Archives for “discussion”

Top 20 Things You Should Know About the Impact of Gluten (from Ron Hoggan, Ed.D.)

March 8, 2010 · Filed Under diagnosis, discussion, gluten free ·30 Comments

Today I have the distinct pleasure of sharing a guest post from Ron Hoggan. Ron was the guest speaker at my support group’s annual open house back in November. He currently lives on Vancouver Island (and previously many years in Calgary) and my group is in Virginia, but we “Skyped” him in. I have the utmost respect for everything Ron Hoggan has done for awareness regarding celiac and all gluten issues. Everyone in attendance at the open house was both impressed by and grateful for his presentation, The Many Faces of Gluten-Induced Illness. They were especially appreciative of the very informative question & answer session afterwards.

Here’s some additional information on Ron Hoggan. He has a doctorate in education. His ongoing research explores the impact of gluten consumption on school readiness, behavioral function, cognitive function, and learning disabilities. A retired high school teacher, Ron continues to pursue peer-reviewed research and publication. He is the editor of the Journal of Gluten Sensitivity and the author of the books, Dangerous Grains and The Iron Edge. Ron has also written many articles for the popular media about dietary interventions. He will soon begin teaching continuing education classes at the college-level: one class will be on the psychological/psychiatric impact of gluten consumption, and the other is about reversing Type 2 diabetes and metabolic syndrome.

I’ve been a fan of Ron Hoggan’s since I was first diagnosed as gluten intolerant in 2003. Among my homework assignments from my doctor was one to read Ron’s first book, Dangerous Grains. I read it immediately. For someone like myself who has suffered from various symptoms and conditions as far back as I could remember, this book read like a suspense novel—a page turner that inspired feelings of surprise, validation, excitement, and anxiety (among others). I have suggested this book to many since.

I became much more of a fan of Ron’s after he responded to a query of mine on the Celiac Listserv. As I was thanking him for his reply, I got the idea to ask him about speaking at our group’s fifth anniversary open house. Keep in mind that Ron and I had never met or even spoken before this email exchange, but he readily agreed to speak to my group. Soon we were talking via email, testing Skype, and running dry runs of his presentation to test out the equipment at the facility where the open house was being held. There were a few glitches here and there, for sure, but Ron was unflappable. I’m convinced his friendly and adaptable nature is helping him be an effective messenger for awareness of celiac and other gluten-related illnesses, as much as the validity of the content he shares. And, after working with Ron on our open house, I’m even more of a fan of his.

I am also a subscriber of the Journal of Gluten Sensitivity, which Ron edits. (Some of you may recognize that publication better when I tell you that it’s the publication associated with celiac.com.) It’s really an excellent publication. The articles, many of which are written by Ron himself, are always well-researched, diverse in their subject matter, and compelling. They are usually written by well-known spokespeople in the gluten-free community. (For example, my good friend and fellow blogger, Melissa McLean Jory, the author of Gluten Free for Good, has written nutritional articles for the Journal of Gluten Sensitivity.)

Rather than try to summarize Ron’s work, I asked him to share 20 things we should know about gluten’s effects. I was so appreciative when he emailed his listing in less than 24 hours. Courtesy of Ron Hoggan, here is the Top 20 list for my gfe readers. (Note that definitions for bolded terms are shown at the end of the listing.)

Top 20 Things You Should Know About the Impact of Gluten (in no specific order)

1. Gluten can be undermining your health without any symptoms.

2. Gluten often underlies autoimmunity through inciting excessive zonulin production – 80% of the human population produces zonulin which develops into haptaglobin 2.

3. Replacing gluten with other highly glycemic, highly processed “replacement” foods is not the path to optimal nutrition.

4. Gluten can have a dramatic impact on psychological wellness and may be at the root of many cases of schizophrenia and bipolar disorder.

5. Gluten can interfere with children’s academic performance and school readiness.

6. The stricter the GF diet, the greater the potential benefit.

7. Gluten is highly addictive through the opioid peptides it contains and the excessive zonulin production it incites. Zonulin allows these opioids access to the bloodstream and the brain.

8. Grains are highly glycemic and aren’t a healthy food for anyone.

9. Gluten-induced illness can take many forms, including more than 200 diseases, syndromes, and conditions.

10 Gluten can contribute to the onset and development of a variety of cancers.

11. It is not a sacrifice to give up gluten. It is a gift to understand the need to give it up.

12. Osteoporosis can be reversed when it is caused by gluten.

13. Neurological disease is often caused or exacerbated by gluten.

14. Dementia, when driven by gluten, can be reversed with a gluten-free diet.

15. Wheat germ agglutinin can bypass tight epithelial junctions even in the absence of gluten sensitivity or celiac disease.

