Archive for the ‘Blog Posts’ Category

Weight Loss Myths

Wednesday, June 16th, 2010
A wonderful thing happens every Summer.  People commit to new fitness and weight loss programs as part of their attempt to get ready for the beach and poolside.  Why is this so wonderful?  It increases awareness about the importance of diet and exercise and improves the health of those involved.  Unfortunately, most people fall off of the proverbial wagon after the first month or two.
The Problem with Traditional Weight Loss Programs

The problem with many weight loss systems is that they cater to the masses without considering individual need.  They use a “one size fits all” approach.  This approach works for some but leaves many to ponder why the weight will not come off the way it used to.

Most diet plans are based on Calorie consumption.  Not enough thought is given to the quality of the Calories being consumed.  For example, there are a number of companies that provide Calorie controlled meals.  This concept works well for portion control; however, the quality of the food being used is poor and as the age old adage goes – “You are what you eat.”  Chemicals, radiated foods, ultra pasteurization, processing, lack of nutrient density, genetically modified foods, cloned meats, unidentified food intolerances, etc. all taint many of these so called “healthy foods”.  Many of these factors can cause internal inflammation when ingested leading to an increased risk for cancer, heart disease, diabetes, weight gain and more.

As if that were not bad enough, weight loss is not just about Calories.  The concept of the Calorie is based on the amount of heat a food generates when it is burned in a sealed chamber.  Although Calorie estimation can be useful, it does not take into consideration the affect that food can have on hormone levels.  To make things even more confusing, different foods can affect people’s hormones differently.  For example, some people do not tolerate carbohydrates very well.  For these individuals, carbs cause excessive insulin production which in turn tells the body to store fat.  This can happen even if the individual is not “over eating” on Calories.

Exercise Programs

Exercise is also a critical and key component for successful weight loss.  The common perception is that performing cardiovascular exercise is enough to help a person with weight loss.  This concept is not entirely true.  Cardio is over rated as a form of exercise.  Although it helps tone blood vessels, it does very little for muscle tone.  The key to weight loss with exercise programs is achieving adequate lean muscle mass.  I am not talking about working out with weights to become Herculean.  Many fear that this will happen, but it is just not true.  The fact of the matter is that muscle utilizes energy.  The more tone your muscles, the more energy your body expends while at rest.  Additionally, maintaining solid muscle tone as we age has been shown to increase the life span.

A common problem with exercise is time.  People typically do not want to take an hour or more daily to go to a gym and exercise.  I recommend The 10 minute rule.  Everyone has at least 10 minutes to give to exercise.  The key to this rule is that the exercise must be intense.  Try the following exercises: push-ups, pull ups, lunges, and squats.  Perform two sets of each exercise within a 10 minute time frame.  Don’t worry if you can’t perform a lot of repetitions of these exercises when you first get started.  The key will be consistency over time.  If you do it daily your body will get stronger and build lean muscle mass.  As this happens you will notice your clothes fitting better, your energy increasing, your sleep improving, etc.  Do not weigh yourself on a scale.  As you lose fat, you will gain muscle.  Therefore, your weight may not fluctuate down as much as you want it to.  Weight is not as important as body composition.

Once Again, Common Sense Applies –

People are different and unique.  No one diet is right for everyone.  The same can be said for exercise.  No one program is right for everyone.  If you are having problems with weight loss, know what your options are.  You might not be responding for a number of different reasons.  Specialized genetic and laboratory testing can help you identify what type of diet and exercise program will work better for you.  Put the odds in your favor before you get frustrated with a lack of progress.

Packaged Food – High Risk for Cross Contamination of Gluten

Wednesday, June 16th, 2010

A new pilot study published in the Journal of the American Dietetic Association finds a that high number of “gluten free” products are cross contaminated…

Twenty-two inherently gluten-free grains, seeds, and flours not labeled gluten-free were purchased in June 2009 and sent unopened to a company who specializes in gluten analysis. All samples were homogenized and tested in duplicate using the Ridascreen Gliadin sandwich R5 enzyme-linked immunosorbent assay with cocktail extraction… Nine of 22 (41%) samples contained more than the limit of quantification, with mean gluten levels ranging from 8.5 to 2,925.0 ppm. Seven of 22 samples (32%) contained mean gluten levels >/=20 ppm and would not be considered gluten-free under the proposed FDA rule for gluten-free labeling. Gluten contamination of inherently gluten-free grains, seeds, and flours not labeled gluten-free is a legitimate concern.

Source:

J Am Diet Assoc. 2010 Jun;110(6):937-940.

This pilot study demonstrates a major problem for those following a gluten free diet.  A random test showed that as high as 41% of shelf based products had enough gluten cross contamination to create a health problem for those with gluten intolerance.  Gluten Free Society has always recommended avoiding packaged processed foods for the following reasons:

  1. You cannot control what manufacturers will put in their products.
  2. Packaged processed foods are contradictory to good health.  (Considering that going gluten free is a mandatory decision to restore health, processed gluten free products will not help you achieve this)
  3. Cross contamination is a major issue.
  4. The so called “gluten free” grain substitutes have not been adequately studied to be recommended as staple foods in the diet, and many studies show them to be detrimental for those with celiac disease.

Bottom line:

Don’t fall into the false mindset that eating processed foods labeled “gluten free” are actually gluten free.  Don’t think that eating unhealthy processed food is going to help you re-establish or maintain your health.

Dr. Peter Osborne Interview on Fox News – Gluten Intolerance

Friday, May 21st, 2010


Genetic testing for gluten intolerance is available here

Dr. Peter Osborne’s Gluten Free Meeting May 2010

Thursday, May 20th, 2010

Restoring your health after years of gluten exposure can be challenging.  The video below is part 1 of this 5 part series on health restoration…

If you would like to join Gluten Free Society, click here…

Leaky Gut Syndrome and Autoimmune Disease

Thursday, March 4th, 2010

A recent paper published in the Annals of the New York Acedemy of Sciences connects intestinal permeability (AKA leaky gut syndrome) with the development of autoimmune diseases.  The authors base their findings on what we know of celiac disease and Type I Diabetes.  Both diseases share the same HLA-DQ genetics.  As well, they both share the same environmental trigger -Gluten.

Source:

Ann N Y Acad Sci. 2009 May;1165:195-205.

Most people assume that celiac disease and gluten sensitivity are the same thing.  This archaic thought is rapidly changing.  Although it is well established that gluten often impacts the villi of the small intestine, it has been shown to affect the body in a variety of other ways.  These differences account for the massive failure of doctors to diagnose gluten sensitivity.  Below is a diagram of environmental triggers to intestinal permeability (leaky gut).  You will find that gluten sensitivity can directly and indirectly contribute to this problem.  To the keen observer, this diagram illustrates why simple antibody testing fails to accurately diagnosis gluten sensitivity.  Antibody production is only one lab component of a multi-faceted problem.

Click on image to enlarge…

How Does Gluten Play a Role in All of These Factors?

  1. Gluten – Gluten directly impacts intestinal integrity through zonulin production.  Zonulin is a protein that causes directly causes leaky gut.
  2. Antibodies – Gluten contributes to antibody formation.  Antibodies can cause the secretion of inflammatory chemicals leading to tissue damage.  Additionally, through a process called molecular mimicry, antibodies can cross react with the tissues of the body causing autoimmune disease.  Lab tests measuring these antibodies are typically not associated with gluten because most doctors are not trained adequately to identify the connection.
  3. Medications – Many medications commonly contain gluten leading to a direct effect.  However, many chronic health conditions caused by gluten sensitivity are misdiagnosed leading to medicine prescriptions that are not only unnecessary, but can be detrimental to the gastrointestinal tract.  Anti-acid medications are a common example.  These medications predispose to infection and lead to abnormal bacteria presence in the gut.  Over utilization of antibiotics to treat viral infection is another example.
  4. Stress – Although not a physical stressor, gluten is a chemical stressor on the body.  Chemical stress comes in many forms.  One of them is vitamin and mineral deficiency.  Loss of key nutrients causes a fundamental breakdown in the body’s ability to modulate the healing and repair process.
  5. Bacteria – Gluten ingestion causes detrimental changes in intestinal flora (AKA gut dysbiosis) predisposing to infection.  This is one of the reasons why so many yogurt companies are adding beneficial bacteria to their products.  Gut dysbiosis is an epidemic in the U.S.
  6. Cytokines – Gluten induces the production of pro-inflammatory cytokines (chemicals that damage cells).
  7. Neurotransmitters – Gluten causes neurochemical changes in the production of neurotransmitters (chemicals that allow the nervous system to communicate).  Examples include: serotonin, dopamine, acetylcholine, epinephrine, and histamine.  Gluten is also a neurotoxin that has been shown to damage nerve tissue.  This is the reason so many with neurological disease (autism, ADD, bipolar, schizophrenia, neuropathy, epilepsy, etc.) do well on a gluten free diet.
  8. Digestive chemicals – Gluten can damage the intestine, the pancreas, the liver, and the gall bladder.  All of these organs play a pivotal role in the body’s ability to produce digestive chemicals and enzymes.  When this mechanism is compromised, digestive processes start to break down and become ineffective.

Sum it all up –

Leaky gut contributes to autoimmune disease.  The only known cause for any autoimmune disease is gluten sensitivity.  We are blind fools to ignore this connection because it does not fit the status quo of the allopathic medical paradigm.  If you have autoimmune disease and have not investigated gluten sensitivity as a contributing factor, you should.  Learn more about genetic testing for gluten sensitivity now!

You can read more about gluten sensitivity on our gluten free resource page…