Have Autoimmune Disease? Here's What Could Be Wrong - Dr. Will Cole

Have Autoimmune Disease? Here’s What Could Be Wrong

by Dr. Will Cole

Autoimmune conditions have exploded to epidemic proportions over the last few decades, affecting an estimated 50 million Americans. To put that in perspective , there are around 14 million living Americans who have been diagnosed with cancer at some point in their lives. What was once a rarity is now commonplace.

Autoimmune conditions are showing no signs of stopping. People with one autoimmune condition are also at a greater risk of acquiring another. I see many people with what’s called poly-autoimmunity, which means they have multiple autoimmune conditions at the same time.

Today there are close to 100 recognized autoimmune diseases, and an additional 40 disease processes that have an autoimmune component. Autoimmune conditions can effect every system in the body, but the three that I see most frequently are:

Celiac disease

This condition is very difficult to diagnose, and many people don’t know why they are sick. This disease is known for its horrendous gastrointestinal symptoms, but did you know that around 80% of celiacs don’t have classic gastrointestinal symptoms? Many celiacs suffer from depression, largely due to a blunting of their serotonin receptors. Ninety-five percent of serotonin is made and stored in the gut, which is also known as the “second brain.”

Autoimmune thyroid disease

Research shows that about 90% of thyroid cases are autoimmune in nature, with Hashimoto’s disease the most common. Sadly, all low thyroid patients are treated the same, regardless of whether they have true primary hypothyroidism or an autoimmune disease. Everyone is given synthroid or levothyroxin, even if symptoms persist. Your labs will look more normal but if the immunological factors in the majority of thyroid patients are not addressed, it will be a short-lived success at best.

Autism

In 1970, 1 in 10,000 children were found to be autistic. In 1995 it was 1 in 500. In 2001 it became 1 in 250. Today, 1 in 68 children are diagnosed as autistic. The reality is, genetics does not explain the epidemic growth of autism and other conditions like it . Our genetics haven’t changed in the last 30 years. Better diagnosis may explain part of the astronomic increase of autism, but only marginally . In reality, the medical literature is beginning to recognize autism as an autoimmune reaction against the brain.

The Autoimmune Perfect Storm

Hopefully by now you realize that these are not just diseases of bad genes. So why is this all happening now? The multifaceted autoimmune puzzle may start with a genetic susceptibility, but we also have to look at three important epigenetic, or environmental factors:

1. Food intolerance

Our food supply has changed drastically in a relatively short period of time. Our genetics haven’t adapted to the onslaught of food changes. Our bodies function because of unique, complex biochemistry. The mismatch between our foods’ biochemistry and our own has greatly contributed to the rise of the autoimmune disease.

We eat far too many grains, and there’s a very strong link between grain and autoimmune conditions. Getting the proper food intolerance diagnostic labs done can be the first step for many to regain their health.

2. Toxins

The increase in environmental pollution, vaccinations, fluoridation, food additives, heavy metals, cosmetics and other toxic chemicals have had a negative impact on our collective health, especially with autoimmune conditions. A comprehensive health history and diagnostic testing from a functional medicine practitioner can uncover this often overlooked at factor in autoimmunity.

3. Gut stress

Your gut is home to around 80% of your immune system. It’s no surprise that just about every autoimmune condition has a gastrointestinal component. When there’s chronic stress or unresolved infections of the gastrointestinal system, it leaves the body susceptible to an autoimmune response. Increased permeability of the gut lining, commonly called leaky gut syndrome, allows undigested food particles and bacteria to circulate throughout the body. This breach of your body’s protective system causes your immune system to go in hyperdrive: the autoimmune response. Knowing the level and details of your gut health is a key insight to understanding autoimmune disease.

Making Sense Of It All

In summary, our health and our genetics are being compromised by this onslaught of these epigenetic triggers. The great news is that we are living in the age when the understanding of these diseases is at an all-time high. We can arrest the development of the damage. So what can be done? Stay tuned, because in my next article I’ll give you specific tools to reverse autoimmune conditions and regain your health.

original post a version of this article for MindBodyGreen.

