Are you concerned that you may be sensitive or allergic to wheat or other foods?

Food sensitivities are on the rise and are at the heart of many of our modern ailments, especially autoimmune diseases. When your immune system reacts to your food, the reaction causes changes throughout your whole body. This can make diagnosing food allergies very difficult because we all expect the symptoms to be in the digestive system. In recent years there have been over 200 specific medical conditions that can be caused or made worse by food sensitivities, especially a sensitivity or intolerance to Gluten. Gluten is a protein found in wheat and other grains and is unabsorbable by humans. During the digestive process Gluten has to be broken down into Gliadin and other proteins before they can be absorbed into your bloodstream. Many people are sensitive or even intolerant to the secondary proteins of this break down process. An image that helps many people understand this is to imagine Gluten exploding into it’s component parts. After the explosion is over your body absorbs the nutrients and proteins including Gliadin. The problem with the explosion is it damages your mucous membrane, a membrane that has the very important job of keeping your poo out of you

Gliadin is the actual protein molecule that causes the most problems for people. There are two unique and important aspect of how this happens that will hopefully shed some light on why this is the fastest growing food sensitivity today. The first aspect has to do with digestion and absorption. digestion describes the activities of your stomach acids, pancreatic enzymes, gall bladder bile and intestinal digestive effort to digest your food or “break it into smaller pieces”.  Your body is only meant to absorb very small molecules like glucose from all of the plants you eat, fatty acids from the fats and oils and amino acids from the proteins. The second aspect of food sensitivities is when enough explosions (above) punch holes in the protective mucous membrane creating a condition called leaky gut syndrome. If you have a leaky gut, large proteins can enter you blood stream before they are broken down into amino acids. Unfortunately your immune system recognizes whole proteins in your bloodstream as viruses.  The real problem with Gliadin is that on a moleculurte level it looks like a structure that makes up a part of many of the membranes of your body.  If autoimmune diseases are famous for anything that are famous for attacking the membranes of the human body.

There is a third and very challenging dilemma when it come to chronic food sensitivities, leaky guts and actual autoimmune diseases. Here it is: even if you remove the foods that contain the triggering protein, like gliadin, a percentage of people will continue to develop chronic, degenerative and autoimmune diseases. In my experience as a clinician 85% of my patients resolve most of their symptoms within a few months of removing all high allergen foods.  About half of that number will require mild to moderate repair of their immune system in the long term. Unfortunately 15% of my patients, even after removing the reactive foods, continue to get sicker (although much slower) unless we correct some deep and very complicated immune system dysfunction.

Resolving this can take up a year and usually involves Functional medicine lab testing.

Clinical Fees:

Initial Assessment, Consultation. Lab Testing and Recommendations: (90 minutes) – $150.00

(this includes dietary and nutritional supplement guidance and prescriptions for any needed Chinese herbal supplements)

Lab results review and specific recommendations: (60 minutes) – $75.00

This service is also available through Skype or phone.