Gluten
Wheat Belly info
Read (7/2013) W. Davis' book Wheat Belly for general info about gluten.
Very intriguing premise: Humans are not meant to consume grains, wheat currently the most ubiquitous. In addition, wheat has been modified so drastically in the last century that it barely resembles the ancient grain humans began consuming 10,000 years ago, causing additional damage to our systems. Fallacy of "whole healthy grains"
Gluten, and it's by-products are detrimental to health
1. Gluten as opiate "exorphins". Stomach enzymes and acids degrade gluten to polypeptides that penetrate the BBB and bind with morphine receptors inducing mild euphoria, and the need for repetitive consumption. These exorphins are key triggers for kids with Autism, ADHD, etc. and likely NOT gluten-triggered immune response or gluten sensitivity (which can be diagnosed w/ antibody tests. No test for exorphin effects. Nongluten effects can add to gluten effects. The combination of effects becomes difficult to correctly diagnose.
2. "Foods made from wheat so readily convert to sugar" (pg 62). The amylopectin A in wheat triggers extreme blood sugar levels causing spikes in insulin-driven fat deposition, particularly visceral fat (belly, liver, kidneys, pancreas, intestines). "metabolic factory" producing inflammation, abnormal cytokines and hormones such as leptin, resisten, tumors and reduces production of adiponectin (protective molecule). All lead to diabetes, HBP, heart disease, dementia, rheumatoid arthritis, colon cancer. Diabetes not required for ill effects.
Foods made from wheat have a higher glycemic index than plain table sugar (bread 72, sugar 59). Equally high are startchs (corn, rice, potato, tapioca, etc.) often used in gluten-free foods.
In conjunction with high glucose is glycation - an irreversible modification of proteins, incl. joints = arthritis.
AGE, Advanced Glycation End-products = atherosclerosis, cataracts, dementia all found in abundance in older people. "Just aging". AGEs are "useless debris that result in tissue decay as they accumulate". High glucose = high AGE, diabetics prove this.
Wheat and diabetes. Excessive urine caused by dangerously high levels of glucose in blood acting as a diuretic. Levels extreme because pancreas is damaged (insulin resistance).
3. Celiac disease - autoimmune response to gluten that destroys the intestinal lining preventing absorption of nutrients leading to low bone density, inflammation among many other ailments. (much info in chapter - hopefully doesn't apply to us). Gene carriers may appear "negative" on testing, though still suffer
4. Wheat and pH balance. Body strives to maintain 7.4, prefers slight alkaline bias (pg 117). Body draws calcium (bones) to balance acids in diet. Modern diet heavily acidic - acidosis. Meats are acidic but balance out (a bit) by producing IGR-1 which triggers bone growth. Sodas contain carbonic and phosphoric acids. Veggies and fruits are alkaline and needed to balance a meat diet. Grains are the only plant product that generate acidic by-products.
5. Wheat (any carbs) reduce LDL particle size which is detrimental to blood vessels, heart. (much info in book) Carbs stimulate insulin, triggering fatty acid synthesis in liver, thereby flooding bloodstream w/ triglycerides.
China Study rehash of data - wheat missing from equation and statistically corresponds to illnesses found.
6. Wheat and brain. Cerebellar ataxia and peripheral neuropathy are wheat-trigger immune reactions, often w/no gut problems.
Gluten sensitivity can produce seizures, often in younger people, teens. Typically temporal lobe - experience hallucenations of smell and taste, oadd and inappropriate emotional feelings (overwhelming fear w/o cause), repetitive behaviors such as lip smacking and hand movements. (Positive antigliadin antibodies and HLA markers w/o gut disease.) pages 174-173 Improved after gluten elimination.
7. Wheat and skin. Acne, wrinkles, rashes, psoriasis, patchy loss of hair (alopecia)
Remainder of book details the Wheat free diet. Go cold turkey. Watch our for starches in "gluten free" foods. Watch for hidden wheat and gluten.
Very intriguing premise: Humans are not meant to consume grains, wheat currently the most ubiquitous. In addition, wheat has been modified so drastically in the last century that it barely resembles the ancient grain humans began consuming 10,000 years ago, causing additional damage to our systems. Fallacy of "whole healthy grains"
Gluten, and it's by-products are detrimental to health
1. Gluten as opiate "exorphins". Stomach enzymes and acids degrade gluten to polypeptides that penetrate the BBB and bind with morphine receptors inducing mild euphoria, and the need for repetitive consumption. These exorphins are key triggers for kids with Autism, ADHD, etc. and likely NOT gluten-triggered immune response or gluten sensitivity (which can be diagnosed w/ antibody tests. No test for exorphin effects. Nongluten effects can add to gluten effects. The combination of effects becomes difficult to correctly diagnose.
