Gluten intolerance is on the rise all across the industrialized world, and those with a severe allergy to this wheat-based protein already know how difficult it can be to avoid, especially when eating out at restaurants. And to make matters worse, there are also many hidden sources of gluten that are not so obvious unless you know what to look for. Here are 10 of the most common hidden sources of gluten:
1) Scrambled eggs, omelets. When you make them at home, scrambled eggs and omelets typically contain just eggs, butter, vegetables, and perhaps a little milk. But some restaurants, in an effort to add a little extra “fluff” to their eggs, add flour or other gluten-containing additives. Always be sure to inquire about the ingredients in egg-based foods when eating out. (more…)
The story of mycotoxins begins with the story of agriculture. In prehistoric times, humans initially began farming by forest gardening, planting along river banks, and planting in the wet foothills during monsoon season. Later, more organized farming began in the Fertile Crescent, India, Western Asia, and Egypt with these crops: wheat, barley, flax, vetch, lentils, peas, and chickpeas. As time passed, peoples in the Americas, Eastern Asia, and Africa began their own farming and agriculture techniques. (more…)
Mood and Behavior May Be the Only Indicators of Gluten Intolerance
Many patients diagnosed with celiac disease also deal with behavioral and neurological disorders.
Patients with schizophrenia and children with autism show a marked improvement when placed on a gluten-free diet.
Celiac disease is an autoimmune condition that is marked by an immune response to the body’s own intestinal cells.
Autoimmunity is an inside job, and disease comes from a confused immune system, rather than an infectious bug. During a flare-up, the immune system will tag cells lining the small intestine and begin destroying them. (more…)
Among thoughtful and informed medical providers and public alike, there is an ongoing transition toward recognizing adverse health effects from grains as being common and normal rather than rare and abnormal. Not all medical providers, of course, support this change in perspective and some are downright hostile toward it. Likewise, a segment of the public seems to be irritated by the gluten free trend and consider it just a silly fad.
Yet, if medicine is to be science based, no credible medical provider can dismiss the possibility that a large proportion of the U.S. (and possibly world) population may be sensitive to certain molecules present in most grains. Similarly, those that belittle the gluten free movement as a fad might, in fact, be an unknowing victim of grain sensitivity.
Celiac disease may have been described by the ancient physician Aretaeus of Cappadocia in the first century CE. It was not until the 1940′s, however, that the Dutch physician Willem Karel Dicke connected the disease to wheat as a result of the Dutch famine of 1944, in which wheat was scarce and those suffering from the disease seemed to dramatically improve. Since that time, modern medicine has narrowly defined the disease as an autoimmune disease resulting from the ingestion of gliadin, a component of wheat gluten. (more…)
Bread is a contentious subject in the health food community these days. Low-carbers argue that all bread is evil because it’s high in carbohydrates. Paleo dieters argue that bread is evil because it’s made with neolithic grains that your body isn’t adapted to digesting. Fans of Wheat Belly argue that modern wheat is evil because it’s been so hybridized it’s no longer actually healthy for us. Others aren’t against bread, per se, but are against bread containing gluten.
But if you’re a health-conscious bread eater, chances are you stick to whole grain breads. You buy a loaf of sandwich bread that claims to be “Whole Wheat” or “Whole Grain.” You may have even bought Oroweat’s 100% Whole Wheat Bread. (more…)
This title is the same as a recent GreenMedInfo.com. It contains a list of over 200 health problems, with celiac disease at the top and including many more not normally associated with gluten intolerance.
The author and founder of GreenMedInfo.com, Sayer Ji, prefers the term gluten toxicity to gluten sensitivity or gluten intolerance… “in order to shift the focus away from the victim back to the aggressor, the gluten itself.”
Sayer Ji’s GreenMedInfo.com article lists all the disorders linked to gluten. They are hyperlinked to articles and abstracts of clinical studies recorded in MedLine since 1971.
Explaining the attack on wheat and other grains (more…)
Gluten Sensitivity, Autoimmune and Neurological Disease
by Jeffrey Dach MD
This article is Part Three of a Series.
For Previous Parts,
Click Here: Part One and Part Two
Two Very Mysterious and Complicated Cases caused by Gluten Sensitivity
What is wheat gluten?
Gluten is a protein in grains such as wheat, rye, barley, spelt, triticale, kamut,and possibly oats.
In susceptible individuals, about one per cent of the population, Wheat Gluten stimulates an immune response which may damage the inner lining of the gastrointestinal tract, or cross-react with other tissues in the body producing auto-immune, neurological and psychiatric illness.
Upper left image: A variety of foods made from wheat, all containing gluten. Courtesy of the USDA and Wikimedia Commons.
Celiac Disease or Gluten Sensitivity ? Shag Carpet or Flat Carpet ? (more…)
Is it possible that the massive rise in diagnoses of gluten insensitivity and Celiac disease is in some way linked to the medications people are taking? A new study published online in the journal Mayo Clinic Proceedings seems to suggest so, having found that the popular blood pressure drug Benicar (olmesartan) often causes patients to develop symptoms of Celiac disease that later subside when the medication is ceased.
Dr. Joseph A. Murray, M.D., and his colleagues at the Mayo Clinic in Rochester, Minn., first made the observation after noting that 22 of the patients admitted to the center over a three-year period had symptoms of Celiac disease, but did not test positive for the condition in blood tests. Upon further investigation, the team determined that olmesartan was the likely culprit. (more…)
As I’m sure you’ve seen, eyes raise and questions arise when you order a burger wrapped in lettuce or discard a “wrap” and eat the contents. And then, when you answer with ”Oh, I don’t eat grains,” minds boggle and mouths gape as they stumble to grasp the notion of someone who doesn’t eat bread or pasta. Eventually, though, they fire off responses, challenges, questions, and proclamations. This isn’t right, this isn’t possible, this doesn’t agree with their idea of how people should eat. It just isn’t normal. You’re not normal, and you should be ashamed of yourself for introducing a new paradigm. But not all are personally offended by your decision. Some are honestly curious and flabbergasted. Some just want to know why someone would give up grains and how they get along without them.
So, what kind of stuff do we hear out there in the wild? (more…)