• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    77,651
    Total Members
    3,093
    Most Online
    Kitty11
    Newest Member
    Kitty11
    Joined
  • 0

    Can IBS be Reversed?


    Dr. Vikki Petersen D.C, C.C.N


    • Journal of Gluten Sensitivity Summer 2013 Issue


    Image Caption: Image: CC--Holly Lay

    Celiac.com 02/23/2017 - IBS, also known as Irritable Bowel Syndrome, is a miserable condition. If you've ever had food poisoning or experienced Montezuma's revenge from travel, you have a good idea of how someone who suffers from IBS may feel. But while your food poisoning passed in a couple of days, imagine what it would be like to live like that each and every day.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    You have loose bowel movements anywhere from 4 to 20 times per day. And often they are so urgent that making it to the bathroom is not always possible. You don't need to think about that scenario for long to realize why patients with IBS often choose not to venture far from home. They can literally become ‘house bound' by this condition.

    The chronic diarrhea often switches to constipation for several days before the diarrhea resumes, but they rarely have ‘normal bowel function'. Imagine if you were diagnosed with this condition. You would want to know the treatment and, hopefully, the cure. Most doctors will tell you that there is no cure. They'll also start talking to you about your stress levels. Do you think it's more common for the stress to precede IBS or to be a result of it? Do you think it's at all stressful to never know when you'll next need to ‘dash' to the restroom? Do you think it's at all stressful to constantly have to contemplate what it would be like if you DIDN'T successfully make it to the restroom?

    Yes, in my experience I do find that in the vast majority of cases the stress is secondary to the condition, not primary. That's my experience, but I also haven't met a case of IBS that I haven't cured – providing the patients were compliant, of course.

    If you look online, this is what ‘WebMD' has to say about the condition:
    "Although there currently is no cure for IBS, careful attention to diet and stress management should help keep your symptoms under control and perhaps even prevent them from coming back."

    "In many people who have IBS, eating may trigger symptoms. But for most people, there is not a particular type of food that triggers symptoms."
    "Increasing the amount of fiber in your diet can help control constipation. High-fiber foods include fresh fruits (raspberries, pears, apples), fresh vegetables (peas, brussels sprouts), wheat bran, and whole-grain breads and cereals. Beans such as kidney, pinto, and garbanzo are also high-fiber foods, but they should probably be avoided if gas is one of your symptoms."

    "You can take steps to reduce the possibility that certain foods will cause symptoms, such as avoiding or limiting gas-producing foods (including beans and cabbage), sugarless chewing gum and candy, caffeine, and alcohol."

    Okay. So according to them you should eat wheat bran, but you should avoid beans and cabbage. To say I disagree would be an understatement. I personally have not met a single person with IBS who wasn't gluten intolerant and I have never found anyone with this ailment who couldn't eat some beans and cabbage. Gas is a result of poorly digested food. The cause isn't typically the ‘gassy' food, but rather a food intolerance that is creating stress on the small intestine, resulting in a compromised ability to produce enzymes and properly digest food. Gassiness is an easy symptom to cure, but avoiding beans and cabbage is not typically the answer.

    Let's look at some recent research that shines some light on this topic: Just last month Gastroenterology published an article entitled ‘A Controlled Trial of Gluten-Free Diet in Patients with Irritable Bowel Syndrome-Diarrhea: Effects on Bowel Frequency and Intestinal Function'. This study was performed by a team of doctors at the Mayo Clinic.

    Their goal was to discover whether IBS patients with diarrhea as their predominant symptom could benefit from a gluten-free diet. They performed genetic testing for celiac genes on 45 IBS patients who fit their criteria. Twenty-two patients were put in the gluten containing diet group, while twenty-three were put into the gluten-free group. In each group, 50% had the celiac genes and 50% of the group did not.

    Bowel function (number of bowel movements) and permeability, as well as the production of inflammatory chemicals were measured. Those on the gluten containing diet had more bowel movements per day, with the greater number seen in those positive for the celiac gene. So too was intestinal permeability (leaky gut) more prevalent in those consuming gluten and positive for the celiac gene.

