Gluten (the Latin word for "glue") are proteins termed prolamins. Found in cereal grains, wheat, barley, rye, oats - it gives dough it's elasticity, enhancing it's chewy texture and ability to rise.
* Each grain has a different set of proteins known as prolamins, which are collectively named 'Gluten':
- Wheat protein = Gliadins (glutanins)
- Barley protein = Hordeins
- Rye protein = Secalins
- Oats protein = Avenins
- Sorghum protein = Kafirin
- Corn protein = Zein
Bread wheat (Triticum aestivum) plays a prominent role in lectin-induced adverse effects, due to the fact that it is a relatively new form of wheat and contains wheat germ agglutinin (WGA) – a particularly resilient and problematic lectin, which is not eliminated through sprouting and is found in higher concentrations in whole wheat.
The prevalence of wheat and gluten, found in a multitude of processed foods and products ranging from soy sauce, beer, salad dressing, ketchup, ice cream, imitation meats, stock cubes etc. has led to an increase of the population developing gluten intolerance or coeliac disease (for those genetically predisposed).
Gliadin is the primary immunotoxic protein found in wheat gluten and is among the most damaging to your health. Gliadin is capable of increasing the production of the intestinal protein zonulin, which in turn opens up gaps in the normally tight junctions between intestinal cells (enterocytes).
* New research shows that gliadin increases intestinal permeability in both those with, or without celiac disease.
Leaky gut can cause digestive symptoms such as bloating, gas and abdominal cramps, and other symptoms, such as chronic fatigue, skin rashes, joint pain, allergies, autism and more.
It's a vicious cycle, once your digestive tract has been impaired, this allows various gut contents to flood into your bloodstream where they can wreak havoc on your health.
The key to preventing this is to follow a low carbohydrate diet, eliminate the offending foods -- which includes sugars, gluten, wheat and/or grains. Treating the inflammatory condition by restoring a balance of healthy bacteria in the gut.
Celiac disease is an autoimmune condition affecting 1 in every 100 people in the UK. Gluten protein triggers an immune response where inflammatory cells attack the villi (tiny finger-shaped tissue) that line the small intestines which promotes nutrient absorption from digested food resulting in malabsorption.
This damaged barrier triggers intestinal permeability (ie leaky gut) where toxins, pathogens and undigested food particles pass into the bloodstream, causing systemic inflammation, which can lead to long-term health conditions if left untreated.
Our Second Brain - Gut Brain Axis
The gut and brain are connected via the vagus nerve, a healthy gut plays a major role in your health - both physically and mentally.
Sugar is the primary food for the bacteria in our gut. When the delicate ecosystem/gut flora balance of good and bad bacteria gets disrupted, pathogenic bacteria take over which can result in 'Gut Dysbiosis'. Malabsorption from the damaged villi results in lots of extra food available for the bad bacteria and yeast to feast on. Stress, frequent antibiotic use or drug therapy, parasites, inflammation, processed diets are also common contributing factors.
If our intestinal tract was balanced, infestations would rarely occur.