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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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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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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If you’ve recently been diagnosed with an autoimmune disease such as gluten sensitivity, these are the basic treatments that are most likely to occur.

The first step doctors will take is to identify targeted nutritional needs.
All doctors will perform check-ups, using various methods but they’ll all achieve the end result of gaining a comprehensive understanding of your nutritional deficiencies.   

The Gluten Free Diet:

Many doctors will prescribe a gluten free diet to you even if you haven’t had a blood test confirming you have a gluten sensitivity, if you’ve been unsuccessful with other treatments. Doctors will usually keep you on a gluten free diet for at least three months, so they are able to see the results effectively.

The Casein Free Diet:

Doctors will often prescribe a casein free diet for patients suffering from gastrointestinal disorders like Irritable Bowel Disease (IBD) or Irritable Bowel Syndrome (IBS).

The Paleolithic Diet:

If a doctor puts a patient on a gluten free diet, they’ll also often put the patient on a Paleolithic diet as it will also help treat an autoimmune disease. The Paleolithic diet consists of replacing grains from the diet with fresh, natural foods. The foundations of this diet are that our ancestors had a diet that was close to a Paleolithic diet rather than the high carbohydrate, processed foods many people consume today.

Dietary Supplementation:

Most doctors will prescribe dietary supplements either orally or intravenously to you, in order to help you restore your health a lot faster.

Detoxification:

On top of prescribing dietary supplements to you, doctors will also usually prescribe you supplements that are specifically designed to help remove toxins from the body.

The treatments may sound difficult as you might see it as a severe change, but the results will far outweigh the food sacrifices you’ll make as you’ll feel healthy, happy and energetic.

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In 2004 a research study was published examining the link between gluten sensitivity and severe headaches.

The research was focused around “soft” neurologic conditions such as headaches in young adults and children. Headaches were the most commonly found neurologic disorder in the 111 patients with celiac disease. Out of the patients in the study; 64.5% with headaches had late onset symptoms of celiac disease or were gluten sensitive, and 35.5% had the early infantile form of celiac disease.

The study broke down the type of headaches the study participants experienced:

• Migraine 45.1%
• Non-specific 35.5%
• Tension-psychogenic 19.4%

Sixteen study participants were put onto a gluten free diet which relieved them of there symptoms.

Imagine the results if all patients who showed gluten sensitivity (not only the ones diagnosed with celiac disease) had been placed on a gluten free diet.

Another study conducted in 2001 followed 10 patients who suffered severe headaches and who all had MRI tests suggesting inflammation of the central nervous system, were each found to be gluten sensitive. These patients were told to start a gluten-free diet and all but one patient found relief. Seven out of the 10 patients recovered completely from their headaches, while 2 experienced partial improvement. The one patient who continued to suffer from headaches? Well he refused to try the gluten-free diet.

The next case from the study illustrates the power of a gluten-free diet.

A 50 year old man whose medical history did not show a disposition towards migraines experienced unexplained headaches for 4 years. When his headaches increased in severity and frequency, he agreed to take a blood test, which showed that he had anti-gliadin antibodies.

When he started on a gluten-free diet, his balance improved and his headaches disappeared completely. But 2 years later his symptoms had returned. When questioned, the man confessed he had stopped following a gluten-free diet. Another blood test was taken and this confirmed the return of anti-gliadin antibodies.

The results convinced the man that gluten was the reason for his headaches. He took up his gluten-free diet and has remained headache free to this day.

If this isn’t enough evidence to show that gluten can be the reason for headaches consider the following case.

One patient said that he had suffered from migraine headaches for more than 10 years. Neurologists that were consulted could find no cure, and the migraines continued to intensify so much that he had to take early retirement. By 2002 his 3 headaches a week had increased to an almost non stop headache, during one particular month he was headache free for only 3 days. Migraine medications did not work to help the patient’s pain.

The patient’s family doctor then suggested a gluten-free diet. The headaches slowly became less frequent and after several months he was 98% headache free.

Gluten-free wins again.

