6 ms·

I battled chronic pain for the better part of a decade. Every morning it felt like a weight was pressing down on my joints, muscles always tensed up. nights wer

I battled chronic pain for the better part of a decade. Every morning it felt like a weight was pressing down on my joints, muscles always tensed up. nights were the worst, with sleep interrupted by sudden jolts of pain. the days became a blur of discomfort, overshadowing moments that should've been happy. I was so damn depressed back then Thankfully my sister-in-law happens to be an immunologist and had a hunch it might be tied to chronic immune reactions. It turned out that gluten was the problem. She got me on to t4 phages. which for those unfamiliar, bacteriophages are viruses that infect and kill bacteria. Anyway within weeks of taking them, i noticed a stark reduction in my pain. it felt like a fog had been lifted. it’s not a universal solution, and I don't fully understand the mechanism but it's made a monumental difference in my life. I still get flare-ups but at least now they are tolerable As an aside, my dog also seems to be allergic to chicken, which my vet says it's very common now what with all the highly processed mass produced dog foods

ycombinete 3y ago
How did she figure out that it was gluten?
- deleted 3y ago
  [deleted]
- nottorp 3y ago
  Normally if you suspect you're allergic to something you go do allergy tests don't you?
philiplu 3y ago
Celiac or allergy? I've got celiac, diagnosed at age 47, but it explains a lot of growth issues back to my teenage years. Never heard of phages in relation to gluten issues; that's very interesting. Seems unlikely to help with celiac since that's an autoimmune issue.
- teen 3y ago
  https://azdietitians.com/blog/gluten-and-glyphosate-everything-you-need-to-know/ https://azdietitians.com/blog/gluten-and-glyphosate-everythi...
jrflowers 3y ago
> It turned out that gluten was the problem. > She got me on to t4 phages. Your problem was gluten bacteria in your joints?
- manmal 3y ago
  Likely a chronic overgrowth of pathogens (eg E. Coli), enabled by the disturbance in the microbiome via antibiotics, that got reduced by the phages. Pathogens (or imbalances) in the internal biomes can start autoimmune processes: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6300652/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6300652/
  - rubicon33 3y ago
    [flagged]
    - linkgoron 3y ago
      Obviously, if it doesn't happen to you it must mean that he is wrong.
      - rubicon33 3y ago
        There has been absolutely no legitimate, scientifically proven study that can completely eliminate confounding factors and prove that gluten alone is the source of all these people's problems. You'd think this community alone would be able to accept that until such a study is done you simply cannot draw such a dramatic conclusion. Wrecking your microbiome with antibiotic overuse, and alcohol, is where my money is at. Every single person I know who swears gluten destroys their gut, also has a past of abusing antibiotics and or alcohol and utterly destroying their natural microbiome.
monitron 3y ago
I’m so glad things have gotten better for you. Can you help me understand the mechanism by which T4 phages could help with gluten intolerance?
- margalabargala 3y ago
  Not OP, but have degrees in molecular bio and bioinformatics. It's not hard to imagine a mechanism where OP acquired some got bacteria which consume gluten in the intestine and produce some inflammatory byproduct. Depending on if this was specifically tested for, the phages could target that specific bacterium, or just broadly many bacteria.
teen 3y ago
[flagged]
- Humboldtsnee 3y ago
  That's a profoundly anti science stance. It's easily falsifiable, because organic wheat does not come in contact with glyphosate. And glyphosate is used widely outside of wheat production. If gluten allergies were actually glyphosate allergies, it would be trivial to demonstrate. Gluten allergies exist. Gluten is a protein, and people develop allergies to all sorts of proteins.
  - FoodWThrow 3y ago
    I agree with your post, this is just a small nit: > organic wheat does not come in contact with glyphosate Organic crops do have pesticides in them, just in lower quantities. You cannot reverse half a century of pesticide abuse simply by rotating to organic farming in a few isolated places. It's everywhere, including the soil. Even if the farmer doesn't spray glyphosate, it still exists in the environment. Wheat is also notorious for the amount of pesticide that can be found in it. Glyphosate is just 1 part of the equation, but that is another discussion.
    - Ekaros 3y ago
      But why then only wheat? Why not all vegetable or even meat? Surely if it propagates that well it is in everything edible...
      - nonethewiser 3y ago
        Well maybe it’s not only wheat. Alleged gluten allergies are mostly self reported. And it usually takes people years to figure it out. Very plausible that other things cause the same problems sometimes.
      - FoodWThrow 3y ago
        Vegetables do have it, and other pesticides too. But depending on the crop, the application is different, and often stopped (or nearly stopped) by the skin. Leafy vegetables have no such protection, hence why they are almost universally "dirty." Depending on the type and amount, pesticides can and do penetrate the skin, like that of an Apple. Wheat is a little more special, because it is the most important crop of humankind, full stop. It is also protected by a shell, which gives the false sense of safety. Nuts too contain impressive amounts of pesticides because of the ubiquitous application, and the same perceived sense of safety. However, both nuts, wheat, and other grains hold on to pesticide very well. If you were asking about gluten allergy specifically, I don't think that's about pesticides at all. At least I just don't see a convincing evidence. Though that doesn't mean pesticides can't interfere with the mechanism. Like practically all things with our food, we simply don't know the answer. > even meat? Pesticides are present in meat, though they are in lesser quantities iirc. We have laws against antibiotic use in farming for a reason, they too contaminate meat very easily. Though, at least with antibiotics, if you cook the meat for 45 minutes, their bactericide effect is almost completely broken down. I say almost, because that, we also don't know. The best research that I know was conducted by Iran, so take that with a grain of salt.

