{"id":30995,"date":"2023-08-28T16:57:36","date_gmt":"2023-08-28T21:57:36","guid":{"rendered":"https:\/\/wholehealthchicago.com\/blog\/?p=30995"},"modified":"2023-08-28T16:57:39","modified_gmt":"2023-08-28T21:57:39","slug":"gluten-triggers-visible-brain-inflammation-in-mice","status":"publish","type":"post","link":"https:\/\/wholehealthchicago.com\/blog\/2023\/08\/28\/gluten-triggers-visible-brain-inflammation-in-mice","title":{"rendered":"Gluten Triggers Visible Brain Inflammation In Mice"},"content":{"rendered":"\n

Don\u2019t breathe a sigh of relief because you don\u2019t have whiskers and a tail. Our digestive systems, and their immune response to gluten, happen to be very similar<\/a>.<\/p>\n\n\n\n

If you\u2019re a new patient at any of the WholeHealth Chicago offices, arriving for help with a symptom or symptoms that may have been going on for years but tests have been negative, you\u2019ll notice we spend a lot of time on your eating habits. The ancient Greek physician Hippocrates apparently said, \u201cAll illness begins in the gut.\u201d I myself wasn\u2019t there to write his exact words, but I believe him.<\/p>\n\n\n\n

Here\u2019s a problem with modern medicine and the mega medical centers.<\/p>\n\n\n\n

Suppose you complain of: \u201cI can\u2019t think clearly\u201d or \u201cbrain fog\u201d. You\u2019re referred to a neurologist.<\/strong><\/p>\n\n\n\n

If you have a variety of digestive symptoms, a gastroenterologist<\/strong> (with various probings and scopings).<\/p>\n\n\n\n

Joint aches and pains, a rheumatologist <\/strong>(who draws more blood for tests than you knew you had).<\/p>\n\n\n\n

Skin rashes (to a dermatologist<\/strong> for likely biopsy).<\/p>\n\n\n\n

Since none of these docs talk to each other, you\u2019ll just be told there\u2019s nothing wrong and aren\u2019t you lucky your tests are normal.<\/p>\n\n\n\n

Are you getting the drift why many chronic conditions can go undiagnosed for years?<\/p>\n\n\n\n

So, let\u2019s get on to gluten, inflammation, and your brain<\/a>.<\/p>\n\n\n\n

Gluten is a family of proteins found in many grains, most commonly wheat, but also barley and rye.  The two best known of these are Glutenins and Gliadins, and when gluten causes health problems it\u2019s the Gliadins causing trouble. On the plus side, gluten gives wheat products their exceptional texture and taste. The perfect croissant just can\u2019t be managed with gluten-free flour. Here\u2019s a cute two-minute cartoon about gluten<\/strong><\/a>, but press the Skip Ad button FAST.<\/p>\n\n\n\n

The current guesstimate says roughly 20% of the population believes they are intolerant to gluten. Note: \u201cbelieves they are intolerant\u201d is not the same as \u201cdefinitely intolerant\u201d, which in itself is part of the problem.<\/p>\n\n\n\n

Celiac Disease: 100% Gluten Intolerant<\/strong><\/h3>\n\n\n\n

About 1% of the population is definitely intolerant because they have celiac disease. In this condition, the gluten molecule triggers the immune system into creating an antibody that slowly destroys the lining of your intestine. Over time, people with celiac disease lose their ability to absorb important nutrients, losing weight and developing potentially fatal vitamin deficiencies. The process is extremely slow, with the average affected person developing complications of celiac disease 11 years before a diagnosis is made.<\/p>\n\n\n\n

Over those 11 years, the main symptoms are digestive (bloating, gas, poor appetite, chronic indigestion, changes in bowel movements), but also a variety of seemingly unrelated symptoms (depression, fatigue, skin rashes, hair loss, weight loss, muscle cramps, easy bruising, changes in periods) caused by malnutrition.<\/p>\n\n\n\n

