Tag Archives: Celiac Disease

MALFUNCTIONING PYLORIC & ILEOCECAL VALVES – AND HOW TO FIX THEM

 

(Source: www.irishhealth.com)
(Source: www.irishhealth.com)
I learned something very helpful from my recent thermography. After weeks of intense intestinal distress, I now know (at least in part) what the cause was and how to fix it.
Turns out my symptoms (bloating, burping, gas, feeling full after eating only a little, abdominal pain, fever spikes, spastic diarrhea, insomnia – feeling weak, toxic and just generally awful) were due in large part to my pyloric and ileocecal valves’ having become sluggish. What a relief to get this information. And the fixes works quickly: I feel better immediately after doing them!
We’ll get to these shortly, but first some information on the functions of those valves and what can go wrong if they’re not working properly.

For information on thermography, see Inflammation and  What You Don’t Know CAN Harm You.

 

 

 

PYLORIC VALVE

 

(Source: www.newhealthguide.org )
(Source: www.newhealthguide.org )

 

The pyloric valve is a sphincter-type valve that controls the opening between the bottom end of the stomach and the beginning of the small intestine. It’s located about 2″ above the  navel, more or less in the center of the body.
The pyloric valve’s principal function is to control the flow of partially digested material from the stomach into the duodenum, the topmost section of the small intestine, where most of the nutrients get extracted from what we eat. When the valve is working well, it opens slightly a few times a minute to allow a small amount of food to move into the duodenum. Its secondary function is to prevent bile from flowing back from the small intestine into the stomach (bile reflux).
When the pyloric valve is malfunctioning, as it does in many people – even some who aren’t aware they’re having a problem, it creates  discomfort and many serious medical problems. Malfunctioning of this valve includes spasms that prevent it from opening or closing completely.

 

Bloating: Symptom of a Pyloric Valve That Isn’t Opening Properly

(Source: www.34-menopause-symptoms.com)
(Source: www.34-menopause-symptoms.com)
When the valve spasms, it becomes inflamed. You can experience pain as food tries passing from your stomach into your small intestine. If the spasms are severe, you may become nauseated and experience violent vomiting as your stomach attempts to clear itself. The usual symptoms of a spastic pyloric valve that isn’t opening properly are bloating and a sharp pain after eating.
If the valve isn’t closing properly, bile can flow back into the stomach from the intestines. The Mayo Clinic says, “Bile reflux can be difficult to distinguish from acid reflux…. and the two conditions may occur at the same time.” Bile reflux can lead to some serious issues, including damage to the stomach and esophageal linings, bleeding ulcers, and Barrett’s Esophagus. (Thermal Imaging of the Southwest, 2013)

 

Bile Reflux: Symptom of a Pyloric Valve That Isn’t Closing Properly

(Source: gallbladderattack.com)
(Source: gallbladderattack.com)

“When the (pyloric) sphincter is contracted, it holds food in the stomach, allowing the digestive juices to do their work. This breaks down the food into a substance called “chyme.” Once the food has broken down, the sphincter opens and allows it to enter the duodenum. The time the food spends in the stomach allows the body to absorb more of the nutrients.

“As long as the sphincter is healthy, it serves as a one-way door to the intestines, and that keeps your digestive system moving smoothly.”

– New Health Guide, 2014

 

 

The malfunctioning, constricted pyloric valve shown on this thermogram is visible inside the black oval in the center of the body:

Thermogram of a Pyloric Valve in Distress

(Source: www.tiofsw.com)
(Source: www.tiofsw.com)
When the pyloric valve is constricted and inflamed, blood flow increases to that area.  When the valve doesn’t close properly, allowing bile to flow back into the stomach and attack the stomach lining, blood flow to this area increases. It is the increased heat in the distressed area, caused by this additional blood flow, that the thermographic infrared camera captures on the image.
“Dr. Gregory Melvin, a board-certified thermography-reading doctor, notes that ‘Most conditions are detectable with infrared imaging. When the pyloric valve is under distress, it creates a specific and unique thermal image, making it fairly obvious.’” (Thermal Imaging of the Southwest, 2013)

 

 

 

 

 

ILEOCECAL VALVE

 

(Source: study.com)
(Source: study.com)
The ileocecal valve is a sphincter-type valve located at the junction of the end of the small intestine and beginning of the large intestine. Its purpose is twofold: 1) To retain the contents of the small intestine long enough for the digestive process to be completed, and 2) As a barrier to prevent bacteria laden material in the large intestine from ‘back flowing’ into the small intestine and contaminating it.
When the ileocecal valve is closed, the partially digested food stays in the small intestine, where the body renders and absorbs nutrients. Once material has been allowed to pass through the ileocecal valve to enter the large intestine, the valve closes again to prevent back flow from the large intestine.

 

 

HEALTHY FUNCTIONING OF THE ILEOCECAL VALVE
When the ileocecal valve is functioning normally:
  • It remains closed most of the time, opening only when food is ready to pass from the small intestine into the large intestine for further processing.
  • It opens briefly to allow the contents of the small intestine to exit into the large intestine.
  • After food has moved through it, it closes again quickly to prevent contents of the large intestine from leaking back into the small intestine.

 

WHEN THE ILEOCECAL VALVE MALFUNCTIONS – REMAINING OPEN OR CLOSED
An ileocecal valve sticking in the open position allows a backwash of watery waste material from the large intestine to get absorbed back into the small intestine. This is serious because the small intestine is where the process of creating blood to fuel the body begins.
A valve stuck in the open position can cause frequent diarrhea leading to dehydration and lack of energy
A valve sticking in the closed position can cause tightness in the bowel movements or constipation.
Both conditions create a toxic condition and cause imbalances anywhere in the body where there is blood. (Minckler, undated) (Pollard, undated)
Dysfunction of the ileocecal valve, remaining either open or closed, causes organs and/or muscles to become more susceptible to developing problems.
A person with an open valve will feel better when stationary and worse when moving around. Someone with a closed valve will feel worse upon rising or being inactive and better when moving around. (NeuroHealth Chiropractic, 2013)

 

 

FACTORS AFFECTING ILEOCECAL VALVE FUNCTIONING
These include:
  • Consuming insufficient nutrients
  • An improper nerve supply
  • Misalignment of the joints
  • Not chewing food well enough
  • Emotional stress
  • Travel
  • Diet
– Pollard, undated

 

DIETARY TIPS TO KEEP YOUR ILEOCECAL VALVE WORKING WELL
Some foods to avoid:
  • Bread and other dense foods to help keep it from sticking
  • Caffeine
  • Spicy and sugary foods
Supplements that support the functioning of the whole digestive system include:
  • Vitamin B12
  • Vitamin C
  • AFA blue green algae
– Earthclinic, 2015
“This very important anatomical structure does an unheralded job. The Ileocecal Valve is such a major cause of digestive symptoms for people that the problem has reached epidemic proportions; yet, outside the chiropractic profession, its function and importance are practically unknown.
“Problems with an open ileocecal valve (Ileocecal Valve Syndrome) are extremely common in today’s society yet its symptoms are often misdiagnosed. Very few health practitioners understand the significance of the ICV in digestive problems.” (Pollard, undated)

 

Image of a Healthy Ileocecal Valve

(Source: csnanatomy.pbworks.com)
(Source:csnanatomy.pbworks.com)

 

LOCATING YOUR ILEOCECAL VALVE
This is where your ileocecal valve is found – on the RIGHT side of your body, about 4 fingers (c. 2″) below your navel and 4 fingers to your right side, just inside your pelvic bone:
(Source: www.medicinedreamhea(Source: www.medicinedreamhealing.com)
(Source: www.medicinedreamhealing.com)

 

An image of a malfunctioning ileocecal valve is visible in the thermogram below, on the right of the body, just inside the hip bone.

 

Thermogram Showing a Blocked Ileocecal Valve

(Source: http://www.tiofsw.com)
(Source: http://www.tiofsw.com)

 

 

ALCOHOL AND ILEOCECAL MALFUNCTION
Consumption of excessive amounts of alcohol will stress the ileocecal valve, causing it to stick in the open position. This result is one of the main causes of hangovers. (Minckler, undated)

 

 

 

 

ILEOCECAL VALVE SYNDROME

 

(Source: drmayabose.com)
(Source: drmayabose.com)

Click here to see a larger version of this  chart if you’re unable to read the small print in the one above.

 

Problems with the ileocecal valve (sticking in the open or closed position) cause such a variety of symptoms, the valve has been called the “great mimicker” by the chiropractic profession. Its symptoms can manifest far from the valve itself.
Interestingly, symptoms of an open or closed ileocecal valve are very similar. They include (Pollard, undated) (True Vitality, 2015):
  • Diarrhea or constipation
  • Heart palpitations and feeling of the heart fluttering
  • Chest pain during activity
  • Edema
  • Right shoulder pain simulating bursitis
  • Neck stiffness
  • Mid-afternoon dizziness
  • Tinnitus
  • Nausea
  • Faintness
  • Sudden thirst
  • General achiness
  • Joint pain
  • Circulation problems
  • Pinched nerves
  • Whole body arthritis
  • Sudden, stabbing, sharp low back or leg pain that feels just like a disc pain, especially when sitting or driving, with no mechanical cause
  • Sharp, pinpoint headaches, especially on the left side, at the base of the skull
  • Dull headaches, which often linger for hours in the frontal area
  • Migraine headaches – often as a system-wide response to the toxicity of the ileocecal valve
  • Chronic sinus infection, dripping sinuses, especially when not during allergy season
  • Allergies – the type often wrongly attributed to dust, cat hair, and mites
  • Dark circles under the eyes, puffy cheeks
  • Any of the “colon syndromes” such as Crohn’s disease, spastic colon, irritable bowel, celiac disease
  • Burning leg pain (that feels like a nerve) into the front of the left thigh
  • Asthma-like symptoms
  • General non-specific lower GI discomfort or symptoms often attributed to a psychological cause by practitioners unfamiliar with the ileocecal valve
Pollard offers this useful analogy of what happens when your ileocecal valve doesn’t work properly:
“Let’s say you have just finished preparing a wonderful meal and are about to sit down to enjoy it. Just before you do, you place the meal on the counter next to the sink. You take the remnants of the preparation process–carrot tops, meat gristle, pineapple thorns, and whatever else–and put them in the garbage disposal to be whisked away.
“For our example, let’s say you forget to put the cover on the garbage disposal. What happens when you flick the switch? As you might imagine, the contents of the garbage meant for disposal could fly all around the kitchen area mixing with your newly prepared meal. If this happened, you wouldn’t want to eat your meal.
“It goes without saying that you don’t want the contents of the garbage area of your intestines mixing with the contents of the kitchen area. Unfortunately, this is exactly what happens in the body’s most important “kitchen area,” the small intestine.
“The ileocecal valve serves the same function as the cover or cap on the garbage disposal. If the ileocecal valve becomes open and remains open, the contents of the large intestine can and do leak back into the small intestine. This is not good for many reasons.
“One reason is the contents of the two different sections of the tube have different pH chemistry. If the two juices mix, this immediately causes gas. Another is that the contents of the small intestine are to be absorbed; whereas the contents of the large intestine are to be eliminated.
“The whole purpose of the ileocecal valve is to prevent the contents of these two distinctly different parts of the digestive tube from coming in contact. Probably very few people have not had some discomfort from their ileocecal valve at some point in their lives.” (Pollard, undated)

 

 

 

IMPORTANCE OF CHEWING OUR FOOD WELL BEFORE SWALLOWING IT

 

