Medical Research

Tuesday, August 31st, 2010

Gluten Enzymes

The body has its own digestive enzyme for gluten known as dipeptidyl peptidase-IV (DPPIV). When this enzyme is supplied, it greatly assists in the hydrolysis of propy peptidase assimilating proline-rich proteins. “What’s this?” you ask?

Read on:

Now this may all sound like a foreign language to you but let me clarify what it all means. These are the exact “remnants” that can cause severe troubles for the celiac.

The DPPIV enzymatic activity actually assists in breaking down the difficult to digest peptides.

Reports in the July 1993 American Journal of Physiology says that the sequence of digestion which leads to partial digestion of gluten proteins exasperates the gastrointestinal condition and one of the enzymes required to break down these peptides has been identified as DPPIV. The lack of this enzyme in the small intestine prevents this digestion and can result in an immune response which inflames the small intestine.

There’s additional support from the October 2002 Journal of Physiology Gastrointestinal and Liver Physiology stating that DPPIV was instrumental in the breakdown of the gluten’s peptides. The possible strategy for celiac sprue has been recognized through enzyme therapy. Up to now only a strict adherence to a gluten-free diet has been the only therapeutic option.

In the May 2007 Scandinavian Journal of Gastroenterology, the researchers made note and confirmed that gluten intolerant individuals definitely have a deficiency in the necessary gluten digesting enzymes.

There are a number of new products on the market currently offering supplementation with products containing DPPIV such as Metabolic Response Modifiers (MRM), Gluten-Free™, and Enzymatic Therapy to name a few.

Any celiac is warned that to date, a strict adherence to a gluten-free diet is the only prescription to follow for optimum health and repair of the delicate tissue lining of the small intestine and the villi.

There may be hope with new research into this area of enzymatic therapy and DPPIV.

Tina Turbin
www.GlutenFreeHelp.info

Tags: celiac, celiac sprue, gluten, Gluten enzymes, gluten free, gluten free diet, gluten proteins, gluten-digesting enzymes, gluten-free research, gluten-intolerant, gluten’s peptides, Tina Turbin researcher
Posted in Autoimmune Disorders, Gluten-Free Products, Gluten-Free Research, Health, Helpful Information, Helpful Tips, Medical Research, References, Tina Turbin | 2 Comments »

Friday, August 27th, 2010

Gluten Intolerant, Gluten Sensitive & Celiac- Explained by Ron Hoggan, Ed. D.

The phrase “gluten intolerant” is a rather nebulous term which is why I try to avoid using it. I prefer to use ‘gluten sensitivity’. The sub-groups of gluten sensitivity are: gluten sensitive enteropathy (otherwise known as celiac disease); non-celiac gluten sensitivity; neuropathic gluten sensitivity, etc.

Gluten sensitivity is the term recommended by the world renowned celiac researcher, Dr. Michael N. Marsh. The terminology I advocate is congruent with Dr. Marsh’s assertions and it provides some clarity, as it often identifies specific sites of damage induced by gluten, distinguishes between some subgroups, and allows even the novice to
accurately interpret some discussions of these topics.

The varying opinions on another’s biopsies may have be driven by just how familiar or unfamiliar physicians are with the Marsh system for categorizing intestinal damage, which was developed by the same Dr. Michael Marsh mentioned above. The Marsh system is gradually being adopted throughout most of the industrialized world, as older pathologists and gastroenterologists advance their understanding, and the younger ones usually learn about the Marsh system during their specialization training.

Of course, the terminology I recommend also makes it very clear that there are a number of types of gluten-induced damage to various body systems. Dr. Rodney Ford, on the other hand, has offered the term gluten syndrome’ to incorporate the various groups of gluten sensitivities into one group. I also subscribe to that choice of terminology. Careful word choices in this regard are, I think, critical to understanding the broader field of gluten sensitivity, and that celiac disease is just one sub-set of a rather large and growing continuum of illnesses that require a life-long gluten free diet.