2. "Foods made from wheat so readily convert to sugar" (pg 62). The amylopectin A in wheat triggers extreme blood sugar levels causing spikes in insulin-driven fat deposition, particularly visceral fat (belly, liver, kidneys, pancreas, intestines). "metabolic factory" producing inflammation, abnormal cytokines and hormones such as leptin, resisten, tumors and reduces production of adiponectin (protective molecule). All lead to diabetes, HBP, heart disease, dementia, rheumatoid arthritis, colon cancer. Diabetes not required for ill effects.
Foods made from wheat have a higher glycemic index than plain table sugar (bread 72, sugar 59). Equally high are startchs (corn, rice, potato, tapioca, etc.) often used in gluten-free foods.
In conjunction with high glucose is glycation - an irreversible modification of proteins, incl. joints = arthritis.
AGE, Advanced Glycation End-products = atherosclerosis, cataracts, dementia all found in abundance in older people. "Just aging". AGEs are "useless debris that result in tissue decay as they accumulate". High glucose = high AGE, diabetics prove this.
Wheat and diabetes. Excessive urine caused by dangerously high levels of glucose in blood acting as a diuretic. Levels extreme because pancreas is damaged (insulin resistance).
3. Celiac disease - autoimmune response to gluten that destroys the intestinal lining preventing absorption of nutrients leading to low bone density, inflammation among many other ailments. (much info in chapter - hopefully doesn't apply to us). Gene carriers may appear "negative" on testing, though still suffer
4. Wheat and pH balance. Body strives to maintain 7.4, prefers slight alkaline bias (pg 117). Body draws calcium (bones) to balance acids in diet. Modern diet heavily acidic - acidosis. Meats are acidic but balance out (a bit) by producing IGR-1 which triggers bone growth. Sodas contain carbonic and phosphoric acids. Veggies and fruits are alkaline and needed to balance a meat diet. Grains are the only plant product that generate acidic by-products.
5. Wheat (any carbs) reduce LDL particle size which is detrimental to blood vessels, heart. (much info in book) Carbs stimulate insulin, triggering fatty acid synthesis in liver, thereby flooding bloodstream w/ triglycerides.
China Study rehash of data - wheat missing from equation and statistically corresponds to illnesses found.
6. Wheat and brain. Cerebellar ataxia and peripheral neuropathy are wheat-trigger immune reactions, often w/no gut problems.
Gluten sensitivity can produce seizures, often in younger people, teens. Typically temporal lobe - experience hallucenations of smell and taste, oadd and inappropriate emotional feelings (overwhelming fear w/o cause), repetitive behaviors such as lip smacking and hand movements. (Positive antigliadin antibodies and HLA markers w/o gut disease.) pages 174-173 Improved after gluten elimination.
7. Wheat and skin. Acne, wrinkles, rashes, psoriasis, patchy loss of hair (alopecia)
Remainder of book details the Wheat free diet. Go cold turkey. Watch our for starches in "gluten free" foods. Watch for hidden wheat and gluten.
Gluten Free - Fad or The Future? Dr. Bain of Healthy Kids Pediatrics Explains
Tuesday January 7, 2014
Dr. Bain recently listened to the entire "Gluten-Summit" which was presented by NY Times best-selling authors, world-renowned scientists and doctors and nutritionists.
The nearly 30 hours of interviews provides answers you'll need to start the conversation to determine whether gluten impacts your health.
Here are Dr. Bain's notes from the summit. You can purchase your own copy of the nearly 30 hours of interviews here.
Wheat is very low in health-promoting phytonutrients, most genetically modified.
Many studies have found modern wheat linked to obesity, celiac disease and diabetes.
Triggers very odd symptoms, commonly misdiagnosed as other problems.
Circulating immune complexes (CIC): The are formed even in healthy people; CIC cause vasculitis, nephritis,arthritis, dermatitis - caused by systemic inflammation.
High fermentation = promotes bacterial overgrowth of the small bowel (SIBO): dysbiosis, contributes to fibromyalgia and IBS.
Gluteomorphins - protein polypeptides cross blood brain barrier, "morphine like substances/endorphins" in the brain, linked to symptoms of mental fog, food cravings, addictive eating behaviors, seen in autism and schizophrenia.
It contains a Super Starch called Amylopectin A -how we get big fluffy bread, biscuits and cinnamon rolls.
Einkorn, heirloom wheat from biblical times ("Our daily bread") not consumed any more.
Instead we eat Dwarf "Franken"Wheat, product of manipulation and hybridization , creating short, stubby, hardy, high yielding wheat plants with much and higher amounts of starch and gluten and double the chromosomes for all sorts of new odd proteins (28 vs 14 chromosomes).
