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Is Wheat the Problem? Or Is It Pesticides? A Surprising Factor in Celiac Disease

AHA Publisher — Wed, 17 Feb 2021 08:00:17 +0000

Leah Zerbe, MS, NASM-CPT, NASM-CES via Dr. Axe – If you’ve been dealing with ongoing gastrointestinal (GI) issues — diarrhea, nausea, pain and bloating — the cause may be right on your plate. Gluten, the main protein in wheat and other grains, causes serious reactions in millions of people. And it affects more of us all the time. But it didn’t used to. For thousands of years, people all over the world ate wheat without suffering any consequences. But over the past few decades, both celiac disease and gluten intolerances have begun affecting huge numbers of people, especially in the U.S. Which begs the question: How did this global staple food turn toxic for so many of us? The answer may not be the gluten itself, but the chemicals used to grow, treat, and harvest the wheat. What’s Your Gluten Issue? Gluten can affect your health in three ways: Wheat/gluten allergy: An immediate, severe immune system response to wheat and the proteins it contains, but without lasting damage to the body Gluten intolerance (also called non-celiac gluten sensitivity): A condition that causes dozens of symptoms but no autoimmune response when you consume gluten Celiac disease: An autoimmune condition where even tiny amounts of gluten trigger an attack on your small intestine Wheat allergies are uncommon, especially in adults, but can be life-threatening. Celiac disease causes lifelong health issues in millions of people, about 1.4 percent of the world population. Gluten intolerance is by far the most common issue, but it’s hard to pin down the numbers. Researchers estimate that around 6 percent of people suffer with this condition, but that’s probably on the low side. Both wheat allergy and celiac disease can be diagnosed with existing medical tests — though the results in celiac tests aren’t always accurate. Gluten intolerance is harder to diagnose because there’s no real test for it. It’s more of a non-diagnosis: People who test negative for celiac disease but feel better after eliminating gluten from their diets, are considered gluten intolerant. Do You Have These Symptoms? People first begin to realize they may have gluten issues when they start having GI problems. All three conditions listed above can cause GI issues including diarrhea, constipation, gas, bloating, abdominal pain, nausea, and vomiting. But gluten intolerance and celiac disease can also cause some surprising and seemingly unrelated symptoms, such as: Headaches Depression and anxiety Joint pain Bone loss Chronic fatigue Brain fog Memory lapses Itchy rashes And unlike allergies and intolerances, celiac disease does lasting damage to the body. It injures the protective gut barrier, which can lead to severe malnutrition. Celiac also triggers system-wide chronic inflammation, setting the stage for other disease states to move in. The main treatment for all three conditions is avoiding wheat and gluten. But that’s not as easy as it sounds, and it doesn’t always work. A “Gluten-Free” Diet May Not Be Enough Going gluten-free should be easy, but it’s not. For one thing, studies show that foods labeled as gluten-free often contain gluten. In one study, researchers detected gluten in 32% of 5,624 foods labeled gluten-free. In fact, 53% of gluten-free pizzas and 51% of gluten-free pastas contained gluten. A 2020 mega-study led researchers to report that “foods labeled as gluten-free should not be considered safe” for people who need to avoid gluten. Second, if you eat somewhere even in your own home where other people consume gluten, you run a high risk of cross-contamination. That can happen when particles of gluten stick to pots, plates, and utensils also used for gluten-containing foods. And if you’ve ever baked with flour, you know it finds up everywhere. Third, gluten hides out in the weirdest places. You wouldn’t expect it, but gluten is found in things like: Bouillon cubes Ketchup and mustard Wine coolers Soy sauce Instant coffee Fruit snacks Toothpaste and mouthwash Medications Vitamins Even if you do manage to stay 100% gluten-free, it may not be enough to heal your gut — at least not through diet alone. When you have any level of gluten reactivity, it triggers immune system responses including inflammation that can damage the inner lining of your intestines. Your gut gets a break when you avoid gluten, but that won’t fix the existing damage. On top of all that, there’s another threat to your recovery: glyphosate. Glyphosate is the most widely used weed killer in the world. It’s used extensively on grain crops (including wheat), along with everything from chickpeas to kale. And while glyphosate might not seem related to your gluten issues, it almost certainly is. Factor in Celiac Disease: Gluten or Glyphosate? With gluten-related illnesses on the rise, scientists raced to find out why. Their main suspect was the higher gluten content in modern wheat. But unexpected study results quickly nixed that idea. Researchers found that a high-gluten diet didn’t increase GI symptoms, immune