Gluten, a dietary protein found in barley, wheat and rye, is a potent trigger of neurological function and neurological autoimmunity. Over the last 50 years the number of people sensitive to gluten has risen sharply. No wonder, as the gluten content of our grain was essentially 0 around 1900 until the 50s when, secondary to genetic manipulation, the gluten content of the above mentioned grains is greater than 40%. Deamidation (a process used to make gluten more water soluble), has been shown to cause a severe inflammatory process.
The criteria for diagnosing celiac disease (congenital) or gluten sensitivity HLA-DQ2 and HLA-DQ8 are outdated. People without the 2 mentioned criteria can still have severe gluten sensitivity affecting the gut, brain, thyroid joints and skin.
There are 2 main mechanisms that appear to cause gluten to impact the nervous system. 1. Eating gluten can create an autoimmune reaction against nervous tissue (or thyroid, i.e. Hashimotos). 2. Immune reactions to gluten can break down the blood brain barrier leading to "leaky brain" versus "leaky gut."
Going gluten free alone, unfortunately, may not always address some of the symptoms as there are some proteins in food that can cross react with gluten.
If you are gluten sensitive (every one is, albeit silent in some cases). If you are exposed or plan on being exposed to gluten there are certain supplements (I prefer Glutenza) that can break down gluten. Prior to eating pasta for instance.
The following is a complete gluten antibody screen that should be run. (WOW)
alpha gliadin
omega gliadin
gamma gliadin
deaminated gliadin
wheat germ agglutinin
gluteomorphin
prodynorphin
TG2
TG3
TG6
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