Supplement Store Launch

We've been sending out our Path to Wellness Newsletter for the last 3 years. In response, we have gotten many requests for supplements that are of the highest quality and proven to work. In response to those requests, Digestive Health Ann Arbor has opened an online supplement store.  At Digestive Health Ann Arbor we feel that food is always the best medicine.  However, sometimes some supplements are required to support the various needs of our lives.  The supplements available from Digestive Health Ann Arbor are formulated to meet both your ongoing nutritional needs as well as those needs that can arise form healing from a chronic or acute illness.

All the supplements are formulated using only the high quality ingredients and under-go vigorous quality testing.  All products contain no wheat, gluten, corn proteins, yeast, soy, casein, animal or dairy products, artificial colors, sweaters or preservatives. Our supplements include: digestive enzymeshigh dose probioticsdetoxification support and Gastro Intestinal (GI) Repair. Our store also offers an inexpensive, effective test for Candida. Other products will be added as interest is expressed.

I would like to invite you to visit our new online store by going to 

www.digestivehealth-annarbor.com or clicking one of the links above. 

To celebrate the opening of our store we are offering a 15% off coupon for all purchases made in June. Just enter offer code: grandopen15 for 15% off any order.
 
Contact us today to learn more about how supplements can help you.

Call 734-726-0153 to schedule a free consultation and evaluation. At Digestive Health Ann Arbor we are known for providing professional and compassionate care. We strive to guide people towards a comprehensive and holistic healing strategy. Restoring your body to health will restore the quality of your life.

 

The Dangers of Gluten

If you eat cheeseburgers or French fries all the time or drink six sodas a day, you likely know it's not good for you. But eating a nice dark, crunchy slice of whole wheat bread--how could that be bad? Well, bread contains gluten, a protein found in wheat, barley, rye, spelt, kamut, and oats. It is hidden in pizza, pasta, bread, wraps, rolls, and most processed foods. Clearly, gluten is a staple of the American diet. What most people don't know is that gluten can cause serious health complications. You may be at risk even if you don't have full blown celiac disease. To protect your health it's important to know the truth about gluten, understand the dangers, and use a simple system that will help determine whether or not gluten is a problem for you.
 
What is Gluten Sensitivity?
Gluten sensitivity creates inflammation throughout the body, with wide-ranging effects across all organ systems including your brain, heart, joints, digestive tract, and more. It can be the single cause behind many different diseases. To correct these diseases, you need to treat the cause--which is often gluten sensitivity--not just the symptoms.
 
Of course, that doesn't mean that ALL cases of depression or autoimmune disease or any of these other problems are caused by gluten in everyone--but it is important to look for it if you have any chronic illness.
 
5 Dangers of Gluten
 
1. People with Gluten Sensitivity have a Higher Risk of Death
A recent study in the Journal of the American Medical Association found that people with diagnosed, undiagnosed, and "latent" celiac disease or gluten sensitivity had a higher risk of death, mostly from heart disease and cancer. This study looked at almost 30,000 patients from 1969 to 2008. The findings were dramatic. There was a 39% increased risk of death in those with celiac disease, 72% increased risk in those with gut inflammation related to gluten, and 35% increased risk in those with gluten sensitivity but no celiac disease. This ground-breaking research proves any sensitivity whatsoever to gluten is detrimental to our health.
 
2. Over 50 Diseases Caused by Eating Gluten
A review paper in The New England Journal of Medicine listed 55 diseases caused by eating gluten. These include osteoporosis, irritable bowel disease, inflammatory bowel disease, anemia, cancer, fatigue, canker sores, rheumatoid arthritis, lupus, multiple sclerosis, and almost all other autoimmune diseases. Gluten is also linked to many psychiatric and neurological diseases, including anxiety, depression, schizophrenia, dementia, migraines, epilepsy, and neuropathy (nerve damage). It has also been linked to autism.
 
