Autoimmune Illness And Three Revealing Things About Dr. Johnson

Watch as Dr. Karl R.O.S. Johnson, DC reveals some information about genetics, autoimmune illness, his family and himself. Knowing the reasons behind someones motivation and drive can help you seredipitiously with your own health.

Hi, this is Doctor Karl Johnson and I’m here today just to talk to you a little bit about myself and why I like to help people with chronic conditions and what’s in my background that prompted me to do so.  First let me tell you that when I grew up my dad had Parkinson’s disease. At a very young age prior to kindergarten, he was at home due to being disabled and my mother worked.  Now, his dad also had Parkinson’s disease, as did his mother.  So my grandmother, my grandfather on my dad’s side and my dad all had Parkinson’s disease.

Now, that’s for those you who know, Parkinson's disease is an autoimmune disease, which isn’t good, because usually they could be passed down the family tree.  My mother also had quite a few health challenges herself.  She had rheumatoid arthritis, irritable bowel syndrome and I believe Hashimoto’s too.  Mother also had colitis and it was quite disturbing to me, even at the young age of about you know, why all this illness was in my family?  Even though I wasn’t that old at the time, it still was one of the strange things that always stuck in the back of my mind.  

It turns out that my grandfather on my mother’s side was a healer from Sweden.  He had a place in Detroit called the Bloom Health Institute and he helped a lot of people with polio and other disorders through the various means that he knew and that he learned in Sweden. 

Unfortunately grandfather Bloom died of brain cancer prior to me being born, but my mother always talked about him, saying that he was quite a man and he was able to tell what was wrong with people is by touching them.  She said he was well loved by his patients.  In fact at his funeral, she said that one of the people who attended came over to the casket, actually picked him up out of the casket – not totally of course – and gave him a hug and said if it wasn’t for this man, he wouldn’t be alive and functioning the way he was today.

Mom's story about my grandfather always stuck with me and eventually I become a healthcare practitioner myself, graduating from Palmer College of Chiropractic.  Now, over the years I found that I was drawn more and more towards people with serious (not as in life threatening), but serious in terms of it really affected their health type health problems and those are the type of people I really wanted to help. 

My chiropractic training was a stepping stone to lead me to other in depth training I earned post graduately. Eventually, one of the things that I learned was in depth testing is necessary to find out the root cause of what’s going on with these people.  So, I did these tests on myself several years ago and found out that I had a celiac gene.  I had a gluten sensitivity gene.  I had a autoimmune attack about some conditions in my body that were being attacked.

You might imagine that for a few days I wasn’t real happy with the results of my tests and well, frankly I looked at it from two different ways.  I mean basically, I could look at my test results from a standpoint of "dang, I’m going to end up with the same types of problems my parents and my other relatives did" or I could do something about it.  So, this led to some of the treatment methods I use with the patients who I currently serve. I look for underlying causes for health problems and then deal with those underlying caused in order to help the body heal itself.

So, I’ve been there.  I’ve done the treatment necessary to help myself to help my body heal the areas that were being targeted for destruction and as a result, I’m now able to really be a good guide and mentor for my patients, who have these same conditions or similar.  And also, I’m able to help my children, because of the information we now know about this genetic link between gluten intolerance and various autoimmune disorders and how the immune system can cross react with other foods that don’t have gluten and thus trigger immune system irritation.

All the different strategies that we employ here at my office are geared towards locating causative factors and then dealing with them with diet, lifestyle changes, specific supplementation and brain based therapy. I call these combined treatment methods Johnson Neuro-Metabolic Therapy.  I wanted to give you some background why I do what I do, so that perhaps you have a better insight as to what Doctor Johnson is all up to here on this blog. So I’ll talk to you later.

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All the best – Dr. Johnson – Digging Deeper To Find Solutions

Ten Things You Didn't Know About Gluten and Autoimmune Illness

With chronic degenerative diseases rising and particularly many autoimmune diseases, such as celiac diease, Hashimoto's, mulitple sclerosis, Parkinson's disease and others. Health challenges such as Fibromyalgia and vertigo are also often linked to gluten intolerance and autoimmune illness. If you are STILL suffering and have been going from doctor to doctor, it's time you understand the connection to gluten intolerance.

I regularly help patients find solutions to their chronic health conditions because of my desire to get to the bottom of why they are not healing like my other patients were. My own health journey of finding out I have gluten intolerance, due to a genetic predispostiion, lead me to this place in my life that feeds my passion to help others. Through a specialized unique, whole body approach to testing and treatment, I am able to help many people afflicted with chronic health challenges, relcaim their life. In fact, I am putting the final touches on my first book that explains more about this whole process. You can sign up to learn of my books release by clicking on the button or image below.

 

OK, lets loook at Ten Things You Didn't Know About Gluten and Autoimmune Illness:

 1.  Gluten is hidden in:

• Soy sauce
• Food starches
• Food emulsifiers
• Food stabilizers
• Artificial food coloring
• Malt extract, flavor, syrup
• Dextrins

2. You cannot find most cases of gluten sensitivity by only looking at gliadin antibodies. In order to find out if a components of wheat and gluten cause your immune system to trigger autoimmune processes you have to look at other substances in grains (proteomes):

• Lectins, such as Wheat Germ Agglutinin (WGA)
• Multiple gliadins - NOT just alpha gliadin (which is what the typical blood test for gluten sensitivity measures). Proper testing evaluates alpha gliadin, beta gliadin, gamma gliadin, omega gliadin, deamidated gliadin 15, 17, 33
• Transglutaminase 2 (GI tract), 3 (Dermis), and 6 (Nervous system)
• Gluteomorphin
• Prodynorphin

3. Gluten exposure can cause immune reaction against gluten in predisdosed individuals. Only about 1 in 8 of these predisposed individuals develop enteropathy (disease of the intestinal tract). The rest of us develop tissue inflammation, tissue autoimmunity or have a reaction to the breakdown produce of wheat, rye and barley called gluteomorphin. this chemical attaches to mophine receptors in the brain and leads to addition to gluten containing grains and neurochemical imbalance. The neurochemical imbalance expresses commonly as depression, anxiety, etc.

4. Patients with enteropathy (disease of the intestinal tract) represent only a third of patients with neurological manifestations and gluten senstivity. In other words your GI tract can appear just fine, but you can develop multiple sclerosis, brain damage or other nervouse system problems, such as peripheral neuropathy.

5. 87.5% of those of us with celiac disease have outward symptoms. only 12.5% have symptoms according to and article published in the British Medical Journal (BMJ. 1999;319:236-239). In other words, for every symptomatic patient with celiac disease there are eight patients with celiac disease and no gastrointestinal symptoms.

