Dramatic Recovery In Parkinson’s Patient With Gluten Free Diet

If my info is correct, …

then 100 years ago wheat used to contain about 5% gluten and nowadays contains up to 50%!!!

If wheat contains now up to 10 times more gluten (‘glue’) than in the past is it any wonder that gluten intolerance is skyrocketing?

As a side note:

Take a close look what ingredients are used in those fancy, heavily seasoned vegan meat substitute products (wheat gluten, soy, yeast extract [MSG], etc.) and don’t eat them if you want to stay healthy.


Dramatic Recovery In Parkinson’s Patient with Gluten Free Diet (GreenMedInfo, Feb 7, 2014):

Could gluten’s toxicity extend to the nervous system, producing symptoms identical to classical Parkinson’s disease? A new case study adds to a growing body of research indicating that wheat’s neurotoxicity is greatly underestimated.

A remarkable new case report describing the dramatic recovery of a 75-year-old Parkinson’s disease patient after following a 3-month long gluten free diet reveals the need to explore whether there is an increased prevalence of silent or symptomatic celiac disease or non-celiac gluten sensitivity both in those afflicted with Parkinson’s disease and the related multi-factorial neurodegenerative condition known as Parkinsonism.

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