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Wheat,Rye & Barley Triggers Gut Disease

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The precise cause of the immune reaction that leads to coeliac disease has been discovered.

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Foods like cake are off-limit to coeliacs

Three key substances in the gluten found in wheat, rye and barley trigger the digestive condition, UK and Australian researchers say.

This gives a potential new target for developing treatments and even a vaccine, they believe.

Coeliac disease is caused by an intolerance to gluten found in foods like bread, pasta and biscuits.

It is thought to affect around 1 in every 100 people in the UK, particularly women.

The link between gluten and coeliac disease was first established 60 years ago but scientists have struggled to pinpoint the precise component in gluten that triggers it.

The research, published in the journal, Science Translational Medicine, studied 200 patients with coeliac disease attending clinics in Oxford and Melbourne.

The volunteers were asked to eat bread, rye muffins or boiled barley. Six days later they had blood samples taken to measure their immune response to thousands of different gluten fragments, or peptides.

The tests identified 90 peptides that caused some level of immune reaction, but three were found to be particularly toxic.

Professor Bob Anderson, head of the Walter and Eliza Hall Institute of Medical Research in Melbourne, Australia, said: “These three components account for the majority of the immune response to gluten that is observed in people with coeliac disease.”

Coeliac disease can be managed with a gluten-free diet but this is often a challenge for patients. Nearly half still have damage to their intestines five years after starting a gluten-free diet.

Professor Anderson said one potential new therapy is already being developed, using immunotherapy to expose people with coeliac disease to tiny amounts of the three toxic peptides.

Early results of the trial are expected in the next few months.

Sarah Sleet, Chief Executive of the charity Coeliac UK, said the new finding could potentially help lead to a vaccine against coeliac disease but far more research was needed.

She said: “It’s an important piece of the jigsaw but a lot of further work remains so nobody should be expecting a practical solution in their surgery within the next 10 years.”

The symptoms of coeliac disease vary from person to person and can range from very mild to severe.

Possible symptoms include diarrhoea, nausea and vomiting, recurrent stomach pain, tiredness, headaches, weight loss and mouth ulcers.

Some symptoms may be mistaken as irritable bowel syndrome or wheat intolerance.

COELIAC DISEASE
*Continue reading the main story Coeliac disease is an autoimmune disease
*Gluten found in wheat, barley and rye triggers an immune reaction in people with coeliac disease
*This damages the lining of the small intestine
*Other parts of the body may be affected
Source: Coeliac UK

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Health Alert

Foods May Contribute to Infertility

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Millions of people have celiac disease, but most don’t know they have it, in part because symptoms can be so varied. It is an often overlooked digestive disorder that causes damage to the small intestine when gluten, a protein found in wheat, barley and rye, is eaten.
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People sensitive to the gluten in bread, pasta and other foods may face fertility problems.

Infertility seems to be more common in women with untreated celiac disease. Other gynecological and obstetrical problems may also be more common, including miscarriages and preterm births.

For men, problems can include abnormal sperm — such as lower sperm numbers, altered shape, and reduced function. Men with untreated celiac disease may also have lower testosterone levels.

The good news is that with proper treatment with a gluten-free diet and correction of nutritional deficiencies, the prognosis for future pregnancies is much improved.

Source: New York Times February 3, 2010

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Ailmemts & Remedies

Coeliac Disease

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What is Coeliac Disease?

Coeliac disease is a gut disorder which can strike at any age……..CLICK & SEE

Coeliac disease is caused by gluten, a protein that is found in wheat, and other similar proteins that are found in rye and barley.

In some people these proteins cause damage to the tiny projections – or villi – that line the small intestine.

Villi play a significant role in the digestion process.

However, when damaged they become inflamed.

This renders them unable to absorb food properly, and can lead to diarrhoea and malnutrition.

What are the symptoms?

In small children with Coeliac disease can cause chronic diarrhoea, distension of the abdomen and muscle wasting.

Infants with the disease are likely to be poor feeders, fail to put on weight in the normal way and fail to thrive.

Adults suffer from chronic diarrhoea, weight loss, weakness, fatigue, breathlessness and anaemia.

Are there any complications?

What complications can occur?

Women with untreated gluten sensitivity can experience infertility, but this is restored when they stop eating gluten.

People with the disorder are also at heightened risk of the brittle bone disease osteoporosis.

