Category Archives: Toxins and Toxicity - Page 2

Why Wheat Is A Concealed Cause of Many Diseases, II: Auto-Antibody Generation

Posted by on October 28, 2010 22 comments

This week we’re examining why wheat is the most dangerous food, and focusing on its role in causing autoimmune diseases. In Tuesday’s post, we talked about how wheat induces a leaky gut; today, we’ll look at how wheat generates auto-antibodies that attack self tissue.

Known Wheat-Derived Auto-Antibodies

In the book we talk about the role of gluten in creating auto-antibodies that attack tissue transglutaminase (tTg), a human enzyme that is abundant in the thyroid and gut. This leads to Hashimoto’s thyroiditis and celiac disease.

However, wheat can generate auto-antibodies to other human molecules besides tTg. These include:

  • Collagens I, III, V, and VI. tTG catalyzes the cross linking of gliadin peptides with interstitial collagen types I, III, and VI, leading to formation of antibodies against collagen. Celiac disease patients have been found to have circulating auto-antibodies to collagens I, III, V, and VI. [1]
  • Synapsin I. Synapsins are a family of proteins regulating neurotransmitter release at synapses. By forming antibodies against wheat gliadin in animals, and then immunoprecipitating human proteins with these antibodies, investigators found that antibodies to wheat gliadin bind strongly to synapsin I. Anti-wheat antibodies from celiac disease patients bind to human synapsin I. [2]

Other known targets of wheat-generated auto-antibodies include gangliosides, actin, calreticulin and desmin. [3,4]

More Wheat-Derived Auto-Antibodies Still to be Found

Scientists may have only begun to identify the human proteins that wheat can generate antibodies against.

For instance, auto-antibodies taken from the blood of celiac disease patients bind to an unidentified 55 kiloDalton protein expressed on the nuclear membrane of intestinal cells, endothelial cells and fibroblasts. [5] That nuclear protein remains unidentified today.

Effects of Wheat-Derived Auto-Antibodies

These various wheat-derived auto-antibodies can trigger attacks against a wide range of tissues. Blood vessels are a frequent target. In our book we note that heart transplants are generally precipitated by wheat-derived autoimmune attacks on the heart. [6]

Nerves are another. Wheat-derived antibodies against neuronal tissue, probably targeting synapsin, can produce “neurologic complications such as neuropathy, ataxia, seizures, and neurobehavioral changes.” [2]

Neurologic deficits, including axonal neuropathy and cerebellar ataxia, are among the most common extraintestinal symptoms associated with celiac disease. In addition, elevated levels of anti-gliadin Ab have been associated with idiopathic neuropathy and ataxia, even in the apparent absence of the characteristic mucosal pathology. [2]

I’ve bolded that last part because it shows that you can have neurological damage from wheat even if your intestine is doing fine.

Neuronal synapsin has been reported to be reduced in bipolar disorder and schizophrenia. [7] Both diseases have been tied to wheat consumption. It’s possible that wheat-derived autoimmune attacks on synapsin may be a causal factor in both diseases.

The ability of wheat to induce peculiar autoimmune reactions is perhaps best illustrated in schizophrenia. Schizophrenics frequently have antibodies to wheat, but not the ones that occur in celiac disease:

In contrast to celiac disease patients, an association between the anti-gliadin immune response and anti-TG2 antibody or HLA-DQ2 and -DQ8 markers was not found in individuals with schizophrenia. In addition, the majority of individuals with schizophrenia and anti-gliadin antibody did not exhibit antibody reactivity to deamidated gliadin peptides. Further characterization of the antibody specificity revealed preferential reactivity towards different gluten proteins in the schizophrenia and celiac disease groups. These findings indicate that the anti-gliadin immune response in schizophrenia has a different antigenic specificity from that in celiac disease and is independent of the action of transglutaminase enzyme and HLA-DQ2/DQ8. [8]

There are multiple mechanisms by which wheat consumption contributes to schizophrenia and other mental illnesses – we mentioned opioid peptides last week – and elimination of wheat should be a first step in treating schizophrenia, bipolar disorder, and other mental illnesses.

Conclusion

Wheat is a toxic food which can trigger auto-antibodies against a variety of tissues, precipitating a diverse array of autoimmune conditions. Many of these autoimmune conditions have not yet been characterized.

Other grains and legumes can induce autoimmune damage in similar fashion. In a comment today, John Wilson noted that he had recurring mouth sores until he gave up peanuts, which cured the problem. Peanuts are a legume and, much like wheat, contain a variety of immunogenic toxins.

If you have an odd, unexplained medical condition, try Step Two of our book – removing toxic foods from the diet. Removing immunogenic toxins will cure many pathologies, and make it easier to diagnose whatever is left over.

