Treatment

Mary Klinnert, PhD at National Jewish Health

I recently had the pleasure of meeting Mary Klinnert, PhD at National Jewish Health. Mary is an expert in child psychology and has numerous previous research studies on the effects of asthma on mental health.  She started her career mostly focusing on asthma, but in recent years, has turned much of her attention to the psychological aspects of living with life threatening food allergies.

While meeting with Mary, she briefed me on a study she is conducting on the psychological aspects of food allergies and how this study differs from the majority of previous studies that mostly focus on quality of life issues related to living with food allergies.  The hope of Mary and the rest of the team is to get to the root of what is happening to families that sometimes contributes to deeper Read More »

Once you’ve been diagnosed with Celiac disease or gluten intolerance, it is easy to become wrapped up in fear and anxiety about food.  This is absolutely normal as now there is an apparent “evil” out there just waiting to get ya. 

However, reality is it’s been getting you on a regular basis prior to being diagnosed or figuring it out on your own.  While the symptoms definitely suck, and for some people, can be debilitating at times, you Read More »

ScienceDaily (July 22, 2010) — Walter and Eliza Hall Institute scientists have identified the three protein fragments that make gluten — the main protein in wheat, rye and barley — toxic to people with coeliac disease.

Professor Bob Anderson from the Walter and Eliza Hall Institute in Melbourne, Australia, has identified the three protein fragments that make gluten -- the main protein in wheat, rye and barley -- toxic to people with celiac disease. (Credit: Czesia Markiewicz, Walter and Eliza Hall Institute)

Their discovery opens the way for a new generation of diagnostics, treatments, prevention strategies and food tests for the millions of people worldwide with coeliac disease.

When people with coeliac disease eat products containing gluten their body’s immune response is switched on and the lining of the small intestine is damaged, hampering their ability to absorb nutrients. The disease is currently treated by permanently removing gluten from the patient’s diet.

Dr Bob Anderson, head of the Walter and Eliza Hall Institute’s coeliac disease research laboratory, said it had been 60 years since gluten was discovered to be the environmental cause of coeliac disease.

“In the years since, the holy grail in coeliac disease research has been to identify the toxic peptide components of gluten; and that’s what we’ve done,” Dr Anderson said.

The research, done in collaboration with Dr Jason Tye-Din, Dr James Dromey, Dr Stuart Mannering, Dr Jessica Stewart and Dr Tim Beissbarth from the institute as well as Professor Jamie Rossjohn at Monash University and Professor Jim McCluskey at the University of Melbourne, is published in the journalScience Translational Medicine.

Dr. Bob Anderson & John Libonati at an NFCA-sponsored event April 30, 2009 in Philadelphia, USA where Dr. Anderson described his research and vaccine.

The study was started by Professor Anderson nine years ago and has involved researchers in Australia and the UK as well as more than 200 coeliac disease patients.

The patients, recruited through the Coeliac Society of Victoria and the Coeliac Clinic at John Radcliffe Hospital, UK, ate bread, rye muffins or boiled barley. Six days later, blood samples were taken to measure the strength of the patients’ immune responses to 2700 different gluten fragments. The responses identified 90 fragments as causing some level of immune reaction, but three gluten fragments (peptides) were revealed as being particularly toxic.

“These three components account for the majority of the immune response to gluten that is observed in people with coeliac disease,” Dr Anderson said. Read More »

Below is an important letter by Cleo Libonati, celiac disease author and speaker. She explains why you must be your own health advocate if you wish to be healthy and receive optimal care.

Dear Friend,

For the past three years, I have met with HMOs, pharmaceutical companies, politicians, doctors, dietitians, celiac support groups, and patients across the United States. One thing is abundantly clear. Doctors are not recognizing celiac disease and do not realize how little they know about the disorder.

In 2004, the National Institutes of Health called for education of physicians and other healthcare providers about celiac disease. To date, few efforts have been undertaken and none has succeeded.

