Sunday, October 17, 2010

Jean Carpers’ “Food Your Miracle Medicine”

Jean Carpers’ “Food Your Miracle Medicine”

We all know that our diet is important.  What we often underestimate is the incredible healing power of food.
Our staff recently read “Food Your Miracle Medicine” by Jean Carper.   I found it to be a great resource and in todays’ issue, I would like to share a few highpoints of Jean Carpers’ work. de

Food has now emerged as a critical way to prevent and treat disease.  Jean Carper reviews the food-health connection in an easy to understand manner and offers great insight into addressing disease and promoting health.  

Carper reviews how food has been used to promote health and cure disease since antiquity.  We have not only forgotten much of this ancient information but we have also created many new problems such as the widespread use of omega-6 rich vegetable oils and margarine. 

Food Allergies
Food has great power to fight oxidation and promote the healthiest possible balance in our bodies but it has also can create great disease via food allergies.   The allergy community has largely focused its attention on the immediate allergy reactions which are associated with IgE antibody production toward that food.  The problem with this approach is that the most common food allergies involve delayed food reactions which are not IgE mediated.   Wheat, dairy and corn are the most common foods which trigger the delayed food allergy problems.   The mechanism behind the delayed food allergies is not IgE but rather appears to be related to IgG and other immune mechanisms.  Why do these reaction start?  Why would normal food be associated with allergies?  Infection and inflammation can result in a ‘leaky gut’ which allows incompletely broken down foods to enter the bloodstream.   In addition, low levels of digestive enzymes and the lack of natural enzymes in processed food also impair s proper digestion and increase the risk of food allergies. 

How can these food allergies be detected?
Food allergies can produce almost any symptom: chronic fatigue, depression, headaches, arthritis, mood swings, diarrhea, abdominal pain, etc. 

For 1 week avoid the most common food allergens: wheat, dairy and corn.  Then add a food back and eat a lot of it – give it 4 days to see if you notice a difference.  One important exception is the obvious – if you have had a severe reaction to a food in the past, this should not be challenged since it may result in a severe reaction.

Preventing Specific Diseases

Heart Disease
Avoiding saturated fat rich meat, dairy and eating a more Plant Based diet (save possibly fish) is key to preventing and even reversing heart disease.   Specifically, one should eat fruits and vegetables, onions, garlic, nuts, legumes, grains, foods rich in vitamins C, E and beta carotene as well as possibly adding moderate alcohol and fish.  

Drinking tea reduces atherosclerosis

Supplements for those with heart disease would include fish oil, garlic and vitamin C.

While not the actual cause of heart disease, cholesterol can be oxidized and cause vascular injury.  The same diet associated with heart health also lowers the cholesterol.  Adding oats and grains high in soluble fiber also helps.   Interestingly, fatty food such as almonds, olive oil and avocado can actually lower the cholesterol.  Note that Decaffeinated coffee can increase LDL by 6%.

Eggs and dietary cholesterol is a minimal contributor to cholesterol in the blood and do not need to be completely avoided.

How can HDL (the protective cholesterol) be raised?
-        Beans can increase HDL 9% and improve the HDL/LDL ratio 17%
-        Garlic - 3 Garlic cloves a day can reduce cholesterol by 10% 
-        Onion: ½ a raw onion increases HDL 30%

Triglycerides are lowered by avoiding sugar, simple carbohydrates, juice, heavy alcohol drinking and saturated fats.

Preventing Strokes and Blood Clots
A heart-healthy diet can be made all the more powerful by adding garlic, onion, fish and moderate use of red wine.  The onion with the burger may actually help negative the clot forming effects of saturated fat.

Spices such as cloves, ginger, cumin and turmeric keep our vessels free of clots as do olive oil and mushrooms.  Eating breakfast and drinking tea also helps prevent clots. 

Strokes include the above plus emphasizing carotene rich foods such as carrots, pumpkin, sweet potato and spinach – i.e. Carrots 1 – 5x /week can reduce stroke by 68%

Fish oil and potassium are very important in preventing strokes as well.  Potassium rich foods include: Spinach, beet greens, tomato juice, oranges, cantaloupe, carrots, baked potato with skin and acorn squash.

