Eliminate "Gluten Free" Products and Recover Faster Than Those Who don't-The proof!

I can't recommend gluten free flours, cereals or products, even the ones labelled gluten free because I know the rate of contamination is so very high, and I know people don't get better unless they have a "true gluten free" as Dr. Osborne calls it, diet. 62.5% of gluten free cereals tested had greater than 20 mg/kg of gluten in them. Damaging amounts. Stop exposing yourself to the toxin, so your can follow up with healing.

To heal I recommend the doctor developed method called Gut and Psychology syndrome programme because it has 60 years of experience behind it, first as the specific carbohydrate diet. And because of its microbiome changing effects, which is being proven by science to be profoundly healing.

From Gluten Free Society:
More Evidence Against Processed “Gluten Free” Products

A new research study published in the Journal of Food Protection found more problems with “gluten free” products. The study looked at 78 product samples claiming to be gluten free. A summary of the study is listed below:

16 samples (20.5%) did contain gluten levels of ≥20 mg/kg, ranging from 20.3 to 60.3 mg/kg. In particular, five of eight breakfast cereal samples showed gluten contents higher than 20 mg/kg. These results may be of concern, as gluten sensitivity is known to vary among celiac disease patients.


Source: J Food Prot. 2014 Oct;77(10):1830-3.
Processed Gluten Free Products are a Potential Health Risk


What’s important to realize about this study is that the products tested were all supposed to be gluten free. 20.5% of them had enough gluten to be dangerous. 62.5% of the cereals tested contained gluten. If you are new to the gluten free diet, you most likely were told by your GI doctor or celiac support group to run out to the grocery story and start buying from the gluten free aisle.

Add this information to fact that a prior study done in 2010 showed that 41% of gluten free products tested positive for gluten.

When initially going gluten free, the average person reaches out to the gluten free aisle in the grocery store to find substitutes for pastas, breads, cereals, bagels, etc. The majority of these people seeking gluten free substitutes either remain sick or experience reduced improvement in inflammation. Some research studies show that the number is as high as 92% of patients fail to heal.

Most gluten free substitute products are made from corn, rice, and other grains (oats and sorghum) and pseudo grains (amaranth, buckwheat, quinoa). Unfortunately, these substitutes have been shown to cause damage for those with gluten sensitivity. Click the links below for some common examples:
Studies on corn gluten
Studies on certified gluten free oats
Studies on rice gluten
Studies on quinoa

Research has also shown that those following a processed gluten free diet can have a hard time healing. The study found that 81% of patients that were non responsive to a Traditional Gluten Free Diet responded to a TRUE gluten free diet (no processed foods and no grain substitutes).


I discussed much of this recently on Underground Wellness with Sean Croxton. You can listen in here <<<


To Your Health


Dr. Barbara

Celiac Caused By Other Proteins in Grains- GLO-3A

There has been vigorous scientific study of celiac disease and gluten sensitivity in the last few years. These studies continue to confirm that there may be as many of 400 different proteins, non-gluten, in grains that cause celiac disease and gluten sensitivity. And by extension, to heal, it confirms the use of a specific carbohydrate diet or Gut and Psychology Syndrome diet which is free of grains.

In a recent study published in the Journal of Pediatric Gastroenterology and Nutrition, the researchers studied a non-gluten storage protein in wheat, Glo-3A ( antibodies for Glo-3A are found in persons suffering from celiac disease).Thinking that these antibodies could be used to diagnose celiac disease, they found that they could infact diagnose celiac disease earlier than using the traditional serum TtG IgA.

Dr. Osborne at Glutenfreesociety, writes about the immune response to toxic grain proteins and about this study of Glo-3A in children at high risk of developing celiac disease:

Immune Response to Non Gluten Protein

The protein is called Glo-3A. It is a non gluten storage protein found in wheat.

Production of antibodies to Glo-3A is being studied as a marker to help in earlier diagnosis of gluten issues. In a study of children at high risk of developing the celiac disease, which attacks cells lining the small intestine, high levels of antibodies to Glo-3A were detectable in blood earlier than antibodies to tissue transglutaminase (TTG), a serologic marker frequently used to diagnose celiac disease.

“The present study shows that higher levels of Glo-3A antibodies are associated with celiac disease both at the time of clinical diagnosis and before that point,”

Glo-3A antibody production in the celiac group appeared, on average, about 2 years before TTG antibodies were detectable, at around age 3 versus age 5 for TTG antibodies.

The researchers in this study suspect that Glo-3A antibody production is a biomarker of impaired immune tolerance and increased gut permeability, i.e., celiac disease.
When diagnosing celiac disease, health care providers typically screen patients’ blood for the presence of TTG antibodies. TTG is an enzyme that alters the gliadin molecule by deamidating glutamine residues; these residues in turn bind to antigen presenting cells and activate T cells, leading to damage to the finger like cells called villi that line the small intestine. Over time, the cellular damage, known as villous atrophy, leads to malabsorption of food, gastrointestinal bloating, and diarrhea. But by the time TTG antibodies are detectable, villous atrophy has often already begun—prompting scientists to look for diagnostic tools that allow earlier diagnosis.

“These results may indicate that the immune pathology and subsequent damage that are characteristic of celiac disease start early in life”

You may have initially got better eating a traditional gluten free diet only to plateau or been told you have another autoimmune condition. Traditional gluten free diets that are not grain free, still expose you to toxic, non gluten, celiac promoting proteins. These proteins protect the grains from destruction by digestion, and to allow for wide distribution and propagation.
This study is one of many studies that have shown that grains contribute to disease processes.

In a future blog, I will describe the multiple toxic prolamines, also non-gluten proteins, found in grains.

I recommend a specific carbohydrate diet, updated by Dr. Campbell-McBride and called a GAPS diet.
For as long as it takes to clear up even the most minor problems, as these are signs of chronic inflammation, and chronic inflammation is the cause of most chronic illness of Western Societies including cancer.

All people are at risk of celiac disease. There is no constellation of symptoms or signs that is reliable for a clinical diagnosis. Get tested. If you don't have the money even for the genetic testing at www.enterolab.com  ,go on a GAPS diet and see how you do. Then as soon as possible get tested.

I don't know what to recommend if you don't have any gluten sensitivity or celiac genes. The evidence of the dangers to health of eating grains is enormous. But are there different "metabolic types" and some people can eat some small amounts of whole grains? I think so. But this is a subject for another day.

To your health

Dr. Barbara