USE OF MORA THERAPY IN CELIAC DISEASE AN OVERVIEW OF CELIAC DISEASE

DR. GAMZE DUR, ERZURUM

Celiac disease is a condition that arises due to sensitivity to the gluten protein found particularly in wheat and other grains such as barley, rye, and to a lesser extent, oats (?). It involves environmental and genetic factors that lead to damage in the small intestine and malabsorption, and can cause various complications if not diagnosed. Today, it is accepted that celiac disease is an immunologically originated small intestinal enteropathy and that mucosal lesions develop as a result of overstimulation of cellular and humoral immunity. It can occur at any age, from early childhood to advanced ages, and continues throughout life. It affects a significant part of the society and there are studies showing that its prevalance is increasing.
Classically, celiac disease presents with symptoms of malabsorption affecting multiple systems and leading to various clinical manifestations. In addition to classic symptoms such as abdominal pain, recurrent diarrhea, growth retardation, and vomiting in early ages, it is important to note that in recent years, clinical symptoms in children and adults have started to change, which can cause the diagnosis to be overlooked. For example, osteopenia or anemia alone might be the only clue to the disease, and even delayed puberty or infertility might be due to celiac disease. Today, while classical symptoms and findings are rarer; silent, atypical and non-gastrointestinal symptoms are increasingly common.

 

The only known treatment for celiac disease today is the complete removal of gluten-containing foods from the diet. A gluten-free diet is recommended for life for all patients, whether they have symptoms of celiac disease or not, to ensure optimal health and growth and to prevent nutritional, hematological and other complications. It should be noted that asymptomatic patients are at the greatest risk for complications. Other than a gluten-free diet, a special restriction may rarely be necessary. Secondary lactose intolerance that may develop in patients resolves shortly after starting a gluten-free diet. Milk and dairy products can usually be tolerated 2-4 weeks after starting the diet. Therefore, a temporary lactose-free diet may need to be recommended initially. Although hematological disorders are expected to improve with full compliance with the diet, necessary supplements should be provided to patients with deficiencies.

 

MORA THERAPY IN CELIAC DISEASE

Mora Therapy is used all over the world for many different indications, especially addiction, allergy, pain and infectious diseases, and studies on its use are increasing. In our clinic, we use Mora Therapy either alone or as a support to existing treatments in many different diseases from a complementary medicine perspective, and we also use it as a supportive therapy in celiac disease. As it is known, we work with agents in some treatments, such as allergies. Although celiac disease is not a classical allergy disease, the involvement of a specific factor suggests that such a therapy might be tried. Mora Therapy can be used in many ways in celiac disease such as supporting the immune system, providing support regarding psychological status, reducing or eliminating some complaints and symptoms that do not improve despite diet, and supporting growth/development in children.

Apart from personalized additions, the general practice in celiac disease is as follows: starting with biorhythm treatment by placing the saliva, blood and especially stool samples taken from the person into cups, and then adding the saliva, blood or, if possible, especially the stool, placed in glass tubes into the cups, along with wheat / bulgur / semolina / flour / other grains in small tubes, and then sending the relevant frequencies electronically from the computer with program 8, 9 (18/19 in later sessions). We use program 18, 19 for children. Then, programs 76 and 77 are run several times using only the agents, and at this stage the chip and drop are loaded. Depending on the situation, program 135 or Bach Flowers (drops can be given with program 78) can be added. Color therapy can sometimes be performed on another day or in the same session. The average is 10-12 sessions spread over 3 months.

Example Case:

27-year-old female patient

The patient had been suffering from severe fatigue, inability to gain weight, nausea, and reflux-related complaints for about 5-6 years. She had received different treatments but saw no benefit until a year ago when blood tests suggested celiac disease, leading to a biopsy and definitive diagnosis. The patient has no family history and has been on a diet for 1 year. After starting the diet, her complaints disappeared but she couldn’t gain weight and her weakness and fatigue continued. She mentioned trying small amounts of bread a few times, but her symptoms returned intensely, so she strictly adhered to the diet. The patient underwent treatment while continuing her diet. 12 sessions of Mora Therapy + Omega 3, Vitamin D, Spirulina and Pollen tablets were given as support. The patient, who said that his quality of life improved during the treatment and his complaints disappeared, went to the clinic for a check-up. As a result of the tests, she was told to change her diet for a while and to be checked again after 3 months. With regular tests at the clinic over the past year, she showed no signs or symptoms of celiac disease and her previous complaints did not recur. Despite the resolution of symptoms after gluten intake, it is crucial to repeat all necessary procedures (including appropriate biopsy) and keep celiac patients under control, considering the disease can progress silently, atypically, or quietly.