6. Undiagnosed Celiac disease has increased dramatically during the last 50 years and this increase is NOT due simply to increased detection (Gastroenterology. 2009 Jul;137(1):880-93). Even worse; during the 45 years of follow-up, undiagnosed Celiac disease (CD) was associated with nearly a four-fold increase risk of death. In the past 50 years, CD went from 1 in 700 to 1 in 100. Those with the greatest mortality were indentified as having silent CD.

7. There are many factors leading to increased prevalence of gluten sensitivity, including:

• Genetically modified (GMO) foods
• Gluten deamidation (see below)
• gluten storage in bind for long periods of time, leading to enterotoxin contamination.
• Hygiene Hypothesis. In medicine, the hygiene hypothesis states that a lack of early childhood exposure to infectious agents, symbiotic microorganisms (e.g., gut flora or probiotics), and parasites increases susceptibility to allergic diseases b y suppressing natural development of the immune system. Because of this we fail to induce a Th1 polarized response early in life so as we grow up w e are more prone to developing Th2 induced disease. The rise of autoimmune diseases and acute lymphoblastic leukemia in young people in the developed world has also been linked to the hygiene hypothesis.
• Leaky gut syndrome
• Chronic stresss, leading to a breakdown of immune tolerance
• Poor nutrition
• Enzyme insufficiency

8. Deamidated gliadin is the product of acid or enzymatic treatment of gluten that is used in the food-processing industry. Deamidation is done because gliadins are soluble in alcohol and cannot be mixed with other foods (like milk) without changing the foods qualites. Deamidated gliadin is soluble in water. The cellular immunity to deamindated gliadin is much greater than to native gliadin.

9. The extensive use of deamidated wheat i

solates, like gliadin, in the food industry may mbe the major cause of hidden food allergies. These isolateds are used as food emulsifiers, gelling agents, film formation aids, stretchability agents in meat products, sauces, and soups, and as clarifying agents in red wine.

10. Deamidated gliadin antibody is a better diagnostic test for CD than the conventinal gliadin antibody testing, although tissue biopsy remains the gold standard test for diagnosis of celiac patients.

If you are suffering with a health challenge that you just can't seem to beat, give me a call at 586-731-8840 and come in for a case review. You'll be glad you did!

If you found value in this article, please use the social sharing icons at the top of this post and please share with those you know who are still suffering with low thyroid symptoms despite having medical managment. Thank you, help me reach more people so they may regain their zest for living!

All the best – Dr. Johnson – Digging Deeper To Find Solutions

Are Oats Gluten Free?

For anyone that has struggled or is struggling with a dietary lifestyle change, such as going gluten-free it’s not always an easy task. Gluten is hidden in a variety of things; anywhere from condiments to meat-glue to alcohol. As the changes begin to sink in, and avoiding the said ingredients becomes second nature a new detour comes into sight; cross contamination (insert scary music here).

So what exactly is cross contamination and why did the scary music start? 

Cross contamination can be found in a variety of non-gluten grains; the most common being oats. But, as I already mentioned oats are a gluten-free grain, so what is the deal? 

There are several different ways cross contamination can affect gluten-free gains. Cross contamination can occur any time during the planting of the oat seed to the packaging of the grain for sale, and anywhere in between.  First of all oats are a seasonal crop, so many farmers will alternate growing oats with other grain crops such as wheat or barley. Leaving behind contaminates when the oats are planted.  Secondly, if neighboring farms are growing wheat, the wind can carry the wheat spores over to the oats, contaminating them. Then you need to know where the oats are processed. Are the machines that pick the oats and process the oats shared with any other type of grains? Then, even if they are processed in a gluten-free facility how are they being transported once they are harvested? 

I remember hearing a speaker at a seminar mention that a lab called Cyrex labs had done a study to see how much of the oats on the market were contaminated with gluten. The surprise that they found was that oats that were labeled as “gluten-free,” were at times more contaminated with gluten than were just regular Quaker oats! 

An incident at Whole Foods market brought this to consumers’ attention when several children with gluten allergies were sent to the hospital after consuming products sold exclusively at Whole Foods that claimed to be “gluten-free.”

Another study published in the New England Journal of Medicine, took 12 containers of oats; 4 different batch numbers from 3 different brands (Quaker, Country Choice, and McCanns). Scientists tested all 12 containers for gluten contamination and found that:

• 3 of the 12 containers contained gluten levels of less than 20 ppm
• 9 of the 12 had levels that ranged from 23 to 1,807 ppm
• All brands that were tested had at least 1 container of oats that tested above 200 ppm gluten

Although the FDA has not set criteria for what a “gluten-free” claim can be, they have proposed that any product that claims “gluten-free” must be tested to have less than 20 ppm of gluten detected. As of now there is no set regulation that requires products to guarantee that their claims of “gluten-free” are accurate. Sadly, as consumers we must merely trust that the food manufactures are complying with the voluntary guidelines that have been set, without truly knowing if the claims that they have made are 100% accurate or what degree of testing they have undergone. 

My advice to you if you know that you have a gluten allergy or intolerance, is to avoid manufactured products that claim to be gluten-free until an enforced standard is in place. You can also look for the Gluten Free Certification logo on packaging, which proves that the product has gone through testing to certify the gluten-free claim. The Gluten Intolerance Group of North America^® (GIG) is a non-profit support organization that was founded by the Gluten-Free Certification Organization (GFCO). “Products that earn Gluten-Free Certification by the GFCO contain less than 10 ppm; half the gluten levels that the FDA has proposed as levels allowable in foods labeled gluten-free.”

Then there are guidelines that go above and beyond that of the FDA and GFCO. The Celiac Sprue Association has determined their own guidelines for what they consider to be gluten-free. In order to help those with celiac disease choose uncontaminated food products, they have determined the following criteria:

• Gluten-free products can not contain any form of gluten grain; this includes all species of wheat, barley, rye, and oats (WBRO). (Oats are not a risk-free choice for all celiacs. In vivo and in vitro studies indicate that some celiacs have an immune response even to pure, uncontaminated oats. Presently there are no indicators available to predict which celiacs may have such a response.) CSA
• Source ingredients and additives can not be from WBRO grains
• Ingredients that have been “specially processed” to remove gluten are not allowed.
• All products must be tested to contain less than 5 ppm of gluten
• ELISA testing to determine the level of cross contamination

To view a comparison against the different gluten-free definitions, click here. 

It’s not only oats that you need to be aware of, other non-gluten grains have been shown to be contaminated as well. Rice and Corn are ones that I would suggest to also be wary of. 

For a list of products that have been guaranteed gluten-free according to the Celiac Sprue Association standards, click here.  

Pura Vida!

Alica Ryan, NTP

Thank you Alica for this guest blog. Alica writes a great blog on a variety of topics from nutrition, recipes to views on a multitude of topics. You can visit her blog at http://puravidanutrition.blogspot.com/

If you found value in this article, please use the social sharing icons at the top of this post and please share with those you know who are still suffering with low thyroid symptoms despite having medical managment. Thank you, help me reach more people so they may regain their zest for living!

