Weakened Intestinal Barrier, Systemic Immune Activation Explains Symptoms in People with GS Without Celiac Disease- Columbia Researchers

Yes, I am talking about non celiac gluten sensitivity (NCGS). If someone with NCGS eats gluten they get leaky gut and total body inflammation. That's what researchers found as the cause of the multiple illnesses that are provoked in sensitive individual with eating gluten even though they have negative bowel biopsies and negative blood tests. The syndrome has been recognized for decades, previously called latent celiac and the Oslo Conference  in 2013, put out a statement saying that non-celiac gluten sensitivity is a real identity. Dr. A. Fasano writes about it here. However there are still many physicians who don't believe it exists.

This understanding that there are people who are not celiac who get ill, sometimes very ill from eating gluten even in tiny amounts, and feel better if they abstain from any amounts of gluten is very important. Why? Because it is very, very common, especially in those who have chronic illness. I believe in starting with a diet, because that is what treats the cause. First, do no harm. I have personally observed people getting better or improving from symptoms of schizophrenia, depression, anxiety, mood issues, memory issues, eczema, ADD and ADHD, substance abuse, psoriasis, migraines, high blood pressure, obesity, diabetes, low nutrients, fatigue, carpal tunnel syndrome, joint pains including back pains, kidney failure, chronic pain syndromes like fibromyalgia, autoimmune diseases, balance issues, and osteoporosis when they have eliminated all gluten from their diet.

But here we have good news in getting closer to understanding NCGS. Dr. Peter Green and researchers at the Columbia University Medical Center, Celiac Disease Center have found that people with NCGS have more leaky gut than those without it. And body wide inflammation.

Dr. Umberto Volta MD and co-author of this study states:The study involved an international collaboration between researchers at CUMC and the University of Bologna in Italy. “These results shift the paradigm in our recognition and understanding of non-celiac wheat sensitivity and will likely have important implications for diagnosis and treatment. Considering the large number of people affected by the condition and its significant negative health impact on patients, this is an important area of research that deserves much more attention and funding.”

The study can be found here;

Read a good article on the subject here from Science Daily. 

And here: http://newsroom.cumc.columbia.edu/blog/2016/07/26/columbia-researchers-find-biological-explanation-wheat-sensitivity-2.

To Your Health
Dr. Barbara (TM)
CeliacBrain (TM)

The Sleep Success Summit is free from August 8-15, 2016

A lot of you who are reading this blog, have sleep issues. It is quite debilitating when you realize just 1.5 hours less sleep in one night can lower performance by 32%. And resolving sleep issues can be quite complex and the answer often lies in your own hands. So  you need to educate yourself. 

Learn more at the Sleep Summit, and it is free for viewing. From the organizers: 













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If you want to improve anything, it starts with sleep. Sleep heals illness. Sleep reduces stress. Like diet and exercise, sleep is a pillar of wellness. No matter who or where you are, it’s time to understand these educational facts and actionable ways to affect your sleep in a positive manner...starting tonight!


Did you know?
30% of people experience insomnia at some point in their lives.
Those who sleep next to a snoring partner lose one hour of sleep each night.
One night of sleep deprivation can put your body into a diabetic state!
A decrease in sleep by 1.5 hours reduces performance by 32%.

To Your Health
Dr. Barbara

The 5 Worst Artificial Sweeteners by Dr. Axe

To stay well and be at your best stay away from artificial sweeteners and even some natural sourced sweeteners marketed to give you a "no-calorie" sweetness to the things you eat or drink. They are chemicals and interrupt your metabolism. Study after study has shown this. Dr. Axe explains this and more in his expose of artificial sweeteners. 

Eat real food and re acclimatize your taste buds (be patient as it takes time from the time you stop artificial sweeteners) to natural sweetness of the ingredients. If you crave sugar or carbs, take a teaspoon to a tablespoon of coconut oil and it should squelch your cravings. Avoid the trap of eating dates or other fruit thinking they are fruit so it is OK. They still have fructose and that feeds the pathological organisms of your microbiome and tips the balance away from health. 

  
Dr. Axe:[My bold]
If you haven’t stopped using artificial sweeteners, please do so immediately! Artificial sweeteners, or non-nutritive sweeteners as they are sometimes referred to, have been controversial since they were first introduced to the market in the 1950's, and scientific research shows they are associated with many dangerous side effects.

