Friday, July 21, 2017

Welcome to Celiac Brain: 400% Increased Risk of Death if Undiagnosed

I have been studying Celiac disease and its other 
manifestation, gluten sensitivity since 1995. I have become aware of its hidden and virtually unknown consequences. And it is very common. I am a physician, practicing since 1977, and have seen the devastating effects of celiac/gluten sensitivity first hand. I have seen remarkable turnarounds of very seriously ill persons when they have been on a diet free of gluten.


This site is to spread the word of its serious and dangerous nature to those interested, whether you are a physician, other health care professional, or a person in need of more information.


I propose to bring to you the newest in scientific research, links to other reputable celiac disease/gluten sensitivity websites, and other helpful articles or news items.


The most important finding I would like to impress upon all people comes from Dr. Joseph Murray from the Mayo clinic and that is the 400% increased risk of death by age 65 in undiagnosed persons with celiac disease or gluten sensitivity. This information highlights the need to get a diagnosis as early as possible to allow you to reverse the damage, if possible.


And to relax, if you don't have genetics.


I push for ALL to get tested and as early in life as possible. With proper diet and treatment, one can "buy back your time!" and extend ones healthy life span by decades. See Dr. Murray's video.



400% increased risk of death by age 65 in undiagnosed celiacs
Dr.Joseph Murray and his team from the Mayo clinic reported on a small but significant study they published in 2009. Not only was there an astronomically elevated death rate, but they noticed that there has been a 400% increase in the incidence of celiac disease since 1948.

Listen to Dr. Murray::


So get tested and find out if you are one of the 40% of people that are susceptible. The best testing, in my opinion, is a genetic test found at www.enterolab.comI don't have any financial benefit from recommending the company. I have found this testing has revolutionized my practice and my ability to help people.

If you find yourself with gluten sensitivity, go on a gluten free diet, or better yet, the Gut and Psychology Syndrome diet. This diet includes healing foods and nutrients that positively affect the main problems: the damaged bowel and the wrong microbiota, "bugs living in the bowel", malnutrition, poor immune system. 


Untreated celiac or gluten sensitivity leads to increased infections, food allergies of all kinds, epilepsy, rashes, depression, 4 times the rate cancer, inflamed intestines, and 12 times risk of autoimmune diseases like type 1 Diabetes.

To Your Health
Dr. Barbara (TM)
CeliacBrain (TM) is the trademark and copyright of Dr. Barbara Powell. The right of Dr. Barbara Powell to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.
Note that all information on these pages is accurate to the best of our knowledge. Information from secondary sources should be double checked before being cited. Information is not meant to be medical advice. Please see your family doctor if you have concerns.

Combat Autoimmune Illness and Low Immunity: Immune Defense Summit

I am very hesitant to recommend any "summit" especially one that I have not previewed. I am making an exception here as I believe there will be good information in it. Those people with celiac disease and gluten sensitivity are immunocompromised which means they are at higher risk of catching an infection with a virus, bacteria, parasite or fungus. And at a higher risk of not fighting it off. If you can help yourself improve your immunity or even forestall complications from such things as colds, flu's or risks of infections such as post antibiotic diarrhea, then you are ahead of the game. 



Immune Defense Summit
Your best defense against today’s (and tomorrow’s) global health threats is a strong immune system. Yet, too many still remain uninformed about the best protocols to prevent illness and defeat diseases like autoimmune disorders, cancer, heart disease and the looming threat of "super bugs," which are on pace to be MORE deadly than any other health condition. Once you have the infection, it's much harder to eradicate.
Learn how to build a strong immune system NOW! 
Register here for The Immune Defense Summit
WHY ATTEND?
36 of the world’s top experts in integrative medicine and science are here to discuss the strengthening of your immune system to help protect you from all types of diseases, including autoimmune disorders, cancer, heart disease, dementia and even common pathogens like the flu, measles and pneumonia.
 Own all of the expert talks to watch at your own pace (plus, your purchase helps to create more of these valuable health talks!): Click here
The Immune Defense Summit will teach you about:
  • Infectious disease solutions (without toxic drugs!)
  • Latest advances in immune protective protocols
  • How to stop the threat of colds, flu and pneumonia
  • Alarming vaccine news (and safe alternatives!)
  • Strategies to reverse disease symptoms at the root cause
And more!
The Immune Defense Summit is online and free from July 24-31, 2017!

To Your Health
Dr. Barbara (TM)
CeliacBrain (TM)
Celiacbrain.blogspot.com (TM)

Monday, June 19, 2017

Is Coconut Oil Deadly? Dr. Wolfson Responds to Recent News Story

Many of you know that I recommend cooking and eating coconut oil, if you are not allergic to it. Always buy the highest quality you can find to avoid the processed versions. Poorly processed coconut oil is not beneficial and comes at a cheaper price. 