(Source: debrasdollars.blogspot.com)
(Source: debrasdollars.blogspot.com)
If we’re swallowing our food before it has been properly chewed, we’re putting great stress on the various parts of our digestive system as they try doing their specific jobs of breaking it down to extract nutrients from it and move it along.
Digestion begins in the mouth with mastication (the chewing process). If we’re not doing it well or long enough, we’re inviting some serious health problems.
Our whole digestive system below the mouth is designed to process increasingly smaller particles passing through its various parts.
Chewing breaks down the large chunks we put in our mouths into smaller particles, making it easier for the digestive juices in our stomachs to turn the masticated food it receives into chyme (partially digested food), our intestines to absorb nutrients and energy, and preventing improperly digested (too large) food particles from getting through the mucosal lining of our small intestine and into our blood stream, where their presence causes autoimmune reactions.
{See INCREASED GUT PERMEABILITY – CAUSES & CONSEQUENCES for a description of how our digestion works, from mouth to anus, and some of the many health problems caused by increased gut permeability (leaky gut).}
The longer we chew our food, the more opportunity we’re giving the enzyme-containing saliva in our mouths to begin breaking it down. Our saliva also helps lubricate our food, easing its passage down the esophagus on its way to the stomach.
Here are some tips for how to prepare our food before it begins its journey down our gullets,  into our stomachs and beyond (Mercola, 2013):
  • Take smaller bites of food. You won’t have to work as hard to reduce them to smaller particles.
  • Chew slowly and steadily.
  • Chew until your mouthful of food is liquefied or has lost its texture.
  • Chew and swallow completely before taking another bite of food.
  • Wait to drink fluids until after you’ve swallowed.
It’s especially important to chew these difficult foods carefully and completely so they don’t clog your ileocecal valve: Raw salads, popcorn, and raw nuts. (Pollard, undated)

 

 

 

EMOTIONAL STRESS AND DIGESTION

 

(Source: www.slideshare.net)
(Source: www.slideshare.net)

 

We’re all aware that physical and emotional stress impact all the systems in our bodies – including our digestion. Our bodies are hard wired to scan the environment for imminent attacks or threats to our existence – very big sources of stress. When our autonomic nervous system (ANS) perceives such a threat, it sets off a series of reactions to maximize our chances of successfully fighting off the threat or running away from it.
These are the body’s automatic Fight or Flight responses:

 

(Source: www.aflintchiropractor.com)
(Source: www.aflintchiropractor.com)

 

These responses made a great deal of sense for our survival when we were in frequent danger of being eaten or maimed by wild animals – we either stayed to fight them or ran away. The act of either physically fighting or fleeing resets the entire Fight or Flight system, using up the extra adrenaline our ANS has released to increase our chance of successfully fighting or fleeing. This reset allows the body to return to its natural state of balance (homeostasis).

 

(Source: polyskeptic.com)
(Source: polyskeptic.com)
In our current world, our bodies still automatically put us into Fight or Flight when we feel in danger but the threats to us now are mostly ones not amenable to physical fights or speedy escapes. They’re mostly from the frightened chatter going on in our heads  (eg, financial worries, worry about the future, what to do about stresses at home or at work) so our bodies aren’t easily able to reset and return us to homeostasis.  (Benn, 2015)

 

Unresolved vs Resolved Fight or Flight Response

(Source: faculty.weber.edu)
(Source: faculty.weber.edu)

 

Our digestive systems shut down or greatly slow down when we feel threatened and go into Fight or Flight. The energy required for digestion gets diverted elsewhere where it’s immediately needed for life-saving activities.
Here’s a description of the profound changes that take place in the body whenever our ANS initiates Flight or Flight:
“When our fight or flight response is activated, sequences of nerve cell firing occur and chemicals like adrenaline, noradrenaline and cortisol are released into our bloodstream. These patterns of nerve cell firing and chemical release cause our body to undergo a series of very dramatic changes. Our respiratory rate increases. Blood is shunted away from our digestive tract and directed into our muscles and limbs, which require extra energy and fuel for running and fighting. Our pupils dilate. Our awareness intensifies. Our sight sharpens. Our impulses quicken. Our perception of pain diminishes. Our immune system mobilizes with increased activation. We become prepared—physically and psychologically—for fight or flight. We scan and search our environment, “looking for the enemy.”
“When our fight or flight system is activated, we tend to perceive everything in our environment as a possible threat to our survival. By its very nature, the fight or flight system bypasses our rational mind—where our more well thought out beliefs exist—and moves us into “attack” mode. This state of alert causes us to perceive almost everything in our world as a possible threat to our survival. As such, we tend to see everyone and everything as a possible enemy. Like airport security during a terrorist threat, we are on the look out for every possible danger. We may overreact to the slightest comment. Our fear is exaggerated. Our thinking is distorted. We see everything through the filter of possible danger. We narrow our focus to those things that can harm us. Fear becomes the lens through which we see the world.” (Neimark, undated)

 

hqdefault

When we remain in a chronic state of Fight or Flight – whether from internal worry or external circumstances, we remain in a highly aroused state of chronic stress. The fact that perceived threat as well as actual threat sets off Fight or Flight is important to understanding why so many of us live locked in a state of Fight or Flight.

 

(Source: www.sciencenews.org)
(Source: www.sciencenews.org)
Since what’s going on in the mind directly affect the health of the body, chronic stress, trauma and strong emotion we’re unwilling to deal with, and exhaustion take a toll on the body –  including our ileocecal valves.
Chiropractor Melinda Benn says this about the emotional aspects of ongoing stress from chronic Fight or Flight:
“The body has a record of every physical and/or emotional trauma that it has ever encountered. These traumas can cause the body to be locked in the fight-flight pattern discussed above. Oftentimes illness occurs because of trauma that is locked into the cells.
The root cause of the health problem must be addressed for the symptoms to resolve. “For example, many lung problems stem from grief. The lungs are the organ of grief and prolonged grieving, even on a subconscious level, can and will often cause chronic lung problems such as bronchitis, continuous colds, or even recurrent pneumonia. These problems often do not respond well to traditional medical care such as antibiotics, because the problem is not rooted in a bacterial or viral infection but is instead rooted in the cell memory of the person’s grief. By discharging the cell memory the body is able to heal itself and continue functioning without the constant health problems that the memories created. This work will not remove a persons memories, only the negative effects the cell memory may be having on the body.” (Benn, 2015)

 

 

 

 

VIDEOS OF HOW TO DO MANUAL PYLORIC & ILEOCECAL RELEASES

hqdefault
The video below, made by Tammy Kohlschmidt of Thermography For Health, demonstrates how to release both your pyloric and ileocecal valves. Tammy has graciously given permission to include her video here.

Use this password to open and view it: videosetpv

 

 

(Source: www.tiofsw.com)
(Source: www.tiofsw.com)
Here’s a second instructional video, made by Thermal Imaging of the Southwest, on how to flush the stomach contents for problems like bloating, constipation and blockage.
https://www.youtube.com/watch?v=bAviPBEXP70

 

 

maxresdefault

This third video, Your Ileo Cecal Valve and how to close it when it’s stuck open, demonstrates how to close the valve manually from a standing position. It explains what the ileocecal valve is, its location, and how to close it yourself it it’s stuck open. The video details the type of sensation you’ll have when the valve is stuck in its open position.
https://www.youtube.com/watch?v=k9jrHMnr2cE

 

 

 

 

WRITTEN INSTRUCTIONS FOR MANUAL PYLORIC & ILEOCECAL VALVE RELEASES

To help me remember how to do these manual valve releases, I wrote out the steps from Tammy Kohlschmidt’s video:

 

PYLORIC & ILEOCECAL VALVE RELEASES

Lie down flat with a half roll (or small rolled up blanket) under your lumbar area so your abdomen is raised a bit. You may also want to put a small pillow or yoga block under your head.

0ff1dbf504c0454c_5881-w217-h217-b1-p10--transitional-bed-pillows

Have a 3 pound or larger hand weight nearby. You can use a glass bottle filled with liquid if you don’t have a hand weight. The weight is easier to hold and works better at getting into the valves.

imgres-1

PYLORIC VALVE RELEASE (do for 1-2 minutes)

Your pyloric valve connects your stomach to your  small intestine. It’s located about 4 fingers (c. 2″) up from your navel, more or less in the center of your body.

  • Use the end of the hand weight to knead on top of your pyloric valve, rocking from its L side (the stomach end of the valve) toward its R side (where the pyloric valve connects to the small intestine).
  • Then use the end of the weight to push all the way from your L (on the stomach) to the pyloric valve to move any partially digested food in your stomach through  your valve into your small intestine.
  • Repeat several times.

 

ILEOCECAL VALVE RELEASE (do for 1-2 minutes)

Your ileocecal valve connects your small intestine to your large intestine. It’s located about 4 fingers down from your navel (c. 2″) + 4 fingers to your R. This valve opens diagonally toward your L shoulder.

  • Use the end of a 3 pound weight to push into the valve, up and diagonally in the direction of your L shoulder.
FLUSH
  • Use the end of the weight to push all the way from the  L side of your body on a horizontal line, along the small intestine, all the way over to your ileocecal valve on your R.

 

 

 

 

 

FOOT REFLEXOLOGY FOR THE ILEOCECAL VALVE

Reflexology is a therapeutic massage technique employing the application of specific types of pressure of hand, thumb and fingers to points on the extremities corresponding to a map of the human body’s reflex points.
This diagram shows where the reflexology point for the ileocecal valve is located – near the little toe side edge of the RIGHT foot, just above the heel:

 

(Source: green-holisticlifestyle.blogspot.com)
(Source: green-holisticlifestyle.blogspot.com)

 

Here’s a photo of reflexology pressure being applied to the ileocecal point on the sole of a person’s right foot:

 

ILEOCECAL VALVE REFLEXOLOGY POINT

(Source: www.energyforliving.com.au)
(Source:www.energyforliving.com.au)

 

If you’ve ever had foot reflexology, you know that spots corresponding to organs and other parts of your body where you’re having difficulties may be tender and pressure applied to them can hurt – a bit or a lot.
The helpful aspect of this is that, you know when you’ve found the right spot when you’re doing reflexology on yourself.
My ileocecal valve has been malfunctioning so I decided to do some reflexology on myself. When I applied firm pressure on the ileocecal point, it felt quite tender – and the tenderness continued for a few minutes after I stopped. Just for comparison, I applied equal pressure on the same spot on my left sole. That felt good but not at all tender.
For people who doubt its efficacy, here’s the story of my first encounter with foot reflexology:
While on vacation with my family in Colorado, I had stomach flu or some other kind of digestive problem that caused great distress whenever I tried eating anything. I’d heard of reflexology and saw that the spa at our hotel offered it. It turned out their reflexologist was out of town that day but another experienced masseur, who could see how ill I felt, said he had a reflexology chart and would try if I was willing.
As he worked on my feet, most of the points he touched felt good – until he got to the digestive areas. (At that time, I had no idea where the various reflex points were located.) When he pressed there, they hurt so much tears came to my eyes. He said he knew those spots would be tender and was purposely using only a very light touch there, which he demonstrated on my arm, where I could barely feel it. So I let him continue, doing Lamaze breathing for the pain, eyes streaming the whole time.
When he was done, I found I was too weak to stand without assistance. So he helped me to a couch in the waiting room, gave me a cup of hot ginger tea, and let me sleep there until I woke up about an hour later – and discovered my digestive problem was totally gone!
I’ve been a big fan of foot reflexology ever since.
(Source: health.learninginfo.org)
(Source: health.learninginfo.org)
TIP:
If you’re doing foot reflexology on yourself, a Thai Foot Massage Stick is useful. It lets you apply more pressure directly on a point than your fingers probably will.

Massage_Tool_08d

 

DONNA EDEN’S METHOD FOR NORMALIZING THE ILEOCECAL VALVE

 

(Source: theawareshow.com)
(Source: theawareshow.com)
The wonderful Donna Eden, author of several books on Energy Medicine, has another method for returning the ileocecal valve to its normal rhythm. I highly recommend watching this short video showing her teaching it at a workshop. Donna may be the most joyful person on the planet and is an excellent teacher.

