Participants: Paula and Curtis Eakins
Series Code: AL
Program Code: AL00166A
00:01 I just feel miserable; I mean I have
00:03 abdominal pain, bloating, flatulence, upset
00:07 stomach, I don't know what's the problem?
00:09 Well, it may be today's topic entitled
00:13 Gluten for Punishment. We will be right back.
00:45 Hi, welcome to Abundant Living.
00:47 My name is Curtis Eakins. I am glad you are with us
00:49 today and we have a wonderful program in store with you.
00:53 Now this is, okay with you, and I am his
00:57 wife Paula Eakins. Yes, Paula Eakins, yes.
00:59 I am glad to be here with you.
01:01 My bride of glorious 13 years.
01:04 You are doing alright? I am doing wonderful.
01:06 You are looking pretty good too.
01:07 Gluten for Punishment. Not glutton, but
01:10 Gluten for Punishment. Gluten for, celiac disease.
01:14 Yes. How prevalent is it? You just let the cat
01:18 out the bag, didn't you? Yes, where it is.
01:21 Well, celiac disease of course those who have
01:25 intolerance to gluten is known as celiac disease.
01:28 And it is very prevalent here in United States.
01:32 Now it's about 1 in 133. So, that's about 1% of the
01:37 population, which is little bit over 2 million people.
01:41 And it is so prevalent that now it is the number one
01:45 fastest growing health food product on a market,
01:50 gluten free products, the fastest growing right now and
01:54 2001 market value was about $210 million
02:00 at that growing rate by 2010 it would be $1.7 billion
02:06 as far as product market is concerned for gluten
02:09 free products. So, it's very prevalent and it's growing
02:13 at a growing rate. As a matter of fact, I know just
02:16 realized just recently that there are actually celiac's
02:21 camp for children for the summer.
02:24 You know you got summer camps, but there is actually
02:26 a camp celiac and it's all over the nation and it's just
02:31 popped up I guess within the last 10 years. There is
02:34 celiac camp in Washington State, there is one in Rhode
02:37 Island, there is one in North Carolina,
02:40 there is one in Texas. So, all these camps are for
02:44 children who have celiac's disease. So, it's really
02:48 prevalent and it's going at a growing rate.
02:50 So it's a result of gluten, you are saying is a result.
02:54 Yes, And from the gluten it's called celiac.
02:57 Right celiac disease. Okay, okay, so what
03:00 exactly then is the celiac disease. What happens?
03:04 Well celiac disease is actually a chronic
03:06 digestive problem, where person cannot tolerate
03:12 gluten and so with that in mind you have a several
03:15 symptoms and problems associated with that.
03:18 So, when a person cannot tolerate gluten of course
03:21 you have digestive upsets. So, it's a chronic disease
03:24 dealing with that particular issue.
03:27 So, they are actual gluten products still on the
03:29 market... You are saying they are marketing now you
03:31 are saying products that are gluten free, right.
03:35 Right now, now on the market now there are
03:39 wheat free, yeah, and sometimes they labeled as
03:43 gluten free. They are not the same.
03:46 Wheat free does not mean gluten free and let me
03:50 explain this. First of all, wheat contains the
03:54 protein gluten. We know that and within that wheat
03:58 category you have semolina, you have durum,
04:03 you have spelt, that's wheat. Now that's true gluten.
04:07 But, in addition to that you also have grains
04:10 that's not in the wheat category, but still
04:12 contains gluten rye and barley.
04:17 So, therefore those also other than the wheat that also
04:21 contains gluten, so if you see a product that says
04:24 wheat free it does not mean it's gluten free,
04:27 if it contains rye or barley. Now there is other grains
04:30 one in particularly is oats. Now it just appears on the
04:34 resource and what clinical studies you look at some
04:37 people say that people who have intolerance to
04:41 gluten cannot oats. Some studies said that you can.
04:44 The reason why there is a mix up as far as whether
04:48 or not oats is part of this gluten free line here is
04:52 that according to the New England Journal of
04:55 Medicine, oats have less than 10% of the gluten
05:00 in its product. Thereby and a lot of cases people
05:04 who have gluten intolerance can digest
05:07 oats without any problem, others cannot because
05:11 it has less than 10% then it's like any gray
05:13 area, but again your buckwheat and amaranth also in
05:17 the gray area as well. So, you have products that
05:20 are known to have gluten, the wheat, okay, and then
05:23 also they spelt semolina and also the durum, rye
05:27 and barley, that's known cause to have those
05:30 digestive upsets. Now in the gray areas is the buck
05:34 wheat and amaranth and those are in the gray area.
