How Long Does That Tiny Bit of Gluten Affect Your Body? : Guest Author Donna Gates

Tuesday Jul 24 | BY |
| Comments (56)

It’s just one piece of cake, but how long will hte inflammation affect your body?

Sometimes people eat a piece of cake even though they know they have gluten sensitivity, gut dysbiosis, or systemic inflammation. It’s one piece, right?

Latest research shows that the smallest amount of gluten can trigger inflammation and autoimmune reactions lasting for up to six months in gluten sensitive individuals. Coffee also has been found to be the most harmful food for those with gluten intolerance.

Effects Last Longer Than You Think
Bloating, gas, cramping, and old injury flare-ups are responses that indicate inflammation. And each of these symptoms is more significant to your overall health than you may realize.

If there is pain anywhere in the body, such as joint pain or an exacerbation of a pre-existing autoimmune condition, you know that the food-induced inflammation originating in the gut is systemic. If you experience fatigue or brain fog after eating a piece of cake, you know the inflammation is systemic and that your blood-brain barrier (BBB) is likely compromised.

After a couple days or maybe a couple weeks, the outward manifestations of the small amount of ingested gluten may have disappeared. However, studies show that the smallest amount of gluten—say a cracker the size of 1/8 of your thumb nail—will have a prolonged inflammatory effect in the body for up to 6 months after ingestion if you are gluten sensitive. (1)

Unfortunately, if you pick an occasional crouton from your spouse’s salad or ingest hidden gluten in certain processed foods, you have just excited your immune system for another 6 months. If you have “pretty much” been gluten-free for several months and wonder why you still have symptoms, this may be why.

Coffee Can Have the Same Effects
One food that gluten-sensitive people must also beware of is coffee. Studies have actually shown that coffee is one of the most cross-reactive foods in gluten sensitive individuals.(2)

While coffee is acidic, affects your stomach pH, and leaches minerals from bones, it also triggers the release of excess stress hormone, increasing the inflammation. You will know inflammation by signs of heat, swelling, redness, and pain.

This means that coffee can trigger the same extended inflammation and autoimmune response as glutinous grains.

Stay With Your Gluten-Free Options
While the findings may be disheartening to those who find themselves eating things that may not support their constitution, they do help people understand the seriousness of gluten-sensitivity and the importance of experimenting with gluten-free recipes. There are many delicious Body Ecology recipes, so you can have your cake and digest it too!

* * *

Picture courtesy Jane Wooe via


  1. O’Bryan, Thomas. Blog Talk Radio Interview with Sean Croxton, Underground Wellness. Jul 07 2010.
  2. Cyrex Laboratories. “Array 4: Gluten-Associated Cross-Reactive Foods.” .

Donna Gates

Donna Gates

Donna Gates’ mission is to change the way the world eats. Over the past 25 years, Donna has become one of the most loved and respected authorities in the field of digestive health, diet, and nutrition, enjoying a worldwide reputation as an expert in anti-aging, weight loss, autism, autoimmune diseases, candida, and adrenal fatigue.

Donna is a nutritional consultant, author, lecturer, home economist and founder of Body Ecology™, Inc., a leading nutrition company. She is the author of Body Ecology Diet: Recovering Your Health and Rebuilding Your Immunity, a revolutionary system of healing that she created in response to the major deficiencies she saw in medicine and the commonplace approach to treating symptoms while ignoring root causes. Donna has certified hundreds of “Body Ecologists” who passionately spread her teachings throughout the United States, Canada, England, Australia and New Zealand. Over the past two years, the raw food movement’s knowledge-hungry crowd has turned to Body Ecology for answers to why the raw diet doesn’t always work. David Wolfe, the movement’s de-facto leader, surveyed his followers and found 80% requested Donna speak at his popular Longevity Conference, which draws over 1,600 participants bi-annually.

Donna’s free newsletter, available at, is one of the most widely read and respected natural-health publications in the world. Her eagerly anticipated book, The Baby Boomer Diet, (Hay House, October, 2011), is expected to revolutionize the way we think about aging. For more information, please visit her website at Body Ecology.


Comments are closed for this post.

  1. Daniel Donovan says:

    So this is only for people who are sensitive to gluten? Does this apply to people who are not gluten sensitive?

