Fwd: [SSRI-Research] Gluten Sensitivity

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Sat, 29 Nov 2003 21:54:56 -0500

[sSRI-Research] Gluten Sensitivity

 

Gluten Sensitivity

Dr. Kalish

 

http://www.drkalish.com/mayer/gluten.htm

 

 

INTRODUCTION

 

There is no more contention around any health issue than the subject of how

to choose foods that are right for you. People who want to eat healthy,

nutritious foods are frequently confused about what to do. Many follow what

they assume are healthy diets with the best intentions, only to unwittingly

be causing health problems by eating foods that are harmful to them. The

following discussion of this complex and misunderstood issue provides a

starting point for making sensible food choices based on science, not

opinions. The focus of this discussion will be on food intolerance's and

food allergies with a special emphasis on the newly discovered condition

referred to as sub-clinical or hidden gluten intolerance. The purpose of

this discussion is to help you understand the importance of eating foods

that are well tolerated and to teach the value of avoiding those foods that

can lead to health problems.

 

When it comes to eating the right foods, it is difficult for even the most

well educated person to understand all the different opinions presented by

doctors, nutritionists, fitness experts, magazine articles, etc. It is clear

that there is little to no consensus on what constitutes a healthy diet or

how to go about choosing foods wisely.

 

There are dozens of diets to lose weight, others to enhance athletic

performance, many women now eat soy products to help their hormones, in fact

there are diets for every imaginable purpose, but sorting through the

contradictory advice has become so challenging that many people simply give

up. Each week the media reports more and more information about the

beneficial aspects of certain foods and the harmful attributes. Even the

official government recommendations changed recently and the new " food

pyramid " has replaced the old four food groups. The challenge is to wade

through all the available information and find what is right for each of us

as individuals.

 

First and foremost any diet related advice must be based on sound

physiological principles, not on personal experiences, preferences, current

fads or product marketing. Science can guide us in terms of explaining the

basic requirements for normal human physiology and function when it comes to

how to eat. Additionally, there are sophisticated laboratory tests available

that screen for food intolerance's and food allergies to determine what

specific foods are right for you. These lab tests can be used by anyone

seeking to determine reliable, science based dietary recommendations.

 

There are two general topics to investigate when determining what diet is

best for you. The first subject is coming to an understanding of the basic

physiological principles around food and diet that apply to all of us.

Scientists have known for decades that proper blood sugar control is

absolutely required for maintenance of appropriate fat levels, to have good

cognitive function and to stimulate healthy immune function. The second

issue each of us must investigate is what specific foods are harmful and

which foods are well tolerated and health promoting for our unique body

chemistry.

 

The Functional Adrenal Stress Profile, available from the Kalish Clinic

reveals valuable data on how well you have maintained your blood sugar

control over time. Similarly, there are diagnostic tests available to

evaluate your unique biochemistry and how you react to specific foods. The

Gluten/Food Profile let's you know how well your body tolerates

gluten-containing grains such as wheat, oats, rye and barley. It also tests

for food reactions to milk proteins, which includes cow's milk, cheese,

yogurt and other dairy products. It also tests for food reactions to soy,

corn and rice. This information allows you to learn whether food related

problems are a significant factor in your overall health picture.

 

If you have positive findings on the lab testing for food sensitivities, an

initial program of food elimination can be designed for you.

 

 

GLUTEN

 

The subject of sub-clinical or hidden gluten intolerance is frequently the

missing link in creating a health promoting diet. This recently discovered

health problem is at epidemic proportions in certain populations in the

United States and sadly is largely unrecognized. Later in this section, I

will discuss lactose intolerance, sucrose intolerance and the subject of

food reactions in more detail.

