As part of Gluten Free Society’s ongoing mission to educate the world about the far reaching effects of gluten, we strive to educate doctors, nurses, nutritionists, and other health care providers. Our certification program is the only of its kind for specializing in gluten sensitivity. All practitioners must not only meet the required classroom hours, but they must also submit an essay to demonstrate their mastery over the baseline curriculum. We would like to welcome Certified Nutritionist, Trish Cardone, to our family of Tier 1 certified health care providers! Below, you can read her essay submission…

What is the difference between the “Traditional” gluten free diet and the “True” gluten free diet?

Gluten CertifiedThere are several differences between the “Traditional” gluten free diet and the “True” gluten free diet. On a “Traditional” gluten free diet, there are certain foods considered to be “safe” that are not suggested on the “True” gluten free diet. In fact, the typical “Traditional” gluten free diet, in a sense, is not very different from the SAD (i.e., Standard American diet) only substituting with “gluten free” choices. Usually, the “Traditional” approach consists of the following:

• Supermarket bought meats/poultry/fish (Problem: Mainstream/non-organic sources are typically from corn/soy/GMO fed animals.)
• Most dairy products (Problem: Technically, dairy is not really gluten free if the cow is eating corn, rice, soy and wheat or other types of genetically modified grain. As you mentioned, the milking cows in the US are genetically modified. The casein molecule coming from a Holstein cow resembles the structure of gluten, whereby we can get cross reactivity between casein and gluten. In humans, gluten passes through and translates into breast milk, which perhaps may happen with bovine. Also, humans typically lose their ability to digest dairy at around the age of 3.)
• Legumes – (Problem: mentioned below)
• Nuts/seeds – (Problem: mentioned about seeds below)
• Vegetables
• Fruits
• “Safe grains” (i.e., those grains thought to be safe by the mainstream population) – such as quinoa, buckwheat, millet, amaranth, teff, corn, brown rice, sorghum, etc. (Problem: There is no such thing as a gluten free grain. There are thousands of different gluten proteins to which we can react.) Other reasons to avoid grain: Grains are a poor source of biologically available protein, they are hard to digest, they are very low in EPA/DHA, and they are high in omega 6’s, which are pro-inflammatory. Also, grains contain oxylates, phytates and other lectins that can bind to other nutrients, preventing absorption. Many of these ”safe grains” are genetically modified and are stored in silos sprayed with herbicides, pesticides and fungicides.
On this “Traditional” gluten free diet, it seems clear that this change is not enough to address the breakdown of the body nor does it support healing the body back to optimal health. “Traditional” gluten free diets are being studied and the studies are showing that they are failing. There was a 16-month study done where they followed patients on a “Traditional” gluten free diet and only 8% of them had healed. (Gluten-containing baked goods are being substituted with “gluten-free” baked goods which tend to be low in fiber, high in sugar and calories, high in fat and low in nutrition. Not exactly health-promoting!)
I have been encouraging clients to eliminate gluten, dairy and sugar from their diets since the late 1990’s…especially if they had auto-immune disease. I found this to be the most effective way to help them begin the healing process.

The “True” gluten free diet is a healthier, healing diet. The “True” gluten free diet consists of the following:

• Completely 100% grain free
• Consists of grassfed/organic/free range: red meat, poultry and eggs
• Fish should be wild (as farm raised can be fed genetically modified grain)
• Lots of fresh vegetables
• Fresh fruits
• Raw nuts
It is always best to cook your food up fresh. Eating out can be very risky since you are not the chef and there is a strong potential for cross-contamination. Going 100% grain free includes the elimination of ALL breads, bagels, cakes, pastas, croutons, bread crumbs, cereals, muffins, etc. Once a client is on the mend I give them recipes where they can try using nut flours (such as almond flour) as an alternate for items such as muffins, preferably using only fresh fruit as the sweetener. There should also be avoidance of the following items as there may be hidden sources of gluten/potential for cross contamination: luncheon meats, alcohol, condiments and various seasonings, ready-made sweets and desserts. Caution must also be exercised when choosing any topical/skin products. (see other attachment for larger list)
The non-grain seeds and beans are not suggested as seeds are designed to survive and that survival includes human digestion. So, if someone truly wants to heal, it is best to avoid these foods while allowing the digestive system to recover. I know you had mentioned no dairy (unless it were from grassfed, non-Holstein based cows). You also mentioned that Jersey cows produce a casein in their dairy that is not as detrimental as the Holstein cow casein, but I will typically tell a client with serious auto-immune health concerns to discontinue the dairy if they truly want to heal their body (which I believe you prefer as well if the patient/client will comply). Although you did not mention this perspective on either of the videos, I see that you are okay with Wild Rice (from your forum) since it is a marsh grass and not a grain. Is this something you suggest after the healing process?

I can attest to the “True” gluten free diet. I had been wheat free but not grain free (while still allowing quinoa, buckwheat, millet, corn, teff into my diet) since the 90’s. I had changed my own diet originally back in the 90’s due to a few auto-immune health concerns and it helped somewhat. As I started getting older, I noticed it was not so easy to maintain my weight and I had gained some weight over the last 6 years. No matter what I did to lose weight, it was not coming off! Last year, I came across your site and was reading about this idea of going completely grain free. I had thought about it for years but never acted upon it. Also, at the same time, I was having dental/periodontal issues where I was told that I needed to have surgery due to the progression of the periodontal disease. Instead of the surgery, after reading your site, I decided to have a food sensitivity panel done (which was quite informative), and did the SpectraCell Micronutrient test. My next step was to completely avoid all of my food sensitivities and follow the “True” gluten free diet. In this last year, I have successfully lost 25 lbs and the periodontal disease no longer warrants surgery.

