Still think gluten sensitivity isn’t real?
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Still Think Gluten Sensitivity Isn’t Real?

by Chris Kresser

Last updated on


Catchy media headlines often poke fun at gluten sensitivity, and a considerable percentage of the population, including many doctors, still do not believe that non-celiac gluten sensitivity is real. Yet many people without celiac disease feel better with a gluten-free diet. A recent study may have settled the debate once and for all.

While the scientific community has widely accepted celiac disease as a condition caused by gluten and other related proteins, non-celiac gluten sensitivity has remained a topic of heated debate in the media and among the general public.

In this article, I’ll talk about the reasons I have acknowledged non-celiac wheat sensitivity as a real condition for many years, and I’ll describe the results of a new research study performed at Columbia University that adds supportive evidence. Before we jump in, though, let’s review the difference between celiac disease and non-celiac wheat/gluten sensitivity.

Celiac disease vs. non-celiac wheat sensitivity

Celiac disease and non-celiac wheat sensitivity are two distinct conditions, with a few major differences.

Celiac disease (CD) is an autoimmune disease characterized by an inflammatory immune response to wheat gluten, rye, barley, and related proteins. It results in marked disruption of normal gut tissue structure, including atrophy of epithelial cell projections called villi and an enlargement of intestinal crypts where new epithelial cells form from stem cells. CD is strongly associated with the haplotypes DQ2 and DQ8 of the HLA gene (1). In terms of blood markers, transglutaminase 2 (TG2) autoantibody is considered the most sensitive marker for celiac disease (2).

Non-celiac wheat sensitivity (NCWS, and also called non-celiac gluten sensitivity) is a term applied to individuals who experience symptoms in response to wheat or gluten ingestion but lack the characteristic markers of celiac disease. Symptoms can range from GI discomfort to fatigue and other neurological issues. These people tend to improve on a gluten-free diet (3). Unfortunately, many are mocked or ridiculed for avoiding wheat and told that their sensitivity is “all in their head.”

New research confirms gluten intolerance is real—and the haters are wrong.

Wheat sensitivity: Is it all in your head?

In response to continued suggestion by the media and some of the medical community that wheat sensitivity is merely psychological, I have written extensively on my blog in support of NCWS as a real condition. For one thing, a variety of different proteins in wheat can elicit an immune response beyond gluten. NCWS might even be more serious than celiac disease, as many people who test negative for celiac disease continue to eat wheat and put themselves at serious risk for developing autoimmunity.

Gluten free is not a fad, and self-reported NCWS has been associated with a wide variety of disorders in epidemiological studies. Those who claim that gluten sensitivity isn’t real often cite this study, attributing any negative reactions to gluten to FODMAPS. However, as I addressed in a previous article, the researchers chose whey protein for their control group, a pretty poor choice considering that many of their subjects likely had inflamed guts and multiple food sensitivities. The evidence, both on paper and from my own clinical experience, clearly points to the existence of NCWS.

The latest research study

Still not convinced? In a recent study, researchers at Columbia University Medical Center sought to obtain objective evidence to determine if NCWS is real (4). They enrolled 80 individuals with self-reported non-celiac wheat sensitivity (NCWS), 40 individuals with celiac disease, and 40 healthy subjects for the study. NCWS patients were excluded if they showed any of the characteristic diagnostic markers of celiac disease (celiac-specific IgA, anti-TG2 autoantibody, or celiac-like histology).

The researchers took blood samples and intestinal biopsies from all 160 patients. The blood samples were used to look for particular signaling molecules and proteins in the blood, while the biopsies were used for histological analysis of the tissue microstructure. In addition to comparing these measures between conditions, they also took a subset of 20 NCWS patients who had adhered to a gluten-free diet for six months and compared their blood and biopsy samples before and after gluten avoidance.

Gluten-sensitive individuals have leaky gut

So what did they find? Non-celiac wheat sensitive individuals have … drumroll … leaky gut! NCWS subjects showed increased intestinal permeability compared to healthy subjects. This is not really all that surprising, since we know that gliadin, a component of gluten, can affect tight junction proteins (5).

In addition, subjects in the NCWS group had systemic immune activation. Serum levels of both lipopolysaccharide-binding protein (LBP) and sCD14 were significantly elevated in individuals with NCWS in comparison with individuals with celiac disease and healthy controls. These are sensitive markers of microbial translocation. In other words, they indicate that bacteria and other microbes from the gut interior are “leaking” into the bloodstream, inducing a low-grade, chronic inflammatory response from the immune system (6).

Histological analysis of biopsy tissues showed that the NCWS group also had epithelial cell damage similar to the celiac disease group, a result supported by elevated levels of serum marker FABP2 (7). Moreover, in the subset of NCWS individuals analyzed before and after adherence to a gluten-free diet, they found that inflammation and cell damage markers improved significantly after six months of gluten avoidance.

Gluten sensitivity exists—here’s how to know if you might have it

Evidently, there are certain individuals who possess non-celiac wheat sensitivity and would benefit greatly from avoiding wheat. It’s unfortunate that so many people who might benefit from a gluten-free diet never try it or don’t stick with it because of the lack of support from media, the medical community, and the general populace. I hope that this new research study (and others that will surely follow) will make it just a bit easier for people to make the right choice for their health.

So how can you know if you have NCWS? The biological markers used in this particular study may be used in the future to help diagnose NCWS, but at the moment, they are purely used for research purposes. Nevertheless, there are two ways to determine your gluten tolerance:

  • A Cyrex panel: Cyrex Array 3 is a panel that tests your potential for wheat and gluten protein reactivity and autoimmunity. It must be ordered by a healthcare practitioner.
  • A self-experiment: Eliminate gluten from your diet for 60 days and then perform a gluten challenge, taking careful note of any symptoms. I still hold that this is the best way to determine your tolerance for gluten.

Now I’d like to hear from you. Did this article change your perception of gluten sensitivity? Do you or someone you know have non-celiac wheat sensitivity? Have you ever tried a gluten challenge? Share your opinion in the comments!


Join the conversation

  1. I know NCWS exists because of my own upbringing…

    1. The first 5 or so years of my life I had VERY little wheat (if we did it was what my mom made from scratch. Never store bought). We lived on a farm where we ate mostly fresh vegetables and meat. Never had any issues.
    2. I developed intestinal issues when we moved and my family’s diet changed and we started eating more breads and pastas.
    3. I researched diets and tried a gluten free diet long before it was a fad. Nobody was even talking about being gluten free back then except for a small group I found online. It literally took me years to even find out anything about it. So no way was it ‘psychological’.
    4. Gluten free was the only diet that helped.

  2. Of course you won’t post a scientifically backed rebuttal to your fictitious claims. Especially when that rebuttal is backed up with links to scientifically sound and peer reviewed articles.

    Shame on you.

    You’re nothing but a quack.

  3. While Celiac disease is real, Gluten Intolerance IS NOT. There are many studies showing this to be the case that are not funded by those who would profit off of the gluten-free craze, and are done by CREDIBLE scientists and doctors, and published in Peer-Reviewed journals. Stop the misinformation. Just two links, for example. Please read the articles in their entirety.

    And there are many, many more.

    • John Hicks, did you read the article? The study you posted is the one referenced in the article. Whey protein doesn’t make a suitable placebo, as many people are sensitive to it.

  4. Hi I have inhereted autoimmune gluten actually Gliadin & Transglutenmate sensitivity. I have inherited familial SLE on My mothers side.Not that un common in those people like me of Irish descent w Anti Rho SSA autoantibodies. One of my daughters has MCTD and One possibly Hashimotos Thyroiditis and that daughter was born with Neonatal SLE. Very rare. She was only the 70th case in history of the Anti Rho SSA autoantibody jumping the placental barrier. I’m sure there is a medical paper out there on her birth. One lucky daughter is unaffected. I have been doing a Gluten Gliadin free diet since 2011 when I showed up with a blistering rash around both ankles that would not go away. Later diagnosed as Non Tropical Sprue . I am thinking of going Paleo but I know I have a D2 deficiency which is hard to budge, low stomach acid,poor iron absorption and have to take vegan B12 dots every day. I do eat some fish salmon, shellfish and organic chicken and 2 or 3 times a year organic lamb . I already went through a year long bout with Autoimmune Hemolytic Anemia. My hemocrit dropped like a stone after I had a bad virus. Went from 12 to 2 in a 10 day period. I don’t want to repeat that. I eat a bit of brown rice once a week organic white corn tortilla twice a week, Teff tortillas occasionally ,rice noodles once and a while, and quinoa several times a month.I eat a lot of veggies and berries mostly raw or lightly steamed.I am afraid if I go Paleo it might trigger Autoimmune hemolitic anemia again. I have got to avoid getting in that position again.Any suggestions?

  5. I visited a gastroenterologist 02/2017 who said my symptoms and medical profile were textbook for Celiac. He had me do a ten week gluten challenge and then performed an endoscopy/colonoscopy. The tests showed no evidence of Celiac, so my gastro diagnosed me with NCGS. I am trying to learn more about it and am getting incredibly frustrated at the absolute lack of information out there….would love to learn of some trustworthy sources….

  6. I gave up gluten after an abnormal endoscopy showed eosinophilic esophagitis. I had to have my esophagus stretched because it was causing problems with swallowing. Last endoscopy was normal (within a year of the first one). As a bonus no more hugely bloated stomach and the inflammation that I started experiencing in my knees (which I attributed to the beginning of arthritis) went away. I’ve also noticed less heart palpitations and much less anxiety.

  7. Hi-
    If you stopped eating gluten for a little while, wouldn’t your body naturally downregulate the enzymes/proteins needed to process gluten so that, when you reintroduced gluten you wouldn’t naturally feel good and simply deduce you have gluten intolerance when you caused it yourself in a sense?? I’m very much curious about this phenomenon! Thank you!

    • My hubby seems to have more intense gastrointestinal issues after two years more or less off gluten. More violent diarrhea, about the same “heartburn” sensation, worse cramping. My three day headaches seem about the same. From time to time, less frequently over time, I do try gluten. We both can still tolerate noodles. Raised wheat foods are a problem.

      • Based on Gen testing I have gluten sensitivity and Celiac gene. After 2-3 months on a grain free diet my symptoms did not improve. But my symptoms are not necessarily related to gluten sensitivity but functional said they were. I can eat a piazza or a grain free snack and my symptoms will be the same. So right now I’m gluten free (95%) can’t guarantee is 100%. This is like everything else, is differenet on each of us. In my opinion I ould have prefer not to know and eat semi-healthy like I always did anyway. 😉 No stomach issues besides moderate bloading which could be from gastritis.

    • I haven’t eaten gluten (or grains, rice, soy or beans) regularly for well over ten years. Recently I had to give up corn as well. I don’t see any ease of my reaction to any of these despite being pretty darn good at not eating them most of the time. When I do “cheat” the reaction is tough and lasts for at least three days, sometimes longer.

      • All grains free, legumes free, nightshade vegetables free, improved my autoimmune issues. Drugs free now. Digestions’ troubles didn’t get well until, with tears running down my face, I bet the bullet and went dairy free.
        Doing well now.

    • Humans can’t process gluten very well. It’s more about microbiome and immune system and the interaction between them. Some bacteria are slightly better than our enzymes to degrade gluten but I still believe that nobody can make it a good protein source for humans. Even though you don’t manifest apparent symptoms right away, the silent inflammations is likely to take its toll within decades.

      • Why it doesn’t happen with meat? If I don’t eat for a while and then “reintroduce” it my protease enzymes work very well!

        • Probably because most humans can eat meat and digest it easily.

          Don’t forget: modern wheat is really different from wheat from even fifty years ago in terms of gluten content. Also, consider that farming practices have radically changed the earth the plants are grown in, depleted from poor rotation practices and inundated with chemicals and pesticides. Another thing is that wheat used to lie in the field for a bit before it was picked up for drying. That may also have changed its nutritional profile and its digestability.

          • You hit the target, meat is easily digestible because is a species appropriate food for humans. Unfortunately also grainfed meat is quite unhealthy.
            During the agricultural transition our ancestors ate ancient wheat but it made them sick anyway. I agree that modern hybridization, glyphosate ecc. make things worse, but they just exacerbate a preexistant problem with a food that is poorly adapted to human consumption.

      • Actually it’s been shown that humans not only digest it well, but many strains of gut bacteria have evolved to feed on it (no surprise after 10,000 years). Generally speaking, if you can eat gluten, its better to eat it, otherwise digestive issues may show up.

  8. Yes you’re right. I have been battling wheat sensitivity for quite a few years now but never it is seriously nor tried the remedies due to all the media frenzy surrounding.

    Thanks for the info Chris, this definitely clears a lot of the questions i had.

  9. Thanks a ton for this information. This finally clears up a whole of questions I had in my mind related to my gluten sensitivity.

    Do you think anger, depression etc. too plays a part in it? If yes what’s the best way to combat it?

    • It certainly has for me. I use Emotional Freeing Technique, Tapas Acupressure Technique, EMDR and Reiki to work with and heal my emotions. My body is MUCH healthier for this! Plus, they’re easy to use and EFT and TAT are free to learn off the net! I definitely recommend finding a good therapist with experience in these modalities and in your specific issues so as to get the best results but once you know what you’re doing you can do a great deal on your own. I have links if you’re interested.

  10. I have a history of thyroid and skin problems. I’ve been taking a PPI for 6 years. Six weeks ago, I eliminated gluten and dairy from my diet. However, I feel anything but better. I have rowdy skin eruptions, painful swollen joints, mouth sores, and I spend nights and mornings on the toilet. Now I’m wondering if I’m on the right track. It would make absolute sense that I have leaky gut after the PPIs and hypothyroidism – but why don’t I feel better yet?

    • I’d say find a really good Naturopath who understands endocrine system disorders. But, what else are you eating? It’s possible that you have other sensitivities going on. I had to give up grains, rice, soy, beans and finally corn before making real progress on my health. I’ve been working on this for over ten years now! It’s definitely cumulative, though, and I’m much, much better than I was way back when. Good luck!

  11. I believe that gluten sensitivity/intolerance is caused by emotional stress/distress. Repressed fear, anger, sadness. Daily stress. Any and all of it.

    • I agree with you on that point but I think the diet too plays a big role and getting that right is getting at one of the things that help fight the issue right.

      • My Functional said I was born with it. I disagree with her and agree that stress may be a BIG factor. Actually, be very carefull with functional, mines told me to eat lots of fat like saturated fat and to use coconut oil amd milk. So I started to use coconut oil and milk daily. Guess what? suddenly my gastritis that was mild for many years is moderate and I have barrets. I do not eat any trigger food and eat very healthy, so only one thing could have caused this and is the coconut oil/milk and saturated fat combines with stress. So be very carefull. 😉 Btw, I just cut 90% of saturated so I will update this post once I get better.

        • It’s also possible your fat intolerance may be due to poor digestive enzyme levels. But yes, stress, depression and all the rest definitely play a part in gastric issues. If you think of your gut as a second brain it really makes sense. And in eating foods that damage our guts that really impacts our brain. My issues with depression, mood swings and anger are much better since going off all the foods that are bad for me. But I also spent a good deal of time and energy on therapy both with therapists and on my own. My favorite things to use are Emotional Freeing Technique, Tapas Acupressure Technique, EMDR and Reiki. These plus a couple of really excellent therapists and daily work on my own really healed a lot of my problems for me. Good luck!

          • No, I’m not fat intolerance, but saturated fat is food for Barrett so I was feeding it. So be very careful to have all the details before you jump into a diet like this! I was told by her to eat LOTS of fat. ;-( Now, I have done every possible test and nothing shows, so again I have to assume is the gluten/grain that is damaging me. I will start again another REAL grain free diet/leaky gut diet (without the extra fat) jejeje and see if I get better. I did have a complete blood check ordered by my rheumatologist to check for inflammation and all came out fine except my C3C which showed a little low. Doctor sent me back home!

        • Thank you for sharing. I am at my wits end with this gastritis. My esophagus is damaged from this and it is very painful.

  12. After facing a health crisis, due to chronic Lyme disease, I went gluten-free and discovered that I probably should have a long time ago. My doctor told me I had a gluten sensitivity and now I believe it.

    I feel better if I stay away from all gluten, but can get away with eating it a small amount here and there. Thanks for a great article explaining this topic, Chris.

  13. I stopped eating wheat for weight loss. Worked great. Suddenly found my severe, days long headaches stopped. I have retried wheat (cookies, cake, bread) at least 10 times. Wake up about 8 hours after eating with a 3 day headache. Also that heartburn like ache at night went away. I was going to see a doc, but now symptoms are gone. Hubby tried it. No more heartburn or similar heartburn like ache. For 20 years I did not know how to avoid headaches. Why so many ads for 24 hour heartburn? Talked to a baker today with similar headaches. He Never thought it might be wheat, and it may not be. And there you have the answer to how many of us are/are not sensitive:it has never occurred to many what the problem/solution is.

    • Tweeks – Perhaps you could tolerate spelt instead of modern wheat, especially if a loaf is raised by the sourdough method instead of yeast.

  14. I have IBS and I just read something earlier that said that it might not be the gluten I am allergic too in the wheat but the FODMAPS. Either way if I avoid wheat, dairy and processed foods my symptoms are manageable.

    • just make sure that you really are sensitive because a gluten free diet is quite unhealthy due to the elimination of valuable nutrients….Do not adopt it because it is the latest trend..there will be another new gimmick next month.

      • Gluten is almost exclusively found in foods that have terrible nutrient density anyways. If you stop eating bread you would be hard pressed to replace it with anything as empty as it is.

      • I have diagnosed ,a bowel biospy result:chronic duodenitis with partial villous atrophy ,.,,.iga nd igg blood test are negative ,.,what shloud i do

      • I haven’t eaten grains, rice, soy or beans for over ten years now and recently gave up corn as well. I’m MUCH healthier than I was, have lost about 25-30 pounds so I’m well within a healthy weight range for my height, my IBS is hardly noticeable anymore, my skin is good, my hair is shiny, my nails grow well and I have a wet nose. Well, no, that’s not true! 😀 My nose isn’t wet at all! I’ve also been tested up one way and down the other by MDs and NDs and all my blood tests are exceedingly healthy. Eating veggies, meats, quinoa, potatoes and a little bit of fruit works really well for me. I do miss things like good bread and chocolate cake but there are some decent alternatives that don’t make me sick for days at a time the way the things I’ve cut out used to. It’s perfectly possible to be very healthy eating a variety of diets including vegan, vegetarian, “paleo,” Mediterranean, etc. but it’s really all about what works for each person’s individual body. Still, I don’t think anyone needs to eat grains, especially modern ones. But, as I said above, it’s a very individual thing.

  15. I once thought it was an “all in your head” issue, but after going gluten free/Paleo to address my elevated cholesterol, I found , unmistakably, that the very few times (like once a year when I allowed myself a slice of traditional pizza) I ate a gluten item, I experienced a 2-3 day fallout that felt similar to a hangover from alcohol. I had a headache, nausea, and gastrointestinal upset. I know now that I definitely have a sensitivity, and avoid gluten at all times. Thanks for the great article! Side note…all of my cholesterol numbers are normal, now.

    • that is great to hear!
      Chris, can I follow the same if I am pregnant?
      I feel terrible after I eat heavy carb meal mainly consisting of bread!!