Introduced to satisfy consumers’ sweet tooth, these artificial sweeteners with no calories seemed, at the time, like good alternatives to refined sugars and natural sweeteners. However, the side effects simply aren’t worth it. These fake sweeteners cause symptoms that range from headaches and migraines to weight gain and even more serious conditions like cardiovascular disease [diabetes]. (1)

What many people don’t realize is that artificial sweeteners also can cause a dangerous addiction — an addiction to overly sweet foods. They retrain the taste buds to need more and more, sweeter and sweeter foods. This leads to even greater incidences of obesity, type 2 diabetes [this link gives a protocol for reversing it], kidney damage and so much more.

So how does the use of artificial sweeteners contribute to addiction? Researchers believe that part of the reason is that individuals will just find other foods to fill the calorie gap in order to become satiated. We’ve all seen people order diet sodas, only to then order one of the most calorie-ridden items on a menu. That’s because non-nutritive sweeteners provide virtually no sense of satisfaction. (2)

Read the rest here:
To Your Health

Dr. Barbara (TM)

10 Hacks for Better Living from Dr. Frank Lipman's Blog.

If you could do just a few manageable changes in your life to have better living, would you do it?
Here is a list of 10 such suggestions from Dr. Ellen Vora, MD, writing over at Dr. Lipman's Blog. My list would be similar but might include quitting smoking for the smoker, and a 100% gluten free diet for the gluten sensitive person. 

Take a look at what Dr. Vora has to say, and I especially like number 4: "Count the chemicals" when you shop with an eye on which foods have the most pesticides and I would avoid those. Environmental Working Group's "The dirty dozen plus" is a helpful start. And number 8. "Take a spoonful" of coconut oil to balance blood sugars. 

Dr. Ellen Vora:

As a holistic psychiatrist, I would love for my patients to forage for wild greens in an old-growth forest and meditate an hour a day. But I practice in New York City, so most of my patients push back on that plan and say they can dedicate about 90 seconds per day toward wellness. To help out, I’ve identified a few life “hacks” that pack the most bang for your buck. Give some of these a try, and you’ll be feeling better with minimal effort.

1. Stand Up For Two Minutes Every Hour

Sitting is toxic. The healthiest people in the world have never been on an elliptical—they’re just a little bit active all day long. Even if you sit at a desk, approximate an active lifestyle by building micro activity into your day. Walk to the bathroom every hour, stand up to change the channel, take the stairs, or just stand up and sit back down after a minute. Any movement at all will be much better than uninterrupted sitting.

2. Get A Squatty Potty


Humans evolved squatting to poop. Sitting to have a bowel movement is a recent phenomenon, and I feel it contributes to modern gastrointestinal woes like constipation, IBS, and hemorrhoids. The Squatty Potty is safe, affordable, and potentially life-changing. This is my favorite kind of medicine, and I recommend it to everyone.


Step 1: Go to www.squattypotty.com .


Step 2: Experience the revelation of an effortless and complete evacuation.


Step 3 (the hardest step): Explain to curious house guests what that stool is in your bathroom.

3. Eat Real Food


What’s the right diet: Paleo, Mediterranean, vegan, raw? In a world of conflicting research and opinions, here’s a simple way to think about the right way to eat: Eat real food and avoid fake food. Full stop. Pay less attention to the parade of contradictory headlines—fat is bad, butter is good, carbs are bad, eggs cause heart disease (oops, now they’re healthy)…. From now on, just ask yourself: Is it real food? And a good follow-up question is: How do I feel when I eat this? Pay special attention to foods marketed as health foods. Is it real food? Probably not.

4. Count Chemicals, Not Calories 

Read the rest here:

To Your Health
Dr. Barbara (TM)

Cross Reactivity: How Your Body Can Still Think You Are Eating Gluten Even When You Are Gluten Free

I want people with celiac disease or non celiac gluten sensitivity to reverse the damage in their bodies, heal and to increase their health span. That's right, increase your health span, that is the time you are healthy while you are alive. 
I don't recommend a 'gluten free' diet. Modern science as you will read below is demonstrating that there are dangers in eating grains and other foods. I recommend the modern version of the specific carbohydrate diet, called Gut and Psychology Syndrome (GAPS) way of eating. That's the beginning and the most strong foundation. Get help to source out complications and correct them; such as nutritional deficiencies, vitamin D deficiency, hormone imbalances, chronic infections, methylation issues which induce thrombophilia, and autoimmune disorders.

