These are all topics under discussion at the 2nd Annual Eating Psychology Online Conference that has been going on since Monday.
Like all these summits, the presentations are FREE for 24 hours. Click here to register, or if you want to own the package and watch all the interviews at your leisure, go to this page and scroll down.
We all need a little reminder now and again
Yesterday, I tuned in to listen to Dr. Tom O’Bryan of TheDr.Com talk about gluten. I thought I knew a lot about the dangers of gluten but he offered some nuggets of information and horrifying statistics that were new to me but gave cause me to recommit to a gluten-free lifestyle.
1. In Dr. O’Bryan’s practice, gluten is most common food sensitivity he sees in his clients. This is closely followed by dairy.
2. 30-60% of people taking the right tests will show positive to gluten sensitivity. In his opinion, everyone should be checked for gluten sensitivity. It can be a silent or sleeper element that people may be unaware of but which is affecting their health significantly.
3. Sensitivity to gluten is identified by the broad term, “gluten-related disorder”. Under this umbrella term are contained four more specific conditions:
- celiac disease
- wheat allergy
- non-celiac gluten sensitivity
- FODMAPS sensitivity (usually fructan in wheat)
4. Non-celiac gluten sensitivity is 6-10 times more common than celiac disease.
5. Standard current tests are excellent for identifying full-blown celiac disease. However, showing a negative on these tests does NOT mean you are free and clear as far as gluten is concerned. The current gold standard is the Cyrex test for gluten sensitivity.
6. Autoimmune disorders are the #3 cause for getting sick and dying. There is a trifecta of factors in the development of autoimmune disorders:
- genetic vulnerability
- environmental trigger (often gluten)
- intestinal permeability (leaky gut)
7. The impact of undiagnosed celiac disease (a person is still eating wheat) is life changing. A study in Finland showed that those with a celiac disease but who were undiagnosed and still eating wheat went on to get a college degree at only 20% of the rate of those without any sensitivity. They achieved managerial or professional status at only half the rate of those who were not sensitive. Tom says, in those people who are sensitive but are not living a gluten-free lifestyle, gluten acts “like a dimmer switch on the brain”.
“The lights are dimmed.”
8. 73% of those who have gluten-sensitivity experience hypoperfusion – a lack of blood flow to the brain – in at least one area. This can cause health issues as severe as seizures, depression, autism or ADHD. If you give a kid toast for breakfast then send them to school, they literally cannot learn because their brain is likely starved of blood. Same is true for you.
9. The World Health Organization rates US healthcare the second best in the world. In contrast, Americans have the second lowest for life expectancy and infant mortality.
10. Children born today (and for the last few years) are, for the first time, expected to have a shorter life span than their parents.
Most shocking of all
11. There is 45% increase of suicides in gluten-sensitive kids.
“We have to find a way to get to these kids and moms so that they are successful with a gluten-free life.”
Amen, to that.
Dr. Tom O’Bryan is an internationally recognized speaker and workshop leader specializing in the complications of Non-Celiac Gluten Sensitivity and Celiac Disease as they occur inside and outside of the intestines. He is the founder of www.theDr.com. He recently hosted the paradigm-shifting ‘The Gluten Summit – A Grain of Truth’, bringing together 29 of the world’s experts on Celiac Disease and Non-Celiac Gluten Sensitivity at www.theglutensummit.com.