Newly Diagnosed, Gluten Free
It can be very challenging trying to start a dietary program once someone has been diagnosed with celiac disease, gluten allergy, gluten sensitivity or even if one suspects a food allergy. Ideally, one wants to get a diagnosis. If this is not possible, some people turn to different types of allergy testing such as; muscle testing, saliva, stool or urine tests. Unfortunately there is not a 100% fool-proof way to test for all allergies and sensitivities.
Others may use a rotation diet or a challenge and elimination diet. To perform a challenge and elimination diet, all that is needed is to eliminate the foods that are suspect (usually the food one craves or eats most frequently) or eliminate the most common allergenic foods that include: wheat/gluten, dairy, corn, egg and soy.
The elimination is usually 14-21 days; during this time try to use a diet dairy on foods eaten and symptoms. After the 14-21 day challenge is up, try and re-introduce suspect foods and be aware of any symptoms.
The goal is to identify foods that may provoke symptoms with your health. Start by eliminating certain foods for a period of time (usually 14-21 days), re-introduce foods that have been eliminated and then long term, and incorporate a rotation diet to help prevent re-occurrence of any food allergy or sensitivity symptoms.
Symptoms of Food Allergy or Sensitivities
Symptoms of food allergies and sensitivities can be very confusing. The following conditions frequently have allergic components.
Fatigue
Enuresis
Migraines
IBS
Inflammatory Bowel
Gallbladder Disease
Epilepsy
Eczema
Recurrent Infections
Ear Infections
Arthritis
Asthma
Rhinitis
ADD/ADHD
Psoriasis
Mouth Ulcers
Depression
Malabsorption/Maldigestion
Diarrhea
Constipation
Gas
Bloating
The beginning of any nutrition program begins in the grocery store. Label reading is very important. It takes time to read labels and determine if there is hidden ingredients or if the food has been subject to cross contamination. This is generally one of toughest challenges that are encountered. Gluten free labeling has been proposed to be the ninth food to be added to the original eight foods that are currently listed. This is voluntary at this time.
Although not mandatory at this time, many companies that are specializing in true and certified gluten free items and proudly list this information on their label and or website.
What Happens When We Eat A Food We Are Allergic/Sensitive To
A food allergy is an immune system response to a food that the body mistakenly believes is harmful. Sensitivity is much harder to determine. With food allergies, once the immune system decides that a particular food is harmful, it creates a specific antibody to it and then holds onto this information for future use.
When we eat certain foods we assume that we absorb the nutrients from the food, but with food allergies and intolerances that is not the case. With gluten as an example the peptides from gluten attach to the intestinal wall and our immune system recognizes these proteins and peptides as invaders and mounts an autoimmune reaction against them. In this process, the tissues in which these molecules are imbedded are also damaged. This results in deformed and stunted intestinal villi. This is one of the major problems that associate food allergies, sensitivities and auto immune disorders.
The next time the person eats that particular food, the immune system releases massive amounts of chemicals, including histamine, in order to protect the body. These chemicals then trigger a cascade of allergic symptoms that affect the respiratory system, gastrointestinal tract, skin or cardiovascular system. This is an INFLAMMATORY response.
To help reduce histamine the best way is to cut down on allergenic foods and high histamine foods. High histamine foods include champagne, cheese, wine, fish, salami and sauerkraut. Zymogen, a progressive professional line of dietary supplements has recently come out with a product called HistoXym (Diamine Oxidase Protein Concentrate from porcine enzymes). This product has been clinically shown to significantly reduce histamine levels from meals by metabolizing histamine.
Much of this reaction is dependent on the overall health of our gastrointestinal track. To improve the health of our GI track we want to improve secretory IgA, a simple method is to take some bulk cayenne pepper (1/8 tsp to start) 35-40,000 heat units in strength and put the cayenne pepper in a couple ounces of grape juice or vegetable juice 2-3 times per day. This can improve the response to food antigens at the gut level. In addition, cayenne is alkaline forming for an additional benefit. Other nutrients include Indian gooseberry (Alma), Probiotics and enzymes.
Food Allergies and Sensitivities on the Rise
Scientist estimate that approximately 11 million Americans suffer from true food allergies. At this time there is no cure for food allergies. Avoidance is the only way to prevent an allergic reaction. With celiac if a 1st degree relative has celiac, their chance is 1 in 22, 2nd degree relative 1-39 chance and if you experience chronic digestive disorders your chance is 1-56.
