Initial Adverse Reactions to GF Diet | Addison, IL | 630-808-2079

Initial Adverse Reactions to GF Diet

Adverse Reactions

Adverse reactions to starting the gluten free diet or to gluten challenges/accidental exposure

or wheat harvest.

Jump to research and theories Jump to reperfusion theory, Jump to gluteomorphin withdrawal theory Jump to schizophrenia research

Jump to reactions to wheat harvest

If you are experiencing serious issues that may be related to gluten withdrawal, gluten challenges, etc., and cannot find help, contact this website by email info@glutensensitivity.net AND jka8168@sbcglobal.net or call 630-628-9126 or 630-808-2079 cell. We will refer practitioners who are familiar with these types of transitions and other informational resources.

Why do these reactions happen? These reactions are not well understood but often gluteomorphin withdrawal is suspected if a reaction is noted upon initial withdrawal of gluten. Go to theories and research.

UPDATE: March 12, 2009

Here is an update including links to forum searches concerning initial adverse reactions

Rarely a patient may experience temporary symptoms that resemble "withdrawal" near the start of a gluten free diet. More...

Below is a summary of responses received to the following post on the ICORS celiac list, December 2007. Thanks to all who generously contributed their experiences and time during a busy holiday season.

Here is the original question

Hi group,

Does anyone have experiences or research that indicate possible adverse reactions to going gluten free?

I am aware, painfully, of bad reactions from going gluten free and then going back to gluten either as a gluten challenge or indiscretions and going on and off the diet.

My question is about just going gluten free to begin with, particularly emotional/depression/psychological issues, but I include any negative reaction in my question.

Any adverse combinations of other treatments simultaneous to starting the GF diet?

I will summarize.

Thanks all,

Olive Kaiser www.theglutensyndrome.net, www.glutenreactivity.net or www.glutensensitivity.net

Also click here for interesting research that may be applicable.

I add this response after a conversation with a well known and very experienced, knowledgeable person with diagnosed celiac disease (the villi damaged subset). Here are his comments summarized.

"The gluteomorphins (opiods) create an addictive opiate like response in the brain. This is known through research. When gluten is removed from the diet, and the gluteomorphins dissipate, the effect may be similar to withdrawal from alcohol or other addictive substances. I know because I am an alcoholic. I have been dry for 26 years. I recognize the strong similarity between the discontinuance of alcohol and the discontinuance of gluten."

My (then) three year old daughter seemed to "get worse" for about one month after going gf. She seemed to experience more pain and distress, and she had terrible, uncontrollable tantrums. (for example - she managed to get herself out of her car seat while we were driving, and once on a flight my husband and I between the two of us could not keep her buckled in her seat. We had to put her on the floor of the airplane and I laid down on top of her as the plane took off - it was a nightmare). after approx. one month gf we saw a marked improvement - first in her mood and behavior. It took longer before her gi symptoms got better and she resumed growing. Hope this info is helpful, Lynn

Thank you so much for sharing. Knowing of your daughter's severe reaction is very helpful to us. And also that it resolved in time. Did you find any strategies that you thought helped her through it?

Yes –I had to find a way to calm her – bubble baths and soft lighting and music seemed to help calm her. Then I would give her a little pepto bismol if she was complaining of pain, or feed her very simple food such as plain white rice or yogurt.

My son – who is also celiac – was helped more by distraction when he had pain – we would put him in front of an engrossing movie and also give him either some pepto bismol or some very simple foods.

My daughter is now 14 and completely healthy and normal in every way – it took her about 2 + years to fully recover after going gf

I suppose the only people who will Email you are those who had some sort of bad reaction. The only bad reaction I had was when I tasted GF bread for the first time. Ugh. Now I bake my own.

I began to feel stronger and more alert within two weeks of going GF. I went from being someone who had to take two naps a day to hiking to the bottom of the Grand Canyon and back up the same day.

There is often depression associated with a new diagnosis of a chronic illness, and also anxiety/depression/anger/hostility/resentment can affect both the newly GF and their family/friends. The GF can be very hard to adapt to, and can be viewed as a horrible burden by many.

