The New Oxford American Dictionary defines a disease as:
a disorder of structure or function in a human, animal, or plant, esp. one that produces specific signs or symptoms or that affects a specific location and is not simply a direct result of physical injury
For this discussion, the key point is “a disorder of structure or function.”
Image: Madeleine Price BallA study recently published in PLOS ONE provides evidence that type I diabetes is more frequent and occurs earlier in mice on a gluten-containing diet.
Key terms:
T1D – Type I diabetes
NOD mice - non-obese diabetic mice
microbiota, microbiome – symbiotic microbes, in this case, the ones in our gut
The key statements from the study's conclusions are highlighted:
"Based on this observation and our findings, we could propose that gluten could contribute to the pathogenesis of T1D in the NOD mouse by decreasing Akkermansia, a genus of GIT microbiota that protects against T1D."
"Alternatively, gluten-containing diets may promote 'pathogenic or diabetogenic' bacteria."
"Further experiments are needed to prove these possibilities."
"In conclusion, we have shown that gluten-free diets significantly delay the onset as well as reduce the overall incidence of spontaneous T1D in NOD mice."
"Gut microbiomes from mice fed gluten-free diets was distinct from those of mice fed diabetogenic, gluten-containing diets.Therefore, gluten could contribute to the pathogenesis of T1D by modulating the gut microflora."
Source
The study was performed by a team of researchers from:
"Annie was ushered into the promise-filled halls of psychiatry three months after the birth of her first baby when she began to experience racing heart, insomnia, vigilance, irritability, and a host of physical complaints including joint pain and hair loss. No one did blood work, asked about her diet, or cared about any of the myriad observations about her body and its changes in functioning. This was a “head-up” intervention. I believe women deserve better. People deserve better."
Read More: The New Psychiatry: Forget Everything You Think You Know About Mental Health
Novak Djokovic held on to beat defending champion Rafael Nadal 6-2, 6-4, 6-7 (3), 6-1 Monday in a final filled with lengthy, mesmerizing points to win his first U.S. Open championship and third Grand Slam trophy of the year.
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“HLA antibodies complexed to alpha-/beta-gliadin.” Image: Wikimedia CommonsThe New Oxford American Dictionary defines a disease as:
a disorder of structure or function in a human, animal, or plant, esp. one that produces specific signs or symptoms or that affects a specific location and is not simply a direct result of physical injury
For this discussion, the key point is “a disorder of structure or function.” With celiac disease (CD) however, there is a problem: the person does not have “a disorder of structure or function.” Their structure or function would have been just fine before the agricultural revolution. There is nothing wrong with the person; the problem is the invented diet of the agricultural revolution. (Consider it this way: if someone is suffering from chronic mercury exposure, you do not say they have mercury disease, you say they have mercury poisoning.)
Diagnosing celiac disease in an infertile woman would be particularly beneficial if the low-cost (and low-risk) therapy of pursuing a gluten-free diet could improve chances for conception.
Janet Choi, MD
EurekAlert
Ketchell has had the team on a "gluten-moderate" diet since 2009, in an attempt to curb what he sees as inflammatory effects of gluten on athletes' bodies without restricting their nutrition too much. With Garmin-Cervelo riders currently occupying the top two slots in Tour standings and a gluten-free Novak Djokovic nabbing his first Wimbledon championship, it's really been a banner weekend for gluten-avoidance.
Elizabeth Gunnison
Esquire
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Quote: Gluten "nearly derailed" David Hahn's 1999 Everest climb
It wasn't a freak storm or pulmonary edema that nearly derailed Dave Hahn's attempt to top out on Mount Everest for the second time. It was a piece of bread. For two years, the mountaineering legend had battled a host of maladies - upset stomach, diarrhea, and lingering weakness - but never suspected the foods he was eating to fuel himself (pasta, cereal, bread) were the root of his problem. Hahn, it turned out, had developed celiac disease, an autoimmune response to gluten, a protein found in wheat.
Gordy Megroz
Outside, July 2011
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Gluten Sensitivity on the Rise
File image: Mark Howard PhotographyAs John Durant identified, The Wall Street Journal ran an article on tennis star Novak Djokovic: The Diet That Shook Up Tennis?Starch Madness: Novak Djokovic's Domination of the Sport Has Coincided With His Gluten-Free Turn.
Well, now there is no question about it, gluten-free Novak just shook up the tennis world by beating Rafael Nadal at Wimbledon. The WSJ, writing before today's men's singles championship win, asked:
How did Novak Djokovic conquer the tennis world? Maybe the answer is as simple as this: Since last year, he's swearing off pasta, pizza, beer, French bread, Corn Flakes, pretzels, empanadas, Mallomars and Twizzlers—anything with gluten.
Yes, it can be that simple.
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Guest Post by Gerard Guillory, M.D.
Approximately 1% of persons in the US have celiac disease, an immune reaction to the gluten protein in wheat (above), barely, rye and sometimes oats. Many more may sensitive to this foreign protein.Gluten sensitivity is more common than medical experts once believed, affecting perhaps as much as 1 percent of the U.S. population. The symptoms of this condition, also referred to as celiac disease, can be widely varied and highly unpleasant. The good news is that celiac disease can be detected through a simple blood test and effectively managed through changes in diet.
Gluten is a protein found in wheat, barley and rye and food products such as breads and pastas that are derived from these grains. Gluten also is sometimes found in oats, which frequently are contaminated with gluten during processing and, as a result, also contain the protein.
In some people, the body’s immune system is triggered by the presence of gluten, causing a variety of problems. In children, these can include failure to thrive and short stature. Many gluten-sensitive adults experience chronic gastrointestinal problems, including diarrhea, flatulence and weight loss. Recent studies have indicated that many adults who are gluten-sensitive experience non-gastrointestinal problems as well, including iron-deficiency anemia and decreased bone density.
I became interested in gluten sensitivity in 1989, when I wrote my first book on irritable bowel syndrome (IBS). I had included a chapter on the so-called elimination diet. In those days, we didn’t have effective tests for many food allergies, so we recommended that patients eliminate various foods from their diet and then resume consumption of these, one by one. This would help identify the cause of IBS symptoms.
Through this method, we found that when some patients eliminated gluten from their diets, not only did IBS symptoms disappear, but so did other problems such as rheumatism, allergies and skin disorders.
Recent studies suggest that this isn’t a coincidence; in fact, there appears to be a direct link between gluten and auto-immune disorders. If you have an auto-immune disorder such as rheumatism, I recommend that you ask your physician about gluten sensitivity and consider getting a blood test. You also should consider testing if you are experiencing unexplained gastrointestinal problems such as chronic diarrhea or weight loss. Testing should be done before you attempt to eliminate gluten from your diet, so that the lab can determine whether gluten is triggering an immunological response.
If you test positive for celiac disease, your physician is likely to recommend that you work with a dietician to develop a gluten-free diet. Many people also join a support group, which helps them stay with the diet. Growing numbers of grocery stores and natural-foods stores sell gluten-free products, so the difficulties associated with the diet are perhaps not as onerous as they once were.
Gerard L. Guillory, M.D., is board-certified in internal medicine and has been practicing in Aurora, Colo., since July 1985. As an assistant clinical professor of medicine at the University of Colorado Health Sciences Center, Dr. Guillory is actively involved in teaching medical students, resident physicians, and nurse practitioner students. He has lectured extensively on the role of nutrition and disease. Over the years, he has fostered an interest in patient education and has authored three books on digestive troubles.
Originally posted at The Care Group, update Feb 7, 2011
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