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IBS Reversable on a Gluten Free Diet

This is a very interesting article. Imagine if all the people with IBS found a solution other than drugs? I hope that by sharing this, some people may be relieved of some pain. Enjoy health!

From the Gluten Free Society:

IBS Resolves Following a Gluten Free Diet What is Irritable Bowel Syndrome (IBS)? This term has been thrown around by GI doctors for many years as a catch all diagnosis for those with bowel dysfunction of unknown origin. Typically, IBS patients don’t respond to increased fiber and respond poorly to medication. In my experience most patients I see have been stamped with psychological problems and are told to see a psychiatrist and to manage their stress. If you fall into this category of doctor negligence, keep reading. There is hope yet… A new study published in the journal Gastroenterology confirms a direct benefit of patients suffering with IBS after following a gluten free diet. In layman’s terms the study can be summarized as follows: A gluten free diet reduced diarrhea in patients with IBS There was a noticeable and measurable increase in leaky gut (intestinal permeability) in those eating gluten. Gluten caused an increased production of inflammatory markers Everything was worse in patients who had positive gene markers for gluten sensitivity. Here is the technical summary of the study conclusion: IBS and gluten studyBACKGROUND & AIMS:: Patients with diarrhea-predominant irritable bowel syndrome (IBS-D) could benefit from a gluten-free diet (GFD). METHODS:: We performed a randomized controlled 4-week trial of a gluten-containing diet (GCD) or GFD in 45 patients with IBS-D; genotype analysis was performed for HLA-DQ2 and HLA-DQ8. CONCLUSION:: Gluten alters bowel barrier functions in patients with IBS-D, particularly in HLA-DQ2/8-positive patients. These findings reveal a reversible mechanism for the disorder. Source: Gastroenterology. 2013 Jan 25. pii: S0016-5085(13)00135-2. A Controlled Trial of Gluten-Free Diet in Patients with Irritable Bowel Syndrome-Diarrhea: Effects on Bowel Frequency and Intestinal Function. Vazquez-Roque MI, Camilleri M, Smyrk T, Murray JA, Marietta E, O’Neill J, Carlson P, Lamsam J, Janzow D, Eckert D, Burton D, Zinsmeister AR. What To Do When IBS Is Diagnosed Many get a diagnosis of irritable bowel syndrome. As a matter of fact, this condition will affect 1 in 6 Americans. Most doctors will tell you that there is no known cause or blame stress, but there are some known causes and here is a breakdown for you: Gluten – one of the most common causes of IBS today is overexposure to glutens. This family of proteins has been shown to cause nerve damage to the synapses in the gut leading to motility issues that can cause both diarrhea and constipation. Lack of dietary fiber – lack of vegetable fibers slows down gastric transit time, but also inhibits the growth of certain types of healthy bacteria. This can translate into a variety of different gastrointestinal symptoms. **Note – psyllium fiber and other cellulose based fibers are not recommended here as they can exacerbate IBS. Stress – yes stress can play a role, but it is typically not the main issue for most being diagnosed with this condition. Infection – bowel infection of viruses, bacteria, and parasites can cause IBS Food Intolerance – different than allergy, an intolerance = inability to digest foods. When foods don’t digest in your gut, they ferment. This can produce gas, bloating, and bowel motility issues. The most common example would be lactose intolerance, however; many other foods can also contribute to this issue including processed sugars, and grains. Vitamin and Mineral Deficiencies – Nutritional deficiency impacts the function of many tissues, the gut included. A common example of a nutrient deficiency that can cause IBS symptoms in magnesium. This simple mineral plays a role in how the muscles of the intestine properly contract to push foods and fluids through the bowels. Much like magnesium deficiency can cause muscle cramping in the legs, it can cause the same symptoms in the muscles that line the intestines. Lack of Exposure to Healthy Bacteria – good germs help to regulate the water balance, inflammation, and digestive processes of the gut. Most of us are overly hygienic and do not get enough exposure to dirt. Remember that aside from eating fermented foods, playing outside in the dirt is one of the best ways to maintain great exposure to good bacteria. Poor Hydration – Lack of fluid intake is extremely common. Whether by not drinking enough water or avoidance of foods that have naturally high levels of water (fruit and vegetables), most Americans stay in a state of chronic dehydration. Add to this the fact that many maintain energy levels by consuming caffeinated beverages. Remember that caffeine is a diuretic and causes excessive water loss on a consistent basis. Lack of Exercise – Movement of the body stimulates bowel flow. Those who lead a sedentary lifestyle often suffer with abnormal bowel function. If you have a problem with constipation, try light calisthenic exercise every morning after waking. You can also check out a great functional exercise program for home use here. Medications That Disrupt Any of the Above – Antibiotics, antacids, pain medications, and anti-depressants, can also disrupt the above through a variety of mechanisms. Additionally, these four groups of drugs represent the top prescribed drugs in the US. Even if you don’t take them directly, you can get exposure to low doses in the water supply. That means that drinking unfiltered tap water or showering and breathing steam (indirect exposure) can leave you exposed. See the diagram below: constipation Now Take Action After reading the above information, only you can appropriately take action and improve your gut function. Unfortunately, most doctors are not going to do it for you. You just have to rule out any of the above as potential problems your are facing (a functional medicine doctor can guide you) and TAKE ACTION. Taking action in the appropriate manner can help you restore bowel function and subsequently your health. Remember that medicating the symptoms away without finding the origin of the problem is a big mistake. Here are my top supplements for helping restore bowel function once you have addressed the above issues: Ultra Nutrients – a potent gluten free multivitamin to help protect against nutritional deficiencies. UltraImmune IgG – a potent antibody formula to help prevent infection and leaky gut. GI Restore – for intense cases of constipation, this supplement helps to get the bowels moving again Biotic Defense – a potent probiotic to help maintain healthy levels of good bacteria. Ultra Omega – a potent formula designed to aid in the normal inflammation response. This is a common problem for those with post infection IBS. Max Digest – an enzyme blend that helps break down difficult to digest grains, sugars, proteins, fats, and lectins. http://www.glutenfreesociety.org/gluten-free-society-blog/ibs-reversable-on-a-gluten-free-diet/

