Can gluten cause depression. How does gluten sensitivity impact mental health. What is the connection between celiac disease and mood disorders. Is there a link between gluten consumption and schizophrenia. How does wheat affect brain function.

The Rise of Gluten Sensitivity: More Than Just a Diet Trend

In recent years, gluten-free products have flooded the market, with even naturally gluten-free foods like raisins and nectarines sporting “gluten-free” labels. This trend has led many to question whether gluten sensitivity is a genuine concern or merely a passing fad. However, emerging research and personal accounts suggest that gluten’s impact on health, particularly mental well-being, may be more significant than previously thought.

While only 1% of the U.S. population has celiac disease, a condition where gluten triggers an autoimmune response damaging the intestines, many more individuals may be living with non-celiac gluten sensitivity. For these people, even small amounts of gluten – a protein found in wheat, barley, and rye – can lead to digestive issues, energy slumps, and symptoms of depression and anxiety.

Gluten and Depression: Unveiling the Connection

A small but noteworthy study published in Alimentary Pharmacology & Therapeutics in May 2014 shed light on the psychological effects of gluten on individuals with self-reported non-celiac gluten sensitivity. The study involved 22 participants who followed a gluten-free diet low in FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) for a baseline period before being exposed to various dietary challenges.

Using the Spielberger State-Trait Personality Inventory (STPI), researchers found that participants who consumed gluten had higher overall depression scores compared to those on a placebo diet. This finding suggests a potential link between gluten consumption and depressive symptoms in sensitive individuals.

Celiac Disease and Depression: A Telling Correlation

The relationship between celiac disease and depression further supports the notion that gluten can affect mood. Consider these compelling statistics:

• A 1998 study published in Psychiatric Quarterly found that approximately one-third of individuals with celiac disease also experience depression.
• Research published in the Journal of Affective Disorders in April 2007 evaluated about 14,000 people with celiac disease and discovered they had an 80% higher risk of depression.
• Swedish researchers reported in Digestive and Liver Disease in August 2011 that the risk of suicide was moderately higher in people with celiac disease.

These findings underscore the potential impact of gluten on mental health, particularly for those with celiac disease or gluten sensitivity.

Gluten and Schizophrenia: A Surprising Connection

The exploration of gluten’s impact on the brain and its potential role in psychiatric problems dates back over 60 years, with initial research focusing on schizophrenic patients. A groundbreaking study published in The American Journal of Clinical Nutrition in January 1966 revealed a significant positive correlation between the increase in average annual admissions for schizophrenia and the increase in wheat or wheat and rye consumption across several countries.

More recent research has continued to support this connection:

• A study published in The World Journal of Biological Psychiatry in September 2013 found elevated levels of antibodies to the gluten protein gliadin in people with schizophrenia. The odds of having anti-gliadin antibodies were 2.13 times higher in schizophrenics, suggesting a possible adverse reaction to wheat proteins in this population.
• Research published in Schizophrenia Bulletin in January 2011 discovered that individuals with schizophrenia have higher than expected antibodies related to celiac disease and gluten sensitivity.

These findings raise intriguing questions about the potential role of gluten in the development or exacerbation of schizophrenia.

The Brain-Gluten Connection: Unraveling the Mechanism

Understanding how gluten affects the brain is crucial to grasping its potential impact on mental health. In 1979, Christine Zioudrou, PhD, and her colleagues at the National Institute of Mental Health made a groundbreaking discovery: gluten contains polypeptides, or protein fragments, capable of binding to morphine receptors in the brain.

These protein fragments, dubbed “exorphins” (short for exogenous morphine-like compounds), bind to the same receptors as opiate drugs. This finding opened up a new avenue of research into how gluten might influence brain function and potentially contribute to mental health issues.

Exorphins and Their Impact

The discovery of exorphins in gluten raises several important questions:

1. How do these exorphins affect neurotransmitter balance in the brain?
2. Could the binding of exorphins to morphine receptors contribute to mood disorders or addiction-like behaviors?
3. Is there a difference in how individuals process these exorphins, potentially explaining varying sensitivities to gluten?

Further research is needed to fully understand the implications of this discovery and its relevance to mental health disorders.

Gluten Sensitivity and Anxiety: Exploring the Connection

While much of the research has focused on depression and schizophrenia, there is growing evidence suggesting a link between gluten sensitivity and anxiety disorders. Anxiety often coexists with depression, and many individuals who report gluten sensitivity describe experiencing symptoms of both conditions.

A study published in the journal Nutrients in 2018 found that adherence to a gluten-free diet in individuals with non-celiac gluten sensitivity led to improvements in anxiety symptoms. This suggests that for some people, removing gluten from their diet may have a positive impact on their mental well-being.

The Gut-Brain Axis

One proposed mechanism for the connection between gluten and anxiety involves the gut-brain axis. The gut-brain axis is a bidirectional communication system between the gastrointestinal tract and the central nervous system. Gluten sensitivity can lead to inflammation in the gut, which may, in turn, affect the production and regulation of neurotransmitters that play a role in mood and anxiety.

Research published in the journal Gastroenterology & Hepatology in 2013 highlighted the potential role of the gut-brain axis in the development of anxiety and depression in individuals with celiac disease and non-celiac gluten sensitivity. This suggests that addressing gut health through dietary interventions, such as a gluten-free diet, may have broader implications for mental health.

Diagnosing Gluten Sensitivity: Challenges and Considerations

Identifying gluten sensitivity can be challenging, as symptoms can vary widely and may overlap with other conditions. Unlike celiac disease, which can be diagnosed through specific blood tests and intestinal biopsies, non-celiac gluten sensitivity lacks a definitive diagnostic test.

Healthcare providers often use a combination of methods to diagnose gluten sensitivity:

• Elimination diet: Removing gluten from the diet for a period and monitoring symptom improvement
• Blood tests: Checking for celiac disease antibodies and ruling out other conditions
• Genetic testing: Assessing for genes associated with celiac disease
• Symptom tracking: Keeping a detailed record of symptoms and their correlation with gluten consumption

It’s important to note that self-diagnosis of gluten sensitivity can be risky, as it may lead to unnecessary dietary restrictions or mask underlying health conditions. Consulting with a healthcare professional is crucial for proper diagnosis and treatment.

Gluten-Free Diet: Potential Benefits and Considerations

For individuals with celiac disease or non-celiac gluten sensitivity, adopting a gluten-free diet can lead to significant improvements in both physical and mental health. However, it’s essential to approach this dietary change with caution and under professional guidance.

Potential Benefits of a Gluten-Free Diet

Some potential benefits of eliminating gluten for sensitive individuals include:

• Reduced inflammation in the body
• Improved digestive health
• Enhanced nutrient absorption
• Stabilized mood and reduced symptoms of depression and anxiety
• Increased energy levels
• Clearer thinking and improved cognitive function

Considerations When Going Gluten-Free

While a gluten-free diet can be beneficial for some, it’s important to consider the following:

1. Nutritional deficiencies: Gluten-containing grains are often fortified with essential nutrients. Ensuring adequate intake of B vitamins, iron, and fiber is crucial when eliminating these foods.
2. Hidden sources of gluten: Gluten can be found in unexpected places, such as sauces, processed meats, and even some medications. Reading labels carefully is essential.
3. Social challenges: Dining out and attending social events can be more complicated when following a gluten-free diet.
4. Cost: Gluten-free alternatives can be more expensive than their gluten-containing counterparts.
5. Placebo effect: Some individuals may experience improvements in symptoms due to the placebo effect rather than actual gluten sensitivity.

It’s crucial to work with a healthcare provider or registered dietitian when considering a gluten-free diet to ensure proper nutrition and address any underlying health concerns.

Future Research: Expanding Our Understanding of Gluten and Mental Health

As the body of evidence linking gluten sensitivity to mental health conditions grows, there is a clear need for further research in this area. Future studies should focus on several key aspects:

Mechanisms of Action

More research is needed to elucidate the precise mechanisms by which gluten affects brain function and contributes to mental health disorders. This includes:

• Further investigation into the role of exorphins and their interaction with the brain’s opioid system
• Exploration of the gut-brain axis and its role in gluten sensitivity and mental health
• Examination of potential genetic factors that may predispose individuals to gluten-related mental health issues

Large-Scale Clinical Trials

While existing studies have provided valuable insights, larger, more comprehensive clinical trials are needed to establish a definitive link between gluten sensitivity and mental health disorders. These trials should:

• Include diverse populations to account for genetic and environmental factors
• Utilize standardized diagnostic criteria for both gluten sensitivity and mental health conditions
• Employ long-term follow-up to assess the sustained impact of gluten elimination on mental health

Personalized Approaches

As our understanding of the gut-brain connection and individual variations in gluten sensitivity grows, research should focus on developing personalized approaches to diagnosis and treatment. This may include:

• Development of more accurate diagnostic tools for non-celiac gluten sensitivity
• Exploration of biomarkers that may predict an individual’s response to gluten elimination
• Investigation of targeted interventions based on an individual’s specific gut microbiome composition

By advancing our understanding of the relationship between gluten and mental health, we can develop more effective strategies for diagnosing and treating gluten-related mental health issues, ultimately improving the lives of those affected by these conditions.

Practical Steps for Those Concerned About Gluten Sensitivity

If you suspect that gluten may be affecting your mental health, consider taking the following steps:

1. Consult a healthcare professional: Before making any significant dietary changes, speak with your doctor or a registered dietitian. They can help rule out celiac disease and other potential causes of your symptoms.
2. Keep a food and symptom diary: Track your food intake and any physical or mental symptoms you experience. This can help identify patterns and potential triggers.
3. Consider a supervised elimination diet: Under the guidance of a healthcare professional, try eliminating gluten from your diet for a set period (typically 2-4 weeks) and monitor any changes in your symptoms.
4. Gradually reintroduce gluten: If you notice improvements during the elimination period, slowly reintroduce gluten-containing foods and observe any reactions.
5. Focus on nutrient-dense, whole foods: Whether or not you decide to eliminate gluten, emphasize a diet rich in fruits, vegetables, lean proteins, and healthy fats to support overall mental and physical health.
6. Address stress and lifestyle factors: Remember that diet is just one aspect of mental health. Incorporate stress-reduction techniques, regular exercise, and adequate sleep into your routine.
7. Stay informed: Keep up with reputable research on gluten sensitivity and mental health, but be cautious of sensationalized claims or quick-fix solutions.

By taking a thoughtful, informed approach to your diet and overall health, you can work towards optimizing your mental well-being and identifying any potential sensitivities or triggers.

Gluten Sensitivity, Depression, and Anxiety

Even raisins and nectarines are labeled that way — as if they ever contained gluten in the first place. Is it a fad much like the “fat-free” hype of the ’80s?

Maybe.

But based on my own experience eliminating gluten from my diet, and the stories of people who struggle with chronic depression that I’ve read in the online forums I participate in, I believe the stuff can be toxic to your mood — especially if you have a sensitivity to it.

While only 1 percent of the U.S. population has celiac disease (when eating gluten triggers an autoimmune response that damages the intestines and keeps nutrients from being properly absorbed), many more may be living with non-celiac gluten sensitivity. For these folks, consuming even a small amount of gluten — a protein found in wheat, barley, and rye — causes digestive problems, drops in energy, and symptoms of depression and anxiety.

