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Tuesday, April 13th, 2010

Living Healthy, Without Gluten and Dairy– Part II By Sandi Star, CCN

In Part I, you might remember the long list of symptoms associated with gluten intolerance. I also mentioned, after eliminating gluten (dairy and soy which I’ll talk about at another time) I was able to eliminate my chronic conditions such as migraines and Sjögren’s Syndrome. The key is to eliminate inflammation which is the cause of 80% if not all of disease. It’s important to understand the levels of intolerance. Next month I’ll discuss how to start a gluten free lifestyle and feel empowered by giving steps and tips.

Why the problem with gluten now? A lot has changed in the way we harvest food compared to 50 years ago. Some of the seed companies began engineering wheat kernels that could be more easily ground and produce fluffier flour to make the soft, delicious white bread for example had to have greater yields; it made more money for the farmer and increased sales.

Gluten is a composite of the proteins gliadin and glutenin. These exist, conjoined with starch, in the endosperms of some grass-related grains, notably wheat, rye, and barley.

Understanding what happens in the body and some of the symptoms will help millions of people who go undiagnosed. Celiac is the most common genetic disease of mankind (yet for every person diagnosed, 140 will go undiagnosed).

Levels of Intolerance A wheat allergy is the body’s abnormal autoimmune response to a certain protein component of wheat; it’s exhibited by a severe sudden onset allergic reaction. Usual symptoms are immediate coughing, asthma, breathing difficulties, and/or projectile vomiting. It can cause life-threatening responses in allergic people. A true Wheat allergy affects less than 1/2 % of population.

Intolerance’s are much more common than true food allergies but are harder to diagnose. Food intolerance is an adverse reaction to food that does not involve the body’s immune system. Generally food intolerance is an inability to properly digest certain foods. In some cases food passes right through the body before digestion is complete.

Leaky Gut is an increase in permeability of the intestinal mucosa to luminal macromolecules, antigens, and toxins associated with inflammatory degenerative and/ or atrophic mucosa or lining. Put more simply, large spaces develop between the cells of the gut wall allowing bacteria, toxins and food to leak into the bloodstream. Leaky Gut Syndrome has also been linked with many conditions, such as: Celiac Disease, Multiple Sclerosis, Fibromyalgia, Autism, Chronic Fatigue Syndrome, Irritable Bowel Syndrome, Eczema, Dermatitis, and Ulcerative Colitis.

Celiac disease is an autoimmune disease caused by an inappropriate immune response to dietary proteins found in wheat, rye, and barley (gluten and gliadin). This response leads to inflammation of the small intestine and to damage and destruction of the villi that line the intestinal wall. These villi are projections (small folds) that increase the surface area of the intestine and allow nutrients, vitamins, minerals, fluids, and electrolytes to be absorbed into the body. When the villi are destroyed, the body is much less capable of absorbing food and begins to develop symptoms associated with malnutrition and malabsorption. When the body is exposed to the gluten and gliadin proteins, it forms antibodies that recognize and act against not only the grain proteins, but also against constituents of the intestinal villi. As long as the patient continues to be exposed to the proteins, he will continue to produce these autoantibodies. Celiac disease is found throughout the world but is most prevalent in those of European descent. It can affect anyone at any age and is more common in women. It is thought to be an inherited tendency that is triggered by an environmental, emotional, or physical event – although the exact mechanism is not fully understood.

According to the National Digestive Diseases Information Clearinghouse, about 5 to 15% of close family members of a celiac disease patient will also have the condition.

One of the questions I have is if someone gets a negative test for celiac should they still go gluten free. My answer is yes. If you are experiencing any of the symptoms you are more than likely gluten intolerant. Most of the population fits in that category including me. I recommend doing the 45 – 60 day challenge. Try going gluten free and pay attention to your health. If you see changes and feel better you are better off gluten free. You just have to make sure you eat a healthy gluten free diet.

Symptoms There are literally dozens, if not hundreds, of symptoms of gluten intolerance. It all comes down to inflammation in the body! Many people believe the most common symptoms are gastrointestinal in nature – yet the majority of people with gluten intolerance (and celiac disease) have extraintestinal symptoms.

