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Osteoporosis And Treatment


Somethings Wrong

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Somethings Wrong Newbie

Hi

I am Gluten Intolerant and had gone gluten-free before being tested. I have been gluten-free (as best I can) 7 years. I have refused other drugs because they are all experimental and none can guarantee not to mess up body/brain in other ways. Either way it would be a trade off in my view. The specialist in the Osteoporois Clinic at last visit was a little nasty with me when I asked about other methods like diet and homeopathy that didn't involve dugs. I told him that with the information I had read, Celica


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My suggestion is, to have your levels of essential nutrients checked. If for instance, you are deficient in vitamin D (and most people are, but especially people with celiac disease), then your body can't absorb calcium and magnesium, which results in osteoporosis.

You should never supplement with vitamin D without knowing where your levels are at, because if your levels get past a certain point it will be toxic and will pretty much cause the same symptoms as a vitamin D deficiency.

Once you know your levels you can take extra supplements (on top of taking a multi-vitamin) specifically for those problems. The best thing to take for vitamin D deficiency is cod liver oil. I take the Carlson brand, as it doesn't taste bad, and is supposed to be the purest and best out there.

You are right in not wanting to take those osteoporosis drugs. They can cause necrosis of the jaw. And even though they make your bones look denser on the tests, that is very misleading. Those drugs stop your bones from renewing themselves, resulting in denser, but at the same time, more brittle bones. Exactly the opposite of what they claim to do. Who wants OLD bones?

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  • Recent Activity

    1. - trents replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
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      Hidden Gluten in distilled vinegar

    2. - Mynx replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
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      Hidden Gluten in distilled vinegar

    3. - Mynx replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
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      Hidden Gluten in distilled vinegar

    4. - trents replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
      20

      Hidden Gluten in distilled vinegar

    5. - Mynx replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
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      Hidden Gluten in distilled vinegar


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    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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