Tuesday, November 4

Worms linked to Celiac Cure?

Worms linked to coeliac relief

By Dina Rosendorff for News Online

Posted Thu Oct 22, 2009 1:23pm AEDT Updated Thu Oct 22, 2009 2:09pm AEDT

Hookworm

Parasitic hookworms: the key to treating coeliac disease? (US Centres for Disease Control and Prevention)

There has been a global increase in the prevalence of allergies and auto-immune diseases, particularly in developed countries.

One theory is that such illnesses could be the unintended consequence of modern hygiene in preventing childhood infection.

Now a new Australian study has lent some credence to that hypothesis.

Researchers at Brisbane 's Princess Alexandra Hospital have shown for the first time that parasitic hookworms could hold the key to treating coeliac disease, which is caused by gluten intolerance.

The scientists recruited 20 participants for their human trial through the Coeliac Society.

They infected half of them with live human hookworms. The parasites burrowed into participants' skin and entered the bloodstream after being applied to the forearm.

They then travelled via the lungs to the gut where they happily colonised.

For 21 weeks, the coeliac patients were fed white bread each day and were examined for a reaction.

The study's co-author, Dr James Daveson, says patients with the parasitic gut worm fared dramatically better to gluten exposure than those without.

"They experienced less inflammation and less damage was seen in the intestinal wall," he said.

At the end of the trial, the volunteers were offered worm medication to rid themselves of the parasites, but all chose to keep their worms.

The study will be presented at the Australian Gastroenterology Week conference in Sydney .

The researchers say further trials are needed, but they believe the findings could help in the treatment of other auto-immune diseases including Crohn's disease and multiple sclerosis.

Dr Daveson says people need parasites for optimum health.

"Over the last two to three generations we've got cleaner and lived in more hygienic surrounds and we've effectively de-wormed ourselves," he said.

"But parasites have been in our bowels for millions of years and we think they probably should be.

"Without them, one arm of our immune system gets up-regulated too much - it becomes too strong - and by introducing these parasites, downplays that arm of the immune system and brings out the other arm back into equilibrium."

But Dr Daveson cautions against rushing out to try and catch hookworms.

"The best treatment for coeliac disease remains a strict gluten-free diet," he said.

"We're commencing the next phase of this trial this month, but until further work is done and things are clearer, patients should remain on that diet."

Tags: diseases-and-disorders, medical-research, gluten-intolerance, australi

Monday, November 3

Clean 24 hours

Hi, my name is Terina and I've been gluten-free 24 hours. Only. My four-year never-cheat, clean streak is over, marred by this weekend's binge.

Yup, I fell off the wagon big time. And I did it PURPOSLY! I stood at the hor'douvers bar at the school auction once again looking over the multitude of offerings that were off limits and thought to myself, "That's It." "I'm going to chance the big one and knowing full well what that means, I did it anyway." I ate it. All.

I cognizantly, coherantly, purposfully ate the coconut shrimp, the katan chicken, and the artichoke dip. I swizzled, slucked, slurped my way through the sauce (soy-therefore wheat filled) covering my plate, and I loved every moment of it. Then I went back and did it again.

What I must have looked like, I'll never know. I'm sure it was like a scene from the Animal House movie, the food feast or my worst imagined pie eating contest.

Even when, in the back of my mind, I heard the faint echo, "You are going to hate you in the morning." "This is gonna hurt." "You are kissing off all hope at functionality next week," Still, at the same time, I was doing it.

Unfortunately, I was not met with an immediate punishment. My body doesn't reject immediately, it lets me think about and worry about what I've done. So, when dinner began, I felt guilt and suitable contrite, I cut myself off. I didn't eat the salad (covered with oriental noodles), the egg roll, the fried rice, the broccoli chicken, or any of the other three or four entrees coated in soy sauce and who knows what else. I even forstalled dessert, creamcheese pie and cookies.

I avoided all the blatent no-no foods, as if that would make any difference at that point.

But the damage was already done.

And I am, I will be, I'm suffering. DUH!

In spite of the story at last support meeting of the boy with his finger in the dike and every time I cheat, it's another finger shoved in and I only have so many fingers before the flood of immunodiseases supresses me.

In spite of that...

So. I'm back on. Rededicated, back reinvigorated to the diet. Pain has a way of doing that.

Sunday, November 2

GF Orange Rolls

Gluten Free Orange Rolls

1 ½ Tbs. yeast
1 ½ Tbs. sugar
¾ c. warm water
1 c. scalded milk
½ c. sugar
6 Tbs. butter
1 tsp salt
1 tsp vinegar
3 c. GF mix
1 Tbs. xanthan gum
3 eggs
¼ c. margarine, melted

Filling:
1 c. granulate sugar
4 tsp. freshly grated orange peel

Topping:
Orange Glaze

1/3 c. powdered sugar
1 Tbs. frozen orange juice concentrate
3 Tbs. water

Combine all ingredients in a small bowl. Stir until smooth. Drizzle on top of rolls while still warm. Use on orange rolls

In a small bowl combine yeast, 1 ½ Tbs. sugar, and water. Set aside.


Add butter to the scalded milk and let melt while milk cools. In the bowl of a stand mixer, beat eggs well. Stir the cooled milk mixture and add to the eggs. Add salt and vinegar. Add foamy yeast mixture. Slowly stir in xanthan gum and GF mix. The dough will be very sticky. Cover the bowl with plastic wrap and let it sit in the fridge overnight. (Don't try to skip this step. The dough needs to sit overnight, or it just doesn't work right. We know. We've tried!)

Dust the surface of a sheet of waxed paper with GF mix, making sure it is covered completely. Place half the dough onto the paper. Dust the top of the dough with enough GF mix to keep the rolling pin from sticking. Roll the dough into a long rectangle, approximately 6x18 inches. (If necessary add more flour underneath or on top.) Choose a filling variation from the list. Combine all filling ingredients.

Brush the top of the rectangle of dough with melted butter and spread filling generously onto rectangle.

Starting at one of the long sides, roll up the dough and cut into 1 1/2" slices. Place slices on a well-greased baking sheet. Repeat with other half of dough.

Preheat oven to 350 degrees. Let rolls rise 20-25 minutes. Bake for 20-25 minutes. Glaze or frost as desired. Store in an airtight container to keep moist.

Clam Chowder

GF Clam Chowder by Michael Fusco

1 cup boiled potatoes (diced)
1 cup diced onion
1 cup diced celery
1/2 tsp spices (Michael's secret--I use basil, rosemary, or thyme)
1 1/2 cup corn cut from the cob (or frozen) or
1 can of clams (undrained)
1 cup chicken broth
1/2 cup butter (1 stick)
1/2 cup rice flour
1 quart cream (or milk)

Saute onions and celery in the melted butter, add thyme. While stirring, dust in the flour and mix until all flour is absorbed into the butter. To make a roux, add chicken broth slowly and continue whisking until mix begins to thicken. Slowly add milk or cream until desired consistency is reached. Add corn or clams then season with salt and pepper. Do not boil.

Delicious!

Many chowders call for thickening with wheat flour. His simple ingredients prove that rice flour thickens just as well.