The most common symptoms of celiac disease include:

• Fatigue

• Addison’s disease (hormonal disorder)

• Gastrointestinal distress (gas, bloating, diarrhea, constipation, vomiting, reflux)

• Headaches (including migraines)

• Infertility

• Mouth sores

• Weight loss/gain

• Inability to concentrate

• Moodiness/depression

• Amenorrhea/delayed menarche (menstrual cycles)

• Bone/joint/muscle pain

• Dental enamel hypoplasia (dental enamel defect)

• Short stature

• Seizures

• Tingling numbness in the legs

The “cure” is a life long gluten free diet.

Next month I’ll discuss some steps to take in making the transition.

 

About the author: Sandi Star, CCN Sandi is the founder of Karmic Health, specializing in nutrition related to disease where a gluten and casein (dairy) free lifestyle is crucial; working with celiac, autism and all auto immune disorders. Sandi graduated from The Natural Healing Institute with a degree in Clinical Nutrition and is continuing her studies in Clinical Herbology. She has hands on understanding of many health issues and has dedicated her life in helping others reach their optimal health.

 

For more information related to this article please visit www.karmic-health.com or contact Sandi Star at 760.685.3154

© Copyright Karmic Health 2010

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Posted in Autoimmune Disorders, Diabetes, Endometriosis, Health, Helpful Information, Helpful Tips, Multiple Sclerosis, References, Rheumatoid Arthritis, Sandi Star, Sjogren's Syndrome | 2 Comments »


Monday, March 1st, 2010

Celiac Disease and Sjögren’s Syndrome

This is a new one for me. I am constantly learning but this I feel we all need to be aware of. With upwards of 4,000,000 Americans suffering from Sjögren’s syndrome, it is one of the most prevalent autoimmune disorders. Nine out of 10 patients are women. With that said, please read on:

Here are some of the connections between Celiac and Sjögren’s :

  • Celiac disease and Sjögren’s syndrome have an autoimmune background and a close association.
  • In one study, the prevalence of celiac disease amongst patients with Sjögren’s syndrome has been found to be in the range of 4.5% and 15%.
  • According to Patinen et al., the co-occurrence of celiac disease and Sjögren’s syndrome should be recognized because of its effects on dental and oral mucosal health. In their 1994 study, they suggested that a gluten-free diet treatment might alleviate autoimmune inflammation.
  • On the basis of these findings, Szodoray  recommends screening and follow-ups , and regular gastrointestinal care of Sjögren’s syndrome patients to help identify celiac disease cases as well as help to avoid severe malnutrition and intestinal malignancies.

The symptoms are dry eyes and dry mouth, Sjögren’s may also cause dysfunction of other organs such as the kidneys, gastrointestinal system, blood vessels, lungs, liver, pancreas, and the central nervous system. People can experience extreme fatigue and joint pain and have a higher risk of developing lymphoma.

About half of the time Sjögren’s syndrome occurs alone, and the other half it occurs in the presence of another autoimmune connective tissue disease.When Sjögren’s occurs alone, it is referred to as “Primary Sjögren’s.” When it occurs with another connective tissue disease, it is referred to as “Secondary Sjögren’s.” 

All instances of Sjögren’s syndrome are systemic, affecting the entire body. Symptoms may remain steady, worsen, or, uncommonly, go into remission.

Since symptoms of Sjögren’s syndrome mimic other conditions and diseases, Sjögren’s can often be overlooked or misdiagnosed. On average, it takes nearly seven years to receive a diagnosis of Sjögren’s syndrome. Wow, so similar Celiac disease!

Since the disease was first identified in 1933 by Dr. Henrik Sjögren, it has been proven to affect virtually every racial and ethnic group. General awareness about Sjögren’s syndrome is still lacking and increased professional awareness is needed to help expedite new diagnoses and treatment options. Again very similar to our Celiac disease needs in this country.

Please share your experiences with this autoimmune disease as wel as celiac, please.

