4 Signs You Should Get Tested For Gluten Sensitivity

Did your doctors ask you serious questions about your health? Were they really attentive to you? It might have happened when you realized there was something wrong with your health, however, doctors remained calm and ignored some of your symptoms. This research is meant to help you identify the symptoms of gluten sensitivity if any.

Gluten sensitivity is an intolerance to gluten or wheat. Gluten is a protein, which is found in barley, wheat, and rye. Pasta, cereal, and bread contain wheat. Wheat is, also, found in soups and salad dressings too. Barley often appears in beer and in food that contain malt. Rye is commonly found in rye beer, rye bread, and some cereals.

Keeping reading these symptoms of non -celiac gluten sensitivity you might figure out, whether they appeal to you:

Brain Fog, or mental fatigue

Brain fog is a state of a human’s health when an individual is unable to think clearly. Being in this state, you might be unable to read, make conclusions, write, listen attentively to the details. That happens due to the fact that antibodies to the gluten, which might be present in your brain, are activated resulting in a brain fog.

Therefore, if you have such symptoms, it would be better to consult a therapist.


Fatigue is when you often feel exhausted with no serious reason. For example, you may sleep for 11 hours and still feel as if you were drugged. Gluten can provoke feelings of tiredness and sluggishness. If excluded, patients claim that they began to wake up 5.45 am without the alarm.

So, possibly, if you have difficulty waking up in the morning, this is a sign for you to take your health state into consideration.


Depression is accompanied by feelings of hopelessness, low energy, lack of desire to work, insomnia, appetite changes, anger, and more. Depression is a concern, which sometimes obliges patients to use medications. Nevertheless, the causes of depression were not completely studied. The recent research revealed that if gluten is excluded from the diet, depression might completely disappear.

Low immunity

If you often get sick, this is a sign to visit a doctor. The founder of Gluten Free School, Jennifer Fugo, stated that the first sign of her intolerance to gluten was a depressed level of IgA in her blood (IgA are antibodies, which exist in tears, saliva, and gastrointestinal tract). She got this result making the adrenal test, just before she got the idea that there might have been something wrong with her. A depressed level of IgA means that your organism is unable to defend itself enough.

Consequently, if you become ill too often, please, consult a therapist.

When to visit a doctor?

Before you diagnose yourself, it would be better to visit a therapist, if you noticed any of these signs of gluten sensitivity. The gastroenterologist or allergists might tell you to have tests first to define what might be wrong. They will precisely discuss your history in order to prescribe the diagnosis, of course, if they are professionals.

How to identify a good doctor?

A proper specialist should ask you these questions, so be prepared:

-What is your genetic ancestry?

-Have you had a vitamin D3 test? Do you know if you were low? (optimum ranges are 65-85 ng/dl)

-Has anyone in your family complained of digestive problems, such as your mother, father, or grandmother?

-Have you been hospitalized and placed on long course steroids or antibiotics?

-Have you had gastric surgery?

-Do you have a family history of colon cancer?

-Do you have any rashes or psoriasis that never resolve?

So, what not to eat?

Even if your doctor diagnosed you with a gluten sensitivity, there is no reason to panic. Just exclude these ingredients from your diet: barley, bulgur, cereal binding, couscous, durum, einkorn, emmer, filler, farro, graham flour, kamut, malt, malt extract, malt flavouring, malt syrup, oat brans, oats, oat syrup, rye, semolina, spelt, triticale, wheat, wheat bran, wheat germ, wheat starch, hydrolyzed plant or vegetable protein (HPP/HVP), seasonings, flavourings, soy sauce, ketchup, barbeque sauce, commercial lunch meats, starch, modified food starch, dextrin, maltodextrin, medications.


– It’s important not to begin the gluten-free diet before you visit a doctor because the results of the tests might be incorrect.

– Don’t leave this issue unsolved for too long since it might have complications, especially in children.

Remember that there are 83% of  Americans, who remained undiagnosed with gluten sensitivity. So, if you want to keep your health, it would be much better for you to check it and visit a doctor.

If you did not notice any of these symptoms, lucky you are, but if your friends or relatives have them, it’s your responsibility to clarify this data to them. Once you know this information, you might even save someone’s life by suggesting them a piece of advice.



