Combining a healthy diet with essential targeted nutrition is perhaps the most important factor in disease prevention. Food allergies, intolerances and “leaky gut” syndromes causing immune-system dysfunctions, slowly undermine our health. At The Metabolic Institute we specialize in a condition that is reaching epidemic proportions. It was first identified as a malabsorption syndrome dating back as far as 1888 and is now suspected to be the most common genetic disorder that sends people like you looking for answers and relief to health-care practitioners like us.
You may be the one in 111 apparently “healthy” individuals suffering from this disorder; it is not a food allergy but a food intolerance known by multiple names – such as gluten-sensitive enteropathy, celiac sprue, nontropical sprue, celiac disease and Gee-Herter’s disease/syndrome. Regardless of what the label carries, the problem is unfailing – an inability to tolerate the gluten found in wheat, barley, rye and their constituents with or without damage to the villi of the jejunum (upper part of the small intestine where nutrient absorption takes place). Most doctors think only in terms of Celiac Disease – the end stage and ultimate form of gluten sensitivity – and that CD is a low incidence problem. However, it can be and is diagnosed at any age from infancy to the last decade of life, but may take up to more than 10 years of symptoms to confirm a positive test. Many people are gluten sensitive who do not (and would not) test positive for CD because blood tests do not always detect gluten sensitivity and because gluten sensitivity masks itself behind symptoms of many other diseases and conditions of which most traditional doctors are unaware of. You may be genetically predisposed to or be a victim of acquired gluten sensitivity.
It is highly likely that you are one of the many people still undiagnosed, still suffering and still completely unaware of having this condition. But people with gluten intolerance or CD who continue to consume gluten risk tremendous health consequences, including a host of medical and autoimmune disorders and a higher risk of bowel cancer. We specialize in identifying the multifaceted personality of gluten sensitivity and how it affects multiple organ systems, such as the skin, the neurological system, the muscles, and, of course, the GI tract. Because we’ve seen the health devastating complications gluten is responsible for in a multitude of our own patients, we are committed to the practice of gluten-free eating for those that it is appropriate. We’ve also seen the remarkable improvement in health a gluten-sensitive person gains after eliminating the offending substance from his or her system, and yes, all dietary sacrifices are more than worth it!
Join us in our efforts for “going against the grain” and remember the key to optimum health is the earliest possible detection of a metabolic imbalance, so that intervention can begin as soon as possible.
Gluten Books Dangerous Grains: Why Cereal Grains May Be Hazardous to Your Health by James Braly, M.D. and Ron Hoggan, M.A.
The Gluten Connection: How Gluten Sensitivity May Be Sabotaging Your Health by Shari Lieberman, PhD, CNS, FACN
Local Restaurants offering Gluten Free Menu Spokane Area
Le Petit Chat Bakery
PF Changs
The Down River Grill Coeur d’Alene
Bonsai Bistro (100% gluten free)