I believe, if I remember correctly, I mostly experienced a period of grief at the loss of all the good things I could never eat again. Also, I expected to recover almost immediately, and looking back, it too years. Things I learned along the way: B-12 stopped the pain in my joints and I quit feeling 90 years old almost immediately. Omega 3 helped lift the depression.

Presently, I am in the clinical trial with Alba Therapies for the celiac drug. Honestly, I feel wonderful. This drug seems to stop the inflammations that have plagued me even after diagnosis.

I hope this isn't to much information that you don't need. It is a microcosm of my journey.

I wish you the best, (gluten free 5 years)

Was excited @ first to finally be diagnosed as have had problems for years and was relieved to finally know how to "start feeling better"- then became increasingly stressed (frustrated) in learning "what is ok to eat." Still have my days of feeling down-in-the dumps as the diet is difficult to cook when another family member wants regular food and doesn't always understand. And, of course, when I'm really tired - but take a nap and wake up feeling ready to start fresh. So - depression is as bad as it gets for me.

Also, find a Celiac Support group in your area, see a dietitian, and find Natural Food store(s) in your area - we have one in town that is 10 minutes drive away - they have a whole section in freezers and also in pkg mixes to pasta, etc. Remember, eating fresh vegetables and fresh fruits help fill the gap. Everyone's reaction to foods is different. Hang in there!

I think what happens is a reaction to a lot of the non-gluten free grains/seeds, etc....I cannot tolerate most of the stuff. If you happen to have calcium deposits in your body and are reactive to oxalates, you can really mess yourself up by eating buckwheat and a lot of other so called healthy foods. I highly recommend the Low Oxalate Cookbook --for the oxalate info--not the recipes if you think oxalates might be a problem. Lots of info on the net about oxalates, but the cookbook is the best source of essential info. You have to consider other possibilities---not just getting stuck on identifying every molecule of gluten on the planet. Good luck.

I have heard that people can feel worse when they first go gluten free. This can last from a few days to a few weeks - sort of like a detox reaction? I know when I went gluten free I felt much worse for the first 3 days and then on day 4 I started noticing the first of many positive changes - I noticed my knees stopped hurting. If I had not been warned about the "worse before getting better" reaction, I might have given up on day 2.

I really don't remember exactly how I was feeling worse - at the time I went GF, 4 years ago, I felt so bad I thought I was dying. Fatigue and depression were two of my many symptoms.

I don't remember crying - but then, I have never cried much. I hold it all inside - that is a good solution, HA! All I remember now is that it felt worse for the first few days when I gave up gluten. I probably would be dead by now if I had not gone GF. I did not have GI symptoms other than reflux.

When my daughter and I had to go gluten free we both were eating a lot more than normal. So much so, that I called the doctor. We just couldn't get full. He told me it was our bodies' way of catching up
on all of the lost nutrients. It leveled out after a few months.

Many people will feel depression or almost a sense of grieving over having lost their best friend "eating as they knew it". I think this happens more often in people that did not have severe complications and had the joy of feeling like a new human after on the GF diet for only a few days, or of not spending hours in the john or afraid to even go out without knowing where the nearest lav is. Those people are overjoyed at finding out their cure is just eating a healthy diet. For those not so afflicted, it can be upsetting. Also,
college students have a very difficult time emotionally. Their diet consists of pizza and beer and late night socialization with nothing to eat and peer groups who don't understand. I think they find it very difficult to maintain a strict GF diet and then the problems compound again with fatigue, feeling ill, rejection, a feeling of loss, etc.

I believe in his book, Dangerous Grains, Dr. Ron Hoggan mentions that gluten can act as an opiate on the digestive system. When one removes it from their diet, they can experience a period of withdrawal which can entail some irritability. I did experience some mood swings once I eliminated gluten but I have never regretted it! It does require perseverance so be patient with yourself as your body adjusts but it is worth the temporary inconvenience. Good luck and take care.