3. Hidden Danger: 99% of People with Gluten Sensitivity Do Not Know they Have It
Most ascribe their ill health or symptoms to something else. Unfortunately, the problem goes untreated while the risks continue to mount.
 
4. Secret Epidemic: Celiac Disease Increased by 400% in 50 Years
Another study in Gastroenterology (2009) compared the blood of 10,000 people from 50 years ago to 10,000 people today and found that the incidences of full-blown celiac disease increased by 400 %. It now affects 1 in 100 people. Gluten sensitivity now affects 1/3 Americans.
 
5. Economic Burden: Celiac Disease Costs the American Healthcare System
Dr. Peter Green, Professor of Clinical Medicine for the College of Physicians and Surgeons at Columbia University studied all 10 million subscribers to CIGNA, a health insurance company, and found those who were correctly diagnosed with celiac disease used fewer medical services and reduced their healthcare costs by more than 30 %. The problem is that only 1% of those with celiac disease are actually diagnosed. That means 99 % suffer without knowing it, costing the healthcare system millions of dollars.
 
Why Are we Sensitive to Gluten?
One reason is our lack of genetic adaptation to grasses, and particularly gluten, in our diet. Wheat was introduced into Europe during the Middle Ages, and 30 % of people of European descent carry the gene for celiac disease, which increases susceptibility to health problems from eating gluten.
 
American strains of wheat have a much higher gluten content (which is needed to make light, fluffy Wonder Bread and giant bagels) than those traditionally found in Europe. This super-gluten was recently introduced into our agricultural food supply and now invades nearly all wheat strains in America.
 
How to Check for Gluten Sensitivity
By failing to identify gluten sensitivity and celiac disease, we create needless suffering for millions of Americans. Health problems caused by gluten sensitivity cannot be treated with better medication. They can only be resolved by eliminating gluten from your diet.
 
To find out if you are one of the millions of people suffering from an unidentified gluten sensitivity, just follow this simple procedure:
 
Get an ALCAT (antigen leukocyte cellular antibody test). A simple and cost-effect food allergy test can quickly determine which offending foods may be causing behavioral, mental and physical issues in your body. The test identifies physiological reactions to over 350 foods, chemicals and other potential inflammation triggers. David Ortiz, baseball star from the Boston Red Sox, recently took the test. Read this interesting ESPN report on how Ortiz's dietary changes have significantly improved his energy level and his game. This food allergy test is available at Digestive Health Ann Arbor.

Stop in at Digestive Health Ann Arbor
“You are what you eat. Or, even more accurately, you are what you absorb,” says Dr. John Wycoff, an osteopath based out of East Lansing who believes hormonal balance, allergies and diet are integral to health. As reactionary medicine and over-usage of prescribed chemicals fail to alleviate our pain and discomfort, more and more physicians embrace holistic approaches to healing. Through a deeper understanding of what our bodies do and do not absorb, and how these physiological responses affect us, we can take charge of our wellness and move towards a brighter, more fulfilling future.

Please call 734-726-0153 to schedule a free consultation and evaluation. At Digestive Health Ann Arbor we are known for providing professional and compassionate care. We strive to guide people towards a comprehensive and holistic healing strategy. Restoring your body to health will restore the quality of your life.
 
Excerpted from HuffPost Healthy Living,  01/02/10
Author: Mark Hyman, MD

How do I know if I have a food allergy?

What is a food allergy? 
An allergy is the immune systems response to a protein usually found in a food, such as peanuts, eggs, wheat or milk, that it perceives as a foreign body. These food allergies are usually acquired, not inherited. People may develop sensitivities to repeated exposure to certain foods in large quantities, or react to the chemicals in pesticides, herbicides, or otherwise genetically altered food.
 
