Gluten Intolerance
Adjunctive Nutritional Schedule:
DigestPlex : 2 per meal
Detox Formula: 3 per day
Fish Oils: 4 per day
GreenNutrients : 6 per day
Plus:
GLUTEN-FREE DIET
Note: GreenNutrients contains wheat grass, which is not the same thing as the mature wheat plant, and therefore does not contain gluten. Alfalfa is also deemed safe for gluten sensitive people.
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by Vic Shayne, PhD
Allergies (in contrast to food intolerance), by and large, are immediate, or almost immediate, reactions to food, environmental or sensitivities. Food intolerance is related to a slower process whereby symptoms often present themselves either chronically, or at least with more of a lapse of time from the moment an offending food is consumed to the actual manifestation of a reaction. Therefore, symptoms are bound to become chronic.
GLUTEN: “Gluten is an amorphous ergastic protein found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley. It constitutes about 80% of the proteins contained in wheat, and is composed of the proteins gliadin and glutenin. Gluten is responsible for the elasticity of kneaded dough, which allows it to be leavened, as well as the "chewiness" of baked products like bagels. It is the glutenins (specifically, high molecular weight glutenins) that are especially critical to gluten quality.” (wikipedia.com) “A gluten-free diet is a diet completely free of ingredients derived from gluten-containing cereals: wheat (including Kamut and spelt), barley, rye, oats, and triticale.
The gluten-free diet must be strictly followed by sufferers of coeliac disease and dermatitis herpetiformis. Some medical practitioners also believe the diet may be helpful for persons with multiple sclerosis and other autoimmune disorders, as well as autism spectrum disorders, ADHD, and some behaviourial problems, but this has not yet been conclusively proven through medical studies.”(wikipedia.com)
Gluten is made up of proteins classified in two groups, the Prolamines and the Glutelins. Gliadin, a prolamine, seems to be the catalyst in Celiac Disease. For a gluten intolerant person, this offending substance damages the lining of the intestines and flattens or atrophies the small airlike projections that normally protrude from the intestinal surfaces to absorb food.”
source
ENZYMES: Apparently the part of the gliadin in gluten that causes problems to a person with celiac is not the protein or peptides derived from the protein, it is portions of gliadin carbohydrate. Although the protein can antagonize the situation (and cause the peptide problem), the enzymes needed to break down the part of gliadin reactive to celiacs are the amylases and some subgroups of amylases (other enzymes that work on starch bonds such as glucoamylases).
Leaky Gut Syndrome
GLUTEN INTOLERANCE: Because gluten affects the small intestine (creating small holes in the lining causing “Leaky Gut Syndrome”), among intolerant patients, digestion will be adversely affect
ed which can lead to bowel problems, nutrient malabsorption, and even internal poisoning. Some sources also claim colon cancer can be the eventual result. Leaky Gut Syndrome allows foreign particles (whatever is in the gut, including bacteria) into the bloodstream. This leads to symptoms which are signs that there is something amiss.
“Gluten intolerance is a broad term which includes all kinds of sensitivity to Gluten. A small proportion of Gluten intolerant people will test positive to Celiac Disease test, and so are called Celiacs (~0.5% of the population). But most Gluten sensitive people return negative or inconclusive results upon Celiac testing. The correct term for these people is Non-Celiac Gluten Sensitive (NCGS) and may be as many as ~15% of all people or 1 in 7. The most accurate and effective way to identify NCGS is to do an Elimination Diet.” (foodintol.com)
Recommended for people suffering from food intolerance is the website foodintol.com which features a great deal of information on food sensitivities, an elimination diet for food intolerance, a symptom matrix and more.
CELIAC DISEASE: “Celiac Disease (CD) was the first type of Gluten sensitivity for which diagnostic testing was devised - in the 1940s. Although Celiac testing is still used in many clinics as a first test for Gluten sensitivity, it only picks up the small percentage of Gluten-sensitive people who are Celiac. It misses the NCGS patients. Consequently this latter group is poorly diagnosed and misses out on discovering the simple and drug-free remedy of a Gluten-free diet for a dramatic recovery.” (foodintol.com)
The symptoms of Celiac Disease can vary with each individual. They can range from no symptoms at all to severe gas, bloating, diarrhea, and abdominal pain. If untreated, malnutrition can occur. If left untreated too long it can be life-threatening. Symptoms do not always involve the digestive system. It can cause irritability, depression, muscle cramps, joint pain, fatigue, and menstrual irregularities, to name a few.
REPAIRING VILLI: There seems to be a consensus among medical researchers that a gluten free diet will allow the normalization of villi so that they once again become effective in their function.