All the best – Dr. Johnson – Digging Deeper To Find Solutions

Sources:

• Adams, Scott. Gluten Contamination of Commercial Oats in the United States. Celiac.com. November 2004. http://www.celiac.com/articles/842/1/Gluten-Contamination-of-Commercial-Oats-in-the-United-States/Page1.html
• Gruss, Teri. Whole Foods Market Removes Mislabeled Gluten Free Products from Stores.  Gluten-Free Cooking. About.com. December 2008. http://glutenfreecooking.about.com/od/resources/a/wholefoods.htm
• FDA.GOV. Questions and Answers on the Gluten-Free Labeling Proposed Rule. Jan 2007. Last updated April 2012. http://www.fda.gov/food/labelingnutrition/foodallergenslabeling/guidancecomplianceregulatoryinformation/ucm111487.htm%23q8
• Defining the Term “Gluten-Free.” Published by the Celiac Sprue Assocaiation, retrieved on April 12, 2012 at http://www.csaceliacs.info/defining_the_term_glutenfree.jsp

Gluten Intolerance, Elevated Liver Enzymes and Liver Damage

You may not know you have gluten intolerance - but you should be highly suspect if you have elevated liver enzymes. 

Gluten intolerance, largely a genetic disorder can cause many health challenges.  People who suffer with bloating, constipation and/or diarrhea, fatigue, weight gain, bone or joint pain, dental enamel defects, depression, infertility, anemia, alopecia areata (hair loss), migraines, multiple sclerosis (MS), psoriasis, rheumatoid arthritis, or any of the dozens of other symptoms should suspect their malady to be connected to gluten intolerance.

Elevated liver enzymes may indicate inflammation or damage to cells in the liver.  Inflamed or injured liver cells leak higher than normal amounts of certain chemicals, including liver enzymes, into the bloodstream, which can result in elevated liver enzymes on blood tests.  Two common liver enzymes regularly tested in most blood chemistries include AST (aspartate transaminase) and ALT (Alanine transaminase).

AST (aspartate aminotransferase), which was previously called SGOT, can also be elevated in heart and muscle diseases and is not liver specific.  The normal range of AST is 0 to 45 U/L
 
ALT (alanine aminotransferase), which was previously called SGPT, is more specific for liver damage.  The normal range of ALT is 0 to 45 U/L

Besides these two enzymes, the liver produces other enzymes, which are special protein based molecules that help necessary chemical reactions to take place.  Liver enzymes trigger activity in the body's cells, speeding up and facilitating naturally occurring biochemical reactions, and maintaining various metabolic processes within the liver.

I regularly see patients who have high liver enzymes of "unknown etiology", which simply means the cause has not been discovered.  One common sign of gluten intolerance is elevated liver enzymes.  Elevated liver enzymes can lead to additional damage to other parts of the body outside the liver if the cause of the elevated enzymes is not discovered.

I challenged a patient of mine who has had elevated liver enzymes as long as she can remember to get properly tested for gluten intolerance.  You probably guessed right - she was gluten intolerant.  This patient agreed she should eat gluten free the rest of her life.  In one month on our specialized dietary healing plan, her liver enzymes came down into the normal range, the first time since her liver enzymes have been tested many, many years ago!

Unfortunately most doctors still use tests that are outdated and inaccurate for gluten sensitivity testing.  At Johnson Chiropractic Neurology and Nutrition we use the most advanced, state-of-the-art testing gluten intolerance.  The tests we use include testing for genes that predispose one to celiac sprue and gluten intolerance (I found I have one of each), as well as a special test that measures ones sensitivity to several component of wheat.  Until very recently (January, 2011) testing for Gluten Sensitivity has only been against one components (epitopes) of wheat; alpha gliadin. Through extensive research Cyrex Labs, pinpointed the twelve components of wheat that most often provoke an immune response.  Learn more about this specialized testing, especially if you have unexplained elevated liver enzymes.

 The latest numbers indicate that as many as one in every 5 people

(yes, that's right) have some form of gluten-sensitivity.

Eur Rev Med Pharmacol Sci. 2010 Jun;14(6):567-72

If you found value in this article, please use the social sharing icons at the top of this post and please share with those you know who are still suffering with low thyroid symptoms despite having medical managment. Thank you, help me reach more people so they may regain their zest for living!

All the best – Dr. Johnson – Digging Deeper To Find Solutions

Gluten Intolerance Often Times Leads to Psoriasis and Eczema

Several recently published articles have confirmed a correlation between patients with celiac disease or gluten sensitivity and those who also suffer from psoriasis and eczema, and that gluten sensitivity runs in the family[1].  These studies finally bring to light something people who have chosen a gluten free lifestyle have known for years.  Skin disorders can be caused by gluten sensitivity and living a strict gluten free diet can alleviate the symptoms of psoriasis and eczema.  And, gluten sensitivity is often present in several members of the same family. 

Patients now have a new tool in working the medical profession and physicians have reason to suspect a patient might have gluten sensitivity when presenting with psoriasis or eczema or when considering a patient's family medical history.

Clinical Correlation
An article published in Clinical and Experimental Dermatology[2] found that 34.1 percent of patients with psoriasis also had elevated antibodies to anti-gliadin antibodies (AGA).  Gliadin is a peptide of wheat that those with celiac disease and gluten sensitivities can't digest.  It is this antibody that causes the many symptoms of celiac disease and gluten sensitivity including nutrient deficiency and gastrointestinal distress.  Additionally, the longer a patient had suffered from psoriasis, the more likely the patient was to have a positive AGA serum test.  This study proves a link between psoriasis and gluten sensitivity.

Psoriasis and Eczema as Symptoms
For many years, those in the medical profession did not consider psoriasis or eczema a primary symptom of gluten sensitivity and celiac disease.  And, often enough, patients who had lived with gluten sensitivity for many years had enough other symptoms, particularly gastrointestinal symptoms, which allowed physicians to look past psoriasis and eczema as being caused by celiac disease. 

However, the significant correlation between psoriasis and gluten sensitivity highlighted in Clinical and Experimental Dermatology has changed the game.  Additionally, an article published in British Journal of Dermatology[3] in 2011 found that 16 percent of all psoriasis sufferers also had high levels of AGA.  Physicians who treat both patients with psoriasis and eczema and those who treat patients with celiac disease and gluten sensitivities should be aware of the skin disorders as a symptom of the body's inability to digest gluten.  Patients may present with intestinal symptoms.  However, they could also have several other extra-intestinal manifestations of gluten intolerance including the presence of psoriatic lesions.

Gluten Free Diet Treatment
Moving patients with psoriasis and eczema to a gluten free diet as a treatment for these skin disorders should be considered a viable treatment plan instead of or along with pharmacological approaches. 

