Dr. Tara Skye Goldin's Newsletter, The Celiac's and Gluten Issue Natural Medicine that Gets Results!
August 2009


I am writing this Newsletter from Houston,Texas. This is probably the worst time of year to visit as the temperatures have been in the upper 90's with a high level of humidity or "mugginess" as we used to say back where I grew up. I was here to see my mother in hospice as she passed. With all the misleading talk about "death panels" going on, I just have to give my plug for hospice care. For the past year my mother suffered ill health and had an advance directive for no heroics at the end to prolong her life in a terminally ill situation. Somehow when she was reaching the end in her last hospitalization and she was incapacitated there was still confusion amongst family and the attending physicians as to how to care for her. We were given options, more surgery, more radiation, more artificial nutrition and hydration to prolong her life which had already long lost any quality with no hope for recovery. The physicians did not mention hospice as a possibility until we brought it up and read through the advance directives and all came to the conclusion that hospice was the compassionate thing to do. Once she entered hospice, she relaxed, rested and finally on 8/20/09 at 1:30 AM had a very peaceful, painless, comfortable transition to the next realm. I believe that it is important for all of us to think how we may want to be cared for in our last days. Counseling for end of live issues just helps people to make the decisions that could impact how they are cared for in those final months, days, weeks. Contrary to what is being pushed in some media it is NOT a bunch of bureaucrats sitting in a room deciding that it is too expensive to save Granny! I have included a comprehensive article from the New York Times on this issue as food for thought.

The other topic for this newsletter that I have included pertains to celiac disease and the even more common gluten intolerance that are affecting more and more people. My own personal opinion is that the original wheat like gluten containing grain has been altered and hybridized so much by modern farming methods to become more draught and pest resistant that it is virtually undigestible and inedible to more and more people thus creating gluten sensitivities. More on that later..... Be well and enjoy the remainder to summer.

in this issue
Healing Celiac's Disease, One interesting Perspective At the End, Offering Not a Cure but Comfort Celiac's Disease - An information resource Gluten Intolerance: Against the Grain Gluten Free Recipes

At the End, Offering Not a Cure but Comfort
mom and dad

Deborah Migliore was pushed into a small conference room in a wheelchair, looking kittenish in red and white pajamas and big gold hoop earrings. Her weight was down to about 90 pounds, from 116, her face gaunt, her sad eyes droopier than ever. From the New York Times, August 20, 2009, by Anemona Hartocollis

Celiac's Disease - An information resource

Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley. Gluten is found mainly in foods but may also be found in everyday products such as medicines, vitamins, and lip balms.

When people with celiac disease eat foods or use products containing gluten, their immune system responds by damaging or destroying villi-the tiny, fingerlike protrusions lining the small intestine. Villi normally allow nutrients from food to be absorbed through the walls of the small intestine into the bloodstream. Without healthy villi, a person becomes malnourished, no matter how much food one eats. From the National Digestive Diseases Information Clearinghouse

Gluten Intolerance: Against the Grain

You suspect pasta, bread, and crackers are making you sick. You may not have a name for your condition, but one thing's for sure: avoiding grains is challenging.

Many people blame wheat, found in most of the grain-based products, for causing their abdominal pain, gas, bloating and diarrhea. From WebMD

Tara's note: I actually disagree with the part in the article that says to continue eating gluten until your clinical testing is done. I think that doing a therapeutic trial of avoiding gluten and if your symptoms improve that is enough evidence in my opinion to warrant eliminating gluten from your diet. Some people who want the evidence based clinical testing however may want to heed the article's advice on this matter.

Gluten Free Recipes

On my search for a variety of gluten free recipes, this seemed to be the best most comprehensive list of various recipes for those who are living the Gluten Free lifestyle. Also the magazine "Living Without" is also a good resource for those who are living the challenge of the allergic lifestyle. Enjoy!

Healing Celiac's Disease, One interesting Perspective

When a patient receives a diagnosis of celiac disease or gluten intolerance, either via laboratory testing or by process of elimination by the sufferer himself, complete avoidance of all gluten-containing foods will often bring improvement of many symptoms in a short time, sometimes as quickly as three days; others may require a month for positive signs to emerge. Finally understanding what was wrong can be a tremendous relief for someone who had likely been struggling with unhappy digestion for quite some time.

It is important to remember, though, that the impaired digestive capabilities of someone suffering from this autoimmune disorder will not automatically return to full healthy functioning by merely excluding gluten from the diet, nor will longstanding nutrient deficiencies be corrected unless they are actively addressed in a recuperation protocol designed with care and insight into the needs of the individual. Celiacs who have been severely afflicted should expect significant renewal of health only after one or more years of concerted effort. From Westin Price Foundation

Tara's note: While the sourdough experiment is intriguing I am still not convinced that it would be a good route to go for someone with actively inflamed Celiac Disease to take. If more people ate sourdough bread made with more ancient grains, perhaps we wouldn't develop Celiac's Disease at the currently high rate that we are seeing it.

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