Gluten Sensitivity

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

Gluten is a protein molecule that can be found in most oats, wheat, barley, rye, and some grains. Most breads you come across will likely have gluten in them. 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. Those with a gluten sensitivity cannot rely on a food package’s label alone, so even if a product claims “gluten-free,” it can still be processed in a plant where exposure to gluten is imminent.

More than 18 million Americans suffer from some form of gluten sensitivity, and such a sensitivity can lead to conditions as minor as a rash to as serious as a seizure. For some, this protein is often a culprit in the development of autoimmune diseases, such as rheumatoid arthritis and Hashimoto’s. To make matters worse, most traditional clinicians only look for gluten sensitivity in the GI tract and not throughout the body.

Here at Sieberg Integrative Health, we approach the topic of gluten sensitivity in a unique manner that differentiates us from everyone else.

We will utilize special blood tests that analyze 12 different gluten peptides.  Utilizing this information, as well as other advanced treatment methods, Dr. Sieberg can help you develop and maintain a gluten-conscious diet that will allow your body to thrive without affecting your day-to-day lifestyle.