posted
My adult daughter has had all the standard treatment for Lyme such as many years of antibiotics, both oral and I/V, which have not relieved her symptoms.
She recently started on a gluten free diet to see if that would help and it appears she is having a herxheimer reaction. She is having severe headaches which she used to get while on antibiotics.
Has anyone ever had this kind of reaction when starting on a gluten free diet?
Thank you for your help.
Posts: 1 | From Rapid City | Registered: Feb 2026
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kgg
Frequent Contributor (1K+ posts)
Member # 5867
posted
It seems like any time a chronically ill person tries something or stops using something they have a reaction like this.
In the carnivore world (consuming only meats, no carbs) they call it the carnivore diet flu. The symptoms are fatigue, headache, nausea, brain fog, irritability and dizziness among other symptoms. There is also a keto flu.
It is a withdrawal reaction. If this was me, I would make sure I was well hydrated, electrolytes, rest and not push myself too much. That would be my guess anyway. It is not so much the gluten as it is the amount of carbs not being consumed.
As an aside heads up, from someone who has been gluten free since the 90's, a gluten free diet can be very high in carbs. Need to keep an eye on that, as a high carb diet can cause inflammation. fwiw.
Last thought, if gluten is really a problem for her, imo it is worth it to push through this flu and see how she feels on the other side of it.
Posts: 1856 | From Maine | Registered: Jun 2004
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posted
hi I agree with KGG, I was thinking it could be the withdrawal of the carbohydrates and / or sugars found in most gluten free foods
the same goes for when people cut out sugar or go paleo they have this 'flu like' reaction which is the body adjusting to the withdrawal
does anyone here do carnivore diet?
Posts: 80 | From UK | Registered: Mar 2024
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kgg
Frequent Contributor (1K+ posts)
Member # 5867
posted
nauture24, my husband and I went carnivore for about 3 years. I really liked it. And felt great on it. And was the smallest I had been since high school.
Our problem was affordability. So we had the carb creep happen. I still eat low carb, or try to, but it is not the same. I am thinking about returning to carnivore.
Posts: 1856 | From Maine | Registered: Jun 2004
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Bartenderbonnie
Frequent Contributor (1K+ posts)
Member # 49177
posted
Yes, I get brutal morning headaches due to food allergies.
It started during my Lyme treatments and had only gotten worse over time, even though I was off of treatment. Maybe because as we age, our immune system becomes dysfunctional?
I started an elimination diet and documented everything I ate. Then I asked someone to input my info into AI.
I got an incredible breakdown synopsis! Now I have the tools, meds and patience to nip my symptoms in the bud.
I would suggest asking your doctor to test your IgA, IgG, IgM immunoglobulins.
Breaking Down the Immune Response: The Roles of IgG, IgA, IgE, and IgM
• IgG (Immunoglobulin G): IgG is the most abundant antibody in circulation and is often measured in food sensitivity tests. IgG responses reflect delayed hypersensitivity to foods, meaning symptoms may appear hours or even days after eating a trigger food. These antibodies may indicate past or ongoing exposure and potential inflammation, but their presence alone does not always mean a food needs to be eliminated completely. Instead, patterns and symptom correlation matter most.
• IgE (Immunoglobulin E): IgE antibodies are responsible for immediate allergic reactions (e.g., hives, anaphylaxis, itching, swelling). These reactions are fast and often severe, and they involve mast cells and histamine release. IgE antibody profiling is best used when there is a suspected classic food allergy.
IgA plays a key role in mucosal immunity and is the body's first line of defense in the gut, respiratory tract, and urogenital lining. Elevated or depleted IgA (especially secretory IgA, or SlgA) can signal gut inflammation, infection, or loss of tolerance to antigens including food proteins. IgA responses are especially helpful in identifying chronic mucosal stress.
The GI-MAP uses quantitative polymerase chain reaction (qPCR) technology to detect microorganisms by identifying their specific DNA signatures. This molecular testing method offers higher sensitivity than conventional culture-based stool tests. Rather than simply telling you whether certain bacteria are present, the GI-MAP quantifies exactly how much of each organism exists in your gut ecosystem.
The test examines several key areas of gut health:
Pathogenic bacteria, parasites, and viruses that may cause symptoms Beneficial bacteria levels that support digestive function Inflammatory markers indicating gut issues Digestive enzyme production and nutrient absorption Intestinal health markers showing gut lining integrity
Posts: 3221 | From Florida | Registered: Nov 2016
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