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Children with rheumatoid arthritis may experience relief by going gluten-free: study

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(NaturalNews) A silent epidemic known as juvenile rheumatoid arthritis (JRA), which is now believed to afflict nearly 300,000 children under the age of 18, could be the result of undiagnosed gluten sensitivity or even celiac disease (CD) in some children, suggests a little-known study published in the Saudi Journal of Gastroenterology (SJG). Researchers from King Faisal Specialist Hospital and Research Centre in Saudi Arabia discovered that children with JRA who also show signs of CD may experience dramatic improvements after starting a gluten-free diet.

These same children may also experience dramatic symptom reductions after cutting wheat and wheat-based foods out of their diets, an outcome observed in at least one child who showed clear markers of CD during the study. According to the research, this child, who had anti-endomysium antibodies (AEA) in conjunction with a CD diagnosis, showed improvements in both growth parameter and articular symptoms upon adoption of a gluten-free diet.

This reduction in articular symptoms, a designation that collectively marks the types of joint pain experienced by sufferers of JRA, suggests that gluten itself could be the actual cause of these symptoms, and that cutting it out could help all children with JRA experience relief. Though the Saudi study focuses specifically on JRA sufferers who also show signs of CD, the fact that eliminating gluten addressed JRA symptoms directly points to much wider therapeutic potential.

Researchers from the Karolinska Institutet at Huddinge University Hospital in Stockholm, Sweden, procured even stronger evidence of this in a study which they conducted two years prior. Published in the peer-reviewed journal Rheumatology, their groundbreaking research revealed that the symptoms of rheumatoid arthritis in general respond well to a diet free of gluten.

“The data provide evidence that dietary modification may be of clinical benefit for certain RA patients, and that this benefit may be related to a reduction in immunoreactivity to food antigens eliminated by the change in diet,” the researchers wrote.

Modern wheat varieties structurally different than ‘heritage’ wheat, which did not cause disease

While neither study pinpoints which came first, the RA or the CD, or whether one causes the other, both studies suggest that wheat and gluten consumption is probably not the best dietary choice for sufferers of RA and JRA. This is especially true due to the fact that modern, hybridized wheat varieties contain altered proteins and unique antigens, which some say is a major driver behind the sharp rise in gluten intolerance and celiac disease in the industrialized world.

“The astounding list of problems we have with modern wheat is not due to an increase in gluten content,” claims Dr. William Davis, author of The New York Times (NYT) bestseller Wheat Belly. “It is due to other changes, including:” “[a]ltered structure of the gliadin proteins,” “[c]hange in the structure of wheat germ agglutinin” and “[u]nique antigens (allergy- and immune-stimulating proteins).”

Studies linking the origins of both RA and JRA to chronic gut problems further suggest that, at best, consumption of modern wheat and wheat derivatives exacerbates a health condition that science shows is already a product of gut inflammation. At worst, these chronic joint diseases are the product of an ever-evolving food supply that is increasingly modified, contaminated and generally harmful to human health.

“Gluten is only one of the reasons to fear wheat, since it triggers a host of immune diseases like celiac, rheumatoid arthritis, and gluten encephalopathy (dementia from wheat),” adds Dr. Davis. “Beyond gluten, there are over 1000 other proteins in wheat that also have potential for odd or unexpected responses. You might say that wheat is a perfectly crafted Frankengrain that almost appears like it was created to exert maximum health damage in the most desirable, irresistible form possible.”

Learn more: http://www.naturalnews.com/044216_rheumatoid_arthritis_gluten_celiac_disease.html#ixzz2vOyD22Ps

Gluten – The hidden killer

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(NaturalNews) In the 1920s, the US government found that animals fed a diet glutenof white flour developed serious neurological diseases and died. Instead of banning this deadly product like they should have, the FDA declared that most white flour products must be “enriched” with iron and a few vitamins to “correct” the problem. Unfortunately, this decision has helped create an even more insidious situation that results in diabetes, heart disease and cancer for millions of people.

