There were almost 450 posts and very few pursued a gluten issue or Celiac Disease, which
is what the case turned out to be, even though previous testing did indicate elevated antibodies
to gluten.  The issue that seemed to throw people off was that it was stated that the patient had
tried a gluten free diet and did not experience any improvement.  This is where a detailed intake
and not rushing through a history can be so important.

This patient did try removing some gluten foods from her diet, but perhaps did not understand
the various sources of gluten, nor the hidden sources.  Additionally, many people with Celiac Disease
or gluten sensitivity are also sensitive to other grains that are often used as substitutes for gluten
containing grains.  If these “non-gluten” grains do react (even to a lesser degree), the patient may
not experience the improvement expected and gluten will be ruled out.

Wheat in the United States has been dramatically modified over the past 5 or so decades and is not
the ancient grain it used to be.  The way wheat is stored and processed also contributes to why more
people are experiencing symptoms when consuming wheat products.

Symptoms can be extremely varied, leading to an increased complexity in diagnosis.  Common symptoms
include:  headache, stomach pain, bloating, gas, belching, brain fog, mental sluggishness, acne, obesity,
diarrhea, constipation, skin rash, neurological dysfunction, depression, anxiety, moodiness, muscle pain,
poor digestion, nutrient deficiencies, seizures, migraines, thyroid and sex hormone dysfunction, PMS, the
list is virtually endless.

Just because you have been tested (in the NYT case the patient had an upper endoscopy – thought to be the
gold standard in medicine), and the results come back negative, it does not really mean that you don’t have
a gluten issue or possibly even Celiac Disease.  There are many reason why antibody levels may not be elevated,
why biopsies may not be accurate, or even why the results were misinterpreted.  There are many more false negatives
with gluten or Celiac testing than false positives.

If you continue to have symptoms that do not resolve, or your doctors begin to tell you it’s “in your head”, visit with
another professional who can help you understand the complexities of gluten sensitivity and Celiac Disease.

Dr. Slavin is an adviser to the Eagle County Gluten Free and Celiac Disease Support Group.  She has extensive training
in gluten sensitivity and other bowel dysfunction.  If you are experiencing digestive problems, call Functional Wellness
today to talk with Dr. Slavin.

The details of the case:  http://well.blogs.nytimes.com/2011/10/26/think-like-a-doctor-ordering-the-right-test/

The case solved: http://well.blogs.nytimes.com/2011/10/27/think-like-a-doctor-the-right-test-solved/

Many of you know one issue that can get me fired-up faster than Sarah Palin, is vaccination.  While I am not against
all vaccination, I believe feel it is important is to understand the dosage schedule and your options.

Immediate reactions to vaccines tend to be the only data reported to the CDC and available in the VAERS (Vaccine
Adverse Event Reporting System), however long term reactions are not.  Many health care professionals even dismiss
the possible correlation due to poor reporting records.

While vaccinations have often been devilishly implicated in Autism, I do not feel it is the single CAUSE for severe disorders
associated with vaccination.  Understanding the patient’s family history, physiology, gestational environment, medical history,
diet, nutrition and lifestyle, all play important factors in determining possible reactions to vaccinations.

If you would like to investigate options for vaccinating your child, or yourself with a safer protocol, please contact Functional
Wellness for more information.

For full results and details of the study with diagrams

http://www.vaccineinjury.info/vaccinations-in-general/health-unvaccinated-children/survey-results-illnesses.html

Additional information

http://healthfreedoms.org/2011/10/14/big-study-vaccinated-kids-2-5-more-diseases-than-unvaccinated/

This new documentary looks behind the fear, hype and politics that have polarized the vaccine debate in America today.
The film re-frames the emotionally charged issue and offers, for the first time, the opportunity for a rational and scientific
discussion on how to create a safer and more effective vaccine program.

Really!  I had a 20 year old patient call me in tears as I had just recommended magnesium to her the previous
week for constipation, stress, anxiety, muscle pain, difficulty sleeping, and headaches.  She felt better within
3 days, but after learning about this study broadcast on local news stations, emblazoned on newspaper front
pages and all over the internet, she stopped taking the supplement.

