Earlier this year, a case study was published reporting the recovery of a 75-year-old Parkinson’s patient after only three months of one easy dietary change.
Removing gluten from his diet.
By simply doing this, the patient (who had been suffering for a year with issues such as reduced facial expressions, rigidity and postural instability) was able to experience a complete remission of symptoms. He was reexamined 18 months later and found to have even more improvement.
Gluten is a type of protein found in wheat endosperm that affects the elasticity and chewiness of dough and baked wheat foods. It is also found in barley, rye and possibly oats.
We’ve known for awhile now that many people are sensitive or intolerant to gluten, and cases of Celiac disease — a condition connected to problems with nutrient absorption in the small intestine — are on the rise.
But according to Sayer Ji, founder of greenmedinfo.com and Steering Committee Member of the Global GMO Free Coalition, gluten has been connected to an alarming range of neurotoxicity actions in the human brain.
Interestingly, in this case study, the authors did not conclude that Celiac disease caused Parkinson’s disease in the patient as the neurological examinations did not find much improvement in the brain abnormalities that would normally be seen in typical Parkinson’s.
However, this study points to the possibility that a great number of people who have been diagnosed and treated with drugs for Parkinson’s disease may actually be suffering from Parkinsonism, a gluten associated condition exhibiting symptoms identical to those with Parkinson’s disease.
Given this, it is prudent to further explore the relationship between gluten, Celiac disease and Parkinson’s/Parkinsonism.