Why the Gluten Free Diet Won't Stop Your Diarrhea and Fatigue from Celiac Disease - And What Will

I am about to share with you how I stopped by diarrhea and chronic fatigue from my Celiac Disease in 7 days... and if you think that a gluten free diet had something to do with it than this is going to be the most important article you have ever read.  If you want to remain a victim of Celiac Disease than stop reading because I am going to explain exactly why a gluten free diet doesn't always stop the diarrhea and chronic fatigue from Celiac Disease and isn't really the "cure".

Why the Gluten Free Diet Won't Stop Your Diarrhea and Fatigue from Celiac Disease - And What Will

Why the Gluten Free Diet Won't Stop Your Diarrhea and Fatigue from Celiac Disease - And What Will

---

Why the Gluten Free Diet Won't Stop Your Diarrhea and Fatigue from Celiac Disease - And What Will

Why the Gluten Free Diet Won't Stop Your Diarrhea and Fatigue from Celiac Disease - And What Will

When I was diagnosed with Celiac Disease in 2007 I couldn't have been happier... I finally had a reason to explain the horrible diarrhea and fatigue that was controlling my life, and it had a cure!  I was ecstatic that all I had to do was stop eating gluten... but if you are reading this right now you probably ran into the same wall I did.  I obsessively lived a gluten free diet for almost 2 years and I couldn't stop the embarrassing diarrhea and chronic fatigue and was paranoid that I was getting "glutened" somehow.

An excellent holistic Dr. that I saw taught me about what was really going on and told me to start the Specific Carbohydrate Diet (SCD Diet) and it only took 7 days on the diet before my diarrhea finally stopped.  That was almost two years ago and I feel better than I have ever felt in my entire life!  If you listen to what I am going to tell you about the SCD Diet and start it properly, you too can stop your diarrhea and regain the energy to jump out of bed every morning in only 30 days.  If you don't listen and ignore the four steps I share with you below, you're going to keep trying to figure out where you're getting gluten contamination and never stop being controlled by the symptoms of this disease. 

A gluten free diet is not the "cure" for Celiac Disease... not even a little bit.  When Celiac disease is diagnosed the body has usually reached an extremely inflamed state, especially in the gut.  When the gut is inflamed it causes the immune system to defend itself by going after the tiny digestive fingers in the small intestine called the microvilli... by destroying them.  It turns out they are critically important and our body needs them to effectively break down complex foods like starches, grains, and sugars (foods like potatoes, corn, rice, milk, table sugar, soy, milk, etc.)... not just gluten.  Without those microvilli, the body can't properly break down complex foods into the simple forms it needs them to be in to get any benefit.

As the microvilli slowly deteriorate and stop breaking down foods into their simple form, the intestinal track stops being able to absorb the nutrients they were supposed to turn into.  When the body doesn't get nutrients from food it becomes malnourished... causing fatigue and making it really hard to get out bed in the morning!  What about all that undigested food?  The small intestine ships it to the ileum (the end of the small intestine) and the large intestines where bad species of bacteria devour it like a feast.  These bad guys are not supposed to get fed like this and while they do, they grow and multiply into a proverbial army, taking up space in the small intestine where they are not supposed to live.  The body remains inflamed and the bad guys are taking control of the gut, giving you severe diarrhea and poor absorption (malabsorption). 

The body is left in a state that it cannot digest anything complex, which is a whole lot more than just gluten.  With no means to break down foods, no nutrients are being absorbed, and the bad guys are growing stronger while giving you chronic diarrhea.  The only way to change this pattern that causes diarrhea and chronic fatigue is first: starve out the bad bacteria by only eating foods in their simple form so that the body doesn't need to break it down and second: replace the much needed nutrients and regain your energy by only eating things that the body can easily absorb.

The Specific Carbohydrate Diet does both of those very effectively by eliminating complex carbohydrates (sugars, starches, and grains) and giving the body simple foods to replenish the nutrients and cool inflammation.  Elaine Gottschall wrote a book called, "Breaking the Vicious Cycle" where she detailed this process in exact science and also describes the SCD Diet and how to follow it.  The bottom line is this: the only way to stop diarrhea and chronic fatigue from Celiac Disease is to properly start the SCD Diet and try it for 30 days.

