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Gluten Alert: Many more people are gluten insensitive than is commonly believed
The Hindu ^ | March 25, 2012 | The Hindu

Posted on 03/25/2012 5:36:09 PM PDT by James C. Bennett

“I had no sense of well being till I went gluten free.” “I don't use my inhaler anymore.” “My skin rashes disappeared.” The testimonials are startlingly earnest. Although food fads come and go with wearying regularity, perhaps it's time we investigated wheat. Why are a small but steadily increasing number of people going gluten-free, and saying it's changed their lives.

Perceived as a ‘Western disease,' gluten sensitivity has never really been taken seriously in India. Its most extreme form is Celiac disease, caused by acute allergy to gluten, present in wheat and related grains such as barley and rye. A lack of awareness has meant it remains highly under-diagnosed. Last year Dr. B.S. Ramakrishna, Professor and Head, Department of Gastroenterology, CMC Vellore, wrote an editorial in the Indian Journal of Medical Research calling Celiac disease an “impending epidemic,” and stating that “what we see clinically is the tip of an iceberg that threatens to grow bigger”.

Meanwhile, fitness professionals and nutritionists are noticing that many people have non-celiac gluten sensitivity. Unlike traditional allergies, which cause immediate reactions, gluten sensitivity is harder to pin down since it's gradual and comes in various forms: headaches, stomach cramps, bloating, anxiety, depression… This is why Chennai-based NCCA-accredited fitness trainers Raj Ganpath and Arvind Ashok, who run The Quad, advise all their clients to go completely gluten-free for six weeks as an experiment, to understand their allergies and heal their guts.

“Hippocrates said ‘all disease begins in the gut,' and gluten can gradually erode the villi in your small intestine, prohibiting your body from absorbing nutrients from food,” says Arvind, adding that almost “everyone suffers from some gluten sensitivity”. Yet, he adds, people resist giving up their chappatis, bread, pizza and pasta. ‘Our grandparents ate this' doesn't hold good any more since we're now consuming new strains of wheat. Dr. B.S. Ramakrishna concurs, stating that unlike ancient diploid wheat varieties, “modern hexaploid wheat has highly antigenic glutens, more capable of inducing celiac disease”.

Raj and Arvind don't stop with restrictions on wheat — they recommend drastically cutting down on grains, replacing them with ‘Real Food,' that is, organic fruits and vegetables, lean meats, wild caught seafood, country eggs, milk and milk products. Raj says he gave up wheat when he discovered it triggered his asthma. Now he advises clients to do the same. Before you cry into your aloo-parathas, here's the kicker. “The key is to heal your gut. To make it stronger.” Once you do that, even if you are gluten sensitive, you can eat pasta occasionally. You'll be fine, as long as wheat doesn't go back to being a diet staple.

Unless of course you're a Celiac. Jeeva George-Abraham was forced to completely give up gluten when diagnosed with Celiac a few years ago. “I've always had a sensitive stomach. Then in 2009, I had a spate of infections, swollen ankles, rashes...” She was consistently misdiagnosed, a result of a lack of awareness of the condition. Next came depression and anxiety so debilitating, she found herself unable to work. “I finally decided to quit my job and find out what was wrong.” She was eventually tested for wheat allergy. “It changed my life.”

Going gluten-free means more than giving up bread and chappatis. “Soya sauce has wheat. Sambar has asafoetida. Cornflakes have malt extract. There was so little information available, so I figured out a lot of things on my own,” says Jeeva. Today, she runs the Facebook page ‘Gluten Free Living in India,' offering advice and recipes. Like others, she says that the Indian diet, particularly the rice-dependent South Indian one, offers more options for a diet low in gluten.

Meanwhile, gluten-free businesses are slowly germinating. In Bangalore Shwetha Muthanna runs the Gluten Free Bread Boutique using a range of approved ingredients to make bread, bagels, pizza dough and cookies: sorghum, rice, millet, tapioca, corn flour, guar gum, flaxmeal, honey and fruit pulp.

