Understanding Gluten Sensitivity

I recently treated a patient who had a history of headaches for 40 years. I did some blood work and found that she was gluten sensitive. I took her off of gluten and her headaches went away. She then visited with her gastroenterologist who picked up the phone and called me and said “Why did you put this patient on a gluten free diet? She doesn’t have celiac disease.” I began to explain about something called non-celiac gluten sensitivity and I have to admit there was a lot of silence on the other end of the phone. There are still a lot of people that don’t believe that there really is such a thing as being gluten sensitive if you don’t have celiac disease. Let’s look at what the science is really telling us about this notion of non-celiac gluten sensitivity.

  • Jennifer Hamilton

    I have been diagnosed with a sensitivity to barley but not to other types of gluten. Should I still avoid all gluten containing foods?

    • Lynn Dell

      Personally, my husband and I are avoiding all gluten containing foods, even if we should test out for no sensitivities. For several reasons:

      1) Gluten has been shown to alter intestinal permeability. We have Dr. Alessio Fasano, a gastroenterologist, to thank for discovery of the mechanism for “leaky gut.” In his online medical lecture from a summit on auto-immune disorders, he said that you don’t have to have celiac disease or gluten sensitivity in order for gluten to start doing its dirty work. Whenever anybody consumes gluten (I think he meant wheat gluten) it activates production by the human body of a compound they named zonulin. Zonulin degrades the tight junctions of intestinal epithelium, making it much easier for gluten peptides, and, as he put it, “God knows what else,” to enter the bloodstream. The important thing to remember here is this reaction happens in everybody, and while it may take some time to see the negative effects on bad stuff entering the body that shouldn’t, depending on general health and genetics, it still causes effects.

      2) Gluten can break down only so far, and some of the particles broken down alter the permeability of the blood brain barrier (or is that wheat germ agglutinin that does that, I forget), and there is research out there which shows components of gluten react with the brain’s “opiate” receptors, and this would not require a sensitivity to gluten in order to have this effect. This idea has been put forth to explain the addictive nature of wheat containing products.

      3) It’s not *just* about gluten. This last point is key. In truth, for me, getting off of gluten containing foods was not about gluten at all, at first. It was about the fact that I was prediabetic. I needed to eat foods much higher in good fat and cut way back on the starches and pro-inflammatory oils found in wheat. It’s about the fact that the starches in gluten containing seeds are very high on the glycemic index and are major contributors to metabolic syndrome, because they are over consumed. It’s also about wheat germ agglutinin, the lectin in wheat. I don’t understand WGA too much, but here are some of Dr. Mercola’s thoughts on wheat, which includes his thoughts on WGA – http://articles.mercola.com/sites/articles/archive/2011/07/04/can-eating-this-common-grain-cause-psychiatric-problems.aspx . . . hope this helps.

      A final thought. As we age, we have a tendency to become more insulin resistant, and more prone to the bad effects of such (hyperinsulinemia, metabolic syndrome, diabetes, etc.). There are several ways to fight this, for starters, maintaining a proper weight, aerobic and weight training both (one helps with insulin sensitivity, the other helps maintain lean body mass). The third way, of course, is through diet. I hope that in coming blog entries here Dr. Perlmutter speaks on this, but there is some type of craziness that happens with whole body insulin resistance in the brains of people with Alzheimer’s, which is difficult to understand. It appears to have a lot more to do with a lot of things not just glucose utilization by the brain. BUT, what is NOT difficult to understand is that carbohydrate restriction as we age, favoring a healthful, more ketogenic diet, makes a lot of sense. A ketogenic diet provides the brain with it’s alternate fuel source, so the brain does not require as much glucose. The key thing here is insulin resistance improves on a low carb diet. As we lower insulin resistance, we decrease whatever
      crazy making things type 3 diabetes does in the brain, and if we are ketogenic, we give the brain a fuel it is adept at using.

