but ignore research on grains/legumes being toxins, and not just any toxin but a neurotoxin that will damage nerves and the brain. No wonder there are so many sick and obese people in this country. Every time you turn around there is another “non-scientific” study on groups of people and supposed “findings of fact” that are wrong.Frown

    in reply to: Actual amount of gluten in different types of grains #9751
    redbird
    Member

    If you go back to that website, don’t make the mistake I did by telling them what you think. After finding the truth here I “thought” maybe they didn’t know better but after informing them it was like I was verbally run-over by a herd of angry buffaloes?haha You will hear remarks about “the science isn’t proven or your source is not a qualified person to give advice”. Some of the denizens of that website have an education and think they are the experts so don’t waste your time. You can read their test results on any foods you are eating that are supposedly gluten-free if that helps. If you read their posts there you will also see that most of them are in a constant super-sensitive turmoil and can’t seem to figure out what to do. Try to tell them and they’ll pounce!! I’ve decided that they are a lot like my family, they don’t want the truth and would rather be sick?
    I know that the research/science and medical patient experiences mentioned here is current and showing the same causes and Dr. Osborne is in demand by folks who need the truth about nutrition and negative health results for eating the wrong food, including national TV on FoxNews which is a large an audience as you get on tv! My prayers to you for restoration on all your other health issues! One word of advice and hopefully encouragement. In recent years among my pesty health problems was often skin rashes. Several months ago after everything else seemed to be getting much better but still some skin reddening I decided to change my liquid hand soap. I now use SoftSoap liquid handsoap which is supposed to be gluten free and my skin is now clear and rash free. My wife also had rashes and even some skin cracking and the soap change helped some but not completely. After research I discovered that most dish soaps and detergents will contain gluten and other bad chemicals. I got her some high quality rubber gloves and she now wears them around detergents/chemicals and her skin is clear with no rashes or cracking. So, the skin problem can be from internal gluten/toxins but also maybe some effect from external sources. Hope that helps.

    in reply to: Actual amount of gluten in different types of grains #9749
    redbird
    Member