Karr, Tammera J. “Understanding Wheat & Gluten Issues In Today’s Clients”. Annals Of Psychotherapy, 2013, pp. 53-56.

Eat This, Not That – How This Diet Lets You Eat Anything

Miss Your Foods?

Have you grown tired of watching everyone around you enjoy a nice, juicy steak slathered in melted butter while you munch on your salad and internally cry?  Are you sick of not being able to swing through your favorite burger joint and grab that luscious double bacon cheeseburger with fries and a milkshake?  Are you dreaming about dancing popsicles and buttery slices of bread and chocolate syrup dripping down your massive banana sundae?  Diets are hard because of cravings, and usually, that is exactly what people give into when they begin one.  Then one craving turns into two, and soon you are telling yourself that you will give it the good ol’ “college try” tomorrow because today has already been ruined now that you are dipping your refried corn-dog in a mayonnaise and ketchup mixture while sitting in a vat full of jello.

Now…listen to me closely.
Are you ready for the diet plan that allows you to do that?
No, really.  I’m serious.

What Is It?

The Eat This, Not That plan revolves around making the best decisions for yourself when your cravings arise.  It talks you through what an ideal diet plan is, and then educates you in making healthier choices without forgoing that beautiful chocolate-slathered strawberry that is sitting in that clear windowsill of your favorite bakery.  And the best part?  There are no specific guidelines to working out, except for encouraging you to get out and take a little walk.  This diet is centered around helping you look up and be conscious of what is in your food so that you are enlightened enough about your food choices to make the better decision.

I Don’t Believe You

For example: you wake up that morning and are craving a ridiculous stack of red velvet pancakes slathered in cream cheese sauce with a massive side of hashbrowns.  Sounds great, right?  Well, that fun little meal at your favorite breakfast joint is jam-packed with almost 2000 calories alone.  2000!


So, it encourages you to look up other ways to get what you want.  Want hashbrowns?  Instead of the large portion, which runs you (will all of the trimmings) a whopping 672 calories, opt for the small portion with just one of your toppings for anything between 389 and 496 calories.  See the difference in caloric intake?  And those velvety pancakes!  Look up what a regular stack is.  Those red velvet pancakes are over 1000 calories!  However, a large stack of regular pancakes, syrup and butter included, is about 702 calories.

1082 calories versus over 2000?  That’s pretty much a no-brainer.  And you still get your pancakes and your hashbrowns!  I would say that is a win in my book.

That is what  Eat This, Not That diet is all about.  It does not seek to change your eating habits, but to simply educate you on other alternatives for your cravings without telling you that your chocolate cravings means you need magnesium and then telling you to eat spinach.

You didn’t want leaves, you wanted chocolate.

But How Do You Lose Weight!?

You must be thinking about how in the world someone actually loses weight on this type of diet.  Well, it’s just like any other diet: it’s not temporary.  It is something that you consistently and actively work on.  Yes, it starts out by trading one fast food cheeseburger for the one that has the lowest caloric intake.  You strike those calories without having to change your diet or routine, and you see a few pounds dropped in water weight and maybe one or two in actual weight.  But, what happens when you get to the lowest caloric hamburger in your fast-food world?  You continue to do what the diet asks for: find the lowest calorie option to you.  Maybe it’s a take-out burger from a restaurant, or maybe it’s making it yourself with all of the trimmings at home, but eventually you begin to see lower calorie options by forgoing the burger altogether.  This diet makes calorie-counting a habit: switch one option for a lower option, and then your body begins to seek out the lowest option instead of the burger.

But what happens when you stalemate?  Maybe your “on-the-go” lifestyle does not allow you time to begin cooking some of your meals, but you know you still need to trim your calorie intake down even further to reach your goal?  You might want to research weight loss supplements like Phen375 to give you that little bit of a boost in your metabolism and suppressing of your appetite.