When parents discover they have an autistic child they often take drastic measures including drugs to control or offset their child’s autistic patterns. The Autism Research Institute (ARI) in the US, collected information provided by more then 23,700 parents who completed the questionnaire. ARI wanted to find out which remedies were the most effective in treating autism.

They found that one of the most effective treatments was following a special diet: removing gluten and casein from the autistic child’s diet, with 65% of parents reporting that their child got better.

Parents themselves report excellent results from a gluten-free, casein-free diet (Casein is the major protein in milk).

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The most common type of anaemia is Iron Deficiency Anaemia. Iron is an important part of haemoglobin which is the oxygen-carrying pigment in the blood.

Your blood usually gets iron from the food you eat and by reusing the iron in old blood cells. When your blood is not gathering enough iron from you food you become anaemic, symptoms of anaemia include being easily tired, fatigued, or prone to other illnesses.

Well before the sensitive blood tests that we have today, that detect gluten sensitivity and coeliac disease, some doctors realised that iron deficiency anaemia could be caused by coeliac disease. A case from 1994 demonstrates this.

A 40 year old woman ha suffered from iron deficiency anaemia for 2 years without her doctors being able to determine the cause. Multiple endoscopic examinations had not revealed any abnormalities of her gastrointestinal system. Iron supplements had no effect, and eventually her doctor performed a biopsy revealing she had coeliac disease. She started a strict gluten free diet and her bloods iron levels increased. Her anaemia went away.

Researchers reported in 2001 that coeliac disease was diagnosed in 13.7% (26 out of 190) of people who had iron deficiency anaemia. These individuals were put on a gluten free diet, to determine there progress they were tested at 6, 12 and 24 months after going on the diet.

After 6 months on the gluten free diet, 77.8% of the patients had recovered from anaemia; only 27.8% had reversed their iron deficiency. After 12 months all but one patient recovered from anaemia and 50% had recovered from iron deficiency. After 24 months only one individual was still anaemic.

These results lead the researchers to conclude that screening for coeliac disease should be done in adults with iron deficiency anaemia. Adhering to a gluten free diet allows the intestine to heal, and as a result the anaemia goes away after 6-12 months.

A more recent study published in 2004 discovered a different rate of coeliac disease, 2.8% of 105 people with iron deficiency anaemia then the first study. The authors make a similar conclusion, that the ability to treat coeliac disease is why it should be a suspected cause of unexplained iron deficiency anaemia.

So, are you are tired and possibly achy all the time, and can’t figure out why? Go gluten free and see what happens.

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In my last post I started to talk about chronic fatigue syndrome and fibromyalgia, today I discuss the link with gluten sensitivity.

Laboratory tests will not detect fibromyalgia syndrome, but the American College of Rheumatology has issued guidelines for diagnosis, patients must experience tenderness in 11 or 18 “tender points” on the body.

• How does all of this relate to gluten sensitivity?

A lot of the points raised above can be linked to gluten sensitivity. For example, people who have certain rheumatic diseases – rheumatoid arthritis, lupus or ankylosing spondylitis – may be more likely to have fibromyalgia. One common symptom for gluten intolerant suffers is tiredness.

Researchers tested 100 patients for the prevalence of coeliac disease among people who visited the doctor for CFS.

They discovered two cases, 2% of previously undiagnosed coeliac disease among the CFS patients. The researchers wrote, “given our prevalence of 1 per cent and the fact that there’s a treatment for coeliac disease, we now suggest that screening for coeliac disease should be added to the relatively short list of mandatory investigations in suspected cases of CFS.”

This test was conducted in 2001 and only used blood tests; nowadays tests are conducted using serum testing. Had today’s more-sensitive testing been available for this study, researchers would have found a much higher rate of CFS sufferers who were gluten sensitive.

In 2003, another study identified a rate of misdiagnosed fibromyalgia in people with coeliac disease. The study found that although 82 per cent of people ultimately were diagnosed with CD complained of fatigue, doctors initially only diagnosed 9 per cent of these patients with fibromyalgia, a big difference as you can see.

Why the confusing or missed diagnosis? Many times people with gluten sensitivity are tired and that tiredness may well result from iron deficiency anaemia.

