Dr. Baucom to Speak: “Gluten – The Silent Enemy”

Dr. Karan Baucom, M.D. OB-GYN, FACOG, FAARM, will be speaking in Lawrence, Kansas, on Wednesday, August 14th, 7:00 – 8:00 p.m., at the Lawrence Country Club,
400 Country Club Terrace, Lawrence, KS.

Her subject is “Gluten – The Silent Enemy,” understanding the association between inflammation, autoimmune diseases and gluten sensitivity! If you are in the area and you know someone or you are someone who needs to hear Dr. Baucom speak on this subject, don’t miss this opportunity. “Dr. B.” has been given standing ovations for her presentations and on this subject, specifically. 

Dr. Baucom received her medical degree from The University of Missouri at Kansas City.  In fact she, along with her twin sister, is the first African American to graduate from UMKC medical school. She has practiced obstetrics and gynecology for over 35 years.  She served as Assistant Professor at both UMKC Truman Center and Kansas University Medical Center.  She now is in private practice in Overland Park, Kansas, and is the founder of the Baucom Institute for Longevity & Life Enhancement.  She has recently become a Fellow of Anti-Aging and Regenerative Medicine. Her specialty is hormone and nutritional counseling as it relates to anti-aging and the prevention of disease.


The following topics will be presented:

  • What is gluten and how has our wheat changed over the years?
  • Why consuming too many grains can be harmful?
  • What is Celiac disease and what are the symptoms?
  • Where does inflammation target your body?
  • How can you safely and effectively reduce inflammation with whole food supplementation?

It’s been said that no one, even if you haven’t been tested for sensitivity, should have gluten in their diet. Do you have a gluten intolerance? If you aren’t sure, Dr. Baucom’s presentation will be educational and eye opening. Make plans in your schedule for this. You’ll be grateful to have this information!

Falling Head Over Heels for Gluten—We’ve Got it All Backwards!

We live in a very carb-rich society—convenience in a box. With cereals or protein bars for breakfast, sandwiches for lunch and then pasta for dinner, we have a very unbalanced diet. But who doesn’t like a good bagel and schmear?

Much of the grain-type foods are “comfort” foods. They actually stimulate the pleasure center of our brains in a way that creates a craving because what you are eating is converting into sugar. Nothing new, right? But what would you say if food had a morphine-like effect when you ate it? Gluten 3d-small-intestineshas just that – an exorphin compound. No wonder you can’t just have one Oreo!

Well, the word itself should cause you to take notice; “gluten” comes from the Latin which means “glue”. Gluten is a protein that, put simply, helps bind food together. It’s why the cookies don’t crumble.

In a portion of an article entitled “Gluten: A ‘Cereal Killer,’” Nora Gedgaudas, CNS, CNT, states that gluten is part of the more modern processing of foods. It gives bread elasticity and bakery goods chewiness. It’s everywhere, even in make-up and hair care products! She goes on to say that gluten isn’t just an additive that isn’t good for you, it is actually lethal, especially in people allergic to it. She states that it “can affect all organ systems (including your brain, heart and kidneys), your Johnson-Gluten-Graphic-2-1024x680extended nervous system, your moods, your immunological functioning, your digestive system, and even your musculoskeletal system . . .” She also is so bold as to say that there really isn’t any reason anyone should have to include grains in their diet if they want optimal health.

If you haven’t noticed, there are a lot of food items popping up in grocery stores and restaurants across the country offering “gluten-free” items. This is just the beginning of a revolution in nutrition.

What’s your take on “gluten-free?”