Conscious Choice: Against the Grain

August 2003 | Health Conscious

Against the Grain

by Bonnie C. Minsky

For the last decade, the U.S. Department of Agriculture’s Food Pyramid has forced a low fat, high grain diet down the throats of the American population. This Pyramid supposedly teaches healthy eating habits to ward off degenerative diseases. Unfortunately, following the Food Pyramid has actually accomplished the opposite effects. Americans are suffering from more obesity, type II diabetes, cancer, and heart related problems than at any other time in recorded history.

Why would a low fat, high grain diet cause serious health problems? According to James Braly, M.D., co-author of Dangerous Grains, our genetic heritage has been altered so little in over 15,000 years that most humans can’t digest large amounts of gluten (the glue that holds domesticated grains together). Most of the grains eaten today were never used as food until agriculture began about 10,000 years ago. Thus, most humans today live in a nutritional environment that is genetically incompatible.

Severe gluten intolerance, or celiac disease (CD), has recently been described as one of the most common genetic disorders of humans. A recent article appearing in the February issue of Archives of Internal Medicine reported that one out of 133 Americans may have celiac disease. Many more individuals will suffer from mild gluten intolerance that is dose related. A little gluten may be tolerated, but the large amounts now being consumed by Americans are excessive.

Most U.S. physicians have been taught that diarrhea and/or malabsorption are the main symptoms of CD. However, only about 10 percent of patients present with these classic symptoms. Celiac disease is a great mimic showing other gastrointestinal symptoms such as nausea, irritable bowel syndrome, heartburn, esophageal reflux, and chronic vomiting. Also, because CD is an autoimmune disease, other health risks may include rickets, short stature, growth retardation, osteoporosis, dental defects, eczema, hives, psoriasis, infertility, spontaneous abortion, anemia, mood disorders, chronic fatigue, thyroiditis, diabetes, and all forms of cancer. The more consistent the exposure to gluten, the greater will be the risk of developing health problems in a multitude of organ systems.

In the U.S., the diagnosis of CD is often delayed by 10 or more years from the time the symptoms begin. Patients with undiagnosed CD have twice the average mortality rate for their age group. Speaking in medical jargon, those who suspect they have CD can request that their physician use a small bowel biopsy and/or blood tests showing positive gliadin antibodies and positive ELISA endomysial IgA results to accurately diagnose CD. A new test from Prometheus Labs (www.Prometheuslabs.com) in San Diego, California, is said to be able to rule out CD with 99 percent accuracy.

Because mild gluten intolerance may still be present in the absence of positive CD test results, the gold standard for gluten sensitivity should be an avoidance trial of all gluten foods for two months. If symptoms stop during the avoidance period only to return with the reintroduction of gluten-containing foods, a long-term low-gluten or gluten-free diet would be prudent.

Gluten-free diets, especially for young children, should be monitored by a licensed nutrition professional to make sure that all nutritional needs are met. Fortunately, it has become easy to avoid gluten and still eat favorite foods. Products found in catalogs such as Miss Roben’s (www.missroben.com), Kinnikinnick Foods (www.kinnikin nick.com), and Goodday Gluten Free (877-395-2527) provide a wide variety of delicious prepared gluten-free foods. Many Chicago area grocery stores, such as Trader Joe’s, Whole Foods, Wild Oats, and the Gluten Free Market (in Buffalo Grove), also make it much easier to eat "against the grain."

For more information regarding gluten intolerance, contact the CSA/USA Celiac Sprue Association (www.csaceli acs.org) and the Center for Celiac Research (www.celiac.center.org).

Disclaimer: This column is for information only and no part of its contents should be construed as medical advice, diagnosis, recommendation, or endorsement by Ms. Minsky.

Bonnie Minsky is a Licensed and Certified Nutrition Specialist, Public Health Educator and Certified menopause Educator with a private practice in Northbrook, IL. She can be reached at nutritionalconcepts.com.

Following is a list of safe, questionable, and foods to avoid on a strict gluten-free food plan:

Avoid
barley
bulgur
couscous
farina
graham flour
malt
rye
semolina
spelt
triticale
wheat (all forms)

Safe
beans (legumes)
corn
eggs
fish
meat
milk (cow and goat)*
nuts
potato
rice (all types)
seeds
sorghum
soybean
tapioca

Questionable
amaranth
artificial colors and flavors
buckwheat
hydrolyzed vegetable protein
millet
monosodium glutamate
oats**
quinoa
seasonings (check labels)
starch (modified food starch)
teff

* Many celiacs are lactose intolerant

**Oats in the U.S. are usually contaminated with wheat; European grown oats may be tolerated by some celiacs.

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