AND Now H.Pylori.

The helicobacter pylori looks like a jelly fish on it’s up push swim.  This bacteria is called H.Pylori and it infects the gut of just about everyone, eventually. If you got an ulcer there is a 90% chance this nasty dude ate that hole in your stomach.

Remember the days when the docs would tell us stress, and smoking and drinking and spicy foods caused ulcers? Some may still. They figured out in 1982 it was this bug.  The stress, smoking, drinking and spicy foods, just allow it to thrive and do it’s dirty work.

Actually most people are infected with this bacteria, cause it is easily passed around. It is just those who have weak immune systems or auto-immune disease, i.e. Celiac,  that H.Pylori messes with. Some research even suggests it can be good for the gut, IF the immune system can handle it. But that can’t last too long, we all get sick, and we all get stressed and then this little booger can really cause some damage.

H.Pylori does not like the acid in the stomach so it burrows itself into the lining where the pH is less acidic.  It also farts/poops urease, which breaks down urea changing it to carbon dioxide and ammonia, and the ammonia neutralizes the stomach acid. — Then the body gets confused and produces more acid, and then GERD, and eventually ulcer.

Interesting thing about H.Pylori is it is like Celiac, in that it really has no symptoms of it’s own.  The GERD, caused from to much acid, from the body trying to right itself. The damaged stomach lining is more susceptible to an ulcer, then there would be ulcer symptoms. Also the damaged stomach lining could cause an issue with absorption, then the lack of the nutrients absorbed through the gut could cause issue (ADEK, Magnesium, Potassium, B12) Also the lack of nutrients and the scarring from the acid and the ulcers could lead to stomach and lymphoma cancers. So the secondary is the cause of symptoms. Just like celiac. Celiac, the immune system attacks the gluten that is not digested and……

H.Pylori is like Celiac, in that, far more people have it than don’t. And most who have it don’t know they do.  Doctors treat the symptoms of GERD, ulcers, nutrient deficiency and don’t look for the cause. It is the Darwin attitude, spontaneous generation of symptoms.  Truth is our bodies are perfectly made, each function compliments the next, when they do not, when there is a fail, there is a cause, and it needs to be found . I digress…. or do I?

Then another commonality the tests for H.Pylori are not very efficient,nor accurate.

  • The breath test, the patient drinks urea drink (ewww)then the CO2 put off in stomach is measured.  If PPI or Antibiotic intake too recent, a false negative could occur.
  • Biopsy- supposed to be the best. It is invasive in that needs endoscopy. And the cuts need to be where the ulcerative area is, getting a ‘piece’ of the bacteria to see.
  • Blood and Stool- again meds can cause a false negative. Residual meds more likely in blood and stool.
  • Celiac- antibody IgA can be genetically low causing test results to be negative. The body immune system could be at a rest and not putting off antibody (maybe no gluten to attack) .

So again, if the man made test fails, so will the diagnosis.

There are differences between H.Pylori and Celiac.

Celiac we are born with, H.Pylori we are infected with.

The infection of H.Pylori is fairly simple to come by. It is ingested. Germs in water, on hands, on food from hands, on mouths….on endoscopes not cleaned properly.

H.Pylori can be killed and symptoms disappear, with triple therapy 2 antibiotics and a proton pump inhibiter.  Take about 20 pills a day for 14 days.  Celiac, is an auto immune disease that does not go away, but the symptoms can be alleviated or diminished if you take all gluten out of your diet.

If you have an ulcer, it is probably H.Pylori. If you have GERD, it could be H.Pylori. If you have Celiac and still having digestive issues, you may need to check for H.Pylori. So many of us blame the hidden wheat and it could be the hiding bug.

For My Gluten Free Friends

i do

A friend recently had her doctor suggest that she eat gluten free for two weeks. He believes she will feel much better and much of what ails her will dissipate.  He had his wife do the same and he  said it was life changing for her. ( I assume he too is GF)  I  believe it! I am and always be an advocate for removing gluten from the diet. Celiac or not, our bodies are just not programmed to digest the stuff.  Who needs something indigestible in their bodies? It is like eating rocks.