Tina Turbin

 

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Posted in Autoimmune Disorders, Diabetes, Gluten-Free Research, Health, Helpful Information, Medical Research, Sjogren's Syndrome | 5 Comments »


Sunday, November 29th, 2009

Celiac Disease Research Needs Support

The Celiac Disease Center at Columbia University is one of the major research centers around studying and bringing awareness to this disease which affects an estimated three million Americans. It is one-hundred percent focused on studying celiac disease and carries out research connecting it with various other diseases which it is believed to lead to if left untreated. Its goal is to change the lives of celiac disease sufferers for the better around the world, a goal which it is actively achieving, little by little, every day. As hard as it works, though, and despite the good it has achieved for many, chances are you haven’t heard about celiac disease yet. And the same goes for ninety-seven percent of the people who suffer from it.

What exactly is celiac disease then? It is an autoimmune disease caused by an allergic reaction to the component of wheat, barley, and rye, called gluten, which can affect the entire body. There are many painful symptoms which are confused for the symptoms of other diseases, and most doctors, uneducated in celiac disease, fail to diagnose it correctly.

Why is it that you and your doctors probably haven’t heard about celiac disease? Although the amount of research on celiac disease is growing, it depends entirely on the generosity of benefactors for its funding. Without these charitable donations, there would be no way to continue this research and the efforts to raise awareness. Out of the estimated fifty autoimmune diseases that have been discovered by doctors, it is the only one for which research isn’t supported by the U.S. government.

Despite the lack of funding, thanks to the hard work of celiac disease advocates, there has been some progress made in the fight to raise awareness. In 2003, an unofficial group of celiac community leaders came together to help persuade Congress to pass a law which would require food labels to include information about allergens. The Food Allergen Labeling and Consumer Protection Act was signed into law on August 3, 2004, greatly helping those who suffer from celiac disease or who are gluten-sensitive to shop for gluten-free groceries. When this was achieved, the need for a permanently established advocacy organization was seen, and this advocacy group became the American Celiac Disease Alliance (ACDA), which continues to this day to represent the celiac community to Congress.

Thus, strides have certainly been made in respect to helping the celiac community, but this isn’t good enough. After all, out of the three million Americans who are estimated to have the disease, only about three out of every hundred of them have been diagnosed. I am one of the lucky three who discovered the cause of the physical, and emotional, agony sufferers of celiac disease go through. I spent years going from doctor to doctor, getting test after test, trying a variety of suggested solutions, but with no answers and no relief. That’s when I began my own research. It was a long, hard road, and I’m determined that no one else have to follow it—if they’re even able to.

That’s why I support centers such as Columbia University’s Celiac Disease Center and the ACDA, but I’ll tell you something—they’re going to need more than just my own support. They need the advocacy and financial support of the government in order to end the suffering of three million of its citizens.

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Posted in Autoimmune Disorders, Celiac Disease Center, Diabetes, Donations, Dr. Peter Green, Endometriosis, Kids Illnesses, Medical Research, Rheumatoid Arthritis, Tina Turbin | 3 Comments »


Sunday, October 18th, 2009

Listen to Tina Turbin- Every 2nd Monday on this Radio Show

Please visit me every 2nd Monday of the month at 12 noon, EST. The wonderful Host is Jordan Mercedes of Thrive-In-Balance, a terrific and entertaining show. You are welcome to call in and ask questions. Every month we are covering an interesting topic and will be having some wonderful surprise guests!

The next show is November 9th, so mark your schedule and connect up. The topic of conversation is Gluten-Free and Celiac Disease! http://www.blogtalkradio.com/Thrive-In-Balance Please send me any suggestions of topics and I will be sure and share them with Jordan for her consideraton.

Listen to the previous show in which she interviewed me on a variety of topics and suggested tips to balancing life: http://www.thrivebalance.com/members/tib/cal/VIEW+2009+Oct+12+11:00AM#11:00AM

REMEMBER!
November 9th, EST 12 noon: http://www.blogtalkradio.com/Thrive-In-Balance …let’s discuss celiac disease, gluten-free issues and foods and let’s get the word out and better inform the public at large.

