Dr. Bain recently listed to the entire "Gluten-Summit" which was presented by NY Times best-selling authors, world-renowned scientists and doctors and nutritionists.

The nearly 30 hours of interviews provides answers you'll need to start the conversation to determine whether gluten impacts your health.

Here are Dr. Bain's notes from the summit.  You can purchase your own copy of the nearly 30 hours of interviews here.

Wheat is very low in health-promoting phytonutrients, most genetically modified.

Many studies have found modern wheat linked to obesity, celiac disease and diabetes.

Triggers very odd symptoms, commonly misdiagnosed as other problems.

Circulating immune complexes (CIC): The are formed even in healthy people; CIC cause vasculitis, nephritis,arthritis, dermatitis - caused by systemic inflammation.

High fermentation = promotes bacterial overgrowth of the small bowel (SIBO): dysbiosis, contributes to fibromyalgia and IBS.

Gluteomorphins - protein polypeptides cross blood brain barrier, "morphine like substances/endorphins" in the brain, linked to symptoms of mental fog, food cravings, addictive eating behaviors, seen in autism and schizophrenia.

It contains a Super Starch called Amylopectin A -how we get big fluffy bread, biscuits and cinnamon rolls.

Einkorn, heirloom wheat from biblical times ("Our daily bread") not consumed any more.

Instead we eat Dwarf  "Franken"Wheat, product of manipulation and hybridization , creating short, stubby, hardy, high yielding wheat plants with much  and higher amounts of starch and gluten and double the chromosomes for all sorts of new odd proteins (28 vs 14 chromosomes).

Norman Borlaug 1970 Nobel Prize winner for engineering this modern wheat promising to feed millions of starving around the world - instead contributed to obesity and chronic illness.

It contains a form of Super Gluten that is very-inflammatory.

Gluten is the sticky protein in wheat that holds bread together and makes it rise.

The old Einkorn wheat codes for the small number of gluten proteins (also those least likely to trigger celiac disease and inflammation).

The new dwarf wheat contains double the chromosomes and produces a large variety of gluten proteins including the ones most likely to cause celiac disease.

Gluten can trigger full blown inflammation leading to autoimmune disease and celiac disease (antibodies to wheat-adaptive immune system).

Gluten can trigger low grade inflammation - gluten sensitivity (innate immune system).

Wheat contains a non-gluten glycoprotein or lectin (combination of sugar and protein) called wheat germ agglutinin (WGA). Whole grains, peanuts, kidney beans, and soybeans are high in lectins. Cow's milk, nightshade vegetables (like potatoes and tomatoes) and some seafood also contain fairly high amounts of lectin. In fact, estimates are that about 30% of our foods contain lectins, and about 5% of the lectins we eat will enter our circulation.

Lectins are a problem because they are sticky molecules that can bind to the linings of human tissue, especially intestinal cells. In so doing, they disable cells in the GI tract, keeping them from repairing and rebuilding, leading to erosion of the intestinal barrier (leaky gut), and thus contributing to development of food sensitivities.

Because the lectins also circulate throughout the bloodstream they can bind to any tissue in the body ­- thyroid, pancreas, collagen in joints, etc. This binding can disrupt the function of that tissue and cause white blood cells to attack the lectin-bound tissue, destroying it. This is an autoimmune response.

 The lectins in wheat for example, are specifically known to be involved in rheumatoid arthritis.

Lectins have also been linked to heart attacks, weight gain, fatigue/low energy.

HLA DQ2 and HLA DQ8 -30% of population have at least 1 positive genetic marker predisposing them to celiac disease.

Add Genetic susceptibility to environmental triggers, including lifestyle choices, nutrient poor diet, overuse of antibiotics, ibuprofen, NSAIDs, acid blocking drugs, with high consumption of the super gluten containing wheat is the perfect storm for inflammatory diseases.

The super gluten crosses our leaky gut, gets exposed to the immune system which triggers the inflammatory cascade. This inflammation is not selective, so it starts to attack our cells, leading to further potential for a myriad of chronic diseases.

Gluten Free Processed Food is not the answer = healthier junk food - high glycemic load, it is still cookies, cakes.

Spelt and Sprouted Grain bread is a better option or better yet, get a bread maker and experiment with your own gluten free bread making. There are lots of recipes on line.

"If you suspect a Gluten intolerance or allergy, call Healthy Kids Pediatrics for a nutritional consultation.  972-294-0808"