There is an increasing epidemic of gluten sensitivity. It is different than celiac disease and it can be blamed for multiple common symptoms. It is not easy to live gluten free but is a necessity if you have the genetic or acquired reaction to gluten. The Gluten Connection by Shari Lieberman and Life After Bread by Dr. Eydi Bauer are good books for you to consider reading. 

Some of the doctors at Mayo suggest something is "triggering" this new epidemic. One thought is it could be GMO foods and other toxins changing bowel flora and leading to leaky gut. Part of our SIX STEPS To Wellness is to give each person on earthTOTAL PROBIOTICS daily for life. I personally take two in the am upon arising and sometimes two at bedtime. It is best not to take with food, as your digestive enzymes will destroy many of the good bacteria. Remember over 80% of your immune system is in the gut. Dr Weatherby and I both agree that digestion is the place to start with any patient in the hierarchy of treatment and healing. ThereforeTOTAL ENZYMES should be taken with each meal.

I am a big advocate of testing for gluten sensitivities. I routinely check each patient with muscle response testing for bread and if that tests positive, I refer them to the website www.enterolab.com. I have them go to the site and pay directly for at least the stool test. I personally did this and found I have a reaction to gluten in my intestinal lining. I did the genetic test along with the sample for this information. Fortunately I did not have a neurological reaction as well.

The symptoms of gluten sensitivity can be as varied as political views. I always felt like I had a nervous stomach and was always hungry very soon after eating. Some patients have severe male or female problems, some have migraines, digestive bloating, joint pains, dizzy, vertigo, symptoms of MS, constipation, skin lesions… etc. The possible list of reactions and symptoms is endless.

You can certainly be negative for celiac disease and still have gluten sensitivities. Here is a quote from Alessio Fasano, the medical director of the University of Maryland’s Center for Celiac Research, "For the first time, we have scientific evidence that indeed, gluten sensitivity not only exists, but is very different from celiac disease." 

The growing market for gluten-free foods was estimated at $2.6 billion last year. There is a good article you may want to look at in the March 16, 2011 Wall Street Journal. Its title is Gluten Sensitive? Here’s Why, by Melinda Beck.

Gluten triggers an immune response like an enemy invader. In some it could be immediate and cause the hives, but in another the only symptoms are delayed and the cause is undetected. It can lead to the body attacking itself and the antibodies can flatten the villi, the tiny fingers in the intestines needed to absorb nutrients from food. 

Please evaluate yourself, your family and your patients. Use DSF to de-stress the body and give your digestive system a chance by using Total Probiotics to re-establish the good flora, Total Enzymes to allow proper digestion, Total Upper GI because damaged tissue can precipitate into GERD, Total Leaky Gut to help the small intestine to heal and L-Glutamine-Plus to help the large intestine to repair. If you are sensitive, you must avoid wheat and gluten products, at least until you can heal from the inside out. If the problem is genetic, you will need to avoid these products long term. Total Green is a good product to use everyday for anyone, and especially in these circumstances to help allow intestinal healing. 

Please stay away from sugars, hydrogenated fats and GMO foods if you want to allow your body to function properly.

Yours in Health and Wellness, 

John W. Brimhall, BA, BS, DC, FIAMA, DIBAK