Dr. Stephen Wangen: The Gluten Free Doctor

Gluten Free Teriyaki Ginger Wings Recipe

2012-02-03T09:03:00.000-08:00

To celebrate the Super Bowl, we're going with gluten free Teriyaki Ginger Wings this week! This recipe comes thanks to our friends at Delight Gluten Free Magazine.

Teriyaki Ginger Wings 

 Ingredients:

½ cup honey 
½ cup low-sodium gluten-free soy sauce 
½ cup rice vinegar 
1 inch piece ginger, grated 
Zest of ½ orange 
2 scallions, sliced, green part only
 Kosher salt 
Freshly ground black pepper

Directions:

Place top rack in oven about 4 inches away from flame. Turn on broiler. Line baking sheet with aluminum foil. Spray with nonstick cooking spray.
Season chicken wings with kosher salt and pepper and place on baking sheet. Broil chicken wings for 10 minutes. Flip to the other side and cook for an additional 10 minutes.
While chicken wings are broiling, in a medium-sized bowl, whisk to combine honey, gluten-free soy sauce, rice vinegar, ginger, and orange zest. Whisk until all honey has dissolved in the mixture. Set aside half of mixture in refrigerator to use for dipping sauce.
Remove wings from oven after second set of 10 minutes under broiler has completed.
Brush wings with sauce and place in broiler for 2 minutes. Flip, brush other side with sauce, and broil for an additional 2 minutes to glaze.
Remove from oven and brush all sides with sauce. Transfer to serving plate. Garnish with sliced scallions and dipping sauce in small bowl on side.

Yield: 8 servings
16 chicken wings, separated at joint (discard wing tips)

Case Study: Gallstones, cholecystectomy and irritable bowel syndrome (IBS) MICOL population-based study.

2012-02-03T08:49:00.000-08:00

This case study comes from the National Institutes of Health.

BACKGROUND:

Subjects with irritable bowel syndrome may undergo an excess of cholecystectomy. It is not known, however, whether the cholecystectomy rate parallels an increased risk of gallstones.

AIM:

Aim was to assess the prevalence and the incidence of gallstones and cholecystectomy in subjects with irritable bowel syndrome symptoms.

SUBJECTS AND METHODS:

In this population-based study, 29,139 subjects (63.2% of 46,139 randomly selected subjects, age 30-69 years) underwent a physical examination, an interview on gastrointestinal symptoms and an upper abdominal ultrasonography.

An identical survey was carried out 7.8+/-1.0 (M+/-S.D.) years later on 8460 gallstone-free subjects at the first survey.

Prevalence and incidence of gallstones and cholecystectomy were assessed in subjects with (1) irritable bowel syndrome; (2) abdominal pain and normal bowel; (3) altered bowel and no abdominal pain and (4) asymptomatic controls; univariate and multivariate regression logistic models were used for statistical analysis.

RESULTS:

Prevalence odds of gallstones and cholecystectomy were significantly higher in irritable bowel syndrome and abdominal pain and normal bowel than in controls. Irritable bowel syndrome and abdominal pain and normal bowel subjects were more aware of gallstones than controls (p<0.001), and the prevalence of gallstones in irritable bowel syndrome subjects unaware of their gallbladder status was not significantly different from the controls.

The incidence of gallstone disease in irritable bowel syndrome, abdominal pain and normal bowel, and altered bowel and no abdominal pain subjects did not differ from the controls. The incidence of cholecystectomy was higher in irritable bowel syndrome and abdominal pain and normal bowel groups than in controls and altered bowel and no abdominal pain group.

CONCLUSIONS:

Irritable bowel syndrome subjects have an increased risk of cholecystectomy that is not due to an increased risk of gallstones, but rather to abdominal pain, awareness of having gallstones, and inappropriate surgical indications.

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Image thanks to nursingcrib

PMID:
18406218
[PubMed - indexed for MEDLINE]

Corazziari E, Attili AF, Angeletti C, De Santis A.

Source
Department of Clinical Science, University Sapienza, Rome, Italy.
enrico.corazziari@uniroma1.it

Abdominal Pain and the ER

2012-02-02T09:28:00.000-08:00

This article corresponds with our previous post that includes The IBS Treatment Center Briefing for January 2012 (video).

If you have gone to the doctor or the emergency room for severe abdominal pain and have subsequently left the doctors office or ER without any answer for why you are in pain, you will be shocked to learn that you are in very good company.

A very large, 10 year survey of U.S. hospitals found that millions of people visit the emergency room each year for abdominal pain. In fact, abdominal pain is the NUMBER ONE NON-TRAUMA REASON FOR WHICH PEOPLE VISIT THE EMERGENCY ROOM.

And, more shocking and troubling than that, of the 12 million people who go to the emergency room every year for abdominal pain, the majority of them (83%) walk away WITHOUT a serious diagnosis. Which means that most of these pateints walk away still suffering with the same pain they went in with. And if you have had this experience, you probably think you were the exception – the rare person whose problem couldn’t be identified. But the opposite is true – you are the norm – the 83%!

Emergency medical workers routinely check patients with abdominal pain for such things as appendicitis, gallstones, pancreatitis, bowel obstruction, internal bleeding, kidney problems and pregnancy. And most are found to have…...nothing. Well, nothing that could be identified…except of course the pain. The pain is acutely identified by the patient. But the cause of the pain? That is a complete mystery to the emergency care experts.

One reason emergency room doctors are not able to diagnose most abdominal pain is because ERs are set up to save your life. When your abdominal pain is related to a potentially life threatening issue, then the ER will likely find the problem. They are trained experts at both finding the problem(s) that could kill you quickly, and using either drugs or surgery to save your life. This is extremely valuable if that is what you need, and compared to 50 years ago, modern medicine is truly a miracle.

But what if it FEELS like the pain is life threatening, but it is really just a “quality of life” threatening issue? If that is the case, as it is in most abdominal pain patients seen in the emergency room, then the ER is poorly equipped to find and treat the problem. And it doesn’t matter if you go to your local hospital or the Mayo Clinic. The outcome will usually be the same.
Many patients who have been to the IBS Treatment Center have had this exact experience. They have been to fine, well-respected hospitals with unbearable, though not life threatening, abdominal pain and have been sent home with the diagnosis of “abdominal pain.”

At the IBS Treatment Center we specialize in finding the cause of the problem when others have not. We have been able to help people suffering from undiagnosed abdominal pain. Some of our patients have written testimonials which can be found on our website.

Don’t suffer any longer! Contact the IBS Treatment Center to find a real solution to your pain.

Image thanks to idiopathicmedicine.wordpress.com

The IBS Treatment Center Briefing - January 2012

2012-02-02T09:27:00.000-08:00

Celiac Disease Q&A

2012-02-01T10:16:00.000-08:00

For a much more detailed examination of celiac disease, wheat allergies, and non-celiac gluten intolerance, please take a look at Dr.Wangen's latest book: "Healthier Without Wheat".

This article reviews the relationship between celiac disease and gluten intolerance (an allergy to grains containing gluten such as wheat allergy).

What Is Celiac Disease?

 Celiac disease is a hereditary allergy to gluten that results in damage to the small intestine. Common symptoms include loose stools, fatigue, weight loss and generally poor health. However, symptoms can vary widely and include constipation, weight gain, and a skin condition called dermatitis herpetiformis.

What Is Gluten?  

Gluten is a protein found in wheat, barley, and rye. Gluten is responsible for the springiness and stretchiness of bread. Without it, bread turns out heavy and dense.   

How Is Celiac Disease Diagnosed?

 Celiac disease can be assessed by blood tests or by a biopsy of the small intestine performed during an upper endoscopy. The blood tests include the tissue transglutaminase antibody test and the newer deamidated gliadin antibody test. The endomysial antibody test is older and is not as senstive as the newer tests.   

How Common Is Celiac Disease?  

The occurrence of celiac disease is much higher than previously thought. A recent study put the prevalence at 1 in every 133 people, making it one the most common genetic diseases known. Once diagnosed, 1 in 22 first degree relatives, and 1 in 39 second degree relatives, is also diagnosed positive.

How Is Celiac Disease Different from a Gluten Intolerance?  

Although celiac disease is a gluten allergy, it is only one form of gluten allergy. Many react to gluten and may have elevated serum antigliadin antibodies, but they do not have damage to the small intestine. These people have a negative biopsy of the small intestine, as well as negative antiendomysial antibody and tissue transglutaminase tests.   

How Common Are Gluten Allergies?  

Although no studies have been done on the prevalence of gluten intolerance, the prevalence of gluten allergies is certainly higher than that of celiac disease alone.

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Image thanks to simplebites.com

Alopecia and Hair Loss

2012-02-01T10:11:00.000-08:00

We recently received this email on alopecia and wanted to share. What are your experiences? Please feel free to add your thoughts in our comments section.

From a reader:

Hello,

I have a 12 year old daughter that has alopecia totalis and has lost nearly 100% of the hair on her head. I have done extensive research on alopecia and there seems to be a link between it and celiac disease. I have had my daughters allergies tested (IgG) and she tested extremely high for wheat and gluten intolerances. I am wondering if you have had any experience with gluten allergies and alopecia. Any information you have on this would be extremely helpful.

Thank you,

Heidi

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Hi Heidi,

There certainly is published information about the connection between alopecia and celiac disease. I have seen things like this, but whether or not avoiding gluten (or other foods to which she may be allergic) will help her hair grow back, only time will tell.

Best,
Dr. Stephen Wangen

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Image thanks to merckmanuals.com

Migraines and Headaches

2012-01-31T09:23:00.000-08:00

It might be surprising to find us writing about headaches, but they are so frequently caused by the same things that cause digestive problems that they have been begging for an article for many years.

Migraines and tension headaches, like IBS, are often associated with stress. But also like IBS they can come on for seemingly no reason at all and are often caused by problems far more specific than stress. Whether or not you have digestive problems, you may be able to completely eliminate your headaches by simply changing your diet. And we can help you do it.

It is not unusual for patients to visit us for digestive problems only to find that after implementing their individualized treatment plan their headaches have also resolved. Some patients do come to us specifically for the treatment of their headaches, whether they are migraine, tension, and even sinus headaches.

Although patients tend to make a big distinction between migraine headaches and tension headaches due to a frequent difference in their severity, they can have the exact same triggers. Whether or not you are taking migraine medications such as Imitrex (sumatriptan) and Topamax, or you buy your NSAID pain medications in large bottles at Costco, the ability to resolve your headaches remains the same.

Food allergies are the number one cause of headaches of all types. These are not the kind of food allergies an allergist is going to diagnose because allergists don’t deal with headache-related food allergies. These are the “hidden” types of food allergies that you can read more about (and watch a video testimonial) on our website at www.CenterForFoodAllergies.com.

There is some outstanding research on the connection between food allergies and headaches. Two recent studies, including a double-blind study showed a huge relationship between food allergies and headaches, and the ability to often eliminate them without medications.

Besides food allergies, another interesting cause of headaches can be the presence of a yeast or Candida in the digestive tract. Yeast can trigger headaches via the toxic affect of byproducts that they produce. These are absorbed from the digestive tract and can lead to a variety of health problems including headaches.

If you or someone you know suffers from any type of headache, or you would like to get off your headache medication, then please visit us. We would be happy to work with you and may be able to provide you with a whole new perspective on your problem.

Patient story at Center for Food Allergies
Image thanks to elements4health.com

Alpay et. al. (2010). Diet restriction in migraine, based on IgG against foods: A clinical double-blind, randomised, cross-over trial. Cephalalgia. 2010 July; 30(7): 829–837.doi: 10.1177/0333102410361404.

Arroyave Hernández et. al. (2007). Food allergy mediated by IgG antibodies associated with migraine in adults. Rev Alerg Mex. 2007 Sep-Oct;54(5):162-8.

Testing for IBS Triggers: DNA Microbial Profile

2012-01-31T09:02:00.000-08:00

Measuring Intestinal Bacteria, Yeast (Candida), and Parasites

If you suffer from IBS and other digestive problems then it is very possible that you have a microbial imbalance in your digestive tract.

The IBS Treatment Center is proud to be one of the few clinics in the country where you can now get DNA testing to measure the presence of the bacteria, yeast and parasites in your digestive tract. This is done via a stool sample. All microbes have DNA, and that DNA can now be detected and quantified with Nobel Prize-winning PCR (polymerase chain reaction) technology, which is commonly used in other forms of DNA testing.

DNA testing is far superior to all previous tests that assessed the presence or absence of microbes in the digestive tract. In the past, bacteria and yeast had to be grown or cultured on a Petri dish, and parasites and yeast were looked for under the microscope. In both cases there were numerous factors that could affect the test and result in inaccurate results. With DNA testing these problems have been eliminated, and an incredible range of microbes (see list) can be detected.

This test will demonstrate the amount of all friendly bacteria, unfriendly bacteria, and yeast growing in your digestive tract. It also includes the presence of all forms of parasites. It is far more comprehensive than standard stool tests which typically only measure the presence of parasites, or the ugly bacteria that cause potentially life-threatening bloody diarrhea. Standard tests do not cover the wealth of other bacteria and yeast whose presence or absence can lead to IBS and related digestive problems.

This test is quite simple for you. When you visit the clinic for your first appointment you will be provided with the appropriate sample collection kit to take home with you. You then mail the kit directly to the lab from your house.

When your tests are complete, the results and recommendations for treatment will be sent to the IBS Treatment Center. We will then spend the time necessary to explain your test results to you and provide you with the information and prescriptions necessary to treat any problems found.

A more comprehensive GI Function Test is also available.

Causes of IBS: Parasites

2012-01-31T08:53:00.000-08:00

Parasites, another cause of IBS symptoms, can cause diarrhea, constipation, gas, bloating, cramps, nausea, poor digestion, fatigue, muscle aches, bleeding, rectal itching, and abdominal pain. Parasites cannot live without you. You provide them living space and food, but unlike friendly bacteria, parasites do nothing for you in return. They only act against you.

Parasites vary in size from the very tiny, which can be seen only under a microscope, to inches long. Some can find their way into just about any area of the body, but most are found only in the digestive tract. The severity of your symptoms and the amount of damage they cause varies depending on the parasite involved, the number of parasites, and the level of resistance your body has.

Parasites damage the body in a number of ways, by absorbing nutrients that you need and by directly damaging your digestive tract; and, if they are capable of migrating, possibly damaging other areas of your body as well. They often reproduce rapidly and by the thousands, and are easily spread to other people. Unfortunately, a strong population of good bacteria does little to protect you from parasites.

Parasites are more common than generally believed. Although most Americans consider them to be a Third-World problem, they infect millions of Americans - even those who never leave the country or drink from mountain streams (a common source of the parasite Giardia).

We live in a global community. Parasites enter this country every day through the importation of contaminated foods and seemingly innocent products such as clay pottery. It is true that many common parasites are native to the tropics, where it is warm and humid. But the fruits and vegetables we import from these warm countries can be a source of parasitic contamination, affecting every area of the United States. However, because of the misperception that parasites are not an American problem, they have often been overlooked as a possible cause of digestive illnesses.

Entamoeba hystolytica, a relatively common parasite, infects up to 50 million people worldwide each year, and results in up to 100,000 deaths. In Dhaka, Bangladesh, approximately 50% of children have signs of exposure to this parasite by age five.

Closer to home, one of the largest recorded outbreaks of a waterborne parasitic infestation occurred in Milwaukee, Wisconsin, in 1993. The city's water supply became contaminated with the parasite Cryptosporidium, which causes diarrhea, abdominal cramps, and nausea. Over 400,000 people became ill; 4,000 were hospitalized and over 100 died. Although Milwaukee's water was treated with chlorine, chlorine doesn't kill Cryptosporidium.

The possibility of parasites must be considered when assessing the cause of your IBS. A parasite infection can usually be diagnosed by proper stool testing, and is usually readily treatable.

More information about testing for parasites here.
Image thanks to beltina.org

Huffington Post: Food Allergies And Intolerance - Symptoms, Diagnosis And Treatment

2012-01-30T09:09:00.000-08:00

This article is about food allergies and was in honor of food allergy awareness week (in the UK) . But they ignore all allergies that do not produce the classic symptoms or that are mediated by non-IgE antibodies.

Medical science has clearly demonstrated that there are food allergies outside of this group. But this paper only allows that there are intolerances, mostly enzyme deficiencies (such as lactose intolerance).

Food allergies mediated by other antibodies, and those the produce non-classical symptoms need to be recognized by so-called "evidence based" medical doctors. The evidence has been published for years and some of it can be found at FoodAllergyInfo.org.

From the Huffington Post:

Nearly a quarter of adults think food allergy or intolerance sufferers as just ‘fussy’ eaters, yet 45% of the British population are living with a food intolerance and 2% with a food allergy.

In light of Food Allergy & Intolerance Week, we’ve got the lowdown on what it means to have a food allergy, how it’s diagnosed and what treatment is available.

What Is A Food Allergy?

In the UK, around one to two people in every 100 suffer from a food allergy. If you have an allergy, it means that your body's immune system have an adverse reaction to specific proteins in food or allergen - a mostly harmless substance that causes an allergic reaction in those prone to attacks.

Normally, your body's immune system defends against potentially harmful substances, such as bacteria, viruses, and toxins. In some people, a immune response is triggered by a substance that is generally harmless, such as a specific food.

An allergic reaction happens when the body's immune system mistakes the allergen, for example nuts or shellfish, for a harmful outsider and begin to produce antibodies called immunoglobulin E (IgE) to protect it.

Although the initial process rarely has any symptoms, the next time you eat the food, the antibodies are ready to react with it. This causes your body to release chemicals, which leads to a range of physical symptoms known as an allergic reaction. Allergens aren't usually harmful and most people aren't sensitive to them.

It’s quite common that if you have one food allergy, you may also react to other foods. For instance, if you're allergic to prawns, other shellfish or crustaceans may also affect you. This is called cross-reactivity.

Continue reading this article at the source.

More information on food allergies at CenterforFoodAllergies.com

Consumer Reports: Food allergies are not rampant, and they can change over time

2012-01-30T08:56:00.000-08:00

This article essentially states that all the people who think they have allergies are wrong. It goes on to say that tests that actually measure that which defines allergy are not to be trusted.

Doctors need to stop ignoring measureable facts - immune system reactions to food are common and can cause a wide variety of symptoms. Life threatening food allergies ARE relatively rare, but the other reactions - that are immune system reactions, are allergies too and discounting their importance is both a blatant scientific fallacy and a disservice to those people who have these reactions.

Also, food allergies generally do not change over time. Symptoms change over time, but the inherent problem with a food remains.

If these so called experts are so smart, then why do so many people react in so many different ways to so many foods?

From Washington Post:

Living with a food allergy or intolerance can be a huge hassle. So it’s surprising how many people think they have sensitivities to certain foods — and alter their lives accordingly — when they really don’t.

“Research shows that as many as 20 percent of people claim to have food allergies when the number is actually around 3 to 4 percent,” says Hugh Sampson, director of the Jaffe Food Allergy Institute at the Mount Sinai Medical Center in New York. He concedes that the number of people with milder reactions — nonallergic symptoms that flare up when they eat certain foods — is higher, but he thinks the problem is still generally overestimated. That’s partly because reactions to food can change over time. And various symptoms are sometimes mistakenly attributed to food when they really stem from something else.

On the other hand, some very real and potentially life-threatening food allergies appear to be on the rise. For example, a 2010 report comparing surveys of U.S. households in 1997, 2002 and 2008 found a steady increase in allergies to peanuts and tree nuts in children. The reasons for the trend aren’t clear.

It continues...

Diagnosing food allergies

If you suspect you have a food allergy, it’s important to see a specialist who is board-certified in allergy and immunology. And if a doctor diagnosed an allergy years ago, it makes sense to check again. Your allergy may have subsided or you may have received an incorrect diagnosis based on outdated testing methods.

Because of the shortcomings of lab tests, they shouldn’t be used alone to diagnose a food allergy, according to recommendations by the National Institute of Allergy and Infectious Diseases. Instead, a doctor should give you a physical examination and take a detailed medical history first. He or she might also ask you to record everything you eat as well as any symptoms. Identifying the culprit is made slightly easier by the fact that in the United States, 90 percent of food-allergy reactions stem from just eight items: eggs, fish, milk, peanuts, shellfish, soy, tree nuts (including almonds, cashews, pecans, pistachios and walnuts) and wheat.

The gold standard for confirming an allergy is a placebo-controlled food challenge, in which the patient receives increasing doses of the potential allergen during one test and a placebo in another. To avoid potential bias, the test is double-blind, meaning that neither the tester nor the patient will know which dose is the placebo until it’s over. Because of the risk of a severe reaction, the test should be done only in a doctor’s office.

Currently, the only treatment for food allergies is to avoid the food that causes them. People at risk of anaphylaxis should also carry at least one prescription self-injector of epinephrine (EpiPen and others). It’s also a good idea to program cellphones with an “in case of emergency” (ICE) contact and allergy information in the “notes” area.

Copyright 2011. Consumers Union of United States Inc.

