By: Cat Ebeling, RN, MSN-PHN, co-author of the best-sellers:  The Fat Burning Kitchen, The Top 101 Foods that Fight Aging & The Diabetes Fix

Cow’s milk has been around for thousands of years, but many people either have a lactose intolerance, dairy allergy, or may be following a special diet and avoid dairy cow products entirely. Because of this, there is an explosion of alternative milks available, many of them not so nutritious and high in sugar and fillers. There’s a milk war going on out there.

Alternative milks are made from almonds, cashews, hemp seeds, coconut oil, macadamia nuts, rice, oat, and soy. The bad news is these milks are not that healthy and contain relatively little of the primary ingredient. Many of these so-called ‘healthy’ plant milks could be classified more as a processed food than a ‘natural’ food. Most non-dairy milks are poor copies of milk from an animal. Most plant-based milk is full of water, fillers like guar gum and carrageenan which can be irritating to the digestive tract, and often, sugar.

However, there are some other types of ‘real’ alternative milk now more available in grocery and health food stores, that come from goats and sheep. Given that these types of milk come from real animals, they do tend to have more nutrition than any of the plant-based choices—especially in terms of protein, healthy fats and vitamins and minerals. If you happen to have a dairy allergy or lactose intolerance, these other types of milk may work better for you. Let’s investigate, shall we?

Cow Milk

I’ve had a dairy allergy for years and years. It used to make me congested, have dark circles, cause acne, have a cough, and become extremely depressed and anxious. Cow dairy allergies are very common, and dairy is often the culprit behind a myriad of health issues. Allergies, sinusitis, colds, chest congestion, eczema, skin rashes, SIBO, joint aches, inflammation, depression, and more are often tied to dairy allergies.

Cow’s milk has long been promoted as a health food, although there are a number of problems with commercial (nonorganic) pasteurized dairy products. You may be surprised to learn that many studies show commercial pasteurized milk can play a role in a variety of health problems, including: breast cancer, diabetes, prostate cancer, rheumatoid arthritis, atherosclerosis, anemia, MS, leukemia, other autoimmune diseases and ovarian cancer. Commercially processed and pasteurized dairy has also been linked to health problems in children including colic, juvenile diabetes, ear infections, asthma and bedwetting.

Also, if you happen to be sensitive to gluten, you are very likely to have a dairy sensitivity as well. Casein is the primary protein found in milk, and is often the basis for dairy allergies. The casein molecule is very similar to gluten, the protein found in wheat. A large proportion of people who react to gluten also react to cow’s milk products, and vice versa.

Then there is the whole issue of the inhumane treatment of factory farmed dairy cows, the poor health of the cows, and milk contaminated with blood and white blood cells (pus). There are hormones given to keep the cows lactating, antibiotics to fight off infections and increase growth, and pesticides from the grass, feed/grain they are eating.

Virtually all of the milk sold commercially in the US has been pasteurized and homogenized, and is generally from grain-fed, feedlot cows who have been raised in unhealthy, inhumane, crowded conditions.

On the good side, if you have access to grass-fed milk, you can get far better nutrition, and grass-fed and unpasteurized raw milk is far, far, healthier.

Grass fed dairy has some of the highest amounts of Conjugated Linoleic Acid (CLA) of any foods. CLA is a special type of healthy fat that has many benefits including: helping you burn more fat, boosting muscle growth, strengthening the immune system, and lowering food allergy reactions. And grass-fed raw dairy milk contains around 5 times more CLA than the commercial, pasteurized milk you buy at your local grocery store.

Grass-fed dairy also contains high amounts of anti-inflammatory omega 3 fats and a better ratio of omega 3 to omega 6 fatty acids. Omega 6 fatty acids are often higher in animals on a grain fed diet. Omega 6 fats are more inflammatory, and our diets should contain low amounts of omega 6 fats and higher amounts of omega 3 fats.

Grass-fed dairy also contains a vitamin called K2. Vitamin K2 is a unique vitamin that helps escort calcium into the bones and teeth, rather than the bloodstream where calcium deposits can accumulate in the blood vessels and kidneys.

Raw milk is an even better version of a healthy milk to drink. Raw and grass-fed milk is probably the healthiest version of milk you can get from a cow. Raw milk has even more healthy vitamins, minerals, enzymes, and protein, than pasteurized milk. These nutrients are destroyed in the pasteurization process.