 

 

DEFINITION OF SUB-CLINICAL

 

Sub-clinical means hidden. In other words, there are often no obvious

symptoms that would direct a doctor or patient to suspect sub-clinical

conditions. Since symptoms aren't obvious and sub-clinical gluten

intolerance often goes undiagnosed or misdiagnosed, many people can suffer

from the health consequences related to sub-clinical gluten intolerance

without understanding the true cause of their problems. By their very

nature, sub-clinical problems are hard to recognize and frequently go

undetected despite the best efforts of health professionals and patients.

 

 

DISCOVERY OF SUB-CLINICAL GLUTEN INTOLERANCE

 

The condition of sub-clinical gluten intolerance was first documented in the

United States by Dr. William Timmins' clinical observations as well as those

of other physicians involved in treating patients with chronic fatigue,

weakened immunity, and environmental illness. Over the course of many years,

there has been continual work to uncover the nature and extent of this

problem in the United States and Europe. In 1994 a technological

breakthrough in the form of a highly specialized salivary test for

sub-clinical gluten intolerance made more comprehensive investigation into

this problem possible.

 

 

THE FIRST TESTS FOR SUBCLINICAL GLUTEN INTOLERANCE

 

The first tests for sub-clinical gluten intolerance in the United States

were run on a large group of chronically ill patients. These patients had

been previously unresponsive to all known treatments. Through laboratory

research of this patient population of chronically ill individuals, it had

become evident that they all suffered from some hidden inflammatory

condition that had yet to be identified. The observation that there was a

genetic component to the condition narrowed the range of possible

explanations. At one point Dr. Timmins realized there could be a connection

with the diets of this select group of patients and their unknown condition.

When the initial salivary tests for sub-clinical gluten intolerance were run

on several hundred people from this population, 80-85% tested positive. This

outstanding discovery has now been demonstrated time and time again with a

wide range of patients.

 

In the last five years through testing thousands of patients the subtleties

of this condition have been gradually understood. The evaluation process has

become even more comprehensive and many of those people with this condition

who may have gone undiagnosed in the past can now be accurately tested.

 

 

RELATIONSHIP TO CELIAC DISEASE

 

Sub-clinical gluten intolerance is often confused with a medical condition

called celiac disease, celiac sprue or non-tropical sprue, sometimes

referred to as gluten enteropathy or gluten intolerance. The reaction to

gluten in celiac disease is similar to sub-clinical gluten intolerance,

except as to the degree of intensity. Comparing sub-clinical gluten

intolerance to celiac disease is like comparing first-degree sunburn from a

day at the beach, to a third degree burn from a fire victim. They are both

burns, but vastly different based on the severity or degree of damage.

 

Celiac disease is not hidden, or sub-clinical, and as such it is easier to

diagnose. A person with celiac disease may have blood in their stool or

experience disabling pain when they consume gluten-containing foods. Other

symptoms of celiac include steatarhea, which is undigested, and unabsorbed

fat in the stool and dermatitis herpetiformis, a skin condition. These

obvious symptoms often lead doctors to recognize those with celiac in

childhood when grains are first introduced in the diet. Others with celiac

disease are not diagnosed until the adult years. In addition to the clinical

presentation, celiac disease can be detected by a blood test and confirmed

with a biopsy of the small intestine. The clear signs and symptoms of celiac

disease make its identification relatively straightforward. Sub-clinical

gluten intolerance, however, is difficult to diagnose based on symptoms

alone.

 

 

GLUTEN/GLIADIN

 

What exactly is sub-clinical gluten intolerance? Sub-clinical gluten

intolerance refers to exposure to the gliadin molecule and to a specific

inflammatory reaction taking place in the small intestine of afflicted

individuals. In fact, gliadin intolerance would be a more scientifically

accurate term than gluten intolerance to refer to this condition. Gliadin is

a polypeptide, a long chain of amino acids, which is present in the gluten

protein portion of certain grains.