As friend and I were grazing the salad bar,she was asking me of the foods she already knowing that. I then remembered our beginnings of gluten free life, and how intimidating it seemed, yet I now I know it is not.

We have been gluten free for over 20 years, it is easy, NOW. I know what I can eat and don’t really think much about what I cant anymore.  I guess it may be a bit like the Jewish diet of kosher, no pork. They probably don’t think about it much, it is just what they do.  That is the way eating GF is for myself.  But those who are just starting, it is a different story. It is foreign.  Not having to think about where wheat is, then needing to read all labels, and finding it in everything, can be overwhelming.

It has not become easier with all the gluten free foods being added to the shelves. Ironically it seems a bit more difficult, to have all the choice.

There is a lot of misinformation and over cautious informationabout eating gluten free.There is no secret handshake needed to be privy to this info. Nor do you have to have a gold plated registration with CFA. We that ‘know’ gluten free, should be sharing more. Even if it does cut into our ‘business’ as coaches,(hire me page) dietitians, and the like.  My thought on this is, give freely then if they want more they will pay.  ;)

This is gluten free living 101:


  • Fresh
  • Meat
  • **Vegetables
  • Eggs
  • Fruit
  • *Milk and products
  • Liquors ( though Vodka is a night shade that could give issue)
  • Wine
  • *Corn
  • Rice
  • Soy
  • Tapioca (cassava)
  • beans
  • quinoa
  • buckwheat
  • amaranth
  • arrowroot
  • millet
  • quinoa
  • sorghum
  • nuts
  • *oats (Yes they ARE gluten free)
  • Gluten free soy sauce and sauces.
  • *Some have issues with casein and have difficulty digesting corn and oats in addition to being gluten intolerant.

** Many, if not all Celiacs have some issues with the toxins in nightshades; potatoes, tomatoes, onions, peppers, eggplant, goji berries. In moderation many can. I personally have issue with combinations i.e.: french fries with ketchup, salsa, Tomato sauce with onions.

Foods labeled gluten free should all be safe.  Those that are labeled gluten free by some magical removal of wheat should be ‘tested’ before ingesting great quantity. If you react, stop.

When you eat out:

  • Eat Salad bar,
  • Steak,
  • Grilled meats (not blackened)
  • Order bunless
  • Ask for gluten free menu- confirm order when served

Cooking gluten free.

  • Buy my cookbook
  • You can do what ever you ever did, just with gluten free foods. Really.

When in question of a food check it out here:

Focus on what you can have… Which is just about everything not pre ‘fabbed’. and everything labeled gluten free

Stop here and you can be gluten free.  

IF you want to know what you can not have….Continue….

The Obvious: 

  • Anything that is wheat flour. (duh
  • Bread whole wheat or white or rye or pumpernickel.  No bread with any wheat in it.)

Not so duh: 

  • wheat starch
  • wheat bran
  • wheat germ
  • couscous
  • cracked wheat
  • durum
  • einkorn
  • emmer
  • farina
  • faro
  • fu (common in Asian foods)
  • gliadin
  • graham flour
  • kamut
  • matzo
  • semolina
  • spelt
  • barley
  • bulgur
  • rye
  • seitan
  • triticale and Mir
  • Pasta
  • Cookies
  • Crackers
  • Pastries
  • Cakes
  • Doughnuts
  • Pizza
  • Battered and Fried foods
  • Beer

The Hidden:

  • Soy Sauce: most is made of wheat- But not ALL!
  • Soups and gravy
  • Fake lobster
  • French Fries from: McDonalds, Burger King, Chilis, Taco Villa ….. Many restaurants have precut coated with wheat fries.
  • Chips with cheese flavoring or ranch flavorings, read label
  • Chips fried in restaurants, can have cross contamination. Ask if dedicated fryer/
  • Pringles chips… all of them
  • Modified food starch, this can be wheat. Unless specified corn or tapioca.
  • Hydrolyzed anything, can be wheat whipped.
  • Malt liquor
  • Malt
  • barley malt
  • barley
  • rye
  • Taco Bell taco shells
  • Taco Villa meat
  • Blue Bell Dutch Chocolate
  • Blue cheese (true blue cheese is made from mold from bread. Blech!)