This study has MANY flaws in the data, as well as manipulation of the numbers that makes it ridiculous that
major news carriers wanted to cover it.  Details of the untruths and shoddy data gathering can be found here:

http://www.anh-usa.org/shame-on-ama-archives-of-internal-medicine/

and here:

http://www.anh-usa.org/shame-on-ama-part-two/

http://drdavidbrownstein.blogspot.com/2011/11/vitamin-study-flawed.html

Regardless of the poor clinical trials and adverse reactions to the vaccine, most cervical dysplasia (which the vaccine claims to prevent)
has actually been linked to nutrient deficiencies caused by birth control. This article even goes so far as to say that there is increased risk
of heart disease in women with HPV. As we know correlation does not imply causation – PERHAPS the heart disease is also related to the
nutrient deficiencies.

There are other options for HPV “vaccination” and simple steps you can take to address nutrient depletion from birth control and many
other common medications.  Call Functional Wellness today to learn more.

Despite repeated warnings, the Marine Corps leadership took no action to protect their Marines and their families.
Worse yet, many still remain unaware of their exposures. Today, Camp Lejeune has the shameful distinction of being
the largest male breast cancer cluster ever identified – 73 men – and families who lived and worked on the base are
suffering from various rare cancers, chronic disease and birth defects.

October is Breast Cancer Awareness Month.  Functional Wellness held a donation based informational talk about Gluten.
All donations were sent to the local Shaw Regional Cancer Center for the Pink October theme.

Avoiding exposure to toxins and pesticides has often been recommended in the fight against neuro-degenerative conditions.  Pasteurized milk has not yet been considered by mainstream America as a “toxic food product” (although proponents of raw milk will be happy to itemize the reasons why this might be true), it has been attributed to the onset of Parkinson’s Disease.   Other risk factors include:

• Environmental toxins and pesticides
• Petroleum based hydrocarbon solvents like glues and paints
• Aspartame (artificial sweetener found in many diet sodas and low calorie foods – think “blue packet”)
• Excess Iron in your body
• Vitamin D deficiency
• Folate deficiency
• Pasteurized milk

It is important to note that all of these are lifestyle-related issues, and that making simple changes can be a powerful tool to fight degenerative and chronic diseases.

What you eat matters!

The concern with which they ask me about these “devil” vegetables prompted me to look into the claims that they are from (A) deformed, larger carrots, and (B) that they are marinated in chlorine – the known carcinogen – and that when they have been in the refrigerator for a few days and they get a white film on them – this is the chlorine coming through.

So – what I could ascertain – and the Snopes link is listed below – is that both (A) and (B) are PARTIALLY true and partially false!

(A) Baby carrots may have been produced from “imperfect” larger carrots when first introduced to the market, but in fact they are now made from specially engineered carrots that are sweeter and brighter in their orange color to be more appealing and tastier.

(B) An antimicrobial treatment that does contain chlorine is applied to the product to reduce the risk of contamination. Prior to packaging the product is rinsed with water and the excess chlorine is supposed to be removed during this rinse.

The “white” that appears on the carrots is reported to be from dehydration of carrots on the exposed surfaces.

So, in moderation, as part of a balanced, whole food meal or snack, you can enjoy your sweet baby carrots without fear of some internet email conspiracy affecting your food choices…

http://www.snopes.com/food/tainted/carrots.asp

Think – irritability, hyperactivity, depression, anger….  Many are also considered carcinogens (possible cancer causing agents)

Many colors are allowed in the U.S., yet banned in most European nations and Canada.  Do they know
something we don’t?  Not likely – they are just more willing to admit a correlation between these toxic ingredients
and the mood and brain function influences they have.   Many colors are derived from petroleum or coal tar.
Just because they look pretty doesn’t mean they are good for you!

Even without the “proof” from the FDA parents are removing these coloring from children’s diets and noticing significant improvements in focus, temper and behavior.

Here’s a little info on Blue No. 1, Yellow No. 5, and Red No. 40.  From http://idsgn.org/posts/an-edible-color-palette/

These numbers make up part of an artificial color palette approved by the United States’ Food and Drug Administration. First introduced in 1906, the FDA’s Pure Food and Drug Act (and later the Food, Drug, and Cosmetic Act) was put in place to ensure the safety and wholesomeness of food products. Before this, more than eighty dyes were used to color food, without regulation—the same dye could be used to color both clothing and candy.

Currently, the FD&C color palette features seven colors that can be used in the production of food, along with two additional colors for limited use.

In the European Union, a similar system is in place for assessing food additives (both artificial and natural), denoted by E numbers. But for the purpose of this article, we’ll stick to the FD&C numbers.