ycombinete 3y ago

How did she figure out that it was gluten?

deleted 3y ago
[deleted]
nottorp 3y ago
Normally if you suspect you're allergic to something you go do allergy tests don't you?

philiplu 3y ago

Celiac or allergy? I've got celiac, diagnosed at age 47, but it explains a lot of growth issues back to my teenage years. Never heard of phages in relation to gluten issues; that's very interesting. Seems unlikely to help with celiac since that's an autoimmune issue.

teen 3y ago
https://azdietitians.com/blog/gluten-and-glyphosate-everything-you-need-to-know/ https://azdietitians.com/blog/gluten-and-glyphosate-everythi...

jrflowers 3y ago

> It turned out that gluten was the problem. > She got me on to t4 phages. Your problem was gluten bacteria in your joints?

manmal 3y ago
Likely a chronic overgrowth of pathogens (eg E. Coli), enabled by the disturbance in the microbiome via antibiotics, that got reduced by the phages. Pathogens (or imbalances) in the internal biomes can start autoimmune processes: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6300652/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6300652/
- rubicon33 3y ago
  [flagged]
  - linkgoron 3y ago
    Obviously, if it doesn't happen to you it must mean that he is wrong.
    - rubicon33 3y ago
      There has been absolutely no legitimate, scientifically proven study that can completely eliminate confounding factors and prove that gluten alone is the source of all these people's problems. You'd think this community alone would be able to accept that until such a study is done you simply cannot draw such a dramatic conclusion. Wrecking your microbiome with antibiotic overuse, and alcohol, is where my money is at. Every single person I know who swears gluten destroys their gut, also has a past of abusing antibiotics and or alcohol and utterly destroying their natural microbiome.

monitron 3y ago

I’m so glad things have gotten better for you. Can you help me understand the mechanism by which T4 phages could help with gluten intolerance?

margalabargala 3y ago
Not OP, but have degrees in molecular bio and bioinformatics. It's not hard to imagine a mechanism where OP acquired some got bacteria which consume gluten in the intestine and produce some inflammatory byproduct. Depending on if this was specifically tested for, the phages could target that specific bacterium, or just broadly many bacteria.

teen 3y ago

[flagged]

Humboldtsnee 3y ago
That's a profoundly anti science stance. It's easily falsifiable, because organic wheat does not come in contact with glyphosate. And glyphosate is used widely outside of wheat production. If gluten allergies were actually glyphosate allergies, it would be trivial to demonstrate. Gluten allergies exist. Gluten is a protein, and people develop allergies to all sorts of proteins.
- FoodWThrow 3y ago
  I agree with your post, this is just a small nit: > organic wheat does not come in contact with glyphosate Organic crops do have pesticides in them, just in lower quantities. You cannot reverse half a century of pesticide abuse simply by rotating to organic farming in a few isolated places. It's everywhere, including the soil. Even if the farmer doesn't spray glyphosate, it still exists in the environment. Wheat is also notorious for the amount of pesticide that can be found in it. Glyphosate is just 1 part of the equation, but that is another discussion.
  - Ekaros 3y ago
    But why then only wheat? Why not all vegetable or even meat? Surely if it propagates that well it is in everything edible...
    - nonethewiser 3y ago
      Well maybe it’s not only wheat. Alleged gluten allergies are mostly self reported. And it usually takes people years to figure it out. Very plausible that other things cause the same problems sometimes.
    - FoodWThrow 3y ago
      Vegetables do have it, and other pesticides too. But depending on the crop, the application is different, and often stopped (or nearly stopped) by the skin. Leafy vegetables have no such protection, hence why they are almost universally "dirty." Depending on the type and amount, pesticides can and do penetrate the skin, like that of an Apple. Wheat is a little more special, because it is the most important crop of humankind, full stop. It is also protected by a shell, which gives the false sense of safety. Nuts too contain impressive amounts of pesticides because of the ubiquitous application, and the same perceived sense of safety. However, both nuts, wheat, and other grains hold on to pesticide very well. If you were asking about gluten allergy specifically, I don't think that's about pesticides at all. At least I just don't see a convincing evidence. Though that doesn't mean pesticides can't interfere with the mechanism. Like practically all things with our food, we simply don't know the answer. > even meat? Pesticides are present in meat, though they are in lesser quantities iirc. We have laws against antibiotic use in farming for a reason, they too contaminate meat very easily. Though, at least with antibiotics, if you cook the meat for 45 minutes, their bactericide effect is almost completely broken down. I say almost, because that, we also don't know. The best research that I know was conducted by Iran, so take that with a grain of salt.