Unpasteurized raw milk also contains lactoferrin, which is an effective antioxidant, anti-fungal, antibacterial, antiviral, anti-inflammatory, anti-cancer agent and immune-boosting powerhouse. Because of its powerful antimicrobial activity, its presence in raw milk helps to prevent dangerous pathogens from multiplying.
Pasteurization kills this protein molecule.

Raw milk also contains a couple of valuable enzymes: lysozyme, and lactoperoxidase. These immune-enhancing substances, along with immunoglubulins, help your body fight off viruses, bacteria, and toxins.

Raw milk contains a broad selection of vitamins and minerals, ranging from calcium and phosphorus to vitamins A and D, and magnesium, in perfect balance. Raw, grass fed dairy also contains plenty of vitamin K2, which is so valuable in helping the body absorb calcium. Only grass-fed milk, cheese and butter contains this important nutrient.

There are also more than 60 functioning enzymes in raw milk, not present in pasteurized milk, that perform an amazing amount of work. These enzymes in milk assist in the digestion process and help the body break down and use all the healthy nutrients that milk contains.

About Dairy Allergies

Cows’ milk can contain either one of two types of casein protein molecules, named A1 or A2. Regular milk from cows can contain both A1 and A2 casein proteins, but most commercial dairy products contain just A1. Some cows—usually heritage breeds, have milk that only contains A2 protein.

Milk with the A1 type of casein is the type that often causes allergic or sensitivity reactions. When these proteins are digested, these proteins are what is often associated with health issues, such as cardiovascular and autoimmune disease.

The science on A1 vs A2 types of milk suggests that A2 milk may not cause allergic reactions, digestive issues, increases in inflammation, risk of heart disease or other health issues in many people. Due to the better tolerance of A2 milk, many dairy farmers are beginning to bring this type of milk back.

Bottom Line

Commercial, pasteurized milk is highly allergenic, short on nutrition, absent of important enzymes, and can increase the risk of certain diseases. It’s also full of hormones, antibiotics and other toxic byproducts.

The absolute healthiest choice for cow’s milk is raw, unpasteurized milk from A2 cows that are grass-fed. This type of milk is high in usable protein, healthy fats, enzymes, and easily tolerated by those who are sensitive.

Goat Milk

Goat milk has been around probably longer than milk and milk products from cows. In the Middle East, goats were considered the first domesticated species around 8000 BC. Goat milk is one of the most popular and commonly consumed types of dairy in the world. Nearly three quarters of the world’s population consume goat milk in some form.

Goats are far easier to keep, can graze in rocky and mountainous areas with steep slopes where cattle cannot go, and require less grazing space per goat. Goats can adapt well to a variety of climatic conditions. In addition, goats can consume many types of forage and grass that cattle cannot.

Goats need less water per gallon of milk produces over cows. And goats are far easier on the environment producing nearly 20 times less methane per kilogram of body weight than cows. In many underdeveloped countries, goat milk is a primary food source of calories, vitamins, minerals, protein, and fats.

Goat’s milk is an excellent source of several essential nutrients, including calcium, phosphorus, and vitamin B12. This 2022 review published in the Journal Dairy, found that goat’s milk was similar to cow’s milk in terms of nutrient composition, and contains several additional bioactive compounds that also contained health benefits.

A 2019 study published in the Journal Nutrients, found that goat’s milk had a higher calcium bioavailability compared to cow’s milk, which could potentially improve bone health. Another study showed that consuming goat’s milk was associated with improved bone density in postmenopausal women, and better iron uptake in anemic persons.

Goat’s milk may be easier to digest than cow’s milk, although goat’s milk does contain A1 casein, similar to the casein in cow’s milk. This 2020 study found that goat’s milk was less inflammatory and more easily tolerated than that of cow’s milk. Goat’s milk contains several compounds including, conjugated linoleic acid (CLA) and oligosaccharides that help to reduce inflammation, especially in situations of gut inflammation.

And remember the discussion about A1 casein and A2 casein? While most cow’s milk products contain primarily A1 casein, thought to be responsible for many allergic reactions, goat’s milk—as well as sheep’s milk contain mostly A2 casein which is far more easily tolerated and therefor easier to digest—without the negative health risks.

