Gluten-Free Diet: a Cure for Some, a Fad for Most

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gluten has the protein gliadin,this is the protein that the electrical system needs to drive it and also the mucus and and soft tissue.all very important.there are over 300 symptoms that can appear,and no two people have the same symptoms,the gene that's is a gluten sensitive and dormant in most people are the hla dq2 dq8 and others,this is the same gene the sars virus attaches it self to,and can cross the blood barrier.this gene is present in about 15-20%of the population,it is interesting to note the mental patients are not screen for food allergies when assess ,in my case it took on close to 100 vists to doctors to get told i was gluten sensitive (IGG 295(15)--IGA110(5),but i am not celiac,this is an issue in testing,a negative ttg test wont tell you that your sensitive to gluten,it only hasnt progress that far,some med labs dont do the igg and iga tests anymore,,think of most age related illness,and there roots can be gluten,this stuff is a poison,its a cause ,not a symptoms,.how silly do drs look when they cant or wont test for this,prescribing a change in diet is not what drug companies want to hear,unless it wholegrain bread,and thats where all the gliadin is,also wheat growers are paid on how much protein is in the wheat,and the wheat strain has changed over the years,melamine or pure gluten flour could be enough to trigger the dormant event,as well as pregency stress menopause ect.,so if you getting electric twings or joint issues ,arthritis .tinnitus,bone loss ,lymph and endocrine and the nervous system and numbness and fatigue,brain fog,feeling like your dissolving(it attacts the space in between the cells)+at some point they will be a screen for this and sooner the better,humanity has poisoned itself since wheat was grown in greenland,
food for thought
doctors have maintained a silence closely resembling stupidity,or is it something else
robin mcilraith christchurch new zealand

robin mcilraith 7:04PM October 31, 2008

Although there's been an enormous increase in the NUMBER of gluten-free products available, the quality (these products ARE supposed to be EDIBLE, aren't it?) more often than not leave a lot to be desired. That will kill the FAD part of this explosion, leaving the celiacs with the choice of eating what Ms. Glaser accurately terms "cardboard," or holding out for the few products that mimic the taste and feel of "real" food.
For baked goods, the line of mixes and the all-purpose flour from Nearly Normal Kitchens simply can't be beaten. Time and time again, I've seen baked goods made from these product fool even non-celiacs who didn't know they were eating gluten-free. They're just plain delicious.
And lest you think this posting is only a plug for these great products (and there are a handful of others), it's more a call for celiacs, and, yes, the fadders too, to hold out for, and insist that their gluten-free choices actually resemble food! We don't necessarily need 832 products if 800 of them don't cut it. Clearly there are some who are merely trying to capitalize on a growing and perhaps healthy trend - but also clearly, these manufacturers appear to not HAVE to eat gluten-free, as do an increasing number of us.

Jeff Rasmussen of MD 5:17PM October 31, 2008

This is an interesting article. I agree with the difficulty doctors have when diagnosing. A friend of mine was suspected of leucemia and then of liver disease..he had to do a lot of tests but doctors couldn't realise what the proplem was..so he changed doctors in another city and they finally helped him ..but it was taugh

laura carta 2:10PM October 31, 2008

I recently gave up Gluten at the suggestion of my accupuncturist. I've had ongoing issues with Blood Sugar (High), for more than 10 years, with no help from any doctor (they just kept trying to give me more drugs to keep the sugar low instead of looking for the real problem).
In any case, after several months of therapy (and some limited improvments in blood sugar, mood, energy and mental focus), he suggested I try giving up Gluten.
My fasting blood sugar dropped 20 points in 3 days, and has remained about 20 points lower ever since...as long as I avoid Gluten...it still spikes when I accidentally eat something with gluten (I'm still new to this and it's odd some of the things that have gluten hidden in them).
Also, the numbers quoted here are lower than some I've read in medical research. In particular, I've seen 40% given for the percent of the population that has an "intolerance" to gluten, although that probably depends on your definition of "intolerance".

Jesse Spears of TX 1:02PM October 31, 2008

Enjoyed the article! I am a diagnosed celiac and had wondered why the boon in GF (Gluten Free) products. This explains it and I'm delighted to include all in our endeavour.

D. Glamann of KS 12:38PM October 31, 2008