Holistic Health and Nutrition Blog

I previously shared a recipe I learned in Costa Rica for making Grain-Free Yucca Buns. Also on that trip to Costa Rica I came accross sweet potato flour. This is a grain-free (gluten-free) alternative to traditional pancakes. And the sweetness of the flour makes what I think is a far superior pancake to the old-school flapjacks. Try this recipe at home, you won't be disappointed!

Do you have unexplained brain fog, trouble concentrating, memory problems, or constant anxiety? You may have what is called a leaky brain. I've previously explained what a Leaky Gut is, but what is a leaky brain?

Our brain houses our memories, our language and communication skills, our ability to move our bodies, as well as controlling our autonomic functions like heartbeat, breathing, temperature. We need to protect our brain. Your brain is your most protected organ in your body. Not only is it housed in the thick bones of the skull, it is floating in cerebrospinal fluid to protect it from damage in a head injury. We have built-in shock absorbing ability in our head!

I can't lie and say that I don't miss eating bread on my grain-free diet. I am Latino and Italian, both of which are great bread eaters. My family in Costa Rica made bread for the whole town of Puriscal for decades. Bread is in my blood. I've probably eaten enough bread for two lifetimes if I was honest about my previous consumption. Nonetheless, I experience health problems when I eat grains or foods made from grain flours. So I've had to adjust my life in order to feel better and live longer.

On my last trip to Costa Rica early this year I discovered that they make many non-grain flours there. I was suprised to learn that a traditional cheese bread eaten in many Latin American countries is actually grain-free! Pan de Yuca (yucca buns) are a delicious grain-free cheesey bread that can be eaten on a grain-free diet. It may not be for the strict Paleo Dieter because it is somewhat processed and does have cheese. But I've made adjustments to the recipe to make it healthier and less allergy provoking.

You may be surprised to see an article about quinoa by a grain-free guy like me. But in actuality quinoa (pronounced keen-wah) is not a grain but a seed. It is one of the least problem-causing "grains," can be  tolerated by most gluten sensitive individuals and is even accepted by some Paleo eaters (those who stretch the rules). It is a gluten-free grain that is versatile and has many health benefits with its strong nutrition status.

Quinoa is actually the seed of an herbaceous plant related to spinach and Swiss chard. The most popular seeds are a tan or yellow color. But several varieties and colors exist from black, to red, orange purple and pink. It has a rich nutty flavor with a tasty crunch.

The human genome project, which set out to map the DNA of the human being has led to many great advances in health and science. Scientists set out to identify the approximately 25,000 genes in human DNA. They've been able to pinpoint the genes and patterns responsible for how each one of us will uniquely turn out. The mapping of the genome was completed some time in 2003, years before they had expected to finish.

Though the mapping of the human genome (all of our genes put together equal our genome) hasn't solved all of our medical mysteries, it has provided some amazing insite into chronic disease and our inherited susceptibility.  In 2007, scientist were able to link seven gene regions with the presence and likelihood of Celiac Disease. There are some particular patterns that are strongly believed to predict a strong likelihood that an individual will develop Celiac Disease.

The traditional medical approach that tests for Celiac Disease has been effective at identifying only a small percentage of those affected by Gluten Sensitivity. Current research is telling us this approach is outdated, and new more effective testing can identify the greater population that may need to avoid the gluten protein for life.

Celiac Disease has always been associated with digestive distress and damage to the small intestines. The classic patient is one who was gaunt, malnourished and reacting violently when consuming gluten containing foods. When a patient exhibits these symptoms, a biopsy of the small intestines is usually taken to identify enteropathy (damage) to the villi in the digestive tract. Blood tests too are typically administered that test for the alpha-gliadin antibody as well as transglutanimase (antibody to ones own tissue). This works great if the patient has the classic symptoms.

In our continued discussion about Gluten Sensitivity and Celiac Disease one must discuss the large percentage of individuals that do not improve on a strict gluten-free diet. Existing amongst many of those with gluten sensitivity is a cross reactivity issue with other dietary proteins. This means the immune system will react with other proteins as if they were gluten.

Studies show that about 50% of gluten sensitive patients also have a problem with a protein called casein found in bovine (cow) dairy. This may be part of the reason that so many gluten sensitive patients do not improve by just eliminating gluten. But the problem does not stop there.

In a previous post I discussed how many gluten-free grains and seeds become cross-contaminated by gluten. But this isn't the only concern with cross-contamination for those with Celiac Disease or Gluten Sensitivity. Any gluten-free food can become cross-contaminated by gluten and ultimately cause a reaction in a sensitive individual. Sensitive individuals include those with Celiac Disease, Gluten Sensitivity or many of the related conditions and autoimmune diseases.

Not only are refined and factory produced foods in danger of becoming cross-contaminated with gluten, but homemade foods and restaurant prepared foods as well. It is important to remember that although small and seemingly insignificant amounts of gluten may seem harmless to most, these minute amounts may add up enough to cause an immune reaction in a gluten sensitive person. And this immune reaction is known to last up to six months after contact with gluten.

For those with gluten sensitivity or Celiac Disease, eliminating gluten from the diet sounds easy enough. However, upon learning the many hidden sources of gluten, it becomes clear that it takes some work and investigating to truly live a gluten-free life. For the highly gluten sensitive, even the smallest amount of gluten (about an 1/8 of a teaspoon) can trigger an autoimmune reaction that can last up to six months!

One of the most important lessons to learn when starting a gluten-free diet is that there are many hidden sources of gluten. There are many ingredients that may be derived from gluten containing sources. If you do not know what to look for you may miss some gluten containing foods and trigger a response by your body. For a gluten sensitive person it is important to eliminate ALL possible sources of gluten in order to improve the health and to restore the gut.

Much has been learned in recent years about the dangers of gluten for those with Celiac Disease. But more importantly scientists have been able to distinguish between the more commonly known Celiac Disease, and the now understand issue of Gluten Intolerance (in the absence of Celiac Disease).

Celiac Disease (CD) is one possible complication of being gluten intolerant or gluten sensitive. Celiac Disease is characterized by enteropathy (damage) to the intestinal villi. These are the small hairlike projections of the intestinal tract that help us to absorb nutrients from our foods. Those who develop CD appear to show genetic risk factor as well. The DQ2 and DQ8 gene have both been identified as being a high risk factor for developing CD. Those who carry either of these genes are at much greater risk of developing CD. It is believed that about 1 out of 133 people in the US have Celiac Disease.