Take Care of Your Heart - Celiac Disease Foundation

Take Care of Your Heart - Celiac Disease Foundation

Did you know, those diagnosed with celiac disease have an increased risk of cardiovascular diseases? An article published last year found that individuals with celiac disease were almost two times more likely to develop coronary artery disease (CAD), and 1.4 times more likely to have a stroke. The study did not pinpoint the reason behind this association, but co-researcher Dr. Rama Dilip Gajulapalli of Cleveland Clinic, OH, posited that low-grade inflammation in celiac disease would be the likely cause, as the risk of CAD is also higher in other autoimmune disorders like lupus erythematosus, rheumatoid arthritis, and inflammatory bowel disease.

image: http://celiac.org/wp-content/uploads/2015/02/imgres2.jpg

Whether or not you are diagnosed with celiac disease, most Americans are at risk
for heart disease. By following these dietary and lifestyle recommendations, you can help protect your heart from the chronic inflammation of daily life:

Read more.... 

'Silent' Celiac Disease Found in Kids at Rheumatology Clinic

'Silent' Celiac Disease Found in Kids at Rheumatology Clinic

"Silent" celiac disease (CD), or CD without gastrointestinal symptoms, was present in 2.0% of children presenting for initial pediatric rheumatology evaluation, researchers from the Hospital for Special Surgery, New York City, report in an article published online June 15 in Pediatrics. The authors say celiac testing should be included in the standard initial laboratory workup for pediatric rheumatology patients, as they found that initiation of a gluten-free diet led to resolution of musculoskeletal symptoms in many of the affected patients.


Read More....

Celiac Disease Risk Linked to Proton Pump Inhibitor Medication - Celiac Disease Foundation

Celiac Disease Risk Linked to Proton Pump Inhibitor Medication - Celiac Disease Foundation

The rate of celiac disease prevalence has been steadily rising. According to a study comparing the stored blood of soldiers with people today, it has increased up to four times within the past 50 years. Looking for the reason behind such a significant rise, many papers have been published investigating possible environmental causes, including one that found a link between celiac disease and an absence of H. pylori in the stomach. Another paper, involving three of the same doctors, found another possible explanation.

Titled “Use of proton pump inhibitors and subsequent risk of celiac disease”, the paper was accepted by Digestive and Liver Disease in August of 2013 but has not yet been published. The authors, led by first author Dr. Benjamin Lebwohl, had several lines of reasoning to look into proton pump inhibitors (PPIs) as well as histamine 2-receptor antagonists (H2RAs). First, the frequency of prescription of PPIs and H2RAs to suppress stomach acid secretion has risen in tandem with the frequency of celiac disease. Second, suppressing stomach acid secretion can affect protein digestion, increasing  one’s small intestine’s exposure to protein antigens like gluten. Third, PPIs increase the permeability of the stomach which could allow gluten to be absorbed into the body to set off an immune response in a person vulnerable for developing celiac disease. Despite this potential link, this is the first study the authors are aware of looking into how PPIs may be related to celiac disease.

Read more at 

Invisible Celiac's Disability

I am a newly diagnosed Celiac. 

Living with an Invisible Disability is overwhelming and depressing. People can't see my sickness, disease and health issues. I don't have a gated walk as a stroke victim, I don't have a bald head from cancer treatment, I don't have a speech impediment, a limp, or a placard in my car to indicate that indeed I have been diagnosed by a medical team that deems me DISABLED.

I have been mocked for not going out to dinner, out with family and reading labels incessantly. "Gluten" is not understood by the people who don't have an intolerance to it or have a DISEASE that causes the Immune System to Attack it's OWN Body when exposed to Gluten.

Celiac's Disease can contribute to other Health Issues:

• Heart Trouble
• Anxiety
• Infertility
• Migraine
• Depression
• Intestinal Cancer
• Turner Syndrome
• Dermatitis
• Herpetiformis
• Juvenile Idiopathic
• Arthritis
• Peripheral Neuropathy
• Down Syndrome
• Williams Syndrome
• Osteoporosis, a disease that weakens bones and leads to fractures. This occurs because the person has trouble absorbing enough calcium and vitamin D.
• Birth defects, such as neural tube defects (improper formation of the spine) caused by poor absorption of such nutrients as folic acid
• Seizures
• Growth problems in children because they don't absorb enough nutrients

People who have celiac disease may have other autoimmune diseases, including:

• Thyroid disease
• Type 1 diabetes
• Lupus
• Rheumatoid arthritis
• Liver disease
• Sjogren's syndrome (a disorder that causes insufficient moisture production by the glands

Complications of Celiac's Disease

• Malnutrition. 
• Loss of calcium and bone density. 
• Infertility and miscarriage. 
• Lactose intolerance. 
• Cancer. 