 

This subject is confusing and there is much misinformation about gluten and

gliadin. To clarify, gliadin, the molecule that causes the problem, is

present in some, but not all gluten containing foods. People with this

problem must avoid glutens from the grains of wheat, rye, barley, oats,

kamut, spelt, quinoa, amaranth, teff and couscous. Some of these grains,

like oats have lower concentrations of both gluten and gliadin than wheat

does, but any food containing this specific gliadin, even from a lower

concentration food source, is not tolerated by people with sub-clinical

gluten intolerance.

 

This dietary restriction eliminates bread, pasta, bagels, and cereals. There

are rice and almond based breads available, usually found in the

refrigerated section of your local health food store. There are also rice

and corn-based noodles, cereals and crackers as well as other gluten free

substitutes on the market.

 

 

SAFE GLUTENS

 

Rice, corn, buckwheat, and millet have glutens, but the glutens in these

foods do not contain the gliadin molecule that can provoke the inflammatory

reaction, therefore they are usually safe. In some cases people are allergic

to rice, corn, buckwheat or millet, independent of the reaction to

gluten/gliadin. Reading labels can be very misleading, don't trust them.

Some companies list their products as gluten free, without understanding the

scientific basis of the problem with gliadin. For clarity of communication

sub-clinical gluten intolerance will be used to refer to this sensitivity to

gliadin in the rest of this discussion.

 

 

SOY

 

Soybeans are another food that many people with gliadin intolerance are

allergic to. It is best to avoid all concentrated forms of soy protein such

as soy protein powders, tofu, and tempe while you are first eliminating

gliadin and then to reintroduce it back into the diet at a later time to see

how reactive you are to soy. Even though soy has gotten a lot of attention

in terms of its ability to help women with hormonal imbalances and bone

loss, this does not hold true for those women who are gluten intolerant as

soy can actually cause inflammation and ultimately exacerbate hormonal

imbalances and accelerate bone loss. Soy products can be very helpful for

women who tolerate gliadin and have no allergy to soy. Much of the original

research on the benefits of soy comes from Japan and China where gluten

intolerance is not as common as it is in the United States. Additionally,

the traditional diet of these Asian countries is rich in foods that help

balance the negative issues associated with soy consumption.

 

So, if you have sub-clinical gluten intolerance what can you eat? As already

mentioned, unless you are allergic to the following: Rice, corn, millet, and

buckwheat are o.k. With sub-clinical gluten intolerance you can also safely

eat any type of meat, poultry or fish, including chicken, turkey, beef,

pork, lamb, tuna, salmon, etc. All vegetables and any type of fruit is o.k.,

as are all beans, except in some cases soybeans may be a problem.

 

 

TREATMENT

 

Obviously the main treatment for this problem is total avoidance of the

offending gluten containing foods. In addition to this dietary change you

can help decrease the inflammation associated with the gluten reaction with

several natural products. Hawthorne Berry extract can be used for the first

30 to 60 days of being gluten free to reduce inflammation and soothe

irritated tissue in the intestinal tract. Deglycerized licorice root can

also be used to assist in the healing process by further reducing

inflammation and helping protect irritated tissue. There are several other

natural products that can relieve inflammation in the GI tract and speed

healing time.

 

Most people don't feel better immediately after eliminating gluten from

their diets as it may take 30 to 60 days for the inflammation to subside and

up to 9 to 12 months for the lining of the small intestine to heal. On rare

occasions an individual may experience significant improvement within weeks

of beginning on a gluten free diet. In certain cases people may feel

considerably worse upon initially starting a gluten free diet. This is

usually due to unidentified food allergies. For most people with this food

intolerance, by around 6 to 9 months of being gluten free, noticeable

changes have taken place.

