Do you ever wonder why dairy causes so many reactions, intolerances, digestive problems, etc? Just like gluten? The “dairy” referred to here would be “store-bought,” meaning homogenized, pasteurized dairy — dead, enzyme-lacking, destructured dairy — a substance our bodies tend to identify as a “foreign invader.”

So the answer is “organic,” right?

“Organic” processed dairy is just as homogenized and often even “ultra-pasteurized” for really long shelf life [what's wrong with that picture?], but it does remove antibiotics and hormones. Responsibly produced raw, unprocessed dairy is real food, as it has been for thousands of years for billions of people and animals. And, we can learn some things from our animals if we pay attention.

Here’s a very interesting bit of information from our certified raw dairy friends at R&C Dairy. In a dairy situation, baby goats are weaned very early so that momma can be properly milked to supply customers. Those baby goats have to be fed, usually with milk left over from all the regular milking. Rocky told us that, at one time, they decided that it would certainly be a cost savings to use $2/gallon “store-bought” milk to feed the babies instead of fresh, raw milk that potentially sold for $8/gallon. As Rocky said, it doesn’t take long to do that math.

There was one major problem. The baby goats “knotted up and died,” recounted Rocky. Baby goats can’t live on “store-bought” processed milk.

So what does that mean for humans who drink conventional, processed milk? It’s certainly something to think about.

Jody thought she might be crazy or have cancer. Friends and family thought something strange was wrong or that she was a hypochondriac. Doctor after doctor could not help. Things looked bleak and she was stressed out. But one conversation with Jody revealed a textbook case of problems with gluten, soy, peanut butter, and more.

Jody has gluten in her diet, though she remembers a doctor or someone saying something about gluten when she was young. She thought soy milk was healthy. She has a new 6-month-old baby. He is increasingly fussy about nursing and eating. Jody is thin. She is not thriving. She had problems such as IBS when she had her first child. She is having more problems again after this pregnancy. Pregnancy, labor, and delivery are classic triggers for symptom explosion. A leading acupuncturist we know discovered she was celiac after becoming violently ill during and after labor and delivery. She is absolutely gluten intolerant — can’t even lick a stamp.

Jody says peanut butter makes her sick — another classic symptom. I told her get off the gluten, the soy, and the peanut butter and suggested she go see Carol at the R&C Dairy. She went and purchased some goat milk. Now she is thrilled that little William is actually drinking and loving the raw goat milk and she is too.

I talked to Carol yesterday and she said 70% of their business is goat milk for babies and young children — and some parents drive for hours to get there, purchase 10 to 20 gallons, and take them home and freeze them. People don’t behave that way unless they have found a true solution to a pressing problem. Goat milk does well in the freezer and thaws beautifully. I was apprehensive about that, but found it worked fine.

I told Jody she has a journey ahead of her, and she needs some expert help, but that she is not crazy and not a hypochondriac, and that there is solid hope for her to turn her, and her son’s, problems around if she really gets to work on her diet. She is O-negative blood type, so she probably needs some good quality, grass-fed beef.

It’s fascinating that these classic symptoms present themselves again and again in person after person, in just a relatively small sampling of people. This is why we are working on a book called The Perfect Food Storm, to explain to people why and how foods like gluten, soy, peanuts, corn and others have become, for so many people, an enemy rather than a friend. We’re also working on Is Dementia Our Destiny? because the same diet issues are involved, along with mercury and aluminum poisoning, with our growing dementia dilemma.

The more research I do, and the more day-to-day life I experience and observe, the more it becomes glaringly clear that, yes, modern gluten is a serious health issue, but health is so much more than avoiding gluten.

For many, just the removal of gluten alone is enough to make a tremendous difference, even to the reversal of a myriad of serious symptoms. But don’t stop there. It’s a journey, with many signposts and continuing milestones, and it takes a lot of determination. We’re all swimming upstream in this modern culture, and most of us have to feel pain — or have our backs against the wall — before we will do what it takes to achieve and maintain genuine healing.

We’re going to continue to address the broad spectrum of finding the right, individualized diet. We’re going to add more about:

• healthy, traditional food preparation
• physical exercise
• Vitamin D levels
• safe detoxification
• mental exercise
• purpose and significance
• and teeth.

There is so much to do and think about, very important issues can get sidelined and ignored. My focus had gone to the gut. And, indeed, the health of our “gut” — our entire digestive system — is the foundation of our health.

But dementia research led me back to what is probably the leading “toxicity” issue — dental health and dental work — mercury fillings, metals, cavitations, root canals, and gum inflammation. When I researched this before, I was never able to find all the answers I needed. Now I know they were there at the time, but I did not know where to look.

If you haven’t already, start thinking about your own mouth — do you have amalgam (mercury & metals) fillings? Do you have any root canals? Have you had wisdom teeth or molars pulled? Are your gums inflamed?

These issues are as crucial to your well being as the health of your gut and the ingestion of gluten. Much more to come!

