, aside from just staying completely away from all gluten proteins. "It takes only a l/8th of a teaspoon of flour to cause visible damage to the intestinal mucosa." (Lee, Anne)

But recently, there have been a number of people who have reported great results from glyconutrients products. Many have reported being able to eat normal diets of whatever they like, after only 4 to 6 months using the supplements.

This is how I heard about this...from people that I have met that are so greatful to be able to eat a normal diet finally. Foods, cheap vitamins, medications, and even things such as postal stamp adhesive, can have gluten in them. With all of the foods that contain gluten proteins, and all of the other applications of gluten proteins, it is hard to maintain a gluten-free diet. In the Columbia University "Celiac Disease Center", they have even studied the social and emotional impact that the strict gluten-free diet can have on people. Nutritional therapy for celiac disease has always been centered around food allowed and not allo

Learning about the gluten free diet...

Grains are good for you, right?

NOT if you have a gluten sensitivity!

In the US alone... about 1 out of every 130 people have, or show signs of, celiac disease, with the numbers only increasing. "Now the research indicates that celiac disease is as common in the United States as it is in Europe and is also found in Africa, Middle East, Asia, New Zealand, and Australia." (Lee, Anne) Learn more at www.ifoundhealth.com

What are we doing wrong?

Celiac disease, sometimes known as gluten sensitive enteropathy (GSE), celiac sprue, or coeliac disease, is a relatively unknown autoimmune disorder that is growing more and more common. Over the past 50 years, there has been large growth in the number of autoimmune suferrers, and even a fast increase in the number of autoimmune disorders. Doctors are being faced with new disorders that did not even exist when they were in medical school. Recent reports say that the list of disorders has grown to over 80 known autoimmune disorders. As you may be able to tell, I think that this is unfortunate, but truly fascinating at the same time.

What exactly is Celiac Disease?

• It is a digestive disease that causes damage to the small intestine and inhibits the absorption of nutrients.
• It is a type of autoimmune disorder.
• It is a real hassle.

Autoimmune disorders occur due to a lack in cell-to-cell communication. When your own cells fail to recognize neighbor cells as "self", this is not normal... and results in an immune response AGAINST your own cells. This is not good!

Celiac Disease Culprit?

Research says that the actual cause is still unknown. There is new research that indicates that celiac disease is strongly associated with a group of genes on Chromosome 6. These genes (HLA class II antigens) are involved in the regulation of the body's immune response to the gluten protein fractions. So this information shows that it may be genetic. With Celiac disease, there is a certain protein known as "gluten" that has been shown to be the trigger. Gluten is the common name given to the specific proteins in some cereal grains that are harmful to people facing celiac disease. When the gluten is broken down inside the intestine, gluten peptides that bind to HLA-DQ8 or HLA-DQ2 trigger an inflammatory T cell response.

The gluten proteins make up about 80% of the proteins that make up the inside portion of the following prohibited grains

• wheat
• rye
• barley
• triticale

With that in mind, one needs to be careful to watch the nutritional quality of the gluten-free diet, as it may lack in iron, calcium and fiber consumption. Although celiac disease was first described as early as 50 AD by Aretaeus, it wasn't until 1950, that Dickey identified grains, wheat in particular, as the toxic factor. When people with celiac disease put any gluten products into their body, their immune system reacts with it and the fragile villi lining their small intesting are damaged. What is so bad about that? Well, without these villi hairs in the intestine, you cannot absorb nutrients from your diet.

Types of Celiac Disease

Celiac disease has now been categorized into 4 main classes according to the NIH consensus conference.

• Classical celiac disease includes those symptoms commonly associated with the disease in the past, diarrhea, bloating, abdominal pain, and weight loss.
• Celiac disease with atypical symptoms includes those extra intestinal symptoms of osteoporosis, neurological involvement, and little or no abdominal symptoms.
• Silent celiac disease includes those individuals who are asymptomatic yet have both positive serology and biopsy.
• Latent celiac disease includes positive serology and negative biopsy, but may later present with positive symptoms or intestinal changes.

Glyconutrients and Celiac Disease

According to the medical industry, there is no treatment to control or manage this disorder, aside from just staying completely away from all gluten proteins. "It takes only a l/8th of a teaspoon of flour to cause visible damage to the intestinal mucosa." (Lee, Anne)

But recently, there have been a number of people who have reported great results from glyconutrients products. Many have reported being able to eat normal diets of whatever they like, after only 4 to 6 months using the supplements.

