Bread, our daily poison (Gluten sensitivity mistaken for Candida)

glutenI wrote this article for people with symptoms that are often misinterpreted as Candida infection, but are in fact are caused by non-Celiac gluten sensitivity (NCGS). Of course, people with such symptoms should not purchase Lufenuron from us, but go on a gluten-free diet instead.

It is estimated that at least one in six people are non-Celiac gluten intolerant. Common symptoms are bloating, gas and/or abdominal pain, diarrhea or constipation, irritable bowel syndrome, hard to flush bulky, fatty stools, bloating after meals or waking up bloated, itchy skin rash or eczema, discolored teeth or loss of enamel, aching joints, fatigue, canker sores, mood swings, anxiety, depression, poor appetite, weight loss or weight gain, ringing in your ears, headaches or migraines, muscle weakness, low sex drive, poor concentration and/or memory problems, infertility and/or irregular menstrual cycles. Long term, more serious consequences of gluten exposure in sensitive individuals can be degenerative organ damage, autoimmune diseases, osteoporosis and cancer.

Wheat, barley, rye and oats contain toxic chemicals produced by the plant itself. These wheat-poisons have evolved to help the plant with its own reproduction and survival, at the expense of the animal that eats its seed.

Conservative estimates say that one in seven people have some form of gluten intolerance. Most do not have Celiac disease, and many are asymptomatic, meaning they do not have clear Celiac-like symptoms. The astonishing and worrying fact is that roughly 80% of Western people's immune systems react to gluten with the production of IgM and IgG antibodies in what is called the "innate immune response". The innate immune system predates, evolution-wise, the antibody-producing "adaptive immune system" and nonspecifically defends against pathogens.

Gliadin is now ("controversially") known as a toxic wheat glycoprotein, used by the plant to make gluten. In a study published in GUT in 2007 a group of researchers asked themselves the question: "Is gliadin really safe for non-Coeliac individuals?". To test the hypothesis that an innate immune response to gliadin is common in patients with Celiac disease and without Celiac disease, intestinal biopsy cultures were taken from both groups and challenged with crude gliadin, the gliadin synthetic 19-mer (19 amino acid long gliadin peptide) and 33-mer deamidated peptides. Results showed that all patients with or without Celiac disease when challenged with the various forms of gliadin produced an interleukin-15-mediated response. The researchers concluded: "The data obtained in this pilot study supports the hypothesis that gluten elicits its harmful effect, throughout an IL15 innate immune response, on ALL individuals."

There can be only one reason why a substance triggers an immune response: It was useful in evolutionary terms, meaning that without the response, the tribe without that response produced less children than the tribe with the response. Usually the reason for that is that the adult members in the tribe without the response die before they manage to fully procreate and raise their offspring. Hence, when your immune system responds to a substance by producing antibodies, this is a serious sign that this substance likely is bad for you. Bread-eaters are unaware that everybody is gluten-intolerant in one way or another - even when there are no noticeable signs, and that gluten are suspected to play a key role in the cause of certain cancers, autoimmune diseases and age-related illnesses such as Alzheimer's.

Let me count the ways how "bread is bad": In some birds as well as Celiac patients, the wheat toxins trigger such a violent inflammatory response in the intestines, that the wheat grain survives the gastrointestinal tract undigested. The benefit to the wheat plant is that its seed ends up viable, in a clot of bird feces - about the most advantageous position to be in, for successful germination. Why does the bird voluntarily subject itself to such a perhaps painful experience? Could it be that it likes the natural opioids the wheat produces? And perhaps those opioids in bread and pasta are the reason why we consider the consumption of these foods to be non-negotiable as a "quality of life" issue?

