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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Psoriasis

Psoriasis is a skin disease that sometimes occurs in gluten sensitive people.

It is characterised by causing silvery scaling bumps and raised patches that flake – often on the scalp, knees, elbows, back and bottom.

Results of one study showed 16 percent of psoriasis patients had elevated antibodies to gliadin.

After three months following a gluten-free diet, all gluten-sensitive patients showed significant improvement with their symptoms of psoriasis.

Once patients returned to an ordinary diet, containing gluten after a few months over half the patients’ skin condition deteriorated.

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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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Accidental gluten ingestion can happen to anyone. Gluten ‘slip-ups’ can happen to any gluten-free dieter.

Avoiding gluten is challenging. You may be travelling or eating in a new restaurant and accidentally consume gluten. (read my previous article on gluten free guide to new restaurants) So now what? Are you condemned to suffer for your mistake?

Thankfully there is a solution: digestive enzymes supplements. Digestive enzymes are proteins your body uses to break down food into nutrients and waste.

Studies have shown that using digestive enzyme supplements can significantly reduce symptoms in people with celiac disease who are exposed to gluten.

Gluten intolerance varies across individuals, as does the extent of benefits the digestive enzyme supplements will provide. They may help with symptoms such as skin rashes, irritability, aggression, cognitive problems, cramping, sleep disturbances and bowel problems.

One of the most studied enzyme preparations is Wobenzym N (Mucos Pharma, GmbH & Co; Berlin, Germany). You can buy it over the Internet and is backed by more than 25 years of extensive research.

Wobenzym N is a patented multi-enzyme product with a proprietary blend of proteolytic (protein-digested) enzymes. It is enteric-coated, which ensures the tablet will not be digested by stomach acid and the active enzymes will instead be released into your lower intestines.

Enteric-coated enzymes can help alleviate wind and bloating because they work where the gluten causes the inflammation – in the intestines. Remember that protein is digested in the intestines and not in the stomach. Since gluten is a protein, this type of enzyme can help digest it and render it less irritating.

Recommendation:

Always carry this type of enzyme with you. Ensure that whichever enteric-coated enzyme you use provides proteolytic enzymes (the only enzymes that digest protein).

If used as a preventive measure (when you don’t have complete control over what you’re eating) it is best to take enteric-coated enzymes on an empty stomach – at least 30 minutes before a meal. If that’s not possible then take them as soon as possible after you eat.

Supplemental enzymes can improve the success of a gluten free diet. That said, don’t take enzymes thinking your invincible.  Enzymes are not a cure.

Remember to always follow the label instructions, since formulation strength varies among brands.

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People who suffer from gluten sensitivity or celiac disease have one simple solution: a gluten free diet.

However, the human body is complex. For some, simply avoiding gluten is not enough. Cross-reactivity is a condition where your body’s autoimmune antibodies mistake other food proteins for ones you can’t tolerate. Cross-reaction to other foods creates the same effect as though you consumed gluten.

If a gluten free diet is not yielding the results you’d hoped, then try eliminating the following foods.  You may be experiencing cross-reactivity.

Dairy Produce:

Research has found that patients with gluten sensitivity can have a high frequency of cross-reactivity to milk.  The cross-reactivity stems from the milk protein casein and whey. Immunoreactivity to milk is not to be confused with lactose intolerance. The two are completely separate. Lactose intolerance is the inability to digest milk sugar (lactose).

Nightshade Vegetables:

Tomatoes, peppers, aubergines and potatoes are a group of foods that contain a protein called lectin, which is similar to gluten. Ingesting lectin can cause the antibodies you’ve formed against gluten to react to the lectin, thus resulting in a similar immune reaction you’d have with gluten.

Eliminate nightshade vegetables from your diet if you continue to have symptoms on a strict gluten-free diet.

Carrageenan:

Carrageenan is a food additive and thickener, derived from red algae. Food manufacturers use it because it adds softness and smoothness to products.

Some products containing carrageenan:

Soya milk,  chewable vitamins & minerals, processed meats, cottage cheese,  chocolate puddings and other soya products.

