Still have symptoms, related to something else?

[ebutton]

I've been gluten free for about 5 years now. I follow my diet very strictly, but like everyone have my cross-contamination issues every now and then. I just can't escape some symptoms though. I still have multiple bowel movements a day, constant joint pain, brain fog, and headaches. Is anyone else still experiencing this after being gluten free for such a long time?

[cyclinglady]

When was the last time you had follow-up testing for celiac disease?  

http://www.cureceliacdisease.org/faq/how-often-should-follow-up-testing-occur/

I would suggest testing to rule out a celiac flare-up.  If the results look good, see a GI for further evaluation.  You can have concurrent autoimmune issues (like Crohn’s which also is systemic and can affect your joints as well as your gut).  

I wish you well!  

[trents]

The short answer to your question is, "yes." In fact, I've come to the conclusion that your experience is not the exception.

[icelandgirl]

Hi ebutton,

It's possible to have it be related to celiac or something else.  It does seem like a lot of people do still have issues years down the road, which is discouraging.

I agree with cyclinglady...if you haven't had follow up bloodwork done recently, do that.  Just in case. 

The other thing that comes to mind is thyroid.  A lot of celiacs have thyroid issues as well.  If you have not had a full thyroid work up done (including TSH, Free T3, Free T4, TPOAb, and TgAb) request those.  When my thyroid gets out of whack I have a lot of issues including joint pain and headaches.

I hope you find some answers!

 

 

[GFinDC]

Hi ebutton,

You could be experiencing reactions to other foods besides gluten.  An elimination diet is a good way to identify food culprits.  Nightshades are potentially a cause of joint pain.  Oats are a problem for some celiacs  There are many other possible foods we can develop reactions too.  You may need to put your detective cap on!

[Posterboy]

On 3/27/2019 at 10:13 AM, ebutton said:

I've been gluten free for about 5 years now. I follow my diet very strictly, but like everyone have my cross-contamination issues every now and then. I just can't escape some symptoms though. I still have multiple bowel movements a day, constant joint pain, brain fog, and headaches. Is anyone else still experiencing this after being gluten free for such a long time?

Ebutton,

It could be a lot of things but two that come up a lot in my research is EBV disease as a common link to celiac disease.

And Pellagra as a 2ndary condition to your primary celiac disease.... one can often bee confused for the other one.

Here is an article about it --- I hope it helps you.

https://www.celiac.com/celiac-disease/journal-of-gluten-sensitivity/journal-of-gluten-sensitivity-winter-2017-issue/a-differential-diagnosis-how-pellagra-can-be-confused-with-celiac-disease-r3989/

it is probably harder to treat the EBV but  taking a B-Complex and maybe Magnesium as Magnesium Glycinate and a Vitamin D might help some of your other symptom's.

Here is two good links about Magnesium and Vitamin D.

https://medicalxpress.com/news/2016-02-vitamin-d-linked-eye-syndromes.html

http://simmaronresearch.com/2015/08/epstein-barr-virus-the-magnesium-connection/

for a select group (subset) of the population we can have an inborn (genetic) pathway that cause systemic inflammation once it is broken. ....

It the called the Kynurenine Pathway and is important for us to make energy and thus CFS and FM symptom's develop when some one has these genetic abnormalities.

Here is an article about it . ..

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3729338/

I hope this is helpful but it is not medical advice.

2 Timothy 2: 7 “Consider what I say; and the Lord give thee understanding in all things” this included.

Posterboy by the grace of God,

[trents]

Several of you have mentioned multiple BMs daily as a symptom of refractory celiac disease, relapse, cross contamination, etc.

I just want to say that having more than one BM daily is not necessarily symptomatic of a disease process. That is quite normal for a lot of people, as is not having a BM every day. It certainly can be, particularly if it is clearly a departure from your norm in the absence of dietary or lifestyle changes or if by "multiple" you mean several a day, especially if the consistency is quite loose.

I think that as Celiacs we tend to give more attention to healthy eating habits than most people do anyway because we are already vigilant. That often includes getting more fiber and eating more "plain" foods than most people do like fruits and veggies that stimulate the bowel.

It seems to be normal for me to have a fairly "big one" in the morning after breakfast and then a smaller one in the afternoon or evening. I'd rather have it like that way than being constipated. I hope I'm not getting too personal here.

[cristiana]

On 3/28/2019 at 12:07 PM, GFinDC said:

Hi ebutton,

You could be experiencing reactions to other foods besides gluten.  An elimination diet is a good way to identify food culprits.  Nightshades are potentially a cause of joint pain.  Oats are a problem for some celiacs  There are many other possible foods we can develop reactions too.  You may need to put your detective cap on!

