9 Years of Non-Communication

A 9 year old boy was diagnosed with autism at the age of 3. The boy never started talking, found it difficult to stay focused, and had trouble responding to communication. From the age of 7 he finally started saying words spontaneously. When the boy was 9 his parents started him on a Gluten Free/Casein Free diet after advice from friends. Within the first 4 months the boy had become potty trained, started reading, was talking in long and sophisticated sentences and he was even able to interact with other children and adults.

Tantrums and more

A 10 year old boy who had been diagnosed with autism when he was 4 years old, had typical autistic behaviour including; temper tantrums, biting himself, kicking, pushing and screaming. His mother started him on a Gluten Free/Casein Free diet on her own. Within 3 weeks the boy was talking clearly in long sentences, his temper tantrums had diminished and he became friendly and lovable.

A 2 year trial.

A mother reported that her baby boy appeared completely normal at birth and his development was “by the book” for the first 5 months. At 6 months of age however he stopped developing and actually regressed in his behaviour. He did not move around on his own until close to 11 months old, or walk until he was 18 months old. At 18 months old he had only one word in his vocabulary: dog. His mother heard about the benefits for a Gluten Free/Casein Free diet shortly after her son’s second birthday. Within 2 weeks of starting the diet, the boy had started talking and his development is continuing. Now at 4 years old he is enrolled in a normal pre-school and “fits in fine”. He is potty-trained, speaks conversationally, has a sense of humour and plays games.

How do these miracles happen? Researchers have found that children with autism excrete more opioid peptides, naturally occurring peptides that have a pain relieving and sedative effects, then non-autistic children and that some of these peptides are derived from gluten, gliadin and casein.

The implication of this discovery is that the presence of these peptides may cause the symptoms and signs of autistic disorders and that too many peptides from undigested gluten and casein exert a significant toxicity.

A study from 2004 found that autistic children had significantly higher levels of gluten antibodies in over 80% of the cases. The researchers concluded: “The results of these studies further support dietary intervention, including a gluten-, gliadin-, and casein-free diet for autistic children”.

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For many years people were aware of the link between celiac disease and thyroid dysfunction but recent tests uncovered some interesting developments. In 2001, scientists conducted tests to measure the prevalence of coeliac disease in people with autoimmune thyroid dysfunction. They tested blood from 200 individuals with autoimmune thyroiditis, 50 who were found to have normal thyroid functioning but had thyroid nodules and 250 blood donors.

The results of these tests uncovered some interesting points; firstly, the prevalence of celiac disease in patients with autoimmune thyroiditis was 3.2 per cent, compared with only 0.4 per cent in blood donors. Due to the high incidence rate, the study’s authors concluded that patients with autoimmune thyroiditis should be tested for anti-gliadin antibodies. Please note that the researchers tested for coeliac disease – gluten sensitivity at its worst! Today, more-sensitive tests can identify gluten sensitivity long before it causes celiac disease.

While the link between celiac disease and autoimmune disease is well established, but does exposure to gluten cause autoimmune disease? Some researchers say yes. In 1999, a study showed that the longer that children and adolescents ate a diet containing gluten before they were diagnosed with coeliac disease, the more autoimmune diseases they came down with later in life.

The study uncovered some more important information; when the same children with celiac disease went on a gluten free diet, their insulin-related antibodies disappeared, and their antithyroid antibodies decreased.

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Thank you for your feedback on the stories in my last post.  This post continues the stories of different ways gluten sensitivity can manifest itself.

Overcome developmental delay.

A 4-year-old boy was not developing mentally or physically in a normal manner. He could not talk, but screamed incessantly as his only way to communicate.

Within 2 weeks of being put on a gluten-free and dairy-free diet his behaviour had improved and he had spoken his first words!

Furthermore he was also gaining weight.

An interesting note was that it was evident the boy became jealous of anyone who approached his “special” food. He knew it was making him normal, and he didn’t want it to go away.

That case was 25 years ago and the boy remains gluten free and is now a normal young man.

