Sun and colleagues looked at the role of vitamin D receptors in the colons of mice and found that pathogenic microbial strains of Salmonella were more destructive in mice without vitamin D receptors. These mice had more inflammatory molecules, lost weight faster, and their risk of death was higher than in other mice. The published study in the American Journal of Pathology suggests that the vitamin D receptor plays a key role in fighting bad bacteria “by binding the inflammatory molecule NF-Kappa B and keeping it from activating other inflammatory molecules,” according to the UPI article.

We have a largely mutually beneficial relationship with our gut’s flora, and Sun’s research is helping to clarify how these microbes function so that we can utilize this understanding in the prevention of diseases which may be caused by inflammatory responses in the body affected by “bad” bacterial invaders. With scientists linking vitamin D and its receptor with various diseases, Sun’s research is a welcome clarification of this relationship, although much more research will be necessary in this area.

Miranda Jade Turbin

www.GlutenFreeHelp.info

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Resource:

United Press International: Key to Gut Functioning http://www.upi.com/Health_News/2010/07/08/Vitamin-D-Key-to-gut-functioning/UPI-79521278621244/

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

Dr. Wakefield’s work has been discredited over the past several years, and ten of the eleven doctors who were involved in the study have removed their names from it. The Sunday Times reports that Dr. Wakefield “changed and misreported results” in his research, according to “confidential” medical documents and interview with witnesses.

Dr. Wakefield’s study was published in February 1998 in The Lancet medical journal, causing widespread concern among parents that the MMR vaccine—for measles, mumps, and rubella—was linked to autism. According to The Sunday Times, the impact of the article was “extraordinary,” with vaccination rates decreasing from 92% to less than 80%, while “herd immunity” from measles occurs when 95% of the population has been vaccinated.

After a British journalist, Brian Deer, published the results of his investigation calling Wakefield’s study an “elaborate fraud,” Wakefield denied these allegations as false in an interview on CNN with Anderson Cooper. Wakefield continues to stand by his findings, saying that the results have been replicated in studies in five other countries and that Deer has received financial support from a pharmaceutical company. Check out the link below to see the interview yourself.

CNN Video Clip

Tina Turbin

www.GlutenFreeHelp.info

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According to the Canadian Celiac Association, DH is “a blistering, intensely itchy skin rash.” It’s usually symmetrical in shape and is most commonly located on the elbows, knees, buttocks, and upper back. According to the American Osteopathic College of Dermatology (AOCD), people can experience the rash on other parts of the body and severity can vary.

Celiac patients with DH also often experience mild or no gastrointestinal issues, although villous atrophy (damage to the villi of the lining in the small intestine) will most often be present.

The AOCD describes the basic DH cycle, which usually consists of a burning feeling on the affected area, followed by water blisters which tend to get scratched off, followed by scabbing and healing, which takes one to two weeks, then a new outbreak of these bumps or blisters. According to the AOCD, “DH is a lifelong condition, but remission may occur in 10 to 20 percent of patients.”

For a diagnosis, usually a skin biopsy is performed and sometimes some blood testing. And the treatment? The gluten-free diet, of course, although drug options are also available to suppress symptoms.

With an increase in awareness about DH among the public as well as in the medical community, we can look forward to a higher diagnosis rate and better long-term health among celiacs.

Tina Turbin
www.GlutenFreeHelp.info

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Dermatitis Herpetiformis (DH) is “a blistering, intensely itchy skin rash.” It’s usually symmetrical in shape and is most commonly located on the elbows, knees, buttocks, and upper back. People can experience the rash on other parts of the body, and severity of symptoms can vary.

I unfortunately not only have celiac disease but also have DH. Staying off of gluten really is the only lasting solution for DH. I do my best to stay away from gluten but with a busy life and sometimes eating on the go I occasionally consume gluten unknowingly.

Recently I had a DH outbreak that was probably one of the worst I have ever had. Many small patches all over my back and one right in the middle of my chest. No only was it embarrassing but also extremely uncomfortable.

I knew I needed to find a solution for future if I ever accidently consumed gluten. I first tried using cortisol cream for the itching. It did help a little with the pain but it didn’t help the blisters go away. A few of the blisters opened up and were extremely painful so I thought to put Neosporin on them. It once again helped with the pain but they were not going away.

At this point I was stuck to wearing very covering clothes and putting band aids over the open blisters. Being only 22 years old this was even more devastating. I had to turn down social events due to the DH.

I did some research and my mother, Tina Turbin, put out a message on the celiac listserv to see if we could come up with any solutions. The feedback we got was absolutely amazing. So many people had the same problem as me and had solutions. I felt a sense of relief.

I decided to get a prescription for Dapsone seeing as it seamed to me to be the best fit. Although Dapsone is a very strong drug and should be used sparingly I figured it was the perfect match for me because it is quick acting and I don’t eat gluten purposely ever so I knew I wouldn’t have to use it often at all. I like to keep things natural as much as possible in my life so this was important for me.

I got my little jar of Dapsone cream and followed the directions exactly. Two times a day I applied a thin layer to the areas of the DH outbreak.  Not only did it relieve the pain but within 3 days of using it I saw a huge change in the appearance of the DH. I only used it for at total of 5 days because I wanted my body to be able to fight the DH on its own as much as possible. The DH is almost gone now and I am not getting any more outbreaks whereas before it was as if it was spreading all over me.

I know there are many people with Celiac disease who have DH. I hope my story helps you or someone you know. I am going to go eat some gluten free cake now!

Miranda Jade Turbin

http://www.GlutenFreeHelp.info

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

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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
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Our support group was born in June of 2004 when six of our founding members decided to start our own group closer to where we all lived. We decided early on that we wanted our group to be part of the Gluten Intolerance Group. Three of us went to Portland, OR that June to the national Gluten Intolerance Group conference and met with Cynthia Kupper on how to begin this group. She mentored us fledglings and got us on the right track on how to form GIG of North Texas.

The six of us put in “seed” money to open a bank account so we could buy some cookbooks and pay for some printing. We all agreed between the six of us the leadership positions in the group. The leadership hasn’t changed all that much over the years and we have a very dedicated group of leaders. We decided at that first meeting that we would conduct a 101 class for the newly diagnosed. We came up with a curriculum to teach from and at our very first meeting, we had a class separate from the support group. We’ve had a class for the new ones almost every meeting for seven years.

We started small trying to get our foot in the door with the medical and dietetic community to let them know we existed and were there to help new patients. It was very slow with a lot of closed doors, but we kept on trying until we gained the recognition and support from the medical community in our area and beyond. We now have doctors who send their patients straight to our 101 class every month.

We average 75-125 people at almost all our meetings year round. We have an active kid’s group with dedicated volunteers helping to arrange parties for the little ones every few months. We regularly have dining out opportunities as a group to some of the restaurants in our area who love our gluten free business and ask us to come and dine there. How different that is from 5-10 years ago! GIG of North Texas also produces a quarterly newsletter, which is quite extensive and has a large subscription base. It travels in cyberspace probably much further than we even know and that’s a good thing. We hope it helps anyone needing information about the gluten free lifestyle, medical updates, recipes or perhaps a story that relates to them anywhere in the world, which is pretty much our mission statement.

Our group is very active and growing thanks to the many volunteers we have within our group. Without the help of everyone involved, we would not be as successful as we are.

Betty Barfield- President, Gluten Intolerance Group of North Texas – www.northtexasgig.com – president@northtexasgig.com

Miranda Jade Turbin

www.GlutenFreeHelp.info