 

 

 

WHAT I DO NOW TO RELEASE MY PYLORIC AND ILEOCECAL VALVES

When the severe bloating began, I consulted Dr David Miller, who explained that food was fermenting in my GI tract instead of digesting, causing the bloating. That made sense to me but I didn’t know how to stop the fermenting yet. I tried a variety of digestive enzymes that helped some but the problem continued.
I’m concentrating now on chewing my food thoroughly before swallowing, practicing ways to keep my gut from clenching – or relaxing it when I notice it has already clenched, and figuring out when and how often I need to do the release exercises.
Sometimes I use a 3 pound weight to release those valves as shown in the videos.
I also sometimes lie face down on a 4″ hollow, squishy, spiky ball and use the weight of my body instead of pushing with the weight. First, I place the ball under my pyloric valve and move my body on it from left to right to release the valve. Then I move the ball to under my ileocecal valve and roll that part of my body over it in a valve-toward-left shoulder direction to release the valve.
Here’s a picture of the ball I use, somewhat on the under-inflated side so it gives a bit as I lie on it:

 

4" squishy spiked ball

They’re called EduShape Sensory Balls, available from Amazon. The 4″ balls are the ones at the top  in the box:

 

71GLwLB60GL._SL1500_

If I’m out and about and can’t do the more thorough releases with either the weight or squishy ball, I use my hands:

Pyloric Valve

I make a fist of my right hand and press into my pyloric valve with the knuckles, rocking them from left to right until I feel the valve release.

Ileocecal Valve

Using my right hand in a fist, I press the knuckles into my ileocecal valve and rock upward on a diagonal toward my left shoulder until I feel the valve release.

 

I’m also going to start using Donna Eden’s method and/or reflexology on the ileocecal valve point – especially when I’m traveling.

 

 

 

 Ever feel like this?
(Source: www.redbookmag.com)
(Source: www.redbookmag.com)
My profound thanks to Tammy Kohlschmidt of Thermography for Health for identifying my pyloric and ileocecal valve problems via thermography and then setting me on the path to knowing how to fix them.

 

 

 

 

REFERENCES

Benn, M.S. (2015). Fight-Flight Response. See: http://www.aflintchiropractor.com/index.php?p=155309

EarthClinic. (2015). Ileocecal Valve Problems and Natural Treatments. See: http://www.earthclinic.com/cures/ileocecal-valve.html

Hardin, J.R. (2013). INFLAMMATION. See: http://allergiesandyourgut.com/symbiosis-versus-dysbiosis/inflammation/

Hardin, J.R. (2015). INCREASED GUT PERMEABILITY – CAUSES & CONSEQUENCES.  See: http://allergiesandyourgut.com/2015/05/10/increased-gut-permeability-causes-consequences/

Kohlschmidt, T. (2015). What You Don’t Know CAN Hurt You. See: http://www.dentistryforhealthny.com/breastthermographyny.html

Mercola, R. (2013). 7 Important Reasons to Properly Chew Your Food. See: http://articles.mercola.com/sites/articles/archive/2013/07/31/chewing-foods.aspx

Minckler, J. (undated). Ileo-cecal Valve. See: http://www.energybalancing.com/selfeval/ileocecal.html

Neimark, N.F. (undated). What is the “fight or flight response?”  See: http://www.thebodysoulconnection.com/EducationCenter/fight.html

NeuroHealth Chiropractic. (2013). Dangers of overindulging – Ileocecal Valve Syndrome. See: http://www.neurohealthchiro.com.au/dangers-of-overindulging-ileocecal-valve-syndrome-1835

New Health Guide. (2014). Pyloric Sphincter Function. See: http://www.newhealthguide.org/Pyloric-Sphincter-Function.html

Pollard, J.K. (undated). Ileocecal Valve: Preventing Backflow. DigestiveAwareness. See: http://digestiveawareness.drupalgardens.com/content/ileocecal-valve-preventing-backflow

Thermal Imaging of the Southwest. (2013). The Painful Passage of Food
Identifying and Treating Pyloric Valve Problems Can Restore Pleasure in Eating, See: http://www.tiofsw.com/pyloric-valve/

True Vitality. (2015). Ileocecal Valve Syndrome. See: https://www.truevitality.com.au/articles/ileocecal-valve-syndrome-2/

 

 

 

© Copyright 2015 Joan Rothchild Hardin. All Rights Reserved.

 

DISCLAIMER:  Nothing on this site or blog is intended to provide medical advice, diagnosis or treatment.

 

 

Amy Myers on What To Do If You’ve Gotten Glutened

Updated 6/10/2015.

 

 

1940s-gluten-image1

 

I can’t count the times I’ve been assured something is gluten free only to discover 20 minutes later that it wasn’t. This post is for those of  us who have celiac disease, gluten intolerance, or gluten allergy … practical advice from Functional Medicine doc Amy Myers on what to do if you’ve accidentally consumed some gluten. These are Dr Myers’ recommendations for what to do when you realize you’ve been zapped:

 

 

 

(Source: AmyMyersMD.com)
(Source: AmyMyersMD.com)

 

If you are gluten sensitive or have celiac disease you know all too well about accidentally ingesting gluten — otherwise known as getting “glutened.”

The outward manifestation of getting glutened may be different for everyone, and can cause a variety of symptoms such as brain fog, diarrhea, constipation, headache, rash, weakness, joint pain, swelling, vomiting, and fatigue. However, inside your gut the effects are essentially the same; gluten is wreaking havoc. Gluten causes inflammation and damage to the intestines. Ridding yourself of this inflammatory protein, reducing inflammation and healing your gut from the damage are essential to recovering as quickly as possible.

 

3 Steps To Recover After Getting Glutened

1. The more quickly you can get the gluten out of your system, the better you’ll feel.

These three things will help you do that promptly and effectively:

Digestive Enzymes. Digestive enzymes help speed up the breakdown and absorption of macronutrients. Be sure to take an enzyme that includes dipeptidyl peptidase (DPP-IV), which helps break down gluten specifically. In fact, I recommend that those with celiac and gluten intolerance take enzymes with DPP-IV when dining out.

Binding agents. Activated charcoal and bentonite clay bind toxins and help reduce gas and bloating. It’s best to increase water intake when taking either of these to avoid constipation, which will only delay healing.

Hydration. Fluids will help flush your system and keep you hydrated if you’re vomiting or have diarrhea. In addition to regular water, you can try coconut water, which contains electrolytes that may have been lost through vomiting or diarrhea.

 

2. Decrease inflammation.

Inflammation occurs naturally in our body when there has been an insult or injury to it. Decreasing this inflammation is essential to healing your gut. These three things will help you reduce inflammation quickly:

Omega-3 fatty acids. Fish oils, flax and chia seeds are full of anti-inflammatory omega-3 fatty acids. I recommend 1-2 grams of omega-3 oils daily. You can go up to 4 grams a day for a week after accidental gluten ingestion.

Ginger has high levels of gingerol, which gives it a natural spicy flavor and acts as an anti-inflammatory in the body. It also has potent anti-nausea properties and can ease stomach cramping. I like to drink warm ginger tea as a comforting, anti-inflammatory beverage.

Turmeric is a member of the ginger family that contains the active ingredient curcumin, which is known for its antioxidant and anti-inflammatory properties. My anti-inflammatory smoothie with turmeric is a great drink to help you quickly recover from getting glutened.

 

3. Heal your gut.

Nearly 70% of our immune system is in our gut. Having a healthy gut is crucial for optimal health. The six things below will help you heal your gut.

Probiotics. Routinely, I recommend taking a highly concentrated probiotic (25-100 billion units) a day. I advise my patients to “double-up” on their probiotic dose for a week after a gluten exposure.

L-Glutamine. Glutamine is an amino acid that is great for repairing damage to the gut, helping the gut lining to regrow and repair, undoing the damage caused by gluten. I recommend 3-5 grams a day for a week after exposure.

Slippery elm. Slippery elm contains mucilage, which stimulates nerve endings in the gastrointestinal (GI) tract to increase its secretion of mucus. Mucus forms a barrier in the gut to protect it and promote healing.

Deglycyrrhizinated licorice (DGL). DGL is an herb that’s been used for more than 3,000 years in the treatment of digestive issues, including ulcers and indigestion. DGL also supports the body’s natural processes for maintaining the mucosal lining of the GI tract.

Marshmallow root is a multipurpose supplement that can be used for respiratory or digestive relief. Like slippery elm, it contains mucilage, which eases the inflammation in the stomach lining, heals ulcers, and treats both diarrhea and constipation by creating a protective lining on the digestive tract.

Bone broth is very high in the anti-inflammatory amino acids glycine and proline. The gelatin in bone broth protects and heals the mucosal lining of the digestive tract that may get disrupted by being glutened.

Once you realize that you have been glutened, implement this three-step approach as soon as possible. If you are not seeing any improvement in your symptoms after three days or you’re getting worse. I would advise you to follow up with your physician.

 

 

droz_stillshot1-600x335

 

 

See Dr Myers’ entire article here.
To learn more about Dr Myers and peruse her useful website go to http://www.amymyersmd.com/ .

 

 

REFERENCES

Myers, A. (2014). 3 Steps to Recover After Getting Glutened. See: http://www.amymyersmd.com/2013/08/3-steps-to-recover-after-getting-glutened/

 

 

© Copyright 2015 Joan Rothchild Hardin. All Rights Reserved.

 

DISCLAIMER:  Nothing on this site or blog is intended to provide medical advice, diagnosis or treatment.

 

 

 

Celiac Disease, Gluten Sensitivity, & Gluten Allergy

Last updated 6/2/2015.

(Source: offthegrain.com)
(Source: offthegrain.com)
Gluten is a protein found in many grains and seeds, principally wheat, rye, barley, spelt, kamut, and triticale. It is the composite of the storage proteins gliadin and a glutenin conjoined with starch in the endosperm of various grass-related grains. (Wikipedia, 5/29/2015)
Although gluten-containing foods are an important part of the modern diet,  many humans have difficulty digesting gluten. The effects of this trouble can be immediately apparent in some people while in others, deleterious reactions to gluten make themselves known only over time.
As many as 20 million Americans may be sensitive to gluten. Another 3 million  have celiac disease and 400,000 – 600,000 are allergic to wheat. (Woodward, 2011)
That’s a lot of people!

 

 

(Source: myglutenfreequest.com)
(Source: myglutenfreequest.com)

 

 

 

 

 

A BRIEF HISTORY OF GLUTEN IN THE HUMAN DIET (Guthrie, 2010)

The consumption of grains is relatively new to our diet, dating from  when we stopped being nomadic hunter-gatherers, settled down and started growing crops and domesticating animals,  15,000 years ago at the earliest. Before that time, our ancestors mostly ate the meat of animals they hunted, along with wild fruits, plants, tubers, nuts, and seeds they foraged. The planting of dietary grains as crops originated in Mesopotamia.
Some of us have adapted well to our largely grain-filled diets. Many of us have not. For example, about 30% of northern Europeans carry genes for gluten problems.
Furthermore, the wheat we eat today is also considerably changed. In today’s modern version of wheat, up to 90% of its protein content now consists of gluten – 10 times what it was even 100 years ago.