Dr. Ramakrisha says more Indians are being diagnosed with celiac disease. He cautions that since “wheat has higher protein content than other cereals we should not restrict it in someone who does not have a problem with it.” While millets are substitutes, he says they do not contain as much protein as wheat.

If you suspect you are gluten sensitive but giving it up for ever seems too hard, try Raj and Arvind's six-week experiment. “Try it honestly. In the end, at the very worst, you've not eaten chappatis for six weeks,” says Raj, adding, “If you want to go somewhere you have never been, you have to do something you have never done.”



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KEYWORDS: allergy; gluten; glutenintolerance; india; wheat
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1 posted on 03/25/2012 5:36:22 PM PDT by James C. Bennett
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To: James C. Bennett
Novak Djokovich found out that he was gluten insensitive. After he discovered that he was unbeatable for a while...long enough to become the #1 tennis player in the world.
He still is.
2 posted on 03/25/2012 5:38:41 PM PDT by cloudmountain
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To: muawiyah; SunkenCiv

Of interest, ping.


3 posted on 03/25/2012 5:39:27 PM PDT by James C. Bennett (An Australian.)
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To: James C. Bennett

http://www.wheatbellyblog.com/


4 posted on 03/25/2012 5:40:03 PM PDT by gorush (History repeats itself because human nature is static)
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To: gorush

Thanks!


5 posted on 03/25/2012 5:41:25 PM PDT by James C. Bennett (An Australian.)
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To: James C. Bennett

I am extremely insensitive to gluten. I insult it in public, step on its toes, call it names. That sort of thing.


6 posted on 03/25/2012 5:49:57 PM PDT by coloradan (The US has become a banana republic, except without the bananas - or the republic.)
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To: coloradan

You sick SOB!


7 posted on 03/25/2012 5:53:50 PM PDT by EEGator
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To: cloudmountain

Getting gluten out of my diet changed my life and got my autoimmune disease under control after 12 years of struggling with depression and fatigue symptoms.

I love that restaurants are starting to catch on and offer good gluten free alternatives.

I HATE that hollywood and TV seem to think it’s cool to paint gluten free people as the jerks and losers in their entertainment.

People who just “try” gluten free to see if they feel better or can lose a little weight are also damaging the restaurant experience, because they don’t worry about “a little” gluten or cross contamination. As a result, restaurants don’t always think they have to worry about cross contamination. Those of us that are gluten sensitive (tested and medically verified) and have health problems from it, even cross contamination takes me at least a week to feel good again.

Anyway, please don’t make fun of Gluten Free people. You don’t know the h*ll to food supply in this country causes us.


8 posted on 03/25/2012 5:54:36 PM PDT by No Socialist
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To: James C. Bennett
Got it ~ there's this condition called TROPICAL SPRUE ~ it is treatable to some degree with antibiotics but if you have it you must move to an area where it doesn't occur.

Recent work regarding messenger RNA in Rice suggests another trigger for Sprue, whether "tropical" or simply a gluten intolerance.

Seems rice has little teeny tiny RNA fragments that can get in through your intestines and go to your brain and insert themselves in the nervous tissue ~ and tell you "EAT MORE RICE". This stuff also instructs the intestinal tract how to digest rice more efficiently.

The possibilities here are, of course, ENDLESS!

9 posted on 03/25/2012 5:55:33 PM PDT by muawiyah
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To: James C. Bennett

A good site for food and fitness for said people:

http://www.marksdailyapple.com


10 posted on 03/25/2012 5:55:57 PM PDT by EEGator
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To: James C. Bennett

I am completely insensitive to gluten. I eat every day with no adverse reaction. It’s a protein that has supported the human race for millennia.