This is how I heard about this...from people that I have met that are so greatful to be able to eat a normal diet finally. Foods, cheap vitamins, medications, and even things such as postal stamp adhesive, can have gluten in them. With all of the foods that contain gluten proteins, and all of the other applications of gluten proteins, it is hard to maintain a gluten-free diet. In the Columbia University "Celiac Disease Center", they have even studied the social and emotional impact that the strict gluten-free diet can have on people. Nutritional therapy for celiac disease has always been centered around food allowed and not allo

disorders. As you may be able to tell, I think that this is unfortunate, but truly fascinating at the same time.

What exactly is Celiac Disease?

• It is a digestive disease that causes damage to the small intestine and inhibits the absorption of nutrients.
• It is a type of autoimmune disorder.
• It is a real hassle.

Autoimmune disorders occur due to a lack in cell-to-cell communication. When your own cells fail to recognize neighbor cells as "self", this is not normal... and results in an immune response AGAINST your own cells. This is not good!

Celiac Disease Culprit?

Research says that the actual cause is still unknown. There is new research that indicates that celiac disease is strongly associated with a group of genes on Chromosome 6. These genes (HLA class II antigens) are involved in the regulation of the body's immune response to the gluten protein fractions. So this information shows that it may be genetic. With Celiac disease, there is a certain protein known as "gluten" that has been shown to be the trigger. Gluten is the common name given to the specific proteins in some cereal grains that are harmful to people facing celiac disease. When the gluten is broken down inside the intestine, gluten peptides that bind to HLA-DQ8 or HLA-DQ2 trigger an inflammatory T cell response.

The gluten proteins make up about 80% of the proteins that make up the inside portion of the following prohibited grains

• wheat
• rye
• barley
• triticale

With that in mind, one needs to be careful to watch the nutritional quality of the gluten-free diet, as it may lack in iron, calcium and fiber consumption. Although celiac disease was first described as early as 50 AD by Aretaeus, it wasn't until 1950, that Dickey identified grains, wheat in particular, as the toxic factor. When people with celiac disease put any gluten products into their body, their immune system reacts with it and the fragile villi lining their small intesting are damaged. What is so bad about that? Well, without these villi hairs in the intestine, you cannot absorb nutrients from your diet.

Types of Celiac Disease

Celiac disease has now been categorized into 4 main classes according to the NIH consensus conference.

• Classical celiac disease includes those symptoms commonly associated with the disease in the past, diarrhea, bloating, abdominal pain, and weight loss.
• Celiac disease with atypical symptoms includes those extra intestinal symptoms of osteoporosis, neurological involvement, and little or no abdominal symptoms.
• Silent celiac disease includes those individuals who are asymptomatic yet have both positive serology and biopsy.
• Latent celiac disease includes positive serology and negative biopsy, but may later present with positive symptoms or intestinal changes.

Glyconutrients and Celiac Disease

According to the medical industry, there is no treatment to control or manage this disorder, aside from just staying completely away from all gluten proteins. "It takes only a l/8th of a teaspoon of flour to cause visible damage to the intestinal mucosa." (Lee, Anne)

But recently, there have been a number of people who have reported great results from glyconutrients products. Many have reported being able to eat normal diets of whatever they like, after only 4 to 6 months using the supplements.

This is how I heard about this...from people that I have met that are so greatful to be able to eat a normal diet finally. Foods, cheap vitamins, medications, and even things such as postal stamp adhesive, can have gluten in them. With all of the foods that contain gluten proteins, and all of the other applications of gluten proteins, it is hard to maintain a gluten-free diet. In the Columbia University "Celiac Disease Center", they have even studied the social and emotional impact that the strict gluten-free diet can have on people. Nutritional therapy for celiac disease has always been centered around food allowed and not allo

rtain protein known as "gluten" that has been shown to be the trigger. Gluten is the common name given to the specific proteins in some cereal grains that are harmful to people facing celiac disease. When the gluten is broken down inside the intestine, gluten peptides that bind to HLA-DQ8 or HLA-DQ2 trigger an inflammatory T cell response.

The gluten proteins make up about 80% of the proteins that make up the inside portion of the following prohibited grains

• wheat
• rye
• barley
• triticale

With that in mind, one needs to be careful to watch the nutritional quality of the gluten-free diet, as it may lack in iron, calcium and fiber consumption. Although celiac disease was first described as early as 50 AD by Aretaeus, it wasn't until 1950, that Dickey identified grains, wheat in particular, as the toxic factor. When people with celiac disease put any gluten products into their body, their immune system reacts with it and the fragile villi lining their small intesting are damaged. What is so bad about that? Well, without these villi hairs in the intestine, you cannot absorb nutrients from your diet.