Related Posts

Other posts in this series:

  1. Wheat Is A Cause of Many Diseases, I: Leaky Gut Oct 26, 2010.
  2. Why Wheat Is A Concealed Cause of Many Diseases, III: Adjuvant Activity Nov 01, 2010.

References

[1] Dieterich W et al. Cross linking to tissue transglutaminase and collagen favours gliadin toxicity in coeliac disease. Gut. 2006 Apr;55(4):478-84. http://pmid.us/16188922.

[2] Alaedini A et al. Immune cross-reactivity in celiac disease: anti-gliadin antibodies bind to neuronal synapsin I. J Immunol. 2007 May 15;178(10):6590-5. http://pmid.us/17475890.

[3] Alaedini A, Green PH. Autoantibodies in celiac disease. Autoimmunity. 2008 Feb;41(1):19-26. http://pmid.us/18176861.

[4] Shaoul R, Lerner A.  Associated autoantibodies in celiac disease. Autoimmun Rev. 2007 Sep;6(8):559-65. http://pmid.us/17854749.

[5] Natter S et al. IgA cross-reactivity between a nuclear autoantigen and wheat proteins suggests molecular mimicry as a possible pathomechanism in celiac disease. Eur J Immunol. 2001 Mar;31(3):918-28. http://pmid.us/11241297.

[6] Sategna-Guidetti C et al. Binding by serum IgA antibodies from patients with coeliac disease to monkey heart tissue. Scand J Gastroenterol. 2004 Jun;39(6):540-3. http://pmid.us/15223677.

[7] Vawter MP et al. Reduction of synapsin in the hippocampus of patients with bipolar disorder and schizophrenia. Mol Psychiatry. 2002;7(6):571-8. http://pmid.us/12140780.

[8] Samaroo D et al. Novel immune response to gluten in individuals with schizophrenia. Schizophr Res. 2010 May;118(1-3):248-55. http://pmid.us/19748229.

Wheat Is A Cause of Many Diseases, I: Leaky Gut

Posted by on October 26, 2010 80 comments

I realized last week that I often call wheat the most toxic food, but I haven’t really explained why on the blog. The book has a detailed explanation, which focuses on toxicity effects and on autoimmune processes attacking the gut and thyroid. Here I would like to add to the book’s argument by showing how wheat causes other autoimmune diseases.

There are about 50 diseases which are thought to have an autoimmune basis. Autoimmune diseases are caused by three processes:

  1. Leaky gut and inflammation. A leaky gut lets bacteria and food toxins enter the body. In the body, these precipitate an immune response which creates inflammation and a chance for antibodies to form.
  2.  “Molecular mimicry.” A bacterial protein or food toxin resembles a human protein sufficiently closely that an antibody to the foreign protein may also recognize human proteins, potentially precipitating attacks on self tissue.
  3. Adjuvant activity. Vaccines are produced by bonding an antigen (the target of the hoped-for antibody) to an adjuvant (a molecule that greatly increases the likelihood antibodies will be made – a sort of catalyst). If a “molecular mimic” can bind to an adjuvant, then autoimmune disease becomes much more likely.

Wheat causes many autoimmune diseases because it promotes all three aspects. I’ll look at each aspect in a separate post this week.

Leaky Gut

In a recent comment – it’s nice to have smart readers! – Rich brought up the links between wheat and leaky gut.

Leaky gut is the first step toward autoimmune disease. As a recent review states:

Susceptibility to at least 50 diseases, including celiac disease (CD) and type 1 diabetes (T1D), has been associated with specific HLA class I or class II alleles. A common denominator of these diseases is the presence of several preexisting conditions that lead to an autoimmune process…. In all cases, increased permeability precedes disease and causes an abnormality in antigen delivery that triggers immune events, eventually leading to a multiorgan process and autoimmunity. [1]

Gluten is a complex of proteins found in wheat, rye, oats (PAJ: see comments), barley, and other grains. One part of gluten is a type of protein called prolamins, which are chiefly responsible for gut damage:

It is the gliadin fraction of wheat gluten and similar alcohol-soluble proteins in other grains (collectively known as prolamins) that are associated with the development of intestinal damage. A common feature of the prolamins of wheat, rye, and barley is a high content of glutamine (>30%) and proline (>15%), whereas the nontoxic prolamins of rice and corn have lower glutamine and proline content. [1]

I’m quoting this because it speaks to the differences among grains. Rice and corn do not contain gluten. Corn contains other dangerous toxins, but is not a primary cause of autoimmune disease. Rice is the only grain we consider safe to eat.

