Fermented Foods

I’ve struggled for years with leaky gut and I can say that many ASD children also have this DSCN5670problem. The mantra over the years was always to replenish the gut with expensive high dose probiotics while also treating yeast and bacteria. For us we used natural antifungals and antibacterials like grapefruit seed extract and goldenseal.

Not at the same time of course! There are suggested treatment protocols in my book to treat fungal overgrowth and subsequently bacterial overgrowth in the gut for those interested.

Something I’ve begun to focus more on is fermented foods. They contain far more probiotics than anything you can buy in a bottle and they are super cheap and easy to make. Some say as much as ten trillion!

Last year I made my first fermented sauerkraut and I used that as my probiotic during the winter months. However, getting my family to eat that was not going to happen. I later made fermented purple onions which made a nice condiment on hamburgers. Although you seriously have to love onions to get that one down.  (I did but not going to work for the kiddos)

I wanted to find something that would be more palatable to the family so I have continued my education on ferments looking for something they might eat. I decided to try fermented ginger carrot slices. It’s been called the “gateway ferment” for skeptics. While it is not sweet tasting as the recipes implies they are crispy, tart and would appeal to children who like raw carrots.

I used ginger, cinnamon, maple syrup and salt brine to make mine. Recipes on the web vary but there are tons of recipes out there for fermented veggies.

I have been eating them, along with the fermented pickles I made in the photo above. Just having a few carrot slices a day provides tons of good gut stuff so they don’t have to eat a lot of this.

Now to get my kid to try the carrots…..hmmm…..wish me luck~

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Urine Amino Acids Test

While my blog is about the edge of autism, the reality is that as parents we too have health problems from toxic exposure or other things. As I mentioned in a previous post we are a MTHFR family. I can safely assume that at least one of my two children, maybe both have at least one copy of C667T. I already have confirmed I have it and it seems to be affecting my health based on how I feel lately and my lab work. Certainly it isn’t for lack of healthy diet, detoxification, cleansing and addressing viruses and bacteria. I’ve done a lot of things to help regain my health already.

I wanted to share and talk about methylation issues and what I learned from my urine acid test from Doctors Data.

My tests revealed that the following amino acids are very low:

  • methionine
  • isoleucine
  • taurine
  • arginine
  • histidine
  • tyrosine

The following vitamins and minerals are low:

  • magnesium
  • B6 as P5P
  • trace minerals: manganese, molybdenum, zinc
  • MB12/folate
  • iron
  • ferritin
  • dhea
  • vitamin D
  • salt

My testing verified that I do have malabsorption and poor digestion. This has left me with a lot of deficiencies. Most of the categories on this test were very low. My urea cycle is not working well likely due to mineral deficiency. My magnesium markers indicated a severe need for magneisum. My methylation cycle is not working properly. My CBS is dysregulated. My detoxification is very poor also…the list goes on.

Hmm..that might explain why I feel so fantastic….(yes I’m being sarcastic because I have been struggling all year with the return of fatigue and hair lossl)

The doctor prescribed a plan of treatment for me that will take 3-6 months. The concept is that amino acid therapy will jump-start the gut and make methylation work better. I will also have to take a bunch of vitamins with my amino cocktail.

The plan is:

  • B6 as P5P twice a day
  • increased my MB12 from 5,000mcg a day to 20,000mcg
  • multi-mineral supplement for trace minerals
  • amino acids: trytophan, arginine, histidine, isoleucine, leucine, lysine, methione, phenylalanine, theronine, valine, P5P, Alpha-ketoglutarate, taurine. (doses were given based on my lab testing)
  • Zinc at 50mg a day
  • Vitamin D
  • Betaine HCL with pepsin with meals
  • glutamine daily

In three months we re-test urine amino acids and a bunch of blood work to check:

  • ammonia
  • vitamin A
  • porphyrins ( I will be curious to see what this show after 114 rounds of chelation)
  • GGT
  • thyroid panel
  • RBC magnesium
  • Homocysteine
  • Vitamin D

I did not expect my labs to be so bad but I knew something wasn’t right based on how I feel lately. Plus the gut is part of my ongoing thyroid problem and at 3 grains a day of thyroid meds, I urged my doc to look at my gut function. And well, there you have it….it isn’t working!

Part of the reason I felt it was important to post about this is because as an adult who was mercury poisoned, carries MTHFR, and had a child on the spectrum, this sort of condition is common in autism too. Many of our children suffer malabsorption, have poor digestion and are very deficient in a lot of vitamins, minerals and amino acids. This would slow down or disrupt their methylation too.  Methylation problems cause various side effects that we don’t have to live with if we have the proper testing and supplements to alleviate it.

