Much of this data is from the webinar by Dr. Peter Osborne and SpectraCell. Additional information will be added in time and as discussions ensue. Part one is an overview of my notes from the webinar.
What is gluten?
Gluten is a storage protein found in the endosperm of the grain. It’s a mixture of proteins and found in all grains. “Gluten is composed of two primary subfractions: Prolamines and Glutelins. The prolamine gliadin is the most studied piece of gluten in the medical literature as it relates to celiac disease.” (Osborne) Gliadin is also found in meat.
A grain is basically a seed of grass. I’d never thought of a grain that way. Think of all the grass allergies people are encountering. Is there a connection in some way? Not sure but I’ll let you know if I find out. What do you know about a connection between gluten sensitivity or allergy and allergy to grasses? If you know something I welcome you to share it with me and give me some of your resources to look into!
Back to gluten. According to Dr. Peter Osborne, there are thousands of types of glutens. A celiac study is being conducted by Dr. Bob Anderson in Australia. Dr. Osborne says Dr. Anderson has discovered 400 glutens. Of those 40 of them more immunotoxic than the first gluten studied in celiac research.
A note on the vaccine from Physorg.com states:
Coeliac disease is a chronic, autoimmune digestive disorder. It is characterised by the body’s own immune system mistakenly attacking the lining of the small intestine. The attack is caused by the body’s reaction to gluten, which is a protein found in wheat, rye, barley and oats. The immediate physiological result is that the small intestine’s villi – the small, upright folds and nodules that absorb nutrients – are flattened and incapacitated by errant inflammatory action.
Globally, the disease is estimated to affect the lives of more than 6 million people in Europe, North America and Australia – but at least 5 million may be unaware that they are suffering from the disease. While people in this latter group are likely to feel the direct effects and sometimes life-threatening complications of coeliac disease, the root cause of their debilitation nevertheless remains undiagnosed.
Long-term risks for untreated coeliac disease include malnutrition, male and female infertility, osteoporotic fractures, liver failure and cancer. Presently, the only effective treatment for coeliac disease is a life-long avoidance of any food or drink that contains the slightest trace of gluten.
This isn’t even addressing those who are not celiac but are gluten intolerant or gluten sensitive!
Classical gluten free vs actual gluten free
Unfortunately there is not really a gluten free grain. This was surprising to me. More and more grain based products are labeled “gluten free.” How can this be if all grains contain some amount of gluten? Currently government regulations in determining if an item is gluten free, focuses on a parts per million model. They are not looking at where gluten actually comes from, all grains! This means GF Oats are not Gluten Free after all! The only truly gluten free diet is Grain free.
The following chart may help us see what amounts we’re talking about here:
What makes gluten harmful to so many?
There are quite a few theories on this one. The question really is why do grains make so many of us sick? One really significant factor is how readily available processed flours, sugars, grains and products made from them are. Our bodies were created to eat a variety of living, whole foods. Grains were a part of that plan but not in the same way we grow and consume them today. Conglomerates control the seed to the degree that there is not the variety of seeds available for the high production needed to keep up with modern consumption. We use chemical fertilizers and sprays, add hormones, genetically modify them, and process the grain until our bodies can barely recognize it as food. Is it any wonder our immune system becomes activated against it? Not really! Additionally because so much of our food is heavily processed, the time needed and processes built into our digestive systems have changed from what our bodies were designed to do.
What damage does gluten do?
Dr. Osborne lists an incredible number of diseases, disorders and symptoms that can be triggered by or can be caused by gluten! See part one of my blog about the seminar for a partial listing.
Primarily gluten does creates an intestinal permeability, allowing influx of toxins, bacteria, and undigested material into the surrounding tissues and bloodstream. This leaks into the body and essentially poisons the tissues putting a strain on the immune and digestive systems. Two terms commonly used among those who have researched this condition are “leaky gut” and “leaky brain” In addition to immune system disorders, some doctors and researchers are beginning to watch for and see a connection between gluten sensitivity and schizophrenia, adhd, bipolor and seizure disorders! Health practitioners and researchers are also finding that gut health is key to controlling acquired allergies and sensitivities.
So what do we do?Just as drugs can cause different reactions in different people, so can foods react differently in different people. In the case of gluten and the thousands of types of gluten in existence, this may also be the case for gluten sensitive people. Dr. Osborne tells health practitioners If their patients/clients are failing to respond to GF diet, they should try drilling down into the condition and exposures. This can be done through genetic testing (best), blood, saliva, and fecal testing or a combination thereof.
In addition to testing, it is important to identify nutritional deficiencies so that the body can heal. This can also be done by testing. Some find it suitable to use kinesiology bo
dy strength testing to listen to the body’s “opinion” about what nutrients it needs and how much. This is a rather strange and amazing method that can be a little mysterious for some. I’ll blog on that in the future if anyone is interested! I believe there’s something to it!
Certainly if funds are available and your doctor is cooperative, you can find out a lot from testing! Some aren’t able to afford the expensive tests or find their doctors are not supportive of this latest research. Many medical doctors have very little knowledge about nutrition in general and know even less about the research strides made in gluten studies. You can start to improve things by eliminating or reducing your exposure an
d consumption of glutens and grains. Eliminate processed foods in general! This can be tough but it is well worth it in the long run.
Some tips for survival!
- If the sensitivity is mild or limited to certain types of gluten, try substituting quinoa or rice pastas, cereals or other gluten free foods for known gluten heavy grains like wheat, barley and rye.
- Find recipes to cook your own gluten “lite” foods. There are more and more “gluten free” recipes and cooking tips available all the time. Many groups exist on facebook and the internet.*
*Note: not all of these groups are coming from an educated, researched perspective so listen with discernment. Not all medical advice on the internet is good or true! Remember Healing Pathway attempts to report on some of the best information out there but we’re not doctors or to be substituted for a medical doctors care as needed.
- Ask for gluten free menus at your favorite restaurants. More and m
ore restaurants are beginning to make some “gluten lite” items. The more we ask, the more they’ll know customers want this type of food to be available!
- Maintain good health! There are lots of ways to keep your digestive system healthy and strong. Some of these are: pure water, fresh fruits and veggies (especially organic!), digestive enzymes, aloe vera juice, elimination of simple carbs and processed foods and exercise!
- If you have not been diagnosed formally, you can still limit your exposure to gluten. Try sprouted, flourless type breads and baked goods. Thesecan be great sources of fiber and nutrients if your doctor hasn’t warned you to avoid gluten. They also typically will have a lower glycemic index which is easier on insulin levels and the pancreas. Be careful to read labels though. Sometimes these “healthy” foods have mega calories! Learn where and how to spend your calories for optimal health and weight. It might not be what you’ve been taught. Another blog perhaps? Let me know.
According to Dr. Osborne a truly gluten free/casein free diet may take two years to get symptoms into remission but it won’t take two years to feel better.