Who endorses gluten syndrome?

Three years ago I asked the question "Who endorses the Gluten Syndrome?"

At that time, the “HealthPathways” website (which is a collection of medical guidance) of my local hospital board acknowledged the entity of gluten-sensitivity under the pathway of coeliac disease. Gluten sensitivity is a condition that presents with similar symptoms to celiac disease, but without the intestinal damage, and is treated with a gluten-free diet.

However, all references to gluten-sensitivity have been subsequently removed. This decision was made by the members of the ‘Child Health Team’ (of the Canterbury District Health Board, CDHB), which included 3 paediatricians and 7 General practitioners.  This section was reviewed by all the Child Health specialists and accepted by the Department of Paediatrics. It was also reviewed by many general practitioners particularly the Clinical Practice Education Committee of Pegasus Health.   

But, with the publication of a landmark paper of “Spectrum of gluten-related disorders (http://www.biomedcentral.com/content/pdf/1741-7015-10-13.pdf), perhaps it is time for the Health Pathway of coeliac disease and gluten sensitivity to be revised.

There have been many developments over the last 3 years: the diagnosis of gluten sensitivity has come of age.  The concept of gluten-related-disorders has gathered momentum with a number of converging influences: the boundary between celiac disease and gluten sensitivity has become blurred; the “gold-standard” small bowel biopsy for the tissue diagnosis of celiac disease is no longer regarded as mandatory; there has been recognition of a wide range of gluten-related disorders without intestinal damage; the extensive neurological effects of gluten have been well documented; and there has been a widespread adoption of gluten-free diets and lifestyle in the community.

Here is the background of these statements:

1) Spectrum of gluten-related disorders

A group of 15 international celiac experts, who up until a few years ago were skeptical of gluten causing any illness other than celiac disease, have now defined a much wider group of illnesses which they have called “gluten-related disorders”.  This landmark paper “Spectrum of gluten-related disorders: consensus on new nomenclature and classification” places celiac disease in context of other gluten-illness.  Celiac disease no longer dominates the gluten sensitive picture (Sapone et al. BMC Medicine 2012, 10:13, published 7 February 2012). http://www.biomedcentral.com/content/pdf/1741-7015-10-13.pdf

The abstract reads:

“A decade ago celiac disease was considered extremely rare outside Europe and, therefore, was almost completely ignored by health care professionals. In only 10 years, key milestones have moved celiac disease from obscurity into the popular spotlight worldwide. Now we are observing another interesting phenomenon that is generating great confusion among health care professionals. The number of individuals embracing a gluten free diet appears much higher than the projected number of celiac disease patients, fueling a global market of gluten free products approaching the $2.5 billion in global sales in 2010. This trend is supported by the notion that along with celiac disease, other conditions related to the ingestion of gluten have emerged as health care concerns. This review will summarize our current knowledge about the three main forms of gluten reactions:

1) allergic (wheat allergy)

2) autoimmune (celiac disease, dermatitis herpetiformis, and gluten ataxia)

3) possibly immune-mediated (gluten sensitivity)”

Regarding gluten sensitivity, they say: “there are cases of gluten reactions in which neither allergic nor autoimmune mechanisms can be identified. These are generally defined as non-celiac GS or more simply, GS. Some individuals who experience distress when eating gluten-containing products and show improvement when following a GFD may have GS instead of CD. GS is a condition distinct from CD and is not accompanied by the concurrence of anti-tTG autoantibodies or other autoimmune comorbidities.”

They go on to say: “the two conditions cannot be distinguished clinically, since the symptoms experienced by GS patients are often seen in CD … their symptoms included abdominal pain (68%); eczema and/or rash (40%); head- ache (35%); ‘foggy mind’ (34%); fatigue (33%); diarrhea (33%); depression (22%); anemia (20%); numbness in the legs, arms or fingers 20%; and joint pain (11%).”

They conclude: “All individuals, even those with a low degree of risk, are therefore susceptible to some form of gluten reaction during their life span. Therefore, it is not surprising that during the past 50 years we have witnessed an ‘epidemic’ of CD and the surging of new gluten-related disorders, including the most recently described GS.”

2) No definitive test yet for gluten sensitivity.