Yes, this is common. There was a thread on the list about this a few months back. It seems that most of us have some kind of negative reaction. My problem was mainly with vomiting. Others reported other physical and emotional issues. The problems clear up within a few weeks to a few months.

Going gluten-free means:

It took me 10 years to figure out why the same thing happened to me. With the gluten-free diet, you are no longer eating *fortified* cereals/breads, which means you are experiencing a reduction in dietary:

iron (ever notice the cereal box says: one serving provides 30% iron requirements)
and B complex (cereals and breads are always fortified with thiamin, riboflavin, folic acid, B6 ect..)

So, if you can, find a supplement that contains:
iron (15-20mg) and B complex (10-20 mg for each of the B vitamins)

Also: Calcium, magnesium, vitamin D are important if you are limiting dairy intake.

~~~

While your body is ridding itself of toxins, and trying to heal the villi, you usually do not feel so hot. It can take a year or two to feel better and see a difference. Depends on how young you are and how long you had CD. People who are older may not entirely heal, some do.

I would imagine most people going gluten free have emotional/psychological effects, particularly those who must go GF but never had bad symptoms. You are suddenly different from most people, you are suddenly sort of sick and at higher risk for some diseases. Also, it is a loss -- a loss you are angry about and must grieve. The loss includes gluten-containing foods, and also all spontaneity. Every social gathering or outing of any sort is a big hassle -- phone calls, special arrangements, making your own food, having the talk center around the fact you are or are not eating something.

When my 14yo (now 15) son was diagnosed, he had/has some depression and anxiety about being different from other kids, how he was going to deal with social gatherings, band trips, school lunch, college. I think it is a lot worse for kids than adults, who have learned not to care what others think or say, and who have a much greater degree of control over what they do. (My son had no symptoms.)

I have read research consistent with what I have personally seen/experienced -- you could probably find some on celiac.com. I even read a study that found that the mortality rate of kids diagnosed with celiac is much higher than expected, due to higher suicides and accidents. I think that study is on celiac.com, but if not you could probably find it by googling.

Good points, I've wondered if the suicide rates with kids are related to cheating and mistake induced depressions as well or more so than the social issues. My daughter went into a severe depression when she did a gluten challenge. But she didn't experience the severe depression originally. Thanks so much for your reply.

Your body can actually set up an addiction to gluten. Why - i don't know. the adverse reactions you described are those associated with withdrawal.

I have been constipated after going gluten-free, otherwise my digestive system has improved, especially in the reduction of reflux. I have only been on this new and third restrictive diet for a month but I am a believer and I resisted a chance to cheat, a Christmas cake that I paid thirty-six dollars for.

Ok, I've heard of constipation before. Any ideas on why and how you resolved it or did it just resolve itself in time. Also did you substitute the gluten with the typical higher carb/sugar substitutes? Thanks so much for your reply?

No reply to this second question yet. Will post if a reply is received.

It could be that in going g.f. you are adding more of something else (non-gluten) that wasn't a problem before because 1) you immune system was overwhelmed by the gluten, or 2) you weren't eating very much of it before...could be almost anything. Obvious are corn, milk, soy. Less likely but possible, are rice, tapioca.

Bean flours are not all created equal. The Eat Right for Your Type book lists about 2 dozen different types of beans but there's an assortment that's not good for each particular blood type.

Potatoes & potato starch in particular can also be the culprit.. I'm a Type O so when the book suggest white potatoes could be a problem I was skeptical but decided to go potato free for a couple of weeks. In less than I week the pain on the outside of my bones was gone...I'd been starting my day w 3 ibuprofen for that pain for years. The pain I get from a large baked potato is equal to 1 Tbs. or less of potato starch. Giving up potatoes was harder than going g.f. but I don't miss the daily inflammation & pain. I do pass on most g.f. products as well because the potato starch has such a potent effect.

