May Newsletter 2014
May Special! … During the month of May,
all $20 new patient fees are being waived.
If you know someone who is thinking of trying chiropractic for the first
time, this is a good month to try it!
Celiac disease vs. non-celiac gluten sensitivity… seems to be a ‘hot’ topic these days. Many people are trying to go “gluten-free”. This month I want to explore and discuss this trend. Why is this occurring more frequently? What can be done to deal with it? To start, the processed food industry is putting gluten in things that were never meant to have gluten in them. Added gluten in refried beans, chili, breakfast cereals, and protein bars, has increased the incidence of people consuming gluten without even knowing it. To review a bit, gluten can be compared to rubber band-like molecules that can damage the intestines, causing inflammation and inhibiting absorption of nutrients, both of which lead to many other possible ailments.
Complete intolerance of gluten is usually diagnosed as Celiac disease. Previously ignored by the AMA, it is now recognized. A blood test is used to determine the presence of certain antibodies: AGA, antigliadin antibodies and EmA-endomysial antibodies. The symptoms of celiac disease are well-defined and are fairly intense. The primary symptoms are: chronic diarrhea, weight loss, fatigue, aching joints, stomachache, bruise easily, skin rash, infertility and in children, a failure to thrive. These signs and symptoms demand a blood test. The other, secondary symptoms are largely a result of the malabsorption of nutrients and chronic inflammation. Why some people are more sensitive to it than others is a mystery yet to be researched. In most cases, strict adherence to a gluten free diet allows the intestines to heal, and symptoms will subside within weeks. Children can experience a spontaneous remission from gluten sensitivity
after their bodies have had time to heal (as in a few years).
Non-celiac gluten sensitivity (NCGS) is much less severe. In fact, the aforementioned blood test for celiac disease will have a negative result. Currently, there is no blood, stool, urine, or saliva test that will validate the presence of NCGS. The only method to test for NCGS is to eliminate the gluten from your diet and observe how and/or if the change
affects how you feel. NCGS does not cause the body to produce a known exclusive antibody. If you do suspect that you have celiac disease, I recommend you get tested before eliminating gluten from your diet, because if you remove the gluten from your diet prior to being tested, the test will be less able to detect the antibodies. Also, many other gastrointestinal diseases can present with similar symptoms, so it is safer and better to get an accurate diagnosis using a blood test. Some diseases that mimic the symptoms of celiac disease include pancreatic insufficiency, Crohn’s disease, irritable bowel syndrome, and overgrowth of bacteria in the small intestine.
There is no data on many aspects of NCGS. It is not known whether or not NCGS will develop into celiac disease, or any other type of pathology or disease process, research is just beginning. The cause of NCGS is currently unknown. It may be genetically inherited. Thus far, there are no neurological conditions or auto-immune conditions that correlate with NCGS. Celiac disease is associated with auto-immune disorders about eight percent of the time. Five to ten percent of the population is expected to have some kind of auto-immune disease, and the eight percent figure is within that range.
My own thoughts about why we are seeing an increase in gluten sensitivity are as follows. Although there are no GMOs in wheat, strains of wheat have been developed that have additional gluten in them. Our “store-bought” breads have more gluten in them than they used to. Anecdotally, I recall that my grandmother’s homemade bread did not stretch at the middle when I folded it in half. Unless it was fresh out of the oven, it would break apart when I folded it. Perhaps the increased amount and frequency of gluten consumption has contributed to an increase in people with gluten sensitivity.
A greater awareness of which foods have gluten in them is essential. We have to suspect processed foods. Gluten is often added to them as a filler in order to change and enhance texture, making some foods more palatable. Typically, this added filler is not even labeled as gluten. It is extracted from wheat and used as fillers in all sorts of foods. For example, pre-made, frozen hamburger patties hamburgers can contain as much as forty-nine percent gluten and still be labeled as “natural all-beef”. Gluten is categorized as “natural” because it is grown in the ground. Gluten is a protein. If you have two protein bars, and one is labeled as high protein, most likely that product is fortified with more protein using gluten. Refried beans that are labeled as vegan or high protein might be fortified with gluten. This means that a person consuming a lot of processed foods could be consuming a lot more gluten than they might realize. It is certain that gluten is also in rye, barley and oats if they were processed near wheat.