The Gluten Free Lie: Why Celiacs Are Slowly Dying

For the one year anniversary of the beginning of my daughter’s recovery from “failure to thrive” and the doctors brilliant(sarcasm) prescription of Ensure, this article has brought us to a place of health and happiness! After numerous trips to emergency, the doctors really didn’t know what was going on. We were essentially left to figure out what was happening on our own.
She is now a shining example of a creative and goofy pre-teen.
When we read this article, it shattered our paradigm! We thought we were doing what we needed to, for her health. After reading and re-reading this many times, we then considered how we would then eat. The choice was obvious! We would change whatever we needed to, to get healthy and happy. (She was in pain and unhappy. It didn’t help that we were totally stressed)

We promised her,(through her tears)that we would do everything that we could to get her healthy and pain-free. Once we started SCD, we saw slow but steady improvement in her mood and her health. It was inconvenient and restrictive, but all in the effort to get her well, right!

This article may not be what you want to hear, but for some, they still may be frustrated like we were and unsure of what to do next. I hope that re-posting this may help other families reach a point where they can feel healthy again.

By Jordan Reasoner

Conventional medicine usually works like this…

I have a problem, the doctor figures out what the problem is, and gives me a conventional prescription generally supported by Doctors, researchers, and the FDA.

This prescription is supposed to be relatively safe and effective in accordance with the laws in the United States and most modern countries

But what if the conventional prescription doesn’t work?

Like people with Celiac Disease that follow a strict gluten-free diet and don’t get better…

Does that mean the gluten-free diet is the wrong prescription for Celiac Disease?

Earlier in this series, I showed you that gluten is toxic invader that causes Celiac Disease. Logically, removing the intruder is the first step towards treatment. That’s why anyone diagnosed with this autoimmune condition gets the conventional Celiac Disease prescription: follow a strict gluten-free diet for life. But the latest Celiac Disease research is painting a very different picture.

The University of Chicago has one of the leading treatment and research centers for Celiac Disease in the U.S., so my jaw dropped when they posted this:

“While healing may take up to 2 years for many older adults, new research shows that the small intestines of up to 60% of adults never completely heal, especially when adherence to the diet is less than optimal.”[1].

60% odds are worse than flipping a coin…

It would be easy to read that and think, “So it’s the people who don’t follow a strict gluten-free diet that don’t heal.” But to be honest, I don’t think they said it as strongly as they should have. Here’s a recent study that paints a much darker picture of the gluten-free diet’s success rate.

Only 8% of adult patients healed on a gluten-free diet…

A 2009 study in The Journal of Alimentary Pharmacology and Therapeutics looked at 465 Celiac Disease patients and found only 8% of adult patients reached “histological normalization” after following a gluten-free diet for 16-months, meaning their gut tissue completely recovered to that of a healthy person. The authors stated:

“Complete normalization of duodenal lesions is exceptionally rare in adult coeliac patients despite adherence to GFD” [2]

These people followed a strict gluten-free diet for 16-months and most didn’t heal their gut. The success rate of the conventional Celiac Disease prescription isn’t working… and the research is exploding the truth.

Another 2010 study in the American Journal of Gastroenterology looked at 381 adults with biopsy-proven Celiac Disease. The authors found small intestine mucosal recovery occurred in only 34% of participants following a Gluten-Free diet for 2-years. They concluded:

“Mucosal recovery was absent in a substantial portion of adults with CD after treatment with a GFD.”[3]

The Conventional Merck Manual definition for diagnosing Celiac Disease provides that: “The diagnosis is confirmed by an initial microscopic examination of a biopsy specimen revealing flattened villi of the small intestine and by a subsequent improvement in the lining after the person stops eating foods containing gluten.”

These studies clearly show that when a Celiac stops eating foods containing gluten, the intestinal lining isn’t healing. But that’s only scratching the surface of what’s going on…

65% of gluten-free Celiacs still have a raging fire in their gut

The same 2009 study in The Journal of Alimentary Pharmacology and Therapeutics of 465 Celiac Disease patients 16-months gluten-free found that 65% still had “persistent intraepithelial lymphocytosis” AKA inflammation in the gut.[4]

Their intestines are on fire with inflammation even after 16-months gluten-free.  Why is that important?

We know gut inflammation is associated with a laundry list of health issues, including cancer and early death.  That’s bad news for the conventional Celiac prescription and even worse news for the people not getting better on a gluten-free diet.  Want more evidence gluten-free doesn’t put the fire out?

A 2008 study in the Journal of Inflammation looked at 18 symptom-free Celiac Disease (SFCD) patients and found they still had elevated markers of gut inflammation even after 2 years on a gluten-free diet.  The authors reported:

“Faeces of both active CD and SFCD (symptom-free 1-2 years on a GFD) patients, representing an imbalanced microbiota, significantly increased TNF-alpha production and CD86 expression in PBMCs, while decreased IL-10 cytokine production and CD4 expression compared with control samples.” [5]

In another 2009 study from the American Journal of Gastroenterology, researchers looked at small intestine biopsies from 45 children with Celiac Disease and 18 clinical controls.  The authors found an increased presence of T cells (inflammatory marker) in well-treated CD patients:

“The long-lasting presence of high frequencies of T cells in the epithelial compartment in well-treated CD indicates that the epithelium is stressed possibly because of constant attack.”[6]

Both these studies looked at patients that are supposed to be “healed”… supposedly “well-treated”. Even though they appeared to be symptom-free, the medical tests paint a much different picture.  These asymptomatic adults and kids still had inflammatory fires raging in their gut… promoting further disease development (like Cancer).

So far this research has only reviewed patients following a gluten-free diet for 1-2 years… but what about long term?  Does the body just need more time to heal and get back to normal?

56% have poor vitamin status after 10 years gluten-free

A 2002 study in the of Alimentary Pharmacology and Therapeutics looked at the vitamin status of 30 adults with Celiac Disease showing “biopsy-proven remission,” after following a gluten-free diet for 8-12 years.  They found that 56% had poor vitamin status, suggesting that proper nutrient uptake is not occurring. The authors concluded that:

“It is generally assumed that coeliac patients adhering to a strict gluten-free diet for years will consume a diet that is nutritionally adequate.  This is supported by the demonstration of a normal bone mineral density up to 10 years of dietary treatment.  Our results may indicate otherwise. We found signs indicative of a poor vitamin status in 56% of treated adult coeliac patients.” [7]

Even after following the conventional Celiac prescription for 10 years 56% still showed signs of poor nutrient uptake, meaning their digestive system still isn’t working like it’s designed to.

That means after 10 years of being gluten-free, HALF of all Celaics are likely starving for the critical nutrients required for health and longevity.  It’s no wonder we have a 77X increased risk for lymphoma.[8]

The gluten-free diet doesn’t fix leaky gut

Earlier in this series, we discovered that gliadin initiates leaky gut by increasing the zonulin protein in people with Celiac Disease.   And later, we learned that fixing leaky gut is absolutely essential to reversing the damage from Celiac Disease…

But the gluten-free diet doesn’t fix leaky gut…

As it turns out, when Celiac Disease patients follow a strict gluten-free diet, their zonulin levels do fall (which is good).  But research shows that they still have elevated levels of zonulin compared to non-Celiacs.  And when the zonulin levels are still high… the Tight Junctions can’t restore normal function and the leaky gut remains.

Chris Masterjohn found the same thing reviewing a study by researcher Allessio Fasano,[9]

 Remarkably, they found that celiacs produce 30 times as much zonulin as non-celiacs, even though the non-celiacs were not eating gluten-free diets while the celiacs had been off gluten for over two years!

Here’s a graph of their data:

 

This is remarkable because even though the point of the study was to show that gluten increases zonulin production, the controls were eating gluten yet had infinitesimal levels of zonulin production, while the celiacs had not eaten gluten for at least two years yet still had very high levels of zonulin production.  This suggests that something besides gluten may be causing zonulin production in celiacs.

 

Chris also pointed out the same study looked at Leaky Gut in Celiac Disease patients following a gluten-free diet for more than two-years:

[NOTE: in the graph below, the smaller the bar, the leakier the gut is]

Here they measured trans-epithelial electrical resistance (TEER) of intestinal tissue taken from gluten-free celiacs and gluten-eating controls.  TEER is an estimation of the leakiness of the gut, where a lower value indicates a greater level of leakiness or permeability.  They found that tissues taken from controls who had been eating gluten had three-fold less leakiness compared to celiacs who had been off gluten for over two years.  This, again, suggests that something besides gluten may be contributing to leaky gut in people with celiac.

So in summary, Chris pointed out:

  • Celiacs produce 30 times as much zonulin as non-celiacs, even though the celiacs had been off gluten for over two years!
  • Intestinal tissues taken from controls who had been eating gluten had three-fold less leakiness compared to Celiacs who had been off gluten for over two years (so Celiacs had a much leakier gut, even while eating gluten-free)

But the evidence doesn’t stop there…

A 2008 study in the Brazilian Journal of Medical and Biological Research tested for leaky gut in 22 celiac disease patients who were on a gluten-free diet for 1 year.  They found these patients following a gluten-free diet still had a much leakier gut compared to healthy controls eating gluten (0.013 vs 0.003, P = 0.001).  The authors concluded:

“This means that, at some time, complete recovery of intestinal villous may not have occurred and an inflammatory process may have persisted.”[10]

This is crazy!  All this research shows the gluten-free diet doesn’t heal Celiac Disease.  In fact, the evidence suggests that in many cases, leaky gut and inflammation remain high for years on a gluten-free diet.  This spells bad news for anyone with Celiac Disease relying on a gluten-free diet as the only treatment protocol…

It breaks down like this… high inflammation, poor vitamin status, and leaky gut persist on a gluten-free diet which leads to one thing: untreated Celiac Disease…

And untreated Celiac Disease will kill you… fast

If you don’t completely heal from Celiac Disease, you’re going to die much sooner than healthy people.  In fact, one of the largest cohort studies on Celiac Disease patients and mortality published in the Journal of The American Medical Association found that:

  • Those with Celiac Disease (villous atrophy) had a 2.80-fold increased risk of death the first year after diagnosis and a 39% increased risk of death over the study period

But the authors didn’t stop there… they also looked at people with intestinal inflammation.  Remember the two studies on “well-treated” (asymptomatic) patients that still had inflammation?  The authors found:

  • Those with intestinal inflammation (and not villous atrophy) had a 4.66-fold increased risk of death the first year after diagnosis and a 72% increased risk of death over the study period[11]

A 72% increased risk of death!

In other words, if you’re a symptom-free Celiac and your labs show signs of gut inflammation… you’re going to die much sooner than you think. 

So should Celiacs eat a gluten-free diet?

Yes… gluten is still the kryptonite in Celiac Disease, don’t ever eat it.  Following a gluten-free diet is a requirement for treating this autoimmune condition… but you can’t stop there.

This evidence clearly shows that only following a gluten-free diet doesn’t fix leaky gut, gut inflammation, or a damaged gut lining.  That means the gluten-free diet isn’t enough to treat Celiac Disease patients and anyone using it as the only protocol is at risk for dying much sooner than they should…

The conventional Celiac prescription is incomplete and not working.  There needs to be more. 