Thank you! Tina Turbin

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Posted in Autoimmune Disorders, Diabetes, Dining Gluten Free, Events, Gluten-Free Flours, Gluten-Free Products, Gluten-Free Research, Gluten-Free and Allergy Tests, Helpful Information, Newsletters, Tina Turbin, radio show | 2 Comments »


Friday, August 21st, 2009

Clues to Solving Autoimmunity

Study of a potentially fatal food-triggered disease has uncovered a process that may contribute to many autoimmune disorders

Key Concepts

  • Celiac disease (CD) is an autoimmune disorder triggered by ingestion of gluten, a major protein in wheat, or of related proteins in other grains.
  • Research into the root causes indicates that the disorder develops when a person exposed to gluten also has a genetic susceptibility to CD and an unusually permeable intestinal wall.
  • Surprisingly, essentially the same trio—an environmental trigger, a genetic susceptibility and a “leaky gut”—seems to underlie other autoimmune disorders as well. This finding raises the possibility that new treatments for CD may also ameliorate other conditions.

My vote for the most important scientific revolution of all time would trace back 10,000 years ago to the Middle East, when people first noticed that new plants arise from seeds falling to the ground from other plants—a realization that led to the birth of agriculture. Before that observation, the human race had based its diet on fruits, nuts, tubers and occasional meats. People had to move to where their food happened to be, putting them at the mercy of events and making long-term settlements impossible.

Once humans uncovered the secret of seeds, they quickly learned to domesticate crops, ultimately crossbreeding different grass plants to create such staple grains as wheat, rye and barley, which were nutritious, versatile, storable, and valuable for trade. For the first time, people were able to abandon the nomadic life and build cities. It is no coincidence that the first agricultural areas also became “cradles of civilization.”

This advancement, however, came at a dear price: the emergence of an illness now known as celiac disease (CD), which is triggered by ingesting a protein in wheat called gluten or eating similar proteins in rye and barley. Gluten and its relatives had previously been absent from the human diet. But once grains began fueling the growth of stable communities, the proteins undoubtedly began killing people (often children) whose bodies reacted abnormally to them. Eating such proteins repeatedly would have eventually rendered sensitive individuals unable to properly absorb nutrients from food. Victims would also have come to suffer from recurrent abdominal pain and diarrhea and to display the emaciated bodies and swollen bellies of starving people. Impaired nutrition and a spectrum of other complications would have made their lives relatively short and miserable.

If these deaths were noticed at the time, the cause would have been a mystery. Over the past 20 years, however, scientists have pieced together a detailed understanding of CD. They now know that it is an autoimmune disorder, in which the immune system attacks the body’s own tissues. And they know that the disease arises not only from exposure to gluten and its ilk but from a combination of factors, including predisposing genes and abnormalities in the structure of the small intestine.

What is more, CD provides an illuminating example of the way such a triad—an environmental trigger, susceptibility genes and a gut abnormality—may play a role in many autoimmune disorders. Research into CD has thus suggested new types of treatment not only for the disease itself but also for various other autoimmune conditions, such as type 1 diabetes, multiple sclerosis and rheumatoid arthritis.

Early Insights
After the advent of agriculture, thousands of years passed before instances of seemingly well-fed but undernourished children were documented. CD acquired a name in the first century A.D., when Aretaeus of Cappadocia, a Greek physician, reported the first scientific description, calling it koiliakos, after the Greek word for “abdomen,” koelia. British physician Samuel Gee is credited as the modern father of CD. In a 1887 lecture he described it as “a kind of chronic indigestion which is met with in persons of all ages, yet is especially apt to affect children between one and five years old.” He even correctly surmised that “errors in diet may perhaps be a cause.” As clever as Gee obviously was, the true nature of the disease escaped even him, as was clear from his dietary prescription: he suggested feeding these children thinly sliced bread, toasted on both sides.

Identification of gluten as the trigger occurred after World War II, when Dutch pediatrician Willem-Karel Dicke noticed that a war-related shortage of bread in the Netherlands led to a significant drop in the death rate among children affected by CD—from greater than 35 percent to essentially zero. He also reported that once wheat was again available after the conflict, the mortality rate soared to previous levels. Following up on Dicke’s observation, other scientists looked at the different components of wheat, discovering that the major protein in that grain, gluten, was the culprit. From the August 2009 Scientific American Magazine

By Alessio Fasano

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Tina Turbin

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Tina Turbin became extremely interested and involved in the subjects of gluten free, gluten sensitive and celiac disease a number of years ago as a result of...

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