Doc. jiafeng and caoye,
Why some people have to eat Gluten-free food?
I have many more questions on nutrition.
- posted on 09/05/2009
Don't know why you asking this question? more specific would help the docs to answer , otherwise, I tend to not to response to vague questions, because my answer could be misleading without knowing what is the problem and and may lead to many wrong interpretations. Thanks!
ZT an article, see if it answers questions you have. I don't have time today to wirte in Chinese.
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Why Gluten Free?
Gluten is the tough elastic protein in wheat, rye and barley. The presence of gluten is what allows bread to expand and become bread; this is due to its very high content of the sulphur containing amino acid cystine, which gives gluten its elastic and expandable qualities.
It is, however, this exact trait that also makes gluten very difficult to digest because gluten is not easy to breakdown. If a person's digestive system is the least bit compromised, it is very likely that the gluten will not be fully digested and be allowed to pass through to the intestines,
1)where undigested proteins are the perfect nourishment for bad, putrefying bacteria. Because of the physical nature of gluten, it is an especially unfavorable substance to have in the intestines. It has a tendency to stick to the walls and combine with another hard to digest protein, casein. 2)The two proteins can form an adherent mass on the intestinal walls that makes absorption of essential nutrients problematic, if not impossible. 3) It can also make the passage of waste material extremely difficult (constipation) contributing to overall body and bowel toxicity. 3)This intestinal build-up can put an enormous toxic burden on the body, making it vulnerable to an infinite amount of chronic conditions.
Altenative medicine has long identified the potential hazards of gluten and has come to recognize its association with allergies (immune system reaction). Gluten appears to be a trigger in some cases and a cause in others.
This allergic response can be acquired when some of the partially digested gluten is absorbed into the bloodstream. Gluten is one of the few substances that does not have to be digested to be absorbed into the blood stream. If the gluten makes it past the liver, which is equipped to manage partially digested substances but can be overloaded already, then the undigested gluten will be allowed to pass into the bloodstream where it is not recognized as "self" by the immune system. T
he immune system will then initiate an immune response against the gluten causing a wide range of allergic symptoms. The more widely recognized symptoms include bloating, gas, water retention and a stuffy nose. The lesser known reactions primarily exhibit them themselves mentally.
In recent years there has been growing evidence that those who suffer from certain forms of schizophrenia, autism and multiple sclerosis benefit from a gluten free diet seeing a marked improvement in their symptoms when gluten is removed.
Chron's disease and Coeliac disease are two conditions in particular that are directly related to an intolerance for gluten.
Chron's disease is an intestinal disease where the small intestine is dysfunctional, and results in considerable pain and discomfort when one side of the intestine has turned inside on itself. This disease is frequently associated with a long history of gluten consumption.
Celiac disease is an example of an extreme intolerance and allergic reaction to gluten. Symptoms include rapid passage of food through the intestines (diarrhea) which does not allow for proper absorption of important nutrients, the inability to digest fats, bloating, gas and associated discomfort.
Removing gluten from ones diet is a sensitive area to address as we have all been raised on cereals and breads as familiar staples and comfort food. If an intolerance of gluten were suspected then switching to a diet that limits the intake of cereals to rice, millet and buckwheat would be favorable.
Supplementing a Gluten Free Diet
For someone who suffers from a gluten sensitivity, keeping their nutritional status at optimum will be challenging as result of the issues it creates with digestion and absorption. Some practitioners suggest the use of vitamin and mineral supplement powders or liquids to maximize the potential for absorption and hopefully help give the body the nutrients it needs to manage flare-ups and heal.
- Re: 请教营养专家Basic knowledge of nutrition and healthposted on 09/05/2009
rephrase the question:
什么样的人必须吃gluten free的食物?gluten跟gluten free的,我吃起来口感一样。 - Re: 请教营养专家Basic knowledge of nutrition and healthposted on 09/05/2009
為何吃gluten free,誰讓你吃的?your doc?Do they give the reasons to you
for not to eat gluten diet?
- Re: 请教营养专家Basic knowledge of nutrition and healthposted on 09/05/2009
hehe, no, not me, i have no problems:) thanks, doc. i just saw that in the store, and wonder why some of pastas are marketed as gluten free.
btw, I LOVE italian pastas...easy to make....
this is a good brand name: de boles...
為何吃gluten free,誰讓你吃的?your doc?Do they give the reasons to you
for not to eat gluten diet?