You have to be your own detective. Attached is a copy of something I put in our NL a few years back. It gives info on food diary & other resource. Enjoy!

It's been a long time but I noticed positive changes immediately. They were so dramatic that my doctor recommended going gluten free without the biopsy since it was before the blood tests were developed.

That's great. You might not have had villi damage anyway. A lot of people don't but they are damaged in some other important places in their bodies. The villi gold standard dx is very misleading for those who have the (serious and also autoimmune) intolerance reaction. Thanks for your reply.

Many of us try to replace gluten with sugar. The result is “Candida Albicans". You'll find many articles on the internet about it and how to cure it. Have Happy holidays!

Going GF was a "mixed bag" for me. There was both a miracle & a downside. The miracle was complete amelioration of lifelong (50 yrs.) of severe constipation & IBS. The IBS was of such severity that I had had 3 hospitalizations for it alone, over the decades.

But you asked about the adverse reactions/downsides of going GF. I did suffer increased joint pain & swelling, as well as muscle pain, my first couple of yrs. GF. It took me a while to consider that it might be something to do with GF diet. Note, I did have arthritis pre-exisiting GFD. But it got sig. worse. Anyway, turns out I am nightshade sensitive in addition to being gluten intolerant. We had done the GFD
as a family & tried to make it interesting for our celiac & gluten-allergic (IgE) teens. That meant increasing spicy ethnic dishes, which they love. So lots more of every sort of pepper than pre-GFD. Lots more potato & tomato, too. I would estimate that my personal potato consumption tripled on GFD. That incl. potato starch used in baking. Tomato doubled, and pepper intake quadrupled.

A nightshade-free diet trial (in addition to GFD) with subsequent challenges of nightshade foods (potato, tomato, bell & spicy peppers along with their related spices), eggplant) confirmed that the nightshades were responsible for the increased joint pain. Before the NF trial, during the trial & also the challenges, I scored every sore joint in my body on a 0-5 scale for pain, redness & swelling. Thus I had a baseline of "grand totals" for each segment. Nightshades roughly double my joint pain scores, which is a combination of factors incl. severity & number of joints affected.

The nightshade issue is not an allergy, but some "other" type of sensitivity. I have done both IgE & IgG testing for nightshades (& gluten also) & do not have antibodies.

In a sort of backward way, the GF diet helped me discover the NF sensitivity, but first I did go through a very painful period. To this day I am GF, NF, DF & EF.

Good luck with your research. I do enjoy the Gluten Sensitivity site. It is often mentioned at our local GIG meetings as a resource to help explain things to newbies. Best wishes.

Yes, feel free to post my withdrawal symptoms to your website. You may want to add them in the following order:

May be tied to the withdrawal symptoms:

One instance of throat closing up (felt like I was having an allergic reaction)

The withdrawal symptoms began on the fourth night of my gluten-free diet, and lasted for just over 2 weeks.

Website readers are invited to comment or contribute their experiences. Send email to info@glutensensitivity.net or jka8168@sbcglobal.net

Can gluten syndrome folks who are in close proximity to wheat harvest please give us a heads up on that situation?

If they are affected and how/symptoms?

If they have tested their antibody levels, or other markers during that time?

How they managed their lives? What worked to minimize exposure and symptoms?

Looking at all symptoms but particularly neurological, depression, general debilitation.

Thanks folks, I'll summarize.

Here is the current event that prompted this question

A 26 year old man, the baby born when his mother was triggered for gluten syndrome by an emergency C-Section, is so reactive to gluten that even touching gluten to his mouth brings on a reaction. Going GF helped him immensely and he is very very strict.

He lives in a heavy wheat producing area of Washington state. The haze of harvest in the valley is visible from the mountains nearby.

He went GF in April, 08, 16 months ago, and got through wheat harvest without noticeable incident last summer.

