Having diabetes doubles your risk of Alzheimer’s.
There is a connection between Parkinson’s and a propensity to engage in violent behaviour.
Gluten is what Perlmutter calls a ‘silent germ’. It can inflict lasting damage without you knowing it.
Food is a powerful epigenetic modulator, it can change our DNA for better or worse. It regulates the expression of many of our genes.
Modern medicine has an illness-centred approach, not a wellness approach.
In a recent report in ‘Archives of Internal Medicine’ it showed post-menopausal women who were put on statin drugs to lower cholesterol had nearly 48% increased risk of developing diabetes, compared to those not given the drug.
Another new study shows babies born to women with gluten sensitivity have an increased risk of developing schizophrenia and other psychiatric disorders.
An extremely low carbohydrate diet of no more than 60 gr carbs a day, is ideal (this is the serving in a piece of fruit), and high fat is ideal.
Look up ‘the gluten police’ on Dr Perlmutter’s site www.DrPermutter.com
Science tells us that many of our brain-related illnesses, from depression to dementia, are closely related to our nutritional and lifestyle choices.
The Diabetes, Alzheimer’s and obesity connection is a well-documented for brain disease.
By Dr David Perlmutter
Dr Perlmutter is a Board certified neurologist, Fellow of the American College of Nutrition, the only doctor in the country with both these credentials.
Notes from The Thyroid Summit by Suzy Cohen and Dr Tom O’Bryan
Suzy Cohen - Thyroid Healthy
Dr Tom O’Bryan - Non-Coeliac gluten sensitivity
Wheat is NOT an essential nutrient.
Diseases of inflammation are ulcerative colitis, Crohn’s disease, IBS etc.
symptoms of these are gluten sensitivity.
Alzheimer’s and autism regenerate after removing gluten from the body.
People with Attention Disorders (ADD), migraines, and ADHD have gluten sensitivity in the brain.
Coeliac, Type 1 Diabetes and thyroid disease are diseases which are brought on by gluten and autoimmunity.
If your test comes back positive, you have gluten sensitivity. If it comes back negative, you might still have gluten problems.
Beware of coffee.
43% of gluten sensitive people have immune reaction and inflammation in the gut. There is a correlation between Coeliac disease and Hashimoto’s.
Your TSH should be below 3.
If you have thyroid problems and gluten sensitivity you need 49% more medication to balance thyroid problems.
Go to the Coeliac support group to find a dietitian.
Children with Coeliac disease have a 3.2 times risk of early death from suicide. They need a lot of support.
It is best to go grain free as it reduces antibodies in your body.
People do respond to a gluten free and dairy free diet.
The lining in the intestines renews every 3-7 days. It heals itself.
If you are gluten sensitive and keep eating gluten, eventuality it will affect somewhere in your body and it will break down.
NOBODY can DIGEST GLUTEN. Gluten causes inflammation.
NF-Kappa B is highly elevated with gluten sensitivity.
Diabetes without drugs by Suzy Cohen
Biochemic salts are also called Tissue salts or Cell salts. They are not made of common salt.
'Cell Salts are a group of homeopathic remedies made from minerals.
How to take Biochemic salts
Biochemic salts have traditionally come in small white tablets that dissolve in the mouth. Biochemic salts, Tissue salts or Cell salts are placed in the mouth under the tongue and allowed to dissolve there. Do not chew or swallow them whole.
Recently they have been made available in a liquid spray form. This is sprayed under the tongue. Some biochemic remedies are also made up into a cream to be used on the skin where it is absorbed.
Why are Biochemic salts Placed under the Tongue?
The base of the mouth is rich in small blood vessels called capillaries. These are the finest blood vessels. When the biochemic salts are placed under the tongue they dissolve. This then is taken up by the capillaries and the energy taken into the body to be used where it is needed.
What is the Energy of Biochemic salts?
Biochemic salts or Tissue or Cell salts work on energy transfer. Our body is made up of energy and vibrations. These can travel quickly throughout the body. Biochemic salts carry the energy of the original substance. It is this energy that works so well in our body.
The soft molded lactose tablets are made to dissolve almost instantly when placed in the mouth. Because the remedies dissolve in the mouth, they are absorbed by the mucous membranes in the mouth and carried directly into your system. Because the remedies are absorbed directly into your system through your mouth, they work faster than conventional medicines because conventional medicines are usually coated and don't get absorbed into the system until the coating is dissolved by the stomach acid, and that generally takes about twenty minutes.
What can I use Biochemic Salts for?
Biochemic salts are a form of Homeopathy. They are readily available in Health Food shops. They can be used as the first remedy to try when a cough, cold or sore throat looms. They can ease headaches and cramps and an upset stomach.
What do Tissue salts Contain?
Biochemic salts are generaly made with lactose. They are gluten free. The liquid form of these homeopathic salts are free from lactose and artificial sweeteners.
