casein Archives - Amazing Health Advances

Curing Canker Sores with Diet

AHA Publisher — Thu, 04 Nov 2021 07:00:03 +0000

Michael Greger M.D. FACLM via Nutrition Facts – Does excluding dairy products, food additives, and gluten-containing grains from one’s diet help those with recurring canker sores (aphthous ulcers)? Recurring canker sores are the single most common inflammatory and ulcerative condition of the mouth, affecting as many as one in five people. As I discuss in my video The Role of Dairy and Gluten in Canker Sores, canker sores can sometimes be a sign of celiac disease, the relatively rare autoimmune condition triggered by the wheat protein gluten. But what about those without celiac disease? Thirty-seven years ago, there was a report of a small group of recurrent canker sore patients who got better after removinggluten from their diet, even though they didn’t have any signs of celiac disease. Without a control group, you can’t know if they would’ve gotten better on their own, but it was an interesting enough finding to spark further study. Given that small series of patients, researchers decided to try out a gluten-free diet on 20 patients with recurring canker sores, once again explicitly excluding those known to have celiac disease. Five of the 20 seemed to get better and, critically, got worse when they were challenged with gluten. Even though there was no control group, in the few patients who got better, the ulcers came back when gluten was added back into their diet. This was not a random group of people with canker sores, though. The reason they had gotten intestinal biopsies to rule out celiac disease was that they had some other abnormalities, so you can’t extrapolate from this study to say that one in five people with canker sores may benefit from cutting out gluten, though it does appear to help some. It would have been better if it had been a blinded challenge. If you cut out gluten (or any food) and just so happen to coincidentally feel better, you might convince yourself that gluten was the culprit. Then, when the researchers give you a piece of bread, just the stress of thinking your ulcers might come back may help trigger the ulcers to actually come back. That’s why, ideally, you do blind gluten challenges to see if gluten really is to blame. For example, if you take people who don’t have celiac disease or a wheat allergy but claim to be sensitive to gluten, you can test to see whether they’re fooling themselves by randomly assigning them to take a capsule with gluten or a placebo made of rice starch. So, the subjects are on a gluten-free diet, and you give them a gluten pill, the equivalent of two pieces of bread, and see whether they get worse. As you can see at 2:17 in my video, just the thought of taking something that might contain gluten—that is, the placebo rice starch pill—made their symptoms shoot up. The reason we know this non-celiac gluten sensitivity exists is that the actual gluten pill made them feel even worse. That is precisely what happened in the case of canker sores: Those who thought they were gluten sensitive got more canker sores when they were exposed to real, as opposed to fake, gluten. Where did they even get the idea in the original study to try cutting out gluten? Well, back in the 1960s, it was reported that the blood of patients with bad canker sores reacted to certain food proteins, such as gluten, as you can see at 3:01 in my video, but they had an even stronger reaction to the milk protein casein. This has since been more formally tested. Fifty patients with recurring canker sores were compared with 50 healthy people for their levels of anti-gluten antibodies and anti-cow’s-milk protein antibodies. Those with canker sores were no more likely to react to the gluten, but the levels of anti-milk-proteins were significantly higher. In fact, the majority reacted to the cow’s milk. These results indicate a “strong association” between high levels of anti-milk-proteins in the blood with recurring canker sores, but what we care about is whether people actually get better when they cut out milk. On hearing their results, three of the patients spontaneously decided to cut all dairy products from their diet for a few months to see what happened—and it did seem to help. There was no reappearance of the sores in the first patient or the second patient—until he had some cow’s milk ice cream. In the third patient, the ulcers seemed to come with less frequency. Those were just observations, though, not