Celiac disease Archives - Amazing Health Advances

AI Breakthrough Slashes Celiac Diagnosis Time from Months to Minutes

The AHA! Team — Fri, 09 May 2025 05:01:21 +0000

Cassie B. via Natural News – Cambridge researchers created an AI tool diagnosing celiac disease as accurately as human pathologists but in under a minute. The AI achieved 97% accuracy in tests using 4,000+ biopsy images, reducing wait times from months to seconds. Experts highlight AI’s potential to ease NHS backlogs but note infrastructure gaps hinder adoption. Untreated celiac disease can cause severe complications, affecting 1 in 100 people globally. British researchers at the University of Cambridge have developed an artificial intelligence tool that diagnoses celiac disease with the same accuracy as human pathologists but at a fraction of the time, potentially reducing diagnosis wait times from months to less than a minute. The breakthrough, published March 27 in the New England Journal of Medicine AI, demonstrates how market-driven technological solutions could alleviate inefficiencies plaguing government-run healthcare systems like Britain’s National Health Service (NHS), where patients routinely face lengthy wait times for diagnosis and treatment. AI matches pathologist accuracy while drastically reducing wait times The machine learning algorithm was trained on more than 4,000 biopsy images from five different hospitals and tested on an independent set of 650 previously unseen images. The results showed remarkable accuracy – correctly identifying celiac disease in more than 97% of cases, with sensitivity exceeding 95% and specificity of almost 98%. “It can take many years to receive an accurate diagnosis, and at a time of intense pressures on healthcare systems, these delays are likely to continue,” said Elizabeth Soilleux, consultant hematopathologist and professor of pathology at Cambridge University, who led the research. “AI has the potential to speed up this process, allowing patients to receive a diagnosis faster, while at the same time taking pressure off NHS waiting lists.” AI model delivers results Dr. Florian Jaeckle, co-author of the research, highlighted the dramatic time savings: while human pathologists require 5-10 minutes to analyze each biopsy, the AI model delivers results “in less than a minute and as soon as a biopsy is scanned.” “Duodenal biopsies are often put at the back of the pathologist’s lists as they are not as serious as for example a possible cancer case, meaning that patients often have to wait weeks or even months to find out if they have celiac disease,” Jaeckle explained. “With AI they could get a result almost instantly… Therefore, there would never be a waiting list with AI.” Government healthcare infrastructure lags behind innovation Despite the promising technology, the president of the Royal College of Pathologists acknowledged significant barriers to implementation within Britain’s government-run healthcare system. Dr. Bernie Croal said that while the AI tool “has the potential to radically transform how we diagnose celiac disease,” the NHS lacks the necessary digital infrastructure to fully utilize such innovations. “More work will be needed to get to the point where AI is fully developed and used safely in the NHS,” Croal admitted. “Investment in digital pathology, joined up functional IT systems… as well as training for pathologists to understand and use AI, will all need to be put in place.” These infrastructure shortcomings highlight a persistent pattern in government-managed healthcare: while private sector innovation rapidly advances diagnostic and treatment capabilities, bureaucratic systems struggle to keep pace with technological progress. Celiac disease affects approximately one in 100 people, causing symptoms including stomach cramps, diarrhea, skin rashes, weight loss, fatigue, and anemia when patients consume gluten. When left untreated, it can lead to serious complications including malnutrition, osteoporosis, infertility, and increased risk of certain cancers. The Cambridge researchers have established a spinout company, Lyzeum Ltd, to commercialize the algorithm, creating a market-based pathway for this life-improving technology to reach patients while government systems catch up. The research received funding from Coeliac UK, Innovate UK, and the Cambridge Centre for Data-Driven Discovery, demonstrating how private sector partnerships can accelerate medical breakthroughs without total reliance on government resources. Sources for this article include: TheGuardian.com Cam.ac.uk MedicalXpress.com To read the original article, click here

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Australian Plantago Could Replace Psyllium Husk in Gluten-Free Breads

The AHA! Team — Fri, 14 Mar 2025 05:21:40 +0000

University of Adelaide via EurekAlert! – “We hope that more products may use Plantago whole-seed flour, which still contains that beneficial mucilage, as a more sustainable alternative to purified psyllium husk.” – Dr. Cowley Seeds of two native species of Plantago have been identified as producing mucilage that can be used as a natural additive to make gluten-free bread dough more elastic, resulting in fluffier loaves. The research was conducted by a team led by the University of Adelaide’s Dr James Cowley, who discovered the differences in mucilage content and chemistry of each Plantago species affected its suitability for use as a food ingredient. “The differences in mucilage led to wildly different impacts when added to gluten-free breads,” says Dr Cowley. Adding Plantago flour made the doughs more elastic “Adding Plantago flour made the doughs more elastic, making them more resistant to collapsing during fermentation, which made breads with better appearance and texture. “We believe this comes down to the differing chemistries of the mucilage, as the amount alone did not explain the effects. For example, two native species, P. cunninghamii and P. turrifera, produced similar or better-quality breads to commercial P. ovata, despite having much lower mucilage content.” Mucilage is a sticky gel of pure dietary fibre that is produced by many seeds when they are wetted. An example of this is chia seed pudding, which has a gooey texture thanks to the mucilage they produce. Dr Cowley has studied Plantago seeds for more than a decade and says desire is increasing among coeliacs and non-coeliac gluten-avoiders for better gluten-free bread products that don’t have such long ingredients lists. Consumers are increasingly looking for ‘clean label’ products that are perceived as ‘healthier’ “Consumers are increasingly looking for ‘clean label’ products that are perceived as ‘healthier’ or ‘more natural’,” says Dr Cowley. “Hydroxypropylmethylcellulose, known as HPMC or E464, is one of the most common gluten replacements in bread but is often met negatively, as it is perceived as ‘artificial’ or ‘unnatural’. “Psyllium husk, which is extracted from Plantago ovata for use in gluten-free doughs, can be included on ingredient labels as vegetable fibre without the need for an E number, allowing it to be more ‘clean label’.” Dr Cowley says the research, published in Food Hydrocolloids, also shows that whole-seed flours – those which use the inner seed parts as well as the mucilage-containing husk – are preferable to those in which the mucilage is removed. “Commercial psyllium husk is made by removing the mucilage through a grinding process, but this produces a large amount of waste with no high-value commercial use, despite our group recently showing that the waste is high in nutrients,” says Dr Cowley. “We hope that more products may use Plantago whole-seed flour, which still contains that beneficial mucilage, as a more sustainable alternative to purified psyllium husk.” Most importantly, the resulting breads were softer, springier and had more volume. “Consumers consider texture and appearance to be critical to their perception of a quality gluten-free bread, and they are looking for springy, airy loaves that behave as closely to gluten-containing breads as possible,” Dr Cowley says. “We aren’t quite there yet, but new additives and formulations appear all the time. Hopefully one day we can produce clean-label gluten-free breads that are just as good as the real thing.” Dr Cowley and colleagues are narrowing the quality gap between gluten-free and traditional breads through follow-up research. “We are now beginning to understand why mucilage chemistry plays a big role in improving the quality of gluten-free breads made with Plantago flour,” he says. “My brilliant PhD student, Lucija Štrkalj, a co-author on this paper, recently successfully defended her PhD thesis and made some exciting discoveries about how the mucilage chemistry leads to more elastic networks in food products.” DOI 10.1016/j.foodhyd.2024.110788 To read the original article click here.

