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Gluten & weight loss

I love helping clients lose weight. I get that it’s difficult, it can cost money to lose weight, but it can sure cost in health dollars to stay overweight. If I could get you to do one thing to start your weight loss journey – it would be cut out the gluten. Gluten intolerance and over-consumption of gluten is a common cause of weight issues.

 

I’m not saying everyone has Celiac Disease (CD), which is a digestive disease that damages the small intestine and interferes with nutritional absorption, and it can result in unexplained weight gain. These people cannot tolerate gluten, period.

 

Gluten is a binding protein found in wheat, rye, and barley. Most commonly, gluten is found in food products, but Gluten may also be found in everyday products such as medicines, vitamins, and cosmetic products. It’s best to avoid gluten altogether if you have sensitivity of any sort, but fortunately, there are digestive enzymes devoted to helping people digest gluten and therefore, suffer fewer consequences from ingestion. 

 

What I have seen in 28 years of practice is that many people are sensitive to Gluten. This sensitivity to gluten can vary from subclinical-mild in severity to overwhelming-devastating. In its’ severest form, it is known as Celiac Sprue, Celiac Disease (CD), non-tropical Sprue, and less commonly as Gee-Herter Disease, Gee-Thaysen Disease or Heubner-Herter Disease.

 

 

 

 

 

Misdiagnosed as ‘irritable bowel disease,’ CD is a life-long complaint.  Here’s what you might notice if gluten is a problem for you…diarrhea, cramping, bloating, precipitated by pizza, spaghetti, bread, or  difficulty losing weight. Some patients present with skin rash,  red shin, eczema-like symptoms.

 

Other Signs and Symptoms Include:  

unexplained iron-deficiency anemia

fatigue, depression, anhedonia, anxiety

arthritic bone or joint pain

bone loss, osteopenia, or osteoporosis

tingling numbness in the extremities

seizures, depression, bipolar disorder

dysmenorrhea

canker sores in the mouth

dermatitis Herpetiformis

 

The most common complaints are dyspepsia, bloating and abdominal uneasiness.

 

I like to see clients try to eliminate gluten fron there diet for at least a 3 week period.

 

 

 

To find out if you really have a gluten problem, you can get blood tested – serum anti-body tests for IgG, IgA, IgE and tTG IgA and tTG IgE are useful (but the derived information is sometimes confusing). The blood needs to be drawn early in the morning.

 Treatment

Avoid Gluten in the diet for 3 weeks.  This means avoidance of most processed foods, and nearly all grains.

Gluten is widely used as a binder in medicines, supplements and in many cosmetic products.

It takes a good bit of research to identify sources of Gluten in the ingestible environment, and it takes but a single slip to cause a patient to go into a gastrointestinal crisis.

1. CLA- Conjugated Linoleic Acid.  When taken 1,000 mg two or three times daily, CLA will act as a topical anti-inflammatory for the GI tract.  Taking a week or two, symptomatic relief can be dramatic

2. Ultra-InflamX 360 – This medical food shake is useful to settle an inflamed GI tract.  Take 2 scoops  in water, juice or almond or rice milk once or twice daily; the bloating symptoms often abate within a week.  It should be taken for several weeks, consistently, then periodically as symptoms dictate.

3. LactoFlamX –  One or two capsules taken daily helps support healthy intestinal mucosal barrier integrity and function. 

These supplements are an inexpensive way to control the difficult weight loss problem.

Other general supplementation should include:

Mineral chelate (organic mineral salts)

Essential Fatty Acids & Oils

Amino Acid/protein supplementation

Vitamin B Complex, Vitamin C, Vitamin E

Vitamin D-3 (dosage dictated by age and condition)

 

These supplements are sold on my website  by linking to Metagenics.

I know Metagenics costs a little more but it’s important to consider the quality of your supplements, as well as the foods you eat.  

 

 

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