“[Gluten and dairy] are the main allergens and foods that cause bad brain reactions,” writes Mark Hyman, MD, in his best-seller The Ultramind Solution. “Stopping these foods can be life-changing for the majority with brain and mood problems.”

Gluten and Depression

A small study published in Alimentary Pharmacology & Therapeutics in May 2014 demonstrated the psychological effects of gluten on people with self-reported non-celiac gluten sensitivity. In this study, 22 participants ate a gluten-free diet low in FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) for a three-day baseline period, and then received one of three dietary challenges (supplemented with gluten, whey, or placebo) for three days, followed by a three-day minimum washout period before starting the next diet.

Researchers assessed the participants at the end of the study using a psychological tool called the Spielberger State-Trait Personality Inventory (STPI). People in the study who consumed gluten had higher overall STPI depression scores compared to those on the placebo diet.

The high correlation between celiac disease and depression is also telling in regards to gluten’s effects on mood. One study, published in 1998 in Psychiatric Quarterly, determined that about one-third of those with celiac disease also have depression.

Another study, published in April 2007 in the Journal of Affective Disorders, evaluated approximately 14,000 people with celiac disease and found that they had an 80 percent higher risk of depression. Swedish researchers reported in August 2011 in Digestive and Liver Disease that the risk of suicide was moderately higher in people with celiac disease.

Gluten and Schizophrenia

The first research into how gluten impacts the brain and could lead to psychiatric problems occurred more than 60 years ago with groups of schizophrenic patients.

In a study published in January 1966 in The American Journal of Clinical Nutrition, researchers calculated the numbers of women admitted to mental hospitals in Finland, Norway, Sweden, Canada, and the United States from 1936 to 1945, and the consumption of wheat and rye during the same period. They found a significant positive correlation between the increase in average annual admissions for schizophrenia in each country and the increase in consumption of wheat or wheat and rye. The reverse was also true: As gluten grain rations decreased, so did the rate of first-time admission to psychiatric institutions.

There is an increasing volume of research associating gluten consumption to schizophrenia, such as the study published in September 2013 in the The World Journal of Biological Psychiatry that found elevated levels of antibodies to the gluten protein gliadin in people with schizophrenia. Researchers compared the anti-gliadin antibodies of 950 adults with schizophrenia to those of 1,000 healthy controls. The odds of having anti-gliadin antibodies was 2.13 times higher in schizophrenics, indicating the possibility of an adverse reaction to wheat proteins among this population.

In a study published in January 2011 in Schizophrenia Bulletin, researchers discovered that people with schizophrenia have higher than expected antibodies related to celiac disease and gluten sensitivity.

How Gluten Affects the Brain

So what is the link between gluten and psychiatric disorders? How might wheat impair the brain? That’s what I find most fascinating.

In 1979, Christine Zioudrou, PhD, and her colleagues at the National Institute of Mental Health found that gluten contains polypeptides, or protein fragments, that are able to bind to morphine receptors in the brain — the same receptors that the polypeptides in opiate drugs bind to. They dubbed them “exorphins,” short for exogenous morphine-like compounds, distinguishing them from the endorphins (also morphine-like compounds) that we produce internally and occur, say, during a runner’s high. These receptor sites impact the degree of pleasure and reward we feel and, because of the withdrawal effect, alter brain chemistry. They can have a distinct effect on mood.

According to William Davis, MD, author of Wheat Belly, researchers speculate that exorphins might be the active factors in wheat that caused the deterioration of schizophrenic symptoms in a famous study led by F. Curtis Dohan, MD, during his time at the Veteran’s Administration Hospital in Coatesville, Pennsylvania. “Wheat, in fact, nearly stands alone as a food with potent central nervous system effects,” Dr. Davis writes. “Outside of intoxicants such as ethanol (like that in your favorite merlot or chardonnay), wheat is one of the few foods that can alter behavior, induce pleasurable effects, and generate a withdrawal syndrome upon its removal.”

The Gut-Brain Connection

In people with celiac disease, gluten causes intestinal dysbiosis, a condition in which the gut bacteria are out of balance. As I’ve written about before, gut bacteria can certainly impact mood — so much that our gut is sometimes dubbed our second brain. In some people, gluten could also erode the gut lining when certain foods enter our bloodstream: Our immune system, responding to an attack by a foreign object, sends an SOS message through our nervous system, which can generate symptoms of anxiety and depression.

Basically, gluten triggers inflammation, and the response to that inflammation can affect different organs and tissues, all of which impact mood. A damaged intestinal wall also means that we are not properly absorbing essential nutrients, especially those critical to mood, like zinc, the B vitamins, and vitamin D.

Finally, if our intestines are unhealthy, that means we’re not manufacturing as much serotonin, since 80 to 90 percent of serotonin is produced in our gut nerve cells. Gluten could also limit the production of tryptophan, an amino acid that is the precursor of serotonin.

I eliminated gluten from my diet two-and-a-half years ago and noticed a substantial improvement in my mood — but it didn’t happen instantly. It took as long as nine months to reap all the benefits. Now that I’m gluten-free, I’ve become much more sensitive to it and can feel its effects almost immediately: anxiety, brain fog, and death thoughts.

Fad or no fad, I’m a believer in gluten-free!

Join Project Hope & Beyond, the new depression community.

PHOTO CREDIT: Helmut Seisenberger/Getty Images

Is Gluten Causing Your Depression?

Gluten, a major protein in wheat, rye, and barley, is great for baking, allowing for lovely, elastic, fluffy breads and the like. However, as a food item for humans, the jury is still out. The problem really begins because gluten is a long, wound up tangle, and we can only partially digest it, leading to large and possibly damaging segments that may irritate the gut and cause immune reactions and allergies.

In a few people (roughly 1% of the population), gluten is frankly poisonous. These folks have celiac disease, which is actually an autoimmune condition where the gut lining is destroyed in the presence of gluten. Celiac disease can be deadly, and those who have it can present not only with weight loss, diarrhea, and malnutrition, but also neurological and skin manifestations. Sometimes the neurologic or skin issues conditions present by themselves. I have several patients whose psychiatric symptoms seem to resolve after eliminating gluten (and, perhaps critically, most grains and therefore most processed foods) from the diet, but admittedly this is anecdotal and unusual. Several popular books have gone after gluten as the great evil of our times, and now 18% of adults are buying gluten free packaged foods (1).

The issue seemed a little more clear in irritable bowel syndrome, a condition where people have gastrointestinal discomfort, flatulence, diarrhea, and/or constipation with no cause found for the problem. Depression and anxiety goes hand in hand with irritable bowel, suggesting it is a condition related to stress in many, researchers suspected diet might be a cause for irritable bowel as well. A while back, a study was done trying to see if there is such a thing as gluten causing irritable bowel in people without celiac disease. The researchers used gold standard techniques to exclude celiac, then gave people either gluten-containing food or non-gluten containing food in a blinded fashion. Low and behold, some folks with irritable bowel reported getting better on the gluten-free diet. The new problem was called non-celiac gluten sensitivity and made big news. See! Told you so said a bunch of gluten-free fans of the research. However, the very same researchers figured out their paper had a big problem, and the problem was FODMAPs.

FODMAPs? Yes, fermentable oligo di mono-saccharides and polyols. These are short carbohydrate chains (such as fructose and fructans) and sugar alcohols that can cause both irritable bowel syndrome, and probably depression. Wheat, the major source of gluten in the diet, also contains plenty of FODMAPs. When the researchers did the first experiment, they didn’t isolate gluten separately from FODMAPs, and when they redid the experiment a couple of years later, they exhaustively proved that non-celiac gluten sensitivity doesn’t exist (at least as a cause of irritable bowel). An even larger study put the nail in the coffin on gluten as the culprit, once FODMAPs were excluded.

This second paper was popularized in the media as well, causing such quotes as “you can go ahead and smell your bread and eat it too.” What seemed to be missed in the whole controversy is that while it wasn’t the gluten, wheat itself was still a problem for many, and most commercial breads are made with both wheat and high fructose corn syrup, potent sources of FODMAPs. A commentary in Gastroenterology made the point: Non-celiac wheat sensitivity is a more appropriate label than non-celiac gluten sensitivity. Gluten-free processed foods sometimes contain plenty of FODMAPs, by the way, and FODMAPs are tolerated well by a lot of people, just not by all. In fact, many FODMAPs are a great source of prebiotics that help keep the gut healthy by providing food for the microbiome in the colon.

Confused and frustrated yet? It’s about to get murkier. Earlier this year, a paper was published in Alimentary Pharmacology and Therapeutics called “Randomised clinical trial: gluten may cause depression in subjects with non-celiac gluten sensitivity—an exploratory study. ”

These researchers were following up on an unpublished observation from the second large study that proved gluten didn’t cause non-celiac irritable bowel symptoms in the absence of FODMAPs. This observation was that even though the research subjects were definitively proven not to be sensitive to gluten with respect to irritable bowel symptoms, many continued to follow gluten-free diets because they subjectively described “feeling better.”

In celiac patients, depression and anxiety symptoms have been linked to gluten consumption. But what about in non-celiac patients? Could gluten be causing anxiety and depression in folks without celiac disease? There’s very little research on this issue. One study had patients diagnosed with non-celiac gluten sensitivity eat gluten bread for 3 days, and there was no change in feelings of anxiety or depression. In the newest paper, 22 participants were recruited from another study of self-reported non-celiac gluten sensitive patients with irritable bowel. Celiac disease was excluded previously, and all the participants reported their irritable bowel was stable and they were on a gluten free diet for at least six weeks.

Now the patients were put on a gluten-free and low FODMAP diet, and, after a few days, were asked (in a blinded fashion) to add certain “challenge” foods for three days, with a washout period between challenges. One food was supplemented with carbohydrate-depleted wheat gluten (minimal FODMAPs), another with whey (lactose-free and also low FODMAP), and the other was placebo. Participants tracked their mental state, gastrointestinal symptoms, and cortisol, a stress hormone, was also measured.

What did they find? Well, there was no difference in cortisol measurements of the subjects during any of the three challenges. There was also no difference in gastrointestinal symptoms for the three challenge foods all told, though (interestingly), no matter what the first challenge was (whey, gluten, or placebo), the participants reported the most gastrointestinal distress during the first challenge, less during the second, and even less during the third.

Depression Essential Reads

But what about depression? 90% of the final participants reported more depressed mood while eating gluten compared to placebo, and the differences in the scale measurements of depression did reach statistical significance. There was a smaller but non-significant increase in reported depression while eating whey compared to placebo.

Now this is a very small, very short study, but that’s an interesting finding. Certainly the gluten didn’t seem to increase cortisol, which would have indicated the gluten stressed the body in some way, leading to depressed mood. Why else could gluten ingestion cause depression? Well, perhaps the excess gluten (which is relatively low in tryptophan) depleted the study participants’ serotonin, leading to feelings of depression. The mechanism is plausible, and for the exact way it might work, please read this article. Another theory is the “exorphin” theory. Small bits of partially digested gluten can have deleterious psychological effects in rodent studies, but I’ve never seen any compelling evidence for this theory in humans. Lastly, its possible the gluten affected the gut mircobiota in some way, causing depressed feelings. There is some evidence changes in the microbiota can affect mood, particularly anxiety, but in general, unless there is direct communication between the microbiota and the brain leading to depressed mood, an off-kilter microbiota is thought to induce depression by inducing stress and an inflammatory state, and we should be able to measure that. The exorphin theory could be tested by using an opiate-blocker called naloxone or naltrexone.