I have done the chelation and still continue until I’m certain mercury is no longer on my list of problems, but there are many facets to reclaiming your health after being poisoned.

This also helps me be proactive in preventing my children from the same fate. They will know what to avoid in their environments and what supplements to take to help their bodies run well.

I’ll keep you updated on my progress!

 

Are we really allergic to gluten? The Caputo Flour experiment

I have come across more than one article of the gluten crisis we are facing today that  has given pause for thought. Most of my life I ate gluten containing foods, whole wheat flour and the like with absolutely no problems. Until about 8 years ago anyway….and that’s when things changed. I’m not certain exactly why but there are several theories.

I have read that it’s the hybridization of wheat. Today we only grown very specific hybrids of wheat that are higher in gluten. That we process the grain different from centuries ago. It’s been said that this lack of diversity has left us with a much higher gluten containing wheat than our ancestors ate. So some theorizes that this is the problem.

I have also read that it’s the Round Up (glyphosate) we are spraying on the wheat before harvest. There is debate as to if this practice is actually done in the U.S. I have been unable to verify for sure other than to say I’ve read it’s a practice that’s been recommended by the makers of Round Up.

I’ve also read that some antibiotics cause gluten intolerance by damaging the gut wall and causing leaky gut.

All of these seems plausible to me and would explain why the number of people who suddenly get sick eating gluten is rising in triple fold.

My symptoms when consuming something with gluten in it are:

  • nausea
  • headache
  • brain fog
  • stomach cramps
  • bloating/gas/gut pain
  • followed by large red welts that are acne like on my skin. These appear within days of eating it.

I can tell within about 20 minutes of a meal or eating gluten contaminated food if I have been contaminated because I feel nauseous and then I start to feel like someone poisoned me. Foggy, sedated, and sick.

I keep coming across articles and reports of people who can eat wheat when they visit Europe or Italy.  I’ve seen others where people report eating pizza at a specific few restaurants that only use an heirloom wheat in their dough.

After avoiding gluten strictly for 6 years this peaks my interest.

What do you mean they can eat the loaves of bread in Europe but not here? These are super reactive people too. Something isn’t adding up.

So I set out on an experiment thinking that maybe if nothing else my son could eat this type of wheat flour at home, and if I were lucky, maybe I could. I ordered some caputo flour which is the heirloom wheat flour referred to in many of these articles.  It’s grown, harvested and ground in Italy.  It is 12% gluten which appears to be on par with the soft and hard wheat grown in the U.S.  It’s not expensive either and certainly a ton cheaper than the gluten-free flours I purchase now.

I made a large cheese pizza with the dough I made from the flour. I ate several pieces.

I felt a bit off, like a tiny bit of brain fog and some bloating. Nothing near like what I’ve had in the past eating wheat produced in the U.S.  I don’t know what to make of it.

I wait.  My brain feels strange but not as bad as it normally would.  I definitely don’t feel as terrible as I do with regular wheat products. Several hours later I report my heart is pounding. Like I’ve been running or perhaps had too much coffee. I’ve read this is a symptom of a food allergy.

Likely that means I am truly intolerant to wheat, even heirloom wheat.  I suspect leaky gut in my case based on the brain symptoms so soon after eating anything with gluten in it. The same thing happens if I eat organic tofu, except the urge to vomit is much worse than it is with gluten. So no soy either.

I can’t say for sure that heirloom wheat is the answer to the gluten crisis, certainly it isn’t going to solve my issue but it has been reported to help some people.

My next investigation will be with soaked grains instead. It’s going to take me some time to gain the courage to try sourdough heirloom wheat bread though.  Perhaps a sourdough might be more easily digested and might not cause the symptoms for me.

Maybe I just seriously need the GAPS diet, who knows!

I wouldn’t recommend anyone with celiac’s or a true allergy to wheat try this experiment. As an adult I made the choice to gamble and see what happened. I certainly would not try it on a child that had improved from the gluten-free diet.  My son is not reactive to wheat in any way we can tell. He’s never show any symptoms from eating it.  We took him off gluten to see if anything changed and so far we can’t prove that it has. Even his subsequent trials of gluten have not produced any symptoms either way. This pizza did not cause him any ails at all, not even gas.

What I have concluded is that there is something different about the U.S wheat. It definitely makes me a lot sicker than heirloom wheat but I still have a wheat problem either way.

Our gluten experiences:

Articles of interest: