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Celiac Disease (CD) is not curable, but it is manageable by eating a strict gluten free diet. That may not be enough.
Many suffering from CD still feel ill even after being faithful to a gluten free diet. Celiac Disease is an autoimmune disease which causes your body to attack and destroy the microvilli and villi in your small intestines. These are key to the absorption of nutrients from food and are also where many enzymes used in digestion are made. When these are destroyed, the ability to absorb nutrients decreases and can lead to malnutrition.
This is not all that happens in a damaged intestine. Gluten can cause the tight junctions, spaces between cells lining the intestines, to be damaged or destroyed allowing larger molecules such as proteins and even microorganisms to pass into the blood stream.
Under normal circumstances, the intestinal wall only permits small particles to pass through the intestinal wall and into the blood stream. When these larger molecules make it through into the blood stream our bodies do not recognize these larger molecules and an autoimmune response begins. It is these autoimmune responses that may be the cause of you still feeling ill. What needs to happen to feel well again, is to heal the gut.
“All patients with Celiac Disease will have some degree of leaky gut.”
Daniel Leffler, MD, MA. Director of Clinical Research at the Celiac Research Center at Beth Israel Deacons Medical Center in Boston
Dr. Natasha McBride has done a lot of research in healing the gut. Most of her work is focused on Autism, ADD, ADHD, Depression, Dyslexia, and Schizophrenia, but her diet has also helped many with food intolerances as well, including Celiac Disease. Her book, Gut and Psychology Syndrome describes her treatment plan. One of the things her treatment focuses on to heal the gut is remedying the dysbiosis of gut bacteria, over growth of bad bacteria and not enough of the good bacteria. She addresses this by eliminating processed foods and sugars, dairy at the beginning of treatment, alcohols, and grains. She also suggests daily probiotics in the form of fermented foods and bone broths. Bone broths are not the broth you find in the grocery stores. Bone broths are made from roasted bones which are put into a crock pot or stock pot and slowly cooked for a long time to draw out the nutrients from with in the bones. The main nutrient in the bones is gelatin, which has a soothing and healing property to the intestines. This is not the same gelatin you find in jello which is highly processed.
Bone broths are becoming well know for their restorative properties and larger cities are now seeing bone broth cafes similar to coffee shops pop up. Renowned chef and Hearth owner Marco Canora owns one such shop, Brodo, New York City’s first take-out window devoted to sippable broths. He’s betting on the fact that people will be intrigued by both the health benefits and the taste.
Although the GAPS diet may not be easy, to those who are suffering the effects of Celiac Disease, the effort is definitely worth it to have true health and vitality. It is not the only avenue to take to get your gut healthy, but as far as research goes, it seems to be one of the more effect ways.
Chicken Bone Broth Recipe
1 whole organic chicken or 2-4 pounds of bony chicken parts (necks, backs, breastbones, and wings)
gizzards (optional)
4 quarts. filtered water
2 Tbsp. apple cider vinegar
1 large organic onion, coarsely chopped
2 organic carrots, peeled and chopped
3 organic celery stalks, chopped
Fill a large stock pot or crock pot with water.
Add vinegar and vegetables to the water.
Place the whole chicken or bony chicken parts into the pot.
Bring to a boil, remove any scum that forms.
Reduce to the lowest setting and let it simmer.
If using a whole chicken, after 2 hours, remove the chicken and take meat off the bone and return the bones to the pot.
Simmer for another 12-24 hours.
Remove remaining bones and strain the broth.
Broth maybe stored in the refrigerator for up to 1 week or in mason jars in the freezer for 2-3 months.(Make sue you leave 1″ head room in jars to allow for expansion as the broth freezes).
Note: The apple cider vinegar helps leech all of the minerals and nutrients out of the bones and into the broth.
Author Information: Leanne Overlander
Website: http://be-gluten-free.com/
email: leanne.overlander@gmail.com
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This may be just what I am looking for! Will try it anyway. Thanks.
I don’t eat chicken, I am sure I can use Beef/Pork Bones? But want to Ask.
Poultry is a common source of food-borne illness. Food poisoning bacteria such as Campylobacter jejuni, Salmonella, Clostridium perfringens and Staphylococcus aureus live in the gut and/or skin of the birds.
Hi Dug.
Absolutely. Many types of animal bones can be used. Pork, Beef, Veal, etc.
John
Re: Dug’s comments — A friend who lived into her 90’s and was cheerful and active told me she thought there was something about chx skins that she avoided. That fit with how I was raised. Our family raised a number of roosters each summer and pullets held over winter for laying hens. The birds were never processed and frozen with the skin on. It was taken off. When you think about it, there is no other protein source that people eat the skin. The skin is left on by large facilities because they chemcally just remove the feathers that way. I am sure it has to do with reducing labor costs. My grandmother and mother both had delicious presentations of fried chix, tender with crispy breading. They used an egg/milk dip before rolling in their breading mix and frying in oil, like the technique used for fish fries. It was never dry. The chx were harvested for the freezer btn 1 1/2 to 1/3/4 lbs. very tender. The Fresh Market here use that size and quality for their whole roasted chx.