Posts tagged: gluten intolerance

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

Books by Nadine:

Good Food, Gluten Free by Hilda Cherry Hills

The History of Celiac Disease EP041

September 15, 2017

by Nadine Grzeskowiak, RN with No Comment Podcast

Perhaps the most intriguing thing about the history of celiac disease in the US is its absence—from medical textbooks, the vast majority of research studies, and the news—from 1952 through the 1990’s. Why did celiac disease disappear from the healthcare consciousness as well as the public eye?

Today the Gluten Free RN takes a closer look at the story of celiac disease, starting with the first doctor to understand it as a dietary issue back in 1888. She highlights the important progress made by pediatricians Willem Dicke who is credited with identifying gluten as the issue and Sidney Haas who honed the gluten-free diet to exclude specific carbohydrates. Nadine explores the period of time when celiac disease seemingly ‘went dark’ in the United States, discussing the handful of renegade authors and researchers who continued to study the disease despite its absence from health education.

Nadine also explains the resurgence of gluten sensitivity to the public consciousness in the 1990’s, when medical professionals from abroad questioned the claim that there was no celiac disease in the US. She covers our evolving understanding of the symptoms of celiac disease and the woefully inadequate training around gluten in medical and nursing schools. Listen in to find out why the mass screening proposed by the National Institute of Health never materialized and how the for-profit healthcare system impacts celiac patients. Let’s honor the practitioners who dedicated their careers to understanding celiac disease and write our own history through celiac advocacy!

What’s Discussed:

The first doctor to identify celiac disease

Samuel Gee, 1888
Established dietary approach to treatment

The role of Dr. Sidney V. Haas in advancing celiac treatment

All carbs and fats had been eliminated from celiac diet
Haas discovered that kind of carbs made difference
Experimented with fats, learned that could be absorbed
370 celiac cases studied at Bellevue, only 2.2% not cured

The conclusions of a New York Times article from May of 1950

Late 1800’s, celiac disease ‘incurable and often fatal’
By 1950, 90% cured and deaths rare
Cause still unknown

The grains that contain gluten

Wheat
Barley
Rye
Oats (cross-contamination)

How Dr. Willem Dicke developed the gluten-free diet

Dutch pediatrician during WWII
No access to grains during famine, previously sick children improved
Mothers realized that when grains returned to diet, sickness returned
Dicke credited with determining that gluten causes damage

The myth that celiac is a childhood disease

Patients do not ‘grow out of it’
When gluten is reintroduced, disease returns (along with other disorders)

Elaine Gottschall’s work in developing the Specific Carbohydrate Diet

Grains containing proteins other than gluten have negative effect on digestive tract
Gottschall’s model removes all grains
Paleo/whole food diet considered ideal

The elimination of celiac disease from medical training

Stopped teaching in 1952
Debate over carbs vs. proteins
Same paragraph appears in medical textbooks from 1952-2008
Still taught incorrectly (if at all) in medical, nursing schools
Should be part of every differential diagnosis

The Paleo diet Nadine suggests for celiac and gluten-sensitive patients

Gluten-, dairy-free
Whole food
Low carb, super-good high fat
Appropriate supplements to remedy deficiencies

Hilda Cherry Hill’s 1976 book Good Food, Gluten Free

Hill cured invalid husband with gluten-free diet
Whole food, no grain derivatives

The classical symptoms of celiac disease

Fatty stool
Malabsorption
Short stature
Low energy
Infirm

The expanded picture of how celiac disease may present

Osteoporosis
Short stature
Delayed puberty
Iron deficiency anemia
Hepatitis
Recurrent canker sores
Elevated liver enzymes
Dental enamel defects
Peripheral neuropathy
Celiac cerebellar ataxia
Seizure disorders
Migraine headaches

The genes that indicate a predisposition to celiac disease

HLA-DQ2
HLA-DQ8
Occur in 30-50% of the population

How recognition of celiac disease resurfaced in the 1990’s

Gastroenterologists from abroad asking questions

The 2004 NIH Consensus Statement on Celiac Disease

Determined that celiac disease grossly underdiagnosed in US
Proposed mass screening, healthcare education program
Mass screening never materialized (‘too cost-prohibitive’)

How the US for-profit healthcare system impacts celiac patients

System profits from incorrect diagnoses
Celiac tends to be last thing we test for
Patients often spend hundreds of thousands of dollars out-of-pocket