      • Before trying any new diet you should consult your doctor, doubly so if you’re pregnant. Having said that, if you feel bad from eating bread you can likely stop eating bread quite safely. Bread is not necessary for a good diet anyway.

        Eat foods that are whole and minimally processed like vegetables and organic/grass-fed meats and quinoa or potatoes. Get plenty of good fats such as coconut oil, grass-fed butter or ghee, avocado oil and cod liver oil (Carlson’s is a really good brand) and avoid vegetable oils and soy. Also avoid processed foods (no fast food, for example) and drink plenty of filtered water.

        I hope your pregnancy and birth experiences are happy and trouble free!

  16. I can vouch for a gluten free diet.I have had a tremendous amount of benefits from being gluten free.My asthma has improved,my energy level has improved,my skin ,my arthritis and so many other things .My fiancée and I both have given up gluten I was skeptical at first until I got hardcore gluten free and reaped the benefits,being gluten free also helped my tummy it is not a fad,a myth nor a rumor.It works it also helped me lose weight ?????????Tru Story

    • The denial by credentialed individuals is really beyond the pale and speaks to the degeneration of our scientific education. All living things have evolved and they evolved strategies to avoid being eaten. Big predators have teeth and claws, small animals run away. Things that grow in the ground can’t fight or run and must stand their ground. They developed more subtle tactics, such as thorns on trees and bushes, neurological toxins or other discouraging chemicals. Grains developed chemicals which interfere with the metabolisms of their predators, such things as Phytates which bind and inhibit the absorbtion of essential nutrients not only from the grain itself but also from other foods eaten by the predator. Vegetarian predator mammals evolved fermenting digestive systems to counteract some of these defense measures. Grain also evolved proteins not only essential to their well-being but so similar to mammal proteins they confuse and destabilize the predator’s immune system. We so liked the effectiveness of these natural pesticides that we relatively recently selectively bred grains to have higher levels of them and thus make the grain more pest resistant. This is why we have seen a recent increase in not only gluten sensitivity but also sensitivities to other natural toxins. Its silly to deny how evolution works but many will do so out of ignorance. There is no question these defensive measures exist, it would be astounding if they did not, the intelligent question is what are the chemicals, in what concentrations and to what extent do they affect different people.

      • This is the same reason here in NZ a world renown allergergist/gastroenterologist/ecezma/skin connection specialist told my husband who has a raging undiagnosed (by 3 dermatologists, doctors, specialists etc)skin problem that he has inflammatory skin disease and to stop eating all gluten, all grains, seeds, legumes and dairy for at least 6 months to see results but probably for life. He said Paleo eating was good but seeds were suspicious due to their husks,which as you said, is a natural protective barrier to digestion for survival so also cause gut imflammation like grains. Dr David Perlmutter a neurologist in USA and Dr Peter Osborne of the USA gluten society have written very informative books on grains and their inflammatory effect which is the cause of brain/neurological diseases and àll diseases in the body. Drs like them and Dr Kressler are wonderful educators and well worth listening to as they have shown the real science behind this knowledge. Its no myth and fantasy!

        • You cannot claim to be gluten sensitive unless this has been demonstrated by small bowel biopsy….but, Hey, there is a new fad diet every month and it makes a lot of money for its promoters….OMG

          • Actually biopsies are not always effective because the damage is not uniform. Furthermore if there’s NCGS you may not have damage. Anyway gluten triggers leaky gut in everyone, there’s no a damn good reason to eat it.

          • I have brought up this topic with 2 primary care physicians, my hubby with 3. There was no comment, no questions, nada. Crickets. If a small bowel biopsy is the test to be able to consider myself GS, or NCWS, or whatever, I don’t care. I don’t need a name to call it. I can do this the same way humans decided what should or should not be eaten prior to doctors. Its not that complicated. If you can eat wheat without it hurting, yeah for you, but there are so many like myself that had no idea why I had problems, and I think a big issue for many of us is the deafening silence that we get from so many doctors. Btw, I am old enough to have been told by doctors that cramps were all in my head too. Hmph

            • Jose, My suggestion, if you have not sought the help of a (VERY GOOD) chiropractor AND a (VERY GOOD) acupuncturist with a background in Chinese Medicine, I would do so…

              • Yes, I did get both and before I saw the chiro I did my search looking for one that can treat me based on the suggestions of my functional medicine. But after 14 therapies and $2000 I was not any better. ;-( I also saw an Acupunt but in his case I only saw him for 3 therapies because he was to far away and again I was not feeling any better and did not wanted to waste another $2000 on a guess. Anyway, apparently my back and chest pain are connected to my back probems so right now I’m just trying to find out what is causing the chest (esopagus area pressure and lack of air) which Reflux, cardio and pulmo (COPD or asthma) has been disregarded by my Doctors. Functional medicine wanted to make me believe that my GS was the reason but after 2-3 months on grain free diet/fodmap diet I desregarded that option myself but I do remain GF. I do believe it might be Vocal cord disfunction which I will check with my ENT. If nothing comes out from this then I’m just going to fire all my Doctors and stay strong on my faith with God. Like I said from day one, Doctors believe medicine is the cure for everything (when we all know it only deals with symptoms), functional believe food and Gluten is the monster of everything and then when nothing happens they just say is anxiety or a mental trauma you had or you just didn’t folow his instructions. ;-(

                • Jose – If you’re musical, find a singing teacher and learn good posture and deep-breathing technique.

                  To all who think they need to be gluten free, try spelt bread (preferably sourdough) instead of eating food made with or covered in modern wheat.

                • Thank you Fiona, very good option (spelt bread, preferably sourdough) I actually took classes on deep breathing and it helped a lot when I was depressed 3 years ago. As for the singing, that is one options I plan to take once I’m cleared by my ENT. I really miss signing Luis Miguel songs. ;-(

          • I have diagnosed ,a bowel biospy result:chronic duodenitis with partial villous atrophy ,.,,.iga nd igg blood test are negative ,.,what shloud i do

          • Dr. Sayer. With several autoimmune diseases, neuropathy and no hope from my MDs. Severe reactions to medicaments, I was watching my life going down until a found Bob Wolf. Several books latter, I adopted my paleo life style. I am hiking again and feeling happy energetic once more. Drug free my Rheumatologist keeps tract of my autoimmune activity.
            Doesn’t hurt to try it!

          • Dr Grant Sayer….. Dr of what?
            After more than thirty years of chronic illness I have seen many Doctors. I found most to be quite one eyed and ignorant. They were no help at all. Researchers like Chris have done far more good than any general medical Dr ever did.

  17. Uhh, this article is kind of stupid and misleading.
    You start by bashing the “haters”, stating that Gluten sensitivity is real and that everyone who says otherwise is just plain wrong, which in and of itself is VERY WRONG. When you started citing sources and providing actual facts, the verbiage is changed to “wheat sensitive”, which is in-fact correct.
    My father has a Wheat Sensitivity/Allergy/whatever, which started as him researching this as a potential case of Coeliac, and finding that not only does gluten only negatively affect those with Coeliac, but that those with “Wheat Sensitivity” are reacting to something completely unrelated to gluten.

    Lets try to stick to ACTUAL medical science, guys.

    • You can see it in other studies as well like Fasano 2012, Hollon 2015 and others…gluten triggers leaky gut in everyone and thus everyone is better off without it since we don’t need it and leaky gut is strongly connected with a hubris of issues… Then I perfectly agree that gluten is not the only villain molecole in wheat..
      ATIs, WGA, phytates, carb acellularity,
      mycotoxins, etc…non species appropriate food has N problems, not one

    • for those with wheat sensitivity, it would be sensitivity to the protein in wheat which is to the gluten . I tested positive through an allergy skin test to wheat years ago. Did not really need the test to know I was allergic since as a child having constant stomach pain 7 bloating and ear infections but thought okay, my family members have doubts, and then came evidence to back up my symptoms, but they still have doubts.My Mom after being diagnosed w/colon cancer finally decided to stop eating wheat even though she always detested the taste and texture. Being intune w/ our bodies & listening & supporting each other is the start to true cures.

  18. I do think gluten sensitivity is real, and that lactose intolerance is probably more widespread than recognized. Eggs also are problematic for many. However, I do not think gluten sensitivity is not a reason for Dr. Davis to encourage a low carbohydrate diet reducing extremely healthful berries and other fruits, beans, lentils, and pseudo grains and whole grains, such as quinoa, oats, wild rice and rice that have served humans well for centuries and are staples in current populations with the very best health and longevity outcomes- Blue Zones populations.

    • I have dispelled the “Blue Zone” myth on LinkedIn. Grains and legumes are NOT healthy. Chris (and MANY others, including myself) has made this abundantly clear.

      • You are talking absolute nonsense….Grains and legumes are the fuel of “winners”….At age 83, I still skydive, abseil and climb, boot camp, rowing, weights, cycling etc. and my diet starts with wholegrain bread and Weetbix with fruit…..legumes play a major role in vegetarian meals, I leave the meateaters far behind….(Fmr Med Officer & med scientist WHO)

        • What kind of doctor do you claim to be? You happy man with genes and body that is so healthy, you should know better than boasting about your endeavers, disregarding human variety.
          I was not so lucky. 25 years passed with an MD that never once suggested to try gluten free to fight my IBS, weak immune system, painful artritis etc.
          3 months after seeing a new doctor that realised my food intolerances and put me on a gluten free diet, I was free of all the symptoms and pains, eager to do my first mountain hiking trip.

        • “Dr” Sayer… just because you MAY be the “proverbial” exception to the rule, (without clinical testing, you REALLY DON’T KNOW FOR A FACT YOU ARE NOT DAMAGING YOUR BODY) does not make your argument “reasonable”… try actually READING all the comments here from others who have discovered their own reactions to gluten, etc… and you might want to actually DO some research before you spout off…

    • I agree with you- Gluten sensitivity is real and I have it. I saw a functional medicine Spe and based on the lab results I have it plus I have the celiac gene and MTHFR Mutation. So she put me on a gluten/grain free diet, FODMAP, extra B-Complex, Vitamin D3/K2/B12 and after 4 months I’m still the same. Actually, worse! My main problem is chest pressure, rib-cage/back and chest muscle pain (All day long except when I sleep or lay back). Brain Fog and Gas but not all the time. So I believe staying away from Gluten is the safe way which may or may not help you, but at the same time creates more problems. If you ask me, I would have preferred not to know this and take my chance with the 1 in 35 that do get the celiac disease because so far it has done nothing for me besides wasting cash like crazy and taking long drives to see the FMS. Btw, after close evaluation of my problem my GI and Primary said the problem could be my neck so they referred me to a neurosurgent and a Cervical Spine MRI (seated) which I took last week. 40% of people have the celiac gene, 50% have the MTHFR Mutation and they don’t even know it and in most cases they live a long life with no symptoms. I plan to stay gluten free but not grain free. I would take my chance with the 1 in 35 instead of getting sick for eating like this. ;-(

  19. I have been diagnosed with a low level allergy to Wheat/gluten via a blood test after repeatedly coming out in hives after exercising. I have what is called an exercise allergy. I had been able to eat wheat and have no reaction unless I exercised. Before my diagnosis this low level allergy has caused me to have an anaphylactic reaction after several hours of dancing. Also prior to diagnosis I learnt to control the hives by taking a Claratyne at the first sign of hives coming out. They would start subsiding within an hour of taking the antihistamine. My allergy specialist stated I could eat wheat/gluten but not to exercise for 3 to 4 hours post eating wheat/gluten. Because I was anxious about this I have decided to go gluten free. The odd time when I have had gluten my tongue now tingles. I have also started including more pre and probiotics into my diet.

    • That’s interesting, Ingrid, about exercise-induced hives as when I do one particular 20 minute uphill walk I get hives about half an hour after this. I do a lot of hiking but on this particular walk I go a lot faster than I normally would. I thought it might be due to my getting really hot and then cooling down as I usually walk along the level ridge once I’m at the top and also cool down on the way back down the trail. I’m gluten-free.

      • Here in the south we call it a heat rash. It happens to me when I sweat a lot-I get a itchy rash around my waist. I had always assumed it was toxins coming out through the skin.

          • Do you wear a special outfit? I seem to be sensitive to polyester myself. Plants were mentioned. I know of someone who is incredibly sensitive to poison oak and ivy. The oils from them are difficult to remove by just washing clothing.

            • Hi Cindy. What I wear varies according to the weather on the day. The plants growing there are not exceptional but the degree of exertion and the duration of cooling is as far as I can figure. What I get are up to 8 in total wheals on my face, throat, chest and back. It’s intriguing to see someone else got this induced by exercise.

              • Well, some say a sauna is good to detox the body; perhaps toxins/heavy metals are coming out. I am prone to heat exhaustion, and make sure I have some salt in my water when in the heat, and have to limit my exposure. If I wear polyester, it gets worse. Plus, I am no longer young. My sister came close to dying from heat stroke.

                • Cindy, I don’t know where you live, but having spent 50 years of my life in Miami, unbleached natural cotton is usually recommended… a hat and staying hydrated, with clean water, electrolytes, and a small amount of glucose should do you… also, natural coconut water is an excellent “all-around” go to.

                • Just be sure that you are not sensitive to GMO cotton. I have a friend who is so sensitive to GMO crops that she cannot wear clothing made with GMO plants. Unfortunately, about 90% of all cotton is now GMO:


                  If you lived in Miami for fifty years, I am surprised that you did not wear linen — which is far superior to cotton for maintaining body temperature.



                • Thanks. I have tried the hat, light color cotton or linen, some sun screen if out more than 20 min, electrolytes. The coconut water sounds interesting. I am sensitive to sugar, and tend to go too high and then too low, and not always sure if the walking drops me too low in sugar. I am no longer very low carb. I may need a bit of sugar at times. I am no longer hungry between meals, and most probably fat adapted. Stress of any kind can affect blood sugar. Going from heat to air conditioning, and back and forth, can be hard to adjust. Some places keep their air conditioning much lower than I am used to. I have blue eyes, light skin, medium dark hair/red highlights, My sisters and dad are red heads, and light skin, blue eyes. We seem to be more sensitive to heat. I have read parts of the older book “Body Weather” by Palmer and the book “Heat and Light” Thanks again.

      • Honora I would suggest that you have an allergy test. Are you eating the same thing prior to your hikes eg. nuts, egg, or dairy? Or are you passing or touching some plant on this particular walk. If you have true hives and not a heat rash you are allergic to something.

        • Hmm…my money’s on the intense short burst of exercise followed by the prolonged cooling. There’s very little vegetation there and the hives haven’t occurred anywhere else. It’s also a recent thing I suspect because I walk around to meet my partner on the summit road (he comes up another route close by) and then we walk back and muck around, playing on big rocks and walls and then plod down the track. I nearly always have to put a layer on at that point because I’ve cooled down.

      • I got a flu today after eating english muffins and a piece of toast along with bloating runny nose and brain fog. Yup im gluten intolerant.

  20. Several times, I have stayed off gluten for a period of at least 60 days, and then tried it again. The last time was for me proof positive that gluten is damaging for me. I felt heavy, tired, and very arthritic with the gluten, lighter and less in pain without it.
    I have rheumatoid arthritis, and surely leaky gut, probably from heavy use of antibiotics years ago, and a disastrous operation for toxic mega colon. Dairy also gives me a lot of the same heavy, painful symptoms.

  21. Is the ALCAT testing a good way to determine gluten sensitivity? Would it be recommended as a test to determine what foods may work best for a person?

  22. So I have been on generally a wheat free diet for over 2 years. ( occasionally have gone out to eat and inadvertently had some amount of wheat and experienced a headache the next day) The other evening we ate dinner at some friends house. It looked like the ribs were coated and I didn’t ask if they were with a wheat flour. By the time I got home I felt as I was coming down with the flu. This passed by the following afternoon. In the middle of the next night I woke up with a generalized headache that lasted about 14 hours and with diarrhea that last a little longer than the headache. I also lost my appetite. Today I’m feeling better, but still weak. Hoping that this helps just even one person find better health and well being.

    • For what it is worth, my recommendation to clients is twofold:
      1) wear a bracelet or necklace identifying your allergic responses, and 2), NEVER hesitate to ask what ingredients are used when eating out… not that all restaurants OR servers will be honest OR knowledgeable.

  23. Hi Chris,
    I tried Gluten free several times, but it wasn’t till after a colonoscopy and my GI doctor telling me to get off gluten and Dairy, that I actually took it seriously. My GI symptoms have disappeared, and I am starting to feel good again. It’s only been 3 weeks, but I definitely do notice a difference. My doctor was quoting some of your statements, so I think he’s a follower of yours. 🙂

  24. Everything I’ve read about the problems with gluten and gliaden make sense to me, but there’s one thing that I can’t wrap my head around. I’ve been reading a lot about ancient history, and it seems as though wheat has been huge in the development of human civilization. We’ve been cultivating it for at least 9,000 years, and much of the world has been highly dependent on this food crop for a very long time. How can this be the case if gluten is so damaging to the gut? Would wheat dependent societies not have died off instead of flourished? I understand that modern wheat has more gluten than ancient wheat, but I don’t think that answers the question entirely. I’m not arguing that we should eat wheat. I’m just trying to understand what is going on. Are we more sensitive to wheat now as modern humans for some reason? Is it simply because we fermented our grains before, because my understanding is that fermentation doesn’t get rid of gluten.

    • Some civilizations were based on tubers in the past. They dug them up as needed, or hunted game or insects. Grain based became a form of trade-grain/seed resisted insects, as long as kept dry. Grinding and processing grains and seeds in the past did not use high powered machines, and genomes were different. Grains were handy in times of famine, and like today, people like them and the effect they have on the brain. I am sure Wheat Belly site talks a lot about the subject.

      This article on chronic fatigue mentions harsh environmental stresses may trigger a cellular metabolic response. The video is worth watching. Seems similar to Fibro symptoms as well. The world today is just too full of environmental stresses, and grains can be just one trigger.

      • In trying to fathom my own chronic fatigue I focused on the perceived battle between insulin & cortisol. My Mg/Zn deficiency suggested a link to ATP dysfunction within the Krebs cycle. Insulin Resistance also blocks glucose metabolism but is fundamentally fixable on a Ketogenic Diet.
        I recently had a BG spike on weak black coffee, -cortisol OK, but no insulin involved.
        After a chop & salad gluconeogenesis sent me from HIIT to Zombie walk without fluctuating BG levels.
        “the dauer state you see in some organisms, which kicks in when environmental stresses trigger a slow-down in metabolism to permit survival under conditions that might otherwise cause cell death. In CFS, this slow-down comes at the cost of long-term pain and disability.” [from Newsweek above]
        Glucogon’s [from alpha cells, insulin beta cells of the pancreas] role in GNG is the direction of my next inquiry. I hadn’t heard of the ‘dauer state’ before. I suspect I am T1Diabetic.
        That we are all snowflakes depends on where you lie on the insulin continuum, we are still snowflakes. My other analogy is that we may be different models of cars but do we want to run on petrol or electricity.