    While effects of gluten were certainly stronger in those with the celiac gene, even those without the gene were affected when compared to the gluten-free group.

    The authors' conclusion was that gluten alters bowel barrier function in IBS patients with predominant diarrhea, particularly among those who carry the celiac gene. They concluded with this statement: "These findings reveal a reversible mechanism for the disorder."

    Did those who reacted to gluten suffer from gluten sensitivity? Is that why they still reacted negatively to gluten despite not carrying the gene for celiac? It would be interesting to find out.

    In my clinical experience, it is often the case that a patient suffers from IBS but does not have celiac disease. We find them to be gluten sensitive. The treatment of avoiding gluten is still the same, but these patients do not carry the celiac gene.

    It seems that while a gluten-free diet isn't the answer for 100% of IBS patients, it is definitely a component in enough people suffering from IBS that it would be a shame to not test for it. Do you agree?

    It seems to be a better course than recommending eating gluten and avoiding beans, while stating there is no cure. I'm sorry if my comments seem caustic, but it is upsetting to see such advice given that, in my opinion, does next to nothing to improve the lives of those who are suffering.

    If you have IBS or know of someone who does, do consider getting testing for celiac disease and gluten sensitivity. Remember that these tests aren't perfect. Even if you test negative, it would do no harm to try a 30 day gluten elimination diet.

    Let me know how it goes and please contact me should you have any questions. Our destination clinic treats patients from across the country and internationally, so you don't need to live locally to receive help. You can call us for a free health analysis at 408-733-0400.

    Reference:

    • Gastroenterology. 2013 Jan 25. pii: S0016-5085(13)00135-2. doi: 10.1053/j.gastro.2013.01.049. A Controlled Trial of Gluten-Free Diet in Patients with Irritable Bowel Syndrome-Diarrhea: Effects on Bowel Frequency and Intestinal Function. Vazquez-Roque MI, Camilleri M, Smyrk T, Murray JA, Marietta E, O'Neill J, Carlson P, Lamsam J, Janzow D, Eckert D, Burton D, Zinsmeister AR.

    0


    User Feedback

    Recommended Comments

    Guest Frances L. Garcia, MD

    Posted

    I am a celiac and keep the diet religiously. I have IBS and it makes no difference that I keep the diet religiously. Stress is the trigger and it is almost instantaneous. Any information on the genetics of IBS?

    Share this comment


    Link to comment
    Share on other sites

    Thank you for speaking up! It is upsetting that a doctor, even a whole community of medical professionals, would advise a diet that might relieve symptoms, without addressing the root cause.

    Share this comment


    Link to comment
    Share on other sites
    Guest VerLynn

    Posted

    I was diagnosed with IBS years ago. I suffered from frequent trips to the bathroom, painful cramping, sometimes accompanied by urgency, flatulence. I went gluten-free and had an almost immediate improvement, although it appeared I had become lactose-intolerant. I started following a gluten/lactose-free diet. However, the symptoms gradually returned. A thorough checkup once again failed to turn up any underlying problems. I was told to take Imodium. I thought about it. I had noticed long ago that a dish of cereal (even gluten-free cereal) brought on an almost immediate trip to the bathroom. I decided to give up ALL cereals, not just those containing gluten. Again, I noticed an immediate improvement in symptoms. To compensate for nutrients lost from not consuming cereals, I get my fiber from fruits and vegetables and I use liquid sublingual B vitamins. I am currently doing relatively well. Much to my surprise, I've discovered I can eat cheddar cheese again.

