[Undiagnosed and unaddressed allergy or sensitivity to wheat, barley, rye, kamut, and spelt] is the root cause of many cancers, autoimmune diseases, neurological diseases, chronic pain syndromes, psychiatric and other brain disorders, premature death. There is also a clear causal connection with some cases of osteoporosis, epilepsy, attention deficit disorders and learning disorders, infertility, miscarriage, premature births, chronic liver disease, and short stature.” Dangerous Grains
James Braly, M.D. and Ron Hoggan, M.A. have written a book that may very well save your life. This is not an exaggeration. The book is Dangerous Grains. Wheat and gluten* sensitivities and full-blown allergies (called sprue or Celiac Disease) are pervasive and generally go unrecognized or misdiagnosed. It is estimated that one out of every 133 people has Celiac Disease. Generally, people have a genetic inclination for this condition, which damages the intestine and causes an inability to digest food properly.
The percentages are small, but significant numbers of people with conditions such as lupus, cancer, autoimmune disease, osteoporosis, diabetes, irritable bowel syndrome, attention deficit, autism. . . and the list goes on and on . . . actually have Celiac Disease as the primary condition from which the other results. Some of these conditions, such as cancer, are potentially life threatening.
In my case, hypersensitivity pneumonitis and lung fibrosis was exacerbated by Celiac Disease and, when I went on a wheat-and-gluten-free diet, my condition improved enough that I was pulled off the lung transplant list. Although that may yet be something I will have to deal with, I have bought myself time, comfort, and a better quality of life. I and my family are impressed enough that I am on a mission to do my bit to help spread the word. In the three-plus years since I discovered my allergy, thanks to the efforts of many dedicated people including these two authors, I have seen Celiac awareness grow and the numbers of wheat-and-gluten free products that are easily available has increased substantially.
In Dangerous Grains, Dr. Braly and Mr. Hoggan explain the symptoms, the diagnostic tools, the risk factors, and the treatment, which is a life-style change. You may not eat any of the verboten foods which include: wheat, barley, rye, or oats, unless the oats are certified to be gluten-free. (Oats are naturally gluten-free but become contaminated through crop rotations.) This means no breads, breakfast cereals, or pastas made with dangerous grains. If you are a beer drinker, you must make sure the beer is gluten-free. Before you buy, you must check ingredient lists on every product to make sure there is no hidden wheat or gluten.
There is at least two major ancillary benefits to following a gluten-free diet. You can no longer rely on prefabricated foods with all their chemical additives. As a result, you end up eating more fresh produce, because such foods are naturally gluten-free. Additionally, this dietary modification may decrease your intake of Omega 6, which is higher than it should be in the standard American diet.
One of the ways to diagnose Celiac is a simple blood test. I believe we would make real progress if this was automatically performed whenever anyone is diagnosed with one of the more than two-hundred chronic or catastrophic diseases that can result from Celiac, even if only to rule it out. I don’t know why this isn’t done, but that doesn’t preclude requesting the test for yourself and your children. Insurance generally will pay. If it doesn’t, the test is not that expensive. Disease is. Something of note that was covered in the book: In Italy, with parent’s permission, children are automatically tested at age six before they start first grade. That makes good sense to me considering the possible connection to attention deficit.
Other recommended resources include:
Living Without Magazine
and
Living Gluten-Free for Dummies by Donna Korn
Both these resources are particularly helpful if you are raising children who have food allergies. You’ll find more links to resources in my sidebar under Wheat-and-Gluten Sensitivity/Celiac Disease. Gluten-free products are available in many chain stores now and more and more gluten-free products are market as such now. In the U.S., Whole Foods is one of your best bets for wheat-and-gluten-free products. This national grocery chain has a commitment to serving people with special diets. Trader Joe’s is also a good resource. For gluten-free shopping, glutenScan, an iTunes app powered by Zeer, may be helpful especially for beginners. (I don’t have an iPhone so I can’t provide personal testimony.) The links in my sidebar include on-line shopping resources.
Restaurant eating is a challenge, but not an insurmountable one. It takes some thought, planning, and assertiveness to make eating out work. Chinese and other Asian restaurants use soy sauce that is wheat based; so, if you find you have this sensitivity or allergy, you must cross them off your list. You can prepare Chinese food at home using wheat free tamari.
In sum, if you or anyone in your family is dealing with a chronic illness or condition or even a catastrophic one, I encourage you to look into Celiac Disease and Dangerous Grains is among the best primers. The effort is well worth the time, even if all you are doing is ruling it out.
* Gluten: A pair of proteins that trigger a toxic reaction by the autoimmune system in people who have Celiac Disease or wheat and gluten sensitivity.
