Gluten sensitivity implies that a person's immune system is intolerant of gluten in the diet and is forming antibodies or displaying some other evidence of an inflammatory reaction. When these reactions cause small intestinal damage visible on a biopsy, the syndrome has been called celiac sprue, celiac disease, or gluten sensitive enteropathy. (Nontropical sprue and idiopathic steatorrhea are other terms that have been used for this disorder in the past.

Gene tests for gluten sensitivity, and other immune reactions are HLA (human leukocyte antigen), specifically HLA-DQ, and even more specifically, HLA-DQB1. The nomenclature for reporting HLA gene results has evolved over the last two decades as technology has advanced.

In recent years, many have worked to foster an increasing awareness of the significant effects of Celiac Sprue disease on people's lives. The digestive system of those with this condition is considerably compromised by the consumption of gluten, one of the major ingredients in wheat flour. It is estimated that as many as fifteen percent of all persons of northern European origin are affected by this disease to some degree.

Gluten-sensitivity is very common. It occurs in about one-in-ten people. However, Celiac disease is less common, occurring in about one-in-one-hundred. Gluten-sensitivity has probably always been around but not been diagnosed. The diagnosis has not been possible until the advent of the blood tests over the last 10 years.

DQ2 is present in 31% of the general American population. DQ8 (without DQ2) is present in another 12%. Thus, the main celiac genes are present in 43% of Americans. Include DQ1 (without DQ2 or DQ8), which is present in another 38%, yields the fact that at least 81% of America is genetically predisposed to gluten sensitivity. (Of those with at least one DQ1 allele, 46% have DQ1,7, 42% have DQ1,1, 11% have DQ1,4, and 1% have DQ1,9.

Everyone has two copies (or alleles as they are called scientifically) of every gene in the body; one from mother and one from father. The only way to know if a parent definitely has a gluten sensitive or celiac gene without testing them directly, is if a child has two such genes (having received one from mother and one from father). If only one gluten sensitive or celiac allele is present in a child, there is no way to know if it came from mom or dad.

Celiac disease, a digestive disease that damages the small intestine and interferes with absorption of nutrients from food, can be associated with peripheral neuropathy, along with other disorders. People with celiac disease cannot tolerate a protein called gluten, which is found in wheat, rye and barley. It is an inherited condition that is believed to be significantly under-diagnosed in the United States.

Gluten intolerance is a broad term which includes all kinds of sensitivity to Gluten. A small proportion of Gluten intolerant people will test positive to Celiac Disease test, and so are called Celiacs (~0.5% of the population). But most Gluten sensitive people return negative or inconclusive results upon Celiac testing. The correct term for these people is Non-Celiac Gluten Sensitive (NCGS) and may be as many as ~15% of all people or 1 in 7.

Yes. Asian foods like Indian dahls, stir-fries with rice, sushi, noodles are all both low GI and wheat-free. Other choices are vermicelli noodles prepared from rice or mung beans and low GI rice such as basmati. In case of lactose intolerance live cultured yoghurts and lactose-hydrolyzed milks are useful.

Gluten sensitivity implies that there is an ongoing immune reaction to gluten in the diet, usually detected as antibodies against a subprotein of gluten called gliadin. Although recently these antibodies were looked for only in the blood and are found in 12% of the general American public, my research has revealed that these antibodies can be detected in the stool in as many as 35% of what are otherwise normal people (U.S. and International patents pending).

Although there may be no detectable symptoms of the immune response to gluten, the typical symptoms people develop occur when the reaction begins to damage the intestines. The symptoms, resulting from malabsorption or improper digestion of dietary nutrients, include abdominal bloating or pain, diarrhea, constipation, gaseousness, or nausea with or without vomiting. It appears that acid reflux in the esophagus, manifesting as heartburn, may be a potential symptom as well.

Because research has shown that as many as 30% of all Americans may be gluten sensitive, and that 1 in 225 have a severe form of this sensitivity causing the intestinal disease called celiac sprue, a case can be made that everyone in America should be screened for gluten sensitivity. However, there are people with various risk factors or diseases that are at greater risk of developing gluten sesntivity who should undoubtedly be tested.

The immune reaction to gluten is gluten sensitivity. Testing for the presence of an antibody produced against gluten is the diagnostic hallmark of gluten sensitivity (for years in the blood, and now more sensitively detected in stool with our testing). Although the immune reaction to gluten, i.e.