        • I can see how the body must slow down or die at times of not enough nutrients, increased emotional stress, chemicals, pollution, along with possible genetic problems. We can lighten the load partially, and increase nutrients. I read that caffeine, too much protein and emotional stress can also raise blood sugar. I am not exactly sure how much caffeine will affect me that way. It will keep me awake if late in the afternoon. I drink tea unsweetened instead of coffee. I read all those low blood sugar books 40 years ago. Some of them said when not under stress, you could handle more sugar. Today is much more stressful. Those books would say that fat caused insulin resistance, and so I cut sugar a lot, but did not really increase my fat. I also did better when I ate meat regularly, but I cut off the fat. I am still not perfect, but a lot better now with less carbs and less sugar, and much more fat, and low/moderate meat.

          • The human body is an amazing homeostatic machine. I am amazed by the obese community turning to Keto with an almost complete disregard to ‘nutrients’. Will they suffer nutrient deficiency down the track? I doubt it. They have cut out the insulin ‘noise’ & are in touch with their body. They eat what they want, when they want to satiety & improve all their health markers. Others look to medication, supplementation or superfood as the magic pill to fix themselves, as what goes in instead of what should stay out. It is more about what you don’t eat than what you do eat. You & I are on the right track, thanks Cindy

    • Robin:

      In this new book (“Eat Wheat,” by John Douillard), which was just published last week, the author — an Ayurvedic medical practitioner — discusses all these issues. For the next few weeks, you can buy the book for just 99 cents. I am now halfway through the book and I recommend it.

      His hypothesis is that over-processed pesticide-saturated grains, eaten on a daily basis, clog the lymphatic system and create gut dysfunction. Thus, he believes that gluten is NOT the problem. This would also explain why I could eat bread in Europe without a problem, because Europeans have not over-processed and poisoned their food supply.

      Based on his Ayurvedic experience, he believes that a protocol designed to heal the gut and clean out the lymph system will allow most people to once again eat both grains and dairy — provided that it is done in moderation, with organic minimally-processed heirloom grains, and if eaten within season (i.e., within the natural cycle of harvest).

      One of the more frightening items in the book: “The genetically engineered Bt toxin found in corn is designed to be toxic to many insect species found on crops, puncturing holes through the intestines of the insect. A new study has shown that Bt toxin can puncture holes through the human digestive tract as well!”

      So, there is science to back up the hypothesis that leaky gut is caused by GMOs, pesticides, and over-processed foods — especially when such foods are eaten daily over decades.

      Some food for thought!

      • This is all very insightful, as I struggle with wrapping my mind around the wheat/gluten issue, also. If Dr. Weston Price’s work holds true, some cultures thrived on diets where grains played a significant role. Even today, groups in various regions of Italy and Central America eat traditionally prepared grains daily. These cultures boast a high percentage of centenarians compared to other groups. Of course, genetics comes into play, but still. They’re obviously living out their lifespans. I don’t currently eat grains, except for some white rice every now and then. But I suffer from cognitive dissonance in refraining from grain consumption. I have both gut trouble and blood sugar issues. So, for now, I’m sticking with a Paleo diet. But I’m open to incorporating fermented grains and/or traditionally prepared grains in the future. The group in Central America consumes corn, of course, which has been soaked in lime. And this won’t come as a surprise, but they make their tortillas with lard. Some of my best blood sugar readings in the past have been after consuming a soaked whole grain hot cereal such as oatmeal or cream of brown rice with tons of butter and cream. This is a bit hard on digestion, though- first because of the fiber and secondly because of the delayed emptying of the stomach. For someone with actual “stomach” problems, eating more easily digested carb foods has been crucial to healing. I appreciate all of these contributions to the topic and will check out the book you mentioned, Michael. It would be interesting to do more experimenting by checking my blood glucose levels.

        • Beg your pardon Laura, you’ve been told craps…there were some groups in Sardegna of ancient people but they ate sheep and goat meat and dairy, very little grains especially wheat…Weston Price populations didn’t rely on wheat, but on less problematic grains with less aggressive prolamines, properly soaked, sprouted and fermented…and again Price looked at tooth decay that is an important indicator but doesn’t tell all the truth about health.
          and the biased perspective was still there.
          Lindeberg and others, instead, did deeper analysis with biomarkers etc on Kitavans, and to assess the overall healtg is far better than the observational Price’s book, though I like it either.
          besides, the touted Okinawas, ate primarly yams and fish, rice came later along with the first health issues…

          • I don’t mean to offend anyone, but you americans are very naive, you still believe in the Ancel Key’s scam, well paid to tell fables and fairy tales about Italy, France, etc… folks I live there, it’s merely a crap…
            and grain reliers asians have severe nutritional deficiencies; ricket and other issues are striking, you just have to google to figure it out by your own..
            don’t believe to modern fables folks

          • Actually, Alessio, Dr. Price was more than just a dentist, and if you read his work, you will find that, while his focus may have been dental health as an INDICATOR of overall health, his work was more comprehensive, AND, absolutely impossible to reproduce today. He was, in many ways, ONE OF A KIND… and should have won a number of awards for his work, as well as much greater recognition… he is, and always will be, one of those “great” men I look up to with absolute admiration.

            • Yes, I read it, and I absolutely agree that he did an AMAZING work. Nevertheless, my point is that it’s not possible to rely on a biased observation (everyone is biased) as if it was the Bible, but we have to put together all the pieces of a big puzzle, and health is not black and white, but it has many shades of grey.
              Price’s work was mostly anecdotal, with plenty of confounding variables, and since observation doesn’t imply causation, we have to triangulate the observation with others, with RCTs, etc..also Lindeberg if took alone doesn’t support causation, we should put everything together…

      • Again, the fact that you CAN eat it without GI issues, doesn’t mean that it is healthy, i.e. it’s about the damage in the long run.
        gliadin triggers leaky gut in everyone, simplyfying the more your barrier is open, the more you have problems, indeed celiacs and NCGS have more leakiness than the “healthy” group, with the term healthy that says little about the long term effect.
        And it’s due to the aminoacidic configuration of gliadin itself, as a protection mechanism of the plant from seeds predators that has nothing to do with pesticides or hybridization…
        said that, I agree that these things worsen the problem, but they are not the primary cause, and Chris is certainly right that gluten is not the only cause of disease, because it couldn’t explain the disease rate on the exponential rise.
        besides, I strongly suggest to read Ian Spreadbury’s papers and videos at the AHS to understand the other main issue with them: carbs acellularity

      • Michael, unfortunately, it is not that simple, and you need to study the biochemistry and biodynamics of the human digestive system, then you will understand that the problems we face, as humans, from our “diet”, is MULTI-dimensional… there are NUMEROUS factors that affect our health, just from a digestive system perspective, not to mention all the others…

        • The average American eats highly-processed polluted grains in MULTIPLE meals EVERY DAY for DECADES. If your body heals from decades of such abuse, the key is moderation and quality.

          I am simply hoping to get some good quality grain back into my diet as a treat a few times a month. I have no intention of going back to my old diet.

          Until today, I had not eaten any grain, aside from rice, in over two years. This morning, I purchased a loaf of organic artisan-made slow-fermented rye bread at the local Farmer’s market. I ate two slices, with butter, four hours ago. No negative effects thus far.

          This is something that I wanted to try anyhow. Reading the book simply gave me the final nudge. I hope that my body has sufficiently healed to allow the intake of high-quality grains a few times a month.

          • Hi,

            I agree with you, 50+ years of eating grains 2-6 times daily did very little to me if you ask me because I actually have no regular symptoms from this. I believe once my gut is healed I can go back to eating once weekly a small amount and by the time it really causes me any issue I’ll be dead anyway. Actually, I’ll probably develop more issues if I stay on this FODMAP/Grain free diet for a long time than eating small amounts of grains. Don’t get me wrong, many people do have issues and symptoms and need to take care of them, but that is not my case even with the gluten sensitivity and Celiac Gene. I still feel worse now than before I started this diet. ;-( The only real cure for all of this is God. 😉

          • I agree with Alessio & Mr Paleo on grains as a ‘starvation food’. This means grains are not eaten a few times a month but at an interval period of famine, unless you are celiac.
            The problem is carbs.
            I recently believed there was no difference between fructose & glucose, indeed fructose enhances performance. obviously read but didn’t cite the same trial I read.
            However Gary Fettke alarmingly proposes with sound science & good graphics explains seasonal eating & the Bigger picture.

              • What I’ve noticed is more stable blood sugars with fruit vs starch. Now the caveat is that I usually eat fruit within the context of a meal. It becomes my carb. My routine is to pick a carb and only one. I’m not counting the small amount of carbohydrate in non-starchy vegetables. I don’t get shaky with fruit. Because fruit contains both glucose and fructose in varying amounts, I wonder if this is OK to do. I don’t eat dried fruit. So I might eat a banana at breakfast and lunch – medium ripe – and my carb at dinner might be squash. If my gut would allow a wider variety of vegetables, I doubt that I would even eat two bananas a day. Hopefully, this isn’t too much fructose. I watch my total carbohydrate intake daily. I started the youtube, Andrew, but I don’t have time to finish it now. This is a subject that fascinates me, though. I’m not a Peatarian (Ray Peat), but I’ve spent entire evenings researching this whole starch vs sugar idea. I have a degree in foods and nutrition from many moons ago. Go figure.

                • Hi Laura, go figure?
                  I might suggest though that while fruits may be 1/2 the carbs of starchy vegetables, fructose, like alcohol goes straight to the liver, does not raise BG, effectively having 1/4 the response. Bananas are high carb but green reduces that effect & with fructose content may equate to your squash as your carb tolerance.
                  The important thing is having reduced liver glycogen to receive excess carbs. Like a dam in heavy rain.
                  Starch [carbohydrate] vs Sugar [carbohydrate]? Are you researching the glycemic index? lol
                  Might I suggest Starch vs Fat.

                • I’ve been bouncing for years between Glycemix index, glycemic load, fructose vs glucose, etc..
                  The best theory I’ve found so far, the one that unifies all the pieces of the puzzle, is the theory of the carb acellularity by Ian Spreadbury.
                  While I think that to a certain extent glycemic load plays a role, the leptin and insulin resistante mediated by a pro inflammatory aggressive microbiome, for me, play a master role, and this may be the reason why high fructose corn surup is a far cry from eating an apple, a fibrous real living being.

          • This is the right approach, I don’t say don’t eat grains never (at least if you are not seriously celiac), but if you eat them in a context of 80-20 or 85-15 there’s no problem. My point is that if a thing is so potentially threatening and so miserably nutritious, why should I be eating it on a regular basis as a staple, if not for the sake of someone’s business? Btw, if one follows the Price foundation diet, is still far healthier than the SAD

            • The gut brain hypothesis of Dr David Perlmutter supports the idea of an aggressive, pro inflammatory microbiome cultivating us! I believe infant antibiotics, particularly the decline of insulin supportive Bifo species led to my development of Diabetes. CK’s Clinic could attest to the difficultly in moderating those dysbiomes, once established which drive our Symptoms. It is all about the gut! We are all chasing quick fixes of causes of symptoms from carbs over fats instead of reverse thinking of fats over carbs, no causes of symptoms.

          • I thought that I would report back on my experiment. After not eating any gluten for the past two years (I re-introduced dairy a few months ago by occasionally eating butter, without any problems), last Sunday I bought a loaf of organic artisan-made slow-fermented rye bread at the local Farmer’s market.

            I ate a thick slice or two of bread every day for the past five days. I did not experience any of my major symptoms (brain fog, spacey feeling, lack of concentration, or major digestive problems). I did, however, experience a mild headache on two of those days and a yeasty BM on one day.

            So, my conclusion is that while my gut has healed considerably it has not fully healed. I will stay off the gluten and follow Dr. Douillard’s protocol to heal my intestinal tract, restore my liver and gallbladder, and clean out my lymph system. Then I will try again in a few months.

            If anyone is interested in what I am doing, here is a recent video series (he covers the protocol in greater detail in his new book, which you can buy for 99 cents for the next few weeks):


            • I ran across this post from a while back…I’m curious if you did the Colorado Cleanse and if you had a good outcome? I’m on a similar path as you, so I am curious. Thanks!

    • Robin

      I think as humans we’re more sensitive to modern wheat. I find I have no discomfort from eating spelt bread or pasta. Others do recommend sourdough production instead of yeast. Many people recommend that we should all be eating a Mediterranean diet, not understanding that this does not mean pasta with every meal but lots of fish, fruit and vegetables.

      I hope someone willll give you a more scientific answer than mine!

      • The Modern interpretation “Mediterranean” diet is a fake because the true mediterranean diet is about fish, wildgame (we had plenty od it in our ancient forests), olives and veggies…wheat based products are not mediterranean at all, but an imported product that became a staple, and trust in me that I’m italian, my country is far from being the homeland of health as romantically depicted by some biased american researcher. Our hospitals are full and our health system disrupted. I lost both my parents very soon because they have not been diagnosed celiac disease…Maybe we are still relatively healthy compared to the american disaster, and from this biased point of view…

        • Could not agree more… the “Mediterranean” diet is a complete misnomer, and really deals more with the French, high saturated fat diet than anything else… which is known as the “French Paradox”.

        • Alessio, I’m curious about the Sardinians. I read about them in the “Blue Zones.” It was observed that the men would head off into the hills, to tend to their herds of sheep, with bread and cheese. I wondered if this was wheat bread or another kind of bread. “Blue Zones” wasn’t really a book about nutrition. So, many of the details that I’m interested in were missing. It seemed also clear that bread wasn’t something the Sardnians ate all day. I don’t eat gluten, but this is rather interesting to me, since the people of Sardinia are tooted to have a long life expectancy.

          • The “blue zones”… was about “healthy lifestyles”, temperate climates, vitamin D, and NOT, as you indicated, accurately about “dietary habits”…

            • Yes, but there was a description of what the different cultures ate. It was funny because the conclusions were highly influenced by the low-fat diet mantra of the times. After describing sausages hanging from rafters of houses in Sardinia, the author concluded – eat a low-fat diet. This was true pretty much across the board. A typical breakfast eaten by the group in Central America ( I may have the location wrong – been a while since I read the book) consisted of beans, scrambled eggs, and tortillas cooked in lard. Obviously, that’s not low-fat. Nonetheless, I found the diets of these different groups to be interesting – even if the author’s conclusions were a bit puzzling.

              • The “Blue Zones” author, Dan Buettner, is an impressive character. He holds three Guinness records for endurance cycling, amongst other acheivements. His early trips focused on Sardinia, Italy; Okinawa, Japan; and Monterrey, Nuevo Leon and Loma Linda, California. Buettner reported his Blue Zones findings in his cover story for National Geographic Magazine’s November 2005 edition, “Secrets of Long Life. The issue became the third best-selling issue in the magazine’s history. In 2006, under aegis of National Geographic, Buettner collaborated with Poulain and Costa Rican demographer Dr. Luis Rosero-Bixby to identify a fourth longevity hotspot in the Nicoya Peninsula. In 2008, again working with Poulain, he found a fifth longevity hotspot on the Greek Island of Ikaria. In September 2009, Buettner gave a TED talk on the topic, titled “How to live to be 100+”. which now has over two million views. In October 2010, he released the book “Thrive: Finding Happiness the Blue Zones Way”, largely based on his research of which identified took a data-based approach to identify the statistically happiest regions of the happiest countries in earth. He argues the creating lasting happiness is only achievable through optimizing social and physical environment… and his emphasis here was on LIFESTYLE, not diet. As a PRACTICAL example, In 2008, inspired by Finland’s North Karelia Project (, Buettner designed a plan to apply his Blue Zones principals to an American town. He auditioned five cities and chose Albert Lea, Minnesota. The key to success involved focusing on the ecology of health – creating a healthy environment rather than relying on individual behaviors. Harvard’s Walter Willet found the results “stunning”. As a whole, the community showed an 80% increase in walking and biking; 49% decrease in city worker’s healthcare claims and 4% reduction in smoking. The community shed 12,000 pounds, walked 75 million steps and added three years to their average life expectancy. City officials reported a 40% drop in health care costs. Dan’s 2015 book, “The Blue Zones Solution: Eating and Living Like the World’s Healthiest People”, became a New York Times Best Seller.

          • I really like reading, but I think we always have to skim when it’s a matter of some kind of report.
            Though I have nothing to do directly with Sardinians (I live near Milan and I clearly have nordic descendants), I have some friends from there whose grandparents lived their more or less “traditional” lifestyle. They told me that while it’s true that they had some bread; carasau bread was made of wheat for rich people, while the poorest made it with barley..ironically, the poorer one is the healthier also because is far less refined, and rich Sardinians who lived in cities were supposed to be fatter and sicker indeed, while the healthier ones were the shepherds from mountains, heavily relying on sheep products.
            Another typical plate is the little pork.
            They ate free range pork, sheep, and pecorino cheese, with little grains, also because the isolated populations, living on mountains could hardly raise grain crops.
            This at least from anecdotal reports, but sounds reasonable if took considering the shortcoming of the biased perspective.

            • Oh I forgot to mention that diet alone is not the only factor, they lived a simple stress free life, physical active and far from pollution. These are other confounding variables that make me shiver at the extrapolation: a small group of isolated persons=relatively healthy —-> “italians” are healthy. I can ensure that if you look at the ISTAT statisthics you shiver…
              the last point is that how long you live doesn’t necessarily say how you age. I know plenty of 80 years old persons who have been relying on pills for decades, in wheel chair not able to self care…far from being fit like an Hadza or Ache.

              • Thank you for pointing out those factors. I was fixated on the grain part, and find the barely bread interesting. And you are correct. Even in the book, a woman well over 100 years wonders what the point is in living so long. She is blind and confined mostly to staying bed – if my memory serves me well. I’m familiar with the Pecorino cheese and pork, also. That was mentioned in the book. You added a lot to my perspective regarding the type and amount of grains consumed. It’s very much appreciated.

    • Hi Robin, I’ll tell you what is my point of view.
      Surely, gluten consumption is not life threatening. Like all the other bad habits we adopted, it takes decades to develop disease, and this lack of direct apparent connection is the confounding variable that made very hard to understand the underlying issues, especially in light of the fact that humans, by nature of collective creature, tend to take for granted their given world without giving even a second thought.
      Of course, we could say that with the advent of agriculture we should have had a certain selective pressure in the sense that people unable to reproduce in the new environment got their genetic make up lost.
      There’s also an interesting hypotesis from Fritz Muskiet and others that says that lactase and salivare amylase persistence were not meant to extract nutrients from the new food but rather it was a life saving feature due to oral reydrataion needed to handle gluten toxicity and new pathogens.
      After the first “selection” that likely took aside the non reproductive pool, the remaining part of the population could not only easily reproduce with grains, but far more often because the constant availability of sugars that play a key role in fertility.
      But being able to mate and survive some decades in some way is a far cry from thriving as hunter gatherers did, and indeed along the history grain consumption is associated with diseases and nutritional deficiencies, while the stronger populations always rely on meat (Gengis Khan anyone?)
      The main shortcoming of gluten is indeed the fact that it is a silent killer, if it was apparently toxic like hemlock, we’d hardly be here to discuss about it.
      grains are survival food, but thriving is a farcry from surviving.

      • “Grains are a survival food…” ABSOLUTELY ! And the populations which WERE the “healthiest” THRIVED on meat, seafood, dairy, and saturated fats… sound vaguely familiar ?

