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Non celiac gluten sensitivity and Lyme and MSG reactions

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Posted 8/5/2014 10:14 AM (GMT 0)
Through elimination, I found I have a severe reaction to MSG, dyes, coloring, food additives (see www.fedup.com.au for the list). Reaction includes severe GERD, choking feeling , throat tight, pins needles extremities, bad dizziness palpitations, tingling around mouth and jaw. I get this if gluten ingested. My celiac blood test thru Labcorp was negative for Celiac, but I get that reaction with just a crumb of gluten.

Now I'm prescribed Doxycycline, Lyme test positive thru Igenex. Inactive ingredients include lactose anhydride, blue dye 1and 28. , gelatin, some sort of cellulose. I went off allergy meds, omeprazole, and gluten June 13. within 24 hours half my symptoms improved, but since I've been very hypersensitive. I eat no processed food, just rice beans and veggies , some fish. Anyone else with similar problem? Is there an additive free antibiotic resource?

Also, I made an appt with a neurologist due to ataxia dizziness neuropathies. Hard to know if Lyme or gluten issues . I've had abdominal probs., hives, angioedema off and on since childhood. I never knew what brainfog was til it lifted June 13.
Posted 8/17/2014 7:10 AM (GMT 0)
Some of your issues are most likely gluten-related, but a positive Lyme test is usually correct and so you will also need to deal with the Lyme.

Lyme is also known to increase the chances of one developing food sensitivities and allergies. These allergies/sensitivities may or may not decrease once the Lyme is treated adequately.

There are a number of natural protocols for Lyme (herbs, homeopathy, essential oils, frequency machines, etc.).
Posted 8/17/2014 7:28 AM (GMT 0)
It takes at least 6 weeks for gluten residues to exit from the GI tract, and then an additional 6-8 weeks for the gut to heal from damage caused by gluten.

That is in someone who does not have Candida, Lyme, or other possible issues that would interfere with healing.

Also, many herbal mixes contain an alcohol base or preservative. If you have MCS, then you may not be able to tolerate the alcohol.

Suggest looking into methylation protocols - best links for this:

www.dramyyasko.com/resources/autism-pathways-to-recovery/forward/

doctorsdata.com/methylation.pdf

www.heartfixer.com/AMRI-Nutrigenomics.htm

Many with MCS have impaired methylation (which decreases one's ability to detoxify metabolic waste, environmental toxins, etc).

I myself have found supplementing with Molybdenum (which supports enzymes that process aldehydes (alcohols), phenolics, histamines, sulfites, purines, xanthines, etc.) and Vitamin B12 (methylcobolamin) to be very helpful for reducing my chemical sensitivities.
Posted 9/7/2014 4:07 PM (GMT 0)
You're not alone! The majority of my Lyme symptoms started as GI. I'm intolerant to so many foods, too many carbs, gluten, MSG, dyes, etc. I swore I had celiacs (and since my sister is celiac it wasn't a far stretch). I am hopeful that once I can get my Lyme under control some of these weird food symptoms will go away.

I just can't seem to get a handle on the food issues, but I'm very hopeful. Good luck!
Posted 9/7/2014 4:09 PM (GMT 0)
Also, if you haven't read the new Dr Horowitz book Why Can't I Get Better please do. There are lots of fascinating topics in there, including food related intolerances. Many allergists will test, but not for delayed reactions. So it's easy to go see a doctor and for them to still be missing a key piece of the puzzle
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