 

 

PHYSIOLOGICAL EFFECTS OF SUB-CLINICAL GLUTEN INTOLERANCE

 

In those with sub-clinical gluten intolerance gliadin causes a mucotoxic

inflammatory reaction as it comes into contact with the wall of the small

intestine. This reaction usually goes unnoticed at first. In fact, this

low-grade inflammation may go undetected for years or even decades before it

results in the expression of symptoms. The ultimate effect of this hidden

wear and tear is the slow destruction of the healthy mucosa, or lining

tissue of the small intestine. In some cases there may be symptoms in

childhood such as allergies, asthma, reoccurring infections, a constant

upset stomach, or milk intolerance. Often these symptoms fade in the early

adult years only for the problem to reappear when a person is between 30 and

60 years of age.

 

 

MEANING OF INFLAMMATION

 

Inflammation comes from the Latin root inflammare, which translates as " to

set on fire " or " to flame within. " This " setting on fire " is a literal

description of the actual destructive process gluten initiates. Inflammation

is your body's way of reacting to injury. When exposed to gliadin, the

inflamed small intestine undergoes significant structural changes.

 

Inflammation is a familiar experience to everyone. For example, the reaction

of the sinuses during a bad cold or flu is an inflammatory reaction. Other

examples of inflammation are from the response to physical trauma, like pain

from a low back injury or from hitting your thumb with a hammer. In all

these situations the inflammatory response is activated. This response is

the body's attempt to repair tissue damage and prevent infections by quickly

bringing our own internal 911-response team to the injury site. This

physiological protection includes the immediate activation of a complex

system that takes place regardless of the initial source of inflammation.

The purpose of this physiological mechanism is to handle the insult, whether

it is physical trauma, a viral or bacterial infection, or the gliadin

molecule in those who are gliadin sensitive. In each case the body attempts

to remove the harmful substance and quickly control the damage that has been

caused.

 

With a mucotoxic reaction to gluten in the gastrointestinal tract, initially

there will be heat, redness, swelling, and importantly a change or

interruption in the normal function of the small intestine. On the cellular

level, a series of events take place including dilation or enlargement of

blood vessels with increased permeability and blood flow. This brings more

blood to the site of injury to provide greater protection in the form of

white blood cells and other immune system cells. There is also an exudation,

or leaking of fluids from the blood vessels into tissues with an

accompanying swelling. This is followed by movement of leukocytes, or white

blood cells into the tissues for enhanced immune protection. Additionally,

there is also fibrin formation. Fibrin is a thin white filament structure

that aids in the physical repair process. We are all familiar with fibrin in

its role in helping blood clot this being a critical part of wound healing.

In this case fibrin helps plug up any areas in the intestinal wall that

require structural support.

 

12 to 14 hours after this series of physiological reactions, the body's

response to gliadin fades provided there is no further exposure. At this

point the physical regeneration and repair process can begin. If you eat

gluten again, the gliadin exposure is repeated, there is no let up in the

inflammatory cascade and the damage to the lining of the small intestine

continues.

 

Assuming there is no further exposure, the blood vessels return to normal

size and normal blood flow is reestablished. Then the protective white blood

cells degenerate or reenter the blood circulation, and cellular

disintegration or proliferation takes place in which injured cells are

replaced and swelling disappears with resorption of tissue fluid and

breakdown of fibrin. The " 911 " response team cleans up, packs up and goes

back to wait for the next emergency call. Under normal conditions the

inflammatory response eliminates the insult and removes injured tissue

components. This process accomplishes either regeneration of the normal

tissue architecture and return of physiologic function or the formation of

scar tissue to replace what cannot be repaired. This whole sequence of

events can take place each time a gluten sensitive individual eats

gluten-containing food.

 

This inflammatory reaction goes largely unnoticed simply because it is not

severe enough to cause immediate symptoms. If a gluten intolerant person

eats gluten-containing foods for extended periods of time, over and over

again, the low-grade inflammation can lead to a variety of problems. With

long-term exposure, the results of this low-grade response to the

gluten/gliadin molecule can be devastating to a variety of body systems. Its

effect on the digestive system is the most immediate.

