Lesson 6. Gluten Free Diets Failing to Improve Health Issues

This lesson is a part of FREE Hypothyroidism Diet Guide

A Guest Post by Dr. Peter Osborn, D.C., D.A.C.B.N an Author of the Glutenology: Why over 90% of gluten-free diets fail

A recent study published in the American Journal of Gastroenterology finds  that more than 30% of patients with celiac disease following a gluten free (GF)  diet fail to exhibit recovery of intestinal damage after 5 years on the medical  necessary diet.

The authors state that recovery of intestinal damage was absent in a  “substantial portion” of patients with celiac disease. The actual number of  patients not improved after 5 years was 34%.

This is not the first study to illustrate such an alarming statistic. Another  research study published last year found that more than 80% of patients on a  gluten free diet failed to demonstrate healing in their intestinal wall. But the  big question is why are these patients failing to heal?

So many chronically sick people are getting a diagnosis of gluten sensitivity  or intolerance and turning to a GF diet. Unfortunately, these individuals are  being directed toward replacements foods that are:

* extremely unhealthy
* are not gluten free
* are highly processed and  disease promoting
* over priced

The gluten free food industry made over 2 billion dollars in 2010. It is the  fastest growing sector of the food industry, and sadly, most of what is produced  and sold to the public is counter productive to health restoration. For example  – trading out brownies for “gluten free” brownies does not accomplish what the  patient has set out to do – recover from years of food induced damage.

Doctors And Nutritionists Are Part Of The Problem!

Instead of educating gluten sensitive patients about the health detriment of  these “gluten free” food alternatives, they promote them. Ever go to a GF  support group? Many of them are sponsored by doctors or hospitals.

The bulk of  the food being brought in is typically cakes, cookies, processed cereals,  crackers, etc. How can a person with severe illness ever hope to recover eating  these types of foods. It is no wonder that researchers are publishing findings  like the ones above.

Many Gluten Free Food Items Are Not Gluten Free!

Gluten is a family of proteins that share a similar structure. It has always  been assumed that wheat, barley, rye, and oats (depending on who you ask) were  the only culprit grains for those with gluten issues. However, studies have  linked corn gluten to problems in those with celiac disease.

Additionally, new  research in 2010 identified 400 new gluten proteins – many of which were shown  to cause damage in patients with gluten sensitivity. That is why we specify  between the “traditional” gluten free diet and a TRUE gluten free diet. One will  guarantee a lack of healing while the other will allow your health to  flourish.

If you are on a “traditional” gluten free diet and still having health  issues, it’s time to go TRUE gluten free. If you need help, join our program Glutenology

Dr. Peter Osborne is the clinical director of Town Center Wellness in Sugar  Land, TX. His practice focuses on integrative holistic care to include  chiropractic, decompression, lifestyle coaching, as well as treating complex  medical problems by identifying an individuals genetic variations, and  correcting nutritional deficiencies through the use of specialized laboratory  testing.

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