The inability to digest gluten, which is the protein found in wheat, rye, and barley, is affecting many patients. Celiac disease – an incurable immune reaction to gluten – is the extreme sensitivity to gluten. People who react to gluten but not as severe as Celiac Disease call it gluten intolerance.
Celiac disease is incurable and a permanent conditions. Gluten Intolerance has some good treatment options. The only way to avoid their damage is to avoid eating even tiny amounts of wheat, rye, or barley.
I ask my patients with chronic digestive issues and chronic joint inflammation complaints to go gluten-free for a 21 day challenge.
I recently had dinner with a friend at a local LA restaurant. The waiter and chef both knew what “no gluten” meant, and even left the bread off an appetizer plate we shared so that there would be no cross-contamination. There was no flour in anything he ate that I could see. Yet, shortly after dinner he began having digestive distress (bloating). Luckily we could walk back to my office where I had an enzyme to give him that digests gluten. Quickly his symptoms disappeared.
Going gluten free is a challenge – even a smidgen of flour on a cook’s hands or a splash of soy sauce in a sauce can set off digestive problems or silent inflammation in some people.
Feel free to schedule an appointment to discuss if you need enzymes that digest gluten. Taking them can make the difference between being successful on a gluten-free diet and failing.
Meanwhile, watch out for the obvious: wheat, barley, rye; fish and chicken dusted with flour; and salad dressing made with soy sauce.
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
canker sores in the mouth
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.
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.
Gluten is a toxin to some people, and they feel better after a few months of going gluten free. If you are sensitive, gluten can raise your TPO antibodies (causing Hashimotos thyroid disease). Gluten is basically a food additive, and most people associate gluten with Celiac disease (an autoimmune condition) and with IBS (irritable bowel syndrome) or Crohn’s, colitis and other digestive disorders.
Gluten doesn’t have to upset your stomach, sometimes it just damages your brain and central nervous system and you have no GI symptoms at all. Other common symptoms associated with gluten sensitivity:
Depression. Brain fog – it can cause cerebral hypoperfusion (lowered blood flow to the brain). Confusion. Lethargy. Mood problems. Some people that think they have neuropathies related to multiple sclerosis or Parkinsons, or ALS, and all these may actually be gluten intolerance. Weight gain. Gas. Bloating. Lack of energy. Headaches.
Going gluten-free can cure a person of many problems. I expect you to do well as long as you use the UltraInflamX 360 & LactoFlamX with the food plan I layed out. Don’t forget to order UltraInflamX 360 & LactoFlamX from www.DrJeffreyTucker.meta-ehealth.com
Gluten is a protein contained in many grains, including wheat, barley, rye, and oats. It is even found in more unusual grains, such as spelt and kamut. Gluten is also found in beer. Wheat or gluten intolerance can cause gastric complaints like bloating and excess gas. Some chronic illnesses may be triggered by gluten intolerance, gluten sensitivity, and the extreme form of wheat allergy called celiac disease.
The problem is that gluten sensitivity creates inflammation in the entire body, beginning in the gut. It is a form of autoimmune disease. Celiac disease, the chronic and most severe type of gluten intolerance, affects one in a hundred people. Less severe symptoms of gluten allergy or gluten sensitivity may affect as much as one third of the US population.
If you suffer from irritable bowel disease, canker sores, rheumatoid arthritis, lupus, osteoporosis, anemia, cancer, autoimmune disease, MS, unexplained neurological problems, depression, anxiety, dementia, schizophrenia, nerve damage, migraines, epilepsy, and autism I will often recommend going gluten free. In addition to grains, gluten can be hidden in products such as soups, salad dressings, and even vitamins, stamps, and cosmetics. I also often recommend UltraInflamX and Probiotics by Metagenics to help heal the gut and decrease the overall inflammation in the body.