If you’re just getting used to eliminating gluten from your diet, it may feel like a burden to remove dairy as well—especially if you’re a fan of comfort foods like cheese and ice cream. Why exactly do many practitioners recommend a gluten- AND dairy-free diet to patients diagnosed with celiac disease and non-celiac gluten sensitivity?
The Gluten Free RN is walking us through the similarities between gliadin and casein, explaining how the proteins found in gluten, milk and cheese impact our brains. She discusses how Marsh 1 damage from celiac disease leads to an inability to break down the sugar in milk and why we crave the very foods that are making us sick.
Nadine shares the story of a young man with autism whose health improved once his family went gluten-free, describing the well-documented gut-brain connection and how the right high-fat diet can repair the neurological system. Listen in for the Gluten Free RN’s insight around dairy replacement options and get empowered to reclaim your health with a gluten- and diary-free diet!
What’s Discussed:
The similarities between the gluten and casein proteins
- Molecularly very similar, bodies read as toxins
- Both capable of crossing blood-brain barrier
How the casein protein impacts the brain
- Causes inflammation, hypoxia (decrease flow of oxygen)
- Brain fog, anxiety, depression, irritability and fatigue
The effect of Marsh 1 damage due to celiac disease
- Microvilli damaged or destroyed
- Can’t produce enzymes that break down sugar in milk
How gluten and casein proteins act as exorphins
- Bind with opium receptors in brain
- Crave foods that make us sick
Nadine’s recommendations for dairy replacements
How a gluten-free diet helped a young man with autism
- More interaction with family, fewer GI issues
- High-fat diet repairs neurological system
The story of Dr. Terry Wahls
- Diagnosed with MS, healed on gluten-free diet
Resources:
The Wahls Protocol by Dr. Terry Wahls
Connect with Nadine:
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