Think you might be gluten sensitive? You are not alone! Carol T. Clinton, Certified Integrative Nutrionist, having first hand experience with celiac and gluten sensitivity, joined us to discuss why this has become so common, helped us understand what actually happens in the lining of your gut, and how we can help heal the damage done and feel well again. Here are some of the key points we took away from her talk:  Gluten can be found in many products that you would never even think of:
  • Beer/wine/bourbon/whiskey/vodka/hard lemonades*
  • Turkey, chicken, sausage, ham, marinated meat products, veggie burgers
  • Baked goods and mixes (including barley products)
  • Fried foods, french fries, fast food burgers
  • Breakfast cereals, oats, grits
  • Candies/chocolates
  • Processed meats, luncheon meats
  • Ketchup, BBQ sauce, marinade, salad dressings
  • Baked beans, canned chili
  • Gravy, gravy mixes
  • Yogurt, ice cream and cones
  • Natural and artificial flavoring, malts
  • Pasta/pizza/egg noodles
  • Soup and soup mixes
  • Soy sauce, asian foods
  • Pretzels, chips, crackers
  • Cosmetics, lotions, shampoos, lip balm
  • Prescription and non-prescription drugs
She also pointed to the nine genetically modified (GM) food crops currently on the market:
  • Alfalfa (first planting 2011)
  • Canola (oil) (approx. 90% of U.S. crop)
  • Corn (approx. 88% of U.S. crop in 2011)
  • Cotton (oil) (approx. 90% of U.S. crop in 2011)
  • Papaya (most of Hawaiian crop; approximately 988 acres)
  • Soy (approx. 94% of U.S. crop in 2011)
  • Sugar Beets (approx. 95% of U.S. crop in 2010)
  • Zucchini and Yellow Summer Squash (approx. 25,000 acres)
What do GMOs have to do with gluten sensitivity, you ask? Corn and cotton varieties are engineered to produce an insecticide called Bt-toxin. The remainder are engineered to be able to withstand large, repeated doses of glyphosate (RoundUp). Research is implicating Bt-toxin, glyphosate, and other components of growing GMOs, as linked to five conditions that may either initiate or exacerbate gluten-related disorders, including:
  1. Intestinal permeability
  2. Imbalanced gut bacteria
  3. Immune activation ---> increase in allergies
  4. Impaired digestion
  5. Damage to the intestinal wall
Here are the studies that support this: 1. The Bt-toxin produced by genetically modified corn kills insects by punching holes in their digestive tracts, and a 2012 study confirmed that it punctures holes in human cells as well. - Mesnage R, Clair E, Gress S, Then C, Szekacs A, Seralini GE. Cytotoxicity on human cells of Cry1Ab and Cry1Ac Bt insecticidal toxins alone or with a glyphosate-based herbicide. J Appl Toxicol. 2013;33 (7):695-699  2. Glyphosate used on GM crops is not only an herbicide, but also a potent antibiotic. Even with minimal exposure, glyphosate can significantly reduce the population of beneficial gut bacteria and promote the overgrowth of harmful strains. - Kruger M, Shehata AA, Schrodl W, Rodloff A. Glyphosate suppresses the antagonistic effect of Enterococcus spp. on Clostridium botulinum. Anaerobe. 2013;20 74-78.  3. Bt-toxin may also activate the immune system. When mice were exposed to Bttoxin, they not only mounted an immune response to it directly, but they subsequently reacted to foods that had not formerly triggered a response.- Finamore A, Roselli M, Britti S et al. Intestinal and peripheral immune response to MON810 maize ingestion in weaning and old mice. J Agric Food Chem. 2008;56 (23):11533-11539.   Click here to see the full presentation.   Never miss an event. Subscribe to our email newsletter to receive new event announcements right in your inbox or visit our News & Events page.