Norman Borlaug 1970 Nobel Prize winner for engineering this modern wheat promising to feed millions of starving around the world - instead contributed to obesity and chronic illness.
It contains a form of Super Gluten that is very-inflammatory.
Gluten is the sticky protein in wheat that holds bread together and makes it rise.
The old Einkorn wheat codes for the small number of gluten proteins (also those least likely to trigger celiac disease and inflammation).
The new dwarf wheat contains double the chromosomes and produces a large variety of gluten proteins including the ones most likely to cause celiac disease.
Gluten can trigger full blown inflammation leading to autoimmune disease and celiac disease (antibodies to wheat-adaptive immune system).
Gluten can trigger low grade inflammation - gluten sensitivity (innate immune system).
Wheat contains a non-gluten glycoprotein or lectin (combination of sugar and protein) called wheat germ agglutinin (WGA). Whole grains, peanuts, kidney beans, and soybeans are high in lectins. Cow's milk, nightshade vegetables (like potatoes and tomatoes) and some seafood also contain fairly high amounts of lectin. In fact, estimates are that about 30% of our foods contain lectins, and about 5% of the lectins we eat will enter our circulation.
Lectins are a problem because they are sticky molecules that can bind to the linings of human tissue, especially intestinal cells. In so doing, they disable cells in the GI tract, keeping them from repairing and rebuilding, leading to erosion of the intestinal barrier (leaky gut), and thus contributing to development of food sensitivities.
Because the lectins also circulate throughout the bloodstream they can bind to any tissue in the body - thyroid, pancreas, collagen in joints, etc. This binding can disrupt the function of that tissue and cause white blood cells to attack the lectin-bound tissue, destroying it. This is an autoimmune response.
The lectins in wheat for example, are specifically known to be involved in rheumatoid arthritis.
Lectins have also been linked to heart attacks, weight gain, fatigue/low energy.
HLA DQ2 and HLA DQ8 -30% of population have at least 1 positive genetic marker predisposing them to celiac disease.
Add Genetic susceptibility to environmental triggers, including lifestyle choices, nutrient poor diet, overuse of antibiotics, ibuprofen, NSAIDs, acid blocking drugs, with high consumption of the super gluten containing wheat is the perfect storm for inflammatory diseases.
The super gluten crosses our leaky gut, gets exposed to the immune system which triggers the inflammatory cascade. This inflammation is not selective, so it starts to attack our cells, leading to further potential for a myriad of chronic diseases.
Gluten Free Processed Food is not the answer = healthier junk food - high glycemic load, it is still cookies, cakes.
Spelt and Sprouted Grain bread is a better option or better yet, get a bread maker and experiment with your own gluten free bread making. There are lots of recipes on line.
Tuesday January 7, 2014
Dr. Bain recently listened to the entire "Gluten-Summit" which was presented by NY Times best-selling authors, world-renowned scientists and doctors and nutritionists.
The nearly 30 hours of interviews provides answers you'll need to start the conversation to determine whether gluten impacts your health.
Here are Dr. Bain's notes from the summit. You can purchase your own copy of the nearly 30 hours of interviews here.
Wheat is very low in health-promoting phytonutrients, most genetically modified.
Many studies have found modern wheat linked to obesity, celiac disease and diabetes.
Triggers very odd symptoms, commonly misdiagnosed as other problems.
Circulating immune complexes (CIC): The are formed even in healthy people; CIC cause vasculitis, nephritis,arthritis, dermatitis - caused by systemic inflammation.
High fermentation = promotes bacterial overgrowth of the small bowel (SIBO): dysbiosis, contributes to fibromyalgia and IBS.
Gluteomorphins - protein polypeptides cross blood brain barrier, "morphine like substances/endorphins" in the brain, linked to symptoms of mental fog, food cravings, addictive eating behaviors, seen in autism and schizophrenia.
It contains a Super Starch called Amylopectin A -how we get big fluffy bread, biscuits and cinnamon rolls.
Einkorn, heirloom wheat from biblical times ("Our daily bread") not consumed any more.
Instead we eat Dwarf "Franken"Wheat, product of manipulation and hybridization , creating short, stubby, hardy, high yielding wheat plants with much and higher amounts of starch and gluten and double the chromosomes for all sorts of new odd proteins (28 vs 14 chromosomes).
Norman Borlaug 1970 Nobel Prize winner for engineering this modern wheat promising to feed millions of starving around the world - instead contributed to obesity and chronic illness.
It contains a form of Super Gluten that is very-inflammatory.
Gluten is the sticky protein in wheat that holds bread together and makes it rise.
The old Einkorn wheat codes for the small number of gluten proteins (also those least likely to trigger celiac disease and inflammation).
The new dwarf wheat contains double the chromosomes and produces a large variety of gluten proteins including the ones most likely to cause celiac disease.
