Lymphoma is a term for cancer that develops in cells of our immune system or lymphatic system. It seems that there is a dramatic increase in its occurrence, which I suspect is linked to the increase in gluten absorption in our carbohydrate laden diet.
When our body has an infection, the lymphatic system sends out fighter white blood cells to remove the said infection. The lymph nodes in the proximity of the infection become sore and swollen as they perform their amazing job of filtering, removing and overriding the infectious cells. It has been shown that repeated, chronic infection and inflammation can exhaust the lymphatic system causing the DNA of lymphocytes in either the lymph nodes or other lymphoid tissue to mutate or grow abnormally, creating a cancerous lymphoma.
There are two basic categories of lymphomas: Hodgkin's Lymphoma and non-Hodgkin's lymphomas. The difference between the two is in the specific lymphocytes involved. Hodgkin's lymphoma is marked by the presence of an abnormal B lymphocyte called the Reed-Sternberg cell and non-Hodgkin's lymphomas include all other types of lymphomas. The latter develops from white blood cells in other parts of the lymphatic system, including the bone marrow, spleen, thymus and lymph nodes. While there are more than 30 different types of non-Hodgkin's lymphoma, some are aggressive and fast growing and others are indolent and slow-growing.
According to Dr. Karin Ekstrom Smedby of the Karolinska Institute in Stockholm, There is an established link between, mostly B cell, non-Hodgkin's Lymphoma and Celiac Disease where more than 44% percent of patients also had a history of other autoimmune/inflammatory diseases.
While there is little conclusive evidence in the US, I want you to consider eliminating gluten from your diet even if you suspect any symptoms, or have family members with a history of either disease.
Signs and symptoms of Celiac Disease vary greatly including simple and intermittent gastric complaints like diarrhea, cramping, gas and bloating to less obvious skin conditions, anemia, chronic fatigue, parasites, dental or nervous disorders, muscle cramps and depression and irritability.
One wonders why this condition is so prevalent today and was never discussed back when our parents were young. I truly believe like many other things, that the need to make food look and feel better with specific additives: in this case gluten derivatives that make dough fluffier, bagels chewier and toast crisper, is the cause.
If I could control the air I breathe, the water I drink and only eat the food that I grow, I would with out a doubt feel safer and sleep better. It is with this deep seated concern that lighterliving ™ is working to develop new, safer and smarter life enhancing products.
For more information on Gluten Intolerance read the articles. If you are concerned about your health after reading the Toxicity Article please answer the questions at the end of the article and read the suggestions offered. Please feel free to contact me with your personal findings on Celiac Disease and its connection to other more life threatening conditions. As always, I thank you in advance.