I am going to outline the exact four step process that I used to properly start the SCD Diet and stop my diarrhea and chronic fatigue in 30 days:

Step 1: I chose a day to prepare the SCD Diet intro diet foods to get ready to start the diet (pick a day like a Saturday... weekends make it easy).

Step 2: I spent that Saturday making the SCD Intro diet chicken soup, pureed carrots, beef patties, and chicken so that all the foods are ready to properly start the 3 day intro diet.

Step 3: I strictly followed the SCD intro diet for 3 days and only ate intro diet foods.

Step 4: I properly transitioned out of the intro diet to the regular SCD Diet and follow it with strict adherence for the rest of my 30 day trial.

If you follow these 4 steps I used to properly start the SCD Diet and try it for 30 days, you will stop the diarrhea and chronic fatigue from Celiac Disease that a gluten free diet can't.  It only took me 7 days and my symptoms were gone... and I have been on the diet for almost two years now. 

Here's what you can do right now to make sure that you properly start the SCD diet:

Download our free guide "How to Properly Start the SCD Intro Diet in 24 Hours": Free SCD Diet Guide.

Once you have downloaded it, print it out and follow it step-by-step to properly start the SCD Diet and finally get a handle on your Celiac Disease like I did.  If you download the free guide today and get started on the SCD Diet, you can stop your diarrhea and regain your energy in 30 days.  Take the necessary steps to stop the symptoms of Celiac Disease that a gluten free diet can't.   

Why the Gluten Free Diet Won't Stop Your Diarrhea and Fatigue from Celiac Disease - And What Will

Gluten Intolerance Symptoms - When You Need to Be Gluten-Free

Gluten intolerance symptoms can be extremely serious. If you experience gluten intolerance symptoms, read this before you eat your next slice of bread. You may need to eliminate gluten from your diet immediately.

Gluten Intolerance Symptoms - When You Need to Be Gluten-Free

Gluten Intolerance Symptoms - When You Need to Be Gluten-Free

---

Gluten Intolerance Symptoms - When You Need to Be Gluten-Free

Gluten Intolerance Symptoms - When You Need to Be Gluten-Free

What Is Celiac Disease?

Gluten intolerance symptoms, or celiac disease symptoms, are the result of an autoimmune disorder coupled with long term malnutrition. It begins as your body's inability to process certain proteins but then evolves into a serious form of malnutrition.

When your body can't handle those proteins in wheat, barley and rye, the villi in your intestines slowly die off. These villi are like little micro hAirs that capture nutrients from your Food as it passes through your digestive tract. Without these villi lining your intestine, your body struggles to process all Foods (not just Foods with gluten). In turn, this leads to a plethora of conditions resulting from malnutrition.

What Are Gluten Intolerance Symptoms?

Early gluten intolerance symptoms include gas and bloating, especially after eating something with gluten in it. A little later, you develop constipation, fatigue and dizziness. Then once celiac disease is further along, you begin to experience abdominal pain, severe constipation or diarrhea, chronic fatigue, anemia, headaches, numbness in your hands and feet, increasing allergies and asthma and night sweats.

Dermatitis herpetiformis, a skin rash common to those who suffer from celiac disease symptoms, may occur at any sTAGe.

You may not experience all of these, and the rate at which you develop these symptoms will vary depending on the individual. Some people live long periods of their life without realizing they have gluten intolerance. Don't mistake this for a mild form of celiac disease as they may have developed serious conditions as a result of a slow-developing and misunderstood malnutrition problem.

Treating Gluten Intolerance Symptoms

The most important thing for you to do is to completely eliminate gluten from your diet. I mean everything: check suppleMents to make sure gluten isn't used as a filler or carrier. Check to make sure cookies that don't have gluten weren't manufactured in a facility that also processed gluten. A gluten-free diet is a must and you need to be strict.

I suggest you start taking a fiber suppleMent like psyllium husks. I also encourage you to take a vitamin D supplement as this is one of the first deficiencies to develop in celiac sufferers. Additional supplements to help you better digest your nutrients can help, like enzymes and probiotics.

I hope this provides you with a basic grasp of the breadth and seriousness of celiac disease and gluten allergy symptoms.