As mentioned above, celiac disease can present in a wide spectrum, so it must be considered and diagnosed accurately, with differential diagnoses always in mind. It should not be forgotten that the only known treatment of the disease today is a lifelong diet, and patients should always be supported in this regard. Although Mora Therapy seems to be an effective method in this regard, controlled studies involving a large number of patients need to be conducted to see how much and to what extent it can help.

 

INFORMATION FORM FOR PATIENTS ABOUT GLUTEN-FREE DIET

Celiac Disease is an allergic condition affecting the small intestine, triggered by the gluten protein found in grains such as wheat, barley, rye, and oats. When these foods are consumed, they act like a toxin in the body, causing increasing complaints, growth retardation, malnutrition, and potentially more serious diseases over time. With the rise of industrially processed foods, maintaining a gluten-free diet has become more challenging. It should not be forgotten that the amino acids in gluten, a plant protein, can be obtained from many other foods. It is recommended for both celiac patients and anyone who wants to eat healthy to eat fresh, homemade, unprocessed, natural foods as much as possible, rather than ready-made, refined foods with a long shelf life.

1.The patient must first cut out all foods containing gluten (wheat, barley, oats, rye).

*In other words, all baked goods made with wheat and grain flour (bread, cake, pastries, cookies, pies, pasta, bun, pasta, noodles, dumplings, all flour-based desserts, etc.)

*Bulghur pilaf and all soups, dishes, etc. containing bulgur.

*All dishes, desserts, etc. containing semolina and starch.

2. Products such as red and green lentils, beans, chickpeas, kidney beans, black-eyed peas, corn, rice, potatoes and soybeans can be consumed.

3. All kinds of bread sold outside contain a small amount of wheat flour.

*All mixed flours also contain wheat flour.

*All ready-made cakes, pastries, cookies and pasta contain wheat. Wheat is used to solidify the liquid in all kinds of bagged foods. It is usually declared as a thickening agent on the label, but sometimes it is not.

*Cream cheese and yoghurts containing thickening agents

*Meat products such as sausage, salami, sausage

*Prepared fish products

*All canned vegetables

*Ready-made meals, ready-made soups, ready-made sauces

*Margarine, mayonnaise, mustard, ketchup, salad dressings, ready-made chips, ice cream, chocolate and puddings are foods that are likely to contain wheat protein.

*Ingredient labels of the foods to be consumed should be read very carefully. Almost all pre-packaged foods sold in supermarkets contain wheat, even in small amounts as a thickener, although it is not stated on them.

*The most effective gluten-free diet is to stay away from fabricated products and ready-packaged products as much as possible, that is, ready-packaged foods sold in markets that can be stored for long periods of time should not be consumed, and homemade, natural foods should be preferred.

* Use safe homemade tomato paste instead of ready-made tomato paste. Since gluten is used as an additive in foods such as canned foods, ready-made soups, sauces, seasoning mixes, chicken sauces, ready-mixed meatball spices, and pomegranate syrup, these should not be consumed.

* Gluten may be found in some foods such as chewing gum, chocolate, vinegar, mayonnaise, ketchup, ice cream and candy. These should be asked to the manufacturer before being eaten. Or it should not be consumed as much as possible.

4. Milk and dairy products other than yoghurt (especially homemade yoghurt is recommended) will not be consumed. Small amounts of cheese made from goat's milk can be consumed.

5. Since turnip juice contains bulgur, it contains gluten and should not be consumed.

6. Areas in the kitchen that come into contact with gluten should be cleaned constantly, and the patient's food should not be kept in places previously contaminated with gluten.

* Gluten-free products should be used after cleaning the oven that was used for preparing gluten-containing products in the kitchen. Since wheat flour can fly in the air, it should be cleaned before cooking food or bread, cake, or pastries in the same oven. If a bread machine is used, it should only be used for gluten-free products.