I second oats.  Pure oats still cause issues for me, six years on. 

I had my blood tested a couple of years ago and despite what I thought were my best efforts, I found my ttg was at 87.  So I met with a nutritionalist who encouraged me to stop eating out.  Also, I redoubled my efforts in only choosing food that appears in the Gluten Free directory that Coeliac UK provides.

Thankfully, my levels are much better now - last test, 14. 

And one last point - if I consume too much dairy, or do not cook my eggs properly, I am still prone to stomach discomfort and D. 

[Iiv]

If not above has eased your pains, I'll add some of my pitfalls to the list. 

Very few studies have been done, but there's some to read that claims that about 4% of gluten-free labeled food reach above 20ppm in random samples (one particular study from Italy)

I haven't been gluten-free for too long, but I have my index finger literally telling me if the food I ate was good or not. I get rashes from tiny amounts, and from a lot of gluten-free foods too. Rashes together with everything else is a sure key to know. Not once this far has my index finger pointed out wrongly, after doing research and asking manufacturer's I figured that I cannot eat dextrin derived from barley or wheat, nothing they need to label, no gluten-free starches from wheat, no glucose syrup if from wheat. I'm avoiding alcohol because they don't need to label everything in it. 

Some cannot eat xylitol and other additives ending with -tol, nor -hol. Or other sugary things like dextrose or fructose. I seem to be able to eat -tol, but not always dextrose. (Most dextrin and dextrose are from corn though, I think)

Some cellulose bags, like tea, might be done with fibers from wheat too. As with snuff and other "food" bags.  

The standard is 20ppm, I cannot even eat D-vitamins with dextrins. So I must read labels from gluten-free sections too. 

I've had trouble with Schaer, even though it's naturally gluten-free as I figure.. I've heard others react to it too. I'm gonna try again. 

I don't know if it's because ingredients and additives derived from grains, are CC, or if it's too much gluten for my body to handle. 

Some manufacturer's are quick with answers, others ignore you. But ruling out products from those who do not answer, does make the rashes go down within a couple of days.

Besides that, as mentioned earlier, some naturally gluten-free foods do have traces of gluten too (beans etc). But if I recall correctly, it's not that common.

All in all, I think between 10-20% of gluten-free foods contain gluten above 20ppm. 

Even more, even from gluten-free sections, contain gluten between 5-19,9 ppm. 

And a fraction has less than 5. 

My point is that perhaps you're more sensitive than you thought? More sensitive than regulations assume. And need to try to rule out things as you go. The consequences for me, with rash on finger, is obvious even for others. But your stomach might need more caution to eliminate sources. 

 

[trents]

All this continues to point to the need for an effective vaccine or gluten neutralizing oral agent. We're losing the battle with regard to gluten-free eating.

[Iiv]

Yes, it's incredibly frustrating to get reactions from things one thought was safe. I'm wishing for a lower standard than 20ppm, coz obviously we're quite a few who has a hard time digesting 5-19,9 too. Until then I try to go with no additives as far as possible, since one doesn't know for sure.

But some are worse off, (than me) they cannot even eat cousins to oat, even though it's naturally gluten-free their proteins resemble each other to much. Don't remember them, since it doesn't cover me. But corn might be one, or corn might belong to the other branch. Things one never knew. But that leaves pretty much nothing left for them to eat.

 

* It's rice and bamboo that belongs to the same grassfamily as wheat etc (Pooideae)

Edited April 17, 2019 by Iiv

[Wheatwacked]

4 1/2 years gluten free after 63 years of eating wheat. Slowly but surely am improving. The neuropathies seem the slowest to improve. My lactose intolerance went away when I started making my own fermented pickles, without vinegar. Vinegar kills the lactobacillus that supports lactose digestion. Most commercial pickles are made with vinegar so no pro or pre biotic activity in the foods we buy.