      • I agree with your sentiments on genetic evolution but in the 2-300,000yrs of human evolution, grain production represents 10,000 yrs or the last 5 yards of a football field. While 3,000 generations would accumulate some gene modification, it is no where like the industrial introduction of processed foods in the last 100 yrs or 1/2″inch to goal.
        It is reflected in the steady rise in ill health since the 1900’s and a marked increase, with the ‘Lipid Hypothesis’ & introduction of the ‘Food Pyramid’.

      • Christian – If you’re able to find it, try Spelt Sourdough bread. I’m sure that must be the closest to what bread used to be like.

    • This point has bothered me as well, since humans exist today because of one food: Bread. So yes, you are correct, we would have become extinct (or at least all Europeans, Northern Africans and people of Middle Eastern origin) because for thousands of years the only food available for the common person was bread, except for holidays or weddings when there was a feast of fruits, vegetables, bread, meat and ale.

      And what about the rest of the world today? When I traveled in Italy recently, I asked people about senza glutine food, (gluten free pasta) and they said it’s for the Americans! Nobody knew anyone who couldn’t eat pasta and bread, and each Italian knows hundreds of people. And for me, pasta and bread are the only foods I can eat when I’m really sick and can’t eat anything else. Makes you wonder.

      • It makes me wonder, also. I’ve had stomach trouble today, and white rice made it better. But bread probably would have worked, too. I really feel that all of the additives and our agricultural methods perhaps have caused inflammation in our guts. For some people, starch makes their symptoms worse. For others it’s FODMAPS and other food groups. Gluten may not be a problem for me as much as fruits and acidic foods. The FDA just found glyphosate in honey, even organic honey. Studies have shown that it’s not a carcinogen, but what about inflammation? We buy GMO-free wheat, but it tests positive for glyphosate. I feel that industrial agriculture is part of the problem. And you won’t believe what the organic food industry is allowing in our foods. There was an article in the NY Times, “Has Organic Been Oversized?”.

      • Patrick, I just found this article on glyphosate and gluten sensitivity. Really, glyphosate should be banned. The focus has been on cancer, which is turning up negative, so far. But the way it affects gut health is debilitating to humans and other animals. I’m so disappointed in our government – but unfortunately, not surprised. There’s an earlier conversation above reagarding much of this. I just scrolled up and saw Sheryl’s comment. So, sorry if this is repetitive, but it’s still a very good article. but

  25. I have started a paleo diet after being diagnosed with ulcerative colitis. At the time I believed my doctor when he told me my diet had nothing to do with it. I stopped taking my medication a few months after being diagnosed, and I have been in remission for over 2 years now. My mindset about food has totally changed.
    I eat gluten sometimes when I am in France, and I do not have symptoms right away, but I have more stomach cramps that when I don’t eat it, I am also tired, and in a bad mood. I also get so addicted to it, so when I start eating something with gluten I just cannot stop. The best for me is to avoid it all together.

  26. I MUST reiterate, UNDER MOST CIRCUMSTANCES, if you have amalgam (mercury) fillings, and have NOT had them removed, dietary adjustments will be almost meaningless unless an extreme intolerance exists (which can be the RESULT of mercury toxicity)…

  27. Hello all
    I am a doctor myself but just couldn’t figure out what was wrong with me in the last 5 years. I was always anxious, had palpitations, reflux and poor sleep with myoclonic jerks ….
    My prime work time in the mornings were completely lost to me and to add to that I was also foggy.
    In a gastro conference that I attended, I had a simply gastronomic lunch that was loaded with wheat flour goodies and had severe migraine immediately!!
    That’s when I was able to connect and self diagnose NCWS.
    I’ve come a long way now, going gluten free, my best hours have come back and experiencing the joy of life!!
    Gluten sensitivity is real. And it exists in more people than we think. Now I think my mother’s cancer was due to it.

  28. Wow! Everyone has left such excellent and helpful comments. A few weeks ago, I tried to eat half a sandwich on sourdough. I’m really paying for it now. It’s the upper stomach pains that are so bad. I had achieved a new level. It’s back to no gluten.

    I appreciate those who have shared about fructose and FODMAPs, also. Even after going off gluten for a year, I wasn’t able to eat most fruits. Bananas and cooked apples – sometimes cantaloupe – are about it for fruit. All others cause terrible cramping – I’m guessing IBS. And onions cause reflux. Reading all these comments help me feel that I’m not all alone. Eating the way I do makes the paleo diet challenging as there’s only a handful of fruits and vegetables that I can eat. It’s easy to begin craving other foods. You see the lovely photos of tomatoes, avocado, etc., and you think, wow! I wish I could eat that! I know it could be worse, though. And I’m thankful for what I CAN eat. I’m looking forward to feeling better after getting back on the horse.

      • That’s a good questions. I think garlic in limited amounts is OK. Because tomatoes are out, I haven’t tried eggplant and peppers. Really, when I have those stomach pains, I can’t function for a couple of days. Because I have a child to care for, it’s not worth risking one of my bouts. They are truly quite painful. At some point, I’ll try them in small amounts. I think cooked pears might be OK.

        I’ve discovered that eating low acid foods is helpful, also. I may be one of the rare ones that produces too much stomach acid. The day I ate gluten, I also ate homemade mayo. It could have just as easily been the mayo due to the acidity. One bite of a highly acidic food and I feel nauseous. Thank you for asking, Mr. Paleo!

        • no garlic nor tomatoes. please check all the nightshade vegetables. nightshades are a out for for persons suffering with RA and LUPUS.

    • My experience with bread has been that regular bread seems to affects my lower intestines, but sourdough bread affects my stomach terribly. Could it be that the sour dough starter is the culprit?

      • I think Mr. Paleo has made some interesting points about that. So, potentially, according to the information he’s shared, yes. It might even be the acidity. That’s not a popular idea among natural health care practitioners, but sometimes it is indeed the case. The last thing my holistic MD said to me (someone Chris has interviewed) before I stopped seeing him was, “Maybe it’s the acid.” But I did a search one day on cheese and discovered Ray Peat’s work regarding the fermentation process. I’m not a Ray Peat “follower,” but this was fascinating information – that many can’t eat fermented foods because of the bacteria or molds used in the process. I also read somewhere that as we age, not only do we produce less stomach acid, but our buffering capacity can get all out of whack, too. I’m not suggesting that because we are older we are doomed. We’re just perhaps more vulnerable under the wrong set of gut or stomach conditions.

  29. I would like to take a moment to thank Chris Kresser for all his work, which I have followed from the very beginning… we all owe him a debt of gratitude. “NEVER GIVE UP, NEVER SURRENDER, Chris !!!!

    • Yes, I agree. I’m experiencing a set back at the moment. But it’s because of reading so much of Chris’ work that I ever made progress to begin with. His ability to look at health from different perspectives influenced my food choices for the better.

        • Aha! Well, hello again. I’ll try to clarify, briefly. I was hospitalized as a child for severe stomach pain that feels much like the episodes I currently experience. They never figured out what was wrong, but later as an adult, I was told it sounded like a hiatal hernia. One doctor said it was gastritis. Maybe I have both.

          I caught a virus in 2009, which created havoc. It resulted in the same type of pain I experienced as a child along with an egg sensitivity. I was able to pretty much eat anything until that happened. Going on a low acid/low fiber diet has helped tremendously. I also don’t eat much starch. I’m experimenting with that one. The IBS is pretty much gone as I’ve figured out the trigger foods, which seem to mostly be fruit.

          Peppermints are king. Really. Normally I wouldn’t recommend anything with sugar, but when I have a severe stomach ache, peppermints eventually provide relief. Many times, they’ll prevent an episode. I only use natural mints that don’t have any gums. Tea can make me throw up. When these bouts are severe, I usually do end up barfing or dry heaving. I’ve learned it’s best to fast when the symptoms first begin. Until I ate that sandwich, the bouts had become less frequent and much milder in pain. I’m doing better but still in the danger zone. Maybe I need to walk up into the hills by my house and fast for three days and three nights. Ha! (just teasing) Thanks for asking, Mr. Paleo – didn’t mean to write a book.

          • Laura:

            You mentioned a natural cure that would help many people who tried it — fasting. I became interested in fasting after a friend reported that she could stay off her medication for rheumatoid arthritis by fasting for four or five days. Whenever she experiences a new flareup of her symptoms, she simply fasts again (typically a year or so later after her last fast) to make them go away.

            Here is an intriguing article about how fasting triggers stem cell regeneration of a damaged, old immune system:


            There is a fascinating book about a medical doctor who cured his devastating ulcerative colitis (it almost destroyed his life) by fasting. It is titled “Triumph Over Disease by Fasting and Natural Diet” by Dr. Jack Goldstein.

            There are also a handful of fasting clinics located in the U.S. and other clinics located in Europe and elsewhere. They have doctors that will monitor your progress on longer fasts (i.e., up to a month or more).

            • Thank you, Michael! I’m going to look into the book. It’s as if my body is saying, “I need a break.” Food must be irritating the lining of my stomach or one of the valves. Bananas along with small amounts of water work if I begin the fast soon enough. It’s getting better by sticking with what I call – simple foods. I feel a three day broth diet would be good, also. I’m not going to lie to you. I find being the caretaker and having these dietary challenges overwhelming at times. I’m the cook, dishwasher, etc. There are others who have it worse, though. And I’m slowly improving. Thanks, again! I will take a look at the link, also.

            • Fasting eliminates gliadin with the carbohydrates, gives the intestinal tract a rest & induces Ketosis. For more on Keto see, especially the first 3 episodes of 2 keto Dudes.

  30. After over 30 years of stomach cramps and needing be within running distance of a bathroom I did my own research. I had all the standard tests from diverse specialists done with no answer and tried all the remedies. I was specifically told it wasn’t gluten – wrong symptoms. I was told it was because I was anxious. Who wouldn’t be anxious when at any time, with no warning, you would need to get to a bathroom. To function I existed on a diet of rice and salmon for nearly a year at one stage (to ensure I kept my job). By searching the internet I found that problems with gluten has been known about for a 100 years (I mean reading mainstream medical papers – not alternative medicine). When I dug up research papers into gluten sensitivity I immediately saw that the symptoms were identical to mine. After two weeks eliminating gluten I was virtually free of symptoms and have been for over 7 years now. Going from almost daily episodes of cramps (some so bad I have passed out on the bathroom floor) I can now eat almost anything – as long as it is not contaminated with gluten. Of course, my GP is now ‘up to speed’ on this and insults me by repeating information I tried to put forward all those years ago – only to be poo-poo-ed. Oh, and the latest thing to save face is the statement that it is not actually gluten, but FODMAPS causing IBS. Well – for this now happy camper, that is rubbish. I love onions (and can now eat them) and I have it daily as an ingredient for the main meal. Also garlic, honey and apples give me no problem at all. In fact, I can eat anything that is gluten free. Of course, going gluten free has its trendy followers – but I don’t care. Their purchasing weight has ensured I have a wide selection of GF foods to select from a standard supermarket. Despite having lost years of my life tied to the bathroom and being told it is all in my head, I console myself that I have been able to get proper treatment for my 3 children, who also suffer to varying degrees. My youngest son, who was the worst affected of the 3, now can go anywhere without the anxiety of an attack.

    I still have residual anger about the dismissal by the medical profession for all those years. My GP and I have an unspoken pact not to mention gluten during consultations as I cannot control my anger on this subject. After being insulted all those years I find it difficult not be insulting back on the subject.

    • Congratulations on your success… it is a shame that in America, we need to trust no one, and do our own homework…

      Can’t even begin to tell you how many “disagreements” I have had with allopaths and their “brainwashed” clients.

  31. I have battled for around 3 years now with an erupt of anxiety related IBS. There was a period it appeared that all that I ate influenced me. Through experimentation and a progression of end eating regimens and tenacious counsels with my specialist, I was analyzed as having a dairy sensitivity! I believed that was it however I know for beyond any doubt that gluten/wheat influences me as well. At whatever point I think, i’ll simply attempt that (french bread) again just to see, I wish I hadn’t. I was tried for CD which was negative.

  32. I have been diagnosed with multiple autoimmune diseases, one being celiac. I have also found I have lead and cadmium toxicity. After going through a chelation program my health has improved tremendously. Do u think celiac can be caused from diseased intestines from heavy metals?

  33. Hello! Im not sure if I’m asking Mr. Kresser this ? or whom? Very interesting article! Thank you very much! My daughter has been diagnosed with a fairly high level of Celiac’s Disease and a few other problems recently after blood tests and then an internal look of all the pipes from her throat down to through the colon to verify the CD and make sure there wasn’t any cancer. She, also was found to have Pernicious anemia and a Hiatal hernia & hemorrhoids. She had no known symptoms at all! She had been anemic for a very long time and was finally sent to a better Dr and he recommended all these tests. Please tell me why she would not have any symptoms and is there a possibility that she has instead what the person who said he had been diagnosed with a similar problem but with a different cause( he said the cause was fructose and the inability to digest it correctly by the bacteria). I forget what it was called? Also, I am being told to be tested because apparently it is inherited and since I have type 1 diabetes which is also an autoimmune disease, its probably from me. I do get indigestion and feel like burping alot whenever I eat and/or drink. Ive been taking digestive enzymes to help. Are these possible symptoms for NCDS or CD or the other one having to do w/fructose?? Last question: My internist gladly gave me a Rx for this screening for CD. She wrote the two codes for IgA Gliadin antibody & IgH Gliadin antibody on the page. Is this good enough blood test? Thanks a bunch! How do I see your/a response??

    • As someone who lives in a remote part of Australia and doesn’t have access to the latest health care unless I travel interstate, I can tell you I am self diagnosed with Fructose malabsorption, (which is different to Fructose intolerance), NCWS and also FODMAPS (they are all kind of related to each other, I think). No doctor came close to diagnosing this. I have been on several elimination diets over many years, to try and get control over this and for the most part I have finally succeeded after following a low FODMAP diet and completely eliminating certain foods. You are right to question the foods and intolerance levels for both yourself and your daughter. If you can read more about FODMAPS you will likely find some answers there. Because there are many foods and additives I cannot digest, finding the real causes were difficult but it can be done. Best of luck to you.

    • Hi I am Trisha and would like to say this looks like a page where anyone can join in. All the best in getting answers to your questions. Best Regards Trisha

    • I get the burping, also – but only when I’m having stomach pains. Interestingly, the peppermints I take help relieve gas and trapped air. I’m guessing they’re acting as a digestive since mint is supposed to be a digestive herb. I believe this is suggestive of a hernia. But I haven’t been scoped and would prefer to avoid that procedure. I think that I just don’t digest some foods well. Cheese is one of those, for me. One thing I would like to suggest, though, is to watch your water intake. I don’t generally drink water right after meals – only after my food has had time to make it farther down the pipe. I have to be even more careful after dinner, allowing 3 to 4 hours after eating. I know that I’m improving as it’s getting better. I can drink water more frequently now. I wouldn’t drink too much at once, either. For about a year or more, I could only drink Gerolstiener bottled water. Poor me. I miss it, but it’s an expensive way to get water. I do believe it helped me heal. I don’t ever want to give advice that would cause harm to someone else, though. Check with a practitioner regarding this. Maybe someone more qualified will jump in with some input.

  34. I don’t care what any study says, I know for me, that wheat/gluten causes my skin rashes, and I gladly go without wheat and gluten and the rashes. Not to say how much better I feel when I don’t eat it. I don’t care what people say, I just eat what I eat, and the naysayers can say whatever they like about it. I know what works for my body, and recommend everyone figure out what works for their particular body.

    • Sandra, eliminate ALL grains and legumes, in ANY form, for six weeks… then re-introduce a SMALL amount of gluten-containing food, NOT sugary (like a donut)… see what happens in your body…

      • I felt better in 3 days each time after removing dairy then gluten, 20 years later when I removed all grains. Each time, like a miracle rebirth my life was turned around.
        Unfortunately, because I rejected those ridiculous ideas of diabetes back then & still, I am facing a battle of severe Hypothalamus, Pituitary, Thyroid, [adrenal] axis, HPT axis, dysfunction. Most doctors call it diabetes.
        In retrospect, the signs were obvious since a projectile vomiting, diuretic child was allowed to eat Fruit Loops, Icecream & chocolate sauce [or milo] as a go to ‘food’.
        Improvements by eliminating grains, for me, kept me from addressing Carbohydrate Intolerance.
        See The Fat Emperor for an introduction to the worlds leading authorities on diabetes.

  35. I’ve been nearly entirely off of grains (except quinoa), rice, soy and beans for at least ten years now. I’m still discovering ways in which my health is getting better- and how even a little wheat can put me down for days. I’ve never been tested for gluten-intolerance but it seems pretty plain to me that grains are NOT my friends!

      • I’m not sure if it’s gluten that causes my symptoms as ANY grain, rice, soy and beans make me miserable. So it’s probably not gluten but something else. My symptoms are fairly variable but mostly include either or both constipation and diarrhea (at the same time which is weird but possible), headaches, mood swings (eating tofu made me incredibly suicidal within three days- gave that up instantly!), itchy ears (mostly the left one- go figure), foggy thinking, major bloating, noxious gas, exhaustion (as in can’t get out of bed for days at a time), depression, anxiety, weight gain (like five pounds or more in a couple of days if I eat ANY grains at all) and a host of other weird things that I can’t quite describe. Luckily, going mostly “paleo” has been most of my answer. Also, being correctly diagnosed as hypo-thyroid and having adrenal exhaustion was part of my healing. These days I’m off the Armour Thyroid I was taking as it has healed up enough that I don’t need it. My ND thinks that’s due to all the rest plus doing tincture of Ashwaghandha (sp?) and a few other simple supplements. I can eat a tiny bit of rice now and then if I don’t do it too often so it’s a treat- but it tastes like candy so I don’t eat it much anymore. It’s just not worth it. The more careful I am the better I feel so here I am, ten plus years into not eating the crap that makes me ill and feeling SO much better. I’m always noticing some little thing that’s better than I didn’t even know was wrong… My blood tests really freak out my western docs, too- I eat a LOT of meat and fats plus veggies (of course) and my cholesterol is exactly where they would like it, as is my husband’s. Heart, blood pressure, skin, weight, it’s all good- unless I slip up too much and then it very quickly all goes to hell. Oh, and I have my libido back!!! So that’s a happy plus. 😀 And I’m now easily within two pounds of my mid-twenties weight when I was running, working out and riding motorcycles. I’m not nearly as fit as I was then (I’m 58, do a lot of car travel for work and the exhaustion really screwed me up) but I’m getting there very slowly through yoga, stretching and the occasional horse ride or walk. I figure it’s just a work in progress.

  36. I’m a firm believer in gluten sensitivity and I myself I have Hashimoto’s and try to avoid all grains. But the question I have is this: celiac disease was unknown in the 70’s when I was growing up and yet people were eating gluten then. How did so many people all of a sudden in our generation get celiac or NCWS? What started it all?

    • If you review the “history” of wheat, it has been “modified” more in the last hundred years than in the ten thousand years before that… not to mention the use of defoliants prior to harvest…

    • There are still the same percentage of genetic celiacs in the world but the modification of grains, industrial processes & their products and an ever increasing stress load means they suffer more along with the rest of the population as they realize NCWS
      Of course establishing the food pyramid in the 70’s as the recommended Standard American Diet, SAD, had a lot to do with that!

