In the last two FM Spotlights, we presented information about the prevalence of wheat and milk reactivities in “healthy” people and the immune-related downstream effects seen after exposure. In this Results Spotlight™, experienced clinicians will present how to translate all that we’ve discussed in this series into reliable clinical results.

With the increase in food consumption (and dietary proteins) during the pandemic, compounded by the approaching holidays, supporting protein digestion and reducing protein reactivity become even more critical.

Neurological Signs of Gluten Reactivity

In this short excerpt from his seminar, The Gluten, Leaky Gut, Autoimmune Connection™, Dr. Kharrazian shares clinical jewels regarding ways immune-triggering gluten proteins present as autoimmune reactivity in the brain.

Immunologic Reactions to Dietary Proteins Higher Than Thought!

Did you know that up to 5x more “healthy” or GI asymptomatic people may be reacting to dietary proteins than previously thought? Dr. Kharrazian collaborated with Dr. Vojdani and Dr. Mukherjee to publish important research on immunological reactions to key dietary proteins in healthy subjects and the prevalence of these reactions in the general population.

The aim of the study was to look at the presence of IgG, IgM, and IgA antibodies against two widely consumed foods, wheat, and milk. What they found will impact the way your patients may think about dietary sensitivities and the potential for cross-reactivity.