Re:enzymes to digest the casein/gluten

June 11, 2009

Claire- Just for clarification and maybe I am not understanding correctly...how does going gluten free not help celiac's? They have to cut out all gluten to be healthy.It has become a new 'health kick" because so much of the population cannot digest gluten anymore. Breads have been overloaded with gluten, esp. pizza which we all eat so much of. Over the past many decades the level of gluten in bread has risen incredibly. Remember when you would try to spread peanut butter on wonder bread? It would tear the bread. Nowadays, this does not happen because of the extra gluten. Our bodies have become unable to digest this new level of gluten in baked goods now. And there are so many kids with autism and ADD/ADHD that seem to do better on GF/CF diets. So in my opinion, gluten intolerance/celiac's is an important factor to consider when assessing your health issues.You can also get DNA tested for both conditions. In my family, celiac and gluten intolerance both genes show up. So it is very important for us be careful with the gluten and we do use the enzymes to help us with this. Susan SiegelOn Jun 11, 2009, at 5:05 PM, Clare McHarris wrote:Thank you SusanNow both of us have reiterated it is not suitable for coeliac disease.....in the press, on TV in general advertising, talking with the general public etc you will find that many uneducated folks cannot and do not differentiate between gluten intolerance and coeliac/celiac disease. The latest push is for folks to try going gluten free...... its a new 'health kick' and it sure as heck does not help people with the disease..... when it is a health fad for all and sundry. Clare in Tassie----- Original Message

June 11, 2009

SUSAN: perhaps the 'comma' was in the wrong place:

sure as heck does not help people with the disease when it is a health fad for all and sundry.

Susan I have been gluten free casein free for over 18 months by necessity - not just because a magazine article mentioned it 'might' be advantageous.

I have been to resturants and TRIED eating out at places where they advertise safe G/F eating, only to discover they have no idea of what they are doing to sick people with cross contamination - even something as simple as using the same spoon, or pair of tongs between gluten free and gluten full products when serving...... and using ordinary things like wheaten corn flour in gravies and sauces etc. Another UGLY thing is selling g/f and ordinary products out of the same show case..... crumbs contaminate - but too FEW people in industry/stores know this.

Strict adherence to a gluten free casein free lifestyle is of paramount health importance to me. But even before that I ate 'so called' healthy alternatives..... no wonderbread in our house, I baked my own, no shop bought peanut butter or jams and jellies, I made my own. No Pizza from the store etc etc etc.... in fact bread and bread products are not made properly when they are shop or bakery made these days, as they are all into the fast rise process, and it is just about impossible to find a bakery product that does not contain GM SOY.

So again I congratulate you and your family for finding a product that works for your Non Celiac Gluten Intolerance. The whole point to this ongoing conversation has been to make sure people KNOW there is a huge, life threatening difference betweem Celiac/Coeliac and Non Celiac Gluten Intolerance. So we are on the same page I believe.

Clare in Tasmania

June 12, 2009

Yes, there is a huge difference and I am so sorry that it has affected your life to such an extent! Did you know that something like 30% of all newborns in Italy have celiac's now? It has become standard to test for this at birth there. I feel that such a test here would be extremely beneficial as well. Susan SiegelOn Jun 11, 2009, at 6:59 PM, Clare McHarris wrote:SUSAN: perhaps the 'comma' was in the wrong place:sure as heck does not help people with the disease when it is a health fad for all and sundry. Susan I have been gluten free casein free for over 18 months by necessity - not just because a magazine article mentioned it 'might' be advantageous. I have been to resturants and TRIED eating out at places where they advertise safe G/F eating, only to discover they have no idea of what they are doing to sick people with cross contamination - even something as simple as using the same spoon, or pair of tongs between gluten free and gluten full products when serving...... and using ordinary things like wheaten corn flour in gravies and sauces etc. Another UGLY thing is selling g/f and ordinary products out of the same show case..... crumbs contaminate - but too FEW people in industry/stores know this. Strict adherence to a gluten free casein free lifestyle is of paramount health importance to me. But even before that I ate 'so called' healthy alternatives..... no wonderbread in our house, I baked my own, no shop bought peanut butter or jams and jellies, I made my own. No Pizza from the store etc etc etc.... in fact bread and bread products are not made properly when they are shop or bakery made these days, as they are all into the fast rise process, and it is just about impossible to find a bakery product that does not contain GM SOY. So again I congratulate you and your family for finding a product that works for your Non Celiac Gluten Intolerance. The whole point to this ongoing conversation has been to make sure people KNOW there is a huge, life threatening difference betweem Celiac/Coeliac and Non Celiac Gluten Intolerance. So we are on the same page I believe. Clare in Tasmania