Well, discouragement and set backs can come with the journey when climbing a mountain. That's what it feels like today after a day of challenges.
Chalk it up to a learning experience.
1) Anything with the word enriched is suspicious. In baking yesterday I found the flour I have always used contains malted barley. So watch out for your baking ingredients.
2) Walking into an organic, health food store does not assure you that the food is MSG free. I got so discouraged seeing all the "health" food containing hidden MSG. When I say hidden I mean it's labeled under another name besides MSG.
2a). The discouragement of how expensive it is to try to change to an MSG free lifestyle ( higher prices) and nearly replace everything in your pantry. (initial investment)
3) Trying to replace your favorite food products from scratch isn't easy. I found out that English Muffins are tough to make. (especially when you feel crummy. I don't know if I am going through withdrawal or what, but my blood sugar was very low yesterday and I was battling that among other things)
4). With discouragement comes the nasty feeling of " oh what the hell" especially when you are bombarded with holiday food messages, parties and people eating the food you cant have. Temptation creeps in when one is discouraged.
5). Finding out more and more information of what this chemical does to the body and how it has destroyed so much of mine is overwhelming to say the least. Wikipedia site on glutamic acid explains the issue very well albeit more scientific language http://en.wikipedia.org/wiki/Glutamic_acid
I found more info to add to my list of what to avoid including medications and vitamins, etc. in gelcaps containing MSG. (The gelatin contains free glutamic acid via processing)
Fresh produce can been sprayed with Auxigro, a plant growth enhancer that contains hydrolyzed protein(s) and MSG (some of these crops may be used in baby foods?). How do we know what is safe?
6). That the food industry is working ever harder to follow this path of adding chemicals and unhealthy processing to our foods to make a sale. Yesterday I found a health food industry white paper from the corn refiners association, touting that high fructose corn syrup ( HFCS) is no worse than sugar. (Have you seen the recent commercials ? This is the ingredient that started my illness back in the 1970's!!). http://cornnaturally.com/the-business-case/white-paper/
What they fail to mention in their marketing strategy report is the part where processing HFCS creates free glutamic acid (MSG) in the product.
So, what does one do?
1) Lick your wounds and give yourself credit for how hard this is! One can't avoid emotions, you have to work through them
2). Find others that understand. This may not be easy to do on a person to person basis, but there are a lot of bloggers out there talking about this problem and knowing you are not alone helps!
3)Baby steps and be kind to yourself. I ended up taking on too much yesterday especially when I wasn't feeling well.
4). Regroup and try again. I rested up today to recover and will be ready to tackle it again tomorrow I haven't been battling this for 30 years for nothing so why stop now when I know so much more. Knowledge is power.
Wishing you good health
Tuesday, December 13, 2011
Sunday, December 11, 2011
The names been changed to harm the innocent
Well, its confirmed anecdotally. I had a MSG reaction when I thought I was eating something safe. It had "natural flavoring" on the ingredient list. What was interesting was the symptom. Severe lethargy. I could not get up, get going or be motivated to do much. I dragged myself around all day.
Within 24 hours I had more confirmation. Without gross details, let's just say, I could see physical changes on disease related skin wounds and the stoma!!
So I didn't get much done physically, but as a "lab rat", I now have a distinct explanation to the question, why am I so tired and have no energy. Doctors never had an answer to this question and chronic fatigue, etc. would be put on the charts. How many people out there are suffering from this and don't know why!!
Well no more! The next day (yesterday) through extreme watchfulness, I had a " feel good day". Started a regular morning and didn't stop till bedtime. That is unheard of for me. I can't remember the last time I was able to do that without getting sicker and sleeping away the day.
I had " lunch" with some friends, which I would have normally declined after a full and active morning. But I happily said yes and then stopped by the house to get my prepared MSG- free, convenient, granola bars that I had made earlier in the week and took it with me. I was able to totally withstand any of the "fast food" temptation and even was excited (instead of the normal embarrassment reaction) to tell people my discovery.
My friends gave me helpful support and even some good discoveries including how to find two small farmer/ butchers where I might get MSG free meats and produce. I am still not quite ready to go vegetarian. So it was a wonderful change, a new quality of life I haven't experienced in years, maybe decades.
So, only anecdotal information, but what an important discovery.
Don't eat anything that says " natural flavorings" on the packaging, front or back!