Unfortunately, there is no accurate or reliable test for gluten sensitivity.  However, the IgG-gliadin antibody (also know as AGA, anti-gliadin antibody) has been widely used as the best-available-marker, particularly in the identification of neurological and psychiatric gluten-disorders. Between 40-50% of gluten sensitivity patients may have IgG or IgA anti-gliadin antibodies (AGA Sapone A et al. (2010). Differential mucosal IL-17 expression in two gliadin-induced disorders: gluten sensitivity and the autoimmune enteropathy celiac disease. International Archives of Allergy & Immunology; 152: 75-80 http://www.ncbi.nlm.nih.gov/pubmed/19940509;

Bizzaro N et al. (2010) Cutting edge issues in celiac disease and in gluten intolerance. Clinical Reviews in Allergy & immunology

http://www.ncbi.nlm.nih.gov/pubmed/21181303.

Therefore, if the IgG-gliadin antibody is not elevated, this cannot rule out a diagnosis of gluten sensitivity.  But, if elevated it can contribute to the diagnosis.

Research laboratories are actively seeking specific test.  Until such a test is available, elimination and challenge with gluten remains the most effective option.

3) gluten sensitivity a common illness

Dr. Fasano estimates that 6% of the population has gluten sensitivity, compared to 1% with celiac disease.  http://celiacdisease.about.com/b/2011/03/11/u-of-md-study-identifies-differences-between-celiac-gluten-sensitivity.htm

Gluten sensitive now has its own Wikipedia page (http://en.wikipedia.org/wiki/Gluten_sensitivity#cite_ref-2) which also cites this figure.  The problem of estimating the incidence of gluten-related-disorders is that there is not yet a diagnostic test.  Current estimates are likely to be conservative.

It is now known that no one can successfully digest gluten, and that we all have the potential to get unwell from gluten, and that it can cause illness in many different ways.  Celiac disease has increased five-fold over the last 40 years, (http://www.ncbi.nlm.nih.gov/pubmed/20868314) and it is likely that gluten sensitivity has increased at the same rate.   

4) Change of diagnostic guidelines for celiac disease.

No longer is small bowel biopsy necessary for a diagnosis of celiac disease. In certain cases, serology is now sufficient for the diagnosis of CD. This has been discussed for the last 10 years as blood tests have been developed to accurately detect gut damage (EMA, tTG and DGP).  Added to this is the genetics that can identify those people who can sustain intestinal damage with gluten (who carry the HLA DQ2/DQ8 alleles).  Finally, the endoscopy is expensive and unreliable for the diagnosis of celiac disease.  With the rapid increase in the incidence of celiac disease, it is impractical to demand tissue diagnosis for the millions of celiac disease sufferers.

ESPGHAN (European Society for Pediatric Gastroenterology, Hepatology, and Nutrition) has new guidelines for the diagnosis of celiac disease http://www.phadia.com/Laboratories/Autoimmunity/Resources/PoM/2012/No-1-2012/ , they conclude: “The diagnosis of CD depends on gluten-dependent symptoms, CD-specific antibodies, the presence of HLA-DQ2 and/or HLA-DQ8, and characteristic histological changes in the duodenal biopsy. In case of high antibody levels the diagnosis of CD may be based on a combination of symptoms, antibodies, and HLA, thus omitting the duodenal biopsy.”

Their key message is: with high tissue damage markers (tTG IgA, EMA or DGP), in genetically susceptible people, celiac disease can be diagnosed without performing a duodenal biopsy.

5) Gluten can harm brains and nerves

Evidence shows that gluten does significantly affect the brain and nerves: gluten damage is not restricted to the gut.  This is elegantly documented by Marios Hadjivassiliou (Gluten sensitivity: from gut to brain. The Lancet Neurology, Volume 9, Issue 3, Pages 318 - 330, March 2010), http://www.thelancet.com/journals/laneur/article/PIIS1474-4422(09)70290-X/abstract

They write: “Gluten sensitivity is a systemic autoimmune disease with diverse manifestations ... coeliac disease, or gluten-sensitive enteropathy, is only one aspect of a range of possible manifestations of gluten sensitivity … gluten sensitivity was shown to manifest solely with neurological dysfunction.”

They conclude: “To improve diagnosis rates, the perception of physicians that gluten sensitivity is solely a disease of the gut must be changed.”

