Probiotics An Effective Solution For Celiac Disease

March 12, 2012

Natural Society

By Mike Barrett

“Probiotics, once again, proven to be an effective treatment for disease. It’s something you should consider taking.” –KTRN

With antibiotics running rampant as a medical solution while causing massive destruction to beneficial gut flora, it is imperative to make every attempt to restore that ‘good’ bacteria in the body. Probiotics, also known as ‘friendly’ or ‘good’ bacteria, are essential for optimal health and have been shown to protect the body against a slew of health conditions. One such condition which may be prevented or even reversed with the regular ingestion of probiotics is celiac disease.

Celiac disease is a condition referring to damage to the small intestine which prevents it from properly absorbing important food parts that contribute to health. The damage caused to the lining of the small intestine is from a reaction of eating gluten, a protein found in wheat, rye, and barley. If consuming gluten while having celiac disease, your immune system will attack the small intestine, leading to the difficulty of nutrient absorption. After reaching the point of developing celiac disease, you will want to follow a strict gluten-free diet.

A study examining the impact orally ingested probiotics have on the development of celiac disease found that probiotics are actually a sound solution for reversing the diseases’ development. Using a mouse model, researchers fed Saccharomyces boulardi KK1, a probiotic strain, to mice and found that:

“The selected probiotic treatment reversing disease development will allow the study of the role of probiotics as a new therapeutic approach of CD.”

Click here for the full report.

All Hype? Gluten-Free Diets May Not Help Many

February 22nd, 2012

TIME

By: Sora Song

Gluten-free products are all the rage these days, but many health-conscious eaters who buy them may be wasting their money, the authors of a new commentary in Annals of Internal Medicine suggest.

Going gluten-free is necessary for people with celiac disease, an autoimmune condition triggered by gluten, which is found in wheat, barley and rye. The disease causes inflammation in the small intestine and can lead to malnutrition.

Yet many others without celiac disease have also adopted gluten-free lifestyles — no doubt inspired in part by athletes and celebrities like Gwyneth Paltrow and Victoria Beckham — in hopes of losing weight, boosting energy and resolving any number of potentially gluten-related symptoms like diarrhea, bloating, gas, headache, ADHD and mouth sores.

Many such adopters have been diagnosed by their doctors with “nonceliac gluten sensitivity,” a condition that by some estimates affects as many as 18 million Americans. But the authors of the commentary, celiac researchers Dr. Antonio Di Sabatino and Dr. Gino Roberto Corazza of Italy’s University of Pavia, question that figure, noting that there’s no official data on the prevalence of nonceliac gluten sensitivity, nor is there any consensus among doctors about how to diagnose it. Unlike with celiac disease, which can be identified through blood tests and bowel biopsies, there’s no good test to determine gluten sensitivity.

What there is, however, is a lot of hype surrounding the supposed benefits of gluten-free eating. Such claims “seem to increase daily, with no adequate scientific support to back them up,” the authors write. “This clamor has increased and moved from the Internet to the popular press, where gluten has become ‘the new diet villain.’”

It’s possible that people who have bad reactions to common gluten-containing foods — pasta, breads, baked goods and breakfast cereal — may actually be sensitive to something else in wheat flour or to other ingredients in the foods, the authors suggest. It’s also possible that some people develop gastrointestinal or other symptoms simply because they believe they’re food-sensitive.

That’s not to say that nonceliac gluten sensitivity doesn’t exist. But the authors say that more clinical research is needed to help define it and to prevent a “gluten preoccupation from evolving into the conviction that gluten is toxic for most of the population.”

In the meantime, until researchers figure out the best way to diagnose gluten sensitivity, the authors discourage people from cutting out gluten entirely, which could lead to a diet that’s lacking in fiber — and put serious dent in your wallet — and suggest that doctors use an “oral challenge,” a test in which a patient drinks a gluten beverage to see if symptoms arise, to help identify likely cases of sensitivity.

Click here for the full report

The Link between GMOs and the Current HealthCare Crisis

November 3rd, 2010

By: Sharry Edwards

Director of the Institute of BioAcoustic Biology

The August 14th, 2010 issue of Science News, “Separating wheat from chaff in celiac disease”, reported that a research team led by gastroenterologist Robert Anderson of the Walter and Eliza Hall Institute of Medical Research in Parkville, Australia, had identified specific triggers (gluten sensitivities) associated with celiac disease.

