There's so much fuss about Gluten! Suddenly gluten seems to be the bad guy for everything, including cancer. Is this just another media induced fear or is there really something behind it?
Our technology is constantly improving and researchers are identifying the reasons for some diseases. Celiac Disease has been under scrutiny for some time. With that in mind, maybe there's something behind all the hype?
Celiac Disease is an autoimmune disease. People who suffer from it cannot tolerate gluten. Untreated Celiac Diseases can lead to cancer in many cases, according to many scientific reports. The sad part is that many people don't even know that they suffer from Celiac Disease because the symptoms can be very common ones such as stomach problems, diarrhea, rash, etc. And let's face it, most doctor visits are not detailed enough to identify a Celiac Disease. Our American doctors, who are not specialists in this field, have only about a fifteen minute window to meet with a patient and diagnose them. Celiac Disease symptoms are less likely to be associated with a Celiac Disease, and are much more likely to be interpreted by a doctor as signs of depression or flu.
There is also another form of gluten intolerance. The so called "Non Celiac Gluten Sensitivity" was until recently a medical myth. Not until a year ago or maybe even only 6 months ago people and medical doctors especially did not believe that this existed. Non Celiac Gluten Sensitivity means you suffer from gluten intolerance and you are not addressing this stress on your health. (It's not surprising you are not taking care of it because from the medical field it is all only in your head.) During this time you will eat gluten that your body cannot completely digest. The gluten is found in many grains and products. Many people are not aware that gluten is nearly in every product they consume and therefore or not only unaware of the cause but also of the effect.
When a gluten intolerant person eats gluten, their body cannot take it. The body has identified the thing as an invader, a potential threat, and will use all its resources to battle it. Does that sound like a lot of work? It is! Every time a gluten intolerant person eats gluten, they put their whole system to work. If the whole body needs to work so amazingly hard every time they eat, the body will soon be exhausted. This can lead to a chronic immune reaction, inflammation and subsequently tissue damage. Finally the immune system will shut down. The body becomes overworked and all those systems inside you designed to keep you at your best will break down. In this state, the body will not only be vulnerable, but in more ways than one, it will be broken. Other diseases, such as cancer, neurological diseases and autoimmune diseases will take advantage of this vulnerable state and attack.
But back to cancer. Understand that everyone produces cancer cells that have the potential to become full blown cancer. Healthy people do not have to worry because we have our friend, the immune system, who controls these cancerous cells. As long as our immune system is doing its job, we will be safe. What about that unknowing gluten intolerant person whose immune system is working triple shifts trying to keep its body safe? They are vulnerable. The immune system keeps up to control the gluten invader, and gets exhausted and at the end has no power any longer to control mutated cells. And so, gluten intolerant people can end up with cancer and other diseases.
We should eat better, especially Americans. Animals eat smarter than we do. Plants, fruits, whole grains (excluding gluten) a few eggs, the occasional smaller animal is how we would best keep our bodies in peek condition. We are not originally born eating bread with something in between.
Are we more at risk? Yes, because we are so technologically advanced. Historically speaking, the introduction of grain based foods is paralleled by an increase in the prevalence of cancer. Gluten does not directly cause cancer but it does mess up our immune system. That alone should keep us from eating gluten. Also, there are many cases of healthy individuals saying they feel better while on a gluten free diet. That's the thing with health, there's always room for improvement, especially if we're talking about gluten.
The main question is "What is so toxic about gluten???"
Have you ever heard the saying, "if it ain't broke don't fix it?" Well scientists aren't always looking to fix something, more likely trying to make money for their company. They have modified the wheat in an attempt to make baked goods better. They changed the gliadin protein. There isn't a specific, scientific document pointing an accusing finger at the modified gliadin protein but I have read several reports stating that this wasn't such a hot idea as the gluten gets the main effects of this process. So, the toxic part of gluten is the Gliadin protein.
The gliadin part of gluten induces the unwanted immune responses found in celiac diseases, which is called an Interleukin-15 mediated response (IL-15). An IL-15 mediated immune response was detected in all individuals, meaning it was also found in people without Celiac Diseases or non celiac gluten sensitivity! So, we all produce an innate immune response to gliadin, meaning our body doesn't like it nor want it in us. If everybody is reacting this way, the gliadin might not have been the best answer for our fresh baked needs, eh?
As if that's not enough, several gluten exorphins were isolated from gluten. This is scary because exorphins are opioid mimicking peptides, meaning they are in the same group as morphine like polypeptides. And like morphine, it has an impact on the immune system and other functions such as nerve function, neuromuscular function, to just name a few. Exorphins can down regulate our immune system, making us susceptible to infections and a weakened immune system cannot save us from cancerous cells.
Being gluten free is maybe a good thing? Well, looking over this article again I start to believe that my son is the lucky one, being an identified gluten intolerant will give him no chance to be anything but healthier!