    Also what was the point of the coffee bit? The topic of the article was about gluten and then you veered off course talking about coffee. Can you please stay on topic next time?

  2. Jane says:

    6 months wow. Great article Donna thank you I’m going to remember this everytime I’m tempted by that one piece of birthday cake! It’s amazing how many people you talk to who say they have all the symptoms of gluten intolerance but their tests come up negative. I always tell them try gluten free to see what difference it makes and now also watch the coffee.

  3. Stephanie says:

    It says “if you are gluten sensitive.” I believe gluten sensitivity is one of those mutations that often allow other species to experience a genetic drift in case of disease or change in environment. Of course if you are intolerant, you should avoid it. But it seems nowadays that people use celiac, smth quite rare, to justify that grains (and carbohydrates) are bad for you.

  4. Amy says:

    Thank you for this very valuable information.

  5. Lance says:

    For some great insights and education on the benefits of being gluten/wheat free I do recommend this resource:

    I was surprised to hear about the 6 months time frame. That seems hard to believe, but I guess it could be true 🙂 Either way, I think this all points to the fact that most wheat products and coffee are a big no-no. And depends on our genetic weaknesses, the over exposure to these acids will manifest itself different in some people. Getting tired is one sign, but having a gluten sensitivity would be a more severe sign.

  6. Margo says:

    coffee would be a grain therefore would affect people who are gluten sensitive, in answer to the going off point.

  7. Sue Rushford says:

    Wow, Daniel Donovan – I thought this was Kevin’s blog, and he invited Donna Gates to be a guest writer – or asked permission to reprint her article – and you’re demanding that he stay on topic on HIS blog? First of all, it is possible that EVERYONE, whether they know it or not, whether they experience symptoms or not, regardless of their gluten-sensitivity test results (unless Cyrex test – most accurate), is gluten sensitive – it may affect you in ways you don’t physically feel immediately but will still do damage over time. And the point about coffee is that it is cross-reactive, so even if you are gluten-free, you still need to avoid coffee if you are gluten-sensitive. It is very ON-topic. I know Kevin doesn’t let negative comments bother him enough to take the time to reply, so I thought I’d defend him this time.

  8. Kathy says:

    I have recently been told by my mom that I was diagnosed with Celiac disease as a baby. Allergic to wheat to the point I had to be hospitalized. Finally got off wheat and everything got better. Slowly later that year, my mom started introducing wheat back into my diet, slowly and I was fine. So, here I am, 47, just learning this for the first time. I was diagnosed with colon cancer 5 years ago.

    Three questions.
    Can it heal itself?
    If not, how do you get tested?
    Is there a link to colon cancer?


  9. Britt says:

    Well said Sue!

  10. Jan says:

    @Kathy My sister and father have celiac. My understanding is that the villi can heal, but only on gluten free diet. You can get a blood test for celiac, but not 100% accurate. Confirmation would be a biopsy of the small intestine. My dad was officially diagnosed with celiac in his 70’s, & at 92, he was diagnosed with colon cancer.

    @Daniel Donovan – Chill, and Read the whole article. Part about coffee was not off topic. Wow…

  11. Rob says:

    This article is on Topic. It has to do with the effects of Gluten. which to me includes Gluten Associated Sensitivity & Cross Reactive Foods. Gluten is a protein from grains, however their are many other foods that can cause the same autoimmune reaction, of which everyone who is gluten sensitive needs to be aware of. If you suspect being gluten intolerant then you need to eliminate these foods to get an accurate read.
    These items are as follows:

    • Cow’s Milk
    • Alpha-Casein & Beta-Casein
    • Casomorphin (derived from the digestion of milk protein)
    • Milk Butyrophilin (major protein associated with fat droplets in milk)
    • American Cheese
    • Chocolate
    • Sesame
    • Hemp
    • Rye
    • Barley
    • Polish Wheat
    • Buckwheat
    • Sorghum
    • Millet
    • Spelt
    • Amaranth
    • Quinoa
    • Yeast
    • Tapioca
    • Oats
    • Coffee
    • Corn
    • Rice
    • Potato

    All these items CAN cause an auto-immune response to those who are gluten sensitive. It doesn’t have to be gluten directly! Lab Testing can be done to see what you are most reactive to. Cyrex Labs does this.