One source said that foods that are labeled gluten-free might actually have a little gluten in them, but the amount and percentage are so low, that it is considered safe for most individuals who have NCGS.
An important physiological fact to keep in mind is that inflammation leads to more inflammation. This fact holds true everywhere in the body. Smoking inflames the lungs, leading to emphysema or lung cancer. Excessive use of alcohol inflames the stomach and liver, and can lead to intestinal disorders and liver cancer (cirrhosis). When inflammation is left unchecked, it becomes a chronic problem. Chronic inflammation will, at the least, make a person tired. Add to that, an inability to absorb nutrients properly and now the fatigue gets worse. Other symptoms that have been documented with NCGS are: flatulence, fluid retention, foul smelling stools, gastritis, hemorrhage, infertility, persistent hunger, iron deficiency/anemia, pernicious anemia, mouth sores, muscle wasting, nausea/vomiting, tingling in legs and feet, nosebleeds, obesity, osteoporosis, panic attacks, red urine, unhealthy pallor (pale), vertigo, vitamin B-12, vitamin D, and vitamin K deficiencies, development of lactose intolerance, dermatitis, herpetiformis rash on elbows, knees and buttocks, and malaise.
Gluten can also be in things you might not suspect, like some vitamin products, cosmetics, lip gloss or lip salve (and once on your lips can be ingested), and toothpaste. Beer is made with grains, but is now also being brewed gluten-free. Also, it is recommended that dairy products be completely avoided when testing for gluten intolerance by avoiding gluten. Dairy foods could then later be slowly reintroduced into the diet. Safe starchy foods are: corn milt, sorghum, buckwheat, teff, rice, wild rice, garbanzo beans, amaranth quinoa, potatoes, tapioca, and bananas.
May Fundraiser…Our final fundraiser will be on Saturday May 31st from 10am to 2pm. This month we will be raising money for the Little Chapel Food Pantry. This is subject to change because Dr. Steen’s grandchild is due to be born around that time. Please call the day before if you plan to attend. Thank you for helping us raise $287.00 for the Community Cupboard. With your help, our April fundraiser was a great success!
Happy Mother’s Day!
Celiac disease vs. non-celiac gluten sensitivity… seems to be a ‘hot’ topic these days. Many people are trying to go “gluten-free”. This month I want to explore and discuss this trend. Why is this occurring more frequently? What can be done to deal with it? To start, the processed food industry is putting gluten in things that were never meant to have gluten in them. Added gluten in refried beans, chili, breakfast cereals, and protein bars, has increased the incidence of people consuming gluten without even knowing it. To review a bit, gluten can be compared to rubber band-like molecules that can damage the intestines, causing inflammation and inhibiting absorption of nutrients, both of which lead to many other possible ailments.
Complete intolerance of gluten is usually diagnosed as Celiac disease. Previously ignored by the AMA, it is now recognized. A blood test is used to determine the presence of certain antibodies: AGA, antigliadin antibodies and EmA-endomysial antibodies. The symptoms of celiac disease are well-defined and are fairly intense. The primary symptoms are: chronic diarrhea, weight loss, fatigue, aching joints, stomachache, bruise easily, skin rash, infertility and in children, a failure to thrive. These signs and symptoms demand a blood test. The other, secondary symptoms are largely a result of the malabsorption of nutrients and chronic inflammation. Why some people are more sensitive to it than others is a mystery yet to be researched. In most cases, strict adherence to a gluten free diet allows the intestines to heal, and symptoms will subside within weeks. Children can experience a spontaneous remission from gluten sensitivity
after their bodies have had time to heal (as in a few years).
Non-celiac gluten sensitivity (NCGS) is much less severe. In fact, the aforementioned blood test for celiac disease will have a negative result. Currently, there is no blood, stool, urine, or saliva test that will validate the presence of NCGS. The only method to test for NCGS is to eliminate the gluten from your diet and observe how and/or if the change
affects how you feel. NCGS does not cause the body to produce a known exclusive antibody. If you do suspect that you have celiac disease, I recommend you get tested before eliminating gluten from your diet, because if you remove the gluten from your diet prior to being tested, the test will be less able to detect the antibodies. Also, many other gastrointestinal diseases can present with similar symptoms, so it is safer and better to get an accurate diagnosis using a blood test. Some diseases that mimic the symptoms of celiac disease include pancreatic insufficiency, Crohn’s disease, irritable bowel syndrome, and overgrowth of bacteria in the small intestine.
There is no data on many aspects of NCGS. It is not known whether or not NCGS will develop into celiac disease, or any other type of pathology or disease process, research is just beginning. The cause of NCGS is currently unknown. It may be genetically inherited. Thus far, there are no neurological conditions or auto-immune conditions that correlate with NCGS. Celiac disease is associated with auto-immune disorders about eight percent of the time. Five to ten percent of the population is expected to have some kind of auto-immune disease, and the eight percent figure is within that range.
My own thoughts about why we are seeing an increase in gluten sensitivity are as follows. Although there are no GMOs in wheat, strains of wheat have been developed that have additional gluten in them. Our “store-bought” breads have more gluten in them than they used to. Anecdotally, I recall that my grandmother’s homemade bread did not stretch at the middle when I folded it in half. Unless it was fresh out of the oven, it would break apart when I folded it. Perhaps the increased amount and frequency of gluten consumption has contributed to an increase in people with gluten sensitivity.
A greater awareness of which foods have gluten in them is essential. We have to suspect processed foods. Gluten is often added to them as a filler in order to change and enhance texture, making some foods more palatable. Typically, this added filler is not even labeled as gluten. It is extracted from wheat and used as fillers in all sorts of foods. For example, pre-made, frozen hamburger patties hamburgers can contain as much as forty-nine percent gluten and still be labeled as “natural all-beef”. Gluten is categorized as “natural” because it is grown in the ground. Gluten is a protein. If you have two protein bars, and one is labeled as high protein, most likely that product is fortified with more protein using gluten. Refried beans that are labeled as vegan or high protein might be fortified with gluten. This means that a person consuming a lot of processed foods could be consuming a lot more gluten than they might realize. It is certain that gluten is also in rye, barley and oats if they were processed near wheat.
One source said that foods that are labeled gluten-free might actually have a little gluten in them, but the amount and percentage are so low, that it is considered safe for most individuals who have NCGS.
An important physiological fact to keep in mind is that inflammation leads to more inflammation. This fact holds true everywhere in the body. Smoking inflames the lungs, leading to emphysema or lung cancer. Excessive use of alcohol inflames the stomach and liver, and can lead to intestinal disorders and liver cancer (cirrhosis). When inflammation is left unchecked, it becomes a chronic problem. Chronic inflammation will, at the least, make a person tired. Add to that, an inability to absorb nutrients properly and now the fatigue gets worse. Other symptoms that have been documented with NCGS are: flatulence, fluid retention, foul smelling stools, gastritis, hemorrhage, infertility, persistent hunger, iron deficiency/anemia, pernicious anemia, mouth sores, muscle wasting, nausea/vomiting, tingling in legs and feet, nosebleeds, obesity, osteoporosis, panic attacks, red urine, unhealthy pallor (pale), vertigo, vitamin B-12, vitamin D, and vitamin K deficiencies, development of lactose intolerance, dermatitis, herpetiformis rash on elbows, knees and buttocks, and malaise.
Gluten can also be in things you might not suspect, like some vitamin products, cosmetics, lip gloss or lip salve (and once on your lips can be ingested), and toothpaste. Beer is made with grains, but is now also being brewed gluten-free. Also, it is recommended that dairy products be completely avoided when testing for gluten intolerance by avoiding gluten. Dairy foods could then later be slowly reintroduced into the diet. Safe starchy foods are: corn milt, sorghum, buckwheat, teff, rice, wild rice, garbanzo beans, amaranth quinoa, potatoes, tapioca, and bananas.
May Fundraiser…Our final fundraiser will be on Saturday May 31st from 10am to 2pm. This month we will be raising money for the Little Chapel Food Pantry. This is subject to change because Dr. Steen’s grandchild is due to be born around that time. Please call the day before if you plan to attend. Thank you for helping us raise $287.00 for the Community Cupboard. With your help, our April fundraiser was a great success!
Happy Mother’s Day!