Goat milk contains more healthy, monounsaturated, polyunsaturated fatty acids, along with short chain and medium chain triglycerides, all of which are known to be beneficial for human health. And unlike cow’s milk, goat milk does not separate if left to settle. Goat milk does not need to be homogenized, unlike cow’s milk. Homogenized milk has been thought to be a contributing factor in heart disease.

The downside of goat milk is that many people who have a reaction to cow’s milk may also react to goat’s milk, whether from the lactose or the casein.

Goat milk has a ‘goat-y’ flavor that is usually strong and distinct, and unless you are familiar with the taste of goat milk and goat milk products, it may be an unpleasant flavor.

Many goats are raised under similar inhumane conditions as cows, where the babies are separated from their mothers shortly after birth, they are crowded together in unsanitary factory farms, undergo painful procedures to stop their horns from growing and never get to graze on grass.

Bottom Line

Goat milk may be more readily available in some parts of the world, and can be a sustainable primary food source of healthy calories, vitamins, minerals, protein, and fats. Goat milk may be an alternative for babies who cannot handle cow dairy or formula made from cow’s milk, and may be suitable for those with allergies to cow dairy. Goat milk also contains more healthy fats and nutrients than cow’s milk. Goat milk has a strong flavor and may not be palatable to everyone. Goat milk is generally slightly more expensive than cow’s milk.

Sheep Milk

Sheep’s milk is a nutritious and valuable food source that has been consumed thousands of years. The extraordinarily long lives of Bulgarian shepherds are often thought to be attributed in part to the healthy benefits of sheep milk.

Sheep milk is rich source of high-quality protein, healthy fats, vitamins, and minerals. Sheep’s milk has a smooth, creamy texture and mild flavor, making it preferable to many people. Sheep milk is used in the production of several very popular cheeses including Roquefort, feta, and pecorino.

Sheep’s milk is the highest in nutrients compared to cow and goat cheese. When you compare sheep’s milk to cow and goat milk, it contains higher protein more calcium, more iron, magnesium, zinc, thiamin, riboflavin, folate, vitamins B6, B12, and vitamin D. It also contains more fat including medium chain fatty acids, linoleic acid, and monounsaturated and polyunsaturated fats, along with omega 3’s.

Sheep milk contains twice the amount of fat compared to goat and cow milk. The fat globules in sheep milk are also smaller, making the milk is creamy and homogeneous. The smaller fat globules are also more easily digested and are less likely to cause high cholesterol.

Sheep’s milk is very high in protein, making it an impressive source of protein (sheep 5.4 gms per 100gms of milk; cow milk 3.2gms, and goat milk 3.1 gms).

Sheep’s milk nutrients make it a valuable and nutritious food to fight cancer, boost the immune system, fight birth defects, boost brain health, and reduce the risk of heart disease.

As with many varieties of milk, sheep’s milk contains an impressive variety of minerals, including zinc, phosphorous, magnesium, and calcium, all important for boosting bone mineral density. In fact, sheep milk contains approximately 36% more calcium than cow milk and 31% more than goat milk. and its generous amount of vitamin K2 helps to get the calcium into bones and teeth, which it should be.

Sheep’s milk is also more easily tolerated by people who may be sensitive or allergic to goat or cow milk, due to the fact that sheep milk only contains the A2 casein, and none of the A1 casein that people often react to.

In addition, Sheep’s milk has been shown to be easier to digest than cow’s milk due to its unique protein and fat structure. According to a study published in the Journal of Dairy Science, people with lactose intolerance were able to tolerate sheep’s milk better than cow’s milk

The Downside of Sheep’s Milk

Due to the limited time of the year that most sheep produce milk, which is generally around 6 months a year, constant cultivation is more difficult, which is why sheep milk and related products are typically more expensive and harder to find. Sheep also produce smaller amounts of milk than either goats or cows. Because sheep’s milk is less commonly consumed than cow’s milk, it may be harder to find, and more expensive to purchase.

Bottom Line

Overall, both sheep’s milk and goat’s milk have greater health benefits than cow’s milk, especially commercially raised dairy cows. Both sheep and goat’s milk may be a good option for individuals who have difficulty tolerating cow’s milk.

While sheep’s milk is a bit more expensive, sheep’s milk wins for better nutrition, better fat content, higher protein and more tolerable to those who may be allergic to cow’s milk and/or goat’s milk—both of which contain A1 casein. Sheep’s milk also wins for the amazing, smooth, creamy, mild taste. Give it a try if you see it in your local grocery store. It’s well worth it!

