What is all this gluten and gluten-free stuff about, you ask. Well, let me tell you a little bit about that.

Let’s start with a brief definition of what gluten is. According to Wikipedia, gluten is latin for glue. It’s the composite of two proteins called gliadin and glutenin. These exist conjoined with starch and endosperms of some grass related grains such as wheat, rye, and barley. Gliadin and glutenin comprise about 80% of the protein contained in the seed and it can be an important source of nutritional protein. Some of us cannot physically handle these proteins, causing many health problems and sensitivities.

There are 3 categories of gluten intolerance: Celiac disease, non-Celiac gluten sensitivity, and wheat allergy. I will touch briefly on these and then talk a little about how to recognize what’s going on and then about what you can do. The solution is very simple.

Celiac disease is a severe form of gluten intolerance that can have devastating consequences. This is an auto-immune response characterized by the release of very aggressive antibodies which attack the small bowel. These antibodies will ultimately destroy the absorptive abilities of the villi, the part of the small intestines that is responsible for nutrient absorption from food. As the Celiac is less and less able to absorb nutrients, the body suffers immensely, resulting in other more serious diseases. Leaky gut syndrome is a condition that allows for the escape of undigested gluten from the intestine directly into the bloodstream.

People suffering from non-Celiac gluten sensitivity experience very similar symptoms as Celiac disease but there is no evidence of the antibodies.  A wheat allergy may be manifested as immediate, diffuse symptoms ranging from a complete loss of energy to dry mouth, depression, hives or pain.

Personally, I think a good rule of thumb, after seeing your health care practitioner, is to always suspect a gluten problem if you are having any unexplained or diffuse symptoms. There is no magic bullet for this one. In the case of Celiac, you’re going to have to give up gluten in all it’s forms, whether it’s bread, food additives, or meat substitutes made from gluten. In the case of gluten sensitivities and wheat allergies, you can figure this one out through a process of elimination. Without being too radical and demanding of yourself, just simply stop eating bread in all it’s forms for 3 weeks. You’ll also want to avoid eating any processed foods which translates into anything that comes in a box. If it comes in a box, don’t eat it. Stick to a diet consisting of fresh whole foods, fruits and vegetables.  If you feel better after 3 weeks, guess what?

If it turns out you have a gluten issue, with the exception of Celiac, you have some choices. You can stop eating bread and gluten in all its forms, or you can see a practitioner who uses the techniques of Allergy Antidotes, or NAET (Nambudripad’s Allergy Elimination Technique). These techniques can be very effective in reducing or eliminating your allergic reactions to gluten. However, there is also a good chance that you will just need to stop eating it altogether, depending on your response to these techniques.

When I told a friend of mine about the gluten issue, it was the first he’d ever heard of the problem and he was very reluctant to give up bread. Who wants to do that? It’s soooo good. Right? After a few more conversations about it, he decided to give it a try. After only 3 days he started telling me about how giving up wheat and bread has absolutely changed his life. For him, the sensitivity was manifested through frequent and severe mood swings which were eliminated almost immediately. It makes me wonder how many diagnosed with bipolar disorder, could eliminate their problem simply by giving up bread. Can you imagine?

In a future post, we’ll talk about how gluten and other food allergies contribute to weight gain. Eliminating the offending foods or resolving our reactions to them, along with addressing emotional eating, delivers a 1-2 punch where obesity doesn’t stand a chance.

Remember that bump in the road? You know, the one that I knew would would take care of itself? Well, it did. I’m now in my new downtown location and the transition went pretty well. It’s a really nice space and one that I think will be conducive to some excellent sessions. There’s also a conference room with plenty of space for future workshops.

As you know, I’ve decided to devote my entire practice to weight loss through addressing the whys of eating and the emotional attachments to food. Without these things in place, no diet can provide for long term results. There are some excellent eating plans out there but the truth is that most people, up to 95%, gain the weight back plus, within 5 years. Theories abound as to the reasons for this, and through Health Energetics and adequate coaching, permanent weight loss can be achieved.

I will be putting together a team of health care practitioners to address all aspects of  losing weight. As well as Health Energetics, this team will include a naturopath, acupuncturist, and a healing intuitive. This way, all the physical aspects as well as the psychospiritual, will be addressed, increasing the chances of success.

I’m still interested in working with those who are upwards of 100 pounds over weight, awaiting bariatric (weight loss) surgery, or trying to qualify. Through this work, I hope to assist those who believe there are no other alternatives but this drastic measure, to see the hope and success that awaits them.