One reason it takes so long to diagnose celiac disease is that testing for it is complicated and patients are tossed between specialists for years before someone pops up with, \u201cThink she might have celiac disease?\u201d. Although now there are simple screening tests, the gold-standard is to biopsy the cells that line your small intestine. This procedure is done in the outpatient department of a hospital by a gastroenterologist who inserts a gastroscope into your stomach and then threads a delicate tube into your intestine through which a cell sample is obtained.  If celiac is present, the intestinal cells show a characteristic flattening, evidence of damage by the antibodies and gluten molecule.<\/p>\n\n\n\n

Treatment is avoiding gluten grains and countless gluten-containing foods<\/strong><\/a>. Once gluten is completely eliminated, your intestine heals, malabsorption reverses, and health is restored.<\/p>\n\n\n\n

That\u2019s celiac disease. Often overlooked, often hard to diagnose, but completely noncontroversial.<\/p>\n\n\n\n

Non-Celiac Gluten Intolerance<\/strong><\/h3>\n\n\n\n

Far more common (remember, almost 20% of the population believes they\u2019re gluten intolerant) and more often overlooked than celiac, is non-celiac gluten intolerance, a completely different condition. The reason physicians miss it, is their obsessive reliance on positive lab tests to confirm a diagnosis. Thus a frequent patient-physician conversation goes something like this:<\/p>\n\n\n\n

Patient: \u201cDoctor, all those chronic symptoms I had went away when I gave up wheat.\u201d
Doctor: \u201cBut your blood tests for gluten sensitivity were negative. Your biopsy for celiac disease was negative. You don\u2019t have gluten intolerance.\u201d
Patient: \u201cBut I\u2019ve read\u2026\u201d
Doctor: \u201cLook, you don\u2019t have gluten intolerance. You\u2019re being ridiculous. Going gluten-free is just the latest fad. Eat all the wheat you want.\u201d
Patient: \u201cMy chiropractor (or acupuncturist, nutritionist, food allergy test, medical intuitive) says I should give up gluten.\u201d
Doctor: \u201cNonsense. Gluten grains form the base of the healthy food pyramid. You\u2019ll probably end up malnourished without them.\u201d<\/p>\n\n\n\n

I\u2019ve lost count of the number of patients who\u2019ve relayed variations of this conversation to me. So who\u2019s right? Is there or is there not a condition called non-celiac gluten intolerance? To me, the answer is simple: listen to your body. If you feel better having eliminated gluten (or at least reduced it), then end of discussion.<\/p>\n\n\n\n

In his book Dangerous Grains<\/em><\/strong><\/a>, James Braly, MD, lists upward of 200 conditions (no typo, it\u2019s 200) linked to gluten intolerance. A number as high as this means if you\u2019re experiencing virtually any chronic physical or emotional condition for which a diagnosis is not obvious (obvious like a slipped disc, for example), then it\u2019s unequivocally worth testing yourself for gluten intolerance.<\/p>\n\n\n\n

One of our patients recently told me she\u2019d been trying to get pregnant and was scheduled for in vitro fertilization (IVF). A nutritionist suggested she try going completely gluten-free first. Six weeks later (and after two years of trying) she ambled into her fertility specialist\u2019s office, proudly harboring her very own embryo and all without his help.<\/p>\n\n\n\n

Dr. Braly also points to (and I very much confirm) patients who, by giving up gluten, are able to discontinue medications that had been prescribed to keep gluten-induced symptoms in check.  These drugs include anti-inflammatories, blood pressure meds, diabetes meds, mood stabilizers, ADD meds, and more, all as a result of giving up gluten.<\/p>\n\n\n\n

If you think you might be sensitive to gluten but aren\u2019t sure, try this elimination-reintroduction test:<\/p>\n\n\n\n