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FoodContentAlerts.com (FCA)  (http://www.foodcontentalerts.com), a free online and mobile service, was announced today by Durk  Barnhill, General Manager, TAXI NY.

FoodContentAlerts.com provides critical information and personalized data  management both at home and on-the-go for the nearly 70 million people in the United States and Canada alone suffering from food sensitivities, including food allergies, celiac disease and non-celiac gluten sensitivity, and those  affected by their needs including children’s playmates, teachers, friends, family members and co-workers.

“After extensive research and testing, we’re thrilled to launch this  first-of-its-kind highly personalized food management tool,” said Barnhill.  “Charter sponsorships with Enjoy Life Foods, Twinject Canada and Guardian
Angel Foods confirm the marketing value of this tool for these companies and their unique products in the food sensitivity category.”

FCA is a free web service designed to help sufferers of food sensitivities (allergies and intolerances) manage the many types of detailed data they need to keep specific ingredients and foods out of their diets.

The site provides  users with safe, reliable online and mobile tools for creating customised databases, recipe boxes, shopping lists and food sensitivity profiles. In addition to tips on avoiding many foods, FCA helps people discover new food recommendations from others dealing with their same sensitivities – they’re able to share recipes, ingredient updates and other information with the FoodContentAlerts.com user community.

“There is a growing need for this type of safe and reliable information that is easily accessible through the Internet and mobile phone. The number of people dealing with food sensitivities is growing daily, and we have partnered with FCA for the help it can provide consumers,” said Scott Mandell, CEO, president and founder of Enjoy Life Foods. “Sponsoring this service provides a valuable resource for us to connect with them.”

The online and mobile service are accessible worldwide – and, following a beta stage, include users in the United States and Canada, as well as new user groups in the United Kingdom, New Zealand and Australia.

“I wish this wonderful website was around when my son was first diagnosed,”  said Gina Clowes, founder, Allergymoms.com. “It would have saved me hours and hours of time each year, reprinting ’safe’ snacks lists for family and friends. I know this will be a fantastic resource for allergy parents to share with teachers, relatives, friends and family.”

The FoodContentAlerts.com site features include:

– My Safe Foods: Allows users to create customized lists of “personally  approved” foods and share them. A great way to find new recommendations for people on restricted diets.

– My Recipes: Input your own recipes, discover new recipes, share with others, and add ingredients to a shopping list or share with friends and family.

– My Shopping Lists: Create and manage multiple lists; update or add items from your safe-foods list; and share with teachers, daycare facilities, camp counselors, friends and family.

– Community Forums: Share ideas with other people suffering from food sensitivities.

– News Modules: Receive up-to-the-minute product safety alerts or custom information on food allergies, celiac and more – from around the world.

– Mobile Access: Many features of FoodContentAlerts.com are designed to be available to anyone with a web-enabled phone, allowing users to access their online account to verify that a product is on a safe-food list, check a recipe’s ingredient list and more. Mobile works on just about every web-enabled phone around the world.

You can Access the website FoodContentAlerts.com.

Source: PRNewswire

Regards

Paul Smith

celiac disease blog

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What’s the difference between an intolerance and an allergy?

A food intolerance is quite different from a food allergy. Intolerance is a diverse reaction to a food that does not involve the immune system. Lactose intolerance is a good example, where sufferers lack the enzyme needed to digest the lactose in milk and some milk products.

Symptoms of intolerance may be vague and can include headache, fatigue and irritability, gastrointestinal problems such as bloating and wind, diarrhoea, nausea and indigestion, aggravation of eczema or asthma, and joint pain. Sometimes the symptoms of an intolerance can resemble those of an allergy. It’s important to note that food intolerances can also mimic the symptoms of other medical conditions, so be sure to consult a doctor to eliminate other problems.

The only way to really tell whether you have intolerance or an allergy is to go through the diagnosis process. Once an allergy and other medical condition diets prove successful, an intolerance is a likely answer.

What are the symptoms of a food allergy?

