My Granny drinks a couple of glasses of water on waking up in the morning, she stretches regularly too.  She likes a cup of tea and soaked porridge or real bread not ‘plastic bread’ as she calls it maybe even a boiled egg for breakfast.  She does not eat margarine nor does she eat soy, monosodium glutamate (MSG) or aspartame.  She makes real stocks & broth and mashes her own mashed potatoes to which she adds butter! 

Choosing to avoid packet food, some might consider her unusual, and a term coined recently is that those avoiding junk food, MSG and aspartame who also eat natural foods can be classified as orthorexic…

But here’s the thing food never used to come in a packet with nutrition labels, claims, use by dates, logos, grams of fat, additives, preservatives, colourings or flavours from duck feathers and hair!

So whilst there may be a condition, as described by Steven Bratman, MD, called orthorexia (those of us that avoid fast food & processed food) why are we classified as orthorexic and unusual?

The reason I mentioned my Grandmother is her packet meal experiment one summer in England.  It didn’t start as an experiment but rapidly became one in weight gain!   She is not a scientist so please don’t take this as a study other than by a woman in her 80′s that loves to garden.

It all started when she had a lot of gardening to do, in June a few years ago, she went to the local supermarket and bought seven days worth of packet meals.  This was to maximize her time in the garden as she could pop it in the Aga and carry on gardening.  She bought dishes such as lasagne, beef stew, vegetable curry and other packet meals meaning that she could have a salad or boiled egg for lunch, keep gardening and then could come in at the end of the day and have supper all cooked.

This convenience had a darker side..

My usually, healthy and vibrant, Grandmother noticed, after a few days, that she was putting on weight and by the end of the week she had gained enough weight to warrant her even telling me this story.  This is all despite her gardening for hours a day and walking the dog for half an hour; well “dogs find gardening relatively dull” she declared!

I know that it is hardly a controlled scientific experiment (I did warn you!) but maybe therein lies a grain of truth that the packet food made her increase in weight?

Was it the artificial preservatives that allowed the lasagne to last for a week in the fridge?  Or perhaps it was the seasonings, such as sugar or MSG, to increase flavour and taste, who knows?

My Grandmother has not bought a packet meal since!  As you might expect, she continues to eat the way she has done for over 80 years.  She makes stews, stocks, fresh garden salads, seasonal vegetables, with butter of course.  Elsewhere this is becoming rare, as many of my friends skip the butter and opt for low-fat margarine but why?

Bruce Bradley a former marketer for large American food companies for over 15 years said “Most claims and advertising by Big Food companies are meant to manipulate you, not educate you.  Read your labels and do your research.”  That about sums it up!

Many in modern society eat convenience food that was unknown 100 years ago, yet us folks eating how humans have for centuries are considered unusual or noteworthy.

That is not to say cooking real food doesn’t take effort… it does!  Is it worth it?  I would say a resounding YES.  Although, whilst washing up this morning, having cooked pastured bacon and eggs for breakfast, I did think that a quick cereal muesli bar & a cup of coffee would have been so much easier!

Have we come a long way or gone backwards?  I am sure you know my answer.

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Looking on medline however there is very little research to back up any of these claims.  There is one chemical study which suggests that it might be suitable for infant formula, and another short trial in non-anemic healthy women, but nothing much else.  With regard to the last trial, it’s important to point out that many vegans are in fact iron-deficient, despite the fact that their diet might otherwise contain sufficient iron, so it is difficult to say if this data has any significance for the intended user.

Far from being a whole food, pea protein isolate is a highly purified chemical extract, dramatically increasing the protein content of the unprocessed pea (around 10-15%) to upwards of 90% in the isolate. Part of the processing involves treating the extract with fungal-phytase to digest the phytic acid, a chemical that binds up minerals and impairs their absorption.  And that’s probably a good thing, since mineral status in vegans is usually impaired, increasing the risk of impaired bone mineralization and fracture.  Apart from the amino acid profile of isolated pea protein however it appears that there is very little other information of what is in this product. Like many legumes peas (Pisum sativum) contain antinutrient factors, lectins and potentially allergenic substances. In one study with pigs, anti-nutrient factors in the pea protein isolate had a negative impact on growth and development. Lectins and allergenic substances have also been found in pea, but once again, there is very little information on the long-term safety and suitability of pea protein isolate, especially for people who are increasingly relying upon it as their primary source of protein.