References
https://www.truthaboutabs.com/fbk-physical.html?hop=m231g
https://www.doctorkiltz.com/a2-milk/
https://www.webmd.com/diet/goat-milk-are-there-health-benefits
https://www.marksdailyapple.com/10-common-arguments-against-dairy-consumption-explored/
https://www.mindbodygreen.com/articles/goat-milk-vs-cow-milk
https://www.intechopen.com/chapters/39464
https://www.doesanddivas.com/health-benefits-sheep-milk/

The post Cow Milk vs. Goat Milk vs. Sheep Milk—Which is Healthier? appeared first on thenutritionwatchdog.com.

By: Cat Ebeling, RN, MSN-PHN, co-author of the best-sellers:  The Fat Burning Kitchen, The Top 101 Foods that Fight Aging & The Diabetes Fix

I bet if you look in your kitchen cabinets, you probably have a box of baking soda, otherwise known as sodium bicarbonate, or sodium hydrogen carbonate.

Baking soda is a longstanding formula of natural sodium ions and bicarbonate ions, that has many health and household uses, beyond an ingredient for baking or for deodorizing the fridge.

Baking soda is especially good for your health, primarily because of its ability to alkalize the body and counteract acids.

Baking soda is not the same thing as baking powder. While both are used to help make cakes and baked items rise, baking powder contains other ingredients such as cornstarch.

Baking soda is an inexpensive, natural health and household helper. Baking soda typically costs about a dollar a box and is safe and easy to use. Let’s take a look at some of the amazing things that baking soda can do to improve your health.

1. Baking Soda Helps Autoimmune Disease

A daily dose of baking soda may help reduce the destructive inflammation of autoimmune diseases like rheumatoid arthritis, scientists say.

The right pH balance in the body is necessary for overall health. When one is too acidic (generally the result of a poor diet, high in sugar), a variety of health issues can show up. And it is true, many alternative health practitioners say it’s much better to be slightly alkaline than too acidic.

In April 2018, the Journal of Immunology medical journal published a study that showed drinking water mixed with baking soda could reduce chances of getting inflammatory conditions.

After the test subjects spent two weeks drinking the baking soda and water mixture, scientists found that their immune cells appeared to change what they were doing. Researchers said that the immune cells began to focus on reducing inflammation instead of promoting it.

It appears that the baking soda acted as a way to “turn on” the immune cells’ anti-inflammatory response. Chronic conditions such as rheumatoid arthritis and other autoimmune diseases could benefit from these anti-inflammatory properties.

The scientists in the study combined 1/4 teaspoon of baking soda with 20 ounces of water, and the mixture was sipped throughout the day. Experts suggest starting by mixing 1/8 teaspoon of baking soda with a glass of water and drinking it a few times a week.

2. Prevents Kidney Disease

Baking soda can help promote healthier kidneys and lessen the chances of kidney disease. A clinical study published in the Journal of the American Society of Nephrology looked at the effects of sodium bicarbonate on patients with chronic kidney disease (CKD) and low blood bicarbonate levels.

It was found that the subjects who supplemented with bicarbonate tolerated it well and were significantly less likely to experience rapid progression of their kidney disease. Additionally, there were less patients that developed end-stage renal disease in the bicarbonate group compared to the control group. Overall, the researchers concluded that the study showed bicarbonate supplementation slows the rate of progression of renal failure.

Kidney stones are considered to be extremely painful, and once you get them, you may be more prone to have recurring kidney stones. So not only is there motivation to prevent future kidney stones, but more importantly, untreated kidney stones can sometimes worsen into kidney disease.

Kidney stones are made of a variety of substances and if kidney stones tend to be uric acid, it is because their urine is too acidic. Adjusting the pH of the urine, reduces the risk of uric acid stone formation and can also help dissolve existing stones. Sodium bicarbonate can be used to alkalinize the urine.

3. Baking Soda and Cancer

Cancer tends to flourish in an acid environment. Baking soda is known to alkalize the pH of acidic tumors without affecting the pH balance of healthy tissues and the blood.

There is some research that shows oral doses of sodium bicarbonate may lower the acidity of the tumor pH and inhibit metastases (spreading to other areas of the body) in animals with metastatic breast cancer.