My hope for my friends and family is to recognize the danger and seriousness of the Disease that I have. This is a LIFELONG battle that is not medicated with an RX .... it is handled by not exposing myself to Gluten via foods, cosmetics, cleaning supplies, personal care, and cross contamination. 

Invisible disabilities: 
Celiac disease is also considered an “invisible disability” under the ADA. “Invisible disabilities” is an umbrella term that captures a whole spectrum of hidden disabilities or challenges. Celiac Disease, Food allergies, and other intolerances are all considered invisible disabilities.

Family Medical Leave Act:
Celiac disease is considered a “chronic and serious” health condition, and therefore it is covered under the family medical leave act. What does this mean? Essentially this means that with a doctors note there are a specific set of rules that prevent a celiac patient from losing their job if an extended period of time is need off for celiac related reasons. If you live in Oregon, click this link for more information: http://arcweb.sos.state.or.us/rules/OARS_800/OAR_839/839_009.html

Celiac disease showing up in many forms and at all ages | Reuters

Celiac disease showing up in many forms and at all ages | Reuters

(Reuters Health) – A classical set of celiac disease symptoms no longer reflects the profile of most newly-diagnosed patients, according to a new study from Italy.

Instead, doctors need to take other symptoms into account and consider the possibility of celiac disease, even when patients don’t fit the old image of the condition, researchers say.

“It’s been a gradual phenomenon since the 1970s that fewer people are presenting with the classical diarrhea and more with non-classical or silent presentation, both in adults and children,” said Dr. Peter Green, who wasn’t involved in the study.

“We don’t actually know why one person has diarrhea and another presents with abdominal pain or osteoporosis,” said Green, director of the Celiac Disease Center at Columbia University in New York.

Dr. Umberto Volta and his coauthors write in the journal BMC Gastroenterology that just 15 years ago, celiac disease was still thought of mainly as a rare pediatric food intolerance, whose most common signs were diarrhea and intestinal damage that was diagnosed through a biopsy.

The disease is now known to be an autoimmune disorder, caused by an inability to tolerate the gluten protein in wheat, barley and rye.

Eating gluten typically causes inflammation of the intestinal lining in people with celiac disease and makes it hard to absorb nutrients.

Research shows that more than 1 percent of people worldwide have the disease, but most may not know it, the authors of the study note. The diagnosis is based on a blood test for signs of the abnormal immune response, such as antibodies, as well as biopsy in some cases.

With his colleagues, Volta, a professor of medicine at the University of Bologna in Italy and vice president of the Ethical Committee at St. Orsola-Malpighi University Hospital, looked at the celiac patients diagnosed over the course of 15 years at that hospital.

The study involved 770 patients, 599 of them female, diagnosed between 1998 and 2007. Nearly half were diagnosed during the first 10 years of the study period and the rest in the last five years, indicating a steep rise in rates of diagnosis.

Among all the patients, 610 people, or 79 percent, had symptoms when they were diagnosed. But most of their problems were not the typical diarrhea and weight loss, but rather “non-classical” issues like bloating, osteoporosis and anemia. Diarrhea was a symptom in just 27 percent of patients.

Indeed, classical symptoms became less common over the years, decreasing from 47 percent of patients during the first 10 years to 13 percent in the last five. Meanwhile, other problems, as well as a lack of any significant related illness, increased by more than 86 percent.

“The most striking change in clinical presentation of celiac disease over time has been the decrease of diarrhea as the leading symptom and the progressive increase of other non-classical gastrointestinal symptoms (such as constipation, bloating and alternate bowel habits as well as gastro-esophageal reflux, nausea, vomiting and dyspepsia),” Volta said in an e-mail to Reuters Health.

“A high proportion of celiac disease patients did not show any gastrointestinal symptom, but they displayed extra-intestinal manifestations such as iron-deficiency anemia, unexplained osteoporosis, abnormalities of liver-function tests and recurrent miscarriages,” he said.

The most common illness associated with celiac was thyroid disease. Only half the patients had severe intestinal damage, and 25 percent had partial damage.

