Monday, December 15, 2014

Autoimmune diseases linked to gluten sensitivity

Many autoimmune diseases can be linked to gluten: Addison's, Graves', Lupus, myasthenia gravis, polymyalgia rheumatica, scleroderma, vitiligo, ulcerative colitis. If you have myasthenia gravis, you need to know about gluten grains.

A sensitivity to gluten has been found to be the cause of many health problems and even the primary cause for diseases. We have known for years about celiac disease, a genetic disease caused by gluten grains which damage the lining of the small intestine sometimes resulting in
chronic malnutrition.

Emerging science has indicated that gluten grains (wheat, rye, barley, spelt, kamut, triticale, oats) is associated with or can directly cause a myriad of other problems that affect the entire body besides the intestinal tract. This is referred to as called gluten sensitivity - an allergic reaction to most grains which can cause a host of health problems.

With gluten sensitivity, an immune reaction occurs in individuals who have specific genes that match gluten to a signature of a toxic foreign protein. It is further possible that these certain genes can lead to severe immune responses to foods (dairy as an example) and to the environment. This effect can lead  to reactions throughout the body, causing autoimmune disease. Published research has shown that  as many as 30% of all Americans are probably gluten sensitive. What's even more surprising is that 1 in 225 may have a severe form of the sensitivity that causes the intestinal disease celiac sprue.

Here are some symptoms of gluten sensitivity - abdominal bloating, pain, diarrhea, constipation, gas, nausea, acid reflux, heartburn, fatigue, joint pains, mouth ulcers, bone pain, abnormal menses, infertility.

Other diseases besides myasthenia gravis and several symptoms include: alopecia, autoimmune thyroiditis, rheumatioid arthritis, schizophrenia, depression, chronic fatigue, recurrent urinary tract infection, failure to thrive in children... Grains and starches that are tolerated by gluten sensitive people: buckwheat, rice, corn, potato, tapioca, beans, soy, arrowroot, amaranth, quinoa, millet, tef, nut flours. A stool test or a saliva test from a specialty lab is a good way to detect gluten sensitivity and celiac sprue.

Source: Dr. Boyle Cole

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