Welcome to Celiac Brain: 400% Increased Risk of Death if Celiac and Un-diagnosed

I have been studying Celiac disease and its other 
manifestation, gluten sensitivity since 1995. I have become aware of its hidden and virtually unknown consequences. And it is very common. I am a physician, practicing since 1977, and have seen the devastating effects of celiac/gluten sensitivity first hand. I have seen remarkable turnarounds of very seriously ill persons when they have been on a diet free of gluten.

This site is to spread the word of its serious and dangerous nature to those interested, whether you are a physician, other health care professional, or a person in need of more information.

I propose to bring to you the newest in scientific research, links to other reputable celiac disease/gluten sensitivity websites, and other helpful articles or news items.

The most important finding I would like to impress upon all people comes from Dr. Joseph Murray from the Mayo clinic and that is the 400% increased risk of death by age 65 in undiagnosed persons with celiac disease or gluten sensitivity. This information highlights the need to get a diagnosis as early as possible to allow you to reverse the damage, if possible.

And to relax, if you don't have the genetics for celiac or gluten sensitivity. 


I push for ALL to get tested and as early in life as possible. With proper diet and treatment, one can "buy back your time!" and extend ones healthy life span by decades. See Dr. Murray's video.


400% increased risk of death by age 65 in undiagnosed celiacs
Dr.Joseph Murray and his team from the Mayo clinic reported on a small but significant study they published in 2009. Not only was there an astronomically elevated death rate, but they noticed that there has been a 400% increase in the incidence of celiac disease since 1948.

Listen to Dr. Murray::


So get tested and find out if you are one of the 40% of people that are susceptible. The best testing, in my opinion, is a genetic test found at www.enterolab.com. I don't have any financial benefit from recommending the company. I have found this testing has revolutionized my practice and my ability to help people.

If you find yourself with gluten sensitivity, go on a gluten free diet, or better yet, the Gut and Psychology Syndrome diet. This diet includes healing foods and nutrients that positively affect the main problems: the damaged bowel and the wrong microbiota, "bugs living in the bowel", malnutrition, poor immune system. 

Untreated celiac or gluten sensitivity leads to increased infections, food allergies of all kinds, epilepsy, rashes, depression, 4 times the rate cancer, inflammed intestines, and 12 times risk of autoimmune diseases like type 1 Diabetes.

To Your Health
Dr. Barbara (TM)
CeliacBrain (TM) is the trademark and copyright of Dr. Barbara Powell. The right of Dr. Barbara Powell to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.
Note that all information on these pages is accurate to the best of our knowledge. Information from secondary sources should be double checked before being cited. Information is not meant to be medical advice. Please see your family doctor if you have concerns.

Gluten-free Products ‘Not as Healthy’ as Conventional, New Study

So you have found out your are gluten sensitive or celiac and you want to eat healthy but just don't have the time to cook or bake everything from scratch which is what is demanded by the Gut and psychology syndrome protocol (GAPS) or Paleo way of eating.

And you don't want to give up croissants, Pizza, battered fish or crispy cookies. So you eat advertised gluten free versions of these. I don't recommend them for many reasons that I have written about extensively but there is another reason: often lower nutritional value to conventional products.

A new study focuses on fat, sugar, salt and fiber contents and that is good to know. But we must also remember wheat flour in conventional products are fortified with folic acid. And many breakfast cereals and other grain products (non-gluten) are fortified with B vitamins and other nutrients that gluten free products are not.

Read more about the new study out of the Netherlands that looks at fat, sugar, salt and fiber content of gluten free packaged foods here:

Gluten-free products ‘not as healthy’ as conventional

By Katy Askew, 08-Aug-2017


A new study has found gluten-free products are often not as healthy as their conventional counterparts.

http://www.nutraingredients.com/Research/Gluten-free-products-not-as-healthy-as-conventional




To Your Health

Dr. Barbara (TM)

CeliacBrain.blogspot.com (TM)

Meet ATI, The New "Gluten". New Wheat Protein Found to Aggravate Chronic Health Issues, New Study!

Another wheat protein has been found that causes gastrointestinal problems and problems in other parts of the body like inflammation of the brain, lymph nodes, kidneys, spleen and other organs. It is called ATI or amylase trypsin inhibitor. ATIs make up no more that 4% of wheat proteins, but can trigger powerful immune reactions in the gut that can spread to other tissues in the body. The implications are massive.