 

 

Einkorn (ancient wheat) vs Modern Wheat

(Source: www.einkorn.com)
(Source: www.einkorn.com)

 

In people with celiac disease, ingesting gluten causes the body to attack the small intestine. For the 30-40% of people who have a non-celiac gluten intolerance, the immune system mistakes gluten for a foreign body (a pathogenic bacteria or virus) and mobilizes an arsenal of antibodies to attack the ‘invader’. For me, even the small amount of gluten on French fries cooked in oil shared by a flour-containing food (eg, something breaded) is enough to set off a full blown gluten reaction.
On average, an American consumes about 150 pounds of wheat each year. We get it in the processed foods we rely on, breads, baked goods, pasta. There’s also gluten in many commercially produced seasonings and most bacon. Wheat flour is used widely as a breading and thickening agent. I recently learned the hard way that even some nutritional supplements contain gluten.
Think about what you ate today. Did you have toast, a muffin, a bagel,  pancakes, cereal, oatmeal (usually processed in factories that also process wheat) for breakfast? A sandwich, pizza, a Big Mac, soup thickened with flour, soy sauce (it’s brewed with wheat) for lunch? Cookies, pretzels or a doughnut as a snack? A beer (brewed with wheat) after work? Pasta and some cake for dinner?
That’s gluten in every meal you ate!
Here’s a list of foods containing gluten. It’s a good start but by no means complete. Gluten can also be a hidden ingredient in some very unexpected places –  your lipstick, cosmetics, hair products, toothpastes, marinades, sauces, pretty much all processed foods, textured vegetable protein, seitan, imitation crab stick, MSG, ketchup, candies, communion wafers, some pharmaceuticals and nutritional supplements, Play Doh … and many, many more.
(Source: jenniferskitchen.com)
(Source: jenniferskitchen.com)


 

 

(Source: glutenfreedietwithnutrition.com)
(Source: glutenfreedietwithnutrition.com)

 

 

 

 

 

 

CELIAC DISEASE (Fasano et al, 2003)

 

(Source: bostoniano.info)
(Source: bostoniano.info)

 

Celiac disease (CD) is an autoimmune disorder of the small intestine triggered in genetically susceptible people by the ingestion of gluten. Specifically, CD is a reaction to the gliadin, a protein which is the soluble part of gluten, found in wheat and several other cereals in the grass genus Triticum.
See this University of Chicago Celiac Disease Center site for a list of the approximately 300 symptoms and conditions potentially due to celiac disease. You’ll see why trying to diagnose celiac disease from symptoms alone can be quite confusing.
The long term health effects of undiagnosed CD can be quite serious.

 

Biopsy of the mucosal lining of a healthy small intestine: long villi providing a large area for digestion and absorption of nutrients

(Source: library.med.utah.edu)
(Source: library.med.utah.edu)

 

 

Biopsy of a small intestine with celiac disease: blunted villi, crypt hyperplasia, and lymphocyte infiltration of crypts

Coeliac_path

 

Although common in Europe, until 2003, celiac disease was thought to be rare in the United States.
Research led by world-renowned expert on celiac disease, Alessio Fasano, MD, corrected that assumption. Dr Fasano is Chief, Division of Pediatric Gastroenterology and Nutrition at Massachusetts General Hospital for Children and Professor of Pediatric Gastroenterology and the W. Allan Walker Chair of Pediatrics at Harvard Medical School.

 

Alessio Fasano, MD
Alessio Fasano, MD

 

Fasano conducted the largest rigorous study ever performed to establish the prevalence of celiac disease in at-risk and not-at-risk groups in the US.
13,145 subjects from 32 states participated in this study: 3,236 symptomatic patients (with either GI symptoms or a disorder associated with CD), 4,508 1st degree and 1,275 2nd degree relatives of patients with biopsy-proven CD,  and 4,126 not-at-risk individuals. The age distribution of the study’s subjects, infants to 65 and older, corresponded with the age distribution of the population as reported in the US Census of 2000.
Subjects defined as ‘at-risk’ were relatives of patients with CD or patients who presented with CD-associated symptoms (diarrhea, abdominal pain, and constipation) or with CD-associated disorders (type 1 diabetes mellitus, Down syndrome, anemia, arthritis, osteoporosis, infertility, and short stature).
The results suggested that celiac disease:

“… occurs frequently not only in patients with gastrointestinal symptoms, but also in first- and second-degree relatives and patients with numerous common disorders even in the absence of gastrointestinal symptoms. The prevalence of CD in symptomatic patients and not-at-risk subjects was similar to that reported in Europe. Celiac disease appears to be a more common but neglected disorder than has generally been recognized in the United States….

“The prevalence of CD was as high in first- and second-degree relatives without symptoms as in relatives with symptoms, highlighting the importance of genetic predisposition as a risk factor for CD….

” If CD is as common in the United States as our study suggests, one must question why it is not diagnosed more frequently. Foremost among the possible explanations is that if physicians believe that CD is rare, they are less likely to test for it. A failure by physicians to appreciate that many individuals with the disease initially present without gastrointestinal symptoms is another reason why CD testing may not be performed….

“The prevalence of CD in symptomatic patients and not-at-risk subjects was similar to that reported in Europe. Given the high morbidity and mortality related to untreated CD and the prolonged delay in diagnosis in the United States,  serologic testing of at-risk patients (ie, case finding) is important to alleviate unnecessary suffering, prevent complications, and improve the quality of life of a multitude of individuals with CD.”

 

Prevalence of Celiac Disease Worldwide

(Source:  World J Gastroenterol. 2012 Nov 14; 18:42, 6036–6059)
(Source:
World J Gastroenterol. 2012 Nov 14; 18:42, 6036–6059)

 

The number of people clinically diagnosed with celiac disease has been rising dramatically around the world and is now considered a major public health issue. In 2010, diagnosed celiac was four times more common than it had been 60 years ago, affecting about one in 100 people. (Mayo Clinic, 2010)
The ratio of clinically diagnosed to undiagnosed cases of CD (people who have celiac reactions to gluten, often without the usual GI symptoms) is now believed to be 1:3 to 1:5. (Catassi et al, 2014)
 

 

 

 

 

GLUTEN SENSITIVITY (AKA GLUTEN INTOLERANCE) (Woodward, 2011)

 

(Source: friedeggsandtoast.com)
(Source: friedeggsandtoast.com)

 

In 2011, Alicia Woodward, the editor of Living Without,  interviewed Dr Fasano about his research that showed gluten sensitivity is real and a medical condition distinct from celiac disease. When she asked him about the import of having demonstrated the existence of gluten sensitivity, Dr Fasano replied:

“In my humble opinion, it’s a big deal. First, we’ve moved gluten sensitivity, also called gluten intolerance, from a nebulous condition to a distinct entity—and one that’s very distinct from celiac disease. Gluten sensitivity affects 6 to 7 times more people than celiac disease so the impact is tremendous. Second, we now understand that reactions to gluten are on a spectrum. The immune system responds to gluten in different ways depending on who you are and your genetic disposition. Third, there’s a lot of confusion in terms of gluten reactions. Gluten and autism, gluten and schizophrenia—is there a link or not? These debates are on their way to being settled. And fourth and most important, for the first time we can advise those people who test negative for celiac disease but insist they’re having a bad reaction to gluten that there may be something there, that they’re not making it up, that they’re not hypochondriacs. Once it’s established that a patient has a bad reaction to gluten, it’s important to determine which part of the spectrum he or she is on before engaging in treatment, which is the gluten-free diet.”

 

(Source: www.pharmaceutical-journal.com)
(Source: www.pharmaceutical-journal.com)

 

Given that celiac disease, gluten sensitivity and gluten allergy share many clinical symptoms, Woodward wondered if people can move along the spectrum to a more serious version of difficulty with gluten:

“No, I don’t think so. The three main conditions—celiac disease, gluten sensitivity, wheat allergy—are based on very different mechanisms in the immune system. Given that fact, it’s hard to imagine the possibility that you could jump from one to the other.”

Fasano had this to say about why so many humans are having such negative reactions to gluten after generations of wheat consumption:

“Although we’ve been eating wheat for thousands of years, we are not engineered to digest gluten. We are able to completely digest every protein we put in our mouths with the exception of one—and that’s gluten. Gluten is a weird protein. We don’t have the enzymes to dismantle it completely, leaving undigested peptides that can be harmful. The immune system may perceive them as an enemy and mount an immune response.”

Fasano offered an explanation for why we’re now seeing such an explosion of gluten-related health problems:

“Two components are coming together to create this perfect storm. First, the grains we’re eating have changed dramatically. In our great-grandparents era, wheat contained very low amounts of gluten and it was harvested once a year. Now we’ve engineered our grains to substantially increase yields and contain characteristics, like more elasticity, that we like. We’re susceptible to the consequences of these extremely rich, gluten-containing grains. Second, and this applies to the prevalence of celiac disease that’s increased 4-fold in the last 40 years, is the upward trend we’re seeing in all autoimmune diseases. We’re changing our environment faster than our bodies can adapt to it.”

Woodward mentioned that she’d heard him say gluten sensitivity is where celiac disease was 30 years ago:

“It’s déjà vu. The patients, as usual, were visionary, telling us this stuff existed but healthcare professionals were skeptical. The confusion surrounding gluten sensitivity—testing, biomarkers—is exactly the same confusion we had around celiac disease 30 years ago. So we’re starting all over again now.”

Symptoms of Gluten Sensitivity:

Most patients with gluten sensitivity reported 2 or more symptoms (Fasano et al, 2011)

(Source: justinhealth.com)
(Source: justinhealth.com)
See Q & A with Alessio Fasano, MD: The latest on gluten sensitivity and celiac disease for the entire interview.

 

See Divergence of gut permeability and mucosal immune gene expression in two gluten-associated conditions: celiac disease and gluten sensitivity to read about Fasano et al’s study comparing celiac disease and gluten sensitivity. It’s a long scientific article but you can skip down to the short Conclusions section if you wish.
The researchers concluded that CD and GS are “distinct clinical entities caused by different intestinal mucosal responses to gluten.” “CD results from a complex, and as yet undetermined, interplay of increased intestinal permeability, mucosal damage, environmental factors in addition to gluten, and genetic predisposition”  while “GS is associated with prevalent activation of an innate immune response.” (Sapone et al, 2011)

 

 

 

 

GLUTEN AND WHEAT ALLERGY (Mayo Clinic, 2015) (UCLA, 2015)

(Source: www.hailmerry.com)
(Source: www.hailmerry.com)

A gluten allergy is a specific, reproducible immune response to ingesting foods containing wheat or other sources of gluten – or, in some cases, even from inhaling gluten-containing flour. Wheat (along with peanuts, tree nuts, milk, soy, egg, fish, and shellfish)  is one of the most common of the eight major recognized food allergens, responsible for 90% of all IgE (immunoglobulin E) – mediated food allergies.
In people with an IgE-mediated allergy to the gliadin found in gluten, exposure causes the release of antibodies to try to neutralize the gliadin. More rarely, the immune response to gluten may result from other specialized immune pathways (non-IgE mediated).
A wheat allergy typically presents as a food allergy but can also be a contact allergy (say from occupational exposure to wheat). Like all allergies, wheat allergy involves IgE and mast cell response.
“Typically the allergy is limited to the seed storage proteins of wheat, some reactions are restricted to wheat proteins, while others can react across many varieties of seeds and other plant tissues. Wheat allergy may be a misnomer since there are many allergenic components in wheat, for example serine protease inhibitors, glutelins and prolamins and different responses are often attributed to different proteins. Twenty-seven potential wheat allergens have been successfully identified.” (Wikipedia, 2/18/2015)

 

How the body reacts to an allergen

(Source: www.moondragon.org)
(Source: www.moondragon.org)

 

 

Symptoms of a gluten allergy  develop within a few hours, often a few minutes after exposure, and include:
  • Swelling, itching or irritation of the mouth or throat
  • Hives, itchy rash or swelling of the skin
  • Nasal congestion
  • Headache
  • Itchy, watery eyes
  • Difficulty breathing
  • Cramps, nausea or vomiting
  • Diarrhea
Some people allergic to gluten may also experience anaphylaxis, a life-threatening allergic reaction. Symptoms of anaphylaxis include:
  • Swelling or tightness of the throat
  • Chest pain or tightness
  • Severe difficulty breathing
  • Trouble swallowing
  • Pale, blue skin color
  • Dizziness or fainting
  • Fast heartbeat

 

 

Comparison of Gluten-Related Disorders

Source: (UCLA Celiac Disease Program)
Source: (UCLA Celiac Disease Program)

 

 

 

TESTING FOR GLUTEN PROBLEMS

While researching this post, I encountered conflicting information on the best ways to test for celiac disease and gluten allergy – and, in the case of gluten sensitivity, whether there even IS a test (see Update below). If you’re interested in getting tested, you may find this article by Integrative Medicine pioneer J.E. Williams, OMD, helpful: Learn the best tests for celiac disease and non-celiac gluten sensitivity.
Update:  In 2013 Dr Fasano reported he was confident that a clinical trial being conducted by his Center for Celiac Research, in collaboration with Second University of Naples, would identify a biomarker for non-celiac gluten sensitivity and that the discovery of such a biomarker would lead to the development of diagnostic tests for the condition. Patients were being enrolled for the clinical trial in January 2013. (Anderson, 2014). As far as I can tell, the results haven’t been published yet.