"Gluten" comes from the Latin. The word "glue" is derived from that same Latin root. "Gluten" means "glues". Indeed, gluten-based glues are a veritable staple of the glue industry. What gives gluten its adhesive and difficult-to-digest qualities are the high levels of disulfide bonds it contains. These same sulfur-to-sulfur bonds are found in hair, nails and vulcanized rubber. The first third of the small intestine is where vitamins and minerals are absorbed by the millions of tiny outgrowths called Villi. The villi greatly increase the surface area of the intestine, so that nutrients can be absorbed in just a few feet of intestinal tract. The slimy gluten however coat the villi as an oil spill would coat a field of sea anemones. Best case, the villi can't absorb the water-soluble vitamins and minerals they should absorb. Worst case, the villi become inflamed and disappear completely. Up to ten million Americans have (mostly undiagnosed) Celiac disease, another thirty million are gluten sensitive, and yet the FDA has put gluten on the GRAS-list ("Generally Recognized As Safe"). Therefore, ketchup and ice cream with added gluten does not need to mention gluten content. Less than 0.1 grams of gluten can cause severe problems in a Celiac patient.

glutenA person - any person - who eats bread or pasta on a daily basis constantly has his or her small intestine coated with slimy, inflammatory gluten-glue, and serious vitamin- and mineral deficiencies are the result. These deficiencies usually take many decades to express themselves as Osteoporosis, Diabetes and certain forms of cancer. Societies such as Japan with a traditionally gluten-free diet have very much lower occurrences of a wide variety of diseases, in spite of the fact that these people usually eat a lot of fish, polluted with everything from PCB's to heavy metals.

It turns out that Celiac disease is not a disease at all, but a well-functioning early warning system. In addition to the innate immune response to wheat that we all have, Celiacs have an additional, genetically determined, adaptive response. Whereas non-Celiacs go on consuming wheat and develop cancer, MS and a plethora of other very serious illnesses, Celiacs simply avoid gluten and stay healthy. Celiacs don't have a faulty immune system, non-Celiacs do. When people started to eat wheat as a matter of increasing necessity, only those with genetically suppressed adaptive responses to gluten remained alive to procreate. But those individuals only have debilitated immune systems. They are not at all impervious to gluten's damaging properties.

It's not just the gluten that are bad for you. Wheat is a veritable bio-weapon. Chemical warfare is wheat's middle name. Toxic oxalates, lectins and phytates, insidious trypsin- and alpha-amalyase inhibitors, and endocrine disrupters such as estrogens. Wheat grains are unwholesome indeed. Not even cows can digest them without the risk of severe intestinal problems and liver abcesses.

"But European humanity has been been eating bread since time immemorial!" you may say, incredulously. Well, no. From archeological evidence we know that bread was invented at most 14 thousand years ago. Most estimations say between 10 000 and 12 000 years. And most Western societies were introduced to bread many millennia later. That is a blink of an eye in evolutionary terms. Humans have been genetically unchanged for the past 200 000 years. We are genetically still mainly hunter-gatherers and sandwiches and spaghetti are not part of such a diet. Bread is the product of the age of agriculture, which directly spawned the industrial revolution. Humans did not have time to adapt to the slow-acting poisons in wheat. Wheat is a monocotyledonous (one-leafed) grass, something humans, nay, mammals have never eaten in their entire evolutionary history. No wonder they have no defence against its phyto-chemical toxins.

Wheat Germ Agglutinin (WGA) is glycoprotein classified as a lectin and is known to play a causative role in kidney disease, such as IgA nephropathy. In the article: "Do dietary lectins cause disease?", allergist David L J Freed points out that WGA binds to "glomerular capillary walls, mesangial cells and tubules of human kidney and (in rodents) binds IgA and induces IgA mesangial deposits," indicating that wheat consumption may lead to kidney damage in susceptible individuals.

gluten3And sure enough, there is research that shows that wheat can indeed cause kidney cancer. A study from the Mario Negri Institute for Pharmacological Research in Milan Italy published in 2007 in the International Journal of Cancer looked at bread consumption and the risk of malignant kidney tumors. They found that those who consumed the most bread had a 94% higher risk of developing kidney cancer compared to those who consumed the least bread. Given the inherently toxic effect that WGA obviously has on kidney function, it is possible that in certain genetically predisposed individuals the body - in its innate intelligence - has to choose between continuing to allow damage to the kidneys (or possibly other organs) until kidney failure and rapid death result, or launch an autoimmune attack on the villi to prevent the absorption of the offending substance which results in a prolonged though relatively malnourished life.