What's the plan for tomorrow? Another MSG free day and looking for another recipe that gives me convenience and freedom to live my life fully like the one I experienced yesterday.
Have a blessed healthy day!
Within 24 hours I had more confirmation. Without gross details, let's just say, I could see physical changes on disease related skin wounds and the stoma!!
So I didn't get much done physically, but as a "lab rat", I now have a distinct explanation to the question, why am I so tired and have no energy. Doctors never had an answer to this question and chronic fatigue, etc. would be put on the charts. How many people out there are suffering from this and don't know why!!
Well no more! The next day (yesterday) through extreme watchfulness, I had a " feel good day". Started a regular morning and didn't stop till bedtime. That is unheard of for me. I can't remember the last time I was able to do that without getting sicker and sleeping away the day.
I had " lunch" with some friends, which I would have normally declined after a full and active morning. But I happily said yes and then stopped by the house to get my prepared MSG- free, convenient, granola bars that I had made earlier in the week and took it with me. I was able to totally withstand any of the "fast food" temptation and even was excited (instead of the normal embarrassment reaction) to tell people my discovery.
My friends gave me helpful support and even some good discoveries including how to find two small farmer/ butchers where I might get MSG free meats and produce. I am still not quite ready to go vegetarian. So it was a wonderful change, a new quality of life I haven't experienced in years, maybe decades.
So, only anecdotal information, but what an important discovery.
Don't eat anything that says " natural flavorings" on the packaging, front or back!
What's the plan for tomorrow? Another MSG free day and looking for another recipe that gives me convenience and freedom to live my life fully like the one I experienced yesterday.
Have a blessed healthy day!
Thursday, December 8, 2011
Taking Action
It feels good to be taking an assertive approach to confront this disease. For decades I have been at it's mercy and have only had passive strategies to deal with it: rest, sleep, bed rest, eating "gut calming" foods like oatmeal and rice for days at a time, sleep, sick days from work, oatmeal and rice, rest, sleep, etc. etc. Not to mention lots of doctors and pharmacy visits, many surgeries and stays in the hospital. So assertive feels real good!!
Today I restructure my kitchen. It is small so storage is an issue. Storage is needed because I am stocking my "pantry" with msg free items. Nothing is getting past my front door that has it. (Lord willing and the creek don't rise!) That means experimenting with a lot of ingredients and cooking from scratch.
It feels good. I am going to try a gluten free bread mix. (consider being tested for celiac disease or at least check out the symptoms list. It can coincide with Crohns. I didn't test positive for it but I am thinking I could benefit from reducing my gluten intake.)
Oh, the granola energy bars turned out awesome yesterday. ( recipe: http://allrecipes.com/recipe/granola-energy-bars/detail.aspx)
Even my gut is starting to settle down again affirming and giving me hope I am on the right track.
What started out as a daunting task is now becoming a course of strategies. For those trying to do the same, I am going to try and leave a trail of bread crumbs or better yet, trail signs.
1) Print out the list of alternative names for msg (http://www.truthinlabeling.org/hiddensources.html) and ingredients affected by processing. Read, read, read not just the ingredient labels but everything written on the package!!
(*See note at end of this post from Truth in Labeling website on hydrolization)
Don't forget to look for "natural flavoring" I thought Perdue chicken was safe. They don't label msg ingredients, but on the front of the packaging in beautiful, bold lettering are the words "Natural Flavoring" I couldn't believe it. Its hidden in plain site as bold as could be!! Just not located on the packaging where I thought it should be!
2). Start eliminating what is already in your house. This can be a bit frustrating and scary because it feels like you have to throw out half your fridge and pantry stuff. But heh, if it saves us health care costs, keeps us out of the hospital and standing vertical then it's a cheap way to go, right!
It's also frustrating because I thought I had been doing this for the last few years but the food industry has made a big shift in just the last 6-12 months and products that use to be safe, changed. Like adding Soy Lethicin as a stabilizer to many products that use to be safe and the recent labeling strategy of "sea salt". (Again, sea salt isn't the culprit, but labeling the ingredient sea salt is a strategy to hide an msg derivitive).
3) Identify your favorite foods and look for replacements if necessary. This disease robs you of so much that I need some reliable favorites. I hate the idea of having to always eat bland unappetizing food. There are so many good recipes out there and websites that can help you adapt recipes. I decided if this was going to work for me I needed some staple recipes that I like and that can provide some convenience like the "convenient" foods that I have lost. I like to cook but let's face it, a person has a lot more to do than just cook. I love you grandma and grandpa, but I don't think I can go back to farming, canning and hunting for my own food. I do miss your home grown potatoes and raspberry pie!!
