Section 3 of Part 2: Could Glutamic Acid And Aspartic Acid Contribute To Amyotrophic Lateral Sclerosis (ALS) Or Lou Gehrig’s Disease?

March 11, 2011 · Filed Under ALS · 2 Comments 

According to John B. Symes, D.V.M., wheat, dairy, and soy contain high levels of glutamic acid and aspartic acid. High levels of these two non-essential amino acids can over activate the receptors of the nerve cells and lead to excitotoxicity and neurological damage in animals. Dr. Symes’s research suggests that this can lead to nerve and brain impairments which are evident in many neurodegenerative diseases. Possibly, his findings could be applicable to humans.

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Section 2 Of Part 2: Could IgA and IgG Antibody Mediated Reactions To Foods Cause Amyotrophic Lateral Sclerosis (ALS) Or Lou Gehrig’s Disease?

March 10, 2011 · Filed Under ALS · 3 Comments 

This is section 2 of part 2 (of a 5 part series). In this section of part 2, we will discuss how IgA and IgG mediated reactions to foods could cause ALS symptoms. 

There are five classes of antibodies that are present in our bodies, IgA, IgD, IgE, IgG and IgM. With a gluten intolerance, IgA and IgG mediated antibody reactions are responsible for autoimmune related tissue damage. Initially, the antibodies react to gluten and then cross react with other areas of the body leading to a variety of symptoms.

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Section 1 of Part 2: How Could A Gluten Intolerance Cause Amyotrophic Lateral Sclerosis (ALS) Or Lou Gehrig’s Disease?

March 9, 2011 · Filed Under ALS · 8 Comments 

This is part 2 of a 5 part series discussing how ALS could be caused by a gluten intolerance, other types of allergies, and/or by a reaction to lectins. In this part of the series, the possible association between ALS and a gluten intolerance is discussed. Due to the length of this part, I will need to break it into 8 posts/sections. At the end of this post, I have outlined the series for you. Today, section one will discuss how reactions against transglutaminases may contribute to symptoms.

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Part 1 Of 5 Part Series: Could A Gluten Intolerance Cause Amyotrophic Lateral Sclerosis (ALS) Or Lou Gehrig’s Disease?

February 17, 2011 · Filed Under ALS · 20 Comments 

I would like to dedicate this series of posts to my grandfather, Jack, who died from amyotrophic lateral sclerosis (ALS) when I was in my early teens. He was a tall thin man who was always smiling and maintained a positive outlook even in the midst of ill health. His daughter (my mother), my daughter and I all have celiac disease (one type of gluten intolerance). I have to wonder whether his symptoms were really associated with a gluten intolerance. Over the past six years, I have come across a great deal of research linking neurological symptoms to immune reactions to gluten. This peaked my curiosity. Did the ingestion of gluten trigger a cascade of immune reactions, eventually leading to the development of ALS in my grandfather. This is an intriguing question and I believe the connection is very possible. With all forms of gluten intolerance, it seems very plausible that autoimmune factors (anti-neuro antibodies), inflammation, and malabsorption of nutrients could lead to the neurological symptoms associated with ALS.

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