tag:blogger.com,1999:blog-7610315916146710519.post7359404100173316122..comments2024-03-27T08:58:48.600-04:00Comments on The Book Connection...: Interview with Nicolette Dumke, Author of Food Allergy and Gluten-Free Weight LossCherylhttp://www.blogger.com/profile/03470069911115912344noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-7610315916146710519.post-33682342378684041642012-02-07T08:28:26.970-05:002012-02-07T08:28:26.970-05:00Thanks, and good luck to you too, Mayra, in your j...Thanks, and good luck to you too, Mayra, in your journey towards improving your health. "Knowledge is power" definitely applies! If you have any questions along the way, email me using the contact form on either of my websites:<br /><br />http://www.foodallergyandglutenfreeweightloss.com/contact.html or<br /><br />http://www.food-allergy.org/moreinformation.html<br /><br />Take care!Nickie Dumkehttps://www.blogger.com/profile/05456679692338568426noreply@blogger.comtag:blogger.com,1999:blog-7610315916146710519.post-79179306879199229942012-02-07T07:56:49.957-05:002012-02-07T07:56:49.957-05:00Dear Nickie,
I want to thank you for taking the t...Dear Nickie,<br /><br />I want to thank you for taking the time to answer my questions and for sharing so generously all this valuable information and links. I'll buy a copy of your book. As I said, I'm really into this topic and would like to learn a lot more about it.<br /><br />Best of luck with your tour and with your book!Mayra Calvanihttps://www.blogger.com/profile/01444333264952371471noreply@blogger.comtag:blogger.com,1999:blog-7610315916146710519.post-17331939091282051242012-02-06T20:07:59.298-05:002012-02-06T20:07:59.298-05:00hanks for your comments, Mayra. I thought I posted...hanks for your comments, Mayra. I thought I posted an answer this afternoon, but it didn’t ever show up, so if you see something like this twice… you’ll know why.<br /><br />Rice makes weight loss more difficult because all white rice and some kinds of brown rice are high on the glycemic index (GI) in their whole grain form. (Grinding them into flour raises their GI scores more). The glycemic index is a measure of how much a food will raise your blood sugar. (For more about the glycemic index, see this page: http://www.foodallergyandglutenfreeweightloss.com/glycemic_index.html). A few types of brown rice are medium GI, but none are low GI. If you’re trying to lose weight and you are following a gluten-free diet, better choices would be buckwheat, quinoa, amaranth, and sorghum, which are low on the GI. Also, concentrated carbohydrate foods should be eaten balanced with protein. (For more about that, see this page: http://www.foodallergyandglutenfreeweightloss.com/carbohydrate_foods.html). If you keep your blood sugar and insulin levels stable, your body will burn fat. If your insulin level is high, it turns off fat burning. For more about that, see this page: http://www.foodallergyandglutenfreeweightloss.com/controlling_hormones.html).<br /><br />About the yogurt, in the bacterial fermentation process that makes if from milk, the lactose IS broken down completely if it s fermented 24 hours. Maybe your doctor was talking about lactose intolerance? But it sounded like the protein was the problem. The protein may be partially broken down, but in my opinion, it’s not enough to make it non-allergenic. This is borne out by your mild reactions to yogurt. An allergy doctor I used to go to always said, “A little bit is as bad as a lot” about problem foods. If you keep eating things you are reacting too, your intestine will be continually irritated and “leaky” and this can lead to the development of new allergies. (For more about that, see this page: http://www.food-allergy.org/root.html). My advice would be to avoid yogurt and ALL of your problem foods in all forms even in trace amounts for 6 months to allow your intestine to heal. I was told after 6 months I *might* be able to add some food back in moderate amounts and not eaten every day.<br /><br />I do talk about allergies in Food Allergy and Gluten-Free Weight Loss, but I talk about them more, in another one of my books, The Ultimate Food Allergy Cookbook and Survival Guide. For more about the allergy/intolerance/sensitivity question and about the “what” and “why” of food allergies, see this page which includes information derived from that book: http://www.food-allergy.org/page1.html.Nickie Dumkehttps://www.blogger.com/profile/05456679692338568426noreply@blogger.comtag:blogger.com,1999:blog-7610315916146710519.post-44710035596602652582012-02-06T20:06:56.151-05:002012-02-06T20:06:56.151-05:00Thanks for your comments, Mayra. I thought I poste...Thanks for your comments, Mayra. I thought I posted an answer this afternoon, but it didn’t ever show up, so if you see something like this twice… you’ll know why.