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

Top 10 Theories: What Causes ADHD?

April 11th, 2011

EverydayHealth.com

Though we don’t completely understand why some children are more susceptible to ADHD than others, the brain changes that are seen in children with ADHD symptoms are not theoretical. Studies show that regions of the brain affected by ADHD are the same regions that control attention as well as impulse control in children without ADHD. Here are 10 theories — some more plausible than others — to explain the brain changes that cause ADHD symptoms:

- Genetics. ADHD symptoms tend to run in families. Studies show that one in four children with a diagnosis of ADHD will have a close family member with ADHD.

- Lead exposure. Studies have shown an association between lead exposure and ADHD symptoms in young children. Lead may enter a child’s drinking water from old plumbing fixtures. Children may also be exposed from lead paint. “These exposures are known to increase the risk of ADHD, but these exposures are becoming increasingly rare and most children with a diagnosis of ADHD have no evidence of significant lead exposure,” Hunter notes.

- Cigarettes and alcohol. Two toxins that have been shown to increase the risk of ADHD in children are cigarette smoke and alcohol. Smoking and drinking during pregnancy are associated with a number of serious health risks for both mother and fetus. Not surprisingly, several studies have specifically linked these substances to an increased risk of having a child with ADHD.

- Medications taken during pregnancy. A study done in the Netherlands found that children of women who were treated for high blood pressure during pregnancy with a medication called labetalol (Normodyne, Trandate) had a significantly higher risk of ADHD. “It may be that some medications given to a mother may interfere with fetal oxygen, but these are isolated findings and require more research,” cautions Hunter.

- Fluoride. The theory that fluoride could cause ADHD arose from a study done in rats. Although rats exposed to fluoride during the study did develop ADHD symptoms, this may not necessarily translate into increased risk among humans. “I know of no convincing evidence that fluoride is a significant ADHD risk factor for children,” says Dribinsky.

- Sugar and sugar substitutes. Both refined sugar and sugar substitutes have been studied as possible ADHD causes. Most studies show that neither sugar nor sugar substitutes affect children’s behavior or their learning ability. According to the National Institute of Mental Health (NIMH), there is actually more research to suggest that sugar is not linked to ADHD symptoms than there is research to support an association between the two.

- Celiac disease and food allergies. Some research supports the theory that food intolerance or food allergies, such as in the intolerance to the protein gluten seen in celiac disease, may be a trigger for ADHD symptoms. Studies have shown that a small percentage of children may get some relief from ADHD symptoms with diet restrictions. “Food sensitivities and nutritional deficiencies may play a role, but more research needs to be done,” says Dribinsky.

- Food additives. It has long been suspected that food additives such as food coloring or food preservatives might cause ADHD symptoms or make them worse. Recent research published in Britain supports a link between these additives and an increase in ADHD symptoms. Research is under way to see if these findings can be confirmed. “The effects of food additives are probably negligible for most children with ADHD, but some children may be more sensitive than others,” Hunter explains.

- Pesticides. “Recent studies done at Harvard suggest that pesticide exposure may increase the risk of ADHD in children,” notes Hunter. The researchers found that children who had high levels of pesticide in their urine had almost double the risk of ADHD as children who had undetectable levels.

- Complications during pregnancy. Many studies show that a difficult pregnancy can lead to ADHD. These may be complications that occur during fetal development in the womb, or complications that affect the baby’s brain during delivery. Complications that have been identified include high blood pressure during pregnancy, bleeding before the birth of the baby, babies who remain in the womb beyond their due date, long delivery time, and anything that impacts the baby’s oxygen supply during birth.

It remains unclear which of these theories play the biggest role in ADHD symptoms. It’s likely that a number of factors work together to determine whether a child develops ADHD. As Dribinsky points out, “We know that children with ADHD have brains that function differently … What we need to know more about is how the environment triggers ADHD symptoms.”

Adds Hunter: “Children who have a genetic predisposition for ADHD may be more vulnerable to pesticides, toxins, or other triggers. The areas of the brain that are responsible for attention and activity regulation are very sensitive.”

While exact ADHD causes are not yet known, this is an exciting and active time for research and discovery in ADHD. Some earlier theories seem less promising now, but new theories may hold the key to unraveling the mystery of ADHD in the future.

Click here for the full report from EverydayHealth.com

Clues to Gluten Sensitivity

March 21st, 2011

The Wall Street Journal

By: Melinda Beck

Lisa Rayburn felt dizzy, bloated and exhausted. Wynn Avocette suffered migraines and body aches. Stephanie Meade’s 4-year-old daughter had constipation and threw temper tantrums.

