I think.
So I've decided to try this alarmingly cult-like diet called the SCD, which stands for Specific Carbohydrate Diet. I figure I will stick to it at least a month, although the guidebook suggests at least 6 months to a year. That's a long time to commit to, ya know.
So the basic principle behind this diet is that those of us with intestinal drama, and you all know who you are, have an imbalance of gut flora and that this specific diet will help to put things all back into balance again. Here's the hard part: No sugar, no grain, no alcohol. Does anyone understand this??? NO chocolate or wine... you see why I'm not committing for even six months. But, if this helps me return to my normal self, then I guess I'll live.
Essentially, if you have celiac, colitis, ulcerative colitis or Crohn's, you can be sure that your intestines are NOT in good shape. But with the help of food, and I do believe a lot can be cured by the very things we choose or do not choose to put into our mouths, we can help to get our intestines healthy again and therefore return our bodies to a normal state of health.
So I started last night with dinner. Chicken sauteed with some mint leaves and salt, and Spinach Dal, which is lentils with garlic and onions, some sauteed spinach, cilantro and some cumin and tumeric on top. YUM! So far so good, but we'll see what happens when I want to bake cookies or something. I have a feeling that I may have to have the "occasional cheat".
Monday, November 3, 2008
Sunday, November 2, 2008
Can someone explain this genetic link?
Not the missing link... the genetic link that predisposes someone to Celiac Disease.
And just for the record, I had to actually do some research before writing this. Eeek! But that's ok, I've learned my one new thing for today.
So here's what I know so far: I have double copies of the HLA DQA1*05-DQB1*0201 gene. To those of you who know what that means, I am totally impressed. To those who don't, it means a lot. Mostly, that I carry two copies of the genes that put someone at risk for Celiac Disease (thanks Mom and Dad!) and am therefore at a 31x higher risk than the general population.
Translation please! Ok... so HLA stands for Human Leukocyte Antigens. These antigens are found on the surface of pretty much every cell in the body, but particularly on lymphocytes, which are the white blood cells of the immune system. HLA antigens do a very important work- they roam through the immune system and determine if other cells are "self" or "nonself". They are found on inflammatory cells throughout the lining of the intestine as a part of its constant seek and find.
Since we have two parents, we inherit two slightly different versions of these proteins. And they determine what sort of reaction we have to different foreign substances. So enter the Celiac/genetic link. These antigens are also believed to be a part in the development of genetically predisposed diseases, such as diabetes, and my good friend Celiac Disease.
Which brings up back around to the DQ genes. They encode particular HLA proteins that are on the cell surface. These genes are referred to as HLA-DQ2 or HLA-DQ8. The DQ2 or DQ8 proteins on the surface of lymphocytes have a groove that interacts with and binds to the gliadin fragment (the toxic portion of gluten). So to put it very simply, the immune cells are genetically geared to react to gluten.
The interesting part of this all is that somewhere around 30% of the population carries the genes. But not all of these people will have Celiac, they're merely predisposed. It's amazing what the study of genetics has taught us.
And just for the record, I had to actually do some research before writing this. Eeek! But that's ok, I've learned my one new thing for today.
So here's what I know so far: I have double copies of the HLA DQA1*05-DQB1*0201 gene. To those of you who know what that means, I am totally impressed. To those who don't, it means a lot. Mostly, that I carry two copies of the genes that put someone at risk for Celiac Disease (thanks Mom and Dad!) and am therefore at a 31x higher risk than the general population.
Translation please! Ok... so HLA stands for Human Leukocyte Antigens. These antigens are found on the surface of pretty much every cell in the body, but particularly on lymphocytes, which are the white blood cells of the immune system. HLA antigens do a very important work- they roam through the immune system and determine if other cells are "self" or "nonself". They are found on inflammatory cells throughout the lining of the intestine as a part of its constant seek and find.
Since we have two parents, we inherit two slightly different versions of these proteins. And they determine what sort of reaction we have to different foreign substances. So enter the Celiac/genetic link. These antigens are also believed to be a part in the development of genetically predisposed diseases, such as diabetes, and my good friend Celiac Disease.
Which brings up back around to the DQ genes. They encode particular HLA proteins that are on the cell surface. These genes are referred to as HLA-DQ2 or HLA-DQ8. The DQ2 or DQ8 proteins on the surface of lymphocytes have a groove that interacts with and binds to the gliadin fragment (the toxic portion of gluten). So to put it very simply, the immune cells are genetically geared to react to gluten.
The interesting part of this all is that somewhere around 30% of the population carries the genes. But not all of these people will have Celiac, they're merely predisposed. It's amazing what the study of genetics has taught us.
Saturday, November 1, 2008
Eating Out
It's like playing Russian roulette. Seriously.
There are a few chains that have gone out of their way to create a gluten free menu. And this is a wonderful thing. But honestly, I'm not much of a chain person. So this has created a bit of a dilemma for me. There are a ton of great restaurants here in Raleigh, but I'm pretty skeptical about a lot of them.
My husband and I went to one of the premier restaurants around here... got sick. It was partially my fault, as our waitress didn't know what gluten was. You live and learn. I do better going to Chipotle; never gotten sick there. But yesterday, I didn't take my lunch to work, and so I went next door to a local chain to get a salad. I've eaten it a few times, no ill effects. I was actually pretty excited that I found something different that caused zero reaction in my body.
Yesterday was the day the bullet went off. And I was out from yesterday afternoon until mid afternoon today. It's midnight, and I'm still feeling a little wanky. Yes, wanky. So, what may in itself be a safe food, becomes dangerous because a piece of bread was transported over it and sprinkled some crumbs, or the person handling the food didn't change their gloves, or whatever other possibility you can think of in a busy restaurant.
And that, my friends, is the hardest part of this life. Planning every single thing that you eat, for fear that you get sick. Always worrying when someone else prepares your food that they are being careless.
There are a few chains that have gone out of their way to create a gluten free menu. And this is a wonderful thing. But honestly, I'm not much of a chain person. So this has created a bit of a dilemma for me. There are a ton of great restaurants here in Raleigh, but I'm pretty skeptical about a lot of them.
My husband and I went to one of the premier restaurants around here... got sick. It was partially my fault, as our waitress didn't know what gluten was. You live and learn. I do better going to Chipotle; never gotten sick there. But yesterday, I didn't take my lunch to work, and so I went next door to a local chain to get a salad. I've eaten it a few times, no ill effects. I was actually pretty excited that I found something different that caused zero reaction in my body.
Yesterday was the day the bullet went off. And I was out from yesterday afternoon until mid afternoon today. It's midnight, and I'm still feeling a little wanky. Yes, wanky. So, what may in itself be a safe food, becomes dangerous because a piece of bread was transported over it and sprinkled some crumbs, or the person handling the food didn't change their gloves, or whatever other possibility you can think of in a busy restaurant.
And that, my friends, is the hardest part of this life. Planning every single thing that you eat, for fear that you get sick. Always worrying when someone else prepares your food that they are being careless.
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