Wolf mask.

A 30-year-old lady suffering from early-stage lupus with notable discolouration on the face started on a gluten free diet.

Within a month her skin had cleared up and she was in full clinical remission.

Halted Multiple Sclerosis.

A woman had late-stage Multiple Sclerosis ( MS) with neurological damage and an impaired left leg. Even though she continued to exercise daily the disease kept progressing.

When she went on a gluten-free diet, the neurological progression stopped. Her damaged left leg regained some of its feeling and her right leg returned to normal function. Even more important, her vision was restored! The diet appeared to stop the MS progression.

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People with celiac disease can’t eat gluten, which is found in many everyday foods, such as bread. Find out more by this video about gluten free food for kids.

The gluten-free diet presents unique challenges for children with celiac disease and their families. Prior to diagnosis, children may be quite ill, suffering from poor growth and developmental delay.

Upon accurate diagnosis and treatment, children usually improve quickly; however despite rapid improvement of  celiac symptoms, compliance with diet may be less than optimal, putting the child once again at risk for the complications of untreated celiac disease.

Because children may feel uncomfortable being singled out as “different,” a diet that calls attention to their condition, and thus their differences, presents a unique challenge to parents and caregivers trying to meet the treatment
guidelines.

Frequent follow-up and monitoring, along with educational resources and support groups can aid families in maintaining a gluten-free diet and provide creative ways to deal with the challenges inherent in a gluten-free lifestyle.

Paul Smith’s video about celiac disease and kids.

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On my last video I talked about children and Celiac Disease.

On this video I talk about how to deal with kids with Coeliac disease in social events, like birthdays and parties.

Best Regards
Paul Smith
glutenfreehealth.net

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It’s that time of the year again!

Christmas, New Year, Birthday Parties and holidays generally can be a very exciting time for kids. However, for children with Gluten Sensitivity including Coeliac / Celiac Disease a little more attention and thought is required to make sure these festivities are just as special.

All children should be able to enjoy all the normal treats provided at the Christmas or Party table. Fortunately, the gluten free versions now taste and look just as good as, and are often indistinguishable from, the mainstream versions.

This enables the gluten challenged person to share their home baked and sometimes commercially available gluten free biscuits, muffins, cakes and puddings etc. and provides a really good opportunity for them to de-mystify the issue and to explain to their family, friends and colleagues more about Gluten Sensitivity and Coeliac Celiac Disease and the relationship between gluten and health.

They may even help others in the process.

It is generally accepted that there are many sufferers of Gluten Sensitivity and Coeliac / Celiac Disease who are unaware they have a gluten problem and that many of their health issues, some of which may be chronic and extremely debilitating, may stem from their consumption of gluten which is present in all wheat based foods, including staples like bread and pasta, and is often deliberately added to hamburgers and chewing gum because of its chewy texture.

You may help others to think about their own personal situation. Some may investigate further, reviewing their health issues, and discover that they may also benefit from a gluten free diet.

I hope you all enjoy time with your family and friends.

Regards

Paul Smith
glutenfreehealth.net

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Eczema afflicts possibly one person in five per head of population and up to one child in ten.

Eczema, and related afflictions such as psoriasis and dermatitis, can affect people of all ages from newborn, breastfed babies to elderly adults. In infants and toddlers more than 80% of eczema, some extremely acute, is caused by allergic food reactions to the proteins in dairy products, eggs, peanuts and wheat.

Gluten is a major trigger for eczema throughout the entire community.

Some children and adults also react adversely to certain seafoods, sesame, soy (about which I will say more in a future blog), chocolate, cabbage, curry, chilli, salicylates (naturally occurring in some foods and in aspirin), tree nuts, some fruits (citrus and others, particularly if not ripe) and vegetables, food colourings and additives including sulphites, tatrazine and M.S.G.. Animal hair etc and some plants also contribute to eczema problems. Eggs, peanuts, sesame and shellfish have also been implicated in anaphylaxis.