A study published in World Journal of Gastroenterology[4] discussed the efficacy of a gluten free diet as a treatment for psoriasis.  In the study, 33 patients who tested positive for AGA strictly complied with a gluten free diet for a specified period of time.  During the gluten free diet trial, these patients did not use other pharmacological treatments on their lesions.  Of those patients, 30 of them reported a significant improvement in their skin lesions after three to six months on the gluten free diet. 

Given the radical success of a gluten free diet for this group of patients, physicians should consider prescribing a gluten free diet for sufferers of psoriasis and eczema as a primary treatment for the skin disorders. 

Family Genes
Finally, a study published in World Journal of Gastroenterology[5] found that the single most important risk factor for celiac disease is having a first degree relative with already defined celiac disease or gluten sensitivity, particularly a sibling.  The risk factor was at least 20 percent for people who have a first degree relative with a gluten sensitivity or celiac disease. 

For many people who live with a gluten sensitivity or celiac disease, these findings only confirm what they have known for years.  Gluten sensitivity runs in the family and choosing a gluten free diet can dramatically reduce the presence of psoriasis and eczema.  The medical profession must consider these factors in addition to the more severe intestinal distress and nutrient deficiency symptoms of celiac disease and gluten sensitivity to help diagnose more people earlier.  The sooner patients can begin living a gluten free diet, the better they will feel and the healthier they will be.

Fortunately you can obtain the proper testing for gluten sensitivity from Dr. Karl R.O.S. Johnson of Johnson Chiropractic Neurology & Nutrition in Shelby Township, Michigan.  He has access to the latest, most specific lab tests the enable an accurate diagnosis and in turn non-drug treatment for those who suffer from psoriasis and eczema.

Did you know....

34.1% of psoriasis patients have elevated antibodies to alpha-gliadin (AGA), a peptide of wheat.  Clinical and Experimental Dermatology, 36, 302-304, 2010  

We found a highly significant correlation between positive serum AGA and

duration of psoriasis.  Clinical and Experimental Dermatology, 36, 302-304, 2010

 

Recent studies showed an association between CD and psoriasis and an improvement of skin lesions after 3-6 mo of gluten free diet  

 

Recent studies showed an association between CD and psoriasis and an improvement of skin lesions after 3-6 months of gluten free diet (GFD), without other pharmacological approaches.  

 

Thirty of 33 patients with positive AGA antibodies strictly complied with GFD, and showed a significant decrease of psoriatic lesions.  World J Gastroenterol 2007; 13(14): 2138-2139

 

16% of patients with psoriasis have been found to present high levels of anti-gluten antibodies.  J Intern Med 2011;269:582-590

If you found value in this article, please use the social sharing icons at the top of this post and please share with those you know who are still suffering with low thyroid symptoms despite having medical managment. Thank you, help me reach more people so they may regain their zest for living!

All the best – Dr. Johnson – Digging Deeper To Find Solutions

Where is Gluten Hiding?

How To Help Kids With Celiac Go Gluten Free Made Easy

With pizza and hamburgers as fixtures in the diets of most of today’s kids, it can be challenging to raise a child who suffers from celiac disease or gluten intolerance, but there are also many tips and techniques that can make it much easier to keep your child healthy, happy, and gluten-free.  A trip to your local library or bookstore can go a long way towards helping your child understand that they’re not alone and that many kids must maintain special diets.  For example, “Eating Gluten-Free with Emily” (by Bonnie J. Kruszka) is a highly recommended book for pre-school and elementary age children with celiac disease.  It explains the condition and its effects on the body without being condescending or "talking down" to the child. 

Another way to help your child come to terms with their dietary adjustment is to focus on what they can have instead of all of the things that they can’t.  Your child will probably love to hear that she can still enjoy an occasional sweet treat without breaking her diet.  LÄRABARS, Hershey kisses, Surf Sweets Organic Jelly Beans (made in USA!), and dark chocolate covered strawberries are all gluten-free treats that your child can still enjoy...and there are many others, too! 

Another useful tip is to allow your child to feel as if they have some control over what they eat. One of the best ways to do this is to ask them to help plan out meals.  Some gluten-free families even go so far as to experiment with recipes and create a special family cookbook together.  This is a fun bonding activity that can lead to some really creative and delicious meals!  If you’re not very handy in the kitchen, fear not.  Thanks to organic stores like the Whole Foods chain and Meijer, Trader Joe stores, there are many tasty gluten-free pastas, breads, and snack cakes that are conveniently pre-packaged and ready to eat. 

One of the hardest hurdles to overcome is helping your child stick with the plan when you aren’t around.  Role-playing with your child can equip him with go-to responses for those times that well-meaning relatives or friends offers questionable foods. 

Feeling “different” is most likely one of the top reasons that a child may fall off the gluten-free wagon.  Why? Because no kid wants to be the only one without a slice of cake at the birthday party.  One of the best ways to handle this problem (and other similar social situations) is to inform the adults in charge of the dietary situation and ask for permission to bring an extra treat to the event.  Whip up a batch of “look-alike” cupcakes at home and let your child bring a few extras to share.  This way, he can focus on the fun he’s having and not on the food he’s missing. 

If you’re concerned about nutrients that may be missing from your child’s diet, there are several different gluten-free vitamin brands that you can safely give your child.  One we highly recommend at Johnson Chiropractic Neurology & Nutrition in Shelby Township, Michigan is PeidaFocus™ from Designs for Health.  PediaFocus™, a high-protein, nutrient-rich meal replacement, is an ideal way to provide children of all ages with nutritional support for cognition, focus, stress tolerance, and immune function, along with supportive vitamins and minerals for overall health. It contains effective quantities of critical micronutrients and key nutraceuticals, and will help solve the breakfast dilemma that many parents face. PediaFocus™ replaces the need for a separate multivitamin, providing a rich nutritional foundation, including true mixed tocopherols (with high amounts of gamma tocopherol), natural folates from the NatureFolate™ blend, and Albion® chelated minerals with optimal absorption.

While PediaFocus™ is appropriate for all children, it may be particularly important for those with difficulties focusing in school and those with ADHD (Attention deficit/hyperactivity disorder). There is much evidence that diet and nutrition play a critical role in affecting behavior in the hyperactive child, focusing on avoidance of simple sugars, processed foods, and chemical food additives and dyes. This product contains no sucrose, fructose or artificial flavors, deriving its sweetness from the natural herb stevia.

PediaFocus™ provides a generous 15 grams of whey protein per serving, as adequate amounts of protein throughout the day are needed to properly stabilize blood sugar. While sugar will not cause a child to develop ADHD, it has been known to exacerbate some of the disorder's symptoms. This is especially significant since ADHD children frequently have abnormal sugar metabolism. Whey was chosen as the protein source for its rich and creamy texture, along with its complete amino acid profile and wonderful immune-boosting components. This delicious, naturally-flavored chocolate powder can be added to water, milk, milk alternatives, or any other beverage of choice

Another commercially available multivitamin is Schiff Children’s Chewables. 