According to government and medical association statistics, approximately 12 million Americans suffer from true food allergies and another 72 million suffer from intolerances. The Food Allergy and Anaphylaxis Network (FAAN) reports that the following eight foods account for 90 percent of all reactions in the United States. These include: egg, milk, peanuts, soy, fish, shellfish, tree nuts and wheat. FAAN reports that 2.2 percent of school aged children have a food allergy as do one in 17 under the age of 3 years old.
For reasons not fully understood allergies are increasing worldwide fueling an 18 billion dollar market. A recent government study found that US allergy prevalence increased 74 percent from 1980 to 1996. One theory that is receiving much attention is looking at the potential of GMO foods fueling this sharp rise in allergic responses. Other research points to low vitamin D levels as well as a negative shift in omega 3 fatty acids.
Approximately 70% of all Americans calories come a combination of the following four foods: WHEAT, DAIRY, CORN and SOY. Why is this an issue? Consider the following: Since the transition out our Paleolithic into our Neolithic era, we are consuming food that supplies toxic lectins, endocrine disruptors, enzyme inhibitors, anti-nutrients and glue like sticky proteins.
Consider the fact that these so-called health foods are also sources for industrial adhesives.
Wheat flour is used to make glue for book binding, paints and wall-papering as well as the main ingredient for paper mache’. What is interesting is that the word gluten literally means “glue” in Latin. What gives gluten its adhesiveness and difficulty to digest are the high levels of disulfide bonds it contains. These same sulfur to sulfur bonds are found in hair and vulcanized rubber products that are difficult to decompose and is what is responsible for the sulfurous odor they give off when burned.
There will be approximately 676 million metric tons of wheat produced this year alone making it the primary cereal of many regions and is the third most prolific cereal grass on the planet. This global dominance is signified by the Food and Agriculture Organization official symbol being a head of wheat. Any effort to indict the credibility of this King of Grains would be very hard to change.
Soy protein has replaced formaldehyde based adhesives for making plywood and used to make plastic, composite and many other things you may not want to eat.
Casein, the protein found in milk is the active ingredient in Elmer’s glue and is used as a paint ingredient since ancient times.
Corn gluten is used as glue to hold cardboard together.
As if that was not enough, wheat, dairy and soy have some of the highest concentrations of glutamic acid that can be a natural equivalent to MSG (monosodium glutamate). This exciotoxin can cause the neurons to fire to the point of neuron death. This may explain the correlation with food allergies and behavior problems.
When these glycoprotein’s come in contact with microvilli, it is hard to determine exactly what may happen. One thing to consider is that these “sticky” proteins act like a glue in many cases and this can cause the integrity of the gastrointestinal tract to be challenged. This is critically important for absorption of nutrients but also play a major role in the synthesizing of neurotransmitters.
This helps to explain the role of these foods and how they can affect emotional health. Consider the role of serotonin and its production. Research has shown an astounding 90-95% of serotonin is synthesized in the gastrointestinal track.
Reducing The Risk of Food Allergies and Intolerances
Once food allergies and sensitivities have been identified, avoidance is clearly the most successful approach. In regard to reducing the risk of allergies later in life, introduction of certain foods may offer some help. The first six months of life, breast milk is the only food required by most infants. Premature infants normally thrive on breast milk as it provides essential antibodies that support their immune function and nutrients that optimize growth.
Until approximately 6 months of age, a baby’s digestive tract is not able to adequately digest most foods. The introduction of certain foods too early may induce the incidence of food allergies, sensitivities, even in families with a strong tendency towards allergy.
The best way to introduce one new food group is to give it daily for three days then wait four more days before introducing another food. During the week-long trial of new food, watch for a reaction such as sneezing, runny nose, rash around the mouth, anus, a change in stools or personality.
Reading Labels
Starting in January 2006 food manufacturing companies must include certain information on all labels. This will include a list of the eight most common food allergens including:
1. Milk
2. Peanuts
3. Eggs
4. Soybeans
5. Tree Nuts
6. Fish
7. Crustacean Shellfish
8. Wheat
There are new proposed labeling laws for sometime in 2011. The goal is to incorporate gluten free guidelines on food labels. This will be achieved by certain rules that have also been proposed including looking at the amount of gluten in a product. Gluten Fee foodstuffs will be described as the following:
A. Consisting of or made from ingredients that do not contain any prolamines from wheat or all triticale species such as spelt, kamut, wheat, rye, oats, barley or their crossbred varieties with a gluten content level not exceeding 20 ppm.
B. Consisting of ingredients from wheat, rye, barley, oats, spelt or their crossbred varieties which are rendered “gluten free” with a level not to exceed 200 ppm.
