“A silent tragedy in the history of modern health care is happening right now in America, but no one is talking about it. We have been told a story of depression: that it is caused by a chemical imbalance and cured by a chemical fix—a prescription. More than 30 million of us take antidepressants, including one in seven women . Millions more are tempted to try them to end chronic, unyielding distress, irritability, and emotional “offness”—trapped by an exhausting inner agitation they can’t shake.
“The human body interacts in its environment with deep intelligence. Your body creates symptoms for a reason.
“It is time, even according to leaders in the field, to let go of this false narrative and take a fresh look at where science is leading us. The human body interacts in its environment with deep intelligence. Your body creates symptoms for a reason. Depression is a meaningful symptom of a mismatch, biologically, with lifestyle—we eat a poor diet, harbor too much stress, lack sufficient physical movement, deprive ourselves of natural sunlight, expose ourselves to environmental toxicants, and take too many drugs. Inflammation is the language that the body speaks, expressing imbalance, inviting change. We usually suppress these symptoms with medication but that is like turning off the smoke alarm when you have a fire going on.
“LET’S GET THE FACTS STRAIGHT:
“1. Depression is often an inflammatory condition
a manifestation of irregularities in the body that often start far away from the brain and are not associated with so-called “chemical imbalances.” The medical literature has emphasized the role of inflammation in mental illness (1) for more than twenty years (unfortunately, it takes an average of 17 years (2) for the data that exposes inefficacy and/or a signal of harm, to trickle down into your doctor’s daily routine; a time lag problem that makes medicine’s standard of care “evidence-based” only in theory and not practice). Not a single study has proven that depression is caused by a chemical imbalance in the brain.(3).
“That is about as misguided as putting a bandage over a nail stuck in your foot and taking aspirin. It’s absolutely missing an opportunity to “remove the splinter” and resolve the problem from the source.
“2. Antidepressants have the potential to irreversibly disable the body’s natural healing mechanisms.
Despite what you’ve been led to believe, antidepressants have repeatedly been shown in long-term scientific studies to worsen the course of mental illness—to say nothing of the risks of liver damage, bleeding, weight gain, sexual dysfunction, and reduced cognitive function they entail. The dirtiest little secret of all is the fact that antidepressants are among the most difficult drugs to taper from, more so than alcohol and opiates.
“3. The effect is not a cure.
Even if we accepted the proposition that these drugs are helpful for some people (82% of which is due to the placebo effect according to Dr. Irving Kirsch), extrapolating a medical cause from this observation would be akin to saying that shyness is caused by a deficiency of alcohol, or that headaches are caused by a lack of codeine. And what about a genetic vulnerability? Is there such thing as a depression gene? In 2003, a study published in Science (4) suggested that those with genetic variation in their serotonin transporter were three times more likely to be depressed. But six years later this idea was wiped out by a meta-analysis of 14,000 patients published in the Journal of the American Medical Association (5) that denied such an association.
“4. Most prescriptions for antidepressants are doled out by family doctors—not psychiatrists,
with seven percent of all visits to a primary care doctor ending with an antidepressant (6) prescription. What’s more, when the Department of Mental Health at Johns Hopkins Bloomberg School of Public Health did its own examination into the prevalence of mental disorders, it found that most people who take antidepressants never meet the medical criteria for a bona fide diagnosis of major depression, and many who are given antidepressants for things like OCD, panic disorder, social phobia, and anxiety also don’t qualify as actually having these conditions.
“5. The Great Pretenders.
Many different physical conditions create psychiatric symptoms but aren’t themselves “psychiatric.” Two prime examples: (8). We think that we need to “cure” the brain, but in reality
WE NEED TO LOOK AT THE WHOLE BODY’S ECOSYSTEM: INTESTINAL HEALTH, HORMONAL INTERACTIONS, THE IMMUNE SYSTEM AND AUTOIMMUNE DISORDERS, BLOOD SUGAR BALANCE, AND TOXICANT EXPOSURE
“6. Basic lifestyle interventions can facilitate the body’s powerful self-healing mechanisms to end depression:
dietary modifications (more healthy fats and less sugar, dairy, and gluten); natural supplements like B vitamins and probiotics that don’t require a prescription and can even be delivered through certain foods; minimizing exposures to biology-disrupting toxicants like fluoride in tap water, chemicals in common drugs like Tylenol and statins, and fragrances in cosmetics; harnessing the power of sufficient sleep and physical movement; and behavioral techniques aimed at promoting the relaxation response.
“7. Depression is an opportunity.
It is a sign for us to stop and figure out what’s causing our imbalance rather than just masking, suppressing, or rerouting the symptoms. It’s a chance to choose a new story, to engage in radical transformation, to say yes to a different life experience.
“Kelly Brogan completed her psychiatric training and fellowship at NYU Medical Center after graduating from Cornell University Medical College, and has a B.S. from MIT in Systems Neuroscience. She is board certified in psychiatry, psychosomatic medicine, and integrative holistic medicine, and is specialized in a root-cause resolution approach to psychiatric syndromes and symptoms. She is a mother of two.
Parsley Health, whose website is where Dr Brogan’s post appears, was founded by Functional Medicine doc Robin Berzin, MD, as a membership-based wellness practice. Berzin’s site describes her novel approach to the practice of medicine this way:
“Parsley Health is a high-tech, holistic medical practice and wellness center. We offer detoxes, gut healing programs and medical memberships to help you live your healthiest life.
“WE’RE A MEMBERSHIP-BASED WELLNESS PRACTICE AND WE BELIEVE IN YOUR POTENTIAL TO THRIVE.
“We get to know our members as individuals. We help you cleanse and renew your body, embrace a healthier lifestyle and live better.
“Our comprehensive testing reveals how your body is functioning today and helps you discover the underlying causes of chronic pain and disease.
“Dr. Robin Berzin founded Parsley Health because she believes health care can and should be different.”
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.
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
Michael Specter’s article about gluten in TheNew 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.”
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.
TESTS FOR GLUTEN SENSITIVITY AND ALLERGY
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.
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.
COMMON SYMPTOMS ASSOCIATED WITH GLUTEN INTOLERANCE AND SENSITIVITY (Camp, 2012) (EnteroLab, 2014)
This table from the Wall Street Journal differentiates between gluten sensitivity, wheat allergy and celiac disease.
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.
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.
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:
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:
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.
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)
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.
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)
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.
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
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.
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.”
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.
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.
* 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)
** 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.