Cancer cells are generally fast-growing, and chemotherapy drugs tend to target the fast-growing cells. However, many cells in solid tumors have their oxygen supply shut off, causing the pH levels of the cells become acidic.

Since baking soda neutralizes acid, some researchers believe drinking it could reduce the tumor’s acidity and cause the cells to become easier targets for cancer treatments.

So far, most of the evidence for sodium bicarbonate’s effect on cancer cells comes from animal studies and laboratory experiments—not human studies. Due to the lack of clinical studies on humans, use of sodium bicarbonate as a complementary cancer therapy should be approached with caution and always notify your doctor.

4. Stops Urinary Tract Infections

Urinary tract infections are one of the most common infections people get, according to the CDC. Women usually get them more often than men, due to the fact that their urethras are shorter, and bacteria can easily travel up the urethra.

Women who tend to get UTI’s frequently also had more acidic urine. In a study, women who took baking soda daily for four weeks had significantly less UTI’s. Overall, baking soda appears to be an easy and inexpensive way to prevent UTI’s without the side effects of antibiotic use.

5. Improves Athletic Performance, Lessens Fatigue

Competitive athletes are always looking for a way to boost their performance, and if you look at the supplement market for athletes, there is a huge variety of supplements to choose from.

Baking soda can be one of the least expensive—and legal—ways to boost performance, increase endurance, lower lactic acid, and lessen muscle soreness. Some studies show that baking soda can help you perform at your peak for longer, especially during high intensity training and sprinting.

During high intensity exercise, muscle cells produce lactic acid. Lactic acid is generally responsible for that ‘burn’ and fatigue in muscles. Since lactic acid is an acid, it lowers the pH inside your cells, causing those tired burning muscles.

Baking soda helps to counteract this fatigue as it neutralizes the lactic acid. This is thought to delay fatigue, allowing you to exercise at your peak longer.

This study found that people who took baking soda exercised for an average of 4.5 minutes longer than people who didn’t take baking soda. While this doesn’t seem like a lot, it can mean the difference between winning a sprint in a race, and not winning. The baking soda not only improves exercise output but can also help reduce damage to the muscle and helping with post-workout soreness.

While some studies recommend taking 300mg of baking soda per 1 liter of water, an hour or two before exercising, other studies suggest taking it 3 or more hours prior to exercise with food.

Note: Bicarbonate loading for athletic purposes can cause nausea, excessive gas, cramps and diarrhea that can definitely impair athletic performance. Best to start with low dose amounts of baking soda on a full stomach.

6. Relief from Heartburn and Indigestion

Heartburn results from an overabundance of hydrochloric acid and other acids in the stomach. It often happens from eating too much greasy, rich food or spicy foods. Sometimes food sensitivities can also spark heartburn.

Baking soda is one of the most effective remedies for heartburn. So much so, that many over the counter heartburn preparations contain baking soda, like Alka-Seltzer. For occasional heartburn, simply add half a teaspoon baking soda to two cups of water about an hour after eating.

Baking soda is not recommended for frequent heartburn, as it neutralizes the effects of stomach acid which are there to break down food. If you have heartburn on an ongoing basis, checking for food sensitivities may be a good idea.

7. Brightens and Whitens Teeth, Removes Plaque

One of the best ways to remove plaque and stains from your teeth without having to visit the dentist, is to brush with baking soda. Baking soda works as a gentle abrasive to remove stains. Baking soda also helps to neutralize acids produced by bacteria in the mouth and to freshen breath.

Using baking soda can be antibacterial and can actually help eliminate germs associated with plaque. By reducing the number of germs on the teeth, the glossy surface of the tooth enamel is better protected. To brush with baking soda, wet your toothbrush, then dip into a teaspoon or so of baking soda, or mix with your favorite toothpaste.

8. Fight Colds, Flu and Sore Throats

Because baking soda helps to alkalize the blood in the body, it is thought to be an effective cold/flu preventative. Even back in 1920’s, while the Spanish flu was raging, Arm & Hammer quotes Dr. Volney S. Cheney in their booklet, “Arm & Hammer Baking Soda Medical Uses.”

“In 1918 and 1919 while fighting the ‘flu’ with the U. S. Public Health Service it was brought to my attention that rarely anyone who had been thoroughly alkalinized with bicarbonate of soda contracted the disease, and those who did contract it, if alkalinized early, would invariably have mild attacks.

