Could your symptoms mean you’re an undiagnosed coeliac?

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Coeliac disease symptoms vary among people as a result the symptoms can range from very mild to severe. The reactions are different from an allergic reaction as symptoms do not cause anaphylactic shock. Coeliac disease is a ‘multi-system’ disorder for the reason that symptoms may affect any area of the body.

Symptoms

Symptoms of eating gluten differ among individuals which can last from a few hours to a few days whilst eating gluten so less gluten makes your symptoms vary in severity:

• Headaches,
• Diarrhoea,
• Stomach pains, cramps, bloatedness,
• Lethargy,
• Severe or occasional diarrhoea, excessive wind and/or constipation,
• Persistent or unexplained gastrointestinal symptoms, such as nausea and vomiting,
• Recurrent stomach pain, cramping or bloating,
• Deficiency of one or a combination of iron, vitamin B12 or folic acid,
• Anaemia,
• Tiredness and/or headaches,
• Unexpected or rapid weight loss,
• Mouth ulcers,
• Alopecia (hair loss),
• Dermatitis herpetiformis (skin rash)
• Tooth enamel problems,
• Depression,
• Infertility,
• Liver abnormalities,
• Repeated miscarriages,
• Joint pain and/or bone pain,
• Neurological; nerve; ataxia which is poor muscle coordination; neuropathy numbness and tingling in the hands and feet,
• Amenorrhea which is a lack of periods in women,
• Symptoms in young children and babies may differ and require close monitoring to refer to a GP.

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Food intolerances, food allergy or adverse food reactions

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Food allergy” is sometimes used to describe all adverse reactions to food, the term is more often used to refer specifically to food reactions that are mediated by the immune system.
To protect us from illness and disease, our immune systems protect us from illnesses and diseases so are continuously trying to lessen the danger represented by substances called antigens. Antigens are parts of proteins that our bodies recognize as dangerous and take steps to neutralize. Antigens can be found most anywhere there is protein – in foods, of course, but also in microorganisms like bacteria.
When our immune cells identify a dangerous antigen, they act to neutralize it and prevent it from causing harm in the body. When antigens from bacteria or viruses interact with our cells, we can get the flu, or the common cold. We don’t get the flu from food antigens, but we can get a wide range of immune-related symptoms that range from sniffles to hives to anaphylactic shock.

Immediate versus Delayed Hypersensitivity
Allergic reactions to food, also called food hypersensitivities, are further classified as either immediate or delayed. Immediate hypersensitivity reactions occur within hours or even a few minutes after a food is eaten, typically causing very obvious physical symptoms such as a rash, the hives, a running nose, or a headache.
In rare cases, immediate hypersensitivity reactions can cause anaphylactic shock, a life-threatening condition in which the throat swells and blocks the passage of air. Immediate hypersensitivities affect only a small percentage of the population.

Immediate Reactions to Food
The foods that are most often implicated as the cause of immediate allergic responses include milk, eggs, peanuts, tree nuts (walnuts), soy, strawberries, wheat, fish and shellfish. Many people with immediate food hypersensitivities must completely eliminate the offending food from their diet to avoid the serious symptoms.

Delayed Reactions to Food
Many of the same foods that are known to cause immediate hypersensitivities in a small number of people, have been implicated as a cause of delayed or “masked” food allergies in much larger numbers of individuals. Delayed food hypersensitivity reactions are believed to affect millions of people; some physicians have suggested that as many as 60% of all Americans suffer from masked food allergies.
These reactions may be responsible for a variety of symptoms including dark circles or puffiness under the eyes, fluid retention, dermatitis, sinus congestion, fatigue, abdominal pain or discomfort, joint inflammation, mood swings, indigestion, headaches, chronic ear infections, asthma, poor memory, anxiety and depression.
As the name suggests, delayed hypersensitivities do not appear immediately after consuming a particular food. In fact, in most cases the immune response is so delayed that it is difficult to determine which food is causing the symptoms, and many people are unaware that they are sensitive to certain foods.
Only through careful dietary manipulation, such as an Elimination Diet or Rotation Diet, is it usually possible to identify these hidden food allergies. The foods most often associated with delayed hypersensitivities include dairy products, eggs, wheat, soy products, peanuts, shellfish, and refined sugar.

Food Intolerance are immune-mediated food allergies represent one type of adverse food reaction. Another type of adverse food reaction is called food intolerance. Food intolerance is an umbrella term that refers to any abnormal physiological response to a food that is not caused by an antibody/antigen reaction. For example, some food intolerances are caused by enzyme deficiencies, while others are caused by poor function of the digestive tract or a sensitivity to a natural or synthetic chemical.

