Could You or your child Be Suffering From Gluten Intolerance?
Gluten Intolerance Background and Testing Information

What is gluten?

Gluten is the general name for the storage of proteins found in wheat, oats, rye, and barley. It is the substance that gives the rubbery, elastic texture in bread. It helps glue bread and cakes together so they don’t crumble.

There is a huge variety of reactions that occur to gluten, but conventionally trained doctors only recognise Celiac disease, the most serious type.

What is Celiac disease?

Celiac disease is an autoimmune-type reaction in which the body reacts so strongly to gluten that it causes mal-absorption of nutrients. Gluten is in most breads, shop cakes and commercially produced cakes, and some packaged and tin food as a thickening agent.  Check your labels for :

Thickening agents

• Carrageen (E407)
• Guar flour (E412)
• Pectin (E440)
• Tragacanth (E413)
• Xantham gum

It is possible to experience Coeliac disease symptoms but test negative for Coeliac disease.

How do I know if I have Coeliac Disease?

Only about 15-20% of patients with gluten incompatibility develop the entire clinical picture of Coeliac disease. However, a strong reaction to gluten in the ImuPro 300 test may indicate the development of Coeliac disease. In which case, you should pursue further tests find out how far the disease has progressed.

Is gluten intolerance identical to Coeliac disease?

Not necessarily. Coeliac disease, also called sprue in adults, takes about 13 years to fully develop. The following antibodies must be detected simultaneously for the diagnosis:

• gliadin (gluten) antibodies
• transglutaminase antibodies
• endomysium antibodies

A confirmation by biopsy is essential.

At the beginning of the disease, symptoms may still be missing or unspecific.  People who do not show any symptoms, but already have antibodies to gluten have an increased risk of developing Celiac disease.

The treatment of Celiac disease or gluten intolerance is the same in each case: complete exclusion of gluten from your diet.

What are the symptoms of gluten intolerance?

When you have gluten intolerance, your immune system is hypersensitive to one of the proteins in gluten so your system reacts against the protein, causing symptoms that commonly include:

• bloating and gas
• abdominal pain
• constipation
• indigestion
• stomach cramps
• fatigue
• headaches

When we continually eat the same types of food (e.g. gluten products), our body can build up a resistance and when it reaches a threshold, the result is physical symptoms such as those described above.The most common factor and most recognisable symptom among patients is an impaired ability to digest gluten products that can lead to :

• gastro-intestinal,
• dermatologic,
• respiratory symptoms.

The symptoms of gluten allergy vary between individuals and can begin a few minutes after eating a gluten product, or it can take several hours for symptoms to surface.

Which foodstuffs do I have to absolutely avoid in case of a gluten incompatibility?

The following grains and cereals: wheat, rye, barley, oats, kamut, spelt… and consequentially also bread, flour, biscuits, cakes, tarts, pizza, noodles, malt and beer, which all contain gluten.

Who is most likely to be suffering from gluten intolerance or Coeliac disease?

If you are experiencing any of the symptoms listed above, there is a strong possibility that you are suffering from gluten intolerance or Coeliac disease.

People who are suffering from gluten intolerance or Celiac disease most commonly include women who experience bloating after eating food and children who get skin rashes or experience abdominal pain.

How do I find out whether or not I have gluten intolerance?

Taking a Food Intolerance Test enables you to eliminate uncertainty and confirm whether or not you have food intolerance. There are various machines out on the market at present, although expensive, that can detect whether a food intolerance is present.

It is possible to have a Type III IgG allergy or intolerance to certain foods and additives without your knowledge; you may be experiencing any one of a number of symptoms, whilst remaining totally oblivious to the cause.  A personalised diet rotation plan into practice you will soon notice the difference in your general well being.

Dr Arikian can do a test which is an easy, fast method of pinpointing exactly which foods are causing a reaction. This way, you have a clear guideline to begin eliminating only those foods that are causing your symptoms, rather than having to maintain a strict diet that eliminates entire food groups.

If you suspect that you may be suffering from gluten intolerance and would like to discuss the best option for you, call Dr Arikian  for  no-obligation specialist advice  0405 324 801

What is dairy intolerance?

Could You Be Suffering From Dairy Intolerance?

Dairy intolerance is sensitivity to anything that is made from or contains cow’s milk.  Those who are suffering from

dairy intolerance experience a reaction to dairy because they are intolerant to the proteins in milk. Goat’s milk is the easiest for humans to digest, because goat’s milk proteins are most similar to the protein found in human milk.

What are the symptoms of dairy intolerance?

Symptoms of dairy intolerance commonly include:

• Constipation or diarrhoea
• Bloating and indigestion
• Consistently runny or blocked nose
• Recurrent sinusitis or chest infections
• Skin conditions such as eczema, acne or rash
• Headaches, tiredness, nausea

Symptoms can start immediately or take up to 72 hours to manifest. Sufferers may show only one or several of these symptoms as there is a large variation in the degree of intolerance. Some people may only be slightly intolerant and can cope with small quantities of dairy, whilst others only feel well when they totally avoid dairy products.

Is lactose intolerance and dairy intolerance the same thing?

No. Lactose is the name of the type of sugar found in milk.   Some people are only lactose intolerant and others are intolerant to the proteins in milk.

Lactose intolerance, is a disorder of absorption of the milk sugar in the milk.   Lactose-free milk does not contain any milk sugar, but still includes the normal protein content.

How is dairy intolerance treated?

The simplest solution for managing dairy intolerance is to maintain a dairy-free diet.   However, it is important to positively identify exactly which food is causing the reaction because the milk protein Casein is now included in hundreds of processed foods, including:

• coffee whiteners
• soups
• cereals
• sauces
• breath mints
• chocolate
• protein bars and powders
• biscuits
• salad dressings
• baby formula
• dessert toppings

How do I find out whether I have a dairy intolerance?

Taking a Food Intolerance Test enables you to eliminate uncertainty and confirm whether or not you have food intolerance.   It is possible to have a Type III IgG allergy or intolerance to certain foods and additives without your knowledge; you may be experiencing any one of a number of symptoms, whilst remaining totally oblivious to the cause.

A personalised diet rotation plan into practice you will soon notice the difference in your general well being.

Dr Arikian can do a test which is an easy, fast method of pinpointing exactly which foods are causing a reaction. This way, you have a clear guideline to begin eliminating only those foods that are causing your symptoms, rather than having to maintain a strict diet that eliminates entire food groups.

If you suspect that you may be suffering from gluten intolerance and would like to discuss the best option for you, call Dr Arikian  for  no-obligation specialist advice  0405 324 801