Free Gluten Webinar with Dr. Tom O'Bryan: "Now That You Know, Where Do You Go?"

Are you ready to kick off 2014 on the road to GREAT HEALTH? This is a great place to start:


Free Gluten Webinar with Dr. Tom O'Bryan: "Now That You Know, Where Do You Go?"



Registration for the follow-up free webinar for The Gluten Summit is now open! 

The Gluten Summit had lots of great information, so should this 90 minute one. The theme is diagnosis. It will leave off where the Summit left off with answers to such questions 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 Dr. Tom O’Bryan of the Dr.com will cover the step-by-step instructions for as many paths to diagnosis as possible!


DATES: January 30 - February 2, 2014

TIME: Begins January 30,10:00 A.M. U.S. EST, available 24/7 through February 2

LENGTH: 90 minute audio with video

REGISTRATION: FREE!


CLICK THIS LINK TO REGISTER

https://gg110.infusionsoft.com/go/tgs/drcharlesparker/


You don’t want to miss this FREE, online event available from January 30 - February 2!

To Your Health

Dr. Barbara

I'm Frequently Asked Why I Do Not Use Agave. The Answer From Weston A Price

Agave "nectar" seems to be all the rage. Quite surprising given that it's probably the most dangerous sweetener you can buy, when you buy a commercially produced variety, which is the majority. There are artisanal organic agave available, but I am happy with what I use, honey and maple syrup, which is grown or produced within 100 miles of my house. From Weston A Price Foundation website:

Just Say No to Agave

Since the FDA makes no effort to enforce food-labeling laws, consumers cannot be certain that what they are eating is what the label says it is. New sweeteners like agave syrup were introduced into the market to make a profit, not to make consumers healthy. Clever marketing has led many consumers to believe that the high level of fructose in agave syrup makes it a safe and a natural sweetener. Agave syrup labels do not conform to FDA labeling requirements, thus deepening the illusion of an unprocessed product. As we have demonstrated here, if a sweetener contains manufactured fructose, it is neither safe nor natural, especially at levels up to 70 percent.

Agave syrup is a man made sweetener which has been through a complicated chemical refining process of enzymatic digestion, which converts the starch and fiber into the unbound, man made chemical fructose. While high fructose agave syrup won't spike your blood glucose levels, the fructose in it may cause mineral depletion, liver inflammation, hardening of the arteries, insulin resistance leading to diabetes, high blood pressure, cardiovascular disease and obesity.

If you want something sweet, eat a piece of fruit, not a candy bar labeled as a “health food.” If you want to create something sweet, use sweeteners known to be safer. For uncooked dishes, unheated raw honey or dates work well. For cooked dishes or sweet drinks, a good organic maple syrup, or even freshly juiced apple juice or orange juice can provide delicious and relatively safe sweetness; dehydrated cane sugar juice or maple sugar may be used in moderation in cookies and desserts that contain nutritious ingredients and good fats such as butter, egg yolks and nuts.

However, to be healthy, we cannot eat sugar all day, no matter how natural the form. One should limit total sweetener consumption to less than five percent of daily calories. For a diet of 2500 calories per day, that’s less than three tablespoons of honey, maple syrup or dehydrated cane sugar juice, or several pieces of fruit. And many people do best by avoiding sweeteners completely.
The lack of standards in the health food world comes as depressing news; but let this news encourage you to consume more pure and unrefined foods and sweeteners. Good health depends on wise food choices, and wise food choices depend on constant vigilance.

For more discussion see Dr. Mercola, which also goes into how to find out if you are getting too much fructose ( uric acid level) and how to calculate a safe amount of fructose, 25 grams or less a day, with a handy food chart. One hundred years ago, the average person consumed 15 grams a day. We should aim for that.

Good choices of sweeteners, in small amounts are honey and maple syrup (which can come in crystalline form for baking).

Read a comparison of corn syrup, sugar and agave at Weston A Price Foundation, at  http://bit.ly/1iz8V6m

To Your Health
Dr. Barbara

Do You Make These Dietary Lifestyle Mistakes?

Dr Murray Mayo Clinic

Over at Awakening Potentials Dr. Tony and Dr. Marcelle have a gentle reminder to avoid the usual or the most common mistakes people make when they are gluten sensitive or celiac.

This article is so important as we have research that shows that just one or more meals or snacks containing gluten a month increases ones death rate by 6% A YEAR! I see it in my practice and I still have a hard time understanding how the modern wheat is so toxic.

And gluten sensitivity is twice as common and has four times the morbidity and mortality. And see more published research by Ludvigsson and Anderson, here and here.
Gluten Sensitivity is not a fad, it is a fact.

Here is an excerpt: Gluten Sensitivity is finally gaining traction. People are becoming aware of the symptoms of Gluten intolerance, and even some medical doctors are aware of this. So what are the symptoms you ask?
 Migraines and Tension Headaches

 Sore Joints, aka arthritis
 Brain Fog
 Skin Rashes
 Depression
 and of course, Digestive Problems

You can have any or all of the above symptoms, but you need to understand, this is not always a digestive problem.
Here are the common mistakes people make when going gluten free:

1. Thinking they can cheat “a little bit”. You can’t cheat at all!
2. Not reading labels. Wheat and gluten are added to almost everything!
3. Bringing large amounts of “gluten free” products into their diet, too much sugar!
4. Substituting corn, or rice in large amounts for the missing wheat. Leads to more problems!