Another article you may enjoy
Mag phos Tissue Salts
Other ways to take extra magnesium are by Cell Salts. These are also called Tissue Salts or Schuessler Cell Salts. These can be bought in the health food store. Magnesium Cell Salts, called Mag phos, are a safe and easy remedy to use for any spasms in the body eg sneezing, coughing, migraines, leg or stomach cramps, asthma. Mag phos Tissue Salts can be bought as a tablet that is sucked, a cream to rub onto the affected part or as an oral spray.Read more:
Gluten sensitivity is a far wider problem than the more well known Coeliac Disease. In Coeliac disease the villi of the intestines are worn away by gluten. The intestines are not able to absorb nutrients from food. Gluten sensitivity reaches many more people.
Nauseous from Eggs
Many people have difficulty when eating eggs. In our family some members would feel nauseous after eating eggs. I have a lovely flock of chickens. I decided to do an experiment with their food.
I know from experience that when we are breastfeeding we have to be careful what we eat as the food gets transferred through the milk into the baby. I began to think that this same thing must be happening with the hens. The food they eat must make up the eggs they lay.
The food usually fed to hens is Commercial layers pellets which are pre-formulated. The basis of the feed is wheat.
Before the experiment we could only eat 2 eggs 3 days a week or so and after a couple of weeks started to feel sick from them. Then we would have to wait a few weeks before trying the eggs again. After changing the chicken's food to gluten free I haven't felt ill from eating their eggs.
The eggs also have a different texture from those bought in the supermarket. The bought eggs have a gel like consistency in comparison to gluten free, free range eggs. Also, I find no difficulty in peeling our gluten free eggs whereas the store bought eggs stick to the shell and it is difficult to get a nicely peeled egg.
To get gluten free eggs you will most probably need to keep chickens yourself. It is becoming quite the fashion to have chickens in the backyard again. These days there are some beautiful breeds around if you want pretty chickens. There are two sizes of chickens, the large size which are called standards, and bantams which are small. I keep bantams. They eat less food and lay just as many eggs although the eggs are smaller. You can just eat an extra egg if you are hungry.
Chickens are given a range of seeds and grains to eat each day. They are also given food scraps that are left from meals. They love lettuce leaves and grapes and the rind of bacon cut up into little pieces. They enjoy pumpkin seeds from the inside of the pumpkin and they like strawberries and lots of other good food.
If you are gluten sensitive or have Coeliac disease, think about starting a little flock of hens and feeding them gluten free food. You will have lots of fun out of it.
Dairy free and Gluten free Brownies
These gluten free brownies are just chock full of good things for you - almond meal, quinoa, coconut flour and coconut oil, cocoa and chia. They are full of antioxidants and good fat.
Even the sweetener is mostly fructose free. I have made these biscuits with glucose powder, also called dextrose which has no fructose in it. The fructose is the bad bit of the sugar. It is the really sweet part. Fructose is bad for people with diabetes and for many people with Irritable Bowel Syndrome. I used just 30gr of sugar but it is the low GI sugar, also better to help keep your blood sugar more stable. If you wanted to, you could exchange this for more glucose powder. Low GI means that this food breaks down more slowly into your blood stream so it does not give the glucose rush that a high GI food gives you.
Gluten Free & nearly Fructose Free Brownies
In another bowl mix the dry ingredients
Mix the dry ingredients then all them to the oil and egg mix. Stir and add the water a bit at a time.
Spread baking paper on the oven tray.
Pop the tray into the heated oven at 160degrees C for 20 minutes.
Makes 14 brownies.
Cool before eating - if you can wait.
Because these brownies are full of the best, most nutritious flours, nuts, seeds and oils you will find that you don't need to eat as many of them as you would biscuits made out of starchy flours.
Coeliac disease is the reaction of a person's intestines to gliadin in grains. Gliadin is commonly called gluten.
When gluten is eaten by people with Coeliac Disease, the little finger like villi lining the intestine are worn away leaving the inner lining of the intestine smooth. It cannot then absorb the food as it passes through. It can be the cause of other serious illnesses later in life.
Symptoms of Coeliac Disease
Symptoms often include
People can also be intolerant to gluten. It can affect their auto-immune system. Eating gluten can cause
For more information about this look up the book Why isn't my Brain Working by Dr Datis Kharrazian
Gluten free bread
Gluten Free Bread
A few weeks ago we went away for a little holiday, just 5 days. We visited Ballarat, a lovely old gold mining town of the 1800s. Gold was what brought a lot of people to Australia.
Aren't we the same today? All the 'Get Rich Quick' schemes are just people flocking to the gold fields a couple of hundred years ago. Most people lose their money just like most of the gold miners never found any gold.
From Ballarat, we travelled on to Bendigo, also a gold mining town in Victoria, Australia.Gold mining is still in progress there today.
In Bendigo we visited the Chinese museum. I was surprised to find out the rich ties that Bendigo has with the Chinese people. The museum there is wonderful and full of the history of the area. Well worth a visit if you are ever along that way.