So finding a recipe for granola energy bars that I can make a big batch and package in serving sizes is going to free up breakfast time and provide a snack that I like (plus the bonus of good nutrition). The great part about this recipe is you can adapt it and substitute the ingredients you like)
Pizza. I haven't found a good substitute yet. May have to come up with a different Friday night option.
Soup is another "need for me" I have always turned to soups for nutrition on "bad gut" days when I can't eat fresh produce. Common known brand soups are notorious for having msg. Again Amy's brand fit the need. Please check their ingredients because their noodle soup does have msg, but the majority of the other soups are safe.
Of course making your own is great (watch out for purchased stock or broth) but I needed convenience for days when I am too sick to cook. I know you are thinking - what about fresh produce? That is a big issue that I have yet to fully research and tackle. One day at a time!
Dairy: The jury is still out on this one but as said in a previous post (see "how to eat an elephant...post)
I am buying organic whole milk from a reputable source. If you are lactose intolerant you can look for digestive aids. Of course many turn to soy milk but I haven't found a rice, almond or soy milk yet that is safe for me. They have thickeners added like carrageenan. I am researching a kitchen appliance that you can use to make it yourself but would rather not add more work if I don't have to.
Yogurt. I have been using yogurt for years to reintroduce good probiotic bacteria into my gut after flare ups of the disease. Yesterday, I found the only one I think might be safe and that is Stonyfield organic, whole milk, (remember reduced fat or low fat can contain powdered milk which will have msg due to processing) plain, "smooth and creamy" yogurt. Wish me luck!!
Otherwise I have seen recipes to make your own in a crock pot or you can buy the expensive probiotic over- the- counter products.
Protein: yet another big issue to tackle. Stay tuned.
Well that's a start. Tomorrow I will continue to update you on my pantry changes. Have a great MSG free day.
* Hydrolization: MSG can be freed from protein during processing or manufacturing given appropriate conditions. For example, any ingredient that contains a bit of protein can be hydrolyzed if hydrochloric acid, enzymes, heat, and/or other substances or conditions that cause glutamic acid to be separated out of its host protein are present, resulting in some processed free glutamic acid (MSG). Hydrolyzation of protein inevitably creates some (processed) free glutamic acid (MSG)
Today I restructure my kitchen. It is small so storage is an issue. Storage is needed because I am stocking my "pantry" with msg free items. Nothing is getting past my front door that has it. (Lord willing and the creek don't rise!) That means experimenting with a lot of ingredients and cooking from scratch.
It feels good. I am going to try a gluten free bread mix. (consider being tested for celiac disease or at least check out the symptoms list. It can coincide with Crohns. I didn't test positive for it but I am thinking I could benefit from reducing my gluten intake.)
Oh, the granola energy bars turned out awesome yesterday. ( recipe: http://allrecipes.com/recipe/granola-energy-bars/detail.aspx)
Even my gut is starting to settle down again affirming and giving me hope I am on the right track.
What started out as a daunting task is now becoming a course of strategies. For those trying to do the same, I am going to try and leave a trail of bread crumbs or better yet, trail signs.
1) Print out the list of alternative names for msg (http://www.truthinlabeling.org/hiddensources.html) and ingredients affected by processing. Read, read, read not just the ingredient labels but everything written on the package!!
(*See note at end of this post from Truth in Labeling website on hydrolization)
Don't forget to look for "natural flavoring" I thought Perdue chicken was safe. They don't label msg ingredients, but on the front of the packaging in beautiful, bold lettering are the words "Natural Flavoring" I couldn't believe it. Its hidden in plain site as bold as could be!! Just not located on the packaging where I thought it should be!
2). Start eliminating what is already in your house. This can be a bit frustrating and scary because it feels like you have to throw out half your fridge and pantry stuff. But heh, if it saves us health care costs, keeps us out of the hospital and standing vertical then it's a cheap way to go, right!
It's also frustrating because I thought I had been doing this for the last few years but the food industry has made a big shift in just the last 6-12 months and products that use to be safe, changed. Like adding Soy Lethicin as a stabilizer to many products that use to be safe and the recent labeling strategy of "sea salt". (Again, sea salt isn't the culprit, but labeling the ingredient sea salt is a strategy to hide an msg derivitive).