Gluten can trigger full blown inflammation leading to autoimmune disease and celiac disease (antibodies to wheat-adaptive immune system).
Gluten can trigger low grade inflammation - gluten sensitivity (innate immune system).
Wheat contains a non-gluten glycoprotein or lectin (combination of sugar and protein) called wheat germ agglutinin (WGA). Whole grains, peanuts, kidney beans, and soybeans are high in lectins. Cow's milk, nightshade vegetables (like potatoes and tomatoes) and some seafood also contain fairly high amounts of lectin. In fact, estimates are that about 30% of our foods contain lectins, and about 5% of the lectins we eat will enter our circulation.
Lectins are a problem because they are sticky molecules that can bind to the linings of human tissue, especially intestinal cells. In so doing, they disable cells in the GI tract, keeping them from repairing and rebuilding, leading to erosion of the intestinal barrier (leaky gut), and thus contributing to development of food sensitivities.
Because the lectins also circulate throughout the bloodstream they can bind to any tissue in the body - thyroid, pancreas, collagen in joints, etc. This binding can disrupt the function of that tissue and cause white blood cells to attack the lectin-bound tissue, destroying it. This is an autoimmune response.
The lectins in wheat for example, are specifically known to be involved in rheumatoid arthritis.
Lectins have also been linked to heart attacks, weight gain, fatigue/low energy.
HLA DQ2 and HLA DQ8 -30% of population have at least 1 positive genetic marker predisposing them to celiac disease.
Add Genetic susceptibility to environmental triggers, including lifestyle choices, nutrient poor diet, overuse of antibiotics, ibuprofen, NSAIDs, acid blocking drugs, with high consumption of the super gluten containing wheat is the perfect storm for inflammatory diseases.
The super gluten crosses our leaky gut, gets exposed to the immune system which triggers the inflammatory cascade. This inflammation is not selective, so it starts to attack our cells, leading to further potential for a myriad of chronic diseases.
Gluten Free Processed Food is not the answer = healthier junk food - high glycemic load, it is still cookies, cakes.
Spelt and Sprouted Grain bread is a better option or better yet, get a bread maker and experiment with your own gluten free bread making. There are lots of recipes on line.
Older info:
Gluten
As far as gluten goes, aside from being inflammatory, it is also high in mycotoxins (along with corn, alcohol, and peanuts). Many folks get relief on an anti-fungal diet (which is low grain) because removing these foods lowers inflammation and also relieves some toxic overload. Mycotoxins are also connected to cancer.
The research team found that gliadin, the part of gluten that causes the most trouble for those with celiac disease, binds to the CXCR3 receptor. This results in the release of zonulin, a human protein that lowers the intestinal barrier to make it more permeable. While this effect is temporary in most people, the barrier stays down for long periods of time in people with celiac disease, causing disruption in the body's system.
Avoiding Wheat or Gluten
You don’t have to be a celiac to be affected by gluten, but statistically speaking, gluten is less likely to cause problems than additives, salicylates or amines.
Reversible gluten intolerance can be induced by antibiotics or gastrointestinal infections. Many people mistakenly think they are sensitive to wheat when it is really the bread preservative that affects them. Going wheat free or especially gluten free is difficult and can lead to mistakes. Sulphite preservatives in commercial gluten free flours can be a problem and some coeliacs develop asthma or eczema for the first time when they go gluten free. It is much harder to go gluten free and low sulphite. Except for autism or if your dietitian recommends it, most people find it easiest to leave wheat or gluten avoidance for a few weeks until they are settled into the diet. By then many children will have improved so much it will be obvious they don’t need to worry about avoiding wheat or gluten.
The research team found that gliadin, the part of gluten that causes the most trouble for those with celiac disease, binds to the CXCR3 receptor. This results in the release of zonulin, a human protein that lowers the intestinal barrier to make it more permeable. While this effect is temporary in most people, the barrier stays down for long periods of time in people with celiac disease, causing disruption in the body's system.
Avoiding Wheat or Gluten
You don’t have to be a celiac to be affected by gluten, but statistically speaking, gluten is less likely to cause problems than additives, salicylates or amines.
Reversible gluten intolerance can be induced by antibiotics or gastrointestinal infections. Many people mistakenly think they are sensitive to wheat when it is really the bread preservative that affects them. Going wheat free or especially gluten free is difficult and can lead to mistakes. Sulphite preservatives in commercial gluten free flours can be a problem and some coeliacs develop asthma or eczema for the first time when they go gluten free. It is much harder to go gluten free and low sulphite. Except for autism or if your dietitian recommends it, most people find it easiest to leave wheat or gluten avoidance for a few weeks until they are settled into the diet. By then many children will have improved so much it will be obvious they don’t need to worry about avoiding wheat or gluten.