Aa
HEP C AND PSORIASIS
I currently have hep c for about 7 years and since that is a auto immune disorder does anyone know if that can flare up psorisis considering both of them are auto immune?
I can relate. I always test negative, but I clearly cannot eat gluten, because it causes my eczema to flare up. Gluten is the protein found most commonly in wheat, barley, rye, triticale (a hybrid type of grain that is a cross between wheat and oats), and most oats. Oats that are certified as gluten free are to be treated as if they have gluten. The explanation on that one is tricky, but it has to do with the peculiarity of oats to cross pollinate with grains that contain gluten. The reason these certified gluten free oats are so expensive is that they have to be handled with extreme care in order to guarantee that they are gluten free. Oats that are grown within a certain radius to other farms that are growing grains that contain gluten will pick up the gluten from the pollen blowing in the breeze or from insects that pollinate that can fly long distances. So, the oat fields have to be very far from the gluten containing crops. The other issues have to do with how the oats are shipped. Often they are shipped in the same shipping containers as the crops that contain gluten. There is no guarantee that there aren't still traces of gluten left in the shipping compartments of these trucks that haul the grains that contain gluten. So, in order to be certified as gluten free, even the shipping trucks and such have to be dedicated to only carrying gluten free foods.
Gluten is the sticky protein that holds things like ordinary breads together. It has an elastic type of quality. It is this very protein that makes it tricky to make certain types of ordinary gluten containing baked goods for beginners. For example, it is this protein that makes it difficult for beginners to make pie crusts that aren't so tough that a saw is needed to eat the crust. It is this protein that makes it difficult for making any of the other baked goods that require being rolled out and cut--for beginners. It is also this protein that makes it possible to make such baked goods with only one or two grains that contain gluten. It's usually wheat, because the modern hybrid wheat that is used to make most baked goods contains the highest percentage of the gluten protein.
Google gluten free foods and recipes. There are so many options these days that weren't available to people in times past. There are certain types of starches that are combined with the gluten free grains that makes it possible to make a reasonably good substitute for the usual gluten containing foods that most people are accustomed to.
Learn to make some of these things for yourself, because it is much more affordable to make it yourself. Sign up for newsletters with gluten free sites to learn new ways of baking that you never knew about.
There are already many gluten free options in foods that have already been great gluten free goodies in of themselves. And, winter squash is one type of food that is a great food to fall in love with when you need to go gluten free. There is so much more to winter squashes than pumpkin pie. Although, I have come across some gluten free recipes even for that one. But, butternut squash is another top favorite that is used for some specific favorites. Almost any winter squash can be added to soups and stews, though, because soups and stews are already sort of watery. So, it doesn't matter which squashes are added in place of the one that is highlighted. And, baked by themselves, winter squashes are wonderful. Take advantage of these while they're still in season.
Sweet potatoes are a yummy all year 'round option that can even be used in place of some of the winter squashes when the winter squashes are no longer in season. Try the golden ones in place of standard white potatoes. You'll be glad you did.
Go for a whole foods type of diet. That way you'll know what is in your food. In other words, don't depend so much on prepared foods that are bought in packages and cans or is frozen. Buy single ingredient foods as much as possible and learn to cook some things by scratch. It's healthier and more affordable and you'll know what is in your food. Beware of traps like already prepared meatballs and meat loafs. Make those yourself. Those can actually be made without flours and expanding ingredients, but when they're pre-made they nearly always have hidden gluten. And, stay away from cous cous when you start exploring the other world of gluten free grains. Cous cous is NOT a grain! It is a leftover product made from semolina flour. In other words, it is a type of pasta made from semolina wheat. For recipes that call for bulgar wheat or cous cous, such as tabouleh, substitute human grade millet (it is hulled for human consumption) or quinoa (pronounced keen-wah). You get all the experience without the tummy troubles caused by the gluten containing grains.
So, going gluten free is just a change in thinking and can actually be a very positive experience. You just need to know what to look out for and learn a new paradigm when you're cooking or eating out.
Remember this, though: Closely related to gluten intolerance or Celiac is casein or lactose intolerance. Casein is the protein that people with Celiac often can't tolerate that is found in dairy. And, since dairy is often a problem for all sorts of other types of digestive issues, you would be better off avoiding dairy or limiting it to almost nothing. I evidently have some cross over intolerance to dairy myself, because I can be completely gluten free but if I have eaten too much dairy, the eczema will begin to flare up again. Anyway, for some reason gluten intolerance or Celiac will cross react with casein many times. Even though most people with Celiac or gluten intolerance find that they do have the cross reaction to casein, this isn't always the case. But, it is most of the time. So, you would be better off to also avoid or extremely limit the amount of dairy you consume. Your triglycerides will improve, too, if you do. Most people have an easier time understanding what to do to avoid dairy better than they do gluten, so it shouldn't be too bad for you to avoid dairy.
