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New Huffinton Post Article: Gluten Sensitivity and the Impact on the Brain

I am very encouraged to see that the Huffington Post has written a new article on gluten sensitivity and its impact on the brain. The new article is correct in pointing out that gluten can have a severe impact on certain individuals who are sensitive to it. Hopefully this article will be covered by other papers around the country, as it is very important to convey this message to as many people as possible.

I've been writing about the gluten-brain connection for many years on this site, and you can find more information on this topic in this category:
  • Ataxia,
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    Nerve Disease, Neuropathy, Brain Damage and Celiac Disease
Dr. Rodney Ford has also written extensively about this, most notably in his book The Gluten Syndrome - Is Wheat Causing You Harm?

Last, I include much about this topic in a book that I co-authored with Dr. Ron Hoggan called Cereal Killers:

I am very glad to see that these ideas are finally becoming more mainstream!

As always, Celiac.com welcomes your comments (see below).


Spread The Word







3 Responses:

 
kate

said this on
27 Nov 2010 6:48:55 PM PDT
What an interesting article! It is so encouraging to see that celiac disease is starting to gain recognition, especially with regards to its varying symptoms. This article presents just one story among many of patients who have found a link between a gluten intolerance and a host of strange symptoms.

 
Wendy Wilson

said this on
26 Dec 2010 4:59:48 PM PDT
Hi Scott,
Looking forward to get your book the Cereal Killers. My 25 year old daughter was diagnosed with celiac just 6 weeks ago and has had uncontrolled seizures with being on numerous drugs since she was 10. She also has DH flares which she has had for a couple of years and it is amazing to me the dermatologists didn't pick it up or her one of many neurologists never said anything about celiac. Since being on the diet her seizures are considerably less and we put her on Dapsone her skin is improving. To say the least it has been a nightmare!!! Thanks for spreading the news and I will do the same! All of her Dr.'s will soon know about celiac from me and hopefully will have some of their other patients tested.

 
Rich

said this on
05 Mar 2011 2:00:53 AM PDT
My wife is both gluten and milk intolerant. For years she would sometimes get migraine-like headaches in the frontal part of her head, which could last several days. From experience, not eating gluten stopped the headaches. She is now on a strict gluten free diet, although lesser so with milk.

She was recently diagnosed with frontal lobe dementia, with cognitive and memory loss. It is too big of a coincidence that her headaches were not related to the brain damage.

Yet, the internist and the neurologist that we recently have seen have no clue that there is a connection. "It is only an intestinal thing"

There could be multiple factors such as intolerance to casein.

We bought a multienzyme digestant which includes gluten, lactose, and casein enzymes, so that that if she inadvertently eats gluten or dairy when we dine out, it hopefully will be digested.

Unfortunately, the decline has slowed, but not stopped. We continue to look for nutritional ways to stop the decline, as well as consult with other doctors. There is no doubt in my mind that gluten is the culprit and that it is epidemic.




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I don't know if there is a simple answer to your question but I try to use "choose my plate" as a guide for my meals. https://www.choosemyplate.gov/MyPlate It basically suggests that when you sit down to a meal - 1/2 of your plate is fruits and veggies and the other 1/2 is dairy, carbs and protein. It's a really simple way to look at my meals and see if they are balanced enough. It also suggests getting very few calories in liquid form and avoiding snacking..... Good luck!

I use Swirve Sweetener, Pyure , Xlear brand Xylitol, and for a mayo sub I use Walden Farms, There was a avocado oil based one I use sometimes forgot the name. >.> I can not have sugars due to UC. But I might suggest using Big Tree Coconut Sugar for a deep rich low glycemic sugar. I still use them in my bakery. I will admit some stuff with dextrose, etc. bothers me....funny how it is only some brands and not others. Yet they can both be gluten-free, I think it might have something to do with the processing method and me reacting to something else in it.

I use any sugar. Never found one to be " unsafe".

I use Pyure brand stevia, and have no problems with it. Kroger store brand sugar seems fine too.

I've given up on all those processed gluten free foods out there and have stuck to eating a whole foods diet. I have noticed such a huge, massive, difference in my energy, mood, sleep, and well being. Needless to say I've been doing a lot of cooking but have been leaving sugar out because I don't know the safe brands. I tried using Stevia in the raw but keep getting horrible headaches when I use it. I saw that the first ingredient is Dextrose so it's not "raw". Anyway, what are the safe brands out there as far as white and brown sugars go? I made saurkraut and pork chops last night and would've loved potato salad. Also while I'm on here, what about Mayo? What's safe? I saw Sir Kennsington was gluten-free Certified.