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Too Little Or Too Much


Chad Sines

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Chad Sines Rising Star

I was doing well and then like a man aka dork, I started cheating a bit. Pretty much back on track but I have an interesting issue. In the distant past i was diagnosed with GERD and hiatal hernia. I started taking Zantac or a PPI but both seem to make it worse. I have read that the symptoms for low and high acid are the same. My brain it making me wonder if I am reducing already low acid. Have no GB. I am 37 so kinda in the middle of the typical low/high. On the plus side I have lost 20 pounds eating better over the last 4 months.

I notice that very fatty foods get me bad and make me nauseous.


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hubby71 Newbie

Bile is used by your stomach to break down fats and oils. It is stored in your gall bladder and injected into your stomach whenever you eat alot of greasy foods to break the food down. When your gall bladder is removed, the little tube that connects the liver to the gall bladder and fills it with bile is connected to your stomach directly. Instead of getting a big goosh of bile whenever you eat something greasy, you instead get a constant drip drip drip of bile. This will make you nauseous when you don't eat, and it is easily overloaded when you pig out on something greasy, giving you nausea, indigestion and diarhea. I know. I had my gall bladder out several years ago, and I am still sick from pigging out on cheese and spicy nacho doritos last night. The best thing to do when you have no gall bladder is eat several small meals a day instead of one big one, and go easy on the greasy.

micfunky Newbie

Bile from your gallbladder also neutralizes stomach acid, so if you have gallstones or a blocked duct it can give you massive heartburn and you will feel really sick after eating grease. Does it hurt when you push down on your right side? About three inches to the right of your bellybutton?

micfunky Newbie

Also you can buy saliva test at health food stores to see your ph, then you will know if you have to much acid or not enough.....

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    1. - Rogol72 replied to Richardo's topic in Dermatitis Herpetiformis
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      dermatitis herpetiformis with all grains

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      dermatitis herpetiformis with all grains

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    • Rogol72
      @Richardo, I'm in the same boat as you! I can't handle certified gluten free oats at all. Quinoa is the worst, even when I soak it in water and then wash under the tap for 10 minutes ... I have a reaction. It must be an immune system reaction to the proteins in these gluten-free grains. 
    • trents
      We are all different and our immune systems are unique. I will say, however, that I have not gotten the impression as a moderator and reading hundreds and hundreds of posts on this forum over the years that a dermatitis herpetiformis outbreak caused by grains other than wheat, barley and rye is common. But perhaps it is more common than we have realized and it could be why it it is seems to be common that those who suffer from dermatitis herpetiformis struggle to keep it under control. Perhaps there are qualities found in all cereal grains besides gluten that are contributing factors. Also, have you tried a low iodine diet to see if it helps with your dermatitis herpetiformis? Reportedly, reducing iodine helps some folks afflicted with dermatitis herpetiformis.
    • Richardo
      Ok thanks Trents. I had the lesions biopsied and confirmed dermatitis herpetiformis, so I guess dermatitis herpetiformis can be associated with other grains not typically gluten. I appreciate your comment and I'll give Dr Osborne the benefit of the doubt because without him I would never have known of my grain intolerance and would still be suffering today. I simply never read anyone explain how grains could worsen dermatitis herpetiformis and I feel that information should be made much more readily available. Hey if someone tries going grain free and there's no improvement, no loss, however it drastically changed my life for the better and could at least be offered as a suggestion to sufferers from dermatitis herpetiformis. The other option is Dapsome and I wouldn't want anyone taking that chemical if there was a more natural solution. thanks again 
    • trents
      Welcome to the forum, @Richardo! We sometimes run across terms like "rice gluten", "corn gluten", and "oat gluten" but they are used informally and, technically, it is incorrect to speak of grains other than wheat, barley and rye as having gluten. Gluten is a protein with a specific structure found only in wheat, barley and rye. Other cereal grains contain proteins that are more or less similar in structure to gluten in some ways but are not actually gluten. Having said that, the proteins found in these other cereal grains are similar enough to gluten to possibly cause cross reactivity in some celiacs. Cross reactivity also happens with non cereal grain foods as well that have a protein structure similar to gluten. A prime example is dairy (the protein "casein"). Another example may be soy. Other foods can also cause cross reactivity for different reasons, such as microbial transglutaminase (aka, "meat glue") used commonly in pressed meat products. Just so you'll know, Dr. Osborne's claims have not received wide acceptance in the celiac community and are looked upon with skepticism by the medical and scientific community. Although he is a board certified nutritionist, his doctorates are actually in chiropractic medicine and pastoral science: https://www.drpeterosborne.com/about/dr-peter-osborne/ I am not sure Osborne has the training and background to address the chemical structure that defines gluten. I would encourage you to do some research on what gluten actually is. I have done this for myself and came away convinced that only wheat, barely and rye actually contain the protein gluten. I do not doubt your claims that you have breakouts of dermatitis herpetiformis from consuming these other grains. I am just contending it is not actually from gluten.
    • Richardo
      I was diagnosed celiac about 15 years ago and followed the usual diet restriction on Wheat, barley and rye and did very well on those restrictions with no problems with dermatitis herpetiformis. 4 years ago I started getting bad rashes on my knees and calves, buttocks, around my waist and my elbows and forearms and hands. It seemed to last about 11/2 to 2 months then clear up for a month and come back  again. I never changed anything in my diet and a dermatologist told me I  must getting  cross contamination, which I knew I wasn't.  Finally after struggling with it all that time, I watched a video by Dr Osborne who sited a study done in England showing that ALL grains (rice, corn etc) contain gluten. I went on a totally grain free diet and have now been 100 percent free of dermatitis herpetiformis for over a year. I tried a test and ate corn flour and it started to come back so I'm off all grains again. Long story I know, but my question is, why is practically EVERY celiac site private or Govt only mentioning the BIG 3 and never mentions other grains as a possible means of contamination? I am free  from a horribly uncomfortable condition now and I know there are others who would be encouraged by this.
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