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Read this article in its entirety.
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High Blood Pressure Can be Caused by Hidden Food Allergies

2012-01-27T09:19:00.000-08:00

According to the National Health Statistics Reports for the United States, the single most frequent diagnosis given out by doctors is “Hypertension,” commonly known as high blood pressure.

In 2006, the most recent year for these statistics, over 35 million visits to doctors resulted in a diagnosis of high blood pressure.

In simple terms, high blood pressure is an increase in the pressure within your arteries (your pipeline) over 140/90. This increase in pressure is much like an increase in the pressure within a pipe. The higher the pressure, the harder the pump has to work, and the harder it is to contain that pressure within the pipe.

Therefore high blood pressure is well known to increase your risk for heart disease and heart attack (damage to your pump), and to increase the risk of stroke (blow outs in the pipe). An increase in blood pressure is well recognized to be related to weight gain.

However, there are many other causes, and not everyone who is overweight develops high blood pressure. One of the more interesting and certainly overlooked causes of high blood pressure may be food allergies.

The Case for Hypertension Caused by Food Allergies

Although not a major focus at our clinic, one of more interesting connections to the identification and removal of food allergies from their diet has been for some patients a significant and relatively quick drop in their blood pressure.

This has not necessarily been related to a drop in their weight, although that is often another positive side effect of the treatment program.

These make for interesting stories, but it also turns out that there are some published reports on the subject of food allergies and intolerances and the incidence of hypertension. In fact, one of these studies is quite large. In 2004 a report of 3,740 gluten intolerant adults on a gluten free diet found that they had on average significantly lower blood pressure than the general population. (2)

This study did not measure their blood pressure before and after the change in their diet, but other smaller studies have. A case of a gluten intolerant patient with well monitored blood pressure that hovered in the 150s/mid 90s prior to diagnosis showed improvement within 6 months after going gluten free, and was completely normal 128/80 within 15 months. (3)

But more dramatic results have been reported in larger studies involving more food reactions. A study of 15 people with hypertension were found to be reactive to a different combinations of foods such as wheat, egg, dairy, orange, beef, corn, cane sugar, and yeast. In each case their blood pressure reverted to normal after removing the appropriate food(s) from their diet. And as an added bonus, everyone with migraine headaches also saw those disappear (which, believe it or not, are commonly triggered by food allergens). (4)

Summary

First, be sure to get regular check-ups. Blood pressure is one of the most common and preventable killers in the U.S. If you have high blood pressure, then be sure to get it treated by your physician.

But if you have borderline high blood pressure, or if you’d like to reduce your medication or potentially eliminate it altogether, then you are strongly encouraged to look into the possibility that a hidden food allergy is contributing to your elevated blood pressure. In fact, high blood pressure can be the only symptom that your food allergy is causing. But you may also have other health problems that will also benefit from diagnosing your food allergy (see our sister clinic website Center for Food Allergies).

If you’d like to learn more about these types of food allergies and their connection to your health, please schedule an appointment with us. Our expertise is in helping you discover the hidden potential within you that can dramatically improve your health.

Image thanks to hubpages.com

Resources:

1. National Ambulatory Medical Care Survey: 2006 Summary, Number 3, August 6, 2008 by Donald K. Cherry, M.S.; Esther Hing, M.P.H.; David A. Woodwell, B.A.; and Elizabeth A. Rechtsteiner, M.S., Division of Health Care Statistics.

2. West J, et al. Risk of vascular disease in adults with diagnosed coeliac disease: a population-based study. Aliment Pharmacol Ther. 2004 Jul 1;20(1):73-9.

3. Lim PO, et al. Reversible hypertension following coeliac disease treatment: the role of moderate hyperhomocysteinaemia and vascular endothelial dysfunction. Journal of Human Hypertension. 2002 Jun;16(6):411-5.

4. Grant EC. Food allergies and Migraine. Lancet. 1979 May 5;1(8123):966-9.

Sources of Calcium in Food

2012-01-26T09:24:00.000-08:00

As we mentioned in the previous post, the Institute of Medicine has come out with new lower recommendations for calcium.

Most people need about 1000 mg per day. And remember, that means from all sources, not just supplements. So there is usually no need to be taking 1000 mg per day of calcium.

That said, let's take a look at some of the best sources of calcium in the diet. After all, cows don't drink milk - they get their calcium from green leafy vegetables.

Below is one of the handouts that we give to patients at IBS Treatment Center. Click on the image to enlarge.

How Much Calcium Do You Need?

2012-01-26T09:17:00.000-08:00

People tend to overdue calcium. The Institute of Medicine has come out with new lower recommendations for calcium.

Most people need about 1000 mg per day. And remember, that means from all sources, not just supplements. So there is usually no need to be taking 1000 mg per day of calcium.

Testing for IBS Triggers: The Comprehensive GI Functional Panel

2012-01-25T08:52:00.000-08:00

The Comprehensive GI (gastrointestinal) Function Panel includes everything in the DNA Microbial Profile as well as several other tests that evaluate the overall function of the digestive tract.

These tests include inflammatory markers, digestive markers, measurement of absorption, pH, occult blood, and several other tests. Each is described below.

Inflammatory Markers

Beneficial Short Chain Fatty Acids (SCFA) 
Beneficial SCFA come from dietary carbohydrates that have escaped digestion or absorption in the small intestine. They are also produced by bacteria in the large intestine via the fermentation of fiber. The production of SCFA in the intestine plays an important role in maintaining the intestinal lining. Beneficial SCFA include acetate, propionate, and butyrate. They affect the bacteria of the colon as well as the health of the colon and the entire body.

Lactoferrin 
Lactoferrin is released in inflammatory condition such as Crohn's disease and ulcerative colitis. It can help to differentiate between IBS and these conditions, and to monitor improvement in inflammatory bowel diseases.

WBC (White Blood Cells)
White blood cells indicate inflammation in the digestive tract.

Mucus
 Excess mucus indicates infection, inflammation, or injury of the lining of the digestive tract.

Digestive Markers

Elastase 1 
Elastase 1 is a pancreatic enzyme that survives passage through the digestive tract. It is used to measure pancreatic insufficiency.

Triglycerides 
Small amounts of triglycerides, are normal. Higher levels indicate incomplete fat digestion and possible insufficient pancreatic enzymes, insufficient bile, or hypochlorhydria.

Putrefactive Short Chain Fatty Acids (SCFA) 
These SCFA result from the bacterial fermentation of inadequately digested branch chain amino acids. High amounts of these SCFA (which are valerate, isovalerate, and isobutyrate) suggest the maldigestion of protein.

Vegetable Fibers 
Fibrous residue of undigested vegetable matter suggests possible maldigestion.

Immune Markers

Fecal sIgA 
Secretory IgA (sIgA) reflects the activity of the immune system in the digestive tract.

Anti-gliadin sIg
A Gliadin is a protein found in wheat and related grains. An immune reaction to gliadin may indicate a gluten intolerance.

Miscellaneous Markers

pH 
pH is the acidity of stool environment. An abnormal pH my indicate fat malabsorption or an enzyme deficiency. A stool pH of less than 6 may indicate a carbohydrate malabsorption.

Occult blood 
The presence of occult blood in the stool can be a sign of many different conditions, including polyps, cancer, peptic ulcer, inflammatory bowel disease, diverticulosis, and pancreatitis.

RBC (Red Blood Cells)
 The presence of red blood cells may be due to diverticulitis, fissures, hemorrhoids, injury or even severe constipation.

Color 
The normal stool color is light brown to brown. Clay, white or tan colored stool can indicate the absence of bile or a pancreatic insufficiency.

Absorption

Long Chain Fatty Acids (LCFA) 
These fatty acids are usually absorbed by a healthy digestive tract. If malabsorption is present, they are elevated in the stool.

Total Fat
 Total fecal fats include triglycerides, cholesterol, and long chain fatty acids. Poor digestion and absorption of fats leads to increased fat in the stool.

Cholesterol 
Fecal cholesterol come from dietary sources and bile. Fecal cholesterol levels remain relatively constant regardless of diet. An elevated level may indicate malabsorption.

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To get tested - no matter where you are in the world - contact the IBS Treatment Center at info@ibstreatmentcenter.com

Image thanks to nih.gov

In Review: Bad Bacteria

2012-01-25T08:49:00.000-08:00

What makes a bad bacteria bad?

The worst bacteria (the ugly) either directly destroy tissue by feeding upon it or produce a toxin that destroys tissue. Other bacteria (the bad) react negatively to food, or are poor fermenters of food, creating IBS symptoms like gas and diarrhea. And some species of yeast and bacteria are bad simply because they take up space, thereby crowding out the good bacteria and depriving your body of all the health-giving benefits that friendly bacteria provide, resulting in the poor digestion of food and the poor absorption of nutrients.

The ugly bacteria are never regarded as normal flora within the body. They are not usually considered to be causes of IBS, but they do cause severe, often life-threatening, conditions. Ugly bacteria include Salmonella, Shigella, Yersinia, Vibrio cholerae, Campylobacter, and certain strains of E. coli. Just a tiny amount of the most virulent strains of bacteria in a person's body is enough to begin the process of infestation.

The symptoms of these bacterial infections usually include severe watery diarrhea, which is often bloody. Some cause vomiting, muscular cramps, dehydration, and permanent intestinal damage. If untreated, they may even cause death. In short, they are nothing to fool around with. Luckily, the medical community is generally good at identifying and treating these kinds of bacterial infestations.

Less dangerous, but still unwelcome, are the bad bacteria, which include the Enterobacteriaceae family of Citrobacter, Enterobacter, Klebsiella, Proteus, and Serratia, as well as Clostridium difficile and Pseudomonas. At very low populations, these bacteria may be considered normal flora in the intestinal tract.

However, being normal doesn't make them good. Each has been documented as causing IBS-type symptoms, and they often need to be eliminated. Unfortunately most doctors rarely test for them, since the symptoms they cause are usually not immediately dangerous. But, if a bad bacteria has managed to increase its population and gain territory in your intestinal tract, you may experience gas, bloating, abdominal pain, or loose stools. You're probably not dying, but you are very uncomfortable.

You may be surprised to learn that another bacteria considered normal flora is one strain of E. coli. Due to some recent well-publicized cases of E. coli infestation, the name itself now seems scary. Some types of E. coli are scary, but the strain of E. coli normally found in the intestines is not the toxic strain that causes bloody diarrhea and other symptoms. In fact, we all have E. coli living in our intestines.

Image thanks to encinosmiledr.com

Testing for IBS Triggers: Standard Food Allergy Panel

2012-01-24T10:18:00.000-08:00

Foods Included in the Standard Food Allergy Panel - 96 foods

Dairy: Cow's milk, whey, casein, mozzarella cheese, cheddar cheese, cottage cheese, yogurt, goat's milk.

Meat and Poultry: beef, chicken, lamb, pork, chicken, eggs white (chicken), egg yolk (chicken), whole egg (duck), turkey.

Grains: amaranth, barley, buckwheat, corn, gliadin (wheat), gluten (wheat), oat, rice (white), rye, spelt, whole wheat.

Seafoods: lobster, clam, cod, crab, halibut, scallop, salmon, shrimp, red snapper, sole, tuna

Vegetables: avocado, broccoli, beet, bell pepper (green), cabbage (white), carrot, cauliflower, celery, cucumber, garlic, lettuce, mushroom, olive (black), onion (white), potato (white), pumpkin, radish, spinach, sweet potato, tomato, zucchini squash.

Nuts: almond, coconut, hazelnut, peanut, pecan, sesame seed, sunflower seed, walnut

Legumes: green pea, kidney bean, lentil, lima bean, peanut, pinto bean, string bean, soy bean.

Fruits: apple, apricot, banana, blueberry, cherry, grape (red), grapefruit, lemon, orange, papaya, peach, pear, pineapple, plum, raspberry, strawberry.

Miscellaneous: coffee bean, cocoa (chocolate) bean, honey, baker's yeast, brewer's yeast, sugar cane.

What is the Standard Food Allergy Profile

2012-01-24T10:11:00.000-08:00

The Standard Food Allergy Profile test takes the guesswork out of treating your IBS and saves you a great deal of time, effort, and discomfort. And if by chance your test happens to be negative, you can quickly move on to other potential causes of your problem without spending valuable time on an unsuccessful elimination diet and then wondering if you actually did it correctly.

Food allergy testing is a highly specialized procedure performed only by doctors trained in recognizing and treating non-anaphylactic food allergies, and only in laboratories especially equipped to handle the sophisticated testing required. In order to give you an accurate result, this test must be a blood test, and must include both IgE and IgG antibodies.

If it does not evaluate both antibodies, there is a strong possibility that the testing will miss your food allergy. (More information about food allergies, IgE and IgG antibodies.)

For you the procedure is neither complex nor difficult. This blood test measures reactions to approximately 100 common foods, including dairy, eggs, corn, soy, almonds, peanuts, wheat, seafood, and many others. You are not required to fast or to change your diet in any way prior to blood collection. In fact, it is recommended that you not do so. (However, steroidal anti-inflammatory medications such as prednisone and corticosteroids may affect the results, so talk to your medical practitioner about these medications prior to testing.)

If you have no food allergies, no antibodies will be detected. However, when IBS sufferers are tested, a very high percentage of them have antibodies to one or more foods. When they stop eating those foods they invariably feel better. The findings are summarized for you in an easy-to-understand report that you will be given to take with you. Your doctor will thoroughly review the report with you and answer any questions that you may have. Your doctor will also review and provide you with a packet of additional information to help you understand your condition and the steps required for you to cure your IBS.

In addition to the Standard Food Allergy Profile, a blood test for celiac disease should also be run. Celiac disease is a special form of gluten/wheat intolerance. Although gluten and wheat are included in the Standard Profile, celiac disease cannot be ruled out based on that test alone. This highly specialized diagnosis can be ruled out only after you have been tested for tissue transglutaminase antibodies and total IgA.

The IBS Treatment Center provides you with the highest quality testing available, comprehensive and detailed counseling to help you evaluate and understand your test results, and extensive recommendations for treatment.

What is the IBS Treatment Center?

2012-01-23T10:09:00.000-08:00

The IBS Treatment Center is Unique!

Patients have come to the IBS Treatment Center in Seattle, Washington from around the United States and from countries as far away as New Zealand.

Our success in treating Irritable Bowel Syndrome and the associated symptoms of diarrhea, constipation, gas, pain, and bloating is unmatched. Regardless of your age and the length or severity of your problem, you should be able to live a normal life without pain, suffering, or embarrassment. Join us and the growing community of former IBS sufferers.

We guarantee that you haven't gotten this kind of care before and here are just of few of the things we do differently:

Your consultation is all with the doctor (usually 35 minutes or more), not a nurse or tech;
No other patients are scheduled with the doctor at the same time: You are the doctor's focus;
The doctor wants to hear your complete history and personal story. This is important to understanding how to help you.
The doctor clearly explains all of your lab results and what they mean.
Your treatment plan is a program, and it is very specific to you. It is based on your history and your lab results (not just on your symptoms).
We provide you with a binder, copies of your lab work, and lots of documentation to help you keep your treatment clear and organized.
We provide online access through secure encrypted email to ask questions and request appointments.
We publish our prices
We expect to be able to help you!

What is Good Digestion?

2012-01-23T09:42:00.000-08:00

Digestion should be the natural process of an exquisitely complex system that converts food into the materials needed for life: vitamins, minerals, fats, amino acids (proteins), and sugars (carbohydrates).

From the average person's point of view, it is a relatively easy, even unremarkable process, something you take for granted. But from a medical viewpoint it is truly fascinating.

A lot happens between the time you eat a piece of food and the time the waste products leave your body. Most people are concerned only with the two parts of the digestive system that require some active participation on their part - the food going in and the waste coming out. The steps between these two poles are involuntary, and you probably don't pay a lot of attention to them, or need to, as long as things are working well.

Elimination itself is fairly straightforward. Eating causes the colon to contract, beginning the process of peristalsis: contraction followed by relaxation, over and over again along the tube, moving things down to the exit. Between thirty to sixty minutes after eating (depending on various factors, such as how much was in the intestinal tract to begin with), a person will normally feel the urge to have a bowel movement.

About 60% of the fecal mass is made up of water, although this figure can vary widely. When you have diarrhea, for example, the percentage of water is much higher. About 30% of a normal stool consists of dead bacteria, which gives feces its characteristic odor. The rest is made up of indigestible fiber, fats (such as cholesterol), inorganic salts, live bacteria, dead cells and mucus from your intestinal lining, and protein.

Relaxation is a key to healthy bowel movements. In fact, the whole of digestive function is based on relaxation. This is why stress is often blamed for bad digestion. When you are relaxed, the parasympathetic part of your nervous system is dominant. This same part allows your digestive system to "do its thing."

Although the number of bowel movements a day that is considered "normal" varies, the average is one or two. Stools should be well formed; not watery; generally dark brown in color; and passed easily, without straining, cramping, or pain. Lighter brown stools, which usually float, generally mean you're not digesting fats very well. Ideally, at the end of the bowel movement you should feel like you are fully "through."

Evacuation is a fine balance and everyone is a little bit different, but the general rule is that if you experience discomfort, especially regularly, then things are not functioning normally.

Information on testing for IBS and food allergies at IBSTreatmentCenter.com
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This great image thanks to healthtips-sastha.blogspot

Gluten Free Recipe: Sweet Potato & Apple Soup

2012-01-20T11:06:00.000-08:00

Thanks to Jules Gluten Free for another great gluten free recipe. Please feel free to send your own recipes to us at info@ibstreatmentcenter.com.

Sweet Potato & Apple Soup
Ingredients:

2 Tbs. olive oil
1/2 cup diced red onion (or 1 Tbs. diced dried onion)
2 tsp. finely grated fresh ginger
2 apples, peeled & coarsely chopped (Fuji, Gala …)
1 celery rib, diced
1 1/2 lbs. sweet potatoes, peeled & chopped into 1 inch or smaller chunks
1 qt. vegetable broth (Savory Choice™ Vegetable Broth Concentrate)
1 chipotle pepper in adobo sauce, minced – add more or less according to preference (La Morena® & La Costeña® are gluten-free )
salt & black pepper to taste

Garnish:

sour cream, dairy or non-dairy (Tofutti Better than Sour Cream®)
grated fresh ginger

Directions:

In a large stock pot, heat oil over medium heat, then add the chopped onion and grated ginger. Cook until the onion is translucent, stirring frequently.

Add the apples and celery, stirring to coat with remaining oil. Cook for 5-7 minutes while preparing the sweet potatoes.

Add the sweet potatoes and vegetable broth, then bring to a boil. Reduce heat once boiling, and partially cover with a lid. Simmer until the sweet potatoes are fork tender, 30-45 minutes, depending on the size of the sweet potato pieces. Add the chipotle pepper.

Use an inversion blender to purée until smooth, or alternatively purée in a blender or food processor in batches. Season with salt and pepper, according to taste.

Serve warm, garnished with grated fresh ginger and a swirl of sour cream, if desired.

DailyMail.uk on Endometriosis

2012-01-20T10:58:00.000-08:00

IBS and endometriosis have a a lot in common. They are both labels that don't explain why the problem is occurring. It is not unusual for patients to experience both problems and they can be linked.

Treating IBS can result in improvement in endometriosis as well. Patients with endometriosis should explore the possibility that food allergies are causing their problem.

From DailyMail.co.uk:

Jenny Genge was 34 when she made the decision to have a hysterectomy.

For nearly two decades she’d suffered the agony of endometriosis and, after trying everything from hormone therapy to laser surgery, this dramatic solution was all that was left to her.

‘I’d had years of terrible pain,’ says Jenny, an administrator from Minehead, Somerset. ‘I was desperate for relief.’

Jenny is one of around two million women in Britain with endometriosis.

The condition causes cells similar to the ones lining the womb to grow outside it — most commonly in the pelvic area, but in some rare cases they grow anywhere in the body, including the eyes, lungs and brain.

During a woman’s monthly cycle, her hormones stimulate the endometriosis, causing the cells to grow, then break down and bleed.

This internal bleeding, unlike a period, has no way of leaving the body and leads to inflammation, pain and the formation of scar tissue.

The condition raises the risk of infertility, because the ovaries and tubes can become blocked or damaged, and because endometrial cells kill sperm.

Endometriosis can appear at any age, but is most commonly diagnosed in women around the age of 30, when many start trying for a baby. While the cause is not clear, the condition is known to run in families.

For some, the symptoms can be mild, and controlled with the contraceptive pill — others are left in agonising pain and the condition is life-altering.

Full article available at DailyMail.co.uk
Image thanks to endometriosis.org

Testing for IBS Triggers: Why Skin Testing Generally Isn't Effective

2012-01-19T11:18:00.000-08:00

For several decades skin testing has been the standard way to test for allergies. The potential allergen is injected under or scratched into the skin, and any resulting inflammation (also known as wheal) is measured. The size of the wheal supposedly determines whether or not an allergy is diagnosed.