In later years, more patients were diagnosed through blood tests. That may be one factor accounting for the changing pattern of typical symptoms, Volta said, because the patients were diagnosed earlier, before gluten had done its damage.

“The effects of gluten weren’t as severe yet,” Volta said. “The story of celiac disease has been radically changed by the discovery celiac disease-related antibodies, which identify plenty of unsuspected cases.”

Green agreed that testing has vastly improved diagnosis of the disease. He said that in the United Kingdom, anyone with iron deficiency or migraine is tested for celiac disease.

While most celiac specialists understand the varied symptoms, other physicians might not, he said. Green pointed out that in the United States, only 17 percent of people with the disease are actually diagnosed.

“Anyone can have celiac disease, it’s common and underdiagnosed,” said Green. "The message we want to get out is if you think you’ve got celiac disease, don’t just go on a gluten-free diet, test for it.”

Volta said he hoped the study reminded doctors about the many problems that can signal celiac disease.

“I hope doctors keep in mind that celiac disease is a very frequent food intolerance, which should be investigated not only in patients with diarrhea and overt malabsorption, but also in people (with other symptoms),” Volta said.

“The treatment by gluten-free diet improves the quality of life in symptomatic patients and prevents complications in all celiac disease patients including those without symptoms,” he said.

http://goo.gl/8bPr40

The Gluten-Free Lie: Why Most Celiacs Are Slowly Dying

Original Post on SCD Lifestyle

65% of gluten-free Celiacs still have a raging fire in their gut

The same 2009 study in The Journal of Alimentary Pharmacology and Therapeutics of 465 Celiac Disease patients 16-months gluten-free found that 65% still had “persistent intraepithelial lymphocytosis” AKA inflammation in the gut.

Their intestines are on fire with inflammation even after 16-months gluten-free.  Why is that important?

We know gut inflammation is associated with a laundry list of health issues, including cancer and early death.  That’s bad news for the conventional Celiac prescription and even worse news for the people not getting better on a gluten-free diet.  Want more evidence gluten-free doesn’t put the fire out?

A 2008 study in the Journal of Inflammation looked at 18 symptom-free Celiac Disease (SFCD) patients and found they still had elevated markers of gut inflammation even after 2 years on a gluten-free diet. 

56% have poor vitamin status after 10 years gluten-free

A 2002 study in the of Alimentary Pharmacology and Therapeutics looked at the vitamin status of 30 adults with Celiac Disease showing “biopsy-proven remission,” after following a gluten-free diet for 8-12 years.  They found that 56% had poor vitamin status, suggesting that proper nutrient uptake is not occurring. The authors concluded that:

“It is generally assumed that coeliac patients adhering to a strict gluten-free diet for years will consume a diet that is nutritionally adequate.  This is supported by the demonstration of a normal bone mineral density up to 10 years of dietary treatment.  Our results may indicate otherwise. We found signs indicative of a poor vitamin status in 56% of treated adult coeliac patients.” 

Even after following the conventional Celiac prescription for 10 years 56% still showed signs of poor nutrient uptake, meaning their digestive system still isn’t working like it’s designed to.

That means after 10 years of being gluten-free, HALF of all Celaics are likely starving for the critical nutrients required for health and longevity.  It’s no wonder we have a 77X increased risk for lymphoma

Continue Reading....

Is There an Association Between Eosinophilic Oesophagitis and Celiac

Is There an Association Between Eosinophilic Oesophagitis & Celiac Disease?
The relationship between eosinophilic oesophagitis, EoE, (an inflamed esophagus) and auto-immune celiac, CD, (coeliac) disease remains controversial, with studies yielding varied results.

In a study from Spain, researchers set out to determine if there is an association between the two conditions.  ”The aim of this study was to evaluate, assess, and quantify the association between EoE and CD by conducting a systematic review of the literature on the relationship of the two disorders in both children and adults, including an evaluation of the efficacy of a gluten-free diet (GFD) in inducing EoE remission among coeliac patients.”

Continue Reading

Facts About Celiac Disease

Living with Celiac's..... what happens inside your body

Celiac Disease ~ Ingredients to Avoid

Foods That Contain Gluten by SendCheer

5 Diseases Doctors Often Get Wrong

5 Diseases Doctors Often Get Wrong - ABC News

When you experience strange pains, mysterious digestive issues, or other unexplained symptoms, you'd hope a trip to the doctor would solve your health woes. But sometimes, doctors have just as much trouble identifying certain disorders and conditions as their patients.