  37. I have been reading allot of these posts and wonder if you are all aware of fructose malabsorption.
    It’s actually fructans in the wheat that cause all the problems.
    You can get a hydrogen breath test done through you Dr.
    Its very simple and takes an hour or so. They give you a large dose of fructose and measure the hydrogen levels in you breath.
    The hydrogen is produced by the bacteria in your intestines. When you don’t absorb the fructans/Fructose through your bowel wall the sugars go into your large intestine where they feed bacteria.
    This often leads to SIBO small intestinal bowel overgrowth were these bacteria move up into the small intestine where they shouldn’t be.
    It can cause all sorts of problems like leaky gut and autoimmune conditions.
    I have had it for over 10 years and am still trying to work out what’s the best diet.
    Ive got my guts under control but suffer from Depression and have ADD as well. It seems to me like they are all some how related to diet

    • I have to follow the FOD map diet . You can buy the app. Monarch University . I am celiac and dissacaride deficient . . ?

    • You are 100% correct–as the Gut-Brain connection has already been studied by scientists-and have been proven-JM.

  38. certificate errors and possibly other website configuration errors are stopping me from accessing the 42 paleo recipes offerred in the popup presented when I navigate to this page. Please send me the “week of paleo recipes” free ebook promised but not delivered by your site. :o)

  39. just to add to the above query, I also have big trouble with exhaustion every afternoon around 3-4… I take extra magnesium then and a protein snack, and rest, but it takes a good 3 hours before my energy comes back up again grrr…
    This is after a good lunch, morning tea and good breakfast.

    • Jena
      Magnesium can make you sleepy and is best to take 30 min. before bed. Look into that. Also determine whether your protein snack is actually a benefit. You may feel sluggish if you are not digesting it well. Most bars are not digested very well. Sticking to whole foods, stress management, rest, avoidance of foods that disagree by making you tired, etc., lots of water between meals, and not using caffeine are the best ways to maintain energy levels.

    • My bloods showed low Mg & Zn. I supplement throughout the day & am achieving better sleep results at night.
      Maintaining blood glucose levels, with a BG monitor, was the way I overcame similar energy problems. A BG monitor will send you down the slippery slope diabetes understanding.
      A good starting place is The Fat Emperor.
      Good Luck

    • Most people experience a downturn in energy at that time of day, even perfectly healthy people. If you can lie down for even a few minutes (not to sleep necessarily) that might help. I agree with the others on taking magnesium later in the evening. It really helps me sleep well. 🙂

      • According to my board certified nutritionist (who has helped me greatly) a meal should result in neutral energy flow. In other words, a meal should neither provide a feeling of more energy or less energy. If it does, then something is wrong.

        Having said that, I often feel somewhat lethargic after lunch.

        • The only reason I eat only two meals a day (normally), is because I am not hungry. I have to question the validity of the statement that one’s energy should not change with a meal… let me give an example. Let’s say I am a triathlete, preparing for a race. Many times these guys will carb-load before the bike part… and I know from dealing with them they FEEL the effect. Also, that statement is a BLANKET statement, which most of us do make an attempt to avoid, as nothing is 100%…

          • First & second phase insulin release should only result in minor BG fluctuation. That Large fluctuations are accepted as within the ‘normal’ range is criminal in our prediabetic society.a

  40. Hi… I wonder if you can give me any advice or feedback. 25 years ago I developed chronic fatigue and then fibromyalgia after a period of intense stress + ross river virus and now I suffer from frequent intense bouts of pain and inflammation/arthritis like pain and swelling in all of my joints, … I have tried all sorts of treatments, including acupuncture Chinese herbs, diet change. I do not eat wheat, no soy, no dairy, no red meat, no sugar … I do eat brown rice, i eat seeds and nuts. Still I have +++ inflammation, which also effects my thinking and sleep ie foggy brain during the day, restless sleep at night. I am an optimistic person, really trying to get to the bottom of all of this inflammation and turn it down or off … I know I have trouble with wheat and other grains I am glad to be off them but are there any other suggestions I can try. I take st johns wort, magnesium, Vit B, C, D, tumeric +++, and apple cider vinegar … any advice would be very much appreciated. I really appreciate this and all of your articles. If I could break out of this constant pain cycle I would be such an extra extra happy gal.

    • Jena,

      My girlfriend was suffering from body pains and tiredness, symptoms resembling fibromyalgia. She seemed to find putting D-Ribose powder in her drinking water was a significant help.

    • Have you have a thorough hormonal panel? cortisol or adrenal tests? I suggest seeing a Endroconolgist if you haven’t already

    • Hi, Jena! I too have experienced chronic fatigue, fibromyalgia and joint pain and swelling. I do not eat wheat and try to avoid other grains (including brown rice, which I find inflames my bowels). About 6 weeks ago I stumbled upon and began eliminating other things from my diet, but adding back meat, especially beef, and I feel really good. I know it seems counter-intuitive to all the “avoid red meat” teaching out there, but I can’t argue with my own results.

      • Yes, I too had much less pain when I went back to eating meat-especially red meat every day, and dropped all grains. Add red meat back in gradually, and do not cook it well done. Some do better cooking meat in water-stewing it. For a while, I made me a drink with 1/2 fresh lemon juice, and sea salt, and drank it with my meal. I think it helped me digest the meat. Apple cider vinegar may do the same thing.

    • There’s your issue. Brown rice. Don’t eat that. It’s a grain and if you have inflammation and pain, it will really mess you up. It does me. In fact, I tried eating the “Forbidden Rice” which is black and highly nutritious – for people without autoimmune. As much as I want to be able to eat it, I can’t. You gotta cut out ALL grains.

      • Eliminate grains, go on a moderate histamine, healing diet, and start doing meditation. It’s done wonders for my healing.

    • Sorry to hear that Jena! It’s so tiring to feel low grade all the time. Agree with Jose. My inflammation decreased in a month (shown on a live blood analysis) when I eliminated most GF grains. I had a super clean diet like yours but every day I ate some sort of organic grain or legume/pulse: brown rice, quinoa, GF bread and chickpeas in hommus. Gut settled pretty quickly when I eliminated those, though it may have been only one culprit or the fact that they were in my diet all the time. I still have some organic buckwheat but not every day and I soak it for a day before cooking. Also essene (sprouted) bread here and there. Maybe you just need to give grain or legume related foods a rest for a bit or decrease the amount of times you are eating them through the week. All the best hope you feel better ASAP.

  41. While I was sailing through the Grenadines, I met a woman from the U.S. with Celiac. Her nutritionist had told her as long as she made sure it was local wheat, grown in the Grenadines, she would be able to eat it. Sure enough, she was able to eat things made from wheat there without the adverse effects she had at home, which were severe. So, I tried it. I ate croissants, baguettes, and pizza without intestinal issues like I usually have. I told another person who would normally have intestinal issues as well as skin rashes from wheat. She ate their local wheat without any adverse effects. The first woman told me she was told the Grenadines grow a grain from before modern modifications. Obviously, others with Celiac have also been able to eat wheat from there for it to have been known by the nutritionist.
    Have you heard of this before?

    • I am wondering whether it is the ..M.O. for pesticides that are used in the Grenadines.On the is a lot of info re pesticides and human diseases-JM

  42. I have suffered with significant GI issues for 4 years and Hashimotos for 12 years. I would go through periods of extreme exhaustion and achy joints….almost feeling like I had the flu (all tests negative for Celiac).

    I have good news to support his article!!!: I have been gluten-free for 12 months and am proud to say my symptoms are not only 90% better, but my endocrinologist has had to reduce my thyroid medication by half (Although he still thinks it’s all in my head), but I’m convinced I will continue to heal my gut AND my thyroid. I’m reversing my Hashimotos!! I’m a firm believer that wheat has been the major source of all my problems. This has been life changing for me.

  43. Conditions that were rare or nonexistent 40 years ago are now pervasive. We’ve become so obsessed with symptoms we often fail to look for the base causation’s. Causation research has become extremely difficult. Academic/corporate scientific research is a captive system beholding to those entities issuing grant funding. If the results of the research conflicts with the desired expectations of those entities issuing the grants, the research never sees the light of day and you stand to loose all current and future funding from that entity.
    On rare occasions valid independent research does find its way into the light:

  44. Just read article on non-celiac gluten sensitivity. I am approaching 3 years gluten free and feeling better than I have EVER felt in all of my 74 years! I suffered from migraines, actually a constant headache that erupted into migraine stage 2-3 times weekly. I also had aching joints, mouth sores, reflux, and various other ailments on a frequent basis. Before finishing Perlmutter’s “Grain Brain”, I quit gluten. About 3 months later I noticed a “fog” seemed to lift; I felt better and seemed to have some relief from head pain. After about 6 months I quit all migraine meds and “fired” my neurologist; he said, “You’ll be back.” I am totally migraine free and also off virtually all otc meds. I also actively treated myself for leaky gut. Friends still ask for my gluten when we order out and refuse to heed advice as they describe symptoms I happily see in the rear-view window. Thanks for the article.

  45. I have struggled for around 3 years now with a flare up of stress related IBS. There was a time it seemed that everything I ate affected me. Through trial and error and a series of elimination diets and persistent consultations with my doctor, I was diagnosed as having a dairy allergy! I thought that was it but I know for sure that gluten/wheat affects me too. Whenever I think, i’ll just try that (french bread) again just to see, I wish I hadn’t. I was tested for CD which was negative. I know I’m NCGS even if I can’t prove it!!

  46. It was my doctor who suggested I had NCGS and candida-overgrowth. I found changing my diet a real challenge – particularly with a family to feed. I followed the candida diet for two weeks, this seemed to give my gut a rest and I found as I introduced new foods, my gut response to sensitive foods became very quick – from slight discomfort to cramps. I am now following a low fodmap diet with the added inclusions of being yeast and dairy free. I have been gluten free for only eight weeks. My sleep has increased from two to 5.5 hours a night, so I don’t feel fatigued all the time, my knees have stopped creaking, I feel clearer in the head and don’t feel stressed all the time. Concentration levels have increased and joint and muscle aches have decreased. I am starting to feel so much better and think I may even achieve getting my life back. One friend has been particularly disparaging about my new diet, so I think the wheat board must be doing a good job with their propaganda. I personally don’t care, I just feel a whole lot better.

  47. I believe I have a wheat sensitivity and avoid it despite a blood test showing negative for coeliac disease. I used to eat a lot of wheat and had constant bloating, pain and alternating diarrhoea and constipation. I lost a lot of weight despite eating well and my periods also stopped. I also suffer from reactive hypoglycaemia and did some research as my GP was less than helpful. I cleaned up my diet, cutting out most sugar, but still felt no better. I was still having sugar crashes and all the other symptoms mentioned. There was a light bulb moment when I discovered the Wheat Belly book by Dr William Davis. Within days of cutting out wheat my symptoms disappeared and after not having periods for 4 years they returned and my weight normalised. I have recently been on holiday and although I endeavoured to avoid wheat while eating out I must have ingested some as within a very short time I was in a lot of pain and constantly on the toilet.

    • Hi Sharon
      Have you been tested for fructose malabsorption.
      its in the starch of wheat and most fruits and veg.
      The test is a hydrogen breath test you get through you Dr.

      • No I haven’t, but my GP couldn’t have been any less interested at the time. He more or less said I should go away and live with it. That’s when I did my own research and experimentation. I have now found a diet that keeps me well, so I suppose it doesn’t really need a name for the condition as long as I know what triggers to avoid.

  48. I developed hypoglycemia in my 20’s, was diagnosed with subclinical hyperthyroid in my early 40’s at the same time I crossed over into pre-diabetes.

    In my late 40’s I was diagnosed with non-celiac gluten sensitivity.

    Today, now in my mid-50’s, I continue to pop in and out of subclinical hyperthyroid and now have type 2 diabetes which I’ve been successfully managing for the last 18 months with the low carbohydrate ketogenic diet.

    I eat the healthiest foods available, pastured, unprocessed, whole foods, organic, non-GMO, etc. And I take quality, whole food nutritional supplements.

    Last year I had the $500 genetic test for Celiac Disease. I don’t have the two genes, HLA DQ2 and/or DQ8.

    Do I have NCGS? Don’t know. At the time of diagnosis, I had a test result from Enterolabs that suggested I did.

    What I now know is that many grains are treated with herbicides, typically a final time three weeks prior to harvest. There is growing evidence that herbicides such as glyphosate, an antibiotic, in Roundup appears to be contributing the diabetes epidemic.

    Respectfully, why would Dr. Douillard encourage anyone to eat or resume eating any grain?

    I will watch Dr. Douillard’s presentation on September 12th, but I don’t think the problem is limited to the gluten contained in wheat.

    I also suggest viewing the new documentary, What’s With Wheat?

    • Apologies, this post was intended as a reply to Michael’s post today at 12:01 p.m. about Dr. Douillard’s upcoming book on how to reintroduce wheat to the diet.

    • Lisa, I think you hit the nail on the head when it comes to Round Up. I have not been able to heal until I cut out most grains, all GMOs, kept organic, grass fed and free range. Once I did that the healing has been astounding. To go from chronic diarrhea, fatigue, bloating, and all the other symptoms to bolting out of bed in the morning and having a happy gut and life tells me there is more here than Monsanto wants us to know.

  49. Gluten free for year and a half. Dairy free for three months.
    Legumes free for a yea.
    Night shade vegetables free for over two years.
    My lupus markers under control, however, going through tremendous digestive issues.
    Taking help.
    Two months ago diagnosed with peripheral neuropathy. Muscle pain, tendons and nerve pain on legs.
    Still not taking meds…seeing a PhD for help with supplements..D with k2, Complex B, passion flowers concentrate, magnesium, calcium.
    I feel, this due to my diet restriction. If I lose one more pound, I will disappear.
    The pain is unbearable at times, poor balance and limited amount of walking or standing.
    I don’t know where to go from here suggestions, please.

    • Susie, Check out Datis Kharazian’s book What’s Wrong with my BraIn… I have been dealing with many of your issues as well- but the brain issues were the scariest. Dr Kharazian is a terrific educator and clinician and this book and the interventions he presents were very helpful for me…. Good luck, I wish you ( and me!) well.

      Sent from Tam’s

    • Have you ruled out parasites? I too have been on a path of healing for 3 years, following a paleo diet although not super strict. The bloating and tummy pains was definitely due to gluten. I have slowly been feeling better and better but there are a few small niggles still, like lack of energy and constipation, although I take extra cod liver oil, vit C, K, Magnesium citrate etc. Reliable stool tests are expensive unfortunately. So, after doing some research myself, I have been taking Diatomaceous Earth for a few months (plus giving it to all in the family including cats) and I did notice improvement in energy and my nails were finally healthy. I’m currently doing Hulda Clark’s Cleanse. It makes sense that us humans need to take care of ourselves too in regards of parasites, as we do with our animals. Something else I came across recently is Ashwaganda, Indian Ginseng. I take it now and then and it does boost energy and helps with all sorts of problems. Also good of course is natural sun, good sleep, exercise in moderation – particularly yoga. I really hope you feel better soon, good luck!

    • The pain from peripheral neuropathy is horrendous. I used P-5-P along with a rife machine. I was able to get out of a wheelchair. I also latered discovered that I have a heavy parasite infection. Use organic Apple cider vinegar. I make my own with the mother. Detox detox detox. Epsom salt baths are great! The medical community is so slow to the game when it comes to parasite infections. They do not know how to test for it. You can show them pictures, give samples of 14 inch long flukes and they will say, “you do not have parasites”. Also medical marijuana helps the pain of peripheral neuropathy

    • Last year I gave a friend a research paper regarding the positive effects of Apigenin on Lupus. I can’t quite recall but IL-17 might be involved in Lupus. If so Tulsi and other ursolic acid containing herbs help block it’s effects. Bifidobacterium Bifidis also increases IL-17.
      I would look at herbs like nettle which blocks TNFalpha which may be involved in Lupus. Some other herbs to check out that may or may not help are Baikalein Skullcap(Chinese Skullcap) and Boswella Serrata which suppress a number of inflammatory promoters. Perhaps wild fish would decrease inflammatory symptoms (?).

  50. I’ve known something was going on with my digestion, most particularly following a series of surgeries & antibiotics & pain meds. I did several months of good pro-biotics, still felt unsure of the whole gluten/wheat thing. What convinced me was my body’s almost immediate response to having a series of lunches at a particular cafe, following a 2 hour morning yoga class, soup with bread… each time i became increasingly sleepy to the point of almost fainting… quite a contrast to feeling energized post yoga… then it happened again on semi-camping. witnesses saw me droop forward, again almost faint, after eating a piece of freshly baked packaged corn bread… this doesn’t happen when eating stone ground spelt sour dough bread or ivory teff tortillas or fresh Green Gulch bread. This occurs in varying degrees depending upon the type & amount of bread or 1/2 glass wine. Appreciate your article; makes sense. Unfortunately have to figure it out on my own as Kaiser doesn’t address such things.

  51. Chris, after following a non gluten diet- on advise of my clinic nutritionist- for a year, I became extremely sensitive to starchy food. It took a while to realize what had happened. There are still certain starchy vegetables that I cannot put back into my diet. It has been a miserable recovery from the pain and bloating all this caused me to suffer.
    Your thoughts on this.

    • This is a ‘new’ problem but also consider there are ‘new’ things the agricultural industry via the FDA use to grow wheat. This is not a huge issue in Europe for instance. (Different soil, different fertilizer, different requirements).
      This became an issue for me when I moved to America.
      Pesticides and fertilizers are not what they used to be here. This wheat sensitivity is not what it used to be. I don think it’s ok to write it off as it was just understudied. I think it’d be beneficial to research the effects of the pesticides and fertilizers directly on the gut skipping the actual wheat itself and I’m betting you get the same terrible results.

    • My own battle with self diagnosed celiac disease 30 yrs ago has seen me go paleo then ketogenic progressively by necessity.
      I now question how many of my ‘allergy’ responses where Carbohydrate Intolerance of a pre diabetic state.

    • Hi Monica, I would guess that your change in diet caused a shift in your gut microbiome and maybe SIBO. This would be especially likely if eliminating gluten led to consumption of more highly processed GF products or the gluten elimination could have coincided with another cause like a round of antibiotics. I’m sure Chris has lots of info about SIBO on his website as does Alison Siebecker at

    • Hi Monica, I would wonder if the change in your diet provoked a shift in your gut microbes to dysbiosis or maybe even SIBO. Eliminating gluten could cause this particularly if you replaced the gluten food with more highly processed GF foods or maybe it just coincided with another factor that predisposed you to dysbiosis or SIBO like a round of antibiotics. I’m sure Chris has lots about SIBO on his site or look at I apologize if my response is posted twice. The first time I wrote it, it disappeared. Hope you feel better.

    • Just because you might not have reacted before going gluten-free doesn’t mean that the problem didn’t exist before. Remember, a lot of people might have several “abstract” problems with gluten, then stop eating gluten for a few weeks, then eating a pizza, and then have the problems returning 10x the strength (e.g. vomiting, headaches, diarrhea etc).

      This doesn’t mean that the problem wasn’t always there. It just means that your immune system was so suppressed for so many years that it had given up reacting. When your immune system woke up after getting healthier, and then you ate starches again, it reacted as it thinks it should have always done, but couldn’t.

