09/06/2019
DAILY SCIENCE - We keep hearing about Gluten-free this or Gluten-free that and the fearful celiac disease that is associated with it and at times you are wondering what does it all mean, if there is so much issue with Gluten, why use it in the first place? What is gluten? To understand its usage, we need to start from the basics and work our way up.
As always, I try to keep it simple and clear and light sometimes…
Celiac disease is a long-term autoimmune disorder that primarily affects the small intestine, causing classic symptoms such as chronic diarrhoea, abdominal distention, malabsorption, loss of appetite and pale, loose and greasy stool. Or none of these symptoms may show up. Additionally, it also may be associated with other autoimmune diseases, such as Diabetes mellitus 1 and thyroiditis.
Gluten is a group of proteins, which occur with starch in the endos***m (tissue produced inside the seeds of most of the flowering plants following fertilization, it provides nutrition to the developing embryo, by way of starch and in some cases it may contain oil and protein) of various cereal grains. It is also present in wheat and related wheat species such as spelt, einkorn, to name a few. As well as in barley, rye and oats, and products derived from these grains such as Malta drinks and bread. Gluten is kept there due to its uniqueness - its high viscoelastic and adhesive properties which helps make the dough rise and keep its shape and leaving the final product chewy. Plus its affordability makes it a mainstay. But should it?
Gluten has been known to trigger adverse inflammatory, immune and autoimmune reactions in some people, such as celiac disease, gluten ataxia and other gluten intolerant ailments. Or did it?
Recently, glyphosate (a broad spectrum systemic herbicide and crop dessicant) has been involved in a recent cancer lawsuit totaling $280 million and labeled as a carcinogen by the WHO and the state of California. And the symptoms of “gluten-intolerance” and celiac disease are very similar to the symptoms in lab animals exposed to glyphosate according to some Researchers.
In fact, the number of people diagnosed with gluten intolerance and celiac disease has risen in tandem with the increased use of glyphosate in agriculture, especially since the implementation of the recent practice of “drenching grains in the herbicide right before harvest” which became norm in the 1990s.
Furthermore, there are likings between the celiac disease and glyophosate for example:
• Both cause imbalances in gut bacteria
• Both inhibit cytochrome P450 enzymes
• Deficiencies in metals such as iron, molybdenum and other rare metals associated with celiac disease can be attributed to glyophosate strong ability to cling to these elements and not release them
• Reproductive issues associated with celiac disease, such as infertility, miscarriages and birth defects can also be explained by glyophosate
• Deficiencies in some amino acids like tryptophan, tyrosine, methionine associated with celiac disease match glyophosate known depletion of these amino acids
Ironically that practice of drenching increases yields by killing the crops, just before they die, it is as though it’s a last “cry” from the plant saying let me at least make more of my species. And the chemical goes directly on the seeds.
In the end, more research is required before we make certain definitive statements. But for now, having an organic diet and knowing where these grains and what animal eat those grains may be a step in the right direction.
