Autism

Autism is a disorder that causes young children to not develop normal social relationships, and can begin from the age of two. An autistic child also behaves in compulsive and ritualistic ways, and often communicates in an abnormal manner.

High levels of antibodies to gluten and casein (a protein in milk products), have consistently been found in autistic children. Compelling research reveals that a gluten-free and casein-free diet can dramatically reduces the symptoms of autism.

A specialist in autism and schizophrenia from the University of Oslo in Norway, Karl-Ludwig Reichelt, M.D. – a paediatric researcher there, purports autistic children do not produce enough peptidases. Peptidases are enzymes that break down the peptides (amino acid chains) of casein and gluten. Consequentially, the partially digested peptides from casein and gluten enter the bloodstream through a compromised gut wall, then migrate to the brain, where they affect the individual’s cognition and behaviour. However, there are also other factors involved in the development of autism. For example, vaccinations and mercury toxicity have been involved, perhaps compromising gut integrity which allows casein and gluten peptides to pass into the bloodstream, attacking the central nervous system.

To investigate just how effective a gluten-free and casein-free diet is, a study by Reichelt in 1995 placed 15 autistic children on this diet for four years. Each autistic child, exhibited improved cognitive skills, social behaviour, and communication abilities – except on occasions when they ate foods containing gluten and casein. J. Robert Cade M.D., from the University of Florida, Gainesville, has also conducted similar research. One of his studies, found that 81 percent of autistic children he treated with a gluten-free, casein-free diet displayed improvements in their behaviour.

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Neurological Diseases Part 2

One of the first symptoms of gluten sensitivity and neurological disorders, are unexplained, frequent headaches.

The M.D. of the Royal Hallmashire Hospital in Sheffield, England – Marios Hadjivassiliou, studied four male and six female patients suffering from headaches and gluten sensitivity – some of which also had unsteadiness or ataxia. The patients had MRIs (magnetic resonance imaging) performed on them, with the each patient showing abnormal results, with white matter appear on the scan – characteristic of cerebral inflammation.

Nine patients were introduced to a gluten-free diet, which resulted in seven of those patients being completely relieved from their headaches, and partial relief in the other two.

It is still unknown how gluten sensitivity causes damage in neurological and cerebral disorders.

A possibility is that it is caused by nutrient deficiencies such as folic acid, vitamin B₁₂, and vitamin B₆ deficiencies. Another possibility is immune reactions to gluten or some direct toxic effect of the gliadin.

Regardless of the inner workings of gluten sensitivity, it is apparent that if a gluten-sensitive person continues to eat gluten, their condition will worsen.

For the most therapeutic results gluten-free diets are best implemented in the early stages of gluten-sensitivity, before too much damage is done.

In advanced neurological conditions gluten-free diets aren’t as successful so it is crucial gluten sensitivity is detected early.

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Neurological Diseases Part 1

People suffering from neurological diseases of unknown causes have a far greater frequency of gluten sensitivity than those of the general population.

One study in particular showed 57 percent of patients with neurological disorders of unknown origin had elevated levels of antigliadin antibodies, compared to only 12 percent in the control group.

This is especially true for patients with ataxia (unsteady and shaky movements) and neuropathy patients (numb and weak limbs).

Some other neurological conditions that are linked with gluten sensitivity include brain atrophy, epilepsy and memory impairment across various ages – including people aged in their twenties and thirties.

In patients with early-stage dementia, it is often common that they are diagnosed with celiac disease years or decades after the onset of the dementia.

This shows how pivotal it is for people to get tested for gluten sensitivity, as the earlier it is detected the less damage will be done to the brain – that cannot be corrected easily.

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Dermatitis Herpetiformis

A well known gluten-sensitive skin disease is dermatitis herpetiformis. It’s easily identifiable by blisters and red bumps, as well as itching, stinging, or burning in the intestine.

Dermatitis herpetiformis has been associated with celiac disease for a long time now, however, 20-25% of people diagnosed with dermatitis herpetiformis do not develop intestinal lesions – hence they aren’t diagnosed with celiac disease.

But the symptoms of dermatitis herpetiformis, such as rashes, can be cleared by eating a gluten-free diet.

