Re: Anybody's hypo worse after eating wheat/dairy?

I have personally eaten homemade yogurt, well-fermented, and had the same reaction that I have had from kefir, cheese, and store bought milk. I even had these reactions before I believed that I was allergic to 'fermented' dairy, and in the absence of anything else (having eaten the yogurt as a snack or as breakfast).

To say that celiacs are 'nervous people' is a VERY general/biased statement. Not based on any facts. To a couch potato, anyone who cleans her house is nervous or hyper. There is no way to find credence in such a statement.

Also, the wheat-eating cow's milk is still the main ingredient in the fermented dairy products. And the casein, a protein similar in structure to gluten and a known allergen, is found in abundance in 'fermented' dairy products.

http://www.bacteriamuseum.org/niches/foodsafety/goodfood.shtml

'Fermented milk products are not completely fluid because casein, the major protein in milk, is insoluble in acid (Source: DB Frankhauser). Casein is also the protein that makes cheese solid.'

Just a note, free-range cows eat grass not wheat, but still produce allergic reactions.

Your points about the glutamic acid content of wheat and its similarity to Mono-Sodium-Glutamat (Natrium Glutamat) are valid, but still there is way too much inference in the final deduction. I can believe that due to shared pathways, or structural similarities that the body can produce similar reactions neurologically and physiologically. After all, if a bell can make a dog salivate, who's to say. But, noting the pathways of glutamic acid from brain to intestine(not clear here either) then saying that this is proof that glutamic acid is the cause of celiac disease, is a big stretch. Especially considering that glutamic acid is a naturally occurring amino acid and needed by the body for several functions.

Just because we believe in natural healing, doesn't mean that we disregard sound reasoning. Making such conclusive deductions without more than opinion to substantiate it, is not helpful. Beyond stating a similarity in form and content of wheat/gluten to MSG, nothing has been said that bridges the gap of evidence. These comments would lead someone unfamiliar with this topic to believe that there is substantial evidence of these statements. There is not. It is not that what you are saying is wrong, it is simply incomplete, inconclusive, and as you put it, lazy theory. The evidence is not clear at all, at least not to me.

And it does matter what is causing it, especially if the assumed cause is wrong or incomplete. Tweet