Astounding Information about B12 Deficiency

I knew B12 was important, but I had no idea how many things low B12 can affect.  As they say in the video below, B12 is a horse, not a zebra.  In other words, B12 should be something our physicians routinely check.

http://youtu.be/BvEizypoyO0
Symptoms and Related Disorders
Memory Issues, mental confusion, "brain fog," short attention span
Nerve issues, Numbness, Tingling or "Pins and Needles" esp. in hands or feet, Gait problems, and urinary incontinence due to nerve damage
Muscle Issues: Weakness, Clumsiness
Pale or yellow skin

Mood Issues: Anger, Irritability, Depression, Anxiety, Panic Attacks, Thoughts of Suicide, Psychosis
Stomach and GI Disturbances, including food allergies
Eating Disorders: Anorexia, Bulimia
Sore mouth or tongue, including swollen tongue, possibly dark red
Visual Disturbances
Dizziness
Orthostatic Intolerances
Tachycardia
Edema
Elevated Homocysteine
Elevated MMA
Shortness of Breath
Migraines
Fatigue
Tremors
Dysplagia, including epithelial dysplagia which can result in a false positive pap smear for women
Neurological lesions
In children, repetitive gestures, possible regression in developmental areas, small head circumference, slow growth, failure to thrive,

Risk Factors include:
A diet low in meat and animal protein, esp. vegetarian or vegan
Celiac Disease
Use of acid-blockers (see here, if you have stomach acid issues)
Use of Birth Control
Use of Nitrous Oxide anesthesia (which inactivates B12)
Stomach Surgery
Pregnant and post-partum women (increases B12 needs), especially those women taking supplements high in folic acid - particularly women with post-partum depression

Those with low stomach acid (esp. the elderly)
Age over 50
Parasites
Pernicious Anemia
Intestinal Bacterial Overgrowth
Peptic Ulcer
Transcobalamin Deficiency



Serum B12 labs are not always enough to rule out a deficiency because the lab is checking serum levels, not tissue levels of B12.  The video explains that the following labs might need to be done to rule out a B12 deficiency:

• Serum B12
• HoloTranscobalamin
• Homocysteine
• Methylmalonic Acid
• Unsaturated B12 Binding Capacity

http://b12awareness.org/2013/01/21/2013-b12-documentary-by-elissa-leonard-completed/

http://www.pernicious-anaemia-society.org/phpbb/

All rights reserved, copyright information Elissa Leonard 2011

Celiac Sourdough "Fail": Hypothyroid and Adrenal Fatigue Symptoms

Before my family went gluten-free, my husband made our own bread on the weekends.  We greatly enjoyed doing that together and knowing that we were consuming fresh bread with ingredients we could control was gratifying.

After almost a year of being gluten-free, I wondered if we might be able to eat true, fermented sourdough bread, as others with gluten issues have been reported to do.  The idea is that the fermentation process breaks down many of the intolerable properties of wheat, including the gluten. 

Then I talked with a friend whose little boy with gluten sensitivity can eat her "extra" fermented sourdough starter recipe for pancakes. 

I also read in Nourishing Traditions about our ancestors' habits of making bread this way, as opposed to yeast breads, which were not introduced until relatively recently.  They didn't have nearly the issues we have with gluten, now, did they? 

Maybe . . . just maybe we could eat it, too, I thought. 

So after Easter this year, I began my own sourdough starter using King Arthur Flour. 

I so enjoyed the rhythm of feeding my starter by whisking in water, then flour.  I relished seeing it on the counter in its jar.

When the time came to make the first loaf of bread, I used this recipe.  I blended part of the starter with water and flour and salt.  I let it rise for 24 hours to give time for the gluten in the newly incorporated flour to get broken down by the starter.  And I baked it on my baking stone over a boiling-water bath - all just as the recipe calls for.  

It turned out a little dense.  I needed to get back into the "feel" of bread-making since it had been so long since I'd done it. 

But it was delicious and we ate the first loaf with dinner guests, and felt no ill effects from it. 