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Food Safety Alert: Many GF Foods Contaminated with Glyphosate & Other Agrochemicals

The AHA! Team — Wed, 20 Nov 2024 06:07:58 +0000

Olivia Cook via Natural News – Recent tests on both organic and non-organic gluten-free food samples have produced disturbing results that could affect at least 20 million people who eat gluten-free food in the United States. Moms Across America tested 46 samples of gluten-free foods (including bread, pasta, crackers, snacks, flour, dessert mixes and chips) for glyphosate/AMPA, 236 pesticides, minerals and gluten. Approximately 600 million people worldwide avoid gluten, with many experiencing sensitivities and some having celiac disease, a condition that affects roughly one percent of the population. Approximately 600 million people worldwide avoid gluten Celiac disease is an autoimmune system disorder that occurs when gluten – a protein found in barley, rye and wheat – is ingested. This condition can cause damage to the small intestine’s lining, leading to various health issues and preventing the absorption of certain nutrients. The only effective way to manage celiac disease is by adhering to a gluten-free diet. Many people believe that gluten-free products are automatically healthier or safer, but these can actually be among the most misleadingly marketed and chemically contaminated foods on store shelves, according to the Health Ranger Mike Adams, author of “Food Forensics: The hidden toxins lurking in your food and how you can avoid them for lifelong health.” (Related: Health Ranger Mike Adams warns of shocking levels of GLYPHOSATE weed killer in some organic foods.) Zen Honeycutt, director of Moms Across America, noted that the organization comprises a large, committed network of mothers dealing with health challenges, both mental and physical, in their families. The belief that foods labeled as “clean” are truly free of contaminants, including organic options, is increasingly being called into question. Honeycutt pointed out that many people who have been eating gluten-free and mostly organic foods for years are suffering from health issues like anxiety and digestive problems. Testing results and food quality concerns The tests, conducted by the Health Research Institute Laboratories found glyphosate residues in 44 out of 46 gluten-free food samples. Glyphosate, the primary chemical in Roundup herbicides, was the most frequently detected among nearly 240 pesticides screened. This weed killer was detected in nearly 96 percent of the samples at levels above 0.1 parts per billion, and 21 percent of the samples had levels higher than 10 ppb, which is the European Union’s safety threshold for pesticide residues. Research suggests that even very low levels of glyphosate can affect gut health, disrupt hormones and have long-term health effects. (Related: Glyphosate warnings go mainstream as the dangerous truth about this toxic herbicide can no longer be denied.) The only two products without any detectable glyphosate were Lesser Evil Popcorn and Edward and Sons Rice Crackers. (Related: Glyphosate herbicide may be altering children’s genetics and causing BIRTH DEFECTS.) In addition to glyphosate, all tested samples had pesticide residues – including piperonyl butoxide (PBO), a chemical flagged by the U.S. Environmental Protection Agency (EPA) as a “possible human carcinogen.” Seven samples had only trace amounts, but 25 samples (54 percent) had measurable levels of another pesticide, 2,4-D. More troubling, the tests also showed that several products contained gluten levels above the Food and Drug Administration’s (FDA) maximum limit of 20 parts per million (ppm). The Gluten-Free Certification Organization (GFCO) has an even stricter threshold of 10 ppm. In the analysis by Moms Across America, three samples had gluten levels that exceeded 20 ppm. Further tests revealed that almost all samples had very low levels of essential nutrients, like calcium, iron and magnesium, which is very concerning. Honeycutt emphasized that when people buy gluten-free food, they are really paying for nutritional value, including necessary minerals. Yet many convenient and inexpensive foods, such as those served in schools and fast food, lack proper nutrition. She made it clear that while Moms Across America acknowledges that gluten-free manufacturers aim to produce safer and healthier foods, the challenge lies in the contaminated ingredients available due to the use of harmful agrochemicals. (Related: Glyphosate worse than we could imagine. “It’s everywhere.”) Call for higher and stricter standards Moms Across America is now pushing for more stringent food regulations. Honeycutt emphasized the critical issue of contamination from glyphosate and other chemicals in foods intended for individuals with celiac disease and other conditions covered by the Americans with Disabilities. Honeycutt believes this kind of contamination could be avoided. She thinks policymakers in the U.S. should ban the use of glyphosate and other chemicals as drying agents on crops. This change alone could eliminate up to 80 percent of glyphosate exposure through food. (Related: Glyphosate to be banned across Europe? Massive war raging, and poison-pushing Monsanto is playing dirty.) Honeycutt urged gluten-free food manufacturers to advocate for stricter regulations to protect consumers. She also criticized government agencies like the FDA, EPA and Centers for Disease Control and Prevention (CDC) for failing to prioritize public health over corporate profits. According to Honeycutt, Moms Across America is committed to exposing the truth about food safety and pushing for changes that will create healthier communities. Visit Glyphosate.news for more stories like this. Watch this video about gluten-free foods being found loaded with glyphosate. This video is from the Daily Videos channel on Brighteon.com. More related stories: Study: Glyphosate is present in both organic and genetically modified foods. Glyphosate’s undeniable connection to autism. Avoid harmful chemicals like glyphosate in food by ALWAYS choosing ORGANIC. Sources include: MomsAcrossAmerica.com FoodForensics.com BakeryAndSnacks.com NaturalHealth365.com Brighteon.com To read the original article, click here: https://www.naturalnews.com/2024-09-03-gluten-free-foods-loaded-glyphosate-agro-chemicals.html

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Researchers Crack a Key Celiac Mystery