"A lot of symptoms are nonspecific and variable, depending on the person," says David Fleming, MD, president of the American College of Physicians and a professor of medicine at the University of Missouri. "On top of that, many diagnostic tests are expensive and aren't done routinely, and even then they don't always give us a black and white answer."

The following five conditions are notoriously difficult to pin down.

Continue Reading Story on ABC NEWS

Gluten-Free Flour Substitutions

Gluten-Free Flour Substitutions

To make a flour blend, thoroughly combine all ingredients. Store in a covered container in the refrigerator until used. You can double or triple these recipes to make as much flour mix as you need.

Note: If you purchase a commercial flour blend, read the ingredient list carefully. Some blends contain salt and xanthan or guar gum. If so, there is no need to add more.

All-Purpose Flour Blend Use this blend for all your gluten-free baking. 1/2 cup rice flour 1/4 cup tapioca starch/flour 1/4 cup cornstarch or potato starch Each cup contains 436 calories, 1g total fat,  0g saturated fat, 0g trans fat, 0mg cholesterol,  99g carbohydrate, 3mg sodium, 2g fiber, 5g protein High-Fiber Flour Blend This high-fiber blend works for breads, pancakes, snack bars and cookies that contain chocolate, warm spices, raisins or other fruits. It is not suited to delicately flavored recipes, such as sugar cookies, crepes, cream puffs, birthday cakes or cupcakes. 1 cup brown rice flour or sorghum flour 1/2 cup teff flour (preferably light) 1/2 cup millet flour or Montina® flour 2/3 cup tapioca starch/flour 1/3 cup cornstarch or potato starch Each cup contains 428 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 92g carbohydrate, 19mg sodium, 5g fiber, 8g protein.

High-Protein Flour Blend This nutritious blend works best in baked goods that require elasticity, such as wraps and pie crusts. 1 1/4 cups bean flour (your choice), chickpea flour or soy flour 1 cup arrowroot starch, cornstarch or potato starch 1 cup tapioca starch/flour 1 cup white or brown rice flour Each cup contains 588 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 128g carbohydrate, 24mg sodium, 6g fiber, 11g protein. Self-Rising Flour Blend Use this blend for muffins, scones, cakes, cupcakes or any recipe that uses baking powder for leavening. 1 1/4 cups white sorghum flour 1 1/4 cups white rice flour 1/2 cup tapioca starch/flour 2 teaspoons xanthan or guar gum 4 teaspoons baking powder 1/2 teaspoon salt Each cup contains 514 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 113g carbohydrate, 1163mg sodium, 8g fiber, 10g protein.

Nutritional analyses of recipes are based on data supplied by the U.S. Department of Agriculture and certain food companies. Nutrient amounts are approximate due to variances in product brands, manufacturing and actual preparation

General Guidelines for Using Xanthan or Guar Gum

Gum (xanthan or guar) is the key to successful gluten-free baking. It provides the binding needed to give the baked product proper elasticity, keeping it from crumbling.

• Add 1/2 teaspoon xanthan or guar gum per cup of flour blend to make cakes, cookies, bars, muffins and other quick breads.
• Add 1 teaspoon per cup of flour blend to make yeast bread, pizza dough or other baked items that call for yeast.

Note:

If you purchase a commercial flour blend, read the ingredient list carefully. Some blends contain salt and xanthan or guar gum. If so, there is no need to add more.

It All Makes Sense NOW

Celiac Disease. 

An autoimmune, genetic condition affecting 1/133 people in the United States.

I have suffered with symptoms that have been treated as "other" digestive conditions  since 1986. Western Medicine has wanted to mask the symptom and not test for the CAUSE of the issue.

Symptoms show up as a method the Body uses to COMMUNICATE with you that something is WRONG. 

Mainstream Medicine wants to call each symptom it’s own condition, pharmaceutical companies create drugs to treat the “conditions” that are really symptoms of a BIGGER issue.

