I’ve had joint pain for years, I have attributed a lot of it to gluten which is why I’ve been gluten free for years. Of course, its not that simple.
In 2020, I had so much joint pain I truly wondered if I would be confined to a wheelchair for the rest of my life. I was seeing a functional/integrative medicine doctor at the time. She looked at all the symptoms I was experiencing “You sound just like someone with Lyme disease.” The blood tests returned positive, I did in fact have Lyme disease. I’ve been on Byron White Formula for three years. In August, I have finally completed treatment for Lyme disease.
Treating the Lyme disease helped. I have more energy than I have had in a long time. The other observation I’ve made thanks to Steve Gundry’s heavy marketing of his nutritional supplements, is that I also have leaky gut syndrome and cutting out as many lectins (proteins that tear up the lining of the intestines –of which gluten is one) has dramatically improved the inflammation that kept my joints hurting. I am still amazed at how much better I feel. I can’t undo the arthritic changes that happened because of the inflammation, but that wake-you-up-at-night pain is gone.
Attempting to eat gluten free led me to “pulse” protein which is made from legumes. I used it in smoothies. The other thing I had was breakfast chia pudding. Chia seeds and pulse have a lot of lectins. I was doing two things thinking I was being nutritionally wise, that were actually making me feel worse. If any of this sounds familiar to you, I recommend Gundry’s
book, The Plant Paradox. Advice about nutrition has radically changed in the last thirty years, from the food pyramid which listed pasta as a choice energy food, to today’s recommendations of protein, and healthy fats and vegetables.