Is Gluten Intolerance real or just a new FAD disease??

Gluten Intolerance?

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Health conditions associated with Gluten have become a "fad" of sorts among health care providers and people that self-diagnose...

Gluten is a protein found in wheat and other similar grains.

Celiac Disease is an autoimmune disease that causes an immune response in the gut when gluten is consumed.  Wheat allergy is an immune response that effects people that consume wheat and is not exactly specific to gluten but the irritable bowel issues and stimulus for the response are similar.  Non-Celiac Gluten Sensitivity is the current "fad" among some health care providers and self-diagnosing people that report irritable bowel issues after eating wheat or gluten containing foods.  These people do not have the autoimmune antibodies defining Celiac disease and do not get an immune response associated with wheat allergies.  

Humans have been consuming gluten containing products since...well, probably the beginning of humanity and reports of gluten sensitivity have been skyrocketing for just over the past 2-3 decades; so, why the recent spike in gluten sensitivity?

The diagnosis of Non-Celiac Gluten Sensitivity is the focus of this discussion.  Examining research as a starting point, Gluten Sensitivity is starting to be studied due to its increased popularity as a diagnosis. A recent study examined Non-Celiac Gluten Sensitivity among patients that report symptoms of gluten sensitivities; the study found that when blinded, 86% of patients DID NOT have sensitivity to gluten. 

86% is a big discrepancy! This is a large portion of people that report irritable bowel issues after eating and whether diagnosed by a health care provider or self-diagnosed these folks, incorrectly, are led to believe that they are sensitive to gluten.  What could be the cause of the symptoms that 86% of diagnosed gluten sensitive people are experiencing?  What are we doing at an increased frequency of the past several decades that could cause such a rapid increase of a condition in our population that people attribute to their food consumption yet tests show that 86% is misdiagnosed?

Over the past 40 years, the use of genetically modified foods and subsequently the use of pesticides and herbicides (mostly glyphosate) has risen exponentially.  Approximately 90% of crops in the USA are treated with glyphosate (the active ingredient in Round-UP!).  In fact, crops are not just treated, they are sprayed within JUST 3 weeks of harvest to reduce weeds and dry crops.  For some crops, like wheat, the typical spray protocol is 3 DAYS prior to harvest.  Glyphosate penetrates the entire plant; it does not stay on the surface and is consumed and goes into the water supply.


The manufacturers of glyphosate chemicals insist that it does not harm humans because, we, as humans, do not have the Shikimate Pathway that glyphosate interferes with to effect plants.   The Shikimate Pathway allows plants and bacteria to synthesize certain amino acids that animals (humans) need to consume through diet (essential amino acids).  If glyphosate were the cause of a rapidly increasing condition in our nation and the world, how is it effecting us?

In the digestive system, our intestine are responsible for absorbing what we need from our food and passing on the waste products.  We have many beneficial bacteria living in our intestine that help breakdown certain foods and influence the permeability of our intestine, helping bring in the good and pass on toxins.  This is why it is important to supplement probiotics, or eat lots of yogurt, after taking a course of antibiotics...(a topic for another day).

Glyphosate, like antibiotics, can damage our beneficial bacteria that protect and support our gastrointestinal system, creating what is referred to as "leaky gut syndrome" and presents with symptoms such as food sensitivities, bloating, gas, cramps, aches and pains (the same symptoms associated with gluten sensitivity).  In addition, both the World Health Organization (WHO) and the US Food and Drug Administration (FDA) now list glyphosate as a "Probable Carcinogen", meaning it probably causes cancer.  While the USA seems to be behind the curve on this one, many European countries have banned glyphosate.

SO....WHAT DO I DO??

What can be done if a person is experiencing symptoms of leaky gut syndrome or gluten sensitivity? You could try an "elimination diet".  Remove the suspected ingredient(s) from your diet and see if that solves your problems.  If multiple products need to be removed or if your sensitivites do not respond to eliminating your suspected culprit (gluten? wheat?) consider eating organic, gmo-free, pesticide free food.  Make an effort to by local from trusted sources.

In short, it might be those nasty chemicals that are sprayed all over your food that perpetuate your symptoms and not, in fact, the "fad" of gluten sensitivity.  Feel free to discuss you diet and health concerns with our nutritional counseling doctor, Dr. Steve Blair at Gallatin Valley Chiropractic.


Call for an appointment, today!  406-551-2177


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