When the time came to make a second loaf of bread, I sifted the flour before measuring.  I even weighed it after measuring to compare.  I also skipped the water bath in the oven since the extra rising time gave the bread a sort of crust (the first loaf was too crusty). 

It was perfect!

But after two days, my oldest daughter and I both reacted horribly.  Her behavior was awful for about a week - irritable, aggressive, defiant - all very unlike her!  My husband and I kept remembering how difficult things were in our house before we went gluten-free. 

For myself, I experienced intense hypothyroid and adrenal fatigue symptoms.  For a few days, my whole body felt like lead and I was extremely fatigued in the afternoons.  And for weeks, I experienced:

• brain fog
• ear ache
• fluid in my ears
• carpal tunnel flared up in both wrists
• afternoon fatigue
• dry skin
• acne
• water retention
• weight gain (10 lbs.)
• hair loss
• irritability

The hair loss and irritability have still continued even to now, although taking the adrenal adaptogen Rhodiola has helped the irritability the past few days. 

Before the gluten, I felt wonderful.  I was having none of these symptoms, except some slight hair loss, some slight water retention in my ankles, and acne but only when my estrogen peaks.

Pasta!

I don't have confirmed Celiac, but I definitely have gluten-intolerance.  I've been GF for a few months now. 

I've definitely felt better being GF, but not enough to be motivating for that reason.  My motivation has really been rooted in the conviction that:

1. Processed/GMO wheat isn't good for us.
2. Being GF is better for my Hashi's numbers. 

Well, last night was a special occasion.  Some long-time friends who were visiting from far away met us for dinner at a local restaurant that buys all their food local and organic.  It's amazing there. 

The four of us shared an antipasti platter.  Cold.  Salty.  Mmm.  It was so good on such a hot day. 

I got a glass of the loveliest Chilean Sabernet Sauvingon.

And for my entree . . . I got pasta.  A big bowl of delicious pasta.  I enjoyed every. single. bite.  I also had a small slice of bread. 

The few times I've had gluten foods over the past few months, I felt fine.  

But last night, within an hour of eating, I felt horrible.  My stomach was cramping.  I got all achy and flu-like.  I had major brain fog.  My feet were KILLING me. 

I ended up just getting in bed.  It was waaaay too reminiscent of life a few months ago.  Ugh!

All the same, I'm kinda glad I ate the pasta.  It was a real eye-opener.

I'm (almost) Gluten-free

A couple of years ago, my endocrinologist ordered some labs to check me for Celiac disease, which came back negative. 

But I learned from reading The Gluten Connection by Shari Leiberman that the only guarantee for a positive Celiac test is having complete atrophy of the villi in your intestinal tract.  I also learned about the differences between Celiac, gluten intolerance/sensitivity, and an allergy. 

I also learned (from my dear friends on the Stop the Thyroid Madness support groups on Facebook) that avoiding gluten is a great way to offer my autoimmune system some more protection, since I have Hashimoto's Thyroiditis and juvenile, or type I, diabetes.

And so a few weeks ago, I took the plunge and went gluten-free.  While I'm not totally gluten-free (I'm not using a separate toaster or colander from our gluten-containing foods), I am working toward that goal. 

I feel better already.  I don't feel heavy or lethargic after eating any more.  No more gas or stomach aches, which were more frequent than I realized until I stopped having them.  I have fewer headaches, for sure. 

The biggest change?  I'm not ravenous all the time. 

Bonus: in just a few weeks, I've lost a little more weight and lots of inches!  As of today, I'm 9 pounds down from where I was in January before going on NDT, and I've lost the following inches:

Shoulders (from shoulder-tip to shoulder-tip) - none
Chest (not sure)
Bust - 1" 
Under bust - 2"
Waist - 2"
Hips 1"
upper arm 1/2"

Some other books I read and found useful:

Living Gluten-Free by Danna Korn 

Deliciously G-Free by Elizabeth Hasselbeck

The G-Free Diet by Elizabeth Hasselbeck