The basis of the  GAPS protocol, is to avoid grains and other foods that trigger gluten reactions, called cross reactivity and other damage to the bowel. These foods to avoid include corn, soy, rice, oats, millet, tapioca, potatoes, dairy, instant coffee, yeast (brewers yeast, bakers yeast). This is only a partial list, and the full list can be found at www.gaps.me. 

Damage from gluten free foods made with grains, legumes and others can come from:

-cross reactivity

-gluten reaction because of contamination

-allergic reactions- an elimination diet helps to identify which foods one is allergic to

- disaccharide content of these foods which encourage the growth of pathological microorganisms especially yeast which triggers gluten reactions. 

-additives and different forms of anti nutrients present in grains and legumes. For example, Glyphosate made by GMO plants and sprayed on all grains and legumes, disturbs the Shikimate system of the microbiota and interfere with proper nutrition leading to for example sulfur deficiency and bowel damage.

A common cause of gluten damage is eating a food with gluten contamination, up to 40% of gluten free cereals are contaminated with measurable amounts of gluten. Gluten free flours found to have a high rate of contamination include chickpea flour, buckwheat flour, white rice flour, millet, and soy flour. Many gluten free flours start off gluten free, but become contaminated in their processing. 

The foods-to-avoid list then includes foods with too many disaccharides (like corn, tapioca and sweet potatoes), and foods that cause cross reactivity to gluten (like corn and potatoes). 

In this article I want to focus on cross-reactivity, a reaction to a food that does not have gluten in it, but it still triggers a gluten reaction. Here is a very good description of how and why many grains trigger a cross reactivity reaction from Dr. Sarah Ballantyne's blog "The Paleo Mom", - my bold.

For those 20% of us with celiac disease or gluten-intolerance/sensitivity (whether diagnosed or not) [I think this number is much higher as the threshold of the testing equipment to determine the levels of antibodies in the tested people, may not be able to pick up the smaller amounts, but these smaller amounts of antibodies are still active. If you have an autoimmune disease, it is my opinion you have the antibodies to gluten and the cross reactive foods], it is critical to understand the concept of gluten cross-reactivity. Essentially, when your body creates antibodies against gluten, those same antibodies also recognize proteins in other foods. When you eat those foods, even though they don’t contain gluten, your body reacts as though they do. You can do a fantastic job of remaining completely gluten-free but still suffer all of the symptoms of gluten consumption—because your body still thinks you are eating gluten. This is a very important piece of information that I was missing until recently.

Proteins are made of long chains of amino acids (small proteins may only be 50 amino acids long whereas large proteins may be 2000 amino acids long) and it is the specific sequence of these amino acids that determines what kind of protein is formed. These amino acid chains are folded, kinked and buckled in extremely complex ways, which gives a protein its ‘structure’. This folding/structure is integral to the function of the protein.



Proteins are made of amino acids hooked end-to-end like beads on a necklace.

To become active, proteins must twist and fold into their final, or "native," conformation."

An antibody is a Y shaped protein produced by immune cells in your body. Each tip of the Y contains the region of the antibody (called the paratope) that can bind to a specific sequence of amino acids (called the epitope) that are a part of the protein that the antibody recognizes/binds to (called the antigen). The classic analogy is that the antibody is like a lock and a 15-20 amino acid section of a protein/antigen is the key. There are 5 classes (or isotypes) of antibodies, each with distinctive functions in the body. The IgE class of antibodies are responsible for allergic reactions; for example, when someone goes into anaphylaxis after eating shellfish. The two classes IgG and IgA are critical for protecting us from invading pathogens but are also responsible for food sensitivities/intolerances. Both IgA and IgG antibodies are secreted by immune cells into the circulation, lymph, various fluids of the body (like saliva!) and tissues themselves. And both IgG and IgA antibodies are found in high concentrations in the tissues and fluids surrounding the gut (this is part of why the gut is considered our primary defense against infection).

