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Celiac Disease? Or is Your Body Just Sick of Gluten?

Celiac disease is common and it’s on the rise. Many people now suffer from celiac disease, gluten allergy, gluten intolerance or gluten sensitivity. Let’s take a closer look at all of these to see how they differ, why the incidence of them is on the rise and how we can help you to live with them.


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What is Celiac Disease?

Celiac disease is a chronic, autoimmune disorder*. 

*Autoimmune Disorder – Your immune system defends your body against disease. In an autoimmune disorder, that system goes into overdrive and may mistake anything ‘foreign’ in your body as a threat and mount an attack on it. 

If you have celiac disease and you eat anything containing gluten, your immune system will attack it when it passes into your small intestine. This is what gives rise to distressing digestive system symptoms and is what may cause long-term damage to the lining of your small intestine.

Once your small intestine is inflamed or damaged, your body is less able to absorb nutrients.

In the beginning stages you may lose or gain weight. However, as this disease progresses it may lead to malnutrition and unhealthy weight loss.

Women With Gluten Problems May Have Much Higher Rates Of Unexplained Infertility

Too much gluten is known to be a hormone disruptor. If you have unexplained fertility, you may want to consider getting tested for celiac disease. 

Western Medicine has identified that women with gluten problems had significantly higher rates of unexplained infertility (infertility with no other known cause).  The study of 191 patients gives hope to those women who present with infertility and are subsequently diagnosed with celiac disease. 

Excerpt from Study1

“Among the 188 patients who completed testing, the prevalence of undiagnosed celiac disease was 2.1%. 

While this rate was not significantly higher than the expected 1.3%, the diagnosis of celiac disease in women with unexplained infertility was found to be significantly higher at 5.9% (3 of 51 women). 

Interestingly, all 4 patients found to have celiac disease conceived within a year of diagnosis”.

Who Does it Affect?

It affects children and adults who have a genetic predisposition to it. This means that if you have a first degree relative (parent or sibling) with celiac disease, then you are up to 10% more likely to suffer with it. 

Celiac disease is common worldwide. According to the National Institute of Diabetes and Digestive and Kidney Diseases, about one out of every 133 Americans has celiac disease. Up to 17% of female sufferers are diagnosed with celiac disease during pregnancy when severe symptoms may appear.

However, celiac disease is only one aspect of a range of possible manifestations of gluten reactions. 

Gluten allergy and Gluten Intolerance

Gluten Allergy

The body's inability to digest or break down the gluten protein found in wheat and certain other grains. The allergy may affect the skin, respiratory tract or gastrointestinal tract. 

Gluten Intolerance

This is also known as a gluten sensitivity and non-celiac disease sensitivity. It can range from a mild sensitivity to gluten to crossing the line into full-blown celiac disease. 

This is a gluten-related disorder suffered by people who have gluten reaction symptoms but have had tests which ruled out both allergies and autoimmune disorder. 

If you have gluten intolerance or sensitivity and you eat gluten, your small intestine does not become damaged. However, you would get gastrointestinal symptoms. 

In addition, gluten sensitive people often suffer debilitating fatigue and headaches.

Western Medicine is just starting to realise the value and wisdom of Chinese Medicine

What is Gluten?

strands of gluten are very elastic and allow the dough to stretch when gases expand during fermentationGluten is a mixture of two proteins – gliadin and glutenin - that are naturally present in cereal grains.

Flours containing gluten are commonly used for making bread and cakes because they have helpful properties that come into play during the baking process. During the mixing of batters and dough, flour proteins are surrounded with water. This hydration forms strands of gluten.

The gluten makes thousands of small, balloon-like pockets that trap the gases which are produced during the rising process (proving/leavening). The strands of gluten are very elastic and allow the dough to stretch when gases expand during fermentation.

However, gluten is also widely used as an ingredient in the manufacture of processed foods.

Gluten is present in breads pasta pastries and processed foods

Gluten is a main ingredient in most breads, pastas and pastries and we eat a lot of those. Our modern, Western diet is very carbohydrate heavy. 

“Two Lions Working Together”
The Integration of Chinese and Western Medicines

Traditional Chinese Medicine is not just 6,000 years old. It is a dynamic ever-evolving understanding of health and the human body.  Both Eastern and Western medicines continue to evolve. 

In the United States there is a growing movement toward integration. Integrative medical practices - where doctors of Western and Eastern medicines work side by side - are the fastest growing practices in the country. 

In the profession we talk of the “two lions working side by side”.  UCLA’s Collaborative Centers for Integrative Medicine leads the nation in this field.2

Dealing with gluten allergy, gluten intolerance or celiac disease is a perfect example of how this coordination of both medicines is beneficial for the patient.

The first step is a formal evaluation for celiac disease. Once the diagnosis is clear, the power of Chinese Medicine can bring its wisdom to bear.

Renewing the Power of Digestive Function – a Chinese Specialty
Western analysis of the digestive process analyses nutrients that are needed and advice will be given to take certain vitamins, amino acids or probiotics.

