What happened to Chris?

[SabbraCadabra]

Sorry about the delay.

I wasn't sure where to upload the info to, so I found a website I'm going to try out, let me know if there are any issues with it, I can post it somewhere else: https://pste.eu/p/cYC.html

[Sharon]

I've actually tried the L-glutamine since Chris suggested it but it made
my GI issues even WORSE!

[Alek]

Hmm... Sounds disappointing. I'm wondering if anyone has got any improvements on Chris protocol. I do it for 2 months, but cann't say there are signs of improvement yet. But in my case L-glutamine does not seem to be affecting my GI issues in a bad way.

[bluegardenia]

sharon for me also impossible to take glutammine and also hyaluronic acid. my gerd becomes horrible

[Sharon]

I wonder why it affects us negatively...

[bluegardenia]

bec they are acid

[Sharon]

I guess those that react positively to it are lacking in stomach acid.

[Alek]

Sharon, yes, I also think it relates somehow to stomach acid. Anyway, it does not seem that many of us do the protocol.

[bluegardenia]

i tried hialuronic acid before knowing of chris protocol and i had troubles with stomach but this is not new for  me, since decades i have gastritis, even without sjs

[Nomad]

Greatly reducing gluten has helped me in a variety of ways.
I no longer take any GERD product daily. Once in awhile, I take 75 mg of Zantac as needed, which I think is perfectly reasonable.
My dry mouth is slightly better.
I have the odd advantage of getting a cbc often. Of most concern are my low platelets. Oddly, my platelets have gone up.
Don't know about the other stuff from Chris. I might re-check the post or the blog.
I saw a documentary by Dr. Michael Pollan called "Cooked" this weekend. He said originally bread had three ingredients. I think flour, salt and water. Today, bread often has 31 ingredients. Hmmmm.  Never mind all the weirdness with GMOs. IMHO, probably not wise to mess around with Mother Nature. I do wonder if some of us who have noticed weirdness with bread...not Celiac or anything, but we do better when off of it or greatly reducing it, are reacting to some of the weird crxp in it. He interviewed a natural baker and the baker said that many if not most companies put in a fast acting Yeast that he believes is not good for many people. It was really interesting.

[Sharon]

Yes Nomad, I do believe bread contain loads of unhealthy ingredients nowadays.
I've been strictly gluten-free for about a year now and it really helped the GI issues at first,
but since then I've had to cut out many more foods as my digestive issues returned and persisted.
So gluten is just one no-no on my now very long list of banned foods.

[SabbraCadabra]

I do wonder if some of us who have noticed weirdness with bread...not Celiac or anything, but we do better when off of it or greatly reducing it, are reacting to some of the weird crxp in it. He interviewed a natural baker and the baker said that many if not most companies put in a fast acting Yeast that he believes is not good for many people.

Personally, for me, I was being affected by foods that had flour but not bread, so I think it's just the gluten itself.

Kind of funny, it took my boss a long time to realize that gluten is not the same thing as yeast =) He kept asking me if I could eat things like flatbread or crackers.