How do I know if I have an allergy? 
The number of people in the US with food allergies varies. Some estimates claim as many as 1 in 4 people have some type of food allergy. Just because you don't exhibit obvious signs of a food allergy like hives or digestive problems doesn't mean you are allergy-free. The immune systems response to allergies can appear up to 72 hours after digestion, and in many different places throughout the body, so it is important to watch for these 13 warning signs

The Dangers of Gluten

Modern medicine is preoccupied with cleaning up messes.

Once we have cancer, how can we cure it? Once we have high blood pressure, how can we reduce it? Doctors and medical scientists spend lifetimes isolating specific genes, mixing new molecular cocktails. The solution for the problem seems so...complicated. Einstein once said that “the fundamental ideas of science are essentially simple, and may, as a rule, be expressed in a language comprehensible to everyone.” This simplicity exists in all sectors of science, including the biochemical processes critical to human health. Instead of cleaning up messes, we can stop making them in the first place. Health can be more than just disease management. Sometimes it just takes a change in the conversation to learn to live truly well.
 
One of the biggest food allergy culprits is a protein found in most all baked goods - gluten. Gluten is what makes baked goods doughy and delicious, but our bodies have not evolved to eat as much gluten as we do today. The New England Journal of Medicine listed 55 “diseases” that can be caused by eating gluten, among them osteoporosis, irritable bowel disease, cancer, and rheumatoid arthritis. Gluten was also linked to many psychiatric disorders such as anxiety, depression, schizophrenia, dementia, epilepsy and autism.

Do you have a gluten allergy

Mounting Evidence, Lessons Ignored: The Hidden Truth Behind The Cause of Schizophrenia

World War II & Schizophrenia: What the Front Line Taught Us about Food Allergies

Many lessons are learned in times of war. Pacifism comes to mind first, but following closely behind, I would imagine, is how to feed, clothe and shelter a military unit in a foreign land. But, as quickly noted by some sharp-witted scientists, not all food is created equal. F. Curtis Dohan, M.D., investigated admissions to mental hospitals during WWII in five countries with wheat shortages and found a simultaneous and dramatic decrease in the admissions for schizophrenia. When compared to data collected in the United States where wheat consumption increased, admissions for schizophrenia skyrocketed. An association between schizophrenia and wheat, gluten, and Celiac Disease was duly noted in the record books, but medical professionals today are still slow to acknowledge it.

The 1970s: Food Allergies Cause Schizophrenic Symptoms in Most Cases

In the 1970s, even more scientific research supported the correlation between food allergies and schizophrenia. In the study, Psychiatric Syndromes Produced by Allergies: Ecologic Mental Illness by H. L. Newbold, M.D., William H. Philpott, M.D. and Marshall Mandell, M.D. (1973), “the finding of 92.2 % of reactions...in the schizophrenic group reveal[ed] such reactions” to wheat, corn and milk “to hold the position of being the immediate cause of symptoms in most cases.” (p. 92, emphasis added). It was also found that once these foods were removed from the schizophrenic's diet, they rapidly recovered and were able to function normally. Why did this not revolutionize the treatment of schizophrenics?

Today: Gluten Consistently Implicated in Schizophrenia, While Doctors Feign Ignorance

It is agreed among many scientists and medical professionals who study the effects of food allergies on human health that the correlation between gluten and schizophrenia exists. Not only is schizophrenia linked to gluten intolerance, but also diabetes, thyroid disease, purpura, anemia, rheumatoid arthritis, migraine headaches, lung disease, epilepsy, cerebellar ataxia, and even autism, to name a few. Despite data which consistently proves these trends, many medical professionals are either ignorant or in denial of the connection between food allergies and physical, mental and emotional illnesses. In the words of Newbold, Philpott and Mandell, “One cannot help wondering how many patients are receiving psychotherapy, chemotherapy, electroconvulsive therapy, and even cingulotomy surgery for conditions which are basically allergic in nature.” (91) How much longer people will continue to suffer in silence while the majority of the medical community turns their head?