- posted on 09/05/2009
我的一个同事就吃Gluten free食品。我不是医生,只是从他那里知道点信息。吃gluten free 的食物跟健康饮食好像没关系。
有些人对gluten 过敏,吃了会身上起疹子,厉害的时候要住院治疗。所以市场上有卖gluten free的食物。就像有人对牛奶过敏,就喝羊奶一样。作为不过敏的人,吃哪种都行。
过去没有gluten free的食物时,对gluten过敏的人只有细读食品袋上的说明,看看里面有没有小麦面粉,有,就不买。Gluten主要存在于小麦中,算小麦蛋白吧,因为80%的小麦籽粒成分是gluten。
maya wrote:
rephrase the question:
什么样的人必须吃gluten free的食物?gluten跟gluten free的,我吃起来口感一样。 - Re: 请教营养专家Basic knowledge of nutrition and healthposted on 09/05/2009
del - posted on 09/05/2009
你们看来还没读上一篇文章:)
不能吃Gluten的人,最常见的是一种患Celiac disease的人 : . People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley. Gluten is found mainly in foods but may also be found in everyday products such as medicines, vitamins, and lip balms. Gluten 损害了肠粘膜,而导致消化不良还会从肠粘膜吸收入血,触发免疫系统, 而产生其他全身系统的自身免疫性症状。
所以gluten 耐受有问题, 并不是土干说的那种我们常见的食物过敏,这种过敏叫一型过敏,吃了过敏食物,全身风疹,水肿或更严重,往往一吃,几分钟内见疹,而celiac 病则是缓慢的过程,有的人好几年都没查出,往往是不消化,消瘦等消化道症状,并没有如花生过敏那种急性症状。
这样更明白了吗?
Maya 要赔我miss 的早上八点的瑜伽课:) - Re: 请教营养专家Basic knowledge of nutrition and healthposted on 09/05/2009
thanks, caoye and tugan, now i understand... - posted on 09/05/2009
What are the symptoms of celiac disease?
Symptoms of celiac disease vary from person to person. Symptoms may occur in the digestive system or in other parts of the body. Digestive symptoms are more common in infants and young children and may include
* abdominal bloating and pain
* chronic diarrhea
* vomiting
* constipation
* pale, foul-smelling, or fatty stool
* weight loss
Adults are less likely to have digestive symptoms and may instead have one or more of the following:
* unexplained iron-deficiency anemia
* fatigue
* bone or joint pain
* arthritis
* bone loss or osteoporosis
* depression or anxiety
* tingling numbness in the hands and feet
* seizures
* missed menstrual periods
* infertility or recurrent miscarriage
* canker sores inside the mouth
* an itchy skin rash called dermatitis herpetiformis
- Re: 请教营养专家Basic knowledge of nutrition and healthposted on 09/05/2009
- posted on 09/05/2009
正说要戒网, 这被MAYA一喊, 就只好出来了。
草叶医生那儿已经说了的,俺就没必要再画蛇添足。只简单说说就行了。
Gluten-free diet多数情况下, 是用来对付Celiac disease (也叫Gluten intolerance)。
Celiac disease是一种小肠的自身免疫性疾病(Auto-immune disorder), 和慢性胰腺炎一起属于Malabsorption syndromes。最常见表现就是进食含Gluten的食物后腹泻和由此引起的营养不良, 导致人体内维生素(多为脂溶性的A/D/E/K,也可为其他)和其他矿物质的缺乏,而使人体重下降/贫血/疲劳/骨质疏松,等等。
Celiac disease的诊断包括:
1。临床表现
2。肠镜(Colonoscopy)
3。血清学:anti-tTG / AGA / AMA / ARA
Gluten-free diet有哪些呢? 见MAYO CLINIC的一个表:http://www.mayoclinic.com/health/gluten-free-diet/DG00063
至于Gluten-free diet和Autism的关系,有人有文章,可是一直到目前, 好像还没有公认的结论。
maya wrote:
Doc. jiafeng and caoye,
Why some people have to eat Gluten-free food?
I have many more questions on nutrition. - Re: 请教营养专家Basic knowledge of nutrition and healthposted on 09/05/2009
好不容易逮着你了夹缝医生,再请你继续在雪的计生故事线下谈谈男性避孕vs.女性避孕。 - Re: 请教营养专家Basic knowledge of nutrition and healthposted on 09/14/2009
do you guys check nutrition facts when you eat and buy grocery? - posted on 09/14/2009
不知大家对这本书有何高见?
The China Study
by Thomas M. Campbell II
ISBN 1-932100-38-5
The book examines the relationship between the consumption of animal products and illnesses such as cancers of the breast, prostate, and large bowel, diabetes, coronary heart disease, obesity, autoimmune disease, osteoporosis, degenerative brain disease, and macular degeneration. The "China study" referred to in the title is the China Project, a "survey of death rates for twelve different kinds of cancer for more than 2,400 counties and 880 million (96%) of their citizens" conducted jointly by Cornell University, Oxford University, and the Chinese Academy of Preventive Medicine over the course of twenty years.
The authors introduce and explain the conclusions of scientific studies, which have correlated animal-based diets with disease. The authors conclude that diets high in protein, particularly animal protein (including casein in cow's milk) are strongly linked to diseases such as heart disease, cancer and Type 2 diabetes.
The authors recommend that people eat a whole food, plant-based diet and avoid consuming beef, poultry and milk as a means to minimize and/or reverse the development of chronic disease. The authors also recommend that people take in adequate amounts of sunshine in order to maintain sufficient levels of Vitamin D and consider taking dietary supplements of vitamin B12. The authors criticize "low carb" diets (such as the Atkins diet), which include restrictions on the percentage of calories derived from complex carbohydrates.
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