From Cholera to the Cause of Leaky Gut

The mechanisms by which wheat causes leaky gut have been intensively studied by Dr. Alessio Fasano’s group. In 1995 Dr. Fasano and colleagues discovered that a toxin released by Vibrio cholerae, the bacterium that causes cholera http://en.wikipedia.org/wiki/Cholera, causes tight junctions to open for a time. [2] This makes the small intestine leaky.

Dr. Fasano and colleagues suspected that the bacterial protein’s action must mimic some natural human protein which controls intestinal permeability. In 2000, they discovered this human protein and named it “zonulin.” [3]

Wheat and Crohn’s Disease

They subsequently showed that gliadin stimulates zonulin release. Gliadin binds to a receptor called CXCR3, and activation of this receptor triggers zonulin release and increased intestinal permeability.

Interestingly, zonulin release was much higher and longer-lasting in Crohn’s disease patients than in healthy patients. [1] Restriction of gluten restores intestinal integrity in Crohn’s disease patients.

So Crohn’s disease patients should absolutely not eat wheat!

Leaky Gut and Type I Diabetes

A leaky small intestine is a feature of many autoimmune diseases, but Crohn’s disease and Type I diabetes are notable for highly permeable small intestines. Patients with both diseases have high serum levels of zonulin. [1]

In a rat model of Type I diabetes, the BioBreeding diabetes prone or “BBDP” line of rats often develops a leaky gut at age 50 to 75 days when eating a (toxic) diet of rat chow. Zonulin levels increase up to 35-fold at this time, but were reduced if the rats were fed a gluten-free diet. Rats with the highest zonulin levels developed Type I diabetes develops 15 to 25 days later. If a compound that blocks the action of zonulin is given to the rats, Type I diabetes incidence is reduced 70%. [1, 4]

This shows how crucial a leaky gut is to onset of autoimmune diseases like Type I diabetes, and also how quickly diseases can develop once the gut is compromised. The longer the gut is leaky, the greater the likelihood that some autoimmune disease will develop.

In humans, the relationships between these diseases are much the same as in rats. Crohn’s disease and Type I diabetes are co-morbid: the prevalence of Crohn’s among Type I diabetics is 6- to 9-fold higher than in the general population. Meanwhile, newborn children exposed to wheat at 3 months of age or earlier, when the gut is immature, are 4- to 5-fold more likely to develop Type I diabetes. [4]

Conclusion

Leaky gut is a prerequisite for development of autoimmune disease. Wheat seems to create a transient, mild leaky gut in nearly everyone, but in Crohn’s disease the gut becomes chronically and severely leaky in response to wheat consumption.

In rats, this leaky gut can lead to development of autoimmune diseases like Type I diabetes in as little as a few weeks.

If you eat wheat, it’s probably only a matter of time before you develop some disease or other. All of the autoimmune diseases, from rheumatoid arthritis to Hashimoto’s to lupus, are made more likely by wheat consumption. Why not switch to rice or other “safe starches” and save yourself some trouble?

Related Posts

Other posts in this series:

  1. Why Wheat Is A Concealed Cause of Many Diseases, II: Auto-Antibody Generation. Oct 28, 2010.
  2. Why Wheat Is A Concealed Cause of Many Diseases, III: Adjuvant Activity Nov 1, 2010.

References

[1] Visser J et al. Tight junctions, intestinal permeability, and autoimmunity: celiac disease and type 1 diabetes paradigms. Ann N Y Acad Sci. 2009 May;1165:195-205. http://pmid.us/19538307.

[2] Fasano A et al. Zonula occludens toxin modulates tight junctions through protein kinase C-dependent actin reorganization, in vitro. J Clin Invest. 1995 Aug;96(2):710-20. http://pmid.us/7635964.

[3] Wang W et al. Human zonulin, a potential modulator of intestinal tight junctions. J Cell Sci. 2000 Dec;113 Pt 24:4435-40. http://pmid.us/11082037.

[4] Watts T et al. Role of the intestinal tight junction modulator zonulin in the pathogenesis of type I diabetes in BB diabetic-prone rats. Proc Natl Acad Sci U S A. 2005 Feb 22;102(8):2916-21. http://pmid.us/15710870.

Wheat Causes Arthritis and Other Diseases – But Victims Love It

Posted by on October 22, 2010 53 comments

Simona asked about her daughter’s scoliosis, and I advised that she cease eating wheat, since auto-antibodies to wheat are associated with development of scoliosis. In her response she mentioned the difficulty of convincing her family to give up wheat:

I have been trying to convince my husband to avoid wheat and gluten altogether, unsuccessfully, he sees it as extreme and unnecessary caution…. The only thing that could be changed besides introducing liver is eliminating the sourdough bread sandwich for lunch.(and obviously focusing on gluten-free cakes) Easier said than done.