 

 

DIGESTIVE SYSTEM

 

Good health requires proper digestion and absorption. Digestion is the

mechanical and chemical breakdown of the food we eat. As food is digested it

needs to be absorbed. Absorption is the process of bringing the nutrients

from our gastrointestinal tract into the rest of our body's tissue.

Digestion is initiated when we chew food and begin to break it down with

digestive enzymes. Food then enters the stomach where further breakdown

occurs from the presence of stomach acid, called hydrochloric acid, and

pepsin which together begin the breakdown of proteins. From the stomach the

products of digestion enter the small intestine.

 

The small intestine is called " small " because it is smaller in diameter than

the large intestine. However, it is in fact longer and in many ways more

crucial to our health than the large intestine. The lining of the small

intestine consists of villi which are fingerlike projections that stick out

from the wall of the intestine into the lumen or center. These villi are

between 1Z<caron>2 and 1 1Z<caron>2 mm long, just barely visible to the human

eye. On the

ends of the villi are microvilli, sometimes referred to as the brush border.

These two adaptations, villi and microvilli, increase the surface absorption

area of the small intestine up to 1,000 fold. It's estimated that the entire

absorptive area of the small intestine is roughly the size of a basketball

court.

 

This total area for absorption can be compromised by any condition that

irritates the lining of the small intestine. In gluten intolerance there is

a destruction of the villi referred to as villus atrophy. This leading to

poor digestive function affects many vital structures on the intestinal

wall. This poor intestinal function caused by improper digestion of food is

referred to as maldigestion or literally " bad digestion " . Inadequate

absorption of nutrients is referred to as malabsorption. In other words the

inability to get the vital nutrients your body needs delivered to your

cells.

 

 

EFFECT ON IMMUNE SYSTEM/HORMONAL SYSTEM

 

One system significantly impacted by maldigestion and malabsorption in the

small intestine is the hormonal/immune system. Sub-clinical gluten

intolerance creates a significant stress on the immune system and can lead

to a compromised immune system. The mechanism of action occurs in several

different ways. There are specialized immune cells that line the small

intestine called immunocytes. These immune cells produce secretory IgA, a

critical component of the thin, healthy mucous that is makes up your first

line immune defense. The inflammatory response produced in individuals that

are sensitive destroys a certain percentage of these cells, and this in turn

can lower your immune defense thereby opening the door to intestinal

infections. Therefore, parasites, bacteria, viruses, and yeast or fungal

organisms can more easily infect someone who is gluten intolerant and

suffering from a weakened first line immune defense. This lowered immune

defense is commonly referred to as depressed secretory IgA. Also can result

in many other food reactions. This is because secretory IgA also helps the

body handle food antigens.

 

 

FOOD ANTIGENS

 

Food antigens can create significant health problems. An antigen is a marker

that is recognized by our immune system as o.k. or not o.k. Antigens mark

substances as foreign to the human body. The recognition of what is an o.k.

antigen and what is not an o.k. antigen allows our immune system to attack

and destroy harmful substances. For example, when you have a viral infection

like the common cold, the virus's that infect us have antigen markers on

their outer surfaces and our immune system recognizes these antigens and

then makes antibodies to destroy the virus. Food is also foreign to the body

and so has antigens. Typically we don't react to food antigens. However, in

some people food reactions do occur because of an inappropriate response of

the immune system to antigens in food. Other people may be sensitive to

pollen antigens or mold antigens and so have reactions to these substances.

The overall weakening or depression of our first line immune defense called

SIgA, makes us more susceptible to antigens of all sorts and can make a

person highly reactive to food antigens who might not otherwise have this

problem. This is another link between gastrointestinal stress and the immune

system.

 

 

CORTICOSTEROIDS

 

Another avenue through which sub-clinical gluten intolerance affects the

immune system is through the inflammatory response. Many people have heard

of corticosteroid medications such as prednisone or cortisone. They are used

for a wide variety of medical purposes. Corticosteroid injections are used

for joint and muscle injuries to reduce pain. Corticosteroid sprays and

inhalers are used by people who suffer from asthma and allergies to improve

function of the airways.