* Kitchen utensils such as Teflon and wooden spoons should be separated and not used as there is a risk of gluten residues remaining in their pores, no matter how well they are cleaned.

* Since gluten contained in cosmetics, shampoos and household cleaners carries the risk of entering the mouth, gluten-free materials should be chosen (e.g. Nivea - Ipana products contain gluten).

 

FOOD ITEMS THAT SHOULD ABSOLUTELY NOT BE CONSUMED (due to gluten): 

*Any products containing wheat, barley, rye and oats. (Such as flour, bulgur, semolina, pasta, noodles, vermicelli, couscous, bran.)

*Meat products such as chicken and fish dipped in breadcrumbs and flour.

*Ready-made soups, rice-meatball-breaded mixtures, ready-packaged mixtures, sauces.

*Chocolates and gums containing gluten.

 

SAFE FOODS THAT DO NOT CONTAIN GLUTEN: 

*Corn, Rice, Potato, Chestnut flour, Chickpea flour, Soy flour, grape seed flour, tapioca, gluten-free flours that can be found in large markets and pharmacies.

*Egg

*Olive

*Jam (Homemade Only), Honey, Tahini/Molasses

*Vinegars that do not contain spices and herbs, fruit vinegar

*Fish (Not dipped in flour, not fried in oil used for cooking floury foods before).

*Poultry meat, beef, veal, lamb (must not be dipped in flour or spiced.)

*Paste containing tomatoes and salt (Homemade).

*All types of unprocessed, shelled nuts; peanuts, sunflower seeds, pumpkin seeds, almonds, hazelnuts, walnuts (packaged, processed, salted nuts contain gluten).

*All Vegetable varieties).

*All Fruit varieties.

*All types of legumes; such as beans, lentils, chickpeas, red and green lentils, kidney beans, soybeans, black-eyed peas. 

*All types of fat and oil

 

SAMPLE DIET LIST

 

BREAKFAST: Lots of greens, parsley, dill, arugula, lettuce (thoroughly washed) etc., cucumber, tomatoes (in season), peppers, egg, omelettes, menemen, olives, walnuts, butter, honey, jam (homemade), tahini-molasses mixture, pastries which can be made from pure corn flour or from gluten-free flour sold in large markets, light tea or linden.

SNACKS: All kinds of fruits depending on the season, raw hazelnuts, walnuts, almonds, peanuts (if possible, shelled ones should be preferred, not those sold in nut shops or packaged, salted or roasted ones. They should be consumed raw, that is, unprocessed). Tahini-molasses, homemade yoghurt.

If possible; pastries, cakes, etc. which are made entirely from gluten-free flour or pure corn flour (not a blend) can be eaten.

LUNCH: All types of vegetable dishes with or without meat, plenty of greens/salads, rice pilaf (without vermicelli), rice, lentil, or vegetable soups, homemade yogurt and drinks made from it (buttermilk, tzatziki etc).

All kinds of legume dishes (beans, chickpeas, kidney beans, lentils, etc.)

Grilled or baked fish, meat, chicken or casserole dishes. Vegetable dishes with olive oil

Freshly squeezed juices, homemade fruit drinks (hoşaf) can be used, but packaged fruit juices should be avoided.

SNACK: All kinds of fruits depending on the season, raw hazelnuts, walnuts, almonds, peanuts (shelled ones should be preferred if possible, they should be consumed raw, not the salted or roasted ones sold in nut shops, that is, they should not be processed). Tahini-molasses, homemade yoghurt

If possible; pastries, cakes, etc. which are made entirely from gluten-free flour or whole corn flour (not a blend) can be eaten.

DINNER: All types of vegetable dishes with or without meat, plenty of greens/salads, rice pilaf (without vermicelli), rice, lentil, or vegetable soups, homemade yogurt and drinks made from it (buttermilk, tzatziki etc).

All kinds of legume dishes (beans, chickpeas, kidney beans, lentils, etc.)

Grilled or baked fish, meat, chicken or casserole dishes. Vegetable dishes with olive oil.

Freshly squeezed juices, homemade fruit drinks (hoşaf) can be used, but packaged fruit juices should be avoided.