Dr. Alessio Fassano: A Revolutionary Doctor

The shortcomings of traditional medicine often block a patient’s path to better health. Sometimes even medical professionals cannot uncover the truth because of endless red tape and road blocks. Many patients and doctors become discouraged and give up. Dr. Alessio Fassano, thankfully, is not one of them.

After moving to Baltimore from Naples, Italy in 1993, Dr. Fassano worked tirelessly on issues of digestive health. As the Director of the Center for Celiac Research and Mucosal Biology Research Center at the University of Maryland, Dr. Fassano and his research team proved that gluten contributes to autoimmune disorders such as Type I diabetes, thyroid disease, Sjorgen's syndrome, rheumatoid arthritis, collagen vascular disease and liver disease.

Despite the fact that Dr. Fassano unequivocally proved the connection between gluten and autoimmune disorders, many medical professionals ignore or are unaware of gluten intolerances and celiacs disease.  If you or a loved one is experiencing pain or discomfort, do not give in. There are medical professionals who are willing and able to help you.

Gluten Intolerance is not a fad: gluten & the foods you love

I. Did you know?: Facts about Gluten
II. What is gluten?
III. Where can gluten be found?
IV. 12 Warning Signs of Gluten Intolerance
V. Gluten Intolerance and Celiac Disease: What is the difference?
VI. The Dangers of a Leaky Gut
VII. Why Almost No One Tests Positive for Celiac Disease
VIII. Diagnosis: How can I test for Gluten Intolerance?
IX. Links to more information, past newsletters, and gluten podcast
X. What's next? A list of health topics for future newsletters.
 
I. Did you know...?
• 1 in 7 people in the U.S. are gluten intolerant.
• Gluten is one of the most common food allergies which often leads to additional food allergies.
• 60% of those with Gluten Intolerance do not exhibit any digestive system symptoms.
• Gluten Intolerance is implicated in approximately 50 other diseases.
 
Manfred certainly didn't know. At 80 years old, Manfred had enviable health and an infectious zest for life. He was always active, exercising daily, operating a landscaping business, and baking delicious and crispy rye bread. He fell ill suddenly with Ulcerative Colitis,a type of Inflammatory Bowel Disease (IBD) that affects the large intestine. Manfred was hospitalized and given steroids to reduce intestinal inflammation. When his condition finally stabilized, Manfred still experienced terrible bouts of diarrhea. Having lived healthfully until this point, Manfred did not want to spend the rest of his life on medications which left him physically unsettled, but there seemed no other choice.
 
By working with the appropriate holistic practitioner, Manfred realized he was exhibiting symptoms of Gluten Intolerance. He removed gluten from his diet and the Ulcerative Colitis slowly dissipated. Now Manfred is back to building, gardening and even baking (though now, gluten-free!).

II. What is gluten?
Gluten and gliadin are two proteins found in wheat, barley, and rye that give flour elasticity.
 
III. Where can gluten be found?
Gluten can be found in cookies, breads, pastas, oats, couscous, spelt, some non-dairy creamers, teriyaki sauce, beer, bran, anything that uses flour and much more.
 
IV. Are you Gluten Intolerant? Check these 12 Warning Signs: 
1. Diarrhea, flatulence, bloating, constipation, nausea, vomiting.
2. Crohn's disease, ulcerative colitis and IBS (Irritable Bowel Syndrome).
3. Implicated in neurological disorders such as Alzheimer's, Parkinson's,andepilepsy. 
4. Implicated in autoimmune conditions such as rheumatoid arthritis, lupus and Type I Diabetes, among others.
5. Mouth ulcers.
6. Gradual weight change.
7. Fibromyalgia, bone pain, joint pain, numbness or tingling in extremities.
8. Frequent headaches or migraines. 
9. Chronic fatigue.
10. Interstitial cystitis.
11. Psoriasis and other skin disorders.
12. Abnormal menses, infertility, miscarriage.
 
