Defeat The Wheat
Defeat The Wheat
Defeat The Wheat
Defeat The Wheat
What About Gluten?

“Gluten issues” come in a variety of types. Celiac disease, gluten intolerance and wheat allergy are a few I’ve researched. I am a researcher (see About Us), and I find this topic fascinating. Magazine and scientific literature articles abound, and the information can be confusing and overwhelming for those with gluten issues. What is helpful? I have put together a review of different kinds of information, ranging from the science behind celiac disease and gluten intolerance, to the link between gluten and autism, to resources for cooking and baking GF and allergy-free foods. Many people without specific gluten issues are turning to a GF diet because they feel definite health benefits when, in particular, they don’t eat wheat. You can choose what you want to learn.

The Science Behind Celiac Disease, AKA Gluten Intolerance
Celiac disease (CD) is an autoimmune disorder. While there are many autoimmune disorders, CD is an immune reaction to eating gluten, a protein found in wheat, barley, rye and triticale. The gliadin molecule (chemical structure shown below), a component of gluten, is a protein present in all types of wheat and the other grains listed above. Wheat comes in many different types, including durum, semolina, spelt, einkorn, farro, and Kamut® (a brand name for khorasan wheat, an ancient relative of modern durum wheat), and is the toxic factor associated with CD. The current belief is that oats also are harmful to celiacs, but recent scientific studies have refuted that belief. However, more research is needed to be certain, and my suggestion is to buy oats that are certified gluten-free.

For people with CD, gluten produces inflammation that damages the lining of the small intestine - tiny, hair-like projections called villi - and prevents the proper absorption of proteins, carbohydrates, fats, vitamins, and minerals from food.

The result of this intestinal damage can be symptoms such as weight loss, bloating, diarrhea and stomach pain. Damage to the small intestine can occur even without these digestive symptoms.

Dermatitis herpetiformis (DH) is the skin manifestation of CD, characterized by very itchy and blistering skin. It produces a symmetrical-looking rash and is usually found on the face, elbows, knees and buttocks. DH patients can still have intestinal damage without obvious gastrointestinal symptoms. DH is diagnosed by a biopsy of a skin lesion and staining for IgA in the tissues. More than 85% of DH patients have small intestine sensitivity to gluten.

A study done by the Mayo Clinic and the National Institutes of Health estimates that about 1 in 141 people in the U.S. have celiac disease, although the disease often goes undiagnosed. Other references quote that at least 1 in 133 Americans are affected. If CD is not treated, the damage to the small intestine can be life threatening, including an increased risk of associated nutritional and immune-related disorders.

How do you know for sure if you have celiac disease? Several different tests are available. A good, easy-to-read reference article by Dr. Vikki Petersen, DC, CCN, is from a recent issue of Simply Gluten Free Magazine (No. 4, May/June 2013, pp. 20-25). Dr. Petersen describes 8 different tests in detail.

Although no cure exists for CD, following a strict gluten-free diet can help manage symptoms and promote intestinal healing.

Lactose Intolerance and Celiac Disease
Lactose intolerance is the inability to digest lactose, a sugar found in milk and milk products. Lactose intolerance is caused by a deficiency of the enzyme lactase, which is produced by the cells lining the small intestine, and helps digest the sugar lactose found in milk. People with CD may also be lactose intolerant and have a problem digesting milk and milk products. The lining of the small intestine contains hair-like projections called villi, which are lined by cells called enterocytes. Enterocytes have hair-like projections called microvilli, also known as the brush border. Celiacs can become lactose intolerant after the villi and microvilli in their small intestine become damaged and cannot break down the lactose molecule.

The brush border contains enzymes (called brush border enzymes) that not only help digest sugars, but also help break down proteins. With CD, the lining of the small intestine is damaged, and the villi become shortened or flattened. This effect results in a decrease in brush border enzymes, including lactase and sucrase. Lactase helps digest the sugar sucrose found in fruits, vegetables, and sugar cane, while maltase helps digest the sugar maltose found in cereal grains.