3) Identify your favorite foods and look for replacements if necessary. This disease robs you of so much that I need some reliable favorites. I hate the idea of having to always eat bland unappetizing food. There are so many good recipes out there and websites that can help you adapt recipes. I decided if this was going to work for me I needed some staple recipes that I like and that can provide some convenience like the "convenient" foods that I have lost. I like to cook but let's face it, a person has a lot more to do than just cook. I love you grandma and grandpa, but I don't think I can go back to farming, canning and hunting for my own food. I do miss your home grown potatoes and raspberry pie!!
So finding a recipe for granola energy bars that I can make a big batch and package in serving sizes is going to free up breakfast time and provide a snack that I like (plus the bonus of good nutrition). The great part about this recipe is you can adapt it and substitute the ingredients you like)
Pizza. I haven't found a good substitute yet. May have to come up with a different Friday night option.
Soup is another "need for me" I have always turned to soups for nutrition on "bad gut" days when I can't eat fresh produce. Common known brand soups are notorious for having msg. Again Amy's brand fit the need. Please check their ingredients because their noodle soup does have msg, but the majority of the other soups are safe.
Of course making your own is great (watch out for purchased stock or broth) but I needed convenience for days when I am too sick to cook. I know you are thinking - what about fresh produce? That is a big issue that I have yet to fully research and tackle. One day at a time!
Dairy: The jury is still out on this one but as said in a previous post (see "how to eat an elephant...post)
I am buying organic whole milk from a reputable source. If you are lactose intolerant you can look for digestive aids. Of course many turn to soy milk but I haven't found a rice, almond or soy milk yet that is safe for me. They have thickeners added like carrageenan. I am researching a kitchen appliance that you can use to make it yourself but would rather not add more work if I don't have to.
Yogurt. I have been using yogurt for years to reintroduce good probiotic bacteria into my gut after flare ups of the disease. Yesterday, I found the only one I think might be safe and that is Stonyfield organic, whole milk, (remember reduced fat or low fat can contain powdered milk which will have msg due to processing) plain, "smooth and creamy" yogurt. Wish me luck!!
Otherwise I have seen recipes to make your own in a crock pot or you can buy the expensive probiotic over- the- counter products.
Protein: yet another big issue to tackle. Stay tuned.
Well that's a start. Tomorrow I will continue to update you on my pantry changes. Have a great MSG free day.
* Hydrolization: MSG can be freed from protein during processing or manufacturing given appropriate conditions. For example, any ingredient that contains a bit of protein can be hydrolyzed if hydrochloric acid, enzymes, heat, and/or other substances or conditions that cause glutamic acid to be separated out of its host protein are present, resulting in some processed free glutamic acid (MSG). Hydrolyzation of protein inevitably creates some (processed) free glutamic acid (MSG)
Tuesday, December 6, 2011
How to eat an elephant? One bite at a time
Well. I have been deliberating over what to do to take back control of my health. It took me two days to get me head around this and its still swimming
It may seem obvious to some of you. Going vegan would probably deal with both food issues of the exposure to micro bacteria called MAP in dairy and meat and the MSG additive issue. But one problem with Crohns is that it can rob you of so many things you enjoy and food is definitely something I enjoy. So I am not ready to go to extremes yet. (apologies to my respected vegetarian relatives, I may get there yet)
So I decided to take it "one bite at a time". I made a big leap yesterday and went shopping for basic ingredients and am going to make my food from scratch so I can control the MSG issue. (It took me half an hour just to read thru labels on dairy and flour packages)
(here is some more reading if you are not convinced of the effects of MSG: http://geneticake.wordpress.com/2007/08/06/msg-insidious-poison-food-industry-conspiracy/, http://www.organicfoodee.com/stories/msg/, and http://banmsgnow.info/
I am not ready yet to give up dairy but I did research organic brands that have high standards of animal husbandry and less likelihood of disease. I figure that's a good first step. here's a website that can help you find farms that follow organic standards. http://www.organicvalley.coop/who-is-your-farmer/index/.
(To read more on MAP http://www.crohns.org/map_food/dairy.htm)
Then I had to make sure there is no msg within the dairy product. So ready, here is a list of dairy that can contain some form of msg just thru the very nature of processing or additives. And labeling organic does not mean it's msg free.