      Long term, for many people, it is the glycemic overload on the system that is the primary culprit, even if you don’t struggle with gluten sensitivity or it’s gut altering effects. So, based on that knowledge, my husband and I have decided to “avoid all gluten containing foods.” As well as other items known to spike blood sugars and insulin.

      • Jennifer Hamilton

        Thank you so much, Lynn Dell, for your informative and detailed reply. I shall certainly continue to stay away from gluten after reading that. I have been diagnosed (via a blood test) with candida. I am wondering if past consumption of gluten (I only went gluten free a few months ago) contributed to that by causing me to have a leaky gut? I am hoping all this damage can be undone. Thank you again for your response

        • Lynn Dell

          You’re welcome, Jennifer. I’ve read some places that claim candida overgrowth can contribute to a leaky gut in and of itself. There is plenty of advice out there on diets to minimize candida, and of course, probiotics and prebiotics are an important consideration, in order to normalize what is in the gut. Also, elimination of fructose, as much as possible. What I’ve read sounds very hopeful, as long as you eliminate the causes, and add in the good gut bacteria. It’s not something I’ve dealt with (to my knowledge), and I hope you find the ticket for your healing. Maybe intermittent fasting, too? I don’t know . . . there’s a lot to learn, isn’t there, for all of us seeking healing. I have a lot to UNlearn as well.

        • David Perlmutter

          Lynn is a valuable member of this community. She seems to have provided you with some great feedback as well.

  • Janice

    I don’t know if I have a sensitivity or not, but over many years I have found when I eat anything with gluten in it I have dark circles under my eyes and my ankles swell! Seems weird, but those two symptoms are the only clue I’ve eaten gluten.

    • I have cut way down on gluten and have noticed a diminishment in brain fog that I’ve been experiencing. I think I need to go completely gluten free. On a side note, I am wondering, Dr. Perlmutter, if you would comment on Krill oil as opposed to fish oil to get the required amount of DHA.

    • David Perlmutter

      Certainly plausible that these could be related.

  • Angie

    Hello Dr. P.
    My name is Angie and I have thankfully been gluten free since sept 3, 2013. I was anxiously awaiting Grain Brain’s release to gain more insight of my symptoms. I have had headaches for the last 15 years. But, more recently I was experiencing muscle spasms on each side of my face. After reading Grain Brain, I went to my PCP and requested your recommended blood work. I came back as Gluten sensitive and/or intolerant. My sister (a nurse) called me crazy and still doubts all of this. How frustrating! By Oct 2013 I was diagnosed with Hemifacial Spasm, and with a 2nd opinion and an MRA and MRI it was clear that I indeed had Bilateral Hemifacial Spasm. Terrified that I would lose my ability to smile, I followed my GF diet faithfully. I immediately felt better. NO MORE HEADACHES!! The spasms still existed. I had my first MVD brain surgery in April, 2014 and my second MVD last Tuesday, Sept 16.
    I want to thank you for all that you and your research has done for me personally. Living with chronic pain, fatigue, spasms and depression was horrible. Now, I feel that I have a chance to live freely. It is Dr’s like you, and my incredible neurosurgeon that continue to fight the good fight. I am forever grateful. 🙂

    • David Perlmutter

      This is a fantastic success story Angie. Thanks so much for sharing it with everyone.

    • Nancy

      I had tick-like symptoms and I was GF. I further experimented w my food and cut out yeast. The ticks went away.

  • Rian

    Hi Dr. P,

    I’ll vouch for it! I did not think I was sensitive to gluten because bread never caused me any problem. Never! But–in the five months I have been grain free, I have not had one migraine, my asthma is GONE, my sinuses have cleared up, I no longer have joint pain and stiffness (I am 65), frequent canker sores are also gone, and I feel younger and more energetic than I have in many years. My mind is sharper, too. Oh–and I’ve lost 20+ pounds. Thank you.

    • David Perlmutter

      Great news. Here’s to the next five months!