Certainly, more study is needed, and more examination of inflammatory state (not just cortisol) possibly induced by gluten must be tested. In the mean time, if you feel better in body or mind not eating gluten, by all means, don’t eat it. But keep in mind that FODMAPs might be an issue for you as well, and there are now some good resources online about how to do a low FODMAP test on yourself. A mostly whole foods, low grain diet will be low in FODMAPs as well with the exception of certain foods such as high-lactose dairy, artichokes, certain nuts, and sweeter fruits.

While some people believe FODMAP intolerance is a common genetic issue (specifically an inability of the upper part of the gut to absorb fructose efficiently), I’ve also spoken to folks who had changes in what they could tolerate after serious gastrointestinal infection, suggesting that FODMAP intolerance might also be related to the microbiota. Or both!

In short, while gluten may not be the end all evil of our modern times, highly processed foods may be. And don’t be embarrassed if you feel better on a gluten-free diet, even if it is accidentally a low FODMAP one.

Image credit: flikr creative commons

Copyright Emily Deans, MD

Psychological Impacts of Celiac Disease

How can a problem in the gut impact psychological functioning? What is the gut-brain connection and which areas of psychological functioning are most affected by celiac disease?

Latest Research on Celiac Disease and Brain Disorders and Mental Health

There is a big link between celiac disease and psychological function. Anxiety, depression and fatigue are common issues reported in celiac disease patients prior to diagnosis. Side effects of celiac disease can affect the brain in various ways, lowering quality of life for those suffering from untreated celiac disease or even after diagnosis.

Understanding the Link between Celiac Disease and Psychological Disorders

Negative mental impacts can happen to those with celiac disease for a variety of reasons, including:

• Malnutrition and vitamin deficiency
  
  • Damaged gut is unable to assimilate certain nutrients essential to proper functioning of a number of organs
  • Damaged villi cannot properly process and assimilate a number of nutrients, particularly: Vitamin B, such as B6, B12, & Folate, Iron, Vitamin D, K, and Calcium
  • The body becomes unable to produce enough tryptophan and other monoamine precursors needed for the production of key neurotransmitters in the brain such as serotonin, dopamine and norepinephrine.
  • This biochemical imbalance in the brain is associated with emotional problems.
• Toxins
  
  • Celiac disease is also associated with “leaky gut” syndrome.
  • Poorly digested food overtax filtering organs such as the liver.
  • Some toxins affect opioid receptors of the brain.
• Immune response
  
  • Inflammation is the body’s natural response to assault.
  • Production of antibodies against own tissue.
  • Swelling, i.e. abdominal, joint pain, headaches, hypoperfusion in brain.
  • Production of stress hormones.
  • Byproducts of digestion end up in the bloodstream and affect different parts of the body such as joints.
• Secondary disease, i.e. thyroid malfunctioning
  
  • After many years of this regimen, organs can become chronically affected and develop primary diseases.
  • Common example is thyroid disease: Studies show that in people who have celiac AND depression, up to 80% of them have a comorbid thyroid disease.

Research shows that celiac can manifest itself through psychological problems impacting thinking, emotions and more.

Psychological Issues Associated with Celiac Disease

• Brain fog
• Depression
• Anxiety
• Irritability
• ADHD
• Ataxia
• Eating disorders
• Memory lapse
• Headaches
• Attention difficulty

Mental Health Recovery Post-Celiac Disease Diagnosis

Your brain may need help recovering after diagnosis and starting the gluten-free diet.

• Exercise daily about 30 minutes
• Be vigilant with the gluten-free diet
• Consult with a knowledgeable registered dietitian or specialized doctor
• Supplements often recommended such as Vitamin B and digestive enzymes
• Other organs may be damaged and require care such as the thyroid, talk to a doctor about suggested testing

Some studies reveal complete remission of depression, anxiety and irritability with gluten-free diet, especially with younger populations. Other studies, especially on depression, are associated with mixed results.

Possible Reasons for Continued Psychological Issues After Going Gluten-Free

Some possible reasons for continued celiac disease-related mental health problems after starting the gluten-free diet:

• Non-adherence to the gluten-free diet
• Unidentified food intolerances
• Thyroid problems
• Nutritional deficiencies
• Lengthy recovery period
• Difficulties accepting dietary change and its social implications
• Habitual ways of experiencing life

After many years of living in a bubble of discomfort, many forget to really live moments of well-being, satisfaction or joy. An official diagnosis can bring relief to many; however, others can feel emotionally secluded after starting the gluten-free diet, feeling isolated socially or having anxiety or frustration over complying with the gluten-free diet.

Some people reconnect with well-being through mindfulness exercises where they learn to “inhabit” moments of well-being. Meditation has been found to increase cortical thickness. Studies show that connecting with others also enhances people’s ability to handle the gluten-free diet. Some forms of counseling or brief therapy can provide personalized education and support with regards to integrating the gluten-free diet in the particularities of your life.

(Click to enlarge image )

Information on this page is based partially on the Beyond Celiac webinar, “It’s Not Just In Your Head: The Psychological Impacts of Celiac Disease,” featuring Marie-Nathalie Beaudoin, PhD, training director at Bay Area Family Therapy & Training Associates. Note: This webinar was held when Beyond Celiac was still known as the National Foundation for Celiac Awareness.

Download the webinar slides here.

Celiac Disease and Depression | BeyondCeliac.org

What is Depression?

Depression is a common, but treatable, mental illness that can cause changes in mood, thought and behavior. Depression causes continuous or long-lasting feelings of sadness, hopelessness and lack of interest, and these feelings can interfere with everyday life. Depression can run in families, and a person can experience depression at any age. Depression is also twice as common in women as in men. Common signs and symptoms of depression include sadness, anxiety, irritability, decreased energy, trouble concentrating, abnormal sleep habits, change in appetite and more. This condition is often successfully treated with a combination of medication and psychotherapy, however many individuals with depression do not seek treatment due to judgment and stigma. Depression is not a character flaw or sign of weakness.

If you or someone you know with celiac disease is experiencing depression, we encourage seeking support and help from a medical provider.

What is the Connection between Celiac Disease and Depression?

• According to various studies, there is a possible link between brain functions and malabsorption, which is the inability to properly absorb nutrients from food
• When the intestines are damaged, more substances are able to pass through the gut and into the bloodstream. It has been found that some substances have an impact on brain function
• The risk for developing depression is 1.8 times more likely for people with celiac disease in comparison to the general population
• Adopting the gluten-free diet can help alleviate depression symptoms for people with celiac disease
• Depression can occur in people after diagnosis because of the significant impact on daily life and the challenges and stress that can come with managing a chronic condition and the gluten-free diet
• Depression has also been linked to non-celiac gluten sensitivity

Where Can I Learn More?

Do you or a family member suffer from depression? You may have celiac disease. Find out now. Take our Celiac Disease Symptoms Checklist.

Study: “Wheat Sensitivity” is Real

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A team of Columbia scientists say they have found the first physiological evidence that people who test negative for celiac disease and other forms of wheat allergy can still get sick from eating wheat.  

In a study published in the journal Gut, the researchers say they found signs of wheat-inflicted intestinal damage and inflammation in dozens of such patients. The researchers have not yet determined if gluten — a protein in wheat that provokes an autoimmune reaction in celiac sufferers — or another component of the grain may be making people ill. 

Physicians have lately struggled to make sense of the fact that many patients complain of feeling sick after consuming wheat and related grains even though they lack the diagnostic markers for celiac disease — which include a particular antibody in the blood and a distinct form of damage to the intestine. Some have suggested that increased public awareness of celiac disease has led people to imagine their symptoms. Others insist that these patients are suffering from a disorder similar to celiac disease — “non-celiac wheat sensitivity,” or NCWS, some have called it — that has yet to be formally described by medical researchers.  

The new Columbia study strongly suggests that NCWS is a real condition. “The people who complained of celiac-like symptoms had several types of immune markers in their blood that you don’t see in celiac patients,” says Armin Alaedini, an assistant professor of medicine at Columbia University Medical Center and the paper’s senior author. These patients, he says, also reported slightly different symptoms than are typical in celiac disease, such as the sudden onset of nausea and diarrhea. Many of them said that within a few hours of eating wheat they would also experience mood swings, depression, anxiety, or mental fogginess — symptoms that are much less common among celiac patients.

The researchers are now planning follow-up studies to fully understand the causes of NCWS and to develop diagnostic tests.

“Figuring out a way to identify people with this condition is crucial,” says Peter H. R. Green, a gastroenterologist who directs Columbia’s Celiac Disease Center and is a coauthor of the new paper. “Too often, people with non-celiac wheat sensitivity are told by doctors that they’re hypochondriacs, or else they are misdiagnosed with conditions like irritable-bowel syndrome or Crohn’s disease. If we can develop a comprehensive test for wheat intolerance, people will finally be able to get the right treatment.”

The Mental Toll of the Gluten-Free Diet

The term “gluten-free” is now commonplace in our daily lives. Because of gluten’s popularity, people believe adhering to a gluten-free diet is easy. Gluten-free food is everywhere. Thus people assume it must be a simple diet to follow. It is not.

One must worry about crumbs, shared cooking surfaces, and the daily potential for serious illness triggered by tiny, accidental, and often untraceable exposures to gluten. For people who must strictly follow the diet, the constant attention to detail can take a significant emotional toll.

Imagine being a child at a birthday party wondering what the Barbie cake tastes like as you nibble the gluten-free cookie meant to equal Barbie’s grandeur. Or picture an adult in the difficult situation of explaining their health condition to extended family, acquaintances, strangers, colleagues, and wait staff (many of whom confuse their medical treatment with a fad diet). They must do this to eat and stay safe everywhere they work, study, travel, and socialize.

Many patients find they even have to explain their diagnosis and treatment to poorly informed medical professionals to receive appropriate care.

The psychological effects of situations like these are significant. They occur daily for anyone on a restricted diet and can have long-lasting effects.

Clearly, adhering to a strict gluten-free diet is taking a psychological toll on people.

Every summer, I volunteer as the camp physician at Camp Celiac in Livermore, CA. This is a camp specifically for children who have celiac disease or adhere to a strict gluten-free diet. Gluten-free diets followed for medical reasons require a level of attention that cannot typically be accommodated at summer camps. Without this careful attention to diet, most children on a strict gluten-free diet would not attend a summer camp.

Every year I marvel at the children’s resilience and what they must face in their lives beyond camp boundaries. The challenges of celiac disease and non-celiac gluten sensitivity do not end with implementing the gluten-free diet, as many people think.  Many children and adults struggle with ongoing symptoms such as fatigue, mood disorders, and headaches. Some children at camp arrive with a line-up of medications worthy of their grandparents. The dietary restrictions can be daunting and take an emotional toll that is rarely given the attention it deserves.

But the challenges for children don’t stop at the camp door. Consider a few of the simple activities that children on a restricted diet may not get to participate in. Or if they do, require a lot of planning to make the situations somewhat similar.