All three tested negative for celiac disease, a severe intolerance to gluten, a protein found in wheat and other grains. But after their doctors ruled out other causes, all three adults did their own research and cut gluten—and saw the symptoms subside.

A new study in the journal BMC Medicine may shed some light on why. It shows gluten can set off a distinct reaction in the intestines and the immune system, even in people who don’t have celiac disease.

“For the first time, we have scientific evidence that indeed, gluten sensitivity not only exists, but is very different from celiac disease,” says lead author Alessio Fasano, medical director of the University of Maryland’s Center for Celiac Research.

The news will be welcome to people who have suspected a broad range of ailments may be linked to their gluten intake, but have failed to find doctors who agree.

“Patients have been told if it wasn’t celiac disease, it wasn’t anything. It was all in their heads,” says Cynthia Kupper, executive director of the nonprofit Gluten Intolerance Group of North America.

The growing market for gluten-free foods, with sales estimated at $2.6 billion last year, has made it even harder to distinguish a medical insight from a fad.

Although much remains unknown, it is clear that gluten—a staple of human diets for 10,000 years—triggers an immune response like an enemy invader in some modern humans.

The most basic negative response is an allergic reaction to wheat that quickly brings on hives, congestion, nausea or potentially fatal anaphylaxis. Less than 1% of children have the allergy and most outgrow it by age five. A small number of adults have similar symptoms if they exercise shortly after eating wheat.

At the other extreme is celiac disease, which causes the immune system to mistakenly attack the body’s own tissue. Antibodies triggered by gluten flatten the villi, the tiny fingers in the intestines needed to soak up nutrients from food. The initial symptoms are cramping, bloating and diarrhea, similar to irritable bowel syndrome, or IBS, but celiac disease can lead to malnutrition, osteoporosis and other more serious health problems that can result in early death. It can be diagnosed with a blood test, but an intestinal biopsy is needed to be sure.

The incidence of celiac disease is rising sharply—and not just due to greater awareness. Tests comparing old blood samples to recent ones show the rate has increased four-fold in the last 50 years, to at least 1 in 133 Americans. It’s also being diagnosed in people as old as 70 who have eaten gluten safely all their lives.

“People aren’t born with this. Something triggers it and with this dramatic rise in all ages, it must be something pervasive in the environment,” says Joseph A. Murray, a gastroenterologist at the Mayo Clinic in Rochester, Minn. One possible culprit: agricultural changes to wheat that have boosted its protein content.

Gluten sensitivity, also known as gluten intolerance, is much more vague.

Some experts think as many as 1 in 20 Americans may have some form of it, but there is no test or defined set of symptoms. The most common are IBS-like stomach problems, headaches, fatigue, numbness and depression, but more than 100 symptoms have been loosely linked to gluten intake, which is why it has been so difficult to study. Peter Green, director of the Celiac Disease Center says that research into gluten sensitivity today is roughly where celiac disease was 30 years ago.

In the new study, researchers compared blood samples and intestinal biopsies from 42 subjects with confirmed celiac disease, 26 with suspected gluten sensitivity and 39 healthy controls. Those with gluten sensitivity didn’t have the flattened villi, or the “leaky” intestinal walls seen in the subjects with celiac disease.

Their immune reactions were different, too. In the gluten-sensitive group, the response came from innate immunity, a primitive system with which the body sets up barriers to repel invaders. The subjects with celiac disease rallied adaptive immunity, a more sophisticated system that develops specific cells to fight foreign bodies.

The findings still need to be replicated. How a reaction to gluten could cause such a wide range of symptoms also remains unproven. Dr. Fasano and other experts speculate that once immune cells are mistakenly primed to attack gluten, they can migrate and spread inflammation, even to the brain.

Indeed, Marios Hadjivassiliou, a neurologist in Sheffield, England, says he found deposits of antibodies to gluten in autopsies and brain scans of some patients with ataxia, a condition of impaired balance.

Could such findings help explain why some parents of autistic children say their symptoms have improved—sometimes dramatically—when gluten was eliminated from their diets? To date, no scientific studies have emerged to back up such reports.

Dr. Fasano hopes to eventually discover a biomarker specifically for gluten sensitivity. In the meantime, he and other experts recommend that anyone who thinks they have it be tested for celiac disease first.

For now, a gluten-free diet is the only treatment recommended for gluten sensitivity, though some may be able to tolerate small amounts, says Ms. Kupper.

“There’s a lot more that needs to be done for people with gluten sensitivity,” she says. “But at least we now recognize that it’s real and that these people aren’t crazy.”

Click here for the full report from the Wall Street Journal

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

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