Thinking Beyond Gluten Free

Dr. Patrick Garrett

Who am I?

Dr. Patrick Garrett

Chiropractic College / Medical School

12 Years of Functional Lifestyle Practice

Specializing in reversing acute & chronic conditions naturally

Patients / clients all over the country & world

Clinical focus on reversing diabetes, asthma, allergies, eczema, psoriasis, migraines and epigenetic food therapy.

Physician

Postgraduate Educator300 Hour / 2 Year Diplomate Functional Medicine / Clinical Nutrition Program in Denver, Colorado

National Speaker Internal DisordersFunctional MedicineApplied Nutrition & Clinical ChemistryClinical NutritionFunctional Approaches to Reversing Diseases

National Speaker

Lifestyle Medicine ProgramCeliac DiseaseLifestyle Medicine – Metabolic Syndrome & NutritionLifestyle Medicine – Stress ManagementLifestyle Medicine – Weight ManagementLifestyle Medicine – Prescribing ExerciseLifestyle Medicine – OsteoporosisLifestyle Medicine – The Biology of Normal Sleep & Consequences of Insufficient SleepInfertility & Endocrinology + 20 Hours More

 

Postdoctoral Education

Lifestyle Medicine ProgramLifestyle Practices for Weight Management & Health PromotionModels of Behavior ModificationThe Pressure System Model of Lifestyle Counseling in Primary CareRationale for Lifestyle & Weight Management CounselingWeight Bias in Clinical Settings: Improving Health Care Delivery for Obese Patients

 

Postdoctoral Education

 Diplomate of the American Board of Functional Medicine

Board Certified in Integrative Medicine

Diplomate of the American College of Clinical Nutrition

Senior Fellow of the American Academy of Functional Medicine

Diplomates & Certifications

 Harvard Medical School Postgraduate Association– Member

American Academy of Integrative Medicine – Member

Physicians Committee on Responsible Medicine - Member

American Board of Functional Medicine - Past President

American Academy of Functional Medicine - Chairman of the Board of Directors

Green Med Info – Board Member

Bloodid - Medical Director

Leadership / Membership

What we will cover todayWhat is gluten?What is the problem with gluten?Difference between gluten sensitivity & Celiac disease?Testing for sensitivities & allergiesAvoiding the gluten free pitfalls

What is gluten?

• Gluten is latin for glue• Found often in grains• Responsible for the

– elastic – doughy texture

What is gluten?

Discovered by Buddist Monks •Submerging dough in water•Starches washed off•Left with a meat-like gummy

substance•Used as meat substitutes by the

monks

What is gluten?

• BRAN – 80% of the minerals and fiber

• GERM – contains fat soluble vitamins A, E, K, and EFA’s

• ENDOSPERM – stored protein & carbohydrate - energy source for dormant seed

What is gluten?

Comprised of 3 important proteins• Gliadin• Glutenin• gluteomorphin

Don’t forget the morphine!

(20x more potent)

75% of SAD calories are from wheat &

dairy

Gluten Problems?

The whoas of wheat– Gut Issues

• IBS• Crohn’s• Ulcerative Colitis• Acid Reflux• Gas, bloating• Diarrhea• Constipation

Gluten Problems?

The whoas of wheat– Brain Issues

• Brain fog• Depression• Anxiety• Dizziness• Schizophrenia • Headaches, Migraines• ADHD, ADD

Gluten Problems?

The whoas of wheat– Skin Issues

• Eczema• Psorasis • Chicken skin (keratosis pilaris)• Rheumatoid• Lupus

Gluten Problems?

The whoas of wheat– General Issues

• Chronically fatigued• Fibromyalgia • Hormone imbalances, infertility• PCOS• Chronic inflammation in joints

With food sensitivites, think – CHRONIC PROBLEMS

Wheat allergy? Gluten sensitivity? Celiac?

What’s the difference between an allergy & a sensitivity?

Wheat allergy? Gluten sensitivity? Celiac?

Wheat Allergies– Can be from eating or contact– 27 potential wheat allergens have been identified

• Newest ones to be added– endogenous α-amylase/subtilisin inhibitor, trypsin/α-amylase

inhibitor (AAI) CMX1/CMX3, thaumatin-like protein (TLP), xylanase inhibitor protein-1, β-glucosidase, class II chitinase and 26 kDa endochitinase. TLP and wheatwin were shown to activate patients' basophils to a similar extent as two well-known allergens, lipid transfer protein (Tri a 14) and AAI 0.19 (Tri a 28.0101).

Wheat allergy? Gluten sensitivity? Celiac?

Wheat allergy? Gluten sensitivity? Celiac?

Gluten Sensitivity (intolerance)– Non-Celiac Wheat Sensitive (NCWS)– IgG Reaction or Non-IgE Reaction– Food sensitivity / intolerance

• Poorly tolerated substance that causes a reaction • Delayed reactions up to 4 days• Often dose dependant• Often multi-sensitivity dependent

– Result = INFLAMMATION = SYMPTOMS

Wheat allergy? Gluten sensitivity? Celiac?

Celiac – Immune reaction to gliadin– Leaky gut (increased permeability)

• Allows gliadin peptides trigger 2 immune responses– Innate response – adaptive (T-helper cell mediated)

– Auto-immune • Anti-transglutaminase antibodies to the enzyme tissue

transglutaminase (tTG)  – Leads to villous atrophy – Mal-absorption syndrome

Wheat allergy? Gluten sensitivity? Celiac?

From Food To Obesity

Testing for sensitivities & allergiesAllergy Testing

– Blood test – accurate– Skin prick test – high false positives

Sensitivities / Intolerance Testing– Blood test – accurate – IgG or  Antigen leukocyte cellular antibody test– 96 to 184 foods

Celiac Testing– Blood test – highly accurate (90-99%)– IgA Antiendomysial antibodies – anti-tTG antibodies– Endoscopic biopsy

Sample IgG Delayed Blood Test

Avoiding the gluten free pitfalls

Avoiding the gluten free pitfallsPit fall 1: Gluten isn’t just wheat

Avoiding the gluten free pitfallsPit fall 2: Be gluten free, don’t

eat gluten-free

– Are GF Dunkin Donuts healthy?

– Gluten Free usually means• High Glycemic • Avoid GF replacements like:

– Cornstarch – Rice flour– Tapioca starch– Potato starch

Avoiding the gluten free pitfalls

Pit fall 3: Beware the hidden gluten foods– Soy sauce Replace with Braggs Aminos– Pickles (malt vinegar) Replace with Bubbie’s– Meat (glueing & gluten injection) GF meat– Fake meat (seitan) Real meat or no meat– Dressings (modified food starch) OV – Chips (flavoring)– Other ingredients:

• Dextrin, Maltodextrin, Modified Starch/Modified food starch, Natural Flavor, and Artificial Flavor

Avoiding the gluten free pitfallsSolutions?

– If you suspect a sensitivity • Provocative test• Food sensitivity test

– Ditch the bread or use paleo bread recipes– Eat foods that are naturally GF like

• Whole grain brown, red, black, and forbidden rice• Quinoa• GF Steel cut oats• Least processed foods in the natural forms

– Replace breads with FVNSBG & lots of them• They are full of protein, healthy fats, and healthy carbs

Your disease is your diet, Your cure is your food!

Thank you for attending