Eating out: 

  • This probably has gluten: Soups, Sauces, Blackened, fried, crusted
  • Types of restaurants to avoid: Italian, Mexican, Fried Chicken chains, Cajun, Chinese, mom and pop diners.
  • There are exceptions though. Many of the big chains have GF menus now.
  • Restaurants to avoid: Taco Bell, Taco Villa, McDonalds, Burger King, Schlotzkys, IHop(eggs even have batter in them),

Remember too, you wont starve if you just cant find anything gluten free for one meal.  Get a glass of tea and grab  that a GF snack bar, or apple that you carry with for just these occasions.

Focus on the ‘Do’ list.

Your Choice Your Responsibility Your Gluten Free

It is said the Non Celiac,who is choosing gluten free-ish, is going to be the demise of we who are truly physically affected by gluten.  The reasoning is,since some come in and order off of the gluten free menu  then follow up with a slice of cake or order the fries with the  bit of wheat dusted on the french fri because they are ‘so good’, then obviously they are not ‘really’ gluten intolerant. The restaurants resent going to trouble to remove the wheat, if it isn’t going to  kill the person if they have it.    So when a ‘true’ celiac comes in and asks that all be gluten free, we get the repercussions of the patrons that cried wolf.  
Do you see the problem with this line of thinking? It is NOT the person who is trying out being gluten free. It is the restaurant AND even the  Celiac/gluten intolerant not taking responsibility.

To the Restaurant

  • You have a responsibility to serve what the customer order. If you have a gluten free menu the items are to be gluten free. 
  • It is your responsibility to explain to each employee what gluten is and what foods contain gluten. Just as it is your responsibility to ensure all employees observe health code.  It is not your responsibility to identify if someone is deserving of gluten free treatment.  Asking if the choice of gluten free foods is for allergy or health reason is like asking a customer if they are drinking diet coke because they are trying to lose some of those extra pounds. It is not your business, your business is to serve the customer what they have ordered. 
  • If your restaurant is not a chain and your food not all precooked and shipped to you, consider removing unnecessary wheat and expanding your GF menu. If you are a chain, talk to corporate, suggest they change to more gluten free foods. 
  • Add Local Bakery,or Udi’s, or Canyon bakehouse to your vendor list. Serve GF bread alternatives, to whom ever requests it. 
  • Get a GF desert, beyond ice cream. Outback has GF chocolate thunder from down under, that everyone LOVES, Celiac or not.
  • Train your staff. Explain to them that flour is wheat and you put it in your refried beans.
  • Take the flour out of your refried beans, fish coating, ground beef, french fries, sauces (corn starch works better). Change your soy sauce to gluten free. 
  • Hire me, and I can show you how and train your staff to be more gluten free friendly.  

To the Celiac/Gluten Intolerant:

  •  Seriously, do  you think your food is going to be completely absolutely 100% gluten free coming out of a kitchen with glutened foods being prepared there also? 
  • Get real. If you are the celiac that cannot lick a stamp or use shampoo from Body works because they  contain wheat… Don’t eat out, or find a gluten free restaurant like The Wildwood Bakehouse, in Austin Texas
  • Those who are willing to risk a bit of cross contamination, go to restaurants with GF menus, or where the foods are fresh and not fried, and then ask questions.  
  • Tell your server you are Celiac or gluten intolerant or allergic to flour. A lot just have not heard of Celiac, nor gluten so “Allergic to flour” usually is understood. (If you say wheat they will say, “no they don’t have wheat on it, just flour.”)  
  • Tell your server your can not have any flour,wheat,gluten, even if you are ordering off the the GF menu. The educated server will steer you to the gf sides and substitutes.  
  • Ask the server to check if the sauce is thickened with flour (some put flour in queso to thicken)
  • Ask if the hamburger has filler, such as wheat in it.
  • Ask if the fryer is dedicated to fry the corn tortilla chips, the french fries, etc. Do they fry the chicken fried steak in the same vat of oil as the french fries? Some only have one frier some have more. This can even vary in chain restaurants, so alway ask.
  • When the burger or pizza is delivered with it’s gluten free bun or crust, ask the server if it is actually gluten free. They have several customers, it is okay to remind them
  • Choose wisely. Gravy, coatings, sauces,crusts, soups they probably have gluten. Eat fresh and grilled and without the carbs. 
  • Research your restaurant. Many chain restaurants have pre prepared food from corporate, they do not have the ability to remove the wheat. 
  • If you get glutened, contact the restaurant, explain where you think the fail may have been. For their information, not to get money back, not to complain, but to inform. The damage is done, help the next guy.
  • Study up on your local/favorite restaurants. Ditch those that just can’t be safe, Ie Taco Bell, Kentucky Fried Chicken, McDonalds, Panda express…
  • Quit expecting the establishment to cater to your special needs. 
  • Take on the attitude to teach rather than be a victim. So you cant eat wheat, that is not a big deal. Maybe you can help out the undiagnosed waiter, and he can get over his IBS ;)
  • Don’t blame the newbie Celiac, the guy with psoriasis who has self diagnosed andthat finds relief from removing wheat, when your tomato soup is thickened with flour. 
  • Hire me for gluten free 101 bootcamp and ask your friend who is trying gluten free living to join, we can spread gluten freedom to the point of people needing to ask for gluten full menus. 

To those who are trying out gluten free living: 

  • Go for it.  Keep on trying. You ARE feeling better because you have no wheat. You have diagnosed yourself now educate yourself. A teaspoon of gluten is the same as a ton. If you pay the extra 2$ for a gluten free bun, you are wasting your money if you eat the coated fries, and your efforts. 
  • Don’t choose GF living to lose weight, it don’t work. Most celiacs gain weight once going gluten free. Those that lose, lose because going GF automatically removes most carbs from the diet. I have eaten gluten free for over 20 years and  am 50 lbs overweight, because I found plenty of ways to replace my wheat carbs with other carbs. 
  • Consider your M.D. may not have all the answers right, and your may at least be gluten intolerant. If you feel better without wheat in your diet, there is a reason. Claim Celiac, even if the blood test failed to show that result.  


  • Celiac is real.
  • Gluten Intolerance is real
  • Wheat is a real problem for everyone, even you
  • If you dont want to give up wheat  that is your problem. Really. 

Nothing Wrong with Gluten Freedom

I am sooo tired of hearing the ignorant, weak willed, biased wheat eaters claiming gluten free living is unhealthy and dangerous if you don’t have a gold plated certification from doctors and the supreme court saying you have celiac disease.

WHAT do they care? Eat wheat, and die, that is their business!!

Why is removing wheat/gluten such an issue?

Google, or doggrel,  ” gluten free diet dangerous”  and see the idiotic results.


THEY say eating gluten free will deprive us of essential vitamins and minerals. 

Gluten in wheat is what can not be ingested.  JUST WHEAT.  The nutrients in raw wheat are ‘refined’ out.  Raw wheat, uncooked and unprocessed can not be digested, so the nutrient value is for naught.   Here is a chart comparing the nutrients of our staples. (cassava is tapioca) in their raw state. This is NOT what we get.

After all there processing there is very little nutrients left in the wheat, so it is refortified and wheat flour becomes ‘enriched. Here is another cool chart showing the ‘value’ of wheat flour

I don’t really think anyone is going to be deficient in crucial nutrient from not eating wheat/gluten. Lets look at just those added nutrients ‘missed’ by not eating wheat, and what other foods have them, naturally.