6) Double blind studies

The term “gluten sensitivity” was first used by Prof W Dicke the discoverer of gluten-related-disorders in his 1950 MD Thesis.  He worked out that gluten was the culprit causing the illness (diarrhea, poor growth and irritability).  He made his diagnosis clinically by elimination and challenge (not double blind), and with no blood tests or biopsy. He said “in the clinic, one finds many sub-acute forms of enteritis and dyspepsia which respond poorly to normal therapy but well to wheat deprivation.”

In the 1960s, with the instigation of the small bowel biopsy, the whole perspective of diagnosis became focused exclusively on the gut.  Celiac disease became a strictly gastrointestinal illness.  This focus became so intense that it led to the un-substantiated dogma that: gluten only caused celiac disease … and if the patient had a normal small bowel biopsy, then gluten could not be causing any harm.  This has now been shown to be a false doctrine.

Currently, as in Dicke’s day, to establish if someone is gluten-sensitive, still relies a clinical trial of elimination and challenge.  However, not unreasonably, there is a call for double-blind studies to establish the place of gluten-related disorders outside the framework of celiac disease.

For instance, in IBS patients, who stated that they were gluten free from self-diagnosis (and who had celiac disease excluded), were randomized to either gluten or placebo treatment groups. The finding was that symptom-severity-scores (of pain, stool consistency and tiredness) were significantly higher for gluten-eaters compared to the placebo-gluten-free group (Biesiekierski JR, Newnham ED, Irving PM, Barrett JS, Haines M, Doecke JD, Shepherd SJ, Muir JG, Gibson PR: Gluten causes gastrointestinal symptoms in subjects without celiac disease: a double-blind randomized placebo-controlled trial. Am J Gastroenterol 2011, 106:508-514.  http://www.ncbi.nlm.nih.gov/pubmed/21224837

7) 10% already going gluten-free

Over the last few years there has been a widespread adoption of a gluten-free diet in the community.  Peter Gibson, professor of medicine at Monash University's Eastern Health Clinical School, estimates that in Australia, up to 10 per cent of people who are avoiding gluten because they think gluten is their problem http://www.gesa.org.au/media.asp?cid=5&id=153.

However, until there is a reliable way to make the diagnosis, it will remain difficult to quantify the problem. Gibson plans to investigate the prevalence of non-coeliac gluten intolerance, why it occurs and whether low levels of gluten can be eaten safely. http://www.smh.com.au/lifestyle/diet-and-fitness/gluten-intolerance-possible-without-coeliac-disease-study-finds-20110117-19u5b.html

In America, the adoption of gluten-free diets is also increasingly common.  This can be measured by the sales of gluten-free products, which have a compound annual growth rate of 28% from 2004 to 2011.  By 2012 the market is expected to reach about $2.6 billion in sales.

Conclusion

Gluten was first implicated as causing disease 62 years ago by W Dicke.  Initially, it was considered a rare disease affecting only the gastrointestinal tract. But now gluten has been recognized to cause a spectrum of illnesses, with a number of different pathological and physiological mechanisms.  Celiac disease is becoming much more common, and gluten-related disorders are thought to affect at least 5% of the total community (and obviously it therefore affects a much higher proportion of the un-well-community).  It is time for gluten-related-disorders to be part of the medical main-stream differential diagnosis.

Dr Rodney Ford

http://www.drrodneyford.com

9 March 2012

Gluten Free Planet - 3 options

Dr Rodney Ford is a pediatrician and gastroenterologist.  He is very interested in gluten and how it causes people harm.  He is heading up the project called Gluten Free Planet. 


  

The idea is to have the whole world gluten-free, which might seem crazy to some people. However, it depends on how much gluten is causing harm to everybody – we will talk about the burden of gluten harm a little later.

I am launching the project of collaboratively producing a book called Gluten Free Planet.

There are 3 options for humanity:

• 1st option - just accept the status-quo - that means we do not do anything about gluten - we just leave things as – just leave people suffering as they are - just get on with it.
• 2nd option  - is to change the people - to change the people with drugs and vaccines – so that their immune system is tricked into accepting gluten into their bodies.
• 3rd option - which is the one that I promote – is to change the food – wouldn’t it be a better idea to change the food so that the food we eat suits us – rather than change the body so that this potentially harmful food doesn’t upset us.