 

 

intestines_quote

 

 

Many thanks to Frank Lipman, MD, for pointing me to Alessio Fasano’s work on celiac disease, gluten sensitivity and gluten allergy.

 

 

 

REFERENCES

Anderson, J. (2014). Dr. Fasano: Gluten Sensitivity Biomarker Likely Coming. See: http://celiacdisease.about.com/od/glutenintolerance/fl/Dr-Fasano-Gluten-Sensitivity-Biomarker-Likely-Coming-Soon.htm

Catassi, C. et al. (2014). The New Epidemiology of Celiac Disease. Journal of Pediatric Gastroenterology & Nutrition, 59, S7-9.  See: http://journals.lww.com/jpgn/Fulltext/2014/07001/The_New_Epidemiology_of_Celiac_Disease.5.aspx

Fasano, A. et al. (2003). Prevalence of Celiac Disease in At-Risk and Not-At-Risk Groups in the United States: A Large Multicenter Study. Archives of Internal Medicine, 163:3, 286-292. See: http://archinte.jamanetwork.com/article.aspx?articleID=215079

Guthrie, C. (2010). GLUTEN: THE WHOLE STORY. See: https://experiencelife.com/article/gluten-the-whole-story/

Mayo Clinic. (2010). CELIAC DISEASE: ON THE RISE. See: http://www.mayo.edu/research/discoverys-edge/celiac-disease-rise

Mayo Clinic. (2015). Wheat allergy. See: http://www.mayoclinic.org/diseases-conditions/wheat-allergy/basics/definition/con-20031834

Misty. (2009). List of Foods Containing Gluten. See: http://www.whatcontainsgluten.com/2009/04/list-of-foods-containing-gluten.html

Sapone, A. et al. (2011). Divergence of gut permeability and mucosal immune gene expression in two gluten-associated conditions: celiac disease and gluten sensitivity. BioMed Central Medicine, 9:23. See: http://www.biomedcentral.com/1741-7015/9/23

UCLA Division of Digestive Diseases. (2015). Celiac vs Gluten-Sensitivity vs Wheat Allergies. See: http://gastro.ucla.edu/site.cfm?id=281

University of Chicago Celiac Disease Center. (undated). Symptoms and conditions potentially due to celiac disease. See: http://www.cureceliacdisease.org/wp-content/uploads/2011/09/CDCFactSheets10_SymptomList.pdf

Wikipedia. (5/29/2015). Gluten. See: http://en.wikipedia.org/wiki/Gluten

Wikipedia. (2/18/2015). Wheat Allergy. See: http://en.wikipedia.org/wiki/Wheat_allergy

Williams, J.E. (2015). LEARN THE BEST TESTS FOR CELIAC DISEASE AND NON-CELIAC GLUTEN SENSITIVITY. See: http://renegadehealth.com/blog/2015/04/24/learn-the-best-tests-for-celiac-disease-and-non-celiac-gluten-sensitivity

Woodward, Al. (2011). Q & A with Alessio Fasano, MD: The latest on gluten sensitivity and celiac disease. See: http://www.glutenfreeandmore.com/issues/4_15/qa_augsep11-2554-1.html

 

© Copyright 2015 Joan Rothchild Hardin. All Rights Reserved.

 

DISCLAIMER:  Nothing on this site or blog is intended to provide medical advice, diagnosis or treatment.

GLUTEN INTOLERANCE IS REAL

 

 

(Source: carrotstick.dk)
(Source: carrotstick.dk)

 

 

GLUTEN: WHAT IS IT AND WHERE IS IT FOUND?

Gluten is a protein composite comprised of gliadin and glutelin, conjoined with starch, in the endosperm of various grass-related grains, such as wheat, barley and rye.  Gluten is what makes bread dough elastic, helps it rise and keep it’s shape, and gives it a pleasantly chewy texture. Gluten is also used now in a large numbers foods as a thickener, binder, flavor enhancer and protein supplement.
Along with the obvious sources such as breads, cakes and pasta, you’ll encounter gluten  hidden in many processed foods – salad dressings, soups, beer, some chocolates, some licorice, flavored coffees and teas, imitation bacon bits and seafood, sausages, hot dogs, deli meats, sauces, marinades, gravies, seasonings, soy sauce. See Hidden Sources of Gluten: How to recognize gluten that’s not obvious on the label for a fairly comprehensive list.

 

 

Processed-food-and-gluten-free

Gluten is also found in a variety of pharmaceuticals (National Foundation for Celiac Awareness, 2014).

 

 

 

 

 

 

THE ARTICLE THAT WAS THE IMPETUS FOR THIS POST ON GLUTEN

 

(Source: The New Yorker)
(Source: The New Yorker)

 

 

Michael Specter’s article about gluten in The New Yorker‘s food issue (11/3/2014) so irritated me I felt compelled to address the misinformation in it. The article is called Against the Grain: Should you go gluten-free? . (Specter, 11/3/2014)
Specter has been a staff writer at The New Yorker since 1998. His writings focus on science and technology as well as global public health. He has also written for The Washington Post and The New York Times.
Looking him up after finishing the article, I was amazed to learn that he was also the author of a book published in 2009 entitled Denialism: How Irrational Thinking Hinders Scientific Progress, Harms the Planet, and Threatens Our Lives. Despite my hopeful reaction to the word ‘denialism’ in the title, I learned from its review on Amazon that the denial Specter was addressing in this book is Americans’ growing mistrust of science.
So now the focus of this New Yorker article makes sense – he’s a true believer in the gods of modern science, technology and ‘progress’. From the Amazon review of Denialism:

“In the United States a growing series of studies show that dietary supplements and ‘natural’ cures have almost no value, and often cause harm…. And pharmaceutical companies that just forty years ago were perhaps the most visible symbol of our remarkable advance against disease have increasingly been seen as callous corporations propelled solely by avarice and greed…. As Michael Specter sees it, this amounts to a war against progress.”

 

 

(Source: www.flickriver.com)
(Source: www.flickriver.com)
In the New Yorker article, Specter takes a belittling tone toward the many people who are finding their physicians unable or unwilling to help them track down the root cause of their various ill health symptoms so take over that search themselves.
But does it strike YOU as the least bit odd for people to look elsewhere when they realize they’re not getting adequate advice from their doctors, not being believed when they report noticing correlations between eating X and feeling Y afterwards, or – even worse – being given drugs for what ails them, only to develop other symptoms on top of the ones they already reported?
That was certainly my experience with the allergies I suffered with for 40 years. All my doctors ever offered me were various antihistamines and decongestants – and eventually surgery when my body had become so inflamed polyps were growing inside my sinuses making it difficult to breathe. I had horrible reactions to all the drugs and none of them stopped my allergies. After the second nasal polyp surgery, I told my ENT doc that I wasn’t willing to live like that anymore and was going to find a way to fix my allergies rather than just try to treat their symptoms. He was smart and a really good human being. His response was, “I believe you. Will you let me know when you’ve figured it out?” That conversation took place about 35 years ago and my journey to figure it out led to this website.
BTW, my other experiences over the years trying to get help with my own and my family’s autoimmune and other health problems were pretty much the same as the allergies tale above until I basically stopped seeing MDs and started working with so-called ‘alternative’ health care providers who knew about identifying and correcting underlying causes rather than treating symptoms.
So it makes sense to ME that many people have decided to eliminate gluten from their diets to see if that might help. We know something is wrong and we want help getting better and then staying healthy. If we were getting adequate guidance from our doctors, we wouldn’t be so inclined to look for it elsewhere.
Please note that I am NOT saying physicians are evil or stupid. What I AM saying is that too few of them understand much about nutrition or inflammatory processes in the gut and many of them practice exactly as they were trained, in a medical model focusing on identifying diseases after they’ve developed and then treating symptoms with drugs or surgery while ignoring what’s producing those symptoms – and this is not helping us get or stay well.
This Western Medical approach also costs a bundle of money and causes a lot of unnecessary suffering.

 

(Source: cabralwellnessinstitute.com)
(Source: cabralwellnessinstitute.com)

 

 

 

 

 

 

 

TESTS FOR GLUTEN SENSITIVITY AND ALLERGY

 

 

(Source: www.amymyersmd.com)
(Source: www.amymyersmd.com)

 

Specter writes, “At present, there are no blood tests, biopsies, genetic markers, or antibodies that can confirm a diagnosis of non-celiac gluten sensitivity.” This claim is  incorrect.
An example: Cell Science Systems is a company offering a blood test for food sensitivity/intolerance and celiac disease risk factors.
From the Cell Science Systems website:

CSS has developed the only gut health profile (GHP) that evaluates the GI tract on a genetic, antibody and cellular level. Nowhere else can you test specific genetic predisposition to celiac disease as well as antibody testing and immune system activation to food sensitivities. Understand your genetic based risk of celiac disease

  • Non celiac reactions to gluten, known as Test for Food Sensivity/intolerance
  • Determines genetic based risk for celiac disease
  • One simple blood draw
  • Comprehensive genetic, antibody, and cellular analysis

Celiac disease (CD) is an autoimmune condition affecting children and adults. When people with CD eat foods that contain gluten, it creates an immune-mediated toxic reaction that causes damage to the small intestine and does not allow food to be properly absorbed. Even small amounts of gluten in foods can affect those with CD and cause health problems. Damage can occur to the small bowel even when there are no symptoms present. Celiac disease affects about 1 in 133 people, or close to 1% of the population. However, few people – some estimates are as few as 5% of the total – know they have the condition.

Test for Food Sensivity, also known as non-celiac Test for Food Sensivity or sometimes gluten intolerance, has been recently recognized as a stand-alone condition by the medical community. Many believe that Test for Food Sensitivity involves a different immune system reaction than celiac disease. A team of researchers, led by Dr. Alessio Fasano, hypothesizes that a person with Test for Food Sensitivity experiences a direct reaction to gluten – i.e., your body views the protein as an invader and fights it with inflammation both inside and outside your digestive tract.

Food sensitivity/intolerance is a non-IgE mediated reaction involving the innate immune system’s response to foods that are otherwise safe. The Alcat Test is considered the, “gold standard” laboratory method for identification of non-IgE mediated reactions to over 400 different foods, chemicals, and other categories of substances. It is a functional response test and captures the final common pathway of many of the pathogenic mechanisms, immunologic, toxic, and pharmacologic, that underlie non-IgE mediated reactions to foods and chemicals.

 

 

 

 

 

(Source: lactosesintolerances.blogspot.com)
(Source: lactosesintolerances.blogspot.com)

 

 

 

COMMON SYMPTOMS ASSOCIATED WITH GLUTEN INTOLERANCE AND SENSITIVITY (Camp, 2012) (EnteroLab, 2014)

GI: Digestive problems, abdominal pain, bloating, gas, diarrhea, constipation, irritable bowel
Physical and Neurological: Headaches, cognitive impairment, brain fog, mood swings, depression, ADHD-like behavior
Bones and Joints: Osteoporosis, fractures, bone and joint pain
Skin: Eczema, psoriasis, rashes, easy bruising
Reproductive: Hormone imbalances, menstrual irregularities, infertility
General: Chronic fatigue, weight loss or gain

This table from the Wall Street Journal differentiates between gluten sensitivity, wheat allergy and celiac disease.