This technique leaves a lot to be desired because we don't inject food into our skin when we eat, nor do we necessarily get a red bump when we have a food allergy. This is also a subjective test. There is no scientific standard for the amount of swelling required for a positive result.

Equally important, this test can measure only an IgE antibody reaction. And even so, it often is negative, missing elevated IgE levels that are evident with a blood test. The IgG antibody is not tested for at all.

Many people are incorrectly told after skin testing that they do not have a particular food allergy. Others seem to react to everything that is tested. Skin testing is probably relevant only for life threatening (anaphylactic) types of food allergies, but in these cases the patient often already knows that he or she has the food allergy.

A more accurate way to detect most food allergies is through ELISA (ee-LIE-za) testing of the blood. This test measures the actual amount of both IgE and IgG in the blood. ELISA stands for Enzyme Linked Immunosorbent Assay, a big fancy phrase for a laboratory procedure in which antibodies are detected and measured. This very specialized procedure is performed only by doctors trained in recognizing and treating food allergies. It is run only by specialized labs equipped to handle such sophisticated testing.

More information on testing for food allergies at IBSTreatmentCenter.com
Image thanks to wikipedia

WebMD: Climate Tied to Inflammatory Bowel Disease Risk

2012-01-19T11:11:00.000-08:00

This article implies that vitamin D is important to preventing crohn's.

Of course it isn't quite as simple as that. And there isn't any evidence to indicate that simply taking vitamin D can cure IBD. But it is important to note that everything is tied together and vitamin D is related to overall health.

It's definitely interesting and worth looking into if you have Crohn's disease or Ulcerative Colitis (IBD - Inflammatory Bowel Disease).

Excerpt from WebMD:

Living in a sunny climate appears to reduce women’s risk of developing inflammatory bowel disease, a large new study shows.

....

For the new study, researchers combed through data on more than 238,000 women taking part in the long-running Nurses’ Health Study, which began in 1976.

The study collected information on where the women were living at birth, age 15, and age 30. It also recorded any diagnosis of an inflammatory bowel disease up to 2003.

Researchers also followed up with women who reported having inflammatory bowel disease and verified their diagnoses through medical records.

They found that women who lived in Southern regions that got a lot of sunlight had a 52% lower risk of being diagnosed with Crohn’s disease by age 30 and a 38% lower risk of getting ulcerative colitis than those who lived in Northern regions.

That result held up even when researchers tried to rule out other things that might increase a person’s risk for an inflammatory bowel disease, like having a family history.

“The differences are pretty drastic. That’s what surprised us the most. Especially when it comes to Crohn’s disease. We’re seeing a 40% to 50% reduction in risk,” says researcher Hamed Khalili, MD, a gastroenterologist at Massachusetts General Hospital in Boston.

The study is published in the journal Gut.

Image thanks to infocera.com

What's the difference between Crohn’s, Colitis, and IBS?

2012-01-18T10:22:00.000-08:00

There is a lot of confusion concerning Crohn’s, ulcerative colitis, and irritable bowel syndrome (IBS). Crohn’s disease and ulcerative colitis are two forms of Inflammatory Bowel Disease (IBD). There are differences between the IBD and IBS, but they are not necessarily exclusive conditions and may occur simultaneously.

Inflammatory Bowel Disease (IBD) often presents as a group of symptoms very similar to those of IBS, but usually with the additional symptom bright red blood in the stool. Diagnosis is made by performing a colonoscopy, and often a biopsy. Detection of ulcerations in the colon confirms the IBD diagnosis. IBD is diagnosed as ulcerative colitis if it is restricted to the colon and Crohn’s disease if it is also found in the small intestine.

The cause or causes of IBD have not been identified. However, evidence points to activation of the immune system via environmental triggers and to a potential genetic link. For example, people with family members who have IBD are more likely to have IBD. Treatment usually involves anti-inflammatory medications to try to control the inflammation.

People with Crohn’s Disease or ulcerative colitis, like many people with IBS, often get discouraged by the inability to control their symptoms and the unpredictable nature of the condition. Interestingly, people with Crohn’s disease or ulcerative colitis can also have IBS or IBS-related problems that are contributing to their symptoms.

At the IBS Treatment Center we have found that patients with IBD often have microbial imbalances or food allergies that are directly related to their poor digestion. Although treating IBS does not cure IBD, in many cases substantial improvement in digestion and a greater likelihood of remission of the IBD can be obtained by testing for and treating the IBS-related conditions. When those conditions are properly diagnosed and treated, these patients often experience significant improvement in their health.

Testing for and treating microbial imbalances includes DNA testing of the stool for diagnosing bacteria, yeast, and parasitic problems. And food allergy testing involves sophisticated blood testing for antibody reactions to foods commonly found in the diet. More about each of these types of testing can be found on our website at IBSTreatmentCenter.com.

Testing for and treating these problems is obviously a good idea for anyone IBD or IBS who wants to improve their overall health and give their body the best chance possible for a complete recovery.

Image thanks to chexydecimal.com

Diet, Nutrition & Crohn's Disease

2012-01-18T09:27:00.000-08:00

While it's true that diet alone cannot treat Crohn's disease, getting the right testing can often identify foods that are problematic and allow the patient to dramatically improve their health.

Excerpt from DailyRX.com:

People with Crohn's disease have their pick of diet and cookbooks that promise to make their lives better. But what role, if any, does diet and nutrition play in Crohn's disease?

Crohn's disease is an autoimmune condition that affects the gastrointestinal tract. Many of its symptoms are the same symptoms you get when your food doesn't agree with you.

For most people, abdominal cramps, bloating and diarrhea are signs that we need to change our diet. But Crohn's is not nearly so simple.

For most people, abdominal cramps, bloating and diarrhea are signs that we need to change our diet. But Crohn's is not nearly so simple.

dailyRx spoke with Lisa Cimperman, a clinical dietitian at University Hospital in Cincinnati, Ohio, and nutritional adviser for the Crohn's and Colitis Foundation of America. She said that although patients can use diet and nutrition to manage their symptoms, there are no food rules or supplements that can cure the disease itself.

“Diet and nutrition do not cause Crohn's,” she told us. “And your diet cannot treat Crohn's disease alone. You're going to need more targeted therapies.”

These therapies – whether it's medications or surgery – focus in on the immune system, which cause the gastrointestinal symptoms. But there's ongoing research to learn how diet can “temper” the immune response, Cimperman said.

Cimperman shared a few valuable pieces of advice on diet and nutrition for people with Crohn's.

The article continues...

Cimperman emphasized that diet is a lifelong health concern.

“When you talk about diet, it's not just what you eat today, or it's not what you've eaten through past year. Its what you've eaten over your entire life that affects your health at the present time. That's why it's difficult to really hone in on one single component that might be the most helpful,” she said.

Click here to visit DailyRX.com and continue reading.
Crohn's image thanks to wikipedia.org

A Deeper Look at Probiotics

2012-01-17T10:11:00.000-08:00

As many of you know, probiotics are products that contain bacteria. These bacteria are the “good” bacteria, and they are called probiotics to make it clear that they are designed to produce the opposite effect of antibiotics which kill bacteria. The most familiar of the good bacteria are the genera Lactobacillus and Bifidobacter.

The GI tract contains around 100 trillion bacteria. Everyone has good bacteria in their digestive tract, but not everyone has the same kinds of good bacteria, or in the same amounts. For the last few decades we have seen the rise of antibiotics, considered wonder drugs because of the lives that they saved. Unfortunately, we have also seen that too much of a good thing can be harmful.

The overuse of antibiotics has directly contributed to the development of antibiotic resistant bad bacteria, such as MRSA. We are only beginning to appreciate that there is another downside to taking antibiotics – they kill good bacteria.

In response to this we are now seeing a rise in the popularity of probiotics. Probiotics are a wonderful tool when used properly, but they are not a cure all, and they are still largely misunderstood. Some processed foods, such as yogurt and acidophilus milk, contain good bacteria. It is now becoming fashionable to put probiotics into all sorts of processed food products in an effort to come up with new and creative ways to give people these good bacteria.

Good bacteria have been around for a lot longer than we’ve been around, and were available well before the invention of yogurt. Where did we used to get our good bacteria? You may be surprised to learn that many fruits and vegetables are naturally covered in good bacteria. For example, that natural wax on your organic apple (which by definition is not coated with man-made wax) is a film of Lactobacillus. Not only that, but plant foods also help to support the good bacteria in your digestive tract. These are two excellent reasons to eat more plants.

When we are born, there are no bacteria in our digestive tract. But as soon as we are born, bacteria begin to populate the gastrointestinal system. This is not only normal, but it’s imperative to life. Studies have shown that without bacteria animals do not develop properly and cannot live very long.

Some of the very first good bacteria to which we are exposed come from breast milk. One fascinating aspect of this is that studies now show that these bacteria are transferred directly from the digestive tract of the mother via the lymph system. This brings up an interesting question. Could problems in the mother’s digestive ecosystem carry over to her chilren?

It’s only recently that we have begun to gain a better appreciation for what good bacteria do for us. They inhibit the ability of bad bacteria and other microbes to affect us, both directly and indirectly. They modulate many immune functions and decrease inflammation. They are critical for digesting our food and for absorbing nutrients. They synthesize numerous vitamins. And they stimulate the motility of the digestive tract. Different bacteria have different positive effects. No two are quite alike.

Taking probiotics might seem like a no-brainer. It is certainly worth trying if you are suffering from digestive problems, but there are numerous probiotic products on the market and they vary widely in quality, quantity, and effectiveness. Equally important, the ecosystem of the digestive tract is a very complex area that is often affected by numerous other variables. People with digestive problems often find that probiotics are of no benefit, or only help a little. And sometimes they even make symptoms worse.

The reasons for this are too numerous to get into here. However, we specialize in the testing and treatment necessary to help you gain a better understanding of your unique bacterial environment. And we only recommend probiotics, if they are needed at all, once we have a clearer understanding of what is causing your symptoms.

"Diverse Gut Flora Protects Kids from Allergies"

2012-01-17T09:55:00.000-08:00

According to a new study published in the Journal of Allergy and Clinical Immunology and reported by FoodProductDesign.com, high diversity and a variety of bacteria in the gut can protect children against allergies.

From FoodProductDesign.com:

Researchers at Linköping University conduced at comprehensive study of intestinal microflora in allergic and healthy children. Stool samples from 40 children were analyzed—20 children with atopic eczema and allergic IgE antibodies to foods, and another 20 in a control group that lacked these conditions.

Using the so-called 454-pyrosequencing, the researchers identified DNA sequences that were then simultaneously linked with a database to determine which bacterial genera was present in the samples.

Results show that diversity was significantly greater in the healthy children at one month of age compared to those children who later developed allergies. Diversity in certain groups appears to be particularly important: Proteobacteria consists of so-called gram-negative bacteria which are associated with protection against allergies and are common in children who grew up on livestock farms with cattle, and even Bacteroides which as shown in the experiments counteract inflammation.

“We conducted the study in collaboration with Karolinska Institute and the KTH Royal Institute of Technology that substantiates the so-called hygiene hypothesis. Children acquire intestinal microflora from their environment, and in our society they are probably exposed to insufficient bacteria that are necessary for the immune system to mature," they said.

The findings seem to discredit results of other studies. For example, Bifidobacteria was abundant in the study however the researchers could not identify support for any protective effect.

The full study can be found at National Institutes of Health.

From Our Office: Gluten Allergy Case Studies

2012-01-16T09:46:00.000-08:00

Gluten Allergy Case #1:

27 year old male with loose stools, gas, Irritable Bowel Syndrome, inability to gain weight, acne on back, poor endurance, and hypoglycemic/needing to eat every 2-3 hours. Patient was very athletic and in most respects would be considered extremely healthy. Allergy testing demonstrated a severe allergy to gluten.

Removal of gluten from his diet resulted in complete resolution of his Irritable Bowel within 2 days. Over time acne cleared, endurance improved dramatically, and he is no longer hypoglycemic.

Gluten Allergy Case #2:

24 year old female with a long history of sinus infections including two sinus surgeries, asthma, diarrhea, headaches, chronic fatigue, and dizziness. Food allergy testing was positive for allergies to gluten, dairy, and eggs. This patient also tested positive for hypothyroidism and iron deficient anemia.

Removal of these foods from the diet and treatment of hypothyroidism and anemia has resulted in significant improvement in energy and the resolution of diarrhea and dizziness. Sinus infections have been greatly reduced, as have headaches, and her health continues to improve with time.

Gluten Allergy Case #3:

30 year old female with infertility, gas, bloating, acne, headaches, and insomnia. This patient has been attempting to get pregnant for 1 1/2 years. Her menstrual cycle was consistently abnormally long at 35 days. All female hormone and standard fertility related tests were negative.

Food allergy testing was positive for gluten (a known cause of infertility), dairy, corn, and garlic. After removal of the food allergens, this patients next menstrual cycle returned to a normal 28 days. Pregnancy next?!

Gluten Allergy Case #4:

3 year old with frequent upper respiratory infections and a history of reflux as a baby. Patient allergic to gluten and dairy and is doing significantly better off these foods. Mother also positive for gluten allergy.

More information on testing and treating gluten allergies by contacting IBSTreatmentCenter.com

Washingtonian: Living with a Gluten Allergy

2012-01-16T09:37:00.000-08:00

I am gluten intolerant and have been diagnosing celiac disease and non-celiac gluten reactions for over 13 years. It can be the cause of literally hundreds of health problems.   Food allergies should always be considered when it comes to chronic health issues that seem to defy explanation. Food has a far more profound impact on your health than just the nutrients or calories it contains.

Image and excerpts from Washingtonian.com:

It was a nurse in my internist’s office who raised the question: “This sounds like it could be gluten-related,” she said after listening to my list of ailments from rashes to stomach discomfort. “Have you considered that?”

That was two years ago. I’d barely heard of gluten intolerance, let alone the array of symptoms it was capable of triggering. All I knew was that, since returning from a vacation in Maine, I’d felt crummy. Nothing—rest, vitamins, doctors’ visits, medications—seemed to help. The old symptoms kept returning or new ones would emerge.

In the ensuing months I would undergo a battery of tests and begin my own investigation into why I felt so bad. By the end, I’d know more about gluten than many doctors. At age 48—after a lifetime of eating foods containing gluten without incident—I would be diagnosed with non-celiac gluten intolerance, also known as gluten sensitivity.

It continues...

For two months before my diagnosis, I experienced brain fog and anxiety that made focusing on work difficult. I was tired and fell into the habit of taking naps. An avid exerciser, I had whittled my workouts—on the rare occasion I felt up to one—from an hour down to ten minutes, due to muscle aches and weakness. My skin itched all the time, to the point of interfering with sleep. And my sinuses were so congested that I rarely went out.

Fasano’s study, published last year in the journal BMC Medicine, provides the first evidence of key differences between gluten sensitivity and celiac disease. Fasano says the two conditions are part of a spectrum of gluten-related disorders.

An estimated 18 million Americans, or 6 percent of the population, suffer from gluten sensitivity, according to the Center for Celiac Research, and Fasano expects the number to climb. Meanwhile, there’s been a fourfold increase in celiac disease over the past 50 years, with just under 1 percent of the population—about 2.5 million people—affected today.

“We don’t know why the numbers are up,” says Peter H.R. Green, director of the Celiac Disease Center at Columbia University. “Gluten just may be more powerful now or there may be other environmental factors.”

This article continues at Washingtonian.com

More information on gluten allergies at IBSTreatmentCenter.com

Gluten Free Recipe: Stuffed Portobello Mushrooms

2012-01-13T10:10:00.000-08:00

This week's gluten free recipe thanks to DelightGlutenFree.com

Ingredients:

8 large portobello mushroom caps
3 tablespoons butter
1 large Vidalia onion, sliced thinly
¼ teaspoon sugar
¼ cup olive oil
¼ cup dry red wine (Chianti will work well)
2 cups diced eggplant (peeled and chopped in small pieces)
6 ounces goat cheese, crumbled
½ cup oil-packed sun-dried tomatoes, finely chopped
2 garlic cloves, minced
2 tablespoons fresh basil, chopped
1 1/2 cups Parmesan cheese

Directions:

Preheat oven to 375 degrees F. Lightly coat a baking sheet with olive oil. Place cleaned mushroom caps rounded side up and bake for 10 minutes to drain excess liquid.
Remove from oven and set aside, leaving oven on.
Meanwhile, in a medium nonstick pan, melt 3 tablespoons of butter over medium heat. Add the sliced onion and sugar and slowly cook for 10 minutes, until golden brown. Turn heat to medium-high and cook for an additional ten minutes. Remove from pan and reserve.
In a large skillet, heat ¼ cup of olive oil over medium heat. Add eggplant, sun dried tomatoes, and garlic. Cook until eggplant is soft, about 8-10 minutes.
Stir in red wine and cook for about 2-3 minutes, until alcohol evaporates. Remove skillet from heat and fold in the goat cheese, 1 tablespoon of basil, and reserved caramelized onions.
Flip over portobello mushrooms to rounded side down. Fill each mushroom with a heaping scoop of the eggplant mixture.
Sprinkle each mushroom cap with Parmesan cheese and bake for 20 minutes.Remove stuffed mushrooms from oven, sprinkle with remaining tablespoon of basil, and serve warm.

Yield: 4 servings

More About Food Allergies: IgE and IgG

2012-01-13T10:02:00.000-08:00

The immune system functions like a sentinel standing guard against foreign invaders. In the case of an allergy, the invaders are called allergens. The primary weapon that it uses against invaders is the production of antibodies.

The antibodies cause reactions that result in the offending allergens being removed from the body. In many people, foods act as allergens rather than nutrition. This can result in the symptoms of IBS.

The immune system produces numerous kinds of antibodies, called immunoglobulins. IgE and IgG are acronyms for the two different kinds of antibodies produced by the immune system in allergic reactions to food. You might be asking why you need to know this. Conventional allergy testing looks for IgE reactions only.

These types of reactions typically occur immediately after contact with or ingestion of the allergen, and in some cases can cause serious, even fatal, health problems. Potential IgE reactions include swelling of the lips and tongue, hives, bloating, abdominal pain, or sudden diarrhea. These are the reactions that people usually think of when they hear the word allergy. However, IgE reactions can also lead to many other symptoms not traditionally recognized as being caused by food allergies.

The problem with this type of testing is that most food allergies are not IgE reactions, but are rather IgG reactions, which usually show up hours or even days after ingestion of the allergen. They are generally not nearly as dramatic as the more severe IgE reactions, and usually result in "mere" constipation, diarrhea, bloating, gas and abdominal pain. Both antibodies are important, and food allergy testing should include both or the cause of IBS may be missed.

For more information about this subject refer to The Irritable Bowel Syndrome Solution.
Image thanks to pennypinchingparent.com

Do You Really Need a Biopsy to Diagnose Celiac Disease?

2012-01-12T10:09:00.000-08:00

Celiac disease is traditionally diagnosed with a positive biopsy of the small intestine. The biopsy will demonstrate damage to the intestine known as villous atrophy. Villi are small finger-like extensions of the lining of the intestine that are visible only under the microscope.

People with celiac disease and other conditions will show a marked reduction in their villi, almost as if the villi have been worn off. Damage to the villi causes a dramatic reduction in the surface area of the small intestine, resulting in both the poor digestion and absorption of many nutrients.

Biopsies are done in a hospital on an outpatient basis, but require strong medication due to the invasiveness of the procedure. An endoscopy is performed, which involves a tube being placed into the mouth, down the esophagus, and past the stomach. A tissue sample can then be taken from the small intestine.

Although the small intestine is extremely important to our health, in most cases the value of the biopsy in diagnosing celiac disease is highly questionable. About 98% of people with a gluten allergy or celiac disease can be diagnosed as being allergic to gluten with a blood tests alone.

There is no added benefit from performing the biopsy. The results of the biopsy do not change the form of treatment nor the outcome for the patient. Only if the blood tests are negative can a biopsy potentially provide useful additional information.

Image thanks to karlloren.com

Celiac and Gluten Intolerance Q&A

2012-01-12T09:58:00.000-08:00

How Is Celiac Disease Different from a Gluten Intolerance?  

Although celiac disease is a gluten allergy, it is only one form of gluten allergy. Many react to gluten and may have elevated serum antigliadin antibodies, but they do not have damage to the small intestine. These people have a negative biopsy of the small intestine, as well as negative antiendomysial antibody and tissue transglutaminase tests.   

How Common Are Gluten Allergies?  

Although no studies have been done on the prevalence of gluten intolerance, the prevalence of gluten allergies is certainly higher than that of celiac disease alone.   What symptoms may be caused by a gluten allergy?

Abdominal Pain
ADD/ADHD
Anxiety
Canker sores
Constipation
Diarrhea
Fatigue
Fibromyalgia

Gas
Headaches
Heartburn
Indigestion
Infertility
Iron deficient anemia
Irritability
Irritable bowel syndrome
Joint Pain
Osteoporosis
Poor Growth
Poor immune function (frequent illness)
Sinusitis

 What Is the Treatment for Celiac Disease and Gluten Intolerance?

