Join Dr. Patrick Garrett to learn everything you ever wanted to know about eating healthy and gluten free.

1. Thinking Beyond Gluten Free
Dr. Patrick Garrett

2. Who am I?

3. Dr. Patrick Garrett
Chiropractic College / Medical School
12 Years of Functional Lifestyle Practice
Specializing in reversing acute & chronic
conditions naturally
Patients / clients all over the country & world
Clinical focus on reversing diabetes, asthma,
allergies, eczema, psoriasis, migraines and
epigenetic food therapy.
Physician

4. Postgraduate Educator
300 Hour / 2 Year Diplomate Functional Medicine
/ Clinical Nutrition Program in Denver, Colorado
National Speaker
Internal Disorders
Functional Medicine
Applied Nutrition & Clinical Chemistry
Clinical Nutrition
Functional Approaches to Reversing Diseases
National Speaker

5. Lifestyle Medicine Program
Celiac Disease
Lifestyle Medicine – Metabolic Syndrome &
Nutrition
Lifestyle Medicine – Stress Management
Lifestyle Medicine – Weight Management
Lifestyle Medicine – Prescribing Exercise
Lifestyle Medicine – Osteoporosis
Lifestyle Medicine – The Biology of Normal
Sleep & Consequences of Insufficient Sleep
Infertility & Endocrinology + 20 Hours More
Postdoctoral Education

6. Lifestyle Medicine Program
Lifestyle Practices for Weight Management & Health Promotion
Models of Behavior Modification
The Pressure System Model of Lifestyle Counseling in Primary Care
Rationale for Lifestyle & Weight Management Counseling
Weight Bias in Clinical Settings: Improving Health Care Delivery for
Obese Patients
Postdoctoral Education

7. Diplomate of the American Board of Functional Medicine
Board Certified in Integrative Medicine
Diplomate of the American College of Clinical Nutrition
Senior Fellow of the American Academy of Functional
Medicine
Diplomates & Certifications

8. Harvard Medical School Postgraduate Association– Member
American Academy of Integrative Medicine – Member
Physicians Committee on Responsible Medicine - Member
American Board of Functional Medicine - Past President
American Academy of Functional Medicine - Chairman of the Board of Directors
Green Med Info – Board Member
Bloodid - Medical Director
Leadership / Membership

9. What we will cover today
What is gluten?
What is the problem with gluten?
Difference between gluten sensitivity & Celiac disease?
Testing for sensitivities & allergies
Avoiding the gluten free pitfalls

10. What is gluten?
• Gluten is latin for glue
• Found often in grains
• Responsible for the
– elastic
– doughy texture

11. What is gluten?
Discovered by Buddist Monks
•Submerging dough in water
•Starches washed off
•Left with a meat-like gummy
substance
•Used as meat substitutes by the
monks

12. What is gluten?
• BRAN – 80% of the
minerals and fiber
• GERM – contains fat
soluble vitamins A,
E, K, and EFA’s
• ENDOSPERM –
stored protein &
carbohydrate -
energy source for
dormant seed

13. What is gluten?
Comprised of 3 important proteins
• Gliadin
• Glutenin
• gluteomorphin

14. Don’t forget the
morphine!
(20x more potent)
75% of SAD calories
are from wheat &
dairy

15. Gluten Problems?
The whoas of wheat
– Gut Issues
• IBS
• Crohn’s
• Ulcerative Colitis
• Acid Reflux
• Gas, bloating
• Diarrhea
• Constipation

16. Gluten Problems?
The whoas of wheat
– Brain Issues
• Brain fog
• Depression
• Anxiety
• Dizziness
• Schizophrenia
• Headaches, Migraines
• ADHD, ADD

17. Gluten Problems?
The whoas of wheat
– Skin Issues
• Eczema
• Psorasis
• Chicken skin (keratosis pilaris)
• Rheumatoid
• Lupus

