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TAG | celiac disease
Renew You Challenge
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The risk of celiac disease might be lessened in infants who are breast fed, according to a recent study published in the journal Applied and Environmental Microbiology. Researchers investigated the Bacteroides gut bacteria and genetic predisposition for celiac in breast-fed versus formula-fed infants with at least one celiac parent. Previous studies found breastfeeding to be protective against the development of celiac disease, so researchers wanted to take the studies further.
They found that breastfeeding increased amounts of the bacteria Bacteroides uniformis, a species found to be higher in those infants at a lower genetic risk for celiac. The study involved 75 full term infants, and if confirmed in further studies, lead researcher Yolanda Sanz stated, “We will be able to recommend breastfeeding, and propose dietary intervention trials to modulate the intestinal microbiota in subjects at risk of developing celiac disease, in order to try to prevent its development.”
This week, if you know anyone with celiac or gluten sensitivity who is pregnant or trying to be, pass this info on. If they aren’t sure about breastfeeding, this study might change their mind.
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Celiac disease is a condition in which the small intestinal lining becomes damaged as a result of a reaction against a common dietary ingredient, gliadin, a protein in gluten found in wheat, barley and rye. About one percent of the U.S. population is affected by celiac disease, yet most have not been diagnosed. Celiac disease diagnosis is confirmed by biopsy of the small intestine.
Scientists are trying to determine why so many cases of celiac go undiagnosed. A recent study by Colombia University Medical Center has found one reason—improper intestinal biopsy. Celiac disease affects patches of the small intestine, not the entire intestine. Medical recommendations for intestinal biopsy suggest that at least four specimens be taken to ensure that enough areas of the intestine are sampled to detect damage. Researchers used a nationally representative database of over 100,000 individuals who had undergone intestinal biopsy for symptoms like diarrhea, abdominal pain, esophageal reflux, and anemia and found that only 35 percent had the recommended four specimens taken. Most had only two.
In those individuals in whom four specimens were taken, the diagnosis rate for celiac disease more than doubled. “The process of increasing the number of specimens from two to four takes approximately one extra minute during endoscopy,” said Dr. Lebwohl, lead author of the study.
Celiac disease is the most severe form of gluten intolerance, another condition that doesn’t involve intestinal damage—yet! If you are undergoing a biopsy to detect celiac disease, be sure to ask the doctor if they’re taking at least four specimens. If the biopsy comes back negative, however, don’t think you can jump right back into eating gluten. You may have the milder form of gluten sensitivity. A stool test from enterolab.com could help you determine if this is what ails you.
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Autoimmune disease involves a process whereby the immune system mistakes part of the body as a foreign invader, and mounts an attack against it, damaging tissue. The most common autoimmune diseases include type 1 diabetes, rheumatoid arthritis, multiple sclerosis, celiac disease, psoriasis, lupus, and Grave’s and Hashimoto’s diseases.
Prevalence of autoimmune disease is on the rise. The National Institutes of Health (NIH) estimates as many as 23.5 million Americans may be afflicted with at least one autoimmune condition, up from 8.5 million in 1996. But even this estimate is low, since those numbers only consider 24 autoimmune conditions, when these illnesses actually number over 80.
Though genes do play a role in autoimmune diseases (they tend to run in families), environmental triggers are also involved and contribute to the increase in prevalence rates, according to Fred Miller, director of the Environmental Autoimmunity Group at the National Institutes of Environmental Health Sciences. “Our gene sequences aren’t changing fast enough to account for the increases,” Miller says. “Yet our environment is—we’ve got 80,000 chemicals approved for use in commerce, but we know very little about their immune effects. Our lifestyles are also different than they were a few decades ago, and we’re eating more processed food.”
Environmental triggers of autoimmunity include: chemicals, infections, stress, hormones, drugs, diet, weight gain and behavior. Of these, chemicals are particularly concerning due to their prevalence in the environment and to the lack of safety testing and regulation. The following toxins have been linked to autoimmunity: polyaromatic hydrocarbons (found in air pollution), heavy metals (lead and mercury), trichloroethylene (an industrial solvent that contaminates our water and air) and asbestos (found in building materials of older buildings).
Studying the link between environmental toxins and any illness is difficult, but because there are so many autoimmune disease, and because each one has different features, studying the link between chemicals and each illness is particularly difficult. Scientists are calling for better ways to link autoimmune diseases together, as occurs with cancer, to increase funding and understanding of what factors trigger this complex of diseases.
In the meantime, reducing toxin exposure, following a healthy diet, and supporting the seven channels of elimination—colon, liver, lungs, lymph, kidneys, skin and blood—with regular internal cleansing is recommended to help reduce toxic burden.
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I’m really excited about a couple of new studies on gluten sensitivity. I have been talking about this condition for so long, knowing that it contributes to many different health conditions in the body. The science is only beginning to scratch the surface of what clinicians have been seeing for years in patients who suddenly feel better after removing gluten from the diet.
A new study published in the American Journal of Gastroenterology (yes, you heard me—gluten sensitivity is hitting the “big time” folks) has validated the fact that gluten sensitivity is not just “all in their heads.” This double-blind randomized placebo-controlled trial recruited people with irritable bowel syndrome (IBS) whose symptoms improved after following a gluten free diet. These patients, in whom celiac disease was ruled out, were then put into two groups: one group was re-challenged with foods containing gluten and the other group was given “placebo” foods that did not contain gluten.
The results? In the group receiving the gluten-containing foods there was a significant increase in bloating, abdominal pain, altered bowel pattern and fatigue. Surprise, surprise! This is something that I have seen in people for years, and that the natural health community has known for a long time. But to see it published in this prestigious journal gives me hope that we will be taken more seriously with regard to the knowledge we are spreading about the damage that gluten can cause in many people.
This study is only the beginning, and will surely trigger many new studies that seek to discover just what is occurring in gluten sensitivity and why. The study helps to not only put gluten sensitivity on the map, so to speak, but also to explain one of the triggers to the ever-elusive IBS. We have known that gut infections can trigger IBS, and now we know that gluten sensitivity may also be a trigger. Again, this is something that I have been saying for many years.
And that’s not all! Another study reported in the Wall Street Journal and published in BMC Medicine has determined that gluten sensitivity and celiac disease involve two different branches of the immune system. Gluten sensitivity involves the innate immune system, which is responsible for the initial inflammatory response that occurs when the body encounters a “foreign” invader—in this case, gluten. Celiac disease, on the other hand, was found to involve the adaptive immune system, which involves a more complex secondary immune response that identifies the foreign invaders so that they will be recognized each time they are subsequently encountered.
Very interesting is that the difference between these two conditions was related to intestinal permeability—leaky gut. Those people with celiac disease were more likely to have leaky gut, while those with gluten sensitivity had not developed leaky gut—YET! What I think they will find is that gluten sensitivity is the first, milder reaction that worsens, increases leaky gut, and becomes full blown celiac disease. It’s a progression, and if you don’t take control of it early, it can lead to many different health conditions.
If you think you are gluten sensitive, try a gluten-free diet (no cheating—I’m not kidding!) for at least six weeks (even up to 6 months or more depending on your condition) to see if you begin to feel better. Today, there are many gluten-free options. Be sure to include plenty of fruits and vegetables, lean proteins, good fats, and whole, gluten-free grains. You’ll be on your way to wellness.
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Celiac disease is an autoimmune disease involving a reaction in the gut to gliadin, the gluten protein found in wheat, barley and rye. This gut reaction destroys the body’s own intestinal lining cells, a process known as autoimmunity. The treatment of celiac disease is complete avoidance of gluten and gluten-containing foods. If not treated properly, the autoimmunity can manifest in other areas of the body, like the joints or the thyroid gland.
A recent study set out to determine at what age people develop celiac disease. Every 15 years since 1974 the number of people with celiac disease has doubled. As it turns out, the incidence of celiac disease in the elderly is almost two and a half times higher than the general population. This counters the previous perception that celiac disease usually develops during childhood.
So what factors may be leading to this late-life loss of tolerance to gluten?
Studies will need to be done to determine the exact environmental triggers, but I suspect that these people may have been living for years with either silent celiac disease (yes, celiac can exist in the gut with no symptoms at all) or the milder form of gluten sensitivity.
So many people improve their health status when they eliminate gluten. Why wait until you’re elderly to find out what it might do? Try a gluten-free diet if you think that you might be sensitive.
