- Roughly 1 percent of the global population has celiac disease, although most do not know it.
- More than two million people in the U.S. are afflicted with the disease.
- Some common symptoms in infants and children are abdominal pain, bloating, constipation, diarrhea, weight loss and vomiting.
- About half of adults with the condition do not suffer from diarrhea at diagnosis.
- Other signs that may occur in adults are anemia, arthritis, bone loss, depression, fatigue, infertility, joint pain, seizures, and numbness in the hands and feet.
Gluten allergies are a hot topic in the news these days. Stores and restaurants are starting to sell more and more products that are gluten free. Our world is becoming more and more conscious of the gluten that we consume. And for a good reason. In a 2010 study, they discovered that there has been a five-fold increase in celiac disease since 1974. Dr. Lindner believes that: “one of the most common explanations for the alarming increase in gluten-related health issues is both that detection of gluten problems has improved, and that more practitioners are looking for it; hence, the greater numbers. While better detection and the new “popularity” of the disorder are certainly contributing, there is an accumulating body of research indicating a third factor is at play, namely, the exposure of the U.S. population to environmental toxins and other food allergens whose combined influence is triggering the increase in the overall susceptibility to gluten.”
This idea has been echoed throughout the research community. Some even go as far as to blame genetically modified foods for the increase in celiac disease cases. Based on animal feeding research, case studies, and the properties of these crops, GMOs are linked with four types of disorders that are known to impact gluten reactions:
1. Leaky gut (aka ‘intestinal permeability’)
2. Impaired digestive capacity (reduced enzymes, damage to m crovilli)
3. Gut bacteria dysbiosis (overgrowth of pathogenic microbes)
4. Immune/allergenic response
Currently there is more research being done to associate GMO consumption with gluten sensitivity but in the mean time the evidence does show that GMOs might exacerbate the symptoms, or contribute to the conditions that might lead to the development of sensitivity to gluten. Dr. Lintner recommends “Instead of waiting for more research, many clinicians are now prescribing non-GMO diets to their gluten-sensitive and -intolerant patients, as well as those with a variety of other disorders.”
If you or a loved one are suffering from symptoms of gluten sensitivity (Digestive problems such as abdominal bloating, pain, gas, diarrhea, pale stools, and weight loss, A severe skin rash, anemia, or musculoskeletal problems like muscle cramps, joint and bone pain), our clinic offers a test that might be able to help. Our test is the most comprehensive gut health test available. It checks your sensitivity to certain grains, your genetics for a predisposition to celiac and the condition of the antibodies that digest gluten products. Call our office at 865.524.1234 to schedule your test today.
“Can Genetically-Engineered Foods Explain the Exploding Gluten Sensitivity?” by Jeffrey M. Smith, Institute for Responsible Technology. September, 2013 <http://people.csail.mit.edu/seneff/>
“Surprises from Celiac Disease” by Alessio Fasano. Scientific American on August 2009. <www.scientificamerican.com>.