In his book, “Dangerous Grains” Braly and Hoggan, explain that celiac disease is a genetically influenced condition caused from eating gluten. This happens when the lining of the small intestine, none as the intestinal mucosa, is damaged by the proteins found in gluten and their interactions with the immune system. Some reports suggest that 1 in every 111 adults have celiiac but may be, symptom free. Gluten has shown to damage the intestinals tissues, and a gluten free diet consistently reversed this damage that the affects of gluten was taken seriously (pp 4-5). Celiac is a ‘genetic disorder” and appears to be triggered by a specific virus.Digestion of dietary protein:
Optimal digestion involves disintegration of these large, complex dietary proteins into smaller particles… these small molecules can easily be transported through the cells of the intestinal wall where they are absorbed into the bloodstream as nutrients. A healthy digestive system wastes the undigested and partly digested proteins as fecal matter. Some bonds between the amino acids that form gluten proteins are extremely resistant to intestinal digestion and remain stubbornly intact (p30).
Undigested grain proteins spell trouble:
Once in the bloodstream, antibody production often follows, causing inflammation at the site where these proteins are being leaked (leaky gut). Gluten proteins have been shown to damage many internal organs and tissues on contact, absorption of these partly digested proteins is a major threat to one’s health even in the absence of specific antibody’s against gliadins or other gluten proteins (p. 32).
Connecting autoimmunity to gluten and molecular mimicry:
Gluten leaked into the bloodstream will injure a wide variety of human tissues. Such damage is likely a factor that leads to auto immune disease. Molecular mimicry is driven by the fact that very different proteins are frequently made up of similar structures. When proteins that make up our own tissues appear similar to invader proteins, our immune systems will attack our own tissues. When foreign proteins, or large fragments of protein, enter the bloodstream, their presence is sensed by the immune system, which interprets the as non self and potentially harmful. The immune system begins production of antibodies that are specifically tailored to identify and destroy them… The specific part of the protein sensed by the antibody is a set of amino acids. It is this set of amino acids, called an epitope to which the antibody attaches itself (p119).
There are several different lab tests which have their own strengths and weaknesses.
Warning signs low iron, folate, B12, serum albumin. elevated free homocysteine, serum alkaline phosphatase, liver enzymes (p53). Grooves on the teeth (82).
Gluten content is much greater in today’s grains. In southeastern Europe, gluten content of grain was comparatively small. As agriculture spread to colder climates with shorter growing seasons those wheat heads able to survive and thrive were those with higher and higher gluten contents today as apposed to a thousand years ago (p. 27). (proteins are found in: wheat, rye, barley, spelt, kamut, and tritical)Making Essential nutrients out of proteins:
The building blocks for proteins such as gluten are amino acids… All of these different amino acids are bound together in a specific sequences, making up a protein chains, or poly peptides, composed of hundreds or thousands, of separate amino acid molecules. Food proteins are made up of twenty common amino acids, eight of which are absolutely essential while the others are conditional (p29).
Fu dried wheat gluten
Hpp hydrolyzed plant protein
Hvp hydrolyzed vegetable protein
Tpp textured plant protein
Tvp textured vegetable protein
Maltodextrin can be wheat, or rice, or corn. If it doesn’t say GF avoid itBraly, J.& Hoggan, R. , Dangerous grains (2002). Penguin Putnam Inc. New York