I know gluten and grains triggers inflammation but why potato and rice not? Rice is a grain wich also have lectin in it.
I have read an article why rice also could trigger inflammation.
Tex and other, what do u think??
Cooking destroys some of the lectins but not all.
from http://www.vrp.com/digestive-health/...nd-weight-loss
(yes, it's a vitamin website, but they list their sources)
"The important point is that some of the lectins consumed in everyday foods act as chemical messengers that can in fact bind to the sugars of cells in the gut and the blood cells, initiating an inflammatory response. In wheat, gliadin, a component of gluten and an iso-lectin of wheat germ agglutinin (WGA), is capable of activating NF kappa beta proteins which, when up-regulated, are involved in almost every acute and chronic inflammatory disorder including neurodegenerative disease, inflammatory bowel disease, infectious and autoimmune diseases. Scientific literature shows that dietary lectins can dramatically reduce natural killer (NK) cell activity directly and through disruption of intestinal flora. Natural killer cells are one of the body’s most important defenses against viruses and other invaders."
"As intestinal cells age they become less glycosylated due to the loss of glycoconjugates. The intestinal lining of people with Crohn’s disease and IBS (irritable bowel syndrome) appear to be more sensitive to the effects of food lectins because the lining is constantly being replaced by new tissue that is made up of immature cells that are more glycosylated and thus more susceptible to lectin attachment. "
Lectins may cause or exacerbate intestinal permeability, allowing toxins to cross the intestinal barrier, enter your blood stream and begin immune problems.
Why is rice ok and other grains not?
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Ken,
Everyone's intestinal lining is replaced every 4—5 days. Everyone, not just people with a digestive disease. It's a part of routine maintenance.
Only grains that contain a protein that breaks down to a peptide that closely resembles the 33-mer peptide in wheat and similar reactive peptides when their molecule is digested are a problem for most people. But a few people react to corn and rice also.. From pages 88 and 89 of the book:
The following information is from pages 16—23 of edition II of the book (in progress):
Tex
Everyone's intestinal lining is replaced every 4—5 days. Everyone, not just people with a digestive disease. It's a part of routine maintenance.
Only grains that contain a protein that breaks down to a peptide that closely resembles the 33-mer peptide in wheat and similar reactive peptides when their molecule is digested are a problem for most people. But a few people react to corn and rice also.. From pages 88 and 89 of the book:
Gluten is the component in wheat flour that allows the dough to stick together, gives the dough its elasticity, and allows it to “rise”, so that it can be used for baking bread and various pastries. Gluten is comprised of two protein fractions, prolamins and glutelins.
For wheat gluten, for example, the prolamins are called gliadins and the glutelins are known as glutenins. Both of these protein fractions can cause reactions in people who are sensitive to them. Most people who are sensitive to the gluten in wheat are also sensitive to the prolamins found in rye (known as secalin) and barley (known as hordein), and many of those individuals are also sensitive to the prolamin (avenin) found in oats. Other than the glutenins in wheat and the hordenin in barley, the only other grain for which a glutelin is commonly mentioned, is rice. That glutelin is known as orycenin.
Note that wheat contains a number of different gliadin and glutenin peptides to which celiacs are known to react, while rye, barley and oats typically each contain fewer reactive peptides. Altogether though, hundreds of different peptides from this group of grains have been identified to cause immune system responses for people who are sensitive to them.7 And it’s very likely that others exist that have not yet been investigated and described. Not everyone reacts to the same peptides, of course, but most people who are gluten-sensitive react to the alpha gliadin peptide and a couple of others that are known to be the most problematic.
A few people who have MC are also sensitive to the primary storage proteins in other grains, such as zein (in corn), or panicin (in millet), and fewer still are sensitive to orzenin (in rice). Just as sensitivity to the rice prolamin orzenin is rather rare, it’s also quite rare for someone to be sensitive to the glutelin in rice, orcenin. Experience shows that rice is one of the least allergenic grains of the commonly available choices. That means that most (but not all) of us can use it in an elimination diet.
The following information is from pages 16—23 of edition II of the book (in progress):
There are too many references in those quotes to include here.What type of antinutrients are likely to cause problems?
