According to a news article on Medscape Today, the incidence of celiac disease (CD) has markedly increased over the past three decades, by even as much as four times, and studies are showing the incidence may actually be higher than 1% of the population, which is the current estimate.

According to Medscape, the Mayo Clinic has confirmed increase in CD incidence, which was reported in Discovery’s Edge, the Mayo Clinic’s research magazine. Joseph Murray, MD, and colleagues analyzed stored blood samples from Air Force recruits in the early 1950s for gluten antibodies. With approximately 1% of today’s population celiac, it was assumed that 1% would be positive; it turns out the number of positive results was far smaller, indicating that CD was “rare” in the early 1950s, according to Dr. Murray.

Dr. Murray and his colleagues compared their results with two more recently collected sets from Olmsted County, Minnesota, with the conclusion that, according to Medscape, “CD is roughly 4 times more common now than in the 1950s.” Dr. Murray says that the increase has affected young and old people and suspects the marked increase is due to a pervasive change “from the environmental perspective.”

As alarming as the statistics are regarding the increasing rate of CD, celiac expert Dr. Ludvigsson, MD, of the Karolinska Institute and Orebro University Hospital in Sweden, tells Medscape that the methods of diagnosing celiac disease are improving. For those who test positive for the disease, the only method of treatment is a gluten-free diet, a simple and effective treatment, although it can require some challenging lifestyle adjustments. In the future, we may see other treatments such as gluten-digesting enzymes or even the genetic modification of the structure of gluten in wheat so that it will not generate an autoimmune reaction in celiac patients.

Tina Turbin

www.GlutenFreeHelp.info

k.m.

Resource:

Medscape Today: Celiac Disease Diagnosis Up 4-Fold Worldwide

http://www.medscape.com/viewarticle/726127

Just because a grain is supposed to be “naturally” gluten-free, doesn’t mean that it is!

Gluten is a protein found in the grains wheat, barley, and rye, and is inherently lacking in grains such as oats, buckwheat, quinoa, millet, soy, sorghum, flaxseed, rice, and amaranth seed. However, a study tested 22 of these “naturally” gluten-free grains, and 7 of them had a gluten amount higher than 20 ppm, which would disqualify it from being labeled as gluten-free under the proposed FDA guidelines. One type of soy flour tested had nearly 3,000 ppm of gluten, two millet flour products had an average of between 305-327 ppm, and the sorghum flour had a mean average of 234 ppm. Four of those seven products didn’t have allergen advisory statements.

Why is this? Most likely due to cross-contamination during processing and because companies aren’t testing their final products for gluten.

According to Dr. Mercola of http://mercola.com, several autoimmune disorders, not just celiac disease, can be “significantly improved by avoiding grains,” and eliminating grains from your diet can also decrease your risk of heart disease, high cholesterol, Type 2 Diabetes, and cancer.

This is due to the fact that, as Dr. Mercola explains, “grains and sugars are inherently pro-inflammatory and will worsen any condition that has chronic inflammation at its root – and not just inflammation in your gut, but anywhere in your body.” In his experience, about 75-80% of all people benefitted from going grain-free.

If you decide to continue eating inherently gluten-free grains, look for grain products that are certified gluten-free by such organizations as the Gluten-Free Certification Organization (GFCO).

Tina Turbin

www.GlutenFreeHelp.info

k.m.

Resource:

Mercola.com: Beware: ‘Gluten-Free’ Foods are Often Contaminated http://articles.mercola.com/sites/articles/archive/2010/08/03/glutenfree-foods-are-often-contaminated.aspx

Currently a popular method of celiac testing is a blood test, but some people with celiac disease can get blood testing multiple times and the results will nevertheless be negative. In fact, this method is inaccurate 80 percent of the time, according to Dr. Datis Kharrazian, Blood Chemistry Seminar instructor and the formulator for Apex Energetics, Inc. supplements.

According to researchers, blood testing is inaccurate due to the fact that the autoimmune response doesn’t occur in the blood stream, but in the small intestine, as the immune system attacks this organ’s absorptive finger-like structures called villi which line the inside. Thus, for the sake of reliability, it’s been stated that testing should be focused on the gut. It turns out that the immune cells which surround the gut also can be located in large numbers in the stool, making a stool anti-gliadin antibody test a reliable alternative to blood testing.

Stool testing may not only more accurate than blood testing, it can also be more convenient. One doesn’t need a doctor’s prescription for the test, which can be conducted in the privacy of one’s own home with an online-ordered kit from EnteroLab, which according to its website, is “a registered and fully accredited clinical laboratory specializing in the analysis of intestinal specimens for food sensitivities.” Enterolab offers the Anti-Gliadin Antibodies Stool Test as well as additional tests which may be ordered which may be important diagnostic tools for celiacs or gluten-sensitive people.

The anti-gliadin antibodies stool test, so easily available to the public, is a great stride forward for the celiac community. Talk with your health care provider today about this alternative to celiac blood testing.

Tina Turbin

www.GlutenFreeHelp.info

k.m.

Resource:

Anton Health & Nutrition: Test, Don’t Guess: The Importance of ACCURATE Gluten Testing http://www.antonnutrition.com/2010/01/4249.html

With regard to genetics, the CCA points out that more than 97% of celiac patients have the genetic markers HLA DQ2 and/or HLA DQ8. Celiac disease is now known to be a hereditary disease. The CCA tells us that “first-degree and to a lesser extent second-degree relatives are at higher risk of having unrecognized celiac disease.”

Next, is the environmental “trigger,” as Dr. Alessio Fasano, professor of pediatrics, medicine and physiology at the Center for Celiac Research at the University of Maryland School of Medicine, calls it. This is gluten, a protein found in wheat, barley, and rye.

According to the Canadian Celiac Association, sometimes severe physical stressors can also trigger the immunologic reaction to gluten that is characteristic to celiac disease. Such sources of stress include pregnancy, infection, surgery, or even severe emotional stress.

In his article, “Surprises from Celiac Disease,” published in Scientific American, Dr. Fasano describes a different triad of factors involved in the pathogenesis of the disease. The first two factors are the ‘’trigger” of gluten, which sets off the immune response, and the genetic predisposition, as previously described. Fasano proposes that “other genes are likely to be involved as well, but these additional culprits may differ from person to person.”

The third factor, according to Fasano’s research is an “unusually permeable gut.” Fasano’s research regarding this third factor of pathogenesis offers hope of new prevention and treatment methods. He says, “Treatments that reduced leakiness could potentially ease not only celiac disease but also other autoimmune disorders involving unusually permeable intestines.”

This research into the leaky gut of celiacs can explain a question that has been perplexing researchers regarding the disease’s pathogenesis: Why do some people not develop celiac disease until later in life? According to Dr. Fasano, this issue could be associated with the microbes in the digestive tract. Should this prove true, we may be able to prevent or treat celiac disease with probiotics.

Miranda Jade Turbin

www.GlutenFreeHelp.info

b.a.

According to the Canadian Celiac Association (CCA), this treatment is “a STRICT GLUTEN-FREE DIET FOR LIFE.” DH patients may also use the drug Dapsone to suppress their symptoms.

As the autoimmune reaction of celiac disease is triggered by ingestion of gluten, it’s important to completely eliminate this substance from the diet. This will heal the damage to the small intestine’s villi, the finger-like absorptive fingers that line the wall of this organ, which will  allow patients to better absorb the nutrients in their food and will “reduce the risk of developing many of the complications of untreated celiac disease,” according to the CCA.

The CCA recommends that celiac patients work with a qualified nutritionist who is knowledgeable about celiac disease “for nutrition assessment, education and follow-up.” Also, regular visits with your doctor is recommended as well as participation in a celiac support group.

With an increase in celiac research, we may have other treatment options to look forward to in the future, such as probiotics or gluten-digesting enzymes, but for now going gluten-free is all we have.

Miranda Jade Turbin
http://www.GlutenFreeHelp.info
b.a.

Just as with celiac disease, the prescribed treatment is the gluten-free diet. Once you’ve completely eliminated gluten from the diet, an alleviation of the rash can take “months,” says the American Osteopathic College of Dermatology (AOCD).

Additionally, Dapsone can cause an improvement in DH “in days.” The drug does have side effects, and for this reason, treatment begins with small doses of the drug, gradually increased until the symptoms become suppressed.

Due to the side effects of Dapsone, blood tests will be conducted weekly or bi-weekly for the first three months of treatment. According to the AOCD, “There are a few alternative treatments if Dapsone cannot be used (sulfapyridine, tetracycline), however these do not work as well.”

For diagnosis and treatment, you should make an appointment with your doctor as soon as possible.

Miranda Jade
www.GlutenFreeHelp.info

b.a.

The symptoms of celiac disease cover a wide range and are variable from person to person, but according to the Canadian Celiac Association, there are some symptoms that seem to be particularly common among celiac children.

These are: vomiting, irritability, behavioral changes, delayed growth or puberty, short stature, and dental enamel abnormalities.

According to Celiacs, Inc., the symptoms of celiac disease usually manifest in children after three to five months after they first ingest gluten, but this period of time may be shorter (“as short as one month”).  Their website lists additional celiac symptoms commonly found in children, such as a large abdomen, abnormal stools (large, pale, or floating), flattened buttocks, and acute diarrhea and dehydration.  Older children will experience “more subtle” symptoms such as: poor appetite, poor growth, and anemia.

Miranda Jade
http://www.GlutenFreeHelp.info
b.a.

Celaic disease, which has a wide variety of symptoms in itself, often is attended by other health conditions. According to the Canadian Celiac Association, for this reason, it’s recommended that people with celiac disease symptoms or a family history of celiac disease get tested for the following associated conditions:

-Osteoporosis
-Type 1 diabetes mellitus
-Other autoimmune disease (such as autoimmune hepatitis or autoimmune thyroid disease)
-Down syndrome
-Turner syndrome
-Lymphoma

Miranda Jade
http://www.GlutenFreeHelp.info

b.a.

Fulfilling the requirements of both the Canadian and U.S. government standards for gluten-free (http://glutenfreehelp.info) facility certification is no easy task. Ask Beth Armour of Cream Hill Estates, Canada.

Cream Hill Estates routinely undergoes painstaking and expensive tests to eliminate any and all possibilities of cross-contamination. The complicated and demanding process begins with the transportation of the select seed and crop of specific farmers via “proper” vehicles to the gluten-free facility.

The cost of the select seed is high. It is 99% pure, with only one non-oat seed per 25,000 seeds of oats. The fields must be proven gluten-free for three years with additional standards met such as distance to other lands and ditches. Inspectors visit regularly.

“Cream Hill Estates uses only equipment dedicated to further the process by high pressure air and industrial vacuum to eliminate any possibility cross-contamination,” Beth says. “Their trucks and storage bins are handled the same way.”

Cream Hill Estates tests their products at various stages in the lengthy and expensive process, and they are also tested at a laboratory certified by the Canadian government.
The Canadian Celiac Association (CCA) has established a specific standard for growth, harvesting, and processing oats in Canada of 20 parts per million (ppm). Beth Armour says her oat flakes test under 5ppm. http://www.creamhillestates.com/

Adding gluten-free oats to a celiac person’s diet (http://glutenfreehelp.info/celiac-or-gluten-sensitive) is another test. It can be tolerated successfully with a gradual approach in recommended dosages. The additional fiber and health benefits will be a welcome addition to the celiac patient’s diet. It’s recommend that a quarter of a cup of dry rolled oats be the maximum for adult consumption.

Dr. Peter Green, MD, the head of the Celiac Disease Research Center at Columbia University (http://glutenfreehelp.info/gluten-free-info), recommends annual blood tests as well as “appropriate timed” biopsies for celiac patients who decide to add oats to their diet. Dr. Green supports the attempt to add oats to the gluten-free diet for additional fiber and increased variety.

Watch the video review I did on these Cream Hill Estates products here or below.

Tina Turbin
www.glutenfreehelp.info

Because even the tiniest amount of gluten can make celiacs ill, reading labels in selecting gluten-free foods is one of the necessary skills celiac patients should acquire right at the start of their gluten-free diet. However, it isn’t enough for celiacs to look for a “gluten-free” label to stay safe in the U.S. Although proposals for gluten-free labeling laws are in the works, currently there is no official definition in this country for “gluten-free.”

According to Living Without, neither of the two major food government agencies, the U.S. Department of Agriculture, which regulates egg, meat, and poultry products, nor the FDA, which oversees packaged and other foods, have a specific definition for “gluten free.” As it stands, the FDA’s standard for gluten-free labeling is that the label be “truthful and not misleading.” This means that if a food is supposed to be “free” of an ingredient, it shouldn’t have that ingredient in it.

Unfortunately, this standard isn’t workable when it comes to gluten-free products. Whereas other products which claim to be “free” of substances such as caffeine or sodium can be confirmed with testing to indeed have zero of these substances, Living Without reports that the technology for testing for zero gluten isn’t yet developed, according to attorney Andrea Levario, who is the executive director o the American celiac Disease Alliance (ACDA).

As it stands, gluten is tested in parts per million (ppm) and the smallest detectable amount is presently 20 ppm. According to Living Without, celiac experts are in agreement that this is a safe amount for celiacs to ingest. However, other countries define “gluten-free” as having below 20 ppm.

According to AmericanCeliac.org, the Food Allergen Labeling and Consumer Protection Act 0f 2004 (FALCPA) has required the FDA to formulate voluntary gluten-free labeling laws. The website provides a series of questions and answers from the FDA regarding the current proposals, which were developed in 2006. These current proposals require that the gluten content be less than 20 ppm and that the product itself can’t have 20 ppm or more of gluten, due to the limitations in the current analytic technology.

According to Living Without, “With the number of products making unregulated gluten-free claims on the rise, the marketplace can be potentially dangerous for consumers with gluten sensitivity and wheat allergy.” Recognizing this fact, the American Celiac Disease Alliance is clarifying the proposed gluten-free labeling regulations on its website, www.AmericanCeliac.org.

Before this labeling regulation can be put into effect, according to Celiac.com, the FDA needs to make another draft of the proposal public, gather and consider the commentary generated from the new draft, and then publish a notice regarding the safety assessment. “The FDA will likely publish the notice on the safety assessment soon,” Celiac.com reports, but there is no indication as to just when they will issue the final rule. With “gluten-free” labeling on the rise, it seems more crucial than ever to get these regulations passed with a clear definition for “gluten free.”

Tina Turbin

www.GlutenFreeHelp.Info

k.m.

Resources:

American Celiac Disease Alliance: Gluten-Free Labeling Proposed Rule http://americanceliac.org/food-industry/gf-labeling/

Celiac.com: FDA Set to Adopt New Gluten-Free Labeling Standards In-Line with New Codex Alimentarius Standards http://www.celiac.com/articles/21617/1/-FDA-Set-to-Adopt-New-Gluten-Free-Labeling-Standards-In-Line-with-New-Codex-Alimentarius-Standards/Page1.html

Diet.com: Contamination of Naturally Gluten-Free Grains   http://new.diet.com/blogs/read/contamination-of-naturally-glutenfree-grains/19524

“GF Product CLAIMS: Can You Trust Them?” Living Without: April/May 2010.