周末苦短啊，我開着三個電腦監視屏，耳朵聽着“我是歌者”林志玄的天籟之聲，眼睛一邊瀏覽着“非誠勿擾”的字幕和畫面，一邊閱讀搜索引擎到的信息，而手在忙着敲字寫博客。久病成醫，但是更多是迷惘困惑，希望能有高人給我指點迷津。

這裡分享我覺得很重要的一篇文章，“關於無谷蛋白飲食的誤區”。文中最後提到的誤區是直接轉換成GLUTEN FREE 飲食！聽來令人寒毛倒立，如果沒有考慮到先治癒可能的腸炎性症(IBD)，直接吃GLUTEN FREE GRAIN 會引起新的過敏由於腸粘膜屏蔽通透性病變(LEAKY GUT)！

炎症性腸病它有兩個概念。一個是廣義的，一個是狹義的。 各種炎性腸病都可以叫廣義炎性腸病。但是狹義的就是指兩個病，一個是潰瘍性結腸炎(UC)；一個是克隆氏症。關於炎症性腸病的診斷和治療可參考連接

http://baike.baidu.com/view/2329166.htm

http://www.xinyao.com.cn/yyxhk/yanzhengxingchangbing/

原文的要點摘譯如下：

很多人因為健康原因不能或者不應該吃谷蛋白。他們飽嘗像濕疹，頭痛 或關節痛，卻不知道真正的病因是不耐受谷蛋白或者CELIAC DESEASE。不知您是否其中之一。有300種症狀和不耐受谷蛋白有關。很多人已經意識到這個病因開始無谷蛋白飲食，不幸的是在這個過程里，很多人步入誤區，減慢或停滯了他們治癒的過程。

誤區之一，相信”GLUTEN FREE“ 標籤

FDA 的GLUTEN FREE標準是食物含有20PPM GLUTEN。但是更糟糕的是很多無谷蛋白食物大經RANCID OIL, 糖 或者稠化劑處理過，並很快轉化為糖。 玉米油，canola油, safflower油, 葵花油和豆油都富含不飽和脂肪酸，容易引起腸炎症,從而不利於過敏體質的人。 稠化劑，比如guar gum, sorghum, 米澱粉 and arrowroot 對於過敏體質的人不容易消化。

誤區之二，相信成份沒列GLUTEN 就是GLUTEN FREE

誤區之三，飽食終日還缺營養

誤區之四，淺嘗輒止，半途而廢

誤區之五，僅僅GLUTEN FREE還 是不夠。

人困馬乏了，容老娜改日詳細給您譯來。晚安！

Mistake #1: Believing Labels

“’Certified gluten-free’ doesn’t necessarily mean the food is gluten-free. The same way ‘fat-free’ doesn’t actually mean fat free most of the time. Clever lawyers, massive legal loopholes, and mega food manufacturers tied in with government is what makes this possible. And it is the reason Celiacs [or gluten sensitive folks] often say ‘but I am eating gluten free, why don’t I feel well, why am I not getting better?” says Jaqui Karr (emphasis mine).

Current FDA standards allow “gluten free” products to contain 20 parts per million (PPM) gluten, and that’s not even the worst of it. Unfortunately, most gluten-free foods are highly processed with rancid oils, sugar and thickening agents that quickly convert to sugar in the body.

Now you may be asking, “Why would anyone intentionally use rancid oils?” In most cases I’m sure they don’t, but oils such as corn, canola, safflower, sunflower, and soy are rich in polyunsaturated fatty acids (PUFA’s) which become very unstable during the extraction process. PUFA’s inhibit the healing process of those trying to recover from food sensitivities/allergies by triggering gut inflammation in a situation where the gut lining is already compromised.

On the other hand thickening agents such as guar gum, sorghum, rice starch and arrowroot bring a completely different set of complications. As I’ll discuss later on, people with food sensitivities very often have lost the ability to digest food properly. Starches like the above thickening agents are virtually indigestible in these cases, so they rot in the gut and feed pathogenic bacteria that further damage digestive function (not to mention devastate the metabolism and cause weight gain!).