V. Gluten Intolerance and Celiac Disease: What is the difference?
Gluten Intolerance and Celiac Disease are delayed allergic responses to the proteins gluten and gliadin. This allergic reaction inflames the small intestine, the effects of which can be felt all throughout the entire body. Over time, this inflammation causes the villi, which line the small intestines, to atrophy. The villi, which look like shag carpeting, are primarily responsible for nutrient absorption. If the villi deteriorate, the body will be challenged to absorb nutrients. When the villi are severely compromised, Gluten Intolerance becomes Celiac Disease. Therefore, Gluten Intolerance and Celiac Disease are the same illness, differing only in severity. The treatments for Celiac Disease and Gluten Intolerance are the same - the complete elimination of gluten from your diet.
Below is an image depicting healthy villi on the left, and worn down villi on the right.

villi-comparison

VI. The Dangers of a Leaky Gut 
Food allergens, such as gluten, trigger inflammation in the digestive tract. This inflammation creates increased permeability in the walls of the intestines, leading to a phenomenon called Leaky Gut syndrome. Partially digested or undigested food enters the blood stream through the intestinal wall, triggering an immune response to the food. Many people develop secondary food allergies due to a Leaky Gut, the most common of which are allergies to casein found in dairy products, or eggs.
 
VII. Why Almost No One Tests Positive for Celiac Disease
Most people who are gluten intolerant do not test positive for Celiac Disease. Doctors generally test only for Celiac Disease through a biopsy of the small intestine to check for villi deterioration and some other minimal blood tests. Unfortunately, the biopsy and blood tests most often do not screen for Gluten Intolerance, so many patients continue to suffer needlessly for years, develop autoimmune disorders, and even unwittingly pass it along to their children (Gluten Intolerance can be inherited).
 
VIII. Diagnosis: How can I test for Gluten Intolerance?
We recommend a complete blood test which checks for both Gluten Intolerance and an additional 96 potential food allergens. This comprehensive screening can detect secondary food allergies which may be due to Leaky Gut syndrome. Digestive Health Ann Arbor is one of the few practices that offer such an inclusive exam.

Gluten Sensitivity & Celiac Disease: Different Name, Same Game

Celiac disease and gluten sensitivity sound like two totally different entities. Celiac disease sounds severe while gluten sensitivity seems pretty harmless. Unfortunately, both are very serious digestive conditions and are actually much more similar than their names would indicate.

Both celiac disease and gluten sensitivity are forms of gluten intolerance. Gluten and gliadin are proteins found in wheat, barley, and rye that give flour its elasticity. Gluten and gliadin can be found in cookies, breads, pastas, anything that uses flour and certain kinds of alcohol. An allergy to gluten can lead to both gluten sensitivity and eventually celiac disease.

Gluten sensitivity and celiac disease should be thought of as progressing points on the same continuum. Both are caused by gluten intolerances, and gluten sensitivity can quickly evolve into the more severe celiac disease.

Celiac disease sufferers are defined as those who have unhealthy, deteriorated villi. When gliadin and gluten trigger an allergic reaction, it inflames the small intestine. This inflammation flattens and destroys the lining (villi) of the small intestine, impeding nutrient absorption. Celiac disease is diagnosed through a biopsy of the small intestine which shows the villous atrophy.

Below is an image of healthy villi on the left, and villi worn down due to gluten consumption on the right. The villi are responsible for capturing and transmitting nutrients to the rest of the body. Flattened and deteriorated villi are much less functional.

Though it is well-known in the medical community that gluten sensitivity is a precursor to Celiac disease, it is often misdiagnosed or not diagnosed at all. Why? Because most doctors test only for Celiac disease. Though the villi biopsy cannot measure gluten sensitivity, it is the most common test among medical professionals. Unfortunately, many people who have Gluten Sensitivity continue to suffer for years, leading to unnecessary villi damage and pain. It's time to demand preventative measures when it comes to your health.