Gluten and Fatigue
Before transitioning into a plant-based raw vegan lifestyle, I suffered from fatigue.

Especially noticing this after eating gluten foods.

I would run out of energy quickly or just have no energy what so ever.

I discovered I had gluten allergy and so I cut out the glutinous grains and products containing gluten.

It was a great feeling to have my energy return and also the daily brain fog, feeling lethargic and groggy, disappeared.

Here are places where Gluten hides:

Soaked and sprouted whole grains such Wheat, Barley or Rye used to make Essene sprouted grain bread
All grain breads and pastas
All Wheat grain and varieties: Spelt (Dinkel wheat), Kamut, Durum, Bulgar, Triticale, Einkorn, Faro
Semolina, Couscous, Wheat germ, Rye, Barley,
Seitan (wheat gluten - to make meat substitute foods)
Farina (made from the germ and inner parts of the kerne of milled wheat grain)
Matzo - Jewish bread made from ‘White’ plain flour and water, looks like a cracker
Graham wheat flour named after Sylvester Graham, one the first pioneers for eating raw food.
Stock cubes, Soya Sauce, Imitation meats, Marinades, Sauces, Processed Meats,
Textured vegetable protein,
MSG (Monosodium glutamate),
All things Malt: Malt and Malt Vinegar, Malt and Malt flavouring, Cereals with Barley Malt in them
Brewers Yeast, Hydrolysed Vegetable Protein (HVP), Vegetable Protein, Modified Food Starch
Vegetable Gum, Soy Sauce

And be aware of these names where gluten may hide:

Flavouring
Stabiliser
Hydrolysed
Emulsifier

The solution would be to eat only gluten-free grains such as:

Wild Black Rice (actually a form of grass)
Millet
Quinoa
Brown Rice
Buckwheat
Oats
Amaranth
Popcorn
Sorghum

In Summary

If you are suffering from low energy and allergies,  try cutting out all glutinous products and see if your energy and vitality returns.