    Sounds like you’re working in the right direction and forget “crazy”. I’ll show you real crazy! My wife and I are 65 y.o. and in October 2011 after 45 years of digestive distress and many health issues I discovered this CD/GS issue on the internet. Many doctors over the years,tests and a few unnecessary surgeries plus a lot of wrong/terrible medicines!! No mention or suggestion of any kind of a food problem. In fact, one time upon going to a Gastroenterologist for the scope test for out of control diarrhea his office gave me a pamphlet for the BRAT diet to stop it. “Bananas, Rice, Applesauce and TOAST” What?? That’s why for the last 30 years I never considered gluten/grains to be any kind of a possible problem. Wouldn’t this Doctor/Specialist know better? I guess not!
    In just two days of going as GF (as I had discovered to do) my gut issues completely stopped and my miraculous change in almost all other little health problems started recovering and I was almost overwhelmed with the new me. If that’s not crazy enough, we both went GF to help me and after a few weeks my wife discovered changes in some of her health issues and we did the Enterolab Gluten Sensitivity test on her first and it showed her to have the HLA-DQ1,4 genes for Gluten Sensitivity. We had no idea because she didn’t show the obvious gut symptoms except bleeding that her doctors had attributed to hemmorhoids without even looking? No more bleeding!! Even crazier to me is that we have relatives who also have the CD/GS problems with obvious outward symptoms (even worse than me) and they think I’m crazy while they keep trusting their Doctors who laugh about this “gluten fad” and keep prescribing them dangerous medicines. I don’t usually tell others what to do unless asked but stupidly thought that this discovery was a teriffic blessing that would help our family get restored health and well-being and it is just the opposite, even when they know we have the Enterolab tests for proof?
    We started out with little knowledge and “thought” it was nice that food makers were providing some “gluten-free” foods for us, even though they are expensive. Later I found out that “gluten free” on a processed food is a total lie. Maybe a “lower” level but still up to 20ppm of gluten in the food. We for sure are trying to now avoid all gluten, corn and legumes. Rice doesn’t give either of us any noticeable symptoms but we need to try to avoid it as much as possible because what happens “silently” can lead to all the dangerous diseases. The gluten-free baking flours have ingredients that can be questionable too. Even the best of them still may contain; sorghum flour, xanthan gum, etc. and these are not good. Xanthan is distilled with alcohol fermenting the corn to make a powder. Remember that all grains are usually farmed on the same lands and harvested with the same equipment and trucks. Stored in common silos and transported to multigrain factories and packaged on multiuse packaging lines. Thus most all grains are at least cross-contaminated with Wheat/gluten besides the issues of their gluten/prolamins/lectins etc. putting neurotoxins into the food and the body of the consumer. Read and study and regardless of what some “real smart supposedly educated” idiots on other websites that may deny the truth of the information found here may say. The one sure fact/truth I “know” is that you only find the real facts here and Dr. Osborne is trying his best to help all of us who are in health peril from the grain/soy/legume toxins, including himself. I have discovered that there are Doctors and other medical people who have their own families on a diet of safe/GF foods but won’t pass the information to others! The severity of the possible health consequences from research and information found here will depend on how each of our systems react to the toxins and we can’t be constantly taking invasive tests to “prove” every little issue or food possibility. I know a group on another website that is so “mindset” on it being just a gluten only issue that they use a special “gluten test kit” on everything they buy to eat to avoid just wheat,rye and barley glutens. That’s a $2.50/test strip for each test and they still consume the other grain/bean toxins if the test shows negative for gluten unless it makes them ill with symptoms. How much silent damage are they doing?? As I said, it’s tough giving up favorite foods and many of them are actually physically addicting and not fun to experience withdrawal symptoms that go away in time. The only thing you can do is “cheat” on your own health or do the proper thing and look at this from a positive view and enjoy the good foods you can eat and make it a happy journey. Please read all of the past reports that Dr. O has put in the archives, many issues are covered and most answers are there. If you don’t find a needed answer just ask and Dr. O/GFS will help you. Remember the old saying about trying to “keep it simple” and it will be easier. Eat and cook at home and only stock up on the safe foods and there will be nothing in there to tempt us?Smile

    in reply to: Actual amount of gluten in different types of grains #9746
    redbird
    Member

    While I am also fairly new to this issue of food toxins and intolerances, I have also done a lot of research on this website and many others. A person has to wade through volumes of information and some of it is highly inaccurate too. Maybe Dr. O will jump in with his “two cents” but my observations are that he and GFS use the “protein chart” to empathize to us newbies that “all” the grains have gluten/prolamins that can possibly be a toxic problem for us, especially if we are GS/CD. Try to avoid comparing the amount of protein in each grain as that really doesn’t tell us anything. Some of us are more sensitive to some proteins and we will all react differently as far as symptoms go. What Dr. O is really trying to relate with his explanation of grains is that each of them has the “potential” to do harm in our body/cells, even if we don’t “feel” any symptoms. There is no way without symptoms for each of us to know for sure what harm we are doing with toxic proteins. The latest report from last week showed a research report that showed that corn proteins/zeins showed a powerful ability to adhere to the gluten receptors, in some cases even better than wheat/gliaden proteins. Besides just the GMO factor which is now in virtually “all” our grains/legumes there is the lectin toxicity and all of them are considered to cause brain/nerve damage and toxicity. Some other websites try to completely dismiss anything but wheat/rye/barley gluten and consider anything else as cross-contamination. Some doctors/websites only consider Celiac Disease and not Gluten Sensitivity. Most of us going through this process know better and the deniers do too but are still looking to back up their theories. As we find more and more answers it takes time and if we wait to buy in to what is presented here we are still doing harm and slowing our path to total health. Try to practice the total/true gluten/grain/soy/legume free diet as we study. Avoid processed foods, especially the false “gluten free” industry dribble and if we find later that something we are avoiding is not harmful we can always put it back into the diet. Maybe something like rice can be okay for some that have GS but not “full-blown” Celiac Disease. I feel sure corn/maize/sorghum will never be deemed to be safe by any research for any of us, in fact all recent research is starting to warn of a coming and in some cases already present severe obesity/bad health epidemic. Your health will be rewarded by enjoying the healthy foods and avoiding the possible toxins.Smile

    in reply to: Why are Some Doctors Scared of Gluten Sensitivity? #9727
    redbird
    Member

    I had found the University of Chicago website several months ago and signed up for their mailings and thought their staff was fully into this Gluten problem but I also was just beginning to understand and thought this was strictly a Celiac issue.  It seems that Dr. Guandalini gives “different” viewpoints on anything outside of Celiac Disease depending on who he talks to? I've seen some sites where he seems to agree with Gluten Sensitivity outside of Celiac and some cases where he doesn't.  He does seem to be consistant about folks avoiding the GF diet unless they have Celiac and get villi damage.  His opinion about vitamin deficiency because of the GF diet is based on his erroneous mindset that all GF diet folks are all going to “substitute” the GF foods instead of avoidance.  I read another article where Dr. Guandalini and Dr. Fasano both are behind the push for the 20 ppm “gluten free” standard by the FDA and Dr. Guandalini states that the customary CD patient can eat at least a pound of food each day containing 20ppm without harm???  Total stupidity in my opinion, my wife and I both respond to just a trace of hidden gluten in salad dressing, etc.  I did read a Gov't FDA report where they are of the opinion that CD/GS folks need to get no more than 1ppm in a GF food and due to the lack of reliable testing at that level are considering a new label stating- “Low Gluten”.    I also read an article where he is “helping” some of the GF food processors with their GF agenda and sounds to me like he has lost credibility, at least in my view.  I will stop receiving the e-mail and newsletters from the Univ. of Chicago and I'm sure they won't miss me.

    An interesting article I would like to share by Dr. Rodney Ford, a New Zealand  Pediatric Gastroenterologist of many years and he is adamant that GS/CD is totally a Brain/Neurologic Disease that causes all the other symptoms and diseases. I would like to know what Dr. O thinks about Dr. Ford's findings?  I know that I was having terrible Brain chemical issues before going GF and they disappeared quickly along with the frequent diarrhea within just a few days.

    http://www.celiac.com/articles…..Page1.html

     

    in reply to: How can I heal Gastritis? #9718
    redbird
    Member

    Back in 2009, way before discovering the gluten problem in Oct.2011,  I had to take Prilosec daily for reflux and burning but immediately (after the first usage of this product) stopped my 20 years of gastric reflux problems.  That is not even what I bought it for but nice.  Read for yourself and see the lab reports from Texas Tech Univ. and Texas State Univ. and watch the testimonial videos and decide for yourself.  I want to help and can only tell my fortune and am not trying to be a “troll” as I have nothing to gain.  You mix a bottle of this with a gallon of drinking water and take one or two ounces a day in some preferred juice or drink for flavor. I only use it every other day now. This first link is the new website with all the links to research,testimonials,labs, etc;    http://orizonresearch.org/

    Other than the mention of Silicon the rest of this high alkaline formula is proprietary. I did send an e-mail and got a reply from Dr. Chestnut who is the director of the company. He said this product is totally gluten free and not processed any where near grains, etc.  No adverse effects have been reported in the years of being sold.    Look for yourself and decide,   I actually feel like this product killed the “possible” bad pylori bacteria in my stomach and stopped the reflux/burning problem but can't offer proof, just total symptom relief with no more burning or taking any Prilosec or other acid meds.   Dr. Chestnut in his e-mail told me he also had reflux that stopped after using this product.  They are reporting that this supplement kills all the major bacterias,viruses and cancer cells and help restore cell stability?

      Do your own investigation and decide for yourself. 

    PS: I just wanted to add that I'm sure this product contains only natural plant ingredients and no chemicals.  A trace amount of silicon for bone health and my guess on the proprietary part is squeezed juice from a veggie like brocolli and the special ingredient could possibly be the juice from the old time “paw-paw” fruit? Just a guess but something similar and the high alkalinity does affect/kill all the bacteria,virus and cancer cell replication. Do a “Google” lookup for sources of information.

     

    in reply to: gluten and chemical health problems #9715
    redbird
    Member

    I think those glass bowls and storage containers would be great even with the plastic lids.  The food won't be in constant contact with the lid anyway and just be sure to remove the lid before microwaving or heating. If there is still any concern just put some aluminum foil over the bowl and fasten the lid before storing in the refrigerator.

    in reply to: HOW WERE YOU DIAGNOSED? #9699
    redbird
    Member

    After discovering my Gluten problem and both going on the GF diet my wife discovered that her health problems were clearing up and an accidental “glutening” convinced her that she also has the gluten problem. In an effort to possibly reach more of our family members we ordered the Enterolab  Gluten Sensitivity for her and the results are;  HLA-DQB1  Allele 1  0602 and HLA-DQB1 Allele 2 0402 and HLA-DQ 1,4 (subset 6,4)  and stating that she one copy of a Gluten Sensitivity gene from one of her parents and we assume it was her late father who showed the gut symptoms.    I'm sure my test will show at least that bad or maybe even Celiac??   We are doing great on the True GF diet,  just not reaching all the relatives and some who obviously have the CD/GS problem/symptoms ever worse than us!

    in reply to: XYLITOL #9698
    redbird
    Member

    We got some cheaper by buying on Amazon.com and all I read was positive.   It is usually made from birch tree bark and about 40% of the calories that are in cane sugar.  Tastes great but not cheap compared to cane sugar and should only be used sparingly when necessary to be able to bake something, etc. I think a lot of folks here will use honey or other natural sweetner?  Some of the other popular sugar substitutes like Stevia/Truvia are not safe for us because of corn being a part of the ingredients.  I'll link info. on the Xylitol;     http://www.globalhealingcenter.com/natural-health/xylitol-health-benefits/

    in reply to: Hello Everyone! #9679
    redbird
    Member

    Welcome McDream!  I have to agree with Jackie, my wife and I are 65y.o. and just discovered our CD/GS answer in Oct.2011 and that's been a long lifetime of suffering with no diagnostic help from our medical providers. Don't dwell on what could/should have been but look forward.  We both knew something like this was wrong with me but never was led in the right direction. After both going on the GF diet for me we discovered that she has the CD/GS problem too but it shows somewhat different symptoms than mine.  I do know that you can't cheat and fool your body,  the longer you stay totally away from the gluten from wheat/rye and barley the more your system will be more sensitive and react bad to any “hidden” or accidental glutening.  Then you will also find that the supposedly safe grains, etc. (according to many other websites and groups),  will also make you sick and messed up too.  Many of the “gluten/gliaden only” folks will explain this as cross-contamination and ignore/dismiss all the newer research and clinical findings that show there are many other grain proteins and enzymes at work in this disease/health issue.  Your research with Dr. O and other sites will inform you that “gluten free” processed foods are NOT gluten-free either and the Gov't allows them to advertise legally with up to 20 ppm of gluten in their product. I feel sure that most of our bodies “sense” and react to much less that and some folks are super-sensitive and even 3 ppm will make them ill.  Even with trying to be careful and eliminating as much offending food as possible there will be surprises and a learning process but your health will improve all along the way and many things will resolve.  With time there will even be small things that you were living with that stop being a nuisance.    Think about some “safe” supplements that Dr. O can help you with to more quickly restore the probiotics and possible vitamin deficiencies and then work hard to stay away from the gluten/grains/soy that are poison for folks like us who want to be well and feeling good.  Up until Oct. when we made this discovery my left knee hurt so bad I couldn't do much exercising and thought I would be getting knee replacement when the pain became too much.  Now I have NO pain anywhere and walk a few miles each day and up to an hour on my Gazelle exerciser machine. Just keep working on it,  the gluten and grain products are addicting and take a bit of will-power to overcome!   

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