There are 41 essential vitamins and minerals that we require in our daily diet. People with Celiac Disease are at high risk for deficiency for ALL of them because Malabsorption Syndrome is comorbid with Celiac Disease, something that the medical industry does not seem to feel important. With each essential nutrient that I investigate and subsequently supplement so I get at least the minimum daily recommended amount, some aspect of my health has improved. I use the NIH factsheets to compare my diet to the recommended minimums and maximums and in almost every case I am deficient.

https://ods.od.nih.gov/factsheets/Choline-HealthProfessional/

https://www.todaysdietitian.com/pdf/courses/CooperCeliac.pdf

A

B1 (Thiamine)

B2 (Riboflavin)

B3 (Niacin)
B4 (Adenine)
B5 (Pantothenic Acid)
B6
B7
B8 (Inositol)
B9 (Folic Acid)(Folate) Folic Acid(synthetic folate)in men is implicated in increased        Prostate Cancer, while Folate is not.
B10 (PABA)
B12
BIOTIN
BORON
C
Calcium
Choline When a diet is deficient in folate, a B-vitamin that is also a methyl donor, the need for dietary choline rises because choline becomes the primary methyl dono
CHROMIUM
CHLORIDE
COPPER
D3
E
EPA
IODINE
IRON
K
LITHIUM (provisional)
Lutein
LYCOPENE
MAGNESIUM
MANGANESE
MOLYBDENUM
NICKEL
PHOSPHORUS
POTASSIUM
Zinc
SELENIUM
Silicon
TIN
VANADIUM

[Iiv]

29 minutes ago, Wheatwacked said:

 Vinegar kills the lactobacillus that supports lactose digestion. Most commercial pickles are made with vinegar so no pro or pre biotic activity in the foods we buy.

  

Dear wheatwacked.

Your issues with vinegar could also be simply gluten related. This since the standard for labeling food as gluten-free is 20ppm, and a lot of vinegar is derived from grains like wheat, either directly or through glucose syrup.

It could contain a few ppm gluten naturally, or it could be CC while processing the gluten-free wheat derivatives. It could also be CC because they used glue made of wheat while fermenting the vinegar. 

You could perhaps try Apple cider vinegar. This is something you can make in your own home with just one ingredient and lots of patience. 

 

Posting a link to a blog describing the  issues About vinegar 

[Posterboy]

18 hours ago, Wheatwacked said:

Vinegar kills the lactobacillus that supports lactose digestion. Most commercial pickles are made with vinegar so no pro or pre biotic activity in the foods we buy. 

wheatwacked,

I heard it was due to the pasteurization (heat) ...one's stored in chilled refrigerators should have more "live bacteria" by the natural process of fermentation...pasteurization kills off the benefit of fermented foods.

I don't 'know of that is right or not?????but that is what I understood.

concerning the prebotic/probiotic benefits/effects I ran across this research recently that least in part explains some of these issues in IBS. ...if not NCGS entitled "Tryptophan: ‘essential’ for the pathogenesis of irritable bowel syndrome?"

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4266036/

read it all when you get a chance wheatwacked.. .your point on lactobacillus is what drew my attention.

I will quote from their concluding remarks.

"IBS may be related to disrupted tryptophan metabolism with increased oxidative stress and deficiencies of tryptophan and tryptophan-derived AhR ligands [36]. The cause may be dysbiosis [53] due to high intake of carbohydrates [46]. If the microbes get their preferred food (sugar), they do not produce AhR ligands that strengthen the defences of and barrier presented by the mucous membranes. Without these AhR ligands, the ratio between the lactic acid bacteria and C. albicans is reduced and the immunobalance skewed in favour of the development of IBS, allergies and autoimmune diseases. When we say ‘You AhR what you eat’ [54], it means that a number of disorders, including IBS, fibromyalgia and fatigue, may be indirect consequences of diet, mediated by the essential amino acid tryptophan and its microbial metabolites. So perhaps it is more correct to say ‘You AhR what your microbiota eat?’"

I hope this is helpful but it is not medical advice.

posterboy,

[Wheatwacked]

On ‎4‎/‎18‎/‎2019 at 1:43 AM, Iiv said:

Your issues with vinegar could also be simply gluten related.

Apple Cider Vinegar. A daily dose of apple cider vinegar, which includes antibiotic and antiseptic properties, naturally alkalizes your system. ... A chemical-free astringent, apple cider vinegar can also be used topically to disinfect and sterilize.Oct 20, 2017

You are probably right, for years I have been substituting lemon juice for vinegar for years. Fermented pickles don't need to be refrigerated but the cold will slow the process. I ferment mine on the counter 3 days then into the fridge, half sour.

On ‎3‎/‎27‎/‎2019 at 11:13 AM, ebutton said:

Is anyone else still experiencing this after being gluten free for such a long time?