• playdough activities- playdough contains wheat flour
• snack time at preschool- this can be not easy if the school provides snack
• buying lunch at school
• school activities involving food- parties, movie-nights, holidays
• sporting event activities- running to the snack bar-not many options, no pizza at the end of year celebrations
• sleepovers

While these may seem frivolous to some, these activities are an important part of a child’s social development. Being excluded or “different” affects.

A camper’s mother commented on a Facebook post from the first day of camp. She beautifully summed up what many do not realize:

“Some people will look at this picture and see a room full of random children. I see a community of kids who finally feel “normal.” I see the mother who sat next to me on a bunk bed yesterday and cried because she flew from out of state, just so her child could meet someone “just like her.” I told her we all cry.  Every. Single. Time.

In a few days, we’ll all go to pick up our kids in this very room.  Our children will be filled with an overabundance of joy and acceptance that you don’t realize is missing until you see the impact of what being with one another does to their souls.  After their physical ailments recover, it’s the lifelong psychological impact that takes its toll.”

“Dietary restrictions associated with celiac disease create real social barriers for children, creating lifelong psychosocial stressors that youth are often ill-equipped to overcome,” according to clinical psychologist Aaron Rakow, Ph. D. To boost mental health and provide coping strategies for children and teens on a gluten-free diet.

The psychological health of people on restricted diets is often an afterthought. It typically takes a back seat to the blood draws and workups during health care visits, if it is addressed.

But, the mind-body connection plays an unmistakable and important role in overall health. Scientific evidence is mounting to convince even skeptics of the association between our physical and emotional well-being. The psychological health of anyone on a restricted diet requires attention and care. Ignoring it may be the roadblock to complete wellness.

Adults and children can try incorporating one or more of the following tools into daily life. It may just be the answer you have been looking for:

Yoga, meditation, and prayer are all forms of mindfulness. A daily practice can actually modify how your brain reacts to situations, including having to follow a restricted diet.

• Positive effects of meditation  Harvard Gazette
• Effects of yoga and meditation on depression and anxiety PubMed
• TED talks on mindfulness TED.com
• Stanford study on meditation easing social anxiety mindful.org

Daily aerobic exercise is as effective as medications for mild depression.
It also helps other factors such as memory, anxiety, sleep, and your skin!

Establishing a support network is vital to well-being.

For some people, this may be one close friend; for others, a large group. The important thing is that tackling issues alone is a much more difficult path.

Pay attention to the emotional health of anyone who must adhere to a restricted diet. It is often ignored in the medical evaluation but may be the missing piece to their health care puzzle.

Gluten can cause depression, anxiety & brain fog

Do you suffer from depression, anxiety disorders, brain fog, memory loss, or other brain-based issues? While conventional medicine turns to drug treatments, recent research points to poor gut health as the root of mental illness. This is because inflammation in the gut triggers inflammation throughout the body, including in the brain, bringing on depression, anxiety, brain fog, memory loss and other neurological symptoms. Although many factors affect gut health—and hence brain health—one of the more profound is a sensitivity to gluten, the protein found in wheat, barley, rye, and other wheat-like grains. In fact, a gluten sensitivity has been found to affect brain and nerve tissue more than any other tissue in the body.Gluten sensitivity once was thought to be limited to celiac disease, an autoimmune response to gluten that damages the digestive tract and is linked to depression. However, newer research has confirmed the validity of non-celiac gluten sensitivity, an immune response to gluten that causes many symptoms, including digestive problems, skin rashes, joint pain, and neurological and psychiatric diseases. Recent research shows gluten degenerates brain and nervous tissue in a significant portion of those with gluten sensitivity.

How Does Gluten Affect Mental Health?

Gluten can affect mental health in a variety of ways.For instance, gluten sensitivity can lead to depression, anxiety, brain fog and other brain symptoms by irritating the lining of the small intestine, resulting in “leaky gut,” a condition in which the intestinal wall becomes overly porous. This allows undigested food, toxins and bacteria into the bloodstream where they trigger inflammation throughout the body and brain. Also, certain harmful bacteria that travel through a leaky gut into the bloodstream release toxic molecules (lipopolysaccharides) that are linked to depression and various psychiatric disorders.Another way gluten can trigger depression is through gluten cross-reactivity. Because gluten is similar in structure to brain tissue, when the immune system attacks gluten in the blood, it can confuse brain tissue with gluten and accidentally attack brain and nerve tissue as well.Gluten is also known to disrupt the balance of good and bad bacteria in the digestive tract. There is a relationship between gut bacteria and the brain, and an imbalance in gut bacteria has been linked with psychiatric disorders.The gut damage caused by a gluten sensitivity can also prevent the absorption of nutrients essential for brain health, especially zinc, tryptophan, and B vitamins. These nutrients are critical for the synthesis of brain chemicals that prevent depression, anxiety and other brain-based disorders.

What Steps Can You Take?

If you are experiencing depression, anxiety, brain fog, memory loss, or other unresolved brain-based issues, testing for gluten sensitivity can be a valuable tool in knowing how best to manage it. Addressing leaky gut is also paramount.Contact my office for more information on leaky gut and the connection between gluten and depression, anxiety, brain fog, memory loss, and other brain-based disorders.  Call 704-987-3993 to schedule an appointment to discuss your health!

Watch Dr. Green’s latest workshop video:  “Gluten & Depression or Anxiety:  The Hidden Link”.

If the video doesn’t load, click here.

For more information about how we can help you or a loved one, contact:

Dr. Akiba Green. Lake Norman Integrative Wellness& Wellness, 19607 West Catawba Ave, Suite 103, Cornelius, NC.  Phone:  704-987-3993.

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Gluten susceptibility and depression – epoli – LJ

It is unlikely that, in our time, there is a person who does not know what depression is. And many people know about this misfortune not by hearsay! We are always in a hurry somewhere, doing a bunch of things at the same time, trying to catch everything and everywhere. Most of the female population has to earn money, manage the house, and raise children. We rarely allow ourselves to lie in bed and just watch TV, because it seems like a waste of time !!! The body, imperceptibly, accumulates fatigue and one day it fails. And now I don’t want to go anywhere, I don’t want to do anything, any action passes through force. At this point, it is important to stop and give yourself a break. Take a break from everyday worries at least for a day. If you spend with your children from morning to evening, take them to your grandmother and devote time to yourself. If, all the time at work, take the day off and take the children to the park. And so on. Your body will recover quickly, you will feel great again, your working capacity and good mood will return! But if, the mood does not return, life appears in dark colors, then depression is not far from here.Do not rush to drink sedatives and antidepressants !!! I advise you to read an interesting article on the connection between foods containing gluten and our general condition.

Gluten sensitivity and depression.
By: Dr. Vikki Petersen, Doctor of Chiropractic, testimony to public utility and necessity.
Source: celiac.com

This article originally appeared in the Spring 2009 issue of The Journal of Gluten Susceptibility

Author of the new book The Effects of Gluten, recognized by leading experts as a major breakthrough in the diagnosis and treatment of gluten susceptibility. Dr. Vikki is recognized as a pioneer in identifying and treating gluten susceptibility. Medical Center “HelathNOW” takes an integrated approach to solving complex health problems. This approach combines the best of internal medicine, nutritional therapy, chiropractic and physical therapy to identify the root cause of a patient’s illness and offers tailor-made treatment solutions. Dr. Vikki Petersen is pleased to share the results of her clinical research and solutions for treating gluten sensitivity and optimal health with patients and the general public.As a national lecturer and contributor to international radio broadcasts, she regularly speaks on national radio and participates in discussions for Silicon Valley and Fortune 500 companies on issues related to gluten addiction, stress management and women’s health. Dr. Petersen holds a BA from Smith College and a PhD in chiropractic from Northwestern College. Dr. Petersen is a Clinical Nutritionist from the International and American Association of Clinical Dietitians. With over 20 years of practice, she is at the forefront of research into the definition and treatment of gluten sensitivity and a wide range of health issues. Prior to her medical career, she was a world-class figure skater awarded with the US Figure Skating Association’s Gold Medal. Her website is .healthnowmedical.com.

Patients with depression are told they have a chemical imbalance. If anyone else in their family is also depressed, a gene card is played.They are told, “Your depression is genetically inherited.”

I have been practicing for over 20 years and have come to the conclusion that this opinion is wrong. Accordingly, we consider patients who suffer from depression to be gluten-susceptible. How can food cause depression? Let’s take a look at this problem.

After the gastrointestinal tract, the nervous system is usually the most vulnerable to gluten. It is believed that depression can be caused by gluten in one of two ways.

The first zone is responsible for the inflammatory changes that gluten can cause. The immune system of a gluten-susceptible person reacts to the gluten protein. Unfortunately, this protein is structurally similar to other proteins found in the body, including proteins in the brain and nerve cells. Cross-reactivity can occur, and therefore the immune system “mistook” the body’s proteins for gluten. This phenomenon is called cell imitation. As a result, the body attacks its own tissues, which in turn leads to inflammation. When inflammation occurs in the brain and nervous system, a variety of symptoms can occur, including depression.Research shows us that patients with symptoms related to the nervous system only suffer from digestive problems 13% of the time. This is a significant indicator, as conventional medicine classifies susceptibility to gluten almost exclusively as a disease of the digestive system.

In a study of cerebral circulation, 15 patients with untreated celiac disease were compared with 15 patients following a celiac diet for one year.The findings were startling. In the group with untreated disease, 73% of patients had abnormalities in cerebral circulation according to the test results, while in the diet group, any abnormalities were found in only 7% of patients. Patients with cerebral circulation problems also often suffered from anxiety and depression.

In addition to circulatory problems, another study looks at the relationship between gluten sensitivity and its interference with protein absorption.The amino acid tryptophan may be particularly deficient. Tryptophan is a brain protein responsible for wellness and relaxation. Lack of it lead to feelings of depression and anxiety.

Our society is too willing to accept “chemical imbalance” as an explanation for the symptoms and instead of determining the root cause of the patient’s condition, it simply invites him to swallow a pill. A pill that, in the case of antidepressants, has very dangerous and sometimes fatal side effects.

The frequency with which we are able to successfully cut back on antidepressant medication in patients seems “incredible” to many conventional doctors, yet we do it regularly. How is this possible? We are currently diagnosing the underlying cause of depression. Gluten is often the culprit, and in such cases, a gluten diet is the main path to recovery.

Isn’t it time for you to quit gluten? – Rambler / female

Gluten is a special protein found in wheat, barley and rye. For most people, it is safe, but for some it can be a real problem – their digestive system simply cannot handle gluten, cannot digest it.In most cases, this is due to celiac disease, an autoimmune disorder in which eating gluten foods can cause irreparable damage to the small intestine. However, there is another group of people – those who do not have diseases of this kind, but their gastrointestinal tract simply does not cope well with the digestion of gluten. According to various estimates, up to 13% of people may have some kind of problem with gluten absorption – check if you are one of them?

Stomach pain after eating

Whenever you eat a little spaghetti or bread or muffin, you feel stomach pain, nausea or cramps. According to doctors, this is the most common symptom – but at the same time, it is most often ignored, since most do not associate pain with the use of gluten-containing products.