11 posted on 03/25/2012 5:56:12 PM PDT by muir_redwoods (No wonder this administration favors abortion; everything they have done is an abortion xa)
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To: James C. Bennett

1. Avoid anything with flour/wheat

2. Take LOTS of probiotics & fermented food (saurkraut, Keifer, yoghurt)

3. Once or more per day drink a shake containing water, a couple tablespoons of psyllium husk and powdered bentonite clay (buy at some weird hippy store).

4. Raw Apple Cider vinegar, also

Do that strictly for about 9 or 10 months and you’re fine —doesn’t work right away.

Your rashes and lots of your sniffles will be done.


12 posted on 03/25/2012 5:57:55 PM PDT by gaijin
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To: James C. Bennett
The University of Maryland has a great celiac disease center. Here is its FAQ on gluten sensitivity.
13 posted on 03/25/2012 5:59:13 PM PDT by Pharmboy (She turned me into a Newt...)
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To: coloradan
I am extremely insensitive to gluten. I insult it in public, step on its toes, call it names. That sort of thing.

So you're a gluten for punishment...

14 posted on 03/25/2012 5:59:15 PM PDT by Ken H (Austerity is the irresistible force. Entitlements are the immovable object.)
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To: James C. Bennett

Ummm, so if I am gluten-insensitive, why do I have to worry about it?

I don’t think that I’m gluten sensitive or insensitive... I just know that ever since (2 months ago, at age 58) I’ve really, really tried to eliminate it from my diet, I’ve lost 20 pounds.

I work on the “2 sentence” diet:

1: The only fatal mistake is to skip breakfast.
2: Get rid of pasta and bread.


15 posted on 03/25/2012 6:00:25 PM PDT by Attention Surplus Disorder (The only economic certainty: When it all blows up, Krugman will say we didn't spend enough.)
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To: muir_redwoods

You can make a joke of it but it nearly killed me. A wheatthin will knock me down for 18 hours and give me cramps, body aches and any number of issues. I laughed when I first heard about this then I got it. If I get a little cross contamination I feel like crap for days. No joke this crashed my immune system.


16 posted on 03/25/2012 6:01:19 PM PDT by jimpick
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To: Attention Surplus Disorder

I’m on the FreeLoaders diet.

I only eat when someone else is buying.

I’ve lost lots of weight since I started, and saved some $$ too ;-)


17 posted on 03/25/2012 6:14:42 PM PDT by Bobalu (It is not obama we are fighting, it is the media.)
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To: Ken H

I am extremely insensitive to gluten. I insult it in public, step on its toes, call it names. That sort of thing.

So you’re a gluten for punishment...


That’s hitting in the gut.


18 posted on 03/25/2012 6:16:37 PM PDT by maine yankee (I got my Governor at 'Marden's')
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To: James C. Bennett
Damn, now Bloomberg is going to ban wheat in NYC.
19 posted on 03/25/2012 6:24:50 PM PDT by immadashell
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To: muir_redwoods
Maybe some of humanity for 7 or 8 millenia, but an awful lot of them for a lot less time than that ~ and many NEVER.
20 posted on 03/25/2012 6:28:16 PM PDT by muawiyah
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To: James C. Bennett

Does meat have glutton? If not, I’m glutton free.


21 posted on 03/25/2012 6:33:05 PM PDT by ALPAPilot
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To: muawiyah

“Give us thus day our daily bread...”

It’s a pretty old prayer with worldwide application


22 posted on 03/25/2012 6:33:26 PM PDT by muir_redwoods (No wonder this administration favors abortion; everything they have done is an abortion xa)
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To: muir_redwoods

Thus=this,

Darned autocomplete


23 posted on 03/25/2012 6:34:26 PM PDT by muir_redwoods (No wonder this administration favors abortion; everything they have done is an abortion xa)
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To: muir_redwoods
At the same time God keeps sending us his Messengers in the guise of the humble wheat rust ~ and keeps killing the stuff off so we won't eat it, but somebody keeps fixing it up.

Today's wheat is nowhere near the same as the original product. It's an INVASIVE species.