Carrageenan is extensively used, which means you may actually be eating significant quantities of it.

Suspect foods

Trust your ‘gut feeling’ (pardon the pun). Be mindful of anything you eat that you believe makes you feel sick. If you suspicious of a certain food, remove it from your diet and see if you’re better off without it.

Conclusion:

If you follow a strict gluten free diet, yet are still suffering gluten like symptoms, then there’s a good chance you are suffering from cross-reactivity.

Try eliminating the above foods from your diet, one at a time in the order they were given, until you see improvements.

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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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Hope you had a Happy Easter (and didn’t over indulge too much).

A gluten free diet obviously has various restrictions. That doesn’t mean you have to waste away. Here is a guide for nutritious, safe food preparation and eating:

Vegetables

Vegetables are completely safe. They do not contain gluten. Vegetables are a great natural source of vitamins and minerals. Fresh is always preferable. Also, organically grown vegetables can contain up to six times more vitamins, minerals and antioxidants than conventionally grown produce.

*Note: when buying frozen and tinned vegetables always check the label to ensure gluten has not been added to the processing.

Embrace an array of:

Leafy green vegetables: broccoli, cabbage, endive, kale, bok choy, spinach, spring greens, romaine lettuce and watercress.
Yellow vegetables: carrots, pumpkin, sweet potatoes and squash.
Pulses: chick peas, broad beans and cannelloni beans.
Root vegetables: potatoes, swede and beetroot.
Other vegetables: asparagus, aubergine, green and red peppers, brussels sprouts, cabbage, courgette, cucumbers, mushrooms, okra, onions, radishes and tomatoes.

Grains

People with Celiac Disease often struggle to gain the benefits of whole grains, without compromising their gluten free diet. Here is a list of grain substitutes:

• Almonds (finely ground)

- Made from blanched, ground almonds

- Used in cakes, desserts and sweat breads

• Amaranth

- Combine with other flours for added nutrition

- In granular form, add to soups or cook for hot cereal

• Besan (chickpea/gram flour)

- Popular in middle eastern cooking

- Used as a coating on many deep-fried Indian recipes

- Available in most health food stores

• Broad Bean Flour

- Not readily available outside of USA

- (May be able to buy online)

• Buckwheat Flour

- Despite name doesn’t contain wheat

- Unique taste

- Substitute for other types of flours

• Buckwheat Groats

- Buckwheat seeds that can be steamed (like rice), or a hot cereal

- Can also be milled into flour

• Buckwheat roasted (kasha)

- Kernels that are good for side dishes and cereals

• Corn Flour (masa)

- Used in many tortilla recipes

- Buy processed corn flour

- Alternatively use your blender

• Flaxseed (ground)

- High in fibre, fat and nutrients

- Add small quantities for a nutty flavour

• Millet

- Purchasable as a seed, dry puffed cereal or flour

- Seeds can be cooked as hot cereal or as a side dish

- Additive to bread for extra crunch

- Available in most health food stores

• Potato Flour

- Use in bread and pancake recipes

- Thickener for gravies, soups and sauces

• Quinoa

- Substitute for half of the all-purpose flour in many recipes

- Replace wheat flour in cake and biscuit recipes (and some breads)

- High protein, calcium and iron

• Rice

- Also available as a flour (white and brown)

- Primary ingredient in gluten-free bread recipes

- Gluten free puffed rice is available

• Soya Flour

- Made from ground soyabeans

- Slight nutty flavour

- Use in combination with other wheat-flour substitutes

- Used to condition bread dough

- Add 1tbs per 140g of flour for a lighter loaf

• Tapioca flour

- Starchy, slightly sweet, white flour

- Use to sweeten breads

- Use up to 75g per recipe

• Teff

- Very fine Ethiopian grain

- Cook to make farina-like cereal

- Ground into flour to make injera: a traditional spongy flat bread

As you can see there are many flavourful and readily available substitutes for gluten free dieters. Not only can you get the nutrition you need from wheat alternatives, but you can broaden your  culinary palette and discover new flavours.

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