Bloating

Causes can vary from hormonal imbalances to eating legumes, for example – but if you are gluten intolerant, eating foods that contain gluten can cause bloating.

Dry and flaky skin

Many people with gluten sensitivity report dry skin.Also, a tendency to eczema, rashes, acne and acne is often noted.

Weight Loss

One of the main symptoms of celiac disease is constant weight loss. The fact is that due to damage to the intestines, the food you eat is not absorbed properly – and you lose weight. In addition, because of the pain that occurs after eating, people with gluten intolerance try to eat less and less often – and, of course, lose weight.

Difficulty with concentration

It may sound strange, but numerous studies confirm that gluten intolerance is often associated with neurological diseases – for example, people with ADHD also often have difficulty absorbing gluten.

Depression

Another sign of illness is an increase (or appearance) of symptoms of depression or increased anxiety after eating foods rich in gluten. A 2014 study confirmed a link between the development of depression and the consumption of gluten-containing foods in patients with gluten intolerance.

Bowel problems

Frequent constipation? Diarrhea that comes on for no reason and just stops suddenly? Bowel problems that last longer than a week are a possible symptom of gluten intolerance.Try to skip gluten-containing foods for a while – you may feel better.

Difficulty with memory

Another “neurological” symptom of gluten intolerance is memory problems and cognitive impairment. If you notice that you have become more forgetful, and especially if you have noted other symptoms from our list, see your doctor.

Fatigue

If you wake up feeling tired, if everyday activities take too much energy, you may need to reconsider your diet. Our diet is one of the most important factors affecting energy levels.

90,000 14 most common symptoms of gluten intolerance and celiac disease

Gluten intolerance is a fairly new and little-studied problem. This disease differs from celiac disease, as well as from wheat protein allergy , and has two forms. Both can cause different symptoms of gluten intolerance. Including – and there are many such symptoms – that have nothing to do with the digestive system.

In this article, we will consider 14 main manifestations and signs of this condition.

So, gluten intolerance is a disease characterized by adverse reactions to gluten, aka gluten. This protein is contained in grains of wheat, barley and rye.

A severe form of gluten intolerance – celiac disease – can lead to irreversible damage to the digestive system.

Celiac disease affects about 1% of the world’s population.

But up to 13% of the population may have a milder form of the disease – gluten intolerance without celiac disease.It can also cause health problems.

Let’s look at the main symptoms of gluten intolerance.

1. Bloating

The condition when the stomach after eating seems to swell or fill with gas is called bloating. It can have many reasons.

Bloating is one of the most common complaints of people who are sensitive to gluten or not accepting it.

Research shows that 87% of people with suspected gluten intolerance (NOT celiac disease) develop bloating.

2. Diarrhea, constipation and stools with a strong unpleasant odor

Sometimes diarrhea and constipation are normal. But if they happen to you on a regular basis, they can be cause for concern.

These are also common symptoms of gluten intolerance.

They are explained by the fact that in patients with celiac disease, the use of gluten causes an inflammatory process in the small intestine. The intestinal mucosa is damaged, which leads to impaired absorption of nutrients.And this, in turn, – to dyspepsia. Most often in the form of recurrent constipation or diarrhea.

Frequent diarrhea can cause serious health problems, such as impaired water and electrolyte metabolism, fatigue.

More than 50% of people who are sensitive to gluten have diarrhea on a regular basis, while about 25% are constipated.

In addition, due to impaired absorption of nutrients in celiac patients, light-colored feces with a pungent unpleasant odor may form.

It’s worth knowing that gluten can also cause symptoms of gastrointestinal dysfunction in people without gluten intolerance or celiac disease.

3. Abdominal pain

Abdominal pain as a symptom is very common and can have many explanations. And gluten intolerance is one of them.

Up to 83% of patients with this pathology, after consuming gluten, experience pain and discomfort in the abdomen.

4.Headaches

Many people experience migraines or headaches from time to time. In particular, 10-12% of the population of Europe and the United States regularly suffer from migraines.

And research has shown that patients who are gluten intolerant may be more susceptible to migraines than other people.

If you regularly suffer from headaches or migraines for no apparent reason, gluten sensitivity may be the explanation.

5.Feeling tired

A common occurrence that is usually not a specific symptom of disease.

Sometimes it’s natural to be tired. But if you constantly feel very tired, it is worth finding the cause.

People with gluten intolerance without celiac disease are very prone to fatigue. Especially after eating foods containing this protein.

Studies have shown that 60-82% of people with gluten intolerance usually feel tired and fatigued quickly.

In addition, gluten intolerance can lead to iron deficiency anemia. And it, accordingly, leads to greater fatigue and a feeling of lack of energy.

6. Skin problems

The cutaneous manifestation of celiac disease is dermatitis herpetiformis, which is characterized by a variety of itchy rashes.

Everyone with this condition is sensitive to gluten. However, only 10% of all patients experience gastrointestinal symptoms suggestive of celiac disease.

In addition, other skin conditions improve with a gluten-free diet:

• Psoriasis. In this inflammatory disease, the skin turns red and flakes.
• Alopecia areata (areata): An autoimmune disorder accompanied by hair loss without scarring.
• Chronic urticaria: a condition characterized by the recurrent appearance of itchy pink or red skin lesions with pallor in the center.

7.Depression

Approximately 6% of adults experience symptoms of depression every year. They can be very draining, discouraged, and hopeless.

There are observations that people with digestive problems, as opposed to healthy people, are more prone to both anxiety and depression. And these conditions are especially common in those with celiac disease.

There are several theories about how gluten intolerance causes depression:

• Formation of gluten exorphins.These peptides, produced by the digestion of certain gluten proteins, are capable of acting on the central nervous system. And increase your risk of depression.
• Abnormally low levels of serotonin, a neurotransmitter that allows cells to communicate. It is widely known as one of the “happiness hormones”. Decreased serotonin levels have been linked to depression.
• Changes in the intestinal microbiome, namely an increase in the number of harmful bacteria and a decrease in the number of beneficial ones.It can also affect the central nervous system, increasing the likelihood of developing depression.

Several studies have shown that people with depression and gluten intolerance are inclined to continue a gluten-free diet because they feel better overall, even when their GI symptoms persist.

This suggests that the effects of gluten alone can cause feelings of depression. Not associated with manifestations from the gastrointestinal tract.

8. Unmotivated weight loss

Although this can happen for a variety of reasons, unexpected weight loss is a common side effect of reported celiac disease.

In one study of celiac patients, two thirds of them lost weight in the six months prior to diagnosis.

Weight loss can be explained by many symptoms from the gastrointestinal tract, combined with poor absorption of nutrients.

9.Iron deficiency anemia

Iron deficiency is the most common nutritional deficiency in the world. It occurs in about 5% of women and 2% of men.

Iron deficiency causes symptoms such as fatigue, shortness of breath, dizziness, headache, pale skin, weakness, sideropenic syndrome: hair loss, brittle nails, dry skin.

In celiac disease, the absorption of nutrients in the small intestine is impaired, as a result of which the amount of iron that must be absorbed from food is reduced.

Iron deficiency anemia is one of the first symptoms of celiac disease that a doctor notices.

Recent studies indicate that iron deficiency can be significant in celiac patients in both adults and children.

10. Alarm

This term covers concern, nervousness, anxiety and excitement. In addition, anxiety is often associated with depression.

People with gluten intolerance are more prone to anxiety and panic disorder than healthy people.

What’s more, studies show that up to 40% of people with gluten sensitivity experience anxiety on a regular basis.

11. Autoimmune diseases

Celiac disease is an autoimmune disease that, as a result of the consumption of gluten, causes your immune system to attack your digestive tract.

Interestingly, having celiac disease makes you more likely to develop other autoimmune conditions. Such, for example, as Hashimoto’s thyroiditis – an autoimmune damage to the thyroid gland.

And already autoimmune disorders of the thyroid gland increase the risk of developing emotional and depressive disorders.

Celiac disease is also more common in people who already have other autoimmune diseases. Such as type 1 diabetes, autoimmune liver disease, and inflammatory bowel disease.

However, non-celiac gluten intolerance is not associated with an increased risk of autoimmune disorders, malabsorption, or nutritional deficiencies.

12. Pain in joints and muscles

There are many reasons why people experience joint and muscle pain. There is also a theory according to which celiac patients have a genetically determined hypersensitivity or hyperexcitability of the nervous system.

Therefore, they may have a lower excitability threshold of sensory neurons that cause pain in muscles and joints.

What’s more: The effects of gluten in sensitive individuals can cause inflammation that leads to widespread pain, including joint and muscle pain.

13. Numbness of legs or arms

Neuropathy, manifested by numbness or tingling in the extremities, is another rather unexpected symptom of gluten intolerance.

Such manifestations are common in people with diabetes and vitamin B12 deficiency. Or it can be caused by exposure to toxins, alcohol consumption.

However, people with celiac disease and gluten intolerance seem to have a higher risk of numbness in their hands and feet compared to healthy people.

Although the exact reason for this is not known, some scientists associate this symptom with the presence of certain antibodies that appear in the body with gluten intolerance.

14. Blurred consciousness

A condition in which you cannot think clearly or clearly pay attention to objects. People describe it as forgetfulness, difficulty thinking, a feeling of cloudiness in the head, and mental fatigue.

These conditions are a common sign of gluten intolerance.It is present in almost 40% of people with this pathology.

This symptom may be caused by a reaction to certain antibodies in gluten, but the exact cause has not been established.

So:

The symptoms of gluten intolerance are numerous. But it must be borne in mind that most of the manifestations from the above list can be the consequences of other diseases.

But if you regularly experience some of these 14 symptoms for no apparent reason, your condition may indicate gluten intolerance.

And this is a serious reason to see a doctor.

Gluten Intolerance: Symptoms and Treatment

Gluten Intolerance is a very common situation. Adverse reactions occur against gluten, a protein found in wheat, barley and rye.

Celiac disease , Gluten intolerance is the most severe form. It is an autoimmune disease that affects about 1% of the population and can damage the digestive system.

However, 0.5-13% of people may have non-gluten sensitivity to gluten, a milder form of gluten allergy.

here gluten intolerance What you need to know about …

What is gluten intolerance?

Gluten is also classified as a separate protein due to its unique elastic shape.

Many studies have shown that the painful and particularly harmful complications associated with gluten are caused by the chemical structure of the protein.

Gluten Intolerance A chemical reaction occurs in the person’s immune system because the person’s immune system recognizes the substance as a toxic component and not as a protein, causing an adverse reaction that compromises the immune system.

Gluten Intolerance One of the main reasons people are advised to switch to a gluten-free diet is that the chemical reaction caused by protein not only affects the stomach, but also causes unexplained changes in various parts of the body.

These changes can cause abnormal responses of the immune system to various types of foods and allergens, leading to more serious health consequences and complications.

Gluten Intolerance Have an adverse immune system response to foods rich in gluten Gluten Intolerance Gluten Free It is also called.

Causes of gluten intolerance

Causes of gluten intolerance between; general nutrition and nutrient density of a person, disturbance of intestinal flora, immune status, genetic factors and hormonal balance.

The fact that gluten causes many symptoms in many people is primarily related to its effects on the digestive system and intestines.

Gluten is considered an “anti-nutrient” and is therefore difficult to digest by almost all people with or without gluten intolerance.