Lowering Blood Pressure
Blood pressure can be raised by high sodium foods as well as excessive alcohol intake.
Foods that lower blood pressure include:  Celery, Garlic, fatty fish, fruits and vegetables, high calcium and high potassium foods. 

§  Celery: 2-4 stalks a day. Celery has been noted to have compounds capable of reducing blood pressure by 12-14%. 
§  Garlic 2 cloves a day 171/102 to 152/89
§  2,000 mg of fish oil reduces blood pressure approximately 5 mm Hg
§  Vegetables lower blood pressure.  Vegetarians have a strikingly low rate of hypertension

Foods which prevent and cure constipation include coarse wheat bran, rice bran, fruits and vegetables, prunes, figs, dates, coffee and fluids

Diarrhea can be brought on by dairy, fruit juices, coffee, sorbitol, xylitol, magnesium and vitamin C supplements.

Diarrhea can be relieved with starchy soups, cereals and yogurt

Nausea: Ginger

Gas: Ginger, Garlic, soak/rinse beans

Lactose Intolerance: Yogurt, non-yogurt dairy (milk, butter, cheese)

Heartburn: avoid chocolate, fats, peppermint, garlic, onions, orange juice, red hot sauce, tomatoes, coffee and alcohol.  Of course, we also treat yeast, bacterial overgrowth and use digestive enzymes and Betaine HCl to improve digestion.

Colic: usually from giving infants cows’ milk or breastfeeding mother ingesting milk.

Spastic Colon:            Relieved by high fiber bran
Aggravated by: Milk, Sorbitol, Fructose, Coffee, Cereal

Ulcers: Bananas, Plantain, Cabbage juice, licorice, tea, hot chili peppers (avoid milk, beer, coffee, caffeine)

Gallstone: Eat plant based: vegetables, soybean, olive oil and avoid coffee and sugar

Kidney Stones: Plant based diet: fruit/vegetables, high fiber grains, fluids- water.  Calcium rich foods actually help reduce stones and should be consumed daily.

Avoid: high protein foods such as animal products, Sodium and Oxalate rich food like Spinach and Rhubarb

Prevention: Vegetables, garlic, cabbage, soybeans, onions, carrots, tomatoes, all green and yellow vegetables, fruits especially citrus, fatty fish, tea, milk, vitamin D

Increased: Cancer is increased by meat, high fat foods, vegetable oils, excessive alcohol

Prevent Spread: Cruciferous vegetables such as cabbage, broccoli, collard greens, seafood and garlic, vitamin D, Calcium for colon cancer

Garlic is amazing in its power to promote health:
§  Preventing heart disease by 66%
§  3 Garlic cloves a day can reduce cholesterol by 10%
§  Garlic oil can increase HDL 23%
§  Prevent blood clots
§  Preventing strokes
§  Lowers blood pressure
§  Reducing the pain of osteoarthritis
§  Prevent and fight viruses
§  Kill bacterial infections
§  Kill yeast overgrowth
§  Decrease gas

Wednesday, September 15, 2010

Cancer Resources and Backpacks Causing Back Pain

Cancer Resources

I am often asked if there are any natural ways to help fight cancer.  While our medical practice at the Hotze Health and Wellness Center does not include treating cancer, I do have the privilege of hearing from many of you about what has helped.    

In the spirit of networking and passing on what others have found to be useful, I wanted to collect and share these resources. This list is for informational purposes only and does not constitute a personal endorsement or a professional medical referral to these individuals 

A very useful book  which includes  interviews with many leaders in this area: Ralph Moss, Dr. Stanislaw Burzynski, Dr. Nicholas Gonzalez, Dr. James Forsythe, Dr. Julie Taguchi, Dr. Russell Blaylock, Burton Goldberg, David Schmidt, Dr. Stephen Sinatra, Dr. Michael Galitzer, Cristina Paul and Bill Faloon. 

I have had the pleasure of interviewing Suzanne Somers, Dr. Burznski, Dr. Gonzalez on our radio broadcasts (The Hotze Health & Wellness Centers’ Health & Wellness Solutions  which can be heard Monday – Friday 12-1 pm Central time.  I have met Ralph Moss spoken with him at a medical conference.