Going to the ER 2 times in the month of February because my Primary Care doctor thought I was having a heart attack with the symptoms that I was having. I was referred to 2 Cardiologists to have EKG's, Echo Cardiograms, Treadmill Stress Test all to be told that I did indeed have heart disease and would need to go in for a Angiogram within 2 days to alleviate my chest pains. Instead of having the Angiogram that is an invasive procedure, I opted & fought to have a Coronary CT Scan that looks at the Vessels, Chambers, and Heart Function just as the Angiogram does. (Insurance does not readily pay for this procedure as they deem it Investigative, yet they will pay for an Angiogram & hospital stay). 

Low and Behold, the Coronary CT Scan showed NO SIGNS of Heart Disease and showed a Hiatal Hernia was causing all the symptoms that mimic a Heart Attack. 

Next step in my crazy journey was to the Gastroenterologist, who performed a Endoscopy. The results from that were devastating..... a Grade III Gastroesophageal Flap Valve (worst rating is a IV)and severe erosions in my esophogus. The erosions were causing the Chest Pains and NOT an Hiatal Hernia. I was prescribed Omeprazole to control the chest pain and heal the erosions.No dietary retrictions. Just medicate and go away.... can't see this doc again for 2 months due to the busy schedule he keeps. Still in PAIN.Food is my enemy.

I finally found a practitioner that would get to the root of the problem, blood work was finally done and GUESS WHAT?! I have Celiac's Disease. The Celiac's Disease led to the Grade III Gastroesophageal Flap Valve and the Esophagus Erosions. Celiac's Disease is an Auto Immune Disease that the body thinks it is under attack when fed Gluten, Wheat, Barley and Rye. Interestingly, the Omeprazole prescribed by the Gastro Doc has GLUTEN in it. WHAT????

Back to my symptoms...... dealing with them for almost 30 years and Western Medicine "doesn't know how to treat it, without medicines". I kept the doctors schedules full with all the appointments I had to try and feel better. Naturopathic medicine focuses on holistic, proactive prevention and comprehensive diagnosis and treatment. Naturopathic physicians help facilitate the body’s inherent ability to restore and maintain optimal health. It is the naturopathic physician’s role to identify and remove barriers to good health by helping to create a healing internal and external environment.

So very thankful to finally know what is the cause of all my issues.

Celiac Symptoms

There are more than 300 symptoms of celiac disease, and some people may experience no symptoms at all. Learn about the varying symptoms and how different people are affected.

Here is a partial list:

Symptoms:

• General: 
  • Fatigue
  • Generalized ill feeling
  • Frequent colds & illnesses
  • Anemia, usually resulting from iron deficiency
  • Reduced functioning of the spleen (hyposplenism
  • Loss of bone density(osteoporosis) or softening of bone (osteomalacia)
  • Damage to dental enamel
• Neurologic: 
  • Headaches and fatigue
  • Numbness/Tingling
  • Memory/Concentration Problems (Brain Fog)
  • Nervous system injury, including numbness and tingling in the feet and hands
  • Possible problems with balance
• Gastrointestinal:  
  • Acid reflux and heartburn
  • Diarrhea
  • Constipation
  • Pain
  • Bloating
  • Gas
  • Cramps
  • Vague non-specific abdominal complaints
• Hormonal:
  • PMS
  • Alteration in menstrual cycles
  • Correlated with thyroid disorders
  • Infertility
• Musculoskeletal: 
  • Muscular Pain
  • Knots ( Fibromyalgia like symptoms)
  • Back pain
  • Joint pain
• Skin: 
  • Nonspecific rashes
  • Eczema
  • Itchy, blistery skin rash (dermatitis herpetiformis)

There are NO pharmaceutical cures for celiac disease.

A strict gluten-free diet is the only treatment for celiac disease.

Hoping the new diagnosis will lead me to feeling good and being able to function to my fullest capacity.

My next post will be about my next steps.

References:

Celiac Central

The Celiac MD

Do Your Cosmetics Contain Gluten?

Recently diagnosed with Celiac's Disease, I am new to this whole phenomenon of reading labels on everything that I ingest or put on my skin. Learning the various ways to list Gluten, Wheat, Rye or Barley on labels has been a bit overwhelming! 

Research shows(to date) that skin care products containing Gluten cause no harm as the molecules are too large to enter the bloodstream. However, I have noticed getting a headache(Celiac Symptom) when I use products containing Gluten. 

Gluten is disguised in food & personal care products under other names. 