The formation of antibodies against an antigen (whether this is an invading pathogen or a food) is an extremely complex process. When antibodies are being formed against a protein, the antibodies recognize specific (and short) sequences of amino acids in that protein. Depending on how the antigenic protein is folded, certain amino acid sequences in that protein are more likely to be the target of new antibody formation than others, simply because of the location of that sequence in the structure of the protein. Certain sequences of amino acids are more antigenic than others as well (i.e., more likely to stimulate antibody formation). This is also part of why certain foods have a higher potential to cause allergies and sensitivities.

Read the whole thing. Proteins look like a string of pearls, where by digestion, the string can be broken down into sets of one or more pearls, and can be recognized by the immune system as a different peptide ( a building block of a protein) such as dairy or corn fragments. 

More than one study has shown gluten cross reactivity to all dairy products, information which may explain why you are not as healthy as you would like when you are strictly gluten free, but are still eating dairy. Try being truly dairy free for six months (gluten reaction damage lasts from 6 months to a year) and see what happens.  

The study mentioned in the piece above uses alpha gliadin as the positive control to ascertain which foods cross react to alpha gliadin. The researchers made a list of foods which probably injure people with the abnormal autoimmune connective tissue reaction. But the list of foods to avoid to avoid internal injury is probably longer than the one mentioned in this article.To complicate the picture, foods can have other gliadin proteins in them such as gamma gliadin which are also thought to be triggering autoimmune disorders. From communication with Cyrex lab, the company that can test for cross reactivity: “The gluten associated cross reactive foods were only tested against alpha-gliadin-33, so in that regard we do not know if these foods cross react with any other gluten peptides (like gamma-gliadin). So the cross-reactive potential of Array 4 would currently only apply to an individual who has positive alpha-gliadin-33 antibodies. Although the article mainly addresses CD we would extrapolate the information to a person with NCGS with positive alpha-gliadin-33 antibodies who is refractory to a gluten-free diet.”
This suggests there could be more grains or other foods that trigger a gluten reaction and more research is required. A subject for another blog.
While not all people with gluten sensitivities will have gastrointestinal or other obvious signs that they are reacting to these foods listed in www.gaps.me or in the article, these foods stimulate parts of the immune system that are trying to protect you but in the process, harm you. You may not feel it, until you get a diagnosis. You have to link that diagnosis with the possibility your food is behind it.

We know in persons with celiac disease, trace amounts of gluten can cause a reaction, inflammation and immune responses ( antibodies attacking body parts like the thyroid or the balance system, called cerebellar ataxia) that can last up to one year. Can trace amounts of gluten cross reactive foods cause the same abnormal, autoimmune connective tissue reactions? Dr. Vojdani has shown just this and warns of the production of autoimmune disorders. "In the absence of the proper dietary elimination of gluten, the present study supports the hypothesis that if the high prevalence of antibodies against dietary proteins and peptides and their cross-reaction with various tissue antigens are not taken seriously, and if proper measures are not implemented, the result may be the development of autoimmunity in the future."


This is important when you decide to eat food you haven't prepared. Think of the small amounts of corn (citric acid, or ascorbic acid usually derived from corn) found is so many foods and supplements. Not to mention casein and other trace milk proteins in so many products like store bought pesto or butter. These foods can hurt you far beyond the gastrointestinal tract. 

Here is the list of cross reactive foods from Dr. Ballantyne's investigations: (it may need to be updated with time, and your own experience with the food in question):

• oats
• all dairy
• Yeast (brewer's. baker's, nutritional)
• instant coffee (Nestle's unflavoured instant coffee are gluten free)
• milk chocolate
• millet
• soy
• corn
• rice
• potatoe

As mentioned above there are multiple mechanisms for inflammation and damage from eating certain foods, and cross reactivity is only one of the ways. The GAPS protocol has been researched and in use for healing gastrointestinal and extra gastrointestinal diseases for 80 years, starting as a specific carbohydrate protocol, and helps to manage the multiple ways food can injure especially the person with celiac disease. I recommend using the list provided at www.gaps.me. Add clean, pesticide free, unprocessed to the characteristics of your food choices and you should feel better. 

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.

References:

Illustrations of protein and protein folding: https://publications.nigms.nih.gov/structlife/chapter1.html

A. Vojdani and I. Tarash, “Cross–Reaction between Gliadin and Different Food and Tissue Antigens,” Food and Nutrition Sciences, Vol. 4 No. 1, 2013, pp. 20-32. http://www.scirp.org/journal/PaperInformation.aspx?PaperID=26626

Thompson T et al. Gluten contamination of grains, seeds, and flours in the United States: a pilot study.J Am Diet Assoc. 2010 Jun;110(6):937-40. doi: 10.1016/j.jada.2010.03.014.