responses, or intestinal inflammation when compared to a low- or no-gluten diet. So scientists started looking for other causes … and they found one: Glyphosate, a pesticide often used on wheat crops. Glyphosate toxicity looks a lot like gluten issues. That’s because glyphosate creates the same damaging conditions normally associated with celiac disease and gluten intolerance. Because of the way its chemical is designed, glyphosate kills off beneficial bacteria in the gut. It also prevents important cytochrome P450 (CYP450) enzymes from functioning properly … the same enzymes affected in celiac disease. By inhibiting CYP450 enzymes, glyphosate makes it harder for your body to: Clear out toxins on its own Form bile acids (crucial for nutrient absorption) Produce essential fatty acids Activate vitamin D Break down vitamin A into usable forms At the same time, glyphosate decimates the beneficial probiotic bacteria in the gut microbiome, but doesn’t hurt pathogenic bacteria. That causes a condition called dysbiosis, where harmful bacteria overgrow and cause destructive imbalance in the gut microbiome. This combination of effects triggers symptoms very similar to what you’d experience with celiac disease or gluten intolerance. And since glyphosate (along with other pesticides) contaminates dozens of plant foods, going gluten-free can’t fix the whole problem. But that doesn’t mean it can’t be fixed. A 3-Step Plan to Tackle Gluten and Glyphosate Since it’s so hard to completely avoid gluten and glyphosate, being proactive is the best way to protect yourself. With this simple three-step plan, you’ll be able to minimize the effects of gluten and glyphosate, whenever they sneak into your diet. Step 1: Detoxify To start the healing process, you need to remove these toxins from your system. Even though your body has its own detox process, it needs extra support to deal with the toxic overload of gluten and glyphosate. And because your body is already under stress, you want to use safe, gentle, natural detoxifiers that won’t be harsh for your system to handle. At the same time, you want block absorption and storage of any new toxins. To accomplish this, choose supplements from this pesticide detox dream team: Glycine (an amino acid) competes with glyphosate and helps prevent it from being stored in organs and tissues. Glycine also increases levels of glutathione, the “master antioxidant” that boosts your body’s detox process. Collagen is rich in glycine. Iodine blocks toxins like fluoride and chloride from being absorbed into tissues, especially the thyroid. Kelp is the best source of bioavailable iodine, with the added benefit of binding to toxins for safe removal from the body. Sodium alginate (a seaweed extract) binds with toxins like glyphosate in the GI tract so they can be safely eliminated. Citrus pectin binds with a variety of environmental toxins and heavy metals to reduce the body’s toxic burden. Step 2: Repair Once gluten and glyphosate are out of the picture, your body can begin to focus on repair. This involves reducing inflammation and repairing the damage done to the intestines. Gut-healing supplements include: Fish oil, rich in omega-3 fatty acids, reduces systemic inflammation. Fish oil also helps repair the injured gut barrier. Citrus pectin also helps heal and restore gut barrier integrity. Glycine possesses strong anti-inflammatory actions that help calm and soothe the intestinal lining. Step 3: Restore and Revitalize After the intestines have been repaired, you can turn your focus toward restoring a well-balanced gut microbiome. When your gut microbiome contains a rich diversity of beneficial bacteria, it helps calm autoimmune and allergic responses to gluten. By replenishing and nourishing probiotic bacteria, you’ll be supporting healthy detox and immune system function. Best of all, a healthy gut microbiome can help eliminate even the most troubling GI symptoms brought on by gluten and glyphosate. Restore and revitalize a healthy gut with: Probiotics: Replenish beneficial bacteria and help crowd out harmful bacteria. Probiotics also produce many healing compounds, including short chain fatty acids (SCFA) that protect and repair the gut barrier. Prebiotics: A type of dietary fiber that selectively nourishes probiotic bacteria. Prebiotics also supply the raw materials for SCFA production. Citrus pectin: Encourages beneficial bacteria in the gut microbiome to flourish. Digestive enzymes: Help break down foods into easy-to-absorb nutrients. Supplementing with small quantities of digestive enzymes helps stimulate your own natural enzyme production. This can be especially helpful during the recovery process as celiac disease can interfere with nutrient absorption. Emerging data suggests that modern wheat strains may be more difficult on digestion for many people. But as we also learn more about the impacts of pesticides and other influences on microbiome health, it’s becoming increasingly clear that supporting GI integrity and microbiome balance from multiple angles, holds the key to long-term health on every level. To read the original article click here. For more articles from Dr. Axe click here.

