The recent article below is about persons who exhibit symptoms, but have tested
negative for celiac disease, including having biopsies. On the column to the left,
click under External Links to read the medical paper on the “non-celiac gluten
Without knowing beforehand, I learned I have this sensitivity. By abstaining from
all grains for the past eight months, I slowly lost all of the GI symptoms that plagued
me since childhood. They are probably the cause of my iron and other deficiencies,
plus many ailments.
Currently I eat a high protein diet, consisting of meat, salmon, all dairy, most vegetables
and fruits. I avoid all nuts but consume dried fruits for the non-heme iron. All items in
my diet are fresh, frozen if necessary, nothing from cans or packages. Absolutely no
condiments. Instead of sugar I use stevia sparingly.
The haematologist who saw me recently for iron deficiency anemia (90-day wait)
requested the celiac disease test. Mine came back negative. Despite the good news,
I will refrain from grains entirely, and continue with my high protein intake. The feeling
of satiation after having meat/milk/eggs tells me my body needs it.
The opposite was true when I consumed grains: I always needed another helping.
There are nine essential amino acids that humans do not make in their bodies:
they are found in protein sources such as meat, dairy, and eggs. No wonder my
ferritin levels raised from 7 to 22 in four months(reference range 11-150): they went
up 2 points in 18 days in the last blood test.
So I eat eggs daily, roast meat twice a day, and salmon two days a week.
By taking high levels of niacin (B3) I prevent my LDL levels from rising without the
use of statins. I hope to stay away from pharmaceuticals as long as I can.
Yours in good health!