More severe damage than usual, including narrowing of the intestine, and even the development of a special form of cancer can rarely occur.

These complications are very uncommon, especially if the condition is well treated.

Is it linked to any other condition?

People with a condition called dermatitis herpetiformis are almost gluten sensitive.

This condition causes an itchy, blistering skin eruption affecting the knees, elbows, buttocks and back.

How is Coeliac disease diagnosed?

A blood test can now help doctors to tell if somebody is likely to have the condition.

However, the only way to confirm a diagnosis is to remove a small piece of tissue from the intestine for analysis in the laboratory.

How can it be controlled?

The only way to keep the symptoms under control is to eat a diet completely free of gluten and related proteins.

Once this is done, people with coeliac disease find that their symptoms quickly disappear and that they are able to lead an active and healthy life without any problems.

What foods are safe to eat?

Food that is completely free of gluten includes fruit, vegetables, fresh meat, fish, cheese, eggs, and milk.

Foods that contain wheat, barley, and rye should be avoided and replaced with rice and corn flour, for example.

These include bread, biscuits, cakes, pastries, puddings and pies, which are all usually made with flour containing gluten.

Wheat flour is also widely used in many processed foods.

Click to learn more about Coeliac Diseases……..(1)..…..(2).….(3)…….(4)

Disclaimer: This information is not meant to be a substitute for professional medical advise or help. It is always best to consult with a Physician about serious health concerns. This information is in no way intended to diagnose or prescribe remedies.This is purely for educational purpose

Sources:BBC NEWS:6th.March.’03

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Coconut Flower

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 Coconut Flower : A Natural And Delicious Alternative To Wheat And Grain That’s Packed with Dietary Fiber And Is A Good Source of Protein Too!

If you are serious about living healthier, then you will want to consider coconut as a regular part of your diet. Fortunately when it comes to coconut, there are endless ways to indulge! The best way to experience the many health-giving gifts of coconut is to use virgin coconut oil. It’s a small investment in your health that yields tremendous returns! It is Rich in lauric acid, coconut oil contains NO trans fat, strengthens your immune system and boosts your metabolism!

Coconut Flour in some of your baking recipes, you can literally recreate your favorite treats, turning them into delicious guilt-free health promoting foods.Coconut flour is made from fresh organic coconut meat that is dried, defatted and then finely ground into a powder very similar in consistency to wheat flour. However, that’s where the similarities begin and end.

Coconut flour is unlike any other consisting of 14% coconut oil and 58% dietary fiber! The remaining 28% consists of water, protein, and carbohydrate. If you haven’t tried coconut flour yet, here are some more excellent reasons to start:

Coconut Flour is ideal for baking. It has fewer digestible (net) carbs than other flours, and it even has fewer digestible carbs than some vegetables!

Coconut Flour is gluten-free and hypoallergenic. With as much protein as wheat flour, coconut flour has none of the specific protein in wheat called “gluten”. This is an advantage for a growing percentage of the population who have allergies to gluten or a wheat sensitivity.

Coconut Flour consists of the highest percentage of dietary fiber( 58%) found in any flour. Wheat bran has only is 27% fiber.

Coconut Flour can help you reach a healthy weight. Ideal for those who follow a low-carb eating plan, coconut flour works well as part of a weight loss program because it has high fiber, and foods with high fiber can help promote a feeling of fullness.

Whoever said “you can’t have your cake and eat it too” was definitely in the dark about the benefits of coconut flour!

Coconut flower is GLUTEN-FREE and studies that show celiac disease, a genetic disease that is a severe form of gluten intolerance that results in intestinal complications, may effect as many as one in thirty-three people.Most people are unaware that there are many reactions to wheat, aside from celiac disease, that can cause health problems. Most of us are addicted to breads, bagels, pizza, pasta, waffles and pancakes and would rather die than give them up, and many people do just that — die from the side effects of eating wheat!

But eliminating gluten from your diet is no small task. The good news is that food manufacturers are finally realizing there’s a growing need for a variety of gluten-free breads and foods.

The bad news is that large portions of commercially prepared gluten-free foods are made using soy flour and enough that soy is not the health food that you may think it is.

