Hompes MethodPractitioner Training Level I

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LESSON FOUR

Part Two

Gluten

Grains and The Food Pyramid

Gluten: a “Bad Food” For Many

• Gluten is a “sticky” polypeptide protein molecule comprised of different sub-molecules such as gliadin and glutenin.

Where is Gluten Found?

• Gluten is found in the following grains:

– Wheat

– Rye

– Barley

– Spelt

– Kamut

– Couscous

What Does That Mean?

– Bread

– Pasta

– Breakfast cereal

– Pizza bases

– Cakes, muffins, croissants

– Biscuits & crackers

– Pastry

– Confectionery

– Chocolate

– It’s in a lot of processed foods and is often hidden.

Processed Foods

• Gluten is a thickening ingredient in many processed foods. Becoming a “food label detective” is very important.”

• Gravy

• Sauces and condiments

• Ready meals

• Ice cream

• Chocolate

• Breadcrumbs

• Batter

Gluten in Daily Life

• Breakfast:

– Cereals, toast, croissants, muffins

• Lunch / Dinner:

– Bread (sandwiches), pasta, pastries, pizza

• Snacks:

– Biscuits, crackers, cakes, buns, candies, cereal bars

The Problem

• Up to 81% of the US population is genetically predisposed to some degree of gluten sensitivity. This doesn’t mean everyone will develop problems with gluten, but 4 out of 5 people has the potential to end up with a gluten problem (Dr. Kenneth fine, Enterolab).

Gluten Sensitivity

• In people who are sensitive to gluten, various parts of the gluten molecule can trigger an inflammatory response in the small intestine. It’s like setting the intestine on fire. Damage to the intestine can become extensive, to the point where the lining is almost destroyed.

Coeliac Disease

• You may have heard of this condition – it’s the “medically recognized” form of gluten sensitivity and is regarded as a genetic condition. Despite its recognition, it is still hugely underappreciated.

How Many People?

• 1 in 100 people are thought to be affected by coeliac disease (in the UK this would be 600k people, in the US it’s 3million people). But only 1 in 8 is thought to be correctly diagnosed…

• Supposing 8 in 100 people has coeliac disease, you get an impression of its true impact:

– UK = 4.8 million people

– US = 24 million people

The Gluten Iceberg

Correctly diagnosed coeliacs.

Undiagnosed classic coeliacs.

Undiagnosed atypical &silent coeliacs.

Those genetically predisposed to a problem in the future.

Gluten Sensitivity

• Celiac disease is only one presentation of gluten intolerance/sensitivity.

• Amazingly, the medical system doesn’t recognize non-celiac gluten intolerance in most cases.

Triggers for Gluten Intolerance

• People can be fine with gluten one day, and have problems the next:

– Stress

– Trauma / Accident

– Infection

– Toxic exposure

Scientific “Common Sense”

“10,000 years ago there were no gluten grains. Wheat, rye, barley & triticale are relatively new grains that have

been introduced to our diet. We haven’t had enough time to evolve in order to digest these grains properly. In

recent years the protein content has increased greatly in our modern wheat. Now, 14% of dry wheat is gluten. This is a lot. More gluten gives characteristics to baked goods

that are more desirable, like more elasticity; it’s more palatable, but less digestible.”

Dr. Alessio Fasano, MD. the Medical Director for The University of Maryland’s Center for Celiac Research.

Bendy Bread

• According to Dr. Tom O’Bryan, DC, 50% more gluten has been added to grains in the last 50 years. It’s easier to spread your margarine or butter on the bread when it’s not crumbly, which is why a lot of sliced bread bends now – you can’t break it!

The Science – 18,000+ Studies

• I attended Dr. Tom O’Bryan’s seven hour lecture at the Royal Society of Medicine, London and left with a 267-page manual with study after study highlighting problems associated with gluten.

The Science - 18,000+ Studies

• In your “Gluten Facts” handout, I’ve provided a series of quotes from the literature highlighting the problems associated with eating gluten. Share the information with clients if they question whether they ought to be eliminating it from their diet, at least on a trial basis.

My Clinical Experience

• I’ve worked with more than 2,000 people. Getting folk to eat a gluten-free diet is the “tool” that has brought the best results. What you avoid can make all the difference.

Glutenn Confusion

• Gluten intolerance can cause dozens of symptoms and diseases and Different people can experience completely different symptoms. To make things more confusing, obvious symptoms may not be experienced at all, even in cases of raging coeliac disease.

Coeliac and “GS” Symptoms

• To keep things simple, let’s batch together gluten-sensitive people into three groups:

– Classic

– Non-classic

– Asymptomatic / Silent

Classic Symptoms - Gut

Heartburn

Stomach pain

Bloating

Abdominal cramps

Gurgling gut

Excessive wind

Diarrhea

Constipation

Irritable bowel syndrome (IBS)

• If you examine the list on your right, you’ll quickly realise that we’re covering most of the general public! These symptoms are so common, yet they’re often ignored.

Ignorance is Bliss

• Because these symptoms are so common, society doesn’t pay much attention to them. These common digestive symptoms could be a sign of ongoing inflammation in the gut, which may ultimately lead to descent down the Vitality Scale and symptoms in the Seven Areas of Health, (or even serious disease.)

Overlapping Symptoms

• I’ve seen many people’s digestive symptoms completely disappear on a GF diet, even when they had bad bugs living in there. I’ve seen decades of symptoms clear up inside a week (I’m not kidding!)

Severe Symptoms

• Patients with severe “classic” symptoms may experience:

– Excruciating abdominal pain.

– Blood and mucus in bowel movements, usually diarrhea.

– These need to be checked out by a doctor, because they can also be a sign of cancer and severe infection.

Inflammation

“Inside the stomach of a gluten-sensitive individual, is a raging fire.”

- Dr. Tom O’Bryan, DC.

• It’s the inflammation that causes the pain, bloating, diarrhea, etc. Inflammation is now KNOWN to be the process that underpins virtually ALL disease. Inflammation results from…

“Enteropathy”

• If the intestinal inflammation caused by gluten (or other factors, for that matter) continues unabated, the delicate intestinal can be worn away in a process known as enteropathy.

Inflammation and “Enteropathy”

Nutrient Absorption

• Because healthy villi are essential for nutrient absorption, gluten enteropathy unavoidably leads to malnutrition, which itself inevitably leads to other

symptoms in the Seven Areas.

Non-Classic Symptoms

• Digestive symptoms don’t always develop and this confuses the heck out of people. Non-classic symptoms comprise a diverse array of symptoms and ailments. Gluten can affect any and every tissue in the body, meaning that virtually any symptom can theoretically develop due to gluten’s inflammatory effects.

Non-Classic Symptoms

• Can include any of the following:– Fatigue

– Mood issues

– Memory and cognitive problems

– Difficulty with sleep

– PMS and even infertility

– Headaches

– Muscle and joint pain

– Skin rashes

– Neurological disorders

Non-Classic Symptoms

“That gluten sensitivity is regarded as principally a disease of the small bowel is a historical

misconception.”J. Neurol Neurosurg Psychiatry 2002l72:560-563.

“CD, or gluten-sensitive enteropathy, is only one aspect of a range of possible manifestations of gluten

sensitivity.”Lancet Neurol 2010;9:318-30.

Non-Classic Symptoms

“Gluten sensitivity should be considered as a state of heightened immunologic responsiveness…The brain

seems to be particularly vulnerable.”Pediatrics, Vol. 108 No.2, August 2001.

“Gluten sensitivity it a systemic autoimmune disease with diverse manifestations.”

Lancet Neurol. 2010;9: 318-30.

Gluten Causes 55 Diseases?

“The New England Journal of Medicine listed 55 diseases that can be caused by eating gluten.”

- Dr. Tom O’Bryan, DC.

NEJM, 2002 Jan 17 346(3): 180-8

Asymptomatic Gluten Sensitivity

• It is possible to have CD or GS and experience no obvious digestive symptoms whatsoever. Absence of digestive symptoms doesn’t mean gluten isn’t causing problems.

“Asymptomatic” Example

• My friend’s daughter provides a classic example of the way in which gluten intolerance / coeliac disease can insidiously cause problems:

– 15 year old female

– Had not started periods

– Doctors tested for CD – positive

– No indication of problems otherwise

My Clinical Experience

• A Gluten-free Diet is the number one therapeutic tool in The Hompes Method Toolkit. I’ve seen greater health improvements from people adopting this strategy than with any other lifestyle adaptation or “fancy” supplement protocol.

Why Follow a GFD?

• Avoiding gluten may be one of the most important steps your clients ever take in regaining and optimizing their health. Some people cannot ever optimize health unless this step is taken, irrespective of other “fancy” protocols they follow.

Benefits of a GFD

• Improved energy• Vastly improved digestion• Reduced pain• Better moods• Improved sleep• Skin tone, rashes, acne • Body composition • Mental and cognitive• Memory• Menstrual and sexual health

Benefits Of A GFD

Benefits of a GFD

• Potentially reduces the risk of 55 diseases! In other words, a GFD reduces the risk of an early grave. One study found that eating gluten once per month led to a 3-6-fold increase in the relative risk of death in coeliac and gluten-sensitive people, respectively.

Grains to Avoid on a GFD

• Wheat

• Rye

• Barley

• Triticale

• Spelt

• Kamut

• Couscous

• Bulgar wheat

• Foods containing these grains should be strictly avoided for 60-days to allow inflammation in the gut to begin fizzling out. This step can immediately improve symptoms in many people.

Food Items To Avoid on a GFD

• Bread

• Pasta

• Baked goods (cakes, buns, etc.)

• Pastry

• Confectionery

• Biscuits

• Many breakfast cereals

• Crackers

• Pizza

• Beer / lager

• Some spirits

Food Items To Avoid on a GFD

Don’t Overcomplicate the GFD!

“Complexity is your enemy. Any fool can make something complicated. It is hard to make something simple.”

Focus on Good Food

• Rather than focusing on avoiding gluten, I generally suggest my client focus on what to eat instead (it’s a different psychology).

“Let’s focus on all the delicious foods you can eat on a GFD and let’s empower you to eat more of those

delicious foods!”

Hompes Method Food List

• Meat

• Gelatin

• Poultry

• White fish

• Seafood

• Root vegetables

• Fruit

• High quality dairy products (if tolerated)

• There’s a huge amount of choice! Once your clients learn how to put these foods together in an efficient way, they’ll realize how easy it is.

Eat Food That Explains Itself

• You don’t need a label to identify a banana, shrimp, potato, egg, fish fillet, steak, lamb chop, orange, carrot…

• Recommend to your clients that they eat natural foods - without ingredients lists!

Non-Gluten Grains

• The following grains do not contain gluten and may be tolerated quite well:– Rice– Corn– Quinoa– Millet– Buckwheat– Tapioca– Oats

{Make sure they are CERTIFIED gluten-free}

Cross-Contamination

• Even some gluten-free grains can contain gluten:

– Seeds can spread from field to field.

– Trucks carry a variety of grains.

– Grains may be stored in the same place.

– Grains may be processed in the same factory.

• If consuming grains, ensure the product is certified gluten free.

Cross Reactivity Test Panel

Embracing the Change

• It’s my experience that folk can find it tough to contemplate life without gluten-containing foods. First, they’re incredibly convenient and second, many people still genuinely believe those foods are healthy options.

Embracing the Change

• Difficulties arise most often because folk haven’t been taught what to eat instead. This is why it’s important for you to give your clients a wide range of options.

Addiction & Emotional Attachment

• It can genuinely be tough grasp the concept that something so fundamental to their daily way of eating has been hurting them so much, especially when others seem fine, and when a GFD requires effort and change. There can be some biochemical reasons for this.

Gluteomorphins – Opiate Effect

"Peptides with morphine-like activities, which we call exorphins, can be isolated from some food proteins

(wheat and casein) after treatment with the stomach proteinase, pepsin…The inhibitory action of the

exorphins (in wheat and casein) has a specific opiate effect.”

J. Biological Chem Vol. 254. No.7, 2446-2449.

Don’t Worry!

• The recommendations in this program along with the menu planners, shopping lists and recipe ideas to come, will help you ensure your clients are able to assume complete control over their diet.

Gluten - Summary

• Gluten is a major problem food and can cause a plethora of symptoms both within and outside the digestive system.

• A GFD may lead to rapid improvements in symptoms (symptoms won’t subside in GS clients unless they avoid gluten).

• The gut may never heal unless a GFD is incorporated.

• A GFD helps reduce consumption of other harmful ingredients.

Gluten Free Diet - Summary

• Adherence to a gluten-free diet improves dramatically when people are given plenty of replacement options.

• Some foods cross-react in a gluten-sensitive person and can be identified in a laboratory test (Hompes Method Level II)

• Some folk experience withdrawal symptoms when they stop eating gluten

Grains and The Food Pyramid

Thanks so Much!

• Thanks so much for taking the time to consume this information. I truly hope it has been helpful and look forward to seeing on lesson four, part three, where we’ll discuss cow’s milk!