There was a study done recently that got a lot of press, and I have to say it really got under my skin. Researchers looked at the effects of a gluten-free, casein-free diet in kids with autism, and what they said was that it didn’t have any behavioral effects on them. But I thought, “No way—something isn’t right here.” And it looks like I wasn’t the only one.

Nutrition Director Kelly Barnhill from the Autism Research Institute also had some pretty interesting things to say about this particular study. Check it out:

• First, only fourteen children participated in the study…fourteen! Common sense alone says that’s not nearly enough to make such broad conclusions.
• Second, the kids who participated in the study didn’t even have any gastrointestinal complaints. This is a big one, since most autistic children do have digestive problems of some sort—a good sign that gluten and casein (a protein found in milk) sensitivities are involved. But the children in this study were specifically chosen because they did not have digestive complaints. What?!
• Third, the children only followed the prescribed diet for four weeks, even though it takes at least six weeks to really get all of the gluten protein out of the body. Four weeks just isn’t enough time to call this an effective study, folks.
• And finally, the diet the children followed wasn’t even 100% gluten- and casein-free. This is important because some kids are sensitive to even the smallest amounts of gluten, so strict adherence to a gluten- and casein-free diet is absolutely necessary in order to see beneficial results.

Obviously this issue is far from over. So many parents of autistic kids report benefits after removing gluten and casein from the diet. No, it doesn’t cure autism—but it can alleviate the often debilitating digestive symptoms that these children endure, and as a result their behavior often improves. Don’t knock it till you try it!

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Lactose intolerance. It’s one of those phrases we hear a lot, but the truth is, a lot of folks don’t really know what it means. Case in point? I was reading an article in the newspaper the other day in which the author concluded that most Americans misunderstand lactose intolerance…but my own conclusion was that the author herself misunderstood the condition!

In the article she stated that many people avoid dairy products “because they mistakenly think they’re lactose intolerant”. But really, that’s only half the story. Lactose intolerance involves an inability to digest lactose, which is the sugar found in dairy products, but the reason so many people avoid dairy has more to do with an allergy or sensitivity to casein—a protein found in milk—and not because of lactose intolerance.

And yes, while the author expressed a valid concern about people avoiding dairy when they may not even be lactose intolerant, she failed to talk about the possibility of looking into milk protein sensitivity (similar to gluten sensitivity) in order to address the problem…and the differences between the two are pretty significant if you’re used to avoiding an entire food group!

Essentially, people who are allergic to or sensitive to casein usually need to avoid all dairy products, but those who are lactose intolerant can sometimes eat dairy in small portions, or with the help of natural lactase enzymes. Imagine thinking you couldn’t eat dairy at all and then finding out that you still may be able to enjoy some of your favorite foods—I’m sure it would be welcome news to a lot of people. So hopefully this clears up a little of the confusion folks have about lactose intolerance, and maybe it’s even helped you see things differently in your own diet!

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We all know how uncomfortable constipation can be, so imagine what it must feel like for little kids…ugh! That’s why a recent study published in the American Journal of Gastroenterology caught my eye.

The study suggests that a combination of two things may be involved in higher incidences of constipation in children: 1. introducing gluten in the first year of life, and 2. an allergy to cow’s milk.

This is not surprising when you consider that the digestive tracts of infants are still very sensitive, especially in the first months of life. Not only that, but their immune systems are weaker, which means they are more susceptible to pretty much everything.

So the bottom line? When it comes to little tummies, it’s better to wait on the gluten and cow’s milk until they are more ready to handle it. And yes, some children may eat it and be fine (or appear fine), but I say better safe than sorry! There are plenty of substitutes for gluten and cow’s milk these days, even for infants.

All this is important because childhood constipation has been linked to irritable bowel syndrome (IBS) in adults, so if your child has chronic constipation, be sure to take a look at his or her diet. Other dietary factors to think about are fiber intake (since fiber helps promote regular bowel movements) and intestinal balance. In babies who are not breast fed, who were delivered by cesarean section, or who have been treated with antibiotics, there is a greater risk for an altered intestinal flora balance, so a daily probiotic supplement may be helpful in these situations.

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Are you one of the millions of people suffering from irritable bowel syndrome? Do you sometimes find yourself wondering “Why me?” or wishing there was something you could do about it? Well, all month long we’re focusing on IBS, and today we’re going to take a look at what causes IBS. Now keep in mind that there are many contributing factors when it comes to IBS, but here are some of the most common:

• Irregularities in intestinal hormones and nerves responsible for bowel motility (muscle contraction)
• Bacterial, fungal or parasitic infection
• Food sensitivities
• Inadequate enzyme production
• Imbalanced gut flora
• Inadequate diet
• Stress

And because there are so many contributing factors, treatment for IBS can sometimes be difficult. BUT…the more you know, the better chance you have of finding relief, especially if small changes in your diet or lifestyle could be the answer.

Ruling out an underlying food sensitivity is an important step in dealing with IBS, which is why most experts recommend following a “food elimination diet.” This just means that the most common dietary offenders are eliminated from the diet for a period of time, and then reintroduced one by one to determine if a reaction occurs because of a certain type of food. The following is a list of the top foods shown to cause sensitivity:

• Dairy products
• Wheat and gluten
• Eggs
• Corn
• Citrus
• Caffeine
• Alcohol

Keeping a food journal during this process is also extremely important. I can’t tell you how many times I’ve had people tell me, “Wow! I had no idea what I was really eating until I started writing it down!” So grab a pen and start keeping track of what you eat and drink throughout the day—along with any digestive symptoms that might occur after eating. Eventually you’ll begin to notice patterns when you eat certain foods. 

Now I know the food elimination diet can be difficult, but it really is the best way to determine if you have a food sensitivity, which believe me is very common in people with IBS. And remember—if you can get to the bottom of your IBS symptoms, relief will come…so good luck!

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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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celiac disease, Diets, gluten, gluten allergy, immune system, inflammation, Wheat, Wheat allergy

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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Summary:
In this video blog I discuss Celiac Disease. In a recent study performed by the Mayo Clinic they found that celiac disease is more common today than it was 50 years ago? What is celiac disease? Why is it more common today than 50 years ago. Tune and in find out…

Full Script:
I recently read an article about the incidence of celiac disease today compared to the 1950’s. According to findings of a Mayo Clinic study celiac disease is over four times more common today than it was 50 years ago. It now affects about one in one hundred people.

For those of you who do not know – Celiac disease is when the presence of a protein called gluten from grains such as wheat, barley or rye triggers an immune system attack upon the small intestine. This can cause severe damage and result in long term health problems.

A Dr. Murray of the Mayo Clinic study stated “Something has changed in our environment to make it much more common. ….we don’t know why”

Is it really that hard to figure out? How about correlating it with the huge increase in processed carbohydrates people eat today compared to the 1950’s. Wheat gluten is a major, if not the worst, food irritant to the digestive system. It is an ingredient in a huge number of products on the market, not just bread, as some may think. If a product contains wheat, it contains gluten.

I challenge you to take a look in your cupboards for this ingredient or how many food items you have that contain wheat. Look at the packaging label on the products your about to purchase. Those already on a wheat and gluten free diet know how tricky it is to find gluten free products. Luckily, most health food stores have an entire section dedicated to just these type of foods.

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Brenda Watson, celiac disease, digestive system, gluten, gluten diet, health problems, immune system, mayo clinic, processed carbohydrates, wheat free diet, wheat gluten