The AHA! Team — Thu, 03 Oct 2024 08:18:59 +0000

McMaster University via Newswise – Where in the body does the gluten reaction begin? People with celiac disease must navigate everyday life by avoiding gluten, a protein in wheat, rye and barley which can trigger painful symptoms in the gut, impede the absorption of nutrients and raise the risk of other serious long-term issues. The autoimmune disorder affects about 1 per cent of the population Its rate of occurrence has roughly doubled in the past 25 years, but there is no treatment available. An interdisciplinary team of medical and engineering researchers centered at Canada’s McMaster University and including colleagues from the US, Australia, and Argentina, has spent the last six years working to unlock a significant piece of the puzzle in the search for a cure: how and where the gluten response begins. It had previously been thought that the inflammatory response to gluten occurred inside the gut wall and exclusively involved immune cells, but In a new paper published today in the journal Gastroenterology, the team has shown there is more to the story. They found that the inner lining of the upper intestine, called the “epithelium” –composed of a variety of cells that are not classically part of the immune system – also plays an active role in directing the inflammatory response to gluten. Using microscopic biomaterials in the laboratory, the team created a biologically functioning model of the intestinal epithelium which allowed the researchers to isolate the effects of specific molecules in the epithelial cells of people with celiac disease. The model allowed the researchers to generate and observe the reactions under controlled conditions, an option that is simply not available in extremely complex gut environments of living beings. They were able to observe how the molecules alert immune cells to the presence of gluten, and to conclude definitively that the epithelium plays a crucial role in activating the immune system in celiac disease. Such a mechanism had been postulated before but was never proven. Answering this controversial question is expected to advance the development of new drugs. “The only way we can treat celiac disease today is by fully eliminating gluten from the diet. This is difficult to do, and experts agree that a gluten-free diet is insufficient,” says Elena Verdu, a corresponding author on the paper who is a professor of gastroenterology and director of McMaster’s Farncombe Family Digestive Health Research Institute. Precisely locating the spark of the immune response could stimulate research into drug delivery to inhibit this newly found role of the epithelium, using drugs already in clinical trials, Verdu says. “This allowed us to narrow down the specific cause and effect and prove exactly whether and how the reaction takes place,” says Tohid Didar, a corresponding author on the paper and an associate professor at McMaster’s School of Biomedical Engineering who holds the Canada Research Chair in Nano-biomaterials. Another significant finding from the study is that after detecting gluten, the epithelium sends stronger signals to immune cells if pathogens are also present. This means that in the future it may be possible to detect the pathogen in a person at risk of developing the disease and inhibit the interactions with gluten and the gut epithelium to prevent the disease, says the paper’s lead author, Sara Rahmani, a PhD candidate in Verdu and Didar labs. To read the original article click here.

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Is Flatulence Good for You? (Does It Depend on the Smell?)