  • Jean

    In May 2014 I purchased the book “Grain Brain” and the results of following the recommended diet + exercise have been amazing! I am 65, have lost 20 lbs (reaching my goal weight without being hungry all the time), have been able to completely go off my blood pressure medicine, and have even noticed a reduction in my ‘brain fog’ and thus my OCD (which is exacerbated by the feeling that my brain is ‘not working right’). Thank you, Dr. Perlmutter! My husband is a retired physician, and though still somewhat skeptical about all the aspects of your book, is embracing some of the changes as well. (though I still can’t get him to give up bread entirely!) I hope that because ‘truth is self-authenticating’, more and more people will take serious charge of their health and follow the recommendations in your book. Thank you again for all you are doing.

    • David Perlmutter

      I’m so glad to hear that you’ve taken back control of your health Jean.

  • Jane

    My mother suffered from dementia and passed away of colon cancer. I have been fatigued and struggling for years every day to get through the day. In the past five years I have had “brain” issues, can’t find words, feeling like I can’t think, dizziness. I have suffered from excessive sweating all of my life. I have been following this diet for two months and for the first time in many years I can think, i have energy, I don’t sweat, I feel confident. I believe this diet saved me from becoming demented in my future and suffering as I watched my mother. I am never tempted, as I view those foods as poison to my system. I am so happy. I thank you so much for the important information that you are sharing. You have changed my life and my future.

    • Jess

      So excessive sweating is a possible symptom of glutein sensitivity? Has it ever been related to very thin hair?

    • Brian

      I, too, suffered from anxiety and severe sweating until I adopted a ketogenic diet. I don’t know if I’m gluten sensitive but will be getting tested ASAP. Did you just go gluten free or did you go to a full ketogenic diet?

  • Annette

    Is there any way to pin this information to Pinterest boards? Thanks! 🙂

    • Heather

      You can usually just “right click’ with your mouse, or else download the Pinterest button which then sits on your top bar and you can just click that. As long as there is a picture you can pin it.

  • Graziella

    Gluten sensitivity is real, and raising awareness very important!
    Gluten-free products are still relatively hard to find and expensive in Brazil, and people question this type of diet seeing no point in changing if you don’t have celiac disease. So, as I said, spreading the word is key — and that is what I have been doing. –> Dr. Perlmutter, I carry your Grain Brain book with me at all times! 🙂

    • David Perlmutter

      You’re doing an important job Graziella!

      • Graziella

        Dr. Perlmutter, I’ve been saying to my friends who can’t let go of carbs that if only they can switch regular bread for tapioca pancakes in the morning, that they would already have some gain. Is that right? Tapioca is very easy to find here, and it is even sold as street food (like hot-dog carts, I guess).

  • Eve-Loraine

    I have chosen a ketogenic diet but some of the people I am sharing with will maybe reduce their carbs a little and eat more fat but not enough to get into a ketosis. Will this help or is it a waste of time. What will eating the fat do if they are still running on glucose?

    • David Perlmutter

      Carbs should be within the range of 50-80g/day. Any more, and the body will turn to those to burn before fat, resulting in fat storage.

      • JulieH

        Dr. P – What are your feelings on the use of “net carbs” vs total carbs when carb counting? Does any amount of fiber partially off-set the carb impact or is this more of a marketing ploy by “low-carb” food manufacturers? I have recently heard that there needs to be at least a certain amount of fiber to affect the glycemic impact of a food item. Sorry if you’ve already addressed this 🙂

        • David Perlmutter

          I advise total carbs.

        • TechnoTriticale

          re: “net carbs” vs total carbs

          Net carbs is a coarse rule of thumb that may or may not predict blood glucose response. If you have a glucometer (and they are cheap), you don’t need to rely on rules of thumb.

          There are no reliable industry or FDA standards for “net carbs”, and with many starchy foods, the actual BG response varies dramatically with how prepared and served.

          Total carbs will certainly manage BG, but can also result in resistant starch intake that is too low to keep your gut biome adequately fed.

