Can anyone view this article on January's Journal of Neurology? Seems something interesting but no access...

http://link.springer.com/article/10....415-014-7245-7

January 2014
Dramatic improvement of parkinsonian symptoms after gluten-free diet introduction in a patient with silent celiac disease
Vincenzo Di Lazzaro, Fioravante Capone, Giovanni Cammarota, Daniela Di Giuda, Federico Ranieri

I am unable to view the article. My 2 cents - I've had PD for 5 years and I have been off of gluten (and dairy) for 3 years and I believe it's what has kept me off of meds this long. I feel so much better off of gluten.... everything improved - my sleep, my digestion, my mood. I'll never eat gluten again!

Thanks for sharing your gluten story - it is encouraging! How long did you start to feel better after gluten-free diet? Do you continue to feel better after its turned corner? Did you experience withdrawal in the first few weeks? Thank you again!

i stopped eating dairy/cheese or wheat bread probably 3 years ago, mainly because i have no will power and will eat too much of either if i buy it.
since sinemet is my primary drug it is affected by my protein intake, dairy and legumes seem to reduce sinemet's affect more than wheat. a low protein diet with sinemet improves the affect of sinemet in some people.

if this article involved just 1 person what does it really mean?

anyone can test going gluten free on their own, can't they?
that means no wheat pasta, wheat products -no wheat/rye bread, cookies cakes, , no licorice and checking every food label.

Cannot read the article to see what it is really saying. Are they saying that gluten in this case is causative of PD like symptoms?

In which case if it were a common issue then giving up gluten would be curative for some. If they are not saying that I would be interested to know whether it is thought to be anything more than something for the one-off box.

I have been off gluten for about three years now. If I weaken and have a biscuit...or a donut....or pasta...or PIZZA!!!!...my PD symptoms increase in a major way within an hour and it takes a week to recover. The scary part is that, having repeated this test a half-dozen times, there is a real sense of having lost some ground more or less permanently each time.

I have found that white cornmeal makes the best pizza crust that I have ever set tooth too. I put a cup of cornmeal, an egg, half cup of milk or more to get it pourable, baking soda, baking powder....

Crank the oven up to 425 deg and put a cast iron frying pan in along with a bit of oil or butter to heat up while you do the rest (five to ten minutes). It takes some self control to ignore the smoke and all but it is critical that when your batter is poured into it that it sizzles and makes a real fuss which immediately seals everything that is touching it. Then as soon as things are stable eough to allow flip it over and while the sizzling continues dress it up as you wish. Tip- If you will be generous with the cheese around the perimeter you will have some very tasty and crisp ambrosia there. Stick it back in the oven for another five to ten and enjoy. It is even great straight out of the fridge the next day.

We are not gluten free but try to not eat much of it. I could not access the article either, but my googling did teach me some things:

1. 9 out of 10 cases of celiac go unnoticed. Unless you have some obvious symptoms, I read that the only way to tell if you have a problem with gluten is a biopsy of the small intestine, no thanks!

2. I was finding some interesting articles about gluten and cognitive issues in young people (basically dementia but these people were far too young for that)....in most of the cases, once the patients went off gluten, their cognitive issues resolved....and one patient stabilized. In all cases, going off of gluten was a good thing.

3. There are several books out about gluten and its ill effects, such as inflammation of the joints, bloating even if you are not gluten intolerant....

4. gluten is not just in wheat, you have to watch barley, rye, etc.

We may try again to be more scientific about reducing or even eliminating gluten and if we see improvement, will let everyone here know. It's hard, though, when you have kids in the house!

Until I read most of the studies done by Dr. Pearlmutter from his website -

http://www.drperlmutter.com/learn/st...udy_tag=gluten

I have to say, I had never understood that gluten sensitivity can be manifested as neurological disorders as we have been suffering. So, read these researches while trying, and you will find these studies are profound...

aren't you a little suspicious of perlmutter's "objectivity" on gluten sensitivity when he seems to be making a living on tauting the dangers of gluten and seems to cherry pick research that supports his position? has he actually published any research on the subject? is he sincere or just trying to make money off of desperate people? he has appeared on PBS but they seem to be embracing every healthcare provider pushing a book/video promising you can easily fix your problem thru diet that's help PBS raise funds. shame on them.