 

against-the-grain

 

 

GLUTEN FREE PROCESSED FOODS

Specter expends some energy attacking the gluten free foods industry. I have to agree with him here. Of course trying to replace gluten-containing foods with a bunch of seemingly familiar gluten-free substitutes isn’t going to improve anyone’s health. As he points out, processed foods loaded with sugar, fats, non-gluten-containing refined carbohydrates and salt are quite just plain unhealthy.

 

 

(Source: simplypurelyhealthy.wordpress.com)
(Source: simplypurelyhealthy.wordpress.com)

 

What’s needed is a return to eating real, unprocessed, nutrient-filled, non-GMO  foods grown without a load of toxic pesticides.

 

 

 

 

 

WHAT COULD IT BE IN GLUTEN THAT’S CAUSING SO MANY PEOPLE TO REACT BADLY TO IT?

 

Specter poses the reasonable question, “How could gluten, present in a staple food that has sustained humanity for thousands of years, have suddenly become so threatening?” After going through some possible clues to answering his question, he ends up focusing on what he calls “gluten anxiety” and classifies it as a food fad.
He says, “Doctors rarely diagnose non-celiac gluten sensitivity, and many don’t believe that it exists.” He goes on to quote Joseph A. Murray, a professor of medicine at the Mayo Clinic and president of the North American Society for the Study of Celiac Disease: “Everyone is trying to figure out what is going on, but nobody in medicine, at least not in my field, thinks this adds up to anything like the number of people who say they feel better when they take gluten out of their diet. It’s hard to put a number on these things, but I would have to say that at least seventy percent of it is hype and desire. There is just nothing obviously related to gluten that is wrong with most of these people.”
Specter also interviewed Peter H. R. Green, MD, Director of The Celiac Disease Center at Columbia University and Professor of Clinical Medicine at Columbia University, and Attending Physician at the New York-Presbyterian Hospital. Dr Green is recognized as a prominent celiac doctor. Green told Specter, “In the absence of celiac disease, physicians don’t usually tell people they are sensitive to gluten. This is becoming one of the most difficult problems that I face in my daily practice.”
Dr Green then goes on to rail against  chiropractors and psychiatrists who suggest giving up gluten to their patients to see if their symptoms reduce.
It seems both Specter and Dr Green are unaware that many chiropractors are highly trained in diagnosing and treating a wide variety of health problems – including digestive issues, allergies and food sensitivities, autoimmune conditions, chronic inflammation, migraines, sinus and respiratory problems, insomnia and other sleep problems, thyroid conditions, elevated cholesterol, fertility problems, PMS, PCOS, and symptoms that are unresolved after repeatedly seeking help from MDs.

 

 

 

(Source: becuo.com)
(Source: becuo.com)
Specter and Dr Green also seem oblivious to the existence of research on the connections between the probiotics in our intestinal microbiota and mental health. Here are a few examples, including one specifically about gluten and mental health:

Selhub et al. (2014). Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry

Ji, S. (2013). 60 Years of Research Links Gluten Grains to Schizophrenia

Bested et al. (2013). Intestinal microbiota, probiotics and mental health

In fact, it’s likely that the future of psychotropic medicine will be diet and microbes like probiotics, not pharmaceuticals. We’re learning that what we eat and the micro-organisms living inside our guts strongly influence both our mental and physical health.
Pharmaceuticals given for problems like depression and anxiety work this way:

 

(Source: drsaulmarcus.com)
(Source: drsaulmarcus.com)

 

 

Symptom suppression certainly doesn’t address the underlying causes of anything. Correcting imbalances in the gut microbiome does. And also, as anyone who’s ever taken pharmaceuticals knows, they’re sort of poisonous – producing “side effects”. Working to get your gut bacteria and the other micro critters in there to work well addresses your health problems directly and doesn’t involve introducing any poisons.
Stay tuned – there’s some exciting research underway now on the gut microbiome and all that it influences.

 

(Source: tv.greenmedinfo.com)
Kelley Brogan, MD. (Source: tv.greenmedinfo.com)
Kelly Brogan, MD, is a psychiatrist who has looked extensively at the literature on gluten’s effects on the brain. She points out that gluten produces considerable inflammation in the body. It is well known that chronic inflammation leads to all sorts of autoimmune diseases and other serious problems. Her excellent and informative article This Is Your Gut (and Brain) on Wheat lays out a clear explanation of what happens in the body when it consumes gluten. Specter and Green’s annoying comments about psychiatrists who talk about gluten with their ailing patients aside, I highly recommend taking a look at this short article. (Brogan, 2013)

 

 

And-then

So back to Specter’s question from the beginning of this section:  What could have turned gluten into a widespread, serious health problem in the US in recent years.
Here’s a likely answer: the widespread use of the toxic chemical glyphosate.

 

 

(Source: gmo-awareness.com)
(Source: gmo-awareness.com)

 

 

Even though wheat is not a genetically modified crop, Monsanto’s glyphosate-containing weed killer, Roundup, is widely used on wheat fields before harvests to ‘dry down’ the wheat and even organic wheat fields are often  contaminated with glyphosate from poor farming practices.  (Shilhavy, 2014)
From Shilhavy’s article, ALERT: Certified Organic Food Grown in U.S. Found Contaminated with Glyphosate Herbicide:

In fact, beer brewers are having a problem with glyphosate. A few years ago, when one of my colleagues wanted to get more Abraxis test strips for testing materials for glyphosate residue, he was told that they had a 3 month backlog. He asked, what was causing this? He was told that every load of malt barley coming out of North Dakota has to be tested, because the glyphosate levels were so high that it kills the yeast in the brew mix.

 

 

contaminated_wheat_grain

 

 

The graph below plots celiac incidence against the use of glyphosate on wheat crops  between 1990 and 2010. You can see the two rising in tandem.  In fact, the connection between glyphosate and celiac disease correlates to a greater degree than glyphosate usage on either corn or soy, crops which are largely genetically modified to be able to tolerate heavy applications of Roundup.

 

Celiac Incidence/ Glyphosate Applied to Wheat 1990-2010

(Sources: USDA:NASS, CDC. Figure courtesy of Nancy Swanson)
(Sources: USDA:NASS, CDC. Figure courtesy of Nancy Swanson)
This graph appears in an article called Glyphosate, pathways to modern diseases II: Celiac sprue and gluten intolerance published in the journal Interdisciplinary Toxicology.  (Samsel & Seneff, 2013)
From the article’s abstract:

Celiac disease, and, more generally, gluten intolerance, is a growing problem worldwide, but especially in North America and Europe, where an estimated 5% of the population now suffers from it. Symptoms include nausea, diarrhea, skin rashes, macrocytic anemia and depression. It is a multifactorial disease associated with numerous nutritional deficiencies as well as reproductive issues and increased risk to thyroid disease, kidney failure and cancer. Here, we propose that glyphosate, the active ingredient in the herbicide, Roundup(®), is the most important causal factor in this epidemic. Fish exposed to glyphosate develop digestive problems that are reminiscent of celiac disease. Celiac disease is associated with imbalances in gut bacteria that can be fully explained by the known effects of glyphosate on gut bacteria….  Deficiencies in tryptophan, tyrosine, methionine and selenomethionine associated with celiac disease match glyphosate’s known depletion of these amino acids. Celiac disease patients have an increased risk to non-Hodgkin’s lymphoma, which has also been implicated in glyphosate exposure. Reproductive issues associated with celiac disease, such as infertility, miscarriages, and birth defects, can also be explained by glyphosate. Glyphosate residues in wheat and other crops are likely increasing recently due to the growing practice of crop desiccation just prior to the harvest…. We conclude with a plea to governments to reconsider policies regarding the safety of glyphosate residues in foods.

I also recommend taking a look at this article: Why the Use of Glyphosate in Wheat Has Radically Increased Celiac Disease (Mercola, 2014)

 

Stephanie Seneff, PhD, Senior Research Scientist at M.I.T.
Stephanie Seneff, PhD, Senior Research Scientist at M.I.T.

 

 

 

 

 

AND BTW, THERE’S EVIDENCE THAT SIMPLY AVOIDING GLUTEN DOESN’T SUFFICE FOR HEALING CELIAC DISEASE (Reasoner, 2014)

Here’s a shocker that challenges current medical advice for celiacs –
The University of Chicago’s Celiac Disease Center, one of the US’s leading treatment and research center for Celiac Disease, reports:

“While healing may take up to 2 years for many older adults, new research shows that the small intestines of up to 60% of adults never completely heal, especially when adherence to the diet is less than optimal.”

If you’re struggling with celiac disease, you might want to read Jordan Reasoner’s interesting article The Gluten-Free Lie: Why Most Celiacs are Slowly Dying.
From Reasoner’s article:

Conventional medicine usually works like this…

I have a problem, the doctor figures out what the problem is, and gives me a conventional prescription generally supported by Doctors, researchers, and the FDA.

This prescription is supposed to be relatively safe and effective in accordance with the laws in the United States and most modern countries.

But what if the conventional prescription doesn’t work?

Like people with Celiac Disease that follow a strict gluten-free diet and don’t get better….

 

Only 8% of Adult Patients Healed on a Gluten-Free Diet…

A 2009 study in The Journal of Alimentary Pharmacology and Therapeutics looked at 465 Celiac Disease patients and found only 8% of adult patients reached “histological normalization” after following a gluten-free diet for 16 months, meaning their gut tissue completely recovered to that of a healthy person. The authors stated:

“Complete normalization of duodenal lesions is exceptionally rare in adult coeliac patients despite adherence to GFD”

These people followed a strict gluten-free diet for 16 months and most didn’t heal their gut. The success rate of the conventional Celiac Disease prescription isn’t working… and the research is exploding the truth.

Another 2010 study in the American Journal of Gastroenterology looked at 381 adults with biopsy-proven Celiac Disease. The authors found small intestine mucosal recovery occurred in only 34% of participants following a gluten-free diet for 2 years. They concluded:

“Mucosal recovery was absent in a substantial portion of adults with CD after treatment with a GFD.”

 

65% of Gluten-Free Celiacs Still Have a Raging Fire in Their Gut

The same 2009 study in The Journal of Alimentary Pharmacology and Therapeutics of 465 Celiac Disease patients 16 months gluten-free found that 65% still had “persistent intraepithelial lymphocytosis,” a.k.a. inflammation in the gut.

 

This is highly significant. It is well known that gut inflammation is associated with a huge variety of health issues, including all the autoimmune diseases and cancer. So if celiacs follow their doctors’ advice and only avoid gluten but are still at high risk for  chronic  gut inflammation, they are definitely not healed and will never achieve good health.
Again from Reasoner’s article:
56% Have Poor Vitamin Status After 10 Years Gluten-Free

A 2002 study in the of Alimentary Pharmacology and Therapeutics looked at the vitamin status of 30 adults with Celiac Disease showing “biopsy-proven remission,” after following a gluten-free diet for 8-12 years. They found that 56% had poor vitamin status, suggesting that proper nutrient uptake is not occurring. The authors concluded that:

“It is generally assumed that coeliac patients adhering to a strict gluten-free diet for years will consume a diet that is nutritionally adequate. This is supported by the demonstration of a normal bone mineral density up to 10 years of dietary treatment. Our results may indicate otherwise. We found signs indicative of a poor vitamin status in 56% of treated adult coeliac patients.”