Personally, I am not ready to cast judgment on pea protein isolate yet, and indeed it may turn out to to be a “miracle” food supplement for vegans.  But it also seems to me that this product has been brought to market without sufficient testing.  I would like to see long-term feeding trials in experimental animals, or if PETA and vegans disagree, perhaps the companies that are making a good buck off these products could sponsor a trial so we can get some solid data instead of heresay and marketing.

If anyone has any solid information on this product I am all ears.

To reap the numerous health benefits coconut oil has to offer, the recommended daily intake is 1-3 tablespoons. One of the easiest ways to consume 1 tablespoon per day is in a smoothie. This energizing vegan Coconut Peach Melba Smoothie “rawks” plenty of immune strengthening phytonutrients and cholesterol-lowering phytosterols; fiber; antioxidants; anti-inflammatory alkalizing compounds and minerals including potassium, magnesium copper, manganese; vitamins B and C; and most importantly- FLAVOR. The healthy medium chain fatty acids in the coconut oil insure speedy energy production and nutrient absorption without the fear of weight gain.  Each serving has 265 calories and 10 grams of fiber. Frozen organic fruit is readily available in grocery stores at affordable prices when purchased in large bags.  Bonus- it is ready in less than 5 minutes.

Of course another way to eat raw coconut oil is to enjoy a serving of our award winning Hail Merry Miracle Tarts.  Each serving delivers 1/2 tablespoon of this super healthy saturated fat (that contains no cholesterol).  Experience all 5 flavors!

Energizing Coconut Peach Melba Smoothie (Serves 2)

1 cup frozen organic raspberries

1 cup frozen organic peaches

1 banana

1 cup coconut milk

2 tablespoons raw organic coconut oil (liquefied)

½ teaspoon turmeric

*1 tablespoon flaxseed meal (optional)

4-6 ice cubes (optional)

Place all ingredients into blender except oil. Blend and slowly pour oil in while blending. Continue mixing until smooth and creamy, 1-2 minutes. Drink and enjoy feeding your body royally!

I’ve tried The South Beach Diet, the vegan Thrive Diet, a basic whole foods organic diet, and a raw fruitarian-vegan diet

After feeling highly unstable on my six month fruit kick, I began following a Paleo diet. Though it is just about the fourth month in, I can say that I feel the healthiest, most satisfied and grounded than ever in my entire life. I feel like my body is working better than it did ten years ago.

So what is this “Paleo” thing all about, and why should we bother?

It is essentially a low carb diet including lots of quality fat and protein. The theory is that humans do not actually need dietary carbohydrates. Any carbohydrate the body may require can be synthesized from fat and protein. Rather than carbs for energy, experts claim that our bodies prefer ketones: energy producing by-products from fat metabolism.

For the past 2.6 million years we have been hunter gatherers. Our bodies have not yet adapted to process grains and sugar (they likely never will). The agricultural revolution began just 10,000 years ago (perhaps as few as 2,000 in Europe). It takes anywhere from 40,000 to 100,000 years for human DNA to adapt to an environmental influence. Therefore, our bodies would seem better equipped to work with the building blocks of our pre-agricultural ancestors.

Since the incorporation of grains in the human diet, anthropologists have discovered a marked decline in height, bone density, dental development, and overall health, as well as a rise in birth defects, malnutrition and disease. On the other hand, our grain-free ancestors were taller, healthier, and more robust. It’s no coincidence that these two groups ate differently.

The development of our grand human brain is likely attributed to the inclusion of omega-3 rich animal fat. Omega-3 is the dominant fatty acid in our brain, while in chimps and other primates it is omega-6. Studies of ancient fossilized human feces from hundreds of thousands of years ago were devoid of plant material. We subsisted for a large part of our evolution on animal derived nutrients. This food enabled us to develop and flourish as a species even through harsh deep freeze conditions. While our ancestors were evolving, there came a point when two different groups co-existed, Homo (our direct ancestor) and Australopithecus (Homo’s cousin). Australopithecus was a vegetarian creature, who ate alone while scavenging in the trees. These guys became extinct, while Homo continued hunting and thriving until this day.