We think the answer to that question is “No,” and that conditions as serious as Alzheimer’s are avoidable, if we are diligent to eat the foods that are right for us as individuals while avoiding the things that inflame and damage us, such as gluten, soy, toxic chemicals, the wrong sugars, bad fats (good fats are essential) and so on.

Back in 1991, a man named Tom Warren published a book titled Beating Alzheimer’s: A Step Towards Unlocking the Mysteries of Brain Diseases, The Remarkable Story of How One Man Reversed the Devastating Symptoms of Alzheimer’s Disease. Yes, it says “reversed.” Tom was diagnosed with Alzheimer’s brain atrophy following a CAT scan in 1983. By 1987, he was cured. We’ll do a more extensive book review soon. The book has been around for almost 20 years, but just recently came to our attention. [Also see our new sister website, Preparing to Care]

On page 106 of the book, Tom is discussing schizophrenia and, under the heading “Celiac Disease,” states that celiac, “a gluten-induced disease of the intestinal tract, is probably the leading overlooked cause of psychosis.” [italicized word in the original] Remember, this was written 20 years ago.

It’s a sad and telling truth that when we are the most vulnerable physically, in a hospital or in a skilled nursing facility (or “rehab”), we are fed the worst diet. Some facilities are better than others, and there may be some exclusive, high-priced ones out there serving high-quality fresh food, but, from what I’ve seen and heard in the caregiving business, the facility food situation is not good.

Recently, one of our caregivers had a knee replacement and spent several weeks in one of our local rehabilitation facilities (skilled nursing and rehab). This woman is an excellent cook, and knows a surprising amount about healthy food. She fed one 90-something male client “churries and pruins” for his arthritis and bowels with beneficial effect. For those who are not “well-seasoned veterans” from rural Pennsylvania, the translation is “cherries and prunes.” Not long after she told me, I received an article in a health newsletter about the proven benefits of cherries (that good ol’ dark red color) for arthritis and joint pain. She was tickled to get a copy of the article.

But, back to the facility food, she said that everything she received was processed, canned, and “no good.” Accustomed to cooking from a garden or with fresh meat and produce from the store, this was particularly hard on her. Of course, it’s hard on everyone. When we need good nutrition the most, we get it the least. If you or a loved one has to spend time in a facility, do everything you can to bring in good, healthy food. Juice veggies and fruits at home and bring it to the room. Be creative. Consult your naturopath.

I tend to look for connections. I’m a layperson, not an credentialed expert, but, as a researcher, I’ve learned to see much truth in recognizing connections, and in backing up and seeing a bigger picture. The Gluten Effect by Drs. Vikki & Richard Petersen, D.C., C.C.N., discusses links between gluten sensitivity as well as gluten intolerance (which includes celiacs) with seizures, epilepsy, memory loss, dementia, and actual Alzheimer’s.

When I first started reading Dr. Joseph Mercola’s website, I noted that he recommended a no-grain, no-sugar diet for most of his patients. He explained that he had been a “healthy whole-grain” advocate who began to change his mind, then realized the benefits of taking his patients off of grains and sugars. At that time, he did not mention gluten, just grains, in the posts that I read. Also, at that time, I had gotten into whole grains, grinding my own wheat and oats, and was putting on weight (toxic flab). When I discovered The Gluten Connection and my own gluten sensitivity (and lost a lot of flab in 3 gluten-free weeks), I began to look for the term “gluten” on Mercola’s site. Eventually it began to appear. Eating no grains of any kind certainly removes gluten from your diet. However, Dr. Mercola saw a broader connection with grains, sugars, and insulin resistance. Mercola also called my attention to Alzheimer’s being identified as a third form of diabetes, which is another connection to gluten, and sugars, and insulin.

From the Weston A. Price Foundation, I have learned about good fats and bad fats, and the vital importance of grass-fed animal fats, raw dairy, real butter, fatty fish oils, and high fat versus low fat. Some time earlier, we had friends who had stopped their daughter’s epileptic seizures with a ketogenic (carefully measured high-fat) diet which included heavy cream and other heavy fats and very low on carbohydrates. Recently, I met Arlene Martell. On her website, EpilepsyMoms.com, you can read about epileptics who are reducing and even eliminating seizures and medications using either the Modified Atkins Diet or the ketogenic diet. I asked her about gluten, and she said gluten elimination was certainly part of the dietary program.

So we have strong connections between gluten, grains in general, sugars, and good fats, and diabetes, Alzheimer’s, epilepsy, memory loss, and dementia. Does that say something about the importance of what we eat and don’t eat? Why aren’t all doctors looking at diet first? Most don’t look at it at all, ever.

All of these topics will be explored in more depth. Remember — not only is it “more than gluten,” it’s “more than the gut.”