The AHA! Team — Mon, 13 May 2024 08:00:18 +0000

Jillian Levy, CHHC via Dr. Axe – Most of us have been there: experiencing excessive farting that feels out of our control and causes a whole heck of a lot of embarrassment. While the average person farts nearly every day, some people deal with a bloated stomach and excessive flatulence more often than others. One of the most aggravating things about having gas is that it can seem impossible to minimize and to narrow down the exact culprit, considering dozens of different things can potentially be to blame. As you’ve probably experienced firsthand many times, some farts can be pretty foul-smelling and noisy, while others easily slip below the radar. Wondering how much farting is too much? A mostly healthy person might pass gas 14–18 times per day, sometimes not even realizing it because the farts are mostly silent and odorless. A mostly healthy person might pass gas 14–18 times per day Rather than how often you fart, however, you might want to take a look at the smelliness of your flatulence and to examine other digestive symptoms present in order to determine if it’s really become a problem. Is there likely anything to be worried about when it comes to your gas? Yes and no. Some flatulence is normal, especially when eating a whole foods, high-fiber diet — but excessive gas coupled with other symptoms can be a sign that something inside is going wrong, especially when it comes to digestion of certain foods. Too much farting can be a warning sign that normal intestinal gas dynamics have become compromised. This might result in subtle dysfunctions in intestinal motility, bacteria growth or changes in the microbiome composition taking place. Keep reading to learn more about flatulence and when you should and should not be concerned about your farts. What Is Flatulence? What is a fart exactly? A fart, also called gas, “passing wind” or flatulence, is caused by the internal buildup of gases that are formed during the process of digestion and respiration. The causes of farts, and how they develop within the digestive tract vary considerably depending on the person and circumstance. The main type of gas that gets trapped inside the body and leads to flatulence is nitrogen, which researchers estimate accounts for about 20 percent to 90 percent of all the gas that causes farts. Followed by nitrogen, carbon dioxide also contributes to the gaseous volume of farts (about 10 percent to 30 percent) along with oxygen (up to 10 percent), methane (around 10 percent) and hydrogen (about 10 percent to 50 percent). Methane and hydrogen are actually both flammable gases — which explains why you might have seen some cartoon characters light their farts with a flame when you were a kid. The combination of gases described above usually causes a smell because some contain sulfur, the same smelly compound found in foods like eggs or cruciferous vegetables. Why is there such a range in the percentages of gases within a fart and the level of smelliness, depending on the specific person? This has to do with how much air is swallowed by someone in a typical day, the types of foods within someone’s diet, and also the internal chemical reactions taking place within the microbiome or intestines during digestion. The severity of smells associated with flatulence mostly has to do with the percentage of different gases present in the body at any given time. Surprisingly, most of the gas within a fart is odorless, and only a very small percent (around 1 percent) causes the signature foul smell of farts. The reason for stinkiness in general comes down to how much sulfurous gasses form within the intestines. Within a fart, several sulfur-related compounds develop that contribute to the intensity of the fart’s smell. These include: Hydrogen sulphide: This is the component of a fart that usually smells like rotten eggs. Not only does it smell unpleasant, but it’s also flammable and can be toxic when consumed in large amounts. The human body makes some of its own hydrogen sulphide, but interestingly, it’s also produced within the environment in things like swamps, sewage systems and certain types of explosive volcanic rock. Methanethiol: This is found naturally within the human body, mostly within the blood and brain. Ever open up your refrigerator and get a strong whiff of leftover veggies? Methanethiol has a strong smell similar to cruciferous veggies, including broccoli or cabbage. This same compound also contributes to other types of body odors, including bad breath. Dimethyl sulphide: Here’s another chemical compound that contributes to the smelliness of veggies. This is responsible for the smell produced when you cook things like Brussels sprouts. It’s present in foods along with methanethiol and created from the formation of certain bacteria. Causes You’re probably wondering what causes your gas accumulation, right? Excessive gas and gas pains can be attributed to all sorts of health problems, normal variations in hormonal levels that affect digestion (such as your menstrual cycle) or specific foods. While the triggers are somewhat different from person to person, the way that gas forms in the body is mostly the same. Within the body, gas travels down the same pathway in your digestive system as poop does. Eventually, accumulated gas makes its way to through your intestines and out of your colon, just like feces. Along the way, certain things can stop or interfere with the normal release of built-up gas, causing gas pains, bloating and indigestion. This unpleasant feeling is a sign that you’re having a hard time ridding your body of excess gas — possibly because certain foods in your diet are irritating your gut or digestive organs, causing side effects like bacteria growth or fermentation along the way. Bloating and gas usually go hand in hand because when a certain amount of gas is retained within the gut, people develop abdominal distension (a puffy belly) and various gassy symptoms. Just like farting, abdominal distension is related to the volume of gas within the gut and depends both on intestinal motor activity (gas is better tolerated when the gut and digestive muscles are relaxed) and the inner distribution of gas. Some of the reasons gas gets trapped inside the body abnormally include: Swallowing air (aerophagia): This involves inadvertently swallowing air that accumulates in the stomach and is then released by belching or farting. This process is triggered by changes in the muscles that control the intake of air, followed by repetitive and ineffective attempts of belching that causes air to be introduced into the stomach. One reason you might be swallowing air and farting as a consequence? You could be eating too fast and therefore not chewing your food properly. Gaseous odor accumulation: Smelly farts are usually the cause of gas produced by colonic bacteria during fermentation of unabsorbed food residues arriving into the colon. Changes in the microflora: Gas also depends on the composition of the colonic flora — in other words the type of bacteria living within the digestive system. We know that each person is different in terms of microbiome composition, which means inter-individual variations exist that might contribute to, or protect us from, excessive gas production and evacuation. Constipation: Impaired anal evacuation produces gas retention. Constipation also prolongs the fermentation process of foods in the digestive system, increasing internal gas production. Here’s the million-dollar question: Why do some farts make a noticeable sound, while others are “silent but deadly”? This has to do with the alignment of muscles within your colon or rectum. Certain muscles help control how quickly gas is released, either tightly keeping gases inside or allowing them to be released more quickly, which can cause a sound. Know someone who can “fart on demand”? That’s likely because that person’s sphincter muscles, the ones that control the gateway of gas and waste out of the body, are easily relaxed, which lets them release internal gases whenever they want to. Of course, diet has an effect on flatulence as well, and underlying conditions can contribute to gas and farting. Are Farts Bad for You (or Beneficial)? Farting is considered a normal reaction within the human body and something we all deal with at one time or another. Because it’s the act of releasing internal gas from the body, just like a burp or even breathing, it’s usually harmless and in fact needed for normal metabolic functions. Most of the time your farts are just inconvenient but not something to necessarily get riled up about. In fact, they might even be protective in some instances! That’s right — your farts might be a clue that your “gut bugs” are well-fed and working hard and that your diet is a mostly healthy one. Diets high in fiber-rich foods after all tend to cause gas, but they also feed good bacteria that make up your immune system and help protect you from various diseases, like heart disease, cancer, diabetes and obesity. Aside from being a sign that you’re eating plenty of fiber, gases within your farts might even be beneficial. Farts contain hydrogen sulphide, a gas produced by certain natural bodily processes and needed as part of cellular functions. While I wouldn’t necessarily go smelling yours, or anyone else’s, farts just yet, it’s possible that inhaling hydrogen sulphide (yes, from your very own farts!) in small doses might help protect cells’ mitochondria and stop cellular damage at some level. On the other hand, excessive farting can be a sign that digestive processes are going amuck and that an underlying issue might be blame. Some underlying reasons for excessive gas accumulation can include: food sensitives or intolerances (see the list of common culprits below) fermentation of bacteria within the gut from eating FODMAP foods leaky gut syndrome or digestive disorders, including Crohn’s, celiac disease and irritable bowel syndrome constipation SIBO (small intestinal bacteria overgrowth)/excessive bacteria in the small intestine. Normally food intermingles with digestive juices in the intestines and nutrients are absorbed into the bloodstream while waste is sent to the colon, but with SIBO, malabsorption occurs, particularly of fat-soluble vitamins and iron, leading to abnormal bacteria growth and gas. How do you know if your gas is something to actually be worried about? Check if you experience other warning signs at the same time as being very gassy. When you’re up against a lot of flatulence, look for other abnormal symptoms including: weakness or fatigue skin rashes, acne or hives signs of allergies, like watery eyes and itchy throat constipation or diarrhea blood in your stool or urine pain around your lymph nodes, including in your groin, throat or armpits changes in your body temperature, weight, sleep and menstrual cycle Natural Remedies If you find yourself repeatedly dealing with bad gas, the first thing to do is address your diet. You might be having trouble breaking down certain foods or experiencing an accumulation of sulfur, bacteria or yeast. The tendency for foods to cause excessive gas varies from person to person considerably, so it usually takes some trial and error to figure out what your biggest triggers are. That being said, there are some “common culprits” in the world of farting that are likely involved in your struggle. Some of the Worst Foods for Gas Beans: Perhaps more than any other food, beans are notorious for causing gas. That’s because they contain a type of carbohydrate called polysaccharides, which easily ferment once they enter the gut. The bacteria living in your gut thrive off of these carbohydrates, which causes fermentation and an increase in gas. Luckily you don’t have to avoid beans and legumes all together — soaking them overnight prior to cooking helps make them more digestible (the same applies to nuts, which are similar in terms of their carb content), which is good news considering they can provide plenty of nutrients and fiber. Dairy: Lactose intolerance is a common digestive problem worldwide, although many people might be unaware that they cannot properly digest foods containing milk, cheese, yogurt or traces of...

