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Avoiding Gluten is Key for MS Patients

October 7, 2015

By now you have heard all about gluten and why you should or shouldn’t have it. Gluten is the Latin word for glue.  It is a sticky protein, usually found in wheat that makes ingredients bind together. It is best known for holding flour together in bread products. You will find it in crackers, pizza dough, biscuits, gravies, sauces and other wheat based products.

Multiple Sclerosis patients need to eat foods that provide great energy to allow them to get through their day smoothly and without incident. The foods mentioned above, among others, will often cause the exact opposite. These foods will often leave anyone feeling sluggish and lethargic, let alone MS patients.

A study revealed that there was a higher incidence of gluten intolerance (celiac disease) in MS patients than the general population. Gluten has long been notorious for causing inflammation in patients, and many report a large decrease in symptoms and increase in happiness and energy after going “gluten-free”, or even just lowering their intake.

Other benefits of eliminating gluten are:

  • Clearer thinking
  • Ability to focus
  • More energy and no mid-day crash
  • Sleeping well
  • No moodiness
  • No inflammation
In short, gluten is best avoided even if you don’t have MS. MS patients should work diligently to remove gluten from their diet, as it is technically a way to manage symptoms without actually taking medicine.