 The treatment is identical for both celiac disease and gluten intolerance and involves removing all sources of gluten from the diet. This means that a person with a gluten allergy should not eat bread products, pastas, or processed food of any kind that contains wheat, rye, or barley in any form. Individuals require special dietary counseling. Fortunately, many alternative sources for gluten free breads, pastas and other foods now exist and are easier than ever to find.

What Are the Results of Avoiding Gluten?  

If you are allergic to gluten, then the result of removing gluten from your diet is generally a reversal of your health problems. Symptoms very often resolve, some faster than others, and you gain a new definition of optimal health.  Even celiac disease is reversed, usually resulting in complete recovery of the damage to the small intestine.   

What if Someone with a Gluten Allergy Chooses Not to Avoid Gluten?

 Of course, they continue to suffer the symptoms that their gluten allergy is causing. However, the long term consequences are much more severe. People with celiac disease are known to be at higher risk for many conditions, including cancer of the digestive tract, thyroid problems, anemia, osteoporosis, and many autoimmune conditions.

If you or someone you know suffers from any of the symptoms listed above, be sure to be screened for food allergies via blood testing.

Information on testing for food allergies at IBS Treatment Center.
Image thanks to fresnodoula.wordpress

What is TSH?

2012-01-11T11:05:00.000-08:00

Most physicians measure thyroid function by testing levels of TSH. TSH stands for Thyroid Stimulating Hormone.

Thyroid Stimulating Hormone is produced by the pituitary gland and stimulates the thyroid gland to produce thyroid hormones. TSH levels are supposed to automatically increase to compensate for low thyroid hormone production. When this happens, TSH levels become abnormally high and indicate a hypothyroid condition.

Unfortunately, most physicians are using an outdated and unnecessarily wide reference range when determining normal TSH levels. You may actually be hypothyroid, but have been told by your physician that your thyroid level is normal.

A normal TSH level is between 0.3 and 2.5 as determined by the American Association of Clinical Endocrinologists. However, most physicians and labs are using a range of 0.30 to 5.00. Therefore your TSH level may increase to what appears to be a very normal looking 3.00, when you may in fact be quite hypothyroid.

Thyroid Antibodies/Hashimotos Thyroiditis

Many hypothyroid conditions are caused by an autoimmune condition that attacks the thyroid gland. There are two major thyroid antibodies, called thyroid peroxidase antibody and anti-thyroglobulin antibody. The presence of these antibodies can indicate an autoimmune condition called Hashimotos Thyroiditis. This condition can be present even if your TSH is normal, and it may affect your need for thyroid hormone.

Image thanks to merck

4 Common Misconceptions about Irritable Bowel Syndrome

2012-01-11T10:50:00.000-08:00

IBS Misconception #1

The biggest misconception is that IBS (Irritable Bowel Syndrome) defines a specific medical condition. IBS is, by definition, just a group of symptoms affecting the digestive tract that haven’t been explained.

Unlike cancer, a stroke, or the flu, IBS is more of a starting point than a diagnosis, because it doesn’t provide any new information.

Once a person has the symptoms it is necessary to do additional testing to identify the cause of those symptoms - what you might call an actual diagnosis. And once you have an actual diagnosis, then you can treat whatever it is that causes the symptoms and usually stop them.

IBS Misconception #2

A second common misconception is that IBS is only caused by one thing. Nothing could be further from the truth.

The digestive tract is very complicated, but can only display a limited range of symptoms. There are many things that can cause constipation, diarrhea, abdominal pain, gas, bloating, etc. Any individual might have one or more of the causes at any one time.

There is a wide range of causes of IBS and manypatients have more than one cause, sometimes several causes, at the same time. For example, many patients have an allergy to a food, which causes them to have IBS symptoms. But not all IBS patients have food allergies.

Many patients have bacterial or microbial issues, for example, not enough of the needed digestive bacteria are living in their digestive tract. But not all IBS patients have bacterial issues. Some patients have food allergies, bacterial/microbial issues, and other factors. To correctly diagnose the cause of IBS symptoms it is necessary to test for a range of potential causes. If you don’t treat all of the conditions you have, your IBS probably won’t be resolved.

IBS Misconception #3

The third misconception is that there is a single treatment for IBS. This misunderstanding goes along with the previous misconception- that there is only one cause. The reason that there isn’t a single treatment for IBS is that there isn’t a single cause. If all IBS were caused by dairy allergies, treatment would be simple – don’t eat dairy products. But because there are many, sometimes overlapping causes, there will never be a single simple treatment for IBS symptoms.

IBS Misconception #4

Lastly, but perhaps the most common misconception is that IBS is caused by stress. If this were true the world would be full of IBS patients. We see patients all the time that have been told by their doctor that stress is the problem, but once we identify the cause and treat it, the symptoms are resolved.

What is even more interesting is that many patients report that while they had IBS symptoms they also had a heightened sense of anxiety, but that it went away when they treated their condition. That is not to say that stress can’t make IBS worse. Stress can affect the immune system and that can impact IBS symptoms. But stress is usually not the underlying cause of the symptoms.

More information on IBS at IBSTreatmentCenter.com
Image thanks to astrogle

HealthDay News: Some 'Gluten-Free' Beers Really Aren't

2012-01-10T10:25:00.000-08:00

Thanks to HealthDay.com for this news about beers that may be claiming to be low gluten or gluten free, but still made from barley:

Critical Quotes:

"Beer is made using barley, which contains a form of gluten called hordein. However, some beer companies contend that the brewing process eliminates gluten or reduces it to very low levels, according to a release from the Journal of Proteome Research, where the new study appears."

"Eight brands labeled "gluten-free" did not contain hordein. However, the researchers were surprised to discover that two of the brands labeled "gluten-free" actually had about as much hordein as regular beer."

From HealthDay:

Regular beer and even some brands of beer labeled "low-gluten" contain high levels of gluten and could cause problems for people with celiac disease, a new study says.

Beer is made using barley, which contains a form of gluten called hordein. However, some beer companies contend that the brewing process eliminates gluten or reduces it to very low levels, according to a release from the Journal of Proteome Research, where the new study appears.

Because existing tests for detecting gluten in malted products are not very accurate, the research team developed a new test that's highly accurate for hordein.

They used this test to analyze 60 commercial beers and found that many of the regular brands contained significant levels of hordein.

Eight brands labeled "gluten-free" did not contain hordein. However, the researchers were surprised to discover that two of the brands labeled "gluten-free" actually had about as much hordein as regular beer.

People with celiac disease need to avoid gluten, a protein that triggers a reaction that damages the small intestine. Diarrhea, constipation, fatigue and abdominal pain are among the symptoms experienced by people with celiac disease when they consume foods and beverages with gluten.

The only treatment for people with celiac disease is to remain on a lifelong gluten-free diet.

Original source: Journal of Proteome Research, news release, Dec. 21, 2011
Image thanks to gayrva.com

Bacteria

2012-01-10T10:19:00.000-08:00

The bacteria inside us form a teeming, busy ecosystem. Changing or harming one species will have repercussions on the other species and on the host itself.

While we are used to thinking of the earth's ecosystems in this way, it may seem strange that these same principles govern our internal environments. This environment is all too easily altered, especially in our world of antibiotics. And many people suffer from IBS due to a microbial imbalance in their digestive tract.

There are three major categories of bacteria:

Good bacteria, such as acidophilus and bifidobacterium;
Bad bacteria, too numerous to mention but rarely tested for in most clinics;
Ugly bacteria, so dangerous that you've probably heard about them before.

It's also important to know that yeast (Candida) and parasites can also be a significant cause of IBS symptoms like diarrhea, constipation, and abdominal pain.

A deficiency of good bacteria and/or the presence of bad and ugly bacteria, yeast (Candida) or parasites will cause a variety of digestive problems, including abdominal pain, diarrhea, constipation, and even nutritional deficiencies. There are tests to diagnose each of these problems. And once diagnosed, all these conditions are readily treatable.

Information on the detection and treatment of deficiencies in good bacteria, as well as the detection and treatment of unwanted bacteria, yeast (Candida) and parasites on the IBS Treatment Center website.

Bacteria image thanks to wikipedia

The Many Forms of Gluten Intolerance: Understanding Non-Celiac Forms of Gluten Intolerance

2012-01-09T09:48:00.000-08:00

In our previous article (Understanding & Defining Celiac Disease), we discussed and defined celiac disease. In this piece we will discuss other forms of gluten intolerance that do not meet the definition of celiac disease.

Celiac Disease is a common problem, but gluten intolerance is far more common than celiac disease. There is a great deal of debate about how to define gluten intolerance and the relevance of forms of gluten intolerance that are not celiac disease. In this article I hope to clarify some of these issues and acknowledge the validity of all forms of gluten intolerance.

What do we mean by non-celiac forms of gluten intolerance?

As a reminder, gluten is a protein found in wheat, rye, spelt, kamut, barley and other grains. Many people find that they cannot tolerate gluten, but they do not test positive on any of the tests used to diagnose celiac disease. These tests include the biopsy of the small intestine, and the endomysial, reticulin, and tissue transglutaminase antibody tests. This is a common occurrence and one that I frequently see in my office.

Notice that I did not say that they do not test positive for gluten intolerance. In fact, most of these people do have test results that indicate that they are gluten intolerant, even though they do not test positive for celiac disease.

How do you test for other forms of gluten intolerance?

One test that I haven’t mentioned yet is the gliadin antibody test. This test is commonly run and is often positive when the others are negative. It is then usually ignored or the physician states that it is a false positive. It makes you wonder why it was run at all. But it is only a false positive if you want it to predict celiac disease. Gliadin antibodies are very poor predictors of celiac disease. However, they are positive for a reason. They indicate that the immune system has formed a reaction against gliadin, which is a fraction of gluten.

This is very important. Just because someone has an immune reaction to gluten does not mean that they will get celiac disease. Remember from the previous article, celiac disease is really another phrase for villous atrophy. So we can rewrite that sentence to say, “Just because someone has an immune reaction to gluten does not mean that they will get villous atrophy.” Villous atrophy is a result of the immune reaction to gluten. But it is only one possible result. It is a reaction to gluten that results in an autoimmune reaction to the lining of the digestive tract which results in villous atrophy.

I hope I didn’t get too wordy there. You may have to read that twice. What I really want to say is that celiac disease is just one type of gluten intolerance.

Are there other tests for gluten intolerance?

In my office I run a full panel of IgE and IgG antibodies for about 100 different foods and food components. I regularly see elevated antibodies to gluten, gliadin, wheat, barley, rye and spelt. These people usually do not have celiac disease, which I also rule-out. A positive test for any of these foods indicates that they have an immune reaction to those foods.

These patients invariably begin to feel better once they have eliminated these foods from their diet. They may have digestive symptoms such as constipation, diarrhea, IBS, gas, bloating, or heartburn, or they may have any number of other symptoms, such as fatigue, headaches, arthritis, chronic sinusitis, eczema, etc.

What if you haven’t run any blood tests, but know that you can’t eat gluten?

There are many people who discover through trial and error that eliminating gluten from their diet helps them to feel much better. These people often have not undergone any testing. And really, what is the point? You don’t need someone else to tell you that you feel better.

I always honor my patients’ right to know that they can’t eat gluten. Who am I to tell them otherwise? There usually isn’t any point in testing them, since any test for celiac disease or gluten intolerance will typically be negative once a person has stopped eating gluten for a while. And asking someone to eat gluten for at least a month so that I can verify their gluten intolerance seems illogical when you consider how ill that usually will make them feel.

The common treatment for everyone.

Whether you have celiac disease, are gluten intolerant, or just think that everyone on earth should avoid gluten (I don’t think this), then you are left with the same treatment plan, avoid gluten. Some people believe that celiac disease is a more severe form of gluten intolerance, but the evidence does not necessarily support this. Many celiacs are basically asymptomatic. And many non-celiac gluten intolerant individuals are very ill.

“Gluten intolerance” covers us all.

In the end, the words “gluten intolerance” cover anyone who can’t eat gluten, regardless of the reason.

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Image thanks to stonyfield.com

Understanding and Defining Celiac Disease

2012-01-09T09:42:00.000-08:00

What is celiac disease?

You may have never heard of celiac disease, but it is actually a fairly common problem. In fact, 1 out of every 133 people has it. That is over 2 million people in this country. It is really more of an allergy than a disease, although it is typically called an intolerance to gluten.

What is gluten?

Gluten is a protein found in wheat, barley, rye, spelt, kamut, triticale, and couscous. People who have celiac disease cannot eat any foods made out of these flours. Gluten is the thing that makes bread, well, bread. It allows bread to rise and keeps it together with lots of nice little air pockets, making your bread light and spongy. Without gluten it is difficult to make bread that is not heavy and dense.

What are the symptoms of celiac disease?

The symptoms vary widely. Celiac disease is typically thought of as a condition that causes diarrhea, abdominal pain, gas and bloating. However, many people do not experience these symptoms at all. They may experience constipation, weight gain, fatigue, headaches, heartburn, skin problems such as eczema and acne, or any number of health problems.

What exactly happens to the body in celiac disease?

In people with celiac disease, eating gluten leads to damage of the small intestine. Damage is specifically done to the villi of the small intestine. Villi are tiny finger-like extensions of the surface of the intestinal tract. They can only be seen under a microscope. In celiac disease the villi are in essence worn down, or blunted. This is known as villous atrophy. It’s something like the difference between holding your hand open with your fingers out, and having your hand clenched into a fist. The fist represents the blunted villi.

Why does this happen?

In people with celiac disease, their immune system is triggered by gluten to not only attack gluten, but to attack their own intestinal tract. This leads to villous atrophy. It is not known exactly why this happens, but it appears to be a genetic response to gluten.

How is it diagnosed?

Celiac disease is diagnosed by measuring the damage to the small intestine. The presence of villous atrophy can be determined by a biopsy taken during an endoscopy (a procedure to scope your esophagus, stomach and the upper part of your small intestine) and seen under the microscope. The blood test for tissue transglutaminase antibodies has also been shown in scientific studies to be equally effective at determining whether or not there is villous atrophy.
Endomysial antibodies and reticulin antibodies are older blood tests that are not as reliable as the transglutaminase antibody, but if these tests are positive then they are also diagnostic for celiac disease.

What is the treatment for celiac disease?

The treatment for celiac disease is to stop eating gluten. That is easier said than done, but many thousands of people find that they are capable of completely removing gluten from their diet. Of course, it does take conscious effort. Gluten is found in almost all bread products, pastas, soy sauce, and many, many processed foods. However, there are many companies now producing gluten free alternatives, and more are coming out every month.

What is the long term outcome for people with celiac disease?

Fortunately, removing gluten from the diet usually reverses the damage that had already been caused. Significant improvement is usually noticed within weeks if not days, and continued improvement and healing may go on for 1-2 years.

Are there other forms of gluten intolerance?

Many people do not have celiac disease, but it is clear to them that eating gluten is making them sick. This is an important topic. Read more at Understanding Non-Celiac Forms of Gluten Intolerance.

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Image thanks to thehealingfrequency.com

Gluten Free Black-Bottom Cupcake Recipe

2012-01-06T10:32:00.000-08:00

This week's recipe thanks to Jules Gluten Free. If you have a recipe that you would like to share, please send it to info@ibstreatmentcenter.com and we'll be sure to give you credit when sharing with our readers.

Ingredients

Filling:

8 ounces cream cheese, dairy or non-dairy (Tofutti® Better Than Cream Cheese)
1 egg or egg substitute (e.g. 1/4 cup firm silken tofu, blended with 1/2 tsp. gluten-free baking powder)
1/3 cup granulated cane sugar
1/8 tsp. salt
1/2 cup chocolate chips (Enjoy Life® Mini Chips)

Cupcakes

1 1/2 cups Jules Gluten Free™ All Purpose Flour
1/4 cup milk powder, dairy or non-dairy (Vance’s DariFree™), or almond meal
3/4 cup brown sugar
1/4 cup unsweetened cocoa powder (not Dutch processed)
1 tsp. gluten-free baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup milk, dairy or non-dairy (So Delicious® Coconut Milk Beverage)
1/2 cup water
1/3 cup vegetable or canola oil
1 Tbs. apple cider vinegar
1 tsp. pure vanilla extract

Directions

Preheat oven to 350° F (static) or 325° F (convection).

Line 24 muffin tins with cupcake papers or lightly coat with oil.

Beat cream cheese, egg (or egg substitute), sugar and salt in a medium-sized bowl until lighter and well-mixed. Stir in the chocolate chips, cover and refrigerate until finished mixing the cupcake batter.

Whisk together the Jules Gluten Free™ All Purpose Flour, milk powder, brown sugar, cocoa, baking powder, baking soda and salt. Slowly stir in the milk, water, oil, cider vinegar and vanilla, beating until totally smooth.

Spoon the chocolate batter into each muffin cup, filling only 1/3 full. Top with a spoonful of cold cream cheese mixture — it does not have to cover the top of the muffin cup completely, or cover each cup evenly.

Bake for 30-35 minutes, or until a toothpick inserted into the cupcakes comes out clean and the cream cheese topping is beginning to lightly brown. Remove to cool on a wire rack.

Yield: 22-24 cupcakes

Milk Allergy Q&A

2012-01-06T10:05:00.000-08:00

What's a Dairy Allergy? 

An allergy is an immune response that results in inflammation and tissue damage. Such a response to food can be exhibited in any part of the body, therefore it can cause a wide range of problems. Food allergies also interfere with nutrient absorption, resulting in conditions such as iron deficiency anemia, osteoporosis, and fatigue.

What Is Lactose Intolerance?

Lactose intolerance is an enzyme deficiency, not an allergy. However, lactose intolerance can be the result of a dairy allergy and the two are frequently confused.

What Causes a Milk Allergy?

Most likely it is a genetic condition. In the big picture, humans have only recently introduced cow’s milk into the diet, so it’s not surprising that the immune system doesn’t always recognize it as a friendly substance.

Why Is It so Difficult to Recognize One's Own Food Allergy?

This is a significant problem because of the difficulty in connecting your symptoms with your eating habits. Your symptoms probably vary in intensity or come and go. The trick is that allergy symptoms may show up hours or even a day later, after a food is well absorbed into your system. And if you stop to think about it, you probably eat dairy every day.

Even if you only eat something 2 or 3 times per week you can still have a significant allergic reaction to it.

Which Foods Are Dairy Foods?

Dairy includes all types of milk from a cow, all cheese, butter, half and half, yogurt, cottage cheese, ice cream and other obvious milk products. It also includes the proteins casein, whey, and lactalbumin, which are found in many processed foods. Low-fat and nonfat milk are just as allergenic as whole milk. And eggs don’t come from cows, so they’re not considered a dairy product.

How Do I Determine if I Have a Dairy Allergy?

The only sure way to determine if you have a milk allergy is to have your blood tested for antibodies to dairy. This is done with an ELISA Food Allergy Panel. If you suspect that you may have a dairy allergy, or you experience any of the symptoms listed earlier, email us at info@ibstreatmentcenter.com or call the office at 888-546-6283 to schedule an appointment.

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More information on dairy allergies and symptoms at CenterforFoodAllergies.com
Image thanks to indiatimes.com

Does food intolerance play a role in juvenile chronic arthritis?

2012-01-05T10:41:00.000-08:00

This chronic arthritis case study comes from National Institutes of Health:

Sixty children with juvenile chronic arthritis (JCA) have been examined at the paediatric rheumatology out-patient clinic in Maastricht, of whom three ultimately appeared to have a food intolerance.

In one of these three patients, there appeared to be a relationship with joint complaints. In the course of the elimination/challenge tests which were conducted, severe painful swelling of the knee occurred rapidly after each challenge. Three challenges were carried out with the same result each time.

Since the symptoms did not disappear entirely following elimination of milk, it was concluded that milk intolerance in this case was an aggravating factor in a seronegative monoarticular JCA.

In the second and third patients, a strict diet had no positive effect on the joint problems. In conclusion, the existence of such a connection between food and chronic joint complaints has been made clear, it only plays a role in incidental cases.

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Source
National Institutes of Health
Department of Paediatrics and Rheumatology, Academic Hospital Maastricht, The Netherlands.
Schrander JJ, Marcelis C, de Vries MP, van Santen-Hoeufft HM.
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Image thanks to arthritis.org

The Role of the Immune System in the Digestive Tract

2012-01-05T10:35:00.000-08:00

The huge surface area of your digestive tube must be protected against injury from bad bacteria, viruses, parasites, and other toxins that may get into the digestive system with food or by any number of other routes. The immune system is critically important in helping the intestines respond to these challenges.

Possibly the greatest challenge to the digestive tract's immune system is to correctly tell the difference between what is bad (such as viruses and bad bacteria) and what is good (such as nutrients and good bacteria).

Your immune system must determine whether or not to develop a tolerance to everything you put into your mouth. Whenever you try a new food, it must decide, "Do I like this or do I attack and kill it?"