This year he crashed majorly, coinciding with wheat harvest. He couldn't work although he tried, he often had trouble sleeping and then getting up and going in the morning. He was in a miserable black pit of a strange serious depression, couldn't handle anything, no decisions, stress, snappy/touchy/tortured, anything is too much. This is not typical of him.

He couldn't seem to talk about it, not even with his cousin Su, who has experienced this, see her story. Su agreed with him. She commented, "There is nothing to talk about. You just want to get well." This has been true of everyone who has experienced this depression.

His mother also experienced these atypical crashes when she has had a gluten accident. She had a hard time keeping going last year at harvest time but didn't connect the dots until this year. However, it was difficult enough that she worked very hard on her nutritional profile last fall under the care of two functional medicine dr’s, Dr. Thomas O’Bryan of Chicago and a Dr. Moore in Washington state. She appears to not be so reactive now. This year's harvest did not bother her much.

It has been suggested that strategies to heal the gut be the focus, including a diet and and environment of toxins and processed food, and addition of healing bone broths, sauerkraut, natural fats such as coconut, palm oil, and cod liver oil, casein free butter, and pastured animal fat, etc. to improve a gut that is too permeable. www.westonaprice.org

Does anyone have any other suggestions.

I must avoid being outside during gluten harvestings and I also react to harvesting hay. Not sure if that is due to crop rotation using glutens on the same ground or whether it is a separate issue. But it causes me the same symptoms. I get sore throat, scratchy achey eyes, mucus proliferation and asthma attack (sometimes this turns into bronchitis), headache, digestive problems of all types including diarrhea, and neuro symptoms. Sometimes I do not have all these symptoms. I can sometimes just have sore throat, breathing difficulty instead of asthma, upset stomach instead of all digestive complaints, and neuro symptoms, for instance. Sometimes even fewer symptoms than that. and often when I am affected I do feel debilitated for a month or more.

I have never had or sought testing. I cope by staying inside and going for rides to a lake, river, or state park to get some fresh air. I run my car on max-a/c instead of regular a/c. That way the air outside the car doesn't enter the car. I change the setting when I am 5 or so miles away from farming country.

I read a research article 2 years or so ago which stated unresponsive celiac was often caused by airborne glutens and esp caused neuro symptoms, depression, and general debilitation. I doubt I could find it now, but it was from here at the forum and was released in June or July, I think. probably 2007, 2006, or 2005. They mentioned farmers as often affected by feeding their livestock, for instance.

I have clients who experience the same thing in Kansas. It is likely a real thing. He may need to leave town during that time??

I'm living on Vancouver Island now, but when in Calgary I had asthma attacks when I drove past a working combine unless I put the air conditioning on "re-circulate" I often have breathing problems if I'm around airborne gluten.

I moved to wheat country last year. I can provide an update on symptoms within the next month or so, as they begin harvesting. I'm also allergic to all of the grasses in the standard allergy tests, so last fall I struggled a lot, but I wasn't sure if it was just inhaling the wheat particles or if I was suffering from cross-contamination.

I live in farm country in western Maryland. There are wheat fields all about. Different harvests have caused some or no problems. If the wind is high and I am home when the harvesting is done, I may experience loose stools for the duration of the harvest and a few days after. I've never had my antibodies checked. Some harvests, when there is no wind, seem to not cause much problem. Also the amount of moisture in the air seems to keep it down some.

I don't know about gluten but it is certainly feasible. We lived for many years next to a corn field and when the corn was in bloom the pollen drove my husband nuts with seasonal allergy. He is corn allergic as a food so other aspects of the plant must other him too. I also have an asthmatic friend who is corn allergic, and Kathleen said when she was growing up they used to ride in the wagon when they were chopping cornstalks for animal fodder and the dust from the stalks always sent her into asthma attack, so I think it is certainly feasible. Hope you get some answers about wheat.

