Had nerve conduction tests (25% loss M + S) and vitamin deficiency tests. I take vitamin b complex, C and D regularly.
but the damage was done in not being correctly diagnosed for 25 yrs. I understand that the nerve damage is permanent and I can feel it relentlessly getting worse by the year. I stay very active and I have cut out ALL cereals. I recently found that rice was causing a gut reaction (and therefore nerve damage) so I have stopped all rice and rice products as well. Tough living in Asia…!
Hi Hector,
The gluten-free business has become big business and there are some misconceptions around about what eating gluten-free really means if you have celiac disease. Most celiac are especially sensitive to wheat Rye and Barley but some, perhaps more men, and those with heterogeneous HLA-DQ genes primarily show nerve damage with gut problems manifesting layer in life when the damage builds.
This is the case with me also. 25yrsof building neuropathy leading to low level Ataxia in my legs until my gut started playing up. I react to ALL cereals which includes oats, corn and rice. Probably also millet etc. I also react to prolamines (gluten-like proteins) in ALL legumes (beans). So I cannot eat hummus, peas or green beans. Or any beans at all.
Most commercial gluten-free foods contain oats, rice and beans. So..... I really cannot eat any commercial gluten-free food at all. I cook meat and veges from scratch with. Are fully vetted spices and sauces. You may find you get relief by doing the same.
Check out a book "no grain no pain" by Dr Peter Osborne and others like him. gluten-free is a lot more complex than just cutting out wheat.
Cheers. I'm just sitting down to a green Thai curry so all is not lost.
I love cheese and don’t have a problem with it. I believe that the fermentation process for strong cheeses destroys the protein that is the problem. I don’t drink much milk.
Hi Hector, please see my other reply to you. Most writers note that gluten only occurs in wheat rye and barley. This is not true or only half of the story.
Corn has zein, oats have ovenin and rice has something similar. These are all proteins that do the same job as gluten, discourage animals from over grazing cereal seeds. Most Humans have evolved to manage these poisons. WE HAVE NOT! We are the last Hunter gatherers if you like. Additionally, beans and peas (all legumes) have lectins, proteins that are structurally similar to gluten. I believe that lactose from milk is similar or can aggravate already damaged and irritable\open intestines. I react to all of them and have largely cut them from my diet. It’s not easy but it’s the only way.
If you are eating processed, store bought “gluten free” food the you will find that it’s full of oats, corn, rice and legumes. The gluten free manufacturers are not keeping up with the science and many celiacs only react to gluten and glutenin. This may be your problem. It may also be the problem for refractory celiacs, of which you may be one.
Good luck. It’s not easy but it’s the only way. I can refer you to scientific papers if that will help.
Hi Hector, please see my other reply to you. Most writers note that gluten only occurs in wheat rye and barley. This is not true or only half of the story.
Corn has zein, oats have ovenin and rice has something similar. These are all proteins that do the same job as gluten, discourage animals from over grazing cereal seeds. Most Humans have evolved to manage these poisons. WE HAVE NOT! We are the last Hunter gatherers if you like. Additionally, beans and peas (all legumes) have lectins, proteins that are structurally similar to gluten. I believe that lactose from milk is similar or can aggravate already damaged and irritable\open intestines. I react to all of them and have largely cut them from my diet. It’s not easy but it’s the only way.
If you are eating processed, store bought “gluten free” food the you will find that it’s full of oats, corn, rice and legumes. The gluten free manufacturers are not keeping up with the science and many celiacs only react to gluten and glutenin. This may be your problem. It may also be the problem for refractory celiacs, of which you may be one.
Good luck. It’s not easy but it’s the only way. I can refer you to scientific papers if that will help.