If the gluten-free diet is not maintained however, the rash will reappear once again.

People with dermatitis herpetiformis are also prone to autoimmune diseases and intestinal lymphoma more so than someone without the disease.

My advice for those living with dermatitis herpetiformis would be to maintain a healthy, gluten-free diet.

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Microscopic Colitis

Over the next few weeks I will be writing about other conditions that are associated with gluten sensitivity.

Colitis and Other Gastrointestinal Complaints are associated with gluten sensitivity – making it crucial to understand how to avoid this, in order to live a healthy life.
Colitis occurs when the colon is inflamed and usually causes chronic diarrhoea and cramping. This often develops from a variety of factors – one of which is gluten sensitivity. A common disease that can cause diarrhoea and cramping is microscopic colitis and is strongly linked to gluten sensitivity. Microscopic colitis is also often diagnosed as collagenous colitis.
Microscopic colitis relates to celiac disease as the damage done in the small intestine caused by celiac disease is almost identical to the damage done in the large intestine caused by microscopic colitis.

The difference between the two conditions is microscopic colitis is a secondary gluten sensitive condition – i.e. it may develop from something other than gluten sensitivity. For example microscopic colitis often develops from an imbalance of good and bad bacteria in the colon, then once it has developed the immune system reacts to the gluten – making the situation far worse.

Therefore, the best solution to this is to implement a gluten free diet, while also taking supplements to correct the imbalance of bad bacteria.

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Silent Coeliac Disease is the damage to the small intestine (which is typically found in traditional coeliac disease), but without any obvious symptoms.

As the obvious symptoms are not present people can go for years, often decades without being diagnosed, while coeliac disease slowly but silently eats away at their health.

The initial signs of Silent Coeliac Disease include:

• Anaemia
• Osteoporosis
• Some types of autoimmune disease

Data presented from a recent study in the US suggests that:

Coeliac Disease is a gluten reaction in the immune system that causes damage to the small intestines & malabsorption of nutrients, sometimes without any obvious symptoms but with severe complications.

Recent research from the U.S. provides some interesting indicative data suggesting Coeliac Disease occurs in:

• 1 in every 167 healthy children
• 1 in every 111 healthy adults
• 1 in every 40 symptomatic children
• 1 in every 30 symptomatic adults
• 1 in every 12 first – and second-degree relatives of coeliacs

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Keeping your trolley free of gluten is not always the simplest of errands. Previously we’ve discussed Gluten Safe grains (see my previous article “Inside The Gluten Free Kitchen”) but supermarkets are a maze of gluten products. Use this article to help you make the right choices in the supermarket:

Fruit:

All fresh fruit is gluten free. Buy and enjoy whatever is in season. Fresh fruits are a great source of vitamins and nutrients.  Plain frozen, tinned and dried fruits will not contain gluten.

Juices:

Juices are mostly gluten free. Classic flavours and mixes are fine.  However the latest craze is ‘Super Juices’ and these may contain gluten. These so-called ‘Super Juices’ often contain wheat and/or barley grass.

Vegetables and Salads:

As with fruit, fresh vegetables are gluten free. Just be careful of premixed vegetable or salad packs that come with sauce packets. The sauce packets will often contain gluten.

*Tip when buying pre-made salads, avoid salads made mostly of ice-berg lettuce. Iceberg has the fewest nutrients of all types of lettuce. The darker the lettuce the more nutritious value it has.

Tinned or frozen packets of plain vegetables will be gluten free but will be less nutritious.

Dairy Products:

Milk, cream, yoghurt, sour cream and cheese are naturally gluten free.  However, if you’re considering purchasing processed cheese or yoghurt that has added flavouring always check the label cautiously (as gluten might have been added).

Eggs:

Not only are eggs an amazing source of protein, they are also gluten free.

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Celebrations and social get-togethers can be difficult for gluten free dieters. Delicious snacks, wholesome meals and enticing deserts make it hard to resist gluten.

Consider this your gluten free party plan:

1. Talk to your host.

Before the party, try talking to the host about your dietary concerns.  Make sure he/she understands you’re not trying to create more work for the cook. You just want to understand what dishes to avoid come the night of the party.

