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Stroke Recovery and Food Intolerances

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

People who are gluten and lactose intolerant and consuming these foods can produce 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 stroke patient to screen for gluten and lactose intolerance and remove these foods from their diet if indicated.

Genetic Screening Showed
    This patient is gluten tolerant.
  • Lactose INTOLERANT
    This patient is also lactose intolerant.

Impact on his Health
This patient had 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.

This patients recovery from his stroke has been remarkable and he was inspired to write a book which will be released soon. Sharon Palmer has contributed to this book.