Learn more: http://www.naturalnews.com/036455_gluten_sensitivity_flour.html#ixzz20WEKsHNF

Gluten sensitivity

Gluten sensitivity is becoming a raging epidemic today. Gluten sensitivity is not a disease and therefore has no cure. Gluten sensitivity is triggered by eating products containing gluten. The only way to avoid its complications is to stay away from food products containing gluten.

There are 35 diseases that can be caused by eating gluten listed in a review in the New England Journal of Medicine. Some of these symptoms are: arthritis, ADHD, depression, anxiety, IBS, lupus, frequent headaches, fatigue, eczema, loss of muscle coordination, osteoporosis, a weakened immune system, fungal overgrowth, organ inflammation, weight loss/weight gain, and malnutrition.

Gluten sensitivity increases your risk for type 1 diabetes, obesity, gastrointestinal cancers, brain disorders, autism and thyroid disease.

Gluten evils and woes

Gluten is purposefully put in some products because it increases hunger signals to make you eat more of a product by increasing the ghrelin in the digestive tract to enhance feelings of hunger – leaving you hungry for more of that product. Gluten also interferes with leptin which tells your brain you’re full and signals fat to break down. Leptin also normalizes pain sensations in the spinal cord.

• Gluten sensitivity causes inflammation that harms the body tissues by causing an autoimmune response where the immune system ends up attacking the body
• C-reactive proteins rise in response to inflammation; causing cholesterol levels to shoot up and calcium deposits to harden the arteries and blood pressure rise
• Sugar cannot fuel cancer cells by itself. Gluten and the amino acid glutamine have been studied and found to play a critical role in the cancer process.
• Gluten is an excitotoxin; which agitates and kills neuronal cells which like glutamate (think MSG), accelerates, activates, irritates and damages brain cells. A 2006 study took 131 children with ADHD and removed gluten from their diets and all 131 children were reported to have significant improvements.
• Gluten can be broken down into strange proteins that are a lot like psychedelic drugs. These are opium-like proteins are called gluteomorophins (think Autism and Manic Depressive Disorder).
• With gluten, the N Methyl D Aspartate receptors cause spinal cord neurons to become hyper to touch. Leptin in the spinal cord normalizes pain perception and gluten interferes with that process (think fibromyalgia).
• University of California put people on a “Paleolithic” diet, their blood pressure dropped along with blood insulin levels. Good cholesterol went up and bad cholesterol went down – in just 10 days!
• Gluten sensitivity causes you to miss out on your fat soluble vitamins like vitamin D and K
• Eating gluten has now been related to bone density problems (think osteoporosis)

Solution: STOP EATING GLUTEN!

Gluten affects everyone negatively, some effects are very evident now but most of them are sub-clinical and will not show up for years. When disease does finally manifest, the connection to gluten will be overlooked or denied. Gluten-free is a lifestyle choice for health of body and mind. If we choose a gluten-free lifestyle for obvious health reasons, we are intentionally avoiding trouble both now and in the future.

Sources for this article

http://www.celiac.com/
CHRONIC ACQUIRED IRON OVERLOAD-A DISEASE OF CIVILIZATION. Lawrence Wilson, MD. s.l. : The Center for Development, 2011.
http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/

About the author:
Craig Stellpflug is a Cancer Nutrition Specialist, Lifestyle Coach and Neuro Development Consultant at Healing Pathways Medical Clinic, Scottsdale, AZ. http://www.healingpathwayscancerclinic.com/ With 17 years of clinical experience working with both brain disorders and cancer, Craig has seen first-hand the devastating effects of vaccines and pharmaceuticals on the human body and has come to the conclusion that a natural lifestyle and natural remedies are the true answers to health and vibrant living. You can find his daily health blog at www.blog.realhealthtalk.com and his articles and radio show archives at www.realhealthtalk.com

Learn more: http://www.naturalnews.com/036455_gluten_sensitivity_flour.html#ixzz20WEEqS2D

Eat a gluten-free diet for type 2 diabetes and celiac disease

Eat a gluten-free diet for type 2 diabetes and celiac disease
Learn more: http://www.naturalnews.com/036038_gluten-free_diet_celiac_disease.html#ixzz203SbFm5s

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