Food Intolerance, Celiac and
Going Gluten and Dairy Free

If you have a classic allergy (IgE immune response) or celiac disease, getting the proper test for diagnosing is fairly easy in your doctors office with the standards tests.  The RAST test (scratch test) and the celiac test can diagnose basic allergies and celiac disease (if your doctor even thinks to may have to ask for the tests to help diagnose your condition).  But if you have an intolerance you can still have life altering symptoms but have the doctors baffled or giving you the brush off.  You will often here "symptom acknowledging diagnosis'" like Irritable Bowel or Chronic Fatigue or you may even be told it is in your head, but you DO have a cause for your symptoms so you need to keep working toward finding the cause of your illness/symptoms.

Diagnosing an intolerance can be a little difficult.  Similar to classic allergies, the body responds abnormally but, with an intolerance, the immune system does not produce IgE. It also often takes much longer for complaints to come on, thus making it difficult to link the offensive substance and the complaints (effects) themselves.

Food intolerance is considered a fairly controversial concept in conventional medicine, but from my experience and many others in addition to growing research it is a very valid condition that can be addressed.. Intolerance can be responsible for a wide variety of complaints.  Following is a few examples of the effects/symptoms of intolerant conditions. 

  • gastrointestinal complaints including crohns disease, stomach ache, ulcerative colitiis, irritable bowel, chronic constipation or diarrhea 
  • Skin conditions including eczema, hives, itching, and adult acne
  • Joint and muscle complaints ranging from general pains to fibromyalgia to rheumatoid arthritis
  • Chronic fatigue
  • Asthma, chronic sinus issues 
  • Depression, anxiety
  • Sleeping disorders
  • Pre-menstrual syndrome
  • Migraines and general headaches
  • Hypoglycemia
There are no conventional tests to accurately diagnose an intolerance but you can do an elimination diet or better yet, have an ELISA test performed.  This test is almost 90% effective and tests for the IgG antibodies (and IgE if you want also) in the blood.  You can have your test done at Genova Diagnostic Lab.

If you show strong reaction to certain foods in this test, they should be excluded from the diet.  This is probably temporary and you may be able to reintroduce the food later.  More moderate reactions can allow rotation of the offending food items in the diet.  In a rotation diet the offending food may be eaten once every four to five days. When first elimating offending foods, you may experience withdrawal symptoms. You will probably strongly crave the offending food items.  In general, the withdrawal symptoms disappear after a couple of weeks.

Sticking to this diet, will be HARD!  Especially at first, but it is worth it!  Stick to it and follow other natural health solutions to better health like Transfer Factor, Vitamins, Probiotics, and Superfoods and you will see your health improve and your quality of life go up!  You will start to enjoy life more and feel great!

Using this approach, the reaction to food allergens may decrease in the course of time. After a three month period of eliminating the offending food, reintroduction of the offending food items can be attempted, one at a time. That way, the foods you are still reacting too will be more easily identified. To increase your chances of eliminating the food intolerance (and even a classic allergy) you can take Transfer Factor on a daily basis to re-educate and balance your immune system so it quites reacting to allergens and intolerant food/airborn items.  This is one of the key components to my complete health turn around.  I had been doing the diet and vitamins and superfoods but it was only when I added Transfer Factor that my body finally completely recovered from my full symptoms so I highly recommend this product when dealing with immune dysfunction..

Going Gluten Free

 When I first went Gluten Free it was hard and overwhelming, so believe me, if you are facing this for the first time, I understand how you feel.  I first thought., "what the heck am I going to eat then!"  I think I lived on plain rice, potatoes, meat and veggies for the first few weeks until I got so sick of it I couldnt take it.  I had to learn a lot about alternative grains, gluten free alternatives and cooking and had to find the places to buy these foods.  Now Gluten Free is becoming much more common and the product lines you have to choose from are growing quite a bit and you can find most of your favorites in gluten free form!

I have tried to give all the basics as well as provide resources and recipes for your gluten free diet. 

It is important to remember that the bacterial flora in your intestines will change as you change your diet and it is important to encourage the growth of the good bacteria and help their dominance by taking a Good probiotic supplement, eating fermented foods and eating foods that foster a good environment for the good bacterial growth.  Learn More about Probiotics and Intestinal Health Here!

And be aware, Studies have shown that standard gluten-free diets are low in fiber, especially when baking with the “white” alternative products like white or sweet rice flour, tapioca starch, and potato starch, which is the standard replacement mix in baked goods.  It is important to not allow these to become the basis of your diet and be sure to add whole grain wheat alternatives.  Also adding a good Vitamin Supplement and some Superfoods and Greens for extra nutrients and fiber to your diet is a good idea.

Also it can be quite difficult figuring out what has gluten and what does not when it comes to prepackaged foods unless it is distinctly gluten free.  Even ingredience like starch, natural flavoring, artificial coloring, dextrins, and many more can contain gluten that can bother you if you are very sensitive.  It is easiest, especially at first and if you are really sensitive, to stick to homemade, whole foods meals and prepackaged mixed certified and designed to be gluten free.

Avoid these gluten-containing grains
Avoid all foods or food ingredients made from many grains, including:

     *Graham flour
     *Matzo meal
     *Spelt (a form of wheat) 

   Oats     may not be harmful for most people with celiac and gluten intolerance, but oat products are frequently contaminated with wheat, so it's best to avoid oats as well unless they are certified gluten free to not be contaminated.  You can find gluten free oats and other gluten free products at 

450w x 115h Gluten-Free Mall for Gluten-Free Foods
Certified Gluten Free Oatmeal Click Here to Buy Now!

The following grains are gluten free as grown, but may be contaminated by other grains during harvesting and processing so if you are celiac or very sensative to gluten you should try to look for certified contaminate free types.  These are not as commonly contaminated as oats but it is something to be aware of. 


Other Safe Grains/Grain Alternatives include

     *Chickpea Flour
     *Pinto Bean Flour
     *Coconut Flour
     *Garbanzo Bean Flour
     *Potato (flour and starch) 
     *Tapioca (flour and starch)
     *Yam Flour