You are always ingesting bacteria and other substances with your food, no matter how fresh and clean it is, so these must be screened out. While your immune system will "okay" most foods, genetic and other issues may affect its decision. Recent studies also suggest that your immune system's ability to develop correct tolerances depends a great deal on the balance of good bacteria inside your intestinal tract.

When you put something into your tube that the immune system doesn't like, it attacks by means of inflammation and excess mucus production.

If your immune system is continually bombarded with messages to attack, its reactions can have major consequences. Inflammation of the digestive tube can in turn lead to damage of the lining of this tube, often resulting in something called "leaky gut" or "gut hyperpermeability."

These two terms are simply descriptions of the damage to the digestive tract that is a result of something triggering an immune response.

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More information at IBSTreatmentCenter.com
Image thanks to wikipedia

Digestive Problems Can Run in the Family

2012-01-04T09:59:00.000-08:00

Many patients describe having digestive problems similar to other members of their family. A patient recently expressed that her sister, mom, and even grandma all had digestive problems. So she assumed that her problem was genetic.

Fortunately, she didn’t assume that there was no hope for helping her. That is why she came to our clinic. But many people do not understand that just because a problem runs in the family, does not necessarily mean they have to suffer from it.

What do we mean by that?

In most cases these symptoms are caused by something external to the body. By this we mean caused by something in the environment, such as food, bacteria, or yeast.

Often the cause is a genetic problem, especially if a food allergy is the trigger. What we often do not realize is that the trigger can be avoided. We do not have to expose ourselves to the same foods as our relatives, but most of us do.

Most people also consume very few base foods, such as wheat, dairy, eggs, potatoes, sugar cane, and more. But we combine them in many different ways with many different flavorings and spices. Therefore family members generally eat the same kinds of foods, even when they do not live together.

If a food allergy is triggering a symptom, which it often is, then it should not be too surprising when other members of the family suffer from the same problem.

Fortunately, problems of this nature can usually be sorted out. Food allergies that cause digestive problems can be detected with the proper kind of blood testing. And with the proper education you can learn how to truly avoid that food and find suitable alternatives, which is often easier said than done.

Having other family members tested can then help them sort out their digestive problems. These test results usually prove to be very interesting.

Family members usually see a great deal of overlap in their results due to the strong genetic component of food allergies.

They can then also have improved health, with the added benefit being that you will likely have something in common when it comes to the foods you use to prepare dinner.

What is a Nickel Allergy?

2012-01-04T09:51:00.000-08:00

No, it’s not being allergic to money. But as many of you know, some people are allergic to the metal nickel. This usually manifests as redness of the skin, which occurs when the skin comes in contact with nickel. This is what we might call a more classic allergic reaction, different from the hidden types of food allergies commonly discussed.

A nickel allergy is often discovered when exposure to an item of clothing or jewelry leads to a read rash. This may occur when a fastener made from nickel, such as the button on your pants, comes into contact with your belly and leads to a rash. Or when a piece of jewelry containing nickel, such as an earring, bracelet, watchband, etc. comes into contact with your skin and causes a rash.

These reactions are often readily apparent to the wearer and are called contact dermatitis. But nickel allergies can also trigger eczema on other areas of the skin.

What does all of this have to do with digestive problems?

Far more than you might imagine. The digestive tract is a highly specialized extension of your skin. It is a continuation of the epithelial tissue that surrounds the rest of your body.

Therefore, it should not be too surprising to realize that if something affects your skin, then it could also impact your digestive tract as well and cause abdominal pain, diarrhea, and other digestive problems. An astute reader recently wrote us and asked why we had never talked about this before. Frankly, it never occurred to us. But upon further investigation, it certainly makes sense.

How Your GI Tract Gets Exposed to Nickel

Some foods are particularly high in nickel. When you ingest them the lining of your digestive tract is exposed to nickel. And like your skin, it is possible that the nickel can trigger an inflammatory reaction, except within your digestive tract.

Not everyone who has a skin reaction to nickel will necessarily have a digestive problem from ingested nickel. Only people especially sensitive to nickel will notice this reaction, because the nickel is a not maintaining constant contact with the epithelial tissue at a high dose like is in the case of earrings or buttons on pants. But if you do have a skin reaction to nickel, it is certainly something important to consider.

Foods That Contain Nickel

Foods known to be high in nickel include chocolate (cocao), coffee, tea, nuts, soy beans and other legumes, and even oatmeal. Canned food is also often higher in nickel. But remember, just because you react to one or more of these foods does not necessarily mean that it is because of a nickel allergy. There are many other reasons that people can react to the foods listed above.

You may already know if you have a serious reaction to nickel due to a skin reaction, but in some cases your digestive reaction may not be that obvious. Conventional allergists offer a patch test that can help, but is far from perfect. And in some cases the only way to sort is out is to do a trial diet low in nickel. Unfortunately this is the only treatment as well, but it is possible to do. And if it isn’t solving your problem, then please come and see us. We’ll try to help you sort out the rest.

More information at IBS Treatment Center.

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Picarrelli, A, et. Al., Oral Mucosa Patch Test: A New Tool to Recognize and Study the Adverse Effects of Dietary Nickel Exposure. Biol Trace Elem Res. 2010 Mar 5. [Epub ahead of print]

Sharma AD. Relationship Between Nickel Allergy And Diet. Indian J Dermatol Venereol Leprol 2007;73:307-12
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Image thanks to hubpages.com

Food Allergy Case Study: Diet and disease symptoms in rheumatic diseases--results of a questionnaire based survey.

2012-01-03T09:51:00.000-08:00

This study can also be viewed on the National Institutes of Health website.

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Experiences with food intake, diet manipulations and fast were registered in rheumatic patients.

The study was a questionnaire-based survey in which 742 patients participated. It comprised 290 patients with rheumatoid arthritis, 51 patients with juvenile rheumatoid arthritis, 87 patients with ankylosing spondylitis, 51 patients with psoriatic arthropathy, 65 patients with primary fibromyalgia and 34 patients with osteoarthritis.

One third of the patients with rheumatoid arthritis, ankylosing spondylitis and psoriatic arthropathy reported aggravation of disease symptoms after intake of certain foods while 43% of the patients with juvenile rheumatoid arthritis and 42% of the patients with primary fibromyalgia stated the same.

Twenty-six percent of the patients with juvenile rheumatoid arthritis and 23% of the patients with rheumatoid arthritis, ankylosing spondylitis and primary fibromyalgia had previously tried certain diets in the attempt to alleviate disease symptoms, whereas 13% of the patients with psoriatic arthropathy and 10% with osteoarthritis had tried diet therapy.

Less pain and stiffness were reported by 46% of the patients and 36% reported reduced joint swelling. Similar beneficial effects of diet were also reported in other rheumatic disease groups.

Fifteen percent of the patients with rheumatoid arthritis and ankylosing spondylitis had been through a fasting period. Less pain and stiffness were reported by 2/3 of the patients in both groups and half of the patients in both groups reported a reduced number of swollen joints.

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Haugen M, Kjeldsen-Kragh J, Nordvåg BY, Førre O.

Source
Department of General Practice, University of Oslo, Norway.

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Image thanks to blog.itechtalk

Case Study: The canadian celiac health survey.

2012-01-03T09:37:00.000-08:00

This case study available in full at NIH.gov:

The purpose of this study was to characterize the diagnostic process, frequency of associated disorders, family history, and impact of a gluten-free diet in individuals with celiac disease. All members of the Canadian Celiac Association (n=5240) were surveyed with a questionnaire. Respondents included 2681 adults with biopsy-proven celiac disease.

The mean age was 56 years. Most common presenting symptoms included abdominal pain (83%), diarrhea (76%), and weight loss (69%).

The mean delay in diagnosis was 11.7 years. Diagnoses made prior to celiac disease included anemia (40%), stress (31%), and irritable bowel syndrome (29%). Osteoporosis was common. Prior to diagnosis, 27% of respondents consulted three or more doctors about their symptoms.

Delays in diagnosis of celiac disease remain a problem. Associated medical conditions occur frequently. More accurate food labeling is needed. Improved awareness of celiac disease and greater use of serological screening tests may result in earlier diagnosis and reduced risk of associated conditions.

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Dig Dis Sci. 2007 Apr;52(4):1087-95. Epub 2007 Feb 22.

Cranney A, Zarkadas M, Graham ID, Butzner JD, Rashid M, Warren R, Molloy M,
Case S, Burrows V, Switzer C.

Department of Medicine, Ottawa Health Research Institute, University of Ottawa,
Ottawa, Ontario, and Queen's University, Kingston, Ontario, Canada.

PMID: 17318390 [PubMed - in process]

Understanding Parasites

2012-01-02T10:56:00.000-08:00

It is often assumed that people living in the United States do not have parasites. For this reason, most people are not tested for parasites unless they have traveled to a tropical or third world country, or they have engaged in risky behavior, such as drinking from a stream.

Contrary to popular belief, it is not so unusual to find parasites in North Americans. However, you can’t find what you don’t look for. And since most people don’t get tested for parasites, most physicians therefore assume that parasites don’t exist here.

Complicating matters is that even if you have been tested for parasites, traditional stool testing is fairly ineffective at detecting most parasites.

Almost all testing for parasites involves a microscopic analysis of a stool sample. This means that a very small smear of a much larger stool sample is viewed under a microscope.

The parasite, or more likely the eggs from the parasite, must be present in that smear, and must be present in a significantly high amount to be found during the microscopic exam.

And the lab technician must be proficient at recognizing it when they see it.

Unfortunately, microscopic exams are notoriously unreliable for finding parasites. Although it’s been used for decades, microscopic examination is far from perfect.

Multiple stool samples are required in order to increase the reliability of the test, but parasites are still easy to miss. In fact, it can literally be like looking for a needle in a haystack, only now you have to use a microscope to examine the haystack.

Scientists have long known the ineffectiveness of stool testing for parasites, but recently it has been become more apparent with the development of DNA testing. DNA testing is now available to evaluate the contents of a stool sample, rather than relying on the imprecise method of a microscopic exam. And DNA testing has proven that it can literally find a needle in a haystack.

Since DNA parasite analysis became available just over a year ago, it has shown to be an extremely valuable tool for helping to identify parasite infections seen in patients at the IBS Treatment Center. As a matter of practice we have always tested patients for parasites, but prior to the availability of DNA parasite testing, parasites were rarely diagnosed. DNA testing is infinitely more sensitive in detecting parasites, and since the introduction of this type of testing, we have found parasites in far more people than we previously suspected could possibly have them.

Now we treat parasites at least once every two weeks or so, and not just the garden variety of parasites such as Giardia. Parasites come in a range of different types, such as amoebas (Giardia, B. hominis, D. fragilis, etc.), roundworms, tapeworms, threadworms, pinworms, flukes, and others. We have seen most of them several times, and each requires a different type of treatment. As a word of note, parasites generally require prescriptive medication for successful eradication.

Parasites can cause many different types of digestive problems, including gas, bloating, abdominal pain, diarrhea, and constipation. They are also capable of causing other types of health problems throughout the body.

You need not travel outside the United States to be exposed to a parasite or to contract a parasitic infection. We live in a very small world now where foods and other items are imported from countries near and far, and people from those countries often harvest foods in our own country. There is no guarantee that you are safe from parasites simply because you live in North America.

Please contact the IBS Treatment Center for more information about DNA parasite testing.

Image thanks to myvetachicago

Elimination Diets & IBS

2012-01-02T10:50:00.000-08:00

Ideally, to create an optimal diet for Irritable Bowel Syndrome (IBS), all you'd have to do is avoid a certain food or food group to discover whether it was triggering your IBS.

Unfortunately this is easier said than done. It takes a great deal of time, persistence, and education to properly construct a diet that will adequately treat IBS. Proper lab testing can help you avoid all of this.

The purpose of an elimination diet is to identify whether or not specific food groups trigger your IBS symptoms. Essentially, during an elimination diet you stop eating the foods you normally eat until your symptoms improve.

If you feel better after you've eliminated a food or stopped eating altogether, then you might strongly suspect that your diet is involved. You may have gone on a fast or a cleansing diet, or simply avoided food for a day or two and discovered that your IBS was much better. Of course, eventually you have to eat, and the trick is figuring out exactly what you can eat.

If, when you reintroduce a food, your symptoms return, then it's likely that the food or one of its ingredients is an IBS trigger for you. It's sounds simple enough, but it can be a very slow process and very time consuming. And even after going through this process you may still not see a pattern or you may still be confused about which foods are causing your problems.

More information on why it's hard to detect your own food allergies.

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Image thanks to backtotheroots

Gluten Free Pho Recipe from Simply Gluten Free

2011-12-30T10:34:00.000-08:00

This week's recipe thanks to Simply Gluten Free.

Ingredients

½ pound rice noodles (Banh Pho) 
4 CelifibR gluten free vegetarian chicken bouillon cubes 
5 cups boiling water 
1 bunch green onions, thinly sliced 
Kosher salt and freshly ground pepper 
1 handful cilantro leaves
 1 handful basil leaves 
2 Thai or jalapeno peppers, thinly sliced 
2 fresh limes, cut into wedges
 2 cups shredded cooked chicken (omit for vegan or vegetarian)

Directions

Soak the noodles in very warm water until softened, about 10 minutes.

Dissolve the bouillon cubes in 5 cups boiling water. Add half of the sliced green onions and season to taste with more salt and pepper if needed.

Once the noodles are softened, drained them, put into a strainer set in a large bowl and fill the bowl with boiling water. Let sit for 5 seconds, drain and divide the noodles among 4 large soup bowls.

Divide the hot broth among the 4 bowls of noodles. Serve immediately with all the additional ingredients on the side. Let each diner design their pho the way they want.

A gluten free recipe that makes 4 big bowls of magically restorative noodle soup.

Inability to Gain Weight

2011-12-30T10:21:00.000-08:00

Strange as it might seem to many Americans, a fairly regular complaint of patients is the inability to gain weight. This can be a problem at any age and ranges and can be relevant for infants, children, teenagers, men and women of all ages, and athletes who work out and are trying to put on muscle mass. In fact, it’s common enough that it is well worth writing about.

The inability to gain weight, or in the case of infants and children, poor development or even a failure to thrive, often indicates a problem properly digesting and assimilating nutrients. The next logical question is, “Why isn’t that person able to properly digest and assimilate nutrients?”

There are several possible reasons for this, but the most common one is that they are ingesting things that their body isn’t handling well. These “things” are foods, or what most people consider foods. And in most cases these foods are usually considered healthy foods. Unfortunately, not everyone is meant to eat the same thing, and any food has the potential to be unhealthy for a particular individual.

Most of these people are suffering from food allergies. But these allergies are not the typical kind that your allergist is looking for. These are food allergies that are often leading to digestive symptoms, but at the very least they are leading to the poor absorption of nutrients.

When you have a food allergy, your immune system is attacking that food whenever you ingest it. In a person without food allergies, the immune system ignores food. But all too often we eat things that our immune system does not recognize as food, even though our entire culture, family, and educational system may have told us that it is good for us.

One primary example of a food that often does more harm than good is dairy. Almost everyone grows up believing that dairy is essential for good health. Yet this is not supported by science, and it isn’t even supported by common sense. But the marketing of dairy has been so effective that it has overridden these other factors and the product has become part of our identity.

Unfortunately, all too often people do not tolerate dairy well. One type of problem is lactose intolerance, but many people are experiencing a far more profound and deeper reaching problem: a dairy allergy.

If you have a dairy allergy, then every time you ingest a dairy product your immune system conducts an attack against it, just as it would a virus. You may or may not realize it when it’s happening, but it is certainly affecting how you digest that food.

This causes inflammation, and for some people leads to a great difficulty in putting on weight, although it is just one of many potential food allergies and causes of poor weight gain. Let’s look at a couple of examples. It is not usual to see patients who are working out, eating lots of protein and calories, and trying to gain muscle mass or simply put on weight. However, they are frequently increasing the amount of one of the common allergens, such as dairy, egg, or wheat. When this happens they often feel worse rather than better. A particularly striking example is when people start including a protein shake into their diet. Protein shakes are usually dairy based. For many people this is the exact opposite of what they should be doing.

Another example is with infants. The first food usually introduced to infants is a dairy based formula. Infants that experience a failure to thrive or poor development may simply be reacting to the food that they are eating. In fact, even if they are just breast feeding, they can be reacting to the food that the mother is eating.

There are many more examples, but in all cases one of the best things that can be done is to be properly tested for food allergies. This is easier said than done, since most physicians are not skilled or versed in the full spectrum of potential food allergies or the wide range of symptoms that can be caused by them. More information about this type of testing at IBS Treatment Center.

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Great image thanks to samoeba

When is it questionable to remove the gallbladder?

2011-12-28T15:30:00.000-08:00

It is often tempting for physicians to blame the gallbladder for abdominal pain and digestive problems even when there is little or no evidence that the gallbladder is the culprit. It’s a relatively simple procedure, and most people don’t miss it too much. If stones are present, then the decision is easy to make. 

However, in some cases physicians recommended that the gallbladder be removed even when stones are not apparent on any exams. The recommendation is based primarily on symptoms and a lack of any other visible problem. Gallbladder function tests also may indicate that the gallbladder is not functioning at 100%. However, that does not mean that it is the cause of the problem. If the gallbladder is functioning at a below normal level, removing it will only guarantee that it will not function at all.

Studies (see below) have shown that patients with IBS symptoms and/or abdominal pain are more likely than others to have gall bladder removal surgery (cholecycstectomy) when they do not have gall stones. This exposes the patient to the increased (though small) risks of surgery and to further digestive problems caused by the abscence of a gall bladder. Testing for food allergies and other causes of IBS symptoms, and treating those conditions can enable patients to avoid unnecessary surgery and achieve good digestive health.

More information on the gall bladder at Center for Food Allergies
Image thanks to beltina.org

Innate Health Group

2011-12-28T08:18:00.000-08:00

The Innate Health Group was designed and created to reintroduce something that has been missing in medicine, a belief that you are capable of being healthier if given a better understanding of your body.

We subscribe to the scientific method and the theory of evolution. We know that in most cases health is something that comes from the capacity of your body to perform according to its genetic design, with which you were born.

Health, excepting traumatic damage to the body, is usually not most effectively achieved by drugs or surgical procedures. Although these have their place, they are grossly overused. And frequently drugs and surgical procedures cause other significant problems that could be avoided by other techniques that not only solve the underlying problem, but avoid additional risk.

As a society we have lost touch with our innate health. We are confused by a medical system and a culture that prioritizes business over health, and by generic mass marketed treatments and fads that treat people as statistics and customers rather than as unique individuals with unique health care needs.

Our primary goal is to help you maximize your innate health. This is easier said than done, and the choices that will lead to improved health aren’t necessarily obvious, nor are they the same for everyone. As each individual is unique, so are the requirements for your body to be healthy.

However, at the Innate Health Group we are able to achieve great success with our patients by focusing on them as individuals and customizing each patient’s treatment plan. We utilize proven medical care and cutting-edge testing, and combine it with common sense to provide you with information about how your body works and what it needs to function optimally. Our promise to you is that we will not only try to solve your problem, but improve your overall health for the rest of your life.

The Innate Health Group includes the IBS Treatment Center, the Center for Food Allergies, the Food Allergy and Intolerance Foundation, and Innate Health Publishing.

Stress Reduction and IBS

2011-12-28T08:12:00.000-08:00

So you think that you carry your stress in your abdomen. It's a common belief. If you have been diagnosed with Irritable Bowel Syndrome, it is likely that you have been advised to reduce your stress level.

You may have been told to get regular exercise and adequate sleep, and to practice stress reduction techniques such as yoga, meditation, tai chi, deep breathing, journal writing, relaxation therapy, biofeedback, hypnotherapy, or psychotherapy.

All of these practices can indeed improve physical, mental, and emotional health. They provide a host of benefits, from improved personal relationships to enhanced productivity to increased energy and mental clarity, and they just might help with your IBS symptoms.

But chances are they won't cure your IBS.

Most physicians are trained to think of IBS as stress induced or as a type of psychosomatic disorder. Because there has not been a cure for IBS, it has been framed in a way that suggests that it is more your problem than the physicians. Although some cases of IBS are no doubt related to mental or emotional issues, and stress and anxiety can aggravate IBS (as well as most other medical conditions), they are not the predominant causes of IBS. More often, IBS causes you stress rather than the other way around.

Medicine has a long history of blaming medical conditions with no known organic cause on some form of psychological disturbance, such as stress - only to discover later the organic cause of the problem. One excellent recent example of this is stomach ulcers. While stomach ulcers were once thought to be a stress-induced disorder, it is now well accepted that the bacteria Helicobacter pylori cause them, and that they are treatable.

It is true that stress can make the symptoms of IBS worse, and that your digestive system depends on relaxation to function properly. Occasionally stress is the sole cause of IBS. But far more often it is due to something else. If you still have symptoms when you know that there isn't much stress, then there is more to the problem than stress!

