Participants: Paula and Curtis Eakins
Series Code: AL
Program Code: AL00166A
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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. |
Revised 2014-12-17