Gluten Sensitivity - A base question Or a Myth

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Many citizen today are going on gluten free diets. You can find thorough gluten free sections in Kroger, Heb, and Whole Foods. Gluten has been in the national spot light receiving recognition on Discovery Health, Cnn's Larry King, Oprah, David Letterman, The View, Good Housekeeping Magazine and more. There is even a "dummies book" available for those with gluten sensitivity.1

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How is Gluten Sensitivity - A base question Or a Myth

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So What is Gluten?

Gluten is a protein found in the following grains: wheat, barley, rye, and oats. It is also found in processed foods derived from wheat, barley, rye, and oats. Breads, cereals, and pastas are rich in gluten. Other foods and/or food additives can be derived from gluten containing grains. Examples contain soy sauce, gravies, soups, whiskey, and modified food starch. Former curative conception is that the protein gluten interacts with some people's immune systems causing an autoimmune reaction which damages the intestine. However, newer investigate is identifying that the protein gluten is only part of the problem. Some scientists argue that many grains (including corn) can originate similar reactions.

So what is gluten sensitivity?

It depends on who you ask. Many citizen use the term gluten sensitivity interchangeably with celiac disease (an autoimmune intestinal disorder). Some call gluten sensitivity a food allergy or intolerance. Both are strict to some degree. Gluten sensitivity causes celiac disease, but not all citizen with gluten sensitivity found celiac disease. This is where the problem in Former analysis can occur. The only way to confirm either or not a man has celiac disease is to accomplish an intestinal biopsy. If the results reveal villous atrophy (flattening of the intestinal folds) then celiac disease is diagnosed. If the results are negative, then both celiac disease and gluten sensitivity may be dismissed. Newer investigate is seeing that gluten sensitivity can exist independently without causing celiac disease. There are more than 180 dissimilar disease conditions, syndromes, and symptoms that have been connected to gluten sensitivity in the curative literature.2,3 Some coarse conditions contain thyroid disorders, seizure disorders, vertigo, osteoporosis, irritable bowel syndrome, and Pcos. There have been two proposed names in the curative literature for this classification of gluten sensitivity. 1. Non-Celiac Gluten Intolerance4 and 2. Gluten Syndrome.5

Diagnosing Gluten Sensitivity & Celiac Disease

The proper tools must be used to accurately diagnose gluten sensitivity. Relying solely on a biopsy can delay a analysis for some years. I have personally seen cases of celiac disease where up to 8 biopsies were performed before a analysis was made. Blood antibody tests supply a best degree of accuracy but still have a great degree of false negatives. Genetic testing offers the greatest degree of accuracy and when combined with a patient's history and test a analysis can be made early and accurately. However, the greatest tool is patient improvement. If a man starts to feel best on a gluten free diet it doesn't matter what blood tests or biopsies reveal. The proverbial proof is in the pudding.

Once Again, coarse Sense Applies -

Several years ago, many Americans played an unknowing role in the communal experiment known as the Atkin's diet. This diet, largely devoid of grain in case,granted many with best condition through weight loss and discount of many generalized symptoms of poor health. However, there were also those whose condition did poorly on the Atkin's diet. citizen are dissimilar and unique. Celebrated Nobel Prize winning scientist, Roger Williams, wrote a book called Biochemical Individuality examining these individual differences. Lowest line: one diet is not right for everyone. Because going on a gluten free takes a great deal of schooling and commitment, it is recommended that proper testing be performed to recognize either the diet is right for you. Remember going gluten free is not a trendy diet; it is a permanent lifestyle that should be taken very seriously as even small amounts of gluten exposure can cause problems. This month I will leave you with a final conception on gluten and grains. When farmers want their cows and pigs to gain weight before going to market, they feed them more grain. In the past 100 years, grain consumption has dramatically increased, paralleling a rise in the incidence of heart disease, diabetes, obesity, and cancer. Despite the above facts many doctors and dieticians continue to blindly prescribe "heart healthy" diets high in grain.

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References:

1. Korn, Danna. Living Gluten-Free... Wiley Publishing 2006.
2. Libonati, Cleo J. Recognizing Celiac Disease. Gfw Publishing Jan 2007.
3. Towncenterwellness.com:80/webwellness_newsletter.html
4. Gluten.net/about.htm
5. Ford, Rodney. The Gluten Syndrome. Rrs Global Ltd publishing. Sept 2007.

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