What Fats Do, and Why You Should Eat More!

Fats have a bad name, but why?

Dr. Ancel Keys was an American scientist who studied the impact of diet on health. Dr. Keys’ study, “The Seven Countries Study,” showed a strong statistical relationship between fat consumed and incidence of cardio-vascular disease in the United States and 6 other countries in Europe. The American Heart Association as a result made a public service announcement encouraging the American people to avoid eating fats. It was later discovered that the study originally included 22 countries, not only 7, and that Keys had thrown out the conflicting results. In other words, his hypothesis did not hold water in the remaining 15 countries originally studied. However, the damage was done, and ever since, the American public has been convinced that a diet high in vegetable oils and grains and low in fat was the only way to avoid heart disease. In the following article, we will describe what fats actually do, how they serve our bodies, and how you can develop a healthy relationship with fat that works for your body.

What does fat actually do?

-          Building block for cell membranes.

-          Main composition for our brains, nerves, and reproductive hormones.

-          Key contributor to strong memory.

-          Key source of energy.

-          Stabilizes insulin and glucose metabolism.

-          Prevents us from overeating. It is physically impossible to overeat fat. Sugar and carbs, yes, but not fat.

What happens without fat?

-          Without the right ratios of each type of fat, or without enough fat, there are serious health implications.

What kinds of fats are there?

Saturated, monounsaturated, and polyunsaturated.

What do those names mean?

This is a bit of biochemistry. It is important to understand what makes each type of fat different.  They indicate how many, if any, double bonds exist in a given fat. Chemically, all fats are triglycerides, meaning they contain a glycerol and any of several different kinds of fatty acids. Therefore, the fats are differentiated by the fatty acids which they are made from. Fatty acids are composed of carbon and hydrogen atoms. Long chains of carbon and hydrogen raise the melting point of the fat, and also yield greater energy per molecule when metabolized. Saturated fat means that every carbon in the chain has a hydrogen pair. Unsaturated fats contain double bonds within the carbon chain, meaning the carbons bond to each other, rather than a hydrogen atom. Polyunsaturated fats are triglycerides in which the fatty acid chains contain more than a single carbon-carbon bond.

Saturated fats and unsaturated fats differ in melting point and energy yield. Unsaturated fats provide less energy because they have fewer carbon-hydrogen bonds. Saturated fats can stack themselves neatly because of the carbon-hydrogen pairing, and therefore freeze more easily. This is why at room temperature saturated fats tend to remain solid, while unsaturated fats are liquid.

3 Characteristics of Fat

1.Inert and stable: Solid at room temperature. For example, coconut oil, which is a short-chain saturated fat that rarely becomes rancid, even if exposed to air for years and years.

2. Liquid and easily oxidized: Linseed oil, a polyunsaturated fat, goes bad quickly.

3. The middle of the pack: Monounsaturated fats fall somewhere in the middle between saturated fats and polyunsaturated fats in terms of how quickly they go bad, and how inert they are at room temperature.

What Fats do What?

Saturated Fats

Saturated fats have suffered a pretty terrible reputation the past few years. In fact, they were singled out as the cause of cardio-vascular disease (CVD). Researchers have even linked them to things from cancer to neuro-degeneration to other autoimmune disorders. The truth is that saturated fats are actually quite helpful when consumed within reason. If we make sure to keep our saturated fat and carbohydrate intake within the levels consumed by our ancestors, it is unlikely that you will develop CVD.

-          Lauric Acid. Found in coconut, palm oil, and human breast milk. Boasts antiviral properties including fighting against HIV and chicken pox. It also helps heal the gut.

-          Palmitic Acid. Found in palm oil, beef, eggs, milk, poultry, and seafood, among other animal products. Palmitic Acid helps to optimize cognitive function by helping us to make new memories and store the old. However, among the saturated fats, Palmitic does actually pose the greatest risk for CVD.

-          Stearic Acid. Found in meat, eggs, and chocolate. Stearic Acid helps to decrease systemic inflammation. 

Monounsaturated Fats

Though there are many monounsaturated fats, the only that is important to discuss for the purposes of this paper is oleic acid. Monounsaturated fats were the primary fat in our ancestral diet, so eating plenty of it will help us to enhance physical performance.

-          Oleic Acid. Found in plant sources such as olive oil, avocados, nuts, and even some grass-fed meat. Boosts insulin sensitivity, improves glucagon response, and decreases cholesterol levels. 

Polyunsaturated Fats

These fats could be called “the essential fats,” since we absolutely cannot make them and must get them from our diet. Without them, our bodies suffer. Our current lack of sufficient polyunsaturated fat represents one of the worst consequences of our heavily processed modern diet. We will look at two subfamilies of polyunsaturated fats (PUFAs) called omega-3 (abbreviated as n-3) and omega-6 (abbreviated as n-6). In general, n-3/n-6 are good for us, and found in grass-fed meats and wild-caught fish. However, n-3/n-6’s can be unhealthy when eaten out-of-balance. For example, our ancestors ate 1:1 ratios of n-3 to n-6. Our ratios of consumption today are around 1:10. Why? We eat way too much corn, soy, safflower, and vegetable oils, the source of much of our n-6 fats. This imbalance is the cause of many health-related issues.

1. Omega-3 (n-3)

-          Alpha-linolenic Acid (ALA). Found in flax, hemp, and other plant sources. It supports enhanced performance, health, and longevity, but doesn’t deliver the nutritional punch that other n-3’s do.