Lactose Intolerance is the most common food intolerance, which affects as many as 30% of adults, additionally it is particularly common in people of African and Asian heritage.
People with lactose intolerance do not produce enough of the digestive enzyme called lactase, which breaks down the milk sugar (lactose) found in dairy products. When too much undigested lactose makes its way into the large intestine, people suffer from gas and/or diarrhea.

Wheat intolerance, wheat allergy, and wheat sensitivity are all terms frequently used to described adverse reaction to this food. Wheat is somewhat unique when it comes to adverse food reactions, particularly because it has long been classified as the primary “gluten grain” and because its research history has been both complicated and controversial. Understanding allergy-related issues associated with gluten is important for understanding problems connected to wheat.

Quinoa recipes

Quinoa seed crackers

3 tablespoons flaxseeds,
3 tablespoons sunflower seeds
2 tablespoons sesame seeds
3 ounces (1/2 cup packed) cooked quinoa
2 ounces (1/2 cup, minus 1 tablespoons) quinoa flour (or, substitute 2 ounces superfine brown rice flour)
2 ounces (1/2 cup, plus 1 tablespoon) quinoa flakes
3 ounces (1/2 cup) potato starch
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon guar gum
1 teaspoon fine sea salt
2 ounces butter, softened
2 ounces olive oil
2 to 5 tablespoons ice-cold water

Method
Preparing to make the crackers Preheat the oven to 400°. Pull out a sheet tray and line it with a sheet of parchment paper.
Preparing the seeds. Put the flaxseed, sesame seeds and sunflower seeds, into the food processor. Pulse it until they have broken down but not butter.
Mixing in the dry ingredients. Add the cooked quinoa, quinoa flour, quinoa flakes, potato starch, baking powder, xanthan gum, guar gum, and salt to the food processor. Let it run for a couple of minutes, so everything has a chance to mix and dance, and the flours to become blended well.
Finishing the dough. Add the softened butter to the mix. Spin the food processor around. Slowly, drizzle in the oil, with the food processor running. At this point, the dough should be clumping together quite well, but not yet one big ball. If the dough feels at all too dry, add the water, 1 tablespoon at a time. Turn off the food processor.
Rolling out the dough. Put the clumps of dough onto the baking sheet. Squidge the dough together into a vague lump and carefully, gently, roll it out the approximate length and width of the baking sheet. If you desire, top the crackers with additional sesame seeds.
Baking the crackers. Bake the crackers until they are browned and firm to the touch, but not too brown or firm to the touch, about 20 minutes in our oven. Take them out of the oven and let them cool on the baking sheet.
Transfer the cracker (which should be one big sheet, or at least several) to a cutting board. When the cracker has completely cooled, cut it into the size of cracker you want. And so the cracker becomes crackers.

Makes about 20 crackers
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Quinoa recipes

Quinoa salad

200g/7oz quinoa, cooked according to the packet instructions
handful fresh parsley, chopped
1 tbsp chopped fresh mint
1 red pepper, finely diced
1 cucumber, finely diced
1 red onion, finely diced
100ml/3½fl oz extra virgin olive oil
1 lemon, juice only
salt and freshly ground black pepper

Method
Mix together the quinoa, herbs, vegetables in a bowl; dress with olive oil and lemon juice, season, to taste, with salt and freshly ground black pepper.

Vegetarian Spicy Quinoa pepper and bean stew

Prep Time: 10 min
Cooking Time: 20 min
Total Time: 30 minutes

Ingredients:
2 1/2 tablespoon olive oil
1 onion, chopped
Pinch salt to taste
Freshly ground peppercorns
2 clove(s) garlic, chopped
1 red bell pepper, diced
1 tsp chilli flakes, or to taste
10 fresh diced tomatoes, without skin or a 450g tinned tomatoes
450g tin black beans
1 red pepper, chopped
1 yellow pepper, chopped
1 orange or green pepper, chopped
Sprigs of fresh herbs chopped marjoram, oregano and tthyme or 1/2 tsp of dried herbs
1 Litre of vegetable stock
1 cup of cooked quinoa
Optional extra’s:
1 small tin of sweet corn
6 mushrooms sliced
1 small courgette chopped

Method
In a large deep flat pan heat the olive oil over medium heat. Add the chopped onion, stir until soft. Add, red bell pepper, cook until tender. Add the chili flakes tomatoes, herbs, black beans, and vegetable stock. Simmer, partially covered and stirring, 15 minutes. Add garlic, sweet corn, courgette, mushroom, peppers, or any other ingredients you choose, cook and cover for 3 minutes. Stir in quinoa and season with salt and fresh pepper to taste.