The research I have done has indicated that personal care products that can contain Gluten, Rye, Wheat or Barley are:

•          Shampoo
•         Toothpaste
•         Lipstick
•         Facial Cleansers
•         Lotions
•          Shaving gels
•         Hair spray
•         Soap

Gluten Derived Ingredients you Shouldn’t Overlook

Ingredients Derived from Wheat: 

• Tocopherols
• Mixed Tocopherols
• Fermented Grain Extract
• Amp-Isostearoyl Hydrolyzed Wheat Protein
• Hydrolyzed Wheat Gluten
• Starch
• PG-Propyl Silanetriol
• Amino Acids Hydroxypropyltrimonium 
• Steardimonium Hydroxypropyl Protein/PVP Crosspolymer
• Triticum Vulgare
• Bran Extract
• PG-Propyl Silanetriol
• Triticum Lipids
• Germamidopropyldimonium Hydroxypropyl
• Cyclodextrin
• Dextrin Palmitate
• Stearyldimoniumhydroxypropyl

Ingredients derived from Wheat Germ Oil: 

• Wheat Germ Glycerides
• Disodium Wheat Germamido PEG-2 Sulfosuccinat Vitamin E
• Germ Oil
• Triticum Vulgare
• Triticum Vulgare Germ Extract
• Wheat Germ Glycerides
• Wheat Germ Extract

Ingredients derived from Oats that are likely cross-contaminated:  

• Avena Sativa
• Bran
• Protein or Extracts

Ingredients derived from Barley

• Barley Extract
• Samino Peptide Complex
• Hordeum Vulgare Phytosphingosine Extract
• Lipids

Resources: You Beauty Know Gluten Celiac Central Gluten Free Dietician Mayo Clinic

Reading Labels - How to Spot Gluten

Reading Labels - Excerpted From Getting Started Guide by CelebrateToday

Courtesy of Celiac Central

Celiac Disease ~ Feel Better

Recently diagnosed with Celiac's Disease, I am on a mission to feel better and be an educated eater. My symptoms began back in 1986..... originally diagnosed by my doctor as Spastic Colon ~ the new politically correct term is Irritable Bowel Syndrome. Which turns out is a SYMPTOM of Celiac's Disease and not truly a condition to treat. 28 years later, with the help of a Naturopathic Doctor the REAL issue at hand was diagnosed! Celiac's Disease. Celiac disease is a condition that creates inflammation in the small intestine, and damage in the lining. This prevents important components of food from being absorbed. The damage to the lining of the intestine comes from a reaction to eating gluten, which is found in wheat, rye, and possibly oats. My symptoms have improved with the elimination of: Wheat, Gluten, Rye, Barley and Oats. Unfortunately, getting exposed to any of the offenders on accident is easy to do. Some of the offenders for Celiac Sufferers are listed on the ingredient list as another name. It happened to me on Sunday of this week, careful reading and review of ingested foods was not enough. Monday I suffered with Esophageal Pain all day. Back to basics it is for this girl! I have become a Short Order Cook for myself, the family gets one meal and I get another! My basics are protein foods - Organic Chicken, Eggs and Pork. Vegetables are limited to potatoes and carrots at this point. I have discovered that at this point in my healing, foods that are considered high in FODMAPS affect the healing process and digestive system while it is "damaged". Thanks for your support. I look forward to the day when food is not an enemy!! Resources to my healing: Celiac disease - sprue: MedlinePlus Medical Encyclopedia http://www.dramymyers.com/2014/07/07/3-reasons-to-give-up-gluten/ Image Credit: Kids Health

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Celiac Disease Diet and Treatment - Food Cures

Celiac Disease Diet and Treatment - Food Cures Source: JoyBauer.com

Celiac disease is a surprisingly common autoimmune disorder. It can begin at any time in a person’s life, and there is no consistent set of symptoms. Luckily, the disease is almost entirely treatable with the appropriate dietary changes — so feeling better is as simple as knowing what to eat and what to avoid.

Celiac Basics: What Is Celiac Disease? Get a Printable Celiac-Friendly Grocery List See Foods and Ingredients to Avoid

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Joy Bauer's Celiac Disease Food Shopping List

Joy Bauer's Celiac Disease Food Shopping List

Controlling celiac disease is not so much about foods you should eat as foods you shouldn't eat. The foods on this list are considered to be generally safe for people with celiac. You'll need to carefully check labels on all foods marked with an asterisk (*) because ingredients can vary from brand to brand.