I have since that time treated all cases of colds and influenza…by first giving generous doses of bicarbonate of soda, and in many, many instances within 36 hours the symptoms would have entirely abated…”

While the treatment for colds and flu has no formal scientific studies, it is harmless and can even be good for you and is worth giving it a try. Numerous anecdotal accounts of baking soda preventing colds or flu have been passed on through the years.

Recommended dosages from the Arm & Hammer Company for colds and influenza back in 1925 were:

• Day 1 — Take six doses of ½ teaspoon of baking soda in glass of cool water, at about two-hour intervals
• Day 2 — Take four doses of ½ teaspoon of baking soda in glass of cool water, at the same intervals
• Day 3 — Take two doses of ½ teaspoon of baking soda in glass of cool water morning and evening, and thereafter ½ teaspoon in glass of cool water each morning until cold symptoms are gone.

9. Helps Sore Throats

Sore throats often accompany colds and flu, and while the saltwater gargle has been a popular natural soothing agent, baking soda and water—or baking soda, salt and water, can help relieve a sore throat too.

Gargling with this solution can also kill bacteria that may reside in the throat, and also prevent the growth of yeast and fungi.

Because baking soda is a natural anti-inflammatory, baking soda appears to direct immune cells to reduce inflammation, instead of prompting it. In other words, baking soda helps boost the body’s anti-inflammatory response, putting out a calming signal instead of an emergency attack signal, which is most likely why baking soda is effective at helping colds, flu and sore throats.

According to the National Cancer Institute, gargling and gently swishing a combination of 1 cup warm water, 1/4 teaspoon baking soda, and 1/8 teaspoon of salt every three hours will help.

10. Soothes Canker Sores

Canker sores occur on the inside of the mouth and it’s thought they generally come from a diet too high in acid-forming foods, such as processed foods, acidic food or drinks, and sugar. The higher acid content in the body, combined with inflammation is thought to cause the canker sore.

When the alkalizing baking soda comes into contact with acid, it neutralizes it. Baking soda on canker sores helps to balance the pH of the sore and speeds up the healing of the whole mouth. It also helps to kill bacteria and freshen the breath.

11. Soothes Skin Rashes, Bug Bites and Sunburn

Skin rashes, eczema, mosquito bites, bee stings, poison ivy, sunburn and even splinters, can all be soothed and helped with baking soda.

Itchiness, redness and irritation are all a result of inflammation in the skin. The anti-inflammatory virtues of baking soda ease the itchiness and burn from all these skin conditions.

Simple make a paste and apply it to the affected area—or add 1 cup of baking soda to a warm bath and soak in it for 15 minutes.

For splinters, make a paste of baking soda, apply a small bandage to cover the area and within a day or so, the splinter usually comes out of the skin on its own.

When to Avoid Baking Soda

Like everything else in life, ingesting too much baking soda can be too much of a good thing. A tablespoon of baking soda dissolved in a glass of water and taken occasionally is okay, but taking too much could have adverse effects.

For many people, ingesting baking soda can cause vomiting, gas, cramping and diarrhea. It’s always good to consult with your health care professional when starting to use baking soda on any regular basis.

Baking soda can interact with certain medications.

High sodium concentrations in baking soda can cause high blood pressure, seizures, dehydration, and kidney issues. Always be sure to consult with your doctor before supplementing with baking soda, especially if you are being treated for a specific health issue.

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References
https://www.verywellhealth.com/baking-soda-cancer-5086575
https://draxe.com/nutrition/baking-soda-uses/
https://www.health.harvard.edu/blog/what-causes-kidney-stones-and-what-to-do-2019051716656
https://www.thehealthy.com/home-remedies/healthy-uses-baking-soda/
https://draxe.com/nutrition/baking-soda-uses/
https://www.healthline.com/health-news/baking-soda-may-be-what-the-doctor-ordered-for-rheumatoid-arthritis#How-baking-soda-works
https://www.verywellhealth.com/baking-soda-for-inflammation-5093321
https://draxe.com/health/kidney-stone-symptoms/
https://www.medscape.com/viewarticle/914574
https://www.sciencedaily.com/releases/2018/04/180425093745.htm
https://www.miraclesofhealth.com/10-benefits-of-baking-soda/
https://www.healthline.com/nutrition/baking-soda-benefits-uses#2.-Mouthwash

The post Eleven Healthy Reasons to Use Baking Soda Every Day appeared first on thenutritionwatchdog.com.

