Wheat has several damaging proteins that are anti-nutrients, i.e. withstands digestion and or can assault the lining of the gut, which in turn causes Leaky Gut and swelling.
Wheat Bacterium Agglutinin (WGA) is a very powerful and hazardous lectin. Lectins have an affinity for sugar and can attack any cell membrane with a sugar finish. Our gut has a sugar covering called glycocalyx. WGA can straight damage this tissue. This is bad enough, however a harmed gut lining triggers Leaky Gut, which allows food particles and bacteria to get away into the blood stream, setting up an immune action.
Wheat gluten can straight cause Intestinal Permeability, or Leaky Gut. Gluten consists of a protein called Gliadin that upregulates the hormone Zonulin, which opens the areas in between our epitheleal cells of our small intestine. A Leaking Gut implies that these intercellular areas are either too broad or are open for too long, or maybe both. This allows macro particles (large food particles in addition to bacteria) to leave into the blood stream, where they don’t belong.
All grains have their own kind of gluten. The threat of Leaky Gut is that there are series of amino acids – or patterns – that look like those of pathogenic germs. Our innate immune system is primed to install an attack on these proteins (called Pathogen Associated Molecular Patterns, or PAMPs). In time, this can cause an autoimmune condition.
SAPONINS: detergent-like chemicals that can attack the lining of the gut, consequently causing Dripping Gut. Legumes and potato are high in saponins.
FODMAPS are fermentable foods which contain complicated sugars that withstand food digestion. Germs fermenting these foods produce Brief Chain Fat (SCFAs) that are generally useful in the colon. Nevertheless, if you have SIBO, these SCFAs can be very inflammatory in the small intestinal tract, where there aren’t expected to be lots of bacteria. SCFAs can trigger cell death and are implicated in Crohn’s Disease. Fructose, a FODMAP, is thought to trigger damage to the little intestine in vulnerable individuals.
Western way of life and susceptibility to Crohn’s disease. The FODMAP hypothesis
http://onlinelibrary.wiley.com/doi/101111/ j.1365-2036200502506 x/full
Meat & & animal protein
Animal proteins consist of sulphur. Sulphur is metabolised by bacteria, which then produce hydrogen sulphide gas, that can be harmful to the gut in big amounts. Hydrogen Sulphide gas is believed to be a factor in ulcerative colitis. We require sulphur in our diet, nevertheless ought to keep meat and fish to a moderate serving.
Starch & & starch persorption
This isn’t a very well-known condition at all and I can just find a few older studies on this so can’t attest its credibility.
Starch is supposed to be broken down by enzymes and the sugars are absorbed through the villi of the small intestinal tract. Just fully digested food particles belong in the blood stream – amino acids, sugars and lipids. Bigger macro particles in the blood stream can generate an immune reaction, (especially grain proteins). The theory of persorption believes that starch granules are taken in into the blood stream via paracellular penetration – I.e. between the areas of the little digestive epithelial cells. This is a phenomena of Leaky Gut – or intestinal tract permeability to give its correct name.
Starch as food for pathogens & & as a reason for autoimmunity
Sugar and starch are thought to be the favoured food of pathogens, while fiber is the preferred food for healthy germs. I do not understand if this has actually been shown outright.
Klebsiella Pneumoniae is a common bacterial pathogen found in Ankylosing Spondylitis, an inflammatory illness that attacks the spinal column. Klebsiella likewise appears in about 25%of Crohn’s Disease.
There is a strong link between Klebsiella, Crohn’s Disease, Inflammatory bowel disease and Ankylosing Spondylitis. Klebsiella is believed to be the reason for Ankylosing Spondylitis.
Klebsiella is an opportunistic bacteria that eats dietary starch. This germs produces a carb degrading enzyme that breaks down starch. This enzyme simulates an antigen called HLA-B27 The body’s body immune system not only sees the Klebsiella as a foreign intruder however likewise the body’s own proteins such as collagen, which carefully resemble this enzyme. When it comes to Ankylosing Spondylitis the body immune system attacks its own tissues, causing arthritis.
The treatment for Ankylosing Spondylitis, Crohn’s Illness and Inflammatory bowel disease is believed to involve a low starch diet.
Lipopolysaccharides (LPS), or endotoxins, are large molecules comprised of a lipid (fat) and a polysaccharide (sugars) discovered in the outer membrane of Gram-negative bacteria (pathogens). These generate a strong immune reaction if found in the blood stream, where they don’t belong. A leaky gut can cause this.
Lipopolysaccharides (endotoxins) in food:
Foods can include endotoxins. Generally these foods are minced meat (but not steak), yoghurt, cheese and pre-cut salads. It would appear that processing and other interventions increases the danger of bacterial spoiling.
Advanced Glycation End Products (AGEs)
Any excess sugar (fructose is the worst) can bind to protein, triggering Advanced Glycation End Products (AGEs). AGEs can be formed from particular fats as well – Polyunsaturated fats (PUFA). AGEs prevail for people with diabetes. AGEs trigger free radicals and oxidative tension. Vegetables and fruits are low in AGEs.
AGEs are produced from the Maillard response, a chemical reaction that triggers the tasty caramelisation on cooked meat. Highly prepared meat and fats are high in AGEs.
AGE has a receptor on inherent immune cells, RAGE, and its binding to ligands consisting of the S100 A12 proteins are a reason for inflammation common to both IBS and IBD, Ulcerative Coloitis, Crohn’s Disease etc. The S100 A12 proteins are much lower in IBS, however they are there, which is why IBS is believed to be a low level inflammatory disease, particularly for IBS-Diarrhea.
Free Radicals and anti-oxidants:
What are free radicals
Free Radicals, Anti-oxidants in Illness and Health
Free radicals are atoms with an unpaired electron in an orbital. This makes them extremely unstable and reactive. In some cases, atoms lose an electron through oxidisation, where oxygen signs up with to a substance, leading to a total loss of electrons.
This leads to a domino effect. The atom with a missing out on electron “steals” one from a neighbouring particle. This in turn results in that molecule becoming a complimentary radical, and so the process continues. This can impact a whole cell, or region of the body.
This can be unsafe if the cells involved belong to our DNA, or if cell membranes are affected.
Free radicals are thought to trigger a number of illness such as: swelling in the joints, premature aging and cancer.
Sources of free radicals:
Sugar & & fructose
Too much animal protein
Anti-oxidants inhibit oxidation by donating an extra electron. Many anti-oxidants are in vegetables and fruits.
They can donate among their electrons, stopping the cause and effect.
Some sources of anti-oxidants are: the onion household, oranges, broccoli & & cruciferous veggies, pumpkin, tomatoes, leafy greens.
Oxidative tension (OS) is when you do not have sufficient antioxidants to neutralise free radicals.
In our bodies, there is a balance between the number of anti-oxidants and free radicals. This is called the redox state.
Sugar, and in specific fructose, can create AGEs. AGEs bind to RAGEs. Hyperglycemia triggers activation of inflammation regulator NFkB.
Severe impacts of feeding fructose, glucose and sucrose on blood lipid levels and systemic inflammation