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More information on IBS at IBSTreatmentCenter.com
Image thanks to shiyam06.ipower.com

Everyday Painkillers, High Blood Pressure and Stomach Damage

2011-12-27T09:18:00.000-08:00

Americans consume an estimated $2 billion per year in over-the-counter painkillers like Tylenol, Advil and Motrin. The most common reason for taking them is for arthritis.

However, these drugs are not without side-effects. It also doesn’t take as much as you might think to cause damage. And the variety of side effects includes high blood pressure, stomach ulcers, and other problems.

A study of more than 80,000 women found that women who used acetaminophen, the active ingredient in Tylenol, for 22 days or more a month had the greatest risk of high blood pressure, estimated at twice that of non-users. And even those who used the drug as little as one to four days a month had a 22% greater risk of having high blood pressure than non-users.

The risk for those taking NSAIDS (nonsteroidal anti-inflammatory drugs), including ibuprofen products such as Advil and Motrin and naproxen drugs such as Aleve, was similar. Heavy users had a risk of high blood pressure 86% higher than those who didn't use the drug. Light users carried a 17% higher risk. (Journal Hypertension November 2002 20(11):2301-2307)

Significantly, researchers report that patients with pre-existing kidney disease who took these painkillers at least twice a week for 2 months were two to three times more likely to have the beginning stages of chronic kidney failure, compared with individuals who did not use these painkillers on a regular basis. (The New England Journal of Medicine December 20, 2001;345:1801-1808)

If you think that you should be taking aspirin to thin your blood, think again. A recent study that investigated the effects of taking low-dose aspirin daily for close to four years found that only participants with compromised kidney function benefited significantly. And another study, in the Journal of the American Medical Association (JAMA), showed that fish oils have a blood-thinning effect similar to aspirin. (JAMA. 2001 Jan 17;285(3):304-12)

And it may affect your colon, too. A questionnaire of over 35,615 male health professionals showed that regular and consistent use of NSAIDs such as aspirin, acetaminophen, Advil and other prescription anti-inflammatory drugs was associated with diverticular disease, a serious type of colon damage. (Arch Fam Med. May 1998;7:255-260)

Finally, it is also well known that aspirin and NSAIDS are tied to stomach pain and bleeding ulcers. Yet nearly 30,000 people a year die from using these medications. Many of these deaths are due to bleeding ulcers.

If you have pain, whether it be arthritis or otherwise, you should know that there are a variety of healthy and effective alternatives for reducing inflammation and pain that will put you on the road to better health, not temporarily alleviate your symptoms while causing other problems.  For more information, contact the IBS Treatment Center at info@ibstreatmentcenter.com or 888-546-6283.

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Image thanks to guardian.uk

Case Study from Nature.com: Epidemiology of Community-Acquired Clostridium difficile Infection: A Population-Based Study

2011-12-27T09:06:00.000-08:00

C. Diff is becoming common in the non-hospital population, even among those without risk factors. Fortunately we don't run into it all that often. But we do have options for treating challenging cases.

From Nature.com:

OBJECTIVES

Clostridium difficile infection (CDI) is a common hospital-acquired infection with increasing incidence, severity, recurrence, and associated morbidity and mortality. There are emerging data on the occurrence of CDI in nonhospitalized patients.

However, there is a relative lack of community-based CDI studies, as most of the existing studies are hospital based, potentially influencing the results by referral or hospitalization bias by missing cases of community-acquired CDI.

METHODS

To better understand the epidemiology of community-acquired C. difficile infection, a population-based study was conducted in Olmsted County, Minnesota, using the resources of the Rochester Epidemiology Project. Data regarding severity, treatment response, and outcomes were compared in community-acquired vs. hospital-acquired cohorts, and changes in these parameters, as well as in incidence, were assessed over the study period.

RESULTS

Community-acquired CDI cases accounted for 41% of 385 definite CDI cases. The incidence of both community-acquired and hospital-acquired CDI increased significantly over the study period.

Compared with those with hospital-acquired infection, patients with community-acquired infection were younger (median age 50 years compared with 72 years), more likely to be female (76% vs. 60%), had lower comorbidity scores, and were less likely to have severe infection (20% vs. 31%) or have been exposed to antibiotics (78% vs. 94%).

There were no differences in the rates of complicated or recurrent infection in patients with community-acquired compared with hospital-acquired infection.

CONCLUSIONS

In this population-based cohort, a significant proportion of cases of CDI occurred in the community. These patients were younger and had less severe infection than those with hospital-acquired infection. Thus, reports of CDI in hospitalized patients likely underestimate the burden of disease and overestimate severity.

Soluble vs. Insoluble Fiber

2011-12-26T09:15:00.000-08:00

Fiber can be soluble, meaning that it partially dissolves in water, or insoluble, meaning that it doesn't.

Although neither type typically cures IBS, soluble fiber (which is also called viscous fiber, and is found in foods such as oatmeal, okra, or legumes, such as garbanzo beans) can be helpful in treating IBS symptoms, especially constipation and diarrhea. Insoluble fiber is more of a "scratchy" fiber; it adds bulk to the stool. A good example of insoluble fiber is celery.

Soluble fiber forms a thick gel that helps to properly form the stool in the digestive tract and move it through the bowel; it also adds bulk to the stool. Because it slows the stool's transit time, it helps to prevent diarrhea. Soluble fiber also prevents constipation, because the colon becomes filled with gel, as opposed to being clenched tightly around dry, hard stools.

Basically, fiber moves bulk through the intestines and helps to balance the pH (acidity) level in the intestines. It is also helps to keep healthy the good bacteria that live in your digestive tract. In particular, one type of plant fiber, fructooligosaccharides (FOS), feed these good bacteria. You can supplement your diet with FOS, which are available at IBSTreatmentCenter.com.

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Image thanks to bryanking.net

Celiac Disease and Other Forms of Gluten Intolerance

2011-12-26T09:11:00.000-08:00

Gluten is a protein found in wheat, barley, and rye, and is responsible for the springiness and stretchiness of bread. Allergies and intolerances to gluten have been the subject of intensive research over the past decade.

Much of this research has focused on celiac disease, which is a special form of gluten intolerance. It is a hereditary response to gluten that results in a very specific type of damage to the small intestine. Common symptoms, which can mirror those of IBS, include loose stools, constipation, or both; fatigue; weight fluctuation; dermatitis; and more.

Celiac disease is diagnosed by measuring damage to the small intestine, either by blood testing or, traditionally, with a biopsy of the small intestine. A positive biopsy means that the villi, or small finger-like extensions of the intestinal lining, have been damaged; this is known as villous atrophy. However, recent studies have shown blood testing to be as accurate as a biopsy.

People with celiac disease will show a marked reduction in their villi, almost as if the villi have been worn off. Damage to the villi causes a dramatic reduction in the surface area of the small intestine, resulting in both poor digestion and the poor absorption of many nutrients.

Celiac disease is not the only form of gluten intolerance or allergy. Many people react to gluten by producing elevated IgG antibodies to gluten or wheat, but they do not have damage to the small intestine. Their test results for celiac disease are negative. They become quite frustrated with traditional medicine, with its narrow focus on celiac disease, because they are told that their negative test results meant that they are not allergic or intolerant to wheat, barley, or rye. Yet when they eat a piece of bread they become sick.

Gluten is found in nearly all bread products and all pastas, as well as in most breakfast cereals, cookies, muffins, cakes, soy sauce, pancakes, waffles, soups, sauces, and gravies. Beer, ale, lager, and stout contain gluten. Malt, malt extract, and caramel flavorings, which are used to add flavor to a wide variety of foods, contain gluten.

The treatment for celiac disease and for a gluten intolerance or allergy is identical. It means removing all sources of gluten from the diet. This is not an easy task, because so many of our foods contain gluten. Dietary counseling, such as that provided at the IBS Treatment Center, can make the job easier.

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Image thanks to glutenfreefoodies

Converting Wheat Flour Recipe to Gluten Free

2011-12-23T09:25:00.000-08:00

Below are some general guidelines for how to convert a traditional wheat-flour recipe to a gluten-free one. Excerpted from Bake Deliciously! Gluten and Dairy Free Cookbook by Jean Duane, Alternative Cook.

One cup of wheat flour translates into 1/2 cup of grain flour, 1/4 cup of bean flour and 1/4 cup of starch.

Step One:

Start with a combination of flours in these ratios:

50% grain flour (brown rice or sorghum)
25% protein flour (navy, fava, garbanzo, soy, gafava flour)
25% starch (cornstarch, tapioca or potato starch)
Use 1:1 for flour called for in the original recipe

Step Two:

Add 25-50% more leavening (baking powder, baking soda or yeast) to the recipe dry ingredients

Step Three:

Add 1/2 to 1 tsp. acid (vinegar, citric acid, cream of tartar or citrus juice) to the wet ingredients

Step Four:

Add 1/2 tsp. of xanthan gum to the dry ingredients, or
Add 1/2 tsp. guar gum to the wet ingredients for every cup of flour, or
Add 1/4 tsp. of each the xanthan gum and the guar gum. (For smaller baked items, gums may be omitted)

Step Five:

Let the batter sit for a few minutes before baking to allow the liquids to be absorbed

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More information on converting recipes at Alternative Cook.
Image thanks to recipeallfree.com

A Deeper Understanding of Probiotics

2011-12-23T09:02:00.000-08:00

As many of you know, probiotics are products that contain bacteria. These bacteria are the “good” bacteria, and they are called probiotics to make it clear that they are designed to produce the opposite effect of antibiotics which kill bacteria. The most familiar of the good bacteria are the genera Lactobacillus and Bifidobacter.

The GI tract contains around 100 trillion bacteria. Everyone has good bacteria in their digestive tract, but not everyone has the same kinds of good bacteria, or in the same amounts.

For the last few decades we have seen the rise of antibiotics, considered wonder drugs because of the lives that they saved. Unfortunately, we have also seen that too much of a good thing can be harmful.

The overuse of antibiotics has directly contributed to the development of antibiotic resistant bad bacteria, such as MRSA. We are only beginning to appreciate that there is another downside to taking antibiotics – they kill good bacteria.

In response to this we are now seeing a rise in the popularity of probiotics. Probiotics are a wonderful tool when used properly, but they are not a cure all, and they are still largely misunderstood. Some processed foods, such as yogurt and acidophilus milk, contain good bacteria. It is now becoming fashionable to put probiotics into all sorts of processed food products in an effort to come up with new and creative ways to give people these good bacteria.

Good bacteria have been around for a lot longer than we’ve been around, and were available well before the invention of yogurt. Where did we used to get our good bacteria? You may be surprised to learn that many fruits and vegetables are naturally covered in good bacteria. For example, that natural wax on your organic apple (which by definition is not coated with man-made wax) is a film of Lactobacillus. Not only that, but plant foods also help to support the good bacteria in your digestive tract. These are two excellent reasons to eat more plants.

When we are born, there are no bacteria in our digestive tract. But as soon as we are born, bacteria begin to populate the gastrointestinal system. This is not only normal, but it’s imperative to life. Studies have shown that without bacteria animals do not develop properly and cannot live very long.

Some of the very first good bacteria to which we are exposed come from breast milk. One fascinating aspect of this is that studies now show that these bacteria are transferred directly from the digestive tract of the mother via the lymph system. This brings up an interesting question. Could problems in the mother’s digestive ecosystem carry over to her chilren?

It’s only recently that we have begun to gain a better appreciation for what good bacteria do for us. They inhibit the ability of bad bacteria and other microbes to affect us, both directly and indirectly. They modulate many immune functions and decrease inflammation. They are critical for digesting our food and for absorbing nutrients. They synthesize numerous vitamins. And they stimulate the motility of the digestive tract. Different bacteria have different positive effects. No two are quite alike.

Taking probiotics might seem like a no brainer. It is certainly worth trying if you are suffering from digestive problems, but there are numerous probiotic products on the market and they vary widely in quality, quantity, and effectiveness. Equally important, the ecosystem of the digestive tract is a very complex area that is often affected by numerous other variables. People with digestive problems often find that probiotics are of no benefit, or only help a little. And sometimes they even make symptoms worse.

The reasons for this are too numerous to get into here. However, we specialize in the testing and treatment necessary to help you gain a better understanding of your unique bacterial environment. And we only recommend probiotics, if they are needed at all, once we have a clearer understanding of what is causing your symptoms.

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Image thanks to wheatbellyblog

9 Primary Causes of Heartburn

2011-12-22T14:34:00.000-08:00

In order to cure acid reflux disease, you must remove the cause of the problem and promote the healing process.

The 9 most common causes of heartburn:   

Food allergies: In my practice I have found that a majority of cases of heartburn are caused by food allergies. Food allergies often cause a host of other problems and can be diagnosed with a simple blood test.   

Foods: certain foods cause the lower esophageal sphincter to relax, thus leading to heartburn. These include peppermint, coffee, alcohol and chocolate.   

Hiatal hernia: This is a physical condition where part of the stomach protrudes through the diaphragm. It can generally be reduced without surgery, though even when present it is not necessarily the sole cause of heartburn. 

Low Acid Production: Ironically, low stomach acid levels can result in heartburn. This is much more common than increased acid. This problem can be assessed clinically and is readily treatable.   

Medications: Many medications cause heartburn as a side-effect, including, several acid blockers. These include:

Acid Blockers: Prevacid, Prilosec, Zantac, etc.
Asthma inhalers (beclamethasone, flovent, etc).
Corticosteroids
Nonsteroidal anti-inflammatory medications (NSAIDs), such as aspirin, ibuprofen, and naproxen.
Antianxiety medications, such as diazepam (Valium) and lorazepam (Ativan).
Osteoporosis drugs such as alendronate (Fosamax).

Overeating: Of course. The stomach is only so big, even if the eyes and the mouth are bigger.

Pregnancy & Obesity: These are related in that both put pressure on the stomach, decreasing it’s volume and forcing food back from whence it came.   

Stress: Stress is a small word with big health consequences. Stress can be the sole cause of heartburn, but often it is exacerbating other causes. Regardless, there are nutrients, herbs and therapies that will help you deal with your stress.   

Smoking: Smoking also causes the lower esophageal sphincter to relax, leading to heartburn.   

If you experience heartburn please schedule an appointment so that we can sort through the possible causes and provide you with permanent relief. Even heartburn caused by necessary drugs can be treated in a way that is much healthier and more effective than acid blockers.

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More information on GERD and Acid Reflux at Center for Food Allergies
Image thanks to medicalboox

S. boulardii and Irritable Bowel Syndrome

2011-12-22T08:49:00.000-08:00

Two recent studies say that S. boulardii did not help with Irritable Bowel Syndrome (IBS). It's something that many people try at some point.

As we know, there are hundreds of causes of IBS, so it's unlikely that a study on one treatment will find it effective. However, I have also not found S. boulardii to be effective in IBS.

S. boulardii study #1

Role of Saccharomyces boulardii in diarrhea predominant irritable bowel syndrome.

-Kabir MA, Ishaque SM, Ali MS, Mahmuduzzaman M, Hasan M.

Several studies with probiotics have shown promising results in the treatment of IBS. One of the probiotics used was saccharomyces boulardii. This is a randomized double blind placebo controlled clinical trial of S. boulardii in diarrhoea predominant IBS and was carried out in the hospital of Bangabandhu Sheikh Mujib Medical University (BSMMU), Dhaka, Bangladesh from June 2004 to July 2005.

Thirty five (35) patients were included in each of the control and study groups. The study group was treated with S. boulardii 250 mg twice daily orally for one month. Patients were evaluated before therapy, at the end of therapy and 30 days after end of therapy by a scoring system which included symptoms as well as personal and professional life.

No significant difference between the two groups was found in any of the parameters evaluated on any of the observation days. S. boulardii treatment for 30 days in diarrhoea predominant IBS patients did not result in any improvement in this study.

S. boulardii study #2

A randomized, double-blind, placebo-controlled multicenter trial of saccharomyces boulardii in irritable bowel syndrome: effect on quality of life.

-Choi CH, Jo SY, Park HJ, Chang SK, Byeon JS, Myung SJ.

BACKGROUND:

Probiotics confer health benefits to the host. However, its clinical effect on irritable bowel syndrome (IBS) is controversial.

AIMS:

This study was aimed to evaluate the effects of Saccharomyces boulardii on quality of life (QOL) and symptoms in patients with diarrhea-predominant IBS or mixed-type IBS.

METHODS:

Sixty-seven patients with IBS were randomized either to receive S. boulardii at 2×10 live cells as a daily dose (n=34), or placebo (n=33) for 4 weeks. IBS-QOL was assessed at the beginning and end of the treatment phase. IBS-related symptoms, bowel movement frequency, and stool consistency were recorded on a daily basis and assessed each week.

RESULTS:

The overall improvement in IBS-QOL was higher in S. boulardii group than placebo (15.4% vs 7.0%; P<0.05). All eight domains of IBS-QOL were significantly improved in S. boulardii group; however, placebo group only showed improvements in dysphoria and health worry. Composite scores for IBS symptoms were significantly reduced in both groups to a similar extent. Bowel frequency and stool consistency did not change in either group.

CONCLUSIONS:

S. boulardii improved IBS-QOL better than placebo but was not superior for individual symptoms in patients with diarrhea-predominant IBS or mixed-type IBS.

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Image thanks to probioticsreviewed.com
More information on IBS case studies at National Institutes of Health
More information on treating your IBS and food allergies at IBSTreatmentCenter.com

Gall Bladder Q&A

2011-12-21T09:09:00.000-08:00

What does the gallbladder do?

 The gallbladder does exactly what its name describes; it is a small bladder that stores gall. Gall is more commonly known as bile. Bile is produced by the liver and piped over to the gallbladder via the bile duct.

What is bile?

 Bile is a highly concentrated yellow green fluid that contains bile acids. Bile acids are important for digesting fats. When you eat, your gallbladder contracts and secretes bile into the small intestine to help you digest your food. If your gallbladder has been removed then it will be more difficult for you to digest fats. In such cases, eating too much fat may cause loose stools.

When does that gallbladder need to be removed?

 In some people, stones develop inside of the gallbladder. These stones, when small, can become lodged in the bile duct, which can cause severe pain and be very dangerous if they also clog the pancreatic duct. Larger stones are not able to pass into the bile duct, but their presence can cause severe pain. Sometimes this is worse when the gallbladder is contracting. In either case, removing the gallbladder usually relieves the pain and you feel much better.

When is it questionable to remove the gallbladder?

 It is often tempting for physicians to blame the gallbladder for abdominal pain and digestive problems even when there is little or no evidence that the gallbladder is the culprit. It’s a relatively simple procedure, and most people don’t miss it too much. If stones are present, then the decision is easy to make. However, in some cases physicians recommended that the gallbladder be removed even when stones are not apparent on any exams.

The recommendation is based primarily on symptoms and a lack of any other visible problem. Gallbladder function tests also may indicate that the gallbladder is not functioning at 100%. However, that does not mean that it is the cause of the problem. If the gallbladder is functioning at a below normal level, removing it will only guarantee that it will not function at all.

Studies have shown that patients with IBS symptoms and/or abdominal pain are more likely than others to have gall bladder removal surgery (cholecycstectomy) when they do not have gall stones. This exposes the patient to the increased (though small) risks of surgery and to further digestive problems caused by the abscence of a gall bladder. Testing for food allergies and other causes of IBS symptoms, and treating those conditions can enable patients to avoid unnecessary surgery and achieve good digestive health.

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More information at CenterforFoodAllergies.com

Hypoglycemia and Food Allergies

2011-12-21T08:54:00.000-08:00

Do you find that you need to eat every 2-3 hours?
Do you feel like your blood sugar drops to a point where you can’t function anymore?
Do you get tired, shaky, or dizzy and find that if you eat something you feel better?
Do you get irritable when you get hungry?
Do your friends know when it’s time to get some food into you?

What is Hypoglycemia?

People suffering from one or more of these problems have what is commonly referred to as hypoglycemia, or low blood sugar. Technically, hypoglycemia is not diagnosed until it is very severe, so you are unlikely to have your doctor diagnose you as having hypoglycemia.

But in the general public this problem is commonly referred to as hypoglycemia. Unfortunately, many doctors will not explain the difference to you or acknowledge that you may have a form of hypoglycemia.

Some people assume that hypoglycemia is risk factor for developing diabetes. However, diabetes involves an elevation in blood sugar and is therefore the opposite of hypoglycemia.

The only connection is that when people who have diabetes are overmedicated they can develop low blood sugar, which can be very dangerous if blood sugar levels get too low.

How Do You Diagnose Hypoglycemia?

Extreme forms of hypoglycemia will show up on a general blood chemistry panel as a glucose level that is below normal. However, many people who experience hypoglycemia have glucose levels that are within the normal range.

Therefore testing your blood glucose level is generally not helpful for diagnosing the most common forms of hypoglycemia described above.

The most reliable way for the average person to determine whether or not they are hypoglycemic is simply to realize that their symptoms go away when they eat. This is a sure sign that you are suffering from hypoglycemia.

Why do people have hypoglycemia?

