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Scientists identify the gluten proteins causing celiac disease

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  • Scientists identify the gluten proteins causing celiac disease

    http://www.sciencedaily.com/releases...ss=livejournal
    Primal eating in a nutshell: If you are hungry, eat Primal food until you are satisfied (not stuffed). Then stop. Wait until you're hungry again. Repeat.

    Looking for my Cholesterol Primer? Here it is: http://www.marksdailyapple.com/forum...mer-(Attempt-2)


    Ditch the scale!: http://www.marksdailyapple.com/forum/thread33283.html

    My Success Story: http://www.marksdailyapple.com/forum/thread30615.html

  • #2
    That's cool that they have identified the actual peptides involved with eliciting an immune response. It seems like they are excited about the discovery because this will allow them to design a drug that will inhibit this response. I have celiac disease and even if there were a pill available for me to take, I still wouldn't purposefully eat gluten. That's like eating poison and then immediately taking an antidote. I just don't see the point. The only time I would consider taking medication for gluten digestion is if I were eating out at a restaurant and I wanted some extra insurance against cross-contamination.

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    • #3
      Oh, absolutely - but note that this finding adds weight to the idea that humans aren't supposed to eat that stuff in the first place.
      Primal eating in a nutshell: If you are hungry, eat Primal food until you are satisfied (not stuffed). Then stop. Wait until you're hungry again. Repeat.

      Looking for my Cholesterol Primer? Here it is: http://www.marksdailyapple.com/forum...mer-(Attempt-2)


      Ditch the scale!: http://www.marksdailyapple.com/forum/thread33283.html

      My Success Story: http://www.marksdailyapple.com/forum/thread30615.html

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      • #4
        Primal eating in a nutshell: If you are hungry, eat Primal food until you are satisfied (not stuffed). Then stop. Wait until you're hungry again. Repeat.
        Brilliant

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        • #5
          Nice. I can't way to get my gluten vaccination!

          Cordain has already identified gliadin as a protein that harms everyone regardless of genetic predisposition

          One of the most studied foods in the recent years is wheat, which contains a protein called gliadin, and is part of the gluten protein family22. Gliadin increases gut permeability by means of Zonulin production (a protein that regulates in tight junctions between cells in the wall of the digestive tract) in the gut enterocytes (epithelial cells found in the small intestines and colon). Zonulin binds the CXCR3 chemokine receptor leading to intracellular signalling cascades, mediated by protein kinase C (PKC), which ultimately causes disruption of the tight junction proteins which maintain the gut barrier function, and lead to increased gut permeability23, 24.
          In addition, when intestinal permeability is increased, gliadin - which is resistant to heat and digestive enzymes - is able to interact with gut associated lymphoid tissue (GALT) stimulating the innate immune system, leading to low-grade chronic inflammation22, 24. Several studies have demonstrated that gliadin induces the production of pro-inflammatory cytokines (a small protein released by cells that has a specific effect on the interactions between cells, communications between cells or the behavior of cells), independent of one’s genetic predisposition to celiac disease – which is virtually everyone
          Stabbing conventional wisdom in its face.

          Anyone who wants to talk nutrition should PM me!

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          • #6
            Yes, that study was somehow horrifying and illuminating at the same time. We might actually, in the end, be capable of subsisting on grains if we have enough shots and vitamins and are crammed full of enough pharmaceuticals. Sounds yummy!

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            • #7
              Instead of developing "a 'peptide-based' immunotherapy that aims to desensitise people with coeliac disease to the toxic effects of gluten" wouldn't it be better to develop tests for these culprit peptides so we know which other foods to avoid?
              Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

              Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine

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              • #8
                So called celiac "disease" is an end stage problem at the tail end of a chain of events involving the innate and then adaptive immune systems in the human body. It is a relatively less-common problem out of an large number of problems caused by wheat. One does not need to go to the end stage of a long chain of Rube Goldberg type events to find nasty problems with wheat.

                Celiac is not the only source of intestinal damage as a result of wheat ingestion. Non-celiacs suffer significant intestinal damage from wheat germ agglutinin:

                http://www.plosone.org/article/info%...l.pone.0000687

                Since the damage from wheat germ agglutinin results from chemical bonding and does not involve the adaptive immune system, I doubt that some miracle drug is going to change that problem anytime soon.

                It seems like every month more bad things about wheat emerge from the unfolding research. And the emerging evidence all seems to be going one direction, against wheat, none of the back and forth contradictions common in research.

                Celiac "disease" in its most advanced and diagnosed form affects maybe 1% of the population. But 30% of the population will have antibodies to gliadin in advanced stool testing such as that done by Kenneth Fine, MD, at enterolab.com. And everyone will suffer from intestinal damage from wheat as a result of lectin binding. There are other problems with wheat that affect everybody, not just celiacs. In addition to a high glycemic index, it contains opioid peptides, has been linked to inhibiting Vitamin D metabolism, hinders formation of heat shock proteins, and triggers an inflammatory response (Interleukin 15) via the innate immune system. On the latter, see the BMJ article, "Is Giadin Really Safe for Non-celiac Individuals":

                http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1954879/


                We haven't even scratched the surface in researching the problems that can be caused by wheat. Why? Because there are reportedly over 78,000 different proteins in a grain of bread wheat flour! Thousands are potentially bioactive.

                The size of the bread wheat genome is about 16,000 megabases, which is more than five times larger than the human genome!

                http://genomebiology.com/2002/3/5/REVIEWS/1013

                "Bread wheat (Triticum aestivum L.) is an allohexaploid species containing three different ancestral genomes . . . The total wheat genome is in excess of 16,000 megabases in size . . . It is undoubtedly one of the largest and most complex genomes of all crop species. "

                Why would bread wheat have such a huge genome and huge number of different proteins? Only a few of which have been studied and one linked to celiac "disease"? I think the answer is simple. Wheat doe not "want" to be eaten. But plants can't run away from predators. It evolved a huge number of compounds to cause adverse biological reactions in anything that eats it.