Antinutrients are substances found naturally in plant foods, including grains, legumes, nuts and seeds.

Plants contain antinutrients as an established defense mechanism; Just like humans and animals, they have a biological need to survive and reproduce.

Since plants could not defend themselves from predators by fleeing, they evolved to protect their species by carrying anti-nutrient “toxins.”

Gluten is a type of anti-nutrient found in grains that has the following effects when eaten by humans:

– It can interfere with normal digestion and cause bloating, gas, constipation and diarrhea due to its effect on bacteria living in intestines.

– In some cases, damaging the lining of the intestine leaky gut syndrome May cause autoimmune reactions.

– It binds to certain amino acids (proteins), essential vitamins and minerals, making them indigestible.

What are the symptoms of gluten intolerance?

Swelling

Swelling Bloating after eating. It is not comfortable. Bloating is very common, and while it has many explanations, it is also Gluten Intolerance This could be a sign.

Swelling, Gluten Intolerance This is one of the most common complaints. One study found that 87% of people with suspected non-celiac gluten sensitivity experienced bloating.

Diarrhea and constipation

Occasional diarrhea ve constipation This is normal, but if it happens regularly it can be cause for concern. It is also a common symptom of gluten intolerance.

People with celiac disease experience intestinal inflammation after consuming gluten.

It damages the intestinal mucosa and leads to poor absorption of nutrients, resulting in significant digestive upset and often diarrhea or constipation.

However, gluten can also cause digestive symptoms in some people without celiac disease. More than 50% of gluten sensitive people experience diarrhea regularly, and 25% have constipation.

In addition, people with celiac disease may have pale, foul-smelling stools due to poor absorption of nutrients.

It can often cause serious health problems such as diarrhea, loss of electrolytes, dehydration and fatigue.

Abdominal pain

Abdominal pain This is very common and can give many explanations for this symptom.However, also gluten intolerance is also the most common symptom. For those with gluten intolerance 83% of people experience abdominal pain and discomfort after consuming gluten.

Headache

Many people experience headaches or migraines. Migraine is a common condition and most people live with it regularly. Studies, Gluten Intolerance have shown that people with symptoms may be more prone to migraines than others.

If you have regular headaches or migraines for no apparent reason, you may be sensitive to gluten.

Feeling tired

Fatigue This is very common and usually not associated with any medical condition. However, if you feel very tired all the time, this may be the root cause.

Gluten Intolerance Dieters feel tired, especially after eating foods containing gluten. Studies have shown that 60-82% of people with gluten intolerance experience fatigue and weakness.

Ayrica, Gluten Intolerance It can also cause iron deficiency anemia, which can lead to increased fatigue and loss of energy.

Skin problems

Gluten intolerance This can also affect the skin. A blistering skin condition called dermatitis herpetiformis is a cutaneous manifestation of celiac disease.

All people with this condition are sensitive to gluten, but less than 10% of patients have digestive symptoms that may indicate gluten.

In addition, several other skin conditions improved after a gluten-free diet. These diseases are as follows:

Psoriasis (psoriasis)

This is an inflammatory skin disease characterized by dryness and redness of the skin.

Alopecia areata (ringworm)

This is an autoimmune disorder that results in hair loss without scarring.

Chronic urticaria

A skin condition characterized by recurrent, itchy, pink or red lesions of the pale center.

depression

depression It affects about 6% of adults every year.

People with digestive problems are more prone to anxiety and depression than healthy people.

This is especially common in people with celiac disease. Gluten Intolerance There are several theories as to how it can cause depression:

Abnormal serotonin levels

Serotonin is a neurotransmitter that allows cells to communicate.It is widely known as one of the “happiness” hormones. Decreased numbers are associated with depression.

Gluten Exophins

These peptides are formed during the digestion of certain gluten proteins. They can affect the central nervous system, which increases the risk of depression.

Changes in intestinal flora

An increase in the number of harmful bacteria and a decrease in the number of beneficial bacteria can affect the central nervous system and increase the risk of depression.

Many studies report themselves gluten intolerance They want people with depression to eat a gluten-free diet in order to feel better, even if their digestive symptoms persist.

is gluten intolerance This suggests that it can trigger feelings of depression on its own, regardless of digestive symptoms.

Unexplained weight loss

An unexpected change in weight is often alarming.Although this can be due to a variety of reasons, unexplained weight loss is a common side effect of undiagnosed celiac disease.

In one study of celiac patients, two-thirds lost weight within six months. Weight loss combined with poor absorption of nutrients can be attributed to a variety of digestive symptoms.

Iron deficiency anemia

Iron deficiency anemia is the most common nutritional deficiency in the world.Iron deficiency causes symptoms such as low blood volume, fatigue, shortness of breath, dizziness, headache, pale skin, and weakness.

In celiac disease, the absorption of nutrients in the intestine is impaired, which causes a decrease in the amount of iron absorbed from food. Iron deficiency anemia may be one of the first symptoms of celiac disease reported by a doctor.

Recent research suggests that iron deficiency may be important in both children and adults with celiac disease.

Anxiety

Anxiety can affect 3-30% of people worldwide. It includes feelings of anxiety, irritability, restlessness, and excitement. What’s more, it is often closely related to depression.

Gluten Intolerance People with anxiety seem to be more prone to anxiety and panic disorder than healthy people.

In addition, the study is self-reported. Gluten Intolerance It was found that 40% of people had regular anxiety.

Autoimmune Diseases

Celiac disease is an autoimmune disease that causes the immune system to attack your digestive system after consuming gluten.

Having this autoimmune disease makes you more susceptible to other autoimmune diseases, such as autoimmune thyroid disease.

Moreover, autoimmune diseases of the thyroid gland can be a risk factor for the development of emotional and depressive disorders.

This too type 1 diabetes makes celiac disease more common in people with autoimmune liver disease and other autoimmune diseases such as inflammatory bowel disease.

Joint and muscle pain

There are many reasons why a person may experience joint and muscle pain. There is a theory that people with celiac disease have genetically hypersensitive nervous systems.

Therefore, there may be lower activation thresholds for sensory neurons causing muscle and joint pain.

In addition, exposure to gluten can cause inflammation in people who are sensitive to gluten. The inflammation can cause widespread pain, including in the joints and muscles.

Numbness of a leg or arm

Gluten intolerance Another surprising symptom is neuropathy with numbness or tingling in the arms and legs.

This condition is common in people with diabetes and vitamin B12 deficiency. It can also be caused by toxicity and alcohol consumption.

However, people with celiac disease and gluten intolerance appear to have a higher risk of numbness in their arms and legs compared to healthy controls.

The exact cause is unknown, but some Gluten intolerance This is due to the presence of some associated antibodies.

Brain Fog

“Brain Fog” refers to feelings of confusion. Forgetfulness is defined as thinking problems or mental fatigue.

Having brain fog, gluten intolerance This is a common symptom of gluten that affects 40% of people who are gluten intolerant.

This symptom may occur with a reaction to certain antibodies in gluten, but the exact cause is unknown.

Chronic respiratory complications

Severe cough, rhinitis, breathing problems, otitis media and sore throat Gluten intolerance can cause.

Gluten intolerance and respiratory complications suggest that people with celiac disease have twice the risk of asthma compared to people without celiac disease. In the Journal of Allergy and Clinical Immunology This was highlighted in a published 2011 report.

Osteoporosis

Eating foods and foods containing gluten can be harmful to the immune system, which can lead to many medical complications and immune system reactions.

The immune system reacts to an antigenic threat by protecting the body from toxic and harmful substances.

Proteins made by the immune system are known as antigens.

They are found on the inner surface of cells and on the surface of viruses, bacteria and fungi.

Antigens will react negatively only when they fail to identify and eliminate the antigen-containing substance, and they begin to attack healthier cells.

Dental complications

According to a study and article published in 2012, it was found that gluten causes the body to react negatively to one of the main sources of protein that supports the formation of tooth enamel, because the protein quite easily attaches to teeth and becomes a haven for microorganisms.

Imbalance in hormone levels

Especially in women Gluten intolerance This is a common trigger for hormonal imbalances. This is due to gliadin, a protein found in various grains that contain gluten.

Infertility

Gluten Intolerance It can also cause various complications of infertility, miscarriage and menstrual irregularities; This is mainly because gluten can disrupt hormones.

anaphylaxis

In some extremely rare and severe cases gluten intolerance People with anaphylaxis may experience fatal and recurrent anaphylaxis, mainly due to sensitivity to gliadin.

According to research reports published by the Department of Dermatology at the University of Helsinki, gliadin, a soluble protein found in allergens and wheat, gluten intolerance It has been concluded that it can cause anaphylaxis in humans.

How to understand gluten intolerance?

Gluten Intolerance Correct diagnosis is vital.

Gluten sensitivity is defined by an abnormal or adverse reaction of the immune system to gluten, and it produces antibodies to fight a protein known as gliadin.

These antibodies can be identified using blood and stool tests.

The immune system’s response to food mainly occurs in the intestinal tract, and bowel movements are the only way to remove food from the intestinal tract, so stool analysis is much more accurate when testing for celiac disease.

Potential Gluten Intolerance If a blood test of a person with a history does not detect the antibodies mentioned above, it is possible that there is residual gliadin in that person’s intestinal tract, so doctors will first order a stool test to confirm any diagnosis.

Stool examination

Immunological to all people by blood test Gluten intolerance cannot be diagnosed.

Sometimes a blood test can lead to a misdiagnosis, which can also lead to many other health complications.

According to a research report, human stool is used to detect traces of antibodies to gliadin and Gluten Intolerance Symptom and whether or not it begins to show its symptoms can be effectively used to treat gliadin.

Stomach immune cells support and align the largest mass of internal tissue in your body.

This tissue acts as a shield against bacteria, viruses and foreign invaders, also known as antigens.

The main defense of the immune system against these antigens lies in the secretion of IgA secreted in the intestinal lumen, a hollow region in the stomach where antibodies produced by the immune system combine to eliminate foreign aggressors.

Since these antibodies can never be reabsorbed by the body, they are excreted through defecation, which is the logic behind stool research.

Intestinal biopsy

Blood report of celiac disease or gluten intolerance Once it appears, the next step is to perform a biopsy of the intestinal tract to confirm a blood test, but gluten intolerance wheat and celiac disease.

How is gluten intolerance treated?

The best and only treatment available for gluten sensitive people is to avoid gluten containing foods altogether.

Gluten Intolerance This is an autoimmune disease for which there is no cure. It can only be dealt with by avoiding foods that contain gluten.

Diagnosis of Gluten Intolerance People must follow a gluten-free diet as prescribed by a doctor.

Foods to Avoid for Gluten Intolerance

Gluten Intolerance In addition to avoiding grains such as wheat, rye and barley, there are also some unexpected foods that may contain gluten should be avoided, so check the labels for these foods:

Canned soups

– beer and malt drinks

Flavored chips and crackers

Salad dressings

Soup mixtures

Purchased sauces

Soy sauce

– Gourmet / Meat products

Selected additives

What is gluten intolerance?

Some natural, nutrient-rich gluten free foods include:

– Quinoa

Buckwheat

Brown Rice

– Sorghum

– Teff

Gluten Free Oats

and

Oatmeal Seeds

– Fruits and vegetables

Beans and legumes

– High quality ecologically clean meat and poultry.