24 posted on 03/25/2012 6:38:48 PM PDT by muawiyah
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To: gaijin

OK...what “kind” of rashes (I’ve started getting weird bumps that itch) and can’t figure out what they are....and, what is the purpose of the “clay?” As a filter?


25 posted on 03/25/2012 6:49:20 PM PDT by goodnesswins (2012..."We mutually pledge our Lives, our Fortunes, and our Sacred Honor")
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To: muawiyah

It’s a delicious “ invasive species” that I and most folks digest just fine thanks. If you want a near version 1.1, try spelt. It’s very good too and makes a fine bread.


26 posted on 03/25/2012 6:58:18 PM PDT by muir_redwoods (No wonder this administration favors abortion; everything they have done is an abortion xa)
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To: muir_redwoods

Interesting. I’ve read a lot of these “eliminate all grains from your diet” things - but all the way through the bible, grains and working with them were staples. Hard to understand. Anyone???


27 posted on 03/25/2012 7:03:51 PM PDT by smalltownslick
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To: muir_redwoods

Don’t use it!!! Be in control.


28 posted on 03/25/2012 7:10:47 PM PDT by smalltownslick
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To: muir_redwoods
We turn out to not KNOW that 'most folks' is applicable to wheat, barley and rye.

The intolerance business runs the continuum from intermittent problems to 'Oh my GAWD almighty' ~ vast numbers of human beings simply don't eat any of the three (Preferring, instead to eat rice, corn, tapioca, yams and other sources of starch).

The greater part of the research over the centuries has focused on Europeans.

The Australians have narrowed it down to some very specific peptides. Might even be possible to breed the problem out of wheat ~ but I bet that'd ruin the crust on bread. A small sacrifice I say.

29 posted on 03/25/2012 7:17:15 PM PDT by muawiyah
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To: No Socialist
We don't make fun of gluten free people...but we found a gluten sensitive person sneak the stuff when she thought we couldn't see her. Nothing worse than a liar...

It's becoming a great "sympathy" lifestyle.

30 posted on 03/25/2012 7:21:13 PM PDT by Sacajaweau
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To: Attention Surplus Disorder
I am back on the low-carb type of diet. I have a touchy stomach and take a daily Prilosec and would also take a digestive enzyme before I would eat.

Took the "flour" (bread, pasta, etc) out of my diet and I now no longer suffer from acid reflux. I don't know if it was the gluten or just the wheat that I was having the reaction to; but, since I've stopped eating those things, I feel much better. I have also lost weight.

31 posted on 03/25/2012 7:21:35 PM PDT by LibertarianLiz
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To: smalltownslick
The Bible specifically bans WHEAT BARLEY RYE from Passover. Later commenters have strongly suggested adding all starchy products that can be easily fermented, imagining that God was focused on fermentation rather than the three plants with the dangerous peptides.

"Kosher For Passover" means NO WHEAT or BARLEY or RYE. Hence the need to invent La Choy soy sauce. Else observant Jewish people would be at a loss with their sushi during Passover. (Serious business this).

Right after PASSOVER I purchase certain otherwise very costly prepared foods at the grocery store that are marked "KOSHER FOR PASSOVER". They are all gluten free, and are usually marked way down.

Somebody wanted a BIblical reference on this ~ and there it is. HARD CORE TOO! MOSAIC!

There is a type of Clematus that likes to grow in wheat fields ~ they love it in fact ~ but they have a poison that can contaminate wheat ~ and if it's passed along to humans it will kill your liver, and I believe your kidneys.

There's an injunction in the Bible to the Hebrews (early users and developers of wheat) to BURN OVER THE STUBBLE At the end of the season.

That usually kills any Clematus starts or seeds as well and makes the wheat grown in a burned field safe for human consumption the next year.

That's another obscure Biblical reference ~ not at all on the order of the PASSOVER PROHIBITIONS ~ but still, it's in there ~ ancient wisdom earned the hard way.

The day I realized Kosher For Passover had a special meaning for the three plants I can never eat in any quantity a chill ran down my back.