By: Cat Ebeling, BSN,co-author of the best-sellers: The Fat Burning Kitchen,The Top 101 Foods that Fight Aging&The Diabetes Fix

Headaches, skin rashes, skin breakouts, brain fog, depression, anxiety, ADHD and even anemia may be sly symptoms of gluten intolerance–even if you have tested negative for celiac disease. And even if you’ve never had any of the digestive discomfort that most people recognize as the primary symptom of gluten intolerance.

You see, conventional tests done by your doctor may only be showing you a small part of the picture. While the standard gluten lab test may turn up negative, you can still be having a serious physical and mental reaction to gluten and other components in wheat, rye and barley.

Here’s the reason–

Wheat contains more than just the ‘gluten’ that you react to. Wheat contains several proteins including gliadin, alpha gliadin, glutenins, agglutinins, and prodynorphins that can cause reactions.

When wheat is eaten, the body begins to break down these proteins in the digestive tract. Enzymes called tissue transglutaminases (tTGs) are produced. During this process, additional proteins are formed called deamidated gliadins and gliadorphins. Yes, I know that is a lot to ‘digest’, but stay with me on this–

Celiac disease does major damage to the small intestine and destroys its sensitive lining that absorbs nutrients from food. When you are tested for celiac disease, you are tested for only ONE specific gliadin, alpha gliadin and tissue transgluaminase, tTG-2.

But here’s some VERY important points to consider:

• People can and do react negatively to other components in wheat and gluten that are not included in the standard celiac/gluten intolerance test.
• Even if you test negative for celiac disease you can have serious negative reactions to other wheat proteins or transglutaminases.
• For every ONE case of celiac disease diagnosed, 6.4 cases of gluten intolerance remain undiagnosed — many with NO gastrointestinal symptoms at all. That means that only about 15 percent of people with gluten issues are actually diagnosed.
• Gluten intolerance can be a real health problem. This is called Non Celiac Gluten Sensitivity or NCGS.

Silent Celiac Disease

The common symptoms that most physicians recognize as being associated with celiac disease are bloating, gas, indigestion and diarrhea. What is less common are some of the other physical symptoms—some of the serious—of gluten intolerance, that may not even include any digestive symptoms at all.

Gluten intolerance can manifest itself in a variety of ways in different body systems, making it a tricky masquerader. This insidious condition can affect nearly every system in the body including brain, nervous system, bones, teeth, skin, endocrine system, liver, blood vessels, and of course the digestive system.

Brain Fog

Brain fog can happen as a result of inflammation, and inflammation is one of the hallmarks of this health issue. Brain fog can occur in the morning when you first wake up, hours after you’ve ingested gluten, or can happen right after eating foods containing gluten. Brain fog makes you feel excessively tired and fatigued, with a feeling of fogginess, making it hard to focus or think clearly.

Depression and Anxiety

At least a quarter of those with celiac disease or gluten intolerance report anxiety or depression frequently. Studies show that those with celiac disease or NCGS have reported that they are much more likely to feel anxious, have panic disorder, social phobias, ADHD or depression.

Another way to look at this is if you have any issues with anxiety, depression, or ADHD, you should strongly consider eliminating ALL gluten from your diet for at least 2-3 weeks to see if you have an improvement in symptoms. It is very possible that these symptoms are a manifestation of either silent celiac disease or NCGS.

Headaches and Migraine

Headaches and migraines have a strong connection to gluten reactions as well. In fact, people with celiac disease and NCGS report having headaches and migraines at a much higher rate than the rest of the population. If you have frequent headaches or migraines, it’s time to consider removing gluten from your diet.

A 2018 review of multiple studies published in Nutrients found that the prevalence of headaches reported in those who had diagnosed celiac disease was 26 percent, significantly higher than control groups without celiac sensitivity. The review also noted that headaches and migraines, were often reported as the first symptom of celiac disease—a far cry from the usual digestive issues.

To back up this up, another study in the medical journal Headache found that 56% of people with reported gluten sensitivity, and 30% of those with diagnosed celiac disease, suffered from chronic headaches compared to only 14% of people in the non-celiac control group.

Skin Rashes and Eczema

People with silent celiac disease (no digestive symptoms) or NCGS can also develop painful burning rashes, psoriasis, or other undefined dermatitis. This occurs after consuming foods with gluten in them, although it may be very difficult to discover the connection if there are no corresponding digestive symptoms to go with this.

