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<blockquote data-quote="Winnie53" data-source="post: 1285428" data-attributes="member: 160246"><p>I really enjoyed the presentation. I subscribed to her monthly newsletter and ordered her book. I also decided to look for an organic, gluten free shampoo, conditioner, and soap. I think I'm going to show this to the diabetes group next month.</p><p></p><p>[USER=41816]@Brunneria[/USER] I've always been told that if you have any chronic conditions that aren't getting better to consider celiac disease or non-celiac gluten sensitivity. My understanding is that you'll know within three weeks if going completely gluten-free is making a difference. When I went gluten-free in 2011, I went through withdrawal. I didn't feel better until I found a gluten-free bread that I liked and a gluten-free baker who I'd buy from once a week so I could have a daily treat.</p><p></p><p>I believe one of the points she made was that both gluten (wheat, barley, rye) and casein (dairy) have a morphine effect on the brain which would explain the withdrawal symptoms I had. Am I remembering that right?</p><p></p><p>I don't eat bread anymore and only have a paleo, organic, gluten-free muffin or cookie once a week now because I eat low carb, so not sure withdrawal would be an issue for me today. I'm not ready to give up dairy, so buy organic butter from pastured cows, and I try to buy cheeses that are organic and made from raw milk.</p><p></p><p>Good luck. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="Winnie53, post: 1285428, member: 160246"] I really enjoyed the presentation. I subscribed to her monthly newsletter and ordered her book. I also decided to look for an organic, gluten free shampoo, conditioner, and soap. I think I'm going to show this to the diabetes group next month. [USER=41816]@Brunneria[/USER] I've always been told that if you have any chronic conditions that aren't getting better to consider celiac disease or non-celiac gluten sensitivity. My understanding is that you'll know within three weeks if going completely gluten-free is making a difference. When I went gluten-free in 2011, I went through withdrawal. I didn't feel better until I found a gluten-free bread that I liked and a gluten-free baker who I'd buy from once a week so I could have a daily treat. I believe one of the points she made was that both gluten (wheat, barley, rye) and casein (dairy) have a morphine effect on the brain which would explain the withdrawal symptoms I had. Am I remembering that right? I don't eat bread anymore and only have a paleo, organic, gluten-free muffin or cookie once a week now because I eat low carb, so not sure withdrawal would be an issue for me today. I'm not ready to give up dairy, so buy organic butter from pastured cows, and I try to buy cheeses that are organic and made from raw milk. Good luck. :) [/QUOTE]
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