December 2017 – Gluten Free RN

Thoughts on Celiac Disease EP054

In 11 years as the Gluten Free RN, Nadine has done an incredible amount of research on celiac disease and delivered more than 2,000 lectures. No question she is frustrated to see misinformation continue to make its way onto celiac support sites and Facebook groups. How does the average person sift through all the material that’s out there—material that may be influenced by corporations and pharmaceutical companies with a vested interest in the way celiac disease is perceived—to get to the most accurate information?

Just in time for the holidays, the Gluten Free RN is sharing her wish list around the direction of celiac disease and non-celiac gluten sensitivity in the next ten years. She discusses the need for a global mass screening, explaining how celiac disease meets the World Health Organization’s criteria. She covers the reasons why pharmaceutical companies have no place in celiac research as well as the bad publicity the gluten-free community receives in the media.

Nadine speaks to the grievous lack of education about celiac disease among healthcare providers and shares her hope for a cultural shift to support people on a gluten-free diet, explaining the role nurses can play in ending the needless suffering. She talks about why a gluten-free diet is NOT dangerous and how to make the best food choices based on your lifestyle and current situation. Listen in and get empowered to accept responsibility for your health!

What’s Discussed:

The need for a global mass screening

Celiac disease meets WHO criteria
30-50% of population carries gene

Why pharmaceutical companies should not be involved in celiac research

Diet change resolves symptoms
Pharmaceutical involvement gives false hope for cure

The misinformation about celiac disease in the media

Misrepresentation in recent episode of Freakonomics Radio

The need to educate healthcare providers around celiac disease

Recommended in 2004 NIH Consensus Statement
Never happened in standardized form

Nadine’s call for support of people on a gluten-free diet

Don’t assume intentionally being difficult

The unique position of nurses to use their influence

Prevent needless suffering with understanding of celiac disease

Why you must accept responsibility for your own health

Take advantage of available resources
Find practitioners open to other modalities

How to avoid processed foods

Focus on raw, whole foods
Choose fresh fruits, vegetables
Don’t fall victim to convenience marketing
Use community, intuition to make decisions

Why a gluten-free diet is NOT dangerous

Nadine restored her health by eliminating grains
Unethical to suggest that celiac patient go off gluten-free diet

Alex Michaels from LPI on Vitamin C EP053

You know that vitamin C is good for you. It is necessary for the growth, development and repair of all your body tissues, and it plays a role in the healthy functioning of your immune system. But evidence shows that the RDA—90mg for men and 75mg for women—may be woefully inadequate. And if you are suffering from certain types of cancer or sepsis, vitamin C may be the key to recovery.

The Gluten Free RN is joined by vitamin C researcher Alex Michaels from the Linus Pauling Institute at Oregon State University to discuss the latest developments in vitamin C, explaining how intravenous vitamin C works to kill certain cancer cells and reverses the organ failure associated with sepsis. He also covers the difference between vitamin C inadequacy and vitamin C deficiency and the debilitating symptoms of scurvy.

Nadine and Alex speak to the best food sources of vitamin C and how it impacts other vitamins and minerals like iron and copper. Alex offers his advice around how much vitamin C you should get on a daily basis and explains why synthetic and natural vitamin C are identical. Learn about the LPI mission to determine the optimal ranges of micronutrients and phytochemicals you should be getting on a daily basis and how you can benefit from their research!

What’s Discussed:

Micronutrients vs. macronutrients

Micronutrients are vitamins, essential minerals needed in small amounts (milligrams or micrograms/day)
Macronutrients include fats, carbs and proteins (grams/day)
Phytochemicals come from plants, affect health but not essential nutrients

The difference between intravenous and oral vitamin C

Intravenous bypasses GI system, high concentration in bloodstream (up to 100 grams)
Body can only absorb certain amount of oral vitamin C, inflammation may prevent absorption

Vitamin C’s resurgence as a cancer therapy

High levels of intravenous vitamin C can covert oxygen to hydrogen peroxide
Hydrogen peroxide floods and kills some cancer cells (e.g.: pancreatic tumors)

Vitamin C’s role in the treatment of sepsis

Reverses organ failure, decreases inflammation
May restore vitamin C to normal levels, protect from negative effects of iron

The availability of intravenous vitamin C

Difficult to obtain, naturopaths usually have dedicated supplier
More readily available in Australia, New Zealand

The fundamentals of scurvy

Defined as deficiency in vitamin C
Symptoms include bleeding gums, corkscrew hair growth, open wounds, malaise and low energy
Very rare in western world, would have to go without any fruits or vegetables for months
May have vitamin C inadequacy without any outward signs of problem

The best food sources of vitamin C

Chili peppers
Tropical fruits (papayas, Kakadu plum, camu camu)

Factors that are known to denigrate vitamin C

Heat, light and air
Mechanical disruption (i.e.: juicer)
Basic pH (anything above 7)
Enzymatic factors
Iron, copper

How vitamin C impacts other vitamins and minerals

Enhances iron absorption, some must be careful of iron overload
Synthetic vitamin C may deplete copper concentration

Alex’s take on the appropriate daily intake of vitamin C

400 mg/day recommended
RDA much too low

Resources:

Linus Pauling Institute

Micronutrient Information Center

Biochemical, Physiological, and Molecular Aspects of Human Nutrition by Martha H. Stipanuk PhD and Marie A. Caudill

Cancer and Vitamin C by Ewan Cameron and Linus Pauling

Dr. Paul Marik on NPR

Connect with Nadine:

Instagram

Facebook

Contact via Email

‘Your Skin on Gluten’ on YouTube

Melodies of the Danube Gluten-Free Cruise with Nadine

Books by Nadine:

Dough Nation: A Nurse’s Memoir of Celiac Disease from Missed Diagnosis to Food and Health Activism

Men and Celiac Disease EP035

When boys are hurt, we tell them to ‘rub some dirt on it’ and get back in the game. So it comes as no surprise that men have a tough time admitting weakness, especially to something as innocuous as a slice of bread. Perhaps this explains why celiac disease is considered a women’s issue, when in reality the male-to-female ratio is closer to 1:1.