It takes time to repair the damage done by the wheat and the treatments intended to block your reaction to it. Meantime make sure you get enough of the essentials. A factory only produces when it has all the raw materials, and with celiac comes malabsorption.  I had a couple slices of pizza last week, as a test. No reaction to it. So this is working for me. This week I started a nutritarian, Dr Fuhrman, Six Week Plan: 90% unlimited salad, fruits, vegetables no processed food, limited starch, so gluten is eliminated and it is low carb so I hope to improve my lipid panel and lower BP. (The lisinopril cough is waking me up all night and doesn't have much effect after 3 months.) Four days in and I feel more energized, less bloat. I am still chasing my goal of supplementing at least 100% of RDA of the 41 essentials because it makes sense and is apparently working for me.  BP is finally trending down. And cramping lately is more the rarity than the usual. Multi vitamins only have the popular ones with just a token amount of some of the rest, leaving us thinking One a Day is enough. Why doesn't someone market a supplement that supplies 100% RDA of all of the essentials? I expect in two years to be back at full strength.

[Posterboy]

Wheatwacked,

I have been busy with other things but I found supplementation helped me too!

It only made sense to me to supplement with my missing nutrients.

I wrote a posterboy blog post about my experience  ...maybe it will help you.

I called it essentially see link below  "How to Win a Two Front War" with supplementation ...if you are low in nutrients you must first supplement them away . ....to see if these nutrients are causing some of these same symptom's...or else how would you ever know?

https://www.celiac.com/blogs/entry/2124-is-non-celiac-gluten-sensitivity-andor-celiac-disease-really-pellagra-in-disguise-in-the-21st-century-a-thoughtful-review-of-whether-to-supplement-or-to-not-supplement-by-the-posterboy-of-both-celiac-and-pellagra-a-fellow-sufferers-journey-to-peace/

but nobody seemed to get it. ...I also argued these symptom's are from a common cause.

see this thread about the Kynurenine Pathway and how it shows up in IBS, Chrons and Celiac disease.

https://www.celiac.com/forums/topic/124203-back-after-5-yearsendoscopy-on-may-2/?tab=comments#comment-1002104

I/We could say (Ennis_tx and I) take a B-complex and Magnesium Citrate with meals and though it doesn't help everyone (what does) ...it seems to help many more than will take a Vitamin for their health.  Vitamin D can helpful for many too!

I am glad you have found supplementing helpful....

I think if you get rid of your B-Vitamin deficiencies many of your other problems will get better. .. they (B-Vitamins) help us manage stress.

6 of the 8 B-Vitamins are needed for the Krebs Cycle also known as the Citric Acid Cycle is needed for your body to first make energy (similar to chlorophyll in plants) and then to help manage stress!  Take the B-Complex 2/day or with meals for best results!  After 2 or 3 months you should start to feel better! If your Pee/Urine becomes a Lurid Yellow then stop taking the B-complex it is your body bypassing Riboflavin through the kidneys.

I hope it is helpful but it is not medical advice.

Posterboy,

[pikakegirl]

For many years after diagnosis my bowel was frequent. Time to heal and an elimination diet down to 10 foods had me regular. Found Magnesium rich foods are triggers as are some oils like palm. Of course many preservatives were as well and am now off processed foods. After 13 years I have a pristine colonoscopy and pill camera study of the small intestines. 

However, my inflamation ANA is in the 400s and my neuromuscular pain comes in waves triggered my movement. Old auto accident injury sites are sharp and chronic. Taking l-methyfolate for nervous system because I am MTHFR gene positive and foods high in folic acid play havoc on my GI as well. Cleared by Rheumatologist except for slight elevation in centrimere meaning autoimmune is focusing on myelin sheath around nerve bundles. Still looking for answers as well.

[Wheatwacked]

On ‎4‎/‎2‎/‎2019 at 8:48 PM, Posterboy said:

Pellagra as a 2ndary condition to your primary celiac disease.

And Pellagra is a result of vitamin B3 deficiency.

12 hours ago, pikakegirl said:

foods high in folic acid play havoc on my GI as well

Interestingly, when they started adding folic acid to foods it did lower the risk of neural tube defects like spinabifida to fetuses, but men taking folic acid (synthetic folate) have increased risk of prostate cancer while men taking folate do not. While regulations say that folic acid is identical to folate, apparently it is not.

For thyroid issues: Thyroid hormone is made (simplified version) from DHEA and Iodine. When they stopped using iodine in bread as a conditioner and reduced using iodized table salt and reduced consumption of dairy products; iodine is used to sterilize the equipment; the average intake of iodine dropped precipitately. Also, for some unknown reason, yet considered not an issue, DHEA production goes down with age. A sixty year old produces 20% of the DHEA that a twenty year old produces; a combination that leads straight to thyroid issues that are usually treated with Levothyroxine. A sheet of Nori sushi seaweed has the equivalent iodine of four slices of bread made in 1965.