                Raw wheat is completely inedible. But we humans learned how to cook it and disable some, but by no means all, of the adverse mechanisms it produces. Cooked wheat will keep a person from starving, and it is important as a human food for that reason only. But it will also produce lifelong medical problems on some level in everyone to some degree, and in celiacs in certain specific ways.

                A pill to interfere with one adaptive immune response in celiacs won't stop all the other known adverse health impacts of wheat. Not to mention all the ones we don't know about yet. A pill won't make a bad food good.
                Last edited by Paleo Man; 07-24-2010, 10:11 AM.

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                • #9
                  Damn that's some good research, Paleo Man. Go go MDA research team . We on fire.
                  Stabbing conventional wisdom in its face.

                  Anyone who wants to talk nutrition should PM me!

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                  • #10
                    Fascinating stuff Paleo Man. I am one of the ones who self-identified as wheat intolerant about 6 years ago. Because of my ancestry, people swear I cannot have the celiac gene. After an episode of dermatitis herpetiformis following a trip abroad (couldn't control the food as well), my doctor ordered a celiac panel which showed no antibodies, but some impaired B12 absorption. Refused the endoscopy and simply resumed being gluten free. I did notice before going primal that all versions of wheat, including essene bread, caused severe reactive hypoglycemia episodes in ways that no other carbs, including sugar do. Meanwhile, my physician brother thinks I'm crazy.

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                    • #11
                      Originally posted by Egoldstein View Post
                      Fascinating stuff Paleo Man. I am one of the ones who self-identified as wheat intolerant about 6 years ago. Because of my ancestry, people swear I cannot have the celiac gene. After an episode of dermatitis herpetiformis following a trip abroad (couldn't control the food as well), my doctor ordered a celiac panel which showed no antibodies, but some impaired B12 absorption. Refused the endoscopy and simply resumed being gluten free. I did notice before going primal that all versions of wheat, including essene bread, caused severe reactive hypoglycemia episodes in ways that no other carbs, including sugar do. Meanwhile, my physician brother thinks I'm crazy.
                      You and I were on about the same schedule, Egoldstein. When docs I consulted with couldn't explain my chronic rash and IBS and GI problems, I initiated an dietary elimination trial. Eliminating one food group at a time for two months. Wheat and gluten were the last thing I eliminated, and my longstanding rash and GI issues disappeared. They have not recurred, except with accidental exposures.

                      Early in the game I used a cheek swab and sent it for analysis to Kimball Genetics. The result showed that I had no DQ2 or DQ8 and could not be celiac.

                      Yet my reaction to accidentally consuming even a tiny bit of wheat appears to be due to an adaptive immune response, an IgG reaction, because my rash is delayed in onset - 24 to 36 hours post ingestion. Not an IgE allergic response. With my immune system recovered by being strictly off wheat, my rash reaction to a tiny gluten exposure is quite spectacular now, head to toe, and it lasts a couple of weeks. Good aversive conditioning.

                      There is a tendency toward idiopathic ataxia in my ancestry. We now know that this is "gluten ataxia" and it does not require DQ2 or DQ8 DNA, or even GI symptoms. Another good reason to avoid wheat and gluten, among many.

                      http://brain.oxfordjournals.org/cgi/...full/126/3/685

                      Conventional medicine as actually practiced in the trenches has a lot to learn about this.

                      Send your bro some of the medical journal links in my posts on this thread. If you are crazy you are in good scientific company.

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                      • #12
                        What about the wheat-grass as a juice let's say? It's been said it's VERY beneficial to human health. Opinions?

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                        • #13
                          Originally posted by MichaelA View Post
                          What about the wheat-grass as a juice let's say? It's been said it's VERY beneficial to human health. Opinions?
                          Some say wheat grass is gluten free. Some say it may be contaminated by mature seeds and contain gluten and wheat germ agglutinin (WGA).

                          Even nanomolar quantities, extraordinarily small amounts, of WGA can cause inflammation and damaging penetration of intestinal tissues. I've got the full text of the following abstract, but can't post it due to copyright. It is well worth reading if you can get it:

                          http://www.ncbi.nlm.nih.gov/pubmed/19332085

                          "At nanomolar concentrations WGA stimulates the synthesis of pro-inflammatory cytokines and thus the biological activity of WGA should be reconsidered by taking into account the effects of WGA on the immune system at the gastrointestinal interface. These results shed new light onto the molecular mechanisms underlying the onset of gastrointestinal disorders observed in vivo upon dietary intake of wheat-based foods."

                          I haven't seen any credible nutritional analysis or controlled study that convinces me that wheat grass actually contains any important nutrients that are substantially better in quality or quantity than can be obtained from other healthy greens. I doubt it has much gluten or WGA. Wheat grass has its enthusiastic promoters, as do other supposed superfoods. But whole wheat itself was once and still is in the category of being promoted as a cure-all superfood by many promoters. In the case of whole wheat, at least, they are dead wrong.
                          Last edited by Paleo Man; 07-24-2010, 04:26 PM.

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                          • #14
                            Paleo man, haven't spoken to the brother, but your link to the PLos article got the hubby interested, giving him yet another reason to avoid wheat which he is just coming around to on his own under the weight of all of these studies I am forwarding. The inhibition of plasma membrane repair is quite major. Ugggh, just thinking of all the damage I've done in 3 decades of wheat eating.

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