However, the energy of digestion and the powering up of digestive function is a specialty of Chinese Medicine.

Follow the Trail: Sticky Food - Sticky Mucus - Inflammation  - Disease
Chinese Medicine understands that eating too many carbohydrates gives the digestive system too much sticky food to process.  It slows down digestion, causing damp mucousey buildup which eventually becomes a sticky bed of inflammation.

Inflammation is the precursor to disease. A sluggish digestive system leads to chronic low energy.  It can also lead to an inability to either gain or lose weight due to slow digestive energy or a build up of excess fat because deposits of mucus and water are not filtered. 

How Sticky Damp affects our Emotions
Too much sticky ‘’damp’’ in the digestive system creates lethargy throughout all of the organ systems, affecting our overall energy and our emotions – as shown below.

DIGESTIVE SYSTEM *:   Associated Emotion – Worrying and over thinking 
Traditionally called the Spleen

In TCM the associated emotion of the Spleen is worry and it is associated with the digestive system•    digests food and absorbs nutrients
•    initiates the building of blood
•    initiates the building of Qi energy
•    keeps blood in the blood vessels
•    helps muscle function
•    keeps the mouth and lips healthy
•    helps the process of thinking
•    helps the brain to retain information

Emotions you May Feel if this Organ System is Out of Balance
Obsessing about topics, situations or events
Feeling that you can’t switch your brain off

Physical Symptoms of Spleen Imbalance
Feeling tired
Having no strength in your muscles
Losing your appetite
Digestive issues
Feeling and/or looking bloated
Diarrhoea
Pale lips
Bruising more easily than usual
Heavy menstrual flow
Bleeding gums

For many people, weakened digestive function is the cause of infertility, miscarriage, depression, fatigue, and many other disorders. .  Remember, if you don’t have energy the vitality of all your body functions is affected.

Take a look at our energy map of the body to see how important the digestive function is to your entire body; it is the central energy hub, affecting every other Organ System. 

our Energy Map of the Body to see how important digestive function is on our entire body

The tremendous energy that your body needs to run on every day is generated by the digestive system.

When digestive function is working properly, it can make the best use of the food that you eat. That leads to the production of blood that is rich in nutrients. The blood then nourishes every cell in your body, bringing health and dynamic energy to all of your life.

The Chinese call your digestive system your “checking account” of energy. You also have a “savings account” of reserve energy or Jing.

A Lack of Energy is Serious

If you aren’t creating enough energy in your checking account every day, you will start borrowing from your savings account. This leads to a downturn in your body’s energy.

You begin to age more quickly. In our free audio download – The Secret of Traditional Chinese Herbalism - we explain why a lack of energy is a 911 call from your body.’

 

This situation is the first step towards developing a more serious imbalance and potential disease.

What you eat, how you eat and when you eat are all very important. Chinese medicine considers not only the calories and nutrients of the food, but also the energies of the food. We focus on the best energies to support your unique situation.

When and How Did Bread Start to be Bad for Our Digestive System? 

The very earliest evidence we have for the use of flour – which was made into unleavened bread – goes back around 30,000 years to the Upper Palaeolithic era in Europe.

At that time, cereals were not a staple in the diet which was largely based on fats and animal proteins.

When wheat and barley started to be grown in the Fertile Crescent* around 10,000 years ago, bread finally became a staple food.

*The Fertile Crescent (also known as the Cradle of Civilization) is a crescent-shaped area encompassing Western Asia, the Nile Valley and the Nile Delta. It contained comparatively moist and therefore fertile land. 

It has been suggested that our brain function and physical abilities reached their height just before the agricultural revolution which started in the mid 1700s. This is when most people started to eat large amount of foods containing grain.

Fast forward to 1997 and our Grocery shelves started to fill with genetically modified foods. In the years between 1997 and 2002, food allergies started to go off the charts.

The number of people who needed hospitalization for allergic reactions to food rose by a staggering 265 per cent.
Ironically, the latest fad for eating ancient grains is really taking us back to our roots. Ancient grains such as

•    Quinoa
•    Emmer
•    Farro
•    Spelt
•    Khorasan

may be new to us but they have been around for thousands of years. The ancient Egyptians ate Emmer and Farro every day.

Conventional wheat isn’t going away any time soon. Cultivated on a massive scale, sprayed to reduce disease and insects and genetically modified to produce higher, faster yields - it is currently the third largest crop in North America and the wheat industry is thought to be worth an eye-watering $10 billion annually.

Bread Isn't What It Used to Be

White bread is currently being mass produced with dozens of chemicals and unnecessary additives. It is made from the inner layer of the grain, which is the starchiest and nutrient packed part but sadly, all of these nutrients are depleted during the heating process. 

The bread has very little fiber and a lot of sugar. So people who are able to eat it are not getting much nourishment from many of our modern breads. That ‘’bread’’ would not be recognized by your ancestors as ‘’bread’’ at all.

Why are More People Getting Celiac Disease and Gluten Sensitivity?

More people suffer with celiac disease than they did 20 years ago and that is thought to be the tip of the iceberg. It’s believed that there are many more people out there who have not yet been diagnosed.

The rise is partly due to there being more sufferers – and that increase is partially due to our poor diet of highly processed foods. 

However, it’s also in line with the recognition of more manifestations of celiac disease and the development of more accurate screening tests. Years ago, celiac disease was diagnosed based on the Doctor’s personal clinical assessment and an apparent improvement in the patient after they ate a gluten-free diet for a while. The World Gastroenterology Organization now advises that this form of diagnosis should be avoided as it can lead to misdiagnosis.

How is Celiac Disease Diagnosed?

There are around 300 possible symptoms of celiac disease and the symptoms vary from person to person. This can lead to a delay in diagnosis, especially if your Doctor is not well versed in Digestive System illnesses.

There are also many myths about celiac disease which don’t help.

The myths about celiac disease do not help it be diagnosed quickly

Celiac disease is often misdiagnosed as Irritable Bowel Syndrome or Lactose Intolerance. It’s therefore imperative to get a proper diagnosis.

A simple blood test called a Serologic test can measure the amount of proteins that your immune system is making. If the serologic test is positive, the next step is a biopsy of the small intestine. This is lined with finger-like projections called villi. 

If the villi are damaged and the serologic test is positive then a diagnosis of celiac disease is made.

Whether you have a gluten allergy, gluten intolerance or celiac disease, the right Healthy Living Program will help you to renew and recharge. 

Symptoms of Celiac Disease

Celiac disease is now classified in three distinct groups, depending on the symptoms.

    Classical Celiac Disease: 

Mostly gastrointestinal symptoms such as diarrhea, malnutrition, weight loss, steatorrhea (the excretion of abnormal quantities of fat with the faeces owing to reduced absorption of fat by the intestine) and edema (water retention) secondary to hypoalbuminemia (abnormally low levels of albumin in the blood).

    Nonclassic Celiac Disease: 

Gastrointestinal symptoms (abdominal pain, gastroesophageal reflux symptoms, vomiting, constipation, irritable bowel syndrome–like symptoms, distension, bloating, etc.); 

or 

Very few or mild symptoms.

    Asymptomatic Celiac Disease (also formerly known as silent celiac disease):

No symptoms at all despite having lesions in the small intestine that are clearly caused by celiac disease.

Releasing stress has immediate positive effects on digestive issues

Western Medicine Asks “What are you Allergic To?”

Eastern Medicine Asks: 
“What are you Allergic To?” and “Where is the Weakness?”

If you are allergic to something, Western Medicine tries to find out what you are allergic to.

Chinese Medicine does the same but also asks other questions, such as... 

Why is your digestive system so weak that it can’t tolerate gluten?”

Why is your immune system so weak that it over reacts to gluten?

As with all conditions, we address both the symptom and the root. We want to resolve the problem - not just keep going in circles with the symptoms.  

First – Try the Common Sense Way to Avoid Gluten

So, avoid the aggravating food and strengthen your digestive system. Go back to the food after 3-6 months and evaluate what has changed.

When you give up gluten, don’t give up the whole grains and fiber you need and don’t accidentally overload on ingredients that are added to some gluten free packaged foods.

1. Your body still needs grains. Make sure you are still getting a variety of whole grains. 

Replace with amaranth, buckwheat, corn, Job’s Tears (Hato Mugi), millet, montina (Indian Rice Grass) Oats (only if labelled gluten free or from a gluten free manufacturing plant), quinoa, sorghum, teff and rice (don’t overdo the rice).  

By the way, Quinoa Pasta is delicious and it give you fiber, and high protein which regular pasta does not. 

2. Fill your grocery cart with naturally gluten free foods:

vegetables, fruit, fish, lean meat poultry, legumes, nuts.  

3. Read the gluten-free labels. 

Minimize your intake of packaged foods made with refined rice or potato flours and keep an eye on sugar, fat, and sodium contents.

Next:  Solve the Root Cause: 
A Weak, Overly-Sensitive Digestive System

With a Heathy Living Program you will be taught exactly what to do to help you strengthen your digestive function.  

We have found that if you have a gluten allergy or are gluten sensitive*, you should start by going without gluten for a good 3 - 6 months. This gives your body a break and some time to rebalance. At the end of that time, you can slowly reintroduce gluten back into your diet. Your body will quickly tell you how much it can tolerate.  

For example you may find that you can eat two slices of bread every day and always feel fine.  But if you have too many pieces of bread or add in some pasta, your symptoms start to return.

Always be guided by how your body feels.

*If you have been medically diagnosed with celiac disease, a temporary exclusion diet will not work for you. You need to stay off gluten altogether.

 

 

 

 

 

 

 

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Monday, May 16, 2016 | Post by Amanda Howell | 0 comment(s)
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