16. A variety of human tissues are damaged just from direct exposure to gluten in a Petri dish.

17. Our digestive tracts lack the length, enzymes, and other features that would signal human adaptation to eating grains.

18. Skeletal remains of people who adopted grain agriculture show that they are shorter in stature and have abnormal bone structures suggesting nutrient deficiencies.

19. Depression is the most common symptom of celiac disease.

20. Avoiding gluten just makes good sense for anyone who isn’t starving.

21. A brief trial of a gluten-free diet can’t hurt, and the harder it is to follow the diet, the more likely you need to avoid gluten.

–Zonulin is a protein that participates in tight junctions between cells of the wall of the digestive tract. Initially discovered in 2000 as the target of zonula occludens toxin, secreted by cholera pathogen Vibrio cholerae, it has been implicated in the pathogenesis of coeliac disease and diabetes mellitus type 1. (Wikipedia)

–”Haptoglobin is a molecule that has been known to scientists for many years. It was identified as a marker of inflammation in the body. Haptoglobin 1 is the original form of the haptoglobin molecule, and scientists believe it evolved 800 million years ago. Haptoglobin 2 is a permutation found only in humans.” Science Daily Sept 7, 2009. Dr. Alessio Fasano has stated that only about 80% of humans have haptoglobin 2. The other 20% are therefore safe from developing autoimmune diseases, just as other primates are.

–An opioid is a chemical that works by binding to opioid receptors, which are found principally in the central nervous system and the gastrointestinal tract. The receptors in these two organ systems mediate both the beneficial effects and the side effects of opioids.

The analgesic effects of opioids are due to decreased perception of pain and decreased reaction to pain, as well as increased pain tolerance. The side effects of opioids include sedation, respiratory depression, and constipation. Opioids can cause cough suppression, which can be both an indication for opioid administration or an unintended side effect. Physical dependence can develop with ongoing administration of opioids, leading to a withdrawal syndrome with abrupt discontinuation. Opioids can produce a feeling of euphoria, and this effect, coupled with physical dependence, can lead to recreational use of opioids by many individuals.

Although the term opiate is often used as a synonym for opioid, the term is more properly limited to the natural alkaloids found in the resin of the opium poppy and, more loosely, the semi-synthetic opioids derived from them. (Wikipedia)

–Agglutinin is “a substance that will cause a clumping of particles such as bacteria or erythrocytes. Of major importance are the specific or immune agglutinins, which are antibodies that will agglutinate bacteria containing the corresponding antigens on their surfaces.” (Sci-Tech Encyclopedia)

–Epithelial – In biology and medicine, an epithelium is a tissue composed of cells that line the cavities and surfaces of structures throughout the body. (wikipedia) The epithelial cells that line the intestines form a single layer that acts as a barrier between the gut and the bloodstream. The barrier function of the tight junctions between these cells is critical to our protection from the “outside” world, from which we selectively absorb valuable nutrients while blocking the absorption of larger molecules that can be very harmful.

Ron Hoggan, Ed.D.

I hope you will consider this top 20 listing from Ron in reference to your own health and share this listing with others as well. If you’d like to learn more, I’m hosting a giveaway of several of Ron’s books and videos. Just click over to my Out and About page to enter.

Shirley
Not just gf, but gfe!

Post a comment · 30 Comments
Tags: diagnosis, gluten free, symptoms

Giveaway of Educational Publications by Ron Hoggan, Ed.D.

March 8, 2010 · Filed Under Out and About, diagnosis, discussion, giveaway, gluten free ·52 Comments

After Ron Hoggan, Ed.D., spoke to my support group in November, he donated some of his educational materials on the effects of gluten. (You can read more on Ron and 20 Things You Should Know About the Impact of Gluten here.) Ron said that I could use his donated materials as I wished. I gave some away via a drawing at my subsequent support group meeting. I added another set to our group’s library. Still one copy of his book, The Iron Edge, and two copies of his video, Smarten Up! (How Gluten Grains Impede Learning and Behavior), are in my possession, so I am offering them up for a giveaway. In addition, I am purchasing two copies of Dangerous Grains to add to this giveaway.

The Iron Edge examines iron deficiency; its effect on learning, memory and health; the necessary tests; and how to resolve iron deficiency naturally.

Smarten Up! is a compilation of videotaped excerpts of Ron Hoggan’s presentations showing how gluten-containing grains are detrimental to learning in humans. Admittedly, the technical quality of this video is not the best, but the content is top notch. In fact, the support group member who won this video just shared with me how surprised she was at the information Ron shared on gluten’s impact on learning.

Dangerous Grains shares case histories—including Ron Hoggan’s own and that of his family members—and over 200 symptoms and conditions related to gluten. It truly is eye opening.

