Stroke Recovery & Food Intolerance | Case Study

61 years of age
Severe Stroke

How this patient discovered he was both gluten and lactose intolerance and that consumptions of these foods could impair his recovery after a stroke and increase risk his risk of dementia.

This patient is gluten tolerant.

This patient is also lactose intolerant.

Impact on his Health
This patient had a severe stroke and was extremely lucky to have survived. His genetic test was ordered to investigate the genetics related to his stroke risk and to support his rehabilitation and decrease his risk of developing dementia. It may seem unusual to screen for gluten and lactose intolerance but in fact, they play a very important role.

People who are gluten and lactose intolerant and consuming these foods will be producing immunoglobulins. These immunoglobulins can both damage and cross the blood-brain barrier, interfere with recovery after a stroke and increase the risk of dementia (stroke survivors have twice the risk of developing dementia). It is very important for this patient to now remove both these food groups from his diet.

This patients recovery from his stroke has been remarkable and was inspired to write a book. It is called a Stroke of Gratitude and Sharon Palmer has contributed a chapter on Stroke Genetics.