A fascinating study here for you which basically confirms (again) the existence of non-coeliac gluten sensitivity but, importantly, suggests that there are two types:
Our data confirm the existence of non-celiac WS as a distinct clinical condition.
We also suggest the existence of two distinct populations of subjects with WS: one with characteristics more similar to CD and the other with characteristics pointing to food allergy.
This is really important because it suggests a reason why some people do get coeliac symptoms but don’t show up as coeliac on traditional testing. And, for the first time I’ve seen in a study, it shows the link between the damage done by gluten and hyper-sensitivity, which is very much what I found when I was researching and writing the Barrier Plan. It’s the hyper-permeability damage that leads to the multiple allergy/intolerance problem.
WE ARE NOT MAD!
Nice to know the the researchers are getting there. When you are next talking to your doctors who have never heard of NCGS, you can refer them to this study and to the first line of the abstract which says:
Non-celiac wheat sensitivity (WS) is considered a new clinical entity.
It does exist. It’s not necessarily the same as coeliac disease but it can be. It is the reason why you are so hyper-sensitive. End of.
With thanks to John Scott, indefatiguable researcher on the Foodsmatter forum who made sure I saw it!
It’s strange actually because after a recent kiniesiologist testing session I was told it may be of benefit to me to cut out gluten because I could be a border line case.
For a while now I’ve been having porridge for breakfast but found it always seemed to make me feel tired if I had a big bowl so I literally had small portions i.e. about 6 medium spoons of it.
Last week away on a short break – no porridge could have had it but decided not to in order to see if there was a difference in how I felt.
Since coming home I’ve been eating wheat and gluten free porridge and I’m not having the tiredness, nor the headaches and I’m weeing more! So there has to be a link and connection somewhere if I feel better for omitting it.
Well, I’m not sure there’s any evidence to support the practice of kinesiology! But what I’m really here to ask, Micki, is do you think they just mean non-coeliac gluten sensitivity and, well, wheat allergy? Or do you think there’s a suggestion that non-coeliac wheat sensitivity and non-coeliac gluten sensitivity may be mutually exclusive?
Hi Alex, thanks for stopping by. First, on kinesiology, I struggle with this one myself. That said, in desperation, I did have and then train in NAET, the testing method of which is a specific type of kinesiology. I found it worked in most simple cases but in really complex ones, the signals from the body couldn’t be relied upon. I wrote about this for Michelle in FM.
An interesting illustration for you: one chap who was a keen mountain runner came into clinic and asked for help because he had suddenly become very weak and was no longer able to run up his usual mountains. He felt he was being poisoned by something that was sapping his strength/ Apart from thinking he was mad for wanting to (:)), we couldn’t establish any dietary/ lifestyle/biochemical changes that would account for it and neither could his mainstream doctors. Very odd.
In the end, I decided to try NAET and we established via the testing that he was reacting to something in the bedroom. Further kinesiology testing suggested it was in his bed and he remembered he had bought a new memory foam mattress shortly before the issue. He went home, removed the mattress and was fine within 2 days. Could have been coincidence except that I saw it work like this many times so I don’t rule it out.
So, even though I have seen it work like that, I still think it is not reliable enough in most allergy cases but it can work when you are looking for one or two reactions.
As for the NCGS and wheat sensitivity thing, I did ponder about that. I think they are probably one and the same thing. Could be just wheat in some cases, but more likely to be gluten per se, even if it takes time to develop; Symptoms are often seen with wheat first (highest gluten grain) and progress to gluten reactions later on. That’s not to say it wasn’t gluten all the time, just that the reactions do not always show straight away, but it doesn’t mean the damage isn’t being done internally, like ‘silent’ CD. I think they said wheat because that’s what they tested.
Thankyou Thankyou! I have been saying this for years!! After 22 years of suffering extremely bad attacks, my doctor put me on a wheat free prescription diet about 2 years ago, since then absolutely no problems! :):) Watch out for some things they still include wheat starch.. They,re just as bad?? Brilliant news that it will finally be recognised:)
Hi Debbie, pleased you are at last feeling better then, and pleased too to make your day; it made mine!