Gluten comes from a cow, right?

admin/ September 30, 2015/ Dr. Danielle/

No. Gluten does not come from a cow. So let’s set this blog up. Gluten is a protein, which comes mainly in foods processed from wheat and other grain species (rye, barley, spelt). It is composed of both gliadin and glutelin. It’s purpose is to help the dough keep it’s shape, and to give it rise and elasticity. And although it is most commonly found in wheat bread products, be aware that it is also used in a variety of other products like salad dressings and cosmetics. Much like the soy trend that exploded several years ago, the new trend is to go “gluten free”. It’s almost like a cool thing to do….I can hear people now….”ya, I eat gluten-free. Like, who doesn’t know that gluten is bad for you. Like, as if…”

Gluten is not necessarily bad for all of us. Do our bodies enjoy metabolising gluten? Not really. Is it bad enough to be pathological? No. Not for all of us. There are some of us though that are walking around with Celiac disease or an IgG hypersensitivity to gluten. So let’s determine the difference between the two. Celiac disease is actually considered an auto-immune disease, meaning that our body is attacking itself upon ingestion of gluten containing products. These people have something called anti-gliadin antibodies which attack their own bodies in the presence of gliadin, which is a part of gluten. Symptoms that manifest from this really range from chronic diarrhea, to iron deficiency anemia, B12 deficiency, weight loss, fatigue, mouth sores, infertility, and osteoporosis….and the list goes on. How do we test for this? Well the least invasive way to get a good idea is to eliminate gluten from your diet completely. This takes education on your part. Because you would be surprised at where gluten is lurking in your food products. Reading ingredient labels and going onto company websites for product monographs is essential. If your symptoms improve, then you clearly have trouble ingesting it. In addition to this, there is blood test that can be done, however it is considered non-diagnostic by the medical community due to the fact that there is a 10% chance that it is a false positive. The best way to test for it and the most invasive way is to do an endoscopic biopsy of the small intestine mucosa. It is important to note that you must be eating gluten products prior to having the blood test and/or the biopsy.

An IgG hypersensitivity, on the other hand, is tested using your blood. What happens in this hypersensitivity is that when you ingest a food that your immune system finds offending, it initally releases Pacman-like tools called macrophages that eat away that offending food antigen. No big deal. It is upon further exposure of the food that we run out of Pacmen and our immune system secretes IgG immunoglobulins. These attach to the food antigen and then deposit in our tissue, causing pathology. The tissues they deposit into include the nervous system, digestive tract, respiratory tract, skin, and joints. This hypersensitivity can cause what is called Leaky Gut syndrome, and is also host to a number of other symptoms including anxiety, depression, ADHD, autistic tendencies, digestive complaints, asthma, eczema, acne, and joint pain. Recently, there has been quite a controversy regarding IgG hypersensitivities. Alot of it had to do with semantics, and quite frankly, I see the elimination of the offending foods improve patient’s health on a daily basis, so say what you want allopathic world. Perhaps we know something that you don’t. (Gasp)

Please note that you can have an IgG hypersensitivity to any food, not just gluten. Which is where dairy can come into play as well. Whey and casein are the two offenders when it comes to dairy products. And yes, butter is considered dairy. It is churned cream. Thus, dairy.

Other major food offenders include soy, peanuts, citrus fruits, sugar, and eggs. So if your normal is to suffer from eczema, acne, constipation, and asthma, find comfort in knowing that you don’t have to live that way. You can feel better!!! Go visit a naturopath and get back to living!

And if gluten happens to be your problem, please don’t fret. Because of the huge trend, gluten-free products are everywhere! And because of this, their prices have become much more affordable. Visiting your naturopath can help steer you in the right direction.

With that I sign off. I hope I have helped clear some confusion and inspired some of you to address symptoms that perhaps you have been told to “live with”.

Like, as if that’s a smart thing to do. You should totally see a wicked naturopath and like, change your life.

Dr. D (a wicked naturopath)