My thoughts on a possible cause of IBD

Until I find something different,this is what I believe is going on as a possible cause of IBD/UC.

After 30 plus years of trying to figure this out,I have too many threads, here is a distillation.

Won't bore you with studies.

 

Cooking with high heat,broiling,baking,frying,grilling.

Forms denatured proteins due to the Maillard reaction in the food, proteins with sugars.

These modified proteins are resistant to digestion,more enter the colon,they change gut bacteria

types,promote protein fermentation in the colon and promote SRB's. Also starts an immune cascade.

Bacteria also now more proteolytic,digestive protease may not be deactivated. Mucus barrier is

degraded,bacteria penetrate,immune cascade starts. UC starts distally.

 

Excess sugar in the diet.

Besides added sugars,too much sweet fruit/juice,selective breeding to make sweeter.

Glycotoxins, advanced glycation end products,MRP's, activates RAGE.

Fructose-tryptophan reaction products, possible low serotonin and other neurotransmitters,out of balance.

Sucrose is half fructose. Hot fats also make a type of AGE called ALE's.

Insulin spikes and resistance, may cause a problem with FAS,which is a controller of mucus

production. UC starts distally.

 

Time-lines fit pretty well, sugar consumption,cooking methods,fruit importation.

Above also fits pretty well with what type of foods eaten by who,where,when and how,

and IBD incidence and history. The Western diet/Maillard Reaction Diet.

Add in epigenetics,lack of sun light,excess carbohydrates, for good measure.

 

I am sure there is more, but these are the basics.

Makes sense to me. Can we fix the problem with just diet and cooking method modification,

perhaps. Cut added sugars, high glycemic index/load fruits, eat low glycemic index, cook with

steam/water,acid marinate foods, chocolate and coffee perhaps not good either,high in MRP's.

 

Antibiotics are probably a modern trigger,along with chlorinated water,lack of resistant starch,

pollution,extended artificial/lighting periods.

What I hope for is that the gut bacteria are all still there,but just suppressed/modified by the MRP,s,

and if you stop feeding them MRP,s they will recover,that is if the immune system has not killed them off.

Also hope neurotransmitters will self correct,after lowered sugar/fructose.

I am sure many may not agree with this,but it is my best shot.

Believe it or not,most will not probably believe,but before you say impossible,study timelines well.

We have an epidemic of cancer,heart disease, autoimmune disease,diabetes, kidney disease.

WHY ??????

All comments welcome,won't be offended if you don't agree. Please discuss.

Old Mike

FAS=Fatty Acid Synthase

http://www.ncbi.nlm.nih.gov/pubmed/22341463

RAGE=soluble receptor for advanced glycation endproducts (sRAGE)

http://www.ncbi.nlm.nih.gov/pubmed/21939913

SRB=Sulfate Reducing Bacteria

Main Maillard Reaction thread.

https://www.healingwell.com/community/default.aspx?f=38&m=2690421

 

 

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Post Edited (Old Mike) : 6/2/2013 8:47:33 AM (GMT-6)

I think there are many causes, different ones in different people. I think it's wrong to blame diet as the leading cause. There are many who eat healthy and are eating "healthy" in unwesternized nations who still come down with IBD and there are those who were eating unhealthy and switched to eating healthy and then came down with IBD after switching to healthy. Antibiotics seem to be very high on the list as causing many UC cases. I guess you could argue that a bad diet beforehand may make you more susceptible to IBD after anitibiotics are introduced but that is an awful big stretch with absolutely no proof whatsoever. I do appreciate all of the research Old Mike does though. It is very informative.

OldMike,

I agree, but I also believe that there is a "stressor" component, in which  the "stressor" activates or triggers UC. The stressor can be a parasite, bacteria, toxin as in food poisoning, hormonal upheaval ( as in cases such as pregnancy), and of course excessive STRESS of some life event.

What do you think?

Old Mike,

But based on your incredible research, we know what happened after 1920's - exponential gluten added through hybridization/******ization of the grains... thereby creating the HUGE increase in IBD worldwide, no?

Can somebody tell me, is fruit bad?? Fructose?

Petah, I only eat low fructose fruit, strawberries, raspberries, blueberries.