Some Things To Keep In Mind

A few key things when starting out on this “no diet” journey: there are some “diet” foods that do much more harm than good, and will do nothing but get in your way when finding success with the diet that is very much an “un-diet.”  For example: diet drinks.  Sodas with the term “diet” in front of them do nothing but harm, and are actually linked to metabolic disorders that can, in the end, actually prevent you from losing weight.  Low-calorie meal bars are another one, since they are loaded with just about as much sugar as that meal you are trying to avoid, and also have refined carbs in them which makes them very fattening.  Another one to stay away from?  Products on shelves that propose themselves to be gluten-free.  Your mind jumps and thinks, “No gluten!?  No carbs!  Yeah!”  But that is far from the case.  These things are so highly processed that they are no better than the gluten product you are trying to replace!  These products were not made to be a healthy alternative, they were made so that those with gluten intolerance’s could still enjoy things that us gluten eaters can enjoy without the side effects of bowel pain and nausea.

Some people have different ways of achieving that lower caloric intake without trimming their calories down anymore than they wish.  Some find lower carb alternatives to things, some begin to get outside and walk for a bit of exercise, and some even begin to gravitate towards that healthier menu on fast food menus!  I know, it’s scandalous, trading your chocolate for your leaves, but that’s what a diet is supposed to do: it’s supposed to give you guidelines to follow in order to jumpstart a much healthier existence.  It’s not supposed to be something you do for a few weeks or months before reverting back to the way you were.  With any diet, you need to be prepared in an overall change, one that starts now and continues for years down the road.

But let me tell you something: a diet that lets me eat a fast food burger is a diet I can adhere to in my book.

Author Bio:

Shalini Das, certified Dietition and Nutritionist from New Delhi , India. Working as a Freelance Lifestyle Nutrition Advisor since 2014 .As a nutritionist, I have vast experience in handling cases such as obesity, hypo-thyroid, diabetes, hyper-tension, anemia for women and children. I offer free customized diet plans based on the person’s life-style issues. You can message me if you are having any questions on Diet and supplements https://plus.google.com/u/0/102929092420871280707.

KIND Bars & Granola Gluten-Free Review

Sure, nutrition bars can be part of a healthy diet, but most have tons of added sugar, unhealthy carbohydrates, and extra calories – not to mention additives and preservatives, which can cause digestive issues.Screen shot 2013-08-22 at 12.12.42 PM

Since starting my low sugar diet in January, I had given up KIND bars; the ones I was eating had way too much sugar. It wasn’t until recently that I learned about their Nut & Spice line which offers flavors with 5 grams or less of sugar per bar!

KIND began in 2004 with just 8 varieties and has grown to over 22 bars and 6 healthy grains snackable clusters.IMG_4223

All KIND snacks are made from all-natural whole nuts, fruits, and whole grains. There is no refined sugar or anything artificial in any of their products. KIND believes that if you can’t pronounce an ingredient, it shouldn’t go into your body, and I agree with them 100%.

KIND offers three lines of whole nut and fruit bars—KIND Fruit & Nut, KIND PLUS, and KIND Nuts & Spices.

Although they are a little low in protein, KIND bars are a clean and quick on-the-go choice with healthy fats, fiber, and a low sugar content. Although the amount of sugar in some of the fruit and nut bars is rather high for me – 9 to 16 grams– many of the bars do contain fewer than 6 grams per serving.photo

All KIND products are dairy free (except the yogurt bars), cholesterol free, and gluten free. Every product is tested for gluten, and meets the FDA’s requirement of 20ppm. KIND’s manufacturing plant is dedicated gluten free, and has a strict allergen control program. Moreover, their products are non-GMO, low in sodium, and have zero trans fat.

KIND PLUS bars are made with unique ingredients that include supplements such as added calcium, antioxidants, omega-3s, fiber, and B vitamins to offer enhanced nutrition.Screen shot 2013-08-22 at 12.12.58 PM

What I look for when choosing a bar is a sugar content of less than 6 grams per serving, at least 4 grams of fiber, low sodium, and less than 3 grams of saturated fat. The bars highlighted below are the bars I love and buy all the time.

Screen shot 2013-08-22 at 11.56.01 AM

Note: This is not a complete list; it is a partial list for comparison.


Dark Chocolate Nuts & Sea Salt

KIND healthy grain clusters (aka granola) contain healthy, unique 100% whole grains like amaranth and quinoa; superfoods like blueberries and chia; and delicious ingredients like dark chocolate and maple syrup.