Even after following the conventional Celiac prescription for 10 years, 56% still showed signs of poor nutrient uptake – meaning their digestive system still isn’t working like it’s designed to.

That means after 10 years of being gluten-free, HALF of all Celiacs are likely starving for the critical nutrients required for health and longevity. It’s no wonder we have a 77X increased risk for lymphoma.

 

 

(Source: whole9life.com)
(Source: whole9life.com)

 

 

(Source: www.precisionnutrition.com)
(Source: www.precisionnutrition.com)
The Gluten-Free Diet Doesn’t Fix Leaky Gut
Reasoner discusses the role of gliadin (gluten is comprised of gliadin and glutenin in equal parts) in initiating leaky gut* by increasing the zonulin** protein in celiacs. Zonulin levels do fall in celiacs following a strict gluten free diet – but a gluten free diet doesn’t eliminate leaky gut. Gluten free celiacs continue to have elevated levels of zonulin compared to non-celiacs.

 

(Source: www.radiancehealthcenter.com)

* Leaky Gut Syndromes are clinical disorders associated with increased intestinal permeability. These disorders include inflammatory and infectious bowel diseases, chronic inflammatory arthrititis, cryptogenic skin conditions like acne, psoriasis and dermatitis herpetiformis, many diseases triggered by food allergy or specific food intolerance, including eczema, urticaria, and irritable bowel syndrome, AIDS, chronic fatigue syndromes, chronic hepatitis, chronic pancreatitis, cystic fibrosis and pancreatic carcinoma.  (Galland, undated)

 

 

(Source: healthbeginsathome.com)
(Source: healthbeginsathome.com)

 

** Zonulin is a protein that modulates the permeability of tight junctions between cells of the wall of the digestive tract. (Wikipedia, 8/21/14)

I highly recommend looking at Reasoner’s site for information on what, besides avoiding gluten, is necessary to fix Leaky Gut Syndrome.
Dr Galland’s piece on LEAKY GUT SYNDROMES: BREAKING THE VICIOUS CYCLE is a bit technical and was apparently posted in the early 1990s but even if you skip over those parts, you’ll learn a great deal about how to protect or restore your health.

 

 

(Source: www.drsharma.ca)
(Source: www.drsharma.ca)

 

 

 

REFERENCES

Bested, A.C. et al. (2013). Intestinal microbiota, probiotics and mental health.Gut Pathogens, 5:3 See: http://www.gutpathogens.com/content/5/1/3

Brogan, K. (2013). This Is Your Body (and Brain) on Gluten. See: http://www.greenmedinfo.com/blog/your-body-and-brain-gluten

Camp, M. (2012). The Difference Between Gluten Sensitivity and Celiac Disease. See: https://drmorgancamp.wordpress.com/tag/gluten/

Cell Science Systems. (2014). Test for Food Sensivity/intolerance and celiac disease risk factors with one convenient laboratory test. See: https://www.alcat.com/landing/gluten-sensitivity-test.php

EnteroLab. (2014). Which Test to Order. EnteroLab: Specialized Laboratory Testing for Optimal Intestinal and Overall Health. See: https://www.enterolab.com/staticpages/testtoorder.aspx

Galland, L. (undated). LEAKY GUT SYNDROMES: BREAKING THE VICIOUS CYCLE. See: http://www.mdheal.org/leakygut.htm

Hatfield, H. (2014). Hidden Sources of Gluten: How to recognize gluten that’s not obvious on the label. WebMD. See: http://www.webmd.com/diet/features/hidden-sources-of-gluten

Mercola, R. (2014). Why the Use of Glyphosate in Wheat Has Radically Increased Celiac Disease. See: http://articles.mercola.com/sites/articles/archive/2014/09/14/glyphosate-celiac-disease-connection.aspx?e_cid=20140914Z1_SNL_Art_1&utm_source=snl&utm_medium=email&utm_content=art1&utm_campaign=20140914Z1&et_cid=DM55859&et_rid=658330142

National Foundation for Celiac Awareness. (2014). Gluten in Medications: NFCA and the Pharmaceutical Industry. See: http://www.celiaccentral.org/gluteninmeds/Pharmacy/321/

Reasoner, J. (2014). The Gluten-Free Lie: Why Most Celiacs are Slowly Dying. SCD Lifestyle. See: http://scdlifestyle.com/2012/03/the-gluten-free-lie-why-most-celiacs-are-slowly-dying/

Samsel, A. & Seneff, S. (2013). Glyphosate, pathways to modern diseases II: Celiac sprue and gluten intolerance. Interdisciplinary Toxicology, 6(4):159-84. See: http://www.ncbi.nlm.nih.gov/pubmed/24678255

Selhub, E.M. et al. (2014). Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry.Journal of Physiological Anthropology, 33:2. See: http://www.jphysiolanthropol.com/content/33/1/2

Shilhavy, B. (2014). ALERT: Certified Organic Food Grown in U.S. Found Contaminated with Glyphosate Herbicide. HealthImpactNews.com. See: http://healthimpactnews.com/2014/alert-certified-organic-food-grown-in-u-s-found-contaminated-with-glyphosate-herbicide/

Specter, M. (2009). Denialism: How Irrational Thinking Hinders Scientific Progress, Harms the Planet, and Threatens Our Lives. http://www.amazon.com/dp/1594202303/ref=cm_sw_su_dp

Specter, M. (11/3/2014). Against the Grain: Should you go gluten-free? The New Yorker. See: http://www.newyorker.com/magazine/2014/11/03/grain

Wikipedia. (8/21/2014). Zonulin. See: http://en.wikipedia.org/wiki/Zonulin

 

 

© Copyright 2014 Joan Rothchild Hardin. All Rights Reserved.

 

DISCLAIMER:  Nothing on this site or blog is intended to provide medical advice, diagnosis or treatment.

Moms to EPA: Recall Monsanto’s Roundup

An article called MOMS TO EPA: RECALL MONSANTO’S ROUNDUP arrived in my inbox this morning, the day after I’d posted Genetically Modified Organisms – Our Food.
It tells the  stories of  how two groups of mothers, Moms Across America and Thinking Moms Revolution, discovered that the serious health problems their children suffered from were linked to exposure to the chemical glyphosate, the active ingredient in Monsanto’s Roundup.
When these moms had their sick children and the rest of their families’ glyphosate levels checked, the tests revealed high, unsafe levels in their children’s urine, in the families’ drinking water, and in the mothers’ breast milk.
This turned them into activists who are now taking action to get the U.S. Environmental Protection Agency (EPA) to recall Monsanto’s Roundup, the most widely used herbicide in the world.
The stories of their children’s suffering from entirely preventable illnesses are heart breaking – their stories of how they brought their children back to health by removing all GMOs from their diets are inspiring.
I’m also reprinting the article here because it contains links to the plentiful scientific research findings that demonstrate the serious harm being done to humans, animals and the environment by glyphosate. I’ve added a Source list after the article.
Glyphosate is the active chemical in Monsanto’s herbicide Roundup, which is sprayed on crops grown from its Roundup Ready seeds. Roundup Ready seeds have been genetically engineered to be resistant to glyphosate – allowing farmers to douse their crops with Roundup herbicide without killing the crops themselves.
Since Monsanto introduced Roundup in 1975, it has become the best-selling herbicide in the world. Its prolific use has led to the emergence of glyphosate-resistant weeds – inducing farmers to spray ever heavier amounts of Roundup on their crops.

Note: I’ve added a list of sources to the bottom of the original article.

 

 

OCAlogo

 

The Organic Consumers Association’s article:

 

Moms to EPA: Recall Monsanto’s Roundup
By Alexis Baden-Mayer
Organic Consumers Association, May 29, 2014

For related articles and information, please visit OCA’s  All About Organics page, our Genetic Engineering page, and our Millions Against Monsanto page.

 

Hell hath no fury . . . like a mother whose child has been sickened by a toxin that’s almost impossible to avoid.

Two activist groups, Moms Across America and Thinking Moms Revolution, want the U.S. Environmental Protection Agency (EPA) to recall Monsanto’s Roundup, the most widely used herbicide/pesticide in the world.

Now is the time to do it, they say, because the EPA is conducting a registration review of glyphosate.

Representatives of the two groups contacted the EPA to request a meeting. When the EPA ignored them, they rallied supporters. In just three days, about 10,000 moms from all over the country rang the phones off the hook at the EPA.

A week later, five Moms Across America leaders were sitting around a boardroom table with nine EPA employees who have the power to recall Roundup. The moms brought lawyers, scientists and advocates from Organic Consumers Association, Natural Resources Defense Council, Consumers Union, Beyond Pesticides and the Truth-In-Labeling Coalition as back-up.

What was supposed to be a one-hour meeting turned into two. The EPA’s Dana Vogel, director of the Health Effects Division in the Office of Pesticide Programs, and other EPA staff stayed glued to their seats as one mother after another shared heart-wrenching stories of parenting children with life-threatening allergies, severe gastrointestinal problems, mysterious autism-spectrum disorders, and major nutritional deficiencies.

The common thread in those stories? Exposure to glyphosate, the key ingredient in Monsanto’s Roundup.

Wrenching tales of preventable illnesses

The activist moms had long suspected pesticides might be behind their children’s health problems. So they had their families tested for glyphosate. The tests showed unsafe levels of glyphosate in their drinking water, in their breast milk and in their children’s urine.

That’s when they resolved to get in front of the EPA. And when they did, they told their stories.

Moms Across America co-founder Zen Honeycutt recounted how when she learned of the link between glyphosate and autism, she had her middle child, who had been exhibiting autism symptoms, tested for glyphosate. His urine had 8.7 parts per billion glyphosate—eight times more than is allowed in drinking water in the E.U. She immediately eliminated all potential sources of glyphosate from his diet. After six weeks, the glyphosate was out of his system. And so were the autism symptoms. He stopped hitting people, and his grades went back up from D’s to A’s.

After a year of eating organic, her eldest son’s walnut allergy went from a 19 to a 0.2. It’s no longer life-threatening.

In fact, all of the mothers’ children suffered from deteriorating conditions until they put them on all-organic diets. When they figured out that going organic was the only thing that helped ease their children’s symptoms, they started investigating the food they had been eating for possible causes of their children’s poor health.

Each mother began to suspect glyphosate.

Zoe Swartz, leader of East Coast Moms Across America and founder of GMO Free Lancaster County told the EPA, “I’m really angry that I didn’t know that there was glyphosate in the food I was feeding my daughter.” She described her toddler’s problems with “leaky gut syndrome” which has been linked to glyphosate exposure. After three weeks of an organic diet, the child’s symptoms began to disappear.

Megan Davenhall of Thinking Moms Revolution, mother of an 11-year-old boy with autism, told the EPA, “It’s going to be a long road for us.”

She began her research when her son was diagnosed at age three. As she turned to organic foods, and eliminated chemicals, he started to grow—something he hadn’t done for two and a half years. He weighed only 38 pounds at age six. Now, Davenhall told the EPA, “He’s doing better. He’s not off the spectrum. … It’s a long road for us, because my son was so very damaged. … He was skin and bones and it’s taken us years to recover his gut health.”

“The damage didn’t need to happen to him,” Davenhall said. “And I don’t want to see it happen to one other kid out there, not one. What we feed our kids, what we put into our bodies, is the most important thing. Healthy food should be available for everybody. It needs to happen. It needs to happen today.”

Sarah Cusack of Thriving Family Health talked about her daughter Claire who at 12 months, changed from a happy, easy-going baby to a miserable, constipated baby who was literally starving. She was emaciated. She had a huge bloated belly. At 20 months, she was diagnosed with celiac disease. But the turning point came when she switched to an organic diet. Claire is now a healthy six-year-old. Her mom is a health coach. Cusack says that an all-organic diet is the centerpiece of her practice. She’s seen improvement in clients with myriad health problems, including migraines, eczema, rashes, gastro-intestinal conditions, mood disorders like anxiety and depression, constipation and auto-immune conditions.