    \n
  1. Eliminate all sources of gluten for at least three weeks<\/strong>. You\u2019ll need to read labels (if you eat food with labels). Or simply build your menu around vegetables, fruits, and lean protein and you\u2019ll end up healthier in the process. If you rely on packaged foods, shop the gluten-free section at your grocery.<\/li>\n\n\n\n
  2. At the end of three weeks, if you are indeed gluten sensitive you\u2019ll be feeling better<\/strong>. I realize \u201cbetter\u201d sounds vague, but it can be anything: better digestion, more energy, crisper mental clarity, easier breathing, a rash that clears up, less achiness in your muscles and joints. Conversely, if you don\u2019t feel one iota better after gluten elimination, you\u2019re likely not sensitive to it.<\/li>\n\n\n\n
  3. If you\u2019re feeling better, make doubly sure it\u2019s the gluten by reintroducing gluten into your diet. <\/strong>If your symptoms return, you\u2019re probably gluten-sensitive.<\/li>\n<\/ol>\n\n\n\n

    Far and away the best test for non celiac gluten sensitivity is called the Wheat Zoomer and available through any of the WholeHealth Chicago offices<\/a>. <\/strong>This test measures over 30 antibodies within wheat, plus a molecule called Zonulin, <\/strong>a sign of intestinal inflammation and leaky gut. <\/strong>The testing kit is mailed to your home and your blood specimen is collected by a finger stick, then mailed back to the lab. The Wheat Zoomer can be ordered if you schedule an appointment with your practitioner.<\/strong><\/p>\n\n\n\n

    Consider the Downside of Gluten-Free<\/strong><\/h3>\n\n\n\n

    It\u2019s worth noting that many gluten-containing foods are pretty much devoid of nutrition (pretzels, pastries, most white breads, etc.), and quitting them can help you lose unwanted pounds. However, by going gluten-free you may in fact be depriving yourself unnecessarily of some good foods and not contributing a single thing to your health and well-being. Unless you have specific symptoms that vanish when you stop eating gluten (and return when you reintroduce it), don\u2019t expect any magic to start happening in your body just by quitting it.<\/p>\n\n\n\n

    Foods prepared without gluten often have added fat and sugar to compensate for lost flavors, and by eating them you may not lose the weight you hoped for. Even though the gluten-free section is larger than it was the past, it\u2019s still small compared to the rest of the grocery, and why buy prepared foods when all those nutrition-packed colorful whole foods like vegetables and fruits beckon?<\/p>\n\n\n\n

    Here\u2019s a provocative article<\/strong><\/a> about how our possibly mistaken attitudes about gluten are ruining our relationships with food. Health oriented physicians like Mark Hyman, M.D. and Joseph Mercola, D.O. say \u2018no\u2019 to all gluten. Personally, I think that\u2019s unnecessary overkill. I tried gluten free for a month and felt nothing except irritably deprived. <\/p>\n\n\n\n

    So where does this leave us? If every time you eat gluten you feel ill, and you\u2019ve tested negative for celiac, you probably should be among the \u2018gluten sensitive without celiac\u2019 and avoid or at least consciously reduce it. If you can\u2019t tell a difference, with or without, then your deprivation is unnecessary. If you need assistance with all this, our providers can help.<\/p>\n\n\n\n

    Be well,<\/p>\n\n\n\n

    David Edelberg, MD<\/p>\n","protected":false},"excerpt":{"rendered":"

    Don\u2019t breathe a sigh of relief because you don\u2019t have whiskers and a tail. Our digestive systems, and their immune response to gluten, happen to be very similar. If you\u2019re a new patient at any of the WholeHealth Chicago offices, arriving for help with a symptom or symptoms that may have been going on for […]<\/p>\n","protected":false},"author":4902,"featured_media":30997,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2333,296,2438],"tags":[2446,1395,1117,1607],"class_list":["post-30995","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-functional-medicine","category-inflammation","category-regenerative-medicine","tag-gluten-inflammation","tag-gluten-intolerance","tag-gluten-sensitivity","tag-gluten-free"],"yoast_head":"\r\nGluten Triggers Visible Brain Inflammation In Mice<\/title>\r\n<meta name=\"description\" content=\"Eliminate all sources of gluten for at least three weeks. 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