Crazy Sexy Diet: Eat Your Veggies, Ignite Your Spark, and Live Like You Mean It! by Kris Carr, Rory Freedman (Preface), Dean Ornish M.D. (Foreword) Page A
Tags: General, Medical, Self-Help, Health, Health & Fitness, Women, Nutrition, Motivational & Inspirational, Diets, Diet Therapy, Women - Health and hygiene, Vegetarianism
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sensitive to gluten but don’t have celiac disease, it’s possible that you can eat small amounts of gluten-containing grains. The degree of gluten sensitivity varies from person to person. Wheat has the most gluten, so you probably want to stay away from it completely, but you might be able to have small amounts of rye and barley.
Avoiding gluten completely isn’t easy. It means never eating wheat bread, pasta, cereal, and almost all processed foods. That’s because processed foods often have hidden gluten in the form of food additives, preservatives, and stabilizers. Frozen french fries, for instance, often have added gluten. There’s even gluten in lipstick.
Life without pasta? No way! Just choose glutenfree brands—there are lots of delish kinds to select from. You can also eat grains, such as brown rice, wild rice, amaranth, corn, buckwheat, millet, teff, and quinoa. Some people can eat oats without any problems, although others may have to skip them because oats are often processed in the same plants where wheat is processed, and cross-contamination may occur. Check out glutenfreeoats.com for more information. Instead of wheat flour, you can use gluten-free flours made from a variety of grains, legumes, nuts, and seeds. In fact, many supermarkets today have a good selection of gluten-free breads and other products, and it’s amazing what great gluten-free stuff you can get online. And don’t forget that fruits, veggies, leafies, beans, potatoes, squashes, seeds, and nuts don’t have gluten, so you have tons of great options.
GO GLUTEN-FREE with Mark Hyman, MD
A recent large study in the
Journal of the American Medical Association
found that people with diagnosed, undiagnosed, and “latent” celiac disease or gluten sensitivity had a higher risk of death, mostly from heart disease and cancer. The findings were dramatic. There was a 39 percent increased risk of death in those with celiac disease, 72 percent increased risk in those with gut inflammation related to gluten, and 35 percent increased risk in those with gluten sensitivity but no celiac disease.
This groundbreaking—and startling—research proves you don’t have to have full-blown celiac disease to experience serious health problems and complications—even accelerated death—from eating gluten. Yet an estimated 99 percent of people who have a problem with eating gluten don’t even know it. They ascribe their ill health or symptoms to something else.
A review paper in
The New England Journal of Medicine
listed fifty-five “diseases” that can be caused by eating gluten. These include osteoporosis, irritable bowel disease, inflammatory bowel disease, anemia, cancer, fatigue, and canker sores, as well as rheumatoid arthritis, lupus, multiple sclerosis, and almost all other autoimmune diseases. Gluten is also linked to many psychiatric and neurological diseases, including anxiety, depression, schizophrenia, dementia, migraines, epilepsy, and neuropathy (nerve damage). It has also been linked to autism.
Of course, that doesn’t mean that all cases of these conditions are caused by gluten intolerance—but if you have a chronic illness, you may want to follow an elimination/reintegration diet. While a blood test can help identify gluten sensitivity, the only way you will know if this is really a problem for you is to eliminate all gluten for a short period of time (two to four weeks) and see how you feel. Check the labels of all foods. They must indicate, by law, the potential presence of wheat, peanuts, and soy.
For this test to work, you must eliminate 100 percent of the gluten from your diet—no exceptions, no hidden gluten, and not a single crumb of bread. If at the end of the test period you feel great, ditch the gluten. If you go back to gluten and feel at all bad, you know you need to stay off gluten permanently. We do not need gluten to live; it is completely optional as far as our health goes.
If you are still
Avoiding gluten completely isn’t easy. It means never eating wheat bread, pasta, cereal, and almost all processed foods. That’s because processed foods often have hidden gluten in the form of food additives, preservatives, and stabilizers. Frozen french fries, for instance, often have added gluten. There’s even gluten in lipstick.
Life without pasta? No way! Just choose glutenfree brands—there are lots of delish kinds to select from. You can also eat grains, such as brown rice, wild rice, amaranth, corn, buckwheat, millet, teff, and quinoa. Some people can eat oats without any problems, although others may have to skip them because oats are often processed in the same plants where wheat is processed, and cross-contamination may occur. Check out glutenfreeoats.com for more information. Instead of wheat flour, you can use gluten-free flours made from a variety of grains, legumes, nuts, and seeds. In fact, many supermarkets today have a good selection of gluten-free breads and other products, and it’s amazing what great gluten-free stuff you can get online. And don’t forget that fruits, veggies, leafies, beans, potatoes, squashes, seeds, and nuts don’t have gluten, so you have tons of great options.
GO GLUTEN-FREE with Mark Hyman, MD
A recent large study in the
Journal of the American Medical Association
found that people with diagnosed, undiagnosed, and “latent” celiac disease or gluten sensitivity had a higher risk of death, mostly from heart disease and cancer. The findings were dramatic. There was a 39 percent increased risk of death in those with celiac disease, 72 percent increased risk in those with gut inflammation related to gluten, and 35 percent increased risk in those with gluten sensitivity but no celiac disease.
This groundbreaking—and startling—research proves you don’t have to have full-blown celiac disease to experience serious health problems and complications—even accelerated death—from eating gluten. Yet an estimated 99 percent of people who have a problem with eating gluten don’t even know it. They ascribe their ill health or symptoms to something else.
A review paper in
The New England Journal of Medicine
listed fifty-five “diseases” that can be caused by eating gluten. These include osteoporosis, irritable bowel disease, inflammatory bowel disease, anemia, cancer, fatigue, and canker sores, as well as rheumatoid arthritis, lupus, multiple sclerosis, and almost all other autoimmune diseases. Gluten is also linked to many psychiatric and neurological diseases, including anxiety, depression, schizophrenia, dementia, migraines, epilepsy, and neuropathy (nerve damage). It has also been linked to autism.
Of course, that doesn’t mean that all cases of these conditions are caused by gluten intolerance—but if you have a chronic illness, you may want to follow an elimination/reintegration diet. While a blood test can help identify gluten sensitivity, the only way you will know if this is really a problem for you is to eliminate all gluten for a short period of time (two to four weeks) and see how you feel. Check the labels of all foods. They must indicate, by law, the potential presence of wheat, peanuts, and soy.
For this test to work, you must eliminate 100 percent of the gluten from your diet—no exceptions, no hidden gluten, and not a single crumb of bread. If at the end of the test period you feel great, ditch the gluten. If you go back to gluten and feel at all bad, you know you need to stay off gluten permanently. We do not need gluten to live; it is completely optional as far as our health goes.
If you are still
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