There are many known different types of these defensive mechanisms, but the most notable examples tend to cause symptoms ranging from irritating to toxic. Some of the antinutrients for which research data have been published include (but are not limited to) lectins, chitins, benzoxazinoids, and amylase trypsin inhibitors (ATIs) Because predators (including humans) typically learn to avoid plants that cause obvious symptoms, those plants are usually avoided, or not even considered to be food. It's the plants that cause more subtle or delayed symptoms that tend to be the most troublesome, because the cause of the problems may remain undiscovered.
Lectins are a well-known cause of digestive problems.
They can bind to cell membranes and they can cause sugar molecules to stick together, a process known as agglutination (Sullivan, 2016, October 5).14 Over 3 decades ago the wheat germ agglutinin in wheat was shown to be a lectin.15 The agglutinating properties of gluten are what make the molecules in bread dough stick together and allow it to be kneaded. Lectins normally are not affected by gastric acid or digestive enzymes, so they tend to remain undigested. That means that they retain their antagonistic properties while passing through the digestive system. They can bind to cell membranes in intestinal walls, arteries, and organs, resulting in irritation and possible cellular damage.
Do lectins cause leaky gut?
Clearly, because wheat germ agglutinin is a lectin, that implies that at least some lectins can cause leaky gut. Some of the most common sources of lectins are grains, legumes, dairy, and nightshades. And it's probably not a coincidence that the 8 most common allergens (wheat, dairy, soy, eggs, peanuts, treenuts, fish, and shellfish) contain some of the highest amounts of lectins. Lectins are probably the main reason why a low-carbohydrate diet works so well to prevent heartburn, gastroesophageal reflux disease (GERD), and sometimes other digestive system problems (because a low-carbohydrate diet reduces lectin intake). Fortunately the problems caused by many lectins can often be minimized by proper cooking methods, but some of them cannot be degraded sufficiently by cooking, so they still cause problems for many individuals.
Certain carbohydrates (specifically mono and oligosaccarides) can bind specific lectins and prevent them from attaching to cell membranes (Sullivan, 2016, October 5). N-acetyl-glucosamine (aka N-acetyl-D-glucosamine, GlcNAc, or NAG) is an enzyme occurring naturally in the body. It's the main binding target of wheat lectin. Therefore it seems reasonable to suspect that this may be the reason why glucosamine compounds have the ability to protect cells in cartilage and possibly in the intestines from inflammation damage associated with gluten-induced arthritis. If the lectins bind to a glucosamine supplement, they can't bind to cells in the body. This implies that the arthritis symptoms associated with MC and other IBDs may be reduced by taking an over the counter (OTC) glucosamine product. In practice, many MC patients and others who suffer from gluten-induced arthritis have found that glucosamine does indeed help to relieve joint pains.
The outer shell (exoskeleton) of insects and crustaceans is made of a polymer known as chitin.
Some authorities claim that because chitins consist primarily of long polymers of n-acetyl-glucosamine (the primary binding target of wheat lectin), they are functionally equivalent to wheat gluten (Mercola, (2011, July 5).16 If that's the case, then foods that contain significant amounts of chitin, such as barley, rye, rice, tomato and potato should cause major digestive problems. And of course barley and rye do indeed cause the same intestinal damage and clinical symptoms as wheat (because they are closely related to wheat).
But for most people (including MC patients) of all the grains, rice is typically the least likely to cause inflammation or digestive problems. Tomatoes are not well-tolerated by many MC patients, but this may be because they are actually a citrus fruit, and citrus fruits are not well-tolerated by the majority of MC patients. While potatoes cause digestive problems for some MC patients, many can tolerate potatoes quite well. So in the real world, while chitins may be a problem for some, they may or may not be a category of antinutrients that cause a significant level of digestive problems for most people (or most MC patients).
Do chitins cause leaky gut?
Based on the effects on the digestive system of foods that contain significant amounts of chitin, it appears that the jury is still out, because the food-based evidence appears to be inconclusive. We already know that barley and rye cause leaky gut, but rice, potato and tomato have not been shown to do so.
