Gluten reaction lessened?

Answered on August 19, 2014
Created January 03, 2013 at 8:11 PM

I've been paleo for two years now (the only variation is I eat a LOT of fat, like somewhere between 40-50% mostly from nuts, coconut and olive oil). I've recently noticed that when I am inadvertently glutened now, I don't have nearly as bad a reaction as I did just a few months ago. Has this happened to anyone else? Anyone know the possible reason/mechanism behind this?



on January 03, 2013
at 08:22 PM

40-50% fat isn't abnormal. Depending on people's carb tolerance and athletic goals, the proportion of fat (ans carbs) in people's diets runs the gamut.



on January 03, 2013
at 08:14 PM

The body heals. Gluten sensitivity is not genetic.

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3 Answers


on February 01, 2013
at 01:35 AM

Yep after about 20 months I can have the occasional piece of pizza, corn tortilla, or wild rice without any bad side effects. These are all cheats but don't kill me like they used to.

However I can't eat these things more than about once or twice per week or the consequences are dire.

I also eat a pretty high fat diet... Works for me.



on February 15, 2013
at 02:29 AM

Mine got worse after 5 years off of gluten when I get glutened. But its a full out IgE type reaction now, need benadryl at least. Good on ya.



on January 03, 2013
at 08:18 PM

Your biochemistry has changed such that you're not as sensitive to harmful toxins anymore. Eating right will build up your defences. Take care of your body and it will take care of you :)

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