Mistake #2: Assuming Products That Don’t List Gluten As An Ingredient Are Safe

Gluten in your ketchup, shampoo and even your absolutely 100% gluten-free toast? Oh yes! Here are some other surprising ways you can get “glutened.”

• Foods that don’t list gluten anywhere on the label. “As food becomes more refined, gluten is used as a stabilizing agent in products such as ketchup and ice cream. But don’t always expect to see it on a food’s ingredient list: If it’s used in the manufacturing process, it’s often not mentioned on the label of the product,” says this article. Here’s a very helpful list of foods that either definitely contain gluten or are likely to.

• Personal care and beauty products. Shampoos, soaps, deodorants, lipsticks, lotions, all-natural hair sprays and even things like hand sanitizer often contain gluten in the form of wheat germ oil, hydrolized wheat protein, oats, hydrolized oat protein, textured plant protein, etc.

• Vitamins and supplements. A random sampling recently found that nearly 25% contain or are contaminated with gluten.

• Bulk bins. Those addictive dried mangos or raw walnuts may be sitting in a bin that previously held cereal, oats or cornmeal.

• Well meaning family, friends, and even restaurants! “Often good intending people say things are GF when they are not gluten-safe. For example: a local restaurant said they had GF bread. I was thrilled! But then I saw them put the bread in a toaster, where other non-gf bread was being toasted,” says Gluten Free Chickie.

For those that are not dealing with a true allergy you may do fine with a little gluten here and there, but it might be worth weeding a few things out to avoid overexposure.

Mistake #3: Becoming Well-Fed But Malnourished

Gluten-free diet recommendations often focus on replacing gluten-laden junk food with safer alternatives – an approach that ignores the critical nutrient deficiencies celiacs and gluten sensitive folks often face.

But what about those that aren’t eating junk food? Is it possible, as my friend Sandrine often says, to be both well-fed and malnourished?  Yep, and here’s why:

A healthy intestine has an abundance of villi (tiny, finger-like projections that increase the intestinal surface area), which allows for the absorption of nutrients into the bloodstream. With celiac disease [or gluten sensitivity] these villi are flattened and proper absorption of nutrients is compromised. The continued malabsorption of nutrients such as calcium, magnesium, vitamin D, B vitamins, and omega-3 fatty acids can contribute to mood disorders, lower energy levels, poor bone health, insomnia, attention problems, and a host of other issues.’ (source)

Does going gluten-free correct this? Unfortunately, the answer is often no. A recent study found that 10 years after going gluten-free over 50% of celiac patients were still suffering from poor vitamin status. This may be because patients were eating gluten-free junk food OR they could be eating well but not absorbing nutrients properly. To gain access to the nutrients in food celiacs and gluten sensitive folks must carefully rebuild their microvili and overall gut lining. More on how to do that later on!

Mistake #4: Giving Up After A Few Days Because You Feel Worse

“Twenty-four hours after I stopped eating gluten, I felt like I got kicked by a horse,” Holly says in this article, adding that she “simply could not function and just basically stared at the walls. A few days later I started feeling better. That was what convinced me that, for me, gluten was a drug. It was a real drug to the point I went into withdrawal if I couldn’t get it.”

She’s right. As I wrote about in Healing Your Inner Junkie, improperly digested grains can act like morphine in the body and produce very real withdrawal symptoms.

Mistake #5: Stopping with Gluten

Ahhh, here we are: The part where you resist the urge to call me names while l you that going gluten-free is usually not enough. Once the gut lining has been compromised, exposure to grains of any kind will create more inflammation and damage. For that reason, many experts including Dr. Natasha Campbell-McBride recommend a temporary removal of all grains from the diet alongside the addition of healing foods such as chicken broth, healthy fats and fermented foods.

We did this last year, and the results have been amazing. My husband lost 50+ pounds and has continued to see an overall improvement in health and focus and we were able to re-introduce grains without problems this summer.