      • Eve-Loraine

        Thank you Dr Perlmutter. The people I have been talking to are either diabetic or pre-diabetic so are probably insulin resistant. They may need to lower their carbs to 20. If they are unwilling to do that will lowering their carbs to 50-80 be unhelpful.

      • Shawn T.

        Thank you Dr. P for your response. I had a similar question.

    • Lynn Dell

      Each person is different, so it’s impossible to say. I’m more concerned with keeping my blood sugar in a certain range at this point. If what the people you are concerned about do reduces their morning and post prandial blood glucose from diabetic or pre diabetic to not diabetic, that is a huge benefit, even if ketone production is minimal.

      • Eve-Loraine

        Thank you Lynn. They are not encouraged to check their blood but just rely on the 3 monthly test but reducing their carbs must be a benefit.

        • Mary

          Maybe you can encourage them to get a glucose meter. They are pretty inexpensive. Relion Ultima, sold by Walmart, has some of the best prices for meters and test strips, and seems pretty accurate as well.

          • Eve-Loraine

            I have been thinking of getting one myself. Should I look for one that measures keytones as well. I think I would need to buy one on line as they don’t seem to be available in shops here. I am using ketostix at the moment but have no idea what my blood sugar is doing.

  • Chris

    Since I was a child I’ve experienced abdominal pain, IBS, and eczema. I’m now 49 years old and my gastrointestinal issues have limited my life’s activities. I have diverticulitis and IBS, my eczema has left me with patches of brown bumpy skin on my legs from all the scratching on a daily basis. I have joint pain which I can best describe as “it feels like rust in my joints” and in the past four years I’ve experienced loss of vision for short periods of time, which recently has been diagnosed as Scintillating_scotoma, with painful migraines afterwards as well as becoming more and more sensitive to
    light. In addition, I’ve developed psoriasis on my scalp. I have periods of
    high-blood pressure and then it improves; I don’t tolerate the HBP meds well at all. My blood work shows my A1C levels are on the rises as well as my cholesterol and triglycerides go from normal to slightly high. My concentration is affected, and I experience cognitive issues where I feel I can’t function well, in addition to being fatigued for most of my life.

    I write all this because I’ve been seen by several doctors, received many prescriptions with no real improvements over many years. One of the
    final straws was when a doctor told me I had fiber myalgia and the medication
    she prescribed had side effects I was not willing to tempt. At this point I stopped taking everything feeling that my body needed a break. Maybe a fix for one thing was exacerbating another.

    Let’s fast forward to now, I had a recent (second) bout of Plantar fasciitis, I had a previous bout 4 years prior. When visiting my Podiatrist for the current occurrence, I was asked to update my medical history. After the doctor reviewed my history he looked up at me and said, “So you have gluten sensitivity” my first response was a chuckle because I had no idea what he was saying. I’m sure I looked confused, so he proceeded by describing what gluten sensitivity was and provided me with Dr. Perlmutter’s
    website. Everything he described covered my symptoms. Once home, I reviewed Dr. Perlmutter’s website, and was stunned that there might be an answer for everything I have been dealing with for all my life. I can’t begin to explain how much of a struggle it is to deal with feeling confused, foggy, fatigued, and depressed on top of the physical issues and try to function every day.

    Recently I purchase the “Grain-Brain”book and have just begun to read and implement the gluten free lifestyle. It’s early on for me in this process so I
    still have gastrointestinal issues and I’ve had one migraine. But I feel more alert and my cognitive functions seem to be improving. The itching has greatly
    reduced and the joint pain is gone. I’m hopeful as time goes on the gastrointestinal and migraine issues too will reduce or even totally go away. I really want all of these issues to resolve and I want to feel well! Dr Perlmutter – Thank you so much.

  • Judy

    where could I find the different types of testing to identify gluten sensitivities. I recall seeing them in the Grain Brain book. thanks.

  • Tdamerji

    Dear Dr. Perlmutter,
    On the advice of a few friends who are gluten free and after reading your book Brain Grain, I decided to also cut gluten out of my diet. After a few weeks (during which I was grumpy and moody which I understand is a normal withdrawal symptom) I started feeling a considerably higher level of energy. Other things like clearing of my skin, reduction in ear wax, dandruff and nasal congestion also occurred. I felt great. A few weeks later, still off gluten, my energy gains and most of the other improvements I had felt slowly began to reverse themselves and I went back to more or less where I was before going gluten free. I would love to know your thoughts on this and why it may have occurred, and what I can do to go back to feeling great. Thank you.

  • debbie26111

    how do i find out were i can get this test! I have been gluten free for over 3 years and now grain free for almost 1, my husband has severve restless leg, I need to get him and some of my kids tested. I need help with this so bad, I have collagenous colitis because of not knowing for all these years , My migraines have stoped since I have stopped eating gluten, now need to heal my gut, thanks for all you do!

  • Tdamerji

    Dear Dr. Perlmutter,
    On the advice of a few friends who are gluten free and after reading your book Brain Grain, I decided to also cut gluten out of my diet. After a few weeks (during which I was grumpy and moody which I understand is a normal withdrawal symptom) I started feeling a considerably higher level of energy. Other things like clearing of my skin, reduction in ear wax, dandruff and nasal congestion also occurred. I felt great. A few weeks later, still off gluten, my energy gains and most of the other improvements I had felt slowly began to reverse themselves and I went back to more or less where I was before going gluten free. I would love to know your thoughts on this and why it may have occurred, and what I can do to go back to feeling great. Thank you.

  • Charlie

    Hello, Thanks for sharing this. I have a question. We seem to have a lot of restaurants that really don’t have a clue about Gluten sensitivity and there seems to be no “Gluten Free Instruction Guide” that I could share with our favorite restaurants….or is there?

    • David Perlmutter

      None that I am familiar with Charlie.

    • Hi Charlie,

      The Gluten Intolerance Group educates and certifies restaurants and food service. Here is a link to their website: https://www.gluten.net/
      –You could pass this on to the managers of the restaurants.

  • Amina

    Hi Dr. Perlmutter, Is there anyone in the Seattle, WA area who follows
    your philoshophy? I am a 44 years old woman, and have been living in the
    United States for about 14 years. I was born and raised in Morocco.
    When I was young, I was always high energy, but I was also depressed,
    which I didn’t really understood until I came to the United States. For
    the last 10 years, my depression became worse, and I am always exhausted
    with no motivation nor energy to do anything. A local naturopathe
    recommended some blood tests for 96 food sensitives, and Gluten was one
    of the food I am sensitive too. I stopped eating anything that was on
    that list, including: gluten, eggs, cucumber, pears, olives…The
    problem is my depression didn’t improve and my energy level is still the
    same. While continuing on the diet, I started taking antidepressant and
    thyroid medication since I have antibodies, which seem to help my mood,
    but again, my fatigue is still here. There are days that I don’t leave
    the bed, and I am still amazed that I make it to work every day. I have
    taken all kind of tests, and lately, my naturopathe told me that he is
    out of ideas, and doesn’t know what’s causing my extreme fatigue. my
    lack of concentration, and motivation. I want to do so much in my life,
    but I feel that I am about to lose hope. I read somewhere that red meat
    can help some women, especially small framed and skinny like myself, so I
    started eating some read meat every day. I haven’t seen any results
    yet, but if this doesn’t work, I don’t know what to do. I need to see a
    doctor who can help me. Please help.

  • TechnoTriticale

    re: there was a lot of silence on the other end of the phone.

    At one phone call at a time, alas, it’s going to take a very long time to re-educate the all the gastroenterologists, endocrinologists and family care MDs.