My favorite is the Maple Walnut Clusters with Chia and Quinoa, and with only 6g of sugar per serving it’s not too high for me! I love the healthy blend of chia, quinoa, amaranth, oats, milte and buckwheat, with the sweet touch of maple syrup. Each serving contains 300mg of Omega-3 fatty acids and provide 17g of whole grains!

KIND products can be purchased in local grocery and health stores. They can also be purchased online.

Celiac/Coeliac Disease Explained (Video)

Celiac disease is characterized by diffuse damage to the proximal small intestinal mucosa that results in malabsorption of most nutrients.

Typical symptoms may manifest between 6 months and 24 months of age after the introduction of weaning foods, but the majority of cases present with “atypical” symptoms in childhood or adulthood.
Although the precise mechanism of the destruction of villi in the small intestine is unknown, it is clear that removal of gluten from the diet results in resolution of symptoms and intestinal healing in most patients.

Glutens are storage proteins that are present in certain grains such as wheat, rye, and barley but not oats, rice, or corn. It is hypothesized that in genetically predisposed people of all ages, gluten stimulates an inappropriate T cell-mediated autoimmune response in the intestinal submucosa that results in destruction of mucosal enterocytes. One target of this autoimmune response is tissue transglutaminase (tTG), an enzyme that modifies a component of gluten (gliadin) to a form that more strongly stimulates T cells.

83% of people with celiac disease are diagnosed with the wrong condition or not diagnosed at all. Diagnosis is usually first suggested by the presence of transglutaminase (tTG) autoantibodies, but established by biopsy of the small intestine by upper intestinal endoscopy.

Treatment for celiac disease, is a lifelong avoidance of gluten, found in wheat, rye and barley. Gluten-free diet indicates a supposed harmless level of gluten rather than a complete absence.

Chef Going to Great Lengths to Cook with Gluten Packed Ingredients

A chef in New Orleans has caused quite a stir online with plans for a gluten celebration dinner with many of those suffering from celiac intolerances complaining on social media.
The chef, called Jason Goodenough, has proposed a a menu subtitled: (It’s) A Celebration of Gluten (Bitches)’ and will be going to great lengths to cook with gluten packed ingredients.
Goodenough, who runs the Carrollton Market restaurant in New Orleans, said he got the idea after getting tired with the increasing numbers of people who demonise gluten. The menu will be “centered around the current villain of proteins, gluten,” wrote the chef in a press release.
The eight-course tasting menu, costing $80, will include dishes such as tuna crudo served with shallots coated in flour and soy-sauce – both sources of gluten. Even the foie gras will be given a gluten makeover with a breadcrumb crust.
The chef told reporters the menu will start with “Buffalo-style fried gluten,” glutenous balls he says he discovered at an Asian grocery store, and will finish with a dessert of peach bread pudding
Anyone truly upset at the chef’s proposal will be happy to know that he plans to donate proceeds from the dinner to the Celiac Disease Foundation.
In a release, Goodenough said: “Gluten is a very misunderstood protein. It’s what makes my pasta dough elastic, what gives my bread texture and what makes my pie dough crunchy. Instead of scorning gluten, we are celebrating it.”

Is It Dangerous For Your Body When You Stop Eating Sugar, Gluten and Alcohol?

Sometimes I like to dream. I’m not just talking about casual daydreams that revolve around your future house or dream vacation, I’m talking about the big-time. The life changing dreams like quitting gluten, sugar, and alcohol. It seems impossible, but humans are more than capable of surviving without it, and the outcome is filled with nothing but rewards.

Sugar, Alcohol, and Gluten.Screen Shot 2016-07-07 at 12.59.07 AM

The problem with these substances is that gluten, sugar, and alcohol don’t have immediate tangible effects on your body. The real dangers sit in the medium to long term effects.

Not only do they negatively affect your health and bodily functions, but they also contribute to the deterioration of your mind.

It’s obviously much easier to abandon habits that are conclusively “bad” for you. For example, eating something that you know makes you nauseous or ties up your digestive system. Imagine a lactose-intolerant person eating a pint of ice cream. It tastes good, but it makes a negative effect on the body.