Good luck and happy parenting!

New Testing Reveals Factors Causing Autoimmune Thyroid and More

Over the last few years, we have seen the correlation of Gluten Sensitivity as a common initiator of multiple pathologies.  From Attention Deficit Hyperactivity Disorder to Hepatocellular Carcinoma, from Migraines to Recurrent Pancreatitis, from Cardiomyopathy to numerous autoimmune diseases such as autoimmune thyroid.  We have seen the association of sensitivity to this protein of wheat, rye and barley with the initial manifestation of multiple pathophysiologies.    But there's been a Conundrum. What is it?  Problems associated with standard tests for Gluten Sensitivity.     - The only blood tests (until now) for Celiac Disease have been extremely accurate and dependable if a person has Total Villous Atrophy (TVA).  TVA means your small instestines ability to work is all but destroyed.  However, when biopsy test results with anything less than TVA, the accuracy of the test drops tremendously (to as low as being wro ng 7 out of 10 times).  Would you tolerate that accuracy rate for a cancer, heart disease, or even pregnancy test? Gluten has to have significantly destroyed the gut wall for current blood testing to be effective.  For the majority of people that isn't the case...especially if the  brain, heart, liver, or some other part of the body is the main target of attack.      A very recent study in the Journal of Pediatric Gastroenterology and Nutrition screened 5,000 children with a saliva test to see how it compared to the blood tests.  Their Conclusion?  It was as good as the best blood test to screen for Celiac Disease:   "We demonstrated that it is possible to perform a powerful,   simple, well-accepted, and sensitive CD screening using saliva"     Read the Study Here - Saliva Screen with Children    - Current blood tests to identify an immune reaction to wheat (Gluten Sensitivity) only screen for one peptide of wheat. Yet people can react to a single peptide in wheat, or a combination of many proteins, peptides, and enzymes associated with wheat.  Blood tests for twelve of the most antigenic (meaning most likely to provoke a reaction) pathogens associated with wheat are now available. This is the first time anything like this has been available.     - Some people also have cross-reactivity to gluten. For instance, eating dairy can trigger a gluten-like immune response because the body treats them as one in the same.      Cyrex Labs hones in on the specifics of Gluten Sensitivity    After many years of research and development Cyrex Labs in Arizona now offers thorough and comprehensive testing for Gluten Sensitivity. Cyrex was founded based on the life-work of Aristo Vojdani, Ph.D., M.Sc., C.L.S., a leading researcher in the fields of autoimmune disease and neuroimmunology who has published more than 120 scientific papers.     Array 1:  Gluten Sensitivity Screen - The most research-validated 'screen' of Gluten Sensitivity (oral fluids)   Array 2:  Intestinal Antigenic Permeability Screen - Finally a test that will identify antigenic Intestinal Permeability   Array 3: Wheat/Gluten Proteome Sensitivity & Autoimmunity - There are multiple peptides of gluten that are antigenic.  Until now, we have only been able to test one - gliadin.  Now we can test for 10 gluten peptides.   Array 4:  Gluten-Associated Sensitivity and Cross-Reactive Foods - When a patient doesn't 'feel like a million dollars' on a GFD, are they ingesting foods that cross-react with gluten?  Now the Array is available looking at 24 of these foods.   Each Array can be ordered at Dr. Johnson's office.  Details of each Array are described below.     Cyrex Labs offers four arrays, with a fifth to be introduced in spring of 2011. Here they are:    Array 1:  Gluten Sensitivity Screen A simple, affordable way to screen for Celiac Disease and Gluten Sensitivity using saliva. As mentioned above, in the Journal of Pediatric Gastroenterology and Nutrition, it has just been shown to be as effective as the current blood tests (which is not full-proof), yet it's an affordable screen. We recommend it be considered for Patients who:    - Are suspected of having mucosal abnormalities (The mucosal lining is the tissue which lines various passages and cavities exposed to the air -  such as the mouth, nose, GI tract, vagina. and the lungs.It is the first, the earliest response of the immune system to allergenic foods.)  - Are suspected of having Gluten Sensitivity or Celiac Disease  - Have relatives with Gluten Sensitivity or Celiac Disease  - Have a family history of autoimmune Disorders  - Those unable or who refuse to do a more comprehensive blood test  - Patients not responding as expected to any health concern   The saliva is the best way to detect a gluten sensitivity early, even before symptoms manifest. The gut has to be severely damaged in order for a blood test to be dependable. Because it uses a saliva sample, this test is easy to use with children. This is a great test for people who have a family history of any autoimmune disease, even if they're asymptomatic (no symptoms).  Since so many autoimmune diseases are triggered by gluten, this test shows the patient if a gluten-free diet may help prevent him or her from going down the same path as other family members that may be experiencing disease.   The Gluten Sensitivity Screen includes: Total secretory IgA. Antibodies are used in testing to determine whether the immune system is reacting to something.  Secretory IgA, a type of antibody, is a 'First Line of Defense'.  Its job is to keep invading pathogens, such as viruses, bacteria and food proteins from attaching to the gut lining. When the layer of mucosa that protects the lining of the digestive tract breaks down or becomes dysfunctional, total secretory IgA may be too low or too high. This means you could have too few or too many antibodies to test properly, even though you are gluten sensitive. This marker screens for that. Gliadin IgA + IgM antibodies. IgA antibodies are used to screen for gluten sensitivity.  However if IgA antibodies are low due to weak immunity, another type of antibody called IgM will be high. Screening for both gives a more accurate view of immune status and thus test results. Transglutaminase IgA + IgM combined antibodies. Transglutaminase is an enzyme in the digestive tract targeted in an autoimmune attack triggered by gluten. If this marker comes back positive you know gluten is attacking gut tissue through an autoimmune attack.   Array 2:  Intestinal Antigenic Permeability Screen A test that identifies how gluten is robbing you of gut health    Gluten causes inflammation in the gut, which eventually leads to intestinal permeability, or "leaky gut." Leaky gut allows undigested food particles, bacteria, and other pathogens to escape into the bloodstream where they can trigger allergies, sensitivities, and inflammation in other parts of the body. This is a main reason why people come back allergic to many foods. Several different mechanisms cause leaky gut: · Breakdown of cells · Loosening of the junctures of the gut lining · Bacterial infection    This test pinpoints which of these is causing leaky gut so your practitioner knows what to specifically target for faster and more efficient gut repair.  Array 3: Wheat/Gluten Proteome Sensitivity and Autoimmunity More than one wheat protein can cause Gluten Sensitivity - Cyrex Labs tests for twelve    Being Gluten Sensitive isn't as black-and-white as once thought. Actually gluten is a misnomer, "gliadin" is one portion of wheat that triggers an immune response in people (since "gluten" is commonly used I will stick with that term).  It also has been discovered that wheat is made up of more than 100 different components that can cause a reaction, not just one (gliadin).     Until now testing for Gluten Sensitivity has only been against one of those components, alpha gliadin. Through extensive research Cyrex pinpointed the twelve components of wheat that most often provoke an immune response.    This new test greatly expands the parameters of gluten sensitivity testing, catching those who may have previously tested negative because they don't react to the alpha gliadin. A 'false negative' occurs when the (current) test says a person is 'ok' and they are not.  I believe we will no longer see as many 'false negatives'.    Opioid testing   Array 3 also tests whether gluten has a drug-like opiate effect on an individual. Is gluten affecting your brain?  Some people have enzymes in their digestive tract that break gluten down into opioids that act like heroin or morphine.  Embarking on a gluten-free diet can cause terrible withdrawal symptoms in these people.  One practitioner tells of a patient whose withdrawal symptoms were so severe she went to the emergency room. Another problem with opioids is they disrupt brain function by attaching to receptor sites normally meant for neurotransmitters. Neurotransmitters are brain chemicals that help dictate our personality, moods, behavior, bodily function, and more.  This opioid effect on neurotransmitter receptors explains why gluten plays a role in so many cases of ADD/ADHD, autism, or behavioral problems in children; or brain fog, depression, anxiety, schizophrenia, anorexia and migraines in adults. When one mother put her autistic son on a gluten-free diet, he began eating the binding out of books as he was so desperate for his gluten-opioid "fix."   Array 3 screens for antibodies to the opioids produced from wheat called Gluteomorphins and Prodynorphins.    Array 4:  Gluten-Associated Sensitivity and Cross-Reactive Foods  24 foods that cross-react with gluten or are newly introduced to a gluten-free diet One of the most frustrating scenarios for both the practitioner and the patient is when a gluten-free diet fails to have any effect on a person who seems so clearly gluten sensitive. Newer research shows this may be due to cross-reactivity.   In cross-reactivity the body mistakes another food for gluten and reacts accordingly. Array 4 tests for 24 different foods that may be causing cross-reactivity.    Dairy - Cross-reactivity is common with dairy as its structure so closely resembles that of gluten. In fact 50 percent of people who are sensitive to gluten are also sensitive to dairy.   Coffee surprisingly, can cross-reactive with gluten - However Cyrex researchers were surprised to find coffee has the highest rate of cross-reaction with gluten. In other words, some people's (not everyone's) immune system mistakes coffee for gluten, triggering a reaction. This test informs people whether one needs to give up coffee (gasp!) to prevent gluten cross-reactivity.   Amaranth and quinoa - Array 4 also tests for foods that many people eat for the first time on a gluten-free diet, such as amaranth or quinoa. Never having been exposed to these foods could trigger the immune system to respond as if these grains were foreign intruders, especially in the case of a leaky and inflamed gut. This panel has great clinical significance as it explains why people still react even after giving up gluten and even dairy.   Array 5 Which parts of the body are affected by a gluten-sensitivity?   People typically shrug off the possibility of a gluten sensitivity by saying, "I don't have any digestive problems." Little do they know that gluten produces digestive symptoms in only a minority of people (1 out of 8).  For the majority gluten damages the brain, the heart, the skin, the respiratory tract, or the joints. Although it won't be out until summer of 2012, Array 5 will test for which part of the body is the site of inflammation and degeneration caused by gluten sensitivity.