      If you’re intolerant to gluten, you can never go back and eat it again. Other foods, e.g. legumes, are possible to re-introduce successfully after your gut has healed. But gluten, never.

      • Eugenia:

        “If you’re intolerant to gluten, you can never go back and eat it again.” That seems to be the majority position but, having read extensively, there is a minority position that states that you can occasionally eat gluten products after your gut lining heals.

        There is a second issue. People living gluten-free in the U.S. can visit Europe and eat wheat products without any negative effects. I speak from first-hand experience. Dwarf wheat greatly magnifies the amount of gluten in the American diet. We have modified grains to such a degree in the U.S. that many European recipes will not work in the U.S. — and vice versa.

        FWIW, I drank beer and ate bread for over a month in Europe without any issues. My board certified nutritionist also did the same (she is also gluten intolerant).

        • The 2nd woman, I was talking about in my earlier comment, is from the Czech Republic. She is not able to eat wheat there but can eat the wheat in the Grenadines. So, I guess some places in Europe are also growing/shipping in modern modified wheat.

          • A common misunderstanding that I see so often is the disparity between being ABLE to consume something and that something actually being “healthy” for one to consume… these are not one and the same.
            Just because you CAN eat something, doesn’t mean you SHOULD…

    • As self diagnosed celiac 30 yrs ago, with associated leaky gut symptoms I went Paleo, lost my Mammalian Meat Allergy, then Keto, all out of necessity. Now I wonder how many of my pre paleo symptoms of allergy, real enough, were symptoms of Carb Intolerance, – pre diabetic.
      It takes 6 months for the gut lining to regenerate only to be re-assaulted by the smallest amount of hidden gliadens in cereals, a thyroid hormone like molecule.
      @ Renee, Eugenia is right. The Paradoxical Reaction of a healing system.
      I have had to overcome out of control cortisone driving insulin to Reactive Hypoglycemia. Sunshine works better than Vit D supplement but you do need fish oils. High Intensity Interval Training instigates the same reaction as ‘Fists of Fury’, a yoga protocol for lowering cortisol. It drives your body into ketosis but it is not being Keto Adapted. Magnesium, our 4th most abundant mineral is represented by less than 1% in our blood. It is very difficult to assimilate by supplementation & takes a long time.

      • With a childhood rife with diarrhea, from lactose intolerance & dairy allergy, Leaky Gut induced by Gluten Intolerance & malabsorption led to malnutrition. IBS, SIBO, Candida, Psoriasis are mere Symptoms worthy of treatment by elimination of Gliadins & carbohydrates and introduction of probiotic ferments.

  52. Well I am Italian and about as stubborn as they come. Just a classic rugged guy who grew up alongside a full diet of pastas and breads.

    Throughout my young adult life I’ve had complications with attention span, bowels, throat. My stubbornness led me to ignore that I have any type of problem with food allergies. My sister was diagnosed with Celiacs and I still chose to ignore the possibility that I had any ailment that would make me weak.

    Well after about 4 years, decreasing health, losing my job, lose of short term memory, and attention span I started to eliminate all gluten from my diet. My memory has sharpened, I lost 100 lbs, I’ve been able to keep a job, my bowels and throat are back on track and I am making better and more accurate decisions.

    Kresser, you are an God’s answer to my prayers on how to feel better.

    I’m no longer irritable and I have an optimistic outlook that was gained through bettering my health!!

    Even if you don’t believe you have any problems you should still try cutting all gluten from your diet. The energy gain is great.

  53. I read all the comments and I am sighing.
    Healthy all my life, always eating grains (Eastern Europeans do), moved to the US in 2001. Diagnosed with Hashimoto in 2011. Fibromyalgia followed in 2014. In spite of zero digestive symptoms went gluten free (actually grain free) in early April of 2016 until late July 2016. While on this diet, developed Rheumatoid Arthritis symptoms. If I had one great day while on gluten/grain free diet, I would stick it it.
    Started eating gluten and grains – feel exactly the same. I am very much in tune with my body, I know what Im talking about. Confused. Do people like me exist? Or they just keep silent because nobody wants to get attacked for possibly being different?

    • Jo, there are any number of possibilities, most would require extensive testing… since you claim to have been healthy until moving to the U.S., I would start by evaluating my surroundings(environmental factors), what changed when you moved, and the possible contamination of your food and water…
      start with your location, have you lived in one place the entire time ? Etc…

  54. I have autoimmune diseases including hashimotos and lupus. I went totally off gluten for three months and then added it back. Can’t tell any difference. I also went off dairy. When I added it back in my hands started trembling – a symptom that I previously had and had gone away. I keep reading about the gluten and so I limit it to a once week.

  55. I had been diagnosed with moderately severe arthritis in my hands, feet, knees, hips and spine, which no amount of nsaids or other medication really helped. I discovered, after not eating any wheat-containing products and severely curtailing my sugar use (just for two days), that my pain was almost gone. I experimented — I didn’t eat any wheat and very little sugar for a week, and my pain totally disappeared. At the end of this period, I ate a piece of bread but kept the amount of sugar the same as during the one-week period. Not immediately, but the next morning I noticed my knees hurt a bit. I slowly increased the amount of wheat day-by-day, and the pain got worse and worse, until it felt as bad as it had before I stopped the wheat. I did a bit more experimenting, this time with no wheat but increasing the sugar. The sugar had a bad effect, but not nearly as bad as the wheat. Since I could maintain my low sugar consumption (it’s very little) with no pain, I continue my no-wheat, very low sugar lifestyle and remain pain-free. When I mentioned this to the doctors and nurses during my recent e.r. visit, they all assumed I had a gluten sensitivity, so at least in my small town, most (if not all) of the doctors and nurses KNOW it exists.

    • When you say “low sugar” do you mean low added sugar (as in cane sugar, honey, maple syrup)? Or no fruit or other foods that contain naturally occurring sugar? Just wondering because I eliminated gluten a month ago because I have Hashimoto’s and I don’t consume any dairy except one plain Greek yogurt daily (and I take special enzymes just in case to help digest it). I haven’t noticed any change in my pain levels (40 years old and have lived in constant pain for 3 years now). But I do eat plenty of raw fruit, and some veggies that contain sugar, such as carrots. I haven’t tried eliminating these because, ultimately, I think I’d rather live with some physical pain than the emotional pain of having such a severely restrictive diet! Reading your post though, I became curious as to which sort of sugar you’ve limited. Thanks! And kudos to you for your discipline!!

      • Thank you! It’s added sugar – very little in my coffee. I can’t eat any fruit that has a peel due to pain it causes in my stomach, but I do eat berries. I’m allergic to certain plants, so some veggies are out, although I love green beans and peas (beans!). I do have a very limited diet, but my joints certainly thank me. I was diagnosed with the OA 30 years ago, and I had bouts of depression due to not being able to do much because of the pain. It may not be worth it to some people — I thought long and hard about it during my testing — but it will be to some. The longer I’m without my favorite foods (sweets and wheat flour), the easier it becomes, but once in a while the want overcomes the shouldn’t, and I make a conscious decision to deal with the pain. I do the same with foods I’m allergic to (eggs, corn, shellfish, milk and cod) that cause totally different problems.

      • I have had a similar condition. I found that eliminating foods with neuro-stimulating effects solved the problem. These include anything high-glutamate or taste enhancing: MSG, maltodexterin, sea salt, asparatame, etc.

        • Good for you! Those of us who know what causes our problems with foods/additives are very fortunate. Most people go through life never knowing their favorite foods are causing them so much trouble.

      • In a research paper in Pubmed consumption of a diet without goitrogens or fruit and low carb lowered auto-antibodies by 40% in an autoimmune condition. So with my Hashi’s I’ve really cut back on sweets and deserts and maybe this info is useful for you also.

  56. Chris, thank you for all your work, your research is very valuable. However, researching gluten topic we need to address this health issue from all the angles. I have been eating gluten products with no complications till I arrived to U.S. After short time being here and eating gluten products here, I developed GI issues. My take on gluten now is slightly different than yours. In Europe, where I was raised, we didn’t have glyphosate being sprayed before harvest of our grains, we didn’t have bleached flour. Would be possible that in majority (not all) of this problems chemicals are the root, causing those health issues?

    • Jan,
      It may not just be the agricultural chemicals, but also the fact that the molecular structure of wheat in the U.S. has been drastically altered. It has been hybridized into over 34,000 varieties within a few decades. Notably the gliadin protein increased in amount tremendously, which can cause difficulty in digestion, inflammation, and preclude “leaky gut”. I have just been advising U.S. wheat is just not the same as elsewhere for so many reasons you can’t even count, so it’s best to just avoid it. It’s playing with fire and as a precaution if “symptom” free or not, stay away as it will likely eventually cause problems.

    • The fact that glyphosate, antibiotics etc. may WORSEN the gluten related issues, doesn’t make “ancient” grains a species appropriate food.
      Diseases of civilization started 10ky ago with the advent of agriculture, you can read it on “paleopathologies at the origin of agriculture”, and traditional cultures who ate grains perfectly knew about their toxicity, indeed they sprouted and fermented them to reduce phytates and other nasty stuff, also partially degratating gluten…
      Nevertheless, it doesn’t make grains a human food that makes us thrive.
      Dwarf gliadin laden wheat with plenty of roundup can only worsen the issue, but it starts from grain themselves.

  57. Several years ago a natural health doctor had me do a stool test which showed high levels of a gliadin response which he told me meant that I was gluten sensitive. I cut out all grains for a year and a half (this was before it was talked about mainstream and was very difficult!). I did feel better energy wise but still had issues like I had a food allergy but nothing was showing in tears that I did. This year I tried the ketogenic diet and finally because of eliminating all sugar and going low carb while eating a lot more healthy fats did I stop having autoimmune symptoms and I easily lost 22 lbs. I previously lost my appendix at age 12 and my gallbladder at age 31, both of which I read can be attributed to autoimmune disease and gluten intolerances! I don’t have any more organs I want to lose!

      • I agree, i believe what my doctor said was a gallstone problem years ago was really the beginning if gluten sensitivity. Had I known then what I know now…

    • I have heard there is an auto immune version of Paleo you can look it up on Google. It would not be as restrictive as the Ketogenic diet and may yield the same benefits . I know that people with epilepsy that benefit from a Ketogenic diet often show just as much relief on the Paleo diet. You could try cutting out the fructose on a Paleo and adding more of the healthy fats.

  58. Thirty-four (34) years ago, at the age of 30, I was told by a savvy chiropractor that my chronic sore throat and bad breath might be the result of an allergy to wheat or dairy. I’d never heard of a food allergy. But after a year of going to doctors and having a million tests, I was ready to take her advice and eliminate wheat and dairy one at a time to see what would happen. Voila! Wheat was the culprit. I didn’t know about gluten but over time I noticed that I didn’t feel well when I ate rye or barley either, so I gave them up.

    Then I felt way better, but still had health issues. Not until I went on the Paleo diet did most of them clear up, and I’m addressing the remnants by working with functional medicine and treating a SIBO that I’ve had, possibly for the entire time.

    My advice is to trust your body. You know how you feel. Don’t let doctors tell you it’s all in your mind. There’s no such thing. The mind is in the body and vice-versa. Fix one, you fix the other, as long as you pay attention to both.

      • The treatment is multifactorial with the most important aspect of treatment being diet. The test is for it is a breath test but a trial of of SIBO diet can help you decide whether to pursue the diagnosis. Chris has multiple blogs and podcasts including one with him and Mark Pimentel, one of the top researchers in SIBO. On, there is a good chart for diet.

  59. When I met my husband, I always complained about certain symptoms. His family ate paleo and all gluten-free, so I learned mostly from their eating habits. I LOVED my peanut butter sandwiches but couldn’t figure out why my joints always hurt, I was ALWAYS tired, and I felt foggy. I cut gluten out 90% of my diet and now I mostly eat 95% gluten free with some cheats. It’s amazing the difference I feel when I’m consistent and how crappy I feel the next day after a cheat. #paleoforlife

  60. I’m a firm believer in non-celiac gluten sensitivity. Thank you Chris for this article supporting the reality of that! However…Any of you heard of such a thing as feeling better on less, not no, gluten?! That would be me…. Three years ago I couldn’t eat – felt very hungry even if I stuffed myself full every chance I got and lost about 20 pounds making me 30 pounds underweight (and I’m little!) It finally got to a point where I was admitted into a hospital for a week of GI testing, and one thing I know was checked for was celiac and hypo-thyroid, both negative. But I did have signs of a immune response/inflammation in my small intestines, so my gastroentrologist suggested that I go gluten-free and dairy-free to see if that helped. I followed that diet strictly for 6 months and continued losing weight…:( Eventually I reintroduced dairy, but now I add lactase enzymes drops to each new bottle of milk. No problem at all. I continued to have diarrhea though and was never satisfied at what I ate. All a dietitian suggested was that I eat more or make my portions a little larger, but I tell you, I already was eating a lot! One day I went down to eat dinner in a cafeteria (I live in a senior citizens’ building (young myself tho, in mid-twenties) and this day I was particularly feeling not up to cooking dinner…And had forgotten that night the menu was mostacolli – FULL of gluten and cheese. Well, I ate it anyway, and instantly my stomach settled and stools became formed, to my astonishment! From then on I carefully reintroduced gluten, and found that if I eat too much my symptoms with unsatiable hunger will recur, but if I eat none my stools become liquid. Finding a happy medium has been the answer for me. I do not buy gluten-containing products for my own kitchen and if I am staying with others for more than 2 or 3 days I will ask them to use gluten-free as well. But when I eat an occasional meal out or attend a gathering, I eat whatever with no reservations. Since doing this, I have felt MUCH better in GI and have gained 20 pounds back. But never heard of such a thing…;)

  61. I have suffered with diarrhoea for 40 years that got worse last year and the beginning of this one. Got to a point that I hardly dared to go out unless I knew there were toilets nearby. Some bouts would last half a day and left me weak and ill. After a colon scan which came back clear I researched ways to help myself as no medical help was offered for my problem and pain. I chose the Zoé Harcombe low carb high fat diet, as it was UK orientated for foods. I had almost immediate cessation of my gut problem. After five weeks I went on vacation and two days running ate bread rolls. Third day I was back in the bathroom violently ill. I have not eaten carbs since and after getting better again I have been diarrhoea free for four months. I have now come to my own way of eating which is possibly Keto as I eat very few carbs. Pain in the intestines is lessened but get some at times. Everybody remarks on how well I look. I am 81 and so glad of the internet or I could still be ill. I just want to tell every on, give up carbs!

    • Hear hear. Congratulations on going Keto.
      You’re history of diarrhea points to gluten intolerance above dysbiosis from carbs.
      You may appreciate 2 Keto Dudes, especially their first 3 episodes. They are not ‘gluten free’ merely ‘cope’ better like many other ‘good’ diets.

  62. My journey has been a long and painful one that has spanned 40 years of struggle with familial digestive problems including IBS. The medical community has tried to label my symptoms as “in my head”, and seven years ago a new gastroenterologist said to me “now that I’ve listened to your wastebasket list of symptoms, tell me what I should do for you”. I’ve always suspected food intolerances, and decided that I was tired of the disrespect of the mainstream medical community, and to research what I could do to help myself. Having professionals shame you is not helpful when you are feeling sick, having bouts of vomiting, diarrhea, and cramping gut all at the same time. Feeling like I have the flu on a regular basis, because I’ve eaten the wrong thing, is not the way I want to live my life. I’ve been on every medication, PP Inhibitors, antibiotics, head meds, you name it. I finally decided to take my health into my own hands. I have been treated for h-pylori, so I suspected that along with food sensitivities, I may have an overgrowth bacteria problem, of which I’ve also have been treated. I have intolerances to most prescribed drugs, as they throw me into feeling sick or depressed. Like many others who have real symptoms and digestive issues, if mainstream testing doesn’t show a health issue, they don’t know how to treat you. What I’ve discovered is eliminating soy, fruit sugars, and dairy have helped tremendously. I’ve switched to organic, no preservatives, no processed foods, all oils other than olive, and gluten free products (most of the time). I can see such a big difference in the way I feel, and now I have the confidence to control how I’m addressing my health. The mainstream medical community needs to wake up and stop being so textbook when treating patients – we are dealing with environmental, as well as food issues that impact our very being. How about a little kindness and compassion too?

  63. I was wondering if the gluten sensitivity test would be valid if it was performed after being grain and wheat free for 4 months? I had the blood test drawn the other day and am waiting on the results. Just wondering if you need to be consuming gluten at the time for it to be accurate. I don’t have any of the classic systems of gluten intolerance, I just have become a believer of the wheat belly / grain brain program.

  64. Interesting information. I did an elimination diet trial 25 years ago and reacted strongly to wheat. Not believing it could be true, I resume eating wheat (the reaction is muted when you eat it daily) and did another elimination trial a couple weeks later with the same reaction. Both times I accidentally ate wheat so really wasn’t even thinking about having a reaction. However, I still have leaky gut, which I suppose is due to having been diagnosed with Lyme disease about 6 years ago following decades of phony diagnoses. There may be other infections as well. I would be interested in a column about the least expensive way to prove that I have leaky gut and how to manage it without drugs.

  65. I have the highest Celiac gene that most actual celiacs have and have all the symptoms and morbidities of celiac disease but still tested negative.

    I have SIBO though and a slew of food allergies, plus thyroid disease. My daughter has Hashimotos.

    • Same here. I’m HLA-DQ2.5 homozygous. As far as I know, no thyroid issues. But when I eat gluten, I get endometriosis, arthritis, and seizures/migraines. Been tested for celiac twice (separated by ten years). Finally did a gluten challenge in the fall of 2015 with an endoscopy. No celiac.

  66. Before I went GF four years ago, I had a terrible acid reflux condition with a hiatal hernia. It was so bad, I was prescribed TWO nexium per day…and it still didn’t help. I went GF because of an autoimmune skin condition (which didn’t clear up, unfortunately), but what I noticed was remarkable. I’d been on a roll working out to “Insanity” at that time. I had gone from a size 10 to a size 4 in just two weeks! But I’d lost only 5 pounds during that time. That could only have been inflammation. But more importantly, all my stomach issues had gone away. I can eat tomatoes, salsa, lemon juice, orange juice…all the foods they tell you to avoid when you have acid reflux…and I don’t have a problem with my stomach. But what I really notice now is that whenever I get “accidently glutened” or GMO-corned, I get sick as a dog for two days. I mean, I am down for the count unable to lift my head for TWO DAYS. And of course, I tested negative for Celiac.

    No, no, no…there’s not such thing as gluten sensitivity, right?

  67. I am a long-time Crohn’s patient who has had 3 re-sections. At age 12, my daughter developed not only various food allergies but also schizophrenia. I took her to a psychiatrist who immediately wanted to put her on a strong anti-psychotic drug. Instead, I had her go gluten free. I kid you not, within 2.5 days of being gluten free, her schizophrenia went completely away. She is now 15. Neither of us is celiac.

  68. Very enlightening article! My doctor told me I don’t have Celiac Disease but I experience some of the symptoms (and sometimes they are severe) with ramdon foods. When I have a reaction I stay away of that type of food. I do have a mild fatty liver, but I wonder if NCWS night be the cause of some of my symptoms?