C. Any mixture of ingredients of the two ingredients as in a) or b) with a gluten level not exceeding 200 ppm.
Codex specifies that naturally gluten-free products contain less than 20 ppm, and products that are rendered gluten-free (cross contaminated) contain less than 200 ppm.
Celiac Disease
More and more research is being published on the increasing number of people that are diagnosed with celiac disease. As a matter of fact, recent research indicates that 1 in every 133 Americans has celiac disease and an incredible 97% are not diagnosed. Worldwide the estimate is between 1-100 and 1-200 people worldwide have Celiac Disease. In addition, recent studies have shown that one in every 29 persons diagnosed with celiac disease also suffers from osteoporosis. Many experts agree that gluten sensitivities may affect as many as 1 out of every 10 to 25 individuals.
Diseases/Disorders Associated with Celiac
Abdominal Distention (children)
Abdominal Pain
Anemia
Rheumatoid Arthritis
Carcinoma of the small bowel
Diarrhea
Down Syndrome
Enteropathy associated Lymphoma
Failure to Thrive
IBS
Kidney Disease
Liver Disease
Low Bone Mass
Microscopic Arthritis
Nerve Disease
Osteomalacia
Sjogrens Syndrome
Autoimmune Thyroid Disease
Eczema as an example: One of the most exciting and biggest breakthroughs for Dr Rodney Ford (renowned pediatric gastroenterologist) was to discover that the majority of eczema in children and adults can be triggered by gluten. In a study of many of Dr Fords patients with chronic eczema Dr Ford tested their blood and found something amazing. More than 75% of the children had abnormal tests. Their IgG-gliadin antibodies were all elevated. Following this result, they all went on a gluten free diet and most had remarkable improvements. This well documented in his latest book “Eczema! Cure It” by Dr. Rodney Ford M.D.
New research on gluten allergy and sensitivity is exploding. The following is just a sample of some recent research linking gluten and other food allergies and sensitivities with symptoms and disease.
Adrenal Fatigue
Our adrenal glands are walnut size glands that sit on top of our kidneys. They are responsible for many actions in our bodies. The following is a brief list of symptoms associated with low adrenal function.
Your adrenal glands are very sensitive to blood sugar levels, when blood sugar is unstable; it puts much stress on the adrenal glands, not allowing them to do their job effectively. When individuals suffer from gluten allergy or sensitivity, they concurrently malabsorb critical nutrients which may cause nutritional deficiencies and blood sugar problems.
This can cause cravings for sugar, salt or simple carbohydrates as well as symptoms such as fatigue, brain-fog, headaches, irritability, light headed-ness etc. The adrenal glands produce adrenaline for energy, support your immune system, work synergistically with your thyroid and dictate your metabolic rate.
Memory and Dementia
A recent report suggests that by the year 2020 up to 15,000,000 Americans may suffer from Alzheimer’s disease. Dementia is a fast growing problem among the aging population. Dementia is often recognized in peer reviewed literature as one of the manifestations of untreated celiac disease. As a matter of fact a recent study by Dr Joseph Murrey M.D., Ph.D. from the Mayo clinic reported cases of dementia on the context of celiac disease.
They also went on to say that the introduction of a gluten free diet did halt the progress of dementia in some cases, and also brought about additional improvements of other symptoms in other patients. They concluded that the earlier the diagnosis of celiac, the better the outcome.
After more than 50 years of research, we still don’t know the cause of plaques that form on blood vessels resulting in a number of cardio-vascular ailments and incidents including some forms of vascular dementia. Carbohydrates contribute to insulin spikes and then fat storage. These fats then can be mobilized into circulation, ultimately binding to vessel walls or blocking smaller blood vessels.
In relation to this plaque buildup, inflammation and gluten may be an additional problem. One mechanism that is being looked at is the role of inflammation and its relationship to gluten. Like other food proteins, gluten produces inflammation and this chronic inflammation in conjunction with blood sugar problems is thought to speed up the formation of certain plaque.
Testing for Celiac Disease
Testing for the Gliadin antibody used to be considered a general screen. Since this test is also positive in some other diseases, it has been mainly replaced by the following tests.
In addition, many ask the question if I am already on a gluten free diet, can I still get the test and is it accurate. Most researchers suggest that blood test for gluten take about six months or more to change once you go gluten free. So if you have been on a gluten free diet for a few weeks or a couple months this should be OK. This is not true for the small bowel biopsy done by endoscopy. That test you need on gluten at the time of testing.
• A highly sensitive blood test for this condition is called an antiendomyseal antibody.
• The anti-reticulum antibody (ARA) test, in which IgG antibodies are viewed in an immuno-fluorescent microscope.
• Another test is the tissue transglutamase (tTg) antibody, which is more specific.