However, certain pathogenic organisms that sometimes invade the digestive system may be examples of how chitins can cause leaky gut. All pathogenic fungi contain chitin in their cell walls (Lenardon, Munro, & Gow, 2010).17 The outer wall of the mycelia (roots or feeding tubes) of Candida albicans are made of chitin. And it's well known that Candida roots penetrate the epithelial layer of human intestines. It's also well known that Candida causes leaky gut. So there is no question that certain situations associated with chitins lead to leaky gut.
Sprouted grains are touted by many as beneficial for health.
But Mercola (2011, July 5) warns of the dangers of sprouted grains, pointing out that they contain benzoxazinoids (Bas), known to be a toxin, and sprouted whole wheat contains some of the highest amounts of wheat lectin. While it's true that the cereal grains (including wheat, rye and corn (maize) contain Bas that are utilized as a defensive mechanism primarily against certain insect pests and competing weeds, rye has by far the most potent effect (Makowska, Bakera, & Rakoczy-Trojanowska, 2015).18 Corn can cause digestive problems for a relatively small percentage of people, but compared with other foods known to cause significant digestive issues, corn appears to rank somewhat low on the overall scale.
Do benzoxazinoids cause leak gut?
While there doesn't appear to be any medical proof that they do, their presence certainly doesn't enhance digestion in any way. And it's possible that the additional stress that they impose on the digestive system, when added to the accumulated issues caused by other antinutrients in the same foods, or in other foods in the diet, may at least contribute to the development of leaky gut.
Do amylase trypsin inhibitors cause leaky gut?
Amylase enzyme is produced and used by the body to digest carbohydrates, and trypsin enzyne is produced and used by the body to digest proteins. It's been known for decades that legumes (including various beans and soy) contain not only lectins, but also inhibitors of amylase and trypsin (Savelkoul, van der Poel, & Tamminga, 1992).19 But more recent research data published by Junker et al. (2012) has shown an association between wheat amylase trypsin inhibitors and the activation of toll-like receptor 4 (TLR4).20 TLR4 is known to promote inflammation.
This discovery has prompted renewed interest in the cause of celiac disease. On the Internet there are even blogs claiming that gluten is not the cause of celiac disease. Instead, amylase trypsin inhibitors are claimed to be responsible. At least one blog even claims that celiac disease is due to the selective breeding techniques used half a century ago to create genetic changes in wheat intended to improve pest resistance.
While that sounds like a plausible observation, it totally ignores the history of medicine.
Celiac disease was first described in the medical literature approximately 2,000 years ago, not 50 years ago (Guandalini, 2007, summer. p. 1).21 In fact, prior to the 1920s, the medical community didn't have the foggiest idea what caused celiac disease, so they had no idea how it should be treated. For a relatively simple disease (gluten sensitivity), with a simple cure (avoid gluten), why has it taken the medical community almost 2,000 years to figure it out, and why are they still not sure they've figured it out?
TLR4 activation has been shown to cause leaky gut.
It has long been known that chronic alcohol exposure causes increased intestinal permeability, and Li et al. (2013) showed that the mechanism by which this occurs is associated with the activation of TLR4.22
Therefore, amylase trypsin inhibitors promote leaky gut.Chronic ethanol treatment significantly elevated blood endotoxin levels, intestinal permeability, and the expression of TLR4 in the ileum and colon. Moreover, ethanol exposure reduced the distribution of phosphorylated occludin in the intestinal epithelium because of PKC activation. In conclusion, chronic ethanol exposure induces a high response of TLR4 to lipopolysaccharide (LPS), and TLR4 increases intestinal permeability through down-regulation of phosphorylated occludin expression in the intestinal epithelial barrier, accompanied by membrane PKC hyperactivity. (p. 459)
So it appears that it's likely that lectins, chitins, benzoxazinoids, amylase trypsin inhibitors, and possibly other antinutrients may play a role in the development of leaky gut. Whether their respective individual effects are major contributors to the development of digestive system disease, or they turn out to be relatively insignificant, remains to be seen. But one thing we know for sure — grains are associated with all of these issues and legumes are associated with the most potent offenders such as lectins and amylase trypsin inhibitors. In view of all the possible ways by which leaky gut can be induced by the foods that most people eat every day, is it any wonder that food sensitivities are so common?
TLR4 has been shown to be associated with IBDs.
