What Does Gluten Free Mean? Archive

Is Gluten Really the Culprit!

Posted November 19, 2014 By Sandy

Before anyone gets upset with what I am inferring in my title, I want to share some findings with you.

With years and years of people eating wheat, many have asked why, all of a sudden, are so many people have serious problems with it.  Some are convinced that wheat is genetically modified (GMO wheat is not legally grown in the US at this time).  Others feel that the hybridization of wheat is the problem. Here is another theory:  Wheat is full of pesticides that are slowly killing us! Following are excerpts from a Report written Sarah, The Healthy Home Economist:

Common wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as the practice allows for an earlier, easier and bigger harvest.
Roundup significantly disrupts the functioning of beneficial bacteria in the gut and contributes to permeability of the intestinal wall and consequent expression of autoimmune disease symptoms.

Is Gluten Really the Culprit!

In a nutshell, Dr. Seneff’s study of Roundup’s ghastly glyphosate which the wheat crop in the United States is doused with uncovers the manner in which this lethal toxin harms the human body by decimating beneficial gut microbes with the tragic end result of disease, degeneration, and widespread suffering.
 Personally, I find the chart very disturbing.  It is obvious that the incidents of gluten sensitive/celiac issues is increasing as pesticide use is increasing.  But is there a firm correlation?  The author and the study she sites in her article think there is!!

In my case, I am sensitive to BOTH wheat and gluten, so it is a non issue for me.  But it does pose an interesting theory in light of our overuse of pesticides on our crops.

I suggest you read the article(s) and form your own opinion.  And share with us what you think!!
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12 Unusual Signs of Gluten Sensitivity

Posted November 10, 2014 By Sandy

When I first starting going to the doctor with my ‘weird’ symptoms many many years ago, I had no idea it could be gluten sensitivity.  Way back then, no one ever talked about a problem with gluten.

In my case, I was diagnosed with irritable bowel syndrome and spastic colon.  I was put on a diet of yogurt, chicken, bananas and a bunch of others ‘mild’ foods.  Of course, it didn’t help at all and I eventually learned to deal with it best I could.

Now, many years later, I understand that is was a reaction to gluten.

So what are some of the symptoms of gluten issues?  The Gluten Free School has a list of some of the surprising signs of gluten sensitivity:

1. Depression and Anxiety

Symptoms of depression can include feelings of hopelessness, lack of interest, low energy, appetite changes, sleep changes, anger, and more. ….  Research now confirms that Celiac disease and gluten intolerance are linked to depression, anxiety and mood disorders. Once gluten is removed from the diet in the gluten sensitive, depression and anxiety can actually be resolved.

Symptoms of anxiety often go hand in hand with depression which makes it very hard to relax and think clearly. Some may experience sensations of panic, loss of control, heart racing, chest pains, trouble breathing or feelings of passing out. Anxiety attacks can even mimic heart attacks so it’s important to be aware of the distinction.

2. ADHD12 Unusual Signs of Gluten Sensitivity

Attention deficit hyperactivity disorder affects children and adults alike, but many don’t make the connection of their symptoms to diet.

Alternative approaches address food sensitivities and intolerance as a root cause of behavioral disorders.  ….. looks at the gut because neurotransmitters are produced directly by what’s broken down in the digestive system. Leaky gut can facilitate a number of mental health issues because gluten and other food proteins are essentially sneaking into the body where they don’t belong.

3. Brain Fog

Being unable to think clearly is just as stifling as it sounds. When you feel disconnected or just plain “out of it”, it might not be all in your head.

Gluten can have the affect known as “foggy brain” in sensitive individuals. While it can be difficult to quantify gluten induced “brain fog”, researchers in a 2002 study in the Journal of Neurology, Neurosurgery and Psychiatry found that there may be significant cross reactivity of IgG antibodies to gluten and other different antibodies that could result in mental fogginess. These antibodies can also cause inflammation which can further exacerbate the condition.

4. Autoimmune Disease

Gluten consumption has been linked to numerous autoimmune diseases …. Sarah Ballantyne PhD, also known as The Paleo Mom, shared some vital information with us concerning gluten sensitivity and autoimmunity. “Every single autoimmune disease in which gluten as a contributor has been investigated has shown that gluten sensitivity is a contributor to that disease.”