Although it has been stated that a person must be eating gluten to be able to detect antibodies to gliadin in blood, we have found that this is not true for our stool tests (and other researchers have found the same when sampling upper intestinal contents with tubes). Because the stool tests (but not blood tests) can find low levels of antigliadin antibody produced in the intestine, we actually recommend that you be tested on your current diet, that is, gluten-containing or gluten-free.

However new evidence shows Non-Celiac Gluten intolerance is around 30 times more prevalent. Up to 15% of people or 1 in 7 are Gluten Sensitive and suffer the same symptoms. These are people who test negative or inconclusive for Celiac Disease. They are known as Non-Celiac Gluten Sensitive (NCGS). Diagnosis of Gluten intolerance in elderly patients is disproportionately high. This is because it is misdiagnosed and under-diagnosed by doctors.

Many people suffer from headaches, mouth ulcers, weight gain or weight loss, poor immunity to disease, and skin problems like dermatitis and eczema. But the common and well-known Gluten intolerance symptoms are gastro-intestinal (diarrhoea, flatulence, bloating etc.). Also associated are miscarriage and infertility and malabsorption problems like anaemia.

All Gluten intolerance is easily identified by an Elimination Diet. However many people turn to blood tests as a first investigation. Because the most common test for Gluten intolerance is still the old-fashioned Celiac test (blood tests and intestinal biopsy), most Gluten intolerant people return a 'negative' or inconclusive test. But the easy version of the Elimination diet, the Detection Diet in The Tuesday Club will always find Gluten intolerance. We guarantee it or your money back.

No drugs or therapies are needed to treat Gluten sensitivity. The best treatment is to exclude Gluten for life. This means a Gluten-free diet and the exclusion of all foods and pharmaceuticals that contain Gluten. But to eat Gluten-free with confidence, you need to read all labels and understand the traps. A comprehensive guidebook like The Compleat Guide to Gluten-free in The Tuesday Club is an invaluable reference.

You don't need a cure, just a different diet. Gluten sensitivity is just the way some people are. Like having blue eyes or freckles. Gluten is one of the most complex proteins consumed by man - and is therefore extremely difficult to digest. This is why babies first introduced to solid foods are not given wheat. They are started on a thin porridge of rice because their tiny digestive tract can process it easily.

you probably know, gluten is found in grains that include rye, oats, barley and wheat. None of these ingredients are found in either Dark Chocolate or Milk Chocolate Adora Calcium, so you should be able to tolerate this supplement. However, since everyone is different it is important to introduce new products to your diet slowly, and always get your doctor’s advice first. For a complete list of Adora Calcium’s ingredients please see our Nutrition Information page.

A definitive diagnosis of celiac disease is through a tissue sample taken from the small intestine where pathological damage is observed. An antibody response to gluten does not diagnose celiac disease, but may warrant further investigation.

Yes! We have an awesome selection of gluten free, wheat free items. Look for the that will tell you the item is gluten free.

A. No. These patients are usually instructed not ingest wheat or gluten. There is no wheat, or gluten in this product. Furthermore, this product is lactose-free. There is no reason to believe that that this product would be detrimental in patients with Celiac Sprue.

If intestinal symptoms are present in the face of a positive antibody test to gliadin, it is likely that some damage is present. Although traditionally, doctors have relied on a biopsy of the upper small intestine to prove or disprove this, it is now known from medical research (including studies I have conducted) that the damage may be imperceptibly subtle, possibly to the extent of being invisible to the microscope.

The stool test for gluten sensitivity alone can answer the question of whether or not a person is gluten sensitive. However, combining this with the test for intestinal malabsorption provides a more complete assessment of the condition of the person and the intestine relative to their gluten sensitivity status.

Super Green Phyto Complex does contain wheat grass juice. Many Celiac sufferers have reported that they have successfully been able to use Super Green’s. We believe this to be true because gluten is found in the mature heads of the wheat kernel not in the grass.

A. No. These patients are usually instructed not ingest wheat or gluten. There is no wheat, or gluten found naturally in bioactive whey protein. Furthermore, at least one brand of bioactive whey protein (Immunocal, from a Canadian manufacturer) is lactose-free. There is no reason to believe that that bioactive whey protein would be detrimental in patients with Celiac Sprue.