The Harm:

It can be harder to give up substances like gluten, sugar, and alcohol because of their indirect effects. However, don’t be fooled, these products will harm you slowly.shutterstock_251750599

Gluten, although controversial, has adverse effects on your digestive system and your brain.

Sugar raises your cholesterol, it’s bad for your teeth and puts you at risk of diabetes. And regular drinking can turn into high blood pressure, liver disease, anxiety, and even cancer.

If you successfully quit these products then here’s what you’ll start noticing:

1.Stomach Pain Relief:

Basically, when you eliminate gluten and sugar you will stop upsetting your stomach. You may not know exactly which foods were causing the problem but this elimination will set you in the right direction. You’ll notice that you won’t be bloated when you wake up in the morning and you won’t have gas after every meal.

2. Energy:shutterstock_166193831

Stop taking those artificial energy boosters by cleansing your diet.

 This will take the poison out of the foods you’re eating and add a spring to your step.

Eating clean will boost your energy levels and have you feeling more active.

3. Sleep:

Surprisingly, you’ll actually need less sleep. Incredible, I know. Gluten, sugar, and alcohol mess with your sleep cycle pretty severely leading to lower quality sleep. Without them, you’ll actually find that you feel the same with an hour less sleep at night. That’s an hour extra of your day to spend doing something worthwhile.

4. No more sugar spikes:

You won’t have to deal with the daily fluctuations that come along on the sugar roller coaster. The cycle of sugar spikes, much like the cycle of drunkenness, offers moments of intense excitement and elation, followed by phases of intense regret and fatigue. Stop the buck by switching your diet.


5. Awareness:

You know exactly what’s going into your body when you start limiting your diet. You start becoming more aware of what’s in the stuff you eat. A lot of the food we buy is processed and full of random ingredients, but eating clean will force you to be informed and pay attention to the ingredient list.

shutterstock_325003325Everything you eat starts to become a conscious decision, not just a momentary desire. Once you realize what’s in other products, you may even abandon them too…

6. No alcohol:

You don’t need alcohol to be social. This is the big one. Unfortunately, many people feel like they’re socially dependent on alcohol to have a good time, and more important, to not feel uncomfortable or awkward at social gatherings. It’s a myth, though.

Sure, the first time will be weird, the second time a little less weird, and so on. Until one day you realize that you feel perfectly comfortable and social without alcohol. Your method of social interaction simply adapts and reforms itself. In fact, you may actually improve your social skills, making genuine conversation instead of rambling in a numbingly drunken state.

The health of your soul, mind, and body are all interconnected, and making small adjustments can bring you back to a balanced whole. When you put more care into your food, your life will ultimately be the better for it.


Can Wheat Make You Crazy?

Maybe you’ve heard of the books Wheat Belly or Grain Brain. Maybe you’ve chatted with friends about a NY Times editorial claiming that gluten free is a fad. Maybe you’ve been raised, as I have, in a cultural consciousness that says, yeah food matters, but not that much.

I’d love to tell you a story I read about in the primary published literature that seems to suggest that yes, gluten is an issue. No it’s not a wellness fad. And its elimination may very well be the key to resolving what would otherwise be a chronic and disabling psychiatric condition.

A Case Report

Adult-onset psychosis.

She was 37, studying for her doctoral degree, under some degree of stress related to this, when she began expressing beliefs that people were talking about her. These beliefs progressed to paranoid accusations when she was burglarized a few months later and accused her parents of complicity.

She was hospitalized at a state psychiatric facility and labeled with psychotic disorder, treated with risperidone and sertraline and discharged after one month.

She was ultimately diagnosed with Hashimoto’s as well as Celiac disease which accounted for her multiple nutrient deficiencies, weight loss, and inability to absorb thyroid hormone medication.

Amazingly, the case report goes on to state:

After receiving the diagnosis of celiac disease, the patient thought her practitioners were being deceitful regarding the diagnosis and refused to adhere to a gluten-free diet. Psychotic symptoms and paranoia persisted, and she continued to “find clues” of conspiracy against her. She lost her job, became homeless, and attempted suicide; her family took out a restraining order against her. Eventually, she was rehospitalized at a psychiatric facility, where she was placed on a gluten free diet.