Just to be clear… here’s a list of some autoimmune diseases known to be related to gluten sensitivity — Celiac Disease, Hashimoto Thyroiditis, Graves Disease, Rheumatoid Arthritis, Vitiligo, Sjogren’s, Multiple Sclerosis, Crohn’s, Ulcerative Colitis, Dermatitis Herpetiformis, and Type 1 Diabetes.

5. Low Immunity

If you’re prone to frequently getting sick, you should consider gluten to potentially be an issue.

…. the first sign of gluten intolerance for her was an extremely depressed IgA result on adrenal testing …

To break this down into simpler terms, IgA is a class of antibodies in your body that exist primarily in saliva, tears and in the gastrointestinal tract (though some do exist in the blood). Think of them as your first line of defense when a cold comes knocking at your door. When you’re sensitive to gluten or have celiac disease, one sign is a depressed level of IgA antibodies meaning that you don’t have the proper defenses in place to keep you well.

6. Dental Issues

Cavities, canker sores (mouth ulcers) broken teeth, and tooth decay can plague those with undiagnosed gluten sensitivity as well as Celiac disease. …

Calcium levels of gluten sensitive individuals can be staggeringly low due to malabsorption, which can lead to weak bones and teeth.

7. Unexplained Weight Loss or Weight Gain

Can’t keep your weight in check? A sudden or even gradual change in weight while eating habits remain more or less unchanged can be an indicator of a bigger health problem.

For some with malabsorption and gut permeability due to gluten intolerance or sensitivity, unwanted weight loss despite regular calorie intake can have dangerous effects. On the other hand, gluten can trigger systemic inflammation in the body that mimics stubborn weight gain. Removing gluten for good and healing the gut with a healthy diet can restore weight to healthy normal levels.

8. Migraine Headaches

While not all cases of migraines are related to gluten, it’s been linked as a significant cause for some. In a study that measured migraine headaches in gluten sensitive individuals, chronic headaches were reported in 56% percent of those with non-celiac gluten sensitivity, 30 percent of those with Celiac disease, and 23 percent of those with inflammatory bowel disease.  Only 14 percent of those in a control group reported headaches.

9. Skin problems

From eczema and acne to psoriasis and dermatitis herpetiformis (DH), gluten can cause some extremely uncomfortable skin issues. Basically inflammation under the top layers of skin can occur and cause eruptions of rashes, itchiness, burning, redness, and even painful blisters.

The Gluten Intolerance Group (GIG) describes the severe rash of DH as, “a chronic disease of the skin marked by groups of watery, itchy blisters that may resemble pimples or blisters.

10. Hormonal Imbalance and Adrenal Fatigue

Hormone imbalance can manifest itself as irregular menstrual cycles, weight gain or loss, hot flashes, low energy levels, erratic sleep patterns and more.  In discussing gluten sensitivity and female hormones,Dr. Daniel Kalish D.C states that “a strong relationship has been established in medical literature between gluten sensitivity and the hormones progesterone and estrogen. Additionally, most of my patients with gluten sensitivity have an adrenal hormone imbalance, and this becomes exacerbated for patients during menopause…”

11. Joint and Muscle Aches

Got joint and muscle aches? Gluten’s damaging inflammation in susceptible individuals can cause flares and pain. WebMD states that, “Joint pain and inflammation are (also) common symptoms of gluten sensitivity. And research does show links between the two diseases.” The Arthritis Foundation has also published information regarding the link between gluten sensitivity, joint pain, and arthritis conditions.

12. Extreme Fatigue

Do you feel like you can never sleep enough?  Jennifer of Gluten Free School shared that the reason she sought medical help initially was because she could sleep up to 11 hours and still wake up exhausted and feeling like she was drugged. Though she did have gastrointestinal issues, her extreme exhaustion seemed more pressing. Since removing gluten, she can get up daily at 5:45 am without an alarm and no need for caffeine.

Personally, I had 9 to 10 of these symptoms.  How about you?

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Why Gluten May Be Bad for Everyone

Posted September 1, 2014 By Sandy

With all the new studies and article on the dangers of gluten, it may be safe to assume that gluten may be bad for everyone. But why?

Dr. Vikki Petersen wrote an article on the subject:

Wheat is a Threat to Your Health, Even if You’re Not a Celiac

Gluten is the protein that is mostly present in wheat, about 85% of all the protein present. However, there are, unbelievably, 23,000 different proteins present in modern wheat that can create inflammatory, negative reactions in the human body, according to Dr Perlmutter. I will admit that this is a number far beyond any I have heard, but I do trust the source….