So I am aiming to change the food of the world to a gluten-free status. This is  a huge thing to do  - but it is doable … and with the will of the gluten-free community behind us, I know that we can persuade manufacturers, persuade farmers, persuade the food chain, and persuade everybody that we are much better on this Planet in a gluten-free state.

Dr Rodney Ford

http://www.drrodneyford.com,

A big “NO” for a gluten “homeopathic remedy”

I have been sent this query from one of my medical colleagues:

“Have you heard of this product? Apparently it's homeopathic. They make some amazing claims. I'm being asked about this and wanted to know if you had any experience/thoughts.”

The link: http://glutenfreesoyfree.wordpress.com/2011/09/13/possible-solution-gluten-intolerance/.

My reply: “Yes, interesting stuff, however I remain the skeptic.

I have seen this product advertised on the Internet. I have spent some time looking at the website. They claim that this is a “one time treatment” and that once you have taken the course of capsules that you will be able to eat gluten from then on.

I think that this is most unlikely. I am surprised that they are looking at changes in the IgA-anti-gliadin levels.   This is the stool test from enterolab.   I do not have any experience using this assay.

I would be very surprised if someone with celiac disease could start eating gluten after a course of these tablets.

Their conclusion is: ”Although much  more  work  needs  to  be  done  to  prove  the  efficacy  of  this  remedy,   this  pilot  study  indicates  that  some,  if  not  all,  of  the  ingredients  in  this  preparation   may  be  useful  in  helping  the  estimated  the  20  million  people  in  the  United  States   who  have  Gluten  Intolerance.”

They are making a big claim with almost no data.  I would like to see this tested on someone with full celiac disease and see what happens to the celiac markers over a year.  I am sure that very few celiacs would agree to take gluten again.

I would not recommend this product for my patients.

Gluten does a lot of bad things and taking a homeopathic “remedy” for this seems fool-hardy.”

Stay off gluten - the message from me is go ZERO gluten - do not fool yourself with any "quick fix". "If it looks too good to be true - then it IS too good to be true." 

So it is a big “NO” from me.

Cheers Rodney

www.DrRodneyFord.com

Celiac nightmares

Newly diagnosed celiac disease.  Rick is 30-year-old.  No energy! He told me about his lifetime history "tiredness".  As a child, his parents called him lazy. This was because he just did not have the energy to do all of the things that he was asked to do. He has fought this by doing more exercise and eating healthy diet (but this meant more gluten!).  But he still feels so tired.  But he thinks he is normal!

Rick has been troubled with horrific nightmares. He has a sore tummy and runny stool. His brother is skinny, and his father has quit eating bread.

Rick’s blood tests show that he definitely has celiac disease. He will feel so much better on a gluten-free diet. He is excited to start the changes.

Did you know that about 1 in 50 people who are chronically unwell might have celiac disease, and many others have gluten sensitivity.

If you are sick, tired or grumpy - get a gluten test.

Dr Rodney Ford

http://DrRodneyFord.com

Gluten: damaged nerves and brains

See full article on "Gluten Free Planet" facebook page:

It is alarming. When you read down this long list of brain and nerve problems, it is staggering that so many neurological problems can be caused by gluten. The dismal news is that, currently, most neurologists and medical practitioners remain unaware of that these diseases/symptoms are commonly linked to gluten harm. The standard (old school) thinking is that gluten can only be a factor in the gastrointestinal symptoms of celiac disease. End of story. Obviously this is mistaken.

Marios Hadjivassiliou, in his 2010 paper says: “Most patients who present with neurological manifestations of gluten sensitivity have no gastrointestinal symptoms. Gluten sensitivity is shown to manifest solely with neurological dysfunction. To improve diagnosis rates, the perception of physicians that gluten sensitivity is solely a disease of the gut must be changed.”

“The early detection of cases of gluten sensitivity with neurological manifestations and subsequent treatment with the gluten-free diet could provide remarkable benefits to the patients.”

Wow! So many nerve diseases can activated by gluten. The big concern is that once your nerves have been damaged enough to cause you symptoms, it might be too late to get a benefit from a gluten-free diet. Damaged nerves are slow to heal … if ever.

You can read even more about the “grain-brain” connection in my book “Full Of It! The shocking truth about gluten”

The inescapable conclusion is to avoid gluten before you get sick. That means going gluten-free now. That means everyone adopting a gluten-free lifestyle. This is one of the reasons that I eat gluten-free. What about you? What about your family? That means a Gluten-Free Planet.