Free Screening of "What's with Wheat" Movie until June 30, 2016

Still wondering why wheat is causing so many health problems when it used to be a staple in many societies? This is a great documentary, and there's free screening for the next few days (until June 30th). Among many other problems, the pesticide glyphosate kills off many of our good bacteria in the gut, leading to imbalances in our neurotransmitters and fructose intolerance.

https://whatswithwheat.com/screening-checkin                                                                                                                                           

Wheat? Watch for FREE

To Your Health

Dr. Barbara

Brain Shrinkage in Older Adults Proven with the Use of Anticholinergic Drugs such as Ranitidine- JAMA

Indiana University School of Medicine published a study in JAMA Neurology  which showed brain shrinkage and larger ventricles on MRI's of the brains of persons taking commonly used drugs called anticholinergics and cognitive impairment more so than those who took no anticholinergic medications. These anticholinergics can be found in over the counter medications to treat colds and flu, heartburn and in prescriptions.

Researchers write:The use of anticholinergic (AC) medication is linked to cognitive impairment and an increased risk of dementia. To our knowledge, this is the first study to investigate the association between AC medication use and neuroimaging biomarkers of brain metabolism and atrophy as a proxy for understanding the underlying biology of the clinical effects of AC medications.

They studied 480 older adults mean age of 73 who had no cognitive impairment and followed them for an average of 32 months.

To reach their conclusions, the researchers used PETs, a type of scan, to measure brain metabolism, MRI's to scan brain structure, and a series of cognitive and memory tests.

The Researchers  conclude:

The use of AC medication was associated with increased brain atrophy and dysfunction and clinical decline. Thus, use of AC medication among older adults should likely be discouraged if alternative therapies are available.

From ScienceDaily:

Drugs with anticholinergic effects are sold over the counter and by prescription as sleep aids and for many chronic diseases including hypertension, cardiovascular disease, and chronic obstructive pulmonary disease.

A list of anticholinergic drugs and their potential impact [called an ACB score]is at http://www.agingbraincare.org/uploads/products/ACB_scale_-_legal_size.pdf.

Scientists have linked anticholinergic drugs cognitive problems among older adults for at least 10 years. A 2013 study by scientists at the IU Center for Aging Research and the Regenstrief Institute found that drugs with a strong anticholinergic effect cause cognitive problems when taken continuously for as few as 60 days. Drugs with a weaker effect could cause impairment within 90 days.

The current research project involved 451 participants, 60 of whom were taking at least one medication with medium or high anticholinergic activity. The participants were drawn from a national Alzheimer's research project -- the Alzheimer's Disease Neuroimaging Initiative -- and the Indiana Memory and Aging Study.

As noted at Aging Brain Care.org: (my bold)

- each definite anticholinergic may increase the risk of cognitive impairment by 46% over 6 years. (1)

- for each on point increase in the ACB total score [see the link which explains how to do this addition], a decline in MMSE (memory test) score of 0.33 points  [out of a total of 30] over 2 years has been suggested. This means if you take 3 drugs with an ACB score of 1 and one drug with an ACB score of 3, your total ACB score is 6 and your risk over 2 years time is the loss of 2 points off the MMSE (memory) test, which is a very large drop in cognitive function. (2)

- additionally, each one point increase in the ACB total score has been correlated with a 26% increase in the risk of death.  Anticholinergics not only affect your brain but your whole body. 4 

In conclusion: Older adults might want to avoid using a class of drugs commonly used in over-the-counter products such as nighttime cold medicines, heartburn medicines or allergy medicines due to their links to cognitive impairment. 

And you may want to talk to your doctor if you are over 65 and you are on one or more of the anticholinergic prescription drugs listed in the list at this link.




References:

1. Campbell N, Boustani M, Lane K, et al. Use of anticholinergics and the risk of cognitive impairment in an AfricanAmerican population. Neurology. 2010;75:152-159. 

2. Fox C, Richardson K, Maidment I, et al. Anticholinergic medication use and cognitive impairment in the older population: the Medical Research Council Cognitive Function and Ageing Study. Journal of the American Geriatric Society. 2011; 59(8): 1477-1483.