  69. One thing that would be great is for the Functional world to have clear and concise definitions and more meaningful terms for “sensitivity” and “intolerance”. I don’t see the same definitions in all of my resources, and the word “sensitivity” really doesn’t denote the seriousness of the situation. In fact, “intolerance” sounds much more serious than “sensitivity”. Unfortunate, as I assume that is adding to the overall misunderstanding of these problems in the general population.

    • Even the term “tolerance” hides something deeper. Do you “tolerate” your partner or you love it?
      It’s the difference between surviving and thriving…

  70. This highlights a common problem in science and medicine once the object of ridicule in a Monty Python skit entitled “The Only Reason”. The presenter makes a firm assert that the only reason is….. to be repeatedly interrupted by a member of the audience with “but what about…The presenter starts over with “the only two reasons….”. Once again interrupted and starting over with ” the only three reasons….”, continuing to a fade out. Finding one reason has no influence upon whether there are more reasons so why do science professionals keep doing it. Fifty reasons do not reduce the probability of a fiftyfirst.

  71. Thank you ALL for your comments!
    Even though I have no gluten problems, my consciousness is expanded by what is said about the topic!

    • You mean you have no OVERT symptoms that you are aware of… we are still unsure how much or how long of exposure is required to manifest symptoms… the whole point is to AVOID the potential problem to begin with…

      • Actually, Fasano studies a while back and the latest one (Hollon 2015) have clearly shown that gliadin triggers leaky gut in EVERYONE (at least in vitro), with the “healthy” control group showing even more leakiness than celiacs in remission following a gfd for a while. The only difference was about the production of IL-10 in the control group hypotetised as antinflammatory patway giving more protection to the aforementioned group.
        Probably it’s also about gut biome that may have a potential protection in someone.
        But the point is that we don’t know how and when we may develop gluten related issues that take decades to develop, and in many cases it happens silently, from bad aging to cancer etc…
        But again, what is the main point here? Why we should be eating something that is a far cry from the species appropriate food?
        Aside from the great hazard given by prolamines, we have carb acellularity that may drive an aggressive microbiome, SIBO, etc., we have antinutrients, lectins, mycotoxins, omega 6, high glycemic load, esorphins, and a lack of nutrient density that make such stuff not suitable for a thriving diet.
        In light of that, why one should insist to eat that stuff in spite of a nutrient dense toxin free one made by meat, fish, tubers and veggies?
        Why we should go on with this hoax for the sake of business lords?
        Grains are unsustainable, they make us sick and they are destroying the planet. Folks wake up and face the real problem instead of discussing about fancy details that don’t target the real underlying issue.

        • Do you presume that all folks reading your post have a clinical/academic background in nutrition? Are you trying to impress us? I am sure some of us would like understandable language that would be of value to the subject.

            • Denis, the point is that grains, and especially wheat, are just a survival food that before or later damage our health. Symptoms and manifestations are not black and white, but the issue has many shades of gray, but be sure that it affects all of us, from small issues to death. In poor words, eat plenty of grass fed meat, wild caught fish, organic veggies and adjust your carbs intake with tubers and fruit (depending on your physical activity, metabolism, etc.), and leave your pizza for your occasional treat with your friends as part of 80-20 rule (I prefer 85-15), of course if you are not celiac or very sensitive, otherwise it may be better to forget about them.

  72. My partner is certainly Celiac.. Myself it is more into the realm of sensitivity. I get skin reactions ranging from Body Oder to, Acne and Dandruff. And! this is cool. If I have been clean from Gluten for a few weeks than on a lark have a piece of bread, I get a pretty similar feeling to when I am intoxicated. Brain Buzz! How much work is my body needing to do in order to metabolize Gluten?


  73. After having been diagnosed with RA went grain free, dairy and suger free ( AIP elimmination diet ). My RA symptoms of fatigue, pain and swelling disappeared 80% within three months. The remaining 20% seems to stick. I wonder is there something still in my diet that I should consider?

  74. I am that person and have struggled since I was 14. A non-gluten diet has saved my life. Thank you for all the wonderful information

  75. I have been ff the gluten discussion for years. I have been on and off gluten for years also. No difference. After being off gluten for 1 year, I was recently in France and couldn’t help eating all that delicious French bread. I kept away from the sugary croissants. No problems. I came up with a question I can’t answer. What if it is the bad, adulterated, GMO, pesticided wheat that is in the United States in almost everything we eat. In a country such as France they don’t poison their wheat. I heard the same thing from some one who went to Italy and ate all the pasta. Could Monsanto and others really be poisoning us?

    • Yes Judy, Monsanto and other chemical companies, along with a great many conventional farmers are poisoning us, the land, and our water.
      Despite the fact that we do our best to buy organic produce, organic (or grassfed) dairy, pastured meat and eggs, (no grains for the last 3 years), I was always under the impression that if I sourced out non-GMO’s as part of my family’s diet, we would not be exposed to ingesting glyphosate (such as Round-Up) on a regular basis. Sadly, in the last two weeks, I have discovered this is not the case. Farmers have been spraying many different non-GMO crops with glyphosate just prior to harvest for years! This is done for the purpose of desiccation (drying out) of the crops so they will ripen more evenly, which in turn allows the farmer to harvest much earlier than if he/she just allowed nature to take its course. The glyphosate hastens the death of the already dying (ripening) plant, so that the greener plants (that are not quite ripe) will now die quicker, which evens out the ripening process of the entire crop. Apparently, this practice (poisoning our food) occurs for the sole purpose of more convenient time management for the farmer (and making more money). I wish I could tell you this is just happening with WHEAT, as it is a widespread practice in North America, especially in the wetter, colder climates of Northern United States and Canada for that particular grain, but according to the articles I have recently read, OATS, BARLEY, RYE, FLAX, LENTILS, PULSES (BEANS), PEAS, POTATOES, SWEET POTATOES, SUNFLOWER SEEDS, SUGAR CANE, QUINOA AND CATTLE/HOG FEED can also be desiccated with glyphosate just prior to harvest. One article even included AVOCADOS! Of course, these foods are over and above the GMO’s such as CORN, SOY, SUGAR BEETS and CANOLA that we know are drenched in glyphosate.
      Tropical Traditions recently posted an article that reported findings from independent testing indicating that the Organic Wheat Samples they sourced tested positive for glyphosate levels almost as high as those found in the Traditional Wheat Samples!
      As some of the other comments have stated – Glyphosate is an antibiotic, and as such, continuously kills beneficial bacteria in our guts, in our animals’ guts, in bees’ guts and in the soil. According to Stephanie Seneff, PHD, glyphosate compromises our cells’ abilities to function effectively on many other levels as well. It also kills all non-GMO plants, for goodness sake! Are we the only species on the planet that can’t figure out, by association, not to eat something that is clearly not healthy for us? I guess none of the other species have “SCIENCE & GOVERNMENT” to explain to them that it is safe to eat something that kills the food that could keep them alive.
      In my case, after much reading, I believe my system is hampered by mercury toxicity (from dental amalgams), which I now realize I have been struggling with for years. This heavy metal toxicity compromises my body cells’ ability to detoxify efficiently. My system is further compromised by Candida, which could have developed because of the high mercury levels. Then when I eat foods contaminated with glyphosates (and probably other pesticides), my body is not able to clear out these chemicals as quickly as a healthy body would. It then reacts with bouts of acne, inflamed and hurting skin, and joint pain in my knee and thumb. I am not ruling out gluten and gliadin as culprits, but I have had the same reaction from eating non-organic sweet potatoes and sunflower seeds.
      A note to those who are frustrated because they feel they are eating all the “healthy foods” and are still struggling with their health – I react almost immediately with joint pain when I eat nuts and skin problems when I eat sesame or chia seeds. Not sure why, although it is probably a result of leaky gut.
      Best of luck to everyone in their quest for health!

      • I agree with your views on the the use of glyphosate.
        But, please realize that poor crop nutrient is more to do with crops not being able to reach full maturity, and growing in nutrient deficient soil created by glyphosate’s depletion of the symbiotic algae/bacterial biota, [but not molds].
        Not so much the fast 1/2 life of ‘residues’ which is why it is considered ‘safe’

  76. I’ve been GF for 1.5yrs and CF for almost 4 yrs. I’m practically grain free and cannot tolerate night shades. My question is how come my gut is not healing? In fact, I almost feel like I’m getting more and more sensitive to foods. I supplement probiotics, omegas, etc. I know you can’t give personal medical advice, but I’m curious if others are finding this too.

  77. I know it is real because I have been dealing with it for the last 5 years in my awareness and trying to convince conventional doctors who are totally closed off to accepting NCWS or Leaky Gut, telling me these things do not exist. Thank you for delving into this and calling attention to a disorder that needs more attention.

  78. Very little explained about the design of the study. There is no placebo control. Association does not mean causation. It seems like paleo community points that out if a study is anti-paleo. If it is pro-paleo, they will ignore it.

    • Byron,

      I think to have a big picture view of anything, we have to stop relying so much on these clinical studies and really take note of what people in the real world are actually saying based on their cases. I mean just look at the wealth of information that can be gleaned from all of these stories here people are given. I think it can be a lot easier to understand what is going on by listening and observing. The proof is often in the pudding. I think it’s pretty clear that the ubiquitous U.S. wheat is causing disturbances in digestion for those who are consuming it. Taking it out and learning more about general healthful practices and diet is the most sensible way for one to understand it’s effects.

  79. I do not have celiac desease, but i removed gluten and I feel so much better: good digestion, not feeling bloated, i feel more active and I even got rid of my seborrheic dermatitis.

  80. I know for certain that my autistic son is not allergic to gluten. I also know that gluten-free diets help many autistic children. I am debating whether or not to take the plunge. I know he is not allergic, but I am guessing from this article going gluten-free still might help him.

    • My ASD son had marked improvement going completely dairy free. Casein leaves the body more quickly than gluten. I would start there first. If you see improvement, then go GF as well.

    • Take a look at the GAPS diet to help your autistic son. Gluten definitely needs to be eliminated along with dairy and most of all, SUGAR. Amazing results have been reported on autistic children after diet changes. It all stems in the gut!

    • Wheat germ agglutinin is a non-glutin toxin present in all wheat products (but in higher levels in whole wheat) that negatively affects the brain, especially in autism. This toxin affects everybody to some extent. Wheat is not a suitable food for humans.

  81. I have been gluten free for 3 years, but on a trip to visit relatives I ate lots of bread, for 2 weeks. Now I am suffering sore joints after weight lifting, and a general sense of fatigue. Also my skin got very dry and crinkly !! I’m back to grain free except a bit of quinoa every now and then.

  82. With sensitivity to modern wheat varieties, I stick to spelt bread;
    unfortunately this is expensive and not very readily available. Several of the gluten-free snacks I’ve tried have had far too much sweetening in them (even golden syrup) so I always carry a couple of oatcakes in my bag as emergency carbohydrate.

    • Go for the grain free including oats, they have less sugars. I just started and learning their is options out there. 😉

  83. The big question is, does a leaky gut causes NCWS or does gluten causes a leaky gut? I’m 100% sure I have a leaky gut and I’m sensitive to a ton of stuff but, oddly enough, not to gluten. I still don’t eat any though because I hope it will help me heal my gut.

    • My Functional Medicine Specialist said I have a leaky gut but she did not request a test for this. She said is what not necessary because it was obvious I have a leaky gut and with the none celian gluten sensitivity I had to go on the no grain and FODMAP diet anyway. I already lost 50 pounds before starting this diet and now I lost another 11 the last 30 days. I’m underweight now. ;-( Before this all my blood test were normal on everything.

      • Jose:

        The same thing happened to me when I adopted a gluten-free and dairy-free raw organic diet. I lost nearly forty pounds. If you are underweight, eat a handful of raw organic nuts after lunch and dinner. A cup of nuts is almost 1000 calories. After only one month, I gained back ten pounds — and then cut back somewhat on the nuts.

        • My Doc said not to eat more than a hand full which is around 10-14 nuts. I was eating this once daily. Let me go up to twice daily to see if it helps. I do love nuts so this won’t be a problem. Thanks Michael!

    • Coccinelle,

      Proteins in gluten can poke holes in your gut – causing it to leak – as can sugar, dairy, stress!, too many antibiotics or NSAIDS, toxins in food. If you suspect you have a leaky gut, you want to heal it by removing the foods that can cause inflammation (gluten, dairy, grains, legumes, SUGAR) and make sure you add in a good source of probiotics. Good bacteria in probiotics puts good bugs in your gut that help it get back in balance. A leaky gut can lead to a whole host of medical problems including autoimmunity. I would say that autoimmunity definitely has a component of the gut being leaky to occur but it isn’t the only reason it occurs. So if you have a leaky gut, you open the door for autoimmunity and other ailments to come walking in.

      For sure, if you have a leaky gut, I’d continue to stay away from gluten! Be well! – Francesca (Certified Holistic Health Coach)

        • Are you also taking any glutamine, gamma-oryzanol, N-acetyl D-glucosamine or DGL? Not a lot of studies, but these are the functional suggestions to help to rebuild healthy gut tissue as you avoid any foods you are sensitive to.

    • Gluten causes leaky gut, not the other way around. There is a signaling protein called zonulin that leads to malfunction of the tight junctions in response to the ingestion of gluten, even in healthy subjects. Healthy subjects can just tolerate this onslaught better and heal more quickly.

      • I agree that gluten can cause leaky gut in this very specific and unique manner but leaky gut can be caused by a myriad other factors (NSAIDs, stress, alcohol, other food sensitivities). Then regardless of how you got it, the immune system will be much more exposed to potentially immune provoking food proteins including gluten. Therefore leaky gut could predispose one to developing gluten sensitivity. It’s such a dance!

  84. I have gone through almost as best as I can, grain free eating for over two years and felt much better in terms of digestion and general well being. Ttogether with strength training twice a week, plus being sugar free, I was able to eliminate one out of 4 blood pressure pills I was taking (amlodipine), and reduced my bisoprolol by a quarter. With the addition of 2000mg vit C and 450mg magnesium at night, I’m feeling more energetic in the day and less fatigued especially around 5pm in the afternoon though sometimes I do need a short nap.. I hope to work on eliminating my diurectic but this is not possible for the moment. On elimination I immediately put on water weight and the water retention causes the blood pressure to go high.. Any suggestions what I should look at next?

    • Stephen:

      Try a candida cleanse. Six months after giving up gluten, dairy, refined foods, and sugar (except fruit) I performed a candida cleanse. The improvement in my health (after about three months on the protocol) was just as significant as giving up gluten and eating right.

      If you have EVER taken antibiotics you almost assuredly have a candida overgrowth issue. My board certified nutritionist recommended Lauricidin, which is derived from coconut oil. I also later added oregano oil. Good luck.

    • Stress management and more frequent and varied exercise might help. Bisoprolol can sap energy but not knowing your history I couldn’t say if it would be wise to lower it and increase another BP med instead. Another food sensitivity could contribute to fatigue and even drive up BP if it is causing inflammation. Many gluten sensitive folks are also dairy intolerant so that could be a good place to start but soy is another big one. You are already off other grains but corn is a big culprit.

      I would be careful about treating candida with any supplement that has antibacterial action which the monolaurin in Lauricidin does. It will indiscriminately kill your good gut microbes along with the bad. This could be a reasonable risk to take if you are sure you have candida in your gut but many people even if they’ve taken lots of antibiotics do not grow out candida in stool tests. So I say test before you treat!

      Hope you feel better

  85. Our adult son has ulcerative colitis, and has to manage his condition with dietary and supplementary measures because he is severely allergic to all the meds his gastroenterologist prescribed. This difficulty likely has been a blessing in the long-run, because he does not suffer from drug side-effects, yet seems to avoid major flare-ups, while those taking drug therapies still suffer major flare recurrences. His diet basically is an anti-inflammatory celiac regime. Occasionally he has been exposed inadvertently to gluten as an additive, and immediately reacts with either headaches. chest pains, fatigue, bloating, and colon discomfort which can be quite severe. But so far, has not experienced a full-blown colitis flare since going gluten free. However, he has noticed It takes very little exposure to gluten to bring on some negative symptoms.
    Strangely, his mainstream medical care givers do not acknowledge the possibility of non-celiac gluten sensitivity, and do not see the need for any testing to confirm. They just want to do colonoscopies every few months, which unfortunately set him back each time in recovery and gut healing. He has decided to forgo any further invasive scopes for that reason.
    Initially, he did have a c-diff infection, which was apparently eliminated with vancomycin. C-diff infection may mask itself with similar symptoms as that of gluten intolerance, so there are times he wonders if the pathogen may still be present in his system, but so far his gastroenterologist sees no cultured evidence. He has decided on his own initiative to avoid antibiotics which generally weaken all the gut flora and drastically reduce the effectiveness of his immune system, opting for a regime of saccromyces boulardi, probiotics, and using oxygenated charcoal to capture any possible c-diff inflammatory toxins. The c-diff organism has the ability to hide as an inactive spore, so he will likely not know for sure if it has been eliminated permanently from his gut.
    His experience leaves one wondering if there may be a similar autoimmune mechanism at work at the metabolic cellular level in ulcerative colitis and Chrone’s as that of Celiac’s. Could there actually be a related link which researchers are missing, thinking only genetic predisposition for Celiac’s, but not necessarily evident for UC or Chrone’s? If epigenetically cells can be turned-off, epigenetically they may again be turned-on, and this could occur both with or without any apparent generational familial genetic mutation passed down, but rather also be initiated through adverse nutritional factors and/or environmental or chemical exposures activating or deactivating processes at the cellular genetic level. Such could also explain why there seems to be an upsurge in Celiac, Ulcerative Colitis, and Chrone’s patients in the last few years beyond what would otherwise be predicted per population.

  86. I have a question. I have hypothyroidism and had a TSH of 95 and thyroid peroxidase antibodies were elevated. I went on NDT and after 7 weeks TSH came down to 7, but still antibodies were elevated. For the last six months I have completely cleaned up my diet. I have cut out all caffeine, all gluten, all grains, all dairy, all sugar (except for natural sugar in fruits), all soy, all processed foods and all alcohol. I have lost 35 pounds.
    I just had blood work done two weeks ago and now I am hyperthyroid. My TSH came down to 0.13 (according to Quest it should be 0.4-4.5) and again my antibodies are elevated to 112 (according to Quest it should be below 9 IU), but this time my Free T3 is also out of range at 6 (according to Quest it should be between 2.3-4.2pg/mL).
    I am at a loss. I’ve done everything I know to do to get my antibodies to come down. I make sure I get 7-8 hours of sleep per night and I keep my stress levels down as much as I can.
    My antibodies are high no matter what I do and they are high no matter if I am hypothyroid or hyperthyroid. I see a functional medicine doctor and she is going to lower my NDT dosage, but what else can I do to lower my antibodies? Any suggestions? This is driving me insane and is causing me a lot of anxiety.
    Oh….I have been on 200mg oral compounded natural progesterone daily for the last 7 months and estradiol and progesterone levels are within range.
    Would natural progesterone have anything to do with elevated Free T3 and elevated antibodies? I’m at a loss.

