Gluten – II

In my post of August 13, 2013, I discussed gluten and how gluten can compound (sometimes dramatically) the effects of arthritis. We are not talking celiac disease which is an allergic reaction to gluten. We are talking gluten intolerance.

I spoke of how gluten exacerbated Donna’s arthritis issues. She has been on the gluten-free wagon for a while. That along with limited four-legged protein and modest dairy really helps.   

I’ve got foot pain. And bad knees. So some months ago, I got serious about going off gluten.  And I’ve pretty much stayed off of it.  Know what?  I feel better.  Fast forward to last week. I had a sandwich with regular bread and some real McCoy pasta.  And cold (the only way) bread pudding for dessert.   Yum?  Not.  Next morning I woke up.  Eyes blinked open and . . . . I knew something was different.  I got up and my feet and legs started talking to me – Petersen, you are a knucklehead (see February 13, 2014).   In fact, Petersen, you are a #@%x!*^.  There was significant pain.  And I lurched through my day.  From now on, I’m going to listen to my feet and legs.  And be more serious about avoiding gluten.

Arthritis affects 80% of the aging population.  But going off gluten could help many in minimizing its effects.  And feeling better.  Downside?  None.        


In my post of October 4, 2012, I talked about how the four blood types vary in terms of vulnerability to certain foods. O (the oldest blood type) is robust and needs animal protein; A is more fragile and has some issues with animal protein (especially the 4-legged variety); for B, chicken is a red flag which can cause health complications; and AB has diminished stomach acid and thus should avoid certain foods.

One of the interesting adjuncts to studies on blood type is the effects of wheat and gluten.  For type A, gluten is usually just fine but for types O and B, gluten can cause inflammation of joints and exacerbate arthritis.  This gluten intolerance is not a result of celiac disease – the autoimmune disorder of the small intestine which causes severe inflammation resulting from gluten (wheat).  It is just that gluten-intolerance can result in aggravation of arthritis and a painful increase in joint and muscle issues.

Donna is type O.  And she has had issues with joint and muscle issues (as well as arthritis).  So she has been steering away from gluten for a while.  However one weekend – after a gluten overload of pasta, breads and other grains, she could barely walk.  The pain neared a ten.  Off gluten again, the pain receded and things were good.  Today, Donna – a type O – is just fine with all manner of proteins, potatoes, vegetables and such but she is on the wagon when it comes to gluten.  And she is feeling better. 

Any type O or B who is having issues with joint inflammation and pain might consider going cold turkey on gluten.  Just to try.  There’s no cost, no risk and it just might help.   But don’t take my word for it.  Google the operative words gluten inflammation or gluten arthritis and reach your own conclusions.