rethinking gluten

I found this article very interesting

"People with irritable bowel syndrome may indeed feel better on a gluten-free diet — but gluten might not have been the culprit."

/www.sciencenews.org/blog/scicurious/separating-wheat-chaff-gluten-sensitivity

I agree and personally, I think the evidence on wheat lectin is far more convincing than just gluten alone. The most up to date study showed a decrease in inflammatory markers by replacing modern wheat with ancient einkorn wheat, which gives people who want to continue eating gluten and not suffer the drawbacks another option.

Interestingly, the inflammatory profile showed a significant reduction in the circulating levels of pro-inflammatory cytokines, including IL-6, IL-17, interferon-γ, monocyte chemotactic protein-1 and vascular endothelial growth factor after the intervention period with ancient wheat products, but not after the control period. In conclusion, significant improvements in both IBS symptoms and the inflammatory profile were reported after the ingestion of ancient wheat products.

As for myself, I just feel better eliminating it completely from my diet. I wouldn't go near modern wheat with a ten foot pole.

Anyways, here's is the study for anyone that what's to go over the role of dietary lectins on disease onset.

Wheat gliadin, which causes coeliac disease, contains a lectin like substance that binds to human intestinal mucosa,6 and this has been debated as the “coeliac disease toxin” for over 20 years.7 But coeliac disease is already managed by gluten avoidance, so nothing would change were the lectin hypothesis proved. On the other hand, wheat lectin also binds to glomerular capillary walls, mesangial cells, and tubules of human kidney and (in rodents) binds IgA and induces IgA mesangial deposits. This suggests that in humans IgA nephropathy might be caused or aggravated by wheat lectin; indeed a trial of gluten avoidance in children with this disease reported reduced proteinuria and immune complex levels.8

Best.

momto2boys said...
I have been thinking about this a lot lately. We have a bakery near us that uses only locally, organically grown heirloom wheat and they make a true sourdough I was thinking of trying.
The catch is finding a "good" time to experiment.

I think fermented bread is a good idea, but yeah, I think finding the right distributor is a little difficult. As for commercial brands, foodforlife is a great one, as is alvarado street bakery.

I tried going back to sprouted and organic bread, but I couldn't stomach it. I don't seem to crave bread anymore, which is good I think.

Dr.Davis mentioned something about gluteomorphins in bread working the same way as opiate drugs and sugars do, meaning they trigger the addiction pathway. I think it takes some time to wean off bread.