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10 Warning Signs of a Food Allergy in Children and Adults

AHA Publisher — Wed, 03 Feb 2021 08:00:03 +0000

Sara Middleton via NaturalHealth365 – Food allergy is on the rise – in a big way. According to Food Allergy Research and Education (FARE), the prevalence of food allergy in children increased by a whopping 50 percent between 1997 and 2011. As it stands now, 1 in 13 American kids and 1 in 10 American adults have at least one food allergy. Now, new research published in Cell adds to the mounting pile of evidence that shows environmental toxins, processed food, and other modern-day factors are partly to blame for this growing public health concern. Too Much of the ‘Bad” and Not Enough of the “Good” Cause the Food Allergy Epidemic Among Children A food allergy is an inappropriate immune system response to proteins in food that are normally harmless. Common foods known to trigger allergic reactions include wheat, soy, sesame, egg, tree nuts, peanuts, and shellfish. Why are so many more people suffering allergic reactions to food these days? A team of Yale researchers recently investigated this very question. Based on immunobiological data, they’ve proposed several concepts. First, modern Americans are exposed to a significant amount of environmental chemicals, like pesticides, additives in processed foods, and even dishwashing detergent. These toxins, the researchers say, naturally trigger protective reactions from the immune system. Unfortunately, since compounds are frequently in or on the food we eat, the immune system may also begin mistakenly attacking proteins in food as if the proteins themselves were toxic – a phenomenon that the study’s co-author Ruslan Medzhitov has referred to as “guilt by association.” Second, many Americans aren’t being exposed to various parasites, and bacteria normally present in the environment, thanks to the overuse of antibacterial soaps, antibiotics, and other excessive hygiene practices. But natural microbial exposure is actually an important way for the human immune system to learn how to protect itself and neutralize real threats. Plus, natural exposure to environmental microorganisms supports a healthy, diverse, and robust gut microbiome, which is closely tied to immune health. So, in our overly-sterilized environment, many people’s immune systems are becoming hypersensitive, and their gut bacteria are being thrown out of balance – making their immune systems more likely to respond inappropriately to otherwise harmless food proteins. In other words: Foods are becoming intolerable to a growing number of people because we are constantly being exposed to more of what isn’t helpful (toxins, chemicals) and less of what is helpful (microorganisms naturally found in the environment). This suggests, of course, that minimizing our exposure to toxins, avoiding processed foods, and resisting the urge to excessively sterilize our surroundings are all useful strategies for reducing the risk of food allergy. Know These 10 Warning Signs and Symptoms of a Food Allergy Most people who have a food allergy will experience symptoms within a few minutes after consuming the food, although some symptoms take several days to develop. Look out for these symptoms: Hives (raised, itchy, and/or red skin rash) Tingling or itching in the mouth Abdominal pain Diarrhea Nausea and/or vomiting Hay fever-like symptoms (e.g., sneezing, itchy eyes) Difficulty swallowing Shortness of breath or wheezing Swelling around the mouth and face Dizziness or lightheadedness Some of these symptoms – including dizziness, swelling of the mouth or tongue, dizziness, and difficulty breathing – could indicate anaphylaxis. Anaphylaxis is a serious and life-threatening allergic reaction that affects about 1 in 50 Americans. Bottom line: Do not take these symptoms lightly. Call your healthcare provider or, if you must, 911 immediately if you or a loved one experiences any of these symptoms. Remember, fast action can be lifesaving. Sources for this article include: ScienceDaily.com Cell.com NHS.uk Foodallergy.org To read the original article click here. For more articles from NaturalHealth365 click here.

