Jonny Bowden, Ph.D., C.N.S.
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 First, those who are gluten sensitive. Celiac disease is the most dramatic example of gluten intolerance, but many people are gluten sensitive without having full-blown celiac disease. Unfortunately, barley, oats, rye, and wheat are all gluten-containing grains (though wheat is by far " the worst offender). The second group needing to be careful are those suffering from uric acid-related problems (i.e., gout and kidney stones); oats contain purines, which are substances that break down to uric acid in the body. |
Jack Challem
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 About one in every hundred people has celiac disease, a severe intolerance of gluten that can lead to malabsorption and nutritional deficiencies. gluten is a protein found in wheat, rye, and barley products and sometimes in oats. Some evidence suggests that half of all people may be sensitive to gluten.
If you are gluten tolerant and your weight and blood sugar are normal, you can occasionally indulge in one of several grain products. Low-carb whole-wheat tortillas contain about 4 grams of carbs per tortilla. |
Gabriel Cousens
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 In support of that, researchers have found that among rats that are genetically susceptible to IDDM, feeding wheat gluten will cause 40 percent of the subjects to develop IDDM. Several other groups of rats with the same genetic inclination to develop IDDM were fed gluten-free diets, and only 10-15 percent developed IDDM. Further, the rate and severity of diabetes could be manipulated by varying the amount of gluten in the diet. Others have shown that delaying introduction of dietary gluten in animals delays or prevents diabetes. |
Donna Jackson Nakazawa
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 The similarity between an allergic response and an autoimmune response is clearest in the autoimmune disease known as celiac disease—what some term a gluten allergy—in which the body perceives gluten as a foreign invader. In order to protect the body from the foreign substance in the digestive tract, the immune system produces antibodies that mistakenly attack the lining of the gut as well, resulting in autoimmune disease. Eliminate the allergen—gluten in wheat and other grains—and the autoimmune disease subsides. |
James Dowd and Diane Stafford
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 One of the most common proteins the intestine doesn't tolerate well is gluten, which is found in wheat, barley, rye, and sometimes oats. At least 1 percent of the world's population is gluten intolerant. If you are allergic and you continue to eat gluten, your small intestine stays inflamed.
The chronic D deficiency that results from poor absorption due to the inflammation in the small intestine may then predispose you to autoimmune diseases among the many other problems associated with D deficiency. |
Jonny Bowden, Ph.D., C.N.S.
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| Celiac disease is the most dramatic example of gluten intolerance, but many people are gluten sensitive without having full-blown celiac disease. Unfortunately, barley, oats, rye, and wheat are all gluten-containing grains (though wheat is by far " the worst offender). The second group needing to be careful are those suffering from uric acid-related problems (i.e., gout and kidney stones); oats contain purines, which are substances that break down to uric acid in the body. |
| A full-blown allergy to gluten is called celiac disease, and at one time it was thought to affect 1 in 200 people. Now the figure is believed to be closer to 1 in 3 3, and some experts say it's even more common than that. As James Braly, M.D., says in his book Dangerous Grains, celiac disease is just one subset of gluten sensitivity. Many, many more people than have celiac disease have undiagnosed or delayed food sensitivities, and wheat and gluten are prime triggers. (Wheat is one of the seven top allergens in the diet. |
Gabriel Cousens
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| Further, the rate and severity of diabetes could be manipulated by varying the amount of gluten in the diet. Others have shown that delaying introduction of dietary gluten in animals delays or prevents diabetes. Most authorities in this area of diabetes research conclude that gluten is a major factor in causing the development of IDDM in genetically predisposed animals.20
SOY
Soy is also a diabetogenic and kaphagenic food. It is a low-mineral food that robs the body of minerals. About 90 percent of all soy is genetically modified (GMO). |
Bottom Line Health
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| You'll also need to avoid unexpected sources of gluten, such as some marinades, gravies, soy sauce, cold cuts, frozen french fries, candy— even some lipsticks and postage stamps.
Important: You can't always tell by reading the label if a product contains gluten. Many common ingredients, including malt flavoring, caramel color, dextrin, hydrolyzed vegetable protein and modified food starch, may be derived from gluten-containing grains, so it is best to avoid all of them. |
Thomson Healthcare, Inc.
