I love autumn, it’s my favorite time of the year. The crisp, cool air just begs for a mug of warm soup or hot apple cider to accompany the beauty of the surrounding fall foliage.
Well, in theory anyway. My leaves are still green here in the desert southwest!
You can find my recipe for this delicious, belly warming Dairy-Free Roasted Butternut Squash Soup on the HealthNOW Medical Center website.
And while you’re there, be sure to check out Dr. Vikki Petersen’s Gluten Blog, it’s packed with great scientific information but written in a way that those of us who aren’t scientists can easily understand. If you or anyone in your family has been affected by Type 1 diabetes, I highly recommend checking out Dr. Vikki’s recent article: Gluten Intolerant Report: If you have diabetes, read this!.
Type 1 diabetes frightens me, more so than the 5 autoimmune diseases I’ve already been diagnosed with. The elevated risk of my son Sam developing Type 1 diabetes was the single biggest influencing factor (at the time) for me putting him on a strict gluten free diet when he was 5, even in the absence of a positive intestinal biopsy for celiac disease (his celiac blood panel was positive however, for both tTG and EMA, plus he was beginning to suffer from symptoms and he is also a celiac gene carrier, HLA-DQ8 to be specific).
The risk of developing Type 1 diabetes is also one of the many reasons I eliminated dairy from Sam’s diet (his IgG casein blood test was through the roof). According to a 2002 study which tested the serum of 519 subjects, including 71 patients with Type 1 diabetes, 33 patients with celiac disease, 100 patients with latent autoimmune diabetes in adults (LADA), 50 patients with autoimmune thyroid disease (ATD), 50 patients with Type 2 diabetes, 24 patients with multiple sclerosis (MS), and 3 different groups of controls, the highest antibody response to beta-casein was found in those with Type 1 diabetes and celiac disease, and to a lesser degree in LADA (see Antibodies to bovine beta-casein in diabetes and other autoimmune diseases).
You can read the study, Mucosal Reactivity to Cow’s Milk Protein in Coeliac Disease, which Dr. Vikki referred to in the above video, by clicking here.
It is also important to note that cow’s milk protein is also capable of causing villous atrophy of the small intestine, the same type of damage that gluten incites in patients with celiac disease (see Cows’ milk protein-sensitive enteropathy).
Doesn’t it make you wonder how many gluten-free food manufacturers actually do consumer research before developing their products full of dairy?
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