Things that we believe
to be true about the damaging affects of Gluten intolerance.
The "Gold Standard" testing for Celiac Disease is a blood test and a bowel biopsy.
We believe that a person can be seriously sensitive or intolerant of gluten without having that sensitivity discovered by Gold Standard tests for Celiac Disease and that there is much damage that occurs in persons with even mild gluten sensitivities.
Gluten Intolerance is not detected through "Gold Standard" testing.
Gluten Intolerance is detected through a stool test or easily identified by the results of a Gluten free diet.
Genetic testing is done through a test called buccal testing (cotton swabbing). This test can provide a genetic history of the disease and it's probable occurrence within a person's family.
As your body fights off gluten, your immune system becomes weak and may not be able to fight
off other disease.
We have firsthand knowledge of people that have experienced miraculous Healing from undertaking a Gluten free diet.
We believe that
my child suffered ill effects from gluten both in the womb and while breast feeding.
Our friends at Entero Lab have this to say about the way Gluten causes damage in the human body.
"It is believed and seems sensible, that this shift to agriculture-based societies was responsible for the flourishing (note the word flour in flourishing) civilizations of Mesopotamia and Egypt that followed. Thus, wheat, barley, rye, and oats are genetic derivatives of wild grass, and therefore pose the possibility that eating a wild plant may possess some toxicity.
The nature of the toxicity, although to some extent stems directly from the chemical nature of gluten, is mostly due to a reaction that occurs by the immune system of individuals in possession of certain genes that recognize gluten for the foreign protein that it is and hence toxic. The immune system genes in control of this reaction are actually not rare, and may be present in up to 60% of Americans (based on my research). However, there are other, as of yet undetermined, genes that control whether or not a toxic reaction
will occur, and further, whether and how much the reaction will result in damage to the intestine and other tissues. It is speculated that the structure of gluten may be similar to an infectious agent (for example a virus) and that is really why the gene is present in the immune system in the first place. It is even possible that the gene controlling reactivity to gluten is so common because millions of years ago it lent a survival advantage against dying from infections to those possessing it. Thus, having an immune system that recognizes gluten as a foreign, potentially toxic
protein actually may be a sign of an immune system that is particularly sensitive and protective. Although this may portend protection against infections, the down side is that the same genes lead to more severe, longer lasting immune responses to foods, environmental allergens, and even the human body itself. The consequences of these reactions are food sensitivities (of which gluten sensitivity is just one), allergies/asthma, and autoimmune disease, respectively."
Gluten
|
|
Gluten
Noun
1. A protein
substance that remains when starch is removed from cereal
grains; gives cohesiveness to dough.
Source:
WordNet 1.7.1
Copyright © 2001 by Princeton University. All rights reserved |
|
Etymology: Gluten \Glu"ten\,
noun. [Latin expression, glue: compare to the French expression
gluten. See Glue.]. (references)
|
Specialty Definition: Gluten
|
Domain |
Definition |
Health
|
The protein of wheat and
other grains which gives to the dough its tough elastic
character. |
|
Source: compiled by
the editor from
various references; see
credits. |
Specialty Definition: Gluten
(From
Wikipedia, the free Encyclopedia)
Gluten is a protein
found primarily in wheat, which is responsible for the elasticity of kneaded
dough which allows it to be leavened, as well as the "chewiness" of baked
products like bagels. It can be extracted and cooked to provide a very
convincing mock meat, due to its "stringy" texture.
Gluten can be extracted by hand via a
time consuming process, or purchased in powdered form from health food
stores.
A popular gluten mock-meat product is
seitan, which is gluten that's been cooked in a broth to give it a flavor
similar to that of beef.
Some people appear to have an allergy to
gluten and choose to go on a gluten-free diet. People with Celiac disease
are not able to properly process gluten in their digestive system and must
avoid it entirely.
People with autism and autistic spectrum
disorders, like Asperger's disorder, may be sensitive to gluten and casein
(the protein in milk). See more at gluten-free, casein-free diet.
Gluten is found in wheat and therefore in
all products derived from it, including bread, pastry, flour, and many
breakfast cereals.
Gluten is used heavily in Chinese
Buddhist cuisine.
Source: adapted by
the editor from
Wikipedia, the free encyclopedia
under a
copyleft GNU Free Documentation
