The gluten peptide can escape the GI tract and enter the blood stream thru tiny channels in the wall of the intestine. These are called Zonulin channels:

http://ajp.amjpathol.org/cgi/content...act/173/5/1243

These channels also are implicated in the permeability of the blood brain barrier.

When open, the channels allow gliadin (from gluten) to cross into the bloodstream, and once it does, it can cause the immune system to respond.

People vary considerably in their response to gluten. Some get GI problems quickly and others don't. People with the Celiac genes can develop atrophy and damage to the lining of the intestines over time. But acquired gluten intolerance may not cause this damage at the same rate or at all.

I personally think that the heavy popular use of NSAIDs is promoting the gluten "epidemic". In the late '90's there were papers showing that suppressing Cox-2 in the epithelium of the intestines, allows more substances to cross which normally would be blocked by the Cox-2 cytokines. These inflammatory molecules are suppressed by NSAIDs and aspirin.

The change from past 1:3000 to 1:150 for gluten intolerance incidence now is remarkable. So I think the common use of NSAIDs are playing a role here.

Anyone with chronic PN that does not resolve and progresses should investigate this. We have had posters here who either with blood work or the stool examination tests have shown positive results to gluten.
You can learn more here:
http://sites.google.com/site/jccglutenfree/

There are other things like nightshade veggies with solanine toxin, which may impact the nervous system.
http://en.wikipedia.org/wiki/Solanine
I have seen some comments over the years that solanine builds up in tissues and is not excreted well, and I don't really have proof of that yet.
But for myself, burning is a symptom I have with potato consumption. So I avoid them 99%.

Going gluten free and combining the Zone diet, are compatible. The Zone reduces high glycemic carbs, which breads are commonly composed of. There are many gluten free products today that make the GF diet easier than ever. The Tinkyada pasta taste as good as any regular wheat pasta (other GF ones are not so good), and Bisquick now even has a new gluten free Bisquick. There are many GF products now like crackers, etc that regular grocery stores carry. Diamond makes an almond cracker that is quite good in fact.

So it is not so difficult. I think you need to do at least 3 months to show some improvement. You don't actually need doctor testing, to try this yourself. You can do it alone.