MSG is found in dairy products! Info from Truthinlabeling.org http://www.truthinlabeling.org/Milk%20and%20MSG.html
Powdered milk includes some processed free glutamic acid (MSG) as an inevitable result of the way in which the powder is manufactured.
Reduced fat : Many, but not all reduced fat milks are made from powdered milk. So decided I have to use whole milk for now.
Fortified: If a milk does not meet state requirements, a dairy will fortify its milk with a powdered milk to bring the milk within state requirements. This is most common in California.
Ultra pasteurization: The dairy industry appears to be rapidly turning to a pasteurization process identified on product labels as "ultra pasteurized." The higher heat used in this process appears to break down more of the milk protein than occurs in normal pasteurization, resulting in a level of processed free glutamic acid (MSG) that is causing adverse reactions in a number of MSG-sensitive individuals.
Fermented: Any fermented product will contain some processed free glutamic acid because fermentation will break down protein. If citric acid is used in yogurt and the citric acid is made from corn (the most common source of citric acid), there will be some MSG introduced into the product because in manufacturing citric acid, a remnant of protein remains and that remnant is broken down during production. (not to mention any additives, stabilizers or food enhancers that can be found in yogurt). I'd your head swimming yet?
Aspartame: If the yogurt includes aspartame (about 40% aspartic acid), the product can affect MSG-sensitive people since aspartic acid, based on animal studies, works in the body in the same way as does glutamic acid.
Cheese with pasteurized milk: Many MSG-sensitive people find that they suffer adverse reactions from domestic cheeses that use pasteurized milk in place of raw milk, and enzymes instead of rennet. Some theorize that people with IBS may not be lactose intolerant but actually sensitive to msg in milk.
Carrageenan: The most common problem for MSG-sensitive people in dairy products appears to be the use of a food ingredient identified on food labels as "carrageenan." Carrageenan may interact with the milk protein in dairy products or may act independently, resulting in some processed free glutamic acid (MSG). Carrageenan is found in most whipping cream, chocolate milk, buttermilk, cream cheese, cottage cheese, sour cream, and ice cream.
So. What do I end up with. Buying organic whole milk from a reputable farm brand. Phew!!! Took a lot of time and research to get to this point. I am sure many of you out there are way ahead if me. Please share any insights you have with us
Blessings and hoping for wellness
Cheryl
It may seem obvious to some of you. Going vegan would probably deal with both food issues of the exposure to micro bacteria called MAP in dairy and meat and the MSG additive issue. But one problem with Crohns is that it can rob you of so many things you enjoy and food is definitely something I enjoy. So I am not ready to go to extremes yet. (apologies to my respected vegetarian relatives, I may get there yet)
So I decided to take it "one bite at a time". I made a big leap yesterday and went shopping for basic ingredients and am going to make my food from scratch so I can control the MSG issue. (It took me half an hour just to read thru labels on dairy and flour packages)
(here is some more reading if you are not convinced of the effects of MSG: http://geneticake.wordpress.com/2007/08/06/msg-insidious-poison-food-industry-conspiracy/, http://www.organicfoodee.com/stories/msg/, and http://banmsgnow.info/
I am not ready yet to give up dairy but I did research organic brands that have high standards of animal husbandry and less likelihood of disease. I figure that's a good first step. here's a website that can help you find farms that follow organic standards. http://www.organicvalley.coop/who-is-your-farmer/index/.
(To read more on MAP http://www.crohns.org/map_food/dairy.htm)
Then I had to make sure there is no msg within the dairy product. So ready, here is a list of dairy that can contain some form of msg just thru the very nature of processing or additives. And labeling organic does not mean it's msg free.
MSG is found in dairy products! Info from Truthinlabeling.org http://www.truthinlabeling.org/Milk%20and%20MSG.html
Powdered milk includes some processed free glutamic acid (MSG) as an inevitable result of the way in which the powder is manufactured.
Reduced fat : Many, but not all reduced fat milks are made from powdered milk. So decided I have to use whole milk for now.
Fortified: If a milk does not meet state requirements, a dairy will fortify its milk with a powdered milk to bring the milk within state requirements. This is most common in California.