Since our research efforts often evaluate clients who exhibit gluten sensitivity and a myriad of associated diseases, it was imperative that this important information be added to our software databases. I translated the three proteins into BioAcoustic bio-frequency (biomarkers)* and was immediately inundated with an avalanche of novel data showing that the metabolic pathways distorted by these proteins were linked to nearly all systems of the human body; causing immune distortion, acute cellular inflammation and disruptions in cell communication.

The article listed three proteins, w-5 gliadin (wheat), g-3 hordein (barley) and g secalins (rye) that were implicated in the production of the specific anti-gliadin antibody reactions. These proteins, which have been proven to be responsible for the allergic reactions, are associated with grain glutens from which they are derived.

Patent records indicated the grains involved are clones developed in a laboratory by Monsanto, a multinational agricultural biotech conglomerate. This would confirm that the present day epidemic of gluten sensitivities/allergies stem from laboratory created grains. These gluten-distorted, allergic causing, grain clones are being used to create foods that we eat everyday; bread, cereals, crackers, pastry, seasonings, even some packaged chip products contain wheat. As I developed the BioAcoustic correlations I was aghast with the realization of how thoroughly our health is being negatively influenced by these genetically modified foods (GMO’s).

Further investigation revealed that the cloned genes contained two substitutions that distorted the way the body processes two sulfur rich amino acids: proline and glutamine. Disturbances in these amino acid substitutions impede the methylation of these two essential nutrients.

BioAcoustically speaking, Glutamine distortions seem to be the most destructive. The enzyme required to utilize glutamine is glutamate decarboxylase (GAD). Glutamate is a key molecule in cellular metabolism and the most abundant excitatory neurotransmitter in a vertebrate nervous system.

In mammals, GAD exists in two isoforms encoded by two different genes – Gad1 and Gad2. GAD1 and GAD2 are expressed in the brain where GABA is used as a neurotransmitter; GAD2 is also expressed in the pancreas.

This led to an evaluation of the GAD genomes and what happens when these genes are activated:

Glutamate decarboxylase aka glutamic acid decarboxylase (GAD) is an enzyme that catalyzes the decarboxylation (part of the process of breaking down for use by the body) of glutamate to GABA (gamma aminobutyric acid) and CO2.

GABA is a natural tranquilizer and an important inhibitory neurotransmitter that helps regulate neuron activity and the body’s nanosensors. Starting with the GAD enzyme response and moving toward GABA in conjunction with the active form of B6 (PLP), the nanotransmitters of the body are created and regulated. The movement of electrical energy and hence magnetic potential within the body are controlled by these nanotransmitters.

GAD uses PLP (pyridoxal 5 0-phosphate) as a cofactor. PLP was granted a patent by the US government patent office to the Canadian company, Medicure. PLP is now under the control of the pharmaceutical industry. Its lack is often associated with blood clotting distortions, migraines, neural disorders and seizures.

Nanotransmitters produced in conjunction with GAD metabolism show direct associations with a multitude of diseases: diabetes, autism, arthritis, Parkinson’s, ALS, Multiple Sclerosis, joint pain and deterioration, auditory disorders, Celiac Disease, Crohns, Irritable Bowel syndrome, diverticulitis, schizophrenia, bipolar and anxiety disorders, aspartame sensitivity, MSG reactions, Lupus, Fibromyalgia, depression, seizures, brain signaling, the use of calcitonin (cancer related), histidine function (seasonal allergies), cellular inflammation and vaccination reactions.

Of particular importance is GAD’s involvement with cancer via Calcitonin, a 32-amino-acid peptide/hormone that participates in calcium and phosphorus metabolism. BioAcoustically Speaking, calcitonin is a major player in the role of how the body handles any cancer threat.

Parkinson’s is an incurable, debilitating disease that also shows GAD involvement. The activity of glutamic acid decarboxylase (GAD), the enzyme involved in formation of the inhibitory neurotransmitter γ-aminobutyric acid (GABA), was studied in autopsy brain samples from six Parkinson’s patients and 13 controls. The activity of GAD was significantly reduced in brain samples of patients with Parkinson’s disease, being about 50 percent; of that in controls. Moreover, levodopa treatment showed a tendency to increase the activity of GAD. The results suggest the involvement of GABA neurons in Parkinson’s disease.