05:37 Now oats most people can take oats because oats
05:41 has less than 10% of the gluten protein, so most
05:45 people can digest oats without any upset
05:48 according to the New England Journal of Medicine.
05:50 And so now in the safe area you have rice and
05:55 corn also we can call maize. So, those are in
05:59 safe area for those who have gluten intolerance.
06:04 So, then what are some of the overlooked offenders?
06:07 Okay. Now good question because most people
06:09 know about the offenders the wheat, semolina,
06:13 durum, spelt also the rye and the barley.
06:17 But, now sometimes there are some overlooked
06:19 offenders that people may not be aware of that can
06:22 also cause these digestive upsets. Let's go to our
06:25 next graphic and see what these
06:26 overlooked offenders are.
06:29 Here they are folks, soy sauce, brown rice syrup
06:33 sometimes from malt barley, malted barley,
06:37 vegetable protein, modified food starch and
06:42 of course we mentioned already the durum, wheat,
06:44 semolina and also the spelt. So, some of these are
06:48 some overlooked offenders that people may
06:50 not be aware of and they may be listed on a container.
06:55 So, it may not have the word wheat, it may not
06:58 have rye or barley, but they have those things
07:01 listed on the ingredient list and they can also
07:04 cause GI symptoms for those who
07:08 have intolerance for gluten.
07:10 What are some of the typical symptoms then?
07:12 Well the typical symptoms of course we
07:14 missing at the teas again to reiterate the bloating
07:18 abdominal pain. We also have digestive upsets
07:23 such has flatulence and so cramping and bloating
07:28 and those kind of things nausea, upset stomach,
07:31 those are the typical symptoms for those who
07:34 have gluten intolerance or celiac disease.
07:37 Now the National Institute of Health discovered
07:40 that 1 or 2 million have been under diagnosed
07:44 because sometimes these symptoms
07:47 are not always typical. There are some other
07:50 symptoms that when you look at this also attribute
07:53 to gluten intolerance. Let's go to our next graphic
07:57 and see what these symptoms are.
08:00 Non GI symptoms that's gastrointestinal you can
08:04 also have fatigue, weakness, unexplained
08:09 headaches, muscle weakness, depression,
08:13 we can add to that list non-Hodgkin's lymphoma,
08:18 seizures as well. All these can be result of a person
08:23 who has intolerance to gluten.
08:26 Therefore, sometimes that's why some doctors
08:30 may not diagnose it properly because it mimics
08:35 other symptoms as well such as irritable bowel
08:38 syndrome, inflammatory bowel disease, chronic
08:42 fatigue syndrome, where person may not have that
08:46 disease, but it may be celiac disease.
08:49 But, it is not diagnosed that way because they are
08:52 not looking at the typical symptoms that may be
08:55 some other symptoms we just
08:56 numerated there on the screen.
08:58 Then how can it really be diagnosed?
09:00 Well, now the gold standard to diagnose
09:03 celiac disease is intestinal biopsy, where they take a
09:06 tissue from intestines and they look under the
09:09 microscope and can determine whether or not
09:11 the person has celiac's disease. Now also there is
09:15 other tests done to you have the serum test,
09:18 antibody test, and there are about three other
09:21 different tests that you can take as well.
09:24 But, the main thing is that if a person does have
09:26 these typical symptoms the GI upsets or the
09:30 non-GI upsets as well then I suggest that those who
09:35 have those symptoms to lay off the gluten
09:39 products the things that we mentioned.
09:41 Okay. For at least two weeks, and then monitor
09:45 one's digestive upsets. If they subside they are
09:49 more unlikely the person has celiac disease, but
09:52 again we should not neglect intestinal biopsy
09:56 because that's like the gold standard for that.
09:59 And again if one has these symptoms if one lay
10:03 off of these products in about three to five days
10:06 the symptoms should subside. Now most people believe
10:10 that celiac disease in inherited and one reason
10:14 for that because there was a study
10:15 done in Denver, Colorado. They took a tissue sampling
10:19 of over a thousand newborns and of that one
10:23 thousand newborns about 1 in 100 about 1% had
10:30 gluten intolerance, which is really the national average.
10:34 Now these are newborns, so it indicates that gluten
10:38 intolerance could be an inherited situation.
10:42 So, that's why sometimes only way of getting
10:46 around that is simply to lay off of the gluten products.