Removing the offending foods from the breastfeeding mother’s and a young child’s diets often quickly reverses the condition.

Eczema is usually more prevalent in children where one or both of the parents have suffered from asthma, eczema and other chronic conditions: i.e. there is genetic or hereditary predisposition.

One of the severest forms of eczema or skin disease is dermatitis herpetiformis which is an immune reaction to gluten deposits in or just under the skin: an extremely debilitating and chronic illness which can often linger for up to a decade from the change to a strictly gluten free diet.

Unfortunately, there is often reluctance on the part of some patients and their medical advisers to accept that food and gluten allergies and eczema may be directly related.

A change to a gluten free diet is often inconvenient and initially quite daunting: a voyage into the unknown, with many children also finding it alienating and many people concerned about the additional expense.

In young children, blood and skin prick tests are relatively painless, quickly and accurately able to identify immune responses and the responsible food allergens.

Usually, once the problem has been identified and the benefits begin to flow, both the children and their parents are relieved to escape the misery, discomfort and other unpleasant side effects, including tummy discomfort, crankiness, tiredness, poor growth, inability to concentrate etc., often associated with severe eczema.

The improved lifestyle and feelings of wellbeing soon more than compensate for the relatively small additional effort and expense of preparing gluten free meals.

It is not unusual to see a child placed on a gluten free diet improve quickly and significantly health and eczema wise but relapse if re-exposed to gluten.

Often the symptoms manifest themselves more quickly and virulently than prior to the adoption of a gluten free diet.

Once the decision to go gluten free has been made the person involved has to come to grips with the fact that this may well become a lifelong routine and commitment.

Thankfully, kids with celiac disease are quick learners.

I had a mum call me about the nut and egg contents of our products. She had two little boys, one aged four and the other two years old. Both had strong allergic reactions to eggs and were on a gluten free diet due to eczema and other problems.

She was relieved by my response

- that no egg, nut or other controversial ingredients were used in our F.G. Roberts products or present on site -

and went on to explain that her four year old almost instantly picked up the presence of any egg ingredients by the tingling feelings in his mouth if exposed to egg.

He would spit the offending food out discreetly without suffering any ill effects.

Unfortunately, his younger brother had not yet learnt to respond to the trigger warnings and there had been a number of incidents including a hospitalisation.

From primary school age onwards most of the egg and dairy problems seem to recede with dust mites and gluten becoming the primary culprits in eczema.

Most of the other factors, discussed above, still remain in the equation but tend to be secondary. Most people may be considered “gluten sensitive” if their symptoms respond positively to the removal of gluten from their diet and their symptoms flare again when re-exposed to gluten.

Regards,

Paul Smith

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It seems that at least one person in ten may suffer from some type of gluten sensitivity. The symptoms may range from trivial to life threatening.

You may be gluten sensitive if gluten provokes your symptoms and if your symptoms diminish or disappear when gluten is withdrawn from your diet only to flare again upon re-exposure to gluten. The likelihood of suffering from some form of gluten sensitivity also increases greatly, if one or both parents have had asthma, some form of gluten sensitivity or other chronic conditions.

Gluten Sensitivity is an under recognized, major and chronic health problem.

Gluten sensitivity is not a black and white situation.

It is not a matter of having full blown Coeliac Disease or nothing. Gluten Sensitivity manifests itself in a host of different ways; the majority of which are listed below. Some people are born Coeliac while in others the condition may develop over decades. Coeliac Disease is a specific manifestation of gluten sensitivity primarily associated with gut damage, diarrhoea and malnutrition. It can affect a small area of the gut or the entire gut.

As with all forms of gluten sensitivity the degree and severity of sensitivity may vary enormously between different individuals. A single biopsy may not always be sufficient to determine or confirm Coeliac Disease; sometimes multiple biopsies may be required, especially if only small, discreet areas of the bowel or gut are affected.

There is also an argument that the definition of Coeliac Disease should extend to include inflammation of the entire digestive tract from the mouth, tongue and throat to the anus.

