Stomach acid test review (HCL test)

As part of my first nutritionist appointment, I had to take a stomach acid test to test the levels of hydrochloric acid my stomach is producing. The reason for this is that if the stomach is producing too little acid, digestion does not take place properly and so passes under-digested food to the intestine.

Much digestion of carbohydrates takes place in the intestine itself, but proteins must be broken down in the stomach, by stomach acid. If the acid levels in the stomach are too low, undigested proteins get passed along the gut, and can lead to problems such as food allergies and inflammation.

So I was sent a stomach acid test kit through the post. I already knew it involved swallowing a piece of string (while holding onto one end!), leaving it in the stomach for a while, then pulling it back out. The strong soaks up the juices from the stomach and you test it for acidity once it's out. Although it sounds unpleasant, it's actually just a little strange - not really uncomfortable and I didn't find it made me gag.

The process is you drink a cup of black coffee half an hour before to stimulate acid production. Then you tape one end of the string to your cheek (to make sure you don't swallow it) and swallow a capsule containing the rest of the string with a glass of water. You then lie on your side for 10 minutes while the capsule dissolves and the string soaks up juices, then pull the string out smoothly and fairly quickly.

Anyway, from the results (I'll post a picture soon), my stomach acid is between PH6 and 7. You'll remember from chemistry that 7 is neutral - i.e. not acidic at all, so it looks as if we may have identified one problem in the digestion chain! Me eating is like dumping food in a glass of water - good job I chew well!

I'll let you know what the nutritionist prescribes to deal with the low stomach acid problem as soon as I hear back.

Secretory IgA Test (SIgA) Review

As part of my first nutritionist appointment, I had to complete a secretory IgA test. Secretory IgA (part of the immune system) levels are often raised in people with coeliac disease, it says here.

Anyway, the SIgA test is pleasantly painless. All you do is avoid putting anything in your mouth for half an hour, then rinse your mouth out with water and 5 minutes later provide 2ml of saliva.

The test I did was postal and had to be returned within 24 hours. It went off today, so I should know what my secretory IgA levels are next week. How exciting! (I know, I should get a life).

This is the secretory Iga test I used

Nutritionist appointment 1 for coeliac and food allergy

If you've been reading Gluten Free Food Freak for a while, you'll know I have other food allergies. Because of this, and because of my increasing sensitivity to gluten, I decided to consult a nutritionist.

I was recommended a nutritionist who specialises in the immune system and had my first phone consultation with him the other day. I'm going to post here the notes I made in case they're helpful. Bear in mind I was scribbling as we talked, so some of the notes might be a bit rough (or possibly wrong!)

I had already provided my nutritionist with a full background of my situation (some of which you can read here), my food diary, details of the supplements I am taking, in addition to his own comprehensive questionnaire.

My nutritionist notes

• There are many forms of gluten, some worse for coeliacs, some not so bad
• The adaptive immune system can start to cross-react with other proteins than gluten
• In the stomach there is very little contact with the immune system
• The intestine carries 70%-80% of the immune system
• The intestine wall provides a very thin barrier between 'you' and 'not you', that is between you and what you consume. This barrier is a little thicker than a piece of paper. (!)
• On the inside of the intestine is a 'paste' that is made of, partly at least, beneficial bacteria
• Specialised immune cells check the stuff in your gut before allowing it through.
• A gut that is damaged by the coeliac disease immune response resorts to a less specialised form of defence and so can react over-aggressively to both gluten and non-gluten proteins
• The immune system communicates with the brain during these reactions using messenger molecules called cytokines.
  
• This causes the brain to develop the 'sickness response' within the body. The sickness response can create all sorts of seemingly unrelated symptoms including depression, lack of sociability, lowered sex drive.
• Tiredness during an immune response is partly due to energy going to production of antibodies instead of to ATP (the body's energy source)
• Coeliac disease causes villous atrophy - poor absorption, poor bacterial adhesion, low levels of paste, and foreign antigens get no filtering
• Coeliac disease is generally seen as TH1 based, but TH2 is also involved
• TH2 cells are regulatory T-cells, helping modulate and damp down immune responses
• Regulatory T-cells are converted from T-cells when they come into contact with gut bacteria
• Patients with coeliac disease initially have lots of regulatory T cells but then as damage continues, levels of regulatory T cells drop and immune control is damaged - hence the over-reaction to tiny amounts of gluten and other allergic proteins
• The aim of the treatment is to re-populate the gut with bacteria to improve the levels of paste and help regulatory T-cells increase, so returning proportionality to the immune response
• The outcome we're looking for is that I feel more robust and see a reduction in symptoms such as eczema, tiredness etc.
• Immune response is also tied to bone repair, which may be contributing to my osteopoenia. A good result should also improve bone density.
• I'm to take a secretory IgA test (SIgA) and a stomach acid test to check the level of hydrochloric acid in my stomach (HCL). This involves swallowing a capsule and a string. I'm off to do that now - wish me luck.
  