Evidence suggests that ATIs can worsen the symptoms of rheumatoid arthritis, multiple sclerosis, asthma, lupus and non-alcoholic fatty liver disease, as well as inflammatory bowel disease.
That explains why some people eating wheat but don't have non celiac gluten sensitivity nor wheat allergy nor celiac are getting sick. 

This is another reason for the success of the GAPS or Paleo (without specific carbohydrates, legumes or chocolate) in resolving many health issues. 

More research has to be done to see if ATI is also found in other grains or cereals. According to Dr. Schuppan lead researcher of the study:

Wheat amylase-trypsin inhibitors (ATIs) have been identified as the most likely triggers of NCWS [Non Celiac Wheat Sensitivity]. They are highly protease resistant and activate the toll-like receptor 4 (TLR4) complex in monocytes, macrophages and dendritic cells of the intestinal mucosa. Non-gluten containing cereals or staples display no or little TLR4 stimulating activity. Wheat ATIs are a family of up to 17 similar proteins of molecular weights around 15 kD and represent 2-4% of the wheat protein. With oral ingestion they co-stimulate antigen presenting cells and promote T cell activation in celiac disease, but also in other immune-mediated diseases within and outside the GI tract.

Read the news report from WorldHealth.net  entitled -Wheat Protein Linked to Non-Celiac Gluten Sensitivity.  

Read the press release from United European Gastroenterology. from October 17th, 2016.



References:

1. Zevallos V, Weinmann-Menke J, Meineck M et al. Alpha-amylase/trypsin inhibitors (ATIs) accelerate murine systemic lupus erythematosus. Poster presentation at the 16th International Coeliac Disease Symposium, 21-24 June 2015, Prague, Czech Republic. Poster P168.

2. Zevallos V, Yogev N, Nikolaev A et al. Consumption of wheat alpha-amylase/trypsin inhibitors (ATIs) enhances experimental autoimmune encephalomyelitis in mice. Oral presentation at the 16th International Coeliac Disease Symposium, 21-24 June 2015, Prague, Czech Republic.

3. Junker Y, Zeissig S, Kim S-J et al. Wheat amylase trypsin inhibitors drive intestinal inflammation via activation of toll-like receptor 4. J Exp Med 2012;209(13):2395-408.

4. Fasano A, Sapone A, Zevallos V et al. Nonceliac gluten and wheat sensitivity. Gastroenterology 2015;148(6):1195-204.

5.Schuppan D, Pickert G, Ashfaq-Khan M et al. Non-celiac wheat sensitivity: Differential diagnosis, triggers and implications. Best Pract Res Clin Gastroenterol 2015;29(3):469-76.
To Your Health
Dr. Barbara (TM)

CeliacBrain (TM) is the trademark and copyright of Dr. Barbara Powell. The right of Dr. Barbara Powell to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.

The Science Behind My Recommendation to do GAPS, Intermittent Fasting and 3 Hours of Exercise a Week!

I support lifestyle changes to promote wellness. Those with gluten sensitivity should not eat grains. All people get a leaky gut from wheat and wheat products. 
A healthy way to eat is the Gut and Psychology Syndrome protocol, a modern version of the specific carbohydrate diet that has been around over 80 years.It hits all the points in nutrition and has answers to solve symptom complexes. We all hit lows like diarrhea, or eczema.  

I also recommend intermittent fasting, meditation daily and 3 hours of exercise a week. There is a lot of science to back these recommendations up. It is not that easy to do in our busy modern lives. We all need encouragement. 

Autophagy is a term used to describe one way to clean up and repair. Our health is determined by maximizing the building up of our brains and bodies, and the maintenance of it by cleaning up. 


From Dr. Mercola:
" By activating your body’s autophagy process, you dampen inflammation, slow down the aging process, and optimize biological function
Three ways to do that are eating a high-fat, low non-fiber carb diet, intermittently fasting, and getting regular exercise, especially high intensity exercise"

Read the whole article on Autophagy here. It should encourage you to follow a clean diet, based on vegetables, healthy oils from coconut oil, real virgin olive oil, or pastured butter, and protein from healthy sources. I have found intermittent fasting invaluable.  Oh, and baby the healthy microbiome and treat it right. All these lifestyle basics are worth the trouble. 