No known primitive societies in history have chosen to abstain from animal foods. Weston A. Price was a dentist in the early 20th century who traveled the globe studying nutrition and physical degeneration in traditional peoples. He found a positive correlation between quality animal source foods and supreme health. Of the groups studied, those consuming the most animal products and no grains, were the tallest and usually enjoyed pristine dental health. Groups eating grains always had cavities.

Grain consumption has been linked to numerous health conditions, including allergies, autoimmune disorders, colon cancer, pancreatic disorders, mineral deficiencies, epilepsy, dementia, schizophrenia, nervous system degeneration, autism and more.

In addition, grains and legumes not only contain high levels of carbohydrate, they are also high in phytic acid, a digestive inhibitor. Glutenous grains also contain exorphins – an addictive morphine-like chemical. This is why it’s so hard to bypass the bakery in the supermarket. (Not to mention it’s all laced with another highly addictive demon, sugar).

If you like the possibility of burning fat for energy, it’s also a good idea to avoid very starchy root vegetables, namely potatoes. Basically all other veggies are okay, even squash, and other tubers, just don’t go crazy on them. Try to load up on greens, that way you will get lots of fibre and antioxidants, plus vitamins and minerals in your diet. (Seaweeds are great too!)

Although fruit is mostly composed of carbohydrate, there is usually a significant amount of fibre and other nutrients. Fruit can still be enjoyed in moderation, especially low sugar fruits like berries, grapefruit and of course lemons and avocados.

It is probably obvious that processed foods are a no-no here. Trans-fats (hydrogenated oils) should be removed completely. Healthy fats can be included and enjoyed until satiation is reached, such as coconut (its’ oil, butter, milk and flour), lard, tallow, avocado, nuts and seeds, fish oil, and vegetable oils such as olive/sesame/flax and walnut oils. Take note, that omega-6 rich vegetable fats need to be moderated. It can be detrimental to consume too much inflammatory omega-6 fat. The Paleo world actually embraces animal fat, including saturated fat, despite it’s vilification by certain groups.

Many Paleo dieters also choose to eat high fat dairy products (butter, cream, cheese and greek yogurt), avoiding high lactose items like milk, since lactose is a sugar. Although our ancestors did not always eat this food, some traditional societies seemed to fare very well on raw dairy products from free range animals. Sadly, the pasteurization process kills much of the nutrients as well as the enzymes required for adequate digestion. If you are unable to source high quality, raw, grass-fed dairy products, it is better to avoid them. Grain fed dairy is laden with omega-6 fat (the kind in a monkey’s brain, not yours).

All meat and fish products should be from free range or wild sources. The same goes for eggs. Free range chickens are healthier than organic corn fed birds. I have found lamb to be the most common grass fed meat on the market. Organ meats are also highly nourishing, rich in healthy fat and micronutrients. Local farms will carry the products you are looking for, and you can also order frozen meats online. Quality animal products will make or break your body. The few extra dollars go a long, long way.

Once you have the basic principles down, you’ll find it very easy to create delicious and satisfying meals. (A crockpot is a good investment!)

To get you inspired, check out a comforting recipe for Roasted Moroccan Chicken and Beets

Sources

Price, Weston A., Nutrition and Physical Degeneration

Gedgaudas, Nora T., Primal Body, Primal Mind

Schmid, Ronald, Traditional Foods are your Best Medicine

And it is a media campaign they seem to be winning, as everywhere one looks the idea of eating meat and especially red meat is thoroughly denounced. The problem with these claims however is that when they are examined more closely, they begin to fall apart. For example: the much promulgated but nonetheless erroneous notion that saturated fat consumption is associated with an increased risk of heart disease. Refuting each one of these arguments however, often with people that have a pre-existing bias or claim the moral high ground, can be a rather tiring enterprise. How refreshing it was then to receive Mr. Fairlie’s well-researched exegesis on the subject of meat.