Nadine’s advice for celiac patients around choosing healthcare providers

Many still don’t know how to manage celiac disease
Look for practitioner of functional/integrated medicine

What has changed since the NIH Consensus Statement in 2004

Little real change
More media attention, some doctors testing
Medical professionals still not educated in testing, follow-up
Little support, assistance for patients in adopting gluten-free diet

Dr. Rodney Ford’s role in celiac advocacy

Pediatrician, gastroenterologist and allergist
Promotes ‘gluten zero world’
Gut-brain-skin connection

Nadine’s guidance for vegetarians and vegans

Work with nutritionist to be sure not malnourished
Consider changing diet for optimal health

The vulnerable populations particularly at risk for celiac disease and non-celiac gluten sensitivity

Children
Williams, Turner or Down syndrome
Developmentally delayed, cystic fibrosis communities
Autoimmune patients

Resources:

“Celiac Disease: Most Children are Now Cured but Cause is Still Unknown” in The New York Times

Management of Celiac Disease by Sidney Valentine Haas and Merrill Patterson Haas

“Whatever Happened to the Cure for Coeliac Disease? in Nutritional Therapy Today

“The Erie Country Survey of Long-Term Childhood Illness” in the American Journal of Public Health

Good Food, Gluten Free by Hilda Cherry Hills

Dr. Alessio Fasano’s 2003 Celiac Study

2004 NIH Consensus Statement on Celiac Disease

Books by Dr. Rodney Ford

Gluten: ZERO Global by Dr. Rodney Ford

International Celiac Disease Symposium

“Small Intestinal Mucosal Abnormalities in Relatives of Patients with Dermatitis Herpetiformis” in Gut

“Adult Coeliac Disease and Other Disorders Associated with Steatorrhoea” in the British Medical Journal

The University of Chicago: Celiac Disease Facts and Figures

“A History of Coeliac Disease” in Digestive Diseases

“Dermatitis Herpetiformis in Two Patients with Idiopathic Steatorrhoea” in the British Medical Journal

Connect with Nadine:

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

Books by Nadine:

21 Important Facts About Celiac Disease EP033

July 21, 2017

by Nadine Grzeskowiak, RN with No Comment Podcast

There are a number of misconceptions about celiac disease, even within the medical community! Despite a growing body of research to the contrary, many practitioners still believe celiac disease to be strictly a gastrointestinal issue with a just a few tell-tale symptoms. It’s time to get the facts, and today the Gluten Free RN shares 21 important truths about celiac disease that you need to know.

Nadine shares her take on the list compiled by Gluten Free Works, covering the truth about who is at risk, the wide variety of neurological symptoms a celiac patient might present, and the components of an optimal treatment plan. As the most common genetic autoimmune disease in the world, it is incredibly important that we understand how gluten exposure can damage the intestines and cause debilitating nutrient deficiencies.

Nadine also explains why celiac disease often goes undiagnosed and how an astute practitioner is able to accurately interpret biopsies, antibody screenings and lab work. Get familiar with these 21 important facts about celiac disease, and become your own advocate!

What’s Discussed:

Celiac disease is the most common genetic autoimmune disease in the world

Powerful as consumer group, ‘vote with dollars’
Purchasing fewer grains
More and more gluten-free products available
Choose grass-fed, no antibiotic/hormone meat
Look for local, organic, non-GMO produce

Celiac disease is the most commonly misdiagnosed disease in the world

Patients often diagnosed with other disorders
Gluten-free diet necessary for symptoms to resolve

Celiac disease blood tests are not pass/fail

Measure antibody levels
Suggest how likely intestinal biopsy will discover damage
70% false negative
Anti-TG2 or IgA EMA antibodies indicate gut damage

Celiac disease can affect any genetically predisposed person of every race of gender and can first present symptoms at any age

No one can be ruled out
HLA-DQ2, HLA-DQ8 indicate genetic predisposition
30% of those diagnosed over age 60

Optimal treatment of celiac disease includes a 100% strict gluten-free diet, nutrient deficiency identification and replenishment, and education and support that meet the physical and emotional needs of the patient

May need to eliminate dairy, soy, grains and legumes as well (anything that causes inflammation)
‘Find your people’

