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Posts Tagged ‘diabetes’

Can A Gluten-Free Diet Help A Possible Non-Gluten Sensitive Individual?

Friday, January 26th, 2018

Studies are showing an increase of Celiac Disease diagnosis’s in the United States.  United Kingdom has also noticed a marked increase of cases. A great many of individuals who have not been diagnosed have opted to change their diet to Gluten-free.  Others that show no obvious symptoms or other diseases also opt to go Gluten-free.  Is this a good idea?

Changing to a Gluten-free diet can help with many autoimmune diseases.  The first and most obvious one is Arthritis.  A Gluten-free diet cuts down on the inflammation that is associated with Arthritis.  A Gluten-free diet may cut down on the inflammation and deformity associated with Arthritis.  Because this diet cuts down with the inflammation, it also cuts down with the pain. Diabetes is another disease has a connection with food.  Diabetics should consume  less carbohydrates.  A Gluten-free diet helps with this.  Cardiovascular disease is another disease that is helped with diet change.  As stated above, using a Gluten-free diet helps decrease the amount of inflammation in your body.  This helps limit the risk of Ischemic heart disease.  More studies are analyzing the relationship between a Gluten diet and heart disease.  Healing the wall of the intestinal mucosa is another benefit of a Gluten-free diet.  By consuming only a Gluten-free diet, the lining of the wall is not attacked and is allowed to heal.  This helps, not cures, IBS and other related intestinal diseases.

Many people who are avoiding Gluten are emerging into different groups.  The first group is women and senior citizens.  The other group is athletes including Olympians and other champions.  They are finding the health benefits in their lives with the Gluten-fee diet.  However, studies are not conclusive yet on all the benefits.

Are We All Allergic to Gluten?

Monday, June 29th, 2015

No we are not all allergic to gluten.  But a great many of us are suffering many side effects from gluten, especially with the increase ingestion of bread and pastries on the part of the population.  One of the biggest effects is inflammation.  Many individuals have diseases that increased inflammation will cause more pain.  One such disease that is almost constant in an individual’s life is arthritis.  Many studies are showing that decreased amounts of gluten ingested in turn decreases the amount of inflammation associated with arthritis and relieves the pain in hands, knees, feet, etc.  Gluten also effects other diseases in a negative manner.  Examples are: diabetes, obesity, lupus, Sjogren disease, and others.

Individuals that have the gene handed down by their ancestors are the one’s that have a severe reaction to gluten.  They are a small portion of the population generally from Irish, Scottish and other European ancestry.  The reason more individuals are reacting to gluten is a change to flours made in the late 1930s.  Bakers wanted to make their products fluffier and more attractive.  So EXTRA GLUTEN was added to the normal flour.  This gave us Soft White Breads, Donuts and Pastries that were light, puffy, and easy to eat.  Unfortunately, these products with this gluten enriched flour, wiped out  the normal nutrition that breads had and contained the extra gluten that affected not the first generation that ate it, but the second and following generations.  This is why the gluten problems is now at pandemic proportions throughout Europe and the U.S.

Recent Research And Some Words of Wisdom

Thursday, January 15th, 2015

While there does not seem to be a great deal of new research on Food Allergies, there are some good studies to discuss.  The first new research is about peanut butter.  Some of the recent studies suggest that individuals with this allergy will outgrow it while others with milk and egg allergies may never outgrow their allergy.  Research has projected that food allergies are going to become more prominent in the population.  The research notes that food allergies occurrences are paralleling the rise of other diseases such as asthma, diabetes, and other autoimmune diseases.  It has also been noted that when someone from another country comes to the United States and start ingesting foods different from their country, the first generation does not seem to have many problems.  However, the second generation is the group that has most problems with food allergies.  I remember what a dietitian told me when I was having so many problems health wise with my children.  She told me to go back to what my ancestors ate.  Since my ancestors were Irish, potatoes were the carbohydrate of choice, not wheat.  By keeping my children off wheat, making cakes with potato starch etc., I found some relief from their health problem and this was the starting point of my first book.  So I will repeat these Words of Wisdom, ” If your children are having health problems research and eat what your ancestors ate”.  As human beings, it takes generations for us to mutate and accept new and different foods.  The problem comes from new types of foods being offered too fast to the population at large.




Sugar in My Peanut Butter (Part 2)

Saturday, June 21st, 2014

Once you start walking on the outer edge of the Supermarket, the second step is reading the ingredients of the items you purchase.  If you are gluten intolerant or have any other allergies you probably are already reading the ingredients for food allergies.  Now you need to look at the sugar and salt content.  Some items will shock you with the amount of sugar and salt added.  Another tip: try using other forms of sugar in your cooking such as pure maple syrup, honey, and apple sauce.  Try using a blend that have spices but little or no salt for seasoning.  Example: my favorite for potatoes is Zhug.  It is a spice made from Tianijin Chili, garlic, coriander, cardamom, clove, cilantro, and a dash of salt (cannot always find the spices without a little salt).  Zhug can be found in most spice stores.  Most of all cook with fresh and pure foods.  This type of shopping and cooking will help to prevent heart disease and diabetes.

Want Early Dementia? Eat another Donut.

Monday, August 19th, 2013

Sugar in any form seems to be the guilty culprit again.  Two recent studies out this summer found that individuals consuming high levels of sugar have a higher risk of developing dementia (including Alzheimer’s disease).  So what is a high level of sugar?  A normal amount of sugar in the blood is considered to be 100 milligrams per deciliter.  Only 15 more milligrams per deciliter in the blood was found to make the difference in the dementia risk.  It is even worse for those with diabetes.

The studies followed individuals who had reached the age of 65.  These individuals were then monitored for years.  The studies received about 17 blood samples per individual over the years.  So far no study has been initiated to see if changes to the diet will lower the risk of dementia.  One of the biggest problems of individuals over the age of 65 is changing patterns and getting around processed food.  Many individuals have been eating a certain way for so long it is hard to change.  Processed foods with it’s hidden sugars make it difficult for the lay person to discover what foods contain dangerous high sugars. Learning to shop and cook a new way is a definite challenge for the Baby Boomers who are turning 65- 10,000 individuals a day.

A Diet High in Processed Food has Unpleasant Consequences

Monday, March 11th, 2013

In the past 30 years the population as a whole is consuming less whole foods such as: vegetables, fruit, whole grains,fish, dairy products,and lean meats.  Instead they are consuming processed meats, sweetened desserts, refined grains, fried foods and sodas.  People on the whole are eating more unhealthy foods.  Meats, vegetables, and dairy products are being replaced by processed food in the food budget.  Less money is being spent on grocery items and more money is spent at fast food restaurants and take-outs.  Soda drinks, energy drinks and other processed drinks consumption has more than doubled in the last decade.  These drinks and processed foods has caused a dramatic increase in weight gain throughout the country.

The newest research shows the new trend in eating has far-reaching results.  First Americans and Europeans are experiencing the expanding waist-line.  With the weight change comes the diseases associated with weight gain: diabetes and obesity.  One of the most recent research shows approximately 50% decrease daily energy after ingesting processed foods.  This again works with weight gain.  Another study showed how food high in protein caused individuals to feel “full” faster than food containing other ingredients.  Lastly, the study I liked the least was the one that linked high processed food intake to depression.  The more often we eat at a fast food establishment the higher risk we have becoming depressed.  So before you decide on whether you are cooking tonight or doing “fast food”, ask yourself : “Do I want to give my family healthy food or do I want to increase their chances for diabetes, obesity, low energy, and depression.  Your choice!