Dr. Elroy Vojdani

I think grains would be the next step.

I think grains would be the next step.

I think grains would be the next step.

All grains would be the next step.

All grains would be the next step.

All grains would be the next step.

anything that fall in that grain category sorghum and the reason for that is that people who have really significant gluten sensitivities have a tendency to also have a grain sensitivity as well too why that is i don't think anybody really knows a hundred percent but you know theoretically it might have to do with the way crops are grown or stored or maybe even some cross reactivity between the proteins there but gluten dairy and then grains would be next

anything that fall in that grain category sorghum and the reason for that is that people who have really significant gluten sensitivities have a tendency to also have a grain sensitivity as well too why that is i don't think anybody really knows a hundred percent but you know theoretically it might have to do with the way crops are grown or stored or maybe even some cross reactivity between the proteins there but gluten dairy and then grains would be next

anything that fall in that grain category sorghum and the reason for that is that people who have really significant gluten sensitivities have a tendency to also have a grain sensitivity as well too why that is i don't think anybody really knows a hundred percent but you know theoretically it might have to do with the way crops are grown or stored or maybe even some cross reactivity between the proteins there but gluten dairy and then grains would be next

Yeah. And then try to take the opportunity and focus on eating whole non-processed foods. Yeah. I mean, that's probably the most important part of all of this. Yes.

Yeah. And then try to take the opportunity and focus on eating whole non-processed foods. Yeah. I mean, that's probably the most important part of all of this. Yes.

Yeah. And then try to take the opportunity and focus on eating whole non-processed foods. Yeah. I mean, that's probably the most important part of all of this. Yes.

Yeah. And when you are sick, you would pay anything to get out of it. Yes. Right? So a little bit of an investment in prevention is huge as far as paying dividends.

Yeah. And when you are sick, you would pay anything to get out of it. Yes. Right? So a little bit of an investment in prevention is huge as far as paying dividends.

Yeah. And when you are sick, you would pay anything to get out of it. Yes. Right? So a little bit of an investment in prevention is huge as far as paying dividends.

Well, in theory, if you are having an IgG antibody response to the food, the half-life of those antibodies are somewhere between four to six weeks. So what does that mean in reality? That means you could stop the gluten exposure on day one, still have those antibodies rolling in your system in some significant fashion three weeks later. And you might not have seen a noticeable effect.

Well, in theory, if you are having an IgG antibody response to the food, the half-life of those antibodies are somewhere between four to six weeks. So what does that mean in reality? That means you could stop the gluten exposure on day one, still have those antibodies rolling in your system in some significant fashion three weeks later. And you might not have seen a noticeable effect.

Well, in theory, if you are having an IgG antibody response to the food, the half-life of those antibodies are somewhere between four to six weeks. So what does that mean in reality? That means you could stop the gluten exposure on day one, still have those antibodies rolling in your system in some significant fashion three weeks later. And you might not have seen a noticeable effect.

So I generally counsel six weeks. You want a half-life of those antibodies to kind of come down a significant amount so the immune system can chill out.

So I generally counsel six weeks. You want a half-life of those antibodies to kind of come down a significant amount so the immune system can chill out.