As a farmer passionately invested in the concept and practice of permaculture, Simon Fairlie brings a kind of holism to the subject of his inquiry that can only be borne from experience. Fortified by hundreds of references he meticulously examines the issue of meat, not from a health or ethical perspective, but by looking at the issue of environmental impact and sustainability. And in the process Fairlie invariably encounters more than a few sacred cows. For example, most people familiar with the anti-meat argument have heard that it takes at least ten times more energy to produce meat than cereals. The conventional logic is that if we switched out animal protein for vegetable protein we could feed ten times more people. Simon Fairlie shows us however that the assumptions of this 10:1 ratio are highly simplistic. For one thing, most livestock are fed otherwise inedible food crops and forage on inedible wild grasses and plants. The 10:1 ratio also doesn’t take into account factors such as the difference in nutrient bioavailability between meat and cereals, nor the economic value of non-food animal products such as manure, leather, soap, pharmaceuticals, glue and fertilizer. Contrary to what we have been told in the media, Fairlie show us that the 10:1 ratio usually cited for the conversion of edible cereals to meat is actually more like 1.4:1 (p.32) – which is a big difference. This is only one example of the many facts that Fairlie uses to undermine the assumption that livestock and meat production necessarily promotes waste and inefficiency. In Meat, Fairlie weaves a compelling argument that livestock farming actually adds value to the land, and is an integral component of sustainable agriculture. Fairlie shows us that meat production in essence is a secondary function of holistic farming: a gift of land, and is at the very worst, a “benign extravagance”.

While Fairlie tackles the most inflated arguments against meat production, his strongest critique is reserved for industrial agriculture, which leverages the use of petroleum to produce a kind of meat that is by any measure non-sustainable. Thus when Fairlie talks about meat as a “benign extravagance” this is not the kind of meat he refers to. Perhaps because he is a former vegan, in his arguments we find a nuanced and sophisticated position: someone who has truly looked at both sides of the issue. As a herbalist clinician I too appreciate the importance of a balanced perspective, seeing the value of plenty of vegetation in the diet, but also the utility of meat and animal products: in the health of children, women, during pregnancy, in the aging, and in specific health conditions such as anemia, osteoporosis, immunodeficiency and diabetes. As I discuss in my book, Food As Medicine, meat and animal products have always been a part of the human diet, and in many ways is the one food that defines us as a species. What else allowed for the evolution of our large brains, much larger than our primate cousins, if not for the high-density nutrition of animal products? Like Fairlie, I appreciate where vegans are going with some of their arguments, but I also understand that there is no eating without some sacrifice. We are born from food and we return to food. In the end, all we have in the vegan argument is the idea that eating meat is inherently wrong, which is less of a scientific or rational conclusion than something more akin to religion. For too long eating meat has been synonymous with not caring about the environment, of not being a good citizen of the earth. For those who are made to feel guilty for eating meat, Simon Fairlie’s book is a welcome and insightful resource in a debate that often suffers from too much prejudice, confusion, and outright error.

Allergies are the 3rd most common chronic disease among children, and eczema is present in over 10% of kids. This epidemic of atopy, a person’s predisposition to developing allergic symptoms has caused health care practitioners to look beneath the skin for solutions for our children. Starting in infancy, parents can prevent the development of allergies and eczema in their child.

Pregnancy

During pregnancy, especially in the third trimester, mom’s should avoid foods that are highly allergenic (eggs, peanuts, cow’s milk), and any other foods that the mother is sensitive to.  You can find out what foods you are sensitive to through Elimination and Challenge, or Serum Food Sensitivity Testing.

Breastfeeding

Health Canada now recommends that all mothers breastfeed exclusively (without any food or formula introduction) for the baby’s first six months.

The first feeding is even more important! Colostrum, produced by the mom within the first hour of giving birth is rich in IgA antibodies which confer the mother’s immunity to the child.  Colostrum coats the infant’s digestive tract lining, making it less permeable to molecules that could cause an immune response.

Exposure to formula within the first few days of life can trigger sensitivity to cow’s milk or the ingredients in the formula.  It is extremely important to avoid formula within the first 3 days after birth, and avoiding formula altogether is even better for your child’s immune system and long-term health.

Food Introduction

Foods should not be introduced until your child is at least 6 months old, as they are highly susceptible to developing allergies before this time.

How will you know your child is ready for solids?

