Testing that comes back negative on gluten sensitivity is not always viable and reliable. The test is accurate if you have full blown celiac disease. Dr. Tom O’Bryan says he finds, “The tests are wrong seven out of ten times saying there are no problems when there is.”

“Recently there’s been a whole lot of hulibaloo about non-celiac gluten sensitivities. That’s utter nonsense,” says Dr. O’Bryan. He says gluten sensitivities are, “Six to ten times more common than celiac disease.”

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In a study reported by PubMed in 2013 they found, “Patients with non-celiac gluten sensitivity (NCGS) do not have celiac disease but their symptoms improve when they are placed on gluten-free diets.”

Non-celiac gluten sensitivity presents with fatigue, irritable bowel, anxiety, brain fog, asthma, sinus issues, depression as well as others.

Dr. O’Bryan says, “For some people the oils are the problem, not the protein. For some people the carbohydrates are the problem, that’s the whole FODMAP (Fermentable Oligo-Di-Monosaccharides and Polyols) concept.” He describes under the umbrella of gluten related disorders you could possibly have: celiac disease, wheat allergies, non-celiac gluten sensitivity and FODMAPS.

A study performed in Finland on cardiac disease used nearly 2,500 test subjects, starting as children but since the study lasted 20 years they grew into adulthood. Blood was drawn repetitively and stored in the freezer. Other scientists looking for information on a larger test base wanting to search gluten sensitivities tested the blood and found just over 50% had elevated antibodies to wheat, indicators of celiac disease.

These kids were from the same neighborhoods, same socioeconomic backgrounds, same educational base, same income brackets.

They tracked down the young adults and found in the group of people who tested for silent celiac disease, 5% went onto college for an advanced education. Of the group that did not have silent celiac, 25% went onto college for further education. Of the silent celiac subjects 26% were in managerial or supervisory fields, of the non-celiac group 48% of them were in managerial or supervisory positions.

Dr. O’Bryan says this shows, “When you have silent celiac disease it’s like a dimmer switch on your brain.”

To read more on what PubMed reports on the study entitled, “Undiagnosed silent coeliac disease: a risk for underachievement?” click here.

Removing gluten laden food is reported to remove these issues in children and adults, tested or not.

Cyrex labs is the only lab in the world right now that tests 10 different gluten peptides instead of just one like traditional tests. They perform each test twice and if there is over a 3% variance, which is acceptable in traditional testing facilities, they redo the test. If there is another discrepancy they request new blood and do the test again at no cost. This test is the most accurate test currently on the market. Click here to learn more.

Dr. Natasha Campbell-McBride runs the most successful and safest protocol for healing the source of the issue by healing gut permeability in her book Gut And Psychology Syndrome (affiliate link). She sees healing in 100% of her patients. She recommends patients who have severe damage to work with a GAPS practitioner to coach their digestive needs as different cases need different attention and help pending on the overgrowth of pathogens and gut damage.

People that do not test for gluten sensitivities but remove all forms of gluten for two months report findings of reduced bloating, weight loss, less gas, belching and stomach acid. Generally the reports are they generally feel better. When they reintroduce gluten either purposefully or accidentally they consistently report a change either mild or severe. People who feel severe reactions often say, “I got glutened.”

Dr. O’Bryan says, “Clinically somewhere between 3 and 6 out of 10 people,” react to gluten unknowingly. He refers to it as epidemic. “73% of these people have a lack of blood flow going into the brain. It’s called hypoperfusion. He says the perfect example of this would be to cross your legs for two hours then stand up and run. He says that’s the same thing as giving your child pancakes and sending them off for school.

PubMed reported a study on 15 untreated celiac patients showing no conditions of the brain including no neurological or psychiatric disorders other than anxiety or depression. In addition they used 15 patients with celiac disease who had already been on a gluten-free diet for almost 1 year. A third group of 24, similar sex and age, were used.

The study reported, “Of the 15 untreated celiac patients, 11 (73%) had at least one hypoperfused brain region, compared with only 1 (7%) of the 15 celiac patients on a gluten-free diet and none of the controls (P = 0.01). Cerebral perfusion was significantly lower (P <0.05) in untreated celiac patients, compared with healthy controls, in 7 of 26 brain regions. No significant differences in cerebral perfusion were found between celiac patients on a gluten-free diet and healthy controls.”

Many people who suffer from digestive issues have issues with processed gluten free flours and manufactured gluten free products because of the high starch and high sugar content. Substituting gluten for high starch processed alternatives is trading a bad thing for a bad thing. Click here to read more. A better alternative would be to switch to nutrient dense foods, click here for a list.

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*Nourishing Plot is written by a mom whose son has been delivered from the effects of autism (asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”.


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