• HLA (human leukocyte antigen) typing is available and the two genes (DQ2/DQ8) must be present while the individual is eating gluten to develop celiac disease.
• A small-bowel biopsy is the gold standard testing for celiac disease. (this has been questioned lately by Dr Rodney Ford MD)
• Researchers in Finland have determined that many people with untreated celiac disease show the presence of intestinal endomysial autoantibodies (EmA). Researchers believe that negative serum EmA test in these cases is an indication of a more advanced and long-standing celiac disease.
• Stool antibody testing for antigliadin and tTG has been performed in research labs and published in few studies. This test developed by Dr Ken Fine and has been shown to pick up gluten sensitivity when it missed even by small intestinal biopsy in some studies.
• Biocard Celiac Home Test has developed an in-home test for Celiac disease. This test was developed by a Canadian company called 2G Pharma Inc. They have developed a very accurate home test using a small amount of blood. This test for IgA tissue transglutaminase antibodies (tTG). It has been shown to be 97% specific and 97% sensitive. Test sensitivity is determined by how many celiac are identified by a positive test. The cost is $50.00 but the shipping is approximately $40.00 into the states.
There are a number of other health conditions that are considered Gluten-associated diseases. These include: Addison’s disease, Alopecia, Anemia, Arthritis, Depression, Autism, Crohns Disease, Chronic Fatigue Syndrome, Dermatitis Herpetiformus, Dental Enamel Hypoplasia, IBS, Infertility, Osteoporosis, Thyroditis, Type 1 Diabetes, Sjogrens Syndrome plus many more.
The most common offending foods are Wheat (gluten) Dairy (casein) and refined or highly processed foods. Cross contamination is also a potential problem for persons that are allergic to proteins found in specific foods. This is particularly important in celiac disease.
Wheat Allergy
Wheat allergy is different than gluten allergy or celiac in that the allergy reaction to wheat is involving immunoglobulin E (IgE) and the reaction to gluten is related to a reaction to IgA and IgG antibodies. Many individuals may be allergic to wheat but not gluten and the other way around.
What is Gluten?
Gluten is the elastic, rubbery protein present in grains such as wheat, rye and barley. Many foods may not necessarily have gluten but are cross contaminated with it. This is why many people with celiac cannot eat even foods that originally do not contain gluten i.e. oats. Many people ask the question of “how much gluten is too much?” Unfortunately there is not one answer for everyone.
There has been recent research looking into gluten thresholds. A recent study in Italy and at the Center for Celiac Research in Baltimore, Maryland determined that the ingestion of gluten should be kept lower than 50mg/d in the treatment of celiac disease.
To put this into perspective consider the following example: The amount of gluten contained in an average 30gram slice of wheat bread is about 4.8 grams, or 4,800 milligrams. The average amount of gluten in wheat bread is about 10% by weight.
Gliadin is the wheat lectin that has been shown to activate NF kappa beta proteins that are involved in every acute and chronic inflammatory disorder including neurodegenerative disease, inflammatory bowel disease infectious and autoimmune diseases.
In regard to joint pain and inflammation, research has shown that the popular dietary supplement “glucosamine” actually binds to and de-activates the lectin in wheat that causes inflammation. This poses the question; is it the wheat causing joint pain or the glucosamine de-activating the inflammatory nature of the lectins in wheat.
Another recent study by a team of researchers from Spain showed that there was an adverse reaction from the innate immune system when gluten was consumed from both individuals with celiac disease and one without. The point is that scientist for the first time, have documented harmful effects of gluten on people without celiac disease. Once again they hypothesized that this reaction could be in part from the fact that the lining of the gastrointestinal tract was not optimally healthy.
Gluten Allergy and Gluten Sensitivity in Brain Health
Many individuals suffer from gluten allergies and are not diagnosed with celiac; this is becoming quite an epidemic. Dr Rodney Ford M.D. of New Zealand is one of the world’s leading researches on the impact on gluten and human health, especially the connection with brain function and gluten sensitivities. Much of his research focuses on the role of food allergies specifically gluten and emotional health in children as well as adults. Research has shown that gluten not only affects the small bowel but can also be associated with a number of brain related brain dysfunctions such as ADD/ADHD, autism, migraine, ataxia, tiredness and mental confusion.
In addition, brain nerve networks altered by association with reactions to gluten can create gastro-intestinal malfunctions which can include reflux, heartburn, slow gastric emptying bloating, poor colon function such as constipation and diarrhea.