    Share this comment


    Link to comment
    Share on other sites
    Guest Gillian

    Posted

    Early in 2012 I started getting cramps and diahorrea and what I call "false urgency"as when I would get to the bathroom I no longer needed to go. After 3 months of this and thinking it was maybe IBS or similar, my mother had Diverticulitis. I searched internet and found recomendations for a gluten-free diet, I also found that a gluten-free diet was recommended for Hashimotos hypothyroid which I suffer from so I decided to try it out. After only three days my IBS symptoms disappeared, and since then I have had no migraines having previously suffered with severe three day episodes, I had been lactose intolerant but over time I now have no problem with lactose. Since last year I have taken my diet a bit further and cut down considerably on carbohydrates which has made me feel even better. Whilst being gluten-free I accidently ate gluten and this triggered a serious case of Dermatitis Hepetiformis so my endocrinologist thinks that I probably am Celiac but I do not think it is necessary to have a biopsy to confirm this as I am quite happy to continue with my gluten-free diet.

    Share this comment


    Link to comment
    Share on other sites
    Guest Julie Mackay

    Posted

    I'm coeliac, lactose intolerant, have IBS (constipation, never diarrhoea). Strict gluten-free diet and strict portion size Low Fodmap diet. Yet I still suffer chronic neuropathy and fibromyalgia, severe on colder days, even though I read the temperature shouldn't make a difference. The pain causes high stress levels and ultimately anxiety and depression.

    Share this comment


    Link to comment
    Share on other sites


    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • Ads by Google:

  • About Me

    Dr. Vikki Petersen, a Chiropractor and Certified Clinical Nutritionist is co-founder and co-director, of the renowned HealthNow Medical Center in Sunnyvale, California. Acclaimed author of a new book, "The Gluten Effect" - celebrated by leading experts as an epic leap forward in gluten sensitivity diagnosis and treatment. Dr. Vikki is acknowledged as a pioneer in advances to identify and treat gluten sensitivity. The HealthNOW Medical Center uses a multi-disciplined approach to addressing complex health problems. It combines the best of internal medicine, clinical nutrition, chiropractic and physical therapy to identify the root cause of a patient's health condition and provide patient-specific wellness solutions. Her Web site is:
    www.healthnowmedical.com

  • Popular Contributors

  • Ads by Google:

  • Who's Online   14 Members, 0 Anonymous, 685 Guests (See full list)

  • Related Articles

    Jefferson Adams
    Celiac.com 07/29/2015 - Numerous studies have shown that a high percentage of patients with irritable bowel syndrome (IBS) are also sensitive to gluten. 
    A team of researchers recently set out to evaluate the effect of a gluten-free diet on gastrointestinal symptoms in patients with IBS. The research team included B. Shahbazkhani, A. Sadeghi, R. Malekzadeh, F. Khatavi, M. Etemadi, E. Kalantri, M. Rostami-Nejad, and K. Rostami.
    They are variously affiliated with the Gastroenterology Unit of Imam Khomeini Hospital at the Tehran University of Medical Sciences, Tehran, Iran, the Digestive Disease Research Center, Digestive Disease Research Institute, Tehran University of Medical Sciences, Shariati Hospital, Tehran, Iran, the Sasan Alborz Biomedical Research Center, Masoud Gastroenterology and Hepatology Clinic, Tehran, Iran, the Students' Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran, the Gholhak Medical Laboratory, Tehran, Iran, the Gastroenterology and Liver Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran, and with the Department of Gastroenterology, Alexandra Hospital, Worcestershire, UK.
    For their double-blind randomized, placebo-controlled trial, the team enrolled 148 IBS patients who fulfilled Rome III criteria between 2011 and 2013.
    Unfortunately, only 72 out of the 148 remained on a gluten-free diet for the six weeks needed to complete the study.
    The team recorded clinical symptoms biweekly using a standard visual analogue scale (VAS).
    In the second stage after six weeks, patients whose symptoms improved to an acceptable level were randomly divided into two groups; The first group of 35 patients received packages containing powdered gluten, while 37 patients received a gluten-free placebo powder.
    Nearly 84% of the gluten-free placebo group showed a significant improvement in symptoms compared to just under 26% for the gluten consuming group (p < 0.001).
    This study confirms that a large number of patients diagnosed with irritable bowel syndrome are sensitive to gluten.
    The team suggests that the term of IBS might be misleading and may change or delay an "effective and well-targeted treatment strategy in gluten sensitive patients."
    Source:
    Nutrients. 2015 Jun 5;7(6):4542-54. doi: 10.3390/nu7064542.

    Jefferson Adams
    Celiac.com 09/23/2015 - Wheat products are a key component of human diets worldwide. Despite the many beneficial aspects of consuming wheat products, it is also a trigger for several diseases such as celiac disease, wheat allergy, and non-celiac gluten sensitivity (NCGS).
    A team of researchers recently set out to examine the relationship between celiac disease, non-celiac gluten sensitivity and irritable bowel syndrome.
    The research team included M El-Salhy, JG Hatlebakk, OH Gilja, and T. Hausken. They are variously affiliated with the Section for Gastroenterology, Department of Medicine, Stord Hospital, Stord, Norway, the Section for Neuroendocrine Gastroenterology, Division of Gastroenterology, Department of Clinical Medicine, University of Bergen, Bergen, Norway, the National Centre for Functional Gastrointestinal Disorders, Department of Medicine, and the National Centre for Ultrasound in Gastroenterology, Department of Medicine, Haukeland University Hospital, Bergen, Norway.
    Celiac disease and irritable bowel syndrome (IBS) patients have similar gastrointestinal symptoms, which can result in celiac disease patients being misdiagnosed as having IBS.
    Therefore, celiac disease should be excluded in IBS patients. A considerable proportion of celiac disease patients suffer from IBS symptoms despite adherence to a gluten-free diet (GFD).
    The inflammation caused by gluten intake may not completely subside in some celiac disease patients.
    It is not clear that gluten triggers symptoms in NCGS, but there is compelling evidence that carbohydrates in wheat such as fructans and galactans do.
    Based on their results, the team feels that it is likely that NCGS patients are a group of self-diagnosed IBS patients who self-treat using a gluten-free diet.
    Source:
     Nutr J. 2015 Sep 7;14(1):92. doi: 10.1186/s12937-015-0080-6.

    Jefferson Adams
    Celiac.com 06/06/2016 - Irritable Bowel Syndrome (IBS) is one of the most common types of functional bowel disorder. As researchers attempt to unravel the mysteries behind IBS, they have payed increasing attention to the possible impact of food and diet.
    For many people with IBS, certain foods seem to trigger or worsen symptoms, such as abdominal pain and bloating. Wheat is suspected as a major IBS trigger, although which exact aspects of wheat might be involved is not yet known. Gluten, and other wheat proteins, such as amylase-trypsin inhibitors, and fructans, which belong to fermentable oligo-di-mono-saccharides and polyols (FODMAPs), have been identified as possible factors for triggering or worsening IBS symptoms.
    A research team recently set out to examine the issue, especially with respect to gluten and FODMAP sensitivity. The research team included Roberto De Giorgio, Umberto Volta, and Peter R Gibson. They are variously affiliated with the Department of Medical and Surgical Sciences, Centro di Ricerca Bio-Medica Applicata (C.R.B.A.) and Digestive System, St. Orsola-Malpighi Hospital at the University of Bologna in Bologna, Italy, and the Department of Gastroenterology Alfred Hospital at Monash University in Melbourne, Australia.
    The researchers suspect that sensitivity occurs through different mechanisms, including immune and mast cell activation, mechanoreceptor stimulation and chemosensory activation. The lack of certainty regarding the actual triggers has opened a scenario of semantic definitions favored by the discordant results of double-blind placebo-controlled trials, which have generated various terms ranging from non-coeliac gluten sensitivity to the broader one of non-coeliac wheat or wheat protein sensitivity or, even, FODMAP sensitivity.
    The role of FODMAPs in eliciting the clinical picture of IBS goes further since these short-chain carbohydrates are found in many other dietary components, including vegetables and fruits.
    In their review, they assessed current literature in order to unravel whether gluten/wheat/FODMAP sensitivity represent 'facts' and not 'fiction' in IBS symptoms.
    This knowledge is expected to promote standardization in dietary strategies, especially gluten/wheat-free and low FODMAP diets, as suitable ways to manage IBS symptoms.
    Read more at: Gut. doi:10.1136/gutjnl-2015-309757



    Jefferson Adams
    Celiac.com 12/15/2016 - Celiac disease and irritable bowel syndrome (IBS) can have similar symptoms, and confusion between the two can often cause delays in diagnosis. International guidelines recommend screening IBS patients for celiac disease using serological testing. However, studies published recently have cast doubt on the utility of this.
    A team of researchers recently set out to assess the use of serological testing to screen IBS patients for celiac disease, and to update a previous meta-analysis of this issue. The research team included Andrew J Irvine, William D Chey and Alexander C Ford. They searched MEDLINE, EMBASE, and EMBASE Classic through May 2016, looking for studies that had recruited adults with IBS according to symptom-based criteria, physician's opinion, or questionnaire data.
    Tests for celiac disease included IgA-class antigliadin antibodies (AGA), endomysial antibodies (EMA), tissue transglutaminase antibodies (tTG), or duodenal biopsies following positive serology. They combined the proportion of individuals meeting criteria for IBS, and testing positive for celiac disease, to give a pooled prevalence for all studies, and they then compared between cases with IBS and, where reported, healthy controls without IBS, using an odds ratio (OR) with a 95% confidence interval (CI).
    They found a total of thirty-six eligible studies, and 15,256 participants, nearly sixty-one percent of whom met criteria for IBS. Pooled ORs for positive IgA AGAs, EMA and/or tTG, and biopsy-proven celiac disease in IBS subjects vs. controls were 3.21 (95% CI 1.55–6.65), 2.75 (95% CI 1.35–5.61), and 4.48 (95% CI 2.33–8.60), respectively.
    The authors wrote that there was "no increase in ORs for any test for celiac disease among cases with IBS in North American studies, and results were inconsistent in population-based studies."
    Rates of biopsy-proven celiac disease were substantially higher across all subtypes of IBS. Their review had a few limitations, including heterogeneity in some analyses, along with limited North American study data.
    Overall, people with symptoms suggestive of IBS had higher rates of positive celiac serology and biopsy-proven celiac disease than did healthy control subjects. However, the case for celiac disease screening for individuals with suspected IBS in North America is still unclear. Essentially, we need broader and more comprehensive study of this issue in North America.
    Source:
    The American Journal of Gastroenterology, 18 October 2016. doi:10.1038/ajg.2016.466

    Jefferson Adams
    Celiac.com 05/26/2017 - Can a gluten-free diet help improve symptoms in people suffering from IBS? A new study says yes, some of them, at least.
    More than 60% of patients with IBS suffer from bloating and abdominal pain after eating certain foods. In some patients, who do not have celiac disease or wheat allergy, these symptoms may be due to an adverse reaction to wheat and gluten.
    Several studies have suggested that anti-gliadin antibodies can be a useful benchmark for predicting which patients with irritable bowel syndrome will benefit from a gluten-free diet. However, the idea remained untested until recently, when researchers conducted a prospective study in IBS patients.
    An update on their research was presented at Digestive Disease Week. The research was conducted by María Inés Pinto Sanchez, MD, and colleagues at the department of medicine at McMaster University and the Farncombe Institute in Ontario, Canada.
    To better understand the usefulness of these predictors, the research team looked at 44 patients with IBS and 23 healthy volunteers, both before and after 1 month of adhering to a gluten-free diet. They assessed GI transit, GI symptoms, anxiety, depression, somatization and dietary habits. The team tested each subject for anti-gliadin antibodies, then stratified the patients based on the results. Patients with celiac disease were not included in the study.
    The investigators found that just over half (53%) of the IBS patients, and 25% of the healthy volunteers, tested positive for IgA or IgC anti-gliadin antibodies. Additionally, HLA DQ2/DQ8 genetic predisposition was comparable for both groups.
    IBS patients who tested positive for antigliadin antibodies, and who followed a gluten-free diet, showed overall improvement in symptoms, especially constipation (P = 0.01), diarrhea (P = 0.001) and abdominal pain (P < 0.001) while IBS patients who tested negative only experienced improvements in abdominal pain (P = 0.01). Compared with patients who tested negative, gluten-free IBS patients who tested positive saw more normalization in GI transit (OR = 1.75 95% CI, 1.06 - 3.06).
    Regardless of antibody status, all IBS patients saw comparable improvements in anxiety, somatization and well-being, but only patients who tested positive saw reduced depression scores.
    A gluten-free diet in patients who tested positive for anti-gliadin antibodies was associated with symptomatic improvement (OR = 8.54; 95% CI, 1.41-48.21), while other factors like changes in motility, dietary adherence or genetic risk were not.
    Their data led the team to conclude that anti-gliadin antibodies can be used to determine which IBS patients are more likely to see an improvement in symptoms, and in functionality.
    Interestingly, strict compliance with the gluten-free diet did not predict improvement, which indicates that gluten restriction, rather than gluten avoidance, may help to manage symptoms in these IBS patients. That means that patients might be able to get better by cutting back on gluten, instead of cutting it out of their diet entirely.
    Read more at Healio.com.

    Jefferson Adams
    Celiac.com 01/24/2018 - Irritable bowel syndrome can be a frustrating condition for both patients and doctors. It can be difficult to diagnose, and the symptoms can be unpleasant, to say the least. For many people with IBS, medication does not adequately treat the symptoms. Many people just suffer and live with the IBS and its symptoms.
    Now, a new study may bring some hope to people with IBS. The study was conducted by Manju Girish Chandran, and colleagues from the Mary Breckinridge ARH Hospital in Hyden, Kentucky. For the study, 189 patients consumed 2 to 3 cups of homemade yogurt every day and recorded their symptoms. Their responses were assessed every 2 months for 6 months.
    At the end of the study, 169 patients saw their IBS go into remission within 6 months. And these weren't some special set of patients. They were true IBS sufferers. Some patients in this study had lived with symptoms of irritable bowel syndrome for 9 or 10 years. These results show that the daily consumption of homemade yogurt can lead to a complete resolution of symptoms in patients with irritable bowel syndrome in the vast majority of IBS patients.
    "Our study is based on the fact that there is an internal gut–brain microbiome axis," Dr Chandran told Medscape Medical News. "If you modulate the intestinal microbiome, you can actually achieve remission in some cases." That is one of the reasons Dr Chandran and her colleagues wanted to assess the potential of homemade yogurt with Lactobacilli to influence the gut microbiome.
    In this study, 89% of the study participants saw complete remission, which is defined as the relief of irritable bowel syndrome symptoms and one or two normal bowel movements daily. In addition to being cheap, says Dr Chandran, the yogurt can be enjoyed plain, or mixed with fruit or made into a smoothie as part of a normal diet.
    Dr. Chandran reported the results of the study at the World Congress of Gastroenterology. This is one of the more exciting studies on IBS in a long time. The idea that incorporating simple homemade yogurt into the diet can lead to a remission of IBS is nothing short of earth-shattering.
    How to make the yogurt used in the study:
    The yogurt is cheap and simple to make. First, boil a gallon of milk for 5 minutes and let it cool to lukewarm. Next, mix in 1 cup of Dannon plain yogurt, which is used as a starter and source of Lactobacilli.
    Place in an oven with the light on overnight (do not turn the oven on), and then refrigerate the next morning. Basically, you want it to sit all night at about 110 degrees F. Save 1 cup from each batch to use as a starter for the next batch.
    This news is potentially a game-changer for IBS-sufferers, since the solution is both simple and affordable for most people. Do you or anyone you know have IBS? If you try this treatment, please let us know how it works for you.
    Read more at: Medscape.com

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.