32 posted on 03/25/2012 7:29:05 PM PDT by muawiyah
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To: Sacajaweau
Hey, bread smells great ~ wish I could eat it. Lost that ability several years back but previously had intermittent periods where I could.

You learn to avoid spending a large part of your life on the pot eventually. That wheat will punish a man.

33 posted on 03/25/2012 7:31:30 PM PDT by muawiyah
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To: smalltownslick

I am in control. I’ve been eating it for over six decades. I feel fine and am in better shape rhan most 40 year-olds. My digestion is fine, my weight and BP are both great. I enjoy bread and pasta without any difficulties. I prefer whole grains to white flour but neither gives me any trouble.


34 posted on 03/25/2012 7:36:36 PM PDT by muir_redwoods (No wonder this administration favors abortion; everything they have done is an abortion xa)
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To: jimpick

It’s not just the wheat that takes someone with Celiac disease out it is anything that has gluten in it including a lot of antibiotics. My husband very nearly died as well, caused him to hemorrhage and had to have 6 units of blood. He never i intentionally went off the diet and was well for three years until Melanoma got him. If he by some chance he was exposed to gluten, he was sick for three days without fail.


35 posted on 03/25/2012 7:44:48 PM PDT by Coldwater Creek (He who dwells in the shelter of the Most High will rest in the shadow of the Almighty Psalm 91:)
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To: jimpick

After my heart surgery last year somebody told me to follow the Al Sharpton rule, which is,

“White is not right.”

It really means avoid or limit bread, pasta, potatoes, & rice. Good advice, I’ve always had success with the Atkins route.


36 posted on 03/25/2012 7:45:16 PM PDT by elcid1970 ("Deport all Muslims. Nuke Mecca now. Death to Islam means freedom for all mankind.")
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To: goodnesswins

I’m having the same problem. Itchy bumps. Nothing seems to help. Maybe I’ll try eliminating wheat for a while and see what happens.


37 posted on 03/25/2012 7:51:55 PM PDT by Nea Wood (When life gets too hard to stand, kneel.)
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To: James C. Bennett

gluten INsensitive?

Definition of INSENSITIVE

1a : not responsive or susceptible -insensitive to the demands of the public-
b : lacking feeling or tact -so insensitive as to laugh at someone in pain-

2: not physically or chemically sensitive


38 posted on 03/25/2012 7:57:45 PM PDT by TheBattman (Isn't the lesser evil... still evil?)
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To: muawiyah
The Bible specifically bans WHEAT BARLEY RYE from Passover. Later commenters have strongly suggested adding all starchy products that can be easily fermented, imagining that God was focused on fermentation rather than the three plants with the dangerous peptides. "Kosher For Passover" means NO WHEAT or BARLEY or RYE. Hence the need to invent La Choy soy sauce. Else observant Jewish people would be at a loss with their sushi during Passover. (Serious business this). Right after PASSOVER I purchase certain otherwise very costly prepared foods at the grocery store that are marked "KOSHER FOR PASSOVER". They are all gluten free, and are usually marked way down. Somebody wanted a BIblical reference on this ~ and there it is. HARD CORE TOO! MOSAIC! There is a type of Clematus that likes to grow in wheat fields ~ they love it in fact ~ but they have a poison that can contaminate wheat ~ and if it's passed along to humans it will kill your liver, and I believe your kidneys. There's an injunction in the Bible to the Hebrews (early users and developers of wheat) to BURN OVER THE STUBBLE At the end of the season. That usually kills any Clematus starts or seeds as well and makes the wheat grown in a burned field safe for human consumption the next year. That's another obscure Biblical reference ~ not at all on the order of the PASSOVER PROHIBITIONS ~ but still, it's in there ~ ancient wisdom earned the hard way. The day I realized Kosher For Passover had a special meaning for the three plants I can never eat in any quantity a chill ran down my back.