In the last post, I showed you that fixing leaky gut is a critical step in reversing Celiac Disease… and now you know that gluten-free doesn’t cut it.  In the next part of this series, I’ll explore the leaky gut-Celiac connection and what to do about it.

http://scdlifestyle.com/2012/03/the-gluten-free-lie-why-most-celiacs-are-slowly-dying/

Dr Osborne and his mission.

Dr. Osborne, Gluten, Grain & Lectin free diet interview
The origin of our dedication to the gluten free community…
Little Michael was only seven years old when his mother took him to see Dr. Osborne. You see, he was diagnosed with a debilitating disease called juvenile rheumatoid arthritis. Michael’s case was so bad that doctors didn’t know if he would make it. Because of this, the Make-A-Wish Foundation actually stepped in and granted Michael and his family a wish (A trip to the Galapagos Islands).
Michael’s condition racked his body with headaches, muscle pain, joint pain, indigestion, and stomach pain. He had been suffering since his introduction to normal foods at 20 months of age. He was in and out of the hospital so frequently that he had to have a permanent stent placed in his arm so that when he was hospitalized, it would be easier to give him an IV.
Imagine going through years of hospital trips, doctors visits, and horrible pain all before you reach the age of 10. This was Michael’s story until his mother brought him into Dr. Osborne’s office. After an extensive exam and laboratory testing, Micheal was diagnosed with non-celiac gluten sensitivity. That was in 2005.
Today, Michael is gluten free and very much alive. He no longer has a plastic stent in his arm. He is growing normally. He doesn’t need to take as many medications to treat his symptoms. He is active in band, and he has a new lease on life.
Michael is alive today because he is gluten free. Does this sound like a diet trend?

Is Something Wrong with Our Modern Diet?

By Dr. Mercola

Three decades ago, the food available was mostly fresh and grown locally. Today, the majority of foods served, whether at home, in school or in restaurants, are highly processed foods, filled with sugars, harmful processed fats, and chemical additives.

During that same time, obesity rates have skyrocketed, and one in five American deaths are now associated with obesity. Obesity-related deaths include those from type 2 diabetes, hypertension, heart disease, liver disease, cancer, dementia, and depression, as nearly all have metabolic dysfunction as a common underlying factor.

The featured1 article contains 11 telling charts and graphs, illustrating how the modern diet has led to an avalanche of chronic disease. As its author, Kris Gunnars says:

“The modern diet is the main reason why people all over the world are fatter and sicker than ever before. Everywhere modern processed foods go, chronic diseases like obesity, type 2 diabetes, and heart disease soon follow.”

Sugar Consumption, Especially Soda and Juices, Drives Disease Rates

Of all the dietary culprits out there, refined sugar in general, and processed fructose in particular, win top billing as the greatest destroyers of health. The amount of refined sugar in the modern diet has ballooned, with the average American now getting about 350 calories a day (equivalent to about 22 teaspoons of sugar and 25 percent of their daily calories) from added sugar.

This level of sugar consumption has definitive health consequences. One recent study published in the peer-reviewed journal JAMA Internal Medicine,2 which examined the associations between added sugar consumption and cardiovascular disease (CVD) deaths, found that:

  • Among American adults, the mean percentage of daily calories from added sugar was 14.9 percent in 2005-2010
  • Most adults (just over 71 percent) get 10 percent or more of their daily calories from added sugar
  • Approximately 10 percent of American adults got 25 percent or more of their daily calories from added sugar in 2005-2010
  • The most common sources of added sugar are sugar-sweetened beverages, grain-based desserts, fruit drinks, dairy desserts, and candy

According to this study, those who consume 21 percent or more of their daily calories in the form of sugar are TWICE as likely to die from heart disease compared to those who get seven percent or less or their daily calories from added sugar.

Needless to say, with all this added sugar in the diet, average calorie consumption has skyrocketed as well, having increased by about 20 percent since 1970.

A primary source of all this added sugar is soda, fruit juices, and other sweetened drinks. Multiple studies have confirmed that these kinds of beverages dramatically increase your risk of metabolic syndrome, type 2 diabetes, heart disease, and mortality. Diet sodas or artificially sweetened foods and beverages are no better, as research reveals they appear to do even MORE harm than refined sugar or high fructose corn syrup (HFCS), including causing greater weight gain.

 

Wheat Threatens All Humans, New Research Shows

Very interesting information. Not really shocked, I must say.