<br /><br />Rice makes weight loss more difficult because all white rice and some kinds of brown rice are high on the glycemic index (GI) in their whole grain form. (Grinding them into flour raises their GI scores more). The glycemic index is a measure of how much a food will raise your blood sugar. (For more about the glycemic index, see this page: http://www.foodallergyandglutenfreeweightloss.com/glycemic_index.html). A few types of brown rice are medium GI, but none are low GI. If you’re trying to lose weight and you are following a gluten-free diet, better choices would be buckwheat, quinoa, amaranth, and sorghum, which are low on the GI. Also, concentrated carbohydrate foods should be eaten balanced with protein. (For more about that, see this page: http://www.foodallergyandglutenfreeweightloss.com/carbohydrate_foods.html). If you keep your blood sugar and insulin levels stable, your body will burn fat. If your insulin level is high, it turns off fat burning. For more about that, see this page: http://www.foodallergyandglutenfreeweightloss.com/controlling_hormones.html).<br /><br />About the yogurt, in the bacterial fermentation process that makes if from milk, the lactose IS broken down completely if it s fermented 24 hours. Maybe your doctor was talking about lactose intolerance? But it sounded like the protein was the problem. The protein may be partially broken down, but in my opinion, it’s not enough to make it non-allergenic. This is borne out by your mild reactions to yogurt. An allergy doctor I used to go to always said, “A little bit is as bad as a lot” about problem foods. If you keep eating things you are reacting too, your intestine will be continually irritated and “leaky” and this can lead to the development of new allergies. (For more about that, see this page: http://www.food-allergy.org/root.html). My advice would be to avoid yogurt and ALL of your problem foods in all forms even in trace amounts for 6 months to allow your intestine to heal. I was told after 6 months I *might* be able to add some food back in moderate amounts and not eaten every day.<br /><br />I do talk about allergies in Food Allergy and Gluten-Free Weight Loss, but I talk about them more in another one of my books, The Ultimate Food Allergy Cookbook and Survival Guide. For more about the allergy/intolerance/sensitivity question and about the “what” and “why” of food allergies, see this page which includes information derived from that book: http://www.food-allergy.org/page1.html.Nickie Dumkehttps://www.blogger.com/profile/05456679692338568426noreply@blogger.comtag:blogger.com,1999:blog-7610315916146710519.post-84891747575065660642012-02-06T15:07:41.507-05:002012-02-06T15:07:41.507-05:00Thanks for your additional comments, Mayra.
Brow...Thanks for your additional comments, Mayra. <br /><br />Brown rice isn’t quite as bad as white rice on the glycemic index (GI, a measure of how much a food will send your blood sugar up). Some kinds of brown rice are in the medium GI range, others are high. All white rice is high GI. If you want to lose weight on a gluten-free diet, you’re better off eating lower-GI, higher protein grains such as amaranth, quinoa, buckwheat, and sorghum. All concentrated carbohydrate foods like these should be eaten balanced with protein. Here’s more about that: http://www.foodallergyandglutenfreeweightloss.com/carbohydrate_foods.html <br /><br />Yes, I do discuss allergies as they relate to weight problems in Food Allergy and Gluten-Free Weight Loss. I discuss the “complicated” things about food allergies more in another book, The Ultimate Food Allergy Cookbook and Survival Guide. Here is some more information about the allergies/intolerances/sensitivities question and the “what” and “why” of food allergies to read online: http://www.food-allergy.org/page1.html <br /><br />You might want to re-think what your doctor said in light of the fact that you are reacting to yogurt. When milk is made into yogurt, most of the lactose is broken down, so people who are lactose intolerant can usually take yogurt. (If the yogurt is fermented for 24 hours, the lactose will be gone). The protein may be partially digested, but it’s still there. Some people with milk allergies tolerate yogurt better than milk, but they really are still allergic to it. The best and easiest way to get better with food allergies is to totally eliminate ALL foods you are allergic to. Then after 6 months or so, you might (or might not) be able to add some of them back in moderate quantities, not eaten every day. But first you have to let your body heal. Your intestine will be irritated if you keep eating problem foods, which can lead to developing more food allergies. Read more about that here: http://www.food-allergy.org/root.html<br /><br />Mayra, if you’re thinking you might need a doctor near you that “believes in” and treats food allergies, email me with the contact form on either of my websites and I’ll tell you how to hopefully find one without us revealing your address to the whole world.Nickie Dumkehttps://www.blogger.com/profile/05456679692338568426noreply@blogger.comtag:blogger.com,1999:blog-7610315916146710519.post-72159267479080386392012-02-06T13:09:06.970-05:002012-02-06T13:09:06.970-05:00Hi again, Nickie,