Gluten Intolerance Symptoms - When You Need to Be Gluten-Free

Common Symptoms of Gluten Sensitivity - How Do I Know If I Am Gluten Intolerant?

If you think that you are living with gluten sensitivity symptoms, or if you think that you might be gluten intolerant, how can you know for sure? Have you been searching all over the internet trying to find out more information about gluten intolerance and its symptoms, but you are confused about the mountain of information? You are not alone. Some estimates say that there are about three million Americans suffering from this condition, but only a small fraction are aware that they are suffering from it. That makes about 1 in 133 that suffer from this condition, but only 1 in 4700 knows that they are gluten intolerant.

Common Symptoms of Gluten Sensitivity - How Do I Know If I Am Gluten Intolerant?

Common Symptoms of Gluten Sensitivity - How Do I Know If I Am Gluten Intolerant?

---

Common Symptoms of Gluten Sensitivity - How Do I Know If I Am Gluten Intolerant?

Common Symptoms of Gluten Sensitivity - How Do I Know If I Am Gluten Intolerant?

First let us start with the obvious question. What is Gluten sensitivity? This condition is simply the bodies rejection of gluten which is a protein found in grains like wheat. This rejection then causes a variety of symptoms and conditions.

What are common symptoms of gluten sensitivity?

1. Stomach Cramping
2. Nausea and vomiting
3. Diarrhea
4. Constipation
5. Gas
6. Acid reflux
7. Fatigue
8. Joint Pain
9. Infertility
10. Ulcers

The first and most common gluten sensitivity symptom is stomach cramping. This can be moderate to very severe. If you suffer from this, you are well aware of the pain and discomfort. Nausea and vomiting can be experienced by a large number of people. Gas and diarrhea are also very common and can be very embarrassing. Fatigue can take the form of physical exhaustion or it can manifest itself as Mental fatigue.

This is a very short list of the symptoms of gluten sensitivity. Please keep in mind that this condition does not manifest itself the same way in all people. If you are unsure if you are suffering from this condition, please see your doctor.

Where does gluten intolerance come from?

Most studies indicate that gluten intolerance and sensitivity is inherited. That is to say it is genetically passed on. The only way to be cured of this condition is to simply avoid gluten in your diet. This can be the most challenging and disheartening part of this condition. Wheat and wheat products seem to be in so many Foods that we eat. But remember, if you are suffering from the symptoms of gluten sensitivity, you are not alone. The internet has opened up the world to those of us who are searching for more information about gluten sensitivity symptoms and gluten free Foods.

So how can you learn to live gluten free?

Common Symptoms of Gluten Sensitivity - How Do I Know If I Am Gluten Intolerant?

Eating Gluten-Free Is Mustard OK?

Is mustard gluten free? In its raw seed form, yes, but when it is mixed into prepared mustard pastes, flour, beer or malt vinegar is sometimes added. This is a "read the label every time" products but if the ingredient list doesn't include flour, beer or malt vinegar, go ahead an enjoy it.

Eating Gluten-Free Is Mustard OK?

Eating Gluten-Free Is Mustard OK?

---

Eating Gluten-Free Is Mustard OK?

Eating Gluten-Free Is Mustard OK?

Commercial mustard comes in many forms from raw seeds to powdered mustard flour to rich creamy or oily spreads that go well with roasted meat and in sandwiches.

Mustard seeds are tiny round seeds-about 2 mm or less than one eighth of an inch in diaMeter. The seed color ranges from almost white to black. These seeds are naturally gluten free and are vastly different in size from any gluten containing grain. When the seeds are separated from thepods and stems, a sieve with very small holes will also separate out any volunteer gluten-containing seeds. Most commercially exported mustard seed comes from Canada, the Russian Federation and Ukraine.

Mustard seeds are mixed with water, vinegar, oils, and other spices and flavourings to make the spreadable prepared mustard pastes. Depending on the type of seed and the processing traditions, the final product ranges from white to bright yellow to black. The seeds may be crushed into a fine powder or left whole. Prepared mustards may be thick or very thin.

