Diarrhea
Naturopathic travel and first aid essentials
03/Jul/12 10:39 AM Filed in: Travel
by Kate Whimster, BCom, MIFHI, ND
Over years of travelling both locally (camping, hiking) and to far-off places like India and Nicaragua I’ve developed a list of essential travel and first-aid items for naturopathic treatment on the go.
The first rule is that you truly will never know what you will need, so BE PREPARED! I’ve treated cuts, scrapes, diarrhea, vomiting, flu, ear infections, bumps, bruises, sprains, strains, fractures, viruses, bacteria, dehydration, jet lag, motion sickness, anxiety attacks, bug bites, and lots more in myself and others using the things I’ve listed below.
I also have been able to treat myself to avoid major illness (and use of antibiotics) while travelling while most people around me were sick (sometimes extremely sick). I credit this partially to my hardy type O immune system but also to my efforts to maintain my health and prevent illness while I travel.
For daily use:
I also have a list of homeopathic remedies for acute and first aid use to treat most minor illnesses and injuries. These include:
Over years of travelling both locally (camping, hiking) and to far-off places like India and Nicaragua I’ve developed a list of essential travel and first-aid items for naturopathic treatment on the go.
The first rule is that you truly will never know what you will need, so BE PREPARED! I’ve treated cuts, scrapes, diarrhea, vomiting, flu, ear infections, bumps, bruises, sprains, strains, fractures, viruses, bacteria, dehydration, jet lag, motion sickness, anxiety attacks, bug bites, and lots more in myself and others using the things I’ve listed below.
I also have been able to treat myself to avoid major illness (and use of antibiotics) while travelling while most people around me were sick (sometimes extremely sick). I credit this partially to my hardy type O immune system but also to my efforts to maintain my health and prevent illness while I travel.
For daily use:
- Sea salt: Add a pinch to your water bottle to prevent dehydration and electrolyte loss in hot climates
- Probiotics: Use daily to prevent digestive upset while travelling - I usually use Polyflora (type O for me) since it does not need to be refrigerated and I’ve never had an issue
- Deflect (type O for me): I use this when I eat out or while travelling to protect my digestion from foods not right for my blood type and just for general digestive support
- Digestive enzymes: Take with meals to prevent digestive upset (I’ve never used these, but I think for many people it is a good idea)
- Greens powder/protein powder: Handy for extra nutrition while travelling and in case you miss meals
- Natural electrolyte drink: For more serious fluid loss from diarrhea, vomiting, heat stroke, excessive sweating - if you can’t find every ingredient, that’s OK, just do your best
- Peppermint, ginger, chamomile teas: To sooth an upset stomach, frayed nerves, aid sleep and relaxation
- Tea tree oil: For cuts, scrapes, wounds to prevention infection - once, in a pinch, I put this in my ear and it worked to stop a painful ear infection (although I don’t recommend this use!)
- Oregano oil: For sore throats, colds/flus, infections
- Calendula cream: For shallow/superficial cuts, scrapes, and rashes (don’t use on deep, fresh, or open wounds)
- Grapefruit seed extract (GSE): To prevent or treat digestive upsets like vomiting and diarrhea - follow instructions on the bottle
- Aloe vera gel: For sunburn and minor cuts/scrapes
- Apis gel: For bug bites
- Traumeel cream and/or tablets: For bumps, bruises, sore muscles, etc
- Traumeel ear drops: For any ear issues (pain, infection, itch) - I’ve never actually used these but seems like a great idea and they come in single-dose ampules
- Oculoheel eye drops: For any eye issues (allergies, itch, dryness, fatigue) - love these and they come in single-dose ampules
- No Jet Lag: Great product to prevent jet lag - it really works!
- Melatonin: As a sleep aid and to treat or prevent jet lag (although I have always used No Jet Lag)
- Rescue Remedy: Use for anxiety, emotional upset, nervousness, panic attacks, shock, trauma - I like the spray
I also have a list of homeopathic remedies for acute and first aid use to treat most minor illnesses and injuries. These include:
- Fevers, cold & flu, infections
- Frostbite
- Bug bites
- Bruises, strains/sprains, fractures
- Food poisoning
- Diarrhea, constipation
- Vomiting
- Pain
- Burns (sunburn and burns from heat)
- Jet lag
- Motion sickness
- Altitude sickness
- Sunstroke
- Wounds
- Poison ivy
- Hangover
Comments
Total body detox - a few spots available!
04/Apr/12 02:52 PM Filed in: Detox | Digestion | Allergies | Pain | Immune | Women | Beauty | Events | My practice | Nutrition | Stress | Weight
by Kate Whimster, BCom, MIFHI, ND
There are still a few spots available at both clinics for my Total Body Detox Spring Program! Register by Friday, April 6th 2012. Call the practice location that best suits you.
The program offers a total body, 360 degree detox that is safe, effective, and supported. Each patient receives a personalized detox protocol as well as a diet program incorporating liver detoxification support. On top of that, each week we provide an educational session on a different aspect of detox!
This is a great opportunity to jump-start your journey to better health or re-motivate you in keeping your health goals for 2012! It’s also a fun program to do with your friends and family!
Detoxification can be part of an overall treatment plan to help you:
Package includes:
1. 3 naturopathic visits
2. 5 group sessions (Tuesdays
Package price:
Register by Friday, April 6th 2012, space is limited. Call the clinic location that best suits you:
Mahaya Forest Hill Integrative Health
73 Warren Road, Suite 102
Phone: 416-792-4400
Kew Beach Natural Health Clinic
2010 Queen St. East, 2nd floor
Phone: 416-690-6168
There are still a few spots available at both clinics for my Total Body Detox Spring Program! Register by Friday, April 6th 2012. Call the practice location that best suits you.
The program offers a total body, 360 degree detox that is safe, effective, and supported. Each patient receives a personalized detox protocol as well as a diet program incorporating liver detoxification support. On top of that, each week we provide an educational session on a different aspect of detox!
This is a great opportunity to jump-start your journey to better health or re-motivate you in keeping your health goals for 2012! It’s also a fun program to do with your friends and family!
Detoxification can be part of an overall treatment plan to help you:
- Lose weight
- Improve energy and vitality
- Reduce and prevent seasonal allergies
- Address digestive issues
- Ease hormonal symptoms
- Heal skin issues
- Ease pain and inflammation
Package includes:
1. 3 naturopathic visits
2. 5 group sessions (Tuesdays
- Weekly focus on a different aspect of detox, including digestion, liver and kidney detox, skin health, lymphatic system, exercise, and stress management
- Group sessions Tuesdays 7 to 8pm, April 17 through May 15 held at Mahaya Forest Hill Integrative Health
- Group sessions Thursdays 7 to 8pm, April 19 through May 17 held at Kew Beach Natural Health Clinic
- Hypoallergenic protein source plus nutrients to support liver detoxification
- Biotherapeutic drainage remedies chosen specifically to address your health concerns and detox needs
Package price:
- $430 for new patients, $360 for existing patients (savings of 20% off regular price!)
Register by Friday, April 6th 2012, space is limited. Call the clinic location that best suits you:
Mahaya Forest Hill Integrative Health
73 Warren Road, Suite 102
Phone: 416-792-4400
Kew Beach Natural Health Clinic
2010 Queen St. East, 2nd floor
Phone: 416-690-6168
Confused about food sensitivity testing?
by Kate Whimster, BCom, MIFHI, ND
This subject is covered in a past post What's the difference between food sensitivity, allergy, or intolerance?, but given the recent media attention on food sensitivity testing I wanted to provide a pro/con (in this case beginning with the “con” side) summary for anyone who might have questions. Then I’ll explain how I look at food sensitivities in my practice.
Question: Is there value to food sensitivity testing?
Con:
There has been a lot of media coverage in response to an article (unfortunately you need to be CMAJ member for full access) by Dr. Elana Lavine in the Canadian Medical Association Journal criticizing food sensitivity testing.
Pro:
There are several counter-arguments to be made to Dr. Lavine’s assertions:
Contrary to what Dr. Lavine asserts, there is research evidence for the use of food sensitivity testing:
Here is a good, succinct rebuttal from Dr. Elaine Chin and here is a press release from the Ontario Association of Naturopathic Doctors.
My thoughts:
In my practice, food sensitivity testing is not my first choice for treatment, but I have used it in certain circumstances. Here are some key points I consider:
This subject is covered in a past post What's the difference between food sensitivity, allergy, or intolerance?, but given the recent media attention on food sensitivity testing I wanted to provide a pro/con (in this case beginning with the “con” side) summary for anyone who might have questions. Then I’ll explain how I look at food sensitivities in my practice.
Question: Is there value to food sensitivity testing?
Con:
There has been a lot of media coverage in response to an article (unfortunately you need to be CMAJ member for full access) by Dr. Elana Lavine in the Canadian Medical Association Journal criticizing food sensitivity testing.
- Here is an article from the Globe and Mail: Tests for food allergies, sensitivities a ‘waste of money,’ doctor says
- And here is a video with a bit of a more balanced perspective from the CBC: Food sensitivity tests
Pro:
There are several counter-arguments to be made to Dr. Lavine’s assertions:
- IgE testing (for food allergy) and IgG testing (for food sensitivities) are different things. For a great comparison, here is a presentation from Rocky Mountain Analytical, one provider of food sensitivity testing. For a good summary, check out the chart on slide 11.
- A skin-prick test, while considered the gold standard “allergy” test, is not a method that tests your response to food in the way you are actually exposed to food. You don’t eat through your skin, you interact with food via your digestive tract. And the response that your body makes to food can be an IgE response (quick, itchy, clear cause and effect) or an IgG response (delayed, vague symptoms, difficult to identify cause).
- Only a medical professional (naturopathic doctor ideally or a medical doctor well-versed in nutrition) can understand how to best administer the test to get the most useful results and use this information for effective treatment.
Contrary to what Dr. Lavine asserts, there is research evidence for the use of food sensitivity testing:
- This article summarizes some research on IgG allergy testing
- Food-specific serum IgG4 and IgE titers to common food antigens in irritable bowel syndrome
- Diet restriction in migraine, based on IgG against foods: a clinical double-blind, randomised, cross-over trial
- Serum IgG responses to food antigens in the italian population evaluated by highly sensitive and specific ELISA test
- Specific humoral response to cows' milk proteins and ovalbumin in children with atopic dermatitis
- Treating irritable bowel syndrome with a food elimination diet followed by food challenge and probiotics
- A critical review of IgG immunoglobulins and food allergy implications in systemic health
- I’m sure there is even more to be found - check out PubMed if you are interested.
Here is a good, succinct rebuttal from Dr. Elaine Chin and here is a press release from the Ontario Association of Naturopathic Doctors.
My thoughts:
In my practice, food sensitivity testing is not my first choice for treatment, but I have used it in certain circumstances. Here are some key points I consider:
- The test measures only one point in time. Human beings, however, are constantly adapting and changing. At the time of testing, results indicate a particular response to foods. But how might these responses change as your immune system is balanced such that it does not react to substances that are not harmful? I see changes in immune response all the time, most commonly when I treat seasonal allergies. I’ve treated patients who have progressed from constant anti-histamine usage (that was still not controlling symptoms) one year to nearly no symptoms and no need for medication the next.
- Nutrition is a major part of my treatment with most patients. My approach to nutrition is that there are no “bad” foods, just foods that work well for you (the patient) and others that don’t fuel your body in the best way to achieve optimal wellness. I look to personalized nutrition to identify what the best nutritional approach will be for each individual.
- There are several health concerns that warrant investigation into food sensitivities, such as: most digestive concerns (IBS, constipation, diarrhea, acid reflux), asthma, migraines, chronic fatigue, fibromyalgia, allergy symptoms, skin issues (eczema, psoriasis, acne), arthritis), failure to thrive, and more. The question is, what is the best way to determine foods that may contribute to these conditions?
- Before testing, I encourage patients to do an elimination diet, which is considered the gold standard for identifying foods that may be contributing to symptoms. This approach is both diagnosis and treatment at once: patients usually experience a significant reduction in symptoms while in the elimination phase (confirming that eliminated foods contribute), they immediately begin to alter habits (perhaps the most challenging aspects of naturopathic treatment), and they gain firsthand experience of how foods affect them during the reintroduction phase.
- However, some patients prefer more objective information via a lab test and find this more motivating for changing habits. Also, some patients may find the elimination diet very challenging and would prefer a more focused elimination diet based on lab results. In either of these cases, it is important to use the test results as a guide and symptoms as feedback to determine if the treatment approach is effective.
- In the case of gluten sensitivity, I also find lab results more motivating for patients, since 100% avoidance of gluten can be challenging and having “hard data” as well as other lab results to monitor (one example would be anti-thyroid antibodies) can help ensure higher compliance and therefore improved outcomes.
Total body detox spring program 2012
07/Mar/12 09:35 AM Filed in: Detox | Digestion | Allergies | Pain | Immune | Women | Beauty | Events | My practice | Nutrition | Stress | Weight
by Kate Whimster, BCom, MIFHI, ND
Spring is fast approaching and many people benefit from a cleanse or detox to shake off the winter sluggishness and get well for the warmer weather! With this in mind, I am organizing a spring detox program at both my practice locations!
Symptoms that may indicate the need for detoxification:
Detoxification can be part of an overall treatment plan to help you:
The program is designed to offer a total body, 360 degree detox that is safe, effective, and supported through both individual visits and group sessions. Each patient will receive a personalized detox protocol as well as a diet program incorporating liver detoxification support.
This is a great opportunity to jump-start your journey to better health or re-motivate you in keeping your health goals for 2012! It’s also a fun program to do with your friends and family!
Package includes:
1. 3 individual naturopathic visits
Package price:
Register by Friday, April 6th 2012, space is limited
Call the clinic location that best suits you:
Mahaya Forest Hill Integrative Health
73 Warren Road, Suite 102
Phone: 416-792-4400
Package details:
3 individual naturopathic visits by appointment:
Kew Beach Natural Health Clinic
2010 Queen St. East, 2nd floor
Phone: 416-690-6168
Package details:
3 individual naturopathic visits by appointment
Group sessions Thursdays 7 to 8pm, April 19 through May 17 held at Kew Beach Natural Health Clinic
Spring is fast approaching and many people benefit from a cleanse or detox to shake off the winter sluggishness and get well for the warmer weather! With this in mind, I am organizing a spring detox program at both my practice locations!
Symptoms that may indicate the need for detoxification:
- Excessively dry or oily skin, or skin itching
- Allergic reactions
- Chronic digestive issues, such as constipation, diarrhea, heartburn, IBS, bloating, and gas
- Chronic fatigue (despite sufficient sleep)
- Chronic pain (not due to injury or overuse)
- Frequent infections
Detoxification can be part of an overall treatment plan to help you:
- Lose weight
- Improve overall energy and vitality
- Reduce and prevent seasonal allergies
- Address digestive issues
- Ease hormonal symptoms
- Heal skin issues
- Ease pain and inflammation
The program is designed to offer a total body, 360 degree detox that is safe, effective, and supported through both individual visits and group sessions. Each patient will receive a personalized detox protocol as well as a diet program incorporating liver detoxification support.
This is a great opportunity to jump-start your journey to better health or re-motivate you in keeping your health goals for 2012! It’s also a fun program to do with your friends and family!
Package includes:
1. 3 individual naturopathic visits
- See below for specifics for each practice location
- Weekly focus on a different aspect of detox, including digestion, liver and kidney detox, skin health, lymphatic system, exercise, and stress management (mental/emotional detox)
- Coaching, support, and discussion for entire program duration
- Hypoallergenic protein source plus nutrients to support liver detoxification
- Biotherapeutic drainage remedies chosen specifically to address your health concerns and detox needs
Package price:
- $430 for new patients, $360 for existing patients (savings of 20% off regular price!)
- This is an amazing price for a complete, personalized, supported, and supervised detox program!
Register by Friday, April 6th 2012, space is limited
Call the clinic location that best suits you:
Mahaya Forest Hill Integrative Health
73 Warren Road, Suite 102
Phone: 416-792-4400
Package details:
3 individual naturopathic visits by appointment:
- New patients: initial visit (90 minutes) and two follow-up visits (45 and 30 minutes)
- Existing patients: three follow-up visits (two 45 and one 30 minutes)
Kew Beach Natural Health Clinic
2010 Queen St. East, 2nd floor
Phone: 416-690-6168
Package details:
3 individual naturopathic visits by appointment
- New patients: initial visit (90 minutes) and two follow-up visits (30 minutes)
- Existing patients: three follow-up visits (one 45 and two 30 minutes)
Group sessions Thursdays 7 to 8pm, April 19 through May 17 held at Kew Beach Natural Health Clinic
Gluten sensitivity part 4: why?
by Kate Whimster, BCom, MIFHI, ND
This blog is all about “why.” As in, why (and how) do we become gluten sensitive and why does it matter?
If you missed my previous blogs on this topics, check out Gluten sensitivity part 1: definitions, prevalence, presentation, Gluten sensitivity part 2: diagnosis, and Gluten sensitivity part 3: living gluten-free.
Why are so many people gluten sensitive?
I am often asked: why so many people are gluten sensitive? It seems like just a few years ago this was a relatively rare diagnosis. Also, why might someone who has tolerated gluten his or her entire life suddenly become gluten sensitive? The short answer is that right now we cannot be sure of the exact causes. Really, gluten sensitivity, like most modern health issues, is due to many causes that come together to cause illness. Here are a few of my own thoughts on why more and more people are gluten sensitive:
Improved diagnostics:
The most obvious answer is that we are getting better and better at recognizing and diagnosing gluten sensitivity. Awareness has skyrocketed, so more people are getting tested and the tests are getting better. For more on diagnosis, see my blog Gluten sensitivity part 2: diagnosis
Higher gluten content in foods:?
I’ve heard some talk that foods we eat today contain higher gluten content than those same foods would have 10, 20, 30 years ago. Also, I’ve heard that the gluten content of grains in Europe is much lower (possibly due to greater restrictions on genetic modification) than in North America. I’ve not been able to find any real evidence to support this.
Immune system imbalance:
In people with gluten sensitivity, the immune system is no longer tolerating gluten (which is a non-harmful substance) and makes an response that causes damage to tissues. But why? This is really part of a larger problem of immune system dysfunction that may lie at the root of many chronic diseases (allergies, asthma, cancer, autoimmune disease, etc). Our immune systems simple do not develop the same way that they used to. Possible causes?
Digestive problems can be caused by poor diet, stress, toxins in the environment, poor elimination function, medications/drugs, chronic inflammation, food sensitivities, and many more factors. Specifically, intestinal permeability (also known as “leaky gut”) could explain why we begin reacting to gluten and also the reaction to gluten can cause leaky gut, so this is a vicious cycle.
A simplified explanation of “leaky gut”:
My simple answer to this question is that in the search for the root cause behind digestive issues, gluten sensitivity can be a valuable piece of the puzzle to help patients heal. In the long-term and with a view to disease prevention, gluten sensitivity can help understand other chronic illnesses. Research is still developing in this area, but thus far there is already lots of evidence to link gluten sensitivity with many other serious illnesses.
Diseases associated with gluten sensitivity:
This blog is all about “why.” As in, why (and how) do we become gluten sensitive and why does it matter?
If you missed my previous blogs on this topics, check out Gluten sensitivity part 1: definitions, prevalence, presentation, Gluten sensitivity part 2: diagnosis, and Gluten sensitivity part 3: living gluten-free.
Why are so many people gluten sensitive?
I am often asked: why so many people are gluten sensitive? It seems like just a few years ago this was a relatively rare diagnosis. Also, why might someone who has tolerated gluten his or her entire life suddenly become gluten sensitive? The short answer is that right now we cannot be sure of the exact causes. Really, gluten sensitivity, like most modern health issues, is due to many causes that come together to cause illness. Here are a few of my own thoughts on why more and more people are gluten sensitive:
Improved diagnostics:
The most obvious answer is that we are getting better and better at recognizing and diagnosing gluten sensitivity. Awareness has skyrocketed, so more people are getting tested and the tests are getting better. For more on diagnosis, see my blog Gluten sensitivity part 2: diagnosis
Higher gluten content in foods:?
I’ve heard some talk that foods we eat today contain higher gluten content than those same foods would have 10, 20, 30 years ago. Also, I’ve heard that the gluten content of grains in Europe is much lower (possibly due to greater restrictions on genetic modification) than in North America. I’ve not been able to find any real evidence to support this.
Immune system imbalance:
In people with gluten sensitivity, the immune system is no longer tolerating gluten (which is a non-harmful substance) and makes an response that causes damage to tissues. But why? This is really part of a larger problem of immune system dysfunction that may lie at the root of many chronic diseases (allergies, asthma, cancer, autoimmune disease, etc). Our immune systems simple do not develop the same way that they used to. Possible causes?
- Suppression of normal immune responses like fevers prevents the normal learning and development of the immune system. For more on this subject, see my blog Give me fever.
- Changes in management of minor illnesses (including the overuse of antibiotics) also impacts the normal development of the immune system. For more on this subject, see my blog Sick kids.
- Vaccinations at a young age supercede or alter the natural immune response to many common illnesses that we used to get during childhood. The subject of vaccines is large and is beyond the scope of this blog. However, I think is it clear that vaccines do not replicate the experience of actually having the same illness. Research in this area is constantly evolving, so there is still much debate about the long-term effects of vaccines.
- Finally, we simply do not get sick with the same things anymore! Our food and environment are highly sanitary, so we are exposed to many fewer pathogens and in North America, we are also far less likely than in the past to have parasitic infections. Again, this will effect the education of our immune systems.
Digestive problems can be caused by poor diet, stress, toxins in the environment, poor elimination function, medications/drugs, chronic inflammation, food sensitivities, and many more factors. Specifically, intestinal permeability (also known as “leaky gut”) could explain why we begin reacting to gluten and also the reaction to gluten can cause leaky gut, so this is a vicious cycle.
A simplified explanation of “leaky gut”:
- Junctions between cells lining the small intestine become permeable (due to factors listed above)
- This allows undigested food particles to enter bloodstream
- The immune system views these as “foreign” and creates immune response, causing inflammation and further damage
My simple answer to this question is that in the search for the root cause behind digestive issues, gluten sensitivity can be a valuable piece of the puzzle to help patients heal. In the long-term and with a view to disease prevention, gluten sensitivity can help understand other chronic illnesses. Research is still developing in this area, but thus far there is already lots of evidence to link gluten sensitivity with many other serious illnesses.
Diseases associated with gluten sensitivity:
- Autoimmune disorders (rheumatoid arthritis, lupus, Sjogren’s syndrome, thyroid autoimmunity, and likely many more)
- Bone disease (Osteoporosis, osteopenia, kyphoscoliosis, fractures)
- Anemia
- Infertility or repeated miscarriages
- Addison’s disease
- Down syndrome
- Intestinal cancer or lymphoma
- Lactose intolerance
- Thyroid disease
- Diabetes type I
- Low blood sugar (hypoglycemia)
- Liver disease
What's the difference between food sensitivity, allergy, or intolerance?
by Kate Whimster, BCom, MIFHI, ND co-authored with Mélanie DesChâtelets, ND.
Do you ever feel confused about the difference between food sensitivity, food allergy and food intolerance? The differences are actually pretty simple to understand and will help you understand how food affects you. First, some basic definitions:
Antibody: A large Y-shaped protein produced by the immune system. Its job is to recognize foreign proteins and neutralize them. It’s what happens when you get a cold, the bacteria or virus is recognized and then neutralized by antibodies.
Enzyme: In simple terms enzymes help breakdown things. Enzymes are very specific for what they break down. Therefore, your body has thousands of different enzymes to break down very specific compounds. Without enzymes the process may not occur at all or at a very reduced rate. In the digestive system, enzymes help break down food into smaller units for absorption.
Both food allergy and food sensitivity are antibody-mediated reactions to food. The antibody recognizes a food protein as harmful and tries to neutralize it. If this is similar then what is different? We have different types of antibodies in our body. Different types of antibodies react differently and cause different symptoms.
Food allergy
Food allergy is mediated by an antibody called IgE. When this type of antibody reacts with a foreign protein it immediately elicits typical reactions ranging from uncomfortable to life threatening. Skin irritation, redness, and swelling are common. Difficulty breathing is more disturbing as it represents tightening of the airway. Other symptoms such as hoarseness of voice, stuffy and runny nose, itchy and red eyes as well as nausea and vomiting can are also seen with food allergies.
Here’s a diagram to demonstrate - imagine the pink line represents the symptom threshold; when you cross this line you have symptoms. The star represents the ingestion of the allergic food item.
With food allergy, as soon as the offending food is ingested, IgE levels rise and react quickly. The allergic symptom threshold is always reached. Avoidance of this offending food is necessary as it can be life threatening. The levels of IgE will also drop relatively quickly and within 5-7 days you typically no longer have symptoms.
Food sensitivity
Food sensitivity is mediated by an antibody called IgG. IgG antibodies react very differently from IgE. When IgG antibodies react with foreign proteins, they elicit a milder, slower, and non-typical reaction. Symptoms can vary from migraines, to increased behavioural difficulties in children with ADHD, to chronic digestive concerns (constipation, diarrhea, IBS, IBD), decreases in energy, skin issues (acne, eczema), and other vague symptoms. Here’s the problem - unlike food allergies, food sensitivities are very hard to diagnose. This is because their impacts can be seen 24 to 48 hours after the ingestion of the offending food. There are two ways that can help identify food sensitivities: the first is a strategic elimination/hypoallergenic diet, which works as both a diagnostic tool (to identify offending foods) and treatment (avoidance of offending foods as a first step towards long-term healing). The other is an IgG food sensitivity blood test - I offer this testing via either Immunolabs or Rocky Mountain Analytical. This tests how reactive your IgG antibodies are against various foods. The higher the reactivity the higher likelihood a food sensitivity might be present. This test can be a good starting point in assessing potential food sensitivity.
Here’s a diagram to demonstrate how IgG works.
With food sensitivity, the offending food is ingested and the IgG antibody levels rise slowly and linger for up to 3 weeks. This is what makes a food sensitivity so hard to diagnose. You first ingest the offending food sensitivity and you are symptom-free. This is because you are still far from your symptomatic threshold. In a few days you ingest this same food item and again no symptoms. What you don’t know is that your IgG antibody levels have accumulated with those of your last exposure. Third time is a charm, you ingest the food and this time you get symptoms, such as migraine, constipation, weight gain, water retention, skin breakouts, fatigue, etc. Please note in this example I used 3 days but this is for illustrative purposes and is not literal. It can be confusing! Symptoms don’t appear immediately, so it is hard to link exposure to symptoms and you are left guessing at which foods is causing symptoms. Unlike an IgE food allergy were every single exposure is followed by symptoms, IgG food sensitivities depends on frequency and dose of the exposure.
Food intolerance
Food intolerance represents an enzyme deficiency, meaning your body can’t break down a component of food and this causes digestive upset. The most obvious example is lactose intolerance or lactase enzyme deficiency. This enzyme is important in breaking down lactose found in dairy products. The lack of this enzymes results in gas, diarrhea, and discomfort.
I work with many patients to address food sensitivities. The goal is not to eliminate a food for the rest of your life although avoidance for a period of time is sometimes necessary while we improve the integrity of the gut lining so that you can once again tolerate the offending food. When you figure out which foods you are sensitive to and understand the symptoms, you are empowered to take charge of your health!
Do you ever feel confused about the difference between food sensitivity, food allergy and food intolerance? The differences are actually pretty simple to understand and will help you understand how food affects you. First, some basic definitions:
Antibody: A large Y-shaped protein produced by the immune system. Its job is to recognize foreign proteins and neutralize them. It’s what happens when you get a cold, the bacteria or virus is recognized and then neutralized by antibodies.
Enzyme: In simple terms enzymes help breakdown things. Enzymes are very specific for what they break down. Therefore, your body has thousands of different enzymes to break down very specific compounds. Without enzymes the process may not occur at all or at a very reduced rate. In the digestive system, enzymes help break down food into smaller units for absorption.
Both food allergy and food sensitivity are antibody-mediated reactions to food. The antibody recognizes a food protein as harmful and tries to neutralize it. If this is similar then what is different? We have different types of antibodies in our body. Different types of antibodies react differently and cause different symptoms.
Food allergy
Food allergy is mediated by an antibody called IgE. When this type of antibody reacts with a foreign protein it immediately elicits typical reactions ranging from uncomfortable to life threatening. Skin irritation, redness, and swelling are common. Difficulty breathing is more disturbing as it represents tightening of the airway. Other symptoms such as hoarseness of voice, stuffy and runny nose, itchy and red eyes as well as nausea and vomiting can are also seen with food allergies.
With food allergy, as soon as the offending food is ingested, IgE levels rise and react quickly. The allergic symptom threshold is always reached. Avoidance of this offending food is necessary as it can be life threatening. The levels of IgE will also drop relatively quickly and within 5-7 days you typically no longer have symptoms.
Food sensitivity
Food sensitivity is mediated by an antibody called IgG. IgG antibodies react very differently from IgE. When IgG antibodies react with foreign proteins, they elicit a milder, slower, and non-typical reaction. Symptoms can vary from migraines, to increased behavioural difficulties in children with ADHD, to chronic digestive concerns (constipation, diarrhea, IBS, IBD), decreases in energy, skin issues (acne, eczema), and other vague symptoms. Here’s the problem - unlike food allergies, food sensitivities are very hard to diagnose. This is because their impacts can be seen 24 to 48 hours after the ingestion of the offending food. There are two ways that can help identify food sensitivities: the first is a strategic elimination/hypoallergenic diet, which works as both a diagnostic tool (to identify offending foods) and treatment (avoidance of offending foods as a first step towards long-term healing). The other is an IgG food sensitivity blood test - I offer this testing via either Immunolabs or Rocky Mountain Analytical. This tests how reactive your IgG antibodies are against various foods. The higher the reactivity the higher likelihood a food sensitivity might be present. This test can be a good starting point in assessing potential food sensitivity.
With food sensitivity, the offending food is ingested and the IgG antibody levels rise slowly and linger for up to 3 weeks. This is what makes a food sensitivity so hard to diagnose. You first ingest the offending food sensitivity and you are symptom-free. This is because you are still far from your symptomatic threshold. In a few days you ingest this same food item and again no symptoms. What you don’t know is that your IgG antibody levels have accumulated with those of your last exposure. Third time is a charm, you ingest the food and this time you get symptoms, such as migraine, constipation, weight gain, water retention, skin breakouts, fatigue, etc. Please note in this example I used 3 days but this is for illustrative purposes and is not literal. It can be confusing! Symptoms don’t appear immediately, so it is hard to link exposure to symptoms and you are left guessing at which foods is causing symptoms. Unlike an IgE food allergy were every single exposure is followed by symptoms, IgG food sensitivities depends on frequency and dose of the exposure.
Food intolerance
I work with many patients to address food sensitivities. The goal is not to eliminate a food for the rest of your life although avoidance for a period of time is sometimes necessary while we improve the integrity of the gut lining so that you can once again tolerate the offending food. When you figure out which foods you are sensitive to and understand the symptoms, you are empowered to take charge of your health!
Natural electrolye drink
23/Jun/11 08:58 AM Filed in: Home remedies | Recipes
by Kate Whimster, BCom, MIFHI, ND
This is one of the home remedies I discussed during my appearance on Wylde on Health June 17, 2011. Video is up online here (look for June 17th, segment 2).
If you are dehydrated through sweating, diarrhea, or vomiting, it is essential to not only replenish water, but also glucose and minerals/electrolytes, such as sodium, potassium, and chloride, which are essential for many processes in your body. It is also important to stay well hydrated when you are sick with a cold or the flu. This remedy is also great for keeping sick kids hydrated!
There are a lot of electrolyte drinks on the market and unfortunately most of them are very high in sugar and artificial ingredients that you don’t need. Why not make your own simple electrolyte drink at home? The simple recipe below can be made with ingredients found in your kitchen and for extra taste and to bump up the immune boosting power of this drink, you can add a berry concentrate such as Proberry 3 liquid. Check out my blog called A tastier flu “shot” about the power of berries, especially elderberry. Elderberry has powerful anti-viral properties, so is effective against influenza and other viral infection such as the common cold.
Natural electrolyte drink
Ingredients:
¼ tsp sea salt
¼ tsp baking soda
1 Tbsp agave nectar (or maple syrup or honey)
Juice of a ½ lemon
1L water
1-3 tsp berry concentrate (to taste)
Directions:
1 Add the first four ingredients to the water and stir until dissolved.
2 Add berry concentrate to taste.
This is one of the home remedies I discussed during my appearance on Wylde on Health June 17, 2011. Video is up online here (look for June 17th, segment 2).
There are a lot of electrolyte drinks on the market and unfortunately most of them are very high in sugar and artificial ingredients that you don’t need. Why not make your own simple electrolyte drink at home? The simple recipe below can be made with ingredients found in your kitchen and for extra taste and to bump up the immune boosting power of this drink, you can add a berry concentrate such as Proberry 3 liquid. Check out my blog called A tastier flu “shot” about the power of berries, especially elderberry. Elderberry has powerful anti-viral properties, so is effective against influenza and other viral infection such as the common cold.
Natural electrolyte drink
Ingredients:
¼ tsp sea salt
¼ tsp baking soda
1 Tbsp agave nectar (or maple syrup or honey)
Juice of a ½ lemon
1L water
1-3 tsp berry concentrate (to taste)
Directions:
1 Add the first four ingredients to the water and stir until dissolved.
2 Add berry concentrate to taste.
Gluten sensitivity, part 1: definitions, prevalence, presentation
by Kate Whimster, BCom, MIFHI, ND
What do osteoporosis, anemia, hypothyroidism, irritability, diarrhea, and constipation have in common? They are all signs and symptoms of gluten sensitivity. I’ve been meaning to write about this topic since I attended a seminar on gluten sensitivity in October 2009! A recent article in the Wall Street Journal called “Clues to Gluten Sensitivity” has helped me get in gear to cover this enormous topic. This is part 1 of a multi-part series of blogs I plan to write. Stay tuned for more!
What is gluten sensitivity?
As mentioned in the article linked above, it is important to understand the difference between celiac disease and gluten sensitivity. “Celiac disease is a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy. The damage is due to a reaction to eating gluten, which is found in wheat, barley, rye, and possibly oats.(1)” “Gluten sensitivity (GS) encompasses a collection of medical conditions in which gluten has an adverse effect.(2)” These medical conditions can be related to damage to the small intestine or may present in other ways.
Which foods contain gluten?
Gluten-containing foods:
Oats should technically be safe to eat on a gluten-free diet but most commercial oats are contaminated with gluten as they are farmed, transported, and packaged. You can buy gluten-free oats, such as Bob’s Red Mill Gluten-Free Oats. A small number of gluten sensitive people may also be sensitive to oats, so it is important to assess this for each patient individually.
Prevalence
This information is specific to celiac disease (see definition above), but still gives a good idea of the prevalence and importance of diagnosis.
Prevalence of celiac disease (3):
Those diagnosed with celiac disease between 2-4 years of age had a 10.5% chance of developing an autoimmune disorder. Additional findings show that the later one is diagnosed, the more likely her or she is to develop and autoimmune condition (5):
Age at diagnosis and chance of developing an autoimmune condition:
4-12 yrs: 16.7%
12-20 yrs: 27%
Over 20 yrs: 34%
As is now becoming clear, patients may have “silent” or atypical form that presents with no gastrointestinal symptoms. (6)
(7)
Signs and symptoms
Signs and symptoms of celiac disease (1):
Signs and symptoms of “silent” celiac disease (8):
Children:
References:
What do osteoporosis, anemia, hypothyroidism, irritability, diarrhea, and constipation have in common? They are all signs and symptoms of gluten sensitivity. I’ve been meaning to write about this topic since I attended a seminar on gluten sensitivity in October 2009! A recent article in the Wall Street Journal called “Clues to Gluten Sensitivity” has helped me get in gear to cover this enormous topic. This is part 1 of a multi-part series of blogs I plan to write. Stay tuned for more!
What is gluten sensitivity?
As mentioned in the article linked above, it is important to understand the difference between celiac disease and gluten sensitivity. “Celiac disease is a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy. The damage is due to a reaction to eating gluten, which is found in wheat, barley, rye, and possibly oats.(1)” “Gluten sensitivity (GS) encompasses a collection of medical conditions in which gluten has an adverse effect.(2)” These medical conditions can be related to damage to the small intestine or may present in other ways.
Which foods contain gluten?
Gluten-containing foods:
- Wheat (all forms, including durum, semolina, spelt, kamut, couscous, bulgar, etc)
- Rye
- Barley
Oats should technically be safe to eat on a gluten-free diet but most commercial oats are contaminated with gluten as they are farmed, transported, and packaged. You can buy gluten-free oats, such as Bob’s Red Mill Gluten-Free Oats. A small number of gluten sensitive people may also be sensitive to oats, so it is important to assess this for each patient individually.
Prevalence
This information is specific to celiac disease (see definition above), but still gives a good idea of the prevalence and importance of diagnosis.
Prevalence of celiac disease (3):
- In average healthy people: 1 in 133
- In people with related symptoms: 1 in 56
- In people with first-degree relatives (parent, child, sibling) who are celiac: 1 in 22
- In people with second-degree relatives (aunt, uncle, cousin) who are celiac: 1 in 39
- 60% of children and 41% of adults diagnosed during the study were asymptomatic (without any symptoms).
Those diagnosed with celiac disease between 2-4 years of age had a 10.5% chance of developing an autoimmune disorder. Additional findings show that the later one is diagnosed, the more likely her or she is to develop and autoimmune condition (5):
Age at diagnosis and chance of developing an autoimmune condition:
4-12 yrs: 16.7%
12-20 yrs: 27%
Over 20 yrs: 34%
As is now becoming clear, patients may have “silent” or atypical form that presents with no gastrointestinal symptoms. (6)
(7)Signs and symptoms
Signs and symptoms of celiac disease (1):
- Abdominal pain, bloating, gas, or indigestion
- Constipation
- Decreased appetite (may also be increased or unchanged)
- Diarrhea, either constant or off and on
- Lactose intolerance (common when the person is diagnosed, usually goes away after treatment)
- Nausea and vomiting
- Stools that float, are foul smelling, bloody, or “fatty”
- Unexplained weight loss (although people can be overweight or of normal weight)
Signs and symptoms of “silent” celiac disease (8):
Children:
- Short stature
- Anemia
- Neurologic symptoms
- Dermatitis herpetiformis
- Anemia
- Reduced bone density (osteopenia/osteoporosis)
- Apthous stomatitis, dental enamel defects
- Infertility, recurrent miscarriage
- Irritable bowel syndrome (IBS)
- Dyspepsia
- Esophageal reflux
- Neurologic symptoms
- Autoimmune diseases
References:
- http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001280/
- http://en.wikipedia.org/wiki/Gluten_sensitivity
- Fasano A, Berti I, Gerarduzzi T, Not T, Colletti RB, Drago S, Elitsur Y, Green PH, Guandalini S, Hill ID, Pietzak M, Ventura A, Thorpe M, Kryszak D, Fornaroli F, Wasserman SS, Murray JA, Horvath K. Prevalence of celiac disease in at-risk and not-at-risk groups in the United States: a large multicenter study. Arch Intern Med. 2003 Feb 10;163(3):286-92.
- Green PHR, Stavropoulos SN, Panagi SG, Goldstein SL, Mcmahon DJ, Absan H, Neugut AI. Characteristics of adult celiac disease in the USA: results of a national survey. Am J Gastroenterol. 2001 Jan;96(1):126-31.
- Ventura A, Magazzù G, Greco L. Duration of exposure to gluten and risk for autoimmune disorders in patients with celiac disease. SIGEP Study Group for Autoimmune Disorders in Celiac Disease. Gastroenterology. 1999 Aug;117(2):297-303.
- Sanders DS, Hurlstone DP, McAlindon ME, Hadjivassiliou M, Cross SS, Wild G, Atkins CJ. Antibody negative coeliac disease presenting in elderly people--an easily missed diagnosis. BMJ. 2005 Apr 2;330(7494):775-6.
- Feighery C. Fortnightly review: coeliac disease. BMJ. 1999 Jul 24;319(7204):236-9.
- Green PH, Alaedini A, Sander HW, Brannagan TH 3rd, Latov N, Chin RL. Mechanisms underlying celiac disease and its neurologic manifestations. Cell Mol Life Sci. 2005 Apr;62(7-8):791-9.
Gluten sensitivity part 2: diagnosis
by Kate Whimster, BCom, MIFHI, ND
It’s now been over a year since my first blog about gluten sensitivity, so it’s about time to follow that up with more information! If you’d like a refresher, check out Gluten sensitivity part 1: definitions, prevalence, presentation.
Definitions:
Common:
Diagnosis seems to be constantly changing and evolving, so I’ll share what my current knowledge is on the subject from my own experience being tested and what I use with my patients.
Diagnosis of Celiac Disease:
To unequivocally diagnose celiac disease, a patient must complete 3 steps:
1. Blood tests: must be eating gluten regularly (I recommend at least 1 serving daily for at least 3-4 weeks) before testing
3. Positive results from a gluten-free diet
Diagnosis of Gluten Sensitivity:
Gluten sensitivity is often a diagnosis of exclusion, meaning that you have to rule-out celiac disease while still demonstrating a reaction to gluten and improvement in symptoms when the patient avoids gluten.
1. Blood tests: must be eating gluten regularly (I recommend at least 1 serving daily for at least 3-4 weeks) before testing
What do I use in my practice?
I’ve used 3 different tests in my practice so far, but I haven’t settled on just one because they each have advantages and disadvantages.
1. CELIACSURE
This is an in-office test for tissue transglutaminase (tTG) only and can be completed with quick results in-office at a reasonable price.
The advantage is quick diagnosis using only a finger-prick while the patient is still eating gluten. The disadvantage is that tissue transglutaminase (tTG) antibodies may be negative while other antibodies (such as deamidated gliadin peptide (DGP)) are positive, so even with a negative result, further testing is indicated to really rule-out gluten sensitivity or celiac disease.
2. Gamma Dynacare Celiac Profile Panel
This is how I tested myself because it includes the combination of 4 tests that is currently considered to be the most comprehensive: total IgA, transglutaminase IgA, deamidated gliadin IgA, deamidated gliadin IgG.
The advantage is that it is most complete and highly accurate as long as the patient is eating gluten daily for 3-4 weeks before testing. None of these tests cover endomysial antibodies, but this test can be added onto the Gamma Dynacare testing at additional cost. The disadvantage is that this test is more expensive, involves a blood draw rather than finger-prick, and I have to send patients to a Gamma Dynacare lab location for the blood draw, which also involves a collection fee.
This is currently my test of choice because it minimizes the need for future testing, although the test below is also a great option.
3. Rocky Mountain Analytical Celiac Profile
I’ve recently ordered some of these test kits for in-office finger-prick blood collection that then needs to be sent away for results. This kit tests tissue transglutaminase, gliadin IgA, and gliadin IgG.
The advantage is an easier in-office finger-prick collection that covers 3 key tests at a lower price than the Gamma Dynacare testing. For most people this testing is sufficient and at a lower price without having to do a full blood draw at a lab. The disadvantage is that testing gliadin rather than deamidated gliadin is less sensitive and specific and this test does not include total IgA (which is helpful to rule-out IgA deficiency).
References:
It’s now been over a year since my first blog about gluten sensitivity, so it’s about time to follow that up with more information! If you’d like a refresher, check out Gluten sensitivity part 1: definitions, prevalence, presentation.
Definitions:
- Celiac disease is a condition in which eating gluten causes damage to the small intestine which impacts the ability to absorb nutrients from food
- Gluten sensitivity is less specific - it includes medical conditions which are caused by and made worse by exposure to gluten and covers patients who feel better while gluten-free but may not fit the definition of celiac disease
Common:
- Diarrhea
- Fatigue
- Borborygmus (fun word for rumbling or gurgling in the abdomen)
- Abdominal pain
- Weight loss
- Abdominal distention/bloating
- Flatulence
- Irritability, mood swings (especially children)
- Short stature
- Osteopenia/osteoporosis (especially premature)
- Abnormal liver function
- Nausea, vomiting
- Iron-deficiency anemia
- Neurological dysfunction
- Constipation
Diagnosis seems to be constantly changing and evolving, so I’ll share what my current knowledge is on the subject from my own experience being tested and what I use with my patients.
Diagnosis of Celiac Disease:
To unequivocally diagnose celiac disease, a patient must complete 3 steps:
1. Blood tests: must be eating gluten regularly (I recommend at least 1 serving daily for at least 3-4 weeks) before testing
- Serum immunoglobulin A (IgA) must be normal (rule-out IgA deficiency)
- Endomysial antibodies (IgA)
- Tissue transglutaminase (tTG) IgA antibodies
3. Positive results from a gluten-free diet
Diagnosis of Gluten Sensitivity:
Gluten sensitivity is often a diagnosis of exclusion, meaning that you have to rule-out celiac disease while still demonstrating a reaction to gluten and improvement in symptoms when the patient avoids gluten.
1. Blood tests: must be eating gluten regularly (I recommend at least 1 serving daily for at least 3-4 weeks) before testing
- Serum immunoglobulin A (IgA) must be normal (rule-out IgA deficiency)
- Deamidated gliadin peptide (DGP) IgA and IgG are considered more sensitive and specific than gliadin antibodies (1) especially if other tests are normal
- Endomysial antibodies (IgA) and/or tissue transglutaminase (tTG) IgA antibodies may be negative
What do I use in my practice?
I’ve used 3 different tests in my practice so far, but I haven’t settled on just one because they each have advantages and disadvantages.
1. CELIACSURE
This is an in-office test for tissue transglutaminase (tTG) only and can be completed with quick results in-office at a reasonable price.
The advantage is quick diagnosis using only a finger-prick while the patient is still eating gluten. The disadvantage is that tissue transglutaminase (tTG) antibodies may be negative while other antibodies (such as deamidated gliadin peptide (DGP)) are positive, so even with a negative result, further testing is indicated to really rule-out gluten sensitivity or celiac disease.
2. Gamma Dynacare Celiac Profile Panel
This is how I tested myself because it includes the combination of 4 tests that is currently considered to be the most comprehensive: total IgA, transglutaminase IgA, deamidated gliadin IgA, deamidated gliadin IgG.
The advantage is that it is most complete and highly accurate as long as the patient is eating gluten daily for 3-4 weeks before testing. None of these tests cover endomysial antibodies, but this test can be added onto the Gamma Dynacare testing at additional cost. The disadvantage is that this test is more expensive, involves a blood draw rather than finger-prick, and I have to send patients to a Gamma Dynacare lab location for the blood draw, which also involves a collection fee.
This is currently my test of choice because it minimizes the need for future testing, although the test below is also a great option.
3. Rocky Mountain Analytical Celiac Profile
I’ve recently ordered some of these test kits for in-office finger-prick blood collection that then needs to be sent away for results. This kit tests tissue transglutaminase, gliadin IgA, and gliadin IgG.
The advantage is an easier in-office finger-prick collection that covers 3 key tests at a lower price than the Gamma Dynacare testing. For most people this testing is sufficient and at a lower price without having to do a full blood draw at a lab. The disadvantage is that testing gliadin rather than deamidated gliadin is less sensitive and specific and this test does not include total IgA (which is helpful to rule-out IgA deficiency).
References:
