Dr Nancy Klimas made an almost throw-away comment during the 26 January INIM conference, that PWME should try a gluten-free diet for a few months to see if it helped and that tests for gluten sensitivity could give false negatives (I forget whether she said if only certain patients should try this such as people with GI issues - so don't just take my word for this!). I forget even which presentation it was in. But she said that we should be doing everything we can to reduce inflammation.
During my first illness I went on an exclusion diet. It made absolutely no improvement to any of my symptoms (I had no GI symptoms). However, when I reintroduced bread, I felt a lot worse. I stayed off it long term and reintroduced it some years later, once I was in remission (which was some years after the exclusion diet started so that can't claim the credit).
Now that I'm sick again I haven't wanted to exclude stuff again for no apparent benefit. However, Dr Klimas's comment has got me thinking that I should be trying to decrease my inflammatory load.
Gluten seems to be a topic that involves a lot of strong feeling. I'd like to get some good info on the issues but don't know which sources to trust. A bit of googling turned up a fair amount of ranting and people trying to sell their books.
Can anybody point me at a layperson's summary of current thinking and evidence by somebody reputable?
This guy talks interestingly about 'FrankenWheat', for example, but I've no clue if what he's saying would be accepted by other knowledgeable scientists:
http://www.huffingtonpost.com/dr-mark-hyman/wheat-gluten_b_1274872.html
During my first illness I went on an exclusion diet. It made absolutely no improvement to any of my symptoms (I had no GI symptoms). However, when I reintroduced bread, I felt a lot worse. I stayed off it long term and reintroduced it some years later, once I was in remission (which was some years after the exclusion diet started so that can't claim the credit).
Now that I'm sick again I haven't wanted to exclude stuff again for no apparent benefit. However, Dr Klimas's comment has got me thinking that I should be trying to decrease my inflammatory load.
Gluten seems to be a topic that involves a lot of strong feeling. I'd like to get some good info on the issues but don't know which sources to trust. A bit of googling turned up a fair amount of ranting and people trying to sell their books.
Can anybody point me at a layperson's summary of current thinking and evidence by somebody reputable?
This guy talks interestingly about 'FrankenWheat', for example, but I've no clue if what he's saying would be accepted by other knowledgeable scientists:
http://www.huffingtonpost.com/dr-mark-hyman/wheat-gluten_b_1274872.html