-          Eicosapentaenoci Acid (EPA). Found in fish oil and human breast milk. EPA is a strong anti-inflammatory, helps to thin the blood, and blocks the growth of new blood vessels thereby preventing the spread of cancer. EPA is really good for us!

-          Docosahexaenoic Acid (DHA). Found in cold-water oceanic fish, this fat is critical for fetal brain development and cognitive function throughout our lives. Low levels of DHA are detrimental both for the unborn fetus, and the mother. With low DHA levels, women more frequently suffer preeclampsia, gestational diabetes, and postpartum depression. DHA also boasts antitumor and anti-inflammatory capabilities. 

2. Omega-6 (n-6)

-          Linoleic Acid (LA). Found in vegetable oils such as safflower and sunflower. LA can actually cause inflammation and block the inflammatory powers of n-3 fats such as EPA and DHA. It’s not very good for us!

-          Gamma Linolenic Acid. Found in borage, primrose, and hemp oils. GLA can act as an anti-inflammatory agent.

-          Dihomo-Gamma-Linolenic Acid. DGLA is made in the body by the elongation of GLA, and very rarely traces of it are found in animal products. DGLA regulates the production of several molecular messengers that support immune function, increase inflammation, and monitor the body’s experience of pain.

-          Arachidonic Acid (AA). Found predominantly in animal products, AA regulates metabolic functions and is critical for our adaptation to exercise, muscle repair, and general brain function. AA is vital to life, but can lead to excessive inflammation if over-consumed.

Fats that we should never, ever eat.

-          Trans fat. Found in nothing our ancestors ate, ever. In fact, they’ve only existed for about 50 years. Exposing polyunsaturated fats to hydrogen gas creates trans fats, which look and act similar to saturated fats. However, trans fats have some serious flaws. They destroy liver function, ruin blood lipids, and undo our insulin sensitivity. Thankfully, trans fats are being phased out. Now even the FDA is calling for an eventual ban. 

Eat Fat: How Much, What Type, and How You’ll Feel

Now that we’ve described most of the fats we encounter in our lives at great length, we will discuss how to eat it and what the effects on your body will be.

1. How much?

While some medical practitioners have staked their careers on telling people to eat as little of fat as possible, it seems that fat intake actually has little bearing on health, disease, and even weight! The best course of action is to find what works for you through experimentation or discussing with an appropriate health practitioner.

2. What type?

-          Saturated fat is no longer the big bad wolf ready to blow down your house, or blow out your heart. The ancestral diet included 10-15% of calories from saturated fats, unless the population lived in areas near coconut, in which case the population may have eaten up to 40% of its’ calories from saturated fats such as Lauric Acid.

-          Our ancestors also tended to avoid eating much Palmitic Acid, which is a huge indicator in increasing LDL cholesterol.

-          Balanced n-3:n-6 ratios. Since omega-3’s tend to decrease inflammation and omega-6’s increase it, the fact that our ancestors ate about an equal amount of both meant that our bodies remained in balance. Our current diet skews heavily in favor of consuming omega-6’s, leading to increased inflammation throughout the body. To balance this out, eat grass-fed and wild-caught fish, and supplement with fish oil. Try to avoid most seed and grain oils, as well.

-          Coconut Oil improves heart health, boosts metabolism, promote weight loss, supports the immune system and even helps our skin look young when applied topically!

3. How will I feel and look?

Eating good, healthy fats suited to your bodies needs will help you lose fat, gain muscle, and feel amazing.

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.

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

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?

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.

Rattling Coughs and Cheddar Cheese: Phil's Story of Respiratory Distress and Food Allergies

The cough began with a rumble in his gut then rattled up the back of his throat and mouth, then echoed through the air in explosive bursts. After suffering nearly half of his 63 years with the cough, Phil was almost more familiar with its sound than the tone of his own voice. Phil began searching for relief 20 years ago, but even his helpful and knowledgeable pulmonologist could only numb the growing discomfort. Finally, when Phil was hospitalized with bronchitis and pneumonia, he began look into other influencing factors. He was amazed to read about the intersection of food allergies and respiratory ailments for a possible answer. ! Phil scheduled an appointment at Digestive Health Ann Arbor the next day. Their expert 96-allergen food panel test (called ELISA) and advanced RAST test quickly showed that Phil was allergic to eggs, dairy and gluten. After avoiding these foods for a month, Phil's cough completely disappeared. Comprehending his body's relationship to food was the key to unlocking true wellness. By changing the conversation about his cough and finding the root cause, Phil transformed his health and his life.

Dialing a New Number: Changing the Dialogue about Health

This blog is about challenging conventional medical wisdom. At Digestive Health Ann Arbor, our goal is to transform the conversation when it comes to your health. We would like to change the way people speak about their symptoms, conditions and diagnosis while exploring where these issues truly originate. There are over 1400 peer reviewed articles in PubMed implicating food allergies and digestive disorders in many illnesses, including Crohn’s Disease, Ulcerative Colitis, Irritable Bowel Syndrome, Asthma and Psoriasis just to name a few. Despite this astounding number of articles, the medical community has remained surprisingly silent. These conditions are all about inflammation, yet no one asks about the origin of the inflammation itself. Medications reduce the level of inflammation and help manage pain, but they will not resolve the underlying cause.

In future blog entries, we will explore the effect of gluten intolerances, food allergies, inflammation, and other digestive issues on our general health and wellness, and provide resources for healing. Welcome to our first blog entry.