Ultra pasteurization: The dairy industry appears to be rapidly turning to a pasteurization process identified on product labels as "ultra pasteurized." The higher heat used in this process appears to break down more of the milk protein than occurs in normal pasteurization, resulting in a level of processed free glutamic acid (MSG) that is causing adverse reactions in a number of MSG-sensitive individuals.
Fermented: Any fermented product will contain some processed free glutamic acid because fermentation will break down protein. If citric acid is used in yogurt and the citric acid is made from corn (the most common source of citric acid), there will be some MSG introduced into the product because in manufacturing citric acid, a remnant of protein remains and that remnant is broken down during production. (not to mention any additives, stabilizers or food enhancers that can be found in yogurt). I'd your head swimming yet?
Aspartame: If the yogurt includes aspartame (about 40% aspartic acid), the product can affect MSG-sensitive people since aspartic acid, based on animal studies, works in the body in the same way as does glutamic acid.
Cheese with pasteurized milk: Many MSG-sensitive people find that they suffer adverse reactions from domestic cheeses that use pasteurized milk in place of raw milk, and enzymes instead of rennet. Some theorize that people with IBS may not be lactose intolerant but actually sensitive to msg in milk.
Carrageenan: The most common problem for MSG-sensitive people in dairy products appears to be the use of a food ingredient identified on food labels as "carrageenan." Carrageenan may interact with the milk protein in dairy products or may act independently, resulting in some processed free glutamic acid (MSG). Carrageenan is found in most whipping cream, chocolate milk, buttermilk, cream cheese, cottage cheese, sour cream, and ice cream.
So. What do I end up with. Buying organic whole milk from a reputable farm brand. Phew!!! Took a lot of time and research to get to this point. I am sure many of you out there are way ahead if me. Please share any insights you have with us
Blessings and hoping for wellness
Cheryl
Sunday, December 4, 2011
Trying to take control of our health - life threatening trends in the food industry
I am starting a blog on living with Crohn's disease, focused on my 25 years experience as well as the continuing challenge to be a champion and not a victim of this awful disease
The Basics: Fortunately there are many good websites and blogs out there on the disease so I don't need to cover the basics. For starters I recommend the Mayo Clinic websiteand the Crohn's and Colitis Foundation of Americafor excellent information.
Make sure to check out the "I'll Be Determined" section to help you become more informed and take an active role in the decisions you have to make living with this disease.
So why another blog? Because there are so many unknowns still out there about the disease and one area that needs more attention is the current trends in the food industry that affects us. Yes, it's been made clear that genetics play a part in the Crohn's myster, that an environmental trigger ( such as a virus or chemical exposure) may have initiated the disease and that what you eat does not cause the illness. Or does it?
This is the topic I will start with, the one that keeps repeating in my life, and through recent research and experience, I have found some truths for me that need to be shared. As for other topics, we will see where this blog journey takes us, but there is so much good info out there that often I will direct you to other sites for that already established information.
Credentials: 25 years of experience taking a very assertive, active role in the decisions on my health and battling this disease. Taking an assertive role means being informed and I will give documentation and resources/ references for the information I share. I have an inherent drive to learn and be informed and want to share my many hours and research with others.
Why choose the topic of the current trends in the food industry? There are two food industry related issues that are being currently researched. One is the issue of whether Crohns disease is really an autoimmune disease or is it a micro bacterial disease caused by a difficult to study bacteria called MAP Mycobacterium avium subspecies paratuberculosis, which is found mainly in the dairy industry as a disease in cattle called Johnes disease.
The other food related issue is the exponential exposure our society is being subjected to the "flavor enhancer" called MSG or monosodium glutamate and the food industries extreme efforts to hide this addictive substance and resist labeling it in our food and household products
History of Crohns research. (the foundation of my topic, but if you are not into history feel free to skip forward to the heart of the issue**)
History of scientific research for cause of Crohn's
With the disease comes an inherent nature and often times what looks like an obsession with food. It is a natural tendency to look for cause and affect and in the early research years the science and health industry studied this process searching for answers. In the early 1900's, the disease we call today "Crohn's disease" was characterized as an infectious disease, specifically intestinal tuberculosis. (resource: Para website). Researchers in the 1900's looked for sources of the infectious bacteria and a correlation with Crohn's disease A lot of studies looked for a food source of the bacteria. There was a strong theory basis for the research that couldn't be fully proven with the scientific limits of that time. "However, by the early 1930's, definitive classification (proof) that this disease was infectious was not forthcoming. More specifically, when Dr. Burrill B. Crohn failed to prove an infectious cause in 1932, the disease became formally known as "Crohn's disease" (named after Dr. Crohn) and the search for an infectious cause was largely discontinued. As a result, Crohn's disease research has for many years been almost exclusively concentrated in "immunology" - and finding ways to "calm the overactive immune system" in Crohn's patients - immune systems which were overactive due to "no known cause." (resource: Para website)
Nevertheless, beginning in the 1980's, a small core of highly regarded and dedicated researchers in the United States, United Kingdom, Australia and other countries valiantly began again - in the face of contrary opinion in the medical community, and despite low-level to nonexistent funding - the search for an infectious cause for Crohn's disease.