  •  B2 Riboflaven, — spinach, mushrooms, asparagus, beet greens, eggs, cow’s milk(dairy), broccoli, green beans, turnip, kale, bell peppers, soybeans, yogurt, almonds, turkey, green peas, sweet potato, sardines, tuna, winter squash, brussel sprouts, grapes, cabbage, carrots, summer squash, romaine lettuce, cauliflower, celery, chili peppers
  • B3 niacin– tuna, chicken, turkey, mushrooms, salmon, lamb, beef, asparagus, tomatoes, bell peppers, sardines, peanuts, shrimp, brown rice, sweet potato, sunflower seeds, green peas, potatoes, cod, corn, carrots, cantaloupe, collard greens, squash, brussel sprouts, spinach, broccoli, green beans, cabbage.
  • B1 Thiamin–asparagus, sunflower seeds, greenness, brussel sprouts, spinach, cabbage, eggplant, Romain lettuce, mushrooms, legumes, oats, sesame seeds, tuna, pineapple, oranges broccoli, onions, green beans, carrots, summer squash, tomatoes, cantaloupe, watermelon, bell peppers, cauliflower, grapefruit, garlic, cucumber, cumin, mustard seed
  • Iron–scallops, cod, shrimp, cows milk(dairy) yogurt, eggs, strawberries, sardines salmon, tuna
  • Folate-lentils, asparagus, spinach, brocoli, beets, romaine lettuce, cauliflower, legumes, papaya, brussel sprouts, green peas, bell peppers, green beans, celery, cabbage, summer squash, strawberries, tomatoes, leeks, fennel, avocado, quinoa, oranges, cantaloupe, onions, pineapple, raspberries, carrots, mushrooms, kiwi, basil, eggplant, lemons, limes.

Wow it looks to me that everything I eat makes up for my not eating wheat.

They say not eating wheat/gluten can cause one to ‘decide’ to have an eating disorder. They speculate that one may become afraid to eat because of getting glutened. ‘Experts’ say eating gluten free causes one to pay attention to what they eat, and that is not something someone should do casually…. WHAT? Then we should not contemplate how much fat, sugar,

Seems to be grasping at straws here.  If limiting or eliminating a food causes someone to have an eating disorder  why are there so many over weight diabetics?   What about those who have peanut allergies are they all anorexic?

They say eating gluten free can cause you to gain weight.  Eating all of those potatoes, sugar sweetened drinks, and red meat, not to mention all of the gluten free baked goods, all carbs.

I have heard someone say they could not go gluten free because they ended up eating more red meat since they could not have that bread as a filler. This makes no sense.  First you can get a gluten free roll. Second what is wrong with eating a few more bites of pure unrefined beef. The nutrition value in meat is much higher than that of a piece of white bread!

If you eat a lot of baked goods, gluten full or gluten free, you shouldn’t. Too many carbs and calories and no nutritions.

The truth is eating gluten is detrimental to everyone who has Celiac Disease. We can not absorb any nutrients and our immune system implodes on us.

The truth is the human digestive system can not process raw grains- wheat. Even after cooking it is not properly digested. There is no true nutritional value to wheat, it is just extra calories.

The truth is wheat has been altered to be resistant to bugs and herbicide – it now contains a poison that the non celiac are now investing, daily.

The truth is not eating wheat will not kill you, but eating it can be a dangerous to EVERYONE.

Go ridicule someone else for not eating what you eat……

Paleolithic diet? No grains(wheat, rice, corn, oats, quinoa, sorghum), beans, sugar, dairy, salt, artificial sweeteners.   Those Paleo people are probably causing all that grass fed beef being available, pure evil.

Vegan: No animal products- no meat, dairy, nor eggs.  They too question what is in the refried beans.

Lactose intolerant: NO dairy. Have you seen all the lactose free milk and ice cream taking up precious DAIRY space in the grocery store?

To be honest, I am thankful all I don’t eat is wheat!!


Why You Should Probably Stop Eating Wheat : Discovery News

“They” are still spitting out anti anti- wheat propaganda to the world. And I just don’t know why.  What do ‘they’ get by us ingesting the indigestible? How much stock to they have in the wheat market?

Not eating wheat (gluten) will help us all, celiac and non-celiac more than not eating sugar, not drinking milk. I guarantee you!!

Today’s hybridized wheat contains hard-to-digest proteins that aren’t found in the parent plant.

Source: Why You Should Probably Stop Eating Wheat : Discovery News