All of us can remember at some point in time, walking into a bakery or kitchen where fresh breads and pastries were being made.
The aroma can be overwhelming and draws us in like magnets.
Now once upon a time most especially when human beings were extremely physically active, bread was in fact the staff of life. There was no problem consuming massive amounts of carbohydrates as long as it was consumed during physical activity.
Well Flash Forward 300 years and the situation is now, entirely different. Not only are we less active but grains are often heavily processed, grown on nutrient deficient soils, or perhaps even GMO.
Breads and pastries are also sources of extremely high carbohydrate levels. In fact a sandwich can have 40 to 60 grams of carbohydrates!
And this has had an effect on neuropathy and our health in general.
With neuropathy, however, the stakes are higher. Gluten can and does cause celiac disease.
Sometimes in celiac disease, the only presentation is a gluten neuropathy.
Most of the time, however, it’s a simple fact that gluten can aggravate our bellies at the least and yes even our aches and pains, including neuropathy.
You see gluten is a gooey protein. That’s what gives bread that wonderful texture.
But most of us who stop eating gluten on regular basis find out quickly how much better we feel.
It appears that this is because even those of us who don’t have celiac disease and even test negative for allergy to gluten, may still be “sensitive”.
In patients suffering from gluten neuropathy, as well as in other patients, it appears that gluten may actually trigger inflammatory reactions. This adds to pain, stiffness, and possibly neuropathy symptoms.
However the evidence is not conclusive, and there are many that would argue this point.
What I can tell you, as a clinician, is that many patients feel so much better we feel it’s worth a try.
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