I’m really excited about sharing these very informative materials. There will be five winners. Frankly, I think this is my best giveaway yet. Knowledge really is power, and, as such, knowledge can be transformational.

This giveaway will end Sunday, March 14, at 9:00 PM Eastern. You can enter the giveaway by just leaving a comment. The other ways listed are for additional entries, but are not required. But, I’m so excited to share these materials with my gfe readers that I hope you will spread the word!

1. Leave a comment below and please tell me if you have a preference on which item you’d like to receive (I’ll try to oblige).
2. Tweet about the giveaway sharing the link and leave a comment saying that you did.
3. Post a message on your Facebook page about the giveaway and leave a comment saying that you did.
4. Post about the giveaway on your blog and leave a comment saying that you did with your link.

All entries will be tracked by the individual comments, so you must enter a separate comment to get an additional entry. One comment showing you did all these things will only be counted as one entry, so please remember to note each by separate entries.

Truth be told, if I had my way, I’d be handing out one of each of these valuable educational items to every possible person in the world, but alas I must stick with this number. So, best of luck to all!

Shirley
Not just gf, but gfe!

Post a comment · 52 Comments
Tags: diagnosis, giveaway, gluten free

Chicken Enchilada Casserole & Some Non-Standard Symptoms of Celiac

February 3, 2010 · Filed Under Simply Hot Recipes, Slightly Indulgent, Tempt My Tummy, What can I eat ..., chicken, diagnosis, discussion, easy, entree, gluten free, recipe ·66 Comments

I’ve been following the celiac listserv since I went gluten free. My doctor directed me to it as a helpful resource. The information shared was a bit overwhelming at the time (what isn’t when you first go gluten free?), but I especially gravitated towards the personal stories. I also found some product recommendations and the recipes (always the gfe ones) helpful. One member of the listserv who was always generous in all of those areas was a lady named Valerie. This Chicken Enchilada Casserole recipe I’m sharing today for Slightly Indulgent Tuesdays, What can I eat that’s gluten free? (Linda’s casserole edition), Tempt My Tummy Tuesdays, and Simply Hot Recipes, was adapted from a recipe that Valerie posted on the listserv. (She had adapted her version from one in Woman’s World magazine.) But, first, let me tell you a little bit more about Valerie and some information that she shared that has stayed with me and is getting more press these days.

I don’t remember if Valerie was diagnosed celiac herself or gluten intolerant/gluten sensitive, but she reacted to even the tiniest amount of gluten (something many of us can relate to). She was a grandmother and she found that after every visit by her toddler grandchildren, she would get ill. Somehow she had been “glutened” just by the shared hugs and kisses with her sweet grandchildren. She came to the conclusion that this occurrence was not surprising really as she would love on her grandchildren practically nonstop—as all good grandmas do. But her grandchildren always had crumbs on their bodies or clothes as all little ones do from eating tiny bits and pieces with their fingers or being messy with utensils. So she started bathing her grandchildren as soon as they arrived at her house, and, of course, immediately dressing them in clean clothes. Her approach worked! She never got glutened again in this manner and she was able to fully enjoy her grandchildren’s visits.

Valerie was also quick to respond when members queried about the psychological effects of gluten. Her son had suffered from a psychiatric disorder for years and she reported that currently he only demonstrated symptoms when he accidentally ingested gluten. Even the tiniest amount would cause him to behave very bizarrely. It got so his family and friends would immediately know if he’d eaten some gluten.

Most of us know that digestive symptoms get the most press by far when it comes to celiac and gluten intolerance. Yet, most of the folks who actually experience digestive issues as a result of a problem with gluten went years before they received a diagnosis and most remain undiagnosed today. Now, consider the folks with non-digestive symptoms, specifically in this case, neurological and psychiatric symptoms. While there are actually many non-digestive symptoms, this post will focus on just some of the ”non-standard” symptoms of celiac—those addressed in a recent Living Without article. (Also, please remember that it’s estimated that about 40% of those with celiac disease experience no recognizable symptoms.) Dr. Stefano Guandalini, the Medical Director of the University of Chicago Celiac Disease Center, responded to questions on the topic of neurological and psychological celiac symptoms in the August/September 2009 issue of Living Without. He shared the story of his 8-year old celiac patient who had been admitted to the hospital with hallucinations and profound depression. Blood testing showed that her gluten anitibodies were extremely elevated. Further investigation showed that because the child had stopped experiencing digestive symptoms, her parents had been giving her cookies on the weekends. Re-education of the parents led to a truly gluten-free diet for the young girl and she returned to normal.