Celiac disease has long been considered the most serious of this spectrum and other gluten sensitivities were considered “lesser” ailments. However, Anderson et al recently published findings that suggest that non-celiac gluten sensitivity may more frequently lead to serious illness or death than celiac disease (1). If confirmed by
further research, we may need to revise our opinions regarding where celiac disease falls on the gluten sensitive spectrum.

I hope my comments serve to clarify this issue for many.
Best Wishes,
Ron Hoggan, Ed. D.

co-author: Dangerous Grains ISBN: 978158333-129-3 www.dangerousgrains.com ,author: The Iron Edge: a complete guide for meeting your iron needs ISBN: 978-0-9736284-4-9 http://tiny.cc/ironedge , author: Smarten Up! ISBN: 978-0-9736284-3-2 www.smartenup.info

Source:

1. Anderson LA, McMillan SA, Watson RG, Monaghan P, Gavin AT, Fox C,
Murray LJ. Malignancy and mortality in a population-based cohort of
patients with coeliac disease or “gluten sensitivity”. World J
Gastroenterol. 2007 Jan 7;13(1):146-51.

Tags: autoimmune disorder, celiac, celiac disease, enteropathy, gluten, gluten disorder, gluten free help, gluten intolerance, gluten sensitive enteropathy, gluten syndrome, gluten-sensitive, intestinal biopsies, neuropathic gluten sensitivity, non-celiac gluten sensitivity, researcher, Tina Turbin
Posted in Autoimmune Disorders, Gluten-Free Research, Health, Helpful Information, Helpful Tips, Medical Research, References | 3 Comments »

Monday, August 23rd, 2010

U.S. Way Behind in Gluten-Free Awareness

Celiac disease in America affects three million citizens, but only one out of every hundred of its sufferers has been diagnosed. The average American has never heard of the disease, and it doesn’t occur to the average American doctor to test for it.

There are several organizations in the United States which are researching the disease and working hard to raise celiac awareness and support. One such organization is the Celiac Disease Research Center at Columbia University, headed by Dr. Peter Green, MD, a Professor of Medicine at the University. He is personally responsible for the diagnosis of 2,400 people with celiac disease every year and is dedicated to increasing the celiac diagnosis rate in the United States.

A higher rate of diagnosis yields a higher rate of support, Dr. Green says. This means more and more grocery stores and restaurants offering gluten-free foods and gluten-free cooking to gluten-intolerant consumers. Abroad, there are more gluten-free options available because there are more people diagnosed with gluten intolerance or celiac disease. For instance, every pizzeria in Sydney, Australia offers gluten-free pizza, made with gluten-free flour.

Why is America way behind in celiac awareness? It probably has something to do with the fact that celiac disease is the only autoimmune disease that the government doesn’t support with research grants. Centers such as Dr. Green’s Celiac Disease Research Center are one-hundred percent dependent on charitable donations or university funds. Even though diagnosis is slightly up for celiac adults, this isn’t enough to raise awareness and bring relief for the three million people who suffer from celiac disease, nearly ninety-seven percent of whom don’t even know the cause of their painful symptoms. With increased diagnosis, we will surely see increased support, and soon the celiac community will be able to enjoy the same quality of life and food and cooking options which is enjoyed by, for instance, the lactose-intolerant community.

Tina Turbin

Tags: celiac diagnosis, celiac disease, Celiac Disease Research Center, Columbia University, Dr. Peter Green, gluten free, gluten-free awareness, Tina Turbin
Posted in Autoimmune Disorders, Celiac Disease Center, Children, Dr. Peter Green, Gluten-Free Research, Gluten-Free and Allergy Tests, Helpful Information, Kids Illnesses, Medical Research, Tina Turbin | 2 Comments »

Wednesday, August 18th, 2010

Real Life with Celiac Disease by Daniel Leffler, M.D., M.S. & Melinda Dennis, M.S., R.D., L.D.N.

A new book from the American Gastroenterological Association (AGA), Real Life with Celiac Disease, offers truly practical knowledge on celiac disease and gluten-related disorders. This book will arm those who are undiagnosed as well as those living with the disease with the knowledge to enable them to achieve much better health than they ever expected. Real Life with Celiac Disease empowers patients with distinctly practical knowledge, benefiting them as well as those in their lives.