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Leaky Gut Syndrome: 7 Signs You May Have It

AHA Publisher — Mon, 10 Jan 2022 08:00:32 +0000

Dr. Josh Axe, DC, DNM, CN – As more Americans are affected by poor diet choices, chronic stress, toxic overload and bacterial imbalance, it appears that the prevalence of leaky gut is potentially reaching epidemic proportions. The medical profession is just now agreeing this condition even exists, which is especially shocking considering that “intestinal permeability” (another name for leaky gut) has been discussed in the medical literature for over 100 years! Why should leaky gut syndrome concern you? In recent years, leaky gut has been called a “danger signal for autoimmune disease.” In this article, I outline a brief description of common leaky gut syndrome symptoms seen in people struggling with this condition. I also recommend a four-step process to help promote healing — including trigger foods to remove from your diet and beneficial supplements to add in. What Is Leaky Gut Syndrome? The father of modern medicine, Hippocrates, said, “All disease begins in the gut.” More than two millennia after his death, scientific research has now proven he was on to something all those years ago. For over three decades, study after study has been published (several thousand articles exist to date) discussing our growing understanding of immunity, gut function, and how modern diets and lifestyles negatively contribute to overall health by damaging the digestive system. I (and many others in the medical field) refer to this particular phenomenon as leaky gut syndrome. In the medical literature, leaky gut is also referred to as “increased intestinal hyperpermeability.” What Happens When You Have Leaky Gut? The intestines are protected by a single layer of specialized epithelial cells that are linked together by tight junction (or TJ) proteins. As one 2020 review explains, leaky gut symptoms are a consequence of intestinal TJ malfunction. These TJ proteins are the gateway between your intestines and your bloodstream. They control what is allowed to pass into the bloodstream from your digestive system. More than 40 different TJ proteins have now been recognized to play a role in gut health. TJ proteins have a very precise job. They have to maintain the delicate balance between allowing vital nutrients to enter your bloodstream, while remaining small enough to prevent xenobiotics (disease-causing substances like toxins and bacteria) from passing out of your digestive system into the rest of your body. Here’s how a report published in the journal Frontiers in Immunology describes the pathology of intestinal permeability: The intestinal epithelial lining, together with factors secreted from it, forms a barrier that separates the host from the environment. In pathologic conditions, the permeability of the epithelial lining may be compromised allowing the passage of toxins, antigens, and bacteria in the lumen to enter the bloodstream creating a “leaky gut.” Symptoms (Plus Related Conditions) According to one review focusing on medically reviewed research about intestinal permeability (among other sources), the chronic condition of hyperpermeability may be linked to numerous symptoms and health conditions, including some autoimmune diseases. What are the symptoms of leaky gut? Some of the most prominent signs you may have this condition include: Gastric ulcers Joint pain Infectious diarrhea Irritable bowel syndrome Inflammatory bowel diseases (Crohn’s, ulcerative colitis) Small intestine bacterial overgrowth Celiac disease Esophageal and colorectal cancer Allergies Respiratory infections Acute inflammation conditions (sepsis, SIRS, multiple organ failure) Chronic inflammatory conditions (such as arthritis) Thyroid disorders Obesity-related metabolic diseases (fatty liver, type II diabetes, heart disease) Autoimmune diseases (such as lupus, multiple sclerosis, type I diabetes, Hashimoto’s and more) Parkinson’s disease Chronic fatigue syndrome Propensity toward weight gain or obesity Leaky gut may not directly cause any of these conditions — it’s more that people who have gut issues are more likely to have a number of other health problems. So while the scientific evidence has not yet proven that increased intestinal hyperpermeability is actually responsible for these conditions, it strongly suggests that leaky gut and other dysfunctions tend to occur simultaneously. Here’s more about some of these problems can develop due to gut dysfunction: 1. Food Sensitivities Some research suggests that intestinal hyperpermeability can cause the immune system to overproduce various antibodies, which may make some more susceptible to antigens in certain foods (especially gluten and dairy). In studies involving rats and human children, leaky gut and food allergies have been linked. Allergies are believed to be one of the most common symptoms. 2. Inflammatory Bowel Disease Researchers from Hungary uncovered in 2012 that elevated gut permeability is oftentimes localized to the colon in people suffering from irritable bowel syndrome and ulcerative colitis. As far back as 1988, scientists suggested that Crohn’s disease may be more of a risk for people with leaky gut. A small study (observing 12 patients) discovered that zinc supplementation may help resolvethe TJ dysfunction in these cases, although more medically reviewed research is required on a larger scale to confirm these results. 3. Autoimmune Disease The key to understanding how leaky gut can cause autoimmune diseases is through research done on a protein known as “zonulin.” According to a one article published in the journal Physiologic Reviews: Zonulin is the only physiological modulator of intercellular tight junctions described so far that is involved in trafficking of macromolecules and, therefore, in tolerance/immune response balance. When the finely tuned zonulin pathway is deregulated in genetically susceptible individuals, both intestinal and extraintestinal autoimmune, inflammatory, and neoplastic disorders can occur. Eating certain food allergens, such as gluten, may trigger this dangerous cascade. University of Maryland School of Medicine researchers uncovered that gluten “activates zonulin signaling irrespective of the genetic expression of autoimmunity, leading to increased intestinal permeability to macromolecules.” The good news is that it seems possible to reverse these autoimmune reactions’ problematic immune responses. 4. Thyroid Problems One of the autoimmune diseases that leaky gut syndrome may directly affect is Hashimoto’s disease. Also known as “chronic thyroiditis,” this disorder is displayed with hypothyroidism (low thyroid function), impaired metabolism, fatigue, depression, weight gain and a host of other concerns. 5. Nutrient Malabsorption In my patients I saw at my Nashville chiropractic clinic from 2007 to 2014, I observed various nutritional deficiencies resulting from leaky gut, including vitamin B12, magnesium and digestive enzymes. Those common nutrient deficiencies are one reason why many functional medicine practitioners prescribe a whole-food multivitamin in addition to probiotics for people suffering from this condition. 6. Inflammatory Skin Conditions First described over 70 years ago, the “gut-skin connection theory” describes how increased intestinal hyperpermeability can cause a slew of skin conditions, particularly acne and psoriasis. Creams and drugs with endless lists of (sometimes dangerous) side effects are often prescribed for these skin disorders, yet there has been evidence for several decades that part of the root cause might exist in the gut. 7. Mood Issues and Autism According to a study published in the journal Neuroendocrinology Letters, intestinal permeability has been shown to contribute to various neurocognitive disorders. For example, the inflammatory response characteristic of intestinal hyperpermeability triggers the release of pro-inflammatory cytokines and other chemicals that are thought to induce depression. A study published in the journal Nutritional Neuroscience described the “vicious circle between immune system impairment and increasing dysbiosis that leads to leaky gut and neurochemical compounds and/or neurotoxic xenobiotics production and absorption.” The authors go on to describe findings from a number of studies that point to their theory that autism may be connected to problems in the microbiome, particularly within the first year of life. It is actually now a common hypothesis in modern science. Causes What is the main cause of leaky gut? As explained above, it occurs when certain tiny particles that should never be able to enter your bloodstream start to make their way through due to dysfunction of the mucosal barrier in the gut. There also commonly are abnormalities in the gut stemming from antimicrobial molecules, immunoglobulins and cytokine activities. This presents a major problem, as the vast majority of your immune system is found inside the gut (sometimes called the microbiome). The result is a disruption of acute inflammation and sometimes autoimmune reactions. A normal part of your immune response that serves to fight infections and diseases winds up over-performing, leading to chronic inflammation, which is at the root of most diseases. Some of the underlying causes of leaky gut include: Genetic predisposition — Certain people may be more predisposed to developing this condition because they are sensitive to environmental factors that “trigger” their bodies into initiating autoimmune responses. Poor diet — Especially a diet that includes allergens and inflammatory foods, such as unsprouted grains, added sugar, GMOs, refined oils, synthetic food additives, conventional dairy products and alcohol. Chronic stress Toxin overload — This includes “chronic stressors,” such as high drug and alcohol consumption. We come into contact with over 80,000 chemicals and toxins every single year, but the worst offenders for causing leaky gut include antibiotics, pesticides, tap water, aspirin and NSAIDs. I recommend buying a high-quality water filter to eliminate chlorine and fluoride and look to natural plant-based herbs to reduce inflammation in your body. Bacterial imbalance — Also called dysbiosis, which means an imbalance between beneficial and harmful species of bacteria in your gut. A large body of evidence now shows that gut microbiota is important in supporting the epithelial barrier and preventing autoimmune reactions. At least 10 percent of all gene transcriptions found in intestinal epithelial cells that are related to immunity, cell proliferation and metabolism are regulated by gut microbiota. Medical Definition/Research Do most conventional doctors support the idea that leaky gut is real? Not exactly, as it the topic remains controversial. WebMD refers to leaky gut as “something of a medical mystery.” This isn’t surprising, since it’s not a diagnosis that most doctors have been taught in medical school. “From an MD’s standpoint, it’s a very gray area,” says gastroenterologist Donald Kirby, MD – director of the Center for Human Nutrition at the Cleveland Clinic. In his opinion, “Physicians don’t know enough about the gut, which is our biggest immune system organ.” However, a roundtable review quotes the researchers at seven different European universities in 2014 agreeing upon the following: Alteration of the gut barrier seems to have multiple consequences facilitating the onset of a variety of diseases depending on other hits and on genetic or epigenetic constellations, respectively. The growing significance of the gut barrier and bacterial translocation raises the questions of how we can improve gut barrier functions and gut microbiota. While it’s encouraging that science is coming around to leaky gut syndrome being a real problem, we are by no means at a point where there are standard diagnostic tools for testing and treating this problem. This means that MDs are often left with no other choice than to follow what they believe to be the “safe path” and prescribe drugs that only treat symptoms. For example, medications (like proton pump inhibitors or antacids) can be used to manage symptoms like acid reflux medications, but these drugs don’t solve the root problem. Because there is so much unknown about leaky gut syndrome, it’s critical that you understand what leaky gut is and what to look out for in case you or a loved one is affected by it. The good news is that many functional and integrative medicine practitioners have a greater understanding of this condition than they did even a decade ago. How to Get Rid of Leaky Gut (Treatment) Several leaky gut syndrome tests are available that can help confirm a diagnosis and point you in the right treatment direction. Tests are helpful for identifying specific sensitivities and uncovering which types of toxins or deficiencies are contributing to your symptoms. Available tests include: Zonulin or Lactulose Tests IgG Food Intolerance Test Stools Tests Organic Acid Vitamin and Mineral Deficiencies Tests Lactulose Mannitol Test What leaky gut treatments are available? After years of research and patient care, I developed a four-step process for helping treat leaky gut. I cover this process in my leaky gut diet and treatment plan. If you’re concerned that you or a loved one may have this condition, I encourage you to read the detailed instructions, food suggestions and recommended supplements listed in that article. The basic steps to healing leaky gut are as follows: Remove foods and factors that damage the gut. Replace these...

