Fat/gluten connection

A board to discuss various diet-centered approaches to treating or controlling Multiple Sclerosis, e.g., the Swank Diet

Fat/gluten connection

Postby lyndacarol » Sun May 12, 2013 5:32 pm

First of all, let me admit that I watch entirely too much TV.

Next, I was watching "America's Test Kitchen" yesterday when store-bought tortillas were reviewed. The evaluation was also on their website:

"The higher the percentage of fat, the more we liked the tortilla. First, fat adds flavor (our winner, at 9 percent, was called “slightly rich” and “buttery”). Second, a higher percentage of fat helps produce a more tender yet flaky tortilla by reducing gluten development."

I have never before heard that fat reduces gluten development. Could the emphasis on fat reduction in today's Standard American Diet be contributing to a higher exposure to gluten and consequent gluten intolerance? Even celiac disease? Seems possible to me; just thinking out loud.
My hypothesis: excess insulin (hyperinsulinemia) plays a major role in MS, as developed in my initial post: http://www.thisisms.com/forum/general-discussion-f1/topic1878.html "Insulin – Could This Be the Key?"
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Re: Fat/gluten connection

Postby hollymm86 » Mon May 13, 2013 6:46 am

That is a really interesting idea, I will have to say that I tried the gluten free diet (due to digestion issues) for about a yr and my mri results were fantastic, as if i had gone back in time!!
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Re: Fat/gluten connection

Postby jimmylegs » Mon May 13, 2013 7:07 am

I bet if you had tested your zinc levels before and after your gluten free stuff, you would have had seen an improvement :)
odd sx? no dx? check w/ dietitian
DRI=MINIMUM eg bit.ly/1vgQclQ
99% don't meet these. meds/lifestyle can affect levels
status can be low in ms & other cond'ns
'but my results are normal'. typical panels don't test all
deficits occur in 'normal' range
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