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This Common Food May Be as Deadly as Sugar

AHA Publisher — Mon, 14 Dec 2020 08:00:01 +0000

Dr. Don Colbert – A worldwide food staple may be deadly. It may be on your dinner plate. Have you ever walked into your favorite restaurant, ordered beef and broccoli, with a side of a mound of sugar? Or, a sugar roll when indulging in sushi? How about chicken and sugar soup? If you’re eating white rice with your meal, you’re essentially doing just that. In fact, new studies and evidence show that white rice specifically, even compared to other high carb foods, elicits a strong rise in blood sugar response soon after eating it. It’s similar to eating sugar and maybe as deadly. Here’s what researchers are finding and how you can avoid eating a mound of sugar at dinner. White Rice Is a Mound of Sugar? White rice is eaten as a staple around the world. In fact, together with wheat and corn, rice provides approximately 42% of the calories consumed by the human population worldwide (1). Unfortunately, it is a highly processed food. It is used mostly because it is inexpensive, and has a long shelf-life. Compared to brown rice, which is also very high in carbohydrates, white rice is void of many nutrients. During processing, the bran (fiber) and germ (vitamin and minerals) are removed from the grain of rice. This is similar to the processing of many “white grains,” such as refined wheat vs. whole-grain wheat. Removing the germ and bran significantly increases the shelf-life of rice. Once removed, the white rice has far less protein, fiber, magnesium, B Vitamins, and phosphorus than its brown rice counterpart. White Rice Vs. Human Health However, the real problem with white rice is not just a lack of fiber or vitamins and minerals. It’s how your body processes it. When you eat white rice, your body actually begins digesting and breaking it down in your mouth. This occurs mechanically with all foods as you chew. But, with refined carbohydrates like white rice, the enzyme amylase begins breaking it down from the start as well. Why? Your body thinks you’re eating it because you need quick energy, right now. After it’s broken down in the mouth, it goes down the esophagus, to the stomach, where more enzymes, stomach acid, and mechanical stomach-churning break it down further. From there, it’s delivered to the small intestines for further breakdown, and complete absorption (there’s not much fiber residual left to slow it down or reduce absorption). This all occurs very, very fast. Fast, complete, carbohydrate digestion is not great for your health. In fact, once absorbed, the rice is transported to the liver, turned into blood sugar, and poured into the bloodstream in a glucose bolus. Now, the body must deal with it. There are two options: Store it as triglycerides and fat by sending out an unhealthy insulin bolus. Allow blood sugars to rise dangerously high. A food’s digestion, absorption, and blood sugar effect are quantified as its glycemic index. Glycemic Index and Current Studies The glycemic index of white rice tells some of the story: 73 +/- 4. For reference, sugar is 100, and white spaghetti noodles are 49 +/-2 (2). But, this is not the whole story. Recent studies show that it is far worse than many other carbohydrate foods in terms of blood sugar reactions, and may even play a part in the development of chronic blood sugar issues. For example, one small study of 12 adults with elevated blood sugars aimed to determine the post-meal blood sugar reactions of a high protein pasta, regular pasta, and white rice. The grams of carbohydrates were exactly the same for each meal. researchers found that peak blood glucose was significantly lower for the pasta and high-protein pasta meals, despite identical carbohydrate amounts (3). Another study with 15 overweight adults with normal blood sugars tested meals with rice vs. brown rice vs. brown rice and legumes. The results? Again, white rice had a negative effect on blood sugars. After 5 days of these meals, “white rice participants’” baseline insulin and glucose reactions were significantly elevated compared to brown rice or brown rice with legumes (4). Does White Rice Cause Chronic Abnormal Blood Sugars? Why then, do many populations who historically eat a lot of white rice have lower incidences of unhealthy blood sugars than those in the United States? Long-term abnormal and unhealthy blood sugars are part of a progression of illness, often associated with being overweight. What’s more, if other parts of the diet are healthy, they may not see as many health issues compared to populations who eat more processed and ultra-processed foods. Bottom Line: Are You Eating a Mound of Sugar at Dinner? For many people, it’s surprising to learn that white rice is similar to a mound of sugar in the body. Instead, choose low-carb, whole-foods like healthy fats, fibers, vegetables, and protein for optimal health. What’s more, achieving and maintaining healthy body weight is key to reducing your risk of unhealthy blood sugars. Choose your foods, and your lifestyle habits, wisely. To read the original article click here. For more articles from Dr. Colbert click here.

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