However, and we have discussed this many times before, WE, meaning humans, may also be a ‘predator’ when it comes to wheat. And as a predator the wheat we eat is attacking us. How?

The WGA protein has a liking for a protein in the human body called N-Acetylglucosamine and binds to it. Don’t worry about the long name, what’s important is where the protein is found: namely tendons, joint surfaces, cartilage, the lining of the entire digestive tract and the lining of the miles and miles of blood vessels within all of us.

When WGA ‘binds’ to this protein it can leave the cells of the particular structure, e.g. the cells lining the digestive tract, vulnerable. Whether it’s damaging the lining of the gut that could potentially result in leaky gut or damaging the lining of blood vessels putting them at risk to inflammation, it is thought that WGA has truly direct toxic effects on the heart, brain, immune and endocrine systems.

According to Dr. Vikki, this can affect anyone whether they are celiac, gluten intolerance or gluten sensitive.

Personally, I find this information very scary!  How many years have we, as human beings, been The Gluten Effecteating wheat and how long has it been doing this kind of damage to our bodies?

If you have read Dr. Vikki’s book, The Gluten Effect, she mentions mention that populations who consume wheat are at higher risk to certain degenerative and inflammatory disease. These diseases, she says, were not present prior to the introduction of wheat and are less present in those societies that do not consume it, even today.

With the studies I have seen, maybe she is right:  We should leave wheat to those who can digest it — animals with 4 stomachs!!

What do you think?

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New Gluten Free Labeling

Posted August 25, 2014 By Sandy

Earlier this month,  U.S. Food and Drug Administration (FDA) finalized a standard definition of “gluten-free”.

So what does it mean, exactly, when a food product is labeled as ‘gluten-free” and what is the gluten free labeling requirements?  According to the National Foundation of Celiac Awareness (NFCA) ….

New Gluten Free Labeling

FDA Gluten-Free Labeling Rule

Under the new rule, if a food carries a gluten-free claim, it either:

  • Inherently does not contain gluten (i.e. a bag of raw carrots or bottle water)

OR meets the following criteria:

  • Does not contain an ingredient that is a whole, gluten-containing grain (i.e. wheat, barely, rye or crossbred hybrids of these grains)
  • Does not contain an ingredient that is derived from a gluten-containing grain and has not been processed to remove gluten (i.e. wheat flour)
  • May contain an ingredient that is derived from a gluten-containing grain that has been processed to remove gluten (i.e. wheat starch) as long as the food product contains less than 20 parts per million (ppm) of gluten


  • Any unavoidable gluten in the food due to cross-contact (commonly referred to as cross-contamination by the gluten-free community) or migration of gluten from packaging materials is less than 20 ppm gluten

The NFCA has put together a Follow Up Fact Sheet which I found to be very helpful.

Some of the interesting fact addressed in this report is as follows:

Q: Under the FDA’s final gluten-free labeling rule, oats are NOT considered a gluten-containing grain. Does this mean that oats are safe to consume on a gluten-free diet?

Q: Why is wheat starch allowed in products that are labeled gluten-free?

Q: It’s unclear to me whether I should still steer clear of products containing malt and hydrolyzed wheat protein. What does the FDA’s gluten-free labeling rule say about these ingredients? For example, can I eat soy sauce?

Q: While I understand that less than 20 ppm gluten is less than a crumb and, therefore, not visible to the eye, I still have several questions about this amount. Can you…

1.Help put this into context for me?
2.Clarify whether I should be concerned with cumulated gluten intake?
3.Explain how many servings of less than 20 ppm can a person with celiac disease safely consume in one day?

Q: What vinegar, if any, is safe to eat on a gluten-free diet?

Q: I know that you recommend purchasing naturally gluten-free grains and flours and grain and flour-based products that are labeled gluten-free. Are there other dry food products that might fall into this category? For example, what about seeds, beans and nuts?

Q: Does this ruling mean that the products labeled gluten-free now aren’t under 20 ppm?

Q: I know that we have to start somewhere, but I don’t understand the significance of the rule if it’s not mandatory and manufacturers aren’t required to test. How does this rule impact people on a medically necessary gluten-free diet as opposed to individuals “riding out the fad”?

Q: If a product is now labeled gluten-free but its label says that it is “processed in a facility that also processes
wheat,” is this product really gluten-free?

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Is Gluten Free Diet a Fad?