Some studies are linking soy to serious health conditions including:
Increased risk of breast cancer in women, brain damage in both men and women, and abnormalities in infants

Contributions to thyroid especially in women

Weakening of your immune system

Severe, potentially fatal food allergies

It appears that the tide is beginning to turn against the soy craze and many people are now wisely looking for healthier alternatives. Nut flour is becoming more popular but it is expensive and few people can afford to use it regularly. There are a variety of other flours like potato, garbanzo, and rice flour, but like soy, these can present a host of health challenges for many people too.

Coconut flour is a healthy and delicious alternative for most anyone who is allergic to nuts, wheat, milk or other common foods that trigger sensitivities. Because so few people are allergic to coconut, it is regarded as hypoallergenic.

If you are looking for a gluten-free way to make your favorite baked foods, coconut flour is a delicious, safe, healthy, relatively low-cost, and easy way to do it. You can make a variety of breads and pasties using little more than coconut flour, eggs, and coconut oil!

Coconut Flour may be The Secret Weapon to Managing Your Weight
Food contains two types of carbohydrate: digestible and non-digestible. Digestible carbohydrate consists of starch and sugar and provides calories. Non-digestible carbohydrate is the fiber and provides NO calories. Coconut meat is composed primarily of non-digestible fiber with a beneficial amount of water and smart oil.

Dietary fiber acts like a broom, sweeping your intestinal contents along your digestive tract aiding in elimination, regularity and helping to promote digestive health. Since you cannot digest the dietary fiber in coconut flour, you derive no calories from it.

Studies have shown that an additional 14 grams of fiber daily (the amount in about ¼ cup of coconut flour) is associated with a 10% decrease in calorie intake and a resulting loss in body weight. The health benefits of dietary fiber include:

Promotes heart health and supports your immune system

Facilitates better digestion and promotes digestive comfort

Promotes absorption of vitamins and minerals

Assists in detoxifying your body

Helps promote cholesterol health

According to the U.S. Department of Agriculture, only 24% of the carbohydrate in oat bran is composed of fiber. Soybeans contain only 29% fiber, and wheat bran is 42% fiber. When you add the abundant health-promoting qualities of coconut oil to those listed above.

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When it comes to dietary fiber content, other local flours do not come close to rivaling coconut flour!
Dietary Fiber Can Help You Support Blood Sugar Health :.While dietary fiber helps support a healthy weight, it also plays a role in supporting blood sugar health. Dietary fiber slows down the release of glucose and therefore requires less insulin to utilize the glucose and transport it into the cell where it is converted into energy. Foods rich in soluble dietary fiber are low glycemic index foods.

In contrast, foods without dietary fiber allow for a fast release of glucose creating a need for more insulin. The excess glucose can also be stored in your body and increase your weight.

One research study (at the Food and Nutrition Research Institute, Department of Science and Technology in collaboration with the Philippine Coconut Authority) was done on bakery products supplemented with increasing amounts of coconut flour using human subjects. The study found that increasing levels of coconut flour in bakery products resulted in a lower glycemic index.

Numerous studies like this one have shown that the abundance of dietary fiber found in coconut flour helps support blood sugar health and helps support a healthy weight. If you are interested in becoming more weight-conscious, adding coconut flour to your daily meals is a delicious and smart choice!

The Secret to Foolproof Cooking with Coconut Flour

You can make a wide variety of baked goodies using coconut flour. However, when baking with coconut flour, the standard rules that you use for other flours do not apply. If you want to avoid culinary blunders, it’s important to remember some basic rules.

Coconut flour will just fall apart if you substitute it 100% for another flour. However, through trial and error, and with the help of a terrific source, I’ve discovered that if you add eggs to the recipe, you can use 100% coconut flour in a recipe. The secret is to add one egg per ounce of coconut flour (on the average). Why eggs? Coconut flour has no gluten and the eggs take the place of gluten.

If you are wheat sensitive, looking for delicious ways to add healthy fiber to your diet, or just want to try something new and delicious — then you have nothing to lose and everything to gain (like help to support a healthy weight) by using coconut flour!

Easy to add to smoothies and desserts or to use as a thickening agent in sauces and gravies, coconut flour makes a great substitute for other flours called for in almost any recipe! It’s a great way to add fiber and flavor to your diet.

If one is interested to learn little more about coconut can visit :https://findmeacure.com/wp-admin/edit.php?s=coconut&submit=Search

Help taken from : Dr. Mercola’s writings.