Describe the differences between Gluten Sensitivity and Celiac Disease

Celiac Disease is an auto immune disease in the small intestine of individuals who eat gluten (or as a result of eating gluten). Gluten Sensitivity causes Celiac Disease. According to the Lancet Neurology, “Gluten Sensitivity is a systemic autoimmune disease with diverse manifestations which is characterized by abnormal immunological responsiveness to ingested gluten in genetically susceptible individuals.” The prolamine gliadin is the most studied piece of gluten in the medical literature as it relates to Celiac Disease. Some of the classic symptoms of Celiac Disease are: bloating, vomiting, diarrhea, extreme weight loss, severe anemia, etc. We now know that these symptoms are some of the rarer ways that symptoms will manifest. Many people will have just the opposite symptoms such as: weight gain, constipation, IBS, etc. There can be a wide range of symptoms, usually systemic and each individual can react in a different way. Celiac Disease and Gluten Intolerance are not the same thing. We can’t say that everyone with Gluten Intolerance will develop Celiac Disease, but we can say that everyone with Celiac Disease is gluten intolerant. Celiac Disease is just one of the manifestations of gluten intolerance. Gluten Sensitivity does NOT equal Celiac Disease either. Gluten Sensitivity causes Celiac Disease, but one can have Gluten Sensitivity without having Celiac Disease. Gluten Sensitivity can show its face in many ways, often times in and through one of the many health concerns that it is linked to of which there are 190 autoimmune diseases. All patients with an auto-immune disease should be properly screened for Gluten Sensitivity.
To differentiate, Gluten Sensitivity is not a disease, it is a state of genetics. If it is ignored, it can trigger disease. Celiac Disease on the other hand is a disease and it is triggered by genetics and environment. Celiac Disease is usually found through positive serology (positive anti-tissue transglutaminase and positive anti-gliadin antibodies, and a biopsy that looks for villous atrophy). However, this method of testing is no longer the gold standard and is somewhat antiquated. Just because a biopsy comes up negative doesn’t mean it is accurate; they may have biopsied an area that does not have villous atrophy (as it is only a sampling and not the whole picture). If you are only looking at villous atrophy, then you are really only looking for Celiac Disease and not Gluten Sensitivity. The biopsy is also not the gold standard because there are more things that can cause villous atrophy than just gluten from wheat. For example, corn and dairy can also cause villous atrophy. As you had mentioned, there are new terms to help differentiate Celiac Disease from Gluten Sensitivity, as in the past the two have always been intertwined. These new terms in the literature are Non-Celiac Gluten Sensitivity and Gluten Syndrome. The prior school of thought as it relates to Celiac Disease is: Celiac Disease is the only manifestation of gluten sensitivity, the intestinal biopsy is the gold standard, antibody blood tests are used for gliadin, and extra intestinal manifestations of Celiac Disease are rare. Today’s new school of thought is that Celiac Disease is a rare manifestation of gluten sensitivity as there are many more cases of other auto-immune diseases that show up than there are of Celiac Disease, the HLA-DQ testing along with clinical symptoms is the gold standard for Gluten Sensitivity recognition, and extra-intestinal manifestations of gluten intolerance are a major cause of missed diagnoses in developed nations worldwide. If you have a positivity on the HLA-DQ 2,8,1 or 3, you should be gluten free for the rest of your life. According to Dr. Peter Green, it is now believed that Gluten Sensitivity may be much more common than previously thought. He states that “it may, in fact, be a separate disease entity that involves different organs and different mechanisms than Celiac Disease.”
There are many facets that are a part of the healing process in addition to eating a whole foods-gluten/grain free diet as mentioned above, such as using targeted nutritional supplementation for intestinal repair, looking into other possible food sensitivities, as well as nutrient deficiencies, etc.

Trish Cardone, CN™, CHHC

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3 thoughts on “Gluten Free Society Welcomes Tier 1 Certified Nutritionist, Trish Cardone

  1. Deborah says:

    Please, could someone talk about how to maintain a healthy weight when grain/dairy free. I have lost weight and muscle. I do eat eggs and butter, and lately, out of desperation… I’ve been using Parmesan and Organic Feta on some dishes to boost calories/protein.
    I realize most people want to loose. I need to gain. And can’t find helpful suggestions.

    • says:

      Hi, Deborah. When I changed my diet my weight quickly plummeted from 129 to 104, which was very alarming! I started adding healthy calories, especially high-quality fats, anywhere I could. I add Dr. O’s protein powder (vanilla–yum), collagen, and coconut oil to my coffee. Add coconut oil, olive oil, or ghee to veggies. In lieu of a baked potato, I make a sweet potato and add coconut oil, cinnamon, and the protein powder. Sprinkle hemp hearts on a salad, spread sunflower butter on celery, etc. All those extra calories add up.
      I searched out gluten-free recipes (as well as dairy-, egg-, and sugar-free) and found a wonderful recipe for GF Blueberry Muffins on that’s been very helpful in my regaining weight while eating healthy. It takes time and is frustrating, but with persistence you can find tasty foods that you can live with. I wish you well!

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