No Glutten – As Integral Practice

by Sheila on August 9, 2011

As part of my Integral Life Practice (s), I designed a nutrition program that is suited specifically to me as an individual. I have written a few posts in the past about the significant problems and disease that are directly related to eating grains – and most specifically glutten.

Gluten Sensitivity:  One Cause, Many Diseases

A review paper in The New England Journal of Medicine listed 55 “diseases” that can be caused by eating gluten. (iv) These include osteoporosis, irritable bowel disease, inflammatory bowel disease, anemia, cancer, fatigue, canker sores, (v) and rheumatoid arthritis, lupus, multiple sclerosis, and almost all other autoimmune diseases. Gluten is also linked to many psychiatric (vi) and neurological diseases, including anxiety, depression, (vii) schizophrenia, (viii) dementia, (ix) migraines, epilepsy, and neuropathy (nerve damage). (x) It has also been linked to autism.(ix)

Glutten “sensitivity” is linked to many common discomforts that people believe just are part of their makeup or aging – things like migraines, weight gain with age, hormone flucuations, achy joints, fatigue, insomnia – and the list can go on.

When I first started studying and researching nutrition in depth about 5 years ago, it was because I was experiencing some things that regular, mainstream docs, refused to acknowledge. We all know our own bodies and know when something is off.

At this time, a friend gave me a book called, UltraMetabolism, by Dr. Mark Hyman. It described everything I had begun to understand myself. Although an MD, he practices what is called, “Functional Medicine.” I read everything I could about this and found a local FM doc. It was a godsend.  The book is  full of all of the scientific data that can be overwhelming for some; however, I LOVE the data. Give me it all and MORE. I, however, had been in an academic environment that allowed me to understand these research studies and how to evaluate them for validity, reliability, etc.

Dr. Hyman excerpt:

The question that remains is: Why are we so sensitive to this “staff of life,” the staple of our diet?

There are many reasons …(see here)


So, I’ve probably already sent many fleeing from reading this with all of the “science.” But, please…take a look at this post by Dr. Hyman. He offers a video of what is written if you prefer that over reading.

And here’s the most valuable info in this post: You can discover if this is a problem for you and all of your issues, if you have them. Do a very simple elimination diet, which Dr. H describes. It will be very telling.

I actually had blood work done that showed what foods I had a sensitivity with – including wheat, oats, (glutten in both), milk, cheese, and kidney beans.  Blood work can detect these sensitivities but actually it is even better to do your own research on yourself with the elimination diet – there is a very direct link immediately that you will be unable to ignore.

When I first went to my functional med doc, she did extensive blood work and it showed that I had blood markers for at least 2 autoimmune disorders – Lupus and RA. I have not developed these as full blown conditions but the markers are still there when I have blood work done. I attribute this partially to the theory of “turning off the gene” for this through eating properly.

Glutten specifically causes autoimmune diseases because of something called leaky gut – I won’t go into all of that but you can read much about it on your own.

As preachy as this post comes across, perhaps – please know it comes from my integral perspective to well being and I simply feel compelled to share my thoughts.

As always, comments are welcome – please click on the blog title to go to my site.  Thanks and good eating!

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