    Food intolerance suddenly appear later in life. People are frequently surprised to discover they are Dairy intolerant or sensitive to Fructose or Gluten – when they reach ages of 20, 30, 40 or older. The things that trigger intolerance are the ‘life events’ like birth of a child, death of a family member, divorce, sickness, finding a new job etc. Until that point – the body had been compensating. But after serious stress, the symptoms begin to appear.

  12. Derek says:

    This is mostly an issue with people that actually have a sensitivity to gluten. Those without a serious sensitivity probably don’t need to worry about getting moderate amounts of gluten in the diet. I think the take home point here is to find your individual needs and see how you respond personally.

    That being said, I do believe it’s prudent for most people to find good gluten alternatives and limit it in the diet overall.

  13. Alice says:

    WOW! THANKS, KEV! I didn’t know that I didn’t know. I never connected coffee, either.
    Now I have another avenue to look into about some “mysterious”, to me, symptoms.
    Could be just simply eating some gluten or a sip or two of coffee. Hmmmmmm. You always think- I have not had any gluten for so long just a little should not hurt. Wrong!

  14. Jasmine says:

    I am not celiac but have the gene for celiac disease and my aunt developed celiac disease at the age of 80. She was told she wasn’t celiac until she was so bad it showed in a biopsy. What I know now is that there are more sensitive tests available to detect sensitivity to gluten. Mine showed that while I am not celiac, I am sensitive. I don’t plan on waiting for myself to develop celiac, I am doing the prevention. No gluten for me. Caffeine is also a problem for me, funny enough.

    Two tests that helped me: Celiac DNA Test (Kimball Genetics)
    Celiac and Gluten Sensitivity (Rocky Mountain Analytical) Tests tissue transglutaminase IgA, Gliadin IgA & IgG

    Great tests, changed my life, helped me go 100% off gluten, along with my aunt’s passing.

    Yes Kathy, celiacs have a higher risk for developing other conditions such as certain cancers, diabetes, malabsorption, & thyroiditis, (to name a few).

  15. don says:

    I have a condition known as paroxsymal atrial fibrillation. My attacks seem random but I am starting to suspect gluten is one of my triggers. Traditional medical interventions have not helped me to date. Your thoughts would be much appreciated.

  16. Cat says:

    Great information here. Thanks to Kevin for this post on Coffee and that one little cracker or bite of cake could affect you for 6 months! WOW!

    I have not had coffee for over 10 years. It makes me anxiety ridden and my whole body feels way out of balance if I drink it. I have a super intolerance to caffeine.

    I have NO IDEA how Starbucks is so popular knowing all the people who chug coffee’s down in a daily line up at Starbucks and then feel crappy and wonder why? haha. Especially with all the people – well everyone who is gluten intolerant – on top of the fact that corn is I would say pretty much near 100% GMO and it is in everything on every shelf in the grocery store and in foods you eat in restaurants.

    And I did not realize potatoes gave you gluten sensitivity thanks to ROB’s response. Think of all the people who eat FRIES + BURGERS… a double whammy! WOW!

    I am sticking to my fruit, veggies and grain fed chicken and lamb. The food option seems to get smaller everyday. LOL! What is next? What else do we have to eliminate? haha.

    I also know now not to put hemp seeds in my smoothie… WOW! I had no idea – just did not correlate that but now where do you get amino acids? uggh

    Looks like BREATHARIANISM is a good idea and I have to hook up with that Breatharian couple to learn how to become a breatharian in 8 days. I’d LOVE to not have to eat – your body would have so much energy without needing to digest any food or ingest all the toxic extras added to food from fukushima and acid rain and depleted soil and fracking and the list goes on and on LOL!

  17. Beverly says:


  18. Rick says:

    Here is what appears to be the other side of the coin-gluten is a kind of lectin..

    What a learning curve this living thing is…

  19. Sueann says:

    With the help of Dr. Ritamarie, I discovered I need to be gluten-free. I am 49 and experienced peri-menopuasal symptons. I had gone on a detox cleanse for a 1 1/2 weeks and for four more weeks ate just fruits and veggies. I had a piece of pizza with my daughter and a few days later a piece of bread after being off gluten for over five weeks. Within a few days I had peri-menopausal symptoms showing up one right after another. I started to get bad cramps which I had not experienced since teen years. I had my first coaching call scheduled with her and asked her why she thought. She had data on my diet and said it must be the gluten. She recommended gluten-free to be symptom free.

