GMO linked to gluten disorders plaguing 18 Million Americans

Genetically modified foods such as soy and corn may be responsible for a number of gluten-related maladies including intestinal disorders now plaguing 18 million Americans, according to a new report released on Tuesday.

The report was released by the Institute for Responsible Technology (IRT), and cites authoritative data from the US Department of Agriculture, US Environmental Protection Agency records, medical journal reviews as well as international research.

“Gluten sensitivity can range in severity from mild discomfort, such as gas and bloating, to celiac disease, a serious autoimmune condition that can, if undiagnosed, result in a 4-fold increase in death,” said Jeffrey M. Smith, executive director of IRT in a statement released on their website.

Smith cited how a “possible environmental trigger may be the introduction of genetically modified organisms (GMOs) to the American food supply, which occurred in the mid-1990s,” describing the nine GM crops currently on the market.

In soy, corn, cotton (oil), canola (oil), sugar from sugar beets, zucchini, yellow squash, Hawaiian papaya, and alfalfa, “Bt-toxin, glyphosate, and other components of GMOs, are linked to five conditions that may either initiate or exacerbate gluten-related disorders,” according to Smith.

It’s the BT-toxin in genetically modified foods which kills insects by “puncturing holes in their cells.” The toxin is present in ‘every kernel’ of Bt-corn and survives human digestion, with a 2012 study confirming that it punctures holes in human cells as well.

The GMO-related damage was linked to five different areas: Intestinal permeability, imbalanced gut bacteria, immune activation and allergic response, impaired digestion, and damage to the intestinal wall.

The IRT release also indicated that glyphosate, a weed killer sold under the brand name ‘Roundup’ was also found to have a negative effect on intestinal bacteria. GMO crops contain high levels of the toxin at harvest.

“Even with minimal exposure, glyphosate can significantly reduce the population of beneficial gut bacteria and promote the overgrowth of harmful strains,” the report found.

Dr. Tom O’Bryan, internationally recognized expert on gluten sensitivity and Celiac Disease, says that “the introduction of GMOs is highly suspect as a candidate to explain the rapid rise in gluten-related disorders over the last 17 years.”

Internist, Emily Linder, offered some backup for the report’s findings. She removed GMO from her patients’ diets, finding that recovery from intestinal diseases was faster and more complete.

“I believe that GMOs in our diet contribute to the rise in gluten-sensitivity in the US population,” Linder said in the release.

Source: RussiaToday

This Is Your Body (and Brain) on Gluten

"You should consider eliminating all gluten and dairy from your diet for 3 months."

Gulp.

Those words hung in the air like an alien spacecraft hovering between us.

When I had the good sense to consult a naturopath after my diagnosis with postpartum thyroiditis, this was the backbone of her recommendation to me. To me, as a psychiatric fellow, 9 years into my medical training, gluten had no relevance to the non-celiac population.

Celiac disease was a rare and unfortunate affliction that made living a "normal" life impossible because of the strict prohibition on, what seemed to me at the time, all food. Raised on classic Italian pastas, lasagnas, and paninis, and a NYC pizza and bagel-ophile, I honestly couldn't conceive of what I would eat. Fast-forward five years, several hundred medical journal articles, conferences, seminars, and a personal health revolution later, and I am now convinced of the imperative for all people to eliminate this inflammatory food from their lives. I plan to detail – be forewarned: science to follow – the information that made me change my tune on this seemingly innocuous, but quite ubiquitous "food". Here's the goods in 1500 words:

We Know Why and How it Hurts You

Sometimes, as I read a medical paper, I get this euphoric rush that makes time seem to slow down (nerd alert). I grip the pages a bit tighter and I savor what is to come because I know that I am experiencing paradigm-shifting information, first hand. When I read this paper by Alessio Fasano in 2011, I knew the processed food industry was going to have to think fast to get out from under this knowledge. In a feat of scientific brilliance, he connected the dots for us and explained the following:

• The gut does more than absorb food – it is the barrier determinant of self and non-self that educates the immune system. Here is where our bodies learn about what to attack, and where they can be miseducated about attacking themselves (autoimmunity).
• The trafficking of macromolecules across the gut barrier requires a facilitator – a doorman who lets them through. This agent is called zonulin and opens the spaces or tight junctions between gut cells.
• Zonulin is triggered by gliadin which is the protein found in the grains wheat, rye, and barley. This triggering occurs in 80% of the population based on hereditary haplotypes.
• There is reason to suspect that prolamine grains including the above and corn, sorghum, and oats (called this because of their high proline and glutamine content) may all play a role in triggering these dynamic gut changes. Cross-reactivity and stimulation of alpha gliadin by foods like dairy, oats, corn, millet, and even instant coffee was examined in this study suggesting that those with limited clinical improvement on a gluten free diet (but with positive antibodies) should also consider broader eliminations.
• Immune activation is mediated by changes in gut permeability and blood brain permeability. Essentially, once local inflammation is kicked off and the door to the blood stream is opened, the immune system responds. This permeability also allows for the passage of toxins from bacteria called lipopolysaccharide that may play a significant role in depression as discussed here.

Inflammation and Immune Stimulation

The nature of this immune response is becoming better elucidated. Here are some important conceptual players:

Molecular Mimicry

This is an immunologic concept that appears to lie at the root of a lot of what ails us in this world full of foreign particles. The immune system reacts to unknown/novel compounds through the innate system, which is mediated by white blood cells including macrophages and dendritic cells, complement cascades, natural killer cells, and cytokines. This arm of the immune system instructs the "learned" or adaptive system, which employs B cells and T cells to build antibodies that continues to re-recognize the offending agent.

Once gliadin peptides in gluten have breached the gut mucosa, they can stimulate production of an array of antibodies and other tissue impairing agents:

• Alpha/beta, gamma, and omega gliadin antibodies
• Endomesial tissue antibodies
• Tissue transglutaminase: Tissue transglutaminase is an enzyme that plays an important role in presenting gliadin to B and T cells to be marked for antibody production. This enzyme is tagged as part of the complex with gluten and becomes a target of the immune system. Importantly, transglutaminase 6 is active in the central nervous system and appears to mediate the neurologic effects of gluten intolerance including depression, seizures, headaches, multiple sclerosis/demyelination, anxiety, ADHD, ataxia, neuropathy as discussed here and here. Importantly, transglutaminase deposits accumulate in blood vessels including the blood brain barrier.
• Synapsin, GAD (glutamic acid decarboxylase), and gangliodise: 51% of the Celiac population develops neurologic or psychiatric dysfunction, and significant percentages of neurologic diseases such as ataxia, seizures, and neuropathy are found to be driven by and resolved by gluten exposure as discussed here. One study found that 27% of schizophrenics had gliadin antibodies. Once again, molecular mimicry is at the foundation of gliadin-reactive antibodies that target cellular components of the nervous system influencing neurochemical transmission. Neurological manifestations most often present in the absence of any report of gastrointestinal symptoms.
• Thyroid autoantibodies: Autoimmune thyroid disease occurs in unexpected frequency in Celiac patients leading researchers to identified shared pathology to these two conditions. Molecular mimicry and amino acid motif overlap in gliadin and the thyroid enzyme peroxidase and protein thyroglobulin may trigger cross-reactivity in the setting of intestinal permeability and immune response to gluten. Tissue transglutaminase antibodies also bind thyroid tissue causing gland destruction and recruitment of the immune system for repair. The inflammatory cytokine IL-15 is a shared mechanism for immune reactivity in Celiac disease and Hashimoto's thyroiditis thought to drive inflammation that is furthered by poor selenium absorption when the gut lining is compromised (as discussed here). Selenium is not only integral for thyroid hormone function, but is also an antioxidant that does damage control in the setting of oxidative stress.

Gluten is a Drug

Independent of the brain effects already discussed, gliadin peptides may travel through the blood stream can stimulate opiate receptors in the brain resulting in their being termed gliadorphins. The effects of this stimulation may have wide-ranging psychiatric manifestations, not the least of which is the addictive potential of these foods. Those eating high gluten diets can expect to undergo 1-3 weeks of withdrawal symptoms upon cessation. This type of a relationship with a food raises flags for this psychiatrist!