Unless you are starving yourself, experiencing extreme athletic activity, treating diabetes, or have a rare metabolic disorder, there must be some other reason for the frequent drops in your blood sugar. In the patients that we see and in my own personal experience, one of the primary causes of hypoglycemia is that people are not properly absorbing the nutrients from the food that they eat. Therefore even though they are eating a lot and eating frequently, they don’t benefit from their food the way the average person does.

These people get hungry within a couple of hours after eating, and they have to eat again, or ingest some candy to get their blood sugar back up. But it never lasts very long. These people have trouble gaining weight, though it’s not a prerequisite for having hypoglycemia. And people often will say that their need to eat is a sign of a high metabolism.

This is incorrect. It’s a sign of malabsorption. And ironically, there need not be any obvious digestive problems when someone does not digest their food well.
What is causing the malabsorption?

In my experience the primary cause of this problem is food allergies and intolerances. If you are eating something to which your immune system is responding (which is the case in most food intolerance and sensitivities), then that food isn’t just providing some nutrition, it’s also providing a reason to be attacked as if it were a foreign invader. That interferes with the absorption of nutrients, and it also takes a lot of energy. Eating will keep you alive, but it won’t keep you going like it should. The result being hypoglycemia.

How to solve the problem...

The goal is to improve your digestion and absorption of nutrients, whether or not you have problematic digestive problems. Sorting out your food allergens and intolerances with the proper blood tests is very important to resolving hypoglycemia. This requires specialized testing not run by most physicians. Then you must eliminate those foods from your diet in order to allow your digestive tract to heal. And finally, emphasize protein in your diet. It will help the healing process and support your energy and blood sugar levels much longer than carbohydrates can.

Other factors can also be involved that can also be sorted out, but most people will find that their energy and endurance will noticeably improve and continue to get better with time.

What is a Food Allergy?

2011-12-20T13:20:00.000-08:00

Food allergies are much more complicated than most people, including most physicians, realize.

Food allergies are typically thought of as relatively uncommon reactions to a few select foods, such as peanuts, that usually result in anaphylaxis, hives, or maybe asthma. This is how most allergy specialists think of food allergies. However, there are numerous research studies that indicate that food allergies cause many other conditions.

Technically, an allergy is any reaction that involves the immune system. But the standard of practice in medicine is to use a much narrower definition of the word allergy. Therefore, in order to truly understand the breadth of allergic reactions, it is necessary to define some of the underlying mechanisms involved in allergies.

Conventional IgE Allergies

Classic food allergies are the result of an IgE (immunoglobulin E) reaction to a food. IgE is a type of antibody produced by the immune system. When the immune system is attacking a food, it may produce IgE antibodies. IgE antibody reactions are the kind of reactions that are involved in hives and other conventional allergic reactions as well as conditions such as reflux.

Many people are familiar with skin testing for allergies. Skin testing is the traditional type of food allergy testing. IgE reactions are the type of reactions that are being looked for when skin allergy testing is performed.

Skin tests, however, only assess whether or not the skin will react to something. They do not necessarily represent IgE levels in the blood, and they do not reflect other types of immune reactions, such as those more commonly found to cause reflux.

Some physicians are now using blood tests to measure IgE antibodies. This can be a bit more useful, but most cases of reflux are not caused by an IgE reaction to food. Therefore the food allergy will not show up on skin tests or on blood tests for IgE antibodies. Unfortunately, these tests will generally not be helpful in determining the cause of your child’s reflux.

Other Types of Food Allergy

As noted above, an allergy is any reaction that involves the immune system. And IgE antibody reactions are only one type of immune response to food. A majority of immune responses to food involve IgG reactions.

For example, let’s consider a gluten intolerance. Just to confuse you, the standard of practice in medicine is to call this an intolerance. However, it is an immune reaction, and it definitely involves an immune reaction against gluten, which is a protein in wheat and many other grains.

A gluten intolerance does not show up on skin tests or on IgE blood tests. But it does show up on blood tests for IgG antibodies. And yes, studies have clearly shown that these reactions to gluten can cause reflux.

As you can see, the use of the words “allergy” and “intolerance” can be very confusing. But to help clarify the picture a little, consider dairy.

Most people assume that a reaction to dairy is a lactose intolerance. Lactose is a sugar found in dairy products. A lactose intolerance is the result of an enzyme deficiency that causes an inability to digest lactose. This is not an allergy because it does not involve the immune system. However, a lactose intolerance can cause symptoms like gas, bloating, and loose stools. A lactose intolerance is not usually associated with reflux, while dairy allergy often is. Therefore, avoiding lactose but still ingesting dairy may not be enough to resolve reflux caused by a dairy allergy.

As a result, many people discover that in order to resolve reflux, all dairy must be avoided, not just lactose. Many studies have shown this as well. This is due to an all too common immune reaction to dairy. This reaction will usually show up on blood tests as an IgG antibody reaction to cow’s milk.

Dairy is usually the first non-breast-milk food introduced into the human diet, and is unfortunately the most likely to cause health problems, including reflux. What is even more interesting is that when you run IgG food allergy tests you frequently find reactions to dairy in reflux patients. And even more importantly, when you take them off dairy they get better.

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Image thanks to mercola.com

Candida and IBS: What's the Connection?

2011-12-20T13:07:00.000-08:00

One of the more common causes of digestive problems is Candida, or yeast. Although there are other types of yeast, Candida is the word usually used to describe a problem with yeast.

Although many people think of yeast infections as a female problem, yeast is an organism that can colonize any orifice. In the mouth it is known as thrush. In the digestive tract it is often called a yeast overgrowth, or simply candida. These do not have to occur together. However, they are essentially the same problem.

What are the symptoms of Candida?

Yeast can cause a large number of symptoms, including all of those of irritable bowel syndrome – gas, bloating, constipation, diarrhea, and abdominal pain.

How do you get Candida?

Candida are a normal part of the environment. However, a problem occurs when they get out of balance with the normal good bacteria found in your digestive tract. Then they can develop into an overgrowth of yeast in the digestive tract and cause problems there as well as elsewhere in your body.

Why does this happen?

One of the most common things that cause yeast to get out of control is the use of antibiotics. There are other causes too, but antibiotics provide an excellent case study. Antibiotics kill bacteria, but they do not kill Candida or yeast. Only antifungals kill yeast. Therefore taking antibiotics kills off bacteria that are in direct competition with yeast for territory in your digestive tract. This is similar to any other battlefield. Everyone wants territory. In this scenario yeast can flourish, potentially creating an environment where there is more yeast than is desirable.

What other symptoms can Candida cause?

People with Candida or an overgrowth of yeast often describe having symptoms such as fatigue, brain fog, and headaches, to name a few. This does not necessarily mean that they have yeast throughout their body. That is highly unlikely and is an extremely dangerous condition. However, the yeast in their digestive tract can create toxins that affect the rest of the body.

How do you test for Candida?

The most accurate way to test for Candida is to culture it or find it on a stool test. At the IBS Treatment Center we now use DNA stool testing to measure genetic material from organisms in the digestive tract. This is by far the most advanced method for detecting candida or yeast and eliminates any guesswork. It also quantifies the amount of yeast present, telling us exactly what we are dealing with.

How do you treat Candida?

A serious yeast overgrowth usually requires strong antifungal medication. However, this does not always have to be pharmaceutical.

Many natural antifungals are also very effective. Both vary in effectiveness depending on the strain of yeast present. The proper treatment is determined as part of the lab test for yeast.

Will probiotics help?

Probiotics, or good bacteria such as Lactobacillus acidophilus, may help. But they can also stir up the problem and make it worse. Usually the yeast must first be treated with an antifungal.

Does diet affect Candida?

Yeasts thrive on sugars and refined carbohydrates. Many theories exist on the relationship between foods and yeast, and there are more anti-candida diets then can be counted.

However, there is no doubt that the less sugar in the diet the better when it comes to preventing or treating a yeast problem.

Summary

When it comes to solving IBS, you should always be tested for the presence of Candida (yeast). Candida is common and cannot be counted on to go away on its own. But understanding what you are dealing with will make a huge difference in your ability to get well.

Research articles about yeast are available on the Innate Health Foundation Research page.

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Candida image thanks to wikipedia

The Gall Bladder and IBS

2011-12-19T09:55:00.000-08:00

Patients with irritable bowel syndrome (IBS) and other digestive problems such as constipation, diarrhea or abdominal pain often wonder if they have a problem with their gallbladder.

Problems with the gallbladder can indeed cause these symptoms. However, many people find that having their gallbladder removed did little or nothing to help their IBS, or even made it worse.

What does the gallbladder do?

 The gallbladder does exactly what its name describes; it is a small bladder that stores gall. Gall is more commonly known as bile. Bile is produced by the liver and piped over to the gallbladder via the bile duct.

What is bile?

 Bile is a highly concentrated yellow green fluid that contains bile acids. Bile acids are important for digesting fats. When you eat, your gallbladder contracts and secretes bile into the small intestine to help you digest your food. If your gallbladder has been removed then it will be more difficult for you to digest fats. In such cases, eating too much fat may cause loose stools.

When does that gallbladder need to be removed?

 In some people, stones develop inside of the gallbladder. These stones, when small, can become lodged in the bile duct, which can cause severe pain and be very dangerous if they also clog the pancreatic duct. Larger stones are not able to pass into the bile duct, but their presence can cause severe pain. Sometimes this is worse when the gallbladder is contracting. In either case, removing the gallbladder usually relieves the pain and you feel much better.

When is it questionable to remove the gallbladder?

 It is often tempting for physicians to blame the gallbladder for abdominal pain and digestive problems even when there is little or no evidence that the gallbladder is the culprit. It’s a relatively simple procedure, and most people don’t miss it too much.

If stones are present, then the decision is easy to make. However, in some cases physicians recommended that the gallbladder be removed even when stones are not apparent on any exams. The recommendation is based primarily on symptoms and a lack of any other visible problem. Gallbladder function tests also may indicate that the gallbladder is not functioning at 100%.

However, that does not mean that it is the cause of the problem. If the gallbladder is functioning at a below normal level, removing it will only guarantee that it will not function at all.

Gall bladder studies have shown that patients with IBS symptoms and/or abdominal pain are more likely than others to have gall bladder removal surgery (cholecycstectomy) when they do not have gall stones. This exposes the patient to the increased (though small) risks of surgery and to further digestive problems caused by the abscence of a gall bladder. Testing for food allergies and other causes of IBS symptoms, and treating those conditions can enable patients to avoid unnecessary surgery and achieve good digestive health.

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Image thanks to wikipedia

The Colonics Debate Continues

2011-12-19T09:26:00.000-08:00

We stumbled across a recent article titled "Dangers of Colonic Hydrotherapy" and wanted to pass it along to you.

Colonics have not been well researched, but some people have found them to be temporarily helpful. Although not risk free, the are certainly not any riskier than many treatments and procedures regularly used by gastroenterologists, when performed by properly trained technicians.

I prefer to work with patients to find out the true cause of their problem, but I feel that is important to point out that this article has an obvious bias against colonics. Please feel free to share your own thoughts in our comments section.

From Gastroenterology & Endoscopy News:

It is often billed as a natural therapy that can spur weight loss, reduce water retention, cleanse internal organs and increase energy. Yet, according to a meta-analysis published in the August edition of the Journal of Family Medicine, colon cleansing provides no known health benefits, only dangerous side effects including, in rare cases, death (Mishori R et al. 2011;60:454-457).

“There can be serious consequences for those who engage in colon cleansing whether they have the procedure done at a spa or perform it at home,” said the paper’s lead author Ranit Mishori, MD, MHS, a family medicine physician at Georgetown University School of Medicine, in Washington, D.C., in a statement.

Cleansing Chronicle

Colon cleansing—also called colonic irrigation or colonic hydrotherapy—often involves the use of chemicals followed by flushing the colon with water through a tube inserted in the rectum. The procedure has been around since ancient times and its purported benefits are based on the belief that trapped intestinal waste can poison the body. Colon cleansing became popular in the early 1900s but fell out of favor after 1919, when the American Medical Association condemned the practice on the basis of scientific observations finding no evidence that hardened waste accumulates on the intestinal walls.

In recent years, however, colon cleansing has staged a comeback, thanks to a major marketing campaign, said Dr. Mishori. The increasingly popular procedures are offered at spas, wellness centers, doctors’ offices and through do-it-yourself home remedies. Many practitioners and clinics advertise their colonic irrigation services, and celebrities such as Kim Kardashian and Beyoncé Knowles have endorsed colon cleansing as a natural way to improve health.

“It’s like cleaning baked lasagna from a pan,” according to one reviewer.

“Colon hydrotherapy is a gentle and painless treatment with incredible health benefits,” according to an online homeopathic clearinghouse, homeopathicremediesandtreatment.com.

The Web site states that the individuals who may benefit include those with Crohn’s disease, peptic ulcer, irritable bowel syndrome, food allergies, digestive problems, obesity and ulcerative colitis.

This article continues at the source, Gastroendonews.com.

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Image thanks to qito.co.uk

Gluten Free Fruit Cake Recipe from Jules

2011-12-16T17:28:00.000-08:00

This week's recipe thanks to our friends at Jules Gluten Free!

Ingredients:

1 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
2 cups granulated cane sugar
6 eggs
1/4 cup rum
1 Tbs. lime juice
1 tsp. gluten-free vanilla extract
1 Tbs. almond extract (optional)
1 tsp. grated lime zest (approximately 1 lime)
2 3/4 cup dried/candied fruit*
1/2 cup chopped walnuts (optional)

2 cups dry red wine
1 cup molasses or dark agave nectar
3 cups Jules Gluten Free™ All-Purpose Flour
1 1/2 Tbs. gluten-free baking powder
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1 tsp. cinnamon
1 pinch salt
1/2 cup Cointreau, Grand Marnier or other citrus flavored (preferably) liqueur/liquor plus additional liqueur/liquor for brushing on finished cakes

*Dried/Candied fruit should ideally contain a mixture of several fruits such as cherries, cranberries, raisins, sultanas, dates, figs, pineapple, citrus peel (see my recipe).

Directions

In a small saucepan, gently heat the 1/2 cup of liqueur/liquor and add the dried (but not the candied) fruit, like raisins and cranberries. Heat and stir occasionally until the liquid is nearly absorbed.

Preheat oven to 350º F. Oil and dust two 9-inch round cake pans or 1 large bundt pan plus 4-6 small loaf pans with Jules Gluten Free™ All Purpose Flour. Set aside.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and beat until well mixed. Add in the rum, lime juice, extracts, wine, zest and molasses. Stir in the dried/candied fruits.

In another bowl, whisk together the dried ingredients: Jules Gluten Free™ All Purpose Flour, baking powder, spices and salt. Fold into the wet batter just until integrated. Pour into prepared pans.

Bake for 45 minutes in the small loaf pans or 60 minutes in larger pans, checking to be sure the cakes are not burning at the edges though. A knife inserted into the centers should come out clean. Brush the tops of each cake with citrus flavored liqueur/liquor. Cool in the pans for 15 minutes, then turn out onto a wire rack to finish cooling. Wrap cooled cakes in plastic wrap and then foil, if freezing.

Guest Author Katie McKenna, CN LMHC: Eating Disorders and Food Allergies

2011-12-16T09:30:00.000-08:00

Today's article is courtesy of Katie McKenna, CN LMHC. As a certified nutritionist and mental health therapist, McKenna specializes in working with eating disorders, food allergies and sustainable weight loss for adults and teens.

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There are several physical, mental and emotional connections between eating disorders and food allergies. Eating disorders affect over 10 million people in the United States and an estimated 15 million people suffer from food allergies.

Eating disorders and food allergies affect women, men, and young children. These staggering numbers are a call to action and there is a vast array of new research and approaches that promote true health and well being.

Anorexia nervosa is a serious, potentially life-threatening eating disorder characterized by self-starvation and excessive weight loss.

Bulimia nervosa is a serious, potentially life-threatening eating disorder characterized by a cycle of bingeing and compensatory behaviors such as self-induced vomiting or laxative use designed to undo or compensate for the effects of binge eating.

Binge eating disorder is characterized by recurrent binge eating without compensatory measures.

Orthorexia is not an officially recognized diagnosis but is a compulsion and obsession about eating healthy with a fixation on quality and purity.

Overweight is a Body Mass Index (BMI) between 25 -29.

Obesity is a BMI above 30. (17% of children and 34% of adults in the US are obese).
Many people find themselves in the spectrum of ‘Disordered Eating’ indicating less clinical severity of obsessive thoughts and actions regarding food and body image. In addition, many people do not fit neatly into one diagnosis.

The disordered eating spectrum is complex and symptoms vary on an individual basis.

Biopsychosocial Connections

Food allergies and sensitivities interfere with the hormonal balance of the endocrine system, including the thyroid and adrenal glands. This makes it harder for the body to burn stored fat. It also disturbs insulin levels, signaling the body to convert food energy into fat and also contributing to hypoglycemia which increases cravings for food. Food allergies and sensitivities can cause mood chemistry disruptions. They cause depleted serotonin, leading to anxiety, depression and compulsive urges — all of which may trigger food restriction or overeating.

Chicken or the Egg?

A person with an undiagnosed food allergy or sensitivity may find relief as they begin cutting food groups out of their diet or purging after they believe they’ve eaten a ‘bad/allergenic food’.

Without professional help, they may have inaccurate assumptions about which foods are triggering their symptoms. They may avoid eating as long as possible to avoid the pain that comes with eating. They may struggle with self esteem, hating their body when they feel bloated after eating an allergenic food. As their body weight drops and/or their brains become malnourished, the eating disorder takes a stronger hold. Eating disorders feel like addictions, and what initiates an eating disorder may be different than what maintains an eating disorder.

On the surface, eating disorders appear to be concern about food and body image. However, food and body image is just the tip of the iceberg. Eating disorders are unhealthy coping mechanisms that help people feel a sense of control in their life, deal with trauma or crisis or help them numb away their feelings. The underlying cause of the eating disorder, such as depression or anxiety, may be augmented by the biochemical effects of a food allergy. A restrictive eater may use a food allergy diagnosis to avoid eating. An overeater with a food allergy may be triggered by feelings of deprivation or resentment if they can’t consume certain foods; feelings of deprivation often lead to emotional eating and binging.

Finding Relief

If you struggle with food allergies, eating disorders or disordered eating it is important that you find qualified specialists to support you on your journey to health and healing. Managing food allergies and recovering from eating disorders requires a combination of education, motivation and mental health support. Health and healing is a process that takes time and is not meant to be done alone, in isolation. Make a commitment to take your life back; the process of learning and listening to yourself will rejuvenate you. True health is wealth!

References and Resources

www.cdc.gov/obesity/data/adult.html
www.nationaleatingdisorders.org

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For more information about Katie and her services please visit Mckennacounseling.com
Image thanks to kentuckianhealthwellness.com
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Understanding and Treating Abdominal Pain

2011-12-15T10:48:00.000-08:00

People often think that Irritable Bowel Syndrome has to involve diarrhea or constipation, but often it does not.

For many people the only obvious symptom is abdominal pain. And the pain can vary from a mild discomfort to incredibly debilitating. Chronic abdominal pain is one of the top 5 reasons that people to go to the doctor.

Unfortunately, for many it is also very poorly treated. The typical approach is to rule out ulcers, appendicitis, gallstones, uterine problems, or cancers. This may be done with blood work, scopes, scans, ultrasound or other imaging, depending on the problem.

If you have one of the aforementioned problems and it’s found, then your problem should be solved. But many people with abdominal pain do not have an ulceration, appendicitis, gallstones, uterine problems or cancer.

For them, all of the tests come back negative. They are told that nothing is wrong and left with the impression that it’s all in their head.

Of course, something is very wrong. There is always a logical reason for a problem such as abdominal pain, and it’s rarely just a mental or stress issue. But it’s not something that is structural or that you can see with the kinds of tests mentioned above. Unfortunately, those are the only tests
most doctors have to offer.

The good news is that there are other tests that can help you to figure out why you have abdominal pain. There is absolutely no doubt that food allergies and intolerances can cause abdominal pain, even extremely debilitating pain that causes you to go to the hospital or to take powerful pain medications. And food allergy testing is not all created equal. Food allergy testing is a very complex area, and many food allergy tests are poorly done or improperly interpreted.

People often wonder how a food that they’ve eaten all their life could now be an allergen or could be causing abdominal pain. But for many people this is exactly what happens. They go along with relatively few or no problems at all until one day the symptoms start to manifest themselves, seemingly coming out of nowhere. After that they never seem to be the same again.

There are many theories for why this happens, but our focus is on resolving the abdominal pain, which is a very realistic goal for most patients. Although food allergies and intolerances are a common cause of abdominal pain, other causes must also be sorted out. Frequently there are bacterial problems, yeast (Candida), or even parasites, all of which can also cause abdominal pain.

Most conventional stool tests are not capable of finding all of these problems, which is why we only use state-of-the-art DNA stool testing at the IBS Treatment Center. This can be an important test to run even if you’ve previously had stool tests that were negative.

