Could gluten’s toxicity extend to the nervous system, producing symptoms identical to classical Parkinson’s disease? A new case study adds to a growing body of research indicating that wheat’s neurotoxicity is greatly underestimated.
A remarkable new case report describing the dramatic recovery of a 75-year-old Parkinson’s disease patient after following a 3-month long gluten free diet reveals the need to explore whether there is an increased prevalence of silent or symptomatic celiac disease or non-celiac gluten sensitivity both in those afflicted with Parkinson’s disease and the related multi-factorial neurodegenerative condition known as Parkinsonism.