The most common skin disorder connected to gluten causes is a painful rash called dermatitis herpetiformis. DH is actually a skin condition closely linked to celiac disease or NCGS.

One of the hallmarks of this skin condition is that the reaction to gluten occurs primarily in the skin, but no obvious intestinal discomfort is apparent. While people with DH are at the same risk for the complications suffered by people with celiac disease, as many as 20% of people with DH may have a normal intestinal biopsy.

DH can be diagnosed definitively with a skin biopsy. If you have odd itchy rashes or scaly skin, eliminate all gluten from your diet and see what happens. You may notice a positive result immediately.

[Personally, I suddenly started having horrible, burning, extremely itchy rashes all over my face and neck in my mid 40’s. I had no digestive symptoms to speak of. Although I went to several doctors no one could find a cause. It took me two full years of eliminating possible irritating foods, lotions, and soaps to figure out a connection. Once I removed all gluten from my diet, no more rashes!]

Anemia

Iron deficiency anemia is a very common trait linked to both celiac disease and NCGS. Some research notes that it may often be the FIRST noticeable connection to celiac disease or gluten sensitivity, and up to 75 percent of those who have been diagnosed with anemia may also be gluten intolerant. Studies show that anemia is reported as the most frequent symptom of adult celiac disease or NCGS.

Gluten disorders interfere with absorption of iron, vitamins and other minerals in the gut and anemia tends to be one of the first signs of malabsorption. Even worse, anemia makes one feel tired and weak, further exacerbating the fatigue that gluten can cause.

Long Term Damage Caused by Celiac Disease or NCGS

If the above health symptoms don’t get your attention about the possibility of eliminating gluten from your diet, take a look at the list below. These diseases often result from long-term exposure to gluten—whether it is celiac disease, silent celiac disease or NCGS. These include:

• Epilepsy
• ADHD
• Schizophrenia
• Diabetes
• Osteoporosis
• Multiple Sclerosis and Amyotrophic Lateral Sclerosis
• Thyroid Disorders
• Fibromyalgia
• Peripheral Neuropathy
• Dementia
• Gluten Ataxia

One study actually found a very strong link to gluten sensitivity and neurological conditions of unknown origin. And for some people with gluten sensitivity, the primary symptom they experienced was neurological dysfunction. The data suggests that nearly 60 percent of people with neurological dysfunction of unknown origin test positive for anti-gliadin antibodies.

What about you? Are you or anyone you know experiencing any of the above health issues? Even if you have tested negative for gluten or don’t have any of the usual digestive reactions to gluten, gluten may still be the root cause for some of your nagging health problems.

There is no ‘for-sure’ test for non-celiac gluten sensitivity, but as many as 1 out of 20 Americans may have this malady. And unfortunately, many doctors still do not believe that NCGS even exists in spite of it being validated as a real clinical condition.

Since conventional medical doctors may still be hesitant to connect gluten to various health issues. I still believe the very best test for gluten reactions is to do an elimination diet for 30 days, and then reintroduce it for 48 hours, eating it at every meal. Record all physical, mental and emotional symptoms ranging from 1 hour after gluten ingestion to 48 hours after the last gluten consumed.

The majority of studies here have investigated whether or not certain health issues are signs of gluten intolerance, and whether or not they can be addressed by going gluten free. And it turns out, these health problems—including the serious health problems—improved or totally resolved when following a gluten-free diet.

According to Dr. Chris Kresser, this test by Cyrex Laboratories offers a comprehensive blood panel that will screen for all wheat and gluten proteins. Even then, it should not totally replace a gluten challenge. Note: this blood test will need to be ordered by your physician or another healthcare provider.

Whether you may have silent or atypical celiac disease or non-celiac gluten sensitivity, it is important to eliminate gluten from your diet to avoid long term damage to your bones, brain, nerves, digestive system, and more.

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References
https://celiac.org/about-celiac-disease/related-conditions/dermatitis-herpetiformis/
https://www.verywellhealth.com/gluten-sensitivity-vs-celiac-disease-562964
https://www.verywellhealth.com/surprising-signs-you-may-have-a-gluten-allergy-4147574
https://www.verywellhealth.com/celiac-disease-and-migraine-563110

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