Choline is a precursor to acetylcholine, essential for nerve signal transmission. It is essential to transport cholesterol from the liver and reverses nonalcoholic fatty liver disease (six eggs a day to get the RDA).

Insufficient Lithium in our drinking water (who drinks bottled water?) has been linked to crime and drug addiction in Texas. 5 mg/day of Lithium Orotate seems to lower my anxiety another notch.

Even though we may have stopped eating the gluten, the malabsorption syndrome continues to dog us and so the symptoms can drag on for years.

[notme]

On 4/25/2019 at 9:53 PM, Wheatwacked said:

You are probably right, for years I have been substituting lemon juice for vinegar for years. Fermented pickles don't need to be refrigerated but the cold will slow the process. I ferment mine on the counter 3 days then into the fridge, half sour.

heyyyy, wheatwacked, could I trouble you for your half sour pickle recipe?  I have been trying different ones trying to get the right taste!

I was very deficient in many vitamins and minerals when I was first diagnosed.  so, I supplemented, but I still continued to be deficient.  I was down to b12 and D - now, poof.  I am good without supplements.  had to give time for intestines to heal, which they have, and they are absorbing like a champ.....  lolz, so well, I am now working to lower my cholesterol <which was always really really good.  that being said:  I was diagnosed with celiac and have been gluten free for almost 10 years.  just started absorbing stuff.  I went undiagnosed for 25 years, so I guess it took that much time to cause very much damage.  it makes sense it would take a while to heal up!

[Posterboy]

Wheatwacked,

Folic Acid can be a problem for some...and why it is hard to generalize....

Taking BetaineHCL can help us absorb our Folic Acid better.

We get high homocysteine levels when we have a MTFHR gene defect issue.

https://www.ncbi.nlm.nih.gov/pubmed/6877313

Here is a nice thread on Folic Acid issues and the MTFHR gene defect issue.

taking Folic Acid as Folate as you mentioned (or the natural form in foods) is how most people get/eat around it.

according to this research taking the P5P co-enzyme form of B-6 can help with Folate issues. ...because B-6, Folic Acid, and B-12 are dependent on each other to help control homocysteine levels.

https://www.easy-immune-health.com/vitamin-b6-toxicity.html

if people do have MTHFR issue they should always take the Co-enyzme forms of B-Vitamins...that is one of the reason(s) .... I recommend Niacinamide when I talk about B-3 to most people because high doses of Niacin flush people.

If you are still having depression issues try taking an enzymic Co-enzyme B-Vitamin a couple times a day.

Here is a couple links about B-Vitamins and depression.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2738337/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5852710/

Note the B-Vitamins had to be taken with meals or 2/day whichever is easiest for 3 months to establish a new baseline for healthy moods. ... though moods continue to improve there after.

I hope this is helpful but it is not medical advice.

Wheatwacked you had some good information there ... I would like to see that Lithium link to depression in Texas if you have it handy?

Posterboy,

[Iiv]

7 hours ago, Posterboy said:

If you are still having depression issues try taking an enzymic Co-enzyme B-Vitamin a couple times a day.

 

 

Zinc deficiency is also connected to a diversity of mood issues and foggy brain and so on. adding zinc has actually been a quick fix for me. 

Zinc is found in whole grains too, and some other things that some people cut out in order to manage their stomachs. I can't eat meat which is high in zinc too. 

"zinc deficiency was observed in 67% of the celiac disease-patients" Deficiencies in coeliac

A review from neuropsychiatry: " the role of zinc in mood disorders"

[Posterboy]

17 hours ago, Iiv said:

Zinc deficiency is also connected to a diversity of mood issues and foggy brain and so on. adding zinc has actually been a quick fix for me. 

Zinc is found in whole grains too, and some other things that some people cut out in order to manage their stomachs. I can't eat meat which is high in zinc too. 

"zinc deficiency was observed in 67% of the celiac disease-patients" Deficiencies in coeliac

A review from neuropsychiatry: " the role of zinc in mood disorders"

Liv,

I found out the same thing about Zinc and my Anxiety.

Here is the research link between Anxiety and Zinc entitled "Decreased Zinc and Increased Copper in Individuals with Anxiety"

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3738454/

Try using Zinc Lozenges until they become metallic in your mouth ...It is a sign your body is telling you have enough Zinc now.

