The ability of the grain to sabotage digestion is well illustrated by this fact: for every gram of wheat bran eaten, stool weight increases by 5.7 grams. Grain consumption causes excretion of large quantities of food instead of being digested.
Among cereals, the grain appears to be the most dangerous for the presence of three toxins (not the only ones) and in particular:
- Gluten: a protein that causes autoimmune diseases and promotes cancer, heart disease, and neuropathy
- Opioids: addictive wheat and schizophrenia
- Wheat germ agglutinin: a protein that damages the intestine and interferes with the action of vitamin D, sabotaging the immune system and promoting chronic infections
Gluten sensitivity and celiac disease
Gluten consists of 80% wheat, rye and barley protein. The wheat gluten is composed of two types of proteins: gliadins (soluble in alcohol) and glutenins (alcohol-insoluble proteins).
Intestinal cells see gluten as a toxin because it inhibits the proliferation of cells, increases the oxidation of cellular products, and modifies the structure of the membrane .
In the body, the structure of gluten changes the intestine by reducing the villous height, the depth of crypts decreases, and the surface of enterocytes is changed. Gluten sabotages the intestine, reducing its surface and damaging digestion.
Like all toxins, gluten stimulates an immune response. This immune response helps to eliminate gluten from the gut, preventing a buildup of toxins, but the problem is that this process inflames the intestine. This inflammatory state kills intestinal cells and increases intestinal permeability .
To date, there appear to be 4 levels of immune response to wheat:
1. About 83% of the population may have an inflammatory reaction to partially digested gluten
2. About 30% of the population develops antibodies in the intestine (local) against wheat gluten
3. About 11% of the population develops systemic antibodies (circulating throughout the body) to wheat gluten.
4. About 0.4% of the population develops systemic auto-antibodies that attack not only wheat gluten, but also the cells of the intestine, thyroid, pancreas and more.
The last group is the one who is diagnosed with celiac disease. When the immune system attacks the intestinal cells, the intestine can be damaged to the point that sufferers may have difficulty in absorbing the nutrients they need.
This is what you need to know (according to Paul Jaminet):
- Almost all people have an immune response to wheat
- The immune response can result in damage to the whole organism, but usually the greatest damage is to the intestine and thyroid.
- The immune response varies from person to person
- At any time, a person may develop antibodies to wheat that can generate into an immune attack and serious health effects.
- The only way to prevent health problems generated by wheat is to eliminate wheat from the diet.
Opioid peptides, dependence on wheat, and schizophrenia
Many people have a sensitivity to subclinical gluten intolerance, characterized by reflux and intestinal inflammation, but continue to consume wheat.
One of the reasons why they do not eliminate this food is because wheat is addictive. Wheat contains opioid peptides, and whether these increase intestinal permeability (leaky gut), these substances can reach the brain with stimulating effects as those produced by morphine.
Opioids and schizophrenia
The discovery of opioid peptides in wheat was first reported by Dr. Zioudrou in 1979 at the National Institutes of Mental Health. The matter was then deepened because of the strong link between the consumption of wheat and schizophrenia.
One scientist suggests that schizophrenia is rare when the consumption of grains is rare: “Epidemiological studies have shown a strong correlation between the consumption of wheat and the development of schizophrenia.”
Opioids, cancer, and hormones
In the test tube, opioids in wheat cause the proliferation of cancer cells. This suggests that opioids may stimulate tumor growth and may be partially responsible for the link between wheat and cancer.
Wheat germ agglutinin (WGA)
The wheat germ agglutinin is a lectin, a protein that binds to some sugars. The agglutinin joins in certain glycoproteins in the gastrointestinal tract, immune system, blood vessels, and nerves. Similar lectins found in other grains and legumes.
- Agglutinin is toxic to intestinal cells. It harms the integrity of the intestinal wall and makes it permeable, allowing the bacteria of partially digested food and waste products to enter into the circulation in the body. The agglutinin stimulates the immune cells in the gut, which release inflammatory cytokines , as well as weaken the intestinal barrier.
- In the body, agglutinin narrows the organs, in particular the thymus . In the brain it may cause leptin resistance that can lead to obesity.
- The agglutinin blocks the receptors of insulin. This means that eating wheat can stop weight loss, despite the reduced consumption of calories.
- Agglutinin promotes kidney disease, and causes blocking of IgA nephropathy.
- Agglutinin bares the small intestine mucosa, stimulates the production of acid, and promotes bacterial overgrowth, including that of Helicobacter Pylori. These conditions over time lead to reflux and stomach ulcers.