If celiacs remove gluten from their diet, the villi and microvilli grow back, usually alleviating the problem. However, the symptoms of lactose intolerance can continue for up to two years after introduction of a strict gluten-free diet, but six months to a year is more common.

Some people are lactose intolerant because they have inherited a genetic predisposition, which will not improve with a gluten-free diet. In this case, they may benefit from the many dairy products to which lactose enzyme has been added. Some researchers recommend that celiacs should be retested for lactose intolerance after being gluten-free for one year, as lactase production may have improved and they can start to incorporate dairy products back into their diet.

References:
Ojetti V, Gabrielli M, Migneco A, Lauritano C, Zocco MA, Scarpellini E, Nista EC, Gasbarrini G, Gasbarrini A. Regression of lactose malabsorption in celiac patients after receiving a gluten-free diet. Scandinavian Journal of Gastroenterology 2007; 5:1-4.

National Digestive Diseases Information Clearinghouse (NIDDIC). A service of the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK).

www.celiac.com

The Link between Gluten and Autism
Several studies and newspaper articles have shown disappointing results in the quest to find a link between autism and gluten.

References:
“The Gluten-Free, Casein-Free Diet In Autism: Results of A Preliminary Double Blind Clinical Trial”, Journal of Autism and Developmental Disorders, April 2006, Volume 36, Issue 3, pp. 413-420

“A Gluten-Free, Casein-Free Diet No Remedy for Autism” by Dan Childs, Lara Salahi, and Pamela Mazzeo, M.D., ABC News Medical Unit, May 19, 2010)

However, a research study conducted by Paul Whiteley of the Autism Research Unit, University of Sunderland, UK, showed a definite correlation between a gluten-free, casein-free diet and the reduction in a variety of autistic behaviors for a group of 22 children. Dr. Whiteley found that participants needed to follow the diet for at least three months, a time scale that is longer than some other studies cited.

Reference:
“A Gluten-Free Diet as an Intervention for Autism and Associated Spectrum Disorders: Preliminary Findings” in Autism, March 1999, Vol. 3, No. 1, pp. 45-65.

Health Benefits of Avoiding Gluten
A number of publications, most notably the Wheat Belly book by William Davis, MD, have argued the detrimental effects of wheat on our health. The author of Wheat Belly believes the wheat we eat today is very different from 100 years ago, much to the detriment of our overall health and midsections.

Prevention Magazine’s special publication guide, Lose The Wheat Lose Your Belly, targets the weight you just can’t seem to lose, and how eliminating wheat from your diet can help tip the scale in your favor.

An article in Men’s Journal about Team Garmin, from the Tour de France, brought to light the health and performance benefits of going gluten free. The team’s chef decided the team would go gluten-free, much to the chagrin of the athletes. But, after just one month, the team members felt better, with less bloating and other intestinal issues, and better cycling performance.

References and Resources:
http://www.mayoclinic.com/health/celiac-disease/DS00319
     Mayo Clinic. Information on health and gluten-free products.

http://www.celiac.com

Journal of Gluten Sensitivity
Celiac.com's quarterly celiac disease newsletter that is available in print or online, for in-depth information on celiac disease and the gluten-free diet. Edited by Dr. Ron Hoggan, author of Dangerous Grains, and co-edited by Scott Adams, founder of Celiac.com.

http://www.celiac.org/index.php?option=com_content&id=3&Itemid=9
Celiac Disease Foundation, based in Studio City. Information, seminars and product shows, children's summer camp.

http://www.mensjournal.com/health-fitness/nutrition/winning-without-wheat-20120820
An article in Men’s Journal, called “Winning Without Wheat”, is about the improved performance of Team Garmin during their training for the Tour de France, when they removed wheat from their diet.

http://www.findmeglutenfree.com
This site lists restaurants by location and posts articles and more.

http://www.celiac.com/articles/181/1/Safe-Gluten-Free-Food-List-Safe- Ingredients/Page1.html/print/181
Safe Gluten-Free Food List by Scott Adams, published 2007

http://www.celiac.com/articles/182/1/Unsafe-Gluten-Free-Food-List-Unsafe-Ingredients/Page1.html
Unsafe Foods & Ingredients by Scott Adams, published 2007

http://www.nytimes.com/2013/02/24/opinion/sunday/what-really-causes-celiac-disease.html?pagewanted=all
A fascinating New York Times article by Moises Velasquez-Manoff, published February 23, 2013. The article describes several theories for the increase in Celiac disease in the US over the past 50 years, including the genetic link and the immunological triggers needed to activate the genes. Moises Velasquez-Manoff is the author of “An Epidemic of Absence: A New Way of Understanding Allergies and Autoimmune Diseases.”

Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health, by William Davis MD, published by Rodale Press, Inc., August 30, 2011

Prevention Guides® Lose The Wheat Lose Your Belly, published by Rodale Inc., 2013

The William K. Warren Medical Research Center for Celiac Disease, UC San Diego. Information, online lectures and referrals.

Books
Many books are available, and many websites and blogs offer advice and recipes. I’ve listed a few.

"Real Life With Celiac Disease," written by more than 50 experts who share patients' stories and discuss treatments and lifestyle changes for people with gluten-related disorders.

"Gluten-Free Girl Every Day," by Shauna James Ahern. She also has a popular blog, http://www.glutenfreegirl.com.

Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health, by William Davis MD, published by Rodale Press, Inc., August 30, 2011

Resources for Cooking and Baking GF and Other Allergy-free Foods
Living Without Magazine – a wonderful resource for information and recipes for both cooking and baking, including replacements for common ingredients that cause allergies

Simply Gluten Free Magazine – simplyglutenfreemag.com. Another wonderful resource for information on Celiac disease and recipes for both cooking and baking.

Artisanal Gluten-Free Cooking, by Kelli Bronski and Peter Bronski, published by The Experiment, LLC, October 2009

Healthy Gluten-Free Cooking, by Darina Allen and Rosemary Kearney, published by Stewart, Tabori and Chang, 2005

The Cooking Light Gluten-Free Cookbook, published by Time Home Entertainment Inc., 2011

Bake Deliciously!™ Gluten & Dairy Free Cookbook, by Jean Duane, published by Alternative Cook, LLC™, 2010

Wheat-Free, Gluten Free Dessert Cookbook, by Connie Sarros, published by Contemporary Books, 2004

Gluten-Free Baking Classics, Second Edition, by Annalise G. Roberts, published by Surrey Books, 2006

The Gluten-Free Gourmet Bakes Bread, by Bette Hagman, published by Henry Holt and Co., LLC, 2000

Gluten-Free Recipes for the Conscious Cook, by Leslie Cerier, published by New Harbinger Publications, July 1, 2010

Weeknight Gluten Free, by Kristine Kidd, published by Owen, Weldon, Inc., April 16, 2013

Wheat Belly Cookbook: 150 Recipes to Help You Lose the Wheat, Lose the Weight, and Find Your Path Back to Health, by William Davis MD, published by Rodale Press, Inc., December 24, 2012

Products I love
Tinkyada Pasta – whole grain brown rice pasta in a dozen different shapes that does not fall apart or get mushy. It stays elastic when cooked.

DeBoles no-boil lasagna noodles are excellent.

Toast-It-Bags. Many of the gluten-free breads taste better toasted, and in some homes that requires two toasters on the counter. But people can also slip a slice of gluten-free bread into the bag and put it in the toaster to prevent cross-contamination from other products in the toaster. About $7 from online sources:
http://www.celinalfoods.com.

Please let me know your favorites!
DL Meyers LLC PO Box 2736 Midland, MI 48641 9898541475dlmeyersllc@gmail.com


©2014. All rights reserved. Design by Bree Ring.

DL Meyers LLC PO Box 2736 Midland, MI 48641 9898541475dlmeyersllc@gmail.com


©2014. All rights reserved. Design by Bree Ring.

DL Meyers LLC PO Box 2736 Midland, MI 48641 9898541475dlmeyersllc@gmail.com

©2014. All rights reserved. Design by Bree Ring.

DL Meyers LLC PO Box 2736 Midland, MI 48641 9898541475dlmeyersllc@gmail.com

©2014. All rights reserved. Design by Bree Ring.