Leak-inducing Lectins

You may have sprinkled wheat germ on your cereal for a little health boost or even been recommended sprouted grain bread as a wellness intervention sanctioned by gurus everywhere. These foods contain the highest and best-studied levels of lectin, an anti-nutrient and partner in crime to gliadin peptides in wheat, barley, and rye, but present in many foods and most in grains, legumes, and dairy (and notably genetically modified foods designed to increase lectin content for pest control). They are the plant world's natural defense, the thorn on the rose meant to inspire regret in those who deign to feast on them. Lectins promote intestinal inflammation and permeability, and then cause wide-spread and varied organ damage by binding with sugars in body tissues. Lectins can be minimized but not eliminated by processing/preparation of grains and beans, and is one of the reasons white rice is recommended over brown.

GMO Guts Primed for Gluten-related Damage

One of the primary reasons that I, and many educated others, believe that genetically modified foods are the death by one thousand cuts of modern man is because of their impact on the gut. Bt-toxin and glyphosate are two poisons heavily employed in the production of genetically modified crops. Bt-toxin is used in corn as a "natural" pesticide the American public has been assured does not affect the human body. Its perforating effects on insect digestive tracts does not appear to be limited to these pests, as this toxin has been found in fetal circulation (implying that it obviously violated the gut barrier of pregnant women consuming these products).

Herbicides such as the heavily employed RoundUp, have now been revealed to have active bacteria-killing and inflammatory effects in our guts, changing our microbiome with every dose we consume.

Vegetable oils, soy, corn, and animals consuming corn are a ubiquitous part of the modern diet that likely perpetuates gut dysfunction that then facilitates the immune-based effects of gluten exposure.

Testing

The limitations of currently available conventional testing are very real as most physicians who do a "Celiac panel" are only testing for alpha gliadin, tissue transglutaminase 2, and endomesial antibody. As discussed above, in a grain consisting of 6 sets of chromosomes, capable of producing greater than 20,000 proteins, this testing may just be too small a window into a very complex space.

You, Me, Us

Some degree of gluten reactivity is thought to occur in up to 80% of the population and is driven by shared and distinct immune response mechanisms. Response to gluten free diets in placebo-controlled trials and inflammation in the guts of non-Celiac patients, even without gliadin antibodies (such as inthis study of exposed non-Celiac patients) argues for the universal effects of this food, and the individuality of our immune responses accounting the variations in severity and presentation. This paper is an incredible review and is named on my desktop, "The Mother of all Gluten Papers", if you'd like to delve into the topic and references.

Celiac incidence has increased more than 4 fold in the past 50 years which may be attributable to the increased gluten content of wheat secondary to hybridization techniques, increased consumption, combined exposure to a number of environmental toxins, and associated microbiome changes.

As Sayer Ji of GreenMedInfo.com discusses here, it is possible that Celiac Disease is an adaptive, symptom-producing response to an environmental toxin we, as a species are not meant to consume. The rest of us are having vague, cumulative malaise and immune-mediated effects that we have more difficulty associating to the source – consuming grains. I'm here to help expedite your healing.

Stop. Eating. Gluten. Now.

There are many wonderful and freely available guides to converting to a gluten free life, but the basic principle is to eliminate rye, barley, wheat, and unspecified oats. The difficulty is in identifying the hidden sources of gluten in sauces, condiments, soups, and flavorings. Essentially, going gluten-free should mean eliminating processed food from your life, which is why I have a low threshold to also recommend elimination of co-reactive foods like dairy (casein), corn, soy, and in some cases legumes (including peanuts), and gluten free grains like rice and millet. After gut healing, quinoa, amaranth, and buckwheat may be less stimulatory as they are technically dicots and may not overlap as much with monocot grains. For emergencies, the enzyme DPPIV is available over the counter and may help aid in the digestion of gluten grains with "accidental" exposure.

Here is a great guide to pesticide free shopping, and a guide to avoiding genetically modified foods.

Armed with this information, I'm hoping that those suffering from neurologic, psychiatric, gastrointestinal, or otherwise undiagnosable health concerns might consider this palliative intervention. It may be the last prescription you'll ever need.

Source: GreenMedInfo

These 5 Foods May Cause Health Problems Similar to Wheat

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Image: Raw For Beauty

While eliminating wheat from your diet is an excellent and necessary step for improving health, it may not be alone sufficient, especially in those with serious health challenges.

According to a series of articles on the website Green Med Info, there are other foods in the Western diet that have properties similar to wheat, because they contain “chitin binding lectins”, which are similar to wheat lectin (WGA).

