Tuesday, 22 May 2012

Non Coeliac gluten intolerance

Our cousin's fiancee has just started eating gluten free and dairy free, not so much for herself (although she has said how much better she feels alround from this change) but for her new baby.

Bubba was reacting, during and after each breast feed. Most of the time she would simply projectile vomit immediately after each feed (which many people dismiss as 'normal'), but there was one time where she had turned blue and stopped breathing during a feed. As it would, this 'concerned' mumma, who promptly took her off to get some answers, when she got no answer from the nurses and doctors in her local area she took her to a kinesiologist. This was where she got the answers she was looking for. Simple as they were, they were frightening. Bubba was having an allergic reaction to her breast milk.
The Kinesiologist then assessed mumma as well and recommended she remove gluten and dairy from her diet.

Not to stop breast feeding.-GOOD!

When mumma did this she noticed a difference immediately in her daughter, and not to just assume it was her change in diet she reintroduced dairy and gluten at different times, and found as soon as she did this, not only did bubba have an immediate reaction, but also she did.

She was lucky enough to chat to a relative who just happened to be a natropath about her circumstances, and luckily enough she was very encouraging and provided her with some information on non coeliac gluten intolerance. Which is basically those people who have the symptoms of a coeliac, but not the test results.

I asked if I could share them too, as I think this sort of information should be readily available to everyone, so I hope you enjoy the read!

Let me know what you think..
Do you sometimes feel like you are in a wheat coma?


How going gluten-free can benefit your health!

Gluten is found in many foods including rye, oats, wheat, malt and barley. While it has been found to cause mild allergic reactions in some people, it can lead to full-blown Coeliac disease in others.


What’s the difference between gluten allergy and gluten intolerance?


According the Royal Prince Alfred Hospital Allergy Unit in Sydney, an allergy is an immune response to a food protein, whereas intolerance does not involve the immune system at all. Technically, intolerances involve an irritation of nerve endings and can be caused by a large variety of different food components, and this can cause uncomfortable symptoms. True intolerances usually cause more minor symptoms than true allergies.

Around ½% of the world's population is Coeliac. This means 1 in 200 people. Some people are not coeliac, but have intolerance to gluten. Some studies show gluten intolerance to be around 30 times more prevalent than coeliac disease. Up to 15% of people or 1 in 7 are gluten sensitive and suffer the same symptoms. These are people who test negative or inconclusive for coeliac disease. They are known as Non-Coeliac Gluten Sensitive (NCGS). Symptoms include gastro-intestinal issues, headaches, mouth ulcers, weight gain or weight loss, poor immunity to disease, and skin problems like dermatitis and eczema.


Therefore many people have found it beneficial to eliminate gluten from their diets, ranging from those with ADHD to those with auto-immune disorders.

Gluten-free diets have also been shown to be beneficial to those suffering from thyroid disease, cystic fibrosis, multiple sclerosis, anaemia, autism, and irritable bowel syndrome. Eliminating gluten from the diet can also be of great benefit to those wishing to lose weight.

By eliminating gluten from your diet, it is also possible to increase your energy levels, lower bad cholesterol levels and even assist the body`s digestive processes.


Gluten is found in almost all processed foods, often masked on labelling by names like shortening, natural flavouring, stabilizer agent and thickener. This makes it very difficult, and if not almost impossible, to avoid entirely as it is even found in chemical medications, some vitamin supplements as a binding agent and also in cosmetic products such as lipsticks, lip balms and chap sticks. Soy sauces and MSG can also contain hidden gluten.

Going gluten-free helps to eliminate symptoms such as diarrhoea, bloating and excessive gas. A gluten- free diet is also low in carbohydrates, therefore making it very effective for those wanting to lose excess weight. It has also been shown to reduce or even eliminate the symptoms of dermatitis herpetiformis, which is a skin ailment that causes itchy blistering. Gluten has also been shown to compromise the immune system in some individuals.

By eliminating products from the diet that contain gluten, you may find yourself instead consuming more fresh, whole and organic foods. This in itself will be greatly beneficial to your overall health, as it will mean that your chances of consuming processed foods will be virtually eliminated. Another benefit to going gluten-free is that your sugar and fat intake is drastically reduced.

One of the best ways to avoid gluten completely is to prepare meals from scratch. Ensure that utensils that are used to prepare them are kept and used entirely separately from those used to prepare foods that contain gluten.

It is interesting to note that many people who live in gluten free households due to a family members allergy, find that they have improvements in their own health conditions once their own diets transition to being gluten free as well.


Bon Appetite!


Natalie Fox BHS.ND. Grad Dip Ed.

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