Neurological issues related to gluten remain some of the most difficult cases to diagnose, largely because of lack of knowledge in the medical community. I doubt very seriously if many doctors, maybe that should be any doctors—other than the fictional Dr. Gregory House on the television medical drama, House—would consider celiac as a possible cause for hallucinations and profound depression. I know many patients who have sought help for such conditions and have never been tested for celiac. Celiac disease hasn’t even entered the picture. Dr. Guandalini stated in the Living Without article that patients can have idiopathic epilepsy (meaning no known cause for the epilepsy), ataxia, peripheral neuropathy, recurrent headaches, and autistic-like behavior (e.g., sadness, failure to socialize, excessive irritability, anxiety) with no accompanying gastrointestinal symptoms. In these cases, the gold standard for a celiac diagnosis simply cannot be applied. Dr. Guandalini states that a positive result on the anti-tissue transglutaminase (tTG) screening test alone is a diagnosis of celiac in such cases, because these patients will have few or no digestive symptoms, and they will show no damage to the small intestine. I truly wonder how often a celiac diagnosis actually gets made under such circumstances. I think far, far less than a celiac diagnosis for someone who has digestive symptoms and we know how underdiagnosed those cases are. So, please spread the word on the neurological and psychological ramifications of celiac disease, so that individuals, their family members, and physicians will look at this other facet of celiac disease. (Note that the symptoms shown here are not all-inclusive; these are simply the particular ones cited by Dr. Guandilini in the article.)

In the article in Living Without, Dr. Guandalini was also asked about gluten sensitivity. Dr. Guandalini responded that although he used to be skeptical about gluten sensitivity, today he is “respectful” of those who have tested negative for celiac disease, but report true benefits from a gluten-free diet. He added that in the lab at his own center, early data is showing that changes do occur in the small intestine of gluten-sensitive patients. That is a huge finding in my opinion, and I look forward to additional research results being shared.

Valerie, the celiac listserv member who I mentioned earlier, was always so generous with her time and information. She and I even exchanged emails a few times. Valerie hasn’t posted in a few years now. I find myself wondering what is going on with her and hoping she is well (much like my friend, Nance, wonders about her neighbor, Tish). I miss Valerie and I’m grateful for the recipes she shared, including this casserole dish, which I’ve modified a bit.

Chicken Enchilada Casserole

(Click here for a print version of this recipe.)

1 small onion, chopped
2 cloves garlic, minced
1 Tbs. chili powder (I’ve substituted taco seasoning before when I was out of chili powder)
1 tsp. salt
1/2 tsp. black pepper
1 cup diced tomatoes
1 small can tomato sauce
1 Tbs. cilantro, chopped (optional—I add when I have it on hand)
3 cups chicken cooked, boned, shredded
1 tbsp lime juice
1 jar salsa (16 oz) (whatever hotness you prefer—mild worked well for us)
10 corn tortillas (ensure they are gluten free)
8 oz shredded cheese (Monterey Jack, cheddar, or a Mexican blend—your preference; read labels to ensure gluten-free status)

Preheat oven to 350 degrees F. Coat a large, deep skillet with little bit of oil; heat over medium heat. Add onion, garlic, chili powder, salt and pepper; cook, stirring often, until softened, about 3 minutes. Add one cup of tomatoes, tomato sauce, and cilantro (if used). Cook 5 minutes.

Dump shredded chicken over tomato mixture in skillet. Spoon lime juice over chicken. Stir all together in skillet. Heat a few minutes, if necessary. (If chicken is still warm from its cooking method, you will not need to heat more.)

Spread one half of the jar of salsa in an ungreased 9″ x 13” baking dish; top with 5 tortillas (break into pieces as needed to mostly cover salsa).

Top with chicken mixture; sprinkle with half of the cheese.

Top with remaining tortillas. Spread with remaining salsa; sprinkle with remaining cheese.

Bake until cheese is melted and casserole is hot, about 15 to 20 minutes.

Adapted from Valerie and Woman’s World

Shirley’s Notes: I usually use three boneless chicken breasts that I have cooked in my slow cooker in one cup of chicken broth made from bouillon. Slow-cooked chicken breasts shred easily. Leftover chicken or turkey (great way to use leftovers from the special turkey breast), gluten-free rotisserie chicken, etc., may also be used. Like most casseroles, this dish is one that is flexible. You can skip the tomato sauce and add a whole can of diced tomatoes versus just a cup. (You might have to cook the mixture “down” a bit more in the skillet if you do so.) You can spice it up by using diced tomatoes with green chiles, adding more chili powder, adding chipotle powder, and so forth. Some friends like making this dish using ground beef. Personally, I really prefer this dish with chicken or turkey, but feel free to experiment. Eight ounces is not a huge amount of cheese for a casserole this size, but cheddar cheese appears like more than is actually there because of its rich color. That can be a good thing for the cheese fanatics. I often use more cheese for topping (than I do when sprinkling over the chicken mixture), just so I get that visual appeal.

Shirley
Not just gf, but gfe!