Ordering, Questions and Technical Information Any and all of the current Arrays 1-5 may be ordered through Dr. Karl R.O.S. Johnson, DC.   If you have further questions, please send your questions to DrJohnson@wellnesschiro.com.  I would encourage you to forward this information to any and all that you know.      Additional technical information can be found at Dr. Tom's Gluten World.    Article Courtesy of Dr. Thomas O'Bryan, DC, CCN, DACBN

If you found value in this article, please use the social sharing icons at the top of this post and please share with those you know who are still suffering with low thyroid symptoms despite having medical managment. Thank you, help me reach more people so they may regain their zest for living!

All the best – Dr. Johnson – Digging Deeper To Find Solutions

The Brain and Gut and Autoimmune Thyroid, Anxiety & Other Conditions

Gut Feelings: System Acts as Second Brain

When you have an autoimmune condition such as Hashimoto's, or if you have fibromyalgia, anxiety or depession you must remember there is an important connection between your digestive tract and your brain.  Dr. Michael D. Gershon coined the term "second brain" in 1996 to refer to the powerful brain in the gut known as the enteric nervous system. He is one of a small number of researchers studying brain-gut connections in the relatively new field of neurogastroenterology.  Read this informative article that was printed in the San Diego Union Tribune via the New York Times News Service:

Two brains are better than one. At least that is the rationale for the close ­ sometimes too close ­ relationship between the human body's two brains, the one at the top of the spinal cord and the hidden but powerful brain in the gut known as the enteric nervous system.

For Dr. Michael D. Gershon, the author of "The Second Brain" and the chairman of the department of anatomy and cell biology at Columbia, the connection between the two can be unpleasantly clear.

 "Every time I call the National Institutes of Health to check on a grant proposal," Gershon said, "I become painfully aware of the influence the brain has on the gut."

In fact, anyone who has ever felt butterflies in the stomach before giving a speech, a gut feeling that flies in the face of fact or a bout of intestinal urgency before an examination has experienced the actions of the dual nervous systems.

The connection between the brains lies at the heart of many woes, physical and psychiatric. Ailments like anxiety, depression, irritable bowel syndrome, ulcers and Parkinson's disease manifest symptoms at the brain and the gut level.

"The majority of patients with anxiety and depression will also have alterations of their GI function," said Dr. Emeran Mayer, professor of medicine, physiology and psychiatry at UCLA.

A study in 1902 showed changes in the movement of food through the gastrointestinal tract in cats confronted by growling dogs.

One system's symptoms ­ and cures ­ may affect the other.

Antidepressants, for example, cause gastric distress in up to a quarter of the people who take them. Butterflies in the stomach are caused by a surge of stress hormones released in a "fight or flight" situation. Stress can also overstimulate nerves in the esophagus, causing a feeling of choking.

Gershon, who coined the term "second brain" in 1996, is one of a number of researchers who are studying brain-gut connections in the relatively new field of neurogastroenterology. New understandings of the way the second brain works, and the interactions between the two, are helping to treat disorders like constipation, ulcers and Hirschprung's disease.

Digestive Brain

The role of the enteric nervous system is to manage every aspect of digestion, from the esophagus to the stomach, small intestine and colon. The second brain, or little brain, accomplishes all that with the same tools as the big brain, a sophisticated, nearly self-contained network of neural circuitry, neurotransmitters and proteins.

The independence is a function of the enteric nervous system's complexity.

"Rather than Mother Nature's trying to pack 100 million neurons someplace in the brain or spinal cord and then sending long connections to the GI tract, the circuitry is right next to the systems that require control," said Jackie D. Wood, professor of physiology, cell biology and internal medicine at Ohio State.

