Gluten Intolerance and Seizures

There are many causes of seizures, some understood better than others. I want to discuss the known association between seizures and gluten intolerance. Below is an excerpt from our book, “The Gluten Effect”. 

It is quite amazing how many other parts of your health can be actively affected by gluten without the presence of any digestive symptoms. Of all the organ systems of your body, the nervous system is the one most commonly affected by gluten after the gastrointestinal system. And, because our nervous system handles so many important functions, symptoms related to the nervous system problems are quite varied.


What Symptoms Can Be Caused?
 
There is an abundance of evidence that inflammatory changes occur in the brain and nerves that cause a variety of symptoms. These can range from:

• clumsiness
• headaches
• numbness
• mood disorders
• memory problems 

Neurological Problems Can Precede Digestive Complaints by Months or Years

It has been reported that only 13% of patients with neurologic symptoms from gluten may have digestive symptoms. And often, neurological symptoms in gluten sensitive patients precede digestive symptoms by months to years when they do occur. For this reason, it is important to keep gluten in mind as a root cause when dealing with disorders of the nervous system.


Symptoms are the body's way of getting your attention and directing you toward the site of the problem. If standard tests and exams cannot reveal a cause, then dietary factors, toxins, lifestyle issues and other stresses deserve your attention.This is where gluten should be a strong consideration. Because gluten affects so many people silently, and because most of those symptoms are not related to the digestive tract, it needs to be an early consideration when addressing many health care problems. 


Gluten's Relationship to Seizures


An excellent study was done with 171 patients who suffered seizures and likewise had gluten intolerance and calcifications in the brain. Gluten antibodies were actually found in their spinal fluid (circulates around the brain and spinal cord), and, likewise, most had the gene for having gluten sensitivity. It was notable that some patients responded well to a gluten-free diet.


The Mechanism Explained

The root cause is most likely an immune system attack of the nervous system triggered by gluten in a sensitive individual. The immune system, in addition to attacking gluten, gets confused and attacks normal brain tissue that "looks similar" to gluten's protein structure. This is known as molecular mimicry.

In the brain, once the tissue is inflamed chronically, calcium can deposit and form a hardened scar. Due to the scar, seizures develop and can be difficult to control with normal seizure medications. Seizures are basically short circuits of the brain. Suppose there were an electrical pole knocked down onto the ground. The electrical wires tore and were lying unprotected, sending out sparks from their broken ends. The electrical connection had been severed. Calcium deposits and scars in the brain essentially do the same thing. They send off electrical "sparks" that can develop into seizures if enough brain tissue becomes involved. Medication may help the sparks from spreading, but with gluten-related seizures, medicines work less well. If gluten is truly the root cause, then eliminating it can allow the tissues to heal. 


Case Study: A Lovely Girl Leaves Her Seizures Behind

T.S. is a beautiful, vibrant, nine-year-old girl who had begun having seizures at the age of four. She had undergone standard medical testing without a cause of her seizures being found. We first saw her when she was four years old. Not only did we find that she was sensitive to gluten, but she also had many intestinal infections, a Candida yeast infection and an essential fatty acid imbalance. The infections were greater in number in her than in most adults we treat, and some were very resistant to treatment, requiring two rounds of antibiotics instead of the usual one. She was treated with fatty acids in addition to a gluten-free diet.

T.S. has had absolutely no seizures for over 5 years! She told her mother that she knows that the gluten created the seizures and she is more than happy to keep it out of her diet. It is noteworthy that her mother, also diagnosed by us as gluten sensitive, never ate much gluten until her twenties because as a child, she had sensed that it bothered her. But, recalling when she was in college and consumed a lot of gluten, she remembered suffering from "brain fog" during that time. 

It's Worth Giving Gluten-Free a Try

Evidence of these inflammatory changes can be seen in some gluten sensitive patients via MRI. This was supported in another study examining patients with gluten sensitivity and seizures, which demonstrated deep-tissue inflammation in at least 20% of the children studied who had seizures.

According to the Epilepsy Foundation: 

a) By 75 years of age, 10% of the population will have experienced some type of seizure. 
b) 3% can be expected to have been diagnosed with epilepsy.

