“The 7 Day Back Pain Cure”.

Many healthcare practitioners recognize that food sensitivities, but especially gluten sensitivity trigger inflammation and inflammation can sometimes present as pain.  The connection is clear. And so many healthcare practitioners recommend eliminating wheat from the diet with great results.

Today I was asked if a person could cure celiac/gluten sensitivity with a gluten-free diet. Maybe once, but I don’t think it is possible in our environment. The problem is that once the body makes anti-bodies to gliadin, or one’s own tissues, the body doesn’t forget. It’s always ready and watching for a “triggering protein poly peptide”. Candida is very common trigger but so is coffee which can cross react. And, as noted below, 5% of modern wheat polypeptides are completely unique and not like any ancient wheat, and they are responsible for triggering reactions. And the body doesn’t forget, probably from multiple reasons such as toxic overload, chemical exposure, Electromagnetic field exposure, chronic infections, and nutritional deficiencies such as vitamin A deficiencies. One would have a reaction from eating wheat even if you can get a hold of heritage wheat flour (not the hybrid wheat strains).

If you have pain, try a Gut and Psychology syndrome diet with the supplements listed in the book and see if you don’t feel better. And add a supplement called GLA at 600 mg a day .

The following is a quote from Isabel De Los Rios at Beyond Diet, who recommends the book “The 7 Day Back Pain Cure”.

A lot of what I’ve learned about tackling inflammation and pain I learned from Jesse Cannone’s free book, "The 7 Day Back Pain Cure." Particularly, be sure to read Chapter 8: The Diet: How Dietary Imbalances Cause Pain.

"If I had to choose just 1 thing to do right now to help reduce your inflammation it would be to greatly reduce your wheat and gluten intake." Eliminating wheat from your diet can have an astounding impact on how you look and feel.

Wheat wasn’t always so harmful like it is today. In the past, we had many different strains of wheat, but in modern times, in order to increase production, agricultural scientists created two hybrid strains. Right now more than 99% of the wheat grown worldwide comes from those two hybrid crops. Genetically modified foods in any form can have an extremely negative impact on our health and weight.  Dr. William Davis, a Wisconsin based cardiologist, points out that the hybrid wheat strain shows only 95% of the same proteins as its parent wheat strains: the other 5% are completely unique. This unique 5% of proteins is responsible for so many people’s wheat sensitivities.  It’s becoming a huge epidemic and most everyone is allergic or sensitive to wheat in some form. Is that a scary thought or what?

In tomorrow’s newsletter, I will be addressing the easiest ways to eliminate wheat from your eating plan and the easy and delicious substitutions you have to choose from. Until then, make sure to get your free copy of "The 7 Day Back Pain Cure." It is a wonderful book to have on your bookshelf and I use it almost every week as one of my favorite reference books.
Your personal copy of "The 7 Day Back Pain Cure"

Isabel De Los Rios

Certified Nutritionist

Certified Exercise Specialist

* Check out what's happening right now on Beyond Diet

CENTER FOR CELIAC RESEARCH AND DR. FASANO ON DOMINO’S PIZZA

There has been a lot of press lately about Domino's Gluten free pizza. According to the company's statement, Domino's found that while the crust is certified as gluten free, current store operations at Domino's

can not guarantee that each hand crafted pizza is gluten free.

The Center for Celiac Research at the University of Maryland, lead by Dr. Fasano MD, has issued a paper on this subject on May 11, 2012. Read below or click here. 

CENTER FOR CELIAC RESEARCH STATEMENT ON DOMINO’S PIZZA


Friday, May 11, 2012
On May 7th, Domino’s Pizza began selling a new product the company describes as: “Domino’s pizza made with a gluten-free crust.” The launch of this new product into the U.S. market has generated some confusion, particularly in the celiac disease community, about the safety of this product for people with gluten-related disorders. According to the company’s statement, Domino’s found that while the crust is certified as gluten-free, current store operations at Domino’s cannot guarantee that each handcrafted pizza will be completely free from gluten. The Center for Celiac Research has been asked its position on the matter, and hopes to alleviate some confusion with this statement.

While the development of safe gluten-free products and safe dining establishments is always a welcome advance, we do not have the confidence that this product meets the safety standards we recommend for our patients. The introduction of cross contamination from a large chain like Domino’s represents a threat to our patients affected by gluten-related disorders, including celiac disease, gluten sensitivity, dermatitis herpetiformis (a skin condition), wheat allergy and gluten ataxia. As an international celiac research center with expertise in gluten-related disorders, we believe that individuals who have been diagnosed with a gluten-related disorder should NOT consume this product.
In many restaurant and dining establishments with a high risk of cross-contamination, it simply becomes too risky for patients with gluten-related disorders to remain gluten-free. Cross-contamination occurs when gluten-free foods come into contact with utensils, surfaces or foods that contain gluten. It’s a very real concern for many of our patients, including some who suffer from gluten sensitivity.

Additionally, we are still waiting for the U.S. Food and Drug Administration to resolve the issue of safe threshold levels of gluten to be used in food labeling. Based on this threshold definition, we will be able to classify products as either safe or not safe, and, therefore, not suitable for consumption by people affected by gluten-related disorders. Based on Domino's statement, we can assume that their pizza is not safe and, therefore, should not be consumed by patients affected by gluten-related disorders. For more information please visit our websitewww.celiaccenter.org.


Alessio Fasano, M.D.
Director
Center for Celiac Research
University of Maryland
Baltimore, MD