    Since the allergen was out of my system after 30 days, my body reacted to the sudden gluten being reintroduced. I have, on very small occasions, tried gluten again and had the same effects.

    I stay off gluten. Something to consider if you or someone you know has symptoms. Go off for 30 days and see what happens.

    I also drink coffee and will see what happens if I go off. Thanks Kev.

  20. zyxomma says:

    I haven’t had coffee for decades, and have never been gluten-sensitive. However, since reading Wheat Belly by William Davis, M.D., I’m doing an experiment (like most nutrition experts, I love experimenting on myself), and eschewing wheat. I’m curious to see how I feel without it, and will let you know.

  21. Kris says:

    I have not been officially diagnosed with Celiac…mostly because I went GF on my own 15 years ago and Doctors will not perform the ‘gold standard’ small intestine biopsy unless I start eating wheat first…well, that’s just not going to happen. I have not tried genetic testing yet. I discovered on my own how long a gluten slip up affects my body. I took a migraine med that I was told was GF and it was not. Within a few hours I developed my ‘gluten rash’ inside my elbows and immediately had major GI distress. ONE PILL and for the next several months everything I ate caused major distress to my body (in addition to feeling sick all of the time and to top it off, had constant migraine headaches).

    Not sure about Celiac/Gluten intolerance, but I was told that Colon Cancer is more common in ppl who have had their gallbladder removed (and I am in that category also).

    One thing besides eating GF that has helped me is Betaine HCL. I take up to 10 pills per meal and I can more easily digest my food without headaches and other GI distress…it has made a world of difference.

    Wow,I did not know about coffee! Not that I drink it but I have many friends who do and complain about pain, GI issues, fatigue, etc. and they are the ones in line at Starbucks and eating all kinds of icky food and wondering why they feel like crap. It kind of drives me crazy…I try so hard to keep my diet pretty basic and clean. I listen to my body and if I have a reaction to a food it is off my list. That simple. I feel like people are just throwing their health in the trash :/ It makes me sad b/c I was one of those ppl until my body finally broke down (in my early 20’s)and I have been fighting to regain my health ever since. I don’t want others to live through that. I am a living example for ppl of what NOT to do and I am shocked that even the ppl closest to me thinks ‘oh that won’t ever happen to me’ and off to McDonalds they go. Hopefully one by one, the lightbulb will go on. Great to have this site to share info 🙂

  22. reen says:

    Doesn’t it seem odd that we ate whole wheat – gluten and all – for thousands of years and now all of a sudden it seems that half the population is ‘gluten intolerant’? I’m certainly not poking fun – I just wonder what is going on with that. I’m inclined to believe it is something besides the gluten.

  23. Linda says:

    Reen, we’re not eating the same wheat that was eaten thousands of years ago. ‘Modern’ wheat is genetically modified (not with genes of another species,) to be suitable for the industrial farm model and to be much shorter, hence more drought-tolerant. It also has more gluten than traditional wheat. It’s not at all surprising so many people are sensitive to gluten, given what the mad scientists have done to wheat.

  24. Niki says:

    I think your question is intriguing and so important!

    We have been eating the WHOLE grain for eternity, and now – in the last 100 years or less, we have broken the grain down into separate parts and eaten PRIMARILY the gluten. Wheat gluten (without it’s counterparts within the grain) is added to so very many processed foods. Our generation and the previous 2 generations grew up on “white bread”.

    Our bodies were created to process whole foods and when foods are introduced in part only, our system has to accommodate that by making metabolic changes with in our system. Over time this will over tax the system due to the imbalances.

    A diabetic can be created by too much sugars overtaxing the insulin producing organ, the pancreas, therefore causing it to function at less optimal levels and even break.

    We can’t change our pancreas like we change our break pads.

    If we allow our bodies to be fueled by the original fuel intended (whole foods)then we can run at optimum performance.

  25. Paul says:

    When writing about inflammatory response using references its really important to check the references. In this case this one is dead linked, old, and from a Blog Talk Radio.