The concept of gluten sensitivity shifts the focus from the gut to consideration of the widespread and harmful implications of gluten consumption throughout the entire body: the brain, nervous system, skin and digestive system can all be adversely affected either singly or in various combinations. There are consequent deficiency and fermentation rather than digestion problems which may need to be considered. It is also possible to be gluten sensitive without any gut symptoms or damage. The diagnoses and treatment of gluten sensitivity is not straightforward due to the variety of and often overlapping symptoms and the huge variations in sensitivity between individuals.

All forms of gluten sensitivity can be extremely insidious and debilitating with many people tolerating unnecessary ill health for decades. Very often the coeliac and gluten sensitive person exhibits multiple and overlapping symptoms. For example, it’s not unusual for a coeliac to also present with varying combinations of anaemia, dermatitis, poor teeth or osteoporosis, lactose intolerance and/or fructose malabsorption and quite possibly diabetes with the gut damage compounding the deficiency and mal-absorption/fermentation problems.

Other people may experience headaches/migraines, depression, moodiness, crankiness, lack of concentration, psychotic episodes, hyperactivity, aggravated autism, aggravated epilepsy, aggravated Down’s Syndrome, a fuzzy head, ataxia (poor coordination), difficulty in sleeping, lack of energy, tiredness, chronic fatigue, irritable bowel, stomach cramps, bloating, heartburn, reflux, diarrhoea, constipation, mouth ulcers, sore tongue, inflammation of the throat and oesophagus, arthritis, infertility, muscular aches and pains, joint and skeletal aches and pains, poor growth, eczema, dermatitis and psoriasis, conjunctivitis, sinus, poor appetite and eating problems. Sometimes individually, but often in multiple, unpredictable, overlapping combinations. The list of examples provided is by no means exhaustive.

If you experience any of these symptoms continuously you should seek appropriate medical, dietary and nutrition advice. It may well be desirable to trial a gluten free diet for two or three months, under supervision, to see if your symptoms ease but flare again when challenged by a re-exposure to gluten.

In some instances, a gluten free diet may produce an immediate improvement in symptoms and feeling of wellbeing. However, many symptoms may take from 12 – 24 months to fully heal and return to normal and with dermatitis herpetiformis, it may take a decade for the ongoing symptoms to fully clear as the gluten deposits under the skin, which cause the dermatitis, slowly work their way out.

A fair degree of patience and commitment may be required on the road to improved health.

There are no instant solutions and the solution usually involves a lifetime commitment to a gluten free diet.

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At F.G. Roberts we like to listen to our customers and to help them when we can.In this video I talk about some of our customers and the types of questions our Customer Service sometimes receives.

Paul Smith

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Gluten free eating is most often related to someone suffering Coeliac Disease or a related gluten intolerance problem. However, experience has shown that non-Coeliac sufferers may also benefit if they have other physical challenges.

I remember the experience of a Melbourne family I helped with some advice a few years ago.

Two of the children were Coeliac but mum, dad, and the other two children were not. They decided the whole family would go on a gluten free diet together.

After several months, the father had lost about ten kilos in weight and mum had lost about the same. They both explained they were getting out of bed with more vitality and more energy and simply didn’t feel bloated the way they used to.

But what was possibly more exciting for them was that a chronic conjunctivitis problem the mother had struggled with for 25 years had completely cleared up. She had sought medical help from various people and had tried all sorts of treatment, all to no avail.

Mum & dad still ate ‘normal’ pasta, bread and cake occasionally when they were out but at home it was strictly gluten free. Everyone in the family ate the same, ensuring a simple kitchen regime and a single cooking process. And the whole family seemed to benefit from the reduced wheat and gluten in their diets.

We find a lot of people benefit from reducing the amount of gluten and wheat
in their diet and with this in mind we encourage families of Coeliacs or gluten intolerance sufferers to try eating gluten free with their partner, children, or siblings. The benefits might surprise!

Paul Smith

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