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Healthier without wheat: a new understanding of wheat allergies, Celiac Disease, and non-celiac gluten intolerance
Author
Publisher
Innate Health Pub
Publication Date
c2009
Language
English
On Shelf
Danvers - Adult Nonfiction (3rd Floor)
RC 862 C44 W36 2009
1 available
RC 862 C44 W36 2009
1 available
Description
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Table of Contents
From the Book
Acknowledgments
Introduction
pt. I. Wheat and the problems it can cause
1. The whole of wheat
Challenging the health assumption
The history of wheat
Wheat : a staple in the American diet
The evolution of health in the United States
Summary
2. A look inside wheat : gluten
Two different types of gluten intolerance
Gluten allergies
Wheat allergies and intolerances
What is gluten?
What is gliadin?
Where is gluten?
About oats
Summary
3. Reacting to wheat : the many faces of gluten intolerance and gluten-associated diseases
It's not just a digestive problem
Problems commonly seen in infants and toddlers
Problems commonly seen in adults and older children
The complete list
Why so many problems?
Malabsorption
Inflammation
Other specific issues
Malignancies/cancer
Eosinophils
Fertility
Autoimmune disorders
Neurological problems
Why do different people get different symptoms?
Can gluten be addictive?
Summary
pt. II. Celiac disease
4. Understanding and testing for celiac disease
What happens to the body in celiac disease?
How do villi get damaged?
Other names for celiac disease
Who gets celiac disease?
What are the symptoms of celiac disease?
Testing for celiac disease
Positive versus negative test results
The biopsy
What can go wrong with the biopsy
Other potential causes of a positive biopsy
The tissue transglutaminase antibody test
Endomysial antibodies
Reticulin antibodies
Gliadin antibodies
Stool testing for antibodies
Salivary testing for antibodies
Genetic testing
Confocal laser endomicroscopy
Camera in a capsule
MRI, CT scan, X-ray, and ultrasound
Colonoscopy
Fecal fat
Intestinal permeability
The biopsy as the gold standard?
What is the treatment for celiac disease?
What is the long-term outcome for people with celiac disease?
Dermatitis herpetiformis : celiac disease of the skin?
Summary
pt. III. Non-celiac gluten intolerance and wheat allergies
5. The untold story : understanding and testing for non-celiac forms of gluten intolerance
The difference between celiac disease and other forms of gluten intolerance
Is celiac disease worse than other forms of gluten intolerance?
Is celiac disease the end stage of gluten intolerance?
What are the symptoms of non-celiac gluten intolerance?
How many people have non-celiac gluten intolerance?
What goes wrong for these people when they see the doctor?
Finding out if you have a non-celiac gluten intolerance
Elimination diets
Blood tests for diagnosing non-celiac gluten intolerance
Food antibodies as markers for health
Testing for gliadin antibodies
Testing for antibodies against gluten-containing grains
Total IgA
Biopsy of the small intestine
Stool testing for antibodies
Salivary testing for antibodies
Skin testing
Summary
Conventional wheat and gluten allergies
6. Conventional wheat allergies and non-gluten wheat reactions
Non-gluten wheat allergies and intolerances
Summary
pt. IV. Testing summary for all forms of gluten intolerance and wheat allergies
7. Testing for reactions to wheat and gluten
Who should be tested?
Elimination diets
Lab tests
8.Infants, children, and gluten intolerance
Infants
The role of breast-feeding
Testing infants
Children
Celiac disease in children
Testing children for non-celiac gluten intolerance
Summary
pt. V. Treating gluten intolerance
9. Treating gluten intolerance and wheat/gluten allergies
Avoiding gluten
Breads
Battered, breaded, and deep-fried foods
Pasta
Beer
Barley malt
Flour and gluten as an additive
Soy sauce
Deli meats
Play-Doh
Medications and supplements
Foods deserving special consideration
Oats
Buckwheat
Caramel coloring
Modified food starch
Corn gluten
Blue cheese
Vinegar
Distilled alcohol and spirits
Processed foods
Dining out
Avoiding wheat
Contamination of gluten-free foods
How much gluten is too much?
Coping with the transition to a gluten-free diet
Withdrawal symptoms
The social impact
Don't stress out
GIG's stepwise program
Attitude is everything!
The gluten-free diet
What is left to eat?
The good news
But it's more expensive to eat gluten free!
Will I outgrow it?
How long will it take to heal?
Current and future treatments
Zonulin
Vaccinations
Digestive enzymes
Summary
10. Problems common in gluten intolerance : anemia, iron deficiency, hypothyroidism, and osteoporosis
Iron deficiency, anemia, and fatigue
Iron deficiency anemia
Supplementing with iron
Low-quality iron versus high-quality iron
Vitamin B12 and folic acid deficiency anemias
Osteoporosis
Prevalence
Causes and risk factors
Prevention
Treatment
Vitamins and minerals
The importance of vitamin D
Medications
Hypothyroidism
Thyroid stimulating hormone
Treating hypothyroidism
Summary
The elements of a healthy diet
11. Optimizing good health and the healing process
Dietary supplements
High potency multivitamins
Potency
Quality
L-glutamine and fish oil
L-glutamine
Fish oil
Summary
12. Avoiding gluten but not getting better
Age
Lactose intolerance : not always what it seems
The relationship between lactose intolerance and gluten intolerances
The misconception about lactose intolerance
Other food allergies and intolerances
Food allergies versus food intolerances
Allergies
Intolerances
Types of allergic reactions
IgE reactions
IgG reactions
IgA reactions
Skin testing versus blood testing
The ecosystem in the digestive tract
The bugs inside of you
Bacteria : the good, the bad, and the ugly
Factors that affect bacterial balance
Yeast, a.k.a. Candida
Parasites
Bacteria, yeast, and parasite testing
Good guys to the rescue
Summary
13.Finding an answer
Summary
Appendix A. Frequently asked questions about gluten intolerance, celiac disease, and wheat allergies
Appendix B. Information resources
Appendix C. Gluten-free food companies, products, and restaurants
Appendix D. Conditions associated with gluten intolerance in alphabetical order
Appendix E. Conditions potentially caused by food allergies
Appendix F. Foods included in the standard food allergy panel
Appendix G. Sample results for testing for food allergies and intolerances
Appendix H. DNA bacteria, yeast, and parasite testing
Glossary
Bibliography
Index
About the author.
Excerpt
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Author Notes
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ISBN
9780976853794
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