Posted May 26, 2014 By Sandy

If you have been monitoring the Gluten Free news, you probably heard about the study conducted by Jessica Biesiekierski, Department of Gastroenterology, Eastern Health Clinical School, Monash University, Victoria, Australia.  This study questions the validity of gluten free diets.

According to Real Clear Science

Instead of receiving a proper diagnosis, however, many people are self-diagnosing as gluten-sensitive and eating gluten-free by choice. Noticing this trend, Jessica Biesiekierski, a gastroenterologist at Monash University and a leading researcher into the effects of gluten, sought adults who believed they had NCGS to participate in a survey and a clinical trial. She recruited participants in metropolitan Melbourne, Australia by distributing fliers through websites and local clinic rooms and taking out advertisements in a local newspaper. 248 people responded, 147 completed an in-depth survey designed to assess the nature of their sensitivity, and forty were recruited into the clinical trial. …..

For the clinical trial, in which 37 subjects self-diagnosed with NCGS participated, Biesiekierski tested an alternative explanation for gluten sensitivity. Most gluten-containing products also have fermentable, poorly absorbed, short-chain carbohydrates, collectively known as FODMAPs, which are known to cause gastrointestinal problems. Biesiekierski wanted to know if FODMAPs were actually the villains behind subjects’ gastrointestinal problems. The trial — which was double-blinded and placebo-controlled — found that in patients whose diets were low in FODMAPS, gluten did not produce a specific negative effect.*

As you can see from the quotes above, this study seriously endorsed the believe that gluten free diets were a farce, a fad or just not helping those avoiding gluten.

This view was further endorsed by Forbes Magazine, who published a serious of articles:

Gluten Free Diets, Miracle or Hype

Are You Really Gluten Intolerant, Maybe Not

Gluten Intolerance May Not Exist

Many in the gluten free community responded swiftly by reputing the study and articles.  One such person is Alessio Fasano

Alessio Fasano, MD, chief of MassGeneral Hospital for Children’s Division of Pediatric Dr_ Alessio Fasano (Center for Celiac Research)Gastroenterology and Nutrition and director of the hospital’s Center for Celiac Research and Treatment, is one of the world’s foremost experts on celiac disease and gluten-related disorders. His landmark 2003 study established that celiac disease is much more common in the United States than had been previously thought. Studying gluten sensitivity, Dr. Fasano’s research team uncovered molecular and physiological differences between celiac disease and gluten sensitivity, which is thought to affect even more people than celiac disease.

Jules Shepard, gluten free advocate , weekly radio show host, and one of the community’s most active bloggers interviews Dr. Fasano and his take on this new study.

Popular Health Internet Radio with Jules Gluten Free on BlogTalkRadio



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Can Gluten Cause Depression?

Posted April 28, 2014 By Sandy

If you are depressed, gluten intolerance or celiac disease can be one of the culprits. Yes, gluten can cause depression!

I conducted some of my own research on the subject, and here is what I found:

  • The intestinal damage wrought by celiac disease prevents absorption of essential nutrients that keep the brain healthy, especially zinc, tryptophan, and the B vitamins. These nutrients are necessary for the production of essential chemicals in the brain such as serotonin, a deficiency of which has been linked to depression.
    Is Gluten Making You Depressed? by James M. Greenblatt, M.D.
  • How gluten causes depression anxiety is by producing inflammation in the gastrointestinal Can Gluten Cause Depressiontract, triggering an autoimmune response to the gluten protein which releases cytokines, which then enter the brain and produce inflammation in the brain, leading to depression anxiety.
    How Gluten Causes Depression Anxiety
  • …. Dr. Rodney Ford, author of The Gluten Syndrome — have hypothesized that gluten exerts a direct depressive influence on your brain chemistry, independent of malabsorption resulting from intestinal damage. Dr. Ford believes gluten is responsible for depression both in people with celiac and in people with non-celiac gluten sensitivity. In fact, his hypothesis of a direct effect would explain why so many people — both celiac and gluten-sensitive — experience short, predictable bouts of depression whenever they’ve been glutened, even if they didn’t ingest enough gluten to cause lasting intestinal damage.
    Are Gluten and Depression Related? by Jane Anderson

So what can you do to deal with depression?  First, of course, is to stop eating gluten and if you are already on a gluten free diet, stop ‘cheating’ on your diet.

–Dr.Greenblatt suggested checking your zinc levels and make sure you take B12 supplements (especially good if you are vegan).

–Jane Anderson suggested adding the vitamins folic acid and B-6 to your vitamin regiment.

