Casein and Gluten have a drug-like effect on me

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I've been realising for a longer time, that when I drank milkshakes or other milk products or ate much wheat products I felt like if I would have smoked pot. much more, I was diagnosed psychotic by my psychatrists.
then, when I didn't eat anything for two days for a slim shape I suddenly felt as clear as I never felt before. my whole sensation became much better. Out of a matter of fortune I read an article about gluten and casein having special effects on autists.
I started eating normal again, but just without casein and gluten products and still feel so clear... my psychosis hasn't vanished yet (it has just been some days until today) but I feel so much better already... Though I feel like in a drug withdrawal...
I'm sure my psychosis will leave in the next weeks or months, it might have been some kind of drug psychosis, if I keep my diet gluten and casein-less!
I just wanted to post that, so if anybody else has similar experiences it could maybe help him or her too.
and be aware, the sacrifice of gluten and milk products is not the only trouble this withdrawal will bring you... it's really hard!

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Interesting. I have NVLD, and I've found gluten/casein removal has zero affect on me, though. But it's interesting how this stuff all works.

Both gluten, the largest protein molecule that we ever eat, ( a plant storage-protein which only came into existence at the end of the last ice age, and in one place on the planet, as a result of a rare type of grass plant mutation around 15,000 years ago, in what is known as the "Fertile Crescent", and is found in wheat, rye and barley, and also in lots of oats because processed in same factories ), and casein, in dairy products, contain food opioid peptides.

These are large proteins/amino acid "clusters" which would normally not enter our bloodstream or only in very small quantities, but in those people with unusually permeable intestinal membranes, which is about 5% of the general population, ( whether because of genetic predisposition or trauma, inflammation during or after gastrointestinal infection/illness, stress, or other temporary changes ), and 36% of people on the autism spectrum, ( there appears to be a subset of people on the spectrum with a genetic predisposition to this ... ) these food opioid peptides enter the bloodstream and reach the brain, where they have a significant effect/impact on several important neurological pathways, including those involving serotonin, dopamine and endorphins, eg: delayed reward behaviour and the closely related executive function among many others.

These food opioid peptides are indeed addictive, for those whose intestinal membranes are unusually permeable that is, ( such that the brain, from earliest infancy is exposed to abnormally large amounts of them ... ) . In addition both of these opioid peptides trigger the production of a chemical in the intestines which actually temporarily increases membrane permeability. Both alcoholic and non-alcoholic ( increasingly common and caused by too much fructose and/or sugar consumption generally ) fatty liver disease also triggers increased intestinal membrane permeability ...

Certain researchers have been saying for decades that these chemical substances, druglike, have a profound effect on developmental pathways of neurological functioning, disturbing as they do not only our reactions to delayed reward, but also our relationship with our bodies and space and time, ie. physical reality.

And yes, they can be very very very hard to give up, as hard as sugar. And it can take a long time to get over cravings and withdrawal. Casein takes between 3-4 weeks to leave the body, and gluten can take up to 26 weeks/6 months. Changes in brain functioning may be observed for as long as a year or more after excluding gluten in particular.

But if manage to give them up, ( especially gluten, which seems to be the most pernicious for various reasons ), longterm and consistently, the rewards can be enormous ... for that subset/36% of people on the autism spectrum or the 5% of the general population whose intestines are unusually permeable.
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ouinon could you recommend a book or good website about this?

can i ask whats it like to have a psychosis?

The website marksdailyapple.com has loads of articles on gluten and casein.


http://www.marksdailyapple.com/search-r ... ple.com%2F


Personally I follow a largely primal diet, and it does help with my mood amongst other things.

May be something you want to check out.

It does seem that modern wheat has drug like qualities to it. Recall this article that Dr. Davis wrote on why that is.

"Wheat is an opiate"

http://www.wheatbellyblog.com/2012/04/w ... an-opiate/

excerpt from his article:

"Although it is a central premise of the whole Wheat Belly argument, I fear that some people haven’t fully gotten the message:

Modern wheat is an opiate.

And, of course, I don’t mean that wheat is an opiate in the sense that you like it so much that you feel you are addicted. Wheat is truly addictive.

Wheat is addictive in the sense that it comes to dominate thoughts and behaviors. Wheat is addictive in the sense that, if you don’t have any for several hours, you start to get nervous, foggy, tremulous, and start desperately seeking out another “hit” of crackers, bagels, or bread, even if it’s the few stale 3-month old crackers at the bottom of the box. Wheat is addictive in the sense that there is a distinct withdrawal syndrome characterized by overwhelming fatigue, mental “fog,” inability to exercise, even depression that lasts several days, occasionally several weeks. Wheat is addictive in the sense that the withdrawal process can be provoked by administering an opiate-blocking drug such as naloxone or naltrexone.

But the “high” of wheat is not like the high of heroine, morphine, or Oxycontin. This opiate, while it binds to the opiate receptors of the brain, doesn’t make us high. It makes us hungry.

This is the effect exerted by gliadin, the protein in wheat that was inadvertently altered by geneticists in the 1970s during efforts to increase yield. Just a few shifts in amino acids and gliadin in modern high-yield, semi-dwarf wheat became a potent appetite stimulant.

Wheat stimulates appetite. Wheat stimulates calorie consumption: 440 more calories per day, 365 days per year, for every man, woman, and child. (440 calories per person per day is the average.) ....."

Reading through the comments thread on one of Davis' articles, I came across a link to this blog piece, from what looks like a well-informed paleo-practitioner's viewpoint, about Davis' book "Wheat Belly", with a careful analysis of what is missing from or inaccurate about Davis' argument. It's pretty good at exposing the holes in Davis' argument, while at the same time totally agreeing with the huge health benefits to be gained from excluding wheat, but along with *all* starchy carbohydrates, ( whether in grains or in certain vegetables ).

http://huntgatherlove.com/content/wheat-belly

The paleo-blogger's main issue with the book, apart from Davis' blaming of wheat alone, ( except when he doesn't just blame wheat and says that the high-starch flours used for gluten-free breads etc are equally bad for you!! ! :lol ) appears to be the argument/belief that wheat "used to be ok". McEwen argues, like Gary Taubes, Sayer Ji, and many others, that wheat and other starchy cereals and plant foods needing much cooking are all problematic and always have been.
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Wow - what a lot of great information!

I'm glad some of you have discovered gluten and casein effect you so badly. You can now make the right choice, hopefully! I've discovered the same some time ago.

I feel a lot better not having them, and also, I've come to discover not having sugar makes me a lot more level headed too. When sugar was first discovered in the Caribbean it was described as a drug.

Eating it effects me almost as much as alcohol. The way I look at it then is I shouldn't eat it any more often than I drink alcohol - once a week at the most.

I've been gluten-free about 18 months and love it, the only thing I haven't been able to give up yet is beer (which is debatable as to whether it has enough gluten to affect the body; obviously it affect my brain, but that could just be the alcohol).

Haven't given up dairy yet but it doesn't seem to affect me the same way as gluten; cheese and yogurt are big comfort foods for me and don't cause any of the intestinal problems that are quite obvious with gluten.

Not that I am recommending it to others necessarily, but I used medical marijuana (not illegal where I live) to get through my period of gluten withdrawal.