The principle target of gluten damage in the brain is the cerebellum. The cerebellum is the coordinating area; it compares the information felt by the body or intention to move with the body motion. The cerebellum also coordinates input information with autonomic nervous system and sends and receives nerve fibers from the frontal cortex of the brain, responsible for planning and suppressing distractive behavior (Attention deficient).
Common Questions
If I am on a gluten free diet, will my blood test come out normal? The blood tests for gluten take about 6 months or more to change once you have gone GLUTEN FREE. Dr Rodney Ford M.D. states that if you have been gluten free for only a few weeks or up to a couple months, it would be OK to get the test.
Is Gluten Addictive?
Another question that seems to have been answered is “is gluten addictive?” the answer may surprise you but it is YES. Gluten has morphine like activity that can make gluten addictive. The gluten protein is broken down in your body by gut enzymes into the smaller fragments called peptides. Some of these peptides are called gluteomorphines and they have morphine like activity. Most people are able to further breakdown these peptides down into usable amino acids.
The problem is with the other group of individuals that cannot efficiently break down or eliminate these gluteomorphine peptides. This is probably due to these individuals that have “leaky gut surfaces”. The prevalence of leaky gut syndrome and associated gut conditions are increasing dramatically. This is probably due to numerous factors including poor diet, stress, toxins in our food and environment etc.
What is leaky gut? This is like having larger gaps in the intestinal membranes. This would then allow these hazardous peptides to get into your blood. Once these gluteomorphines are circulating in your bloodstream, they are able to seek out specific morphine receptor sites in your brain causing a number of health problems including ADD/ADHD, insomnia, depression, headaches, fatigue etc.
More and more information is suggesting that most people would be better off in their pursuit for optimal health if they were tested for gluten allergy/sensitivities. Some recent research has shown that a staggering one in ten people have high gluten antibodies.
Emerging research is indicating that withdrawal from gluten and casein is similar to opiate withdrawal. Researchers from Great Plains Laboratory have recognized these symptoms and have written the following. The peptides from gluten [gliadorphin] and casein [casomophine] are important because they react with opiate receptors in the brain, thus mimicking the effects of opiate drugs like heroin and morphine.
These compounds have been shown to react with areas of the brain such as the temporal lobes, which are involved in speech and auditory integration. They have also been sown to alter behavior and other physiological reactions.
This research is duplicated by many researchers from around the globe. The evidence is overwhelming as the message is this: if you look for gluten sensitivity in people who have chronic health problems, then you will probably find it.
The other interesting fact about gluten is that is not necessary for optimal health. One can easily obtain the necessary nutrients in a diet that is void of most grains.
Recent Research in Gluten Allergy and Gastrointestinal Health
Zonulin is a recently discovered protein that is produced in excessive amounts with individuals with intestinal diseases. This protein is produced in high amounts especially with people that have celiac disease, gluten allergies, Type I diabetes and lung diseases.
Zonulin is a likely factor in autoimmune Thyroditis, Lupus, Sjogrens syndrome, scleroderma and at least sub-groups of people with MS and rheumatoid arthritis. Another very important factor that has been discovered is that Zonulin may also play a major role in the development and maintenance of many learning disorders and psychiatric illness.
Some research that has come from studying Zonulin could hold some hope for celiac and individuals sensitive to gluten as well as many other food allergies. A drug developed by Alba delivers a compound called AT-1001 that is taken with meals.
This substance blocks Zonulin action by cloning the receptors which bind to Zonulin, but that do not relax the tight junction and are subsequently wasted in the feces. This is aimed at tightening up the junction between cells of the protective tissues of intestine, lungs, blood vessels and perhaps the blood brain barrier. The benefit would be to allow individuals with celiac and others with allergies to eat a more normal diet.
Dietary Considerations
There has been a lot of information made available on gluten free food and its relationship to celiac disease. With celiac one must avoid gluten. Gluten is a name for storage proteins called prolamines that are found in wheat, rye, and barley. Specific toxic prolamins that damage the small intestine include Gliadin from wheat, Secalin from rye and Hordein from barley. However, Avenin is a prolamin found in oats and does not cause reactions in persons with celiac disease.
The problem has always been cross-contamination and until recently (Mid-November 2005) a pure acceptable oat product has not been available. Finally, there are several “CLEAN” oatmeal products available in the US.
Safe Grains and Starches
Arrowroot
Teff
Tapioca
Acorn
Buckwheat
Chestnut
Amaranth
Corn
Dal
Indian Ricegrass (Montina)
Millet
Quinoa
Soy
Sorghum (milo)
Rice bran
Nut flours (almond, hazelnut, pecan)
Mesquite flour
Sweet potato flour
Rice (white, black, brown, wild, etc)
Potato starch and flour Sesame
Legume flours (more than a 100 including bean, chick pea/garbanzo bean, pea etc.)