Signs you can look for include:

• Front teeth coming through
• Able to sit upright and hold head up with good control
• Interested in food and reaching for food
• Still hungry after 8-10 breastfeedings in one day
• No more tongue thrust reflex and is able to swallow foods

Between 6 and 9 months, the least allergenic fruits and vegetables can be introduced.  Fruits should be cooked until the child is older than 12 months.  Breastmilk should be the child’s only source of protein.  Grains should be strictly avoided until at least 9 months because pancreatic enzymes required for starch digestion are not yet produced.

Between 9-12 months, more cooked fruits and vegetables can be introduced, as well as the least allergenic grains.  Protien can be in the form of breastmilk, lentils and beans.

Foods such as yogurt, cheese, eggs, goat’s milk, citrus, fish, chicken, soy, strawberries and tomato should be avoided until 12-18 months of age.  Wheat should be avoided until 18-24 months.

Highly allergenic foods such as cow’s milk, shellfish, peanuts and chocolate should not be introduced into the child’s diet until 2 years of age.

Other Factors for Digestive and Immune System Health

To promote gastrointestinal and immune health, supplementation may be recommended, especially if:

• Your child or their relative already has allergies or eczema
• Your child has a personal history of antibiotic use
• Your child suffers from frequent colds, infections, or chronic nasal congestion

Probiotics are the “good” bacteria in your digestive tract that help with digestion, vitamin production, and ward off microbes that can invade the immune system and make you sick.

Omega 3 oils are anti-inflammatory in the digestive tract and modulate the immune system and its reactivity to allergens.

1. Drinking Plenty of Water

Alcohol is a diuretic and causes dehydration. By replenishing the body’s water supply after a night of drinking helps dilute the leftover byproducts in the stomach. As a prevention method, drinking a glass of water for every alcoholic beverage slows down the process by providing more time for the body to deal with the alcohol (the body can only process about three-quarters of an ounce of alcohol per hour.

2. Replenishing with Electrolytes

Besides drinking water, drinking sports drinks is very beneficial. Sports drinks have balanced electrolyte content and are usually the first choice for re-hydration. One of the most well-known brands is the Gatorade that has 50 calories and includes 14 g of sugar in an 8 oz serving. Another top choice to keep in mind is Pedialyte which contains electrolytes, sugar and water. It is designed to promote quick fluid and electrolyte absorption while controlling the ratio of sugars, dextrose and fructose, with the amount of electrolytes recommended.

One of the healthiest electrolyte drinks available is coconut water, as it naturally contains sodium, potassium, magnesium and calcium. Besides hydrating you, it provides five essential electrolytes and, for the health conscious, is low in carbs, and does not contain any cholesterol or fat. If you prefer to use plain water to rehydrate, it is recommended to add salt and sugar to the water which helps replace the sodium and glycogen lost the night before or consume a banana which helps in replenishing the potassium.

Here are some other healthy electrolyte options:

• Kale or kale chips – Potassium
• Avocado – Potassium
• Banana – Potassium
• Dulse (seaweed) – Sodium
• Himalayan Salt – Sodium
• Smoked salmon – Magnesium Chloride
• Almonds, Walnuts or cashews – Magnesium Chloride
• Organic peanut butter – Magnesium Chloride
• Yogurt – Calcium
• Glass of organic milk – Calcium
• A handful of almonds – Calcium
• Tahini butter – Calcium

3. Avoid Drinking Alcohol on an Empty Stomach

A full stomach slows down the absorption of alcohol, giving the body more time to process the toxins. Having food in the stomach also decreases stomach irritation, in turn reducing the likelihood that a drinker will vomit. A Mediterranean folk tactic is to take a spoonful of olive oil before drinking alcohol because the oil sticks to the stomach lining longer and therefore slows down the absorption of alcohol into the bloodstream. While that might make it take longer to feel the alcohol’s effects, it also gives the body more time to process the byproducts and will decrease a drinker’s chances of having a hangover.

4. Avoid Mixing Types of Alcohol

All forms of alcohol can give you a nasty hangover; however, some types of alcohol can be meaner than others. When mixing drinks, many people tend to drink their drinks faster which could cause hangovers simply due to the large amount of alcohol being consumed in shorter periods of time. Mixing carbonated drinks with non-carbonated drinks can cause more problems due to the carbonation which tends to speed up the metabolism process. Hard liquor takes a bit longer to metabolize and break down as opposed to say a light beer. The harder spirits will be metabolized at the same speed at the light beer. Our bodies require time to slowly adjust to the change needed to readjust to the new form of alcohol needing to be broken down and processed.