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Lower Your Blood Pressure with 4 SIMPLE Dietary Interventions

AHA Publisher — Tue, 28 Dec 2021 08:00:15 +0000

Wendy Miller via NaturalHealth365 – With one in three Americans living with high blood pressure, the condition can hardly be ignored. Ask any primary care physicians about the percentage of patients in their practice with the diagnosis of hypertension. They will tell you that the vast majority of their patient population has this pervasive and devastating health condition. As one of the most significant risk factors for heart disease, stroke, kidney failure, this largely preventable diet- and lifestyle-driven condition deserves attention. Most people are unaware that drug therapy is not the only way to lower blood pressure. In fact, scientific evidencesuggests multiple natural ways to keep your blood pressure in check and within the normal range. Say No to “Trans” Fat and Hydrogenated Fats One of the first steps to take towards normalizing your blood pressure is to remove “trans” and hydrogenated fats from your diet. These fats are known to increase your risk of cholesterol and plaque build-up in your arteries. They are found in most processed foods like lunch meats, margarine, and foods made with hydrogenated vegetable shortening. Even partially hydrogenated oils are harmful and should be avoided as much as possible. Read food labels and do not buy any foods that contain them. Better yet, skip processed foods altogether and purchase plenty of whole, plant foods instead. Lastly, let’s not forget the toxicity associated with conventionally produced animal-based foods. Simply put, factory farming techniques heavily use synthetic hormones and antibiotics – both of which are toxic to your blood circulation. This toxicity tends to cause chronic inflammation and an increased risk of hypertension. Why You Should Minimize the Use of Wheat and Cornstarch This may seem odd to many people who are used to hearing that whole grains are good for them. But, the fact is, more and more Americans are showing signs of wheat sensitivities. This can result in inflammation of the intestinal tract and a diagnosis of celiac disease. Celiac disease can be fatal if left untreated and gets out of control. It can also disrupt how your body absorbs nutrients. This, in turn, can lead to weight gain, obesity, diabetes, and high blood pressure. Even if it is an indirect manner, wheat and cornstarch are proven to add to the problem. Don’t Forget: Oxidized Oils Have to Go Oils that oxidize or go rancid should also be eliminated. These oils can oxidize rather quickly when exposed to heat and can cause cholesterol particles to change. Many of these oils are used to deep fry foods, which can also lead to health problems. Corn and safflower oils are the most commonly used oils. Unfortunately, they also oxidize at a much faster rate. Tip: To tap into the nutritional benefits of high-quality oils, such as flaxseed oil, be sure to consume them unheated. Add MORE Healthy, Blood Pressure-Friendly Foods Into Your Diet If you want to lower your blood pressure, you can start by changing some of the foods you consume. Replace wheat with other whole grains. Instead of corn oil and other trans fats, it includes healthy oils like olive or sesame oils. They are better for your health and add a touch of flavor to your food. Finally, add organic fresh fruits and vegetables to your diet. Fresh fruits and vegetables – full of healthy fiber – will help move cholesterol and other fatty deposits out of the body, lowering your blood pressure and improving your circulation. Ultimately, high blood pressure is a result of many poor lifestyle habits and their effects on the body. Adjusting your diet and eliminating the foods that have been proven to cause many of our most severe health conditions is the best plan of action for lowering your high blood pressure and improving circulation. In addition, adding the right foods will strengthen your heart and improve overall heart function. Editor’s note: To learn more about how to IMPROVE your heart (and lung) function … register now – at no cost to you – for the Cardiovascular Docu-Class. Sources for this article include: LifeExtension.com MayoClinic.org Healthline.com To read the original article click here.

