Gluten Free Whiplash

A useful reminder from Dr Osborne today – I first wrote about this back in 2010, I think! But I still see it daily…

The Gluten Free Whiplash Effect

Gluten Whiplash typically occurs 3-6 months after starting a gluten free diet.  Let me explain.  When one initially goes gluten free, a state of dietary distress and confusion sets in.  Many limit their diets to an extreme because they are not quite sure what to eat.  The typical gluten free diet learning curve takes 8-12 weeks.   This is because one must spend enough time educating themselves about acceptable products, restaurants, etc.  During this time, the body starts to heal and most people do very well noticing dramatic improvements in their health.

Once the learning curve is conquered, people tend to gravitate toward the processed, packaged “gluten free” food items.  People tend to get lazy and make the choice of convenience over health.  BIG MISTAKE! This is where Gluten Whiplash tends to set in.

Quite true.

However, it’s also caused by people then becoming sensitive to the cross-reactive grains and dairy, and to foods they’ve started to eat more commonly, I’ve found. You take the gluten out of your diet and this makes you naturally eat more of other foods, usually dairy and other grains as substitutes. Sadly, some of these are either cross-reactive in that the body thinks the very similar structure is gluten, or they are cross-contaminated, or someone develops or ‘unearths’ a latent sensitivity to something else before the leaky gut caused by the gluten has healed.

Just be aware of it. Check out Cyrex 4 for the cross-reactive and common substitute foods and maybe Cyrex 2 or a PEG test to check leaky gut progress.

Two little tips I have found over the years: check corn in your supplements, meds and toiletries, and rice is always the last grain people consider but it does make a difference, even though it has the least cross-reactive gluten (not gliadin) in it.

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