Bun

 

by David Perlmutter, MD

Bread lovers beware! Gluten-free diets may not just be a trendy choice but something everyone should follow. New research reveals that proteins in wheat may be detrimental to all humans.
“Gluten-free” seems to be appearing just about everywhere these days, from restaurant menus to grocery store shelves and even on cosmetics labels. And with good reason. The gluten-free market is exploding. Packaged Facts, a market research company estimated that the gluten-free market in the United States was $4.2 billion last year and predicts an expansion to $6.6 billion by 2017.In a recent Time Magazine article entitled: “Why We’re Wasting Billions on Gluten-Free Foods,” business writer Martha C. White puzzled over this seemingly baseless trend, stating: “As food fads go, though, this one’s not only enormous: It’s enormously expensive—and many of us paying a premium to avoid gluten are doing so without any legitimate medical reason.”The article goes on to describe how less than 1% of Americans suffer from celiac disease, an autoimmune disease triggered by gluten consumption and how as many as 1 in 16 Americans may have a significant sensitivity to gluten, a disease for which the term “non-celiac gluten sensitivity” was recently developed by anexpert panel of gluten researchers and clinicians.No doubt it is in the best interest of these two groups to avoid consuming gluten, a protein found in wheat as well as barley, rye, and spelt products. But is thestatistic that as many as 29% of Americans admit to trying to maintain a gluten-free diet simply an indication of their desire to remain trendy? If in fact only a small fraction of Americans actually have a medical condition exacerbated by gluten consumption, what could explain the overwhelming traction of the gluten-free movement?A Google search for gluten-free websites produces over 7.5 million returns with many of these sites populated by incredible testimonials of miraculous improvements following the adoption of a gluten-free diet in a wide range of medical issues including headaches, joint pain, skin disorders, epilepsy, depression, insomnia, and ADHD, to name a few. If we are to believe that only a small number of us should avoid gluten, does that relegate these personal triumphs from a dietary change to simply a placebo effect?

Good science would mandate that we should consider the possibility that something else may happen when a person chooses to eliminate wheat that may have nothing to do with reactivity to gluten.

While gluten makes up the lion’s share of protein in wheat, research reveals that modern wheat is capable of producing more than 23,000 different proteins, any one of which could trigger a potentially damaging inflammatory response. One protein in particular is wheat germ agglutinin (WGA). WGA is classified as alectin—a term for a protein produced by an organism to protect itself from predation.

All grains produce lectins, which selectively bind to unique proteins on the surfaces of bacteria, fungi, and insects. These proteins are found throughout the animal kingdom. One protein in particular for which WGA has an extremely high affinity is N-Acetylglucosamine. N-Acetylglucosamine richly adorns the casing of insects and plays an important role in the structure of the cellular walls of bacteria. More importantly, it is a key structural component in humans in a variety of tissues, including tendons, joint surfaces, cartilage, the lining of the entire digestive tract, and even the lining of the hundreds of miles of blood vessels found within each of us.

Scientific research is now giving us yet another reason to reconsider the merits of our daily bread.

It is precisely the ability of WGA to bind to proteins lining the gut that raises concern amongst medical researchers. When WGA binds to these proteins, it may leave these cells less well protected against the harmful effects of the gut contents.

WGA may also have direct toxic effects on the heart, endocrine, and immune systems, and even the brain. In fact, so readily does WGA make its way into the brain that scientists are actually testing it as a possible means of delivering medicines in an attempt to treat Alzheimer’s disease.

And again, the concern here is not just for a small segment of the population who happened to inherit susceptibility for sensitivity to gluten. This is a concern as it relates to all humans. As medical researcher Sayer Ji stated, “What is unique about WGA is that it can do direct damage to the majority of tissues in the human body without requiring a specific set of genetic susceptibilities and/or immune-mediated articulations. This may explain why chronic inflammatory and degenerative conditions are endemic to wheat-consuming populations even when overt allergies or intolerances to wheat gluten appear exceedingly rare.”

The gluten issue is indeed very real and threatening. But it now seems clear that lectin proteins found in wheat may harbor the potential for even more detrimental effects on human health. It is particularly alarming to consider the fact that there is a move to actually genetically modify wheat to enhance its WGA content.

Scientific research is now giving us yet another reason to reconsider the merits of our daily bread. The story of WGA’s potential destructive effects on human health is just beginning to be told. We should embrace the notion that low levels of exposure to any toxin over an extended period can lead to serious health issues. And this may well characterize the under-recognized threat of wheat consumption for all humans.

http://www.thedailybeast.com/articles/2013/12/10/wheat-threatens-all-humans-new-research-shows.html