Connection Between Pesticides, Wheat & Gluten Sensitivit

[mcnomore]

Interesting article
http://www.celiaccommunity.org/the-celiac-md-2/

[gluten]

Hi, Thank you for the interesting post. Jon

[tex]

The primary source of trypsin inhibitors, tannins, lectins, and amylase inhibitors is not wheat — it's legumes. This is old technology, not a new discovery.

http://www.ncbi.nlm.nih.gov/pubmed/1372122

http://www.ncbi.nlm.nih.gov/pubmed/6198897

Tex

[mcnomore]

Tex, I posted your response to the article on celiacbayarea and here is Dr. Burkhart's clarification:

My article is addressing the association with wheat and its affect on intestinal inflammation/gluten sensitivity. This is new information.
http://www.ncbi .nlm.nih.gov/pubmed/23623873http://www.ncbi.nlm.nih.gov/pubmed/24077239
The article you reference is about ati's also found in legumes - these were being used in starch blocking medications for the treatment of obesity. They took concentrated amounts of ati's from legumes and put them into a pill to block digestion of starches ie if you don't absorb the starch, you don't absorb the calories- that is the principal. ATI's are natural pesticides that are in legumes as well - I don't know if the concentration is higher in legumes or wheat as I was just discussing their existence in wheat as a possible cause of gluten sensitivity symptoms. I hope that makes sense.
Dr. Burkhart

http://www.ncbi .nlm.nih.gov/pubmed/24077239http://www.ncbi.nlm.nih.gov/pubmed/24077239

Amy Burkhart, MD, RD
Integrative Medicine
Celiac Disease, Gluten Intolerance and Digestive Health
1100 Lincoln Ave. Suite 200
Napa, CA 94558(707) 927-5622 Office
(707) 927-5747 Fax
www.TheCeliacMD.com

[tex]

Yes, I'm well aware of what the research was focused on. I cited that article merely to show that understanding the effects of natural plant pesticides is not a new innovation — it's been around for a while. Other than that, the details of the article are pretty much irrelevant to the subject at hand. My point is that claims about additional attributes of wheat that might lead to reactions unrelated to the gliadin and glutenin peptides are little more than distractions from the main event, and the discovery noted (about amylase inhibitors) is not really a new innovation, as far as food sensitivities are concerned.

There are over 300 peptides found in wheat, rye, barley, and other Triticum species that are documented to cause adverse reactions based on increased intestinal permeability. And this increased intestinal permeability is a phenomenon that is definitely not limited to celiacs — research shows that gliadin causes this effect for everyone.

CONCLUSIONS: Based on our results, we concluded that gliadin activates zonulin signaling irrespective of the genetic expression of autoimmunity, leading to increased intestinal permeability to macromolecules.

http://www.ncbi.nlm.nih.gov/pubmed/16635908

That makes it highly likely that all of the over 300 peptides mentioned above probably have the potential to produce a similar effect (for everyone, not just celiacs). The magnitude of this potential sort of dwarfs any additional secondary or tertiary issues with wheat (such as trypsin inhibitors, tannins, lectins, and amylase inhibitors). Why bother? Those issues are of academic interest only, on a macroscopic scale. Wheat really doesn't need any additional incriminating evidence to prove that it's a dietary disaster. It already has plenty of solid evidence supporting its indictment.

And while Dr. Burkhart has apparently only recently realized that amylase inhibitors exist in wheat, the discovery that not only all plants, but all living things produce natural pesticides and similar compounds (such as lectins), was made many years ago, so discovering such potential in wheat is not exactly an innovative discovery — it's simply a matter of turning the crank, to apply the principle to yet another species. That's still basically old technology. While it may be interesting from a medical point of view, from a patient's point of view, I fail to see how that "discovery" will benefit anyone who is sensitive to wheat, regardless of the mode of their reaction.

It seems that a very high percentage of medical professionals are valiantly searching for something to blame non-celiac gluten sensitivity on, other than the obvious, namely gluten. I suppose they feel the need to try to save face, after all these years of being wrong. But of course, that's just my strictly unprofessional opinion.

Tex

[DebE13]

So does that mean legumes should be avoided too? I know it's recommended if someone is having difficulties achieving remission but would it be wiser to avoid the all together? Maybe I'm not following to jist of the conversation.

[mcnomore]

Great question Deb.

[tex]

Well, legumes seem to carry a disproportionate share of natural pesticides, especially lectins. That's why it's a common practice to soak beans overnight, for example — soaking greatly reduces the lectin content (provided that the water used for soaking is discarded before cooking).

Cooking further reduces the lectin risk. In fact, most lectins are destroyed during cooking (for all kinds of food). I've never researched remedies for the other types of natural pesticides, but I have a hunch that they would behave similarly. Someone who has MC should certainly strive to avoid eating any uncooked or undercooked legumes, for that reason. But remember that all plants produce lectins. Some are just much more potent than others, as far as human digestive systems are concerned.

I'm not aware of any research that has been published on this specific topic, but I have a hunch that lectins may also play a part in our inability to tolerate virtually any type of raw fruit and vegetables while our gut is super-sensitive. This is also why washing and/or removing the peel helps, because most lectins can be found either on the surface, or in the pericarp (outer shell or peel) of most fruits and vegetables.

Tex