Today's episode of The Dr. Oz Show covered the idea that a gluten-free diet is not necessarily a weight-loss diet:
http://www.doctoroz.com/videos/could-gl ... u-fat-pt-1
I was especially intrigued by the guest Dr. Mark Hyman's description (about 3:40 in the video) that gluten, a protein, increases inflammation, which causes insulin resistance. When that happens, the body must produce more insulin to get the blood sugar (glucose) into the cells.
If I assume that excess insulin is involved with MS, could this explain the observation that many with MS have celiac disease (gluten intolerance) and see improvements when following a gluten-free diet? Perhaps this explains why a gluten-free diet (reducing inflammation) or a no-carb diet (reducing sugar) seems to help – depending on which causes the great amount of insulin to be produced; green tea is anti-inflammatory – perhaps that is the mechanism for green tea's seeming effect to improve symptoms. Anything that increases inflammation (including gluten) or causes insulin resistance or triggers the body to produce more insulin (sugar, corticosteroids, glucosamine, etc.) would worsen MS symptoms.
Conversely, anything that decreases inflammation or reverses insulin resistance should decrease the amount of insulin and improve MS symptoms.
Seems logical to me.