Most cases of unresponsive celiac disease are due to inadvertent gluten exposure, where the person is consuming gluten without realizing it

May not exhibit symptoms when exposed to gluten (airborne, via cross-contamination)
Have expert examine home environment to ferret out potential sources

The average person with celiac disease has a normal body mass index

Traditionally thought to be underweight
Roughly 33% of celiac patients are overweight
Obesity indicates malnourishment (body’s attempt to store cheap energy)

Silent celiac disease refers to a person who tests positive on blood test and villous atrophy on intestinal biopsy, but exhibits no overt symptoms

Roughly 50% of those diagnosed on screening exam would claim to have no symptoms
Astute practitioner recognizes warning signs

Celiac disease presents submicroscopic damage causing nutrient deficiencies before villous atrophy

Damage can occur before endoscopy finds it
Marsh 1 damage is first stage, caused by gluten
Don’t wait for total villous atrophy (Marsh 4 damage) to adopt gluten-free diet
Ask knowledgeable practitioner to review biopsies, antibody screenings and lab work

50% of people diagnosed with celiac disease exhibit neurological symptoms at the time of diagnosis

Neuropathy (numbness or tingling in hands and feet)
Seizure disorders
Ticks (especially facial)
Bell’s palsy
Fasciculation of muscles
‘Pins and needles’ in feet
Gastroparesis
Constipation (paralysis of intestines)

Doctors consider celiac disease to be a gastrointestinal disease

Symptoms can be neurological
Medical professionals must be astute, recognize all 300 symptoms

Anxiety can be the only symptom of celiac disease

Due to nutrient deficiencies
Irritability can be sign of gluten sensitivity

Celiac disease tests are not pass/fail

Follow up testing should be performed if symptoms don’t resolve
‘Seroconversion’ means can test negative one day, then positive two weeks later

Patient education is the most important predictor of good clinical outcome in celiac disease

Find a practitioner to help develop diet for health/lifestyle
Pursue body work to repair damage, strengthen body

Celiac disease symptoms can be completely different among family members
Celiac symptoms number over 300, affecting every system and any organ

Widely varied in nature
Listed in Recognizing Celiac Disease: Signs, Symptoms, Associated Disorders and Complications by Cleo J. Libonati

Symptoms in celiac disease are due to inflammation and/or nutrient deficiencies from chronic intestinal damage

Gluten-free diet will heal intestines, eliminate inflammation
Requires time, energy and investment in best possible food

Celiac disease diagnosis can take ten years or more from the time symptoms first present

Frequently last disease considered by doctors (in for-profit healthcare systems)
Countries with universal health care diagnose much more quickly

Celiac disease affects over three million people in the US, yet the vast majority are not diagnosed

Symptoms considered definitive diagnoses, treated superficially
Type 1 diabetes
MS
ALS
Lupus
Sjögren’s syndrome
Anemia
Osteoporosis
Failure to thrive
Eating disorders
Underlying cause (celiac disease) left untreated

Exposure to gluten is the most important environmental factor in celiac disease

Sooner gluten is removed, more likely to achieve full remission
If gluten is never introduced, celiac disease will never develop

Although celiac disease is now known to cause over 300 symptoms, the medical community has traditionally instructed doctors that celiac disease affects children, presenting symptoms of diarrhea, wasting muscles, anemia, and abdominal distention

Be your own advocate

Resources:

Recognizing Celiac Disease: Signs, Symptoms, Associated Disorders and Complications by Cleo J. Libonati

21 Important Celiac Disease Facts You Need to Know…

Gluten Free Works

Connect with Nadine:

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

Books by Nadine:

Type 1 Diabetes and Celiac Disease EP027

June 9, 2017

by Nadine Grzeskowiak, RN with No Comment Podcast

Struggling to maintain control of your blood sugar? A gluten-free diet may be the answer! If you have one autoimmune disorder, you have a 30-50% greater risk of developing another, and both type 1 diabetes and celiac disease fall into that category.

As more and more research points to an enormous overlap between type 1 diabetes and celiac disease, it is in our best interests to mitigate additional risk by getting screened and/or adopting a gluten-free or Paleo diet to mitigate further risk. Today Nadine discusses the prevalence of diabetes, several research studies that explore the connection between type 1 diabetes and celiac disease, and the potential risks for type 1 diabetics who are undiagnosed celiac patients.

