Thank you for your comment. It is great that you are considering gluten intolerance as one contributing factor since there could be an association.

With regards to Lewy Body Dementia, I haven’t seen any research, but would not be surprised if there was a connection.

You may find my other post about Alzheimers interesting and also the neurology chapter in my book, “Gluten Toxicity”. Both discuss how immune reactions to gluten (and immune reactions to other foods) can affect the brain and the neurological system.

Thank you for your comment. I mentioned a few things below to keep in mind while you are exploring your options:)

Keep in mind that people with a gluten intolerance can also have an IgE mediated allergic reaction to wheat or gluten. Therefore, the Chiropractor may have just picked up the wheat allergy, but not the gluten (false negatives can occur). With your family history, it would be best to get the tests for a gluten intolerance as well. Definitely all relatives of someone with CD should be tested. This is especially important prior to starting the GF or wheat- free diet since the diet can cause false negatives in the tests for a gluten intolerance.

If you have a gluten intolerance, avoidance of wheat (only one type of gluten) may only remove some of the symptoms (if your symptoms are related to a gluten intolerance) since you would still be consuming gluten with the ingestion of rye, barley, and some types of oats. I suggest keeping this in mind while making your decisions:) If you have CD, nutrient deficiencies could be contributing to your symptoms as well.

I wish you the best,
Shelly

Yes, some people with neurological symptoms can have a rapid return of symptoms, some others have a gradual return though. Everyone is unique in their presentation and with their reactions/symptoms.

The same appears to be true for the resolution of symptoms. Some symptoms, like a headache, may resolve quicker than other symptoms like neuropathy.

With regard to the proposed standard of 20ppm, the tests that look for a reaction to this level of gluten are not fool proof, false negatives can easily occur. Therefore, I suspect that 10 or 20ppm could be too much:) More research with the use of better tests may help to shed more light on this issue. For now, I personally aim for 0 ppm:)

The additional presence of an IgE mediated reaction to gluten (or just wheat) needs to be taken into consideration as well since celiacs (or anyone with a gluten intolerance) can have an IgE mediated reaction in addition to the typical IgA or IgG mediated immune reaction to gluten. This may pose an additional risk for a reaction.

I hope this helps,
Shelly

Since there are different types of hydrolyzed wheat (and with little research Re: with CD), I would be very reluctant to use it.

As well, I personally don’t like to use a skincare product or shampoo with wheat in it (even though I’m not eating it) because there will be traces left on my skin (potentially my lips) and this can present a cross contamination issue. I personally avoid any skincare or shampoo product with any type of wheat in it

People with celiac disease can also have an IgE mediated allergic reaction to wheat and this can pose an additional risk for a reaction topically and perhaps systemically if any is ingested (anaphylaxis could occur if the allergy is severe in nature).

I wonder if the proposed standard of 20 ppm may be too much gluten for some of the most sensitive.

Now — do you know anything about Lewy Body Dementia and gluten?

Yes, there definitely needs to be some work done in this area:)

I’m sorry, my book isn’t free, there is a fee:)

Shelly

Allergies and gluten intolerance can cause constipation as well as diarrhea. Have your family doctor assess his constipation to investigate other possible causes as well:)

Shelly