The association of amylase trypsin inhibitors with TLR4 activation appears to have special significance for IBD patients. In research data published in 2005, Oostenbrug et al. showed that TLR4 is associated with both Crohn's disease and ulcerative colitis.23 Using mice that had been genetically modified to overproduce the active form of TLR4 in the epithelium of the intestine, Fukata et al. (2011) showed that this characteristic increased the vulnerability of the mice to chemically-induced colitis.24 Mice that have been genetically modified to overproduce TLR4 are known as villin-TLR4 mice. Furthermore, Fukata et al. (2011) concluded that the regulation of toll like receptors affects the outcome of both colitis and associated cancers, and therefore it might have potential as a way to help prevent or treat colitis and the cancers that have been shown to be associated with IBDs.
The discovery that amylase tripsin inhibitors provoke the activation of TLR4-based inflammation fully validates non-celiac gluten sensitivity.
Whether the propensity of amylase trypsin inhibitors to activate TLR4 turns out to be the primary mechanism by which wheat promotes the pattern of inflammation known as celiac disease remains to be seen. But regardless of whether or not that's the case, the potential inflammatory effects of not only amylase trypsin inhibitors, but possibly all of the antinutrients discussed here should equally apply to non-celiac gluten sensitivity. Why? Because TLR4 is part of the innate immune system. That makes it an equal opportunity inflammatory agent, independent of the HLA-DQ2 and HLA-DQ8 genes commonly associated with celiac disease. In other words, it's not necessary for the immune system to develop a sensitivity to any foods that provoke a TLR4 response because all humans are born with that sensitivity.
In support of the above claim (about the ability of other antinutrients to provoke an innate immune system response), it should be noted that both lectins and chitins bind to TLR4 (Unitt, & Hornigold, 2011; Koller, Müller-Wiefel, Rupec, Korting, & Ruzicka, 2011).25,26 This could well be a game-changer for the understanding and treatment of inflammatory bowel diseases and autoimmune diseases in general, because they are all associated with the inflammatory consequences of food sensitivities.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Cut all rice out of your diet for 5 or 6 days. Then reintroduce it. If you're sensitive to rice you'll have a stronger reaction against it when you reintroduce it.
Tex
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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Gabes-Apg
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Tex has said what I was going to say about 'testing' rice. stop it for a week and then have a serving and see how the body reacts
also - it can also depend on the type of rice that you have. going with rice that is organically grown, and a grain that is 'traditional' ie not had growing methods modified can minimise issues.
and where it is was grown can have importance regarding arsenic levels etc.
also - it can also depend on the type of rice that you have. going with rice that is organically grown, and a grain that is 'traditional' ie not had growing methods modified can minimise issues.
and where it is was grown can have importance regarding arsenic levels etc.
Gabes Ryan
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
Rice Test
I made the rice test. Basnati rice. I ate all day rice because I had a Flare, the following day was ok D stops, following day again all day rice. The following day perfect stool. The third day I have a stiff neck. Joint pain? That means I have intolerant to rice? Or it was just too much?
Ingrid
Hi Ingrid,
If you can eat rice three days in a row without diarrhea, It should be a safe food for you. You might be correct, that it was too much, because all grains, even rice, contain lectins, and lectins can cause problems if we eat too much of them. Another possible problem is that rice does not contain all the amino acids needed for good health, so after three days, you might be short of certain amino acids. If you're going to eat only one food for an extended period, meat is the only food that contains all the amino acids needed for good health. It's very possible that the stiff neck was caused by something else. I doubt that the rice caused a stiff neck, but I can't say that it's not possible. Usually, a stiff neck is caused by cross-contamination with gluten (for most of us.) Some of us get a stiff neck from eating beef, also.
Tex
If you can eat rice three days in a row without diarrhea, It should be a safe food for you. You might be correct, that it was too much, because all grains, even rice, contain lectins, and lectins can cause problems if we eat too much of them. Another possible problem is that rice does not contain all the amino acids needed for good health, so after three days, you might be short of certain amino acids. If you're going to eat only one food for an extended period, meat is the only food that contains all the amino acids needed for good health. It's very possible that the stiff neck was caused by something else. I doubt that the rice caused a stiff neck, but I can't say that it's not possible. Usually, a stiff neck is caused by cross-contamination with gluten (for most of us.) Some of us get a stiff neck from eating beef, also.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.