Jobs Tears
Artichoke
Cassava
Cornstarch
Kasha
Fava
Coconut
Sago
Corn Products
Flaxseed
Hemp
Kudzu
Taro
Ingredients to Avoid
Barley
Oats (commercial)
Bulgur
Rye
Couscous
Semolina
Durum
Spelt (Dinkle)
Einkorn
Triticale
Emmer
Wheat
Farro
Kamut
Malt
Malt extract
Wheat bran
Wheat starch
Wheat germ
Wheat Grass
Common Questionable Ingredients
Distilled Vinegar does not contain gluten if it is genuinely distilled.
Grain Alcohol depends on what grain it is derived from. Some of the toxic peptide chains from the originating grain can end up as part of the alcohol. Since all alcohol is not distilled, some alcohols have harmful gluten in them.
Flavorings. Many flavorings are usually in a base of alcohol.
Salad Dressings are many times cross contaminated.
Stabilizer, starch, flavoring, emulsifier and hydrolyzed plant protein on labels usually mean that a grain containing gluten has been used.
Udon are Japanese noodles made from wheat or rice.
Modified Food Starch can be from wheat, corn, potato or tapioca and has been modified by rearranging the molecules.
Thickeners
Gravies
Sauces
Artificial Coloring & Flavoring
Caramel Color
Dextrins
Gravy Cubes
Ground Spices
Stock Cubes
Soy Sauce
Smoke Flavoring
Natural Flavoring
Mustard Flavoring
MSG
Modified Starch
Miso
Maltose
Glucose Syrup
Problems with Dairy
Some research suggests that up to 70% of people with celiac may also be allergic or sensitive to dairy (lactose). If this is the case one must avoid all gluten (rest the GI as these cells turnover every 3-5 days and the enzyme lactase is produced on the top of the villi in the gut) and include a lactose free diet for a period of time. In addition, approximately two thirds of the worlds population is lactose intolerant, they don’t retain the enzymes necessary to digest milk shortly after childhood.
The reason is this; lactase is an enzyme required to split lactose, it is manufactured at the tips of the villi. Because the villi are damaged in untreated celiac disease, their bodies cannot manufacture the lactase. Once people have been on a gluten free diet and the intestinal lining is repaired, a few will be able to handle dairy products once again.
Maldigestion and malabsorption can cause many health conditions in people with food allergy/sensitivities. Take osteoporosis for an example; if you don’t break down the nutrients needed to build healthy bone (vitamin D, calcium, magnesium etc.) and absorb them, how can you improve bone density?
Malabsorption, Maldigestion
One main reason to incorporate nutritional supplements is that studies have shown that long term celiac disease can diminish calcium reserves and can instigate poor fat soluble vitamin status which includes vitamins A, D, E, and K and also iron. Overall digestion and assimilation is generally impaired.
There are several other conditions that are associated many times with celiac disease these include: Inflammatory bowel disease, inflammatory joint disease, Crohns disease, Diverticulitis and ulcers and chronic stomach and gastrointestinal pain. There are several tests available to help determine the cause of many of these gastrointestinal problems.
There are several very good books that cover this subject. One of the very best is called “The Body Ecology Diet” by Donna Gates and “The Gluten Free Diet” by Shelley Case R.D. Other books that do a good job with optimizing gastrointestinal health include: “Restoring You Digestive Health” “Breaking The Vicious Cycle” and “Full of It” by Dr Rodney Ford M.D.
Optimizing Gastrointestinal Health
Once you have started the dietary program, studies have shown that certain nutritional supplements may be very helpful in actually facilitating the healing of the gut or in other words may help to normalize gut function. Everyone is bio-chemically different and so is their nutrient requirement. We will discuss several food options and dietary supplements that may be helpful.
Improving gastrointestinal health can also improve emotional health. Up to 99% of the serotonin, dopamine is developed in a HEALTHY gastrointestinal tract.
Some individuals look toward additional lab testing if they go off gluten and still tend to experience symptoms. Some of the test that is recommended is a Mucosal Barrier Test. These tests are comprehensive when looking at the complete function of the digestive and assimilation process. Unfortunately this is a stool test that is usually not covered or reimbursed by most insurance companies.