Dean Ornish
Dean Ornish pioneered using diet to prevent and reverse disease.

Ralph Moss
He puts together conventional and alternative care and provides cancer specific information as well as one-on-one consults with him.

Dr. Daniel Rubin, N.D.
Dr. Rubin is a naturopathic physician in Arizona who works with those with cancer to help optimize the immune system.         

Naturopathic Specialists, LLC
7331 E Osborn Dr Ste 330
Scottsdale, Arizona 85251
Phone: (480) 788-3982
fax: (480) 990-1110

Stanislaw R. Burzynski, MD, PhD

Developed “antineoplastins” Fought and won against the FDA. 

Burzynski Clinic
9432 Katy Freeway, Suite 200
Houston, Texas 77055
Phone: 713.335.5697
Toll-Free: 800-714-7181

Cancer Clinic: ITL Cancer Clinic

Focus is on enhancing the immune systems’ ability to fight cancer

East Atlantic Drive
Grand Bahama
Postal Address: P.O. Box F-4268 Freeport Grand Bahama  Bahamas
          Dr. Nicholas Gonzalez

Innovative use of diet, enzymes and coffee enemas

Nicholas J. Gonzalez, MD PC
Linda L. Isaacs, MD
36A East 36th Street
Suite 204
New York, N.Y. 10016
Phone: 212-213-3337
Fax: 212-213-3414

Have more names to add to this list?  Please email me at and I will update this list.

Backpacks can be a pain in the back
It is back to school time and many students will be toting backpacks.  Is there any concern with using a backpack?  An article in the journal Spine 2010;35(1):83-88  suggests there is.  Researchers concluded: 
“Backpack loads are responsible for a significant amount of back pain in children, which in part, may be due to changes in lumbar disc height or curvature.”
Thirty-seven percent of children aged 11 to 14 years report back pain, the majority of whom attribute their pain to wearing a school backpack. 
In the first study of its kind, researchers looked at MRI studies done before and after students put a backpack on.  The spine response to typical school backpack loads in healthy children included  both disc space narrowing and significant spinal curvatures:

Options to Backpacks

More trips with less: Making more trips to a locker will mean more walking but may save the back.  Discuss this issue with your students and encourage them to use a backpack only when needed and then with a minimal load.   

Rolling or Wheeled Backpacks:  A rolling or wheeled backpacks are easy to find, examples include these found at Target and Wal-Mart.

Expandable book carts : Another alternative to the traditional backpack is to use an expandable book cart on wheels such as the Staples® Expanding Folding Crate on WheelsThese are popular among homeschooled and classically educations students who frequently need to transport a lot of material from one site to another.

Sunday, August 1, 2010

Calcium and Heart Disease

On July 30, 2010, the British Medical Journal published an article demonstrating an association between the use of calcium supplements and the risk of  heart attacks. Those taking calcium supplements had a 27% increaserate of myocardial infarctions (heart attacks).  While previous studies have hinted at this, this combined study is the most persuasive evidence to date.
This study was actually a compilation of smaller studies. This type of study (known as a Meta-Analysis) combined 11 randomized trials in which participants took calcium supplements (500 milligrams or more per day) without vitamin D.  I believe the fact that no vitamin D, K or magnesium was used with the calcium is an important reason for the negative effect.   Calcium intake from food sources is not associated with an increased risk.

How Could  Calcium Supplements Increase Heart Disease? 

1.      Calcium taken as a supplement appears to behave differently than calcium ingested from diet.  This may be related to supplements lacking the natural calcium balancers which are present in food.  The size of the calcium clusters in supplements is larger than that in food and may be harder to use. 
2.     Low vitamin D
Calcium ingested without adequate Vitamin D results in arterial calcifications. Vascular calcifications can accelerate atherosclerosis and result in heart attacks.   The better your vitamin D status, the less calcium you have in your arteries.    Most are very low in vitamin D.   

3.  Low Vitamin K 
Low Vitamin K speeds  up arterial   calcification. Higher Levels of Vitamin K has been shown to:
·         Reduce  mortality from all causes by 26%
·         Decrease Coronary Artery Disease by 57%

4.      Low Magnesium
Magnesium competes with the calcium binding sites on our cells. Magnesium is a critical mineral to balance calcium and according to the NIH, 62% of Americans are low on magnesium.

