Latest Statistics: The Incidence of Celiac Disease Increased Five-Fold From 1999 to 2008

Celiac disease and gluten sensitivity is common, dangerous and most people are not diagnosed. A true gluten free diet has been shown to help, so it is important to get testing. 

If in doubt, or have trouble getting a reliable test, go gluten free.

A recent study again shows there is a massive increase in the incidence of celiac disease (CD) in recent years, even when diagnosed the usual way. Diagnosis depends heavily on the clinical suspicion of the attending doctor. What that means is that if the doctor doesn't think celiac disease may be part of the problem then no tests will be made.

Bingley reporting in BMJ in  2004, found an incidence of 1 in 100, and for every one diagnosed, 13 were not diagnosed. Less than half had typical gastrointestinal symptoms such as diarrhea. 

With that in mind, the authors in American Journal of Gastroenterology do show the incidence of  CD increased five-fold from 1.3 per 100,000 in 1999 to 6.5 per 100,000 in 2008, with the highest rates of increase among those over 34 years of age.

They also showed an association with the diagnosis of infectious gastroenteritis within 3 years of the diagnosis of CD. They admit more study needs to be done on this observation as it does bring to mind many questions such as: were the symptoms that lead to the diagnosis of infectious gastroenteritis (IGE) properly diagnosed, was there an infective organism that leads to the triggering of CD, were there other predisposing conditions that give the same symptoms and could they lead to triggering of CD?

They conclude: Incidence of CD diagnosis in the US military is increasing, particularly among those in the fourth and fifth decades of life and appears higher than other population-based estimates. An association between antecedent IGE and risk of CD was noted, but the potential for exposure misclassification cannot be ruled out and further study is needed to link pathogen-specific exposure to incident CD anti-gluten antibody development or symptom onset.

Read more here: Am J Gastroenterol. 2012 Aug;107(8):1248-55

The best gluten free diet and one that is truly gluten free is a specific carbohydrate diet called "Gut and Psychology Syndrome diet" or GAPS diet. Many, many people don't heal unless they go on a GAPS diet. So why not do it from the start. You can buy the book at Amazon.

“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

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