Simple Steps To Optimize Your Health Potential
The first part of Optimizing Gastrointestinal Health is resting the gut. This means stop causing damage by avoiding the foods or chemicals that are harming the health of the gut. This is achieved by incorporating the following:
1. Identify possible food allergy and sensitivity (wheat, dairy, corn, egg and soy are common)
2. Increase secretory IgA
3. Reduce inflammation (see Anti-inflammatory Diet Handout)
4. Rotate foods
5. Include healing foods
6. Implement dietary supplements
7. Increase Protective Antioxidants
Therapeutic Foods
- Grass-fed/finished Beef: This type of red meat could be eaten several times per week. This food is a great source of protein, minerals, vitamin B12, vitamin D and E, beta carotene, omega 3 fats and CLA (conjugated linoleic acid). Other sources of quality protein include several gluten free grains and flours. Some of these include: Almond flour, Amaranth, Buckwheat groats, Flax seed, Garfava, Millet, Indian Rice Grass, Pea flour, Quinoa, Rice, and Sorghum to name a few.
- Omega 3 Eggs: The health promoting eggs contain high amounts of DHA, antioxidants, vitamins B12 and E. This is also a good source of quality protein.
- Organic Coconut Oil: This is one o the healthiest fats available. One can cook with it, put it in smoothies or simply eat it right off the spoon. One can consume 2-4 tablespoons of this oil per day. Coconut oil naturally contains large amounts of lauric acid, a potent anti-microbial compound.
- Essential Fatty Acids: These beneficial fats provide many health benefits to our gastrointestinal track. These essential fatty acids include omega 3, 6 7 and 9. Our bodies do not produce these fats so we need to consume them. Food sources include olive oil, flax oil, safflower oil, avocado oil, fish, grass fed/finished beef to name a few. If your diet does not include regular intake of these foods, dietary supplements are available.
- Fermented and Cultured Vegetables: Consume a few tablespoons of fermented vegetables such as sauerkraut with each meal to aid in digestion. Fermented veggies are a terrific source of probiotics and enzymes.
This is not recommended if a person is being treated for Candida or yeast infections as this may intensify the die-off reactions, making the individual very uncomfortable in many cases. Once the Candida is corrected and the GI tract is healthy, fermented foods provide much nourishment.
- Pure, clean water. Proper hydration is critical for improving and maintaining optimal gastrointestinal function. Many will use warm water with a little fresh organic lemon for flavor. The lemon also helps to increase alkalization.
Nutritional Supplements
There are a number of dietary supplements that could be helpful in optimizing gastrointestinal health. We will cover only a few as space limits the list.
- Hypoallergenic multi vitamin/mineral formula that contains no yeast, sugar or grains. This is very important because persons with celiac have a harder time digesting and assimilating the nutrients they need from food. Plus, their diet is many times restricted causing a further problem obtaining vital nutrients from food. A multivitamin/mineral formula covers the bases and sets the beginning for a strong foundation to build on.
- Digestive Enzymes: These enzymes are taken with food to assist the body in breaking down the foods you eat into usable nutrients and compounds the body needs to run properly. This is a win/win situation as it also lessens the amount of work your own digestive tract has to do. Plus these enzymes help to break down the food eaten into smaller molecules decreasing the chance of a reaction.
In regard to the digestion of gluten and casein an enzyme called DPP-IV (Dipeptidyl)
peptidase IV analog) has been developed. This unique enzyme specifically breaks apart
proline containing peptides (casomorphine, gluteomorphine and gliadomorphine) which are
generally found in dairy products and cereal grains. This DPP-IV enzyme assists digestion of
these pep-tides that generally resistant to being completely broken down by other
enzymes. This is used for accidental ingestion of gluten and casein.
Prolyl Endoprotease Enzyme is from Aspergillus niger and recently has been shown to
quickly break down gluten in meals containing gluten. A team of doctors from the Netherlands assessed the ability of this enzyme to break down gluten. This was published in the peer reviewed journal “Gut”. Human studies are still pending.
- Probiotics: These are the bacteria that reside in the small and large intestine and colon area. There is not enough room to write about the benefits of promoting the amount of good bacteria one has in the GI tract. There is mounting scientific evidence that probiotics and prebiotics are beneficial in recolonizing the gut flora.
In a recent study in Finland, researchers added Probiotics to cultures of intestinal epithelial to determine their effect on gliadin-induced cellular damage. This includes increased permeability (leaky gut) and alterations of tight junctions between cells as this controls what passes across the intestinal wall into the blood stream. The two Probiotics bacterial species were evaluated; Lactobacillus fermentum and Bifidobacterium. In addition the bacteria Bifidobacterium lactis was also proven beneficial in addition to a gluten free diet.
