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March 27, 2012
In Today's Issue
- 1 Quick Technique To Burn More Fat
- Straight Talk On Going Gluten-Free...
- Announcing: Doctor Approved Store Cupboard Remedies that Really Work...
1 Quick Technique To Burn More Fat
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Straight Talk On Going Gluten-Free...
Dear Reader,
Is gluten a miscast villain in the diet world? Perhaps. A new analysis raises the question and challenges the benefits of a gluten free diet for most people who have not been carefully and properly diagnosed with celiac disease.
Despite what you might see on the labels of all manner of foods in the grocery store, or hear from enthusiastic celebrity spokespeople, gluten free is not the right choice for everyone. An estimate from pediatric gastroenterologist Alessio Fasano, MD who runs the Center for Celiac Research at the University of Maryland, has from 5% to 6% of us, some 18 million Americans, having some level of sensitivity to gluten.
Let's start with the basics; gluten is a protein that's a natural part of wheat, rye and barley used to make beer, bread, pasta and lots of processed foods.
For about 1% of us eating glutens brings on a condition known as celiac disease that damages the wall of the small intestine so that the body is unable to absorb nutrients from food. The disease is properly diagnosed by tests on blood and bowel, but there is no widely accepted test to diagnose gluten sensitivity.
Symptoms that have been attributed to gluten sensitivity include some of the same ones attributed to celiac disease - diarrhea, cramping of the abdomen, bloating, headache, fatigue and possibly attention deficit hyperactivity disorder (ADHD). But until there's a test that identifies gluten sensitivity, diagnosing this condition will remain a challenge.
In an essay appearing in the Annals of Internal Medicine, researchers who specialize in celiac disease, Antonio Di Sabatino, MD, and Gino Roberto Corazza, MD from the University of Parvia in Italy discuss what we know about gluten sensitivity and delivered common sense recommendations about the much hyped gluten free eating. They suggest that the discomforts that accompany eating foods with gluten happen because these foods are believed to cause a problem. This is known to science as the nocebo effect, if you presume the worst health wise, that's just what you'll get.
Continues below...
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Straight Talk On Going Gluten-Free... Continued...
Many symptoms attributed to gluten might really be sensitivity to other parts
of wheat flour or another ingredient in wheat based foods. And then, a gluten
free diet is not bad for you, and will help even if you have other wheat allergies.
That's what food makers are counting on, and why you see so much gluten bashing
on labels.
Of course gluten free diets (and products) aren't going anywhere. The truth is,
there are many, many people who are truly suffering with terribly troubling symptoms
that do improve when they follow this eating plan.
The danger, according to president of the North American Society for the Study
of Celiac Disease, Stefano Guandalini, MD, is that going gluten-free when you
don't need to deprives your body of fiber and gives it too much fat. Close monitoring
of what you eat is important, we know that for those who live with properly diagnosed
celiac disease eating gluten-free eases the discomfort of symptoms and restores
the digestive system to health.
To your good health,
Kirsten Whittaker
Daily Health Bulletin Editor
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Sources:
http://www.webmd.com/diet/news/20120220/gluten-sensitivity-fact-or-fad
Celiac Disease Foundation:
http://www.celiac.org/
Washington Post story, April 30, 2002, on nocebo effect:
http://www.washingtonpost.com/ac2/wp-dyn/A2709-2002Apr29
Di Sabatino, A. Annals of Internal Medicine, Feb. 21, 2012:
http://www.annals.org/content/156/4/309.abstract
Stephano Guandalini, MD, medical director, University of Chicago Celiac Disease Center; president, North American Society for the Study of Celiac Disease:
http://www.uchospitals.edu/physicians/stefano-guandalini.html
Alessio Fasano, MD, director, Celiac Research Center, University of Maryland:
http://www.umm.edu/doctors/alessio__fasano.html
Tip sheet, Annals of Internal Medicine, February 21, 2012:
http://www.acponline.org/journals/annals/tipsheets/index.html
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