The Hidden Face of Celiac Disease

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gluten Celiac disease is a dis-ease where the lining of the small intestine, the intestinal mucosa, is chronically damaged by gluten proteins and their interaction with the immune system. In the early nineties it was considered to be rare, affecting 1 in 4,850 North Americans. Recent numbers reveal that its present in 1 of every 111 apparently healthy/symptom free adults. Genetic research has now revealed that gluten sensitivity (immune/defense reactions to gluten) may affect as many as 90 million Americans. Lets see the following article regarding celiac disease:

Celiac Disease: Discovery Of Enzyme’s Structure May Lead To New Treatments

ScienceDaily
Jan. 9, 2008

Researchers have discovered a new structure for a key enzyme associated with celiac disease, a finding that could lead to the design of new medications for the common digestive disorder, according to an article scheduled for the Jan. 7 issue of Chemical & Engineering News.

Celiac disease is a condition in which the stomach cannot properly digest wheat and other gluten-containing foods. The disease afflicts an estimated 2 million people in the United States alone.

In the article, C&EN Deputy Assistant Managing Editor Stu Borman notes that the disease is believed to occur when the protein gluten interacts with an enzyme called transglutaminase 2 (TG2), triggering an autoimmune reaction that damages the small intestine and causes diarrhea, abdominal pain and other symptoms. As a result, people with the disease are urged to follow a strict gluten-free diet.

Although scientists have previously obtained the X-ray crystal structure of human TG2, they have only revealed its “closed” or inactive form, the article points out. Now, Chaitan Khosla and colleagues at Stanford University report the first-ever determination of the “open” structure of the enzyme, in which its active site is accessible to substrates.

The finding that could help scientists design inhibitors of the enzyme that could serve as medications for celiac disease and other related conditions, according to the article.

Now, there are several problems with this approach of celiac disease. First of all, it gives the impression of a pathology due to specifically and exclusively a lack of an enzyme or drug. Second, and related to the first one, it doesn’t address individuals with celiac disease caused by candida overgrowth and toxicity of the environment, i.e. heavy metal toxicity which is quite an epidemic in our society today.

Every person with a yeast-related problem has an overgrowth of Candida albicans in the digestive tract. This creates a disturbance in the normal balance of good bacteria, which, in turn, leads to a weakness of the membrane lining the intestinal tract. This is commonly called a “leaky gut.” As a result, antigens (or toxic substances) in food are absorbed, and this plays a part in making you sick. -William G. Crook, M.D.

Familiar, eh? Like in celiac disease where food gluten plays a part in making them sick. Furthermore, the body is able to use yeast to bind to heavy metals and render them inactive. You have to detox yourself from heavy metals if you want to win the war against candida. Low-carbohydrate diet and anti-fungals work but doesn’t address the heavy metal part.

The heavy metal load on the system must be reduced to free the system of long-term yeast overgrowth. Individuals with high levels of heavy metals are likely to suffer if attempting to clear yeast / fungal overgrowth, before first addressing their elevated heavy metal levels effectively. When yeast is attacked in such cases, the underlying heavy metal toxicity may cause symptoms of considerable unwellness.-The Modern Herbalist

So there you have it, candida overgrowth along with heavy metal toxicity are common root problems of celiac disease that can be addressed with a healthy diet, supplementation along with patience and support. You can take a specific drug, but if you don’t get a hold of your candida/yeast overgrowth and heavy metal toxicity (and nobody escapes heavy metal toxicity in the world today), you’re just patching up while the main causes of celiac disease continues unchecked.

The following is a healthy plan that addresses both, candida overgrowth and heavy metal toxicity:

Morning

Take probiotics first.

After 20 minutes, make a shake consisting of:

-Berries (blueberries, blackberries, raspberries, mix, etc.)
-Alternative milk (rice) and/or water to minimize sugar intake.
-1 TSP Vit C powder
-1 TBSP Spirulina or Chlorella
-2 scoops of amino acids (i.e. rice protein)
-2 TBSP psyllium husks (optional)
-1 TBSP Flax seed oil
-Stevia or xylitol (optional)

Blend and drink with two capsules of Alpha Lipoic Acid (200mg) and 1 capsule N-Acetyl-Cysteine (500-600mg), Phosphatidyl Choline, one high potency B vitamin complex and high potency multivitamin.

Lunch and/or dinner

Take magnesium (on an empty stomach), zinc, multi-mineral supplement and multi-enzymes. You can take these at breakfast too.

Before Far Infrared Sauna or Gym Work-out 3 or 4 days a week

50 – 100 mg niacin
1 capsule digestive enzymes
Multi-mineral
2 calcium
High potency Zinc
High potency Magnesium

After Far Infrared Sauna or Gym Work Out

Vitamin C
Lipoic Acid
Glutathione, or N-acetyl-cysteine (might upset your stomach if not taken with foods)
Potassium

Before Bed

Butyric Acid (also found in butter)
Vitamin E
Fish Oil/Omega 3 oils (might energize you if you take too many)
Evening Primrose Oil
Liver extract and/or Ox bile
B 6

Two days per week: organic coffee enemas (can be done everyday safely, as long as it stays in the lower part of the colon. Use filter water).

Diet has to be low-carb, here is a rough guide:

Meats (Antibiotic & Hormone free)

-Beef (small amounts – 1x/wk)
-Chicken
-Fish (limit due to mercury toxicity, the bigger the fish, the more mercury it will have.)
-Lamb
-Turkey

Oils (Cold-pressed)

-Flaxseed (not used for cooking)
-Olive Oil
-Sesame Oil (not used for cooking)
-Sunflower Oil (not used for cooking)

Grains (Whole – not refined)

-Amaranth
-Brown Rice
-Buckwheat
-Millet
-Pasta (whole grains that are not wheat, i.e. rice pasta)
-Quinoa

[Moderate grains]

Nuts and Seeds (Raw)

-Almonds
-Brazil
-Chestnuts
-Hazelnuts
-Macadamia
-Pecans
-Pumpkin Seeds
-Sesame Seeds
-Sunflower
-Walnuts

Dairy (Antibiotic & Hormone Free)

-Butter
-Eggs (when cooking it, don’t break the egg yolk because it is inflammatory to our bodies)

Vegetables

-All (except mushrooms)
[Moderate potato and carrots (1-2/x wk)]

Condiments

-Apple cider vinegar (raw & unfiltered – refrig.)
-Fresh herbs (i.e. basil, parsley, etc.)
-Dry Mustard
-Pepper
-Sea salt
-Spices (without additives, sugar, MSG, etc.)

Drinks

-Water – filtered and/or distilled
-Herbal Teas (red clover, peppermint, etc.)
-Mineral water w/no sugar (Perrier, etc.)

Beans and Legumes

-All (except fermented soy products, i.e. miso, tempeh)

[Good to eliminate beans and legumes for the first month – then eat only 3x/week]

Fruits (1 per day)

-All Berries (don’t eat if visibly moldy)
-Lemons/Limes

Sweeteners

-Stevia
-Xylitol

Stay away from common allergen foods if allergic (citrus fruits, corn, milk, tomatoes, wheat, soy, etc).

This is a rough guide, as always, research and experiment. Seeking guidance of a health care provider is also highly recommended.

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