18. Gluten Problems?
The whoas of wheat
– General Issues
• Chronically fatigued
• Fibromyalgia
• Hormone imbalances, infertility
• PCOS
• Chronic inflammation in joints
With food sensitivites, think – CHRONIC PROBLEMS

19. Wheat allergy? Gluten sensitivity? Celiac?
What’s the difference between an allergy & a sensitivity?

20. Wheat allergy? Gluten sensitivity? Celiac?
Wheat Allergies
– Can be from eating or contact
– 27 potential wheat allergens have been identified
• Newest ones to be added
– endogenous α-amylase/subtilisin inhibitor, trypsin/α-amylase
inhibitor (AAI) CMX1/CMX3, thaumatin-like protein (TLP),
xylanase inhibitor protein-1, β-glucosidase, class II chitinase and
26 kDa endochitinase. TLP and wheatwin were shown to activate
patients' basophils to a similar extent as two well-known
allergens, lipid transfer protein (Tri a 14) and AAI 0.19 (Tri a
28.0101).

21. Wheat allergy? Gluten sensitivity? Celiac?

22. Wheat allergy? Gluten sensitivity? Celiac?
Gluten Sensitivity (intolerance)
– Non-Celiac Wheat Sensitive (NCWS)
– IgG Reaction or Non-IgE Reaction
– Food sensitivity / intolerance
• Poorly tolerated substance that causes a reaction
• Delayed reactions up to 4 days
• Often dose dependant
• Often multi-sensitivity dependent
– Result = INFLAMMATION = SYMPTOMS

23. Wheat allergy? Gluten sensitivity? Celiac?
Celiac
– Immune reaction to gliadin
– Leaky gut (increased permeability)
• Allows gliadin peptides trigger 2 immune responses
– Innate response
– adaptive (T-helper cell mediated)
– Auto-immune
• Anti-transglutaminase antibodies to the enzyme tissue
transglutaminase (tTG)
– Leads to villous atrophy
– Mal-absorption syndrome

24. Wheat allergy? Gluten sensitivity? Celiac?

25. From Food To Obesity

26. Testing for sensitivities & allergies
Allergy Testing
– Blood test – accurate
– Skin prick test – high false positives
Sensitivities / Intolerance Testing
– Blood test – accurate
– IgG or Antigen leukocyte cellular antibody test
– 96 to 184 foods
Celiac Testing
– Blood test – highly accurate (90-99%)
– IgA Antiendomysial antibodies
– anti-tTG antibodies
– Endoscopic biopsy

27. Sample IgG Delayed Blood Test

28. Avoiding the gluten free pitfalls

29. Avoiding the gluten free pitfalls
Pit fall 1: Gluten isn’t just wheat

30. Avoiding the gluten free pitfalls
Pit fall 2: Be gluten free, don’t
eat gluten-free
– Are GF Dunkin Donuts
healthy?
– Gluten Free usually means
• High Glycemic
• Avoid GF replacements like:
– Cornstarch
– Rice flour
– Tapioca starch
– Potato starch

31. Avoiding the gluten free pitfalls
Pit fall 3: Beware the hidden gluten foods
– Soy sauce  Replace with Braggs Aminos
– Pickles (malt vinegar)  Replace with Bubbie’s
– Meat (glueing & gluten injection)  GF meat
– Fake meat (seitan)  Real meat or no meat
– Dressings (modified food starch)  OV
– Chips (flavoring)
– Other ingredients:
• Dextrin, Maltodextrin, Modified Starch/Modified food
starch, Natural Flavor, and Artificial Flavor

32. Avoiding the gluten free pitfalls
Solutions?
– If you suspect a sensitivity
• Provocative test
• Food sensitivity test
– Ditch the bread or use paleo bread recipes
– Eat foods that are naturally GF like
• Whole grain brown, red, black, and forbidden rice
• Quinoa
• GF Steel cut oats
• Least processed foods in the natural forms
– Replace breads with FVNSBG & lots of them
• They are full of protein, healthy fats, and healthy carbs

33. Your disease is your diet,
Your cure is your food!
Thank you
for attending