White spots in your nails can also be  sign of a Zinc deficiency called "stars".

I hope this is helpful but it is not medical advise.

Posterboy,

[Posterboy]

On 4/29/2019 at 10:09 AM, Wheatwacked said:

5 mg/day of Lithium Orotate seems to lower my anxiety another notch.

Wheatwacked,

Try you some Magnesium Glycinate it works well for depression.

Here is a Livestrong article on it and why Magnesium has less side effects than Lithium for depression.

https://www.livestrong.com/article/386198-magnesium-as-treatment-for-bipolar-disorder/

Here is the original research abstract about it entitled "Rapid recovery from major depression using magnesium treatment"

https://www.ncbi.nlm.nih.gov/pubmed/16542786/

I swear (affirm) by Magnesium Glycinate with meals an a good B-complex.

They changed my life and health for the better...try finding you a good Enzymic B-Vitamin so your stomach doesn't have to struggle to digest them.

This article explains how taking an Enzymic B-Vitamin (usually as  a drop, sublingual or melt) is how they are sold. .. helps your body digest them.

https://vitanetonline.com/forums/1/Thread/1285

I am sure Ennis_Tx can recommend a good brand to you.

I hope this is helpful but it is not medical advise.

As always “Consider what I say; and the Lord give thee understanding in all things” this included. 2 Timothy 2: 7

Good luck on your continued journey!

Posterboy by the Grace of God,

 

[Wheatwacked]

On ‎4‎/‎29‎/‎2019 at 6:11 PM, notme! said:

half sour pickle recipe?

A lot of good info here. https://www.makesauerkraut.com/fermented-pickles/

I use 1/2 to 3/4 cup of kosher salt per gallon of purified water, a handful of crushed garlic, a handful of bay leaves crumpled up, a bunch of dill, and Kirby cucumbers. A tablespoon or so of Crushed red pepper if you like a slight bit of heat. Remove the blossom end. Three days around 75 degrees on the counter and start checking. Put in the fridge to stop progression. I use an old one gallon rectangular Brita water filter because the top section holds the cucumbers under water and can hold 15 small kirbys.

[Wheatwacked]

On ‎4‎/‎29‎/‎2019 at 6:54 PM, Posterboy said:

I would like to see that Lithium link to depression in Texas if you have it handy?

https://www.greatplainslaboratory.com/articles-1/2017/1/23/lithium-the-untold-story-of-the-magic-mineral-that-charges-cell-phones-and-preserves-memory

Quote

In 1970, one research study analyzed levels of organically derived lithium in the water of 27 Texan counties and compared them to the incidence of admissions and readmissions for psychoses, neuroses, and personality disorders at local state mental hospitals. Data from a 2-year period were collected and analyzed. The authors noticed a marked trend: the higher the lithium content in the water supply, the lower the rate of psychiatric illness in that county. This association remained significant even after correcting for possible confounding variables such as population density and distance to the nearest state hospitals.

Quote

 

http://www.jpands.org/vol20no4/marshall.pdf

Lithium is also important for enhancing transport of two other critically important brain nutrients, folate and vitamin B12, into cells. The transport of these factors is inhibited in lithium deficiency and can be restored by lithium supplementation. Schrauzer concluded, Since vitamin B12 and folate also affect mood associated parameters, the stimulation of the transport of these vitamins into brain cells by Li may be cited as yet another mechanism of the anti-depressive, mood elevating and anti-aggressive actions of Li at nutritional dosage levels. Schrauzer estimated that the minimum daily requirement for lithium at 1 mg per day (1,000 mcg), though I believe this is a very conservative estimate and doesn’t reflect individual differences that could necessitate larger intakes for optimal health. In 1985, the EPA estimated that dietary intake of lithium in the U.S. varied from 0.6 to 3.1 mg per day.2 People who live in the Andes of Northern Argentina have been estimated to consume between 2 to 30 mg per day, with 2 to 3 mg specifically from drinking water.

 

 

I started using zinc, specifically Cold-Eze in 2004, when my wife was diagnosed with Ovarian Cancer and said if I got a cold I had to move out because of her chemo. Have not had a significant cold since. I finally went gluten-free Thanksgiving 2014, at age 63 as a Hail Mary and had immediate improvement for around 15 different symptoms that I was always told was either psychosomatic or just normal and I had to live with it. I should have listened in 1976 when my son was biopsy diagnosed and the doctor suggested I might benefit, but I had no gastrointestinal issues, so yeah: not me!