I live in a rural village and did not even notice the wheat harvest this year, rye and barley are the same. As a child it was a terrible time for me but since going GF I can even walk thru a wheat field and not notice. Not all, but most of them.

I live in a small farm town. Most of the farmers are dairy, but there's some wheat fields & a grainery nearby & I noticed that during harvesting season, I'm usually in the bathroom a lot more.

I was diagnosed with gluten intolerance over 5 years ago. I have been gluten free since but have been reacting badly for two to three weeks during harvest. I revert back to diarrhea and heavy mucous , weakness and balance issues. I have a good air purifier and also a himalayan salt lamp going 24/7 but it helps me greatly during this time. But going out just to get a hair cut took me out for the rest of the day. So I keep myself house bound during this season. I live in south-eastern Idaho a lot of wheat farming as well as spuds.

Research that may apply to adverse reactions to the GF diet. Reperfusion injury and Gluteomorphin withdrawal theories.

Hypoperfusion and Ischemia Reperfusion injury theory

1. Hypoperfusion and ischemia/reperfusion injury: Note: this this only a suggestion

hypoperfusion - (hypo - less than quantity than normal) perfusion (the passage of a fluid through the vessels of a specific organ)

ischemia/reperfusion injury. - (Ischemia - reduced blood flow. Reperfusion - return of normal blood flow.)

This phenomenon can be compared to power surges that occur after electricity is reduced or cut off in a blackout or brownout. We run around and turn off our computers, microwaves, and sensitive equipment to protect them from damaging surges when electricity is restored.

A similar mechanism can happen when blood flow is reduced to areas of our bodies. That's ischemia or hypoperfusion. Brain cells are particularly susceptible to adequate, stable blood flow since they have no reserve energy supply of their own (like a backup battery) that other organs/tissues possess.

It is well known in medicine that when blood flow returns to tissues (reperfusion) after a reduced blood flow event, (example, hypothermia/near drowning or heart incidents), some tissue damage will occur. The goal is to reduce this damage as much as possible.

When gluten/food intolerant persons ingest gluten in "normal life" situations, before they are aware of their intolerances, they are likely to experience ongoing hypoperfusion, ie., restricted blood flow in various areas/organs including the brain. (Many food intolerant persons complain of brain fog, or other mental/neurological issues.) Here is a research article. Obviously, abnormally reduced blood flow to any area of the body will eventually cause negative consequences.

When these patients start the gluten free diet, at some point various areas of the body may experience a normalizing increase of blood flow. This has been demonstrated in research. It has been suggested that in some cases this may cause a degree of ischemia/reperfusion injury. There is little research on this phenomenon but if it in fact does occur in some cases, patient experience as noted in the responses below may suggest that symptoms caused by this injury may improve/resolve as healing progresses.

However, should the patient become discouraged and return to consuming gluten, further damage may occur through fresh reduction of blood flow. Also it is well known that reaction to reintroduction of gluten often increases in severity many fold after the body has experienced a healing time off gluten.

Furthermore, if the patient also discontinued other cross reactive foods such as corn, soy, egg, milk, etc., thus removing a great deal of inflammatory triggers, it makes sense that reperfusion may be greater and a backlash reaction to reintroduction of any or all of these foods may be worse.

This study underlines the importance of maintaining a strict gluten free diet here:

Mortality in patients with celiac disease and their relatives: a cohort study

This study compares 1072 celiac patients with 3384 of their relatives over 25 years.

Patients most likely to maintain a strict gluten free diet died half as often as their relatives.

Patients who blew off the diet completely and ate "normally" died twice as often as their relatives.

Patients most likely to cheat on the gluten free diet died 6 times as often as their relatives.

Why? Is continued ischemia/reperfusion injury a factor for those who are only partly compliant?

