I was gluten-intolerant before it was “cool.” I have inverse psoriasis and in my case, gluten irritates the psoriasis. Back in 2010 I started keeping track of my psoriasis and my diet in a daily journal and eventually in late 2011 I had positively identified two things:
I’ve since also started exploring the notion that certain wheats have more or less impact on my psoriasis and have found that I can indeed drink certain beers, namely Guiness, Pilsner Urquell, Master, and Radegast (both owned by Pilsner Urquell). I’ve also found that wheat in soy sauce irritates my psoriasis quickly and harshly.
But because I love to eat and hate to have to avoid certain foods, I’ve researched and started experimenting with allergen immunotherapy.
Low dose immunotherapy is a method of treating food and environmental allergies. The original form of low dose immunotherapy, enzyme potentiated desensitization (EPD), was developed in England in the 1960’s. While trying to eliminate nasal polyps by injecting them with the enzyme hyaluronidase, Dr. S. Popper serendipitously discovered that patients’ pollen allergies were eliminated, although their nasal polyps remained.
My approach is simple:
The choice of 10g was relatively arbitrary. It seems relatively small — about six pieces of pasta — so I went with it.
Since I’m fairly attuned to how my body reacts to gluten, I’m able to tell within 24 hours if I’m having a reaction. As I experience reactions, I will address them topically with Neosporin but otherwise avoid proactive uses of Neosporin (a trick I learned for the holidays; proactively carpet bombing usually-affected areas so I can enjoy holiday food).