(this group called PARA continues to). ... amass scientific evidence that suggests an etiological connection between Mycobacterium avium subspecies paratuberculosis (MAP), and Crohn's disease. I will cover more of this in detail a future blog
**Start here if you skipped Crohns history
The other food issue.
The food industry is running rampant finding ways to make processed food taste good and compete for sales. This change occurred with the trend to lower salt in our diets to be heart healthy so they turned to flavor enhancers to substitute for salt.
But we have traded one problem for even a greater one.
Msg is the main enhancer of choice and now I would hazard to say it's in over at least 75% of all processed foods. Probably higher. And the food industry is doing everything it can to not have to put it on the label. The newest marketing strategy is to now say they are using heart healthy sea salt. But beware. If it has the ingredient sea salt listed then it may have a hidden msg derivative also. Scientists have broken out the addictive component of msg called glutamic acid and it doesn't fall under food labeling requirements. I found this out last week when I bought a well known brand of nuts and after reading the label thought it safe.
I was so sick. At first I couldn't stop eating them (hmmm. Should have caught on there). Then I had a full blown gut attack for three days. The worst I have had in months. And I know what causes " those" symptoms. So I started researching again. And found out why that can if nuts could have msg in it or " glutamic acid" without labeling it.
Here are websites you need to study to understand the msg issue. They have lists of foods with alternative names for msg and also explain the sea salt issue.
Note: Research is showing this is affecting many of our bodies systems and has been connected to allergies, asthma, autism, auto immune diseases, high blood pressure, obesity, type 2 diabetes, and many other problems. This is because msg affects the brain and nervous system. The "computer" that runs all of our other body systems
Go to msgtruth.net for the full story including list of related illnesses, list of alternative names for msg, see the food "codex" which is an international food standard that lists all the foods that "glutamic acid" is allowed to be added to (this one is really scary), list of companies that add msg to their food, safe foods ( which is a short list and you can't always trust "organic" foods, and the new issue of sea salt labeling.
Be informed!
What's next for me? I am a bit overwhelmed to say the least. I thought I could be in control of what I eat. Now I need to figure out how to take control again. After 25 years of an aggressive illness I am coming near the "end of my rope" so to speak. My doctor (who is wonderful) says I can't afford to have another surgery. After many surgeries I don't have much gut left to give up!
So stay tuned as I try to navigate these treacherous waters and find a safe way through to wellness. There has to be hope and where there is a will there's a way!
The Basics: Fortunately there are many good websites and blogs out there on the disease so I don't need to cover the basics. For starters I recommend the Mayo Clinic websiteand the Crohn's and Colitis Foundation of Americafor excellent information.
Make sure to check out the "I'll Be Determined" section to help you become more informed and take an active role in the decisions you have to make living with this disease.
So why another blog? Because there are so many unknowns still out there about the disease and one area that needs more attention is the current trends in the food industry that affects us. Yes, it's been made clear that genetics play a part in the Crohn's myster, that an environmental trigger ( such as a virus or chemical exposure) may have initiated the disease and that what you eat does not cause the illness. Or does it?
This is the topic I will start with, the one that keeps repeating in my life, and through recent research and experience, I have found some truths for me that need to be shared. As for other topics, we will see where this blog journey takes us, but there is so much good info out there that often I will direct you to other sites for that already established information.
Credentials: 25 years of experience taking a very assertive, active role in the decisions on my health and battling this disease. Taking an assertive role means being informed and I will give documentation and resources/ references for the information I share. I have an inherent drive to learn and be informed and want to share my many hours and research with others.
