Lupus Linked to Non-Celiac Gluten Intolerance

Lupus Linked to Non-Celiac Gluten Intolerance

There is much controversy within the lupus community about whether a gluten-free diet helps alleviate symptoms of lupus.  The medical community acknowledges that some patients with lupus can also have celiac disease (an autoimmune intolerance to gluten, the protein found in wheat, rye and barley). However, the medical community has not acknowledged a link between lupus and non-celiac gluten intolerance. To understand the difference between celiac disease and non-celiac gluten intolerance, go to In a 2004 study in the American College of Gastroenterology (1), it was reported that 23% of patients with lupus also tested positive for antigliadin antibodies, but not celiac disease.  This type of gluten sensitivity is more common than celiac disease and it is important to understand that testing negative for celiac disease does not necessarily rule out gluten sensitivity.  In another study (2), patients were misdiagnosed with systemic lupus erythematosus, but were found to have non-celiac gluten intolerance. The Gluten Intolerance Group of North America acknowledges that a gluten-free diet has been found to alleviate the symptoms of non-celiac gluten intolerance (3).

As you are well aware, May is Lupus Awareness Month. I wanted to share this recent research correlating lupus and non-celiac gluten intolerance and also another recipe that contains food rich in omega-3 oils and antioxidants, both of which help reduce chronic pain and inflammation in the body: Curried Grilled Halibut.

Curry powder contains turmeric. In India, turmeric is promoted as an anti-inflammatory herbal remedy and is said to produce fewer side effects than commonly used pain relievers. Some practitioners prescribe turmeric to relieve inflammation caused by arthritis, muscle sprains, swelling, and pain caused by injuries or surgical incisions. It is also promoted as a treatment for rheumatism and as an antiseptic for cleaning wounds. In addition, turmeric contains the antioxidant curcumin, which has been found to hinder the growth of mutated cells associated with cancer of the breast, skin, and colon, as well as lymphoma. Curcumin can kill cancer cells in laboratory tests and also has been found to shrink animal cancer tumors (4). To read more about the the disease fighting benefits of herbs and spices go to


1½ pounds fresh salmon filet (1″ thick)
2 tablespoons canola oil
2 teaspoons curry powder
1 tablespoon fresh lemon juice
Freshly ground salt and pepper to taste
Cooking spray

  1. In a gallon-size plastic bag, combine the oil and curry powder. Add the salmon and completely coat the fish. Allow to sit for 15 minutes.
  2. Preheat grill to 425°F. Lightly grease grilling surface (rack) with cooking spray.
  3. Place salmon on greased rack, skin side down, if applicable.
  4. Grill salmon 5 minutes on first side. Flip filet over. Grill another 5 minutes on the other side.
  5. Remove immediately and sprinkle fresh lemon juice over fish. Season with salt and pepper to taste.

(1) The prevalence of celiac disease auto-anitobdies in patient with systemic lupus erthematosus (2004). The American Journal of Gastroenterology, March: 96 (4) Rensch, M, Szyjkowski, R, Shaffer, R, et al. Retrieved from

(2) Gluten sensitivity masquerading as systemic lupus erythematosus (2004). Ann Rheum Disease 2004 Nov: 63(11):1501-3. Hadjivassiliou M, Sanders DS, Grünewald RA, Akil M.

(3) Gluten sensitivity: Can gluten intolerance make me feel sick? (2009). Retrieved from

(4) American Cancer Society (2008). Turmeric. Accessed August 31, 2009 from


1 Comment

  1. Camilla said,

    October 7, 2011 at 6:10 pm

    Aside from the rancid GMO canola oil (I’d use a little grassfed Indian Ghee instead) this recipe looks delicious and wholesome. It is for halibut but the recipe says salmon. You meant halibut, right?

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