Thanks

OM - "Fructose-tryptophan" is interesting -

I'll like to take what you have written a step further and suggest something like this:

First I keep yapping about protein misfolding from time to time and this is just from what I have learned about the way our lungs react to pollution - specifically nano/ulrtafine partculate from Diesel and Combustion Fumes.

The gut, specifically the colon is basically the dumping ground for everything. Everything gets dumped in here for elimination along with the foods we eat (including crap from our lungs carried out by the mucus elevator and the drainage of the lympth system etc.

Cooking and the combination of sugars (fructose/sucrose etc) and complex carbs seems to cause a similar reaction as to pollution in the lungs - where the combining of sugars and complex carbs through heated chemical reaction as well as contact reaction results in the formation of AGE (advanced glycation end-product) which then attaches itself to proteins - which it really doesn't have to be an "end product" per say, but part of a step that arises through glycation. Anyway - misfolding can occur in this step as well where after a number of tries by the cell to utilize the protein that the AGE glycan is attached to, the cell cannot as it will not fold properly, this then causes it to be rejected by the cell and essentially spit back out into the cytoplasm along with a release of proteases to try and break it down... problem is some AGE products just cannot be broken down at all and have very long life times, and this in turn causes the cell to well.. die... or commit apoptosis, essentially spitting the AGE and possible remaining proteases back into the system again - where, if it's not eliminated (the AGE that is) and the protein that its's attached to gets picked up by either another cell or by bacteria present in the colon.

This then possibly leaves excess proteases present at the site which is essentially the inner most mucosal layer which could then participate in the degradation of the mucosal layer. As well, macrophages have specific receptors for AGE and it been shown that AGE can bind to specific receptors on the outermost layer epithelial cells -so the lining of the colon which is in direct contact with the innermost mucosal area; when AGE is present and comes in contact or "binds" with the epithelial cells it would then cause an influx of macrophages and set off a bit of an immune cascade. As well, in response to this binding it would cause the epithelial cells to enter an oxidative state.. or become "stressed"

In regards to the bacteria and more specifically gram positive bacteria (the good guys) - Sugar and Carbs together seem to contribute to the process of coating gram positive bacteria with S-IgA - So Immunoglobulin A. It has been shown that in people with Crohns and Colitis anywhere from 80-100% of gram positive bacteria can be coated with IgA whereas normal healthy people it's only about 20%. So here's the thing... Glycans are involved in this process as part of the immune system both innate and auto (or hormonal)... and if for some reason, much like citrillunated protiens are the result of misfolded proteins (arginine to citrulline but with a different end result (ammonia instead of NO)) and the body (or cells) can mistakenly utilize this mutant citrulline, which then causes the body to mount an attack on otherwise normal healthy tissue - the same thing can possibly occur with misfolded proteins with AGE glycans attached, where the gram positive bacteria in the gut try to utilize these, then spit them out (as they cannot utilize them) through their surface where, once present on their surface they are immediately recognized and tagged by the immune system again but this time it's not just the AGE glycan with protein attached that's recognized- it's the whole bacteria as it's attached to or in the process of leaving the surface of the bacteria. And as the bacteria is now being tagged as "bad guys", the body then mounts an attack against them -as goes the most prevalent theory as to why people develop IBD (I think); an improper immune response to otherwise normal intestinal bacteria.

As well, IgG is sort of the other side of this.. one could also suggest that due to some sort of genetic problem either inherited or perhaps "triggered" by passing a threshold of AGE accumulation, or even more likely the actual structure itself of the protein with the AGE glycan attached causes the B cells to keep producing antibodies which then causes the T cells to keep attacking... So the immune system just doesn't quite learn properly or know to turn off because the B cells just see the structure of the protein with the AGE gylcan attached and thinks it's foreign (which it is to a degree) - so the learning process is short circuited and is unable to turn off. Which one could attribute to more so to a wacky hormonal immune response rather than a direct response to a pathogen - more like an allergic reaction to proteins with AGE glycans attached that like most allergies grow out of hand when exposure to them passes a certain threshold. - and just by default or accident the body actually attacks gram positive bacteria as they excrete these... So they are somewhat innocent bystanders that get caught up in a hormonal immune response.

But then again, who the heck knows...

That's my 2 cents worth...

I take no responsibility whatsoever for any incorrectness, haha... And others can argue or point out all the incorrectness... after all we learn best by mistakes.

Bed time for me -It's 11:15 pm and now way past my new bedtime and that wore my brain out.