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Celiac disease involves an autoimmune gut reaction to gluten proteins found in wheat, barley and rye. This reaction destroys the intestinal villi. Villi are the finger-like projections that line the small intestine, increasing the surface area of the intestine so that absorption of nutrients can be maximized. When the villi are destroyed, nutrient absorption is hindered, which can lead to serious health complications.
How serious? The autoimmune reaction of celiac (basically, the immune systems mistakes parts of the body as a foreign invader, and attacks the body’s own tissues) can lead to other autoimmune conditions like rheumatoid arthritis or thyroid dysfunction.
A recent study has determined that the incidence of celiac disease has doubled every year since 1974, and it also increases with age. If people can develop celiac disease in their 50s and 60s, it indicates that the condition is likely caused by environmental factors.
One important possible environmental trigger of the disease that may be causing late-onset celiac is changes in the composition of gut bacteria. Researchers suggested that a greater understanding of these changes in the gut may allow for the development of a way to keep the disease on hold.
Our gut health is truly related to the health of the rest of the body. Start by healing your gut, and maintaining that health to build a strong foundation that the rest of the body can benefit from, well into our golden years.
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What’s Going on in Your Gut? Two Essential Tests Can Help You Find Out
10/29/10 0 Comments | Posted by bwatson in Conditions
Doing what I do, I have a lot of folks come to me with problems like heartburn, constipation, gas and bloating—things that make you think right off the bat, “That’s a digestive issue.” But what about problems like fatigue or weight gain? Even allergies, joint pain or skin problems? What a lot of people don’t realize is that all of these things are connected, and they all come back to your gut.
I have a new book coming out called The Road to Perfect Health, and in it I talk about the vast numbers of bacteria in your body, especially in your digestive tract (which is where roughly 80 percent of your natural defenses are found). And when a healthy digestive balance is upset because of things like poor diet, stress or other factors, the result can be not only poor digestion, but a total breakdown in health.
If you’ve been having persistent health problems that you and your doctor just can’t seem to figure out no matter what you try, it may be time to look at what’s going on in your gut. And to do that, there are two absolutely essential tests that I recommend starting with. One is called a comprehensive stool analysis (CDSA or CSAP) and it’s really pretty remarkable. It evaluates your poop (now don’t cringe, this is important!) and looks at things like how you are digesting your food, as well as your levels of good and bad bacteria, whether pathogenic organisms such as C. difficile are present, what your yeast levels are, and if there are parasites in the gut.
The CDSA will also show you whether you have Leaky Gut Syndrome or inflammation in your digestive system, and it will show you how well your gut immunity is working, along with important gut health markers such as pH, blood, short-chain fatty acids and even how well your pancreas is functioning. These are all extremely important aspects of gut health that together can help you get to the bottom of what is going on in the rest of your body. Again, I can’t stress enough how connected your overall health is to what’s going on in your gut!
The other test is a gluten sensitivity test. Why gluten sensitivity? Because wheat gluten is a major (if not the worst) food irritant to the digestive system, and it is in a huge number of products on the market today—not just bread. Seriously folks, more than 40 percent of Americans are gluten sensitive and most don’t even know it, and 2 million of those have a serious autoimmune disorder called celiac disease, which causes the body to try to attack gluten in the system. And because even a lot of GI doctors don’t understand the difference between gluten sensitivity and celiac disease, most will either label you as having celiac or nothing, which can be extremely frustrating when you don’t feel well and are trying to figure out what’s wrong (read more about this here).The bottom line is that people are having all these problems which could lead to bigger problems later on, and the reality is those problems can be helped.
Both of these tests are non-invasive and can be done right at home (visit www.labtestingdirect.com and www.enterolab.com for more information). Then, all you have to do is send the tests to the lab for analysis (prepaid envelopes are provided) and hopefully take the first step toward getting your health back on track. If they seem expensive, think about it this way: how much money do you spend each week or each month on frivolous things you really don’t need? Isn’t your health a hundred times more important than a $4 latte every morning? And even if your insurance doesn’t cover the cost right away, you may be eligible for reimbursement, so I beg you—make this investment in your health. It’s worth it to get to the root of your problems and start enjoying the vibrant health and energy you deserve!!