Want to gain 20 healthy years to your life then go 100% gluten and grain free, like GAPS diet and protocol to remedy the complications that have occurred, remedy the MTHFR polymorphisms that encourage B vitamin, zinc and magnesium deficiencies. And restore the proper microbiota that are so life giving to us. Read the book Gut and Psychology Syndrome to become educated on how rice, corn and other grains cause leaky gut and destroy the healthy bacteria. 

To Your Health

Dr. Barbara

Acetaminophen Linked to Increased Risk of Kidney Dysfunction When Combined with Alcohol-from Dr. Mercola

Here is another powerful article on Acetaminophen and how and why you should avoid it.
Besides the many listed natural and healthy alternatives mentioned, I also use Metagenics brand Kaprex.

Also reviewed are simple basics for a pain free life, as well as specific treatment modalities.

I'm discussing this as celiac patients and patients with non celiac gluten sensitivity have more pain issues and are at risk of having more negative reactions to drugs. A couple of the reasons are that the liver enzymes that metabolize our food and ingested chemicals are more dysfunctional, one reason being methylation gene abnormalities ( in the 76% range). And celiacs and GS people have low glutathione levels (also from methylation gene abnormalities and malnutrition).

You have got to watch to watch the video at the beginning of the article by Dr. Mercola as it has an easy to understand explanation as to how the accumulation of toxic by products occurs. It's less than 5 minutes in length and it's entertaining.

By Dr. Mercola

Given the fact that acetaminophen (sold under the brand name Tylenol, among others) is one of the most widely used drugs in the world, you might be surprised to learn that taking just a bit too much, on a regular basis, or taking it in combination with alcohol, can have rather significant health risks.

The drug can have adverse effects on your liver and kidneys, and acetaminophen-containing prescription drugs must now carry a warning about the potential for serious and potentially lethal skin disorders.

Acetaminophen can be toxic to your liver, even at recommended doses, when taken daily for just a couple of weeks.1

Sources and References


1 JAMA July 5, 2006: 296(1); 87-93
2 British Journal of Clinical Pharmacology 2012 Feb;73(2):285-94
3 Medical News Today November 4, 2013
4 141st annual American Public Health Association Meeting, Online Program
5 Hepatology September 1995: 22(3); 767-773
6 Montana.edu, Complications of Alcohol
7 LEF.org, Acetaminophen Toxicity
8 Lancet 2009 Oct 17;374(9698):1339-50
9 US FDA August 2, 2013
10 US FDA August 2, 2013
11 Altern Med Rev. 2010 Dec;15(4):337-44.
12 GreenMedInfo.com Acetaminophen (Tylenol) Toxicity

To Your Health

Dr. Barbara

GI's Announce: Non-Celiac Gluten Sensitivity: The New Frontier of Gluten Related Disorders

This blog is to inform people of the high rate of Gluten sensitivity a condition that causes severe conditions not just in the bowel, from eating gluten whether they have celiac disease or not. It causes a 400% increased risk of dying before age 65 while eating gluten, There was a time, until very recently that gastroenterologists argued that the only condition caused by gluten was celiac disease.
Now, in a review published in Nutrition in September 2013, by 23 world experts in Gastroenterology, including Dr. Fasano, they report on Non Celiac Gluten Sensitivity and it's links to irritable bowel syndrome, and neuropsychiatric conditions like autism, ALS, ataxia and schizophrenia.

What is particularly interesting is their discussion that specific carbohydrates found in food contribute to the symptoms of IBS. They validating the work of Dr. Haas and Elaine Gottschall, who since the '50's have treated people with a diet eliminating these carbohydrates and Dr. Campbell- McBride has updated it and called it Gut and Psychology Syndrome diet and protocol. These low-fermentable, poorly-absorbed, short-chain carbohydrates do more than give GI symptoms, but also inhibit healing of the bowel, proper growth of microbiota and without a both in good condition, people don't thrive.

If you are gluten sensitive, you need more than a gluten free diet to heal: gluten free, and free of specific carbohydrates (grain and sugar free, and no dairy) for as long as it takes to correct the microbiota of the gut.

Here is the abstract of the review:
Non Celiac Gluten Sensitivity (NCGS) was originally described in the 1980s and recently a “re-discovered” disorder characterized by intestinal and extra-intestinal symptoms related to the ingestion of gluten-containing food, in subjects that are not affected with either celiac disease (CD) or wheat allergy (WA). Although NCGS frequency is still unclear, epidemiological data have been generated that can help establishing the magnitude of the problem. Clinical studies further defined the identity of NCGS and its implications in human disease. An overlap between the irritable bowel syndrome (IBS) and NCGS has been detected, requiring even more stringent diagnostic criteria. Several studies suggested a relationship between NCGS and neuropsychiatric disorders, particularly autism and schizophrenia. The first case reports of NCGS in children have been described. Lack of biomarkers is still a major limitation of clinical studies, making it difficult to differentiate NCGS from other gluten related disorders. Recent studies raised the possibility that, beside gluten, wheat amylase-trypsin inhibitors and low-fermentable, poorly-absorbed, short-chain carbohydrates can contribute to symptoms (at least those related to IBS) experienced by NCGS patients. In this paper we report the major advances and current trends on NCGS.