Gluten is the sticky protein that holds things like ordinary breads together. It has an elastic type of quality. It is this very protein that makes it tricky to make certain types of ordinary gluten containing baked goods for beginners. For example, it is this protein that makes it difficult for beginners to make pie crusts that aren't so tough that a saw is needed to eat the crust. It is this protein that makes it difficult for making any of the other baked goods that require being rolled out and cut--for beginners. It is also this protein that makes it possible to make such baked goods with only one or two grains that contain gluten. It's usually wheat, because the modern hybrid wheat that is used to make most baked goods contains the highest percentage of the gluten protein.
Google gluten free foods and recipes. There are so many options these days that weren't available to people in times past. There are certain types of starches that are combined with the gluten free grains that makes it possible to make a reasonably good substitute for the usual gluten containing foods that most people are accustomed to.
Learn to make some of these things for yourself, because it is much more affordable to make it yourself. Sign up for newsletters with gluten free sites to learn new ways of baking that you never knew about.
There are already many gluten free options in foods that have already been great gluten free goodies in of themselves. And, winter squash is one type of food that is a great food to fall in love with when you need to go gluten free. There is so much more to winter squashes than pumpkin pie. Although, I have come across some gluten free recipes even for that one. But, butternut squash is another top favorite that is used for some specific favorites. Almost any winter squash can be added to soups and stews, though, because soups and stews are already sort of watery. So, it doesn't matter which squashes are added in place of the one that is highlighted. And, baked by themselves, winter squashes are wonderful. Take advantage of these while they're still in season.
Sweet potatoes are a yummy all year 'round option that can even be used in place of some of the winter squashes when the winter squashes are no longer in season. Try the golden ones in place of standard white potatoes. You'll be glad you did.
Go for a whole foods type of diet. That way you'll know what is in your food. In other words, don't depend so much on prepared foods that are bought in packages and cans or is frozen. Buy single ingredient foods as much as possible and learn to cook some things by scratch. It's healthier and more affordable and you'll know what is in your food. Beware of traps like already prepared meatballs and meat loafs. Make those yourself. Those can actually be made without flours and expanding ingredients, but when they're pre-made they nearly always have hidden gluten. And, stay away from cous cous when you start exploring the other world of gluten free grains. Cous cous is NOT a grain! It is a leftover product made from semolina flour. In other words, it is a type of pasta made from semolina wheat. For recipes that call for bulgar wheat or cous cous, such as tabouleh, substitute human grade millet (it is hulled for human consumption) or quinoa (pronounced keen-wah). You get all the experience without the tummy troubles caused by the gluten containing grains.
So, going gluten free is just a change in thinking and can actually be a very positive experience. You just need to know what to look out for and learn a new paradigm when you're cooking or eating out.
Remember this, though: Closely related to gluten intolerance or Celiac is casein or lactose intolerance. Casein is the protein that people with Celiac often can't tolerate that is found in dairy. And, since dairy is often a problem for all sorts of other types of digestive issues, you would be better off avoiding dairy or limiting it to almost nothing. I evidently have some cross over intolerance to dairy myself, because I can be completely gluten free but if I have eaten too much dairy, the eczema will begin to flare up again. Anyway, for some reason gluten intolerance or Celiac will cross react with casein many times. Even though most people with Celiac or gluten intolerance find that they do have the cross reaction to casein, this isn't always the case. But, it is most of the time. So, you would be better off to also avoid or extremely limit the amount of dairy you consume. Your triglycerides will improve, too, if you do. Most people have an easier time understanding what to do to avoid dairy better than they do gluten, so it shouldn't be too bad for you to avoid dairy.
In ur opinion what the heck is gluten????? I feel like evrything in my house I can't eat and its just putting more weight on me ans my nutritionist said if i stick to that diet i will lose weight slowly....
thats funny you asked that...my nutritioist said I"m not celiac but i do have to eat gluten free foods and that is sooooo hard!!!!!!! is gluten free diets include wheat?
I don't know, but if you have not been tested for Celiac disease, you might want to be. At least the psoriasis might get better if it turns out you can't tolerate wheat so you stop eating it. But you need to test first, not just stop wheat.
Have an Answer?
You are reading content posted in the Autoimmune Disorders Community
A list of national and international resources and hotlines to help connect you to needed health and medical services.
Herpes sores blister, then burst, scab and heal.
Herpes spreads by oral, vaginal and anal sex.
STIs are the most common cause of genital sores.
Condoms are the most effective way to prevent HIV and STDs.
PrEP is used by people with high risk to prevent HIV infection.
