Is Celiac Disease a Public Health Issue?
Joseph Murray, M.D., a Mayo gastroenterologist, says celiac disease is becoming a public health issue. Studies show 4 times the incidence compared to 1950, with fatal complications if it goes untreated.
Is: constipation, obesity, digestive problems, nutritional deficiency and anemia, loss of bone density and osteoporosis, itchy, blistery skin rash, damage to dental enamel, headaches and fatigue, numbness and tingling in the feet and hands, problems with balance, joint pain, and or acid reflux and heartburn
. . . a sign that a pervasive ingredient in your food – gluten – causes Celiac disease, gluten intolerance, gluten sensitivity or is it something else?
What about all the misdiagnosed symptoms of gluten sensitivities or intolerance that can cause damage to the intestinal tract that are being managed with conventional medicine?
Surprised, the researchers compared those results with 2 recently collected blood samples collected from Olmsted County, Minn.
- One blood-sample set matched the birth years of the airmen.
Those elderly men were four times likelier to have celiac disease than their contemporaries tested 50 years earlier.
- The second set matched the ages of the airmen at the time their blood was drawn.
Today’s young men were 4.5 times likelier to have celiac disease than the 1950’s recruits.
“This tells us that whatever has happened with celiac disease has happened since 1950,” Dr. Murray says. “This increase has affected young and old people. It suggests something has happened in a pervasive fashion from the environmental perspective.” Learn more about the Mayo Clinic Study …
What Could Have Raised the Celiac Disease Indicators?
Wheat changed in the early 1960’s. Modern wheat has short, even stems. Today, it is grown world-wide and makes up 95% of the annual harvest that is 10 times greater than previous crops. 1
Short, even stems are important because:
- Application of high levels of chemical fertilizers would otherwise cause the stems to grow too high, resulting in lodging (collapse of the stems).
- Easier for modern harvesting techniques.
- More and larger kernels of modern wheat is faster, easier and cheaper to process into white flour.
Could Your Problem be Celiac Disease?
After suffering with all these symptoms of an inflamed and irritated digestive tract, people are relieved when they are diagnosed with Celiac disease, but disappointed when they hear that there is no medical cure – only prescriptions, treatments and tests.
Could it be something else?
Sure – because there’s other possibilities, too!
The National Institutes of Health estimates that less than 1% of the population (1 in 133 people) have Celiac Disease.
Unfortunately, a 2nd medical opinion will, likely, lead you back to the same, or worse place – if you’re among the the other 99%!
One sure way to know if you suffer with Celiac disease, gluten intolerance or gluten sensitivity is: stop eating food that contains wheat flour and other sources of gluten. If things get better then … . learn about other possibilities …
That’s precisely the point where a Natural Health Consultant can be helpful. He or she is a fresh set of eyes and ears – with different training. He or she can help you get to the root cause of your conditions and, likely, help you with your condition. Learn how a natural health consultant helps you …
1 NOTE: Modern wheat varieties were 1st introduced in the early 1960s by Norman Borlaug. Coming from Norin 10 cultivars of wheat grown in Japan that contained RHt dwarfing genes  that reduce the plant’s sensitivity to a plant hormone that lengthens cells.
Celiac disease on the rise:
Norman Borlaug et.al. changed wheat:
Wheat increases after 1955 and fertilizer:
Radiant Health Club:
keywords: Celiac disease, gulten intollerance and nutrient deficiencies