Dr. Scott Collie D.C.C.N

Categorized | Eating Right

What Is Going On With Gluten (Part 2)

*In Part 1 of this series on gluten, we took a look at what gluten is and how it is becoming more and more harmful to us. In Part 2, we take a look at just how gluten can destroy a body.*

People with gluten sensitivity cannot properly digest gluten-based foods. The effects of consuming grains with gluten include serious ailments. When gluten is not digested, the person’s immune system interprets gluten’s presence as something that is foreign and must be attacked. Since gluten remains in the intestines, when the immune system launches its attack, the small intestine is damaged and cannot properly digest any foods. This can causes a systemic potential for illness. When the immune system attacks, it causes damage to the small intestine’s membrane. The result is large holes in the membrane (aka Leaky Gut Syndrome or Gut Permeability), which can then be permeated by large proteins. An abnormal condition, the damaged membrane allows large gluten molecules into the blood stream. The blood stream carries these molecules to all parts of the system. When gluten molecules settle in any part of the body, the immune system attacks that region of the body. This is why people who are sensitive to gluten can experience such a range of illnesses in areas far from the small intestine such as the thyroid, the joints, connective tissue and even the brain. “Diseases” that can be caused by eating gluten include osteoporosis, irritable bowel disease, inflammatory bowel disease, anemia, cancer, fatigue, canker sores, rheumatoid arthritis, lupus, multiple sclerosis, and almost all other autoimmune diseases. Gluten is also linked to many psychiatric and neurological diseases, including anxiety, depression, schizophrenia, dementia, migraines, epilepsy, and neuropathy (nerve damage). It has also been linked to autism.

A recent large study in the Journal of the American Medical Association found that people with diagnosed, undiagnosed, and “latent” celiac disease or gluten sensitivity had a higher risk of death, mostly from heart disease and cancer.

This study looked at almost 30,000 patients from 1969 to 2008 and examined deaths in three groups: Those with full-blown celiac disease, those with inflammation of their intestine but not full-blown celiac disease, and those with latent celiac disease or gluten sensitivity (elevated gluten antibodies but negative intestinal biopsy).

The findings were dramatic. There was a 39 percent increased risk of death in those with celiac disease, 72 percent increased risk in those with gut inflammation related to gluten, and 35 percent increased risk in those with gluten sensitivity but no celiac disease.

This is ground-breaking research that proves you don’t have to have full-blown celiac disease with a positive intestinal biopsy (which is what conventional thinking tells us) to have serious health problems and complications–even death–from eating gluten.

Yet an estimated 99 percent of people who have a problem with eating gluten don’t even know it. They ascribe their ill health or symptoms to something else–not gluten sensitivity, which is 100 percent curable.

*Next week we recap and find out what the reasons are and how we can take measures to ensure that gluten does not harm you or your family!*

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