I’m interviewing an expert and I need your help

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13 years 7 months ago #25733 by glutenfree123
Hey there,

I’m new to this forum and I just wanted to start off by saying hi!

I’m working with a doctor that specializes on gluten intolerance and I have interview scheduled with him next week. I would like to take this opportunity to ask you what questions you would have for him. Perhaps you would like to know some natural remedies, or maybe you just want to know what is going on in your body. Remember, there are no stupid questions.

To add value to this thread and forum I will post the interview once it’s done. This will also be as a thank you for helping me out. It will be a direct download link…no email, no forums to fill out. Just take it

I look forward to seeing your questions.

Brandon

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13 years 7 months ago #359268 by Simkin
Hi Brendon, and welcome to this forum.

Today's breads are made with added gluten flour - I'd like to know whether the constant exposure to these highly processed glutens makes it more likely for people to develop a gluten intolerance. I, for instance, am intolerant to wheat gluten but do tolerate spelt, rye, barley and oats very well.

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13 years 7 months ago #359327 by OakhengeFarm
Hi, given the chance to "ask an expert", here's my question:

My son's genetically inherited (from his father's side) gluten intolerance triggered about 10 years ago, and in keeping the family gluten-free, lost my own tolerance to gluten. We have kept pretty strictly off the stuff until recently. Son tested himself last year and found that he appears to have outgrown the allergy/intolerance and now eats "normally". I recently tried the same, but it only worked for a while, until intolerance symptoms turned up (totally different to the symptoms from 10 yrs ago). I have found that I can "cheat" a little but not too often.

My question is: Is it possible to "grow out of" the intolerance, and how come I went from migraines (last time) to cramps this time? Do intolerances change over time? Both of us tested negative in the coeliac blood test. And is it possible to slowly build up the tolerance again? Is that even a good idea, or is it still dangerous?

11 acres (4 in QEII Covenanted native bush), 15 sheep, 2 beefies, large vege gardens and a goat, and still no dog!:(

Oh, and uncountable wild birds - including fantails, swallows, yellowhammers, morepork, magpies, hawks, pukekos, and even quaill, pheasants and rainbow lorikeets [:D][:D] Not to mention possums, hares, rabbits, rats...

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13 years 7 months ago #359342 by Organix
Not a question as I have my wheat/dairy intolerances well understood and managed, but this Radio NZ interview contains a lot of the answers that those experiencing gluten intolerance find difficult to grasp.

No 'natural remedies' other than avoidance of the highly refined and wheat riddled diet that is so prevalent in Western countries, and lose as many stresses as your lifestyle/personality allows. Good luck :D

Harm Less Solutions.co.nz
NZ & AU distributor of Eco Wood Treatment stains and Bambu Dru bamboo fabrics and clothing

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13 years 7 months ago #359361 by Jen - Featherston
oooo lots

does a long term exposure to gluten in a Gluten Intolerant (GI) person cause damage to major organs?

does a long term exposure to gluten in a Gluten Intolerant (GI) person increase chances of cancer?

Is GI also linked to deficiency in minerals and vitamin absorbency?

how does GI affect cerebral ability - ie the ability to solve problems etc when a GI person is unaware of their GI

Is GI linked to Hay fever, Exczma, Asthma or other allergies?

Is there a link between blood type and prevalance of GI?

Are we born with GI or do we accumulate it as we injest?

Can GI be linked to severe gastro or other bugs?

Does GI ever correct itself?

yeah I said there were heaps, those just off the top of my head will come back if I think of more
ta
Jen

Sometimes its not only what you say, its the way you say it that counts.

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13 years 7 months ago #359389 by LongRidge
I understand that allergy and intolerance to gluten are different. Are they?
There is some evidence that the part of gluten that causes allergies is the either the gliadin or glutinen part of the molecule. Is there any new evidence about this?
There is strong but circumstancial evidence that the part of the molecule of gluten that causes allergies is very similar to the part of A1 beta casein in some cows milk that causes allergies. Is there any further research about this?

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13 years 7 months ago #359826 by glutenfree123
Replied by glutenfree123 on topic I’m interviewing an expert and I need your help
Thanks again for the questions. I will post the interview once it’s done.

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