Is there really such a thing as non-celiac gluten sensitivity?
Dr. Sharlin Responds:
Non-Celiac Gluten Sensitivity (NCGS) is different from wheat allergy and Celiac disease. It remains a confusing, though fortunately an evolving topic for those interested in this subject. Skeptics abound, and many people who insist on consuming gluten-containing foods report no gastrointestinal distress to justify their consumption of this anti-nutrient. But the reality is that groups of gluten-related disorders are manifested not only by disturbances in the gastrointestinal tract, but also by dermatological, haematological, endocrinological, rheumatological, gynaecological, dental and neurological symptoms. After the administration of a gluten-free diet the symptoms disappear. However, when the diet is abandoned, all the symptoms recur. A new study lead by researchers from Columbia University Medical Center suggested that NCGS results from activation of a systemic immune response, rather than an intestinal cytotoxic T-cell response more typical in celiac patients. In my clinic we take our patients off gluten, dairy, soy, sugar, and corn products. We also remove eggs temporarily, then explore reintroduction. Removing certain foods is as important as emphasizing others. In other words it is just as important what you do eat as what you don’t eat. And while food is the foundation it is also important to recognize the role of sleep, movement, stress and relationship management in health creation.
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