- L-Glutamine: an amino acid that has extensive research on the ability to assist in healing the gut mucosa. It is found in a number of products in combinations as well as being sold separately. The amount used
- Vitamin D: Recent research found that vitamin D enhanced and preserved tight junction integrity and also stimulated epithelial healing. The study concluded that a vitamin D deficiency may compromise the mucosal barrier increasing the increased risk to mucosal damage an increased risk of bowel disorders.
- Saccharomyces boulardii: is a non-pathogenic, transient yeast long used for diarrhea and dysentery. This has been clinically proven to support healthy bowel microflora, support against travelers diarrhea, support children with autism, support people with inflammatory bowel plus much more.
- Liquid Cal/Mag: liquid forms of certain nutrients tend to assimilate easier than others. Look for products that are hypoallergenic.
- Zinc: is critical in the healing of the tissues in the GI tract. One form to consider is liquid zinc sulfate. This form is used to test for zinc deficiency and used to increase levels very effectively.
- SeaCure fish protein concentrate provides a pre-digested source of bio-active peptides and biogenic amines, along with essential minerals and omega-3 fatty acids. The protein elements are essential to immune, hormonal and neurological function. SeaCure is predigested making it easily absorbed and helps to support the cells in the gastrointestinal tract and regulate bowel function.
Protective Antioxidants
Antioxidants, anthocyanins, phytonutrients, carontenoids, tocopherols, polyphenols enzymes with antioxidant activity. These are fancy words that focus the protective compounds found in whole foods. Many of us are familiar with the newer forms of high antioxidant foods such as Noni, Acia, Goji Berry, Mangosteen, CoQ10, alpha lipoic acid, etc. Why are antioxidants so important? It is because they protect our cells from damage.
These compounds slow or prevent oxidation which is the chemical reaction that produces free radicals in our bodies. These free radicals may be the beginning of many diseases. Foods or supplements high in antioxidants prevent our cells from oxidation as well as enhance healthy immune function and reduce inflammation. This is particularly helpful and important with persons that suffer from any chronic conditions.
Foods high in antioxidants include blackberries, walnuts, strawberries, artichokes, cranberries, pecans, blueberries, raspberries, grape juice, cherries and ground cloves.
Additional Information and Lab Tests
Many people with celiac and other allergy related health conditions want to achieve optimal health rather than dodge symptoms. Several tests may be helpful to those that would like to pursue this. A couple tests include:
1. Vitamin D. Vitamin D deficiency has been shown to be problematic in people with digestive problems. Not only is vitamin D levels critical for optimal health with persons with celiac, but many other conditions such as Crohns, diverticulitis, ulcerative colitis, Irritable Bowel Syndrome and many other auto-immune diseases. There are two types of vitamin D tests. 1.25(OH)D and 25(OH)D. Request the 25(OH)D test it is also called 25-hydroxyvitamin D. This is especially important in regard to maintaining strong bones.
Recent research has suggested that a vitamin D deficiency early in life could be a factor in triggering the onset of celiac disease as well as slowing the recovery of the mucosa after celiac disease is diagnosed and treated. Vitamin D deficiency at the time gluten is introduced into an infant’s diet could also play a role in celiac disease onset. Studies consistently find that the incidence of celiac in children is the same as in adults suggesting celiac disease begins in infancy.
2. Candida Albicans. There is information that even when people with celiac disease change to gluten free diet their symptoms do not improve, Candida albicans may be part of the reason. People with Candida may constantly be exposed to low doses of a gluten like protein HWP1, thus stimulating the immune system into an “anti-gluten” reaction.
Additional Resources
There are many resources for persons with celiac disease as well as anyone on a gluten free diet.
Websites: (for information and mail order)
www.csaceliacs.org
www.gluten.net
www.celiacdisease.net
www.celiacsupport.org
www.celiacawarenss.org
www.scottnews.com
www.abebooks.com
Books of Interest:
• Gluten Free Kitchen by Roben Ryberg
• Gluten Free Baking by Rebecca Reilly
• Gluten Free Gourmet by Bette Hagman (many other titles available)
• Celiac Disease by Peter Green
• Gluten Free Diet by Shelly Case
• Cookbook for Kids and Busy Adults by Connie Sarros (many other titles available)
• Gluten Free 101 by Carol Fenster (other titles available)
• Dealing With Food Allergies by Janice Vickerstaff Joneja
• Good Food Gluten Free by Hilda Cherry Hills
• The Gluten Free Diet by Peter Rawcliffe
• Full Of It by Rodney Ford (other titles available)
• Living Gluten Free For Dummies by Dana Korn (other titles available)
Mark Norman CN
Tailor Made Nutrition & Gluten Free 4 U
8160 Coller Way
Woodbury, MN 55125
651-702-2522
www.tailormadenutrition.com