So, having seizures is definitely not a rare occurrence in our society.It is therefore critical we recognize that a percentage of those suffering may be having seizures as a manifestation of gluten sensitivity. For these individuals, a gluten-free diet may be the only effective treatment.

If you or someone you know suffers with seizures, it would be well worth your while to consult a clinician who specializes in gluten intolerance. Imagine if such suffering could be allayed with a simple dietary change. We have certainly seen it here in our clinic.

Interested In A Gluten-Free Diet?

Contact us for a FREE CONSULTATION. Call (408) 733-0400 to schedule. 

If you are not local to us, our DESTINATION CLINIC treats patients from across the country and internationally. We will help you find the underlying root cause!

Visit us at www.RootCauseMedicalClinic.com. If you have questions or need any help, I’m here for you! Call 408-733-0400.

To your good health,
Dr Vikki Petersen, DC, CCN, CFMP


IFM Certified Practitioner

Founder of Root Cause Medical Clinic
Co-author of “The Gluten Effect”

Author of the eBook: “Gluten Intolerance – What You Don’t Know May Be Killing You!”

How Exactly Gluten Creates Neurological Disease

If you follow this blog or any major research into the field of gluten sensitivity, you likely know that neurological symptoms such as neuropathy, ataxia, migraines, schizophrenia and more, are quite commonly seen as associated with gluten. While you may know this if you’re a ‘seasoned veteran’ on the topic, if you’re brand new to the field it likely comes as a great surprise.

Gluten is, after all, something we eat, so how could it possibly cause problems with the nervous system? The stomach, yes, that’s understandable. The nervous system sounds like a bit of a stretch. I’ll be the first to agree that gluten’s reactions, that factually number about 200, are not intuitive. Why would a food damage your liver or your heart or your reproductive system? But indeed it does, and considering that neurological problems tend to head the list of THE most common reactions, I think it’s time that more people knew and understood the mechanism.

Such an understanding by lay persons and doctors alike will hopefully open the door to quicker diagnoses and better health.

I was very pleased to be introduced to the work of Sayer Ji, an author of several books and founder and director of GreenMedInfo.com.

After exploring 60 years of research on gluten, he asks the important question of whether gluten-containing grains contribute to psychiatric disorders such as schizophrenia. The question isn't a new one and research into the connection between gluten and schizophrenia is strong. In fact it’s a discussion we've had on this blog as well as my blog on the healthnowmedical.com site. What’s perhaps more important is how wide a net can be cast as it relates to gluten and psychiatric problems in general, not just schizophrenia.

Beginning in the 1950s there is literature to support the link between a gluten-free diet and resolution of emotional disturbances. It is interesting to note that during that same time period in history, the disease schizophrenia was known as ‘bread madness’.

Also in the mid-fifties a link was made between those with celiac and schizophrenia. There was seen to be a higher prevalence of the diseases together than when a normal non-celiac patient was evaluated for the condition.

A study published in 1966 in The American Journal of Clinical Nutrition entitled “Wheat “consumption” and Hospital Admissions for Schizophrenia During World War II” confirmed a suspicion that less wheat and rye ingestion equaled less first-time hospital admissions for schizophrenia. The results were not only confirmed in the United States, but also in Finland, Norway, Sweden and Canada.

Another interesting correlation was found in remote parts of the world where grains aren't consumed. Specifically Papau New Guinea, Malaita, Solomon Islands and Yap, Micronesia inhabitants had an extremely low incidence of schizophrenia. Yet when these same populations became partially westernized and foods such as wheat, barley and beer were introduced, their incidence of schizophrenia quickly reached European levels.

In 1976, Science published a study that showed schizophrenics who maintained a gluten-free, dairy-free diet, when challenged with gluten, experienced an interruption of their progress therapeutically. As soon as gluten was removed from the diet, improvement was again seen.

As we have discussed before, recent research from 2010 and 2011 has shown a specific association with gluten sensitivity, more prominent than even that seen with celiac disease, and schizophrenia. A full 20% of those with schizophrenia were found to be positive for anti-gliadin antibodies, a test that can reveal celiac disease but is less specific for the disease and more commonly seen in those with gluten sensitivity.