The real culprit is of course the wheat, not the "inferior genes". Because wheat is not food for humans. It is toxic in a wide variety of ways, and only suitable to be used for the production of industrial glues. The fact that you don't notice anything untoward when eating gluten doesn't mean nothing bad is going on in your body. Why isn't this a widely known fact? One reason is that PhD's never see any patients and MD's never do any fundamental research, and there is little cross-pollination between disciplines. Besides - proclaiming that macaroni kills people by rotting their organs is not exactly beneficial to one's scientific career. Fact is, we haven't identified half of the all the bad stuff wheat contains yet. Many years of selective breeding has increased wheat's genome to more than 5 times larger genetic size than the human genome! Common bread wheat (Triticum aestivum), for instance, has so far almost 24,000 proteins catalogued. One single "bad" protein can wreak havoc anywhere in the body, over the years. Big Agrobusiness, like the tobacco industry, are of course already aware of the health problems their product causes, and are feverishly completing their Wheat Genome Project, to aid them in identifying the main disease-causing part of the wheat DNA so that they can remove them. This will avoid a looming legal liability and add Celiac patients and gluten-intolerants to their market. There is much more to explain about the damaging, sick-making properties of wheat, but that has to wait for another time. Wheat causes damage to the intestines. Wheat causes intestinal permeability. Wheat has pharmacologically active properties such as estrogens that are detrimental to health. Wheat causes damage to many organs in the body, including the brain. Wheat contains high concentrations of excitotoxins such as aspartates and glutamates.

Copyright violations result in a DMCA to the host + invoice with our content licensing fee.

1.  kennethshore    Monday, February 27, 2012

Very interesting article. I am Gluten sensitive, not Celiac. Most of my life I have suffered because of Gluten (hence wheat and some other grains) in my diet. Thank goodness I live in this century as it has taken 20 years to understand this was the reason for my headaches, depression, lack of concentration, tiredness and the awful after effects of such a state of living. Without my insistence that something was really wrong, doctors would have labelled me as mentally insane and god knows what would have been of me. I am now starting to enjoy life. Thank you for all those who have taken an interest in this problem. I believe that many out there don' t know what is wrong with them, anyone with an undescribable and undefinable health malaise should definitely try going on a gluten free diet.



2.  Rob S    Saturday, March 10, 2012

I can only concur with kennethshore. Those are exactly my symptoms. I've finally managed to get my doctor to send me for the relevant blood tests. Since I cut gluten and all forms of wheat out of my diet my health and energy has improved dramatically.



3.  me    Monday, April 16, 2012

I agree with most of the articles' conclusions EXCEPT I did NOT see anything with regards to SPROUTED wheat which is the TRADITIONAL way of eating wheat/barley/lentil/millet bread etc. Sprouting makes wheat digestible!!!!!!! Ezekiel bread I can eat with no side effects whereas I am gluten intolerant to ALL other forms of wheat!!



4.  Millsy-uk    Tuesday, April 17, 2012

The problem with bread is that it goes with the est of the low fat diet bullshit and people are told to base their diets on it. So you're always going to get a backlash when you even try to say anything bad about it.



5.  Deb     Monday, April 30, 2012

How long until I feel an improvement in energy? I stopped all gluten in my diet 27 days ago, I know it can take years for the villi to repair. I hope it isn't going to take that long to feel better. It makes me angry I've been suffering most of my life and I am 55 years old. Why is wheat and other gluten grains even on the market, I've been poisoning myself and family basically and never even knew. Worse yet no one is listening when I tell them how bad gluten is. I usually hear "they still don't understand why, or they don't eat much bread" after I've explained it takes minute amounts and how it is an additives in many things. So much for the FDA being helpful, I Knew they are overpaid under worked and care about no one



6.  Woodie4    Tuesday, May 8, 2012

I have completed many glutin- free elimination diets over the years. I now believe it is best not to explain. In other words just do it. Don't look for affirmation. If you feel you must say something, my suggestion, say little more than "I feel better when I don't eat ...."such and such. And helpful, "I have an ...XyZ ... sensitivity." Most just do not have the knowledge and if they haven' t experienced themselves, it must not be... They can not compute.