Listen and learn how your diet may be affecting your blood sugar and why going gluten-free could improve your health and quality of life!

What’s Discussed:

The prevalence of diabetes

By 2050, half the population will have diabetes
According to CDC, 29.1 million have diabetes
One out of four don’t know they are diabetic
18,000 young people diagnosed from 2008-2009

The difference between type 1 and type 2 diabetes

Minimize risk for type 2 through diet and exercise
Type 1 is autoimmune disorder, don’t produce enough insulin to break down sugar

Symptoms of type 1 diabetes

Extreme thirst
Urgency to urinate frequently
Fatigue
Weakness

The enormous genetic overlap between type 1 diabetes and celiac disease

Scottish study found 94% of type 1 diabetics were HLA-DQ2 or HLA-DQ8 gene carriers
100% overlap if include HLA-DQ2.2
Prevalence of celiac disease among type 1 diabetics is 20% higher than general population

The importance of testing all type 1 diabetics for celiac disease annually

Can develop celiac disease at any age

The consequences of undiagnosed celiac disease in children with type 1 diabetes

Short stature
Failure to thrive
Early onset osteopenia, osteoporosis
Easily broken or rubbery bones
Difficulty maintaining glycemic control (low blood sugar, spikes)
Anemia

The decreased quality of life for type 1 diabetics who are undiagnosed celiac

Development of infections
Difficulty with blood sugar maintenance

Research studies re: the percentages of type 1 diabetics who also have celiac disease

Iraq – 11.2%
Mexican participants – 5.9%
Denmark – 12.3%

Nadine’s anecdotal evidence of the overlap

Volunteers at community outreach clinic
Young man struggling to control blood sugar
Nadine recommended gluten-free diet
Improved health and quality of life

Health risks associated with an inability to control blood sugar

Blindness
Kidney failure
Amputation of extremities
Difficulty healing wounds
Heart attacks
Strokes

Why carb counting doesn’t control blood sugar

Carbs with little/no nutrient value cause spikes in blood sugar

The diet Nadine recommends for type 1 diabetics

Variation of Paleo diet
Nutrient dense foods
Meat and fish
Eggs
Fruits and vegetables
Nuts and seeds

The benefits of a gluten-free diet for type 1 diabetics

Weight easier to control
Immune system works better
Tighter control on blood sugar

The lack of uniformity in screening guidelines

Additional autoimmune diseases that may be avoided with a gluten-free diet

Multiple sclerosis
Lupus
Sjögren’s
Scleroderma
Autoimmune thyroiditis
Graves’ disease
Hashimoto’s
Vitiligo
Raynaud’s

Potential triggers for autoimmune disorders

Gluten
Change in microbiome
Stress to body (i.e.: cold, food poisoning, travel)

Treatments for small intestinal bacterial overgrowth

Low FODMAPs or specific carb diet
Rifaximin (antibiotic)

The dangers of maintaining high blood sugar

Damage to kidneys, eyes, capillaries, fingers and toes
Neuropathy
Gastroparesis

The long history of a connection between type 1 diabetes and celiac disease

The need for information re: the connection in diabetic education services

Resources:

“Type 1 Diabetes and Celiac Disease: The Effects of Gluten Free Diet on Metabolic Control” in the World Journal of Diabetes

“Co-occurrence of Type 1 Diabetes Mellitus and Celiac Disease” in the World Journal of Diabetes

“Screening for Coeliac Disease in Adult Patients with Type 1 Diabetes Mellitus: Myths, Facts and Controversy in Diabetology & Metabolic Syndrome

“The Prevalence of Coeliac Disease in Libyan Children with Type 1 Diabetes Mellitus” in Diabetes Metabolism Research and Reviews

“Type 1 and Type 2 Diabetes in Celiac Disease: Prevalence and Effect on Clinical and Histological Presentation” in BMC Gastroenterology

“Coexistence of Coeliac Disease and Type 1 Diabetes” in Przeglad Gastroenterologiczny

“Screening for Celiac Disease in Type 1 Diabetes: A Systematic Review” in AAP News and Journals

Connect with Nadine:

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

Books by Nadine:

Celiac Disease and the Media EP026

June 2, 2017

by Nadine Grzeskowiak, RN with No Comment Podcast

The gluten-free movement is often dismissed in the media as a fad. Even so-called experts actively discredit the gluten-free diet and apply a negative connotation to terms like PWAG. Have you ever wondered why there is so much misinformation about celiac disease and non-celiac gluten sensitivity in the media? And who sponsors the coverage that dissuades people from going gluten-free?