Because most of the popular grains contain gluten, it is important to try new, safe whole grains. You’ll also need to eat plenty of vegetables and fruits to make sure that you get a wide variety of naturally occurring vitamins, minerals, fiber, and antioxidants. Toward the end of the grocery list, I’ve listed additives and ingredients that are also thought to be safe.

Fruits

ALL fresh fruits ALL frozen whole fruits with no additives

Vegetables and Legumes

ALL fresh vegetables ALL frozen vegetables with no additives, breading, or sauces *Beans, canned Beans, lentils, and peas, dried Olives Potatoes (all varieties) *Pumpkin, canned, 100% pure puree

Seafood

ALL fresh fish and shellfish ALL frozen fish and shellfish with no additives or sauces

Lean Proteins

ALL fresh meats and poultry with no breading or additives ALL frozen meats and poultry with no breading or additives Eggs Tofu

Nuts and Seeds (Preferably Unsalted)

ALL natural nut butters ALL nuts ALL seeds (except rye and barley)

Grains, Cereals, Pasta, and More

Amaranth Arrowroot starch Buckwheat *Cereals, dry: puffed and flake varieties made with amaranth, buckwheat, corn, millet, rice, or soy *Cereals, hot: cream and flake varieties made with amaranth, cornmeal, buckwheat, hominy grits, rice, quinoa, or soy Corn bran Corn chips, plain Corn flour/corn meal products Crackers, gluten-free (such as brown rice, corn, and lentil) Flour: amaranth, buckwheat, carob, chickpea, lentil, millet, potato, quinoa, rice, sago, sorghum, soy, tapioca, teff Grits (corn or soy) Kasha (not the same as Kashi) Masa Millet Pasta made from beans, brown rice, corn, peas, potato, quinoa, lentils, or soy Polenta *Popcorn, air-popped and gluten-free packaged varieties Potato chips, plain or *flavored Quinoa Ragi Rice (preferably brown or wild) Rice cakes, plain *Soba, 100% buckwheat Sorghum *Soy crisps *Tacos shells made with corn, hard and soft Tapioca starch/flour Teff *Tortillas made with corn, soy, or brown rice Tortilla chips, plain or *flavored

Dairy

*Cheese (preferably reduced-fat), not blue cheese *Cottage cheese (preferable fat-free or 1% low-fat) *Cream cheese (preferably reduced-fat) *Ice cream (check labels; ingredients will vary from flavor to flavor) Milk (preferably fat free or 1% low-fat) *Milk alternatives (soy, almond, rice) *Sour cream (preferably fat-free or reduced-fat) *Yogurt (preferably fat-free or low-fat)

Miscellaneous

ALL pure herbs (check ingredients of *herb mixes) ALL pure spices (check ingredients of *spice mixes) Apple cider vinegar Baking chocolate Baking powder Baking soda Canola oil Cocoa powder Coffee, instant and ground (check ingredients of *flavored coffees) Corn syrup Cornstarch Cream of tartar Garlic Gelatin Honey *Hummus (check labels; ingredients will vary from flavor to flavor) Jam and jelly *Ketchup Maple syrup *Mayonnaise (preferably reduced-fat) Molasses *Mustard Olive oil Pickles Relish *Salsa *Soft tub, trans fat–free spread (regular and reduced-fat) Sugar Tea, black and green (check *flavored and herbal tea varieties) Vanilla and other extracts Vinegar, balsamic, red wine, or white Wine, red and white * The asterisk (*) indicates foods whose labels need to be carefully checked for gluten.

Safe (Gluten-Free) Additives

Acacia gum Adipic acid Agar Algae Algin/alginate Allicin Annatto Arabic gum Arrowroot Ascorbic acid Aspartame Aspic Astragalus gummifer Benzoic acid BHA BTA Dextrose Ester gum Fructose Guar gum Locust bean gum Malic acid Methylcellulose Microcrystallin cellulose Pectin Pepsin Stearic acid Sulfites Tapioca starch/flour (not pudding) Whey Xanthan gum

* The asterisk (*) indicates foods whose labels need to be carefully checked for gluten.

Get Joy's Gluten-Free, Whole-Grain Shopping List.

Jordan Essentials ~ Kim 

Independent Consultant Since 2007- ID10653

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