Cruciferous Vegetables and IBDs

Post by **tex** » Wed Jul 10, 2013 9:31 am

Hi All,

In my book, (on page 93 in chapter 7) I theorized that cruciferous vegetables may be a problem for some people who have MC (which implies that they may be a problem for anyone who has any IBD, and possibly any other autoimmune-type issue), and I touched briefly on reasons why it may be beneficial for anyone who is dealing with MC to avoid eating cruciferous vegetables. It seems that research shows that these vegetables promote the propagation of intraepithelial lymphocytes (and as I pointed out in the book, an excess number of intraepitheal lymphocyhtes just happens to be the primary diagnostic marker of LC).

Exogenous Stimuli Maintain Intraepithelial Lymphocytes via Aryl Hydrocarbon Receptor Activation

Today I noticed that a research program is being set up to investigate a possible role of cruciferous vegetables in the development of Crohn's disease.

Cruciferous Vegetable Intake and Histone Status in Screening Colonoscopy Patients

Apparently they're looking at a possible genetic effect, because histones basically serve as spools around which DNA winds and they play a role in gene regulation.

Cruciferous vegetables include bok choy, broccoli, cabbage, cauliflower, cress, kale, and similar green leaf vegetables. This is not to say that these vegetables are likely to be a problem for everyone who has MC, because as we all know, we do not all react the same way to all foods. However, if you have been carefully following a very rigid diet, and after extensive testing you feel that you are avoiding all your food sensitivities, but you're still not able to achieve stable remission, you might want to take a closer look at cruciferous vegetables, if there are any in your diet. Genes and compromised genetic configuration seems to play a huge role in the development of IBDs and autoimmune-type issues in general.

Tex

Zizzle · Post by **Zizzle** » Wed Jul 10, 2013 10:55 am

I eat TONS of cruciferous vegetables with no ill-effects that I know of. I've been reading a bit on sulfur -- how many of us are deficient, but others may have a sulfur sensitivity. Is this at all related to people being sensitive to sulfa drugs? (I'm not, I do great on Bactrim, etc). Aren't cruciferous veggies a primary source of sulfur in the diet? I'm confused, as you can tell.

ldubois7 · Post by **ldubois7** » Wed Jul 10, 2013 11:18 am

I have found that through the years I can't tolerate cruciferous vegetables, no matter how I prepare them. It was hard for me to accept, knowing the benefits of them, that I didn't well after consumption. I just naturally gravitated away from them long before I got my MC diagnosis.

Isn't it amazing how genetics can play such a part in our food intolerances? I think it was Polly that remarked that it is too bad that when children are born they don't do testing to see which foods the child should avoid so he/she doesn't have issues down the road. I think my body was telling me, years ago, what I should and shouldn't eat, but I didn't listen because I was eating good foods. If I would have recognized the food allergies link, I could have saved myself a lot of tummy aches!!!!!

Leah · Post by **Leah** » Wed Jul 10, 2013 12:14 pm

I have mixed results with cruciferous veggies. I seem to do fine with cauliflower, but not so much with brussel sprouts. i can eat raw cabbage, but not cooked. Broccoli in small quantities. I know many people have problems with these veggies. Most of us get gas, but not D. right? i guess i could cut them all out and see if it makes a difference in my BM consistency, but it's not like i eat them every day. i don't even know if it's worth it. hmmmmmm

Zizzle, I am one of those people who can't tolerate sulfur ( or sulfa drugs). I don't know if there is a connection with these vegetables.

leah

Post by **tex** » Wed Jul 10, 2013 12:21 pm

Zizzle,

There is no sulfur in sulfa drugs.

We can easily do without the cruciferous vegetables. Most people (who are not vegans) derive all the sulfur they need from the sulfur-containing amino acids cysteine and methionine, which are abundant in animal-based foods such as meat, eggs, milk, and other dairy products.

Incidentally, have you seen this article, which was published in Medical Hypotheses in 2012?

In this paper, we propose a novel hypothesis for a principle cause of autism, namely insufficient supply of cholesterol sulfate to the fetus during gestation and the infant postnatally. We hypothesize that main contributory factors are insufficient sun exposure and insufficient dietary sulfur, for both the mother and the affected child. A novel contribution is the theory that endothelial nitric oxide synthase produces not only nitric oxide but also sulfate, and that sulfate production is stimulated by sunlight. We further hypothesize that the sulfur shortage manifests as an impaired immune response, including an increased susceptibility to eczema and asthma. Proposed corrective measures involve increased dietary sulfur intake for both the mother and the child, and increased sun exposure

.

http://people.csail.mit.edu/seneff/auti ... viewed.pdf

Tex

DebE13 · Post by **DebE13** » Wed Jul 10, 2013 5:27 pm

Ugh, even reading the list of cruciferous veggies makes me feel bloated.