7.  Baileybunch    Friday, June 8, 2012

was wondering the same thing about sprouting grains before cooking with them. Does sprouting keep them from being toxic?



8.  Bodhizatfa    Thursday, July 26, 2012

I developed an allergy to oats at 10 years old...severe allergy. Ate other grains my whole life until I got really sick with the symptoms of a bladder and prostate infection. I suffered for 4 years until a nice man and fellow sufferer in a forum suggested strongly that I avoid gluten like the plague. It took me about a month for my symptoms to disappear and by three months I was healthier than I ever was before my whole life. I became text book normal in every aspect of my life. It only takes one exposure to reset the clock for any of you trying a gluten free diet...even the smalest of traces. Even now I immediately know when I get an accidental exposure. So if there is no improvement check all of the ingredients on the labels. Another source of exposure is from nuts and dried fruits. Nuts and dried fruits are packaged on the same machines as gluten related products so there are always traces on them. I eat just one nut or one dried fruit and my symptoms come back after almost 3 years of a gluten free diet. . Be very careful. Grain is not healthy for anyone anymore period. There is no such thing as healthy wheat, barley or rye for anyone with an intolerance period. So stop looking.



9.  Casper    Thursday, August 9, 2012

This may be true when it comes to gluten tolerant individuals, i.e. normal people. But when your immune system has started to react violently to gluten, it's probably too late to revert to sprouted wheat.

I have had gluten (and casein) intolerance for about 7-9 years. During the first couple of years, I found I could tolerate sprouted bread pretty good, but later it made no difference - gluten is gluten, and even a milligram amount will cause a reaction in me. I can't even eat the so-called gluten-free wheat starch which infact contains up to 200 ppm gluten.

Today, I wish I had skipped gluten completely as soon as having the suspicion. During some years, I underwent on-off diets for diagnostic purposes. I saw two useless gastroenterologists. My own attitude, as well as the advice of a not too professional dietist, and the lack of interpretation of an ambiguous urinary peptide test, made me be too sloppy and optimistic. Those semi-glutenfree years may have worsened my immune response to gluten.

There are many hypotheses to the cause of the gluten intolerance epidemy. I think sticking to sprouted bread, or limiting your gluten intake, or not eating gluten every day, may be wise for trying to prevent intolerance. But not when you got it. However, if you are not a plain celiac, a food intolerance maybe doesn't need to be life-long. The immune system and gut lining are adaptive. After some (many) years of abstinence one could try and see if the intolerance has gone. As most people accidentally get 'glutenized' several times a year, this happens involuntarily anyway. The problem is repeated exposures will keep your intolerance alive. Don't be too optimistic. I may want to try out sprouted wheat one day, years from now, but I doubt it will work.



10.  Monald    Tuesday, February 19, 2013

There's also a connection between wheat intolerance and COFFEE! They have some similar proteins and so coffee can cause the same negative health symptoms!



11.  Steve    Wednesday, April 17, 2013

Hello, I Just wanted to say don’t believe everything you
were taught in school, most of it is lies. Wheat for example is bad for
you and almost cost me my life. Don’t worry I sought help from my local doctors
who had 12+ years education under their belt. Little did I know I made the biggest mistake.in my life!

I sought help from a Doctor.

I was put on their many drugs as well as psychotic drugs and
it would not take long before my health started failing and my wife and kids
would leave me. What choice would she have? I was sick and lost my mind. An expensive
Divorce and I am thrown on the curb my whole world is torn apart. I struggle
for years and fighting for my life as I almost committed suicide though I would
not be the first in the Family being treated by so called Doctors to commit suicide.
I call it murder! Almost 4 years of hell and an unnecessary surgery do I start
putting thinks together? I was mostly
bed ridden I could not sit more than 20 minutes so I did a lot of reading on
health for couple of years and I read about all diseases and how doctors treat
you.

