Posts in category: Podcast

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

Books by Nadine:

Thoughts on Celiac Disease EP054

December 15, 2017

by Nadine Grzeskowiak, RN with No Comment Podcast

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

Resources:

Freakonomics Radio: The Demonization of Gluten

2004 NIH Consensus Statement on Celiac Disease

Connect with Nadine:

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

Books by Nadine:

Alex Michaels from LPI on Vitamin C EP053

December 8, 2017

by Nadine Grzeskowiak, RN with No Comment Podcast

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:

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

Books by Nadine:

Go Gluten Free for Good EP052

December 1, 2017

by Nadine Grzeskowiak, RN with No Comment Podcast

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!

What’s Discussed:

The addictive nature of gluten

Gliadin, gluten proteins bind to opioid receptors
Wheat, barley and rye are cheap and readily available

What to expect during the detox process

Different for everyone
Consider elimination diet to reboot system
May feel worse before feel better
Headaches, low energy and feeling hungry are common

Why you shouldn’t cheat on a gluten-free diet

Same autoimmune response, even if symptom-free

Potential sources of cross-contamination

Processed foods
Unwashed fresh fruits, vegetables
Bulk bins
Restaurants
Own home (i.e.: cutting boards, hands, pets, utensils, appliances, etc.)

Nadine’s rules around choosing quality food products

Five ingredients or less
Picture every ingredient
Certified gluten-free
100% grain-free

Why there is no such thing as cheap food

Pay for quick-fixes to treat symptoms

The necessity of additional vitamins, supplements

Helps heal faster, more completely
Use multivitamin, fish oil, pre- and probiotics
Check levels of D3, Zinc, B6 and B12
Liquid, chewables and capsules are easier to break down

Nadine’s advice around navigating the grocery store

Plan menus in advance
Bring list of safe foods
Read labels carefully
Consider local co-ops, natural grocers and farmers markets

Nadine’s best tips for going gluten-free

Concentrate on what you can eat
Accept more cooking, baking and meal planning
Find support group
Stay current on research, food labeling
Practice mindfulness, maintain positive attitude

Resources:

Whole30

Country Life Vitamins

Robb Wolf’s Paleo Food Matrix

Connect with Nadine:

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

Books by Nadine:

Nutrient Dense Foods EP051

November 24, 2017

by Nadine Grzeskowiak, RN with One Comment Podcast

‘When in doubt, go without.’

The problem with processed food is that you simply can’t be sure that it is gluten-free. The risk of cross-contamination is high, and no one at the big corporations is accountable for your health. Not to mention the fact that processed foods have been irradiated to make them shelf-stable, effectively killing any probiotics. Even certified gluten-free products are often low in nutrients, high in calories—and expensive!

So what should you eat? The Gluten Free RN is on the case with her best suggestions around finding organic, whole foods that contain the healthy fat you need to heal. She explains her revised, gluten-free version of the food pyramid and discusses how these nutrient-dense foods support the healing process.

Nadine provides a list of the best nutrient-dense foods, offering the benefits of each. She also speaks to the most appropriate vitamins and supplements available to solve your nutrient deficiencies. You are what you eat, so make sure you are filling your tank with nutrient-dense foods that will improve your health and quality of life!

What’s Discussed:

How nutrient dense foods support healing

Regenerate villi
Reduce inflammation of intestines
Heal immune system

Why Nadine recommends staying away from gluten-free junk foods

Low in nutrients, high in calories
Risk of cross-contamination (processed in facilities with wheat products)

The best sources of nutrient-dense foods

Whole foods, organic
Farmers market (few/no fertilizers)

Why shelf-stable products lack nutrients

Food dead from irradiation, no live probiotics

The risk of contamination in processed foods

No one accountable at big corporation
‘When in doubt, go without’

Nadine’s revised food pyramid

Fruits and vegetables at base
Meat, fish and eggs
Nuts, seeds and berries

The importance of eating healthy fats

Heals intestines
Absorb fat-soluble vitamins (A, D, E and K)
Fix deficiencies
Healthy brain cells, nervous system
Balance hormones

Nadine’s recommendations around the best nutrient-dense foods

Sweet potatoes
Leafy greens (e.g.: kale, collard greens)
Berries
Coconuts
Black molasses
Avocados
Pumpkin, chia seeds
Meat and fish
High-quality eggs
Licorice root, peppermint tea
Cinnamon

Nadine’s vegetable challenge

Expand your vegetable repertoire
Try one new veggie per week

Nadine’s suggestions around additional vitamins, supplements

Good quality multivitamin
Fish oil (i.e.: Nordic Naturals)
Pre/probiotics
Vitamin D

How to avoid cross-contamination

Avoid bulk food bins
Wash produce

Resources:

Midway Farms on Facebook

Nordic Naturals

Country Life Vitamins

Bluebonnet Nutrition

Pure Encapsulations

National Nurses in Business Association

Connect with Nadine:

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

Books by Nadine:

Managing the Holidays with Celiac Disease EP050

November 17, 2017

by Nadine Grzeskowiak, RN with No Comment Podcast

With the approach of the holidays, you may be nervous about navigating family and workplace gatherings—especially if you are newly diagnosed with celiac disease. How do you explain your dietary restrictions and keep yourself safe, eating well without getting ‘glutened’?

Today the Gluten Free RN shares her best advice around managing the holidays with celiac disease. She offers ten key tenants to help you enjoy the holiday season and mitigate stress, without feeling like you’re missing out. She shares some things you need to avoid, including unsafe situations, people who make you miserable, and cheating on your gluten-free diet! But she also discusses strategies you can implement to make the season bright, such as creating new traditions, getting creative in the kitchen, and finding your tribe—the people who will support you in your gluten-free journey.

Nadine also gives tips around where to go for gluten-free ingredients and holiday recipes, and how to develop a backup plan so you won’t go hungry if the food you encounter is questionable. You are likely to encounter well-intentioned friends and family members who have no idea how to feed you safely at holiday parties. Listen in and learn how to be clear about your dietary needs and take control of your health without isolating yourself from loved ones during this most wonderful time of the year!

What’s Discussed:

#1 Don’t eat anything contaminated with wheat

Cannot eat center of pie, any part of turkey with bread stuffing

#2 Beware of good-intentioned people

Don’t eat anything questionable
Bring a snack with you just in case

#3 Be prepared to establish new traditions

Get creative in kitchen

#4 Don’t isolate yourself

Find support group, create your own

#5 Gather recipes early

Reference Paleo Magazine, gluten-free cookbooks
Follow Sara Ballantyne

#6 Order ingredients in advance

Consider organic, free range turkey

#7 Don’t invite people who make you miserable

Set clear boundaries (no complaints, ridicule)

#8 Eat before you go or take your own plate

‘Desperate people make desperate decisions’
Take a dish to share, take your portion first

#9 Don’t be a victim

Be clear about your needs

#10 Find your people

Those who truly love you don’t want you to be sick

Resources:

Nima Sensor

EZ Gluten Test Strips

Paleo Magazine

Paleo Principles: The Science Behind the Paleo Template, Step-by-Step Guides, Meal Plans, and 200+ Healthy & Delicious Recipes for Real Life by Sarah Ballantyne

Sarah Ballantyne on Instagram

Glutenpro

EnteroLab

Connect with Nadine:

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

Books by Nadine:

Lyme Infection and Celiac Disease EP049

November 10, 2017

by Nadine Grzeskowiak, RN with No Comment Podcast

If you’ve been following a strict gluten-free diet, but continue to suffer from lingering neurological symptoms, you may need to explore the possibility that you have Lyme disease. In fact, there are many parallels between celiac disease and Lyme, and the Gluten Free RN has called in an expert to discuss the similarities between the two disorders and why a gluten-free diet is part of the proper treatment for both.

Dr. Usha Honeyman, a chiropractic and naturopathic physician out of Corvallis, Oregon, joins Nadine to explain the fundamentals of Lyme disease. She shares her best advice around prevention and treatment, exploring why it can be difficult to get an accurate diagnosis.

Nadine and Usha also cover the inflammation of the gut that plagues both celiac and Lyme patients, the neurological component of Lyme disease, and the relationship between Lyme and illnesses like MS, Parkinson’s and ALS. Listen in to understand what can happen when Lyme goes untreated and how antibiotics coupled with a gluten-free diet may restore your health!

What’s Discussed:

The fundamentals of Lyme disease

Most common insect-borne disease in US
Primarily carried by tics (disable immune system at bite site)
CDC estimates 300K new cases each year

How to prevent Lyme infection

Repellants, Insect Shield clothing

How the political controversy in medicine has led to conflicting information around Lyme disease

The treatment for Lyme disease

Long-term antibiotics
T3 to raise body temperature, make white blood cells more efficient
Probiotics to support immune system

Why Dr. Honeyman advises Lyme patients to go gluten-free

Lyme causes inflammation of gut

The neurological component of Lyme disease

Spirochetes permeate blood-brain barrier
Cause brain fog, balance issues, sensory disorders, etc.

The alpha-gal reaction in Lyme patients in the Southeast US

The strange gait and lower-face movement in Lyme patients

Bell’s palsy is red flag for Lyme disease

The importance of having a Lyme-literate doctor

Skin scraping of rash for diagnosis available in research setting
ELISA and Western blot miss 80-90% of Lyme patients

The consequences of untreated Lyme disease

The three forms of Borrelia

Spirochete-form, intracellular and cystic

Resources:

Dr. Honeyman’s Website

CDC Website

Picaridin

Natrapel

Insect Shield Clothing

Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar—Your Brain’s Silent Killers by David Perlmutter

Under Our Skin Film

International Lyme and Associated Diseases Society

Connect with Nadine: