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Warning: May Contain Gluten

By Diane Irving


Millions of Americans have gluten sensitivity or suffer from full-fledged Celiac Disease, which can conjure up severe health problems. Simple food indulgences could be harmless in moderation, but it could also have substantial impacts on the body. Symptoms from Celiac or gluten sensitivity can start out with headaches or less serious reactions, then autoimmune diseases, organ or brain dysfunction may occur over time. A warning to consumers: allergy awareness is crucial to health. Avoid consuming gluten contents and you could lessen the severity of symptoms or prevent serious illness.


Knowing the difference between a sensitivity and Celiac Disease can be tricky. According to the Celiac Center, the disease affects 1 percent of the population, and 18 million suffer from sensitivity. Celiac Disease can evoke harmful problems including intense stomach pain, bloating, brain fog, headaches, and a multitude of other symptoms. Sensitivity may also induce brain fog, tiredness, stomach issues, joint pain, and more. BeyondCeliac.Org claims Celiac is mostly genetic, and the disease “damages the villi of the small intestine and interferes with absorption of nutrients from food.” According to the site, about 5-22% of diagnosed Celiac sufferers have a relative who also experiences symptoms of the disease. They claim that other possible outcomes from a diagnosis are reduced bone density and possibly even some cancers!


The Body’s Internal Reaction to Gluten


Dr. Amy Myers, a respected functional medicine practitioner has done extensive research on the impact gluten has on the body’s food process: “In sensitive people, gluten can cause the gut cells to release zonulin, a protein that can break apart the tight junctions holding your intestines together.” She calls this process leaky gut, which allows harmful bodily byproducts including toxins, microbes, food particles and anti-bodies to spread throughout the body by the blood. From her studies, she believes leaky gut is a pre-condition of autoimmune diseases. The body’s response leads to inflammation, which causes the body to start attacking itself.


Besides foods that can cause a reaction, there are some bodily tissues that have a similar molecular make-up as gluten. The protein in gluten (gliadin) has similar properties as the thyroid. Once gluten is identified as a harmful substance in the body, the immune system begins to attack anything comparable. Other foods that could be confused as gluten by the body are: dairy, corn, millet, oats, rice, and yeast for their similar properties. Dr. Myers has identified this as, “molecular mimicry, when you eat dairy your body can get confused and think you just ate a bowl of pasta and trigger an immune reaction.”



Attack of the Antibodies


Surprisingly, gluten is found everywhere. Not just in foods, but in hair and body products as well. With consumption coming from all directions, cells can get overloaded and overworked. Year after year of an overfilled body could overwhelm the system. Dr. Myers explains that about one in thirty people have gluten sensitivity, and eating it consistently generates constant inflammation. Inflammation, if not controlled, can eventually turn into a full blown autoimmune disease. The connection of gluten and inflammation/autoimmune diseases is that gliadin antibodies get confused and attack organs, nervous systems, and other important systems. Dr. Myers reveals that approximately 55 diseases are associated with gluten sensitivity. Sensitive consumers may experience autoimmune diseases (Hashimoto’s, Rheumatoid Arthritis, and more), neurological issues (depression, ADD, MS, bi-polar, etc), infertility, diabetes, arthritis, skin disorders, IBS, acid reflux, muscle pain, and other serious medical problems.


Gluten must be removed from the diet completely. Dr. Myers suggests, “recent research has shown that eating gluten can elevate your gluten antibodies for up to three months, meaning that even if you only ate gluten four times a year, you would be in a state of inflammation year-round.” Dr. Myers warns that 99% of people with gluten intolerance have never been diagnosed! There is hope though; Dr. Myers believes that healing the gut with a special diet program can reverse most autoimmune diseases.


Gluten is labeled on ingredient lists as wheat, rye, malt and barley. It is described as a protein, gives food its consistency, and is used as a filler in many foods. Anyone who suffers from this intolerance should stay away from breads, pastas, and desserts, and even soy sauce! However, there are gluten-free alternatives for those who still want to enjoy carb indulgences or sauces. Most grocery stores offer gluten-free breads, pastas, dessert mixes, and soy sauces for anyone who wishes to follow the diet. Tastes may be slightly or exponentially different, but the benefits may be worth it.


Studies have shown that gluten can negatively impact those who are sensitive to it. The best proactive approach is to get tested for Celiac or gluten sensitivity. Dr. Marone can provide tests to help decipher individual allergy causes. In the meantime, forgo gluten-filled food indulgences and check the contents of each product. Label readers could not only enjoy positive health benefits, but could avoid serious debilitating illnesses.


*The information in this article is not intended to diagnose or treat any medical condition and does not substitute for a thorough evaluation by a medical professional.  Please consult your chiropractor or physician to determine whether these self-care tips are appropriate for you.

See also:


SOURCES: – Dr. Osborne


Good Foods Bad Foods

Good Foods Bad Foods

By Diane Irving

Several foods once considered good for us have been found to be bad foods for some people. Not everyone’s body reacts negatively to these products, but damaging reactions can occur. Researchers from Food Allergy Research and Education (F.A.R.E,) estimate 15 million Americans have food allergies. They suggest the most widespread disturbances are: milk, eggs, soy, peanuts, tree nuts, wheat, fish, and shellfish. While most of these cause severe immediate responses, some reactions to these foods and others can’t be seen or will take time to develop. It’s up to us to uncover nutritional disguises and their potential hidden harmful affects.


Don’t Toy With Soy

At one time, soy was considered a super health food. Many vegetarians use soy as a protein in their daily diet including tofu, soymilk, and veggie burgers. However, Dr. Steven Gundry, former surgeon and medical research expert, has reviewed hundreds of studies that point to problems for some individuals. He noticed a probable relationship between soy and digestive issues, disrupted thyroid health, infertility, cancer cell creation, heart disease, cognitive fog, and immune problems. If one of these diagnoses sounds familiar, try to cut soy out completely or reduce daily intake. Then, monitor what happens next. If a symptom goes away, soy may have been the problem’s source.


Deplete The Amount Of Wheat

Although for most, wheat isn’t a problem, it can cause an array of autoimmune diseases to sensitive consumers. On a typical nutrition scale, wheat grains are a part of a balanced diet. However, too much of anything can send our bodies in a tizzy. Autoimmune expert and well-known Functional Medicine leader, Dr. Amy Myers explains, “If you’ve been diagnosed with Lupus, Rheumatoid Arthritis, Hashimoto’s, Multiple Sclerosis, or any other autoimmune disease, I can say without a doubt that gluten sparked the flame of your disease, and continuing to eat it is simply adding fuel to the fire.”


However, a gluten-free diet isn’t always the right answer. Whether we’re wheat eaters (grains, barley, rye) or gluten-free dieters with a high intake of starch and corn – beware of negative reactions. Gluten free products can increase the amount of starch and sugar in our diets, resulting in weight gain and ultimately lower energy levels.


Lectin, Lectin, Possibly A Wrong Selection

Beans (kidney, navy, pinto, lima, sweet green peas, lentils), grains (wheat, barley, corn, rice, oats, rye) and nightshade vegetables (tomatoes, eggplants, potatoes, bell peppers, hot peppers, goji berries) are a part of the food pyramid. However, all of these grocery items contain a high amount of lectins – a certain type of protein that attaches to cell membranes.


Dr. Gundry’s extensive research has led him to believe lectins have powerful toxic allergens.  After observation, Dr. Gundry concluded that lectins could prevent healing and cause leaky gut. Toxic bacteria gets through the digestive tract, which may result in inflammation, skin disorders, heart disease, diabetes, thyroid distress, immune diseases, and weak blood vessels. Dr. Gundry also suggests that cooking the vegetables helps reduce the amount of lectins. Groceries low in lectins are select fruits and vegetables, seafood, eggs, and meat such as poultry. Better choices for fats include olive oil, avocado, butter, cream and lard, all of which have lower levels of lectins.


It’s not always realistic – a strict all fruit, lean protein, and leafy green diet. However, if health problems persist, it may be worth a try. Though these foods aren’t bad for everyone, it is important to decipher which innocent foods are guilty of health issues inside our bodies. The process of elimination or an allergen test can be helpful tools in discovering the truth. Dr. Marone can provide Nutrition Response Testing for those who want answers to food allergy questions. The test also helps identify immune challenges, chemical and metal toxicity levels, and scarring. Call today for more information and to set an appointment.


See Also: Gluten Intolerance: Not Sure If You Have It?

*The information in this article is not intended to diagnose or treat any medical condition and does not substitute for a thorough evaluation by a medical professional.  Please consult your chiropractor or physician to determine whether these self-care tips are appropriate for you.




  1. List Of Foods That Contain Lectins by Jessica Bruso:
  1. Fact Sheet from F. A. R. E.:
  1. Video from Dr. Steven Gundry:
  1. Dr. Amy Myers: