I started gluten free last fall and felt better. I still do although I just started Flagyl and a bit of bumps but ok.
Main difference for me is energy!
Posts: 472 | From New Jersey | Registered: Dec 2007
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canefan17
Frequent Contributor (5K+ posts)
Member # 22149
posted
dyna,
Many of us are here because we didn't care care of our guts. It begins and ends IN THE GUT.
Gluten is a very popular sensitivity/allergen and many people with auto-immune action going on... will have severe reactions to gluten.
The stomach sees gluten as foreign invader and attacks it along with itself.
This can cause MANY problems we Lymies, especially, are trying to avoid.
Gluten also messes with insulin and blood sugar. Something our bodies can't afford to deal with right now.
Posts: 5394 | From Houston, Tx | Registered: Aug 2009
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posted
cane, thanks for the info. I have been paying attention after eating wheat products and notice my gut churning. No gluten no churning. YEAH
Posts: 160 | From Mid-east USA | Registered: Jan 2010
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- Gluten can cause all sorts of neurological damage, not just gut and body pain. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- From a collection a while ago so the abstract numbers may have changed:
There are many other ways to research the effects, but I just know the brain gets hit - it's not just a stomach/bowel thing.
And, even a trace can make a difference. If you toast gluten-free bread, it needs to be done in a toaster that has never had wheat bread in it. It matters that much. But the rewards are worth it. Even if not a "true" celiac. I think many are and don't know it or the tests were not conducted accurately.
There are some wonderful pastas now that really holds up. No one would know the difference, except for cold pasta salads over a day old. See www.tinkyada.com or Trader Joe's has good brown rice pasta, too.
=====================================
1. A case of celiac disease mimicking amyotrophic lateral sclerosis.
3. [Looking for the auditory and vestibular pathology in celiac disease]
Otolaryngol Pol. 2007;61(2):178-83. Polish.
===============================
6. Occult celiac disease presenting as epilepsy and MRI changes that responded to gluten-free diet.
Neurology. 2007 Feb 13;68(7):533-4. No abstract available. PMID: 17296923 ===================================
9. Cognitive impairment and celiac disease. Arch Neurol. 2006 Oct;63(10):1440-6. PMID: 17030661 [PubMed - indexed for MEDLINE] =====================================
13 [Cerebral calcifications: a clue for a diagnostic process in a nonspecific clinical case]
excerpt:
. . . We show a patient with a mild unknown coeliac disease, a woman who had occipital cerebral calcifications in a TAC cerebral, which was made because of her intractable migraines and that it lead to the diagnosis.
The migraine disappeared after a gluten free-diet, like similar cases reported by literature. The fact of existing neurological symptoms associated to coeliac diseases opens a therapeutic window of opportunity because they would respond to a gluten free-diet.
PMID: 16737434 [PubMed - indexed for MEDLINE] ====================================
posted
thanks . all of you !
Posts: 160 | From Mid-east USA | Registered: Jan 2010
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- That last article listed - well, I wonder if the participants consumed non-gluten whole grains like Quinoa, etc. I'd want to see exactly what they ate.
Gut flora can be in fine shape with a gluten-free diet if it is a healthy diet. Most who go "gluten-free" still eat a lot of junk.
My guess is that the study participants were not using probiotics, enjoying miso soup or other things with good bacteria, either. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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canefan17
Frequent Contributor (5K+ posts)
Member # 22149
posted
Keebler,
Good point.
Going gluten-free is half the battle in some cases.
I also avoid wheat and dairy.
It's about finding out what your sensitivities are.
I'll know within 30-45 minutes of eating something whether my body is rejecting it or not.
Posts: 5394 | From Houston, Tx | Registered: Aug 2009
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richedie
Frequent Contributor (1K+ posts)
Member # 14689
posted
quote:Originally posted by canefan17: dyna,
Many of us are here because we didn't care care of our guts. It begins and ends IN THE GUT.
Gluten is a very popular sensitivity/allergen and many people with auto-immune action going on... will have severe reactions to gluten.
The stomach sees gluten as foreign invader and attacks it along with itself.
This can cause MANY problems we Lymies, especially, are trying to avoid.
Gluten also messes with insulin and blood sugar. Something our bodies can't afford to deal with right now.
Diet is very confusing because the same here can be said about animal protein. The body has been shown to see animal proteins as an invader and attack.
Aside from that...I found I was sensitive to Gluten, soy and peanuts. I have been off them a week with no change.
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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