Authors Melinda Dennis, M.S., R.D, L.D.N. and Daniel A. Leffler, M.D., M.S., both from the Beth Israel Deaconess Medical Center, are joined in this book by more than fifty international experts. They share stories of patients who have questions or problems related to celiac disease and gluten-related disorders, giving one a true insight into this disease and all its ramifications, educating one properly and effectively.

This book covers many topics usually untouched by others or at least not dealt with in such an in-depth fashion as in this book, such as, just to name a few, fructose intolerance, eating disorders, intestinally friendly vegetables and fruits, immune suppression, medications, treating depression, and vitamin regulations, and the list goes on as they share their knowledge of celiac disease in more than fifty chapters. This book addresses the dietary, nutritional, emotional, medical, mental, and social aspects of celiac disease and clearly explains the only treatment, the gluten-free diet.

People with celiac disease may have the typical gastrointestinal symptoms, yet others may have other problems with delayed diagnosis or even no diagnosis in some cases. This book will not only help those with unexplained depression, anemia, infertility, bone loss, or even trouble with balance, it can help the reader determine if they need help. Anyone living with celiac disease will gain practical knowledge from all the guidance, knowledge, and advice shared all throughout this incredible book.

I can’t say enough about this book, to be honest. I have reviewed many books about this topic. This one is unique, truly informative and invaluable.

Tina Turbin

www.GlutenFreeHelp.info

Click here to listen to my exclusive radio interview of 9/1/10 with Daniel Leffler and Melinda Dennis.

About the Authors

Melinda Dennis, M.S., R.D., L.D.N. is the nutrition coordinator and a founding member of the Celiac Center at Beth Israel Deaconess Medical Center in Boston, MA. She lectures and offers nutritional coaching, consulting and wellness retreats through www.DeleteTheWheat.com.

Daniel A. Leffler, M.D., M.S. is the director of clinical research and also a founding member of the Celiac Center at Beth Israel Deaconess Medical Center, Boston, MA. He sees patients, conducts research, and is on the faculty at Harvard Medical School. Dr. Leffler has published numerous articles and chapters and speaks internationally on celiac disease. To learn more about celiac disease and Real Life with Celiac Disease, visit the patient center on the AGA’s Website at www.gastro.org/patient. The American Gastroenterological Association is the trusted voice of the GI community. www.gastro.org.

Tags: autoimmune disorders, celiac, celiac disease, gluten free, gluten free diet, gluten free foods, gluten free help, gluten-related disorders, glutenfreehelp, real life with celiac disease, reviews, Tina Turbin
Posted in Autoimmune Disorders, Book Reviews, Books To Read, Gift Ideas, Health, Helpful Information, Helpful Tips, Medical Research | 2 Comments »

Monday, August 16th, 2010

Link Demonstrated between Child Psychiatric Disorders and Gluten Sensitivity

Recent research is now indicating that there may be a link between Autism, Attention Deficit Hyperactivity Disorder (ADHD), and other developmental and child psychiatric disorders and an allergy or sensitivity to gluten. Gluten is a protein found in barley, rye, and wheat, and it is estimated that millions of Americans have a sensitivity or allergy to it. Gluten intolerance can affect the entire body, leading to a variety of troubling physical as well as mental symptoms.

Upon a change in diet, various developmental disorders have been documented to lessen in some cases. Some of the disorders the symptoms for which were relieved are autism, attention deficit hyperactivity disorder (ADHD), attention deficit disorder (ADD), non-verbal learning disorder (NLD), and pervasive development disorder (PDD).

These studies which link gluten intolerance to autism and other child mental disorders have noted that gluten-sensitive children will also display physical symptoms such as bloating, frequent gas, constipation, diarrhea, dark shadows under the eyes, excessive sweating, and pale skin. These physical problems can clue parents into whether their autistic or ADHD child may have a gluten allergy.

So what can you do if you suspect that your child has a gluten allergy? Thankfully, a gluten allergy can be confirmed with a simple blood test. Also, gluten can also be eliminated from the diet and then the child observed for improvement. It is important to check with your doctor before significantly changing the child’s diet.

