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Showing posts from April, 2019

Gluten Free, Celiac and IBD

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Gluten is a funny thing.  A person might not react to it in the traditional way, but it still causes a problem with zonulin (the thing that prevents leaky gut syndrome), and if so, it can mess up thyroid, liver or other organs.  I think our focus on HLA as the "only cause" of Celiac disease, which is the "only" serious disease caused in a few people with unfortunate genes is very short sighted.

It's actually circular reasoning that ignores the extra-intestinal manifestations of the disease.  Since IBD is focused on the large intestine, and Celiac Disease damage (that's tested for) happens in the small intestine, there is a false assumption that they aren't related.  But a recent scientific essay (opinion) suggests a possible direction for where to find the relationships that are missing. How many people who just read that essay thought... hey wait, I've heard of glutamate before... isn't it involved in some neural problems?  Yes, exactly.  If t…

Rewilding for Better Nutrition

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Just to show that no matter how much you know, there's always another new idea out there if you're open to it, I had just written an article about Common Sense Health Tips, and along comes something that moves the goal posts of nutrition, called rewilding. This is going to be a post with many "soapbox" moments.  I can't help that, but I'm not as critical of the modern world as some who practice rewilding.  To be honest, I haven't practiced it in more than 15 years and until recently I didn't know there was a word for it.  About two years ago I was reminded of it by a random email I received. Recently, I've been inspired by a new book I'm reading.

Matters of nutrition are central to my health, and often have a lot to do with Celiac Disease.  I don't think a person needs rewilding to recover from CD, but I will lay out my belief that my health deteriorated after I stopped taking actions like passively foraging for some of my food. I did th…

Primal Restaurant is Closed!

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Primal is closed!  I'm as shocked as you are!  In fact both restaurants run by Tim Lyons are closed: 

https://www.opentable.com/primal-food-and-spirits

https://www.yelp.com/biz/blu-seafood-and-bar-durham-2

Only the bar in Hillsborough is still open:  https://www.facebook.com/kingstreetbarKSB

Please join me in thanking Tim Lyons and Bo Peterson for their dedication to Celiac-safe 100% gluten free restaurant food in the Triangle!  You can message him through Facebook, I suppose.  At this time, I've asked "what happened?" but haven't received a reply yet.  A local restaurant blog did answer though and it looks like the restaurants may not have been as profitable as hoped.  But I'm not sure. 

I'd like to write a longer thank you article, including how long they were in business, what challenges they faced, and maybe a story or two of the good times.  Because good times were certainly had. 

Until then, thank you, and we'll miss you, Primal.


Secrets of Gluten Free Flours

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If you've tried your hand at making gluten free flour mixes, then you've wondered how come two types of rice can have totally different binding capacity.  And if you've looked at India's cooking (as I have), looking for secrets of gluten free thickening and binding, you've noticed they use something called a wet grinder to prepare grains and beans before making a thickened sauce or a dough.  Today I'm going to explore this aspect of gluten free cooking because I stumbled on a detail I hadn't found before and I want to share it. Maybe it will help someone who's never heard of a wet grinder and might find it useful. 

I've tried several online forums to find out why Indian cooks use a wet grinder, instead of cooking a grain and then mashing the softened grain.  I'm not sure if the technology and strategy of it has survived over time.  Or maybe the people I got in touch with couldn't explain clearly.  Like most people they probably just do as t…