Wild seafood

Raw / fermented dairy products such as kefir

Gluten intolerance If you suspect this, do not try to diagnose yourself.

If you think you have a sensitivity to gluten, such as when signs and symptoms appear, see your doctor immediately.

For the following main reasons gluten intolerance You should see your doctor to:

– If you have chronic stomach problems such as diarrhea, if you think you are losing weight, or if you have bloating and abdominal pain.All of this, gluten intolerance are important symptoms.

If you have celiac disease and do not treat it, it can cause a large number of nutrient and vitamin deficiencies and damage your small intestine.

Someone in your family with celiac disease or gluten intolerance If you are diagnosed, see your doctor immediately.

As a result;

Gluten intolerance is a big problem.

Gluten is known to be associated with many neurological and mental disorders, including conditions such as depression, neuropathy, anxiety, autism and dementia.

Autoimmune disease gluten intolerance This can cause inflammation in the brain, which can also affect other vital parts of the body, including the lungs, joints and heart.

Removed gluten from the diet – and cured ADHD in a child. The harm of gluten

Blogger Natalya Davydova, better known as “Aunt Motya” @tetyamotya, has personal issues with gluten.A few years ago, the future author of books on healthy eating and lifestyle found out that gluten is the cause of health and study problems in her eldest son Vanya. “Of course, I consider gluten a poison for every person,” says Natalya. “But it was Vanya who clearly demonstrated to me what a monstrous effect this protein has on our body and brain.”

I cried a lot from birth, but then I couldn’t go to school

The son’s problems began at birth.Vanya was our first child, and parenting experience was replaced by stories I heard somewhere that small children are always sleepless nights. And I looked at his tears and anxiety as inevitable.

It was only after the birth of two younger children that I was surprised to learn what it is like to raise a healthy child who sleeps all night, waking up once or twice to eat. Until that moment, I rocked Vanya and endured, thinking about how difficult it is – maternal happiness.

I came face to face with the truth about his condition when my Vanya went to school.Giving my child to the first grade, I, like any mother, waited for the first “fives”, the warm words of the teachers, his stories about cheerful school days. But instead, conversations with educators brought ever more frightening news.

Education was difficult for Vanya: they complained that my son reads worse than anyone else in the class. He fell asleep in class or lay on a bench with half-closed eyes. To this were added problems in the team: at home with the adults, Vanya was a very sociable child, but he could not find a common language with his peers. I could not hear without tears how my boy shared his problems with me: he said that no one loved him, other children considered him strange.

There really were strangeness: Vanya did not feel other people’s boundaries – he pressed too close to someone else’s face during a conversation or hugged other children against their will, gnawed the sleeves of his clothes to the holes, and made obsessive movements with his head. The son spoke slowly, but it was not easy for him to run and jump – to do what is natural for every child.

At the school medical board, doctors said that the child was physically exhausted, the teachers asked how many hours he sleeps at night … In the second year of study, an experienced teacher advised that Vanya be shown to a good neurologist. It was then that ADD was diagnosed for the first time – attention deficit disorder. It was a blow and – at the same time – gave hope. If a diagnosis is made, then we have something to treat!

Attention deficit disorder: treatment attempts

The desire to help my son made me knock on any door. We moved by groping, trying more and more new methods of therapy. We spent a year on treatment in one of the London clinics, where they were engaged in the physical development of children like my Vanya. Alas, there was no effect, and I continued to go to school like a chopping block.

The next step was our visit to Boston – to a well-known neurologist with a Harvard diploma and the cost of one visit to the annual budget of an average Russian family. He offered his own treatment options: psychotherapy, physiotherapy and a potent drug that improves concentration.Studying on miracle pills has finally gone up the hill.

And everything would be fine, but the drug had strong side effects. Vanya lost his appetite, started having problems with the gastrointestinal tract, abdominal pain, and upset stools: because of this, he was literally afraid to eat … And canceling the pills instantly rolled us back.

After assessing the situation, I realized that life on drugs is not suitable for my child. We refused the medication, but deep down I hoped that some effect from taking them would still be preserved.Alas: two months after the end of the therapy, the school director unambiguously informed me that Vanya would stay for the second year, since he simply could not afford the program.

I still cannot remember this time without tears, and I think every mother understands what I felt at that moment. And what happened next, I can call it a happy coincidence, and a miracle, and the natural result of my desperate search for a way to help my son.

Gluten-free – and obsessive movements go away by themselves

At the time I was just starting my studies at the New York Institute for Integrative Nutrition, I already knew the term “human microbiome” and that bacteria can play a crucial role in neurological diseases.And then one of my subscribers advised me to book “The Brain and Intestines” by David Perlmutter. When I read it, it became obvious that I had found a way that would change the life of my son and my family.

I immediately emailed David and flew to Naples at the earliest opportunity for his holistic clinic, where the doctor does not treat the disease, but the body as a whole.

What Vanya Perlmutter prescribed was difficult to call treatment: giving up gluten, a carbohydrate-free diet, probiotics, enzymes and vitamins! But I had nowhere to retreat, and the whole family plunged headlong into a new life.

The changes in my son’s behavior were happening so smoothly that I did not immediately realize it. And when the effect became noticeable not only to me, with renewed vigor I began to study the effect of a gluten-free diet on the brain.

My son’s problems, which seemed to be solved by a psychologist, were solved by the diet. My child began to eat healthy foods, we reduced the amount of carbohydrates in his diet, removed gluten, added useful elements, and – oh, miracle! – obsessive habits and movements are gone by themselves.One day I said to my husband: “Look, he stopped chewing on his sleeves, stopped fidgeting in his chair.”

Why you should give up gluten for ADHD

I want to share this experience with all moms facing the same problem. Don’t give up: helping our special children is much easier than it seems. ADHD can be kept under control. This is proved by the work of many scientists, my personal experience, based on their recommendations, proves it.

Physical therapy, which is usually recommended for hyperexcitable children, exhausts them.You can wear out the child with physical education, so that later they can sit down for lessons, but this will not solve the problem. This “training” only provokes stress.

Therefore, of course, diet is the cornerstone of treatment. You can not engage in anti-inflammatory therapy, keeping the inflammation in the intestines. It is impossible to deal with the correction of metabolism if we receive the wrong food products that do not help, but hinder. Our psychological well-being is a reflection of the biochemistry of the body.

Here are five reasons why our family has given up gluten.

Reason one: gluten acts like a drug

And in a child with ADHD, the filtering capacity of the intestine is reduced: ate a bun, received a dose of gluten – entered the previous state. I can see this from my son: if the diet is relaxed on vacation, his ability to focus immediately decreases. Avoiding gluten is not a temporary measure or a “cure” for children with ADHD; it is a new and only possible way of life.

When broken down in the body, gluten binds to opiate receptors in the brain.That is, common foods act like drugs inside the body, and a child with ADHD looks and feels like an addict. The result of intoxication is overexcitation, aggression, unmotivated tantrums.

What foods contain gluten:

• Wheat flour
• Semolina
• Couscous
• Spelled
• Stock cubes
• French fries
• Processed cheese
• Mayonnaise
• Ketchup
• Soy Sauce
• Marinades
• Crab sticks
• Sausage
• Ice Cream
• Energy Bars
• Syrups
• Instant hot drinks
• Oat bran
• Beer and Vodka

Reason two: gluten makes our brain vulnerable

Syndrome of increased intestinal permeability or leaky gut – a consequence of stress, malnutrition and chronic inflammation in the body.Initially, the intestinal wall membranes are semi-permeable and create a barrier for foreign proteins and waste products of intestinal microorganisms. But the impact of negative factors increases its permeability, and toxins with pathogenic bacterial cells, like through a hole in a fence, climb into the territory forbidden for them.

Modern medicine has found that this process carries an immediate danger to the brain. The blood-brain barrier (BBB), a defense mechanism that prevents harmful substances from entering the brain, turned out to be vulnerable: some proteins, viruses and bacteria can overcome it if the altered intestinal microflora cannot cope with its protective function.

Scientists call gliadin, a protein that is an integral part of gluten, as the main cause of increased intestinal permeability and blood-brain barrier.

Reason three: gluten can cause migraines and depression

Gluten is a unique protein. Our body lacks the enzyme necessary for its complete breakdown, so its particles can be stored in the small intestine. The word “gluten” in Latin means “glue”, and it literally “glues” and envelops the food we eat, and does not allow the digestive tract to properly digest it.Because of this, many useful substances that our body needs pass through without being absorbed in the intestines.

In his research, Dr. Perlmutter described patients complaining of prolonged depression. After examination, they were found to be deficient in vitamin D and zinc, one of the main mood regulators. The condition of the patients did not require the prescription of antidepressants – and this is how the doctors they turned to tried to solve the problem.

It is enough to exclude gluten from the diet and prescribe an additional intake of dietary supplements to enable the body to assimilate the micronutrients it needs.

Perlmutter is confident that the link between neurological disorders and sensitivity to this protein is obvious. Whether it’s headaches, migraines, seizures, insomnia, anxiety, depression, or just a bunch of neurological symptoms that cause discomfort, you need to start treatment with a gluten-free diet.

Reason four: gluten makes you gain weight

Until now, scientists cannot explain in detail exactly how gluten affects weight gain. But this influence has been proven as a result of numerous experiments.A group of scientists, which has been studying the relationship between gluten and obesity since 2013, recently conducted another experiment. It involved 175 mice, fat and gluten.

Mice were divided into 4 groups, setting their own diet for each – some added gluten, others – fats, the third got both, and the fourth group was the control.

At the end of the experiment, it became clear that the consumption of gluten caused an increase in weight and fat, as well as a decrease in energy expenditure.In addition, gluten consumption has been associated with numerous changes in gene expression, inflammatory and metabolic markers in brown, subcutaneous, and visceral adipose tissue. And gluten peptides entered the bloodstream and were found in the liver and visceral adipose tissue.

Dr. Perlmutter, referring to his own experience, claims that gluten has the same effect on humans: he prescribed a gluten-free diet to his patients to remove inflammation, but saw that excess weight was rapidly disappearing along with diseases.

Reason Five: Gluten Causes Disease

Gluten is the cause of many symptoms and diseases that we are not used to associating with nutrition and treating them the old fashioned way. Eating gluten puts all systems in the body at risk.

This is not a complete list of conditions that are associated with gluten in foods.

• Digestive disorders: gas, bloating, diarrhea, constipation, cramps, etc.
• Irritable bowel syndrome.
• Impaired absorption of food.
• Nausea and vomiting.
• Stunting.
• Allergy.
• Neurological disorders: dementia, Alzheimer’s disease, etc.
• Convulsions.
• Ataxia, loss of balance.
• Constant ailments.
• Chest pain.
• Osteopenia and Osteoporosis.
• Heart disease.
• Depression and anxiety.
• ADHD.
• Infertility.
• Miscarriages.
• Migraines.
• Cancer.
• Parkinson’s disease.
• BAS.
• Autoimmune disorders: diabetes, rheumatoid arthritis and so on.

So, if you want to give your child the best, you don’t have to start with the best school or the best clothes. You need to start with nutrition!