After 3 months on a strict gluten-free diet at an inpatient facility, her delusions resolved completely (associated with remission of Celiac confirmed by negative serologies and biopsy), but she was continued on risperidone for several months. At the time of the case write up, she had relapsed psychiatrically after an inadvertent exposure to gluten.

The Gluten Brain Connection

In this report, Dr. Alessio Fasano cautions not to initiate a gluten free dietary trial before an intestinal biopsy can be obtained (so as to avoid a false negative result). Should this be universal procedure for all those presenting with symptoms of psychiatric and neurologic illness? Or is there a path of less harm in a trial of a strict gluten free diet. Available literature suggests that brain-based manifestations of Celiac disease are possible. A related case report demonstrated on SPECT scanning that frontal lobe damage and associated symptoms of psychosis and diarrhea resolved with a gluten-free dietary intervention.

And what if the biopsy is negative? What about the ever-increasing acknowledgement of non-celiac gluten enteropathy and its very real psychiatric manifestation including depression and psychosis? According to Dr. Hadjivassiliou, “Gluten sensitivity can be primarily and at times exclusively a neurological disease” without co-occuring small intestinal pathology or subjective gut complaints. A related paper states:

“Gluten can cause neurological harm through a combination of cross reacting antibodies, immune complex disease and direct toxicity. These nervous system affects include: dysregulation of the autonomic nervous system, cerebella ataxia, hypotonia, developmental delay, learning disorders, depression, migraine, and headache. If gluten is the putative harmful agent, then there is no requirement to invoke gut damage and nutritional deficiency to explain the myriad of the symptoms experienced by sufferers of celiac disease and gluten-sensitivity. This is called “The Gluten Syndrome”.”

Sayer Ji of Greenmedinfo.com details the history dating back to 1951 of gluten in psychiatric and specifically psychotic illness. More recent data has demonstrated that patients with a diagnosis of schizophrenia are 2-3 times as likely to have immune reactivity to wheat. This report dovetails with an American Journal of Psychiatry study that correlated high levels of gliadin antibodies in cord blood with the later onset of psychosis in the offspring. Perhaps this immunoinflammatory priming is happening in utero and perpetuated through exposure to wheat products over the lifespan.

Psychiatric Medication: Worse Than Nothing

The time lost to identify the root cause of this 37 year old patient’s illness – which could be characterized as autoimmune alone rather than autoimmune AND psychiatric – resulted in almost a year of exposure to an ineffective antipsychotic medication. No harm in that, right?


In this thorough and thoughtful discussion, investigative journalist Robert Whitaker explores the long-term data including Harrow’s prospective study of 200 subjects over 15 years and Wunderink’s 7 year study of 128 first-psychosis cases, both of which both demonstrated that discontinuation of antipsychotic medication led to better long term outcomes for patients with psychosis. This is not to mention medication-induced brain shrinkage, the risk of severe relapse on drug discontinuation, and tardive psychosis (chronic symptoms on meds induced by compensatory physiology) with drug continuation. And the cavalier and dismissive posture on the part of those at the helm of the ship of psychiatry.

What if a course of “first do no harm” actually looked like any effort to accomplish this very intention. What if there were inpatient facilities where strict unprocessed (which automatically takes out gluten, sugar, and commercial dairy!) anti-inflammatory, organic diets were offered in a low chemical setting with the support of safe practices such as yoga, meditation, and even acupuncture in addition to community support? If there were, I know some corporate entities that might be less than pleased with the outcomes, but this shouldn’t stop us from taking matters into our own hands preventatively. Clean up your mind, clean up your body, and learn about the way processed foods have you dangling from a puppet string.

Over the past 35 years, psychiatry—as an institution—has remade our society. This is the medical specialty that defines what is normal and not normal. This is the medical specialty that tells us when we should take medications that will affect how we respond to the world. And this is the profession that determines whether such medications are good for our children. Given that influence, we as a society naturally have reason to want to know how the leaders in the profession think, and thus how they come to their conclusions about the merits of their drugs.– Robert Whitake