If you or someone you know has abdominal pain and has been offered little more than pain medication to help treat the problem, then please schedule an appointment with us so that we can help you. We listen, and we help people solve abdominal pain and get their lives back.

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Image thanks to health-topic.net

Case study: Gliadin causes intestinal permeability in both celiac and non-celiacs

2011-12-15T09:33:00.000-08:00

This is a very interesting celiac case study from 2006. It indicates that gliadin (gluten) leads to increased gut permeability in everyone, whether or not they have celiac disease. Though it's a lesser degree of permeability in non-celiacs.

Find this in its entirety at National Institutes of Health.

Gliadin causes intestinal permeability in both celiac and non-celiac intestinal mucosa.

OBJECTIVE:

Little is known about the interaction of gliadin with intestinal epithelial cells and the mechanism(s) through which gliadin crosses the intestinal epithelial barrier. We investigated whether gliadin has any immediate effect on zonulin release and signaling.

MATERIAL AND METHODS:

Both ex vivo human small intestines and intestinal cell monolayers were exposed to gliadin, and zonulin release and changes in paracellular permeability were monitored in the presence and absence of zonulin antagonism.

Zonulin binding, cytoskeletal rearrangement, and zonula occludens-1 (ZO-1) redistribution were evaluated by immunofluorescence microscopy. Tight junction occludin and ZO-1 gene expression was evaluated by real-time polymerase chain reaction (PCR).

RESULTS:

When exposed to gliadin, zonulin receptor-positive IEC6 and Caco2 cells released zonulin in the cell medium with subsequent zonulin binding to the cell surface, rearrangement of the cell cytoskeleton, loss of occludin-ZO1 protein-protein interaction, and increased monolayer permeability.

Pretreatment with the zonulin antagonist FZI/0 blocked these changes without affecting zonulin release. When exposed to luminal gliadin, intestinal biopsies from celiac patients in remission expressed a sustained luminal zonulin release and increase in intestinal permeability that was blocked by FZI/0 pretreatment.

Conversely, biopsies from non-celiac patients demonstrated a limited, transient zonulin release which was paralleled by an increase in intestinal permeability that never reached the level of permeability seen in celiac disease (CD) tissues.

Chronic gliadin exposure caused down-regulation of both ZO-1 and occludin gene expression.

CONCLUSIONS:

Based on our results, we concluded that gliadin activates zonulin signaling irrespective of the genetic expression of autoimmunity, leading to increased intestinal permeability to macromolecules.

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Gliadin image tissue transglutaminase thanks to wikipedia

Changing Your Diet Can Reduce Migraines

2011-12-14T10:02:00.000-08:00

From National Institutes of Health:

"Diet restriction in migraine, based on IgG against foods: A clinical double-blind, randomised, cross-over trial"

Introduction

It is well-known that specific foods trigger migraine attacks in some patients.

We aimed to investigate the effect of diet restriction, based on IgG antibodies against food antigens on the course of migraine attacks in this randomised, double blind, cross-over, headache-diary based trial on 30 patients diagnosed with migraine without aura.

Methods

Following a 6-week baseline, IgG antibodies against 266 food antigens were detected by ELISA. Then, the patients were randomised to a 6-week diet either excluding or including specific foods with raised IgG antibodies, individually.

Following a 2-week diet-free interval after the first diet period, the same patients were given the opposite 6-week diet (provocation diet following elimination diet or vice versa). Patients and their physicians were blinded to IgG test results and the type of diet (provocation or elimination).

Primary parameters were number of headache days and migraine attack count.

Of 30 patients, 28 were female and 2 were male, aged 19–52 years (mean, 35±10 years).

Results

The average count of reactions with abnormally high titre was 24±11 against 266 foods.

Compared to baseline, there was a statistically significant reduction in the number of headache days (from 10.5±4.4 to 7.5±3.7; P<0.001) and number of migraine attacks (from 9.0±4.4 to 6.2±3.8; P<0.001) in the elimination diet period.

Conclusion

This is the first randomised, cross-over study in migraineurs, showing that diet restriction based on IgG antibodies is an effective strategy in reducing the frequency of migraine attacks.

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Image thanks to homeopathic-remedies.com
More information on migraines at Centerforfoodallergies.com

GIG: Understanding Dermatitis Herpetiformis

2011-12-14T09:55:00.000-08:00

From the Gluten Intolerance Group of North America:

Dermatitis Herpetiformis (DH) is a chronic disease of the skin marked by groups of watery, itchy blisters.

The ingestion of gluten (a protein contained in wheat, rye and barley) triggers an immune system response that deposits lgA antibodies under the top layer of skin. IgA antibodies are present in affected as well as unaffected skin.

DH is a hereditary autoimmune disease linked with gluten intolerance. If you have DH and do not follow a gluten-free diet, you may develop the intestinal damage of celiac disease.

With DH, the primary lesion is on the skin rather than the small intestine. The degree of damage to the small intestine is often less severe or more patchy than for those with only celiac disease. Both diseases are permanent and symptoms/damage will occur after consuming gluten.

Symptoms of Dermatitis Herpetiformis

The lgA deposits result in eruptions of a painfully itchy rash and may progress to red, raised patches of skin (similar to the beginning of a pimple) that develop into small, watery blisters. The itching and burning of the eruptions are severe and the urge to scratch them is intense.

Scratching will further irritate the eruptions. Eruptions commonly occur on pressure points - around the elbows, the front of the knees, the buttocks, back, shoulders, face, and scalp, but can occur anywhere. Eruptions are usually bilateral, occurring on both sides of the body. Sixty percent of those diagnosed are men and the most common ages at diagnosis are between 15 and 40 years old.

Diagnosis of Dermatitis Herpetiformis

If the eruptions appear to be DH, your dermatologist will take a small biopsy of unaffected skin, next to an eruption. The presence of IgA deposits confirms a
diagnosis of DH.

Treatment of Dermatitis Herpetiformis

Strictly following a gluten-free diet for life is the only complete treatment. This involves the elimination of wheat, rye, barley, and foods made from these grains from your diet. It may take two or more years for the lgA deposits under the skin to completely clear.

(Worth noting: A medication called Dapsone may also be prescribed. You will need to follow up with your doctor on a regular basis if you use this drug. Dapsone allows the eruptions to heal, but does not cure DH. Discuss the potential side effects of this drug with your doctor before starting it. Your goal should be to take as little as possible for as short a time as required to allow the diet to control the DH.)

If you have questions about Dermatitis Herpetiformis, please email the IBS Treatment Center and Center for Food Allergies at info@ibstreatmentcenter.com.

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Image thanks to fitbottomedgirls.com

Antibiotics and Surgery May Not Cure Sinusitis

2011-12-13T10:24:00.000-08:00

Many people with sinus infection complain that after having taken multiple courses of antibiotics or even following surgery, in the end they feel the same as they did before their treatment. Their sinusitis problem returns with a vengeance. What is the problem? Aren’t they getting the right antibiotic?

The answer is that in these people, the antibiotics are only treating the bacterial infection that is secondary to the inflammation clogging their sinuses. Therefore antibiotics don’t get at the real cause of the problem. The same can be said for surgery. Surgery may scrape out the sinuses or open up a bigger hole for them to drain, but these treatments only address secondary problems resulting from the inflammation. Therefore the original sinus problem remains.

The inflammation that is causing the sinus pain requires a trigger. The real question is, “What is causing the inflammation?” Anything that triggers the immune system can be that trigger, because the immune system is what causes inflammation and mucous production. Bacteria, which are treated with antibiotics, are only one cause of inflammation.

One of the most likely causes of chronic sinus infection or nasal congestion is a food allergy. Food allergies constantly trigger the immune system, therefore the inflammation never permanently goes away. This can result in a persistent runny nose, or recurrent sinus infections due to the moist and poorly draining/inflamed environment that is maintained in the sinuses.

If you have either of these problems then be sure to rule out food allergies by undergoing a food allergy blood test. Contact us at the IBS Treatment Center for more information.

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Image thanks to genericlook.com

Understanding Gastroparesis

2011-12-13T10:10:00.000-08:00

Gastroparesis is a symptom that patients with irritable bowel syndrome (IBS) and other digestive problems are sometimes given as a diagnosis. Like irritable bowel syndrome, it generally sounds more important and impressive than it really is.

The word gastroparesis often gives people the impression that their stomach is paralyzed and that there is nothing that they can do to solve their problem. Fortunately, this is often not the case, certainly not in the same way that someone with a serious spinal cord injury may suffer from paralysis.

The diagnosis of gastroparesis simply means that there is a delay in how long it takes the stomach to empty. It is then typically assumed that this is due to damage to the vagus nerve, which helps control the emptying time of the stomach.

In some cases this damage is actually seen or verified. But in many cases is only an assumption of nerve damage based solely on the delayed emptying time of the stomach.

What should be remembered is that a delay in gastric emptying time is a symptom with several potential causes and is not necessarily due to damage to the vagus nerve. Constipation and diarrhea are also symptoms with multiple causes. The fact that one represents a delay in bowel transit time (constipation) and the other represents an expedited transit time (diarrhea) does not mean that there is permanent damage to the nervous system, or even any damage at all to the nervous system.

These symptoms of gastroparesis, diarrhea, and constipation simply mean that the digestive tract isn’t working properly. In the case of gastroparesis, unless you have a confi rmed diagnosis of damage to the vagus nerve, it is very possible that something else is causing it and that you can resolve it.

Gastroparesis is frequently associated with diabetes, and sometimes people assume that if they have diabetes then they must have nerve damage and thus gastroparesis.

However, there is still a strong possibility that there is another cause of their gastroparesis and that it can be resolved, even in the presence of diabetes. This is also true for people who suffer from GERD, heartburn, irritable bowel syndrome, constipation, or other digestive problems.

Patients at the IBS Treatment Center often report that they have been diagnosed with gastroparesis, and those patients often get much better after discovering the true cause of their problem. In fact, studies in the medical literature have demonstrated the same thing. If you suffer from gastroparesis, don’t give up. There may be a solution for you!

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Image thanks to hbcprotocols

The Importance of Fiber

2011-12-12T09:23:00.000-08:00

Fiber is big business. You’ve seen commercials for it on your TV. You’ve been told that it’s good for you and that you need more. And if you have IBS or many other digestive problems then you have probably tried fiber.

What is fiber, anyway? Well, this is an interesting question. Historically fiber was the term used to define the parts of plants that you ate, but which were not digested. Typically this was the cellulose and other fibrous materials in plant foods. More recently fiber is being used as a word for any thing you might eat that provides bulk to the stool and is not digested. As a result we have “fiber” supplements that contain man-made materials including polymers, yet don’t contain any natural plant fibers at all.

If you’ve tried a fiber product and it didn’t work, or it even made you feel worse, then you are not alone. This is one of the most common complaints expressed by patients to the IBS Treatment Center. Fiber is definitely not a cure all for IBS, and its effectiveness can vary widely depending on a host of issues.

Most people in the IBS world separate soluble fiber from insoluble fiber, with the idea that soluble fiber is the proper fiber. But the issue is far more complicated than that.

One way to get more fiber in your diet is to purchase one of the popular fiber products on the market. What you may not know is how different these products are from each other. They have almost nothing in common. Most contain artificial colors and sweeteners. Benefiber contains wheat as well as dairy and corn. Metamucil and Konsyl use psyllium as the active ingredient. Psyllium has the potential to be either helpful or to cause problems, or do both at the same time. You may be surprised to learn that it’s not at all unusual for us to discover that patients are allergic to psyllium.

Citrucel’s active ingredient is methylcellulose, a chemical compound derived by chemical processing of an undisclosed source of cellulose. It is not a naturally occurring part of a plant and is not fermentable. Fibercon’s active ingredient is polycarbophil calcium, which is a synthetic polymer, not a plant fiber. Fibercon is recommended only for constipation, but Citrucel is recommended with either constipation or diarrhea.

The results and the effectiveness from the various forms of commercially available “fiber” (see above table for a comparison of popular options) will vary widely from person to person, so you will have to experiment with them to get the right fit. And don’t be surprised if fiber doesn’t solve your problem at all.

Most people are not suffering because of a lack of fiber in their diet, but for some the addition of fiber will help alleviate unpleasant symptoms. If you think, or know that you need more fiber, there is often no need to take a special, commercially processed and packaged product to get the additional fiber. You can buy psyllium powder in bulk, or all by itself.

There are many other fiber options available in pure form, such as bran, ground flax, or acacia. Arguably the best (and probably tastiest) sources of fiber are: vegetables, fruits, and whole grains. If the addition of fiber doesn’t help your IBS syptoms, or you’d like to figure out the cause of the problem, then be sure to see an IBS specialist.

Testing for IBS Triggers: What's Included?

2011-12-12T08:50:00.000-08:00

The Standard Food Allergy Profile test takes the guesswork out of treating your IBS and saves you a great deal of time, effort, and discomfort. And if by chance your test happens to be negative, you can quickly move on to other potential causes of your problem without spending valuable time on an unsuccessful elimination diet and then wondering if you actually did it correctly.

Food allergy testing is a highly specialized procedure performed only by doctors trained in recognizing and treating non-anaphylactic food allergies, and only in laboratories especially equipped to handle the sophisticated testing required. In order to give you an accurate result, this test must be a blood test, and must include both IgE and IgG antibodies. If it does not evaluate both antibodies, there is a strong possibility that the testing will miss your food allergy.

Foods Included in the Standard Food Allergy Panel - 96 foods

Dairy: Cow's milk, whey, casein, mozzarella cheese, cheddar cheese, cottage cheese, yogurt, goat's milk.

Meat and Poultry: beef, chicken, lamb, pork, chicken, eggs white (chicken), egg yolk (chicken), whole egg (duck), turkey.

Grains: amaranth, barley, buckwheat, corn, gliadin (wheat), gluten (wheat), oat, rice (white), rye, spelt, whole wheat.

Seafoods: lobster, clam, cod, crab, halibut, scallop, salmon, shrimp, red snapper, sole, tuna

Vegetables: avocado, broccoli, beet, bell pepper (green), cabbage (white), carrot, cauliflower, celery, cucumber, garlic, lettuce, mushroom, olive (black), onion (white), potato (white), pumpkin, radish, spinach, sweet potato, tomato, zucchini squash.

Nuts: almond, coconut, hazelnut, peanut, pecan, sesame seed, sunflower seed, walnut

Legumes: green pea, kidney bean, lentil, lima bean, peanut, pinto bean, string bean, soy bean.

Fruits: apple, apricot, banana, blueberry, cherry, grape (red), grapefruit, lemon, orange, papaya, peach, pear, pineapple, plum, raspberry, strawberry.

Miscellaneous: coffee bean, cocoa (chocolate) bean, honey, baker's yeast, brewer's yeast, sugar cane.

Foods Included in the 16 'Vegetarian' Additional Food Allergy Panel

Vegetables: Artichoke, Bean Sprout, Eggplant, Chili Pepper, Black Pepper
Grains: Flaxseed, Kamut, Millet, Quinoa, Brown Rice
Legumes/Nuts: Navy Bean, Cashew Nut, Pistachio Nut
Fruits: Cantaloupe, Cherry, Watermelon

Foods Included in the 24 Herbs and 24 Spices Additional Food Allergy Panel

Spices: Allspice, Basil, Bay Leaf, Cinnamon, Cloves, Cumin Seed, Curry, Dill, Fennel, Ginger, Horseradish, Marjoram, Mustard, Nutmeg, Oregano, Paprika, Parsley, Pepper (black), Pepper (cayenne), Peppermint, Rosemary, Sage, Thyme, Vanilla Bean

Herbs: Aloe Vera, Angelica sinensis (Dong Quai), Arctostaphylos uva-ursi (Uva ursi), Astragalus membranaceus (Astragalus), Camellia sinensis (Green Tea), Cimicifuga racemosa (Black Cohosh), Dioscorea villosa (Wild Yam), Echinacea augustifolia (Echinacea), Eleutherococcus senticosus (Siberian Ginseng), Glycyrrhiza glabra (Licorice), Grape Seed, Gymnema sylvestre (Gymnema), Hydrastis canadensis (Goldenseal); Hypericum perforatum (St. John's Wort), Matricaria chamomilla (Chamomile), Plantago ovata (Psyllium), Rosa canina (Rose Hips), Serenoa serrulata (Saw Palmetto), Silybum marianum (Milk Thistle), Spirulina, Taraxacum officinale (Dandelion), Vaccinum myrtillus (Bilberry), Valeriana officinalis (Valerian), Withania somnifera (Ashwaganda)

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Image thanks to hbdus.com

Gluten Free Recipe: Aunt Libby's Genius Bread and Butter Pudding

2011-12-09T09:38:00.000-08:00

This great recipe thanks to Genius Gluten Free.

Ingredients:

3 tablespoons raisins
1 tablespoon mixed candied citrus peel (or dried fruit)
3 fl ounces rum or brandy
2 ounces butter, softened
8 slices of Genius by Glutino White Gluten-Free Bread, thinly sliced and crusts removed
10 fl ounces whole milk
10 fl ounces heavy cream (or double cream)
Vanilla pod, split down the middle with a sharp knife
3 large eggs

1/2 cup castor or granulated sugar
2-3 tablespoons apricot jam
1-2 teaspoons icing sugar (or powdered sugar)
Ovenproof dish that holds 1½ quarts of liquid, greased with butter

Directions:

Soak the raisins and mixed candied citrus peel in the rum or brandy for 20 minutes, then preheat the oven to 170°C/325°F.
Butter the bread on both sides, cut each slice in half on the diagonal and arrange in the ovenproof dish.
Pour the milk and cream into a pan and bring to boil with the vanilla pod. Reduce heat to medium-low.
Whisk the eggs and sugar together. Whisk a small amount of the hot cream into the egg and sugar to temper. Remove the vanilla pod and then whisk the remaining egg/sugar mix into the hot milk mixture.
Scrape the vanilla pod seeds into the pudding and discard the pod.
Sprinkle the soaked raisins and candied peel with any remaining rum or brandy. Then, sprinkle raisins and the mixed candied peel over the bread, Pour the pudding over the top of the bread.
Place the baking dish in a roasting tray on the middle shelf of the oven. Carefully pour water into the roasting tray until it comes halfway up the sides of the ovenproof dish. Bake the pudding for 45 minutes or until lightly set and golden brown.
Warm the apricot jam, pass through a sieve to remove the fruit and brush liberally over the pudding. Dust with icing or powdered sugar and serve.

Yield: 6 servings
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What is an Allergy?

2011-12-09T09:22:00.000-08:00

An allergy is what results when your immune system is inappropriately activated. Your immune system is designed to attack bacteria, viruses and parasites.

It is not intended to attack the food you eat. But this is exactly what happens with some people. This is called a "food allergy."

When your immune system is activated, antibodies (also called immunoglobulins) are produced. Antibodies in turn trigger an inflammatory response. Inflammation causes pain and tissue damage, leading to further symptoms. Increased mucous production is another aspect of an immune response.

When a food is broken down and absorbed, it is distributed through your bloodstream to all of your tissues. Therefore an allergic reaction can occur just about anywhere in your body.

We don't really understand why a food allergy can exhibit itself so differently in different people. However, every individual is unique and seems to have a unique weak point where symptoms of a food allergy show up first.

Most allergists rely on skin prick testing. It is by far the most common type of allergy testing performed in the United States and many allergists do not offer any other types of testing. Skin prick testing can very effectively determine if the patient will develop a skin rash when challenged with a particular allergen (material). Unfortunately not all allergic responses occur as skin reactions. Inflammation can occur in other parts of the body, and can sometimes occur long after the exposure to the material.

The immune system produces several different types of antibodies (immunoglobulin). The type that produces a quick rash in the skin is known as immunoglobulin type E (IgE). The antibodies that are deeper in your body and produce a reaction that can be delayed by hours or even days is type G (IgG). Another type is type A (IgA) w which is active in celiac disease - an autoimmune disease that is essentially an allergy to the gliadin protein in wheat and other related grains.

Allergy studies have shown that food allergies can cause a variety of health problems. The evidence indicates that many of the problems related to digestion (such as Irritable Bowel Syndrome - IBS) and inflammation (such as juvenile rheumatoid arthritis) are related to food allergies. The Food Allergy and Intolerance Foundation supports testing for food allergies using the best available methods for any condition where inflammation not otherwise explained may play a role.

The best way to measure immune response to a challenge is to directly measure the antibodies that react to the challenge material. The technology most often used for this purpose is Enzyme Linked Immunosorbent Assay (ELISA). The ELISA technology is similar to that used in pregnancy test kits. However, when it is used to detect antibodies, especially those with low concentrations in the blood (like IgG) very high accuracy and precision are required.

Unfortunately only a few labs in the country are offering this type of testing at present. Worse still, not all are employing measurement controls and other quality controls that enable them to produce reliable results. There are also some non-scientifically valid forms of allergy testing being offered by various kinds of health practitioners. These tests should be avoided as they produce misleading or completely inaccurate results.

For more information about testing for Food Allergies, check out the website of our partner the Center for Food Allergies.

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Image thanks to transatlantis.net