Today, Nadine explains how the big business of wheat affects which voices we hear in media treatment of the gluten-free movement. In addition, she covers how the for-profit healthcare system in the US affects the timely diagnosis of celiac disease and non-celiac gluten sensitivity.

Celiac disease is a medical, social and economic issue with political implications. Listen and learn how to choose high quality, nutrient dense foods, and leverage your power as a gluten-free consumer!

What’s Discussed:

Misinformation in the media

Some coverage dissuades from adopting a gluten-free diet
Program/print sponsors may be corporations that depend on people eating wheat
Wheat/grain industry threatened by rise of gluten-free diet (33% of people in US and Canada on variation of gluten free diet)

The illusion of options in the area of food production

8-10 corporations own nearly every food company
Nadine patronizes farmer’s markets, co-ops and local companies

Nadine’s rules for buying food products

Label must be clear, easy to read
Five or fewer ingredients
Must be able to picture each ingredient

The importance of reading labels

May be gluten in products that are typically gluten-free (i.e.: pesto, kombucha)
Companies are given six months to update labels after making changes
Barley and rye are not on list of allergens

Nadine’s story

Multi-system organ failure
Negative test for celiac disease despite being homozygous gene carrier
Healed quickly on a Paleo diet

Why countries with universal healthcare take celiac disease seriously

Early diagnosis saves money
Finland: 70% of people w/ celiac disease have been diagnosed
Italy, UK and Canada: 30-40% have been diagnosed
US: Less than 1% of those with celiac disease have been diagnosed

How long it takes to be diagnosed with celiac disease (for-profit vs. universal systems)

US: 9-15 years
Italy: 2-3 weeks

How doctors/experts discredit gluten-free as a fad

Use PWAG as derogatory term
Placebo effect
Nocebo effect (expect to feel poorly)

The inaccuracy of blood tests for celiac disease

70% false negative

How companies profit from undiagnosed celiac patients

Products geared toward people with health issues (i.e.: compression socks, hypoallergenic sheets)

The prominence of wheat as a publicly traded commodity

Top export of US/Canada

The health risk associated with genetically modified wheat

The benefits of a gluten-free diet

Symptoms resolve
No longer need medicine, surgery

Nadine’s advice re: selecting gluten-free products

Avoid nutrient deficient gluten-free options (cheap fillers, empty carbs)
Focus on high quality, nutrient dense foods

How to leverage your power as a gluten-free consumer

Hold food producers accountable (standards, production methods)
‘Vote carefully with your dollar’
Speak up when you see inaccurate media coverage

Why you cannot assume that gluten-free menu items are truly free of gluten

Uneducated restaurant staff
Possibility of contamination, cross-contamination

What a ‘gluten free’ designation means in labeling

GIG certification indicates less than ten parts per million
Standard in US/Europe is less than 20 parts per million

The Gluten Free RN mission

Educate people globally about celiac disease and non-celiac gluten sensitivity
Empower people to improve their health and quality of life with food

Resources:

Food Company Infographic

Gluten Intolerance Group

Connect with Nadine:

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

Books by Nadine:

The Connection Between Undiagnosed Celiac Disease and Sleep Disorders EP022

May 5, 2017

by Nadine Grzeskowiak, RN with One Comment Podcast

We all know how it feels to struggle through the day when you didn’t get enough sleep the night before. Your brain feels fuzzy, it’s tough to focus, and you simply aren’t the best version of yourself! The good news is, there may be a simple explanation for your sleep disorder – and there are steps you can take to eliminate the potential celiac symptoms that are keeping you up at night.

Today the Gluten Free RN shares her struggle with sleep deprivation as an undiagnosed celiac patient who also worked the night shift in the ER. Find out how she leveraged a Paleo diet and went from having a contentious relationship with sleep to becoming a champion ‘Olympic Sleeper’ who enjoys at least eight hours of rest every night!

She also covers the components of an ideal sleep space, suggestions for implementing an evening routine, and the benefits of a good night’s rest. Listen and learn about the connection between sleep disorders and undiagnosed celiac disease or non-celiac gluten sensitivity.