To Your Health
Dr. Barbara

Eating Regular Gluten Free Food puts you at Risk of Insulin Resistance! The Ultimate Guide by Kris Gunnars

When eating regular gluten free food, you may be thinking you are being healthy because after all you are not eating gluten. However, the non gluten flours such as rice, soy, corn, potatoe or tapioca have a big impact on the production of insulin in the digestive process of these carbohydrates. With daily high levels of insulin, your body starts to get deaf to insulin, which we call insulin resistance, and insulin can't do it's job of taking glucose out of the blood stream and using it. So blood glucose levels start to inch up. 

The results are that you store more of the glucose in the form of fat, if the level is high enough one may get the diagnosis of diabetes, ones risks for stroke and heart attacks go up. 

And it's bad for the brain too where studies have shown links between high blood sugar and anxiety and in later years, memory disorders. Alzheimer's is called type 3 diabetes because of the strong link to chronically high blood sugar levels and its diagnosis. 

The metabolic impact of insulin resistance is another reason I recommend a specific carbohydrate diet which has carbs that are known to have a low influence on insulin production and can reverse insulin resistance.  The one I recommend is Gut and Psychology syndrome protocol. 

Learn a little bit more about insulin and insulin resistance from Authority Nutrition. The excerpt here describes the situation when things are going well. Read the full article for the usual situation happening earlier and earlier in life. You know you don't have insulin resistance if as a woman your waist is 30 inches or less, and as a man your waist is below 34 inches. 

The size of your waist is linked to how healthy you are, and it is probably the best indicator of future health. 


http://authoritynutrition.com/insulin-and-insulin-resistance/Insulin and Insulin Resistance – The Ultimate Guide (my bold)
By Kris Gunnars, BSc August, 2015
35,845 views

Insulin is an important hormone that controls many processes in the body.However, problems with this hormone are at the heart of many modern health conditions.Sometimes our cells stop responding to insulin like they are supposed to.This condition is termed insulin resistance, and is incredibly common.

In fact, a 2002 study showed that 32.2% of the US population may be insulin resistant (1).

This number may rise to 70% in obese adult women and over 80% in some patient groups (2, 3). About a third of obese children and teenagers may also have insulin resistance (4).

These numbers are scary, but the good news is that insulin resistance can be dramatically improved with simple lifestyle measures.This article explains what insulin resistance is, why you should care and how you can overcome it.

Insulin and Insulin Resistance Explained

Insulin is a hormone secreted by an organ called the pancreas.Its main role is to regulate the amount of nutrients circulating in the bloodstream.Although insulin is mostly implicated in blood sugar management, it also affects fat and protein metabolism.When we eat a meal that contains carbohydrates, the amount of blood sugar in the bloodstream increases.This is sensed by the cells in the pancreas, which then release insulin into the blood.Then insulin travels around the bloodstream, telling the body’s cells that they should pick up sugar from the blood.

This leads to reduced amounts of sugar in the blood, and puts it where it is intended to go, into the cells for use or storage.

In conclusion, I recommend eating foods that have a low glycemic load and the list of those foods can be found at www.gaps.me and the full protocol in Dr. Natasha Campbell MacBride's book. It is based in scientific investigations going back to at least the 30's. 

Foods that are allowed but have higher amounts of fructose, like dates, have to be limited or you will get the insulin resistance problems. 

It is a delicious way to eat. 

The drawback is that it is mostly cooked at home from scratch. For those who don't cook or bake there are good resources online such as  The Heal Your Gut Cookbook found here http://www.amazon.ca/The-Heal-Your-Cookbook-Nutrient-Dense/dp/1603585613 or

www.comfybelly.com or 

www.elanaspantry.com (not everyone can or should eat chocolate which is not allowed in GAPS).

To Your Health

Dr. Barbara

IMPERATIVE… To Discover Whether Gluten is Impacting Your Health.Find out more at Dr. O'Bryan's Post Gluten Summit Webinar

As I have stated, I think everyone should be tested to see if they are the person who is going to be poisoned with gluten and do it sooner than later. Why? Because of the high mortality rates before the age of 65 of 72% in gluten sensitive persons (those with negative bowel biopsies, but who have inflammation and noticeable illness from gluten). Which is almost double those mortality rates of diagnosed celiac ( positive biopsy and sticking to a gluten free diet) persons.

To make the diagnosis, I get all I need with a result of a genetic test from www.enterolab.com and a history. It took years for me to fine tune the process. And medical science changes with every new discovery, so my protocol to diagnosis may be different in the future. Every doctor has there own way of diagnosing celiac disease or non-celiac gluten sensitivity. 