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 Oats may pose a risk to the rare individual who is hypersensitive to the gluten they contain. Toxic effects of oats, given in moderate amounts, have not been observed in patients with dermatitis herpetiformis, but it remains possible that only large amounts are harmful. Until toxicity is conclusively ruled out and oat products are labeled as being gluten-free, gluten-sensitive patients should be advised to avoid oats (Parnell et al, 1998). |
The Editors of FC&A
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| The sneaky suspects - gluten and lectin, two plant proteins found in grains like wheat, oats, barley, and rye.
Lectin may prompt your immune system to attack your joints, the problem in rheumatoid arthritis (RA).
Scientists aren't sure how gluten contributes, but past studies show eating a strict gluten-free diet may help some people with RA.
You'll find lectin mostly in grains, cereals, and legumes. gluten hides in many grains as well as the foods made with them - flour, bread, sauces, gravies, candies, and even some alcoholic drinks. |
Jonny Bowden, Ph.D., C.N.S.
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 The gluten Connection: How gluten Sensitivity May Be Sabotaging Your Health and What You Can Do To Take Control Now by Shari Lieberman, Ph.D., C.N.S. This is an important book that details the connection between gluten sensitivity—often overlooked and undiagnosed—and a host of symptoms and conditions.
Online Resources www.irritable-bowel-syndrome.ws www.helpforibs.com
Two wonderful self-help websites for those with irritable bowel syndrome (IBS). www.ibstales. |
Donna Jackson Nakazawa
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| The similarity between an allergic response and an autoimmune response is clearest in the autoimmune disease known as celiac disease—what some term a gluten allergy—in which the body perceives gluten as a foreign invader. In order to protect the body from the foreign substance in the digestive tract, the immune system produces antibodies that mistakenly attack the lining of the gut as well, resulting in autoimmune disease. Eliminate the allergen—gluten in wheat and other grains—and the autoimmune disease subsides. |
Andreas Moritz
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 The success of this treatment is determined by exposing oneself to the former antigens such as orange juice, flower pollen, or gluten that is contained in wheat.
In my experience, my method of Sacred Santemony (see end of book or my website for details) has shown the most powerful and immediate effects for common allergies or chemical sensitivities. I was able to remove gluten allergies and even chemical allergies in a large number of people who had them for decades within a matter of half an hour or less. In some cases, a repeat session was necessary to solidify the results. |
John A. McDougall
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 Offending Foods for Celiac Disease ţBarley ţKamut ţRye ţSpelt
* Triticale ţWheat (durum, semolina, bulgur, seitan*) ţBeer, ales, and malted drinks contain considerable gluten.
* The vegetarian meat substitute called seitan is made of gluten concentrate.
Lactobacilli bacteria, which are used to make sourdough bread, remove (hydrolyze) most of the gluten and make the wheat tolerable for most people with celiac disease. |
Jack Challem
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| Some evidence suggests that half of all people may be sensitive to gluten.
If you are gluten tolerant and your weight and blood sugar are normal, you can occasionally indulge in one of several grain products. Low-carb whole-wheat tortillas contain about 4 grams of carbs per tortilla.
European-style black breads, with obvious seeds and husks, have a bit more in the way of carbs, but they also have considerably larger fiber particles. Buckwheat is not a grain and, aside from its calories or carbs, should not cause grain-related problems. |
Dr. Edward F. Group III, DC, ND, DACBN
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| Eliminates built up toxins in the bowel and keeps the intestinal walls clean
Helps relieve pressure on the liver and gallbladder to reduce the number of stones formed
Strengthens the intestinal walls to prevent leakage of toxins back into the liver
Decreases transit time to reduce exposure of the bowel lining to wheat gluten
DOCTOR'S NOTE: The most straightforward method of dealing with Celiac disease is to completely remove gluten from your diet. |
| Celiac disease is caused by intolerance to gluten. When a person with Celiac disease eats foods containing gluten, their immune system responds by attacking the substance within their small intestine. The collateral damage caused by the immune system can disrupt the intestine's ability to absorb nutrients, which causes afflicted individuals to become malnourished regardless of how much or how often they eat.
