Meet the Controversial MIT Scientist Who Claims She Discovered a Cause of Gluten Intolerance

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 Stephanie Seneff is a senior research scientist at MIT. Based in the university’s Computer Science and Artificial Intelligence Laboratory, Seneff’s focus is, according to her web page, “the intersection of biology and computation.” She is also, according to many in the science community, a “quack,” meaning a poseur at the business of science, and a practitioner of pseudoscience.

Since she began publishing papers on biology, in journals considered fringe by the mainstream scientific establishment, Seneff has posited explanations for a host of disorders, and drawn heated objections from experts in most every field she’s delved into. She is, in short, a controversial figure in the scientific community, which is an unusual position to occupy for someone with three degrees from MIT. (more…)

Ulcerative Colitis and Crohns Disease

Ulcerative Colitis and Crohn’s disease are both inflammatory bowel diseases that bring both misery and torment to the people diagnosed with them. These diseases drastically shorten both their quality and quantity of life. With proper diagnosis, information, and treatment, patients with these diseases can overcome their disorders.

Crohn’s Disease

Crohn’s disease is Ulcerative Colitis’s cousin and is an inflammatory disease of the entire digestive system, unlike Ulcerative Colitis which is generally only found in the colon. A person with Crohn’s disease has a lot of different symptoms which can make diagnosis of the disease difficult. This can make it a long time before a patient with Crohn’s is discovered and treated. The average age of disease onset in a patient who has Crohn’s disease is between the ages of 15 and 30.

Patients with Crohn’s disease have differing exaggerations and symptoms of their disease. Some digestive symptoms include abdominal pain, diarrhea usually without blood, increased risk of gallstones, frequent bowel movements (even more than twenty per day sometimes), bloating, and weight loss. Systemic symptoms include arthritis, inflammation of the eyes (uveitis, episcleritis), skin inflammation or infection, depression, oral disorders, and nutritional difficulties. (more…)

Inattentive, Moody, or Even Violent? You or Your Child May Be Suffering from Non-Celiac Gluten Sensitivity

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…)

A Gluten for Punishment: the Whole Grain Assault on Health

 
Nathan Daley, MD, MPH

Waking Times

From Few to You

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…)

Wheat Gluten Sensitivity and Autoimmune Disease by Jeffrey Dach MD

wheat Gluten Celiac AutoimmuneGluten 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…)

Root Causes of Autoimmune Illness

You have countless immune cells in every corner of your body that are constantly working to keep you healthy by identifying, packaging, and eliminating harmful substances that have made their way into your blood.

If your immune system falters and begins to identify some of your own tissues as being harmful or unnecessary, it will work to attack and eliminate these tissues through an inflammatory response that can cause pain and discomfort in many forms – this is how autoimmune illness develops. (more…)

IBS and Digestive Issues: 5 Categories of FODMAP Trigger Foods Could Cause Countless Symptoms

Bloating, cramping, and gas. Do you ever wonder why some foods wreak havoc on your digestive system, while other foods pass through unnoticed?

As it turns out, many foods that we commonly enjoy are high-residue foods. This means that they leave a lot behind for bacteria to feed on. When bacteria feed and proliferate, this is what is known as fermentation.

When food ferments or rots in the gut, our inner ecosystem gets thrown out of balance.

Some foods have the tendency to ferment faster than others. (more…)

Hard-hitting interview highlights GMO dangers

In the April/May 2012 issue of Green American, which focuses primarily on GMOs and the harm they are causing, they interview IRT’s executive director Jeffrey M. Smith. Here are some excerpts:

Jeffrey Smith: ”When I speak to doctors around the country, they report seeing an increase in the incidence and severity of certain diseases, which they believe are GMO-related. Moreover, when these doctors take people off of GMO diets, they report that the symptoms – of migraines, gastro-intestinal disorders, weight problems, and more – start to disappear. (more…)