I was checking your website and...Hi again, Nickie,<br /><br />I was checking your website and have a question. <br /><br />You write: "Individuals with food allergies or gluten intolerance face additional weight-loss challenges such as inflammation due to allergies or a diet too high in rice."<br /><br />Does that also apply to whole brown rice, the kind sold at health food stores? I eat a lot of that. I especially ate a lot of that during my gluten-free diet. <br /><br />Thanks!Mayra Calvanihttps://www.blogger.com/profile/01444333264952371471noreply@blogger.comtag:blogger.com,1999:blog-7610315916146710519.post-75267675002759872002012-02-06T12:59:25.642-05:002012-02-06T12:59:25.642-05:00Hi Nickie,
Thanks for your informative and though...Hi Nickie,<br /><br />Thanks for your informative and thoughtful answer. I'm also allergic to the protein in the milk, but the doc said I can eat yogurt. However, when I eat yogurt, I get a mild skin reaction. It's complicated! LOL. Do you talk about allergies, intolerance, and sensitivities in your book? I think I'm going to get a copy!Mayra Calvanihttps://www.blogger.com/profile/01444333264952371471noreply@blogger.comtag:blogger.com,1999:blog-7610315916146710519.post-83325343727803709562012-02-06T12:48:05.408-05:002012-02-06T12:48:05.408-05:00I am going to forward this on to a friend whose da...I am going to forward this on to a friend whose daughter is having a horrible time with gluten issues. Thanks for the info!brokenteepeehttps://www.blogger.com/profile/06907414560986208401noreply@blogger.comtag:blogger.com,1999:blog-7610315916146710519.post-65218825873461336152012-02-06T11:30:48.042-05:002012-02-06T11:30:48.042-05:00Thanks for the comment, Mayra. The “quick” answer ...Thanks for the comment, Mayra. The “quick” answer to your question is - Yes, people can be gluten-intolerant (i.e. have celiac disease) without being allergic because the immunological mechanism behind celiac disease is different than the mechanism behind allergies.<br /><br />However, there are a lot of problems with semantics in this area – allergies, intolerance, sensitivities… It’s like they want to trivialize some people’s very real problems with foods. I personally think the line between celiac disease and food allergies is not always clear-cut. There are a lot of people with celiac disease who also have food allergies, especially to milk. I suspect that some people with celiac disease are also having allergic reactions to wheat because they have food allergy symptoms (tiredness, headaches, skin problems, etc.) in addition to intestinal symptoms if they eat something they shouldn’t.<br /><br />Since your skin cleared on the gluten-free diet, I think you really do have some sensitivity to wheat or gluten. There are people who say that in order to call a problem a true allergy, the reaction has to be mediated by IgE antibodies. However, most food reactions are mediated by IgG4 antibodies, and they call these reactions sensitivities. If the test you had was only for IgE, it could come back as “negative” when you really are reacting to wheat or gluten. The gold standard methods of testing for food allergies use your body rather than a lab to detect the reactions. For more about food allergy testing, see this page: http://www.food-allergy.org/diagnosis.htmlNickie Dumkehttps://www.blogger.com/profile/04782551301518480434noreply@blogger.comtag:blogger.com,1999:blog-7610315916146710519.post-21180485235178452162012-02-06T10:15:32.999-05:002012-02-06T10:15:32.999-05:00Thanks for hosting Nicolette today, Cheryl! I'...Thanks for hosting Nicolette today, Cheryl! I'll go let her know she had a comment...thanks Mayra!thewriterslifehttps://www.blogger.com/profile/09408434848838447115noreply@blogger.comtag:blogger.com,1999:blog-7610315916146710519.post-47219593327982516992012-02-06T09:45:59.797-05:002012-02-06T09:45:59.797-05:00Thanks for the comment, Mayra. I agree, this is an...Thanks for the comment, Mayra. I agree, this is an interesting topic. I have a friend who I am going to recommend this book to.Cherylhttps://www.blogger.com/profile/03470069911115912344noreply@blogger.comtag:blogger.com,1999:blog-7610315916146710519.post-28935056709756052532012-02-06T08:43:16.327-05:002012-02-06T08:43:16.327-05:00Great interview! I'm really interested in this...Great interview! I'm really interested in this subject.<br /><br />Question: can one be gluten intolerant without being allergic?<br /><br />I thought I was allergic so I did a gluten-free diet for a few weeks. My skin allergies stopped and my skin became so clear and even. But later, when I did a gluten allergy test, it came out negative. I was a bit baffled.<br /><br />I'd love to hear your thoughts on this, Nicolette. <br /><br />Thanks!Mayra Calvanihttps://www.blogger.com/profile/01444333264952371471noreply@blogger.com