Anything that could potentially explain the effects of these allergens (or the potential to damage the body, in respect to gluten) in a chronically sick person would help.
Thank you so much.
Posted by LittleLymie19 (Member # 15610) on :
I found one, but it's more of a personal experience. I don't think anyone questioning the importance of going gluten free would buy it:
Gluten is very dangerous for those who are celiacs. If a celiac patient continues to eat gluten, they are more likely to get diabetes, Hashimoto's Thyroiditis, seizures, cancer, neurological problems, and more. (I can't remember the others.) (causes pain for me)
The last link goes straight to the long, but very informative article. I think it would be hard to get family to read that though!!
OH.. If a celiac eats gluten, they will not be able to absorb nutrients very well... that would be a major problem!!
Posted by jkmom (Member # 14004) on :
I am not sure you will find an article that someone questioning it will buy.
My daughters and I went gluten free for reasons unrelated to Lyme before Lyme diagnosis. I felt so much better in so many ways that I don't even feel tempted to eat it. One of my daughter's turned from a defiant, difficult child to a child much easier to parent. The other one's stomach problems went away.
Even though we saw so many improvements, my husband was unconvinced for a long time that we needed to be on such a strict diet. It changed what he ate, too, because I cooked GF and didn't want to eat in restaurants much at all. I was worried for a while that it was going to end in divorce. It has been over 4 years, and he has come a long way, even eating GF himself for the most part, but I am not sure he gets it even today.
Do you need someone else to cook for you? If not, I think the best you can hope for is that they will see that you are doing better when you eat GF and realize that you need to do it.
Posted by Keebler (Member # 12673) on :
- Who is "your family"? Do you live with your parents who do the cooking?
You have some good replies above.
For me, even a trace of gluten will trigger a seizure within 3 days. A blood test confirmed genetic celiac, in my case - after a stomach biopsy was done incorrectly (they failed to tell me to eat wheat for a couple weeks preceding the test). A saliva test can also fail if a person has not been eating "enough" gluten for a few weeks, daily.
INFECTIONS also cause celiac but, when infections are treated, after recovery, then in small amounts, gluten may be tolerated.
But, we have become a country that just chows down gluten in enormous amounts that can't be good for any human. It's even in Mexican Rice when you go out to eat.
It's really easy and a far more healthfull way to eat, avoiding refined foods. Breads are just like sugar to your body, anyway.
There are many whole grains to enjoy and, on occasion, even brown rice pasta and Van's gluten-free frozen waffles (now and then).
Bottom line: many LLMDs require this of their patients since it makes such a big difference. I had a regular doctor who is not celiac but she is gluten-free because she feels so much better that way.
That is reason enough for anyone's family. If it might make you feel better, that's important. I'd bet if everyone went on a gluten-free diet, they'd feel better. -
Posted by Keebler (Member # 12673) on :