Finally, the most recent research from this year, published in World Journal of Biological Psychiatry, compared a large group of schizophrenics (950) to healthy control subjects (1,000) and discovered that the odds of being positive for anti-gliadin antibodies in the blood was over two times higher in schizophrenics.

It seems pretty clear, does it not, that the correlation is strong? Yet does every psychiatrist diagnosing someone with schizophrenia test them for gluten sensitivity? Sadly I doubt it, not to mention the other neurological diseases that could be caused by gluten.

But let’s get back to the mechanism: HOW does gluten create neurological problems.

1.     It’s important to realize that wheat gliadin is just one of over 20,000 different proteins found in wheat. The proteins present in glutinous grains are not readily digestible in man - in fact they are not at all digestible.

Really? Yes. We may eat these grains, but we are not able to digest them more than partially.

Haven’t we been eating them ‘forever’? Why would we continue eating them if we can’t digest them?

Historically speaking, human evolution is 2.5 million years old. For 99.9% of that time, man has NOT eaten gluten. Therefore, it’s actually a rather new food for man and not one he can completely digest.

The pieces or peptides of the partially digested protein are can be inflammatory and disease producing in those sensitive to them. According the Dr Fasano, one such peptide induces cell death. Another causes the secretion of zonulin, the protein that causes leaky gut.

2.     The incomplete protein digestion stimulates the immune system to make antibodies (these are defensive proteins made by the immune system to destroy foreign, toxic invaders) to attack the pieces of protein. The poor digestion, compounded by a leaky gut, results in these segments migrating out of the small intestine and into the general circulation. The proof of this is antibodies to gliadin being found in the blood.

3.     It is these antibodies, now present in the bloodstream, that have been seen to react with neurological structures in the human body, in addition to the gliadin they were originally made to attack. A study published in Journal of Immunology  discovered that the antibodies made against gliadin could bind to a protein found with the nerve fibers, resulting in, the authors believed, complications such as neuropathy, seizures, ataxia and behavioral changes.

Nutritional Neuroscience in 2004 found that the same gliadin antibodies were more prevalent in children with autism, causing, they posited, the neurological damage seen with the condition.

What percentage of the population has these pesky anti-gliadin antibodies? It is estimated that 27 percent of the general population but a whopping 57 percent of those individuals suffering from neurological issues has an immune system that make antibodies against gliadin.

Sayer Ji posed this question: “Is it possible that gluten-containing grains are adversely affecting the mental health of the world at large, perhaps mostly on a subclinical basis?” What he means by ‘subclinical’ are those suffering with symptoms but who have no formal diagnosis of a disease state.

Based on our clinical experience here at HealthNOW, I would say that is a very likely scenario. While no one is saying that a gluten reaction is the sole cause of every neurological problem faced by mankind, the link is a strong one and should not, in my opinion, be ignored.

What can you do?

First of all consider sharing this information with friends and family. I have seen so many individuals enjoy marked changes in their mood, behavior and neurological health as a result of eliminating gluten from their diet. While it’s frightening to consider the sheer number of people that could be suffering needlessly with serious conditions, on the same note it is exciting to think that if we got this information out widely to the general public, we could be doing a tremendous service for their health.

If you are wondering if gluten is affecting your mental or neurological health, do consider getting tested for both celiac and gluten sensitivity. If the test is negative (remember, these tests aren't perfect and they often miss those with a problem) still engage in a 30 day gluten elimination diet. You must be strict and aim for perfection when you do this. Please get armed with all the information you need such that you can avoid mistakes. Consider visiting this page on my website. It contains all the most common places that gluten can hide. Read it thoroughly, prepare your pantry and then start.

If you cannot get a lab test, definitely ‘test’ yourself with the 30 day elimination diet. Some people notice a difference in how they feel relatively quickly. Others require several weeks before noticing a change. Regardless, stick with it for 30 days and monitor if you feel better physically or mentally.

But don’t, please, negate your own experience when changing your diet. Feeling an improvement is a valid test in and of itself, and is perhaps all you really need to perhaps make a huge change in your health.