Next we will explore glutened minds.

Dr Rodney Ford

www.drRodneyford.com

Food allergy/intolerance not taken seriously by restaurant server

You might be interested in our dining experience last night, at a high-end restaurant. We asked for the gluten-free menu options - this irritated our server – he was also a chef.

He said he could tell the people who were “genuine” (he did not elaborate on the secret of how he did this!). He went on to say that in his opinion: “most people who request a special diet are doing this to annoy the staff or to show off.”

He also said: “people should know what is in the food and not order the wrong foods.” – He did not tell us how we could find out what the chef was brewing up in the kitchen.

So arrogant. He has no concept of people becoming ill by eating (being poisoned by) the wrong foods. He was smug. Very disappointing to hear his attitude in the hospitality industry. We have a long way to go to educate these people.

You might have also come across this attitude. What is the best way to handle this?

Cheers

Dr Rodney Ford

Food allergy missed again - often causes eczema

Arrrrrghh! I feel so annoyed. My clinic over the last two days has been filled with little children who have been suffering from severe eczema. They are itchy, cranky, uncomfortable and their parents distressed. They have seen health professionals who have prescribed moisturizers, hydrocortisone and stronger steroid creams. But to no avail. Food allergy has not even been considered.

They were three children today who had positive skin tests to egg. They have all been breast-feed and then others have been eating eggs (they have thought that the good protein would help in breast milk). Unfortunately, it has precipitated eczema. These poor babies have egg allergy. They are miserable. Most will also be allergic to cow's milk.

I am treating them with a probiotic, a hypoallergenic diet and suggest weaning them from the breast (or mother to completely cut eggs out of her diet). I expect them to have perfect skin within the month.

What I am annoyed about is that their medical practitioner did not even consider a food allergy in the diagnosis. The limit of their treatment was creams and potions. What frustrates me is that I have been teaching about food allergy and eczema for over 30 years. There has been almost no learning from my colleagues. This is despite immediate food allergy occurring in 8% of the baby population. What can be done to spread the message?

Some of these babies go on to develop gluten-sensitivity.

Cheers, Dr Rodney Ford.

Back photo shows skin test positive to egg

Are you gluten diseased?

When we are unwell, we look for a diagnosis for our illness/disease. Say we have been diagnosed with the ‘flu’. We get better and so we no longer have the flu. We are well.

In my question on facebook I asked, Why are you Gluten free? In the options I wrote "I had celiac disease". I used the past tense because when you go GF you should no longer be diseased. I want to talk about health, not disease.

Why do people use the description “celiac disease” when they are now fully recovered? Yes, they need to be gluten-free life-long. Yes, if they eat gluten they will get diseased again.

People could say “I am a healthy celiac”

What do you think?

Cheers Dr Rodney Ford

Distinction between CD and other gluten syndromes blurred

Yes, the distinction between CD and other gluten syndromes is now blurred. It has been for over a decade - but now the black & white has become grey.

I was asked about the new or controversial gluten/celiac testing, which had been denounced by a conservative celiac disease high ranking officer.

My thoughts: celiac society people are often closed-minded about anything other than CD. They generally do not countenance Gluten/intolerance/sensitivity. They are drilled by gastroenterologists, and still there is the idea that celiac disease is the only “real” gluten disease.

The other tests: I have no personal experience with Enterolab or Cyrex. They are not available in NZ. However, I know Tom O'Bryan and Ken Fine. Both enthusiastic. Both ethical. Both wanting to help the gluten-problem-sufferers. They have spent their lives in this area caring for people with gluten sensitivity. I hear people say how much they have been helped with a diagnosis by these test systems.

CD official followers are conservative and are hanging on to the status quo. Celiac/gluten testing is about to go through a revolution with the race on to find an accurate and acceptable test for gluten sensitivity. The distinction between CD and other gluten syndromes is becoming blurred (to the concern of CD societies).

Glutened skin DH & eczema

Itchy skin could be caused by gluten - check it out

Dermatitis herpetiformis (DH): is one of the many problems caused by gluten-sensitivity.

Dermatitis herpetiformis is a very itchy skin condition. It can start suddenly. It tends to affect the elbows, knees, buttocks, scalp, and back. It begins as little bumps that then change into little blisters.

