What Am I Reacting To? Lectures in NYC...

Reactions to foods are very complicated. I have a few friends that wonder about their neurological reaction to gluten and dairy. Often, the gut is leaky and the blood brain barrier is not sealed which causes neurological reactions. Dr. Fasano, who I am seeing speak today at the Suffolk County Celiac Support Group has done research on Zonulin, which causes intestinal permeability in the gut. The more zonulin you have in your gut, the more permeable the tight junctions in the gut will be and the more the protective blood brain barrier is compromised. In the 2000 press release Researchers Find Increased Zonulin Levels Among Celiac Disease Patients, Dr. Fasano said:

"With celiac disease, we could never understand how a big protein like gluten was getting through to the immune system. Now we have the answer," explains Dr. Fasano. "People with celiac have an increased level of zonulin, which opens the junctions between the cells. In essence, the gateways are stuck open, allowing gluten and other allergens to pass. Once these allergens get into the immune system, they are attacked by the antibodies," adds Dr. Fasano.

There are actually many other explanations for food reactions. The Failsafe Diet has a long list on a quick reference guide What Am I Reacting To.

But even this long list of possible reactions to milk fails to mention that milk can cause some people to have antifolate antibodies which are attacking the front of the brain, which is a new research being done now by Dr. Jeff Bradstreet and Scott Smith. Scott Smith, a physician assistant at Full Potential Wellness Center is speaking about antifolate antibodies at Beth Israel on November 30.

Wednesday, November 30, 2011 - NYC
Scott Smith P.A. - Anti-Folate Antibodies
6 pm: Networking / Social Hour
6:30 - 8:30 pm: Lecture
Location: Rebecca School. 40 E. 30th. St. NYC
Event details