Gluten Sensitivity & Leaky Gut

While it is easy to dismiss gluten allergies as a new-age fad, there is significant science behind it that demonstrates the serious effects on one’s health that it can take.

Gluten is a protein molecule that can be found in most oats, wheat, barley, rye, and the grains. Most breads will contain gluten. Consequently, most nuts, seeds, meats, eggs, dairy, fruit, and vegetables are gluten-free.

To be classified as “gluten-free,” a food must contain less than 30 parts per million of gluten. However, those who suffer from a strong allergy, or Celiac disease, have been known to develop reactions caused by foods with gluten levels as low as 3 parts per million.

More than 18 million Americans suffer from some form of gluten sensitivity. This sensitivity can lead to conditions as minor as a rash and as serious as a seizure. In other words, those with a gluten sensitivity cannot rely entirely on food package labels. To make matters worse, most traditional clinicians only look for gluten sensitivity in the GI tract and not throughout the body.

The team approaches gluten sensitivity in a unique manner that differentiates ourselves from everyone else.

The gut microbiome, in particular, plays a critical role in mediating the effects of diet and other factors on health, including digestive, immune, metabolic and neuroendocrine functions. Assessing GI health with the proper tools can help practitioners get to the root cause of digestive disorder, gluten sensitity and chronic illness.

​

We use The GI-MAP (Microbial Assay Plus) is unique in the field of comprehensive stool testing. It relies exclusively on quantitative polymerase chain reaction (qPCR) technology to detect parasites, bacteria, fungi, and more, by targeting the specific DNA of the organisms tested.

If you have been experiencing symptoms that may be connected with poor digestive health and are looking for answers, schedule an appointment with our team today.