Why choose the topic of the current trends in the food industry? There are two food industry related issues that are being currently researched. One is the issue of whether Crohns disease is really an autoimmune disease or is it a micro bacterial disease caused by a difficult to study bacteria called MAP Mycobacterium avium subspecies paratuberculosis, which is found mainly in the dairy industry as a disease in cattle called Johnes disease.
The other food related issue is the exponential exposure our society is being subjected to the "flavor enhancer" called MSG or monosodium glutamate and the food industries extreme efforts to hide this addictive substance and resist labeling it in our food and household products
History of Crohns research. (the foundation of my topic, but if you are not into history feel free to skip forward to the heart of the issue**)
History of scientific research for cause of Crohn's
With the disease comes an inherent nature and often times what looks like an obsession with food. It is a natural tendency to look for cause and affect and in the early research years the science and health industry studied this process searching for answers. In the early 1900's, the disease we call today "Crohn's disease" was characterized as an infectious disease, specifically intestinal tuberculosis. (resource: Para website). Researchers in the 1900's looked for sources of the infectious bacteria and a correlation with Crohn's disease A lot of studies looked for a food source of the bacteria. There was a strong theory basis for the research that couldn't be fully proven with the scientific limits of that time. "However, by the early 1930's, definitive classification (proof) that this disease was infectious was not forthcoming. More specifically, when Dr. Burrill B. Crohn failed to prove an infectious cause in 1932, the disease became formally known as "Crohn's disease" (named after Dr. Crohn) and the search for an infectious cause was largely discontinued. As a result, Crohn's disease research has for many years been almost exclusively concentrated in "immunology" - and finding ways to "calm the overactive immune system" in Crohn's patients - immune systems which were overactive due to "no known cause." (resource: Para website)
Nevertheless, beginning in the 1980's, a small core of highly regarded and dedicated researchers in the United States, United Kingdom, Australia and other countries valiantly began again - in the face of contrary opinion in the medical community, and despite low-level to nonexistent funding - the search for an infectious cause for Crohn's disease.
(this group called PARA continues to). ... amass scientific evidence that suggests an etiological connection between Mycobacterium avium subspecies paratuberculosis (MAP), and Crohn's disease. I will cover more of this in detail a future blog
**Start here if you skipped Crohns history
The other food issue.
The food industry is running rampant finding ways to make processed food taste good and compete for sales. This change occurred with the trend to lower salt in our diets to be heart healthy so they turned to flavor enhancers to substitute for salt.
But we have traded one problem for even a greater one.
Msg is the main enhancer of choice and now I would hazard to say it's in over at least 75% of all processed foods. Probably higher. And the food industry is doing everything it can to not have to put it on the label. The newest marketing strategy is to now say they are using heart healthy sea salt. But beware. If it has the ingredient sea salt listed then it may have a hidden msg derivative also. Scientists have broken out the addictive component of msg called glutamic acid and it doesn't fall under food labeling requirements. I found this out last week when I bought a well known brand of nuts and after reading the label thought it safe.
I was so sick. At first I couldn't stop eating them (hmmm. Should have caught on there). Then I had a full blown gut attack for three days. The worst I have had in months. And I know what causes " those" symptoms. So I started researching again. And found out why that can if nuts could have msg in it or " glutamic acid" without labeling it.
Here are websites you need to study to understand the msg issue. They have lists of foods with alternative names for msg and also explain the sea salt issue.
Note: Research is showing this is affecting many of our bodies systems and has been connected to allergies, asthma, autism, auto immune diseases, high blood pressure, obesity, type 2 diabetes, and many other problems. This is because msg affects the brain and nervous system. The "computer" that runs all of our other body systems
Go to msgtruth.net for the full story including list of related illnesses, list of alternative names for msg, see the food "codex" which is an international food standard that lists all the foods that "glutamic acid" is allowed to be added to (this one is really scary), list of companies that add msg to their food, safe foods ( which is a short list and you can't always trust "organic" foods, and the new issue of sea salt labeling.
Be informed!
What's next for me? I am a bit overwhelmed to say the least. I thought I could be in control of what I eat. Now I need to figure out how to take control again. After 25 years of an aggressive illness I am coming near the "end of my rope" so to speak. My doctor (who is wonderful) says I can't afford to have another surgery. After many surgeries I don't have much gut left to give up!
So stay tuned as I try to navigate these treacherous waters and find a safe way through to wellness. There has to be hope and where there is a will there's a way!
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