Dry mustard, mustard flour or mustard powder is very finely ground mustard seeds. It has a flour-like texture but it does not contain wheat flour. Mustard powder is often added as an ingredient in other commerciallyprepared Foods as a flavoring agent.

Wheat flour is sometimes added to prepared mustards to adjust the texture, taste, and cost of the product. If wheat flour is added, it must be listed on the ingredient list. Beer is occasionally added to specialty mustard, making the product not gluten free it must also be included on the label. Malt vinegar does not seem to be used in commercial prepared mustards, but it often appears in recipes for home made mustards. If so, the mustard will not be gluten free.

Eating Gluten-Free Is Mustard OK?

Gluten Free Diets Help Control Diabetes

Diabetics who are living a gluten free lifestyle are seeing a significant decrease in their blood sugar levels (BSL.) Combining the diet with a regular workout program and you will experience lower BSL, and an increased energy level and a much healthier outlook.

Gluten Free Diets Help Control Diabetes

Gluten Free Diets Help Control Diabetes

---

Gluten Free Diets Help Control Diabetes

Gluten Free Diets Help Control Diabetes

First you have to understand what gluten is: Gluten is a protein that is found in grains, this particular protein cannot be digested by people suffering with the disease known as Celiac.

A diet program was created to help the millions of people that have Celiac disease, IBS (irritable bowel syndrome), Diabetes and Wheat Allergies. Finding Foods and recipes that are free from wheat, rye, barley, bulgur, semolina, flour, kasha, matzo meal, and oats can be a problem attimes. (Oats are not gluten harmful, however they are frequently processed in the same factories as wheat. Look for gluten-free labels on all packages) oat Gluten can be found in Food additive that establish and thicken Foods that are processed including many alcoholic beverages. For those with Celiac, IBS and Wheat Allergies. A diet that is completely without gluten is a 100% commitMent to being free of all whole grains and everything that is produced with grains.

Finding gluten free Foods and recipes that my whole family would eat three meals a day was a challenge until I read about a former executive chef and owner of a 100% gluten-free, sugar-free, low-glycemic, organic, allergy-friendlyrestaurant, who compiled all her recipes into a delicious gluten-free cookbook. My family was won over by the desserts!

The large majority of people on gluten restricted diets, know that it is not an either/or lifestyle it is a commitMent to a way of eating. For me as a diabetic, Restricting the amount of gluten I eat has allowed me more control with my diabetes, and with better control of my BSL I have been able to reduce many of my diabetes medications.

Gluten Free Diets Help Control Diabetes

A List of Gluten Free Flours For the Diet

When you just learn that you have to eat a gluten-free diet and first start trying to bake things without wheat flour, it becomes rapidly apparent that wheat is the best thing in the world to make bread out of. But you can't use wheat, so you are faced with having to learn what all these other kinds of flours are. Many of these flours are costly and temperaMental. With others it can be hard to find a place to buy them. Even worse, it can be hard to figure out which ones are good for what.

A List of Gluten Free Flours For the Diet

A List of Gluten Free Flours For the Diet

---

A List of Gluten Free Flours For the Diet

A List of Gluten Free Flours For the Diet

Most of these are used by gluten-free bakers to mix along with other flours into versatile mixes which are put together ahead of time and then kept around for when the person wants to do some baking.

Amaranth -This flour isn't strong flavoredbut the flavor is malt-like and can be nutty. It is made from a plant seed and is nutritious with lots of protein. Should be used in mixes.

Arrowroot -A handy substitute for cornstarch, this is a actually a ground up root (as the name would indicate.) When substituting for cornstarch you use it one for one. Arrowroot stores on the shelf and isn't very flavorful.

Buckwheat -It sounds like it must be wheat, but it isn't. It is actually made from the ground seeds of a plant related to rhubarb. The flour is flavorful and has a dark color. Works really well for more robust whole grain breads.

Cornstarch -Flour that has been refined from corn. It has almost no flavor, and is used in mixes. It doesn't go bad easily when stored in a cool darkplace.

Garbanzo Bean -A.k.a. Chick Peas, the flour is very flavorful and contains lots of protein. It should be refrigerated.

Garfava -Fava beans and garbanzos. Garbanzo bean flour Like the, it has a strong flavour, but it stores better. You can use this flour as a substitute for rice flour. Has lots of protein. Good for a wide variety of baked goodies.