Many of you have heard the recent medical news story that coconut oil has saturated fat, more than butter and that it causes heart disease. Well hold on. 

Many studies have shown that saturated fat intake in the diet is not linked to coronary heart disease. In fact in 2010 a study in the American Journal of Clinical Nutrition, the biggest nutrition journal in the world, looked at over 500,00 people regarding saturated fat and concluded there was no link to coronary heart disease. 


I will have Dr. Wolfson DO, FACC, cardiologist, author of The Paleo Cardiologist, inform you about fats, LDL a test commonly used to assist doctors in prescribing medication, and the role of saturated fats. 

Here is an excerpt: 


Is saturated fat bad for us?


In 2010, a study in the American Journal of Clinical Nutrition (AJCN) was published. This is the biggest nutrition journal in the world. They looked at over 500,000 people regarding saturated fat. The conclusion: sat fat is not linked to coronary disease. (1)

Fast forward to 2016. Same journal, more evidence…. Turns out that saturated fat actually LOWERS cardiac risk. (2)

In 2015, the AJCN reported sat fat IS linked to heart disease, unless the sat fat came from fish, dairy, or plants. From those sources of food, sat fat is not an issue. (3)

Here is what the study authors concluded about their results. “It should be acknowledged that other dietary components in the food sources containing SFAs may have played a role in the observed associations, such as refined carbohydrates in pastries or salt in processed foods.” Essentially, it’s the other crap in the food, not the saturated fat, that causes heart disease.

A side note from this 2015 study: The more fat you ate, the lower your heart attack risk and the chance you had of dying. (So much for the low-fat gurus)


To Your Health
Dr. Barbara (TM)
www.celiacbrain.blogspot.com (TM)

Friday, May 5, 2017

2 Reasons Why Celiac Disease Impairs Drug Therapy in Those Who Take Drugs?

If you have celiac disease you may have poor absorption of any drug prescribed for you or you may have more adverse affects. Poor drug absorption and impaired liver metabolism are two conditions found to effect drug therapy. 

As a pharmacist he advises increased monitoring for efficacy and adverse effects when starting a new medication regimen in patients with celiac disease.

Celiac disease is an autoimmune disorder that renders those affected with an intolerance to gluten, a protein found in many common grains. It occurs in approximately 1% of the population of the United States and Europe.1

People with celiac disease that ingest gluten generally experience an inflammatory reaction, manifested as gastrointestinal upset, diarrhea, and abdominal distension. Celiac disease is also associated with other chronic conditions, such as anemias and malabsorption of some critical vitamins. Alterations of the gastrointestinal tract, rates of gastric emptying, and gastric pH are responsible for altered vitamin and mineral absorption.2, 3 Intestinal CYP3A4 levels may also be disrupted, which may have implications in first-pass metabolism for some drugs that are substrates for this drug metabolizing enzyme.4 This has led some to investigate the potential impact of celiac disease on drug absorption. This would be of interest to pharmacists since altered drug absorption can have pharmacokinetic consequences and has the potential to impact overall drug therapy.

A comprehensive review on this topic was published in 2013 by Tran et al.The review considered absorption studies in subjects with celiac disease, and the authors summarized the literature available on a handful of drugs, including acetaminophen, aspirin, propranolol, levothyroxine, methyldopa, and some antibiotics.They reported that many studies had conflicting results. Some reports show an altered gastrointestinal environment and a significant difference in drug absorption in patients with celiac disease. Other reports did not show any absorption differences between those with and without the disease. It was noted that many of the studies considered for their analysis had small sample sizes and were not well powered. The authors concluded that there is the potential for altered drug absorption and that healthcare professionals should be cautious when initiating drug therapy.5

Another review on the topic of celiac disease and the potential impact on cardiovascular drug absorption was published in 2014. This review considered many of the same medications previously explored by Tran et al, with a focus on cardiovascular agents. The authors also expressed concern that many cardiovascular drugs may have altered absorption in celiac disease, but there are few published studies that are convincing enough for concrete clinical decision making. The authors also stressed the need for more studies that consider patients with celiac disease, as well as caution when initiating cardiovascular pharmacotherapeutic regimens.6

Based on the research available, it is clear that patients with celiac disease can exhibit altered absorption of many different substrates. Unfortunately, altered drug absorption and disposition are not well studied in this population. It is likely that future studies will elucidate any impact celiac disease has on drug disposition, as this disorder has been getting more attention in recent years. There is some preliminary evidence suggesting that celiac disease may alter drug absorption, but the degree and prevalence of this has yet to be confirmed with large prospective studies. Pharmacists should be cautious when making therapeutic recommendations for patients with celiac disease and consult the available literature when possible.

Increased monitoring for efficacy and adverse effects is advisable when starting a new medication regimen in patients with celiac disease.

References
1. Catassi C, Gatti S, Fasano A. The new epidemiology of celiac disease. J Pediatr Gastro Nutrition. 2014;S7-S9.
2. Perri F, Pastore M, Zicolella A, Annese V, Quitadamo M, Andriulli A. Gastric emptying of solids is delayed in celiac disease and normalizes after gluten withdrawal. Acta Paediatrica. 2000;8:921-25.
3. Caruso R, Pallone F, Stasi E, Romeo S, Monteleone G. Appropriate nutrient supplementation in celiac disease. Ann Intern Medicine. 2013;8:522-31.
4. Lang CC, Brown RM, Kinirons MT, et al. Decreased intestinal CYP3A in celiac disease: Reversal after successful gluten?free diet: A potential source of interindividual variability in first?pass drug metabolism. Clin Pharm Ther. 1996;1:41-46.
5. Tran TH, Smith C, Mangione RA. Drug absorption in celiac disease. Amer J Health-System Pharm. 2013;24.
6. Wang I, Hopper I. Celiac Disease and Drug Absorption: Implications for Cardiovascular Therapeutics. Cardio Ther. 2014;6:253-56.




To Your Health

Dr. Barbara (TM)

Celiacbrain.blog.spot.com (TM)

Tuesday, March 21, 2017

Screening for Celiac Disease: the use of HLA First?

The arguments for a step wise genetic screening for celiac disease made by a group of rheumatologists who wrote the following article are solid. If the risk of getting or having celiac disease is virtually zero in someone without the genetics of HLA DQ 2.5 or HLA DQ8 then the person with a medical problem associated with celiac disease (like an autoimmune disease) without these genetic markers doesn't need a small bowel biopsy. 

As the genetics tests become more economical than celiac blood tests, and are more accurate than celiac blood tests, then it makes sense to start with genetic HLA testing.


Read the full article here from International Journal of Celiac Disease, 2017.

Here is an excerpt: My Bold


3. A Step Wise Serology/Genetic Approach

CD patients negative for any of these HLA alleles are very rare. Therefore, the absence of both HLA-DQ2 and HLA-DQ8 heterodimer makes diagnosis of celiac disease very unlikely (sensitivity >96 %). HLA typing of patients has been included as a useful test to exclude celiac disease in the ESPGHAN guidelines for CD diagnosis. [8, 9] HLA typing confers a high negative predictive value: patients with a negative HLA (i.e. neither DQ2 nor DQ8) will not develop CD; and a suggested strategy to avoid repeated CD screening would be to first perform an HLA test. [10]

Targeting the HLA risk first, rather than tracking positive serology, would be a reasonable step-up approach, probably cost effective and time saving: in the past, HLA typing has been expensive and time-consuming, but new single nucleotide polymorphisms techniques [11] and other combined home-made procedures [12] have recently been reported as very cost-effective and work-time saving for HLA-DQ2 and DQ8 genotyping in CD screening................

In general population, the preferred test to screen for CD is the measurement of IgA TTG [Link here to a critique of the IgA TTG test]along with total serum IgA to avoid false-negative results due to selective IgA deficiency. Positive serology would lead to endoscopic small intestinal biopsies [14]. These serological tests, based on TTG associated to endomysial and deamidated gliadin peptides antibodies are recognized as performant screening tools. [15]

However, in asymptomatic members of a high-risk group, like those presenting RA, it seems reasonable to test first for negative result of HLA-DQ2/DQ8 in order to exclude CD, so that further serologic testing would be unnecessary [16]. Performing HLA genetic typing seems cost effective and could avoid subsequent fiberoscopies and biopsies [17].................recent studies emerging from the South Hemisphere confer solid arguments to such strategies [18] as CD is reported to be strongly associated with HLA-DQ2 in these regions [19].

It is my opinion and the opinion of these authors that the genetic tests for HLA provides a flexible, cost-effective methodology that could be applied to protocols to diagnose celiac disease and to obtain accurate estimates of the prevalence of CD in large cohort studies. The ESPGHAN guidelines for CD diagnosis are worth a look if you are interested in clinical matters.

To Your Health
Dr. Barbara (TM)
CeliacBrain (TM)

Monday, January 30, 2017

Processed Foods Have Contaminants That Have Undesired Side Effects



Watch this informative video, which is less than four minutes, and which explains how some of the predictable contaminants get into processed foods, including gluten free foods. You want to avoid toxic products. One way is to avoid processed foods. Another is to not cook foods for a long period of time above 120 degrees Celsius (248 F). And to avoid regular eating of "burnt"food such as french fries or toast, charred meat, fish, or vegetables. This info is good for all persons, gluten sensitive or not.

Source: https://www.youtube.com/watch?v=yedloySByx4  

To Your Health
Dr. Barbara (TM)
Celliacbrain.blog.spot.com (TM)



















Monday, November 21, 2016

Food Fraud and the Mediterranean Diet: What You Can Do About It!


Have you been asked to eat a Mediterranean diet? Well, you can't eat a real Mediterranean diet unless you eat authentic olive oil as part of that diet. Olive oil has many health properties. It is high for example in phenolic substances which are highly anti-inflammatory in nature and likely the reason why studies of the Mediterranean Diet, high in olive oil, have indicated a decrease in heart disease, among other conditions. 

And to source and buy the real olive oil, for that you need to know about food fraud. And the best article I have seen about fake food is at Dr. Mercola's where he interviews Larry Olmsted, the author of the book "Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It". 

The whole interview is gripping. It covers fake seafood and this subject will sadden most people. It did me and motivated me to do more research on the seafood I buy and eat. And it covers Parmesan and the legal cover up of inferior foods with "brand" names to entice you into thinking you are getting the real thing.

I've written about the olive oil fraud and how to find authentic olive oil. We all think of Italy and those pastoral hills dotted with olive trees when we cook with olive oil, but the truth is an Italian olive oil has a good chance of being an inferior seed oil. You get what you pay for. Real olive oil can be pricey with a few exceptions, like Costco's extra virgin olive oil which has been consistently found in testing to be authentic.

To maintain the health benefits of olive oil, one should not cook with it, but put it on cold or room temperature dishes. For high heat cooking such as stir fry or sauteing use a temperature resistant fat such as avocado oil, animal fats like chicken fat and lard from pastured animals, organic red palm oil or coconut oil.


Here is an excerpt from Dr. Mercola's interview with Larry Olmsted:


Olive Oil Fraud


Olive oil is a $16 billion-a-year industry fraught with fraud. Tests reveal anywhere from 60 to 90 percent of the olive oils you find in grocery stores and restaurants are adulterated with cheap, oxidized, omega-6 vegetable oils, such as sunflower oil or peanut oil, that are pernicious to health in a number of ways.


   "Italy makes some delicious extra-virgin olive oil and they make some very good real extra-virgin       olive oil. The problem is a lot of what is exported from Italy is not their best product," Olmsted           says. "People associate olive oil with Italy … The thing that they look for most is that the oil               comes from Italy. But coming from Italy is not the same as being made in Italy.


    Italy is the world's largest exporter of olive oil, but they're also the world's largest importer of olive     oil. They buy up oil from all over the Mediterranean basin — from Tunisia, Syria, Morocco, Spain     — blend it, bottle it. Often it's labeled "bottled in Italy," which is technically true. It was shipped to     Italy and put into bottles, but it's not Italian olive oil. When people buy that, they're relying on            some sort of myth of Italian quality.


    Italy doesn't even produce enough extra-virgin olive oil to meet its own domestic demand. While         you can get very good olive oil from Italy, it's trickier than from some other countries … What           people need to understand about olive oil is that it's essentially closer to fresh-squeezed fruit juice       than it is to most of the other oils we're familiar with … As a result, olive oil has a fairly short shelf     life compared to other oils."


How to Identify High Quality Olive Oil


Part of the problem is that olive oil is shipped by boat, which takes a long time. Then it's stored and distributed to grocery stores, where the oil may sit on the shelf for another several months. Moreover, the "use by" or "sell by" date on the bottle really does not mean a whole lot, as there's no regulation assuring that the oil will remain of high quality until that date.

The date you really want to know is the "pressed on" date or "harvest" date, which are essentially the same thing because olives go bad almost immediately after being picked. They're pressed into olive oil basically the same day they're harvested. High quality olive oil is pressed within a couple of hours of picking. Poorer quality olive oils may be pressed 10 hours after the olives are picked.

Ideally the oil, based on the "pressed" or "harvest" date, should be less than 6 months old when you use it. Unfortunately, few olive oils actually provide a harvest date.


As for olive oil in restaurants, more often than not, the olive oil served for bread dipping is typically of very poor quality and is best avoided. For more information about olive oil — how it's made and what constitutes extra-virgin olive oil, please listen to the full interview, or read through the transcript, where Olmsted goes into more details about pressing, grading and testing............

Where to Find the Best Olive Oil

Surprisingly, the big box stores actually do a better job with their supply chain of most foods, including olive oil and seafood.

"Let food be thy medicine", so Hippocrates famously said. With the ever more increasing pressures of finding the real food, it may be best to cook at home more. Be more careful when choosing a restaurant and what you choose to eat in the restaurant. I suggest asking more questions but be sure to do this only when the restaurant is not busy.

When it comes to sourcing out your food, it is a good idea to get to know your local fish monger, and your local farmers. And starting a small balcony or patio garden is not a bad idea too.

To Your Health
Dr. Barbara (TM)
CeliacBrain (TM) is the trademark and copyright of Dr. Barbara Powell. The right of Dr. Barbara Powell to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.