The result is missed diagnoses, inadequate follow-up, unnecessary surgeries, improperly prescribed medications and needless pain. During my presentations, I meet many people who think they are receiving good treatment and cannot understand why no one has told them their persisting symptoms are due to simple nutrient deficiencies. Read More »

Gluten Free Works Publishing is helping people with celiac disease kick off a healthier 2010 by offering a $10.00 discount on the highly recommended celiac disease manual, “Recognizing Celiac Disease,” now through January 8th.

“Recognizing Celiac Disease” is the ready celiac reference that thousands of people are using to get well and stay healthy.

“Recognizing Celiac Disease” lists over 300 symptoms of celiac disease and the nutrient deficiencies that cause them both before and after diagnosis. This comprehensive reference will help you understand gluten sensitivity, celiac disease, nutrient deficiencies and how they are affecting you so you can correct them and heal.

Doctors, dietitians, marines, chefs, hairdressers and celiac support groups across the country are using this invaluable tool. You can find dozens of reader letters on the Recognizing Celiac Disease website. Some are touching, some are amazing, but all of them rave about this fantastic resource and the information it gave them that helped them get better and monitor their health.

The list of experts from the most prestigious medical institutions who recommend the work is truly impressive. You can see them here.

“This masterful, comprehensive and easy-to-use resource guide will go a long way in helping folks restore their health and regain their lives, a goal we share. Recognizing Celiac Disease has a permanent place on my desk and I definitely will recommend this well-researched reference manual to healthcare professionals and patients alike.”

-Alice Bast, Founder and Executive Director,
National Foundation for Celiac Awareness

Take advantage of this limited time offer and get your own copy now. You will be happy you did…

Click here for more information and to order Recognizing Celiac Disease.

————————-
“Author Information: John Libonati, Philadelphia, PA
Publisher, Glutenfreeworks.com.
Editor & Publisher, Recognizing Celiac Disease.
John can be reached at john.libonati@glutenfreeworks.com.”

“I only cheat once in awhile. You know, like twice a week…”

Photo: Suite101.com

If you have celiac disease, you damage your body EVERY TIME you ingest gluten. That may sound bad, but it gets worse.

You can DIE from celiac disease in a variety of ways. None of them are fun. Some take longer than others. Some may not kill you per se, but rather they may stop you from enjoying life, make you suffer from chronic pain or limit your potential.

Celiac disease is a deadly serious condition caused by eating what is essentially a poison to susceptible people – gluten proteins in wheat, barley, rye and oats.

Here are just 6 examples how celiac disease from gluten ingestion can kill you: Read More »

Alba Therapeutics Corporation announced today that for the first time, a European patient with active celiac disease has been enrolled in its clinical trial to investigate a treatment for the disease. Alba has enrolled and randomized the newly diagnosed patient from Spain in an eight-week Phase IIb trial with oral larazotide acetate, a tight junction regulator, for the treatment of patients with active celiac disease (CD). The global multi-center, randomized, double-blind, placebo-controlled study will evaluate the clinical and histological efficacy, safety and tolerability of larazotide acetate in 106 active CD subjects adhering to a gluten-free diet, while assessing improvement in the clinical signs and symptoms of celiac disease.

(1) Green, P, and Cellier, C, Review Article,
 Medical Progress, Celiac Disease, N ENGL J MED
 2007;357:1731-43

For more information about Alba’s clinical trials, please visit the www.clinicaltrials.gov web site and search for Alba Therapeutics.

    Media: Mariesa Kemble
    Sam Brown Communications
    608-850-4745
    kemblem@aol.com 

    Corporate: Wendy Perrow, MBA
    Alba Therapeutics Corporation
    410-878-9850
    info@albatherapeutics.com
    http://www.albatherapeutics.com

----------------------
Author Information: John Libonati, Philadelphia, PA
Publisher, Glutenfreeworks.com.
Editor & Publisher, Recognizing Celiac Disease.
John can be reached by e-mail here.