I was shocked to read the truth about my own diagnoses.
Wheat was the big culprit but they just let me keep eating this food. Not one Doctor
told me the truth of all the years of being treated. I now have permanent nerve
damage to the hands an unnecessary surgery that I thought was going to help me.

I trusted you Doctors
and you betrayed me!! It has taken me years to heal my starving
brain and who knows how much more Damage I did to my villa. I have a 6” file of
papers on all the Doctors lies all solved!!
Is there one attorney who will
stand up against these Doctors I want to pay them back!!

If I can’t Sue I will Hunt every one of you MF for
destroying my life while you get to go home to your loving family. Strange we pay for you to make us sick and
deceive us.

Yes, I want to Sue! They were never helping me! Don’t
believe me I’m here I have nothing to hide.
See me read my file look at my pictures.

Wheat has always been the big problem of most people’s
Health Problems but doctor’s just push there Drugs and treats the symptoms.
People mentally sick out of their minds. Their actions blamed on their so called
mental illness. This all could be prevented if they were treated properly. Every
time a mentally ill person kills rapes or what have you. Doctors should be sued
for there lies and mistreatment and Murder if one is involved.

Trust me I have been through it all and I would be dead
today if I depended on Doctors.

I would be in locked up in a padded cell but instead I am
living again. Actually more balanced in all my life but now have some handicaps!

P.S. I live in MN and am seeking a Medical attorney who
would see my case and represent me.

Waiting your reply..
Steve



12.  Travis    Sunday, May 19, 2013

I've recently started going off gluten. The result of eating gluten has taken a very serious toll on my life. Do to damage it has caused, I developed many nutrient deficiencies, and subsequently developed fibromyalgia. I'm fully certain that fibromyalgia is a result of the body becoming toxic do to villi and microvilli damage. This damage doesn't just keep good things out, but allows other toxins in. Going back in my life, you can actually see the progression of gluten damage. Since being a kid, I had fatigue, concentration problems, and depression. This had massive affects on my life. Eventually I ended up with serious pain problems that left me disabled intermittantly.
When I tell people this, they don't like what I tell them. I just say, "Would you eat wheat in it's whole form of a seed?" Nobody would, because our mouths know what is and isn't good. Only after we add sugar, salt, and other ingredients, we actually want to eat it. I can honestly say I'm going to miss eating a lot of the gluten laden foods out there, but not being poinsoined, and feeling like a bag a crap, is a fair trade.



13.  Gboates    Sunday, November 3, 2013

People always take small aspects of nutrition and exaggerate to try to make it solve all these health problems. If carbs were toxic then why would glucose be the primary source of fuel for the brain and all cells. We would literally die without carbs....



14.  Sarah Vaughter    Sunday, November 3, 2013

Who said that carbs are toxic? Of course carbs aren't toxic - gluten are toxic. Gluten have nothing whatsoever to do with carbs, and carbs have nothing whatsoever to do with gluten.

Just because some carbohydrate-rich foods contain gluten, that doesn't mean that carbohydrates are toxic - that like saying that because a dog has hair, a cat is a dog because a cat also has hair..

Gluten are irritating, slime-producing protein composites that certain plants started to produce to make sure that their seeds would pass the GI tract of birds and small rodents without getting even partially digested. Their toxicity provokes such a strong immune response that a protective, enveloping mucous layer is produced.

Especially Western human tribes that stareted to rely on agriculture lack the gene for the secondary immune response to gluten. This allowed them not to succumb to a gluten-rich diet.



15.  paul    Thursday, January 23, 2014

WOW! Am currently treating my pet chimp with Lufenuron for Candida,i didnt know that wheat/gluten sensitivity can cause similar symptoms-does anyone know if that includes athletes foot/jocky itch/rash? If i eat porridge oats my nose streams right away which i thought was Candida related but now i'm not so sure! Am gonna go wheat/gluten free to see if that helps.



When responding to another comment, please mention its number.
Comments need to be approved. Check updates to this page with F5.
We reject comments with profanity, sloppy writing, suspected SPAM,
requests for medical treatment advice, customer support issues or
criticism to the article without using logical, scientific arguments.


Name

After Saturday comes?

Comment