Should  you stop calcium  supplements?  Since this study just looked at adding calcium alone, we really do not know what the results would have been if Vitamin D,  Magnesium & Vitamin K had been used.  We definitely need more studies and for now I would recommend:

Get Your Calcium Naturally from Food, Water, Whole Food Supplements
Optimize Vitamins D, K and Magnesium
Natural Sources of Calcium
The dairy industry wants you to think of dairy when you think of calcium.  Dairy is associated with too many negative effects to recommend dairy as your source of calcium.  Instead, I would recommend one focus on healthier sources of calcium like dark leafy greens like spinach, kale, turnips, and collard greens and as well as calcium rich water such as spring water or ionized water (see below )
     Non-Dairy Foods rich in Calcium include:      
·         Spinach
·         Kale
·         Collard greens
·         Turnip greens
·         Broccoli
·         Peas
·         Brussel sprouts
·         Sesame seeds
·         Bok choy
·         Almonds
·         Soybeans
·         Tofu
·         Rhubarb
·         Okra
·         White beans
·         Baked beans

Drink Calcium Rich Water
Spring water and Ionized water  contain natural minerals in a proper balance. You can purchase a water ionizer  - The Ionizer Plus from  For more information, please read my February 2010 blog post at

Always optimize the vitaminD and K as well as Magnesium:

Optimal blood test levels of Vitamin D are between 60-100.  Physicians Preference carries quality vitamin D3 – levels of the 25-OH-Vitamin D should be monitored to ensure  proper levels are achieved and not exceeded.       

Use supplements made from whole foods, especially green vegetables, when needed (Vitamin K and magnesium are naturally in vegetable capsules)

Magnesium Citrate 200 mg 1-2 twice a day helps optimize Magnesium

Note that green vegetables, beans and nuts are rich in both vitamin K and magnesium: 

Sources of magnesium include: 

·         green, leafy vegetables (kale, turnip greens and spinach)
·         beans, peas and soybeans
·         nuts
·         whole grain cereals

  Sources of vitamin K include:
§  Vegetables like asparagus, spinach and broccoli
§  Beans including Soybeans
§  Strawberries
§  Meat
§  Eggs 

If you have osteoporosis, you may want to add Strontium (2 – 340 mg daily) and Vitamin K2 (MK-7 fraction, 100 mcg a day) along with Whole food Supplements.  Together these can help optimize bone health and more.
- For more information about Strontium please read the October 2009 post at for more information. 
- You can get a quality source of Strontium (as well as Magnesium Citrate) from Physicians Preference.
- For clinical studies and a source of whole food supplements click HERE

Selected References
Bolland MJ, Avenell A, Baron JA, Grey A, MacLennan GS, Gamble GD, et al. Effect of calcium supplements on risk of myocardial infarction and cardiovascular events: meta-analysis. BMJ 2010;341:c3691

Saturday, June 12, 2010

Celiac Disease and Wheat Intolerance

 Wheat Intolerance
·         Common: Celiac Disease appears to be at least 1% of the population.  A significantly larger percentage of the population has non-celiac related wheat intolerance
·         Slowly diagnosed – Celiac disease typically takes four years to reach a diagnosis if you’re symptomatic leaving 90% with CD unaware, undiagnosed or misdiagnosed.
·         Serious - untreated wheat intolerance can be very serious.  A study of military recruits 50 years ago has found that intolerance of wheat gluten is four times more common today than it was in the 1950’s.
What Causes Celiac Disease?
Celiac disease is an immune mediated disease triggered by exposure to Gluten (name from the Greek word for “Glue” and found in wheat, barley, rye).  Gluten contains Gliadin and one mechanism for the Celiac Disease related immune damage occurs when Gliadin is modified by enzymes in our intestines (such as tissue transglutaminase).  The resulting proteins cause an immune-mediated toxic reaction that causes damage both to the GI tract small intestine as well as other areas of the body. Untreated, the small intestine becomes increasingly damaged and less able to absorb nutrients.
Why the Increase in Celiac Disease?
1.      We have cultivated our wheat crops to have higher levels of gluten.  More gluten means more stickiness and generally this makes for better taste and texture.
2.      Our diet consists of high intake of gluten rich wheat products.
3.      Yeast overgrowth in our colon.  Most commonly candida overgrowth is related to our use of antibiotics, birth control pills and prednisone like medications.  Candida contains amino acid sequences that are identical to or very similar to those found in the celiac induced immune response. Candida overgrowth in our intestines can trigger the production of antibodies that not only attack candida but also react to gluten (wheat, barley and rye). When we eat gluten containing foods, we then experience an inflammatory response characteristic of celiac disease.
4.      Eating whole grain and sprouted grains actually increases gluten intake as they have higher amounts.
5.      Autoimmune diseases in general are increasing and several of these are associated with Celiac disease.  What causes autoimmunity? High intake of animal products and yeast overgrowth are just 2 factors associated with a higher risk of autoimmunity.  Type 1 Diabetes appears genetically linked with the genes that increase the risk for Celiac disease.  5-10% of those with Diabetes Type will also develop Celiac disease.
It is not just in the genes and it is not just Celiac disease that is the issue. Gluten and other grains rich in lectins capable of directly damaging to the majority of tissues in your body without requiring a specific set of genetic susceptibilities.

Not Just in the GI tract
Unfortunately, the offending glycoproteins in Gluten are extremely small and resistant to breakdown by living systems.  These proteins tend to accumulate and become incorporated into tissues where they interfere with normal biological processes such as:
-          Causing the production of inflammatory chemical messengers which can cause inflammation throughout the body
-          thymus atrophy
-          crosses the blood-brain barrier and causing brain injury
-          interfere with gene expression
-          disrupt endocrine function
Symptoms of Gluten-Intolerance
Symptoms of the disease are often gastrointestinal (many with Celiac Disease have been diagnosed with IBS – Irritable Bowel Syndrome).  Not everyone has Gut symptoms when they have Celiac Disease.  Consider testing if you have one of the following issues, conditions on an ongoing basis:
·         Bloating
·         Gas
·         Diarrhea
·         Abdominal pain
·         Nausea/vomiting
·         Foul smelling stools
·         Gastroesophageal reflux disease
·         Inflammatory Bowel Disease
·         Irritable Bowel Disease

Some with Celiac Disease actually lack the gastrointestinal symptoms.  Aside from the gastrointestinal symptoms, celiac disease can cause numerous problems:

·         Weight loss
·         Fatigue
·         Joint pain
·         Depression
·         Hypoglycemia - low blood sugar
·         Irritability and behavioral changes
·         Bone loss: Osteopenia or Osteoporosis
·         Muscle cramps
·         Hair loss
·         Canker sores inside the mouth
·         Tooth discoloration or loss of enamel
·         Seizures
·         Cerebellar ataxia
·         Peripheral neuropathy
·         Any Autoimmune disease: i.e. Rheumatoid arthritis, Systemic Lupus
·         Psoriasis
·         Thyroid disease
·         Short stature, unexplained
·         Delayed puberty
·         Dementia
·         ADD
·         Anemia (iron deficiency that does not respond to iron)
·         Microscopic Colitis
·         Miscarriage
·         Infertility
·         Failure to thrive in infants
·         Growth retardation in children
·         Premature menopause
·         Dermatitis Herpetiformis – a skin condition with itching and blistering
·         Asperger’s/Autism
·         Schizophrenia
·         Vitamin deficiencies (especially vitamin K which can cause bleeding problems)
·         Intestinal Lymphomas
·         Pancreatic insufficiency
·         Dermatitis Herpetiformis (DH) - a skin manifestation of celiac disease characterized by blistering, intensely itchy skin. The rash has a symmetrical distribution and is most frequently found on the face, elbows, knees and buttocks. DH patients can have intestinal damage without obvious GI symptoms. (DH) is diagnosed by a biopsy of a skin lesion and staining for IgA in the tissues. More than 85% of DH patients have small bowel sensitivity to gluten. Everyone with DH needs to follow a gluten-free diet.
The symptoms of Celiac Disease can begin at any age. The disease can be triggered for the first time after stressors such as infections, emotional stress, childbirth or surgery.


Specific antibody blood tests help identify the presence of Celiac Disease and are the initial step in screening includes the following tests (note: usually one must be eating gluten containing foods when these tests are done in order for them to be accurate):
  • Tissue transglutaminase antibody (tTG - IgA/IgG) (blood or stool)
  • Anti-gliadin antibody (AGA-IgG, AGA-IgA) (blood or stool)
  • Stool studies for tTG (Enterolab)
  • Genetic testing (cheek swab, stool sample or serum)
  • Total serum IgA (blood)
  • Response to a Gluten free diet
Most would say the most cost effective screening test is to test the blood for Anti-Tissue Transglutaminase (tTG-IgA).  All labs are less than 100% in their ability to identify disease this test can be falsely negative, particularly with early disease.  Some advocate always checking for the anti-gliadin antibodies.  Dr. Kenneth Fine, M.D. (a gastroenterologist who started and owns Enterolab in Dallas) feels the best way to diagnose early Celiac Disease is using stool tests (you can read his article HERE).  You can order directly from Enterolab without a physicians order. His experience has been that unlike blood tests, even those avoiding gluten can still test positive.  Enterolab is reasonably priced and may be more sensitive than serum testing at detecting antibodies associated with Celiac disease as well as wheat sensitivity. The panels of tests cost less than adding individual tests.  If you suspect you or a loved one have a problem with wheat you may wish to order of the Enterolab stool studies, for example:
Gluten Sensitivity Stool Panel Complete ($249) Combination of stool test for gluten sensitivity, stool test for tissue transglutaminase, and test for intestinal malabsorption. These tests complement one another and are best ordered together.
Gluten Sensitivity Stool and Gene Panel Complete ($369) This would be a very thorough test which includes gluten sensitivity stool test, tissue transglutaminase stool test (test for the autoimmune reaction caused by gluten sensitivity), intestinal malabsorption test, gluten sensitivity gene test (HLA DQ2/DQ8 genes) and a milk sensitivity stool test.
Labcorp has several useful blood tests:
Tissue Transglutaminase (tTG), IgA  Test Number: 164640 CPT Code: 83516 (this would be the lowest cost screen)
Celiac Disease Antibody Screen   This is more comprehensive than the above test. This includes tests for: Deamidated Gliadin Antibodies (DGP), Gliadin and Tissue Transglutaminase (tTG) Antibodies.  Labcorp Test Number: 334971 CPT Code: 82784; 83516(x2) (costs more but tests for more)
Celiac Disease HLA DQ Association   A genetic test for HLA Typing, DQ2, DQ8      Test Number: 167082 CPT Code: 83891; 83894(x2); 83896(x44); 83898(x2); 83912  (This test can be positive even before one develops the condition)

Dr. Scot Lewey is another Gastroenterologist with a focus on Celiac Disease.  He points out that when genetic testing is done, it is most sensitive when it contains the alpha and beta subunits. Laboratories in the U.S. that are known to offer complete alpha and beta subunit genetic testing include Kimball Genetics and LabCorp.  Quest and Enterolab only test for the beta subunit portions and therefore their test can miss part of a minor alpha subunit that carries a risk of Celiac disease. A negative DQ2 and DQ8 report from these labs may not necessarily be truly negative for the risk of Celiac disease.
Non-Celiac Gluten Sensitivity
Many people have gluten sensitivity with both GI and systemic symptoms that do not actually have Celiac Disease.  Non-Celiac Gluten Sensitivity should be suspected if you have positive
-          Antigliadin antibody (AGA IgA and IgG)
-          Stool tests at Enterolab
-          A positive response to an elimination diet (remember history is always a key to diagnosis)
Most with positive antibody tests have endoscopy to both assess the amount of damage to the intestinal lining called villi as well as to perform a biopsy.  I question whether the risk of this procedure is justified (not to mention the expense).
A follow-up biopsy or blood work may be ordered several months after the diagnosis and treatment. Normalizing lab results indicate that you have responded to treatment, thereby confirming the diagnosis. However, this does not suggest that the disease has been cured.  The diet is lifelong (see below).
1.      Follow a lifelong Gluten-free diet (by far the most important)
The treatment for celiac disease or gluten intolerance is a gluten-free diet, which means abstaining from grains and any food that contains gluten. All forms of wheat (including semolina, spelt, kamut, einkorn, durum and faro) and related grains rye, barley and triticale must be completely eliminated. 
Typically, avoiding gluten for a week or two is enough to see significant improvement.
2.      Cleanse and Restore the GI tract
Since the immune system is thrown off balance by yeast overgrowth, it would also be wise to do a Candida Cleanse (see March 2010 blog post on the topic of Yeast)
Probiotics have been shown to decrease inflammation in Celiac disease.  Dr. Mercola has a good article on this HERE
3.      Eat Plant Based
An immune system friendly Plant Based Diet will reduce inflammation
4.      Restore nutritional Deficiencies
Strontium and Vitamin K2 are important for strong bone (see the Oct 2009 blog post on Strontium).  Often women will want to supplement Progesterone and DHEA to promote bone health and men will often need supplemental testosterone. 
5.      Look for and treat commonly associated diseases such as thyroid Disease
Thyroid problems are more common in those with Celiac Disease.  For more information, please read my blog post on the topic of the Candida, Celiac, Thyroid Connection.
To help break down hidden sources of gluten there are products such as Gluten Defense by Enzymatic Therapy that contain enzymes that help break down gluten and casein (dipeptidyl peptidase also known as DPP IV).

