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Gluten reactivity


3 Out Of 100 People Affected By Gluten Reactivity!

Today, gluten reactivity is thought to affect 3 people out of every one hundred. While celiac disease about 1 in every one hundred. In patients with pre-existing digestive disorders, it affects approximately one in fifty. And, according to experienced researchers, for every patient diagnosed with celiac disease, there are eight individuals undiagnosed with celiac disease who have no obvious G. I. symptoms! These patients are often only diagnosed more than 4 years after they become fully symptomatic. The percentage of individuals over 20 years of age with Celiac disease who go on to develop autoimmune conditions is estimated at 1 in 3. In my opinion, it’s likely to be even greater that.

What Grains Contain Gluten:

  • Cereal Binding
  • Barley
  • Couscous
  • Eikorn
  • Emner
  • Graham Flour
  • Farro
  • Oats
  • Semolina
  • Wheat
  • Bulgur
  • Malt
  • Durum
  • Filler
  • Rye
  • Triticale
  • Kamut
  • Roux
  • Spelt

How Do I Know If I Am Reacting To Gluten?

Most lab tests for gluten allergies and celiac disease are unreliable and/or incomplete.  Therefore, it is difficult to make good clinical decisions based on them. One problem is that patients with gluten sensitivity are often highly reactive to other food.  In about 50% of cases, there is reactivity to both dairy and wheat proteins. And, to confuse the matter a bit further, half of patients do not even react to the protein that causes reactivity in others.

Gluten, Intestinal Permeability & The Autoimmune Connection

It is well recognized that reactivity to certain wheat/gluten fractions is a know cause of gut inflammation and is often associated with autoimmune diseases. When gluten sensitivity goes undiagnosed, and the patient consumes foods that are toxic to his/her biochemistry, the eventual result is almost certain to be an autoimmune condition of varying severity. This process involves a cascade of events that results in the breakdown of mucosal tolerance against gliadin (wheat protein). It involves gut mucosal inflammation, small intestinal permeability to large food molecules and mal-absorption of essential nutrients.

The Structure & Chemistry Of Wheat Protein Has Changed Over Time

Today’s generation of adults who successfully developed an oral tolerance to wheat products they consumed as children, now may start experiencing symptoms and problems. This is due to some really significant changes in the structure and chemistry of wheat protein. As a result, the regulatory immune system of our adult population may not recognize these new wheat proteins as friendly. Many individuals react adversely to these new peptides; the result is increasing food sensitivity.   Which, if not effectively addressed, can cause a variety of autoimmune reactions and condition in the body. This is one major reason why autoimmune disease is on the rise in our aging population.

What About Cross Reactivity!

To complicate matters further, there is the issue of cross reactivity. Dairy products are a major culprit and one of the most highly reactive of the cross-reactive foods that mimic the deleterious effects of gluten. Cross reactivity is also very prevalent with yeast, corn, rice, millet and oats.   There is hope, there is an excellent lab that can provide highly accurate cross-reactive testing to a panel of 24 suspected foods.

This has proven absolutely invaluable for use with patients who still have symptoms despite the total elimination of gluten from the diet.

Gluten Reactivity Must Be Handled Early on in the Diagnosis To Reverse/Stop Autoimmune Responses!

By dealing early on with gluten reactivity, gut permeability, cross reactive foods and associated antibodies, it may now be possible to stop or even reverse the course of many autoimmune responses before they present as autoimmune disease.

Dr. Cushing’s biography


Intestinal Permeability

 AllerCease to Eliminate Gluten Sensitivity

Autoimmune Disease

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Arthur Cushing