DigestPlex : 2 per meal
Detox Formula: 3 per day
Fish Oils: 4 per day
GreenNutrients : 6 per day
Plus:
GLUTEN-FREE DIET
Note: GreenNutrients contains wheat grass, which is not the same thing as the mature wheat plant, and therefore does not contain gluten. Alfalfa is also deemed safe for gluten sensitive people.
-----------------------
by Vic Shayne, PhD
Allergies (in contrast to food intolerance), by and large, are immediate, or almost immediate, reactions to food, environmental or sensitivities. Food intolerance is related to a slower process whereby symptoms often present themselves either chronically, or at least with more of a lapse of time from the moment an offending food is consumed to the actual manifestation of a reaction. Therefore, symptoms are bound to become chronic.
GLUTEN: “Gluten is an amorphous ergastic protein found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley. It constitutes about 80% of the proteins contained in wheat, and is composed of the proteins gliadin and glutenin. Gluten is responsible for the elasticity of kneaded dough, which allows it to be leavened, as well as the "chewiness" of baked products like bagels. It is the glutenins (specifically, high molecular weight glutenins) that are especially critical to gluten quality.” (wikipedia.com) “A gluten-free diet is a diet completely free of ingredients derived from gluten-containing cereals: wheat (including Kamut and spelt), barley, rye, oats, and triticale.
The gluten-free diet must be strictly followed by sufferers of coeliac disease and dermatitis herpetiformis. Some medical practitioners also believe the diet may be helpful for persons with multiple sclerosis and other autoimmune disorders, as well as autism spectrum disorders, ADHD, and some behaviourial problems, but this has not yet been conclusively proven through medical studies.”(wikipedia.com)
Gluten is made up of proteins classified in two groups, the Prolamines and the Glutelins. Gliadin, a prolamine, seems to be the catalyst in Celiac Disease. For a gluten intolerant person, this offending substance damages the lining of the intestines and flattens or atrophies the small airlike projections that normally protrude from the intestinal surfaces to absorb food.”
source
ENZYMES: Apparently the part of the gliadin in gluten that causes problems to a person with celiac is not the protein or peptides derived from the protein, it is portions of gliadin carbohydrate. Although the protein can antagonize the situation (and cause the peptide problem), the enzymes needed to break down the part of gliadin reactive to celiacs are the amylases and some subgroups of amylases (other enzymes that work on starch bonds such as glucoamylases).
Leaky Gut Syndrome
GLUTEN INTOLERANCE: Because gluten affects the small intestine (creating small holes in the lining causing “Leaky Gut Syndrome”), among intolerant patients, digestion will be adversely affect
ed which can lead to bowel problems, nutrient malabsorption, and even internal poisoning. Some sources also claim colon cancer can be the eventual result. Leaky Gut Syndrome allows foreign particles (whatever is in the gut, including bacteria) into the bloodstream. This leads to symptoms which are signs that there is something amiss.“Gluten intolerance is a broad term which includes all kinds of sensitivity to Gluten. A small proportion of Gluten intolerant people will test positive to Celiac Disease test, and so are called Celiacs (~0.5% of the population). But most Gluten sensitive people return negative or inconclusive results upon Celiac testing. The correct term for these people is Non-Celiac Gluten Sensitive (NCGS) and may be as many as ~15% of all people or 1 in 7. The most accurate and effective way to identify NCGS is to do an Elimination Diet.” (foodintol.com)
Recommended for people suffering from food intolerance is the website foodintol.com which features a great deal of information on food sensitivities, an elimination diet for food intolerance, a symptom matrix and more.
CELIAC DISEASE: “Celiac Disease (CD) was the first type of Gluten sensitivity for which diagnostic testing was devised - in the 1940s. Although Celiac testing is still used in many clinics as a first test for Gluten sensitivity, it only picks up the small percentage of Gluten-sensitive people who are Celiac. It misses the NCGS patients. Consequently this latter group is poorly diagnosed and misses out on discovering the simple and drug-free remedy of a Gluten-free diet for a dramatic recovery.” (foodintol.com)
The symptoms of Celiac Disease can vary with each individual. They can range from no symptoms at all to severe gas, bloating, diarrhea, and abdominal pain. If untreated, malnutrition can occur. If left untreated too long it can be life-threatening. Symptoms do not always involve the digestive system. It can cause irritability, depression, muscle cramps, joint pain, fatigue, and menstrual irregularities, to name a few.
REPAIRING VILLI: There seems to be a consensus among medical researchers that a gluten free diet will allow the normalization of villi so that they once again become effective in their function.
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