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Notable News – A few months back a study came out that found that the two most common (not to mention the most important!) types of healthy gut bacteria—Bifidobacteria and Lactobacilli—were decreased in people on a gluten-free diet. My first thought was, “Oh great, now everyone is going to think the gluten-free diet is bad for you.” Not true!
The main difference between the gluten-free diet and the ‘normal’ diet in this study was the polysaccharide content (polysaccharides are just complex carbohydrates made of long chains of simple sugars). The gluten-free diet was lower in polysaccharides, which makes sense since polysaccharides often have a prebiotic effect. That means they nourish the good bacteria, or probiotics, and help them multiply, so a diet lower in polysaccharides might mean a decrease in the good bacteria that rely on them for food. But… THIS DOES NOT MEAN THAT YOU SHOULD AVOID THE GLUTEN-FREE DIET!
The gluten-free diet is essential for people who are gluten-sensitive or have a gluten allergy. And today more and more people are discovering that they’re sensitive to gluten and feel better on a gluten-free diet. So what should you do if you’re on a gluten-free diet but worried about a change in your gut bacteria? That’s easy—probiotics!
I can’t say enough about how important probiotics are. Not only do they help balance the good and bad bacteria in our intestines to help with digestion and immunity, but they also help to strengthen the protective intestinal lining, which can become damaged due to inflammation in people who are gluten-sensitive (including those with celiac disease).
The decrease in polysaccharides found in this study might also mean that those following a gluten-free diet were not eating enough gluten-free grains, which means they weren’t eating enough fiber. Now, I know what you’re thinking: “Here she goes again, talking about fiber,” but this is important! On top of playing a vital role in overall health and weight loss, fiber has a beneficial effect on our gut bacteria, so it’s essential that people on a gluten-free diet eat enough fiber.
So as the old saying goes, don’t throw the baby out with the bath water! The gluten-free diet has helped so many people—the key is simply staying informed about the best ways to maximize your health when avoiding gluten.
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Notable News – A few months back a study came out that found that the two most common (not to mention the most important!) types of healthy gut bacteria—Bifidobacteria and Lactobacilli—were decreased in people on a gluten-free diet. My first thought was, “Oh great, now everyone is going to think the gluten-free diet is bad for you.” Not true!
The main difference between the gluten-free diet and the ‘normal’ diet in this study was the polysaccharide content (polysaccharides are just complex carbohydrates made of long chains of simple sugars). The gluten-free diet was lower in polysaccharides, which makes sense since polysaccharides often have a prebiotic effect. That means they nourish the good bacteria, or probiotics, and help them multiply, so a diet lower in polysaccharides might mean a decrease in the good bacteria that rely on them for food. But… THIS DOES NOT MEAN THAT YOU SHOULD AVOID THE GLUTEN-FREE DIET!
The gluten-free diet is essential for people who are gluten-sensitive or have a gluten allergy. And today more and more people are discovering that they’re sensitive to gluten and feel better on a gluten-free diet. So what should you do if you’re on a gluten-free diet but worried about a change in your gut bacteria? That’s easy—probiotics!
I can’t say enough about how important probiotics are. Not only do they help balance the good and bad bacteria in our intestines to help with digestion and immunity, but they also help to strengthen the protective intestinal lining, which can become damaged due to inflammation in people who are gluten-sensitive (including those with celiac disease).
So as the old saying goes, don’t throw the baby out with the bath water! The gluten-free diet has helped so many people—the key is simply staying informed about the best ways to maximize your health when avoiding gluten.
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I know it seems that I am obsessed with poop—but trust me, all the answers to life’s problems lie in the poop. Well, OK, not all of them, but certainly all digestive ones. A stool test can be the single most important test you can take, for instance when determining celiac disease.
If you are sensitive to gluten this may in fact be the beginning stages of celiac, as they really are one and the same—just different degrees of reaction within the body. Gluten sensitivity implies that a person’s immune system is intolerant of gluten in the diet and as a result forms antibodies or displays some other evidence of an inflammatory reaction. When these reactions cause small intestinal damage (visible on a biopsy), the syndrome is then called celiac sprue, celiac disease, or gluten sensitive enteropathy. Research shows that as many as 30% of Americans are gluten sensitive, and 1 in 225 of those has progressed to the stage of celiac disease. A simple stool test will determine if you are truly gluten sensitive or if you have celiac. You can get the scoop by visiting enterolab.com.
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