Our technology is constantly improving and researchers are identifying the reasons for some diseases. Celiac Disease has been under scrutiny for some time. With that in mind, maybe there's something behind all the hype?
Celiac Disease is an autoimmune disease. People who suffer from it cannot tolerate gluten. Untreated Celiac Diseases can lead to cancer in many cases, according to many scientific reports. The sad part is that many people don't even know that they suffer from Celiac Disease because the symptoms can be very common ones such as stomach problems, diarrhea, rash, etc. And let's face it, most doctor visits are not detailed enough to identify a Celiac Disease. Our American doctors, who are not specialists in this field, have only about a fifteen minute window to meet with a patient and diagnose them. Celiac Disease symptoms are less likely to be associated with a Celiac Disease, and are much more likely to be interpreted by a doctor as signs of depression or flu.
There is also another form of gluten intolerance. The so called "Non Celiac Gluten Sensitivity" was until recently a medical myth. Not until a year ago or maybe even only 6 months ago people and medical doctors especially did not believe that this existed. Non Celiac Gluten Sensitivity means you suffer from gluten intolerance and you are not addressing this stress on your health. (It's not surprising you are not taking care of it because from the medical field it is all only in your head.) During this time you will eat gluten that your body cannot completely digest. The gluten is found in many grains and products. Many people are not aware that gluten is nearly in every product they consume and therefore or not only unaware of the cause but also of the effect.
When a gluten intolerant person eats gluten, their body cannot take it. The body has identified the thing as an invader, a potential threat, and will use all its resources to battle it. Does that sound like a lot of work? It is! Every time a gluten intolerant person eats gluten, they put their whole system to work. If the whole body needs to work so amazingly hard every time they eat, the body will soon be exhausted. This can lead to a chronic immune reaction, inflammation and subsequently tissue damage. Finally the immune system will shut down. The body becomes overworked and all those systems inside you designed to keep you at your best will break down. In this state, the body will not only be vulnerable, but in more ways than one, it will be broken. Other diseases, such as cancer, neurological diseases and autoimmune diseases will take advantage of this vulnerable state and attack.
But back to cancer. Understand that everyone produces cancer cells that have the potential to become full blown cancer. Healthy people do not have to worry because we have our friend, the immune system, who controls these cancerous cells. As long as our immune system is doing its job, we will be safe. What about that unknowing gluten intolerant person whose immune system is working triple shifts trying to keep its body safe? They are vulnerable. The immune system keeps up to control the gluten invader, and gets exhausted and at the end has no power any longer to control mutated cells. And so, gluten intolerant people can end up with cancer and other diseases.
We should eat better, especially Americans. Animals eat smarter than we do. Plants, fruits, whole grains (excluding gluten) a few eggs, the occasional smaller animal is how we would best keep our bodies in peek condition. We are not originally born eating bread with something in between.
Are we more at risk? Yes, because we are so technologically advanced. Historically speaking, the introduction of grain based foods is paralleled by an increase in the prevalence of cancer. Gluten does not directly cause cancer but it does mess up our immune system. That alone should keep us from eating gluten. Also, there are many cases of healthy individuals saying they feel better while on a gluten free diet. That's the thing with health, there's always room for improvement, especially if we're talking about gluten.
The main question is "What is so toxic about gluten???"
Have you ever heard the saying, "if it ain't broke don't fix it?" Well scientists aren't always looking to fix something, more likely trying to make money for their company. They have modified the wheat in an attempt to make baked goods better. They changed the gliadin protein. There isn't a specific, scientific document pointing an accusing finger at the modified gliadin protein but I have read several reports stating that this wasn't such a hot idea as the gluten gets the main effects of this process. So, the toxic part of gluten is the Gliadin protein.
The gliadin part of gluten induces the unwanted immune responses found in celiac diseases, which is called an Interleukin-15 mediated response (IL-15). An IL-15 mediated immune response was detected in all individuals, meaning it was also found in people without Celiac Diseases or non celiac gluten sensitivity! So, we all produce an innate immune response to gliadin, meaning our body doesn't like it nor want it in us. If everybody is reacting this way, the gliadin might not have been the best answer for our fresh baked needs, eh?
As if that's not enough, several gluten exorphins were isolated from gluten. This is scary because exorphins are opioid mimicking peptides, meaning they are in the same group as morphine like polypeptides. And like morphine, it has an impact on the immune system and other functions such as nerve function, neuromuscular function, to just name a few. Exorphins can down regulate our immune system, making us susceptible to infections and a weakened immune system cannot save us from cancerous cells.
Being gluten free is maybe a good thing? Well, looking over this article again I start to believe that my son is the lucky one, being an identified gluten intolerant will give him no chance to be anything but healthier!
About the Author:
Martina Berger, PhD is a biologist and a specialist in Food Allergies. When her son was diagnosed with gluten intolerance she decided to make a website for parents with kids allergic to food.If you want to know more aboutGluten Sensitivity than go to her website.
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