Yoga, Glutens And Celiac Disease

Bob Crowther  shares information, concerns about plant grain gluten proteins, celiac disease and cites some observations discussed in the book by David Perlmutter, Grain Brain.

Along with cardiovascular health risks associated with consumption of some carbohydrates and fats, the plant protein gluten (from the Latin 'glue') can lead to inflammation and diseases associated with the small intestine and brain.

The chemical formation of gluten occurs from protein precursors, gliadins and glutenins, in the presence of water [see Michael Pollan's enjoyable description of bread formation in his book, Cooked, (2013)].

Found in wheat, rye, barley and other grains and starches, gluten sensitivity and intolerance has become the focus of extensive medical research involving the immune response in various organs.

Among others, markers of inflammation (C-reactive proteins in the blood) and cytokine production resulting in cell damage to the small intestine and the brain have been investigated. 

Sensitivity to gluten can lead to a diagnosis of celiac disease - compromising the absorption of nutrients by the specialized epithelium (villi) on the surface of the small intestine.

The National Association of Celiac Awareness website is an excellent resource to learn more about this disease and options available for those afflicted with this condition. 

Informative Site
 About Glutens, Symptoms And Treatments

Experienced by males and females of all ages, eliminating all gluten exposure is the only way to prevent some of its symptoms: 

• abdominal pain
• diarrhea
• possibly muscle, bone/joint pain. 

The publication of  Grain Brain (2013) by David Perlmutter, MD, addresses how gluten can adversely effect the brain - citing studies using various molecular and imaging tools currently available to investigators. 

Read About 
Gluten Impact On Gut And Brain 

A neurologist and nutritional specialist, this author reviews a wide range of less well known research connecting gluten to various neurological disorders including anxiety, depression and autism.

He suggests individuals consider having blood analysis (Cryex lab tests, array 3 and 4) for gluten sensitivity and "cross-reactive" foods.

Dr. Perlmutter also outlines an approach used in treating his patients.

He encourages patients to modify their eating habits, to engage in exercise and to obtain quality sleep to enhance overall fitness and health.  

I continue to evaluate my food choices and use of products applied to my skin (hair shampoo, lotions).

Gluten-free products continue to be evaluated critically to complement my consumption of whole grains, nuts, fruits, vegetables along with selected meats, poultry, dairy and fish/shellfish.

Talk with your primary care physician.

Discuss your symptoms, possible value of having blood tests made for sensitivity to various sources of gluten. 

Consider consulting with a nutritionist as well to address questions and to facilitate changes in your food choices.

#Gluten Sensitivity # Gluten, Celiac Disease #Book: Cooked # Book: Grain Brain #Yoga And Nutrition