Regional cerebral hypoperfusion in patients with celiac disease.

Addolorato G, Di Giuda D, De Rossi G, Valenza V, Domenicali M, Caputo F, Gasbarrini A, Capristo E, Gasbarrini G. Institute of Internal Medicine, Catholic University, Rome, Italy. g.addolorato@rm.unicatt.it

Neurologic Disorders in Patients With Celiac Disease: Are They Mediated by Brain Perfusion Changes?: In Reply Nathanel Zelnik Pediatrics 2004;114;1734-DOI: 10.1542/peds.2004-1874
Ludovico Abenavoli, MD Lorenzo Leggio, MD Daniela Di Giuda, MD Giovanni Gasbarrini, MD Giovanni Addolorato, MD Institute of Internal Medicine Catholic University of Rome 00168 Rome, Italy

Range of Neurologic Disorders in Patients With Celiac Disease
Nathanel Zelnik, MD; Avi Pacht, MD; Raid Obeid, MD; and Aaron Lerner, MD

Mortality in patients with coeliac disease and their relatives: a cohort study
Giovanni Corrao, Gino Roberto Corazza, Vincenzo Bagnardi, Giovanna Brusco, Carolina Ciacci, Mario Cottone, Carla Sategna Guidetti, Paolo Usai, Pietro Cesari, Maria Antonietta Pelli, Silvano Loperfido, Umberto Volta, Antonino Calabró, Maria Certo, for the Club del Tenue Study Group

Gluteomorphin withdrawal theory

Opioid food peptides (Source Wikipedia) Bionity.com Life Science Encyclopedia entry

Gluteomorphins are pieces or peptides of gluten whose molecular sequence is similar to an opiate. Casomorphins are pieces of milk proteins, casein, with a similar sequence. they tend to get "caught in" the opiate receptors in the brain and sometimes possibly the gut. Removal of these pieces from the opiate receptors may cause a temporary withdrawal effect similar to drug withdrawal and can be quite traumatic. A google search of gluteomorphins returns numerous hits but nothing comes up on pubmed.gov even though there are articles that mention the word on pubmed.

A referenced explanation of gluteomorphins here

Julie Matthews Certified Nutrition Consultant www.nourishinghope.com

As Jon Pangborn, Ph.D. describes, the enzyme DPPIV, which is also called CD26, has several other functions in the body, including involvement in signal transmission via lymphocyte receptors, and assisting the enzyme, ADA, in processing adenosine as an ADA binding protein. DPPIV is impaired by toxic heavy metals like mercury, lead and cadmium, a milk allergy, organophosphate insecticides, and yeast. Children with autism have greater toxic metal burdens, and one theory is that these heavy metals knock out this DPPIV enzyme, and the impaired DDPIV leads to improper processing of dairy and wheat. A supplemented plant analog version of DPPIV cannot substitute for the animal version completely, but it can certainly help. (Note: It is believed that DPP IV is the enzyme that breaks down gluteomorphins and casomorphins)

Autism article discusses gluteomorphins and casomorphins

Severe 6 week withdrawal and temporary measures that brought relief. Wm Shaw PhD

To search these articles, go to "Edit" on the top browser bar of Internet Explorer, and choose "Find" or "Find on this page" off the drop down menu.

Search this article for possible length of "gluten withdrawal" and "gluteomorphins"

Scroll for this article on Gluten/Casein Peptides from Gluteomorphins and Casomorphins

Comments from the Feingold Association

Search this gfcfdet.com article for "gluteomorphins" and "withdrawal"

Search this Alternative Medicine Review for "gluteomorphins" and "withdrawal"

Search this document from Kirkman Labs for "gluteomorphin" and withdrawal"

Check page 42 of this "Clinical Psychology " article

Wikipedia article defines opiate peptides

CorePsychBlog article gluteomorphins react with the temporal lobes, which are involved in speech and autitory integration

Opioid-like peptides act on the body's endogenous opioid receptors, having diverse effects including altering pain perception, respiration, GI motility and sociability.

Schizophrenia research - More coming

Feb 2009 - Schizophrenia, gluten, and low carbohydrate, ketogenic diets: a case report and review of the literature February 26, 2009 Nutrition and Metabolism 2009, 6:10 doi:10.1186/1743-7075-6-10

This article is available from: http://www.nutritionandmetabolism.com/content/6/1/10

Bryan D. Kraft and Eric C. Westman Dept of Medicine, Duke University Medical Center, DUMC Box # 31179, 2301 Erwin Road, Durham, NC 27710 USA and Division of General Medicine, Department of Medicine, Duke University Medical Center, 4020 North Roxboro St. Durham, NC 27704, USA Email: Bryan D Kraft - bryan.kraft@duke.edu; Eric C Westman* - ewestman@duke.edu

* Corresponding author Full Text here

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