Today the Gluten Free RN discusses the large numbers of men in the US who go undiagnosed or misdiagnosed, sharing several anecdotes of patients whose symptoms resolved on a gluten-free diet. She covers the particular social challenges for men with celiac disease, the laundry list of symptoms men may encounter, and the specifics of nutrition she recommends for gluten-sensitive patients.

Through it may be difficult to give up pizza and beer with the guys, it is worth the effort to go from sick and struggling to happy and healthy. Listen in and learn how to make going gluten-free simple and easy, even for men with limited culinary skills. Add bacon fat to your greens AND regain your abs with advice from the Gluten Free RN!

What’s Discussed:

The myth that men are less likely to suffer from celiac disease

3 women diagnosed for every man
Actual ratio of men to women is 1:1
Huge numbers of undiagnosed celiac patients in US

The addictive nature of gluten

Morphine-like effect
Difficult to give up pizza, beer

Case study of man diagnosed with pancreatitis

Athletic entrepreneur in 40’s
Tested positive for celiac disease
Adopted gluten-free diet
Pancreatitis resolved
Fatigue and throat-clearing went away

Common symptoms of celiac disease in men

Fatigue
Thyroid issues
Anemia
Osteoporosis
Bowel issues
Difficulty swallowing
Chronic cough
GERD
Gastritis
Hemorrhoids
Gas
Bloating
Diarrhea
Constipation
Irritability
IBS
Urinary incontinence
IBH
Erectile dysfunction
Prostatitis
Prostate cancer
Facial ticks

Why men with osteoporosis and anemia together should assume they have celiac disease

Review labs for red blood cell count
Check for hemoglobin and hematocrit in right range

Nadine’s patient with a climbing PSA (lab indicator of prostate cancer)

Patient had difficulty sleeping, snoring issues
Had to eat bread or cereal before coffee to avoid abdominal pain
Suffered from chronic belching, brittle nails
Adopted variation of Paleo diet, symptoms resolved

How Nadine’s doctor had a change of heart around celiac disease

Nicknamed her ‘Gluten Insufficiency Nurse’
Called to request consultation
Endoscopy report indicated he had celiac disease
Symptoms resolved on gluten-free diet
No longer needed Cialis

The lack of celiac understanding exhibited by healthcare practitioners in the US

Doug’s story

PA diagnosed with atypical Crohn’s
Three trips to ER with GI bleeding
Endured surgery to resect bowels
Followed Nadine’s instructions for gluten-free diet
No longer has Crohn’s, rectal bleeding
Feels significantly better

How gluten causes excessive gas, explosive diarrhea and constipation

Gluten can trigger paralysis of intestines
Normal BM with diet change

Nadine’s advice around nutrition for gluten sensitive patients

Super-good, high fat diet
Paleo, whole food diet is ideal
Incorporate meat, fish, eggs, fruits, vegetables, nuts and seeds
Eliminate all grains, legumes and processed foods
Replace starches with potatoes, rice
Make choices based on preference and nutritional value
Select fewer processed, more fresh foods
Don’t just replace gluten-containing foods with gluten-free version (processed = nutrient deficient)

The benefits of bacon

Can use bacon fat to sauté greens
Body uses fat to heal, keep brain and nervous system healthy, prevent neurological disorders

Why men may be more resistant to diet change

Nadine’s advice for men on eating fresh, gluten-free food

Find a few easy-to-prepare recipes you like
Use a Crock-Pot
Incorporate fruits and vegetables
‘If it’s hard, you’re doing it wrong’

Why subsidized ingredients are found in countless products

Government pays food manufactures to incorporate
Wheat, corn, soy and peanuts in surprising foodstuffs like catsup, tuna

The social challenges for men with celiac disease

Don’t want to be perceived as needy, weak
Others may be unkind if express special dietary needs
Especially difficult if others cooking for you, at special events (e.g.: wedding)

How switching from vegan or vegetarian to Paleo has affected Nadine’s male patients

Realize healthy weight
Able to gain muscle mass
Pain issues resolve
Improved mood

Resources:

The Whole 30: The 30-Day Guide to Total Health and Food Freedom by Melissa and Dallas Hartwig

Connect with Nadine:

Instagram

Facebook

Contact via Email

‘Your Skin on Gluten’ on YouTube

Melodies of the Danube Gluten-Free Cruise with Nadine

Books by Nadine:

Dough Nation: A Nurse’s Memoir of Celiac Disease from Missed Diagnosis to Food and Health Activism

Go Gluten Free for Good EP052

How do you successfully transition to and maintain a 100% gluten-free diet for the rest of your life? The prospect of eliminating wheat, barley and rye from your diet may seem daunting, but it is possible to go gluten free for good—for the good of your family and your health!

The Gluten Free RN explains the addictive nature of gluten and what to expect during the detox process as you begin your gluten-free journey. She offers valuable advice around how to choose the best quality food products while avoiding potential sources of cross-contamination.

Nadine discusses the need for supplements that will help you heal faster and more completely, speaking to the vitamin levels you should monitor along the way. Listen and learn her best tips for navigating the grocery store and maintaining a positive attitude throughout the process of going gluten-free—for GOOD!