Swaying decision-makers with Science

After the testimonials, It was time to hit the EPA with hard science.

Honeycutt delivered a 20-minute presentation on how glyphosate figures as an environmental cause of so many of the diseases impacting our kids today. She left behind a binder, prepared by Moms Across America volunteers, packed with scientific articles supporting her assertions. Zen’s presentation and the materials she presented to the EPA covered the following points.

•    Exposure to glyphosate correlates with chronic illness. Chronically ill people have significantly higher levels of glyphosate in their systems than healthy people.

•    Glyphosate is an endocrine disruptor which is toxic to placental cells. This means it may impact our ability to conceive and carry healthy babies to term. It may also cause breast cancer.

•    Glyphosate destroys the gut bacteria we need for good health. Scientists have observed that in chickens and cattle, glyphosate kills the good gut bacteria while leaving behind bacteria that causes food poisoning. Glyphosate’s negative impact on our microbiome may be the reason for increasing rates of allergies, celiac sprue and gluten intolerance, and colitis and Crohn’s disease.

•    Glyphosate makes vaccines far more toxic than they would otherwise be. When children are overexposed to glyphosate, they are more likely to react badly to vaccination. There’s an intricate connection between the gut and the brain, such that an unhealthy digestive system translates into pathologies in the brain. Aluminum, mercury and glyphosate work synergistically to create severe deficiency in sulfate supplies to the brain. This may be what’s causing the epidemic levels of autism and other diseases such as Alzheimer’s.

•    Glyphosate is a chelator that deprives living things of vital nutrients, vitamins and minerals. This is how glyphosate kills plants. It may also be how it’s killing people. Glyphosate-induced vitamin deficiency may be a factor in the growing cancer rates. Glyphosate has been directly linked to Non-Hodgkin’s Lymphoma. A recent meta-analysis found that exposure to glyphosate doubled the likelihood of contracting B cell lymphoma.

Will the EPA consider this evidence and move to protect our children from glyphosate?

We’re about to find out.

For five years, the EPA has been collecting and analyzing data. This year (2014), the agency will publish a risk assessment and open a 60-day public comment period. Then it will publish a proposed registration and provide another opportunity for public comments.

Finally, the EPA will make a registration decision to either continue business-as-usual, place new restrictions on the use of glyphosate, or to take it off the market.

Moms want it off the market.

Moms Across America and Thinking Moms Revolution are currently working with the EPA to develop protocols for an independent scientific study of glyphosate in breast milk for inclusion in the agency’s review.

These moms won’t stop until Roundup is recalled and they need your help. Please join the Recall Roundup campaign at Moms Across America or Thinking Moms Revolution.

 

Alexis Baden-Mayer is political director of the Organic Consumers Association.For more information on this topic or related issues you can search the thousands of archived articles on the OCA website.Organic Consumers Association · 6771 South Silver Hill Drive, Finland MN 55603 ·
Contact Us
Activist or Media Inquiries: 218-226-4164 · Fax: 218-353-7652 ·
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The material on this site is provided for educational and informational purposes. It may contain copyrighted material the use of which has not always been specifically authorized by the copyright owner. It is being made available in an effort to advance the understanding of scientific, environmental, economic, social justice and human rights issues etc. It is believed that this constitutes a ‘fair use’ of any such copyrighted material as provided for in section 107 of the US Copyright Law. In accordance with Title 17 U.S.C. Section 107, the material on this site is distributed without profit to those who have an interest in using the included information for research and educational purposes. If you wish to use copyrighted material from this site for purposes of your own that go beyond ‘fair use’, you must obtain permission from the copyright owner. The information on this site does not constitute legal or technical advice.

 

This is the article as it appears on the Organic Consumers Association site: http://www.organicconsumers.org/articles/article_30153.cfm

 

 

SOURCES CITED IN THE ARTICLE – listed in the order the links appear

All About Organics pageWhy We Should All Eat More Organic Food. Organic Consumers Association. See:  http://organicconsumers.org/organlink.cfm

Genetic Engineering page:  Earth Open Source. GMO Myths and Truths. Organic Consumers Association. See:  http://www.organicconsumers.org/gelink.cfm

Millions Against Monsanto pageMillions Against Monsanto. Organic Consumers Association. See: http://www.organicconsumers.org/monsanto/

Moms Across America:  Moms Across America. See: http://www.organicconsumers.org/monsanto/

Thinking Moms Revolution:  Thinking Moms Revolution. See: https://www.facebook.com/thinkingmomsrevolution

recall Monsanto’s Roundup:  See: https://www.facebook.com/events/897793350237253/

glyphosate:   Mercola, R. (April 15 2014). New Studies Reveal Damaging Effects of Glyphosate. Organic Consumers Association. See: http://www.organicconsumers.org/articles/article_29790.cfm

tested for glyphosate:  Glyphosate Testing Kit for Urine and Water. See: http://www.microbeinotech.com/Default.aspx?tabid=57

unsafe levels of glyphosate:  Glyphosate Testing Full Report: Findings in American Mothers’ Breast Milk, Urine and Water. See: http://www.momsacrossamerica.com/glyphosate_testing_results

Zen HoneycuttCA State Grange Rally for GE Labeling Jan 6th CA Capitol Steps- Zen Honeycutt’s Speech. Moms Across America. See: http://www.momsacrossamerica.com/ca_capitol_steps_speech

glyphosate and autismJeffrey Smith interviews Dr. Stephanie Seneff about Glyphosate. See video:  http://vimeo.com/6591412

GMO Free Lancaster County:  See:  https://www.facebook.com/GMOFREELANCASTERCOUNTYorg

linked to glyphosate exposure:   Samsel, A. & Seneff, S. (2013). Glyphosate’s Suppression of Cytochrome P450 Enzymes and Amino Acid Biosynthesis by the Gut Microbiome: Pathways to Modern Diseases. Entropy 2013, 15, 1416-1463. See: http://groups.csail.mit.edu/sls/publications/2013/Seneff_Entropy-15-01416.pdf

Thinking Moms Revolution:   Thinking Moms Revolution. See: http://thinkingmomsrevolution.com/

Thriving Family Health:  Sarah Cusack Scholl. See: http://www.thrivingfamilyhealth.com

Exposure to glyphosate:  Kruger, M. et al.(2014). Detection of Glyphosate Residues in Animals and Humans. Journal of Environmental & Analytical Toxicology, 2014, 4:2.
See: http://omicsonline.org/open-access/detection-of-glyphosate-residues-in-animals-and-humans-2161-0525.1000210.pdf

Glyphosate is an endocrine disrupter:   Gastnier, C. et al. (2009). Glyphosate-based herbicides are toxic and endocrine disruptors in human cell lines. Toxicology, 2009, 262:3, 184-91. See: http://www.ncbi.nlm.nih.gov/pubmed/19539684

toxic to placental cells:  Richard, S. et al. (2005). Differential Effects of Glyphosate and Roundup on Human Placental Cells and Aromatase. Environmental Health Perspectives, 2005; 113:6, 716–720. See: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1257596/

ability to conceive:   Mercola, R. (April 1 2014). Roundup Toxicity May Impact Male Fertility: Study. See: http://articles.mercola.com/sites/articles/archive/2014/04/01/Roundup-toxicity-male-infertility.aspx

cause breast cancer:   Thongprakaisang S. et al. (2013). Glyphosate induces human breast cancer cells growth via estrogen receptors. Food & Chemical Toxicology, 2013, 59, 129-36. See: http://www.ncbi.nlm.nih.gov/pubmed/23756170

Glyphosate destroys the gut bacteria:  Sustainable Pulse. (Sept 7 2013). New Review Shows Glyphosate Destroys Human Health and Biodiversity. See: http://sustainablepulse.com/2013/09/07/new-review-shows-glyphosate-destroys-human-health-and-biodiversity/#.U4i24ighy-9

chickens:  Shehata. A. A. et al. (2013). The effect of glyphosate on potential pathogens and beneficial members of poultry microbiota in vitro. Current  Microbiology, 2013 66:4, 350-8. See: http://www.ncbi.nlm.nih.gov/pubmed/23224412

cattle:  Kruger, M. et al. (2013). Glyphosate suppresses the antagonistic effect of Enterococcus spp. on Clostridium botulinum. Anaerobe, 2013, 20,74-8.  See: http://www.ncbi.nlm.nih.gov/pubmed/23396248

Glyphsate’s negative impact on our microbiome:  Polan, M. (2013). Some of My Best Friends are Germs. New York Times Magazine, May 15 2013. See: http://www.nytimes.com/2013/05/19/magazine/say-hello-to-the-100-trillion-bacteria-that-make-up-your-microbiome.html?pagewanted=all

increasing rates of allergies:  Basulto, D. (2014). The secret to treating your allergies may lie in your stomach. WashingtonPost.com, April 17 2014. See: http://www.washingtonpost.com/blogs/innovations/wp/2014/04/17/the-secret-to-treating-your-allergies-may-lie-in-your-stomach/

celiac sprue and gluten intolerance:  Samsel, A. & Seneff, S. (2013). Glyphosate, pathways to modern diseases II: Celiac sprue and gluten intolerance. Interdisciplinary Toxicology, 2013, 6:4, 159–184. See: http://sustainablepulse.com/wp-content/uploads/2014/02/Glyphosate_II_Samsel-Seneff.pdf

Crohn’s disease:  Samsel, A. & Seneff, S. (2013). Glyphosate’s Suppression of Cytochrome P450 Enzymes and Amino Acid Biosynthesis by the Gut Microbiome: Pathways to Modern Diseases. Entropy, 2013, 15:4), 1416-1463. See: http://www.mdpi.com/1099-4300/15/4/1416

Glyphosate makes vaccines far more toxic:   Viadro, C. I. (2014). Sulfate, Sleep and Sunlight: The Disruptive and Destructive Effects of Heavy Metals and Glyphosate. Mercola.com. See:  http://articles.mercola.com/sites/articles/archive/2014/05/08/heavy-metals-glyphosate-health-effects.aspx

epidemic levels of autism and other diseases such as Alzheimer’s:  Seneff, S. (2013). Roundup: The “Nontoxic” Chemical that May Be Destroying our Health. The Weston A. Price Foundation. See:  http://www.westonaprice.org/health-topics/Roundup-the-nontoxic-chemical-that-may-be-destroying-our-health/

growing cancer rates:  Hardt, R. (2014). Glyphosate it binds minerals and cuts off the production of neurotransmitters and hormones: A visual connection of the routes of diseases and cancer. Academia.edu. See:  http://www.academia.edu/5772865/GLYPHOSATE_IT_BINDS_MINERALS_AND_CUTS_OFF_THE_PRODUCTION_OF_NEUROTRANSMITTERS_AND_HORMONES….A_VISUAL_CONNECTION_OF_THE_ROUTES_OF_DISEASES_AND_CANCER

exposure to glyphosate doubled the likelihood of contracting B cell lymphoma:  Schinasi, L. & Leon, M.E. (2014). Non-Hodgkin lymphoma and occupational exposure to agricultural pesticide chemical groups and active ingredients: a systematic review and meta-analysis. International Journal of Environmental Research and Public Health, 2014, 11:4, 4449-527. See:  http://www.ncbi.nlm.nih.gov/pubmed/24762670

Moms Across America:  Moms Across America. See:  https://www.facebook.com/MomsAcrossAmerica

Thinking Moms Revolution:  Thinking Moms Revolution. See:  https://www.facebook.com/thinkingmomsrevolution

Organic Consumers Association:  Organic Consumers Association. See: http://www.organicconsumers.org/

 

 

© Copyright 2014 Joan Rothchild Hardin. All Rights Reserved.

 

DISCLAIMER:  Nothing on this site or blog is intended to provide medical advice, diagnosis or treatment.