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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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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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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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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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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Do you suffer from any of these symptoms?

Are you tired, so tired that you can hardly function? In addition to feeling tired do you get muscle aches and pains and possibly flu-like symptoms, such as headaches and perhaps abdominal pain and diarrhoea? And does exercising seem to make your fatigue even worse?

If you’re saying yes to these above points there’s a high chance that you suffer from chronic fatigue syndrome (CFS) or fibromyalgia.
Both CFS and fibromyalgia are similar syndromes but to be diagnosed with CFS, a person must satisfy the following criteria:

• Severe chronic fatigue that lasts 6 months or more.

• The fatigue must not be a result of another medical condition.

Doctors also look for the following symptoms when accessing CFS: sore throat; tender nymph nodes; substantial impairment in short-term memory or concentration; muscle pain; multiple joint pain without swelling or redness; headaches; unrefreshing sleep; and postexertional malaise lasting more than 24 hours.

Some GP’s confuse CFS and fibromyalgia because of their similar symptoms. The main difference between the two is the widespread pain and tenderness in the soft tissues felt by fibromyalgia sufferers. Patients have described the pain as “aching, exhausting, and nagging, and the tenderness are readily felt at certain points around the body, particularly the joints and multiple organ regions.”

In my next post I discuss the link between CFS and gluten sensitivity.

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A recent study has uncovered that a gluten-free diet can reduce inflammatory bowel disease (IBD). When properly diagnosed, individuals with IBD – like symptoms do respond to a gluten-free diet. The following conclusions were drawn from a 2004 paper investigating three women who had celiac disease and IBD symptoms:

One of the woman tested had a 6-month history of abdominal pain and weight loss. The tests uncovered that she has hypothyroidism, as well as iron-deficiency anaemia. A biopsy revealed lesions consistent with celiac disease and proctitis. She went onto a gluten-free diet and the IBD symptoms have considerably reduced.

A second woman has suffered for 10 years from ulcerative colitis, failed to gain weight, despite a good diet and control over her lower gastrointestinal sympyoms. Testing showed that she was anaemic. With further endoscopic examination, doctors found that she had celiac disease. She went on a gluten free diet and has since started to gain some weight.

The last woman in the research was not so fortunate, but her misfortune might in fact due to her lack of adherence to a gluten-free diet. This patient had been diagnosed with coeliac disease at the age of 6 but she didn’t experience any problems until the age of 33. Then, she suddenly showed symptoms of colitis, which required surgery. Please note severe cases of colitis can be treated with surgery. After surgery, the woman was still unable to gain weight. She also continued to have abdominal pain. The doctors later discovered that she had not followed a gluten-free diet, despite knowing that she was gluten intolerant.

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