And of course, eating a good diet and exercising regularly is a universal ‘cure’ for depression.

Personally, when I was being treated for Alzheimers (before discovering I was gluten intolerant), I was prescribed anti-depressants.   Now, nearly 5 years later, I am still on them, but need to take them only 2-3 times a week rather than the 7 days a week per the original dosage.

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How Long will it Take to Recover from Gluten?

Posted April 22, 2014 By Sandy

Your recovery from gluten, along with anyone else, can be different for everyone. I am told that a large percentage of folks feel better just a few days after removing gluten from their diets.

In my case, there was no doubt that I had a problem with gluten all my life. I can remember being sick from eating when I was quite young. Food made me sick and I was too little to explain it to my mother.

How Long will it Take to Recover from Gluten?Yet, on the other hand, as sick as I was when I was finally diagnosed (for those who don’t know my story, I was being treated for early stages of Alzheimer disease), only three weeks or so passed before I started feeling better! But it didn’t end there. Now, nearly 5 years later, I can still feel improvement in my health.

I suffer from a mild form of ataxia. According to Jane Anderson, the About.com Celiac and Gluten Sensitivity Expert:

Gluten ataxia, an autoimmune neurological condition involving your body’s reaction to the gluten protein found in wheat, barley and rye, can irreversibly damage the part of your brain called the cerebellum, according to practitioners who first identified the condition about a decade ago.

This damage potentially can cause problems with your gait and with your gross motor skills, resulting in loss of coordination and possibly leading to significant, progressive disability in some cases.

So how long will it take to recover from gluten?  Someone with a recent problem with gluten or with milder symptoms than my own, may recover much quicker and feel better within days.

Jane goes on to share:

You may feel constantly hungry during the first several weeks you’re gluten-free, and you may want to eat all the time. This is completely normal — it’s your body’s way of trying to make up for not being able to absorb food. Your ravenous appetite should calm down eventually….

In addition, to feel better sooner, you may need to address any celiac-caused malnutrition. Lots of celiacs find they have vitamin and mineral deficiencies at diagnosis that can interfere with their well-being. Talk to your doctor about what supplements you should consider, and make sure to use only gluten-free vitamins.

Although you should start to feel a little better quickly, it takes most people who were very sick prior to diagnosis a long time — months, usually — to feel completely “normal” again. Don’t get discouraged if you don’t bounce back immediately; if you continue to see gradual improvement, you’re going in the right direction. However, if you don’t feel as if you’re making enough progress, talk to your doctor about your ongoing symptoms.


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Recovering from Gluten Poisoning

Posted February 22, 2014 By Sandy

Have you ever accidentally poisoned yourself by eating gluten?  Thankfully, I have only done that once.  I was at a church potluck and tried a dish that had gluten in it …. and, of course, I didn’t know it until I started getting stomach cramps, diarrhea and all those other nasty symptoms!

So what can we do to recover from gluten poisoning?  At the time, I took several digestive enzyme pills (that I have on hand all the time) and just waited it out.  But there are some things that are Sick 2helpful.

Jane Anderson, one of my favorite ‘go-to’ resource for gluten issues offers some helpful tips:

Recovering From an Accidental Glutening

1. Get Plenty of Rest:  Gluten exposure leads to a dreary combination of fatigue and insomnia in many people. It’s tough to feel normal when you can’t sleep at night, and want only to sleep during the day.  The solution? Get as much rest as you possibly can, whenever you can grab it.

2. Avoid Difficult Tasks:  Many of us suffer from brain fog when we are exposed to gluten, leading to fuzzy-headedness, absent-mindedness and sometimes outright confusion.  Needless to say, that’s not a good recipe for tasks that involve heavy lifting, quick thinking or deep analysis.

3. Skip Lactose-Containing Foods: If you’ve been heavily exposed, you may temporarily become lactose intolerant. That’s because we digest dairy proteins with the very tips of our intestinal villi, and gluten ingestion can damage those villi.

4. Revert To Whole Foods:  Now is not the time to try a new type of “gluten-free”-labeled product or to challenge your digestion with something radical. Your best bet to a speedy recovery is to revert to eating a whole foods diet made up of foods you know don’t bother you.

5. Don’t Take Chances:  That means skipping restaurant meals, bringing your own food to friends’ houses, and sidelining any temptations you feel to indulge in something you know may be questionable.