The condition is thought to be caused by tiny clumps or deposits under the skin. These deposits are made up by a combination of IgA-gliadin and gluten (these deposits are known as immune-complexes). These deposits occur as a result of eating gluten. These deposits take a very long time to clear up once you start on a gluten-free diet. It can take up to ten years before you make a full recovery.

To make a definite diagnosis, you need to have a skin biopsy. Which, if positive, will show these clumps of immune complexes of gluten/gluten antibody. A skin biopsy cannot diagnose celiac disease. For that you need the gut biopsy.

Most people with dermatitis herpetiformis do not have troublesome gut symptoms. However, most (about 80%) do have some damage in their intestine when it is looked for. So, all DH sufferers should be tested for celiac disease (that means relevant blood tests and then a small bowel biopsy via endoscopy). About 5% of celiac patients will develop dermatitis herpetiformis. Sometimes it can even develop after starting the gluten-free diet. This is probably due to the long lasting nature of the IgA immune-complex deposits in the skin

Eczema : The skin is often a target organ in gluten-sensitivity: eczema can also be precipitated by gluten. Therefore, people with persistent eczema should get a blood test for their IgG-gliadin levels. This is a common manifestation of gluten-sensitivity.

Bottom line:

If you have on-going itchy skin / eczema - think about gluten. You might be able to trade your itch for a GF diet.

Cheers Dr Rodney Ford

Gluten in cow’s milk?

Heidi asks: “If gluten passes through into human breast milk (http://www.ncbi.nlm.nih.gov/pubmed/9867098?dopt=Abstract), couldn't it also pass into cows milk? Any thoughts?

Reply: “Yes, I have been asking this question for a decade - but too scared to get the research done! Yes, gluten does get through breast milk. As do cow’s milk protein and all other food proteins.

And in cows? Yes, almost certainly the same goes for cow's milk. With the focus on high production, in NZ, cows are now routinely fed barley and wheat grain. There is gluten in their feed, and so, yes, some gluten proteins will get through into the milk/dairy food chain. So, yes, that will make gluten sensitive/ celiac people sick. Yes, we need to think about it. Yes, research is needed. Then there will be a big market for not-fed-gluten-grain-dairy-cows.

This is another reason why gluten sensitive people should avoid cow’s milk if they are still getting symptoms and/or their blood tests remain abnormal. This is a subtle cross-contamination of the food chain with gluten

Cheers, Dr Rodney Ford

PS – a comment on t eh web stated: “Gluten is from wheat/grain… why would it be added to any milk?
 Well, it is already in the milk via the cows being fed gluten grains.

see me at :Http://www.drrodneyford.com

Medical Gluten Awareness takes time

I am not a conspiracy theory supporter. My belief is that most GPs do the best job that they can. They are hampered by two opposing forces: their lack of up-to-date knowledge; but in the middle of an information overload. The natural thing to do is to just keep on doing what you have been doing and feel safe. To make it more complex, the gluten/celiac tests have changed radically over the last 15 years - so this makes getting up-to-date all the more difficult. My approach is to encourage the community (patients) to educate their doctors. Doing this by facebook, blogs, writing books, lecturing and creating the eClinic.

Facebook friend Al says: “I have seen change over the years and I feel it will continue change for the better. The gluten-free community has seen rather large changes over the past 1 - 2 years in research. Will it change as quick as we'd like? I'm afraid not. It will take time for this info to filter down to frontline medical professionals.

Yes, it takes time to "change direction" in world of medicine/science.

Cheers, Dr RodneyFord

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Do not put food on your skin

Please, do not put food on your skin

People with food allergies get symptoms if the eat the culprit food. But also if they put it on the skin.

This is very interesting - I am a food allergist. Often I see parents putting foods (in creams and potions) onto their child's skin and subsequently getting an allergic reaction - or worse, they are sensitizing their child to yet another food via the skin.

Foods are for eating - not for skin care in people with food sensitivity. Although these creams promote that they are “natural”, it is best to put something inert on the skin (such as a fatty cream).

This also applies to gluten. Gluten in cosmetics, and especially lipstick, is a no no. Many people get itchy or even feel unwell when gluten gets through the skin. Do not breath it is either: wheat dust can be breathed in and make you sick as well.

Free-from means free from on the skin and in the lungs.