Tina Turbin

Tags: ADHD, autism, celiac children, celiac kids, child pyschiatric disorders, gluten sensitive children, gluten sensitivity, Tina Turbin
Posted in Autoimmune Disorders, Children, Gluten-Free Research, Helpful Information, Helpful Tips, Kids Illnesses, Medical Research, Tina Turbin | 2 Comments »

Monday, August 9th, 2010

Why it’s Important to Raise the Celiac Diagnosis Rate

As more and more people are diagnosed with celiac disease or gluten intolerance, awareness for the disease will increase, leading to more and more proper diagnoses. It is estimated that only three out of every hundred sufferers of celiac disease has been correctly diagnosed. In addition to increased diagnoses, the availability of gluten-free foods will increase. Gluten-free cooking and gluten-free recipes are becoming more and more prevalent in the United States, leading to gluten-free substitutes for foods like pasta, soy sauce, flour, and breakfast cereals. In countries where celiac diagnosis is high, it is common for restaurants to serve gluten-free foods as well. For example, in Sydney, Australia, every single pizzeria serves gluten-free pizza. As diagnosis increases in the United States, there will be more celiac and gluten-free support by restaurants, as well.

Tina Turbin

Tags: celiac awareness, celiac diagnosis, celiac disease, gluten allergy, gluten awareness, gluten intolerance, gluten-sensitive, Tina Turbin
Posted in Autoimmune Disorders, Celiac Disease Center, Dr. Peter Green, Gluten-Free Research, Gluten-Free and Allergy Tests, Helpful Information, Kids Illnesses, Medical Research, Tina Turbin | 5 Comments »

Sunday, August 8th, 2010

Gluten Whiplash Explained by DR.O (VIDEO TOO!)

Going gluten free can be a saving grace for many. However; a common clinical manifestation called Gluten Whiplash occurs for many who do not go TRUE gluten free.

Gluten Whiplash typically occurs 3-6 months after starting a gluten free diet. Let me explain. When one initially goes gluten free, a state of dietary distress and confusion sets in. Many limit their diets to an extreme because they are not quite sure what to eat. The typical gluten free version diet learning curve takes 8-12 weeks. This is because one must spend enough time educating themselves about acceptable products, restaurants, etc. During this time, the body starts to heal and most people do very well noticing dramatic improvements in their health.

Once the learning curve is conquered, people tend to gravitate toward the processed, packaged “gluten free” food items. People tend to get lazy and make the choice of convenience over health. BIG MISTAKE! This is where Gluten Whiplash tends to set in.

Let’s take a look at why:

1. Processed and packaged food is not healthy. Eating unhealthy foods leads to poor health (I know, this should be a no-brainer).

2. Many over the counter packaged foods contain cross contamination of gluten.

3. Many of these products contain other types of grain based glutens that have not been adequately studied to be safe for those with gluten sensitivity.

4. Most of the processed substitute products contain genetically modified grains, high amounts of sugar, and are Gluten devoid of any significant nutrient density.

I know that many of you reading this can relate. I have personally seen this phenomenon clinically in more than a thousand patients. If you happen to fit the profile above, or if you are just not responding to a classic gluten free diet, you may just be a victim of the gluten whiplash effect.

Dr. Peter M. Osborne

Dr. Osborne is Diplomate with the American Clinical Board of Nutrition. He specializes in the treatment of chronic disease and is the clinical director of Town Center Wellness in Sugar Land, TX. He is the founder of GlutenFreeSociety.org, a website dedicated to teaching confused consumers about gluten and going gluten free. www.TownCenterWellness.com and www.GlutenFreeSociety.org.

Tina Turbin
www.GlutenFreeHelp.info

Tags: celiac, celiac disease, Dr. O, Dr. Osborne, genetically modified grains, gluten, gluten contamination, gluten cross-contamination, gluten free, gluten free diet, gluten free whiplash, gluten sensitivity, gluten-free food, Gluten-Free Products, Tina Turbin
Posted in Autoimmune Disorders, Gluten-Free Research, Health, Helpful Information, Helpful Tips, Medical Research, References, Videos, Videos to Watch | 6 Comments »

Tuesday, August 3rd, 2010

Understand Celiac Disease & Gluten Sensitivity- VIDEO – Warren Medical Center- children and adults

This video discusses everything from diagnosis, impact on adults and children, and helpful diet tips.