 

 

CORTISOL

 

Our body also makes its own corticosteroids, the most abundant of which is

the hormone called cortisol. When under chronic low-grade inflammation from

gluten intolerance, or for that matter, any stress that inflames the

digestive tract, our bodies produce increased levels of cortisol. Since

cortisol is also one of the major modulators of immune function, this

suppresses our immune response. As a matter of interest this immune

suppressing role of corticosteroids is used in medicine in certain

circumstances when immune suppression is the goal. With organ transplants

and in some serious autoimmune diseases, large doses of corticosteroids are

used therapeutically to suppress immune function. However, in other

situations this immune suppressing role of cortisol and corticosteroid

medications works against our health.

 

When cortisol production becomes abnormal our entire hormonal/immune system

is affected. While elevated cortisol suppresses our immune response, it also

causes a catabolic/breakdown state to exist in our body and symptoms of

adrenal exhaustion will eventually appear such as: fatigue, depression, loss

of libido, allergies, frequent illness, etc.

 

MUCOSAL LINING/LEAKY GUT

 

There are also many connections between sub-clinical gluten intolerance and

other intestinal problems. To describe this connection in more detail I will

review the structure and function of the small intestine.

 

The small intestine is constructed like a tube. The inside of the tube is

the healthy mucosal lining. Mucosal tissues also line the sinus passageways,

the lungs, the urogenital tract, the mouth, throat, and vaginal tract. These

lining tissues act as vital barriers to defend the body from infectious

organisms. The small intestine lining tissue also performs the crucial

function of absorption of nutrients. Under chronic inflammatory stress this

healthy mucosal tissue breaks down and a condition called increased

permeability, also known as leaky gut syndrome occurs.

 

Leaky gut syndrome refers to the loss of integrity of this mucosal or lining

tissue. Having leaky gut syndrome is like having a screen door with large

holes in it, that allows flies and other insects to get through. With leaky

gut syndrome the lining of your intestine becomes overly permeable and

molecules that were not intended to cross into your blood stream enter, or

leak in. This leads to a great deal of immune stress as your body tries to

handle all these uninvited guests.

 

 

LACTEALS

 

Gluten reactions also cause other problems. There are structures called

lacteals that are located in the tips of the villi, which can be destroyed

by reactions to gluten. These lacteals are responsible for helping in the

absorption of fats by breaking them down into fine droplets. If this process

is compromised it can result in healthy fats/oils not being absorbed that

are critical to your health.

 

This depletes the body's source of fat-soluble nutrients leading to

essential fatty acid deficiencies, low levels of vitamin A and vitamin E.

Even if taken in supplements the full benefit of fat-soluble nutrients will

not be realized. Deficiencies of these nutrients depletes nutrients critical

for the function of every cell in the body and negatively effects blood

sugar control, burning body fat, nerve cell function, steroid hormone

production, anti-oxidant formation and many other processes.

 

It is common for people with sub-clinical gluten intolerance to develop

blood sugar handling problems, sometimes referred to as hypoglycemia. This

is due to the negative affects on digestion and absorption in sub-clinical

gluten intolerant individuals

 

 

NUTRITIONAL DEFICIENCIES

 

The lack of normal absorption in the small intestine leads to predicable

nutritional deficiencies. Calcium absorption can be poor and this

nutritional deficiency coupled with abnormal corticosteroid production can

lead to accelerated osteoporosis. Iron, B12 and folic acid deficiencies are

also commonly observed. This can lead to fatigue, mild depression, memory

loss, and greater risk for elevated homocysteine levels, a key factor in

development of heart disease.

 

Poor digestive function leading to maldigestion and malabsorption of protein

will be reflected in amino acid deficiencies. Amino acids are the building

blocks of our body and are vital for normal brain function.