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Curing Canker Sores with Diet

AHA Publisher — Thu, 04 Nov 2021 07:00:03 +0000

Michael Greger M.D. FACLM via Nutrition Facts – Does excluding dairy products, food additives, and gluten-containing grains from one’s diet help those with recurring canker sores (aphthous ulcers)? Recurring canker sores are the single most common inflammatory and ulcerative condition of the mouth, affecting as many as one in five people. As I discuss in my video The Role of Dairy and Gluten in Canker Sores, canker sores can sometimes be a sign of celiac disease, the relatively rare autoimmune condition triggered by the wheat protein gluten. But what about those without celiac disease? Thirty-seven years ago, there was a report of a small group of recurrent canker sore patients who got better after removinggluten from their diet, even though they didn’t have any signs of celiac disease. Without a control group, you can’t know if they would’ve gotten better on their own, but it was an interesting enough finding to spark further study. Given that small series of patients, researchers decided to try out a gluten-free diet on 20 patients with recurring canker sores, once again explicitly excluding those known to have celiac disease. Five of the 20 seemed to get better and, critically, got worse when they were challenged with gluten. Even though there was no control group, in the few patients who got better, the ulcers came back when gluten was added back into their diet. This was not a random group of people with canker sores, though. The reason they had gotten intestinal biopsies to rule out celiac disease was that they had some other abnormalities, so you can’t extrapolate from this study to say that one in five people with canker sores may benefit from cutting out gluten, though it does appear to help some. It would have been better if it had been a blinded challenge. If you cut out gluten (or any food) and just so happen to coincidentally feel better, you might convince yourself that gluten was the culprit. Then, when the researchers give you a piece of bread, just the stress of thinking your ulcers might come back may help trigger the ulcers to actually come back. That’s why, ideally, you do blind gluten challenges to see if gluten really is to blame. For example, if you take people who don’t have celiac disease or a wheat allergy but claim to be sensitive to gluten, you can test to see whether they’re fooling themselves by randomly assigning them to take a capsule with gluten or a placebo made of rice starch. So, the subjects are on a gluten-free diet, and you give them a gluten pill, the equivalent of two pieces of bread, and see whether they get worse. As you can see at 2:17 in my video, just the thought of taking something that might contain gluten—that is, the placebo rice starch pill—made their symptoms shoot up. The reason we know this non-celiac gluten sensitivity exists is that the actual gluten pill made them feel even worse. That is precisely what happened in the case of canker sores: Those who thought they were gluten sensitive got more canker sores when they were exposed to real, as opposed to fake, gluten. Where did they even get the idea in the original study to try cutting out gluten? Well, back in the 1960s, it was reported that the blood of patients with bad canker sores reacted to certain food proteins, such as gluten, as you can see at 3:01 in my video, but they had an even stronger reaction to the milk protein casein. This has since been more formally tested. Fifty patients with recurring canker sores were compared with 50 healthy people for their levels of anti-gluten antibodies and anti-cow’s-milk protein antibodies. Those with canker sores were no more likely to react to the gluten, but the levels of anti-milk-proteins were significantly higher. In fact, the majority reacted to the cow’s milk. These results indicate a “strong association” between high levels of anti-milk-proteins in the blood with recurring canker sores, but what we care about is whether people actually get better when they cut out milk. On hearing their results, three of the patients spontaneously decided to cut all dairy products from their diet for a few months to see what happened—and it did seem to help. There was no reappearance of the sores in the first patient or the second patient—until he had some cow’s milk ice cream. In the third patient, the ulcers seemed to come with less frequency. Those were just observations, though, not an actual study. As you can see at 4:10 in my video, the same can be seen with certain food additives; people with recurring canker sores may react more to certain food dyes. So, if you try people on a gluten-free diet, a dairy-free diet, or a diet free of certain food additives, people will likely respond in different ways. In this case, for example, 6 out of 11 “responded to a dietary withdrawal”—some were better on the gluten-free diet, others improved on the dairy-free diet, while others still on the additive-free diet—but the responses were pretty dramatic, seen within just one week. It seems it might be worth giving these exclusion diets a try to see whether there’s a significant improvement. Can’t you just take an allergy test or something? Apparently not. For example, one poor young woman had recurring canker sores since the age of two—“multiple painful lesions” in her mouth almost constantly. They asked her about milk, and she replied that she rarely drank it because it appeared to trigger more canker sores almost immediately. So, they decided to look into it. They tested her for sensitivities to dairy, both so-called prick and patch allergy tests, and both were negative. Even still, if she felt worse on dairy, she might as well try cutting out all dairy products completely, right? She did, and for the first time in her life, the ulcers went away and stayed away. They only started to appear again when she accidentally had milk. So, even if tests come back negative, it may be worth a try to cut out all dairy and see what happens. We know cow’s milk may play a role in other allergic and autoimmune type diseases, and reports going back decades suggest there’s a subgroup of canker sore patients for whom dairy is a causative factor. “However, awareness of this association is low among both patients and health care providers.” Improvement can happen rapidly. For example, a boy and a girl both had frequent multiple ulcerations for years and then were apparently cured within two weeks of eliminating dairy from their diets. We don’t know how often it works; we just know it does—sometimes. So, as a 2017 paper in the Journal of the American Dental Association suggested, why not give a cow’s milk protein elimination trial a try, “particularly before use of medications with potential side effects.” Other ways to help prevent future outbreaks can include avoiding foaming agents in toothpaste. Learn more by watching my videos Is Sodium Lauryl Sulfate Safe? and Is CAPB in SLS-Free Toothpaste Any Better?. What about treatment? See Topical Honey for Canker Sores and Best Supplement for Canker Sores. KEY TAKEAWAYS As many as one in five people experience recurring canker sores, the most common inflammatory and ulcerative condition of the mouth. Canker sores may be a sign of celiac disease, the autoimmune condition triggered by gluten, a wheat protein. Researchers put 20 patients with recurring canker sores who did not have celiac disease on a gluten-free diet, and five appeared to improve and, critically, got worse when gluten was added back to their diet. There was no control group, however, and it was not a blinded challenge so it’s possible the subjects were expecting an outcome, knowing they were getting gluten. In fact, just the thought of getting gluten made symptoms shoot up in a study performing a blind gluten challenge. Gluten was first identified as a possible culprit in the 1960s, when it was reported that the blood of patients with bad canker sores reacted to certain food proteins, such as gluten. However, they had an even stronger reaction to the milk protein casein. In a more formal test, those with canker sores were no more likely to react to the gluten, but the levels of anti-milk-proteins were significantly higher and the majority reacted to the cow’s milk, indicating a “strong association” between high levels of anti-milk-proteins in the blood with recurring canker sores. Certain food dyes or other additives may also cause more reactions in people with recurring canker sores. Exclusion diets, such as a gluten-free diet, a dairy-free diet, or a diet free of certain food additives, may be informative and seem worthwhile in trying to achieve any significant improvement. Allergy tests do not appear to be useful. Improvement can happen rapidly. In one case, children who had suffered with frequent and multiple ulcerations for years were apparently cured within two weeks of eliminating dairy from their diets. To read the original article click here.