5. Be Physically Active

Mild exercise such as yoga stretches or walking can help you to work a hangover out of your system. It is very important to remain adequately hydrated and replenish electrolytes if you are exercising with a hangover since your body is already dehydrated.

Photo credit

Sources:

The Ultimate Hangover Cure? BBC News. December 2005

Top Ten Hangover Cure. Forbes.com. December 2006

There are two kinds of fats, commonly considered “bad” and “good” fats: saturated and unsaturated fats. While both unsaturated fat and saturated fat are in a variety of foods, studies have found that these fats are not created equally. Unsaturated fats can be beneficial to your heart, whereas saturated fats could be harmful to your cholesterol level and your heart. Saturated fats are found in animal products and processed foods, such as meats, dairy products, chips, and pastries. The chemical structure of a saturated fat is fully loaded with hydrogen atoms and does not contain double bonds between carbon atoms. Saturated fats are not heart healthy, since they are most known for raising your LDL cholesterol (“bad” cholesterol).

On the other hand, unsaturated fats are found in foods such as nuts, avocados, and olives. They are liquid at room temperature and differ from saturated fats in that their chemical structure contains double bonds. Additionally, studies have shown that unsaturated fats are also heart-healthy fats by having the ability to lower LDL cholesterol and raise HDL cholesterol (“good” cholesterol).

Essential fatty acids are poly-unsaturated fatty acids that your body cannot produce and, therefore, have to be provided through diet. It is divided into two groups – omega 3 and omega 6. Omega 6 is found in corn oil, sunflower oil and soybean oil, while omega 3 is present in salmon, trout and tuna. For a healthy diet, concentrate on the combination of unsaturated fats like olive oil and essential fatty acids.

It is recommended that no more than 30 percent of your daily calories should come from fat. Based on the average daily total intake of 2,000 calories, this means we should eat less than 65 grams of fat each day.

Keeping in mind that fat is an important part of a healthy diet and not all fats are bad, the fat content of a given meal should be evaluated just as closely as its calories. When tracking the fat content of your meals, make sure that most of your fat intake is in the form of unsaturated fats, that less than 20 grams are coming from saturated fats, and that hardly any come from Trans-fat.

Think of the foods that frequently make up your daily meals. Have you ever considered their fat content?

Here are some commonly eaten foods:

Average fast-food hamburger: 36 grams

10 French fries: 8 grams

One ounce of potato chips: 10 grams

One hot dog: 14 grams

Three slices of cooked bacon: 10 grams

One cup whole milk: 7 grams

One teaspoon of butter or margarine: 4 grams

It’s important to pay attention to the amounts and serving sizes of each of them. When was the last time you ate only one ounce of potato chips, just 10 fries, or a single slice of pizza? So think about the fat content before indulging.

Perhaps the biggest hidden sources of fats to watch out for are prepackaged snack foods and meals. They often contain dangerous Trans fats, also listed as partially hydrogenated oil or vegetable shortening in the ingredients, because they give these foods a longer shelf life. Trans fats are made by a chemical process called partial hydrogenation where liquid vegetable oil is packed with hydrogen atoms and converted into a solid fat. Trans fats are largely artificial and ideal fats for the food industry to work with because of its high melting point, its creamy, smooth texture and its reusability in deep-fat frying.

The bottom line? Be an educated shopper by knowing what to look for and the potential pitfalls. Try to do the majority of your shopping on the perimeter of the grocery store, limiting your trips down the inside aisles — where most of the Trans fat culprits reside. On the perimeter, you can focus on fresh and frozen fruits and vegetables, lean cuts of meat and fish, and whole grains fresh from the bakery.