A search of the GAD literature stated that acetylcholine, γ-aminobutyric acid, dopamine, calcitonin gene-related peptides, choline acetyltransferase and enkephalins are involved with the metabolism of GAD. It would be important to include these biochemicals when testing subjects for GAD presence and methylation.

Glutamate is the same Frequency Equivalent* as aspartame and is part of MSG (mono-sodium glutamate). James Oschman in his publication, Energy Medicine, states that cells emit frequency-based signals as a request for needed biochemicals to gather at the site where they are needed. Since Glutamate and Aspartame are the same frequency, this may explain why Aspartame has been implicated in so many muscle and joint disorders.

These observations are based on the mathematical matrix of BioAcoustic Biology developed over the last twenty years by the Sound Health Research Center located in Albany, Ohio, USA. The system allows for the evaluation of any item associated with the body in terms of numeric mathways. Sharry Edwards, the recognized pioneer of this emerging technology states, “I expect this information will be the impetus that opens the world to the potential of BioAcoustic Biology and the hope of allowing access to Self Health care; even after the appearance of a disease process”.

Quoting from the original Science News article:

“Three protein fragments are looking like the guilty parties in celiac disease, an intestinal ailment that affects as many as one in 133 people in the United States. These partial proteins, or peptides, are the part of gluten in wheat, rye and barley that triggers the immune systems of celiac patients, damaging the small intestine. An Australian research team reports the new findings in the July 21 Science Translational Medicine.”

“This is an impressive and very comprehensive study,” says immunologist Ludvig Sollid of the University of Oslo. “The authors find that most celiac patients make a response to these three gluten peptides.”

Are GMO producers aware of the damage to health that is being caused? Why are GMO producers and the US government boldly attempting to prevent package warnings that would notify people that they were eating GMO products? Is it greed, ignorance or a misguided attempt to improve our food supply that is in fact poisoning our food, our population, and our genetic pool? Is this assault on our food supply intentionally creating a future that will keep us ill and medication dependent?

Click here for the full report from Sharry Edwards

Drinking Beer May Strengthen Weak Bones

February 12, 2010

Guardian

By Press Association

Beer is a rich source of a nutrient that can help prevent weak bones – but it depends what type you drink, claim researchers at University of California, Davis, today.

As one of the nation’s favourite tipples, beer is a rich source of dietary silicon, which can help cut the chance of developing diseases like osteoporosis, they conclude.

However, not all beers are the same, with those containing malted barley and hops having higher silicon content than beers made from wheat.

Some light lagers made from grains like corn have the lowest levels of silicon while beers made from hops seem to come out on top, according to the study. The research, published in the Journal of the Science of Food and Agriculture, examined 100 commercial beers and their production methods.

The experts said beer was a major source of dietary silicon – roughly half of the silicon in beer can be readily absorbed by the body.

Charles Bamforth, lead author of the study, said: “Beers containing high levels of malted barley and hops are richest in silicon.

“Wheat contains less silicon than barley because it is the husk of the barley that is rich in this element.

“While most of the silicon remains in the husk during brewing, significant quantities of silicon nonetheless are extracted into wort and much of this survives into beer.”

Dr Claire Bowring, from the National Osteoporosis Society, said: “These findings mirror results from previous studies which concluded that moderate alcohol consumption could be beneficial to bones.

“However, while the National Osteoporosis Society welcomes measures to improve bone health we do not recommend anyone increases their alcohol consumption on the basis of these studies.

“While low quantities of alcohol may appear to have bone density benefits, higher intakes have been show to decrease bone strength, with an alcohol intake of more than two units per day actually increasing the risk of breaking a bone.

“There are also many other health concerns linked with alcohol which cannot be ignored.”

Catherine Collins, a dietician at St George’s Healthcare NHS Trust in London, said there was no recommended daily amount of silicon people should be consuming.

She said it was hard to prove deficiency in silicon because so little was needed.

“Sources of silicon do include beer – either alcohol-containing or alcohol-free – and it’s also added as an anti-caking agent to powders such as baking powder.

“It is found in different amounts in water, so contributes to beer’s total silica content.

“Silica may well contribute to bone health but in a minor way.

“It is not really significant compared with nutrients that we know are essential for bone health and are potentially deficient in the UK diet – such as calcium and vitamin D.”

Click here for the full report