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Gluten-Free Diet Offers INCREDIBLE Benefits to Celiac Sufferers, Way Beyond Intestinal Support

AHA Publisher — Thu, 01 Jul 2021 07:00:06 +0000

Karen Sanders via NaturalHealth365 – Are you having trouble with concentration? Does your brain feel clouded and confused? Or, maybe, you just feel like you’re losing your mental clarity and creativity. This frustrating collection of symptoms – medically known as cognitive impairment and informally known as “brain fog” – is unfortunately very familiar to many individuals with celiac disease, an autoimmune digestive disorder that affects roughly 3 million Americans. Research published in the July 2014 issue of Alimentary Pharmacology and Therapeutics shows that adhering to a strict gluten-free diet causes improvements in cognitive function, sharpening memory, and increasing concentration and comprehension – improvements directly correlated with the extent of the intestinal healing. Why Is This Study So Significant? Researchers had suspected that treating celiac disease with a strict gluten-free diet would relieve intestinal symptoms and other related problems. However, this concept had not been clinically tested until now. It is interesting to note that not only did improvement occur, but it seemed precisely linked with the amount of healing that had taken place in the small intestine. Gluten-free diet improves cognitive function. Here is how… In the year-long pilot study, which involved volunteers with newly diagnosed celiac disease, participants were given a battery of cognition tests before the study began, then re-tested at the 12th week and again at the 52nd week. The tests were designed to assess each participants’ attention span, information processing ability, memory, visuospatial ability, and motor function. The volunteers worked with sequences of letters and numbers – which tests processing speed and mental flexibility – generated random words – a test of verbal fluency that measures frontal lobe functioning – and memorized lists of words – a test that measures short-term memory and immediate recall. Did any other testing take place? Yes. At weeks 12 and 52, small bowel biopsies were also performed compared to baseline biopsies performed at the beginning of the study. Researchers also used Marsh scores, which measure damage to the intestinal mucosa and levels of tissue transglutaminase antibody concentrations. Study Reveals Amazing Results from a Gluten-Free Diet The gluten-free diet caused significant improvement, with a full quarter of the patients achieving mucosal remission by the study’s end; others experienced partial but substantial improvements. The participants achieved substantial cognitive improvements over baseline and directly related to the level of mucosal healing. Particularly dramatic was the improvement in quality of attention, verbal fluency, and motor function. Senior study author Dr. Greg Yelland remarked that the work showcases the importance of a gluten-free diet for those with celiac disease – and that the diet relieves the physical impact of the disease and the intellectual impairments. On the other hand, untreated celiac disease causes suboptimal levels of cognition that can interfere with the patient’s concentration and memory, thereby affecting their ability to perform everyday tasks. Celiac Disease Can Cause Serious Physical and Cognitive Issues The University of Chicago Celiac Disease Center estimates that of the 3 million Americans currently affected by celiac disease, a shocking 97 percent are undiagnosed. A lack of digestive symptoms causes many to be “in the dark” about the condition, which is caused when a protein found in wheat, rye, and barley causes the immune system to attack the small intestine, damaging its lining and the hair-like projections, or villi. This damage results in impaired absorption of nutrients, leading to osteoporosis and vitamin deficiencies. In severe cases, patients can suffer amnesia and personality changes; milder cases result in “brain fog.” While classic signs of celiac disease are diarrhea and weight loss, many people have no digestive symptoms. Earlier clinical research has shown cognitive impairments were present in many celiac disease patients This study was not the first to show that cognitive impairments can occur with celiac disease. In a 2001 study published in Brain, researchers discovered that celiac disease patients suffered cognitive impairments affecting immediate recall, verbal fluency, and executive function. A 2008 study published in the Journal of Clinical Gastroenterology showed that elderly patients with celiac disease had cognitive impairments so severe that some had been wrongly diagnosed with Alzheimer’s disease. When the patients were treated with a gluten-free diet, symptoms subsided. Going Gluten-Free Can Be a Challenge, But There’s Help With more than 2,000 gluten-free food items now available in the U.S. – and many commonly found in conventional supermarkets – gluten-free products are big business. Since 2006, The Food Allergen Labeling and Consumer Protection Act has dictated that all gluten products must be clearly listed on food labels. Although this makes it easier to go gluten-free, you should naturally first seek diagnosis and treatment with a knowledgeable doctor experienced with celiac disease. The Mayo Clinic advises that wheat, rye, and barley are not the only foods celiac patients should avoid: bulgur, durum, farina, graham flour, and semolina are also off-limits. Celiac disease can be a debilitating condition when untreated; however, a gluten-free diet can provide excellent results, improving not only intestinal health but also the counter-productive, frustrating mental condition so colorfully known as “brain fog.” Sources for this article include: ScienceDaily.com Wiley.com MayoClinic.org To read the original article click here. For more articles from NaturalHealth365 click here.

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