They range from hives ( the most common reaction) to swelling around the mouth, itchy eyes, diarrhoea, vomiting and eczema. The most serious allergic reaction is anaphylaxis, when histamine floods the body causing serious heart and lung problems, and sometimes death.

Eczema is often the first sign of a food allergy and can appear in the first few months of life. Although not all eczemas are caused by a food allergy, up to 40 per cent of infants with eczema have an allergy as a significant trigger. An allergy to cows’ milk is the most common cause, closely followed by eggs.

Asthma and runny noses are not usual symptoms of a food allergy. In a small number of very young children, respiratory problems can be triggered by food but in most cases there are other symptoms. In more unusual cases, food allergies can manisfest by aggravating gastro-oesophageal reflux (acid reflux or heartburn).

Foods that most commonly cause anaphylaxis, the most serious reaction, are peanuts, tree nuts, fish and shellfish, but any food can cause an allergic person to react in this way.

Death from allergy in children is rare, but can happen. The most common food causes are peanuts, followed by tree nuts, fish and shellfish.

Who is most likely to have a food allergy?

Allergies are genetically predetermined. Dr Crump says if both parents are allergic, their children have a 60 per cent chance of inheriting an allergy. But specific allergies, like a wheat allergy, are not passed on, just the tendency to be allergic.

Will children “grow out of it”?

Food allergy may start during infancy, with the first symptom often being a rash or hives accompanied by vomiting and diarrhoea. How severe it is and how long it lasts depends on the age when it first appears, the type of food involved and the severity of the first reaction. In general, the later the onset of the food allergy, the less likely it is that the child will “grow out of it”. Most children allergic to cows’ milk can drink it again by the age of three, and most of those with an egg allergy are able to eat egg by the age of five.

A test called a RAST (radioallergosorbent test) can confirm if IgE antibodies are dropping to normal “safe” levels in allergic children and, if this is the case, a trial of the food  can be  undertaken in the doctor’s surgery. Asthma and hay fever may develop as the food allergy subsides.

But Dr Crump says 20 per cent of children with allergies will not outgrow them, with reactions to peanuts and fish usually becoming more severe and persistent.

How are allergies and intolerance diagnosed?

Some of the same tests are used for the diagnosis of allergies and intolerances.

Short-term “elimination diets” are required for indentifying food intolerances. Particular foods there are high in natural or artificial food chemicals are eliminated from diet for two-to-three weeks. If symptoms abate, there is a good chance one of the foods chosen is the one causing the problem. This can be tested by re-introducing one food at a time.

Food Challenges should not be undertaken by people with history of anaphylaxis, and should always be performed in a specialist setting under medical advice.

The most definitive test of whether a person has a food allergy is by looking for raised IgE antibodies (the antibodies created by a true allergy) in their blood. This is achieved using “skin prick” tests or a RAST blood test.

In a skin prick test, a drop of the potential allergen is placed on the skin. The skin is then lightly scratched to allow a small amount of the extract to enter. If the person produces IgE antibodies in response to that allergen a skin irritation will be evident.

This test is very good for diagnosing an allergy to milk, eggs, wheat, peanuts, tree nuts, seafood and soy.

One positive test on its own is not proof of an allergy, but fortunately a negative one pretty much rules out an allergy.

Dr Crump says other tests for allergies have not been proven.

Can allergies be treated?

There is no specific treatment for a food allergy apart from avoidance, so it’s very important to have an accurate diagnosis. Advice from a dietician who specialises in food allergies is also recommended to ensure that the diet contains the correct foods so that it remains nutritionally adequate, while particular foods are avoided.

Should pregnant mothers avoid certain foods?

Current evidence suggests that foetal sensitisation to food allergies during pregnancy appears to be minimal. Allergens from the mother’s diet are passed into breast milk, however, and can occasionally cause eczema and other allergic reactions in young babies.

Dr Crump cites the frightening case of a six-month-old child who displayed a very rare and severe allergy to macadamia nuts – the child’s mother had craved these nuts and eaten many during her pregnancy.

“If you consume any allergic food, you may occasionally put your child at risk during breastfeeding”, warns Dr Crump.