In my experience—if you're suffering from Celiac disease, you almost certainly have some form of stone-related liver/gallbladder malfunction. |
David W. Grotto, RD, LDN
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 Though barley is low in gluten, it is not gluten-free, so people with celiac disease should not use it in place of wheat.
Tips on Using Barley selection and storage:
• Whole barley comes hulled (also known as "pot barley"), pearled, cracked, flaked, and in flour forms. Barley malt, a natural sweetener made from the sprouted form of the grain, comes in either liquid or powdered varieties.
• Make sure you buy your grain from stores with high turnover. If you're unsure of its freshness, check for evidence of moisture or condensation on the packaging. |
| CELIAC DISEASE: Sorghum lacks gluten-containing proteins typically found in wheat, rye, and barley, and is therefore considered safe for those diagnosed with celiac disease or gluten intolerance.
Tips for Using Sorghum
SELECTION AND STORAGE:
• Sorghum can be purchased in grain, flour, syrup, and sugar form. Sorghum can also be found in certain types of cereals.
• Store sorghum flour in an airtight container. It can be kept in the refrigerator for months. |
Bottom Line Health
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| For your doctor to confirm a diagnosis of celiac, the blood test and biopsy of your small intestine must be done while foods containing gluten are still part of your diet.
LIVING WITH CELIAC DISEASE
If you're diagnosed with celiac disease, you can achieve complete remission of symptoms and restore intestinal health by adopting a gluten-free diet. This means eliminating all products containing wheat, rye or barley, which includes most breads, pastas, cereals and baked goods. |
Brigitte Mars, A.H.G.
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 Constituents
Beta-carotene, B vitamins, calcium, iron, magnesium, manganese, potassium, selenium, silicon, zinc histamine, lysine, methionine, lipids, saponins, flavonoids, vanilloside, starch, gluten, alkaloids (trigonelline, avenine), phytosterols (b-sitosterol)
• Moisture: moist
• Polarity: yin
• Planet: Mercury/Mars/Jupiter/Moon/Pluto/Venus
• Element: earth
Contraindications
Those with gluten allergies should use oats with caution. |
The Editors of FC&A
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| Scientists aren't sure how gluten contributes, but past studies show eating a strict gluten-free diet may help some people with RA.
You'll find lectin mostly in grains, cereals, and legumes. gluten hides in many grains as well as the foods made with them - flour, bread, sauces, gravies, candies, and even some alcoholic drinks.
You'd have to give up a lot to avoid them, but feeling better could be worth the sacrifice.
Special diets don't work for everyone. Some experts warn the more severe your arthritis or the longer you've had it, the less likely changing your diet will help. |
John A. McDougall
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| If the patient has been eating gluten regularly and all three tests come back positive, there is a very high chance that the patient has celiac disease. However, the diagnosis is only confirmed when a biopsy of the intestine shows classic changes characteristic of celiac disease. The connection between gluten and this disease is so clear that diagnosis can also be made if the patient experiences dramatic improvement of symptoms upon following a gluten-free diet. |
Jonny Bowden, M.A., C.N.S.
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 In addition, both gluten and certain protein fractions of gluten are a big problem for many people. It used to be thought that celiac disease—a sensitivity to gluten—was rare. We now know that it probably affects one in thirty-three people. That's a lot. There are an amazing number of toxins used in the processing of wheat and grains, and it is entirely possible that some of the problems that people have with wheat are actually caused by these toxins. (Other problems are certainly caused by the wheat itself. |
Ron Garner
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 Too Many Wheat Products
Modern strains of commercial wheat have been "re-engineered" and contain up to five times the gluten and one-third the normal protein compared to original strains. gluten is difficult for the body to completely digest. It clogs and congests the capillaries of the circulatory system. It is, as the name implies, like glue. It thickens the blood, similar to what happens when you mix water and flour to make paste. As alternatives, choose products made from other grains such as brown rice, rye, and barley, or ancient wheat strains such as spelt and kamut. |
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