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Thread: Wheat and It's Dangers?

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    Wheat and It's Dangers?

    Here's what I found initially. Greens contain a simple sugar, galactose, that binds to four types of lectins but not including the type that wheat has (source 1). N-Acetyl glucosamine and sialic acid are two compounds that bind with wheat lectin (source 2 and 3), and there is some evidence that supplementation aids in protecting the gut.

    This glucosamine is supposedly found in the yeast and bacteria of bread itself as well as arthropod (insect and shellfish) shells, shark and beef cartilage, and shitake mushrooms to name a few foods. Actually, the body can even create its own!

    Sialic acid is a rabbit hole in itself. Apparently, there are two types of sialic acid, Neu5Ac and Neu5Gc. Neu5Gc is converted to Neu5Ac with an enzyme that all primates have except for humans. We produce Neu5Ac, but we must consume meat and dairy for Neu5Gc. If consumed, we fight it with antibodies and have inflamation. Supposedly, this could be one of our main genetic weaknesses for cancer (source 4). Furthermore, "most of the diseases we loathe are only able to attack humans by acting like our sialic acids." A lack of Neu5Gc usage in our body makes us more susceptible to most of the worst human diseases, unlike most other mammals? Who knew... Getting back to the question of lectin binding, perhaps the bad gluten lectin and the bad meat/dairy sialic acid could bind in the gut and render them both neutral?

    This is all very interesting, but it saying nothing about gluten. Gluten has two main components, gliadin and glutelin (source 5). Gliadin incompatibility causes the major diseases like Celiac, and glutelin causes most of the allergies to gluten. I would need to spend more time in research databases and maybe textbooks to figure out if anything dietary can neutralize these in the gut. An initial search brought nothing, so that might either mean people haven't studied it much, or there simply are no binding agents for gliadin or glutelin.

    The only other compound supposedly dangerous in wheat is phytates, but as I understand it, they are already bound to minerals within the plant, so they will not affect your absorption of other foods.

    Sources:
    1. https://en.wikipedia.org/wiki/Lectin
    2. The interaction of wheat germ agglutinin with sialoglycoproteins. The role of sialic acid. - ResearchGate
    3. https://en.wikipedia.org/wiki/Wheat_Germ_Agglutinin
    4. Evidence for a human-specific mecha... [Proc Natl Acad Sci U S A. 2008] - PubMed - NCBI
    5. https://en.wikipedia.org/wiki/Gluten
    Last edited by wiltondeportes; 08-19-2013 at 05:19 AM.

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