Hello, this is Dr. Ellen. In this month’s newsletter, I want to discuss a topic that is of great concern to many – the wheat (and rye and barley) in people’s diets and the gluten it contains. Much has been studied and written about the possible problems caused by dietary gluten. “Gluten-free” has become a familiar phrase and an entire food industry has arisen in response to the growing concerns. Let’s look at the available information and informed approaches to addressing the problems.
By the way, if you haven’t had a chance to see my previous newsletters, you can find them on my website, www.drellencutler.com under ‘Free Resources’.
The History of Wheat
Wheat has been cultivated for more than 10,000 years. Varieties of wheat were created by natural selection, with farmers saving different varieties of seeds year after year. Eventually the seeds of the best producing ears were saved. This resulted in single varieties with higher yields, but with less diversity.(1) More than half a century ago, the industrialization of agriculture created ‘The Green Revolution’, which massively increased food availability. There was a huge increase in the use of hybrid seeds. Newer varieties of wheat were more efficient in using soil nutrients, had shorter and stiffer stems to support the weight of heavier ears of grain, and could be grown at any time of the year. Additionally, modern irrigation systems, pesticides, and fertilizers were used to maximize food production. Overall nutrition availability greatly improved even as the population more than doubled. However, this shift in agricultural practices also led to polluted waterways, degraded land, and reduced genetic diversity.(2)
Gluten
As much as 15% of wheat is protein, of which up to 90% is gluten.(3) Other grains containing gluten include various varieties of wheat such as spelt and farro, barley, rye, malt, and brewer’s yeast.(4) Gluten is mainly composed of gliadin and glutenin. The gliadin of wheat gluten can cross-react with the hordein in the gluten of barley and the secalin in gluten of rye in those who are reactive to gluten. Although oats do not contain gluten per se, the avenin in oats may also cross-react with gliadin.(5) Additionally, oats may be contaminated with gluten if the equipment used in their processing is also used for processing wheat, or if the oats are grown in fields close to wheat and other gluten-containing crops.(6) On the other hand, none of the “pseudo-grains”, such as buckwheat, amaranth, and quinoa, contain gluten.
Celiac Disease
There are three ways in which gluten can cause gastrointestinal and other symptoms. The most well-known problem arising from gluten reactivity is celiac disease (CD), an immune-mediated disorder triggered by dietary gluten that affects about 1% of the population. CD induces an immune response that can lead to increased gut wall permeability (a “leaky gut”) and inflammation. There appears to be a specific genetic disposition making individuals susceptible to CD. They often show high levels of antibodies in the blood that are reactive to specific amino acid sequences found in gliadin and glutenin.(3)
CD can lead to many different symptoms, although it can exist without any symptoms being noticed. Perhaps the most common are those affecting the gastrointestinal (GI) tract, especially those occurring soon after ingesting gluten. These include abdominal pain, gas and bloating, constipation and/or diarrhea, and foul-smelling pale stools (steatorrhea). Other symptoms may arise from poor absorption of nutrients, such as an itchy blistering rash (dermatitis herpetiformis), anemia, numbness and tingling in the hands or feet, balance problems, and thinning of bone. Women may have an irregular menstrual cycle and early menopause. In children, there may be slowed growth, damaged tooth enamel, and delayed puberty.(7) As CD is an autoimmune disorder, it may be accompanied by others, such as autoimmune thyroid disease, inflammatory joint disease, and type 1 diabetes.(8) The treatment of choice for CD is maintaining a strictly gluten-free diet (GFD).
Wheat Allergy
A second gluten/wheat reactivity is wheat allergy (WA), a food allergy in which the immune system overreacts to wheat. Studies suggest that the prevalence rates of WA are between 0.2% and 1.3% of the population. Symptoms can be brought on by ingesting food containing wheat or by inhaling wheat flour. Unlike CD, the immune system responds by creating immunoglobulin E (IgE) antibodies. The release of the IgE can result in symptoms that include hives, rash, stomach cramps, nausea, and diarrhea. Because this is an IgE-mediated response, a severe, life-threatening anaphylactic reaction can result. It is extremely important for those with WA to avoid foods and drinks containing wheat or wheat proteins. Conventional treatments for those with mild or moderate WA include use of antihistamines and/or corticosteroids to help relieve symptoms.(9) However, those who have WA are at risk of having an anaphylactic reaction and should therefore carry a prescribed epinephrine (adrenaline) auto-injector, one dose administered with the onset of shortness of breath, repetitive coughing, weak pulse, generalized hives, tightness in the throat, or trouble breathing or swallowing. Repeated doses of epinephrine and/or emergency department intervention may be necessary.(10)
Non-celiac Gluten Sensitivity
A third gluten reactivity is non-celiac gluten sensitivity (NCGS), by far the most common problem in which gluten-containing foods can trigger both intestinal and extra-intestinal symptoms. Several survey studies suggest that the prevalence rates of NCGS range from 0.49% to 14.9%, which are significantly higher than most prevalence rate estimates for CD and WA. In my experience, the prevalence of NCGS is even greater than that! In general, symptoms in patients with NCGS appear with the ingestion of gluten and diminish or disappear with gluten avoidance. The symptoms in patients with NCGS include abdominal bloating and pain in the abdomen, diarrhea, nausea, mouth ulcers, irregular bowel habits, and constipation.(11) There are no reproducible biomarkers to help with diagnosis, thus in conventional practice both gluten withdrawal and placebo-controlled gluten challenges are required. The similarity of symptoms of NCGS with other functional gastrointestinal disorders can make a conventional diagnosis difficult.(12) The usual treatment of choice is a GFD, though some have suggested this may not be a lifelong requirement, and that components in wheat other than gluten may be triggering the symptoms.(11)
Ellen Cutler Method (ECM)
In my clinical practice, I have used ECM energetic testing and clearing methods to address problems concerning gluten reactivity. In those with the autoimmune process of CD or with IgE-mediated WA, strict avoidance of gluten/wheat is a requirement. However, many have benefited from using ECM to decrease non-gluten/non-wheat sensitivities, thus improving their overall quality of life.
On the other hand, ECM can make a huge impact on those with the far more common NCGS. For example, those with skin rashes or brain fog are often not even aware that these and other symptoms can actually be the result of an underlying NCGS. They may not even complain of the more common gastrointestinal symptoms – NCGS effects each individual differently. ECM can pinpoint the symptoms related to gluten and other sensitivities and help correct them using two primary tools, ECM energetic clearings and broad-spectrum digestive enzymes. My testing usually reveals that for most patients, the optimal dietary recommendation is moving toward a whole food plant-based diet, using a full spectrum digestive enzyme blend at the beginning of each meal. I usually recommend Dr. Ellen’s Way ‘Digest Supreme’ or our newest product, ECM CHEWABLE DigestSupreme. And for those with gastrointestinal complaints, many benefit by adding Dr. Ellen’s Way ‘G.I. Calm’.
Please be well, be healthy, but remember…
“… an estimated 99 percent of people who have a problem with eating gluten don’t even know it. They ascribe their ill health or symptoms to something else-not gluten sensitivity, which is 100 percent curable.”
Dr. Ellen
References:
* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, mitigate, or prevent any disease.