Hidden Sources of Gluten

Gluten may still be hiding in processed foods like ready-made soups, soy sauce, candies, cold cuts, and various low- and no-fat products, just to name a few, under labels such as:
·         Malts
·         Starches
·         Hydrolyzed vegetable protein (HVP)
·         Texturized vegetable protein (TVP)
·         Natural flavoring – list of Gluten containing foods.  See The Gluten Solution site. They also offer more detailed information about the current state of gluten-free labeling legislation.
The healthiest way for anyone to eat is to enjoy a diet of fresh, whole foods (preferably organic whenever possible). Those will Celiac Disease would be wise do eat less processed foods that are more likely to have hidden gluten sources.
However, this is truly only one problem linked to eating wheat, and may not even be the most serious one. That honor may actually go to wheat lectin.
Beyond Celiac Disease: Why We all should limit Lectin Rich Grains
Lectin is a defense mechanism for the wheat plant, designed to ward of its natural enemies such as fungi and insects. Unfortunately, this protein is also very resistant to breakdown by living systems, and it easily accumulates in tissues where it interferes with normal biological processes and acts as an anti-nutrient.  Typically, sprouting, fermenting or digestion can help to negate some of the harmful effects of such anti-nutrients (as in the case of fermenting soy, which removes many of its anti-nutrient properties). However, lectins are resistant to these types of processes.
The Dangers of Wheat Lectin
What is lectin’s potential to disrupt your health, exactly? Here is a sampling of its dangers, which you can read about more in-depth here:
·         Pro-Inflammatory: lectin stimulates the synthesis of pro-inflammatory chemical messengers, even at very small concentrations.
·         Immunotoxic: lectin may bind to and activate white blood cells.
·         Neurotoxic: lectin can pass through your blood-brain barrier and may attach to the protective coating on your nerves known as the myelin sheath. It is also capable of inhibiting nerve growth factor, which is important for the growth, maintenance, and survival of certain target neurons.
·         Cytotoxic (Toxic to cells): lectin may induce programmed cell death.
Further, research shows lectin from wheat may even:
·         Interfere with gene expression
·         Disrupt endocrine function
·         Adversely affect gastrointestinal function
·         Share similarities with certain viruses
The Gluten lectin called WGA Lectin is capable of passing through cell membranes of your intestines, gaining entry into your body.  
Lectin is most likely to cause problems with the intake if high and the gastrointestinal barrier has been compromised such as with yeast overgrowth or use of non-steroidal medications like Ibuprofen.   Grains such as rice, wheat, spelt, rye, etc. have high levels of lectin. 
Many of us will benefit from the elimination of grains – especially wheat.  If you eliminate grains from your diet strictly for 2 weeks and improve it is likely you are experiencing health problems related to them.  If your symptoms then return upon reintroducing the grain you would want to avoid it.

For more information