So for most women, the golden rule is moderation. Despite this, some doctors advise high-risk pregnancy and lactating women (those with allergies themselves) should avoid peanuts, other nuts and seafood. The jury is still out on the amount of milk and eggs they should eat. However, just as eating a lot of one type of food is not advisable, avoiding eggs and milk altogether is also not recommended. In fact, the ASCIA advises against any moderation of maternal diet during pregnancy or lactation to prevent the development of allergic disease in the infant.

The delayed introduction of solid foods may reduce food allergy risk; high-risk children should not begin solids before six months of age, introducing wheat at one year , dairy, eggs and fish between one and two years, and sesame, nuts and shellfish after two years of age.

Common Allergies:

Foods which most commonly cause allergies reactions

Offenders:
Tree nuts; almond, brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts.
Peanuts; including peanut oil
Eggs
Shellfish; Prawns, oysters, crab, mussels, scallops and lobster
Fish; salmon, tuna, anchovies and fish oil
Milk; and products containing milk
Sesame seeds
Soybeans; used in soy sauce, soy milk and tofu

Wheat; used in bread, pasta, cereal and beer

The future

Dr Crump says some promising studies in Australia and New Zealand have shown that giving “probiotics” (food containing bacteria beneficial to the gut) to breastfeeding mothers is improving infant’s eczema and decreasing their prevalence of allergies.

There is also research being undertaken using genetically engineered antibodies to block IgE antibodies. The first study saw the majority of people allergic to peanuts without reacting.

Professor Ameratunga says another approach involves the development of genetically modified foods to alter their ability to cause an allergy. Genetically modified allergens may come into use as a desensitisation strategy.

He says it is likely that effective forms of treatment will become available within the next 10 years.

What is lactose intolerance?

Lactose intolerance is the inability to digest lactose, a sugar found in dairy products. If digestion doesn’t occur, lactose accumulates in surrounding tissue, which leads to bloating, cramping and diarrhoea.

The likelihood of someone having lactose intolerance is very much dependent on their genetic makeup. Allergy expert Dr Vicent Crump says 80 per cent of people of Asian descent have “primary” lactose intolerance, where they lack the gene responsible for producing the lactase enzyme necessary to digest the milk sugar.

However, anyone can suffer a bout of “secondary” lactose intolerance. This is not because of an absent gene but when something (like a tummy bug) damages the lining of the person’s small intestine where the enzyme is produced. This can last for several weeks after the infection and sufferers cannot tolerate any type of dairy product.

Lactose intolerance starts to show when a child is about four or five years old. These kids have diarrhoea and may not gain weight when milk is part of their diet. In some people, severe diarrhoea may prevent proper absorption of nutrients. However, symptoms are usually mild.

Dr Crump says people with lactose intolerance can handle small amounts of dairy products, such as that found in biscuits, yoghurt or bread, if they are not totally deficient of the enzyme.

“But they could not drink a glass of milk or put milk in their tea or coffee”, he says. Breastfeeding mums should also be aware that their milk contains lactose, he says.

If a person’s symptoms are eliminated after a three-to-four week trial period of a diet free of dairy products, the diagnosis can be confirmed. The intolerance can be controlled through diet by eliminating all food containing lactose, primarily dairy products.

There are lactose enzymes in liquid or tablet form that can be purchased over the counter and added to milk. For people who do not consume dairy products, it is recommended they obtain their calcium from other sources, such as soy milk or rice milk.

What’s the difference between coeliac disease and wheat allergy?

Coeliac disease and wheat allergy are two distinct conditions.

Coeliac disease is a permanent adverse reaction to gluten. Those with coeliac disease will not lose their sensitivity to this substance. This disease requires a lifelong restriction of gluten. The major grains that contain gluten are wheat, rye, oats and barley. These grains and their by-products must be strictly avoided by people with coeliac disease.

Wheat-allergic people have an IgE-mediated response to wheat protein. These individuals must only avoid wheat. Fortunately, most wheat-allergic children outgrow this allergy.

How to get the nutrients you need if you have a food allergy:

Regards

Paul Smith

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