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

I would like to know more about these studies. I really do want to learn as much as I can about the workings of this 'dis-ease'. As you mentioned, it is becoming rather wide-spread to be a 'genetic auto-immune response' after all these years of obscurity. Of course, the fact that many people who have the condition do not have the 'classic' symptoms, and the fact that many of the symptoms are unrelated to the intestinal tract, could explain how it could have gone undiscovered for so long.

Personally, I believe it is 'triggered' by either a prolonged nutritional deficit, toxin exposure(like what you mentioned or heavy metals), or that perhaps, many grains really are not intended by nature for human consumption.

Do know, that I did not doubt that you had reasonable data to support your hypothesis, I simply disagreed with it being stated as a conclusive fact. I'm sure it will take effort and information from a variety of specialist; nutritional, microbial, and chemical, to isolate the true cause of this illness. Even when I started investigating it, I believed that gluten was just the easiest isolate, and that there was more to the process than just that.

However, many of the problems that result from gluten intake by a celiac can be traced back to the nutritional deficiencies, even the hyperactivity that may be exhibited by some. Damage in the small intestine causes magnesium deficiency which affects many aspects of brain functions, enzyme production, and mineral balances within the cells. Vitamin A and E absorption are also reduced as nutrients for bile production can not be absorbed and used by the liver. Both of these vitamins are needed by the brain, and can leave the brain vulnerable to toxins and imbalance when deficient.

http://www.salk.edu/news/releases/details.php?id=50

Many people who suffer from gluten-intolerance develop thyroid disease. This is attributed to both the stimulation of antigens during the reaction to the gluten, and to the subsequent deficiencies from intestinal damage. However, when a person adheres to the gluten-free diet, these secondary conditions often subside along with the antigens. No information is available regarding the reduction of Mono-Sodium-Glutamat (Natrium Glutamat) in the diets of these individuals. But in the absence of gluten, the intestinal wall has been shown to return to normal after several months with no other dietary changes.

If Mono-Sodium-Glutamat (Natrium Glutamat) or other glutamic acid-rich foods are still consumed by those who have experienced full-remission of the symptoms and secondary symptoms, it would be a good test for the GA/GABA theory. And if status of the GA/GABA network could be measured in the experiment as well, that would be even better. It would be especially helpful for those celiacs that do not respond to the diet.

The Botulin toxin could be a 'trigger' that begins the allergic reaction to gluten, but the fact that all symptoms can be completely reversed by removing gluten, creates doubt that the Clostridium bacteria actually perpetuates the disease in any way. However, the nutritional deficiencies created by the actual allergic response could allow for more susceptibility to the organism. Gosh, it seems like a 'which came first...' situation all around.



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