Here's something worthy of note - from an article in the Feb 26th issue
of Nursing & Allied Healthweek:
"Gluten sensitivity implicated in neurological disorders
London - Bristish researchers recomended this month that physicisns
testfor gluten sensitivity in patients who have neurological problems.
researcher Marios Hadjivassiliou and colleagues at the Royal Hallamshire
Hospital in Sheffield, England, reported in the Feb.9th issue of Lancet
that they found strong links between unidentified neurological problems
and a sensitiity to gluten, which is found in wheat, barley and rye.
The researchers tested people with undiagnosed neurological symptoms
for sensitivity to gluten. Results ofthe study indicated thaat 57% had
antibodies to gliadin, a component of gluten. Researchers also found that
16% of those tested had celiac disease, a higher percentage than the
general population.
Seer sensitivity to gluten is one result of celiac disease, which can
damage the intestines and is associated with neurological problems.
people with the disease cannot absorb certain nutrients and vitamins and
cannot eat wheat, rye and barley products, including flour.
Researchers found that only 5% of people with neurological disorders
such as PARKINSON'S DISEASE had the antibodies to gliadin, while 12% of a
group of healthy control subjects had the antibodies. As many as 1 in 250
people may hae celiac disease.
The anti-gliadin antibodies may mistakenly attack and destroy neural
tissue, producing permanent nerve damage that would exlain why some
people with celiac disease do not recover when they stop eating gluten.
Researchers next hope to learn whether the anti-gliatin antibodies can be
eliminated through a gluten-free diet and to gauge the effect of the diet
on the neurological illness."
I have no idea what any of that means other than to not eat bread
with my BBQ. Maybe someone can get the original paper and translate it
into layperson language.
