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Put Down That Bread – Gluten Sensitivity Explained – Public Lecture
March 4, 2011 @ 5:30 pm - 7:30 pm
£20.00
Have you ever suspected that you and bread do not really get on? Do you find the smell, texture and taste delicious but that once eaten you start to feel less well?
You are not alone, literally hundreds of thousands of people in the UK are facing an environmental challenge at almost every meal – WHY – well wheat and other gluten containing grains are ubiquitous in our prepared foods and the numbers of people with an immune reaction to its principle protein –Gluten- are multitudinous.
This fantastic public lecture will give you chance to learn what health care professional learn about this condition, help you to understand it better, focus your management and describe how natural foods and nutrients can repair damaged tissues and help you win your life back.
Gluten sensitivity is not an ALLERGY to wheat or gluten it is an autoimmune condition brought on by exposure to the proteins found in gluten, rye and barley. Avoiding these foods can reverse this condition but may not be enough. The range of conditions related to gluten sensitivity spread from mild symptoms to full blown coeliac disease.
Coeliac disease (spelled celiac disease in North America) is an autoimmune disorder of the small intestine that occurs in genetically predisposed people of all ages from middle infancy onward.
Dr. Thomas O’Bryan is a graduate of the University of Michigan and the National College of Chiropractic. He is a Diplomate of the National Board of Chiropractic Examiners, a Diplomate of the Clinical Nutrition Board of the American Chiropractic Association, and a Certified Clinical Nutritionist with the International and American Association of Clinical Nutritionists.
Dr. O’Bryan describes coeliac as one of the most common lifelong disorders in the United States and Europe. In fact, autoimmune disease (when your immune system attacks your own glands, tissues, and organs) is ten times more common in those with coeliac disease and gluten sensitivity than the general population. Coincidence? – we doubt it.
When you consider that autoimmune disease is the number three cause of morbidity and mortality in the western world, you can understand why detecting sensitivity to gluten is of critical importance. At the same time, we must also be wondering why it is so seldom diagnosed. For in the UK for every one person diagnosed there are at least 8 that are not.
Gluten is found in commonly consumed grains such as wheat, spelt, kamut, oats (unless designated gluten-free), rye, and barley. In other words, it’s pretty much the bottom of the food pyramid and the very foods we are encouraged to eat most of.
During this evening presentation Tom will enlighten you about the mechanisms and the whys and why nots about this condition. He will explain that whilst gluten avoidance is essential it does not always lead to resolution of symptoms and that the use of natural food concentrates may help to further hasten recovery.
He will explain why diagnosis can be difficult and what to ask for when talking to your own Dr and how best to assess your family members and what to do for them.
He will explain how he is training a number of health care professionals in the UK to meet your needs and how to find them and follow up on the lecture if you feel you need more assistance
2 Comments. Leave new
One reason that so many people are misdiagnosed is that Coeliac disease is actually only one very small part of the whole spectrum of gluten sensitivity. Many people cannot get a diagnosis of Coeliac as their bowel architecture on colonoscopy is perfectly normal…. but they are are still gluten sensitive. The majority of people are not Coeliac but gluten intollerent.
What is always missed on discussion however is the whole issue of the connections of Candida Albicans and gluten sensitivity. The medical profession refuse to accept that Candida is one of the major problems of chronic disease, often caused by excessive use of drugs, antibiotics and the high content of sugar in modern diets. The Lancet June 2003 21:361 discusses the whole facts that Candida Albicans can act as a trigger to Coeliac and gluten sensitivity. The cell wall of Candida Albicans contains the identicial protein make-up of alpha-gliadin and gamma-gliadin T-cell epitopes…. found in Coeliac. How much longer is this fact going to be brushed under the carpet. The damage done to the gut flora by the indiscriminate use of antibiotics and other pharmaceutical drugs is never addressed. A compromised immune system, damaged glut flora and intestinal permeability thanks to fungal dysbiosis can lead to gluten sensitivity and intollerence. This should be discussed in any seminars, workshops, lectures on gluten intollerence and Coeliac.
Hi Peter
This is an interesting, albeit little studied area.
C. Albicans produces a protein called Hyphal Wall Protein 1 which it is proposed acts as an adhesive cross linking substrate that attaches to transglutaminase or reflects a similar epitope that activates T cells that in turn cross react with gluten forming antibodies that in turn activate the immune system to produce CD.
• Nieuwenhuizen WF, Pieters RH, Knippels LM, Jansen MC, Koppelman SJ. Is Candida albicans a trigger in the onset of coeliac disease? Lancet. 2003 Jun 21;361(9375):2152-4. http://www.ncbi.nlm.nih.gov/pubmed/12826451
• Staab JF, Bahn YS, Tai CH, Cook PF, Sundstrom P.Expression of transglutaminase substrate activity on Candida albicans germ tubes through a coiled, disulfide-bonded N-terminal domain of Hwp1 requires C-terminal glycosylphosphatidylinositol modification. J Biol Chem. 2004 Sep 24;279(39):40737-47. Epub 2004 Jul 15. http://www.ncbi.nlm.nih.gov/pubmed/15262971
However, although as you correctly state the indiscriminate use of antibiotics does increase the uncontrolled growth of C albicans in some patients for many this does not occur. The question to ask is why? C. albicans it is postulated is made up of a series of differing phenotypical cells that are able to express different virulence factors depending on the immunocompetance of the individual affected and their ability to product anti candida antibodies in the secretion component of IgA. This is in part the area that is damaged in the use of ABX therapy.
So the chicken and egg question remains, is the damage inflicted by the gluten ingestion and subsequent altertion of SIgA production the initiating factor in C albicans development or visa versa. I think that you have a good point but suggest more research is required to get the mechanisms fully understood.
However, we do teach that repairing the flora and resolving any pathogenic overgrowth is an important part of gut restoration in treating patients with gluten sensitivity and CD.