After the diagnosis comes finding the damaged areas which include, always, the bowel and bowel microbiota, and may include nutritional deficiencies, damaged epigenetics, hormone abnormalities, autoimmune diseases, and pre or overt cancers. 

Going on a gluten free diet ( without oats) is not enough as the grains (especially oats) in most people's diets continue the bowel and microbiota damage. Grain free, sugar free is the foundation for reversing the damaging effects of gluten, a protocol like GAPS. A foundation to a bigger individualized protocol. And the morbidity and mortality rates have been shown to go down with sticking to the GAPS lifestyle. It's worth it.

If you don't know if you are the person who will get damaged from gluten, you need to feel the urgency to find out. Yes, it is urgent to get to the bottom of the diagnosis. I'm not the only one to say so. Nor, is Dr. Murray. 

Here is Dr. O'Bryan!

When we speak about mortality--and we must--we mean those with particular disorders are more likely to pass away early compared to others in the population who do not have such disorders. Yes, ultimately, everyone passes away, but if the goal is to live--and to live a vibrant life with a body that will keep you going for the long haul--then we want to do so, in a healthy manner, as long as we possibly can.

 

This is why it is IMPERATIVE…

...to discover whether gluten is impacting your health.

 

This is why it is IMPERATIVE…

...to register for my free, online webinar, “Now That You Know, Where Do You Go?”

 

In Dr. Jonas Ludvigsson's paper in the Journal of the American Medical Association in 2009, he and his team found:

 

• Those with total villous atrophy who ALREADY HAD a celiac disease diagnosis were 39% more likely to die earlier in life than those without celiac disease. And, not only that, their quality of life was much worse: more disease, fatigue, headaches, etc.
• If the diagnosis was of latent celiac disease (“latent” means a positive blood test but no intestinal damage), increased mortality was 35%. Meaning, positive serology is NEARLY AS FATAL as total villous atrophy!
• In those with a negative biopsy, negative blood work but positive inflammation, the mortality rate was 72%...

 

SEVENTY-TWO PERCENT?! 72%!!!

The mortality rate was double in those who did not

receive positive diagnosis by traditional testing standards!

 

I've said this many times and will continue to do so because it is important to know…

 

Children diagnosed with celiac disease are more likely to die

earlier in life WITH or WITHOUT a gluten-free diet…

because no one treats the damage that has already accrued.

 

So, could gluten be the cause?

Yes, it could.

 

And, we MUST DISCOVER

WHETHER IT IS THE CAUSE NOW…

NOT NEXT YEAR…

NOT DECADES FROM NOW...

 

NOW!!!

 

Now that you've spent time understanding that gluten could be the cause of more than 300 various symptoms, it’s time to find out if gluten truly is the cause for you, a friend or a family member!

 

My FREE, online webinar begins on January 30th,

and you can…

 

CLICK HERE TO REGISTER FOR FREE NOW!

 

 

Why should you attend the webinar? Watch this video to learn more!

 

 

The intent of the 90-minute webinar is to guide you through the process of using the information learned in the Gluten Summit. Recognizing that most symptoms are the last straw of a system out of balance, our goal is to teach you how to ask questions of yourself and your doctors, such as:

 

• What tests should I take to see if I have a disorder?
• How do I convince my doctor to order the tests?
• Could it be gluten? Or dairy? Or another food triggering symptoms?
• When should I take the tests?
• How do I get them?
• How do I interpret the results?
• What if my results come back positive for a gluten-related disorder?
• What testing options are available outside of the U.S.?

 

Not everyone will take the same route, so we’ll cover the step-by-step instructions for as many paths as possible!

 

DATES: January 30 - February 2, 2014

TIME: Begins January 30, 10:00 A.M. U.S. EST, available 24 hours per day through February 2

LENGTH: 90-minute audio with video

REGISTRATION: FREE!

 

Join me at my FREE, online webinar, "Now That You Know, Where Do You Go?", and reclaim your health!

 

REGISTER FOR FREE NOW!

 

I will leave you today with this quote from the October 2003 New England Journal of Medicine, “Every time the [celiac] disease is clinically diagnosed in an adult, that person has for decades had disease in a latent or silent stage.”

 

Decades? DECADES! Could this be you? Let’s find out together!

 

Sincerely,

Dr. Tom O’Bryan

Founder, The Gluten Summit and theDr.com

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