    • Sounds to me like you’re getting better, and you simply need to lower your medication as a result. That’s great! (If you get more medication than you need, it will make you hyper.) Also, I think it can take up to 18 months for your antibodies to get back down to normal. So maybe you are on the right track and just need to keep going, tweaking the NDT amount when necessary.

      • Hi Susan!
        Thank you so very much for responding to me. I cannot tell you how much better I feel after reading your comment. I will continue to keep doing what I am doing and I will stay positive and EXPECT that those antibodies will come down. I had no idea it could take up to 18 months. Reading that gave me a lot of relief. Thanks again! You made my day!

        • Hi Renee and Susan,
          I have gone through a similar situation as Renee for the past year. Started with hypothyroid and TPO at 1600+. My medication was adjusted after becoming hyperthyroid. Tested TPO after 4 months and it was 1700+!! Now, a year later, I need to increase my thyroid medicine again, and TPO still at 1600. Not sure what to do. Main symptom is poor sleep (and since going AIP much more sensitive to food). Very frustrating.

        • Also, my weight dropped from 136 to 106!! I’m 5’7, and too thin now and unable to put any weight back on (though I do feel mostly good). So much to figure out!

        • Renee,

          There’s a great book you should read called “Hashimoto’s Thyroiditis – Lifestyle Interventions for Finding and Treating the Root Cause” by Izabella Wentz, PharmD, FASCP. The author has this condition herself, and she researched everything that contributes to it and how you can cure yourself. She also talked about how when the antibodies are attacking the thyroid sometimes that causes the thyroid to release more hormone, making you temporarily hyperthyroid even if you are usually hypothyroid. I think this book could be helpful for you.

        • Renee,You may wish to try weaning off of the progesterone and take Vitex Chasteberry instead. Taking hormones even bioidentical just makes one’s body produce less, as I found out by experience. Vitex works well to regulate my progesterone levels. But you have to take it daily without fail from day 5-28 or they’ll drop. Blessings!

    • Do you have neck pain? Specifically lower neck? Innervation to the thyroid comes from this location. Is it possible that the communication from you brain to that organ has disruption? As a chiropractor this is how I think. Hope this helps.

    • How about looking into iodine/iodide supplementation as well as securing organ health first – instead of just allowing your doctor to fixate on hormonal adjustments.

      Unfortunately, most people think that Hypothyroid is possibly caused by insufficient Iodine and Hyperthyroid is related to excessive iodine.

      From all my reading (plenty) it would seem that hyperactivity of the thyroid gland is just as associated with insufficient iodine. The reason one person with low iodine intake will become hypo- and another will become hyper-thyroid is just their own individual constitution or various stressors.

      I’d find an iodine-aware doctor if I were you. Best of luck in your search for health. I have heard that glandular problems are difficult to deal with. However, it’s good to go even farther up the pipe, so to speak, and see if merely manipulating hormonal levels may not always be the only way to go. Perhaps looking at overall health is better.

      Also, maybe taking so many foods out of your diet has resulted in vitamin & mineral deficiencies. Just a thought.

      • Thank you Samia!
        I will definitely look into iodine supplementation. My doctor is a functional medicine doctor and has been pretty great with me as far as listening to me. She did do vitamin D testing and put me on 10,000 iu per day and now my vitamin D levels are perfect. She has me on a high quality non-gmo multivitamin and 1,000 vitamin C per day. I have also incorporated Turmeric, Holy basil, ashwaganda (for adrenal exhaustion) and biotin for my thyroid related hair loss.
        I am definitely going to ask her about iodine supplementation. Thank you so much for your comment!

        • I also have hypothyroidism caused by the autoimmune disease Hashimoto’s. Iodine is actually NOT good for those with Hashimoto’s. It can make your thyroid even worse. Unless you test your level of iodine in your blood and come up low.. I would not put more iodine in your diet.

          • I started on Lugol’s iodine but didn’t know about some protocol that includes taking selenium and other supplements if one supplements with iodine. Iodine caused my antibodies to increase 10-fold so I knocked it on the head.

            Unfortunately I also tested iodine-deficient prior to commencing the Lugol’s solution so now just try to ensure that I have iodised salt (which BTW doesn’t contain wierd stuff).

            • I’m not an expert on Iodine. However, I have heard that some people who do need iodine (testing shows they are low + they have symptoms) don’t do so well on Lugol’s, which is nowadays taken in pill form.

              There is another form of iodine supplement that is not Lugol’s. To each his own. We are not all built the same way.

              • I do fine on iodine trichloride and colloidal iodine, but lugols slows my metabolism. It’s important to take selenium as well, for selenium dependent thyroid hormones. I take methylselenocysteine, as other forms of selenium make me ill.

                • Hi, gh. I’ve never heard of iodine trichloride. I myself take the ammonium form and like it.

                  What do you think of the inexpensive yeast type of Selenium? Also, do you take Se every day?

                  I’m not hypo; just making sure I have enough Iodine in my body, since I don’t use iodized salt.

    • Renee:

      I recommend that you read “Hypothyroidism Type 2: The Epidemic” by Dr. Mark Starr. I just finished reading it (after previously reading a dozen other books on hypothyroidism over the years) and I was impressed by it.

      The end of the book also contains a paper written by Dr. Jerry Tennant, who writes some interesting things about Hashimoto’s thyroiditis and elevated antibodies. For example, people with Hashimoto’s should take levothyroxine instead of natural desiccated porcine thyroid preparation.

      • Thanks Michael! I will definitely check it out. I’m researching and reading so I can learn as much as I can. I want to be proactive with my health. I hate Hashimoto’s disease. 🙁

      • ” For example, people with Hashimoto’s should take levothyroxine instead of natural desiccated porcine thyroid preparation.”

        I have read that this assertion has never been proven. The only study done showed that NDT was beneficial and lowered the antibody levels. I’m taking NDT for my hashi’s but haven’t measured the antibody levels since I switched from levothyroxine. Must get them done….

        • FYI, there are several pharmaceutical companies that make Levothyroxine. Be sure your pharmacy uses a manufacturer that doesn’t use gluten as a filler. I actually had to switch to Levoxyl (gluten free).

  87. Hi,

    I was diagnosed by a functional medicine specialist with the non-celiac wheat sensitivity and celiac gene. She has me on a FODMAP diet with no grains. After 30 days no improvements of my systems which are not the typical symptoms. Chest pressure, rib-cage pain and hard time breathing and is all day long except when I sleep. I had a little gas but not really a stomach problem. I also came out positive with the SIBO bacteria which I took an antibiotic for 14 days before I started the no grain diet. (Not sure if I;m cleared from the bacteria so I took a 2nd SIBO test and waiting for results) Now on top of that, I came out with extremely high levels on all 14 Mold allergies. I have been cleared by my pulmo and cardio. Mild reflux/gastritis but nothing else. Sure, anxiety not making it easier. ;-( She told me it could take 4 years before I get better but even then I’m stock with a lifetime of grain free. ;-( I still have my doubts and waiting 4 years is absolutely ridicules.

      • Hi Mandy,

        No, have not done a candida test but I will give this simple test a try . Yes, that is exactly the way I see it and that is why I’m really concerned she is not helping me. I have been grain free for almost 6 weeks and on the FODMAP diet for 4 weeks with no improvement at all. ;-(

        • I trust you heard Chris’s recent cross promotion interview with 2 previous clients on a self gut health healing protocol. An informative program which I would do myself if I weren’t so far down the track.
          I could not find a link, can anyone help or please Chris, re link.
          Anyway, Chris down played candida.
          Sugar [carbs] drives candida & dysbiosis both good & bad yeasts & bacteria.

          • Andrew and Jose, I would be interested in this link, also. All I can say is that I finally pared my diet down to meat (not cured), moderate amounts of healthy natural fats, and easy to digest fruits and vegetables – cooked apples, banana, cooked spinach, some but not all cooked squashes, cooked carrots, cooked green beans, and cooked beets. I felt a similar inflammation under my ribs that you are describing – this is different from the stomach pain I described elsewhere. It turned out I had an egg sensitivity. Within three weeks of going off eggs, that particular symptom disappeared, thankfully. I’m not suggesting that it’s eggs for you, though. My heart goes out to you and many others who have commented here. A virus started my whole adventure with food sensitivities. Best to you, Jose, and I’ll keep checking in for that link mentioned earlier.

              • Well, maybe. I’m not sure food sensitivities is even an issue with you, based on your visit to the Mayo clinic. And I’m totally unqualified to give you advice. I interjected my experience with eggs just in case. I had both upper stomach pain and IBS in addition to inflammation under my ribs. You don’t seem to be experiencing any of that. You know, this is all interesting regarding your back because hunching over can bring on my stomach issues. How different parts of the body can affect other parts is so interesting. Best to you, my friend!

                • I do have gluten sensitivity with no direct symptom, so I’m open to try anything that may help me with my actual symptoms. 😉

                • 🙂 It’s funny that the last thing I said to my naturopath was that it couldn’t be the eggs. “I eat at least 2 a day”, I cackled. Ever since then, I’ve been more open minded, and I’ve read so much, too, that I consider all the possibilities. I’m throwing this in as a note of humor and as a observance of human nature.

              • One of (many) problems I encounter is the ENORMOUS difference between a PASTURED egg from a free-range hen NEVER fed grains, and the bullshit “vegetarian-fed”, “natural” eggs in the market… these are not even in the same BALLPARK !!! Get your eggs from someone you KNOW, if possible. Duck eggs are even better !

                • I eat organic eggs and will stop for 3-4 weeks just to give it a try. Never had Duck eggs, but will check out once I do the diet. 😉 Thanks!

  88. N.C.W.S. seems to be a fairly recent development. I see it as a symptom of other, deeper problems. Get to the bottom of it and maybe you can reintroduce wheat and gluten. I see that Dr. Douillard of lifespa has written a book on this (reintroduction of wheat products) and is having a seminar, so I’m going to sign up and see what he has to say.

    • In my case with the Celiac Gene that won’t be possible. Now, only 1 out of 35 with the celiac gene gets the celiac decease so is a chance I will be taking. I actually don’t mind that much being grain free, but 4 years to feel better is unrealistic. ;-( I can always take the chance considering that 1 out of 99 gets it anyway compared to 1 out 0f 35 with the gene. 😉

      • Jose,
        Have you looked into mold/mycotoxin illness, biotoxin illness if you are positive to all Molds? Mold is not easy to eliminate or cure, it is possible, takes diligence and time and all your surrounding environments must be clean. Best,

        • My house is only 6 years and is mold free. My concern is the food because I eat lots of re-headed foods and fruits like bananas which most of the time have dark moldy spots. ;-(

          • Jose, normally, black spots on bananas are “sugar spots”, due to the conversion of starch present to sugars… (what most people refer to as a banana “ripening”… perfect example would be plantains which, when “unripe” (green) are mostly starchy carbohydrates, but when black are mostly sugars…

            • Got it, thanks! But how do you know when is to moldy to eat with high mold allergies. The smell? I normally buy organic and green but they do taste much better when they are ripped. 😉

              • Jose, as MR PALEO”, I don’t eat my fruit fully ripened… only barely ripe at best… really depends on the fruit. I cannot, in good conscience, recommend that anyone eat “moldy” anything, unless we are referring to cheese, and MANY people have an intolerance or reaction to many cheeses because of this… most people are unaware that in order to “make” most cheeses, as well as “buttermilk”, etc., the introduction of a particular mold into the milk/curds etc. is required… many people who complain about being “dairy intolerant” are actually reacting to the bacteria… not just lactose.

                • Thanks, I have been dairy free for some months now. No cheese of any kind even when Pizza was my favorite food. ;-( Now, I don’t have a problem with dairy as well. I can drink a gallon of regular milk or eat a pizza and not feel a thing so basically I’m following my functional medicine spe recommendations even if I have no regular symptoms related to this.

              • Unripe bananas are lower GI & provide Inulin as an indigestible [Carb] fibre for prebiotics, like cooled, cooked potatoes. They are all high carb. Check your Blood Glucose after eating.

      • Hi Jose. It took me exactly 4 years on a gluten, grain, dairy and sugar free diet to get better! I got worse the first 3 years but then gradually better. Now almost at original weight, enjoying gluten free grains and bread and even sugar on occasion without any symptoms. Hang on! Life gets so much better!

        • I plan to stay grain free all my live but my symptoms are not normal for this. I have chest pressure (under bone breast) all day long except when I lay back or sleep. Rib-cage pain, light headed and breathing problems. I do not have any stomach issues, excess gas or burp or anything that will say the food is triggering my issues. I can eat a grain free cracker or a whole pizza and is the same for my stomach and symptoms. So yes, I see myself on grain free diet because I do have the celiac gene and I’m gluten sensitive, but not sure any of this will actually help me with my symptoms. ;-(

          • Jose, have you been checked for cardiomegaly, pleurisy, sarcoidosis, and hiatal hernia ? And, have you seen a competent chiropractor ?

            • Actually I was referred to a chiropractor which deals with the nerve vagu. Yes, he ordered more x-rays and found many problems with my neck and back including a moderate scoliosis so I been getting treatment for this for 2 weeks now. Back is better but nothing better as for my regular every day symptoms. ;-( Tomorrow I’ll be going to Mayo Clinic, after putting a little pressure it was finally approved. My GI said that was my best option and my functional Medicine said is a waste of time. So far I have seen every specialist in the book including functional medicine and naturopathic doctors and so far nothing. They all tell me what I don’t have, but they can’t tell me what I have related to these symptoms. I had so far 3 endoscopes and 1 PH Bravo and nothing besides mild, very mild reflux. I had done like 20 test so far and they all show the same. ;-(

              • Do you have amalgams ? By the way, for what it is worth, I am not a big proponent of endoscopies, and even less enthusiastic about colonoscopies… suggest you write down conditions I mentioned, and take it with you to ask your physician about.

                • That is just to mention one, but I had done like 20 different tests including cardio and COPD. Actually, they all agreed that I’m a very healthy man. jejejeje Sorry, but my daily symptoms do not agree with that. -( No amalgams or hiatal hernia but not sure about the rest so I will ask them. Now, the problem with functional medicine and all these so called Experts is that they all blame nutrition, leaky gut and regular Doctors for every symptoms we have. In my book they are not any better or worse 😉

                • Jose, as a “functional nutritionist”, I am considered a “naturopathic” practitioner, so hopefully you won’t mind if I overlook your comment… personally, I’ll take a Naturopath over an Allopath for EVERYTHING, except trauma care…

                • Hi,

                  I speak for myself and my own experience. Just got out of Mayo Clinic and this is the opinion of this GI I saw. What I have on my chest and rib-cage is not reflux or stomach related. Keep in mind he based his opinion on all the test results I put on his hands including all the labs from a Functional Medicine and 2 CD’s. He also said he saw no reason for me to continue this grain free diet but he did recommend to stay with the FODMAP diet. Now, he did say my back has numerous conditions from mild to moderate and he believe that is the reason for my pain and symptoms. He did explain why but it will take for ever to write it here. 😉 He referred me to a Spine specialist. Now, I plan to continue the no grain diet but not the FODMAP because I actually don’t have any stomach issues. Btw, this is the same opinion my 2nd GI has but I needed a 3rd opinion.

                • Jose, I’m so glad you let us know. I was feeling uncomfortable with some of what I said as we tend to put our own spin on other people’s physical problems. I almost left another comment for you on that note but decided to let it go. I hope that you begin feeling better, soon.

                • No harm done, any comment good or bad is welcome and I do understand we all have our own issue and conditions but we are all just tying to help. 😉

            • Hi Paleo, after 14 therapies with a qualified Chiro no improvement. ;-( As for the other 3 you mention based on symptoms I do not have them. Now, I did come out with numerous back conditions up to moderate including a moderate scholiosis which I will see a neurosergeaon for evaluation. This could explain why symptoms are activated when I stand or walk. I no longer eat grain free but remain gluten free.

              • Jose, unless your “scoliosis” is genetic in nature, proper exercise to strengthen the abdominals in particular, and an inversion table, as well as proper sleep habits, would go a long way to alleviating your problem…

                • By the way, just from my “experience”, I personally would never have “back surgery”, no matter what anyone “said”… seen too many failures.

                • Thanks Mr Paleo!

                  Just today I saw a neurosurgeon and he did offer me to implant on my back but my back pains are not that bad and not all the time. Yes, sometimes they get ugly but is not all the time so for now I refused this option. My chest pressure and lack of air when I stand or even talk is the main reason I was looking for help and they thought maybe my back/cervical spine was the reason for it but the Doc said he saw no reason for it but the pain could create the lack of air and that is why he offer me this option.

                  So how can I help my scoliosis (is turning to the left)? To sleep facing my right? Any suggestions? I will get physical therapy starting next week.

                  This was basically my last option, so now I’m left with no options from my Doctors. I myself believe it may have to this with my vocals, like vocal disfunction because I feel the pressure and lack of air when I walk, eat or even talk. Gone 90% when I lay back to sleep but just knowing I will get worse when I wake up makes me lose sleep. ;-(


      • Yes, I understand that gluten/wheat will never be an option for you. I was referring to the non-celiac gluten/wheat sensitivity.

    • Thank you for that. Having been off gluten for over two years, I have also wondered whether my gut has healed enough to have an occasional grain treat. I just located Dr. Douillard’s book, which is slated for release in January:

      I just began visiting an osteopathic physician. At my first session, she informed me that my skull bones did not move enough and that this can impede the lymph system in the head (which was only recently discovered). Then I just read this tidbit on Dr. Douillard’s web page. Wow!

      “Researchers have found minute lymphatic vessels in the brain and central nervous system (CNS) that drain directly into the body’s main lymphatic system. The discovery is groundbreaking; as previously, science did not know these lymphatic vessels even existed. The science shows that numerous toxins—including beta-amyloid plaques, which are linked to Alzheimer’s disease—are drained from the brain through the brain’s lymphatic channels while we sleep.

      This research is so compelling because it suggests that commonly, in the case of “grain brain” and other food intolerance health issues, these brain and CNS lymphatics as well as other lymph channels may be congested, and thus cannot flow or drain toxins out of our systems properly.

      Let’s follow this to its logical conclusion: Lymphatic congestion can lead to a heightened immune response resulting in inflammation in the body. Inflammation is directly linked to a host of digestive issues, food sensitivities and other health concerns. Therefore, it’s not the “grain,” but the “drains” that may be the real culprit behind this food sensitivity epidemic.

      A healthy lymphatic system starts with good upper digestion and a healthy intestinal tract. It is the primary circulatory system that processes both nutrients and toxins from the intestines. When the ability to digest certain proteins breaks down—which is all too common today in our stressful world laden with toxins—proteins like gluten and casein from dairy, ultimately clog the lymphatic system surrounding the intestinal tract. Over time, the lymphatic system, which drains waste from every cell in the body, can become congested, leading to food intolerances that we have blamed on foods like wheat, dairy, and others.”

      Certainly something to think about.

      • Dr. Douillard’s book is now available for only 99 cents (in Kindle format) for the next twenty days! I have only read the first chapter, but the book is extremely interesting and heavily footnoted.

        The idea behind the book is that you can heal your body to repair your digestive system, so that you can eat wheat products in moderation — especially more natural wheat products and especially when wheat is in season (as your body has evolved to produce more microbes that help digest wheat during that period).

        I cannot say more than that, because I have only read the first chapter.

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