Would you please provide the specific Scripture that bans WHEAT BARLEY RYE from Passover?

And could you also provide more information upon the 'type of Clematus' you say contaminates wheat? I cannot find any association with the zewan or Bearded Darnel that looks like wheat until it goes to seed and it is the seed that is poisonous. Apparently from what I can find out the zewan's seed darkens as it ripens and is much lighter in weight than the wheat that turns golden. And because of the lite weight of the zewan the majority get blown out with the chaff. And what does not get blown out is then sorted by machinery due to the difference in size.

39 posted on 03/25/2012 7:58:40 PM PDT by Just mythoughts (Luke 17:32 Remember Lot's wife.)
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To: Coldwater Creek

Interesting. My teenaged son is exactly the same. He has Celiacs and if he gets contaminated with gluten he is out of commission for three days.


40 posted on 03/25/2012 7:59:54 PM PDT by Obadiah
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To: James C. Bennett
And while we're on the subject of quiet epidemics, one's that "gone metagenic" might plausibly become root causes for a "Zombie Apocalypse," here's one that had me scratching my head for two days.

And I don't own a cat or eat unwashed vegetables.

How Your Cat Is Making You Crazy.

41 posted on 03/25/2012 8:03:37 PM PDT by Prospero
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To: James C. Bennett

I didn’t know I had a sensitivity to wheat and grains, maybe a craving that did make me feel badly after. I love not eating gluten. I feel a million times better. It’s been 18 months and I’ll never eat gluten foods again.


42 posted on 03/25/2012 8:07:55 PM PDT by Yaelle (Santorum 2012 - our sole chance to stop the Rominee)
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To: Obadiah

Your son is lucky that there are so many more gluten free products on the market today. I really had to devote most of my time just making sure that his food would work for him.


43 posted on 03/25/2012 8:12:53 PM PDT by Coldwater Creek (He who dwells in the shelter of the Most High will rest in the shadow of the Almighty Psalm 91:)
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To: Obadiah

Your son is lucky, there are so many more gluten free products on the market today. I really had to devote most of my time just making sure that his food would work for him.


44 posted on 03/25/2012 8:13:52 PM PDT by Coldwater Creek (He who dwells in the shelter of the Most High will rest in the shadow of the Almighty Psalm 91:)
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To: muawiyah

Wheat, barley and rye are not banned for Passover. Leavening (Chametz) is. The matzahs you can buy at the store for passover? Made from wheat.


45 posted on 03/25/2012 8:14:24 PM PDT by DeoVindiceSicSemperTyrannis
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To: coloradan

lol


46 posted on 03/25/2012 8:15:22 PM PDT by DeoVindiceSicSemperTyrannis
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To: Just mythoughts

That’s in modern times. In ancient times winnowing was a far different task. No doubt they had their eye on the problem. check this site ~ http://www.rightdiagnosis.com/medical/virgin_s_bower_poisoning.htm ~ we are probably talking about the same thing.


47 posted on 03/25/2012 8:20:19 PM PDT by muawiyah
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To: Just mythoughts

They had an epidemic of this stuff in FYR and Bulgaria about 15 years back. Killed a bunch of people.


48 posted on 03/25/2012 8:21:08 PM PDT by muawiyah
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To: Just mythoughts

They had an epidemic of this stuff in FYR and Bulgaria about 15 years back. Killed a bunch of people.


49 posted on 03/25/2012 8:21:25 PM PDT by muawiyah
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To: muawiyah
The Greek word for this plant is zizania, or known as zewan.

http://www.makli.us/bearded-darnel-0040902/

http://www.botanical.com/botanical/mgmh/g/grasse34.html#dar

I am finding conflicting claims that the greek zizania, or zewan, is not the same as the bearded darnel. Maybe there is ‘grant’ money available to research this plant???? (Just kidding.)

50 posted on 03/25/2012 8:36:13 PM PDT by Just mythoughts (Luke 17:32 Remember Lot's wife.)
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