Download the full article from this link.


To Your Health

Dr. Barbara

A Word From The Gluten Summit's Dr. O'Bryan: Thank You and Keep December 12th for a Follow Up Webinar

Dr. O'Bryan stated: My Godmother’s death certificate said “Hepatocellular Carcinoma” (liver cancer), but it should have said “Hepatocellular Carcinoma secondary to Celiac Disease.” Year after year, her doctor never considered that celiac disease could have been the cause of her mildly elevated liver enzymes. He didn’t know to do so. What might a gluten-free diet have done for her? How much more time might we have had together?

Before she passed she said to me, “Tommy, You tell ‘em,” And I replied, “I will, Aunt Emily. I will.”

I’m on a mandate from my Godmother to prove to the world that we must ask the question, “Could gluten be the cause?” Just ask. That’s all.

115,000 people attended “A Grain of Truth: The Gluten Summit”--the world’s first Gluten Summit. 115,000 now understand the importance of considering gluten as the cause of symptoms early in the evaluation of one’s health. But…

The Gluten Summit is only the beginning of the conversation.

I know this to be true. Know it. Because we cannot simply stop here, satisfied that we’ve done enough. I know that you've watched the interviews and read the transcripts, and that you will take what you’ve learned to your families, patients, friends, doctors, and you will turn that 115,000 into one million, and then one hundred million. Why? Because it is imperative that more people know that a gluten-related disorder could be the cause of their ailments.

I know that you will tell the world your stories because so many of you are already doing just that--from your heartfelt thank you letters, we see that you are the ones changing the world NOW.

We will reduce the 17 years that it typically takes for groundbreaking research to reach patients and practitioners, but it will not be an easy act, and resistance can come from many places:

As frustrating as it may be to deal with those who have placed their fingers in their ears to silence the sound of this important conversation, I know we will persevere. \

“Congratulations, Dr. O’Bryan. In a matter of a few days, the Gluten Summit moved the conversation forward by 5 years.” -The president of a major medical university

We never imagined that in 10 days we’d get the attention of over 100,000 people; it still wonderfully boggles my mind how an important message can leverage technology to quickly reach so many.

I cannot thank my team enough. They, literally, worked around the clock with very little sleep for an entire month. They had Skype open 24/7, text messages blazing back and forth, kick-off calls each morning and spoke on the phone with each other 5-6 times each day to ensure that you got as seamless an experience as they could provide. Thank you. 

To our Sponsors, who accepted the risk of associating themselves with an event that had no precedent: not only were they there at the beginning, but offered even more items for our drawings than we initially anticipated when they recognized that we were moving the needle so tremendously. I know hundreds, if not thousands, of you have personally reached out to thank them. I thank them, too.

And finally, to you, the attendees of the world’s first Gluten Summit--you are pioneers forging a path for the world to understand gluten-related disorders! Your stories shared via comments, emails, Facebook and Twitter kept us all buoyed with energy. You proved to us that we were changing the conversation about health for you, for your parents, for your friends and for your children. So, I cannot thank you enough! 

And, I want you to know…

Our time together has not ended. The conversation has only just begun.

I invite you to continue the conversation on our Facebook page, where you can:
Post the questions on our wall that you’d like to have me address at the “Now That You Know, Where Do You Go?” webinar scheduled for December 12-15, 2013;
Share your stories with others who have been through or who are going through exactly what you are experiencing; 

Stay tuned for information about future summits and follow-up events!

SAVE THE DATE! December 12-15, 2013!
“Now That You Know, Where Do You Go?” Webinar

Now that you have the information from the summit, are you wondering what to do next? My coming webinar from December 12-15, 2013, will address that very question--stay tuned for your free invitation to attend! 

I appreciate each and every one of you.

Sincerely,
Dr. Tom O’Bryan
Founder, The Gluten Summit and theDr.com

Gluten Summit Discount Price On Recordings Ends Tomorrow...You Still Have Time To Get Your Copy!

My mission is to get high quality information about gluten induced disorders to as many people as possible. The Gluten Summit reached a lot of people and there was something it in for everyone.

I don't want you to miss out on an amazing deal offered by the team at the Gluten Summit. Until midnight U.S. EST, Thursday November 21st, you can get the recordings at a discounted price.

The digital downloadable package now $67.00 US will go to $97.00 US and the Library package now $499.00 US will go to $697.00 US.

The Gluten Summit was packed with life- changing information from 29 experts. In either format you can study the interviews: audio with powerpoint presentation at your leisure.Or share it with friends and family when it is more convenient.

The purchasing information is here.

To Your Health

Dr. Barbara

PS I don't have any financial ties to the "Summit" or to any company that sponsored the Summit. Nor to EnteroLab.