What’s Discussed:

Nadine’s struggle with sleep working the night shift

10 years as ER nurse working 12-hour night shifts
Difficult to shift into normal sleep pattern on days off
Circadian rhythm thrown off, felt fuzzy-brained
Needed extra sleep
Struggle to block out distractions

The correlation between undiagnosed celiac disease and sleep disorders

Celiac symptoms can keep you awake at night
May experience joint pain, muscle pain, DH, eczema, headaches, muscle twitches, restless leg syndrome

How a Paleo lifestyle can alleviate symptoms preventing sleep

How many hours of sleep you should be getting each night

Nadine recommends 8-10 hours of good quality sleep
Provides the energy for your body to carry out the tasks of daily living

The components of an ideal sleep space

Comfortable mattress
Quality sheets
Plenty of supportive pillows
Appropriate temperature
Fresh air, if possible
No electronic equipment in the room (i.e.: phones, televisions, computers)
Source of white noise (e.g.: fan, music)

The model evening routine

Limit screen time in the hours before bed
Try relaxing activities like reading or knitting instead
Take a warm bath with Epsom salt (muscle relaxer, source of magnesium)
Consider magnesium supplements

Celiac symptoms that can cause sleep apnea

How your body heals neurological damage in the absence of gluten

The repercussions of vitamin C deficiency

Signs of sleep disorders in children that may be caused by undiagnosed celiac disease

Can’t or don’t want to go to sleep, crying
Cranky and fatigued during the day
Decreased productivity
Learning disabilities
Difficulty with focus

Signs of celiac disease in children

Short stature
Anemia
Falling off growth chart
Learning disabilities
Seizure disorders

Why anyone with sleep disorders should get tested for celiac disease

How Nadine’s sleep issues went away on a gluten-free diet

Eliminated back pain, joint pain, skin discomfort, muscle pain, muscle spasms and leg cramps
Now she qualifies as an ‘Olympic Sleeper’

The unhealthy approach to compensating for lack of sleep

Take in stimulants to make it through the day (e.g.: coffee, sugar)
Take depressants at night to help fall asleep (e.g.: alcohol, prescription meds)
Everything you consume impacts your health and ability to sleep

A healthy option that functions as a sleep aid

The benefits of a good night’s rest

When to take multivitamins

In the morning with food
At night before bed (absorbed differently)

The risks associated with prescription medications

Connect with Nadine:

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

Books by Nadine:

Emergency Preparedness with Nutrient Dense Foods EP015

March 17, 2017

by Nadine Grzeskowiak, RN with No Comment Podcast

It’s not a matter of if, but rather when you will encounter an emergency situation. And if you suffer from celiac disease or gluten intolerance, it is incredibly important that you are prepared with the appropriate supplies you will need to endure a hurricane, earthquake, blizzard, or other disaster.

Nadine teaches you how to stock your cupboards with nutrient dense foods should you need to shelter in place for an extended period of time. She also outlines other essentials you will need to stay alive and assist others who may need help!

What’s Discussed:

Nadine’s experience responding to Hurricane Katrina

People were unprepared
FEMA provided only cheap filler foods

Why it’s important to stock nutrient dense foods in case of emergency

Alleviates stress
Allows you to feed yourself for a period of time

Nadine’s list of nutrient dense foods to stock

Protein bars
Gelatin
Jerky (without soy, teriyaki sauce)
Canned tuna, sardines
Canned chicken, turkey
Protein powder
Seaweed
Nuts
Pumpkin seed butter
Chocolate bars (80-100% cocoa, no milk)
Many more! Listen for the full list!

How to cope with a loss of electricity

Consume foods stored in freezer first
Prioritize eating perishables

The importance of being self-reliant during a time of emergency

Helps you avoid overburdened hospitals and clinics

Other essentials to have on hand in case of emergency

Multi-vitamins
Prescription medications (keep list in wallet/purse)
Can opener
Heat source (paper, wood)
Sleeping bags, pillows and blankets
Flashlights w/ working batteries
Extra batteries
Socks and shoes
First aid kit
Waterproof containers
Gluten free shampoos, lotions
Extra contact lenses and solution/glasses
Cash
Pet food

How to obtain water if forced to shelter in place

Utilize water heater

Resources Mentioned:

Country Life Vitamins

Road ID

Connect with Nadine: