New Research on Gluten Sensitivity

In our office we are often asked whether there is a difference between Celiac Disease and gluten intolerance. Our answer has always been a resounding "YES!!" We explain gluten sensitivity as a spectrum in it's severity, with different types of immune reactions coming in to play to cause reactivity at different levels. We are happy to see that current medical research is in agreement on this.

University of Maryland School of Medicine Researchers Identify Key Pathogenic Differences Between Celiac Disease & Gluten Sensitivity
Thursday, March 10, 2011


Dr. Alessio Fasano directs the Center for Celiac Rsearch.



Study from University of Maryland Center for Celiac Research Places Gluten Sensitivity on Center Stage of Spectrum of Gluten-Related Disorders

Scientists at the University of Maryland School of Medicine’s Center for Celiac Research have proven that gluten sensitivity is different from celiac disease at the molecular level and in the response it elicits from the immune system. The research, published online in BMC Medicine, provides the first scientific evidence of a different mechanism leading to gluten sensitivity. It also demonstrates that gluten sensitivity and celiac disease are part of a spectrum of gluten-related disorders.

“We found differences in levels of intestinal permeability and expression of genes regulating the immune response in the gut mucosa,” says lead investigator Alessio Fasano, M.D., professor of pediatrics, medicine and physiology at the University of Maryland School of Medicine and director of the Center for Celiac Research. The research documents the genes and the pathways — a sequence of reactions in the small intestine — possibly associated with gluten sensitivity. “Identifying and isolating specific ‘biomarkers’ in the immune response of people with gluten sensitivity could lead to diagnostic tools for the condition,” says Dr. Fasano, who also directs the University of Maryland School of Medicine Mucosal Biology Research Center.

In people with celiac disease, gluten sets off an autoimmune reaction in the small intestine. The complex proteins found in wheat, rye and barley trigger the immune system of a person with celiac disease to attack the person’s small intestine. Left undiagnosed and untreated, celiac disease can lead to the development of other autoimmune disorders, as well as osteoporosis, infertility, neurological conditions and, in rare cases, cancer.

Unlike celiac disease, gluten sensitivity is not associated with these serious conditions. Common symptoms of gluten sensitivity include abdominal pain similar to irritable bowel syndrome, fatigue, headaches, “foggy mind” or tingling of the extremities. There is also evidence that a subgroup of schizophrenic patients and autistic children might be affected by gluten sensitivity.

The Center for Celiac Research estimates that approximately six percent of the U.S. population, or 18 million people, suffers from gluten sensitivity. This group reacts with some of the same symptoms as people with celiac disease, but gluten-sensitive individuals typically test negative for celiac disease in diagnostic blood tests and show no signs of the damage to the small intestine that defines celiac disease.

“Imagine gluten ingestion on a spectrum, says Dr. Fasano. “At one end, you have people with celiac disease, who cannot tolerate one crumb of gluten in their diet. At the other end, you have the lucky people who can eat pizza, beer, pasta and cookies — and have no ill effects whatsoever. In the middle, there is this murky area of gluten reactions, including gluten sensitivity. This is where we are looking for answers about how to best diagnose and treat this recently identified group of gluten-sensitive individuals,” says Dr. Fasano.

“The Center for Celiac Research is leading the way in the effort to better understand the spectrum of gluten disorders,” says E. Albert Reece, M.D., Ph.D., M.B.A, vice president for medical affairs, University of Maryland, and John Z. and Akiko K. Bowers Distinguished Professor and dean, University of Maryland School of Medicine. “I have no doubt that further research will lead to new diagnostic tools and treatments for those who suffer from gluten sensitivity.”

The latest research was conducted in collaboration with the Johns Hopkins School of Medicine, the Department of Experimental Medicine of the University of Naples in Italy, and the Institute of Food Sciences in Avellino, Italy. The BMC Medicine article is titled “Divergence of Gut Permeability and Mucosal Immune Gene Expression in Two Gluten-Associated Conditions: Celiac Disease and Gluten Sensitivity.”

The University of Maryland School of Medicine’s Center for Celiac Research has been at the forefront of education, research, diagnosis and treatment for more than a decade. A groundbreaking 2003 study conducted by the Center for Celiac Research estimated that 1 in 133 people in the United States suffers from the disease. In 2000 the Center for Celiac Research developed a diagnostic blood test that is used to identify the disease. Founded in 1995, the Center for Celiac Research is an international leader in promoting the awareness of celiac disease to provide better care, better quality of life, and more adequate support for the celiac disease community worldwide.

Making Sense of Omega Fatty Acids.

As many of my patients will confirm, Omega 3 fatty acids tend to be one of the supplements I recommend most often and with great conviction. Omega 3 supplementation has been well researched and shown to have powerful effects on depression, inflammation, cardiovascular health, and behavioral health, amongst other things. Because of their effect on stabilizing cell membranes, Omega fatty acids are necessary to the function of every single cell in our bodies. Many of these protective benefits have been attributed to the Omega 3 fatty acids DHA (docosohexanoic acid) and EPA (eicosapentaenoic acid).

While Omega 3 fatty acids tend to be commonly used, there are a few factors that are well worth knowing when choosing an appropriate supplement.

#1: Flax and Fish Oils Are Different! The most commonly marketed sources of Omega 3 fatty acids are fish oil and flax oil. One of the important dissimilarities between the two is that in the body flax oil must undergo an additional step to convert its Omega 3 fatty acids to DHA and EPA. Some people don't do this internal conversion very well, therefore already converted oils become a more sure-fire treatment. Fish oil is more potent and more readily available for your body to use. While flax has many other benefits, if the goal is solely to increase DHA and EPA, consider a fish oil source.

#2: Source Matters!
Fish oils must be distilled in order to remove heavy metals and isolate DHA and EPA. This is a process that is difficult to do correctly. Studies have shown that fish oils that are not processed correctly are actually worse for you than not taking the fish oil at all! As they are exposed to oxygen, the oils become rancid and change structurally. They are then able to form free radicals, which can promote cell damage.

#3: Never mind the 3-6-9 Combination Supplements!
While there seems to be a current marketing trend in Omega 3-6-9 combination supplements, today’s standard American diet provides us with an overwhelming amount of Omega 6 and 9 fats in the form of vegetable oils like corn, olive, and canola oil. In my opinion, using these combination supplements does not serve to correct the real problem, which is not an overall deficiency in Omega fatty acids, but specifically a deficiency in Omega 3 fatty acids.

While I am always conscious of the quality of the supplements my patients are taking, I pay particularly close attention to the quality, source, and amount of Omega 3s. At Steelsmith Natural Health Center, we have a few specific high quality Omega 3 oils that we recommend for different circumstances. Ask me at your next visit which Omega 3 oils are best for you!

End Hormonal Havoc! Join us May 7th.

Women’s Midlife Hormone Seminar

Join Dr. Steelsmith, Dr. Elliott, and Dr. Hardy for a four hour seminar on natural solutions to hormone changes that occur during a women's midlife. Learn how to end hormonal havoc, lose weight, and have more energy and vitality during this important transition. You will learn about herbal medicines, thyroid and adrenal support, as well as when it is appropriate to use bio-identical hormones. We look forward to seeing you there!

Location: Ala Moana Hotel . Cost $20.00 per person, seating is limited so please call our office to register.



Saturday, May 7th from 12:00 p.m. to 4:30 p.m. (Registration from 12:00 to 12:30)

Steelsmith Natural Health Center
438 Hobron Lane, Suite V-3 Honolulu, HI 96815(808) 943-0330 www.SteelsmithHealth.com

ROOIBOS TEA MAY HELP PREVENT HEART DISEASE

            Tea-drinking can be more than just for pleasure, it can also greatly improve your health! A new research study published in the Journal of Ethnopharmacology (January 7, 2011) showed daily consumption of rooibos tea can decrease the risk of developing heart disease. Rooibos (pronounced ROY bos)is a South African plant which is fermented and consumed as tea. Participants of the study consumed six cups of rooibos tea every day for six weeks, and they didn't drink tea during the control period. Not only did the bad (LDL) cholesterol go down and the good (HDL) cholesterol go up, but there was also an increase in an important antioxidant known as glutathione. This powerful antioxidant helps to protect your arteries from free radical damage. Atherosclerosis, which occurs when the arteries fill up with cholesterol deposits or plaque, is not only due to high cholesterol levels. Cholesterol actually serves to "patch up" areas of inflammation on the vessel wall, and when this becomes chronic, it can clog your arteries and lead to a stroke or heart attack. This study implies rooibos tea can protect your blood vessel walls from inflammation and prevent heart disease.

            Rooibos tea can be an excellent addition to your heart-healthy lifestyle. It is an herbal non-caffeinated beverage, so can be enjoyed any time of the day. Rooibos tea is commonly infused with many different flavors such as vanilla, mint, cinnamon, orange and various exotic fruits, to accommodate your taste preference. Enjoy a cup of tea for a healthy heart!

 

Flaxseed Oil Helps Prevent Breast Cancer!

Good news! You may have read that flaxseed oil is effective in reducing cholesterol, decreasing inflammation and supporting healthy skin, but now we can add "anti-cancer" to this list of benefits! A new research study published in Molecular

Nutrition and Food Research journal (Oct, 2010) suggests that flaxseed oil can reduce the growth of estrogen-receptor positive breast tumors. This means that  flaxseed oil is particularly effective for tumors fueled by estrogen.

Since approximately 60% of breast cancers are

sensitive to hormones, this study implies flaxseed oil may have an important role in both breast cancer treatment and prevention. Compared to the un-treated control group, flaxseed oil reduced tumor size by 33% and decreased tumor cell growth by 38%.

The anti-cancer properties of flaxseed are attributed to both the omega- 3 essential fatty acid known as alpha-linolenic acid (ALA) and lignans, a plant compound found only in the whole seed. Lignans have a balancing effect on hormones and also interfere with the growth and spread of tumor cells. In order to receive all the benefits flaxseed has to offer, it is generally recommended to include 1 tablespoon of flaxseed oil and 1-2 tablespoons of ground flaxseeds to your daily diet. Some great ways to enjoy flaxseed oil are to mix it in with your favorite salad dressing, add it to your morning smoothie or pour it over some steamed vegetables. Sprinkle ground flaxseeds over your yogurt, hot cereal or freshly tossed salad. Feel good that not only are you decreasing inflammation throughout your body, but you are also taking a pro-active step in breast cancer prevention.

Dr. Anne Frances Hardy is a Naturopathic Physician and Licensed Acupuncturist and practices at Steelsmith Natural Health Center in Honolulu. You can contact her at www.steelsmithhealth.com

The Magic of Curcumin

A powerful anti-inflammatory herb that everyone should know about, curcumin is used by many of our patients for a number of health conditions. Curcumin is the active compound derived from turmeric root, the most active and scientifically researched part of the plant. As many of you know from taking the powdered form, the color is bright orange; the oils and compounds that give turmeric its color also contain the plant’s medicinal properties.

Including turmeric in your diet is a great idea and conveys protective benefits, but if you take curcumin as an isolated extract or supplement, you’re getting a much higher dose of the medicinal parts of the plant. It’s important to note that the majority of studies on the benefits of curcumin are done with very specific and high doses.

Key to curcumin’s benefits are its powerful anti-inflammatory properties; curcumin has been well-researched as an anti-inflammatory treatment for joint, nerve, and digestive conditions. As we often tell our patients, decreasing inflammation is essential to managing chronic disease of all sorts. Along with diet, lifestyle, and exercise, curcumin can be an especially valuable addition to an anti-inflammatory treatment plan.

Curcumin has also been found to destroy certain types of cancer cells, and reliable research shows its effectiveness in conjunction with traditional cancer treatment plans such as chemotherapy. In addition, research indicates that it can help to prevent cancer.

As with any herbal supplement, curcumin is not safe for everyone, and dosage varies from person to person, depending on what we’re treating. Note: curcumin’s brilliant orange color can stain, so keep it away from white clothing. Consult with one of the naturopathic physicians at our office if you’re interested in learning more about how curcumin can benefit you.