Chitins are long polymers of n-acetyl-glucosamine, the primary binding target of wheat lectin. Wheat lectin and chitin-binding lectin are therefore functionally identical. Chitin-binding lectin containing foods include:

Potato
Tomato
Barley
Rye
Rice

Additionally, sprouted grains, which are typically considered to be healthful fare can also be problematic for a couple of different reasons. Not only do sprouted whole wheat contain the highest amounts of wheat lectin, SPROUTED GRAINS ALSO CONTAIN BENZOXAZINOIDS (BAS)—a surprisingly toxic component!

Even a modest reduction in consumption of these types of carbohydrate-rich foods may promote loss of deep belly fat. This could help reduce the risk of developing Type 2 diabetes, stroke and coronary artery disease, as excess visceral fat (intra-abdominal fat) raises the risk of these diseases.

According to Eurekalert:
“… [S]ubjects who consumed [a] moderately carb-restricted diet had 11 percent less deep abdominal fat than those who ate the standard diet … [S]ubjects on both diets lost weight. However, the moderately carb-restricted diet promoted a 4 percent greater loss of total bod
Non-Wheat Grains May Be Just as Bad as Wheat…

If you have celiac disease (gluten intolerance), it’s absolutely imperative to avoid all kinds of gluten—primarily wheat. But did you know that other non-wheat grains, and even some vegetables, such as tomato, may be problematic as well? Yes, there are a number of other foods with very similar properties to wheat! The following foods contain “chitin binding lectins”, which are similar to wheat lectin (WGA):

POTATO
TOMATO
Barley
Rye
RICE

“Chitins” are long polymers of n-acetyl-glucosamine, the primary binding target of wheat lectin. Wheat lectin and “chitin-binding lectin” are therefore functionally identical. This is probably news to most people, and could be an important tidbit for anyone struggling with celiac disease, or any other gastrointestinal issues.

Be Careful if You Have Insulin Resistance

About 85 percent of the people in the population have insulin resistance, and eating any grains, even healthy organic unprocessed ones can be a problem. How do you know if you have insulin resistance?
There are two ways.

You can measure your fasting insulin level. It should be under 3. It is relatively inexpensive and I believe most people should have it done The higher it is, the worse your insulin resistance. If you want to forgo the hassle of a blood test then you can use clinical conditions as a gauge. If you have any of the following four conditions you most likely have insulin resistance

Overweight
Diabetes
High blood pressure
High cholesterol

I have explained this information for many years, but now we have new scientific research documenting that grains have other problems that are appear to be unrelated to insulin resistance, and I will review them below.

Sprouted Grains—Perhaps Not as Healthful as You’ve Been Told

The sprouts of grains such as wheat, maize, and rye are increasingly being consumed as health foods, and are also used for the production of dietary supplements. However, sprouted wheat actually contains the highest amounts of wheat lectin (WGA)—which is responsible for many of wheat’s ill health effects! And that’s not all. These sprouts (wheat, maize and rye) also contain benzoxazinoids (BAs). Benzoxazinoids are part of the plants’ defense system against pests, and are actually toxic components…

A STUDY FROM 2007, PUBLISHED IN THE JOURNAL CANCER LETTERS, investigated the mutagenic activities of the two most abundant BA’s in these sprouted grains. Both types of BA were found be mutagens, meaning capable of altering genetic material, and both were also found to be aneugenic, meaning they affect cell division and lead to aneuploidy, an incorrect number of chromosomes.

“This is an interesting observation as it is assumed that aneuploidy is a key event in cancer induction and at present no other aneugenic plant-derived substances of dietary relevance are known,” THE AUTHORS WROTE.

Now, I think it may be risky to claim that sprouted grains are outright toxic when ingested. That’s probably not exactly the case. There may be mitigating factors involved, as there often are when you’re dealing with a whole food.

Bread Consumption and Cancer 

That said, bread (grain) consumption in general has been shown to increase your risk of cancer… For example, AN ITALIAN STUDY PUBLISHED IN 2007 found “a significant direct trend in risk” between bread consumption and renal cell carcinoma. Compared to those with the lowest consumption, those with the highest bread consumption nearly doubled their risk of this type of kidney cancer.

