Tuesday, July 24, 2012

Corn Gluten . . . Some Facts and Some Theories

The other day I was at a small organic urban farm store in San Diego when I heard something that really struck a chord.  Keep in mind that it wasn't the first, or even the second or third time I've heard this info, but the words practically became 3-D for me!




A woman in the nursery asked how she could kill some weeds in her garden naturally and the advice she was given is to use CORN GLUTEN!




It appears that it is a very effective weed pre-emergent . . . which got me to thinking about how it works and what kind of things it may be preventing from flourishing in our digestive tracts . . .


After a bit of research, I found that it inhibits seed germination by drying out a seed as soon as it cracks open to sprout.  It seems that corn gluten actually wicks the water away and absorbs it. 


It only stands to reason if corn gluten does this in the garden, it also does it in our intestinal tract!  This could be a very plausible explanation for some of the internal havoc it creates!  Dehydration could be one of the explanations behind the allergic reactions.  


Now keep in mind this is simply my "off the top of my head" but logical (at least in my own head) line of thinking . . . when your intestinal tract is dehydrated it can create small cracks or fissures which allows proteins to escape.  When these proteins show up outside the intestinal tract the immune system automatically mounts an offensive attack to destroy them.  This attack leads to the development of antibodies.  So each time the immune system recognizes those proteins an allergic response is initiated.


When you consider just how many things are made from corn, it's not hard to imagine that this "drying" effect could be behind many other allergies as well!


Later I found this article and thought you might be interested in it as well . . . and maybe, just maybe, the drying effect of the corn gluten actually explains Dr. Osborne's findings . . .


July 17, 2012

Celiac Patients React to “Gluten Free” Bread

Gluten Free Bread Damages Celiacs…

A recent study found that patients with celiac disease can react to “gluten free” bread made with maize (corn) protein.  Serum IgA was measured against the prolamine in corn.  Previous studieshave found similar reactions with corn in patients with gluten sensitivity.
Many of these studies find that the gluten in corn is similar enough to the gluten in wheat and other grains to create an inflammatory reaction in celiac patients.   As a matter of fact, one of these studies was just published in Feb. of this year.  You can view it here <<<  The big problem we are facing is that when doctors measure blood tests for gluten reactions, the test is only measuring the gluten found in wheat.  This leads to a potential false sense of security.

Source:

Gluten Free Society’s Stance:

Gluten Free Society recommends the avoidance of corn.  Typically, people with celiac disease are instructed that corn is a safe food to consume.  They are told that is is “gluten free”.  The reality is – corn contains gluten.  The gluten in corn has not been studied as aggressively as the gluten in wheat and other common grains associated with gluten intolerance.  Several recent studies have shown that people with gluten sensitivity react to the gluten in corn.
Remember that most studies focus on antibody production as the outcome for a reaction.  Because many celiac patients have IgA deficiency, the test often yield false negative results.  The above study used IgA as an outcome measure and (fortunately) found that celiacs react to corn gluten.
The immune system is complex.  IgA, IgG, IgM, IgD, and IgE antibodies are only a small part of immune system reactions.  Immune cells create a myriad of different inflammatory molecules in response to the environment.  Leukotrienes, prostaglandins, eicosanoids, histamines, cytokines, serotonin, etc.  Most lab tests being used to identify gluten sensitivity focus only on antibody production.  This is a major part of the problem in accurately diagnosing food reactions.

Are You On A Traditional Gluten Free Diet & Still Having Problems?

Remember, some research shows that up to 90% of  celiac patients don’t get better on the currently defined “gluten free diet”.  Is it because the current definition is wrong?  GFS supports the notion that it is.  It has been scientifically established that the hallmark villous atrophy found in celiac patients can be caused by more than just wheat.  As early as 1972, corn has been shown to create this atrophy.

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