New Options for Dealing with Wheat Sensitivities
by Dr. Steven M. Silverman • Roslyn & Hauppauge

Celiac disease is also referred to as gluten sensitive enteropathy, wheat sensitivity or celiac sprue (sprue refers to a form of malabsorption syndrome.) This condition is known to affect 1 in every 133 people. My personal observations lead me to believe that the actual number is probably somewhat higher.

When a person with this sensitivity eats foods that contain gluten, a multitude of symptoms can develop. Gluten containing foods are wheat, barley and rye. There has been a great deal of research with oats, and current research indicates that oats do not have the reactive peptide sequence that would normally create a problem for a gluten intolerant person. Despite these findings, oats still appear to be problematic for most gluten intolerant people, so it is generally recommended to avoid them.

Gluten is found in a wide variety of foods– pastas, breads and bread crumbs, many cereals, cookies, cakes, pretzels and numerous snack foods. Because it is in bread, people with celiac disease cannot eat any sandwiches, pizza, wraps or foods that are breaded. This diet is particularly hard on children, and is difficult for some adults as well.

Symptoms of gluten sensitivity can be quite severe. The most obvious affects are abdominal bloating and diarrhea alternating with constipation. These symptoms can be easily misdiagnosed as irritable bowel syndrome. As the disease develops, the intestinal villi, threadlike projections which cover the mucosa in the small intestine and serve as the sites of absorption, shorten and flatten. A malabsorption syndrome can develop, creating anemia and many other nutritional deficiencies, including early osteoporosis.

Many symptoms may develop that are not intestinal in nature. These include fatigue, muscle spasms, arthritis, bone pain, fibromyalgia, irritability, depression, headaches, numbness of the hands and other nerve problems, concentration problems and seizures. Due to its toxic effects, it can be an underlying trigger for chronic candida and also lower a person’s resistance to other chronic conditions such as Epstein-Barr virus.

Another major symptom that can develop from the ingestion of gluten is a skin condition called dermatitis herpetiformis, which creates raised patches of skin which are pimple like and can turn into small watery blisters. They can become extremely itchy and cause burning pain.

The diagnosis of celiac disease is usually done through a blood panel. Blood tests are a good diagnostic tool and are sufficient in most cases, but in some instances they may miss diagnosing the condition. An absolute diagnosis can be done through a biopsy of the small intestine, which looks for damaged villi in the small intestine. This is typically performed by a gastroenterologist.
Celiac disease is believed to be inherited, which means you must inherit the gene in order to develop it. In addition, you must ingest gluten containing foods, and the gene must also be triggered. Things which may serve as triggers for the gene include extreme stress, infection or illness, or trauma such as surgery, childbirth and accidents. Thus, it is possible to have the gene for celiac disease but not have the active disease.

While all the literature pertaining to celiac disease and dermatitis herpetiformis states that the only way to treat these conditions is absolute avoidance of gluten containing foods, I have experience suggesting that the gene can be put into a dormant state. There are bio-energetic techniques that can desensitize and neutralize the reaction to gluten, thereby eliminating the symptoms that one would typically get from eating gluten containing foods. This means that many people with celiac disease can eat gluten containing foods without any noted symptoms.

Bioset is a technique developed by Dr. Ellen Cutler, author of the book The Food Allergy Cure. It involves holding the substance that you are reactive to, or a specially prepared vial containing the same vibrational frequency of the allergen, while areas of the spine are stimulated. In this way, the electromagnetic repulsion to the allergen is eliminated. A chemical or enzymatic change occurs, neutralizing the immune mediators and interrupting the antigen-antibody complex reaction.
Using this technique, I have many patients who no longer have reactions to wheat. At this point we do not know whether the treatment also normalizes the affects on the intestinal villi. However, if all the symptoms of reaction to wheat are gone, it should be safe to reintroduce wheat to the diet, unless an obvious malabsorption syndrome is involved.

People who feel completely well when they eliminate wheat from their diets typically need four to six treatments to eliminate their reaction to gluten. For those that have a host of other symptoms even when refraining from gluten, the treatment can be more involved, due to the fact that the reaction to wheat may not only be due to gluten sensitivity but also an activation of pathogens. Even in this case, patience will lead to a change.

This treatment can be used to eliminate reactions to any type of allergen, including peanuts. Peanut allergies can be fatal, and there are instances in which an allergic individual unknowingly comes into contact with peanuts. There is a potential exposure when sitting on a plane and the people around or near you are eating peanuts. The peanut molecules become airborne and are breathed in, which can lead to a serious allergic reaction. Treatment for these people could neutralize or minimize reaction due to an unknown exposure. Although eating peanuts again might be possible, it would be important for you be tested for peanuts by your allergist to determine if in fact the allergy to peanuts has been completely eliminated before eating them.

This bio-energetic approach is a completely unique and exciting way to alter one’s reaction to foods and environmental substances. The success rate is extremely high and patients express gratitude for the changes in their body and lifestyle.

Dr. Silverman is a chiropractor, kinesiologist and state certified nutritionist. He has taught college level courses in holistic health and nutrition, has appeared on TV and radio, and does lecturing and consulting for several homeopathic and nutritional companies. He has offices in Hauppauge (631) 724-6780 and Roslyn (516) 484-0776.