I hope you found this informative. Please share it with those you know and contact me with any questions or comments you may have. Here at HealthNOW we are a destination clinic. Patients come from across the country and internationally to receive care here. Therefore, you don’t need to live locally to be helped.

Need Help? We're Here for You! 

If you felt as if I was describing you above, you are not alone. As I mentioned earlier, adrenal fatigue/exhaustion is almost epidemic. If you would like assistance and don’t have a clinician whom you feel can assist you, consider contacting us for a FREE Health Analysis. We are a Destination Clinic and treat patients from across the country and internationally. We would be delighted to help you as we have been doing so for over two decades.

Visit us at www.RootCauseMedicalClinic.com. If you have questions or need any help, I’m here for you! Call 408-733-0400.

I look forward to hearing from you.

To your good health,

Dr Vikki Petersen, DC, CCN, CFMP


IFM Certified Practitioner

Founder of Root Cause Medical Clinic
Co-author of “The Gluten Effect”

Author of the eBook: “Gluten Intolerance – What You Don’t Know May Be Killing You!”

Making “Light” of Gluten Sensitivity Will Harm More than Help

A patient sent me a response from an “As the Doctor” column hosted by Drs. Oz and Roizen entitled “Don’t buy into gluten phobia by cutting grains”. This response was to a reader’s question who asked: “My family consumes a lot of 100 percent whole-grain wheat products, but I've heard so much about gluten problems that I'm worried we're harming our health. Should we cut back? — Anonymous”

Part of their response was as follows: “Because gluten gets more bad press than Lindsay Lohan, gluten-free foods have become a fad. We're going against the grain and suggesting you keep doing exactly what you're doing.”

My patient was irate and I don’t blame her.  She stated that: “Oz and Roizen are showing their ignorance when they did not even ask the gluten concerned person to look at a family history for autoimmune diseases before dismissing the issue.  Personally, I think these men are doing a lot of damage and are missing the mark.” 

She went on to state: “…the general public does not understand gluten sensitivity and the dangers involved.  After reading this little sound bite over their morning coffee and a bagel, people will be less likely to be checked for gluten sensitivity.  The financially strapped person will be more likely to disregard the issue since it is easy and cheap to fill up a hungry family's belly with bread than nutritious fruits and vegetables.”

In the authors’ defense they made a brief attempt to define celiac disease and how it affects the small intestine and they did include that “Some experts feel that gluten sensitivity affects far more people than the 1 percent of Americans who know they have celiac disease“. But when listing symptoms associated with a gluten intolerance that their reader should be on the lookout for, all they could come up with was the following: “itchy, blistery rash, having really awful smelling poop or even vague symptoms, like feeling unusually irritable”.

Hmmm. What about: 

• Depression, anxiety
• Infertility/miscarriages
• Neurological disorders
• Headaches / Migraines
• Memory Loss
• Unexplained chronic fatigue
• Increased liver enzymes
• Iron-deficiency anemia
• Osteoporosis
• Autoimmune disease
• Craving for  gluten
• Obesity
• Diarrhea and/or constipation
• Gas, bloating, abdominal pain
• IBS, colitis
• Frequent canker sores
• Dental problems
• Psoriasis, eczema or unexplained rash

I know it’s a long list but that’s the point isn’t it?  My patient was exactly right, Dr Oz and Roizen’s dismissal of gluten-free as a “fad” and “phobia” will certainly prevent many people who had been considering looking into it from doing so.  And what a terrible shame that is.

Well, I’m not on Oprah but I am committed to getting the word out.  Let’s overcome any negative influence this article may have had by investing some time and effort into enlightening friends, family and co-workers of the TRUTH about gluten. 

Please let me know what I can do to assist.

Visit us at www.RootCauseMedicalClinic.com. If you have questions or need any help, I’m here for you! Call 408-733-0400.

I look forward to hearing from you.

To your good health,

Dr Vikki Petersen, DC, CCN, CFMP


IFM Certified Practitioner

Founder of Root Cause Medical Clinic
Co-author of “The Gluten Effect”

Author of the eBook: “Gluten Intolerance – What You Don’t Know May Be Killing You!”