Serve, top with:
• fresh herbs to taste
• fresh grated Cheddar or cheese of choice

Tru3 J0y
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Look after your insides ~ stomach, intestines…

1. Eat healthily.

2. Eat regularly.

3. Eat sitting up at a table, preferably.

All too easily we spend our daily and/or working lives gulping down food between events/lessons/meetings/exercise. In addition, after returning home we then spend the evenings on our electronic devices and or/sitting in front of the TV with a takeaway or additional snacks in the evening. The problem is that by eating this way we can cause problems with our digestive system, as food does not digest properly so some people have lower stomach and abdominal cramps or indigestion (which if severe is akin to a heart attack).

4. Stop smoking.
Smoking can weaken the muscle that controls the lower end of the oesophagus (food pipe or gullet), causing heartburn.

5. Lose excess weight.
If you are overweight, your tummy fat puts pressure on your stomach this can cause heartburn.

6. Exercise regularly.

6. Do not binge drink.
Binge drinking increases acid production in your stomach which can cause heartburn, as well as making other digestive disorders worse.

7. Beat stress.
Anxiety and worry can upset the delicate balance of digestion exacerbating so worsening digestive conditions such as irritable bowel syndrome.

Experiences which feed thoughts on IBS and the care given to patients

IBS - eat naturally!

Irritable bowel syndrome (IBS) is known as a syndrome

 (I don’t like that word ‘syndrome’ which means in Pathology or Psychiatry. a group of symptoms that together are characteristic of a specific disorder,disease, or the like.)
IBS is a common disorder of gastrointestinal (GI) function which affects more women than men in most Western countries ~ is this due to our produced foods which is a tributary factor of IBS? Does it affect more females than males because females see their doctor more often?

Personally I have found that around particular changes monthly in hormone levels that my sympoms of IBS are much worse as symptoms of IBS appear to be related to hormone status (e.g., menstruating, pregnant, menopausal, taking oral contraceptives or hormone replacement therapy). We are all different and as such women’s symptoms wax and wane in tune with their menstrual cycle. I believe that it is possible to explain the observed variability in IBS symptoms is that sex hormones affect GI motility and function. However, when I discussed this with one of the Gastro consultant he was of no help and another a few years later, was still researching his work in this field and would not comment.

I would like some UK research into this ever-increasing field where more people suffer. It is certainly worse for many females around the changes in hormones however for men it varies and is more likely to be only contributed to food. It is therefore extremely difficult for the average sufferer to cope with this ‘syndrome’ when few research is completed or made public to find evidence that supports a role for sex hormones in the pathophysiology and/or symptom in the presentation of IBS.

Doctors however need to discount possible causes like cancer of the ovary or bowel and do various tests to count out other possible causes of the symptoms which can be worrying whilst test results are awaited.

IBS is a disorder/syndrome where presented is abdominal pain or discomfort
as a primary symptom. It is accompanied by a change in bowel habit and abnormal stool frequency; more than 3 bowel movements per day is known as diarrohea] or 3 bowel movements per week [constipation]).

 IBS patients also commonly report:

  • hard or loose/watery stools,
  • a feeling of incomplete evacuation after bowel movement,
  • bloating and/or abdominal distension, and the passage of mucus.

Differences in presentation of symptoms have been described, including more IBS with diarrhea among

  • men and more IBS with constipation and bloating
  • among women.
  • a Iot the most common disorders seen in the primary care setting.

Many differences in presentation of symptoms have been described, including more IBS with diarrhea among men and more IBS with constipation and bloatingamong women. IBS is one of the most common disorders seen in the primary care setting. 

IBS may well coexist with other GI disorders, both functional (e.g., dyspepsia, chronic constipation) and organic (e.g., coeliac disease, gastroesophageal reflux disease, inflammatory bowel disease, many patients with IBD are diagnosed initially
with IBS. Studies show 40% to 57% of Crohn’s disease patients and one third of ulcerative colitis patients who were in remission had comorbid IBS. IBS can contribute
to symptoms of IBD, especially in quiescent
disease, if the symptoms of IBS are mistaken for an
IBD flare. This results in IBD overtreatment and IBS undertreatment.

 

 

Image

More care and advice needs to be given rather than handing out anti-depressants which do not ‘cure’ the symptoms or alleviate them, going back to a good natural diet of fresh foods is what helps not manufactured processed foods of any description. We need to go back to growing our own and picking fresh and then our symptoms are less. Do not eat the five a day fruit and vegetables at least limit fruit which helps and vegetables have more digestible fibre and less acid than fruits, which may add to the problems.