    This is not the place one goes for references that are credible to the point of being useless.

    At best this is mediocre health journalism. There are lots of reasons to avoid regular intake of gluten and coffee. That case has been made decades ago. Instead of strengthening those arguments this weakens them. 6 months of serious inflammation from a gram of gluten containing crouton? Were that true a couple slices of bread would be lethal.

    Earth to responsible journalism…

  26. Ed says:

    Hi Kev, when I go gluten and coffee free I see results in a week. I love Donna Gates and now feel I am missing the point, my internal sensitivities must be dulled. A six month hang-over from gluten and caffeine is out of my range of sensitivities. Maybe more beer will bring it into focus. Its’ where I live so my self accepting self might be off this bubble left or right,Thanks for all you do.

  27. Susan says:

    Thank you Kevin for the helpful information. Also-thanks to all of the others’ helpful suggestions. That certainly explains a lot. I had no idea it lasted in your body that long. And…I have been drinking coffee and eating other items off of Rob’s list. But I am encouraged, as I can clean up my diet more and may even see better results.

  28. Jackie says:

    I have been gluten/wheat free for two years and caffine free for one year. I have tried to go back to both but each time I have tried the coffee made me hyperactive and the wheat took 3 days to pass through and slowed down my whole system with bloating, cramps, discomfort, gas and all the other nasties associated with it. So I choose not to go there anymore. I am about to try coconut flour for baking and I drink green tea now and enjoy it. I do not miss bread until I walk past a bakery or a pizza shop but now I use an omelette as a pizza base and still enjoy my own home cooked pizza – very tasty. Coffee is a toxic poison to the body so I don’t miss it. Since doing all this I feel great, no fuzzy head, more energy, lost weight- and I now do loads of vegetable juice which has been really beneficial.

  29. ILSE SADIE says:

    What about the coffee enemas, used in cancer treatment?

  30. Nicole- Australia says:

    Thanks for the info Kevin. I also think that If our whole digestive tract is not working properly & we don’t have the right balance of bacteria, then this may lead to other health problems.

  31. Anne says:

    Apparently it may also have something to do with our blood types. O pos being the oldest blood group by millenia does not tolerate the more advanced agricultural diet as well.

  32. sheri says:

    I also found Reen’s comment interesting, I have read that for thousands of years, people used sourdough, and sprouted grains in their breads, using the whole grain,naturally, and both these things, the sourdough and sprouting of the grains, helped to break down the gluten, making it digestible. Since commercial yeasts were introduced about 100 years ago,in the mass marketing of breads, etc.. now so many are gluten sensitive. This is what I have read, any thoughts?
    (I have been sprouting, and grinding my own grains and using these in sourdough)

  33. Donna says:

    I just want to validate this information with personal experience. I went off gluten in January 2012. In May I ate a tiny piece of cake at my 84 year old Aunt’s house for her birthday because I didn’t want to hurt her feelings by not participating. I got the worst migraine I had ever had that lasted 3 days and messed up my vision for more than a week. (I used to have migraines that stopped when I went gluten free). Not only that but a bunch of aches and pains returned after eating that cake and I am still feeling some of them. I learned my lesson. I am also grateful for every tidbit of information that appears on this forum. Thank you to all of you for posting such helpful info!

  34. LAURA says:

    I think Reen made a point that is so common when people wonder why food ‘hurts’ us now, when it never used to.

    People seem to overlook the fact that quite a bit of food and the ingredients that make it today are altered to suit the needs of greedy money-makers, and does not serve the health and nutritional needs of the humans who inhabit this planet.

    What our forefathers ate was much less processed, and much more healthy than what we eat today.

    Improper food combining is another factor that creates stress on our systems, and is very worth looking into.

    It can be a lot of work to research and educate ourselves, but is sure better than being sick and feeling awful.

  35. Tesa says:

    Maybe civilisations, who eat all that today we know that wasn’t meant to be for the human body (which is fisiologically raw vegs and fruit eater), had a much more relaxed mind, nature connected, no-stress lifestyle, no psycologic traumas, a great level of mental equilibrium, and could it be that God let lots of options for us to consume and enjoy problems-free, but when we are out of balance, then the body starts developing disease to express to the outside the stressed and disbalanced our inner system is? The body is a mirror for the soul?
    Damn, I hate to go too newagie, but there you go.