Millet -An excellent source of protein. Popular for breads. Millet has been cultivated for thousands of years and is a member of the grass family. The flavor is sweet and subtle. Best used in mixes. Works well in breads.

Potato -Popular as a thickening agent for soups, stews, and gravies. Ground dried pototoes. Bob's Red Mill potato flour declares that imparts a "moist crumb." Usedsparingly in flour mixes. It tastes like potatoes (like one would expect) and stores well. Great for baking. Helps make elastic dough. Has more subtle flavor than Potato Flour.

Quinoa -Ground from seeds of a plant that is related to beets and spinach. The resulting flour is a good source of protien. The flavor is not strong. Works the best in flour mixes.

Brown Rice -Frequently used in breads, and a great flour mix ingredient. It is nutty and imparts a "whole grain" feel to breads. Has more flavor than white rice flour and needs to be refrigerated.

White Rice -One of the few flours on this list that is used alone in baking. It is ground white rice. Is still best when mixed with other flours. Baked goods are spongy and the flour imparts a lighttexture. Not very nutritious and much less flavorful. Stores nicely.

Sorghum -Has a sweet flavor. Contains B vitamins and protein. Should be used mixed with other flours. Good for all kinds of baked goodies. Easy to store.

Soy Flour -Should be refrigerated because of high protein content. Has nutty tasts. Works very well in mixes, especially when used with rice flour.

Tapioca -Although it isn't called tapioca starch, it is the same product. Cassava root in ground form. Imparts a chewiness to gluten-free treats. Not very nutritious. Little flavor. Stores easily. Needs to be used in flour mixes.

Teff -flour mixes Popular in for cookies and bread. Very nutritious and contains protein, zinc, iron, calcium, and lots offiber. Bob's Red Mill says that teff is the smallest of grains.

Xanthan Gum -Xanthomonas campestris is a bacteria used to make xanthan gum from. Xanthan Gum absorbs moisture and becomes sticky. Handy for replacing gluten in baked goods. Used in very small amounts.

Of course there are more kinds of flour than this, and more coming every day, but that's a lot of kinds of flour. It is certainly more than we have in our kitchen. Check here if you are looking for more information on gluten-free diet how to Hopefully this list is useful to others.

A List of Gluten Free Flours For the Diet

How to Spot Products That Contain Gluten

How To Spot Products That Contain Gluten

How to Spot Products That Contain Gluten

How to Spot Products That Contain Gluten

---

How to Spot Products That Contain Gluten

How to Spot Products That Contain Gluten

Cutting Foods that contain gluten out of your diet sounds simple enough; you just check the ingredients list of everything you buy and don't eat anything that says gluten, right? Unfortunately not, as anyone who has ever read a list of ingredients looking for that elusive word can tell you.

Gluten comes in many forms, and there are almost endless ways it can be described on an ingredients list. Sometimes the only real way to know if a product contains gluten is to look for the 'gluten-free' sign, or call up the manufacturer. To help you out, here are a few of the ways gluten can be described on a list of ingredients.

Wheat is the most common form of> gluten

Looking out for Foods that contain wheat is a good way to start eliminating gluten from your diet as this is the primary source. There are many words that mean wheat, and these include durum, bulgur, dinkel, kamut and spelten, although there are many more. Common wheat containing substances that you might find on a list of ingredients includes semolina and couscous.

There are some substances that may or may not be derived from wheat, and sadly many manufacturers do not specify whether this is the case on their packaging. If you see substances such as starch, hydrolyzed vegetable protein, bran or dextrimaltose in a Food product, avoid it unless you know for sure these are derived from a gluten-free source.

The word flour can mean many things

When you see the word flour on its own in a list of ingredients, it probably means wheat flour, or literally ' ground wheat' as this is the most common type of flour. If a different type of flour is used, this will usually be stated on the packaging. Safe forms of flour that don't include gluten are rice flour, potato flour, buckwheat flour, chestnut flour and corn flour.

There are many ways that wheat flour can be described, but don't be fooled, they all contain gluten. Some descriptions of wheat flour includes plain flour, self-raising flour, stoneground flour, malted wheatgrain flour wheatgerm, flour and wholemeal four.

