Chuck - yes... it's the gluten/gliaden protein in grains such as wheat, rye, barley, oats, spelt and triticale that cause reactions in some individuals.
There are two posts on this topic that explain how complicated it can be.... and many more posts if you use the Search feature and type in gluten.
Testing for the sensitivity is the most accurate, but you can just eliminate those grains for two months and observe your reactions.You have to carefully read labels on anything packaged and eat as plainly as possible in restaurants. Gluten free products may not be 'as advertised' as there is a lot of cross-contamination according to those who deal with this on a regular basis.
The sensitivity causes a reaction that produces inflammation... either in the GI tract or systemically... in some sensitive individuals... it's not only celiacs. Inflammation is well known to contribute to arrhythmia.
Conference Room 54 -
CONNECTING THE DOTS - EXAMINING THE SUCCESS OF THE PALEO DIET IN AFIBBERS
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www.afibbers.org]
Dangerous Grains - The Gluten Sensitivity Conundrum
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www.afibbers.org]
Jackie