A recent study published in the American Journal of Gastroenterology
finds that more than 30% of patients with celiac disease following a gluten free diet fail to exhibit recovery of intestinal damage after 5 years on a gluten free diet.
Mucosal recovery was absent in a substantial portion of adults with CD after treatment with a GFD. There was a borderline significant association between confirmed mucosal recovery (vs. persistent damage)
The American Journal of Gastroenterology
, (9 February 2010)
This is not the first study to illustrate such an alarming statistic. Another research study published in 2009
found even more alarming statistics. But the big question is why are these patients failing to heal?
So many chronically sick people are getting a diagnosis of gluten sensitivity or intolerance and turning to a gluten free diet. Unfortunately, these individuals are being directed toward replacements foods that are:
- extremely unhealthy
- are not gluten free
- difficult to digest and hard on the gastrointestinal tract
- are highly processed and disease promoting
- contain chemical additives
- over priced
The gluten free food industry reportedly made over 2 billion dollars in 2010. It is the fastest growing sector of the food industry, and sadly, most of what is produced and sold to the public is counter productive to health restoration. For example – trading out brownies for “gluten free” brownies does not accomplish what the patient has set out to do – recover from years of food induced damage.
Doctors and nutritionists are part of the problem!
Instead of educating gluten sensitive patients about the health detriment of these “gluten free” food alternatives, they promote them. Ever go to a gluten free support group? Many of them are sponsored by doctors or hospitals. The bulk of the food being brought in is typically cakes, cookies, processed cereals, crackers, etc. How can a person with severe illness ever hope to recover eating these types of foods. It is no wonder that researchers are publishing findings like the ones above.
Many Gluten Free Food Items Are Not Gluten Free!
Gluten is a family of proteins that share a similar structure. It has always been assumed that wheat, barley, rye, and oats (depending on who you ask) were the only culprit grains for those with gluten issues. However, studies have linked corn gluten to problems in those with celiac disease. Additionally, new research in 2010 identified 400 new gluten proteins
– many of which were shown to cause damage in patients with gluten sensitivity. That is why we specify between the “traditional” gluten free diet and a TRUE gluten free diet. One will guarantee a lack of healing while the other will allow your health to flourish.
If you are on a “traditional” gluten free diet and still having health issues, it’s time to go TRUE gluten free. If you need help, sign up for my free Glutenology Masterclass
All the best,
Dr. Osborne – The Gluten Free Warrior