RE: Re: the cause(s) of gluten sensitivity (was: antibiotics?)

[Guest guest]

Wow that is amazing. You wouldn't happen to have a reference for that would

you???

Irene

At 12:24 PM 7/15/05, you wrote:

>I understand that genes can be turned " on " or " off " depending on

>what's going on with the person. My lab technician sister even told

>me that people's blood types have been known to " change " during their

>lifetime.

[Guest guest]

Sorry if I missed it but who is Kaufmann?

Thanks,

Irene

At 12:24 PM 7/15/05, you wrote:

>That combination of factors agrees with what Kaufmann says: " I

>believe that the majority of celiac patients have an antibiotic

>induced mycotoxicosis... "

[Guest guest]

Genetic Nutritioneering by Bland Ph.D. of the Human Genome

Project has quite a bit on gene expression. Read recently of a woman

with cancer whose blood type changed with the cancer.

Wanita

On 7/15/05, Irene Musiol <Irene.M@...> wrote:

> Wow that is amazing. You wouldn't happen to have a reference for that would

> you???

> Irene

>

> At 12:24 PM 7/15/05, you wrote:

> >I understand that genes can be turned " on " or " off " depending on

> >what's going on with the person. My lab technician sister even told

> >me that people's blood types have been known to " change " during their

> >lifetime.

>

[Guest guest]

> Re: the cause(s) of gluten sensitivity (was: antibiotics?)

>

>Could it be that candida (which IIRC is similar at a molecular level

>to gliadin) or other fungi/yeasts/molds ARE ENABLED BY the gliadin to

>adhere to the villi with such intensity that it can, if in sufficient

>numbers, cause a critical mass of damage to the gut? Then you end up

>unable to assimilate sufficient amounts of nutrients to heal as long

>as the gluten and infective microorganisms remain at high levels.

I have no idea. But keep throwing out those interesting thoughts!

But I find it interesting

>that my GS

>> genes seemed to have expressed at a time when I was consuming a lot

>LESS

>> gluten than I previously had and at around age 40.

>

>

>What else was happening in your diet at that time? Were you getting

>plenty of A and D and minerals, for example? Was your stress level

>extraordinarily high, and causing your " second brain " (your gut) to

>falter?

I was extremely emotionally stressed, eating a mostly vegetarian diet and

consuming a lot of processed sweets. It was a recipe for disaster :-(

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

“The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times.” --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------

[Guest guest]

Here is some of the research that HAS been done. Here you have

a *** 5-fold *** increase in celiac depending on when grains are

introduced, which of course isn't really accurate for " gluten

intolerance " but I would think it would be more than enough

to account for Dr. Fine's 30% of folks with the " celiac genes "

who don't develop gluten intolerance. The date of introduction

of cereals and how long the kids were breastfed are the only

environmental " triggers " that have been found to date, but

they are biggies! Also it correlates with rat studies: if baby

rats get foods before they are ready, it correlates with

developmental problems in rats.

-- Heidi Jean

http://news.bbc.co.uk/1/hi/health/4554661.stm

Critical period

Exposure to gluten - a protein found in wheat - in the first three months of

life increased the risk of coeliac disease five-fold, the study of more than

1,500 children found.

Children not exposed until they were older than seven months were also more

likely to develop coeliac disease than infants exposed when they were aged

between four and six months.

The researchers said there were possible explanations for the apparent " safe

window " for gluten exposure during infancy.

For gluten to evoke an allergic reaction it has to cross the gut barrier so that

it can be recognized by the body's immune cells.

At very young ages, such as the first three months of life, this barrier may not

be as complete as at older ages, thus allowing gliadin to pass even with small

amounts of intake.

Conversely, when wheat products are introduced to an older child, such as those

older than seven months, it tends to be in larger portion sizes, thus increasing

the amount of gluten available to cross the gut.

Even if a small proportion of the available gluten crosses the gut, it may be

sufficient to initiate an adverse response.

Caution

In the current study, infants first exposed to cereals at or after the seventh

month were more likely to have been given one or more servings per day in the

first month of exposure compared with children who were first exposed before

four months.

This suggested that the frequency of exposure at initial introduction increased

with age. But given that the children studied were all from families with a

strong history of coeliac disease, the researchers said their findings might not

apply to all children.

They also cautioned: " We cannot exclude the possibility that earlier exposure to

gluten simply leads to earlier appearance of disease and that all exposed

at-risk children will eventually develop coeliac disease. "

They recommended that researchers look at many more children with coeliac

disease to confirm whether their findings were correct.

Dr Farrell of the Beth Israel Deaconess Medical Center and Harvard

Medical School in Boston, the US, agreed.

" Only then will it be possible to know the full effect of...exclusive verses

partial breastfeeding, gluten amount versus gluten timing, and infant cereal

versus follow-up formula on coeliac disease risk and prevention, " he said.

Weaning

Treatment for coeliac disease is a gluten-free diet, which essentially

eliminates foods containing wheat, barley and rye from the diet.

Nicky Mendoza, a dietician for Coeliac UK, said: " Current guidelines suggest not

weaning before six months of age, so, for most children, gluten should not be

introduced before this.

" Children that are weaned before this age should be given gluten-free foods

until they reach six months. "

She said children with a parent or other first degree relative with coeliac

disease had a one in 10 chance of developing the intolerance themselves.

" The recommendations are the same for the introduction of gluten to children

with coeliac disease in the family, and previous studies have found that there

is no benefit of holding off the introduction of gluten for longer than six

months.

" Once gluten is introduced into the baby's diet, it is important that it is

given on a regular basis so that symptoms are more easily recognised, " she

advised.

[Guest guest]

>>>> " For gluten to evoke an allergic reaction it has to cross the gut

barrier so that it can be recognized by the body's immune cells. At very

young ages, such as the first three months of life, this barrier may not be

as complete as at older ages, thus allowing gliadin to pass even with small

amounts of intake. " >>>

This is probably a very uninformed (stupid) question but I'll ask it anyway:

is there any way that gluten can show up in mothers' milk? ~Robin

[Guest guest]

>This is probably a very uninformed (stupid) question but I'll ask it anyway:

>is there any way that gluten can show up in mothers' milk? ~Robin

The " technical " opinion is " no " , but when a doc said that to a group

of celiacs he was bombarded by stories to the contrary! Surely if there

is such a thing as " leaky gut " then gluten gets in the milk. A lot of Mom's have

to watch their diet or their babes get colicky.

Heidi Jean