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Put Down That Bread – Gluten Sensitivity Explained – Public Lecture
March 4, 2011 @ 5:30 pm - 7:30 pm£20.00
You are not alone, literally hundreds of thousands of people in the UK are facing an environmental challenge at almost every meal – WHY – well wheat and other gluten containing grains are ubiquitous in our prepared foods and the numbers of people with an immune reaction to its principle protein –Gluten- are multitudinous.
This fantastic public lecture will give you chance to learn what health care professional learn about this condition, help you to understand it better, focus your management and describe how natural foods and nutrients can repair damaged tissues and help you win your life back.
Gluten sensitivity is not an ALLERGY to wheat or gluten it is an autoimmune condition brought on by exposure to the proteins found in gluten, rye and barley. Avoiding these foods can reverse this condition but may not be enough. The range of conditions related to gluten sensitivity spread from mild symptoms to full blown coeliac disease.
Coeliac disease (spelled celiac disease in North America) is an autoimmune disorder of the small intestine that occurs in genetically predisposed people of all ages from middle infancy onward.
Dr. Thomas O’Bryan is a graduate of the University of Michigan and the National College of Chiropractic. He is a Diplomate of the National Board of Chiropractic Examiners, a Diplomate of the Clinical Nutrition Board of the American Chiropractic Association, and a Certified Clinical Nutritionist with the International and American Association of Clinical Nutritionists.
Dr. O’Bryan describes coeliac as one of the most common lifelong disorders in the United States and Europe. In fact, autoimmune disease (when your immune system attacks your own glands, tissues, and organs) is ten times more common in those with coeliac disease and gluten sensitivity than the general population. Coincidence? – we doubt it.
When you consider that autoimmune disease is the number three cause of morbidity and mortality in the western world, you can understand why detecting sensitivity to gluten is of critical importance. At the same time, we must also be wondering why it is so seldom diagnosed. For in the UK for every one person diagnosed there are at least 8 that are not.
Gluten is found in commonly consumed grains such as wheat, spelt, kamut, oats (unless designated gluten-free), rye, and barley. In other words, it’s pretty much the bottom of the food pyramid and the very foods we are encouraged to eat most of.
During this evening presentation Tom will enlighten you about the mechanisms and the whys and why nots about this condition. He will explain that whilst gluten avoidance is essential it does not always lead to resolution of symptoms and that the use of natural food concentrates may help to further hasten recovery.
He will explain why diagnosis can be difficult and what to ask for when talking to your own Dr and how best to assess your family members and what to do for them.
He will explain how he is training a number of health care professionals in the UK to meet your needs and how to find them and follow up on the lecture if you feel you need more assistance