Gluten Sensitivity and the Impact on the Brain

Several years ago, parents of a lovely nine-year-old girl, Karen, brought her to see me because she had poor memory. They indicated that she had difficulty in thinking and focusing, and because of these issues she was falling further and further behind in her school work. Interestingly, they stated that at times she was fine, while clearly at other times her brain function seemed to be different. They indicated that she had difficulty keeping her thoughts together and that she became profoundly frustrated when this would occur.

Because of her significant issues with academic performance, her parents elected to home school her. Her academic testing revealed that she was functioning at or below a third grade level in a variety of areas, including math skills, reading fluency, story recall and overall academic skills. Fortunately, she had no significant medical problems in her past and her overall physical, as well as neurological examinations were entirely normal. Routine, typical blood studies were unrevealing, so I was left to reconsider her history to see if there were any clues as to what might be causing this child's problems.

What caught my attention was the interesting fact that her problems were not constant, indicating that basically her brain was intact but something seemed to be detrimentally influencing her from time to time, causing her to have these significant issues with respect to how her brain functioned. In considering what factors change day to day in terms of someone's exposure, certainly diet is at the top of the list.

Recognizing that gluten sensitivity (a protein found in wheat, barley and rye) is extremely common, I decided to perform a simple blood test to determine if this child was gluten sensitive. When the laboratory studies were completed, we were surprised to learn that she was profoundly sensitive to gluten. So at that point I instructed her parents to put her on a gluten-free diet. While they considered this diet to be challenging, eliminating all wheat, barley and rye from her diet, nevertheless they complied. Over the next two weeks, her parents observed a remarkable change in her cognitive function. Karen suddenly was able to focus much more readily on her school work and indicated to her parents that she suddenly noticed she was thinking much more clearly. Her parents maintained her on a gluten-free diet and over the next several months continued to notice further improvements in her school work. At the end of the school year, she was tested and her grade level equivalent for math calculation skills was 5.1, reading fluency 5.6 and story recall 8.4, which is to say, functioning at a level considered "normal" midway through the year for an eighth grader.

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Many food problems are a result of naturally occurring chemicals in foods. To explain further, food is composed of many naturally occurring compounds. Three that can cause major problems for some people are Salicylates, Amines and MSG – Mono Sodium Glutamate. Everyone has a threshold and your level of food intolerance is based partly on that threshold.

Our bodies can’t digest some foods that have high histamine levels because our digestive system lacks the enzymes it needs to ensure we don’t suffer from these symptoms. Eating foods rich in histamines like pizza, fish, some vegetables, and some fruits can cause these often cumbersome food intolerance symptoms. Drinks like coffee, cocoa, wine, and beer also have high histamine levels.

Symptoms related to salicylates, MSG and amines are hives and swelling, headaches, mouth ulcers, stomach pains, IBS (irritable bowel syndrome), nausea, sinus problems and a general feeling of being unwell. Reactions to naturally occurring chemicals can be just as debilitating as an allergy even though they are not the same thing.

Should your symptoms show signs of improvement you may well be intolerant but it is always worth reintroducing the suspected food for a short period to see whether or not the symptoms re-establish themselves. At this point you have identified the offending food but before eliminating it from your diet permanently do ensure you consult with your doctor or dietician considering you will need to replace the nutrients lost by the elimination of this food.

Food intolerance is quite a bit different than an actual food allergy, although many people seem to confuse them. Instead of this being a response by the immune system, it is a problem that occurs in the digestive system. When a food causes irritation to the digestive system or people are not able to break down or digest certain foods, then this is known as an intolerance.

Food intolerance is sometimes mistaken for food allergy. Food allergies cause a person’s immune system to sit up and take notice, while food intolerances don’t involve the immune system. Neither are they linked to contaminated or spoiled foods; those cause food poisoning, not intolerance. Food intolerance describes the adverse physical reaction to the ingestion of certain foods; it is something that affects the digestive system.

Symptoms of food intolerance and allergies can take a bewildering variety of forms. They often include swelling of the lips, throat, and other areas. Skin rashes can result from a food intolerance as well as breathing difficulties. Digestive distress such as vomiting, pain, and diarrhea are also common to people suffering with food intolerances.

Food intolerance symptoms can range from slight bloating to more serious problems like migraines and irritable bowel syndrome. The trouble is that it is not always obvious which foods are making a person feel unwell.

Food intolerance testing is a cheap and easy way to find out which foods you are sensitive to. Food intolerance tests can be bought online or from your GP. The most popular food intolerance tests are simple skin prick tests. Order your ALCAT Food Intolerance Blood Test now!

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Food Intolerance as a rapidly increasing problem that differs from food "allergy" in that symptoms are usually chronic and delayed, perhaps by several hours or even days. Hence they have received relatively little attention. Nonetheless, knowing what food you do not tolerate may be the most powerful tool for improving athletic performance and well being.

Food Intolerance And Low Carb Diets

Food intolerance is a pharmacological reaction to the consumption of certain foods. In many cases, food intolerance may appear to be the side-effect of pharmacological drugs, but in fact, it is generally caused by the consumption of natural foods products, additives, or the combination of both.

The majority of food products that commonly cause food intolerance are high-protein.

As a low carb dieter, you will have abnormally- high exposure to high-protein food, including dairy products and meats, which means your chance of experiencing food intolerances (if you have any) will increase.

In contrast to food allergies, which are easily identifiable because they affect an almost instantaneous reaction of hives, shock, and a range of other symptoms, food intolerances are somewhat harder to identify.

Food intolerance generally has milder affects, such as minor headaches, general irritation, upset stomach, restlessness, and a loss of sleep. This makes it much harder to identify and treat.

If you are new to your low carb diet, you may have already experienced some of these symptoms, but attributed them to something other than food intolerance.

If you have been exhibiting these symptoms for less than three days into your low carb diet, they are more than likely related to withdrawals from caffeine or carbohydrates. They could also be related to dehydration. Conversely, if you have been exhibiting them for more than three days, they are more than likely the result of a food intolerance.

You should immediately start the process of weeding out foods that could be causing the intolerance.

The following is a list of foods you may be consuming on your low carb diet that are likely perpetrators: eggs, nuts, milk, fish, shellfish, pork, bacon, chicken, cheese, and tomatoes.

You should try to remove one of these from your low carb diet at a time. If you cannot solve your intolerance problem within a week, it would be wise to get off of your low carb diet and contact a physician to determine the source of your intolerance.

This article is for informational purposes only, and is not intended as substitute for medical advice. Before embarking on any diet or fitness program, consult your physician.

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Looking for information on Food Intolerance? You can find it here, along with articles that will help you sort out any confusion you might have with a Food Intolerance.