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I smoke cannabis recreationally and for pain relief... i have celiac disease... a disease that makes me allergic to gluten, a protien found in wheat, rye, barley etc.
Anyone else here have celiac?
Also if you have any gluten-free weed recipies hook it up!!!!
I am having severe health problems at the moment (check my thread) and Celiac is one of the things I suspect. I feel bad for you man because I know how hard it is to avoid Gluten in todays society. Even "Gluten Free" foods can contain gluten and there is always the risk of cross contamination. I hope you aren't the extremely sensitive type though that when they consume even the smallest amount of gluten their body goes absolutly ape-shit. Also you might want to look into buying a Gluten-free cook book for inspiration on what to eat though your probally on top of that by now.
I have celiac as well, but not to the extreme. I can eat wheat in moderation and pay no immediate consequences, but I hear even small amounts of gluten for somebody with the condition, whether or not they feel the symptoms, can do permanent damage to your intestinal celei (I'm gonna really have to check how to spell "si-lee-I" lol). What's cool though is that since I stopped consuming so much gluten, the lactose intolerance I've had all my life is now gone.
You don't need the gluten that badly though, it's just a cultural thing that's caused us to become so dependant on it. It's a great oportunity to stop eating so many strait-carbs and start eating way more fruit, which I have done and has definately made me healthier. Plus you can eat potatoes, rice, and corn.
Yes, I have Celiac Disease - and you can't risk eating ANY gluten if you have it. Eating it in "moderation", even if you don't feel bad immediatly, puts you at risk for villi damage, over 200 other illnesses, and a shorter life-span.
I have been gluten-free for two years. Sorry, I do not have any weed recipes, gluten-free or otherwise. Maybe you should get a gluten-free cookbook and figure out your own methods.
Celiac sucks. I have it as well. I don't stay COMPLETELY gluten-free, as minimal damage to my villi is the case.
Some docs are recommending a certain type of protein or enzyme be taken with meals with gluten in them to help digest the proteins and minimize damage- I've taken it for a few months with meals that have a moderate amount of gluten in them, and I've had no marked damage to my villi. Kind of like with lactose-intolerant individuals who take particular enzymes before a dairy meal to help digest the lactose.
How can it put you at risk for over 200 illnesses? Celiac disease, although it's been around for some time, has hardly enough extensive studies that equate even light consumption of foods with gluten in them with lowered life expectancy... Which study claimed that?
I take an enzyme, DPP-IV, that is supposed to help digest gluten for some "gluten-sensitive" people, especially Autistic children, but it is not, I repeat NOT, a "cure" that will allow someone with full-blown Celiac Disease to consume gluten without sustaining damage. I take it in the hope that it will help protect me against small trace amounts of gluten that may be in foods, or mild accidental cross-contamination. It also helps digest casein, a protein found in milk products. There is nothing yet on the market that makes it safe for Celiacs to consume any products that contain gluten, and any doctor that says that there is does not know what he or she is talking about.Quote:
Originally Posted by Purple Banana
There is no one "study" that confirms that gluten leads to 200 life-threatening illnesses - there are many individual ones, though. The book Dangerous Grains has the details and references. I own it, but don't have it in front of me at the moment. Here's a link to it on Amazon:
Amazon.com: Reviews for Dangerous Grains: Books: James Braly,Ron Hoggan
Remember, Celiac Disease is an autoimmune disease.
From a book by recognized Celiac expert Dr. Peter Green:
There is some tantalizing evidence that having Celiac Disease actually disposes people to having the second (or third) autoimmune disorder. The evidence come from a study demonstrating that the age of diagnosis of celiac disease correlated with the risk of getting the associated autoimmune disorder. That is, children diagnosed with celiac disease before age two developed autoimmune diseases at the same rate as the rest of the general population (about 3 to 5 percent). There was a linear increase in the prevalence of autoimmune disease with the increasing age of diagnosis of celiac disease up to age twenty, where 30 percent of the individuals in this study had an autoimmune disorder. This is a compelling case for the early diagnosis of celiac disease and an urgent reason to educate the professional community in the symptoms and risks of celiac disease. Other studies have not confirmed that duration of gluten exposure is a significant risk factor for developing autoimmune disorders.
Celiac Disease: A Hidden Epidemic, p. 154, Peter H.R. Green, M.D., Director of the Celiac Disease Center at Columbia University in NYC
From MedicineNet.com:
Definition of Autoimmune disease
Autoimmune disease: An illness that occurs when the body tissues are attacked by its own immune system. The immune system is a complex organization within the body that is designed normally to "seek and destroy" invaders of the body, including infectious agents. Patients with autoimmune diseases frequently have unusual antibodies circulating in their blood that target their own body tissues.
Examples of autoimmune diseases include systemic lupus erythematosus, Sjogren syndrome, Hashimoto thyroiditis, rheumatoid arthritis, juvenile (type 1) diabetes, polymyositis, scleroderma, Addison disease, vitiligo, pernicious anemia, glomerulonephritis, and pulmonary fibrosis.
Autoimmune diseases are more frequent in women than in men. It is felt that the estrogen of females may influence the immune system to predispose some women to autoimmune diseases. Furthermore, the presence of one autoimmune disease increases the chance for developing another simultaneous autoimmune disease.
Autoimmune disease definition - Medical Dictionary definitions of popular medical terms
This issue is very important to several people here, and the many others that have Celiac Disease (gluten intolerance) - it is estimated that about 1 in a 100 people have it, but only two and a half percent of them are aware of it. That's millions of people in the U.S. alone.
From the same book as above, Celiac Disease: A Hidden Epidemic:
"How Much Is Too Much?
Anne Lee, nutritionist at the Celiac Disease Center at Columbia University explains:
Everyone always asks me: â??How much gluten can I safely eat?â?
I tell patients to think of it this way: eating gluten is like falling down and scraping your knee. You damage the knee, but in time it heals. If youâ??re falling and injuring your knee every day, itâ??s never going to heal.
We know that ingesting an eight of a teaspoon of flour causes visible intestinal damage. We do not know what happens to the intestine with smaller amounts such as the chronic ingestion of bread crumbs on a butter dish.
We do not know how much gluten you must eat - or how often - for that damage to accumulate. We donâ??t know if that crumb in the dish is a scrape, a bruise, or continual damage. So you must be diligent on the issues of cross-contamination and â??cheatingâ?.
Living gluten-free (GF) means eliminating all foods containing even a trace amount of the grains containing gluten. That includes foods made with derivatives of those grains or additives and stabilizers containing these grains."
No beer? No birthday cake?
That's rough. I feel for you guys. :(
Thanks, but things are improving.Quote:
Originally Posted by Mrs. Greenjeans
Redbridge, a sorghum beer from Anheuser-Busch , is one of the latest gluten-free beers to hit the market: REDBRIDGE - Home
This beer is also safe for people that have a wheat allergy.
Cake and cookies can be made without gluten and wheat. I have some delicous store-bouight cookies right now, made with Flour Base (Brown Rice Flour, White Rice Flour, Tapioca Starch, Sweet Rice Flour, Xanthan Gum) and other gluten-free ingredients. There are several excellent bakeries in the NYC area that feature many gluten-free products.