Artificial dyes have been used to color food for decades, giving us the unnaturally neon food we’ve grown to love. Without them, soft drinks would be clear, Cheetos would be beige, Froot Loops would just be Cheerios, and Easter eggs wouldn’t be nearly as much fun.

While it may not come as a surprise that Cheetos are not naturally dayglo-orange (or naturally anything, for that matter), its color may be more important than we think. As revealed in a recent New York Timesarticle, taste testers at Cornell University’s Food and Brand Lab who sampled a Yellow No. 6-less version of the snack were left feeling unsatisfied.

Their fingers did not turn orange. And their brains did not register much cheese flavor, even though the Cheetos tasted just as they did with food coloring.

“People ranked the taste as bland and said that they weren’t much fun to eat,” says Brian Wansink, a professor at Cornell. Of course, it couldn’t help that naked Cheetos appear as an unappetizing off-white—or as the New York Times describes, “like shriveled larvae of a large insect.”

Besides making our food colorful, these artificial dyes—made up of tar derivatives, long-chain hydrocarbons, and other petrochemicals—have been linked to hyperactivity in children (although the FDA says evidence is inconclusive), and have even been tested to cure spinal injuries in lab rats.

So what exactly are they?

Typical of modern dyes, Blue No. 1 was originally derived from coal tar. Today, most manufacturers produce it synthetically from an oil base. Also known as “Brilliant Blue FCF,” it is used to color products like Gatorade, soft drinks, candy, and mouthwash. Along with Yellow No. 5 and Red No. 40, it is one of the most commonly used colors, and can be combined with Yellow No. 5 to create various shades of green. In 2003, The FDA warned of several reports of toxicity associated with its use, including death.

This royal blue dye is a synthetic version of the plant-based indigo, the same colorant used to dyeblue jeans. It can be found in soft drinks, candy such as M&Ms, frozen deserts, breakfast cereals, and bakery products. It is use medical dyes, surgical sutures, and for testing milk. The World Health Organization gives Blue No. 2 a toxicology rating of B: Available data not entirely sufficient to meet requirements acceptable for food use.

Like many of the other current FD&C colors, Green No. 3 was created as a replacement for another dye that was delisted after health concerns (replacing Green No. 2 in this case).Green No. 3, or “Fast Green FCF,” is used in products like canned peas, candy, fish, and vegetables. The dye is not permitted in the European Union due to animal studies which showed it to be a possible carcinogen.

Derived from coal tar, Tartrazine is a lemon yellow azo dye. It is one of the most widely used additives, found in products like Kraft Macaroni and Cheese, Mountain Dew, Doritos, breakfast cereals, candy, chewing gum, jam, pickles, yogurt, vitamins, and prescription drugs. The dye is banned in Norway and the Britain’s Foods Standard Agency has called for a voluntary phase-out of its use in foods due to links to hyperactivity in children.

As the name suggests, Sunset Yellow is a reddish yellow coloring. Like Yellow No. 5, it is derived from coal tar, and its effects on health have been questioned. It is banned in Norway and Finland, and was included in the UK’s push for voluntary phase-out. It can be found in orange soda, hot chocolate mix, breakfast cereal, and candy like Reese’s Pieces.

Red No. 3, also known by its chemical name Erythrosine, is a cherry-pink dye used to color products like maraschino cherries, pistachios, canned fruit, candy, popsicles, cake decorating gels, and toothpaste. It is also used in printing inks, as a biological stain, a dental plaque disclosing agent, and in X-rays. In 1990, the U.S. FDA placed a partial ban on Red No. 3 after research showed high doses could cause cancer in rats.

Allura Red is the newest color of the bunch, approved in 1971, and was introduced to replace the banned Red No. 4. Despite the popular misconception, Red No. 40 is not derived from insects (that would be carmine). This azo dye wasoriginally manufactured from coal tar, but is now mostly made from petroleum. It is banned in Denmark, Belgium, France, Switzerland, and Sweden. It was also included in UK’s voluntary phase-out in 2009, due to hyperactivity in children. Red No. 40 can be found in sweets like Twizzlers, soft drinks, condiments, and cosmetics.

LIMITED USE COLORS

Derived from coal tar, Orange B is limited for use only in hot dog and sausage casings. In 1978, the FDA announced its use could result in exposure to beta-naphthylamine, a known cancer-causing additive. Beta-naphthylamine is listed on the Center for Disease Control’s Pocket Guide to Chemical Hazards.