Other gluten- containing substances

Thetwo most common gluten- containing substances besides wheat barley and rye are, so look out for these when you are checking out ingredients. There are a number of derivatives of barley that you might not realise contain gluten and these include caramel coloring and malt, which can be in the form of a flavoring or vinegar.

As you can see, there are countless words used to describe foods that contain gluten, and derivatives of these substances; we have only touched the surface here. Getting hold of an up to date list of all the terms that may mean gluten, or wheat, and keeping a copy to hand when you go shopping, and another pinned up on your kitchen wall, should help you to avoid foods with hidden gluten.

How to Spot Products That Contain Gluten

Is the Same As Gluten Free Yeast Free?

If you are looking for a one word answer, then its not! Gluten Free means there is no gluten, which comes from wheat, in the product. Wheat products are things such as bread, cakes and biscuits, to name a few, unless they specifically state that they are free of it. Some supermarkets and grocery stores carry gluten absent products.

Is the Same As Gluten Free Yeast Free?

Is the Same As Gluten Free Yeast Free?

---

Is the Same As Gluten Free Yeast Free?

Is the Same As Gluten Free Yeast Free? Is the Same As Gluten Free Yeast Free?

---

Kids' Favorite Foods

If you're a parent, you know that getting your finicky kid to eat is like trying to push a bolder up a mountain of molasses. It isn't easy. A kid's Menu, at best consists of about five or six things that he or she will eat. So what's a parent to do? Well, at a recent survey taken in a small US town, about 100 kids gave the answer to their five favorite Foods, not counting desserts. While this survey no way dictates that all kids will answer the same, this should give you a pretty decent idea of what you're kid will eat if you're having problems getting Food in his or her mouth. So without further ado, our top five kids' goods.

Kids' Favorite Foods

Kids' Favorite Foods

---

Kids' Favorite Foods

Kids' Favorite Foods

Coming in at number 5 was no surprise. Spaghetti and Meatballs was the overall number 5 choice. Kids seemed to like this more out of the can than home made, however. And no fancy sauces like Marinara. Just plain out tomato or meat sauce was all they needed. Plus, no grated cheese on top. And not too many meatballs. Just 3 or 4 would be enough. Serving your kid a plate of spaghetti and meatballs would be more than enough to put a smile on his or her face.

In the number 4 slot was another Food that was no surprise. Hamburger on a bun was a sure winner. Again, nothing fancy as far as condiMents. No onions was big on the list of yucks. Kids absolutely hate onions and don't want them anywhere near their hamburger. Just some ketchup is all they require. And the buns have to be hamburger buns. No regular hard rolls and certainly NO seeds. Also, no whole wheat buns or rolls.

The third most popular meal on the menu was the hot dog. It was interesting to see that the hot dog was more popular than the hamburger, but not by much. As for how they liked their hot dog, that varied quite a bit. Some kids liked them just with mustard. Others preferred mustard and sauerkraut. And then there was that group of kids who enjoyed their hot dogs with ketchup. Nobody seemed to like relish or anything fancy on their hot dog and NO cheese dogs. That was another big yuck.

Just missing the number top spot and coming in at number 2 was fried chicken. Parents, don't bother making this at home. Overwhelmingly, kids voted on Colonel Sanders Kentucky Fried Chicken and white meat only. And don't forget the biscuit that comes with it. They said without the biscuit it isn't as good. Makes you wonder if they loved the biscuit more than the chicken. Oh and the extra crispy gets a big thumbs up.

Finally, coming in at number 1 was macaroni and cheese. Again, don't try making this at home. This has to be, almost unanimously, Kraft Mac And Cheese. And of course no mac and cheese dish is complete without pouring ketchup all over it. By the time they are done with the ketchup you can just about see the mac and cheese.

And there you have it. The top 5 favorite foods of children. So if you're having trouble getting your kid to eat, you might want to start with these. If you need other favorites outside the top 5, at number 6 was pizza and at number 7 was peanut butter and jelly. Rounding out the top 10 was bologna at 8, salami and cheese at 9 and grilled cheese at 10.

Kids' Favorite Foods