Sometimes, it is good to remember that the symptoms are only temporary.  Seems to me, the stomach/intestine issues were over in about 30 hours.  The brain fog took a bit longer, but I recovered from the worst of that as well.

What do you do when you are gluten poisoned?  Did it work well for you?  Please share with us!!

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Identifying Gluten

Posted February 15, 2014 By Sandy

Identifying gluten in your foods can be very challenging.  Gluten comes in so many different forms and under so many different names that the average person can easily become confused.

We all know to avoid wheat, barley and rye, but are these the only places to find gluten?

Following is a list of food containing gluten that you may not be aware of:

  • Spelt, kamut, triticale (a combination of wheat and rye), durum,  farina, cake flour, matzo (or matzah), bran, couscous,  semolina — all are forms of wheat or gluten!
  • More forms of wheat:  Orzo, couscous, einkorn, farro, seitan, and freekahGrains 2
  • Wheat starch, modified wheat starch, hydrolyzed wheat protein and pre–gelatinized wheat
  • Barley malt syrup, malt extract, malt flavoring and malt vinegar.
  • Licorice, imitation crab meat, beer, most is fermented from barley.
  • Any breaded food or vegetables
  • Processed foods containing soy sauces or teriyaki sauces

Also, gluten MAY BE found in some of the following:

  • Dextrin, flavorings, modified food starch and caramel coloring
  • Oats (unless specifically marked gluten free)
  • Processed cheeses
  • Seasoning, seasoning mixes and soy sauces
  • Hydrolyzed vegetable protein (HVP) and Hydrolyzed plant protein (HPP)
  • Artificial or natural flavorings

Gluten can also be found in the following non-food items:

  • Pharmaceuticals, including some vitamins
  • Lotions, Soaps, Face washes, Shampoo, Hair Products, Hair Spray, Makeup and other cosmetics, Play dough and other clay modeling toys, Dental pastes and creams

Do not become overwhelmed at the lists above.  With a little work, you can quickly become familiar with these “hidden” names.  Personally, I avoid processed foods — especially those with ingredients I am unfamiliar with.

As a substitute, try some of the following gluten free grains:

  • Amaranth, Buckwheat, Cornmeal, Job’s Tears, Millet, Montina Ryegrass, Gluten Free Oats, Quinoa, Rice, Sorghum, and Teff
  • See my mini-website:  Gluten Free Grains for more info and recipes

NOTE:  For more information, check out:

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Wheat and Gluten Intolerances on the Rise

Posted October 19, 2013 By Sandy

As most of you have probably read, wheat and gluten intolerances, as well as celiac disease is on the rise:

“The prevalence of celiac and gluten intolerance has increased significantly over the last 50 years. A 2009 study published in Gastroenterology showed that celiac disease has increased from one in 650 people to one in 120 people over the last 50 years.”

Why is it rising?

According to Amy Myers, MD (posted on HuffPost Healthy Living where the above quote was taken):

This Is Your Gut on Gluten dramymyers

We’re no longer eating the wheat that our parents ate. In order to have the drought-resistant, bug-resistant and faster growing wheat that we have today, we’ve hybridized the grain. It’s estimated that 5 percent of the proteins found in hybridized wheat are new proteins that were not found in either of the original wheat plants. These “new proteins” are part of the problem that has lead to increased systemic inflammation, widespread gluten intolerance and higher rates of celiac.

Today’s wheat has also been deamidated, which allows it to be water soluble and capable of being mixed into virtually every kind of packaged food. This deamidation has been shown to produce a large immune response in many people.

She goes on to explain what happens to gluten sensitive people when they eat glutenized foods:

 In people who have no issues with gluten, the proteins are absorbed. In those with gluten sensitivity, the GALT identifies gliadin as a dangerous substance and produces antibodies to attack it. In celiacs, these antibodies don’t just attack the gliadin, they attack the tTG as well, which is what originally broke down the gluten into its two parts….

When the antibodies your body produced to defend itself against gliadin attack your tTG, these microvilli (hair-like fingers, existing in your intestines to absorb nutrients) can atrophy and erode, decreasing your ability to absorb nutrients and allowing the walls of your intestines to become leaky. This can manifest itself in digestive symptoms, including bloating, constipation, diarrhea, weight loss, fat malabsorption and malnutrition, such as iron deficiency or anemia, low vitamin D or even osteoporosis.

Excellent article with many references to back up her statements.


Check out Amy Myers, M.D. website for more information on healthy practices


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