Cereal Grain Proteins
Gluten, food caused immune-mediated disease
Immune responses to gluten, the proteins found in cereal grains are a cause of Celiac Disease and other immune-mediated diseases. In celiac disease, the gastrointestinal tract is the primary target organ; however systemic disease is an important consequence of cereal grain ingestion in many patients. We think that the people diagnosed with celiac disease are a sub-population of a much larger group with gluten allergy. The cereal grains are complex foods with a large number of proteins that are potential problems.
We divide the Allergy Title to 2 groups, the immediate and delayed. Allergists often limit their definition of allergy to immediate patterns, reveled by skin tests. Gastroenterologists tend to limit the definition of wheat disease to people who have abnormal biopsy findings in their upper small bowel (Celiac Disease). Both groups neglect a very large group of suffering humans who would benefit from proper diet revision that includes gluten-free foods.
Often, an assortment of related whole-body problems accompanies celiac disease. We think the related problems are typical of delayed patterns of food allergy and use celiac disease research information to create a model of food allergy. Celiac patients have increased gastrointestinal permeability and demonstrate the whole-body effects of food allergy, including brain dysfunction, arthritis, and inflammatory lung disease. "
Dr. Gislason stated:” I recognized wheat related diseases in the early 1980s when there was little recognition and big medical resistance to the ideas I presented. Times have changed. Gluten free foods were rare and expensive in 1983 but gradually appeared in health food stores. Grocery stores were slower to make these foods available, but now there is a big lucrative market for gluten-free foods which are available everywhere.
Balistreri described the gluten-free dietary phenomenon. He proposed barely plausible excuses for medical doctors who were in denial for decades. He wrote: The question of whether to adopt a gluten-free diet is especially timely, given its impressive increase in popularity over the past decade. In fact, gluten avoidance has become the most popular dietary trend in the United States, with approximately 100 million Americans consuming gluten-free products last year. There are at least three proposed clinical syndromes related to gluten ingestion: celiac disease, an autoimmune-mediated disorder; wheat allergy, an immunoglobulin E (IgE)-mediated entity; and gluten sensitivity, in which celiac disease and wheat allergy have been ruled out. Therefore, the decision to "go gluten-free" is either mandatory or elective; a gluten-free diet is mandatory for those individuals with appropriately diagnosed celiac disease and possibly wheat allergy. However, many individuals elect to follow a gluten-free diet because of a presumed sensitivity. While approximately 1% of the population are believed to have celiac disease, it is estimated that as many as 60% of Americans believe that a gluten-free diet will improve their physical and/or mental health. It is their choice to follow a gluten-free diet in the hopes of improving digestion and bolstering their immune system, while also enabling enhanced performance and weight loss. Nonceliac wheat sensitivity (NCWS) is the term applied to a clinical entity that has many similarities to celiac disease and NCGS, in that clinical manifestations can involve the gastrointestinal tract, the nervous system, the skin, and other organs. Other shared features include the observation that the symptoms of NCWS disappear on exclusion of wheat from the diet and reappear on wheat consumption. (Balistreri W.F. Should We All Go Gluten-Free? Medscape. Feb 04, 2016.)
Gluten is a Prolific Cause of Disease
The classic presentation of celiac disease is chronic diarrhea, with abdominal bloating, sometimes pain, weight loss, iron deficiency and other evidence of nutrient malabsorption. The disease is immune mediated. Immune responses to gluten in the digestive tact are just the beginning for remarkably prolific disease-causing mechanism that can affect every tissue in the body. For example...
Allergy to gluten is a common cause of eczema, hives and asthma. Lubrano et al evaluated the overall prevalence of joint involvement in 200 adult celiac patients An arthritis was present in 26% of patients. Prevalence ranged from 41% in patients on a regular diet to 21.6% in patients on a gluten-free diet. Arthritis was peripheral in 19 patients, axial in 15 and an overlap of both in 18 subjects. Their data suggest that arthritis is more common than previous reported. Arthritis occurring in 21.6% of patients on a gluten-free diet suggests that other food allergens may be responsible - cow's milk, eggs, meat and soya protein would have to be considered high risk foods and further diet revision undertaken. Carcinoma of the pharynx and esophagus, and adenocarcinoma of the small intestine, are increased in frequency in patients with celiac disease. The increased risk of carcinoma of the esophagus may be related to vitamin A deficiency. A number of reports have indicated an increased prevalence of various types of chronic hepatitis in patients with celiac disease, but no coherent view of the cause of this association has emerged. Similarly, patients with celiac disease have been reported to have various forms of fibrosing lung disease of uncertain causation. In recent years, there have been several reports, mainly from Italy, of a syndrome of epilepsy and bilateral brain calcification occurring in celiac patients. The pathogenesis of this condition is not known and its prevalence in other communities is uncertain. Splenic atrophy occurs frequently in patients with celiac disease and is related to the severity of the disease and degree of dietary control. Splenic atrophy predisposes to infection with capsulated bacteria, although mortality studies indicate that infection with these organisms is not a major cause of death in patients with celiac disease.The Solution... Alpha Nutrition Program
Gluten Free: The exclusion of wheat, rye, barley are the initial steps when gluten intolerance is suspected. We do not consider it adequate therapy for a single food group to be eliminated on the assumption that every other food will be well tolerated. Multiple food intolerances are common and should be assumed, rather than assuming that gluten sensitivity is the only problem
Gluten restriction should be part of a more comprehensive dietary study, preferably in the form outlined in the Alpha Nutrition Program. The best dietary plans are based on what is good to eat, more than what is bad to eat! No-one wants to be confronted with long lists of foods they must avoid. It is better to build a diet from scratch, emphasizing the positive. There is an entire universe of foods not related to milk, gluten-cereals, and eggs, the most common problem foods! The Alpha Nutrition Program is gluten-free and is recommended as the best diet revision strategy for anyone with diagnosed celiac disease, or any person with symptoms suggestive of gluten allergy. Learn more about the Alpha Nutrition Program
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