Currently, autoimmune disorders are the number three killer, behind heart disease and cancer, in the United States. A study published in the peer-reviewed Gastroenterology found a 400% increase celiac disease from just fifty years ago. Today it effects 1 in 105 people in the U.S. and since most people who have it are unaware of the fact that they have it, these figures are probably much greater. Celiac disease is an autoimmune disease of the small intestine that is caused from a reaction to prolamin, a gluten protein found in wheat, and other similar grains such as barley and rye. Upon exposure to gliadin, the enzyme tissue transglutanminase modifies the protein, and the immune system cross-reacts with the small bowel tissue, causing a highly inflammatory reaction.

Symptoms of celiac disease (caused by gluten sensitivity) include irritable bowel syndrome (diarrhea, gas, bloating, constipation), greasy stools, lactose intolerance, and abdominal pain. But the symptoms are not limited to the digestive system. Celiac disease can also effect other organs including the brain, heart, and kidneys. Brain symptoms include the impedance of blood flow the the frontal and prefrontal cortex. This part of the brain allows us to focus, manage emotional states, plan and organize, and short-term memory. This hypoperfusion is associated with conditions such as depression, anxiety, and ADHD.

The inflammatory reaction from gluten exposure also activates the brain's microglial cells, which can take many months before it begins to subside. The damage that this can cause over time, together with the effect of generating overarousal of the fight-or-flight response, can be significant.

A potent cross-reactivity to casein (the protein found in milk products) has also been demonstrated to be similar to an immunologic reactivity to gluten. Going gluten-free means not just avoiding foods containing gluten, but foods that the body may identify as gluten, even if its not. Cross-reactivity is when the body associates other substances that are genetically similar to gluten and reacts to them as if they were gluten. This can lead to multiple food sensitivities. According to Cyrex Labs, some of the most common cross-reactive food sources to gluten are: milk (and milk products), cheese, spelt, kamut, rye, barley, and coffee.

The best way to avoid celiac disease or gluten sensitivity is to eliminate starch and milk from your diet completely. This will also decrease your susceptibility to metabolic syndrome, candidiasis, and type 2 diabetes. Going gluten-free means replacing your daily cereal, pastry, bread, muffins, bagels, chips, and crackers, with nutrient-dense, above ground, antioxidant rich, fibrous vegetables (raw, steamed, or stir-fried). Not only will it help to repair your body's digestive system, but you'll lose those unwanted pounds and your energy levels will go through the roof!