My Imagination at Work
On the way home, we travelled through the countryside. Much of the area we travelled through was very rocky with great boulders strewn over the hills. The boulders made me imagine that once upon a time there were gigantic giants living in the area. The rocks, many just gigantic, were the marbles of the giants who left them there from their game of marbles after they passed through the area.
On we drove to Lancefield where we came across a bakery that sold gluten free bread on Fridays. They have a Gluten Free day on Fridays when they bake all sorts of gluten free breads and cakes. Well, wouldn't you know it? The day we were there was Thursday! Why do I always come at the wrong time. Apparently they do take orders too and they are open at the weekends. They have a gluten free cake that is very popular also. If you are travelling that way and need gluten free food, try to make it on a Friday.
Photos by Therese Vahland
Join me in a bowl of Gluten free porridge for breakfast
Gluten Free and Full of Antioxidants
A great way to start the day
If you want to start your day with lots of antioxidants to fight off all the free radicals we accumulate through the day then this is the place to start.
Today I am collating some posts for you. Over a couple of weeks I wrote about the goodness of antioxidants and what they do for us. I wrote about the goodness of dark coloured fruit and vegetables. I also shared about the goodness of quinoa (pronounced keen-wah). Then I used all these ingredients together to make a lovely Gluten Free Quinoa Porridge.
Because the posts were mixed in other posts, I thought I might just bring them all together for you. Here goes.
Antioxidants in Rhubarb
Antioxidants in the Goji Berry
Quinoa - Antioxidant, Super Food
Have a great day
Coconut oil comes from the coconut
The latest research tells us that coconut oil is good for us. As scientists, bio nutritionists and the some of the medical profession catch up with the latest studies and research it has been found that what was thought to be bed for us is now good for us. Have you heard that before?
Previously coconut oil was classed as bad for us because of its high saturated fat. However it has many benefits that the product of cow’s milk - butter - does not have. It is Nature’s richest source lauric acid. This acid gives many benefits to our human body.
When I was younger, the only time we used coconut oil was when making Chocolate Crackles, a great enjoyment for childhood birthday parties. My children enjoyed them too. To be honest I did not even know I was using coconut oil because it was sold under the brand name Copha and was very cheap. I had no idea that it could be used for anything else than these delicious chocolate crackles.
It has been found in recent years that this simple fat is actually good for us. I will provide links for you to check out how it is being used with great effect for people with Alzheimer’s Disease, Dementia and also Depression. It can provide very quick results if taken in large enough quantities. Now this is something worth looking at. Doctors suggest having a low carbohydrate diet along with lots of coconut oil.
Coconut Oil in Cooking
Coconut oil can be used in normal cooking, frying and baking. It is not changed chemically with high heat as is vegetable oil when used for frying. So it is better for us to use for frying.
Coconut oil is a vegetable oil and can be substituted for other oil, butter or margarine in cake and biscuit recipes.
Another benefit of coconut oil is that it does not need to be refrigerated. It is solid at room temperature and turns to liquid when heated, then returns to solid again when cooled.
So start adding coconut oil to your diet today. This just may stop or slow down Alzheimer’s Disease or Dementia in the future. These illnesses are growing at an astounding rate.
Coconut oil is gluten free.
Would you care to share some of your recipes for using coconut oil?
Healthy Quinoa porridge for breakfast
Quinoa and Compote
Quinoa Porridge is Gluten Free
This recipe is chock full of antioxidants which are very, very good for us. We have already talked about quinoa and about all the ingredients to make a beautiful rich Rhubarb compote.
If you have already made the compote then you are ready to make this very easy breakfast which will set you up and see you through the morning.
Compote made of rhubarb, goji berries, prunes, raisins, crystallised ginger and dark grape juice sweetened with a little stevia or xylitol if needed.
Goat’s milk or almond milk or natural milk of your choice
Chia seeds, ground, black
Natural yoghurt, 99% fat free
What to do next
Into your breakfast bowl place 2 or 3 flat dessertspoons of quinoa flakes. Add 1/2 flat dstspn of chia seeds, 2 heaped dstspns compote, 1 dstspn yoghurt and 1/2 cup ( about 125ml) milk. Place this in the microwave oven for 66 seconds. This time may vary depending on the wattage of your microwave.
Remove from oven and enjoy. This is just the right temperature to eat right away.
After your breakfast you will know that you have set your body up for the morning. Have a good day!
Antioxidants in the Goji Berry
Antioxidants in the Goji Berry
Antioxidants in Rhubarb
I am a trained Natural Therapist, Teacher, published Author and Artist who lives on the south eastern coast of Australia.
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The topics on this site are the opinion of the author and as such are only for research and educational purposes. Any products used or statements made are not intended to diagnose, treat, cure or prevent any disease.
Always use your own best judgment and consult a medical professional when making important health care choices.