Photo credit

Sources:

American Dietetic Association. (2010)

U.S National Institutes of Health. (2010)

Celiac disease is the most under diagnosed, chronic pediatric disease in the U.S. affecting one in 100 children and one in 22 for those associated with risk factors. Amazingly, 95% of all cases are undiagnosed. The disease is a genetic intolerance to gluten, a protein found in wheat, rye, and barley. When a person with this disease eats these foods, gluten triggers the immune system to attack the lining of the small intestine. The reaction causes inflammation and interferes with the digestion of vitamins, minerals and other vital nutrients. Left untreated, the disease can cause malnutrition, diabetes, cancer or other autoimmune deficiency disorders. Timely diagnosis of celiac disease is essential to treating and preventing its complications.

Research has shown that the most common childhood symptoms in undiagnosed celiac disease are a combination of persistent diarrhea and failure to thrive. Of special concern are boys with short stature and girls with recurring canker sores. Other common symptoms and conditions to be noted include anemia and skin rashes. Research has shown that when a child presents with the following two combinations of symptoms, they are at an increased risk for the disease:

1. anemia or fatigue with unexplained mood swings, depression, anxiety or stress;
2. anemia or fatigue with short stature;
3. abdominal gas or bloating with diarrhea or constipation; and
4. older children with unexplained headaches, joint aches, or body aches.

In addition, there appears to be subsets of health symptoms that when present together, increase a child’s risk for celiac disease:

1. older girls with unexplained body aches, and canker sores;
2. young children with gastrointestinal pain, allergies or asthma, and above normal absenteeism;
3. children with anemia or fatigue, unexplained mood swings, depression, anxiety or stress, and skin rashes;
4. boys with allergies or asthma, and cognitive learning problems.

Tomorrow we will post 15 questions about the general health of your child that can determine if your child is at high risk for celiac disease. The scoring key will be posted too.

How accurate is the screening questionnaire?

Research has concluded that the questionnaire is 87% effective in identifying children at high risk for celiac disease. However, the questionnaire results are not a medical diagnosis and the screening program does not replace a comprehensive exam by a trained physician.

Does the questionnaire recommend treatment?

No, the celiac disease screening questionnaire only identifies children who are at high risk for the disease.  If a child is identified at high risk it is recommended you consult a local and knowledgeable health care professional for further medical evaluation and testing.

References:

Pillow, C. A Pilot Study: Celiac Disease Screening of High Risk Students. Texas Woman’s University, March 2008.

North American Society of Pediatric Gastroenterology, Hepatology and Nutrition guidelines for the diagnosis and treatment of celiac disease in children.

Information about local chapters of the Gluten Intolerance Group, a national celiac disease support group, can be retrieved at Gluten.net.

General information can be retrieved from Columbia University Celiac Disease Center.

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There is some truth to the assertion that supplementation has become necessary due to the fact modern agricultural practices don’t preserve the quality and nutrition of the soil, and hence, the abundance and diversity of nutrients in our food has declined since the introduction of synthetic fertilizers. This is bolstered by evidence that organically grown foods have been shown to have a greater density of nutrients. Thus, my recommendation is to choose organic foods, and create a diet that is naturally rich in nutrients, including fresh vegetables, grass-fed organic meats and organ meats, wild fish, sea vegetables and culinary herbs. Supplementation may be necessary however in a conventional diet, also known as the “Standard American Diet”, or SAD for short. For these people, taking a well-balanced multivitamin and mineral, along with essential fatty acids, seems like a good insurance policy – but in my estimation, still falls short of a healthy, sustainable approach. In my new book, Food As Medicine: The Theory and Practice of Food, I describe how to create an optimal diet based on the patterns described in traditional medicine. One key supplement that I frequently recommend however is vitamin D3, since it is very clear that we are not getting enough. Mostly this is because we spend less time outside, and when we do, we cover our bodies in sunscreen for fear of developing skin cancer. But it is also due to the fact that we don’t eat foods rich in vitamin D3 anymore, including oily fish and foods made with blood (e.g. blood sausage, black pudding). Such foods at one time formed an important part of the traditional diet.

I do use supplements in my practice, but I have become increasingly concerned about their quality, particularly because many of the starting ingredients are industrial chemicals (e.g. niacin).  Wherever possible, I recommend whole food supplements. The key thing to be aware of is that whole food supplements rarely contain the same strength as conventional vitamins. True – they might be absorbed better, but they might not have the same therapeutic potential unless they are taken in very high dosages, which makes the costs involved prohibitive. This is why a dietary-based approach makes the most sense.