Posts Tagged ‘sensitivity’

Having GABA issues? There’s a link that you should know about…

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GABA is made in all neurons of the brain, is recycled through our energy systems (mitochondria) and aside from seretonin, is one of the major calming mechanisms built in the body. GABA is integrated into many of the anti epileptic drugs on the market and understood to play a factor into seizure disorders.

Glutamate, an amino acid, is recyled through the mitochondria using an enzyme (referred to as GAD, glutamate decarboxylase) and converted to GABA.  If the GAD enzyme is compromised or shunted, GABA is not produced which means, no calm.  Instead glutamate perpetuates and anxiety continues to climb.  This is not a good situation.  

Gluten intolerance and celiac disease create an autoimmune response that can attack the GAD enzyme mentioned above.  Again if the GAD enzyme is compromised or shunted, GABA cannot be made and anxiety builds.  There is no calm.  

Anxiety disorders are at an all time high.  Could a root cause be a gluten intolerance? Absolutely.  Depending on the time that the exposure has occurred can impact whether removing gluten is enough. Regardless, if you experience anxiety, entirely remove gluten.   As Dr. Tom O’Bryan states…’if you are a gluten intolerant you cannot consume even a little amount of gluten just like you can’t be a little bit pregnant’. 

Be well,

Lynn

Gluten Intolerance is “fake”?

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Articles are surfacing claiming that gluten intolerance is not an actual experience and that it’s a “fad” or even “fake”. I’ve had a few of my clients raise this issue with me. The facts are that even the ‘nay-sayers’ can’t argue that science is disproving gluten intolerance. I love research but I’m happy to say I didn’t have to do that for this argument. The well-respected, researcher, Chris Kresser did it for me.

Here’s his article.
http://chriskresser.com/when-gluten-free-is-not-a-fad

Be well,
Lynn

I eat that food all of the time and it doesn’t bother me…

food-sensitivities

I hear this comment often from my clients, at least initially. 

I’ve written about the power of identifying  food sensitivities.  A food that is consumed consistently can serve one of two purposes. The first and more preferable outcome is that the food is digested and the nutrients and waste are directed through the proper channels.  The alternative outcome is the food is identified as “foreign” in the body, antibodies unfold and a battle ground is created resulting in chronic inflammation.  The latter is an often time silent process, rather than an immediate cause and effect.

How an individual manifests this inflammatory response is highly individual.  It can manifest into migraines, chronic pain, aches, swelling, vomiting, digestive issues, sleep issues, hormonal problems, fatigue, neurological disorders and so much more. 

When a client consumes a sensitive food consistently, the body becomes “conditioned” or “de-sensitized” to the ongoing crisis.  It’s been a gradual process so the person becomes unaware of the ongoing damage.  It’s not until the food has been fully eliminated for an extended period of time that the body becomes “sensitized”.  It relaxes from the ongoing battle.  When the food is reintroduced, BAM! The response hits and the person realizes that in fact the food is a problem.

Just because you eat a food consistently doesn’t mean it is the right food for your body.  Identifying foods that create an inflammatory response in the body can bring a client many steps closer to healing. 

Check out my Total Transformation Programs here.

Is it that time of the year again?

But why wait until spring? An “easy to manage” diet designed especially for you based on your body’s needs can get you there sooner than spring. Are you ready for a jumpstart? Stay tuned…  Be well, Lynn

 

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