10:50 So, again make sure that if it says wheat free it's
10:53 not necessarily gluten free, had to be gluten free.
10:58 And the National Institute of Health is mandated in
11:02 the Food and Drug Administration to make a
11:04 definitive statement as to what is gluten free on
11:09 products starting 2008, wow! wow! because it is
11:13 epidemic and is growing at a growing rate.
11:17 So, then there is a possibility that some
11:19 individuals, who are adults now from what you
11:22 are saying actually had a problem
11:24 earlier and did not know it.
11:25 They were simply misdiagnosed. Okay. Right,
11:28 Okay. That's why it's very important to understand
11:30 because they are doing all these things being treated
11:33 with irritable bowel syndrome, inflammatory
11:35 bowel disease, chronic fatigue syndrome,
11:38 the problem is not going away because it could be
11:40 celiac disease, that's why the gold standard is
11:43 intestinal biopsy that they can see definitively
11:47 whether or not the person is indeed a
11:50 candidate for celiac disease.
11:51 What about nutritional deficiencies and if you
11:53 are having a problem of bloating and diarrhea and
11:55 all that, how is the nutrition or the
11:57 nutrients getting into the system.
11:59 Well good question because the point of it is
12:02 that once they have those symptoms the nutrition is
12:05 not going into the system because of the situation,
12:08 okay, in the intestines and so therefore what you
12:11 have is those who have celiac disease is like a
12:14 double whammy. You have the intestinal upsets,
12:16 but also the foods cannot simply, the nutrients from
12:20 the food cannot simply go into the system.
12:23 So, those who have celiac disease usually are iron
12:26 deficiency, so you have anemia because iron is
12:29 not getting into the system because of the GI upset.
12:33 Also you have osteopenia and also osteoporosis
12:38 because the calcium is not getting absorbed into the
12:41 system as well. Also the fat soluble vitamins,
12:47 that's vitamin A, D, E and K. We call that ADEK group,
12:54 ADE and K, those vitamins in particular
12:58 have a hard time going to a system from the food
13:00 that a person eats because of the
13:02 digestive upset as well. So, vitamin B, folic acid
13:08 again because of the problem with the upset
13:12 stomach or digestive upset. So, with those people it
13:17 may be better to take some type of multi
13:19 supplement to offset the deficiency based on the
13:23 symptoms from celiac disease.
13:25 Woh! Okay. That's a lot.
13:28 Yeah. As a matter of fact I got a couple of friends
13:30 that have some problems with the gluten intolerance.
13:32 Yes. I just kind of wonder if they I guess certain
13:35 culture or certain group that actually has the
13:39 problem with celiac disease from what you are
13:41 saying that is something that could be anybody, yeah,
13:44 anybody, it could be anybody. Yes. No certain group
13:46 because of there has been some good studies
13:49 published in the New England Journal of
13:50 Medicine and also the Journal called
13:53 Gastroenterology, they both suggest that again
13:56 particularly from that study done in Denver,
13:58 Colorado that these are newborns.
14:01 Okay. 1 in 100, which is really the national
14:04 average, which is 1 in 133. So, again that's why they
14:07 figure that it is probably inherited disposition
14:12 as far as being intolerant to gluten.
14:15 Well I do remember I know one thing for sure
14:17 and that is that there are foundations out there like
14:20 you said the Celiac Foundation and when we
14:23 go in the kitchen room, show them the booklets
14:25 up way, they have a websites you can, yeah
14:27 actually go to, many websites
14:29 And get information from, but I know now that
14:31 when I go to store and that's just the regular
14:33 store because we flour it was an health food store,
14:35 where you only saw it. But, now you can go to a
14:37 regular store, regular supermarket
14:39 and they have a whole section.
14:41 Whole section. Gluten free foods.
14:44 That's right. Yes and you know again like I said
14:48 before it's the number one fastest growing health
14:51 food product, yeah, yeah, in the country right now
14:55 gluten free products. So, again wheat free is not
14:59 gluten free keep that in mind.
15:01 So, got to get those, try to get those terms together,
15:03 I think we are going to kitchen too, yes,
15:05 and there are still some manufacturers out there
15:07 that has gluten free products and we will
15:09 show the people within the next few minutes.
15:12 Well I know you wonder if we are going to kitchen
15:14 that we are and we are show you a couple of
15:15 products as Curtis has already said and we are
15:17 going to prepare for you a apple brown rice salad.
15:22 Get your paper and pencil and meet us in the kitchen.