When is the color blue, NOT the color blue? Of course, it's when the color is purple...or does purple contain some blue. One could debate about color gradation for the good part of an hour, if one had the time to ponder such things. I for one, do not have the time to do so, nor the desire. However, I have been asked many times by my patients what gluten free really means. Unfortunately, if you get on the internet, you will find this area of discussion quite confusing. The term gluten-free is generally used to indicate a supposed harmless level of gluten rather than a complete absence of gluten. The exact level at which gluten is harmless is uncertain and controversial, however. Depending on what country you reside, gluten free has varying definitions and hence the regulations for labeling a food gluten free varies too.
In the United States, the FDA issued regulations in 2007 limiting the use of "gluten-free" in food products to those with less than 20 ppm of gluten. Why did FDA include "20 ppm or more gluten" as a criteria in its definition of "gluten-free"? The level is proposed based on the available analytic methods. Data from peer-reviewed scientific literature demonstrate that current analytic technology can reliably and consistently detect gluten in wheat, rye, and barley at levels of 20 ppm in a variety of food matrices. 
In order to successfully turn around a patient's health that is, in part, due to intolerance to gluten, adherence to a gluten-free lifestyle is essential. As I have previously written, it is not as easy as just going out and eating food products labeled as gluten-free. In fact, a gluten-free diet usually is not enough to quench the inflammation that triggers the factors leading to complex illness. The type of patient that often comes into my office has usually consulted over 5 doctors and as many as 40. Their health challenge is complicated and requires a personalized approach that includes determining if they are genetically predisposed to gluten intolerance.
To make matters more complicated, gluten is often found as additive to foods as well. "Food additives are chemicals added to food and beverages to preserve flavor, help keep them fresh, improve its taste, texture and appearance. Food additives are listed on food labels, along with all other ingredients. There has always been some misconception that food additives are 'bad' and that they all contain gluten. Well, this is not true. What is necessary, is to understand what the additives are used for and what source they are derived from" . Visit this website for a list of food additives known to contain gluten.
I enjoy helping people who are suffering from chronic health challenges using a unique blend of services at Johnson Chiropractic Neurology & Nutrition. I typically consult with patients who have the following disorders:
- Stubborn low thyroid symptoms including; persistant neck pain, weight gain, fatigue, brain fog, depression, anxiety, constipation, body pain, cold fingers and toes, muscle weakness, high cholesterol, hormonal imbalance, etc.
- Vertigo, dizziness and balance problems
- Skin disorders; depigmentation, rough patches of skin, psoriasis, eczema and others
- Autoimmune Disorders; Hashimoto's, scleroderma, vitiligo, diabetes, Parkinson's disease, etc.
- Migraine headaches
- ADD, ADHD, Autism
- Frequent infections
Rather than treating the symptoms of these conditions and diesease, I seek to discover underlying nutritional, structural and functional neurological causes to these conditions. If the cause or causes can be discovered and the patient's systems brought back into balance, their body heals them of their malady. My job is to just help out and watch the miracle of the body's inner healing wisdom take over. Just this past week, one of my 70-plus year old patients was in tears as she exclaimed that her fibromylagia was gone. The whole office celebrated with her as she exclaimed with heartfelt joy, how in just over 3 weeks of following her individualized care program she was free of pain!
Many times gluten containing grains are necessary to eliminate from the patient's diet along with dairy and soy. Further testing may reveal that, so-called non-gluten containing grains, need to be eliminted as well. I use Cyrex Labs Array #4 test to evaluate the cross reactivity of the patient's gluten antibodies with several grains commonly used in gluten-free foods. Imagine if your immune system thought that a non-gluten containing food was a gluten containing food and you were regularly consuming it. As a result of the continual consumption you would have continued inflammation. Continued inflammation would keep you from recovering from your health challenge. All Array 4 panels ordered are assessed for IgG + IgA combined (antibodies your body makes) to the following antigens (items your body may view as a foreign invader): Rye + Barley + Spelt + Polish Wheat, Cow's Milk, Alpha-Casein & Beta-Casein, Casomorphin, Milk Butyrophilin, Whey Protein, Chocolate (Milk), Oats, Yeast, Coffee, Sesame, Buckwheat, Sorghum, Millet, Hemp, Amaranth, Quinoa, Tapioca, Teff, Soy, Egg, Corn, Rice, Potato.
In closing, if you are looking for answers to your health challenge, consider learning more about living a gluten-free lifestyle and seeking counsel from an experienced professional to guide you along the healing pathway.
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 management. Thank you, help me reach more people so they may regain their zest for living! For more details about my unique treatment approach, sign up to get notice about my new book, soon to be published.
All the best – Dr. Johnson – Digging Deeper To Find Solutions
1. Akobeng AK, Thomas AG (June 2008). "Systematic review: tolerable amount of gluten for people with coeliac disease". Aliment. Pharmacol. Ther. 27 (11): 1044–52. http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2036.2008.03669.x/abstract