New Guidelines for Gluten Sensitivity: Report

Categories: Edible News

​A panel of experts recently released a report that proposed a new way of classifying gluten-related disorders, according to The Wall Street Journal. The authors of the report, which was partially supported by a company that sells gluten-free products and published in the journal BMC Medicine, assert that people's reactions to gluten should be considered on a spectrum, rather than diagnosed as simply showing tolerance or intolerance to gluten. 

"It is well possible that many individuals are on a gluten-free diet for no sound medical reasons," wrote the authors of the report, which was quoted in The Wall Street Journal article. Researchers and gastroenterologists are trying to find a precise measure or biomarker for diagnosing gluten sensitivity. 

 The Wall Street Journal reports that as of this year, about 1 percent of people in the U.S. have celiac disease, which shows a fourfold increase over the past 50 years, and is a statistic that has raised some red flags in the medical community. 

The good news is that in the city, whether you're gluten sensitive or have full-blown celiac disease, you can still get your carb fix: Many restaurants, like a new pizza parlor in Hell's Kitchen, Don Antonio by Starita, have started featuring gluten-free bread products on their menus. 

For more dining news, head to Fork in the Road, or follow us @ForkintheRoadVV, or me, Alexia Nader, @lexi1602. 

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In the 1980's, Norman Borlaug saved 3 billion people from starvation with his new high yield wheat.  The downside was a quadrupling in the incidence of celiac disease and autoimmune disease. Wheat gluten sensitivity is a growing epidemic in our community.  Affected individuals do not have celiac disease, an autoimmune destruction of the small bowel wall. Rather, in genetically predisposed individuals, wheat ingestion causes molecular mimicry and auto-antibody formation leading to neurologic and neuro-psychiatric disorders,  malabsorption of key nutrients, and chronic anemia from Iron malabsortion.  Calcium malabsorption may cause osteoporosis and stress fracture in young women.  Wheat protein causes leaky gut and autoimmune diseases, such as Hashimotos thyroiditis, Lupus, Rheumatoid Arthritis, Sjogrens, etc. as documented by Alessio Fasano MD.   The AmylopectinA in wheat causes elevated blood sugar, metabolic syndrome, weight gain, abnormal lipid profile and accelerated heart disease as noted by William Davis MD in his book, Wheat Belly.  Useful lab testing is now available at all national labs (Quest and LabCorp) with the IgA abd IgG anti-gliadin antibody test.  More advanced lab testing is available from Enterolabs, Cyrex, and  ALCAT.  Unfortunately wheat gluten sensitivity is largely ignored by the mainstream medical system, so your doctor may not know about it or may even ridicule the possibility. If so, you need a new doctor.  For More:

Jeffrey Dach MD Davie, Florida

gluten free foods restaurants
gluten free foods restaurants

 If you can't determine menus about a restaurant or café before leaving your house, then telephone ahead. Perhaps make certain you have a couple of choices in the area, just in case a 'gluten free' restaurant is just claiming the certification to increase patrons, but knows zero about gluten free. Trust me, it happens more than you might think.