2. Volunteer to bring a dish.

By bringing your own gluten free food item, it allows you to eat something with complete confidence.

3. Snack ahead of time.

Depending on the type of social gathering, you may be able to eat dinner before you go. Filling your stomach before you get to the party will stop you from its gluten temptations.

4. Eat salad and vegetables.

Exercise some common gluten free sense. Think about what’s safe and what’s not. Salads should be fine (just watch out for croutons). As should plain vegetables. True, neither is likely going to be the most interesting food available, but they will be the safest.

5. Drink Well.

It’s a party, so you’re likely to have a drink or two. You can’t have beer, but wines, soft drinks and distilled spirits can all be consumed

6. Chip Bowl Protocol.

Chips are one of the most common party snacks. Simple is always safe.  Avoid chips with flavouring (unless you know they’re gluten free). Plain potato and corn chips will be safe.

7. Dessert.

You should avoid cake and biscuits  (unless you know for sure). Gelatin, fruit, sorbet and most ice creams will be fine.

8. And The Rest.

Crackers are a no-no, but cheese is fine.

Sandwiches should be left alone, however you can have sliced meats (ham, turkey, chicken etc).

Having celiac disease or wanting to exercise gluten free diet is not a party killer. As always just be careful. If you’re not sure, leave it.

Following the above tips will go a long way to ensuring you can celebrate and maintain your gluten free well-being.

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If you enjoy a gluten free diet, then dining in a restaurant warrants a certain level of caution.

Firstly, ignore the complimentary bread!

Yes, you’re hungry.  Yes, it is free.

But it’s almost certainly not going to be wheat free.

The solution:

Have a snack before you go out. Something small, that will tie you over during that ‘eternity’ between ordering and the waiter arriving with your food.

When ordering, as a general rule: ignore fried food.

Battered foods are almost always made with a wheat-based batter.  *Note: the oil in which the foods are fried is even more likely to be tainted with gluten.

Be wary of sauces. Go for something simple, such as grilled meat, fish or chicken with olive oil and/or lemon juice.

Salad dressings are another gluten free hazard. Most will not contain gluten. However, some (especially Asian style) do. Try sticking to oil and vinegar for dressings.

Rice would seem a safe choice. Yet Coeliac Disease sufferers be careful. Always ask if it is cooked with chicken stock. Many stocks contain gluten.  Best to check if the restaurant does use stock before you order.

If you are not confident in your options, speak with the waiter and/or kitchen staff.  Tell them you have ‘a wheat allergy’ (it may not be entirely true, but it will effectively communicate your dietary needs).  To make things even simpler, carry a dietary alert card that you can hand over to the kitchen staff.

Remember, it is always better to be safe than sorry.

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Food labeling in Australia and New Zealand is governed by Food Standards Australia New Zealand (FSANZ). In regards to gluten free labeling, the FSANZ has two standards – gluten free labels and low gluten labels. For a product to be labeled ‘gluten free’ it must not contain any detectable gluten and not include oats or malt. Food labeled ‘low gluten’ must not contain more than 0.02 per cent gluten.

In Europe, their gluten free labeling laws are a lot stricter – with any food containing gluten having to be clearly labeled. It must be within either the ingredients list or the nutritional information panel. This is not the case in Australia and New Zealand. Therefore, it is highly advisable to ensure you carefully read all food labels if you are gluten sensitive or gluten intolerant.

This careful examination of product labels should not only be conducted on food labels, but also prescriptions, and cosmetics – such as shampoo, lotions, lipsticks etc. The best way to ensure the medications you’re taking are gluten free is to talk to your pharmacist and check with them, as many medications have coatings that contain gluten.

You may be wondering how having gluten in cosmetic products could be a problem, as obviously you do not eat any cosmetic products. But if have Celiac Disease and develop a skin disorder such as dermatitis herpetiformis, acne, psoriasis, eczema, or any other kind of dermatitis, it could be a problem. With any of these skin disorders, gluten can be absorbed through the open lesions, so you should read labels to check for gluten if you’re prone to a skin disorder. However, having said this, there hasn’t yet been any research done on the effect of gluten absorbed through the skin. But if you do have dermatitis herpetiformis, I recommend you use gluten free cosmetics and shampoos to be safe.

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