Tuesday, November 12, 2013

The Gluten Summit Day 1

Here is what I learned from the lectures today (FYI I didn't report or include anything that talked about consumption of animal products):

Dr. David Perlmutter- Eliminating Gluten as the 1st Step in Preventing Brain Conditions: 
  • Inflammation in the brain can lead to Alzheimer's, Multiple Sclerosis, and Parkinson's
  • These diseases (in some cases) could be prevented by change in lifestyle 
  • Cutting carbs lowers free radicals which damage our DNA, our fat, our protien, every part of the body
  • Extremely low carb and high (good) fat diet is best. 
    •  Avoid modified, long shelf life fats
    • Good Fats: monounsaturated fats, olive oil, coconut oil, avocado, nuts and seeds.
    • a high good fat diet does not lead to heart disease
  •  Gluten opens the lining of the intestine which allows other proteins to enter the intestine and harm the immune system. 
    • This can lead to inflammation, autoimmunity, and cancer 
    • This occurs is in ALL people
  • You may be able to repair the damage done by Gluten and Casein through probiotics and glutamine for gut healing
  • Gluten sensitivity could cause problems with coordination, headaches, movement disorder, tremors, ADHD, depression, dementia, and schizophrenia 
    • If you work in the medical field, it would be a good idea to refer your clients/patients to get tested for a gluten sensitivity or put them on a gluten free diet before giving them medications. 
  • "Gluten sensitivity is the fire underlying many common medical problems." 
  • Then he talked about his book: " Grain Brain" and "Wheat Belly" by William Davis

Cynthia Kupper-  After the Diagnosis: Supporting YOU With Making Sense of Labels, Dining Out With Confidence and Transitioning Smoothly to a Gluten-Free Diet: (i really liked this lecture)
  • Gluten Intolerance Group- Info for Celiacs and Gluten-free people. 
    • Free support groups
    • How to shop
    • How to read labels
    • Where to go 
    • Recipes
    • Emotional Support
    • They have free educational bulletins
    • Real-life solutions for kids and adults
  • Gluten-free doesn't mean it's a healthy food
    • Need to be selective of the foods so you get whole grains and good fiber sources 
    • Color your plate with fruits and vegetables 
    • Be careful with starches
    • Don't feel the need to buy specialty gluten free foods instead eat naturally gluten free
    • Vegans and Vegetarians need to balance their diets to get adequate protein and nutrients
  • Food Labels: 
    • If it says it contains wheat- done dont buy it
    • If it isn't clearly labeled, look for these keywords:  wheat, rye, barley, malt, oats, brewer's yeast
    • Watch out for Wheat Starch because it could be labeled GF but it's not good for people with a Wheat sensitivity or allergy (hi that is me)
    • Gluten-free beer does not have Barley in it so it is GF but be aware of the beers that say "processed to remove gluten" proceed with caution
    • Problematic Products: marinade (may have soy sauce with wheat), broths, fillers, stuffings, breadings, sauces (added to protein products), sushi rice (add flour to make it stickier)
  • Restaurants 
    • Know the cooking terminology 
    • Ask specific questions- dedicated friers in restaurants, food marinated and with what, dedicated GF prep area
    • Ask for allergen list
    • Be aware of cross contamination
    • Even if they have a GF menu still ask questions
    • If you don't feel comfortable, don't eat there
    • California Pizza Kitchen just passed the GIG Food Service Program
    • Be aware that there is MAJOR cross contamination in restaurants and chains who do not have a dedicated GF prep area

Looking forward to tomorrow's lectures!