Nutty Flapjacks - More Gluten Free Biscuits to Die For

This recipe is:

• Gluten free
• Dairy free
• Egg free
• Yeast free

The other gluten free biscuits for the mums and toddlers fundraiser were Nutty Flapjacks. Again, this is no refined sugar, dairy free, egg free and but not soya free as I added some chocolate topping which contained soya lecithin....

Gluten Free Biscuits - Nutty Flapjacks

115g chopped dried dates
90ml water
115g dairy free margarine (or butter)
2 tbsp molasses
55g almonds
55g sunflower seeds
225g buckwheat flakes
Optional - 150g 70% dark chocolate, melted, for topping once baked.

Heat the oven to 200oC

Place the dates and water in a pan and place over a low heat. Allow to simmer until most of the water is absorbed.

Add the margarine (or butter) and molasses and continue to heat until melted.

If you've used whole almonds, cut into small pieces, or use flaked almonds for ease. Add the almonds to the pan with the sunflower seeds and buckwheat flakes, and stir well to combine.

Spread the mixture onto a flat baking tray (Swiss roll) and press down well.

Bake for approximately 20 minutes until the flapjacks are firm and golden brown.

Unbeknown to me, my fiddling toddler had reduced the volume of the oven timer beeper, so by the time I smelt burning, I knew the flapjacks were (over) done. Not to be put off, I scraped off the burnt bits at the edges and topped the lot with about 150g of melted 70% dark chocolate, and this both saved the aesthetic and taste day!

Cut into 12 or so slices and leave to cool in the tin. Another triumphant gluten free biscuit from gluten free food freak :-)

Apricot Slices - Gluten Free Biscuits to Die For

This recipe is:

• Gluten free
• Dairy free
• Egg free

Feeling a bit yummy mummy, I made some Gluten Free Biscuits for a local mums and toddler group fund-raiser. Not just gluten free, but no refined sugar, dairy-free, egg free and soya-free. How right-on did I feel! My smugness started when a young boy with severe autism (following a strict gluten free diet) was actually able to join in the feasting, a rare and welcome treat for both him and his carer. Even the wheat eaters enjoyed this Apricot Slice - this recipe is not just for the gluten free food freaks! To top it all, a young mum with assorted food intolerances bought up all the remaining slices to take home for the freezer (which I later found only lasted until the next day as she and her family scoffed the lot!)

I recommend you make double as you will be so chuffed with this gluten free biscuit recipe that you'll be wanting more.

Apricot Slices
285g dried apricots
180ml water
1 tsp lemon rind
115g dairy free marg (or butter)
1 tbsp molasses (an amazing nutrient rich unrefined sugar syrup)
115g gluten free flour
1 tsp cinnamon
225g buckwheat flakes
55g sunflower seeds

Heat the oven to 200oC

Chop the apricots and place in pan with the water, and heat gently. Simmer on a low heat until most of the water has been absorbed. Add the lemon rind. Either mash or use a hand blender to make a smooth paste. If it's too stiff to spread, add a little more water.

Place the margarine (or butter) and the molasses in a medium sized pan and melt over a low heat.

Take off the heat, and add the flour, cinnamon, flakes, sunflower seeds and two tablespoons of the apricot mixture, and mix by hand until combined (although it will be crumbly).

Spread half of this crumbly mix into an flat baking tray (Swiss roll), and press down firmly. Spread the apricot mixture evenly over this and top it with the remaining crumbly mix. Press well to firm and flatten. If your tray is too big for the amount of crumbly mixture i.e. your first base layer is below say 6mm, then heap the layer up leaving some space at the end of the tray, and shape a neat line with your hands - you can square off the end when you add the final top layer.

Bake the slices for 20-25 minutes until firm and golden brown. Cut into 12 or so squares while warm and allow the slices to cool in the tin. If you know a better gluten free biscuit recipe, be sure and let me know!