Pasta and rice consumption increased the risk by almost 30 percent.
Although that study didn’t specify the disease mechanism at play, it’s a well-known fact that excessive grain consumption leads to insulin resistance—sooner or later—and that insulin resistance is the primary underlying factor of most chronic disease, including cancer. My feeling is that you start to dramatically increase your risk for cancer once your fasting blood sugar rises above 100. The higher your blood sugar level, the higher your risk of cancer. As for your insulin; your fasting insulin level should, ideally, be below 3, as mentioned earlier.

Aside from cancer, all those daily bowls of cereal and sandwiches also amount to an increased risk of type 2 diabetes and heart disease. A STUDY PUBLISHED JUST LAST YEAR found that women who eat a lot of foods high in blood sugar-spiking carbohydrates, such as white bread and rice, double their risk of heart disease.

This is because, when you eat more carbohydrates than your body can use, the excess energy is converted to unhealthy fats by your liver which push YOUR CHOLESTEROL RATIOS in the wrong direction. This process occurs to help your body maintain blood sugar control in the short-term, however it will likely increase triglyceride concentrations, which in turn increases your risk of cardiovascular disease. It’s unfortunate that so many physicians are still clueless about insulin’s influence on cancer and heart disease, but that doesn’t mean you have to be!

read more here: MERCOLA.COM

Source: Raw For Beauty

3 Ounces of This Food a Day May Be Harming Your Brain

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By Dr. Mercola

Eating wheat may not be beneficial to your health. Among many other reasons, each grain contains about one microgram of Wheat Germ Agglutinin (WGA). Even in small quantities, WGA can have profoundly adverse effects. It may be pro-inflammatory, immunotoxic, cardiotoxic … and neurotoxic.

Image: Raw For Beauty

According to an article on Green Med Info:
“WGA can pass through the blood brain barrier (BBB) through a process called ‘adsorptive endocytosis’ … WGA may attach to the protective coating on the nerves known as the myelin sheathand is capable of inhibiting nerve growth factor which is important for the growth, maintenance, and survival of certain target neurons. WGA binds to N-Acetylglucosamine which is believed to function as an atypical neurotransmitter functioning in nocioceptive (pain) pathways.”

Most people believe that grains are a wholesome part of a healthy diet, particularly whole grains, such as whole wheat. Whole grains are also one of the relatively few foods that are allowed to make health claims on their labels, relating whole grains with a reduced risk of heart disease and certain cancers.

Unfortunately, there’s a large body of evidence indicating that whole grains, and whole wheat in particular (yes even organic), can contribute to significant health problems—both physical and mental. This evidence, however, has not registered with the U.S. Department of Health and Human Services, the U.S. Department of Agriculture (USDA), or the Food and Drug Administration (FDA)—the first two of which developed the dietary guideline to consumer three or more ounces of whole grain products per day.

When you begin to review the evidence stacked up against whole grains, it becomes rather self-evident that our reliance on wheat and other grains may be one of the primary culprits for the poor health of so many.
Here, my primary focus will be on the mental health impacts of wheat, but for even more information about why wheat isn’t the health food you’ve been lead to believe, please review the two articles referenced above, and the long list of related studies.

The Side Effects of Wheat Consumption—It’s Not Just about Celiac Disease

Many of you may be familiar with Celiac Disease (CD), a gastrointestinal disorder characterized by intolerance to wheat gluten. According to statistics from the University of Chicago Celiac Disease Center, an average of one out of every 133 otherwise healthy people in the United States suffers from CD. However, an estimated 20-30 percent of the world’s population may carry the genetic susceptibility to celiac disease—and the way to avoid turning these genes ‘on’ is by avoiding gluten.
When you consider that undiagnosed CD is associated with a nearly four-fold increased risk of premature death, the seriousness of this food sensitivity becomes quite evident. The primary disease mechanism at play is chronic inflammation, and chronic inflammatory and degenerative conditions are endemic to grain-consuming populations.

However, other rampant health afflictions include depression, ADD/ADHD, and Alzheimer’s disease, just to name a few. As it turns out, excessive wheat consumption may play a significant role here as well. In fact, there’s evidence suggesting that gluten sensitivity may be at the root of many neurological and psychiatric conditions.