 

Our brain utilizes many different chemical messengers called

neurotransmitters to communicate. They are made from amino acids found in

protein containing foods. So improper digestion and/ or absorption of

protein generates amino acid deficiencies, which directly effects how we

think and feel. The prevalence of this problem can be seen in the numbers of

people benefiting from prozac and other anti-depressant medications. This

new generation of anti-depressants are called SSRI or selective serotonin

reuptake inhibitors. These medications prevent your brain from reabsorbing

the serotonin naturally produced so in effect you experience higher

serotonin levels. Serotonin, a neurotransmitter, is manufactured from an

amino acid. Therefore, a deficiency in amino acids can lead to a serotonin

deficiency. And, conversely, restoring normal amino acid levels can help

restore normal serotonin levels.

 

If you either (A) do not eat adequate protein, or (B) cannot digest protein

well, or © cannot absorb the amino acids from protein, you will develop

amino acid deficiencies that ultimately effect brain function and other body

processes. The approach taken in natural therapies is to look for causative

agents, such as maldigestion and malabsorption and treat the cause of the

deficiency directly, thereby improving the outcome. In this case, addressing

dietary intake of protein, the ability to digest it with sufficient stomach

acid and digestive enzymes and the ability to absorb is critical to optimal

health. In certain people who have food sensitivities, this one factor can

prevent recovery from chronic fatigue, recurrent infections and a cycle of

chronic illness.

 

Depending on the extent of the problem, a person may need to use extensive

nutritional supplementation to restore normal levels of vitamins, minerals,

amino acids and essential fatty acids. These natural therapies can be used

with great success providing the appropriate foods are being eaten and

normal gastrointestinal function has been restored.

 

 

LACTOSE/SUCROSE INTOLERANCE

 

Lactose intolerance is defined as the inability to digest the carbohydrate

portion of milk products. The carbohydrate portion of milk is referred to as

lactose or milk sugar. Lactose intolerance frequency accompanies gluten

intolerance. Lactase, a specialized enzyme that aids digestion of lactose in

milk products is usually lacking in people with sub-clinical gluten

intolerance. Lactase breaks down lactose or milk sugar in the same way

sucrase enzymes breaks down sugar or sucrose. Damage to the architecture of

the intestinal wall and the subsequent decrease in enzymes for lactose and

sucrose digestion leads to problems in digesting dairy products such as

cheese, ice cream, and all types of milk products as well as sugar

containing foods.

 

 

This enzyme deficiency is why people with sub-clinical gluten intolerance

need to avoid cow's milk products. As the villi on the intestinal lining

heal from a gluten free diet some individuals will be able to tolerate dairy

products again in nine months to a year. In other people, there will be a

more or less permanent sensitivity to dairy products.

 

However, in the initial 6 to 9 months of eliminating gluten it is absolutely

required to avoid all lactose containing milk dairy products because they

will inflame the intestine lining just like gliadin does and prevent

healing. This includes the complete elimination of cow's milk products such

as cheese, yogurt, cottage cheese, and milk. Goat's milk yogurt and goat or

sheep's milk cheeses such as feta cheese and others are usually acceptable

alternatives. In this instance, eggs are not considered as dairy products.

 

 

MULTIPLE DELAYED FOOD ALLERGIES

 

Sub-clinical gluten intolerance often leads to the development of multiple

delayed food allergies. Leaky gut syndrome and the accompanying premature

leaking of food antigens into the bloodstream cause this. In time this

overexposure to food antigens causes the immune system to react and foods

that would otherwise be tolerated can become allergenic. Although the

problem with food allergies is generated by the damage from gluten, removal

of gluten and milk dairy from the diet is not always sufficient to remedy

this problem. Depending on your circumstances, your doctor may recommend a 4

to 5 day food rotation diet. Many books are available from your local

bookstores on food rotation diets.

 

There are different types of food allerg

 

 

 

 

 

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