It seems that the operative word is “adequate” and the levels necessary to stay healthy, prevent problems (including cancer), and reverse dis-ease conditions are much higher, measured in nannograms per milliliter (ng/ml), than traditionally thought. Also vital is the type of Vitamin D — the natural type is D3 cholecalciferol. D2 is synthetic. Optimal measured blood levels vary, from 50 to 90 ng/ml and it may take 5,000 or more units per day to achieve that. The key is proper testing, and Dr. Mercola specifies the best labs.

Dr. Mercola’s October 10 newsletter carries the video from www.grassrootshealth.net and a complete article with interesting reader comments regarding all the issues involved with testing, levels, varying conditions, supplements, sunlight, safe dosage, balance with Vitamin A, etc. Here’s the link:

http://articles.mercola.com/sites/articles/archive/2009/10/10/Vitamin-D-Experts-Reveal-the-Truth.aspx

I’ve been reading about the significance of Vitamin D at Mercola’s site (and elsewhere) for a couple of years, but this will certainly spur me to go and get our levels checked.

I had ordered a bottle each of very special fermented cod liver oil and high Vitamin A butter oil from Green Patures.org after reading about the debate over cod liver oil and vitamins A and D in the Spring 2009 Wise Traditions publication from the Weston A. Price Foundation. I am ready for another order, especially for fall and winter. Will blog in more detail about this here and at HealthAYC.com.

In The Gluten Connection, Dr. Shari Lieberman mentions the use of “high doses of vitamin D” with specific cases (pp. 46, 47, 126), but this issue is still not high enough on the radar (if at all) of many practitioners and writers regarding gluten issues.

It truly is “more than gluten.”

Allowing gluten-containing grains to sprout creates enzymatic action that has a partial modifying effect on the gluten. Truly fermented sour dough also modifies gluten-containing grains. Those of us who are merely gluten sensitive may be able to tolerate varying amounts or occasional intake of sprouted or fermented grain products. I seem to be able to tolerate the occasional Ezekiel Bread toast and I use (periodically) the almond version of Ezekiel cereal as a sprinkle on salads (for crunch) and on yogurt, and sometimes eat the cereal in my raw goat milk with wild blueberries.

Note that Ezekiel Bread also contains malted barley. It does not list that as sprouted. Barley has gluten. Also, one of the sprouted grains is soy. In my upcoming book, The Perfect Food Storm (hopefully finished in the near future), I will talk about the problems with soy. Properly fermented soy can be fine for some people in moderation. But the body looks at soy much like gluten, especially in someone with an auto-immune condition.

Gluten intolerant people, which would include genuine celiacs, with damaged villi and possible auto-immune reactions to gluten, should not come near any gluten product, sprouted or otherwise. Check out Celiac.com and do a search on Ezekiel Bread or sprouted grains and read the forum comments.

No matter what, ALWAYS READ THE INGREDIENTS! For example, Food for Life also has a 7 Sprouted Grains bread that looks much like the Ezekiel brand and my husband brought it home because it said, “Sprouted Grains.” Thankfully, I checked the ingredients. Not only does it include the same malted barley, and added fresh yeast, but it has added “organic wheat gluten.” Forget the “organic.” Added wheat gluten is most often stronger that the gluten in regular flour. Wheat gluten is separated and added to products by processed food manufacturers for rising power and for structural integrity (it holds together for shipping and storage).

For many people, it’s best to avoid grains altogether, not just for the gluten, but also for the growing issue of insulin resistance. More about that in the future.

After three and a half years of running an adult sitting and caregiving service, we have become painfully aware of how many seniors are suffering with Alzheimer’s or some sort of dementia. Basically, something in the body has been damaged — something is not working correctly. The results are varied, but the common problems are memory and confusion. It’s very scary and certainly gets your attention. Several male clients with dementia have been in their 60s!

Why talk about dementia on a gluten site? An October 3, 2009 article about brain function from Dr. Joseph Mercola caught my eye. “Interestingly,” wrote Mercola, “in more recent years Alzheimer’s disease is increasingly being referred to as a third form of diabetes.” Apparently, your brain, as well as your pancreas, produces insulin, and there are insulin receptors in your brain. And they are crucial, says Mercola, for memory and learning.

Then I noticed that Dr. Mercola referenced previous articles from 2007, with a headline, “Is Alzheimer’s a Form of Diabetes?” Of course, one of the classic connections with gluten sensitivity or gluten intolerance is diabetes, whatever the type. Gluten damage can create all manner of havoc in the body, and the damage — whether leaky gut or flattened villi or other — can often express itself in seemingly unrelated ways. I remember the first time Dr. Juanee Surprise related joint problems to leaky gut, and I thought, “What does your knee have to do with your gut?!” A lot, I have since discovered.

We’ll be exploring the dementia connection in a lot more detail in the future. I just had to get back to blogging, after a recess caused by the caregiving business, and also back to researching and writing.

FYI. If you live near a “Sprouts” grocery store, they are having a month dedicated to gluten free awareness. A lot of their products are on sale. You might Google and see if there is a shop near you.

Cheryl