Two brains may seem like the stuff of science fiction, but they make literal and evolutionary sense.

"What brains do is control behavior," Wood said. "The brain in your gut has stored within its neural networks a variety of behavioral programs, like a library. The digestive state determines which program your gut calls up from its library and runs."

When someone skips lunch, the gut is more or less silent. Eat a pastrami sandwich, and contractions all along the small intestines mix the food with enzymes and move it toward the lining for absorption to begin. If the pastrami is rotten, reverse contractions will force it ­ and everything else in the gut ­ into the stomach and back out through the esophagus.

In each situation, the gut must assess conditions, decide on a course of action and initiate a reflex.

"The gut monitors pressure," Gershon said. "It monitors the progress of digestion. It detects nutrients, and it measures acid and salts. It's a little chemical lab."

The enteric system does this on its own, with little help from the central nervous system.

GI Disorders

It is no surprise that there is a direct relationship between emotional stress and physical distress. "Clinicians are finally acknowledging that a lot of dysfunction in GI disorders involves changes in the central nervous system," said Gary M. Mawe, a professor of anatomy and neurobiology at the University of Vermont.

The big question is which comes first, physiology or psychology?

The enteric and central nervous systems use the same hardware, as it were, to run two very different programs. Serotonin, for instance, is crucial to feelings of well-being.

Hence the success of the antidepressants known as SSRIs that raise the level of serotonin available to the brain.

But 95 percent of the body's serotonin is housed in the gut, where it acts as a neurotransmitter and a signaling mechanism. The digestive process begins when a specialized cell, an enterochromaffin, squirts serotonin into the wall of the gut, which has at least seven types of serotonin receptors. The receptors, in turn, communicate with nerve cells to start digestive enzymes flowing or to start things moving through the intestines.

Serotonin also acts as a go-between, keeping the brain in the skull up to date with what is happening in the brain below. Such communication is mostly one way, with 90 percent traveling from the gut to the head.

Detecting Gluten Sensitivity: The New Frontier

The following is our first Guest Blog! This is a blog written by Sean Croxton (http://undergroundwellness.com/tag/cyrex-labs/), who has generously given Dr. Karl Johnson permission to post this incredibly knowledgable account of his trip to Dr. Datis Kharrazian’s Understanding the Complexity of Gluten Sensitivity seminar in San Diego.

I used to be the King of Whole Grains.

Indoctrinated to be a processed food salesman by my university-taught nutrition courses, I spent several years drilling the base of the USDA Food Guide Pyramid into the skulls of my personal training clients.

“Six to eleven servings of bread, rice, and pasta a day, you people!! How on Earth do you expect to meet your energy and fiber requirements? Do it! DO IT NOW!”

Fast-forward ten years to present day and I can’t help but wonder how much damage my whole grain zealotry may have caused. Who knows how many of my clients were overweight, fatigued, depressed, and more due to undiagnosed gluten sensitivity.

I honestly didn’t know any better.

And even when I thought I knew the intricacies of gluten sensitivity and celiac disease, I really didn’t. Yeah, I knew more than the average person, but I was still in the Stone Age as far as the research was concerned.

That all changed last week when I had the privilege of attending Dr. Datis Kharrazian’s Understanding the Complexity of Gluten Sensitivity seminar here in San Diego. As always, Dr. K blew my mind with his thorough research and clear presentation on a topic that literally affects millions of people. The doc dropped some monster truth bombs!

I also had the unexpected opportunity to meet Dr. Thomas O’Bryan, the world’s leading expert on gluten. If you missed his appearance on UW Radio, be sure to check it out. It’s definitely one of my all-time favorites.

With new information comes responsibility. So, even though I can’t by any means claim to be an authority on gluten, I feel it is my duty to share what I believe to be a new, promising paradigm in the detection and diagnosis of gluten sensitivity. This is literally information that will not only change lives, but save them as well.

Gluten sensitivity is an immune response to gluten, which is found in commonly consumed grains such as wheat, spelt, kamut, oats (unless designated gluten-free), rye, and barley. In other words, it’s pretty much the bottom of the food pyramid I was at one time enamored with, the very same foods we are advised to eat the most often. I could probably write a short book on how this errant dietary recommendation has caused much pain and suffering by way of inflammation, intestinal destruction, neurological disorders, and autoimmunity, but today we’ll stick to the matter of detection. Again, I direct you to Dr. O’Bryan’s interview to learn more about the repercussions of gluten sensitivity.

In my own Functional Diagnostic Nutrition practice, one of the first recommendations I give to my clients is the removal of all gluten-containing grains. Actually, these days I even go a step further and not only remove gluten, but all grains, legumes (including peanuts), and dairy products. It never ceases to amaze me how the removal of gluten alone can cause such a profound improvement in my clients lives. Energy improves. Bloating disappears. Bowels become regular. Libido returns. Brain fog dissipates. Skin clears up. One simple recommendation can make a world of difference.

Despite their apparent improvements on a gluten-free diet, many of these same people had at one time been tested for celiac disease and gluten sensitivity. All had tested negative, giving them no conclusive reason to stop consuming gluten.

But if the tests came up negative, then why do they feel so much better when they stop eating gluten?

The answer is that the tests most commonly used to detect gluten sensitivity are nowhere near as thorough as you’d think.

Let’s start with celiac disease, a genetic autoimmune condition that falls under the umbrella of gluten sensitivity. With celiac, the consumption of gluten causes damage to the small intestine. According to Dr. Kharrazian in his bestselling book Why Do I Still Have Thyroid Symptoms?, “the disease affects up to one in 100 Americans, although only 1 in 8 are expected to be aware of their condition, as symptoms are silent.”

Dr. O’Bryan describes celiac as one of the most common lifelong disorders in the United States and Europe. In fact, autoimmune disease (when your immune system attacks your own glands, tissues, and organs) is ten times more common in those with celiac disease and gluten sensitivity than the general population (1). Coincidence? I think not. When we consider that autoimmune disease is the number three cause of morbidity and mortality in the industrialized world, you can understand why detecting sensitivity to gluten is of critical importance. At the same time, we must also wonder why it is so seldom diagnosed.

The gold standard for celiac diagnosis is a small intestinal biopsy, which requires a sample of the cells in the intestinal wall to detect gluten-induced injury. An extremely uncomfortable procedure to begin with, intestinal biopsy commonly results in false negatives since intestinal damage can vary from one location to the next. Also, since the intestinal cells are replaced every few days, the biopsied area may have healed prior to the procedure. In fact, the intestine will appear perfectly normal after just a week or two of strict compliance with a gluten-free diet (2). Hardly a definitive test by any stretch, many true celiacs slip through the cracks. Told that gluten is not the cause of their health challenges, many spend the rest of their lives seeking help for “unexplained illnesses”. Meanwhile, they are eating themselves sick.