Types of Celiac Disease

Celiac disease has now been categorized into 4 main classes according to the NIH consensus conference.

• Classical celiac disease includes those symptoms commonly associated with the disease in the past, diarrhea, bloating, abdominal pain, and weight loss.
• Celiac disease with atypical symptoms includes those extra intestinal symptoms of osteoporosis, neurological involvement, and little or no abdominal symptoms.
• Silent celiac disease includes those individuals who are asymptomatic yet have both positive serology and biopsy.
• Latent celiac disease includes positive serology and negative biopsy, but may later present with positive symptoms or intestinal changes.

Glyconutrients and Celiac Disease

According to the medical industry, there is no treatment to control or manage this disorder, aside from just staying completely away from all gluten proteins. "It takes only a l/8th of a teaspoon of flour to cause visible damage to the intestinal mucosa." (Lee, Anne)

But recently, there have been a number of people who have reported great results from glyconutrients products. Many have reported being able to eat normal diets of whatever they like, after only 4 to 6 months using the supplements.

This is how I heard about this...from people that I have met that are so greatful to be able to eat a normal diet finally. Foods, cheap vitamins, medications, and even things such as postal stamp adhesive, can have gluten in them. With all of the foods that contain gluten proteins, and all of the other applications of gluten proteins, it is hard to maintain a gluten-free diet. In the Columbia University "Celiac Disease Center", they have even studied the social and emotional impact that the strict gluten-free diet can have on people. Nutritional therapy for celiac disease has always been centered around food allowed and not allo

ell, without these villi hairs in the intestine, you cannot absorb nutrients from your diet.

Types of Celiac Disease

Celiac disease has now been categorized into 4 main classes according to the NIH consensus conference.

• Classical celiac disease includes those symptoms commonly associated with the disease in the past, diarrhea, bloating, abdominal pain, and weight loss.
• Celiac disease with atypical symptoms includes those extra intestinal symptoms of osteoporosis, neurological involvement, and little or no abdominal symptoms.
• Silent celiac disease includes those individuals who are asymptomatic yet have both positive serology and biopsy.
• Latent celiac disease includes positive serology and negative biopsy, but may later present with positive symptoms or intestinal changes.

Glyconutrients and Celiac Disease

According to the medical industry, there is no treatment to control or manage this disorder, aside from just staying completely away from all gluten proteins. "It takes only a l/8th of a teaspoon of flour to cause visible damage to the intestinal mucosa." (Lee, Anne)

But recently, there have been a number of people who have reported great results from glyconutrients products. Many have reported being able to eat normal diets of whatever they like, after only 4 to 6 months using the supplements.

This is how I heard about this...from people that I have met that are so greatful to be able to eat a normal diet finally. Foods, cheap vitamins, medications, and even things such as postal stamp adhesive, can have gluten in them. With all of the foods that contain gluten proteins, and all of the other applications of gluten proteins, it is hard to maintain a gluten-free diet. In the Columbia University "Celiac Disease Center", they have even studied the social and emotional impact that the strict gluten-free diet can have on people. Nutritional therapy for celiac disease has always been centered around food allowed and not allo

, aside from just staying completely away from all gluten proteins. "It takes only a l/8th of a teaspoon of flour to cause visible damage to the intestinal mucosa." (Lee, Anne)

But recently, there have been a number of people who have reported great results from glyconutrients products. Many have reported being able to eat normal diets of whatever they like, after only 4 to 6 months using the supplements.

This is how I heard about this...from people that I have met that are so greatful to be able to eat a normal diet finally. Foods, cheap vitamins, medications, and even things such as postal stamp adhesive, can have gluten in them. With all of the foods that contain gluten proteins, and all of the other applications of gluten proteins, it is hard to maintain a gluten-free diet. In the Columbia University "Celiac Disease Center", they have even studied the social and emotional impact that the strict gluten-free diet can have on people. Nutritional therapy for celiac disease has always been centered around food allowed and not allowed on a gluten-free diet. If this seems like too much of a hassle for you, and you would like to know how glyconutritionals can help you, then feel free to contact me to learn more about the research and studies behind glyconutrition.

Glyconutrients are all natural and completely safe, but there is only one glyconutrient manufacturer that creates the advanced glyconutritionals that have all of the eight glyconutrients. Some companies use a wheat type of binder, to bind the product together, or as an extender, or in order to assist the cells in assimilating (absorbing) the glyconutrients, but you will want to use a product that is a gluten free glyconutritional, in order to be completely safe. "Rice starch" is a gluten-free product that can be used to help the cells assimilate (absorb) the glyconutrients, but I have only found one company that seems to have researched and used this method.