First of all thank you to Prometheus Labs for their help in funding this video and Warren Medical Center for their expertise. This video will help us understand celiac disease and give you a heck of a lot of informative information in an easy to understand manner: ( Defn of a term:Prometheus is a specialty pharmaceutical company committed to improving the lives of patients.)

Experts from UCSD’s Celiac Center discuss everything from diagnosis, impact on adults and children, and helpful diet tips.

Experts in this incredible video include: Martin Kagnoff MD, Kimberly Newton MD, and Susan Algert PhD, RD.

Please enjoy and I welcome your feedback.

Tina Turbin

www.GlutenFreeHelp.info

Tags: autoimmune disorder, celiac, celiac awareness, Celiac Disease Center at Columbia University Medical Center, gluten intolerance, reviews, Tina Turbin
Posted in Gluten-Free Research, Medical Research | 7 Comments »

Wednesday, July 28th, 2010

Celiac Resource Guide by Julianne Karow

Author Julianne Karow’s husband was diagnosed with celiac disease, opening their eyes to a world unknown to them before the shocking day of the diagnosis. Walking out of the doctor’s office without guidance, living in a small town with no active celiac groups, Julianne was at a loss. She was the cook and grocery shopper in the family.

Her sleeves rolled up, she gained determination to satisfy her husband’s palate. Her awareness of the the world of gluten-free increased measurably. Along her journey to becoming educated about gluten-free, she realized the need for a resourceful book for the celiac community at large.

Julianne has done an incredibly good and thorough job of organizing all manner of gluten-free needs any celiac or gluten-intolerant individual will need. Some topics covered are: physicians, medications, online discussions forums, cookbooks, online grocery stores, and so much more.

Her details are well-researched and appear under item clearly listed. She leaves out nothing! One chapter I found most interesting was travel. She covers hotels and specific chefs, as well as yachts and celiac travel clubs. I was left with so many options and a desire to travel now, rather than the common travel regrets so many of us celiacs are left with.
Her chapter on food company links makes it extremely easy to do time-saving shop online. Not only did Julianne list out the company, address, link, phone number, and e-mail address, she concisely describes the company’s main products, saving a lot of Internet research.

Julianne went onto start a celiac support group and has co-hosted celiac and food allergy food expos. She has perfected the art of GF cooking, refers to many of her resources in her own book, and you can bet she’s satisfying her husband’s palate these days.

Julianne’s book, Celiac Resource Guide, is a wonderful addition to any celiac’s GF book resources, which we all seem to accumulate. This resource book is HIGHLY recommended.
Tina Turbin

www.GlutenFreeHelp.info

Tags: author, autoimmune disorder, celiac, celiac awareness, celiac disease, gluten free help, gluten intolerance, Gluten-Free Baking, Gluten-Free Doctor, gluten-free travel, reviews, Tina Turbin
Posted in Autoimmune Disorders, Book Reviews, Books To Read, Dining Gluten Free, Gift Ideas, Gluten-Free Flours, Gluten-Free Products, Gluten-Free Research, Health, Helpful Information, Helpful Tips, Medical Research, References, Restaurants | 7 Comments »

Tina Turbin

About Me | see more

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...

Medical Research

Gluten Enzymes

Gluten Intolerant, Gluten Sensitive & Celiac- Explained by Ron Hoggan, Ed. D.

U.S. Way Behind in Gluten-Free Awareness

Link Demonstrated between Child Psychiatric Disorders and Gluten Sensitivity

Why it’s Important to Raise the Celiac Diagnosis Rate

Gluten Whiplash Explained by DR.O (VIDEO TOO!)

Understand Celiac Disease & Gluten Sensitivity- VIDEO – Warren Medical Center- children and adults

Celiac Resource Guide by Julianne Karow

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