The Toxic Effects of Wheat Germ Agglutinin (WGA)

Wheat contains high amounts of wheat germ agglutinin (WGA); a glycoprotein classified as a lectin, which is largely responsible for many of wheat’s ill effects. Other grains high in lectins include rice, spelt, and rye.
Interestingly enough, the highest amounts of WGA is found in whole wheat, including its sprouted form, which is touted as being the most healthful form of all…  Aside from high amounts of WGA, wheat also contains a number of other potentially health-harming components, including:

Gliadin (an alcohol soluble protein component

Gliadomorpin (exorphins, or group of opioid peptides that form during digestion of the gluten protein)

Enzyme inhibitors

The traditional ways of addressing many of these anti-nutrients is by sprouting, fermenting and cooking. However, lectins are designed to withstand degradation through a wide range of pH and temperatures. WGA lectin is particularly tough because it’s actually formed by the same disulfide bonds that give strength and resilience to vulcanized rubber and human hair.

Furthermore, because lectins are so small, and hard to digest, they tend to bioaccumulate in your body, where they can interfere with biological processes. WGA is particularly troublesome in this regard. Studies indicate it has a number of health-harming characteristics and activities:

read more at MERCOLA.COM

Source: rawforbeauty.com

Boy Recovers From Autism By Removing Dairy & Gluten.

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Boy Recovers From Autism By Removing Dairy & Gluten. Strong Evidence Links Vaccines to Autism

Global autism rates are on the rise and many are beginning to ask questions about how they can best treat or remedy symptoms to increase quality of life overall. In one particular case, a young boy by the name of Ethan Fox began showing strong signs of Autism recovery when his diet was changed to no longer include gluten and dairy. The parents of Ethan acted on the advice of Dr. Kenneth Bock who is an autism specialist and author of ‘Healing The New Childhood Epidemics. Autism, ADHD, Asthma and Allergies.’ It is believed that changing an autistic child’s diet to no longer include gluten and dairy can assist 60% of children with autism.

The video below covers the story in detail so be sure to check it out for more information on this specific case.

There is much concern that the rise in autism is directly linked to the rise in vaccines since the early 1990′s. While this theory has been debunked on several occasions by mainstream health, many independent studies are confirming the link, suggesting that mainstream health has a vested benefit in the continuation of their practices. Many researchers in the field strongly believe the current vaccine schedule is unsafe and health professionals are turning a blind eye to the real and factual results. Many arguments against the mainstream approach to this research is that they have not properly studied or tested the link between autism and vaccines and therefore are irresponsibly drawing conclusions.

Source : http://www.collective-evolution.com

Related Articles:

Dr. Andrew Wakefield ~ BREAKING NEWS ~ MMR Vaccine / Autism Link Confirmed

Bread Alert: Gluten could be deadly!

Bread Alert: Gluten could be deadly!

Know if you have gluten intolerance

All to often is gluten intolerance misdiagnosed.  Symptoms are mistaken for a different condition while the patient continues down the path that led to health problems in the first place.  Although some people are highly allergic to gluten and cannot have any in their diet at all, there are also varying degrees of sensitivity and many don't know that gluten is a problem for their health.  Aside from the fact that gluten can cause a great deal of inflammation, it also blocks the body from absorbing nutrients and has been also linked to excessive weight gain also known as "wheat belly."  There are several food and even non food products that contain gluten but it is worth the effort to eliminate it from your diet as much as possible.  There is a growing number of gluten free products and many gluten free breads taste even better than regular wheat or bleached flour breads.  Pastas, pancake mixes, and cereals are sold in major supermarkets that are gluten free and can soften the blow of removing wheat and other gluten containing foodstuff from your meal plan permanently.  Take action now!  Here are some symptoms of gluten intolerance.



-Dizziness and feeling off balance

-Gas and bloating 

-Feeling run down after eating a meal containing gluten

-Depression and anxiety

-Migraines

-Diagnosis of several different types of autoimmune disorders

-Hormone imbalances or infertility

-ADD

-Constipation

-Diagnosis of chronic fatigue or fibromyalgia



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Is your bread killing you?

Most of us probably grew up being told that whole wheat is good for us.  Did you know that gluten, a protein contained in wheat, has been linked to depression, headaches, weight gain, and even autism?  It is also believed that many illnesses are misdiagnosed gluten intolerance.