Dr Rodney Ford

Author of The Gluten Syndrome

Gluten evidence - not belief

Many doctors (including gastroenterologists) believe that gluten blood tests (that it anti-gliadin antibodies (AGA), also called IgG-gliadin antibody) are meaningless and waste money. These medics believe that the only clinical condition that gluten can cause is celiac disease.

However, there is now a load of evidence to support the fact that adverse immunolical reactions to gluten can cause neurological harm, can trigger auto-immune disease and precipitate mental illness.

I am astonished by this blatant disregard of the worldwide medical evidence and the gluten-free benefits derived by their patients. How much evidence do they need? How many more people need to suffer?

My view is that such an important subject should not be a matter of “belief”. It is about facts: look at the evidence.

Gluten neuro-toxic

Gluten is primarily a neuro-toxic protein. It causes harm to the nerves and brain both directly, through immune complex disease and by gluten and tTG antibody cross reactivity with brain tissue. The gut problems are a second-order effect.

ALL neurological disorders, ALL schizophrenia and ALL mood disorders should all be investigated for gluten sensitivity.

The gluten syndrome: a neurological disease.
http://www.ncbi.nlm.nih.gov/pubmed/19406584

More about gluten blood tests later
#DrRodneyFord .

What is the difference between gluten and gliadin?

Hi everyone. I am associate Professor, medical doctor, paediatrician (children's doctor). I have done a lot of studies about problems related to food allergy, gluten-sensitivity (the gluten syndrome), coeliac disease, and gastroenterology problems. I am also known as the medical food doctor!

Today I will be sharing with you some facts about the difference between gluten and gliadin:

Technically, gluten is the protein that is left behind after all the starch is washed away from wheat flour. However, gluten is actually made up of two main groups of proteins: the gliadins and the glutenins.

When these gluten proteins are digested, they are broken down into much smaller pieces (these are called peptide chains).

Unfortunately, several of these peptide chains are harmful to those who are gluten-sensitive or who are celiacs. These peptides can cause damage when they are put directly into the small intestine. An unusual feature of these gluten peptides is that they are relatively resistant to digestion in your gut.

There are similar peptide chains in all of the gluten-grains: wheat, rye and barley. Of interest, , the oat proteins have slightly different peptide chains (avenin) – so these are not usually harmful to celiac patients.

When we talk about a “gluten-free” diet, we are actually talking about our food being completely free of these harmful peptides from wheat, barley, and rye.

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If you're suffering from those symptoms and you're not sure if you have a food allergy or not please contact me or leave me a comment.

TAGS: gluten free, food allergy, food, allergy, skin, common, babies rash, babies allergies, gluten

What is Gluten?

Hi everyone. I am associate Professor, medical doctor, paediatrician (children's doctor). I have done a lot of studies about problems related to food allergy, gluten-sensitivity (the gluten syndrome), coeliac disease, and gastroenterology problems. I am also known as the medical food doctor!

Today I will be sharing with you some facts about Gluten:

Gluten is the central character in the celiac disease/gluten sensitivity story.

Found in wheat, rye and barley grains

Gluten is a common food protein. But when we eat it, it does not get readily digested. That is where the problem originates. Undigested gluten fragments can go on to trigger immunological reactions. Then, a few weeks or months later, we can experience symptoms caused by the immune response.

Gluten is found in the cereals of wheat, rye and barley. Smaller amounts, of similar protein fragments (avenin, or avenalin) are also found in oats. But only a small number of people are troubled by it.

Sticky, and great in cooking

Gluten is a natural part of the proteins of these grains. It gets its name gluten because, when cooked, it goes sticky like glue. Gluten is the stuff that makes bread dough sticky, such that it won’t easily come off your hands.

However, gluten is very useful in cooking and baking. Gluten helps to stick food components together. When you make bread and muffins, and all your wonderful baking, it is the gluten that glues the foods together. It traps the air so that you can make airy, fluffy, light food. Gluten prevents your baking from falling apart into crumbs.

Food without gluten

Once you take the gluten out of the food, you get much smaller air pockets in the baking. That is why gluten-free baking can be rather solid. That is the technical problem of taking gluten out of your diet.

It is an irritating fact that gluten is found in the three cereals wheat, rye and barley. It cannot be removed, therefore you have to remove these grains from your diet.

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If you're suffering from those symptoms and you're not sure if you have a food allergy or not please contact me or leave me a comment.

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