Another marker for celiac disease is tissue transglutaminase and endomysial antibodies. This blood test is said to be 97% accurate, an extremely impressive statistic when taken at face value. However, it only exhibits such pinpoint accuracy when there is total villous atrophy, or when the small intestinal lining has been worn all the way down! With only partial villous atrophy the test’s accuracy plummets to 32%. What this means is that the test is wrong 7 times out of 10 and that in order to be diagnosed with celiac the intestinal wall has to be demolished beyond recognition! In other words, you may in fact have celiac disease, but your gut just isn’t bad enough yet for the doctor to diagnose it. So you just continue eating gluten until sufficient damage accumulates for standard diagnosis. Silly, I know!

Speaking of silliness, gluten sensitivity (which may or may not be celiac) is often detected by what are called gliadin antibodies. Gluten is actually made up of two components, gliadin (the protein part) and glutenin (the sticky part). The gliadin protein is believed to be the immune-reactive component (more on this later). A positive gliadin antibodies test indicates the immune system is mounting a defense against the protein.

The big problem with the gliadin antibody test is that there are four components of gliadin: alpha, beta, gamma, and omega. However, this test only measures the alpha portion, since it is most commonly associated with celiac disease. The test ignores the remaining three potentially reactive gliadin components! You can test negative for alpha, but may still be positive for beta, gamma, or omega. Unfortunately, you’d never know since you were not tested for them! This is the “state-of-the-art” testing we’ve relied upon for the detection of a potentially debilitating condition.

But wait, there’s more.

Glutenin: Gliadin’s Other Half
As mentioned above, gluten is composed of gliadin and glutenin. It has long been believed that only the gliadin portion is responsible for gluten sensitivity. According to a study published in the European Journal of Gastroenterology and Hepatology (2006), “it is highly probable that the glutenin proteins are toxic.” In other words, laboratories are only testing for half of the potentially immune-reactive components of gluten. And for the half that they do test (gliadin), only one-quarter of it is being measured (alpha gliadin).

Traditional gluten testing does not look for glutenin antibodies.

Deamidated Gliadin
We have yet another reason to avoid processed foods. By way of a process called deamidation, food manufacturers alter the gliadin protein in order to make it more water soluble and easier to mix with other foods and liquids. This deamidation process also occurs naturally in the intestines, which can be a problem within itself. But the use of deamidated wheat isolates in our food supply has become a hidden source of food allergy. In fact, immune T-cells respond more readily to deamidated gliadin than non-deamidated gliadin.

What all this means is that an individual can have no sensitivities to any other forms of gliadin but its deamidated form in processed foods. And the immune system’s response to it will be far more aggressive.

Traditional gluten testing does not look for deamidated gliadin antibodies.

Wheat Germ Agglutinin (WGA): Rethinking Sprouted Wheat
WGA is the lectin component of wheat. As I mentioned in my previous blog, lectins are present in all grains and can pass through the gut wall in their intact form, causing the immune system to recognize them as foreign invaders and mount a defense against them. WGA, the most studied of the lectin family, is found in high concentrations in whole-wheat products, especially sprouted wheat. Maybe that Ezekiel bread isn’t so good for you after all.

WGA reactions can cause red blood cells to clump together. Not good. It can also break down the blood-brain barrier and inhibit nerve growth factor (just as bad as it sounds). Common WGA-induced symptoms are poor circulation, cold hands and feet, reduced learning capacity, and brain fog.

Traditional gluten testing does not look for wheat germ agglutinin antibodies.

Gluteomorphins: Are You an Addict?
Many people who go gluten-free claim that the diet actually makes them feel worse. This can be quite baffling if one is unfamiliar with gluteomorphins. Common in autistic children, gluteomorphins are opiod peptides formed during the digestion of the gliadin component of the gluten protein (3). For these folks, getting off of gluten can be like kicking a cocaine habit!

The discontinuance of any addictive substance will result in a period of withdrawal lasting a few days to several weeks. In the case of gluteomorphin withdrawal, symptoms can include neurochemical imbalances, altered mood, and gastrointestinal distress. Yes, gluten can be a drug.

An individual whose immune system is making antibodies to gluteomorphins will have a much tougher time in the early phases of a gluten-free diet.

Traditional gluten testing does not look for gluteomorphin antibodies.

Wrapping It Up
Ugh! I hate when my blogs turn out this long. Another antibody to look for is prodynorphin. A basic building block of endorphins, the manufacturing of prodynorphin can become depleted in gluten sensitive individuals, leading to vulnerability to drug addiction, schizophrenia, bipolar disorders, and a form of epilepsy (3).

Lastly, many gluten sensitive individuals go off of gluten and continue to have problems. This can be due to cross-reactivity with other foods, including rice, corn, quinoa, chocolate, cow’s milk, and more. Your best bet is to avoid all grains. And while you’re at it, cut out the legumes and dairy too. If you don’t think you can do this, I highly recommend you get tested for any cross-reactive foods.

So, how do you get tested for what today’s standard lab tests tend to miss? Well, as of today you can’t. Remember, I did say that this is a NEW paradigm of gluten sensitivity detection. After over a year of anticipation, Cyrex Laboratories will finally open its doors on January 11, 2011 and will make the definitive tests for gluten sensitivity available to the millions of people who desperately need them. For more information, please visit www.cyrexlabs.com. This is a very exciting time in the field of immunology and autoimmunity!

Again, I’m no expert on gluten sensitivity. Nor should any of us have to be in order to get the best testing possible for such a potentially debilitating condition. The effects of undiagnosed gluten sensitivity are far-reaching. It can literally affect all parts of the body and be involved in any disease process. You can be gluten sensitive and have absolutely no gastrointestinal symptoms. In fact, more people will have gluten disruption against the brain than against their intestinal tracts. It can be a silent killer slowly wearing down the body until enough destruction has occurred to warrant an autoimmune disease diagnosis. If the antibodies are present, autoimmunity can’t be far behind.

Get tested. And get the right test.

Hang tight. January 11th is right around the corner.

Disclaimer: The author is in no way affiliated with Cyrex Laboratories. He just thinks this stuff is really cool!

If you found value in this article, please use the social sharing icons at the top of this post and please share with those you know who are still suffering with chronic condition symptoms despite having medical managment. Thank you, help me reach more people so they may regain their zest for living!

All the best – Dr. Johnson – Digging Deeper To Find Solutions

Sources
1. ACAM Podcast: Antibody Array for the Detection of Autoimmune Disease Disorders Associated with Gluten Sensitivity and Celiac Disease presented by Dr. Thomas O’Bryan. Available on iTunes
2. Dangerous Grains by James Braly, M.D., and Ron Hoggan, M.A.
3. Dr. Datis Kharrazian, Understanding the Complexity of Gluten Sensitivity lecture slide notes

Sean Croxton
www.undergroundwellness.com
www.youtube.com/undergroundwellness
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