  • Shirley Elaine

    I have been g.f. for a number of years but was still eating g.f. bread. Every day I had digestive distress in the afternoon and thought it was my medications. My husband brought home your book and I wasn’t expecting it to affect me…but we have changed our diet and I stopped eating g.f. bread and several weeks later I realized that the digestive distress was gone. Then I ate a g.f. hamburger bun with turkey and it came right back. So, I’m thinking I may be sensitive to yeast… I am diabetic and am getting carbs from veggies and carbs that are in the g.f. bread, (like rice) but the only thing that I have not been exposed to is yeast. .Also we were playing cards with friends and they had their bread machine baking and I got a headache and had a really “loopy” and surreal feeling. When the bread stopped baking it got better. So …..can inhaled things and digested things affect the body the same way??

    • Shawn T.

      Shirley Elaine – thank you for posting that. I am celiac and have been GF for a couple of years, but discovered even GF grains cause digestive issues. After reading Dr. P’s book I have gone completely grain-free an am now having the best BM’s of my life! (sorry), plus I feel amazing. I understood my gluten issues, but it appears that for some folks grain products of any types can cause issues (including rice, quinoa and typically “acceptable” gf substitutes. I don’t know about your “inhaled” issues though.

  • Steve Penta

    Hi Dr. Perlmutter. I was wondering what you thought about the Alkaline Diet, where you eat more alkaline foods like fruits and vegetables and not eat as much acidic foods like meats and eggs. Some Paleo Diets endorse this way of eating. I think I heard you say this diet was a myth. Almost done with Grain Brain, really enjoyed it. I think it’s along the same lines as another great book, The Great Cholesterol Myth. Thanks

  • kontiki

    My mother died from Lewy Body dementia, suffered from peripheral neuropathy.. I was diagnosed with Hashimoto thyroid and been on meds for many years now and monitoring osteopenia. I am 63.. going to start the gluten free diet with great optimism that i will not end as my mother… any special tips the hashimoto issue? I am planning to start with the “Sr. pkg” of supplements.Is there any special area i should focus for additional supplementation? (for bones I am going to get the supplement recommended in “Can you Feel It In Your Bones”. ps. i already have take Whole Food supplements for many years and am mostly vegetarian – but do eat a lot of carbs and sugar ( well – probably not by the standards of a “normal” diet).

  • Erin C.

    Dr. P,

    I am 25 years old and for the last few years i’ve had increased odd symptoms. The road has been long including two hospitalizations in which I thought I had MS because I had intense muscle weakness. I was put on antidepressants and told it was just stress because I am a social worker which is no doubt stressful. My mom told me a colleague of hers swears by your book and I immediately purchased the audio tape – not really sure I would gain anything new as I’d never heard of you or much about gluten sensitivity. I listened to every sentence in awe of all the things many doctors never share about natural causes for aches and pains. It is doctors like you that make me believe in modern medicine. I have gone gluten free and I felt like myself again. I cut my antidepressant down in half and continue to go off soon. Its only been 4 months! I can’t thank you enough for sharing all of your insights and compiling them in work that is easy to understand. I now educate many I know who suffer from odd symptoms on the things you’ve taught me. And when I’m feeling sick after half of a bud light at the local pub I remind myself of all i’ve learned and I get back on the horse and stick to my gluten free way of life. The things you’ve shared are my inspiration to not give in to what society will tell you – that it’s in your head or that its something chronic and lingering or that your just stressed. I think of Grain Brain when I need a boost of reassurance that everything is within my control and the knowledge is in my hands. Thank you, Dr. P! I look forward to following your blog and reading your suggested books – as well as any future works you might have in store.

    Erin C. from New Jersey

    • David Perlmutter

      A wonderful story of success Eric.

  • Jess

    What are the dietary implications, if a person were to test negative on the gluten sensitivity test? Would the recommendation still be to follow the diet outlined in Grain Brain, with a little more flexibility when it comes to gluten consumption? Can gluten, sugar and other carbs be rated according to harmfulness, i.e. is gluten the most harmful one, followed by sugar etc? Or does this all depend on the health of the individual? What I’m fishing for is that if I struggle with implementing the diet, what should I put the most focus on? Is it more important to be strict with avoiding gluten or sugar etc?

    • David Perlmutter

      I would still advise a regular Grain Brain protocol.

  • Jess

    I’m on my second week of paleo and my heart is pounding, I feel as I am on overdrive, I have difficulties falling asleep and get a sensation of movies being played at high speed in my head. The same thing happened a few years ago when I went on a low carb diet. Is this to be expected and is it temporary or what is going on here?

  • Corbin Halliday

    After reading some of your articles online I had no choice but to contact you for help!
    It all started a year ago I woke up with dizzy spells and head aches went into hospital with blood pressure reading of 200/125 was tested for everything u can imagine. Was than put on medication the medications didn’t really work and still don’t. I have been to every physician, natopath, doctor in Tasmania hobart and they all don’t know what’s causing it! I’m on my last slither with it! It’s been over a year now and there isn’t a day I don’t get head aches and Dizzy spells not only that 3 months into taking medications I developed anxiety feeling anxious a few times a day! I don’t know if there is a cure to fix this but it has to be something causing me to feel like this! I also have very frequent bowel movements 4-5 times a morning bread always makes me bloat massively

  • Rebecca Hall

    I diagnosed myself with gluten sensitivity 8 years ago. My symptoms were respiratory, and my main symptom was severe nasal congestion after eating wheat. I stopped eating wheat and had a septoplasty and polypectomy, and my sinuses have been clear ever since. I occasionally cheat: a sip of beer, a bite of bread, but never more than that, and not even weekly. At Thanksgiving this year, however, I couldn’t resist my aunt’s amazing dinner rolls. I chowed one down and…..nothing. My allergist says my allergy has gone away, that this is absolutely positive, and my self-challenge proves it. I wonder how probable this is, and how enthusiastically I should return to eating gluten? If anyone has any insight, I would appreciate it.

  • Chelsea Sawyer

    It was somehwat tiresome to take six anti-fungals three times a day though, so I am happy I found the Lady Soma Candida Cleanse. Not only is the Lady Soma Candida Cleanse more convenient, it is also far easier to ingest and safe for people who are sensitive to gluten like me.

  • Dallin

    How long does the “brain fog” feeling last? I just cut out gluten yesterday because they found that my body was producing gluten antibodies. They haven’t done and endoscopy yet, but will be soon to see if it is celiac or just a sensitivity.

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  • Cindy Baker

    Hello all…want to say without making a novel amount of information, that my struggle to find the core of reason for over 38 symptoms, life-threatening conditions, numerous hospital and ER visits, staunch resistance from the health care system as to a valid core diagnosis and their insistance to review one symptom at a time per visit only in its exacerbated form (and not in its entirety), I have found myself battling this mystery illness, being near death, labeled complicated and uncooperative and non-compliant. I have researched and read and fought for the labwork and had x-rays, etc one at a time. All this to support that I am in the throws of a more than gluten sensitivy–most likely lectin as well. I began in April 2016 experimenting with a leaky-gut diet and in Oct 2016 sought out a naturepathic doc who placed me on an anti-gluten/anti-inflammatory diet with probiotic, enzymes, and other supplements. After much trials and errors, I totally agree, it all begins in our gut and for me to have any quality of life at almost 65, no grain is all gain. Thank you for giving me hope and to concur that “I am not crazy” ♡♡♡

  • MB

    I had plantar fasciitis in both feet for almost a year, plus lower back and other joint pain for a long time. I finally went gluten free and added turmeric and lots of deeply colored fruits and veggies for an anti-inflammatory diet based on on the advice of my internist and my plantar fasciitis and joint pain went away within about 3 weeks.
    I don’t think all carbs are the problem, I think it is mostly wheat. All the wheat we eat now has been hybridized many times without FDA approval. Most hybridized foods are required to go through testing, but wheat slipped through according to the Wheat Belly book. Check that book out. The Paleo diet is probably healthy, but just getting rid of wheat would be a good place for anyone to start.
    I had some wheat toast and then a couple other things with wheat over this last Thanksgiving and my lower back pain is back like crazy, two days later. Better get back on the gluten free wagon, see if that does theg trick.

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