  36. LynnCS says:

    Thank you Rob, #11 for filling in some of the blanks of the sensitvity I feel to soooo many things. Sometimes I just want to give up, there are so many.

    I am so disheartened and tired all the time, (probably something I ate,) that I am going to go out and get a cup of coffee to be able to finish my day without sleeping it away.

    I was doing pretty well, but just can’t function like this any more.

    Coffee, anyone?

  37. Tesa says:

    Over here! with cream and unicorn milk, please.

  38. Fred Z says:

    “Latest research”, “the findings”… OK, sounds interesting, but where are these findings so we can read them for ourselves? Seems like a link would be appropriate, or at least a mention of what research they are referring to, in the article itself. There must be a lot more details available, and I am leery of letting other peope interpret data “for me”. Let us see the “findings”, who did the study(ies), and who paid for them-all relevant facts!!

  39. Fred Z says:

    Okay, I see the sources now, below the article, just found no mention of the study in the article, and it would have been helpful. Thanks.

  40. melissa says:

    I’ve been GF for 2 years, but I didn’t start drinking coffee until this year.

    There are 2 main reasons I started drinking it, because I have trouble staying awake and waking up in the mornings. Also, it seems to be one of the only things that helps my GI distress.

    I’ve not had bad experiences with it, but probably not a bad idea for me to cut back or cut it out.

  41. melissa says:

    also, the ALCAT test I had last month said no coffee

  42. W. says:

    @ Sue R. Thanks- well said!

    @ Kathy, please check out GAPS (gut and psychology syndrom) I think you will find some answers and good information for your 3 questions!

    Great info Kev- thanks! especially the coffee part- my sweet second half enjoys drinking it by the pot 🙂

  43. Moe says:

    The following grains are gluten free. I do not know why Rob includes these before taking a test!?

    • Buckwheat
    • Sorghum
    • Millet
    • Amaranth
    • Quinoa
    • Tapioca

  44. snowmoonelk says:

    Whenever I succumb to a piece of pizza for a late night snack, I wake up the next morning with a blocked nose!

  45. Vic says:

    Some folks have commented that it is odd that humans ate wheat for a long time but now lots of people are becoming gluten sensitive for some reason. Couple of things to note. Firstly, grains only entered into human diet after the advent of organized agriculture- so for millions of years humans did not eat grains including wheat. It is a relatively “recent” thing as far as the human timeline goes. Secondly, the wheat that your ancestors ate is nowhere near the wheat the you are eating. Wheat, up until the 80s was a very different wheat. It had 18 chromosomes, it was nature’s product. Since the 80s, semi dwarf wheat engineered by “scientists” has taken over. It has 43 chromosomes, it looks and tastes the same, but it is a very different animal. The reason it has taken over is of course that is is much easier to grow and yields about 10 times per acre of crop. And this was done before the GMO days, by chemical toxic exposure of the wheat seed so it would mutate into a fast growing thing – almost like a vegetable cancer if you get the idea. Is it any wonder that the body gets thrown out of whack. Regardless of whether you are gluten intolerant or not – getting off of wheat products is a smart thing to do. This current wheat also spikes insulin a lot faster than the original wheat – diabetes and obesity epidemics should come as no surprise.

  46. Helena says:

    Thank you for this information! I always get severe brain fog after eating gluten, now I know why. 🙂

  47. To the gentleman asking for the author to stay on topic by not mentioning coffee: Coffee is a HUGE problem for people with gluten intolerance. Please read this article to become educated

  48. Tami says:

    I agree, the list of foods that are not healthy to eat is getting ridiculous! It’s just not practical to eliminate almost everything! You would never be able to leave home for more than a couple of hours for fear that you wouldn’t have access to real food that doesn’t cause health problems. Doesn’t sound like a realistic plan in this modern world. I’m wondering about these supplements that block the lectins, so that we can still eat the good whole grains that we like, such as sprouted whole wheat bread, or gluten free oatmeal, or homemade GF buckwheat pancakes? Anybody have any experience with these lectin blockers? It seems to me that eliminating so much of these common foods: potatoes, rice, oats, corn, coffee, dairy, meat, sprouted wheat, etc. just takes all the joy out of life! There has got to be a better answer! ugh!