Broccoli used to be one of my favorites until it caused an evening of severe discomfort. Never looked at it he same again.

Leah · Post by **Leah** » Wed Jul 10, 2013 6:13 pm

My cousin has just ben dx with "IBS". Of course I have told her that there is no such thing, but she did listen to me and did the Enterolab test. Everything is fine. No IgA over production. I believe that she has problems with sugars/sugar alcohol malabsorption. The dietician she is working with has told her that she will have to do a FODMAP challenge... but that she doesn't know that much about it ( eye roll).
I know she also has gas problems with cruciferous veggies. Is there a connection between digesting sugars and cruciferous veggies?

Tex, I know that we don't NEED these veggies, but some of us just want some diversity!

Leah

Gloria · Post by **Gloria** » Wed Jul 10, 2013 8:42 pm

Tex wrote:We can easily do without the cruciferous vegetables.

Except when they're the only two vegetables one can eat. I'm eating cauliflower and Brussels sprouts. Had to give up broccoli, asparagus and kale, which I tried recently.

These vegetables provide potassium and vitamin A, which are deficient in my diet. I'm hoping my new fruits will provide enough to make up the deficiency.

Gloria

Sheila · Post by **Sheila** » Thu Jul 11, 2013 8:33 pm

I've always disliked cruciferous veggies. As a child, I would sit at the dinner table crying over Brussel sprouts or kale, gagging and really aggravating my father. I vowed never ever to do that to my children. Ha! There WAS a reason. Thank God the dog would eat anything.

I was told I had colitis way back then and always had to run to the bathroom immediately after eating.

Sheila W

Nettierud · Post by **Nettierud** » Fri Jul 12, 2013 7:48 am

This is very interesting reading all the various reactions that we have. I can't live without my kale and never stopped eating it or broccoli (cooked), but cabbage, Brussels sprouts and cauliflower have been a different story. Now that I am in remission I have been pretty cautious about reintroducing them. I do love them but I think I'll limit them in the future and listen to what my body is telling me.

Martha · Post by **Martha** » Fri Jul 12, 2013 11:34 am

I am able to eat broccoli and bok choy with no problems. I don't eat cauliflower often, but it seems okay too. I haven't tried cabbage yet.

Sheila · Post by **Sheila** » Fri Jul 12, 2013 2:08 pm

Apparently the way we react to bitter tasting veggies etc, is found in our genes. My 23andme results indicate that a genetic variation prevents some people from tasting bitter flavors found in certain vegetables. About 25% of people are unable to taste a chemical called PROP (propylthiouracil), similar to the bitter components found in cabbage, raw broccoli, coffee, tonic water and dark beers. These people are essentially "taste blind" and compared to those who do respond to PROP, taste-blind people find most food and drink to be less bitter, or not bitter at all. It turns out that this kind of taste sensitivity is due almost entirely to a single gene that encodes taste receptors in taste buds on the tongue. A SNP of this gene is responsible. This gene is also highly heritable. I am a bitter taster and wish my Dad had known that when I was a kid!

Apparently those of us with celiac and SLE are more susceptible to selective IgA deficiency as well. Unfortunately, I've got that one too.

Sheila W

Zizzle · Post by **Zizzle** » Fri Jul 12, 2013 2:29 pm

Sheila wrote:Apparently the way we react to bitter tasting veggies etc, is found in our genes. My 23andme results indicate that a genetic variation prevents some people from tasting bitter flavors found in certain vegetables. About 25% of people are unable to taste a chemical called PROP (propylthiouracil), similar to the bitter components found in cabbage, raw broccoli, coffee, tonic water and dark beers. These people are essentially "taste blind" and compared to those who do respond to PROP, taste-blind people find most food and drink to be less bitter, or not bitter at all. It turns out that this kind of taste sensitivity is due almost entirely to a single gene that encodes taste receptors in taste buds on the tongue. A SNP of this gene is responsible. This gene is also highly heritable. I am a bitter taster and wish my Dad had known that when I was a kid!

That is fascinating! I am certain I am a bitter taster, and I bet my husband isn't. I still like cruciferous veggies though! I've read about supertasters, and I think I'm one of them too. I can appreciate the flavors in the mildest tasting foods. My husband needs mass quantities of spice and salt to taste anything at all.

Deb · Post by **Deb** » Fri Jul 12, 2013 4:34 pm

I think I'm a supertaster too. Oddly, I used to love broccoli but it tastes kind of bitter to me now. I also used to hate cilantro (thought it tasted like soap) but really like it now. Go figure! Deb

Leah · Post by **Leah** » Fri Jul 12, 2013 4:43 pm

Sheila, I thought it was the other way around... that being IgA deficient makes us more susceptible to all autoimmune diseases. At least that's what my Endo said. I figured that is why I have three ( and why MC was triggered with no other obvious cause)

Leah