Dr. Wise’s Gluten Relief – A Possible “Natural” Solution to Gluten Intolerance?

source: thewisealternative.com

As many of my readers would be aware (at least from my previous post), that I have been having a slightly difficult time adhering my diet – especially when it comes to the gluten free side of things.

I find that for many things here in Australia, whilst it has become easier to get palatable alternatives to foods containing soy like chocolate and oils, the gluten free side of things just doesn’t seem to have worked out.

Cake, one of my favourite foods prior to being diagnosed as a coeliac, is of course out of my diet now. Whilst flourless versions of this long-lasting loved-by-all food are often available at cafes and restaurants, nothing surpasses the ‘real thing’ – especially when it’s made of chocolate – mmmmm… :p

Or Croissants, another of my ‘most-missed’ foods on the planet!

Both of these treats really seem to be “holy grail” of gluten free baking! Yes, there are gluten free versions of these items available (mostly in packet mixes) that are easy to prepare. For a busy person like me, however, finding the time to bake these versions of my favourite foods (that will probably not turn out anyway) has just not been something high on the agenda.

So, the only solution for me (at this time) is to do without.

But… this could change (and perhaps very quickly, too).

And, I’m not just talking about the coeliac vaccine, either!

(READ ON…)

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Whist searching YouTube for videos under a ‘gluten free’ search heading, it was interesting to discover (on the 4th search page) a video (shown below) that points to a major breakthrough (during 2005) by J&L – The Wise Alternative, which (according to the practice) has been evidenced through trials involving 4000+ patients at a time that I would have least expected such a discovery.

Whilst it seems as though this product was developed and is available in the United States of America, it does not seem as though I can track it down in Australia at this point in time. But, unlike the coeliac vaccine (which is being developed by the Walter and Eliza Hall institute in Melbourne ImmusanT and, provided all goes well, will be available from as early as 2017), this (according to the testimonials along with study notes portrayed on the aforementioned website) seems to have been of huge success in treating a variety of forms of gluten intolerance and gluten sensitivity and has not been exclusive to any particular HLA- gene associated with the coeliac condition.

Perhaps my overall view on this topic may deviate from the norm, however I often notice natural remedies in my day-to-day life to be of great use on many occasions. For Example, apple cider vinegar has always helped with ridding my fingers of warts in the past. One of my strong beliefs is that if coeliac disease is curable by means of a gluten free diet, there must be other ways in which this condition can be alleviated without the need of such a restrictive diet that some with this autoimmune condition still continue to fail to fully respond to (even once adopting a gluten free diet).

I’m not necessarily saying that the common old-time quote of “once a coeliac, always a coeliac” isn’t true. Whilst I for one am not a representative of the firm and am not (in any way) writing this post on behalf, I do (and always have) believe(d) that it is very possible and (almost quite probable) that this disease is naturally curable. On the other hand, I do have some concerns that (if this product has been available for over 5 years) it hasn’t been promoted more in the market place. And, of course, the Internet can lie too!

To conclude on the matter, I guess I’ll have to take this info for what it’s worth. I will be in contact with this company and will be enquiring about common issues (i.e. side effects) and whether there is the potential for anything to lose. If all boxes are ticked, and the responses satisfactory for my liking, I may consider getting some shipped over my way!

How do you feel about this? If it was offered to you, would you ‘give it a go’, knowing that individuals treated for celiac disease and gluten intolerance with this supplement have successfully returned to a ‘normal’ dietary lifestyle without any evidence of complications (neither internal nor external)? Feel free to express your opinions and disagree. Personal perspectives can go a long way!

Let us know of your thoughts below…

Coeliac Disease, Giving in, Finding new recipes and Chocolate…

Sorry it has been so long since I last posted. Unfortunately so much has been happening, from weddings to functions to travel around the country and all the rest of it, I’ve barely been able to keep up with much at all.

To sum up:

Firstly, I really need to get better at ‘saying no’.

As some of you would be aware, from earlier posts, I have been following a gluten free diet for a little over 13 years. I am a diagnosed coeliac and have excluded gluten from my diet for all this time.

I had always notice that when I do consume small amounts of gluten (i.e. less than 1/100th of a piece of bread worth of gluten) I don’t seem to have a problem at all.

Just after easter, I was served croutons and was told they were gluten free. I wasn’t so sure as they tasted a little different but I kept eating away. I noticed I had slightly more flatulence that evening and some extremely ‘slight’ symptoms but I was in no way unwell.

As I normally avoid gluten like the plague for all this time, however, I had forgotten what a normal slice of cake tastes like in comparison to gluten free slices of cake. I can often tell whether a cake is gluten free or not just by looking at the texture of it when it’s cut.

So I asked myself this question: “What if I’m at a gathering? And an irresistibly yummy normal cake is on offer? And I decide to have a slice for myself?”

I assumed that my reaction would be minimal. But I stood corrected, as was evidenced by the reaction I had had to the piece of cake. Within 4 hours I had quite a sore stomach and not long after I had trouble keeping my balance due to joint pain. This reaction went on for about 5 days (have no Idea about whether there was any soy in it, however the real problem was the gluten). Thankfully the reception was over before I got really sick. However, I must say that wheaten cakes were quite different in texture to the typical gluten free cakes out there. They tend to have a more craggy appearance and taste and often tend to satisfy my cravings far more than their gluten free counterparts.

This, in turn, has led me to research how to get a typical ‘cakey’ texture on gluten free cakes so they are hard to tell apart. I began by asking questions on social networking sites as well as many other places on the web. Of all the suggestions, I managed to find two great ideas. One which involves a cake mix and another which is flourless and can be baked from scratch.

source: Sun Flour Mills

Sun Flour Mills – Based in Idaho (in the USA), they produce a variety of gluten free mixes (including an Award-Winning chocolate cake mix which apparently is to die for (I have yet to order and try it myself but if it turns out well, I’ll be sure to review it here).

 

 

 

Flourless Chocolate Cake - Gluten and Nut Free

Thanks to Almost Bourdain, I have also found a Flourless Chinese Five-Spice Chocolate Cake recipe that does not utilise ANY grain or nut flours in it’s recipe at all. Again, I have yet to try this out, however this simple recipe makes the perfect delight for any occasion. Just be sure that the chocolate is soy free. I use Cadbury’s Old Gold 70% chocolate instead of Lindt for cooking here in Australia, but other brands work well too.

I also meant to review some Amedei chocolates I received but ate it all up too quickly. It was DELICIOUS! Some of my favourite chocolate I’ve come across in my life. I certainly recommend ordering some for yourselves (which can easily be done at King’s Fine Foods (UK), where I got the best price for this exquisite delight). More is on the way and I plan to do a comprehensive review in the coming weeks.

And, of course, I will try harder to stay clear of the wheaty cakes and croutons.