  49. Pam McLoughlin says:

    I too have been gluten intolerant for over 10 yrs and have eliminated all grains from my diet. I was wondering if any of the gluten intolerant people out there have trouble with alcohol? If I have one alcoholic beverage my joints hurt the next day. Is there gluten in alcohol? I know beer has it but what about Vodka, Rum or Tequila?

  50. Debbie says:

    I ate six cookies last night. It’s one in the afternoon and I cannot move my body out of bed. The pain is intolerable over my entire body. Was diagnosed with MS in 2001. I am one of Dr. Rudy Cartwright’s students. I know better. Now with tears streaming down my face, I am so thankful to be reading Kevin and Donna’s article and all the loving comments shared by everyone. I stayed on my diet for two days last week and felt some relief. I will print, read, reread, and reread above for support. Will let you know how things go.
    Love, blessings, and gratitude to all

  51. chris harriosn says:

    Debbie have faith in yourself that you can heal and learn everything you possibly can on the problem of MS. Know that fear, like some other emotions will exacerbate physical problems. The attitude and mindset of the sufferer must included faith; there’s a bit more to the equation than just diet. We’re beset by all kinds of problems, that when conquered, open up an entirely new appreciation of the gift of life. It is difficult when you’re experiencing the symptoms to not see the perfection in creation, but the lack of the realization that we’re all actually whole at all moments leads to the downward spiral; have faith and expect with joy that the answer is beckoning your realization and deep desire; of course you never give in and you must develop this faith, which means knowing that you will heal…that’s all.

  52. chris harrison says:

    I’m changing my name on the site to Chris Harrison. Haha. If I can’t spell my own name Maybe I shouldn’t be giving advice. But seriously folks… we’re not just a bunch of molecules; it goes deeper; when those depths are realized and incorporated into our beings individually, we will see profound changes in our lives. Keep asking the questions: who am I ,what am I, where did I come from, and where am I going. And don’t attach negative emotions to the questions or it will take longer for the revelations in the form of answers to manifest in the being; or worse we perish without knowing much, and wasting precious time here.

  53. Kate says:

    I found out I was gluten intolerant over a year ago after suffering many symptoms for 20 years. I feel great now. After speaking to a dietician she told me that many people who are gluten intolerant can also be sensitive to sulphites. Sulphites are used as a preservative for dried fruit. I told her that I had eaten some dried apricots recently and they did not have a good affect on me. She told me to eat a handful of sultanas as sulphites are not used in the drying process for these. If I was ok with sultanas then I was probably sensitive to the apricots because of the sulphites. She was right. No more dried fruit for me or balsamic vinegar. I have also had to cut wine right out of my life 🙁 as most wines contain sulphites as well as some fortified wines.
    I remember my beloved Grandfather having many issues with his digestive system and saying how his father was the same. No one of course in those days knew what was the cause of his problems but I think for many many years people have suffered with the symptoms of GI and quite simply didnt know what was going on with their bodies, hek, all the doctors I have seen over the years didnt know what was happening to mine.
    Hope this helps

  54. Maggie says:

    Hello, Thanks so much for this information. I have been
    having a lot of trouble figuring out whats been going on with my
    stomach. I am a celiac and have been strictly gluten free for 6
    years. I recently was gluttened (my fault) from a sucker. Who would
    have thought a sucker would have barley malt?? Anyway, I had a few
    and automatically got very sick. But even after, its been 5 days
    and i am still suffering, I could not figure it out. So I thibk
    that maybe it will just take a while to leave my system.

  55. Mike says:

    I have been trying to figure out what is wrong with me for years. I assumed it was hypoglycemia but my levels were never far from normal. After eating I crash big time, I pass out for an hour or more and feel like i am drugged, only to wake with a headache. I can’t hardly drag myself out of bed in the morning either. Now I am having pain in some of my joints too. I have brain fog big time and get depressed very easy. When driving much distance , I have to pull over and take a nap because I can’t keep my eyes open. Dr. says I have low thyroid and I am on meds for that but can’t tell that it helps. I am cold in the evening. Could all this be Gluten? I really need answers as this has taken over my life!

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