an actual study. As you can see at 4:10 in my video, the same can be seen with certain food additives; people with recurring canker sores may react more to certain food dyes. So, if you try people on a gluten-free diet, a dairy-free diet, or a diet free of certain food additives, people will likely respond in different ways. In this case, for example, 6 out of 11 “responded to a dietary withdrawal”—some were better on the gluten-free diet, others improved on the dairy-free diet, while others still on the additive-free diet—but the responses were pretty dramatic, seen within just one week. It seems it might be worth giving these exclusion diets a try to see whether there’s a significant improvement. Can’t you just take an allergy test or something? Apparently not. For example, one poor young woman had recurring canker sores since the age of two—“multiple painful lesions” in her mouth almost constantly. They asked her about milk, and she replied that she rarely drank it because it appeared to trigger more canker sores almost immediately. So, they decided to look into it. They tested her for sensitivities to dairy, both so-called prick and patch allergy tests, and both were negative. Even still, if she felt worse on dairy, she might as well try cutting out all dairy products completely, right? She did, and for the first time in her life, the ulcers went away and stayed away. They only started to appear again when she accidentally had milk. So, even if tests come back negative, it may be worth a try to cut out all dairy and see what happens. We know cow’s milk may play a role in other allergic and autoimmune type diseases, and reports going back decades suggest there’s a subgroup of canker sore patients for whom dairy is a causative factor. “However, awareness of this association is low among both patients and health care providers.” Improvement can happen rapidly. For example, a boy and a girl both had frequent multiple ulcerations for years and then were apparently cured within two weeks of eliminating dairy from their diets. We don’t know how often it works; we just know it does—sometimes. So, as a 2017 paper in the Journal of the American Dental Association suggested, why not give a cow’s milk protein elimination trial a try, “particularly before use of medications with potential side effects.” Other ways to help prevent future outbreaks can include avoiding foaming agents in toothpaste. Learn more by watching my videos Is Sodium Lauryl Sulfate Safe? and Is CAPB in SLS-Free Toothpaste Any Better?. What about treatment? See Topical Honey for Canker Sores and Best Supplement for Canker Sores. KEY TAKEAWAYS As many as one in five people experience recurring canker sores, the most common inflammatory and ulcerative condition of the mouth. Canker sores may be a sign of celiac disease, the autoimmune condition triggered by gluten, a wheat protein. Researchers put 20 patients with recurring canker sores who did not have celiac disease on a gluten-free diet, and five appeared to improve and, critically, got worse when gluten was added back to their diet. There was no control group, however, and it was not a blinded challenge so it’s possible the subjects were expecting an outcome, knowing they were getting gluten. In fact, just the thought of getting gluten made symptoms shoot up in a study performing a blind gluten challenge. Gluten was first identified as a possible culprit in the 1960s, when it was reported that the blood of patients with bad canker sores reacted to certain food proteins, such as gluten. However, they had an even stronger reaction to the milk protein casein. In a more formal test, those with canker sores were no more likely to react to the gluten, but the levels of anti-milk-proteins were significantly higher and the majority reacted to the cow’s milk, indicating a “strong association” between high levels of anti-milk-proteins in the blood with recurring canker sores. Certain food dyes or other additives may also cause more reactions in people with recurring canker sores. Exclusion diets, such as a gluten-free diet, a dairy-free diet, or a diet free of certain food additives, may be informative and seem worthwhile in trying to achieve any significant improvement. Allergy tests do not appear to be useful. Improvement can happen rapidly. In one case, children who had suffered with frequent and multiple ulcerations for years were apparently cured within two weeks of eliminating dairy from their diets. To read the original article click here.