90,000 Book of the Month: Food and Brain by David Perlmutter on the dangers of gluten

For several years, David Perlmutter, a practicing neurologist of the highest category, has been looking day after day for the causes of diseases that destroy the brains of his patients.Perlmutter is also a member of the American College of Nutrition and a founding member of the American Board of Holistic Medicine. Based on his experience, knowledge and the latest scientific research, Perlmutter concludes that gluten, which contains wheat, rye and other grains, affects the appearance of headaches, excess weight, depression, the development of Alzheimer’s disease and dementia. In his book Food and the Brain, Perlmutter explains how modern wheat differs from what our ancestors ate and how the daily presence of pasta and baked goods in the diet undermines our digestion and brain function.Perlmutter also describes what foods and factors are needed for our health and mind and offers a four-week meal plan that he developed.

Material prepared by: Olya Malysheva

・ ・ ・

Wheat completely different

“One of the most important and most impactful events that ultimately led to today’s deterioration in brain health was the introduction of wheat grains into the human diet.Our Neolithic ancestors really did eat it in small quantities. However, modern wheat bears little resemblance to the wild einkorns that people of that era occasionally ate. Thanks to modern hybridization and gene-modification technology, this grain, about 65 kilograms of which a person eats annually, has almost no genetic, structural or chemical similarity to that prehistoric wheat. This is the problem: we are making life more difficult for our body with products that are not genetically intended for humans.»

・ ・ ・

Can’t be

“When I tell people that protein sensitivity, which is found in wheat, rye and barley, poses the greatest and least recognized threat to human health, the answer I almost always hear is:“ It can’t be. Not everyone is gluten sensitive. Of course, if you suffer from celiac disease, but it is rare … ”And when I remind you that all recent studies point to gluten as a trigger for the development of not only dementia, but also epilepsy, headaches, depression, schizophrenia, ADHD, dementia and even decrease in libido, most of the interlocutors answer: “I do not understand what you mean.”They say this because they only know about the effect of this protein on the intestines, and they do not know anything about its effect on nerve cells. ”

“In addition to the fact that our food contains calories, fats, proteins and trace elements, it is a powerful epigenetic modulator: it can change the way our DNA works for the better or for the worse.”

・ ・ ・

Gluten = glue

“Gluten, which means“ glue ”in Latin, is a complex protein that“ sticks ”together flour grains in the manufacture of bakery products.When you bite off a soft bun or stretch a pizza dough, you have to thank the gluten for it. Gluten plays a key role in the opening process of the dough, allowing the bread to “rise” when we mix the wheat flour with the yeast. ”

“Most people consume gluten with wheat, but many other grains contain it, including rye, barley, spelled, kamut, and bulgur. In addition, it is one of the most common additives used not only in food but also in personal care products.As a reliable stabilizer, it is used to prepare soft cheeses, to give a smooth texture to margarine, and to prevent curdling of sauces and gravies. Gluten is found in thickening conditioners and volumizing mascara. ”

・ ・ ・

Gluten → Inflammation → Conditions for the development of disease

“Typically, food sensitivities are based on the response of the immune system to a stimulus. Another reason is the absence or lack of the necessary enzymes in the body that digest this or that product.In the case of gluten, its “stickiness” interferes with the absorption of nutrients. Poorly digested food turns into a pasty substance that irritates the lining of the small intestine. As a result, you get abdominal pain, nausea, diarrhea, constipation and other disorders. However, not everyone has intestinal symptoms, and their absence does not guarantee the safety of other organs, such as the nervous system. When the body perceives food particles as an enemy, the immune system sends messengers of inflammation, including killer cells, to fight it.The battle damages the intestinal wall and develops a condition known as leaky gut syndrome. When antibodies of the immune system come into contact with proteins or antigens to which a person is allergic, a cascade of inflammatory reactions is triggered, releasing many chemicals known as cytokines. Cytokines attack the brain, damage tissues and create conditions for the development of disease. ”

・ ・ ・

Gluten surplus

“If gluten is so bad and we’ve been using it for so long, how did we survive? Answer: We did not use such gluten until our ancestors learned how to grow and grind wheat.In addition, the grains we eat today bear little resemblance to those that entered our diet about 10,000 years ago. ”

“Modern food processing, including genetic engineering, has allowed us to grow grains that contain 90,089 forty times 90,092 more gluten than those cultivated just a few decades ago. Whether it was aimed at increasing yields, or meeting people’s tastes, or both, is anyone’s guess. One thing we do know is that modern grains that contain gluten are more addictive than ever.»

・ ・ ・

Mmm, bun!

“If you are experiencing a burst of pleasure eating a bagel, bun, donut or croissant, it’s not a game of your imagination. Since the late 1970s, we have known that gluten breaks down in the stomach into a mixture of polypeptides that can cross the blood-brain barrier. Once penetrated, they bind to the opiate receptors in the brain and induce a sensation of pleasure. These are the same receptors that opiates bind to to create a pleasant, albeit addictive, effect.»

“With that said, is it any wonder that manufacturers are trying to cram as much gluten into their food as possible? And is it surprising that there are so many people in the world who are addicted to gluten-filled foods, not only fueling the flames of inflammation, but also causing an epidemic of obesity? ”

・ ・ ・

Cereals and starches that contain gluten

• Wheat and wheat germ
• rye
• barley
• bulgur
• couscous
• coarse wheat flour
• kamut
• Matzo
• semolina
• spelled

Cereals and starches that do not contain gluten

• buckwheat
• corn
• millet
• potatoes
• rice
• sorghum
• soybean
• tapioca
• Quinoa

Foods that often contain gluten

• malt / malt extract
• ready-made soups, broths (liquid and cubed)
• semi-finished meat products
• French fries (often floured before freezing)
• processed cheese, blue cheeses
• mayonnaise, ketchup, soy and teriyaki sauce, salad dressings, marinades
• imitation crab meat, sausage
• hot dogs
• ready-made chocolate milk
• fried vegetables / tempura
• canned baked beans
• cereal dishes
• breaded products
• fruit fillings and puddings
• ice cream
• energy bars
• syrups
• instant hot drinks
• oats and oat bran
• beer, vodka

・ ・ ・

Change DNA

“We are meant to be smart people throughout our lives.The brain is supposed to work well until our last breath. But most of us mistakenly believe that cognitive ability should decline with age. We perceive this as an inevitable result of aging, as well as the appearance of wrinkles or hearing loss. The truth is that today’s diseases are largely caused by lifestyles that are not genetically compatible. But we can change that and return our DNA to the original program. Moreover, we can reprogram some part of it to work more successfully.And this is not science fiction. ”

・ ・ ・

Intestines – our second brain

“Once the intestinal mucosa is affected by celiac disease, it no longer effectively absorbs essential nutrients, many of which are needed to maintain brain health, such as zinc, tryptophan and vitamins. They are essential ingredients for the synthesis of chemicals involved in the functioning of the nervous system, such as serotonin. In addition, many hormones and chemicals are produced near the intestines that create a sense of well-being; so now many scientists call the gut the second brain.In addition to the fact that its nerve cells are involved in the regulation of muscles, immune cells and hormones, they produce 80 to 90% of the serotonin produced in the body. In fact, your gut brain produces more serotonin than the brain in your skull. ”

・ ・ ・

On the benefits of fasting

“Research has shown that many genetic pathways for brain health and optimal function are activated by calorie restriction or fasting, even if only for a short time.This contradicts the classical idea that refusing to eat slows down the metabolism and forces the body to hold on to fat with all its might, while in the so-called fasting mode. Quite the opposite: fasting provides the body with benefits that can speed up and optimize weight loss, not to mention boost brain health. ”

“Fasting accelerates detoxification, helps reduce inflammation and increases the production of brain-protective antioxidants.Fasting stimulates energy production and ensures healthy brain function and mental clarity. ”

・ ・ ・

About the benefits of coconut oil

“As I said before, coconut oil can be used for both prevention and treatment of neurodegenerative diseases. It is not only a superfuel for the brain, but also a substance that can reduce inflammation. You can simply drink a teaspoon of coconut oil or use it in your food preparation process.Coconut oil is thermally stable, so it can be cooked at high temperatures. ”

David Perlmutter also recommends that you regularly include turmeric in your diet.

・ ・ ・

Sports = smart

“Exercise has a beneficial effect on the body at all levels – especially the brain. Seniors who exercise regularly for 24 weeks experienced 1,800% improvement in memory, language, attention, and other important cognitive functions compared to controls.The exercise group spent approximately 142 minutes per week on physical activity, averaging approximately 20 minutes per day. The researchers linked the changes to improved blood flow, new blood vessels and new brain cells.

Exercise is a powerful medicine. Physical activity triggers genes that suppress inflammation. And all this can be measured in the laboratory. ”

・ ・ ・

✭ I myself have been trying to exclude gluten from my diet for a long time and I always feel a negative reaction of the body to a piece of something starchy that I have eaten.I would suggest reading Food and the Brain to learn more about the effects of gluten on our health, but I would advise against following the author’s recommended diet program with an abundance of animal products and almost complete exclusion of all grains. It is also believed that not all gluten-containing foods are equally harmful. For example, spelled, although it contains gluten, usually does not cause a negative reaction, even in people who are severely allergic to gluten.

90,000 drug search, prices and availability of drugs in the pharmacies of Volodarsk-Volynsky and Ukraine

About the project – My Pharmacy

My Pharmacy is the fastest and most convenient way to find the necessary medicines in any pharmacy throughout Ukraine.We provide up-to-date information on prices and availability
medicines in pharmacies in Ukraine. Here you can buy medicines at low prices by comparing prices or making an online reservation.

Our database contains data on more than 11,000,000 product offerings of medicines and related products in 3,000 pharmacies in Kiev and other settlements of Ukraine.

Updating the database of the assortment of goods every 20 minutes allows you to always provide the most up-to-date and reliable information about medicines.

In addition, the user can familiarize himself with the work schedule and contacts of each pharmacy point presented on our resource, find the addresses of 24-hour pharmacies and build to them
route on the map.

The goal of this project is to provide an opportunity for each user to search for medicines as simply and efficiently as possible, and ordering pills online is quick and convenient.

Benefits for users

My Pharmacy has a number of advantages that distinguish us favorably from competitors, thanks to which customers choose us.

We offer:

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• Read useful publications about health, learn the latest news from the field of medicine;
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Ordering and searching for medicines in pharmacies on the website

On the main page of the site there is a line for quickly finding the necessary medicines. By the full name or its fragment, the resource will offer you a list of found drugs with the current ones.
prices.To purchase a drug at the lowest cost, you just need to compare prices in pharmacies or make a reserve for it for an additional discount.

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medicines according to specialized indicators:

For each drug, the site contains the original instructions for use from the manufacturer, which indicates everything about the product: active ingredients, purpose, contraindications
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options that can replace the drug of interest. And to order pills online, you must click on the green button next to the price.

DEAR USER!

THE “MY PHARMACY” SERVICE ADMINISTRATION WARNS: SELF-TREATMENT CAN BE DANGEROUS FOR YOUR HEALTH! THE INFORMATION ON THIS RESOURCE IS PROVIDED ONLY FOR INFORMATION PURPOSES AND NOT
CAN REPLACE THE DOCTOR’S CONSULTATION.

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