An azo dye approved for use only in coloring citrus peels. The dye is used in Florida to mask color variations with oranges and tangerines throughout the seasons (it is not used in California). According to A Consumer’s Dictionary of Food Additives, studies have shown health problems including cancer from heavy ingestion and from exposure to the skin.

According to Gatorade’s website, artificial colors are added to its products to “help in flavor perception and enable you to tell different flavors apart.” They also are quick to point out, “All colors and ingredients in Gatorade qualify for human consumption according to the requirements of the FDA, added at the lowest possible level to achieve the desired color.”

Some grocery stores, including Whole Foods and Trader Joe’s, have put an outright ban on artificially colored foods.

Not all food coloring is as scary as the FD&C color palette, however. Cola gets its color from caramelized sugar (although that’s been recently scrutinized too), cheddar cheese gets its orange color from annatto and paprika, and some modern brands are turning to natural options like turmeric or beets for color.

Other brands have recently decided to do away with color completely in some of their products, including Kraft’s Kool-Aid Invisible and Organic White Cheddar Macaroni and Cheese.

As ski season comes to an end many of you might be able to let out a sigh of relief, only to come back in a few weeks for a busy summer season.  “Stress Awareness?”, you might exclaim, “I could be the poster child for stress awareness”!  Most of us however, are usually only aware of the stress that happens from the neck up.

I often use the “iceberg” example when talking about stress.  What we “know” about – usually our mental stress or the stress we feel in our neck and shoulder area, is like the iceberg that is above the water.

Over the past few years the economy put many of us in “survival mode”.  If it wasn’t broken we just kept going.  As time has passed some of us are noticing things we may have neglected and the toll the past few years has taken on us.  We may have been aware of the headaches, neck tension and tight shoulders when we casually remarked “I hold my stress in my shoulders”, however, we didn’t always know what was happening to our bodies from the neck down when it comes to stress.

From experience however, we know that the majority of the iceberg is really hiding below the surface.  In our example – below our neck and shoulders.  These types of “stress” tend not to be as easily recognized as emotional stress, yet they are often the type of stress that lead to long-term illness and chronic disease.

These stresses can be classified as physical, structural and chemical stress, and they are the forces that affect our body, usually on a subconscious level, until they begin to cause pain, or give us signs of dysfunction.  Unfortunately, by the time we experience signs or symptoms, so much degeneration has occurred that we likely have developed a disease.

For example, if our blood sugar is constantly out of balance, and goes untreated, over a period of years we might develop Type II Diabetes.  It is likely we were not monitoring our blood glucose numbers, because usually the only people who are doing so are people who already know that they have diabetes or some type of blood sugar disorder.  What we want to do is take notice of, and learn to identify the early warning signs of these types of stressors.  We want to look for subtle indicators, and use preventative measures to delay or even avoid the development of long-term diseases, which ultimately decrease our quality of life.

Going back to our blood sugar instability example; if you experience fatigue after eating; shakiness or irritability between meals, or if meals are missed; if your waist circumference is larger than your hips; if your cholesterol numbers are creeping up; if you crave sweets after meals, or if sweets don’t satisfy your cravings; these may be early indicators that you have blood sugar instability.  Making diet and lifestyle changes during these early stages may reduce the risk of developing further symptoms or other disorders associated with diabetes such as cardiovascular disease and high blood pressure, as well as reduce the risk of requiring long-term medication to manage your condition.

Other common imbalances that place a significant amount of stress on the body include anemia (often from iron or Vitamin B deficiency), thyroid dysfunction, adrenal dysregulation, hormone imbalance, and digestive distress.  Heartburn, gas, bloating and constipation may be common in today’s society, however these symptoms are not normal.  If you experience any of these discomforts, it is likely that they are an early warning sign that your body is under a fair amount of stress and it is trying to send you a message.  April is Stress Awareness Month – please learn how to listen to your body.   For information on structural and physical stress mentioned previously, please contact Dr. Slavin.

Dr. Slavin is a functional medicine practitioner and the owner of Functional Wellness in Avon.  Working to reduce the various sources of stress on the body can allow you some breathing room and keep you below threshold so you don’t get sick as often, or injure your body when you are constantly operating in the red-zone. To learn more about how to address the complex web of stress in your body please call 970-376-7779.