“Is gluten the cause of your health problems?” It very well could be.
It’s an interesting, and important, question to ask. Fortunately, Dr. Tom O‘Bryan has made it part of his personal mission to move this question into today’s conversations between patients and healthcare professionals.
Asking this question could, potentially, improve the lives of millions now instead of years from now, which is how long it often takes for groundbreaking research to make it to mainstream practice.
That’s why I encourage you to register for the world’s first Gluten Summit. This FREE event is taking place online from November 11-17. Dr. O’Bryan has gathered 29 of the world’s experts and opinion leaders on the topics of gluten-related disorders, healthy living and nutrition, each in one-to-one interviews about their particular areas of expertise.
YOU DON’T WANT TO MISS THE KNOWLEDGE THAT WILL EMERGE FROM THIS EXCITING EVENT!
That’s why you should register for FREE now: Register Here
The Gluten Summit will:
- Bring the latest research to the public eye with interpretation from Dr. O’Bryan;
- Call more attention to gluten-related disorders;
- Potentially improve diagnosis and treatment in practice;
- Teach better practices for safely eating outside of the home;
- Encourage more clinicians, practitioners and patients to ask, “Could it be gluten?”
Who is speaking at the Gluten Summit?
|Prof. Michael MarshDr. Loren Cordain
Dr. Alessio Fasano
Dr. Umberto Volta
Dr. Aristo Vojdani
Dr. Mark Hyman
Dr. Deanna Minich
Dr. Yehuda Shoenfeld
|Dr. David PerlmutterMelinda Dennis
Dr. Daniel Amen
Dr. Mark Houston
Dr. Rodney Ford
|Dr. Liz LipskiDr. William Davis
Dr. Peter Osborne
Dr. Marios Hadjivassiliou
Dr. Natasha Campbell-McBride
When is The Gluten Summit?
The Gluten Summit will take place online for FREE from November 11-17. Each day, 4-5 interviews will be available to watch on demand. The information each interview contains will be educational for you–even potentially life changing–as you learn the importance of these new healthy practices for you and your family.
Therefore, I urge you to click here to register today!
How much does it cost?
The Gluten Summit is free for all attendees. Archives of the summit (Audio, presentations and transcripts) will be available to purchase for those who wish to retain the educational information that will be presented.
How do I register?
Visit The Gluten Summit to register for this free, online event today!
Don’t miss the world’s very first Gluten Summit!
The Food and Drug Administration (FDA) states:
Each year, millions of Americans have allergic reactions to food. Although most food allergies cause relatively mild and minor symptoms, some food allergies can cause severe reactions, and may even be life-threatening. There is no cure for food allergies. Strict avoidance of food allergens and early recognition and management of allergic reactions to food are important measures to prevent serious health consequences.
While this is a statement of the obvious, if you have celiac disease or a gluten allergy, you MUST read food labels when grocery shopping. We have made mistakes before and we had no choice than to turn those mistakes into learning experiences. The first big mistake was with sushi from Whole Foods Market. We wrote about it here. The problem there is that I just looked at the “contains” statement. I did not read the whole label.
Here is another example of a screwed up “contains” statement:
This is a “snack keg” is marketed by a convenience store chain. There are pretzels pictured on the front, which was the first red flag. My eyes always seem to go to the bold “contains” statement first.
Check out the statement here. Nothing but tree nuts and milk. Well, if it’s got pretzels then we need to check that out. And there it is, halfway down the list, “enriched wheat flour” and then “barley malt extract” a little further down.
Reading labels is a task that has to be learned. As I have gotten older, I have to remember to take my reading glasses to the grocery store. Read, read, read.
You will get the hang of it and be able to scan for the gluten containing words. Many of those with celiac disease have other food allergies also, so you may have a big list of words you are looking for.
Here is the FDA’s guidance on how the major food allergens are to be listed on the labels:
The law requires that food labels identify the food source names of all major food allergens used to make the food. This requirement is met if the common or usual name of an ingredient (e.g., buttermilk) that is a major food allergen already identifies that allergen’s food source name (i.e., milk). Otherwise, the allergen’s food source name must be declared at least once on the food label in one of two ways.
The name of the food source of a major food allergen must appear:
- In parentheses following the name of the ingredient. Examples: “lecithin (soy),” “flour (wheat),” and “whey (milk)”
– OR –
- Immediately after or next to the list of ingredients in a “contains” statement. Example: “Contains Wheat, Milk, and Soy.”
As you can see, the label in the picture follows the rules but, in my opinion, if they are going to use a “contains” statement then they should be accurate on their listing.
Well, I managed to write this without using any bad language and that was tough. This is a very personal issue to me because I do not like to see my wife hurt from the pain caused because I didn’t read the label correctly.
Let us know what your experiences have been.
This is a good brief introduction that answers the question, “What is celiac disease?”
Learning to eat gluten free takes time and a lot of “trial and error”. Since everyone reacts different to gluten there is no one single right way to start or maintain a gluten free diet. I recently found these tips which list three things to avoid when going gluten free:
Do not eat lots of food labeled “gluten free.” The first thing people usually do is load up on all sorts of gluten-free cookies, crackers, cakes, cereals, pretzels, pasta, etc. Beware: These are still highly processed junk foods made from high-glycemic, low-fiber flours, and most contain high amounts of sugar. “Gluten-free” doesn’t mean healthy.
Do not make “reasonable” assumptions at restaurants. You ordered a simple meal of fish, chicken or meat and vegetables. Why would there be gluten in that? Foods are dredged in flour, cooked with a “roux” or prepared with marinades that contain gluten. Many restaurants, even nice ones, serve french fries that are a reconstituted mix of dried potatoes and flour. It’s better to be safe than sorry, so be your own advocate, and always ask your server.
Do not do gluten-lite versus gluten-free. It takes up to two weeks for gluten to leave your system, so if you’re indulging once a week, you’ll never get the benefits of removing it from your diet. Moreover, recent research shows that even a small amount of gluten negatively impacts inflammatory markers for six months. Try a regimen of lean protein, lots of vegetables, a little fruit, nuts and seeds. You really don’t need those grains at all, and you may feel a lot better without them.
The first tip is really right on point. We would go to Whole Foods and buy a pack or bag of anything that had gluten free written on it. Most all of it turned out to be tasteless, flavorless junk that provided absolutely zero nutrition.
Along with these three things to avoid when going gluten free, do your research before you go to the grocery store and you will have a head start on the process.