The post Curing Canker Sores with Diet appeared first on Amazing Health Advances.

Is Type 1 Diabetes Triggered by the Bovine Insulin in Milk?

AHA Publisher — Thu, 05 Dec 2019 08:00:54 +0000

Michael Greger M.D. FACLM via Nutrition Facts – Unlike A2 casein, A1 casein breaks down into casomorphin, which has opioid properties that may alter immune function, perhaps increasing susceptibility to infections that may themselves trigger type 1 diabetes. The tight correlation among countries between the incidence of type 1 diabetes in children and cow’s milk consumption didn’t account for Iceland. Indeed, studies correlating dairy intake in children and adolescents with the incidence of type 1 diabetes deliberately excluded the Icelandic data. Why? Is it because of genetics? Perhaps, yes and no. The people of Iceland are similar genetically to other Nordic countries, but their cows are not. As I discuss in my video Does Bovine Insulin in Milk Trigger Type 1 Diabetes?, there are two main types of the cow milk protein casein: A1 and A2. Icelandic cattle, who “have been isolated from interbreeding with other cattle breeds for over 1,100 years,” are unusual in that they produce mostly A2 milk, which may explain the lower incidence of type 1 diabetes in Iceland. Unlike A2 casein, A1 casein breaks down into casomorphin, which has opioid properties that may alter immune function, perhaps increasing susceptibility to infections that may themselves trigger type 1 diabetes. That’s what’s in the milk from the classic black-and-white patterned Holstein cows, who make up about 95 percent of the U.S. dairy herd and much of the global herd—A1 casein. This issue has even caused dairy boards to begin taking out patents on methods for selecting “nondiabetogenic” milk to avoid triggering of Type 1 diabetes. Indeed, looking only at A1 casein consumption certainly restores that tight linear relationship between milk intake and type 1 diabetes and you can see at 1:47 in the video. These so-called ecological, or country-by-country, studies, however, primarily serve to suggest possibilities that then need to be put to the test. For example, a study was designed where hundreds of siblings of type 1 diabetics were followed for about ten years and found that those who drank a lot of milk did have about five times the risk of coming down with the disease, too. By the mid-1990s, more than a dozen such studies were done. Overall, researchers found that early cow’s milk exposure appears to increase the risk of type 1 diabetes by about 50 percent. Those data were enough for the American Academy of Pediatrics to decide that “cow’s milk protein may be an important factor” in the initiation of the process that destroys our insulin-producing cells. The organization went on to say that the avoidance of cow’s milk protein may reduce or delay the onset of type 1 diabetes. As such, the American Academy of Pediatrics emphasizes that breast milk is best and, for those at higher risk of the disease, strongly encourages the avoidance of products containing cow’s milk protein that is intact, as opposed to hydrolyzed formula where the milk proteins are broken up into tiny pieces. Typically, hydrolyzed formula is given to children with dairy allergies and could potentially make it less risky, but we don’t know until we put it to the test. Based on the population studies and meta-analyses of antibody studies, which suggested that “cow’s milk may serve as a trigger of Type 1 diabetes,” a pilot study was initiated the following year. Researchers wanted to see if babies at high genetic risk for the disease would be less likely to develop antibodies that would then attack their own pancreas if they drank hydrolyzed casein—that is, casein that was chopped up. The hydrolyzed formula did seem to reduce the appearance of at least one autoimmune antibody, but not two or more, which is much more predictive of the development of the disease. Nevertheless, that was enough for the investigators to embark on the ambitious Trial to Reduce Incidence of Diabetes in Genetically at Risk, also known as the TRIGR study. This multinational, randomized prospective trial involved randomizing thousands of newborns across 15 countries. In 2010, preliminary data suggested the hydrolyzed formula may have helped, but they didn’t quite reach statistical significance, approximately meaning there was greater than a 1 in 20 chance the findings could have just been a fluke. Indeed, when the final autoimmune antibody results were published, the special hydrolyzed formula didn’t seem to help at all. The researchers only looked at a special group of children, though—ones who were at high genetic risk with diabetes running in the family—whereas the great majority of children who get type 1 diabetes do not have any afflicted close relative. Perhaps most importantly, however, as the researchers themselves emphasized, their study wasn’t designed to test whether cow’s milk is or is not a trigger for the disease. Instead, it aimed to analyze the potential effects of the hydrolyzed casein formula. Maybe it’s not the casein, though. Maybe it’s the bovine insulin. Insulin autoantibodies—antibodies our body produces to attack our own insulin—often appear as the first sign in prediabetic children. “Because cow’s milk contains bovine insulin,” around the same time researchers were looking into casein, another team “followed the development of insulin-binding antibodies in children fed with cow’s milk formula.” They found significantly more antibodies to bovine insulin in the cow’s milk formula group compared to the exclusively breastfed group, who may have only been exposed to cow proteins through their mom’s breast milk (if their mothers consumed dairy). Furthermore, the bovine antibodies cross-reacted with human insulin, potentially being that caught-in-the-crossfire cause triggering at least some cases of type 1 diabetes. Of course, we can’t know for sure until we put it to the test. Researchers ran another randomized, double-blind trial, but, this time, tried a cow’s milk formula from which the bovine insulin had been removed. And, indeed, without the bovine insulin exposure, the children built up significantly fewer autoimmune antibodies. What we don’t know yet is whether this will translate into fewer cases of diabetes. This article has been modified. To read the original article click here. For more articles from Dr. Greger click here.

The post Is Type 1 Diabetes Triggered by the Bovine Insulin in Milk? appeared first on Amazing Health Advances.