Tag Archives: gluten

Heart Disease and Gluten Sensitivity

A number of research studies have linked gluten sensitivity to different forms of heart disease.  The first study below discusses gluten induced autoimmune disease of the heart.  The second study discusses how malabsorption of nutrients (in this case carnitine deficiency) induces cardiomyopathy (disease of the heart muscle)… Autoimmune Heart Disease Acute pericarditis (inflammation of the […]

The Many Heads of Gluten Sensitivity

Unfortunately, today most people do not understand the difference between gluten sensitivity and celiac disease.  As a matter of fact, this is one of the reasons why so many patients fail to get properly diagnosed.  Lab tests have traditionally focused on diagnosing celiac disease.  This has created a proverbial No Man’s Land for those patients […]

Gluten a Cause of Bipolar Disease?

Another new study finds that Bipolar patients have elevated levels of antibodies to gluten.  Unlike several past studies, this research does not focus on celiac disease, but rather identifies that patients with psychiatric bipolar issues are have elevations in IgG to gliadin. Source: Bipolar Disord. 2011 Feb;13(1):52-8. Research continues to show the link between gluten […]

Gluten Stunts Growth in Children

A link between celiac disease and growth hormone deficiency in children has been identified. Source: Clin Med Res. 2006 Sep;4(3):180-3. Gluten is a known endocrine (hormone) disruptor.  Research has linked gluten sensitivity contributing to abnormalities in  thyroid, progesterone, estrogen, pituitary, prolactin, and more. Growth hormone is a powerful stimulator of proper growth in children.  It […]

Gluten Protein Alters Brain Prolactin

The following research study demonstrates one of the brain altering effects of gluten.  In this case, a compound in gluten acts as an opioid chemical that leads to the excessive excretion of the neuro hormone, Prolactin. Gluten exorphin B5 (GE-B5) is a food-derived opioid peptide identified in digests of wheat gluten. We have recently shown […]

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