The recent book by William Davis, called Wheat Belly, is exactly what I hear daily from my clients when they eat certain foods.  What happened is that we now have a ‘new’ wheat, genetically modified that has over 20 new chromosomes inserted into it. What this has done is changed our ‘amber waves of grain’ into genetically modified short wheat that we are able to get 3 crops per year to increase the value. However, this new short wheat has a new molecule that is novel and dangerous.

This new molecule is highly allergenic and the increase in gluten sensitivity is currently predicted at up to 30% of Americans having gluten sensitivity. This is different than the disease called celiac, which is actually very high-estimated at 1 in 100. Most people have an average of 10 years of complaining about a symptom until a doctor figures out that they have celiac.  For us, it doesn’t seem to have a huge difference for gluten-sensitive or celiac disease, however other associated illnesses come with celiac that a client and the doctor must be aware of and monitor throughout the course of therapy. Typically the success plan is a good probiotic, learning about true gluten-free foods and avoiding processed gluten-free foods, as well as using supplements such as glutamine for gut restoration. A clean healthy non-gluten, non-soy, and non-whey protein base smoothie tends to be the core of a healthy nutrition plan for success.  One of the things that I see on a daily basis is a combination of whey or casein (think dairy) sensitivity and gluten sensitivity. These do seem to go hand in hand and one may spark the other and typically you need to avoid all three to have success.

On a daily basis, we hear these amazing success stories of people changing their nutrition and lifestyle and achieving amazing success. One of my favorite stories recently is a client that was having to take a medicine called Celebrex which has similar risks like Vioxx did (which was taken off the market due to deaths-imaging, taking something for joint pain that could kill you) and I feel this medicine has the same stroke and heart attack risk as the Vioxx that was taken off the market.  So I am at the gas station and a client walks up to me telling me that he spent the winter going gluten-free and was having actually no joint pain anywhere and was off his medicine completely. This is a very common scenario that we see in our practice, where someone makes a nutritional change and has a dramatic benefit and huge success. There is a test in which we can test all of your food sensitivities, including 96 of the most common foods to determine which ones you are sensitive to and with which you are not to personalize a nutrition plan. Some people feel you can also check your blood type to find your personal nutrition plan yet this is not accurate. We are all so biochemically unique that you must determine your individual problems.