This is the almost universal response:  people love wheat! 

In my first response to Simona I cited a paper that looked at wheat-induced auto-antibodies in rheumatoid arthritis patients. That was an interesting paper in several respects, but one of them was the reaction of the four patients with wheat autoimmunity to the results.

The clinical features of the four cases positive for IgG or IgA anti-tTG were as follows: The first case (female, 63 yrs) positive for IgA anti-tTG antibody suffered from rheumatoid arthritis, type II diabetes mellitus, iron deficiency anemia and gastric indigestion without symptoms of malabsorption. She denied any gluten sensitivity on her diet. Her esophagogastroduodenoscopic biopsy showed mucosal atrophy with no elongated crypts or infiltration of inflammatory cells in the lamina propria. The remaining three cases positive for anti-tTG antibodies had interstitial pneumonia, a herniated lumbar disc, and mild scoliosis, respectively. They all denied any malabsorption symptoms or gluten sensitivity. [1]

These four people were poisoning themselves with wheat; all had indisputable signs of autoimmune damage from wheat; and yet all insisted that they had no sensitivity to wheat.

In the book we mention one reason for this:  wheat proteins digest to opioid peptides which stimulate the same receptors as morphine and heroin. [2,3,4] Wheat is pleasurable to consume and, quite literally, addictive.

Of course, morphine is famously effective at pain relief. It’s possible that wheat has the same effect. That may be another reason that people with painful conditions, like arthritis, feel better when eating wheat, and reject the idea they have wheat sensitivity.

Conclusion

One reason chronic diseases are so rarely cured is that in many cases, essential curative steps make people miserable for a time, while steps that aggravate the disease make people feel better.

This happens in chronic bacterial infections of the brain, where sugary drinks relieve a bacteria-induced cognitive hypoglycemia, making people feel better, but also enable the bacteria to proliferate and worsen the infection.

I was for years a poster child for bad eating:

  • I used to love French bread and, when I was too busy to fix a meal, would eat a whole baguette with cheese.
  • For years I drank a lot of colas because it temporarily made my brain more functional and happier.

Perhaps my purpose in life is well described by this poster:

Maybe my story can help scare your family straight, Simona. I’d hate to think my illness did no good at all!

References

[1] Song KS, Choi JR. Tissue transglutaminase autoantibodies in patients with IgM rheumatoid factors. Yonsei Med J. 2004 Oct 31;45(5):960-2. http://pmid.us/15515214.

[2] Zioudrou C et al. Opioid peptides derived from food proteins: The exorphins. J Biol Chem. 1979 Apr 10;254(7):2446-9. http://pmid.us/372181.

[3] Huebner FR et al. Demonstration of high opioid-like activity in isolated peptides from wheat gluten hydrolysates. Peptides. 1984 Nov-Dec;5(6):1139-47. http://pmid.us/6099562.

[4] Fukudome S, Yoshikawa M. Opioid peptides derived from wheat gluten: their isolation and characterization. FEBS Lett. 1992 Jan 13;296(1):107-11. http://pmid.us/1309704.

Are the Boston Red Sox Malnourished?

Posted by on October 11, 2010 45 comments

Last Thursday’s post was mainly concerned with Abby’s bone injury that refused to heal. I noted that four nutrients – vitamins C, D, and K2, and magnesium – were essential for bone health, and that deficiencies could have contributed both to Abby’s injury and her slow healing.

Today’s post is about another group of people who frequently break their bones and don’t heal well:  the Boston Red Sox.

Injury-Prone Sox

Those who follow baseball may know that a promising 2010 Red Sox season was sabotaged by a rash of broken bones:

  • Centerfielder Jacoby Ellsbury missed 144 games with hairline fractures in four ribs; they failed to heal properly and re-fractured months after the initial injury.
  • Second baseman Dustin Pedroia missed all but two games after breaking his foot June 25.
  • Catcher Victor Martinez missed a month with a broken thumb.
  • Backup catcher Jason Varitek played just five games after breaking his foot on July 2.

There were muscle and joint injuries too, but let’s stick to bones.

Is it possible the Red Sox players are suffering from micronutrient deficiencies?

The Red Sox Hire a Dietitian

A few years ago the Red Sox hired a professional dietitian to advise their players: Tara Mardigan of the Dana-Farber Cancer Institute.

Ms Mardigan is a lovely woman, a marathoner and former gymnast, with a charming personality that shines through in radio interviews. She obtained her position with the Red Sox after meeting Red Sox president Larry Lucchino at a charity breakfast.

But what is her diet advice, and which players are taking it? I found a hint about the latter question in an interview in the student newspaper at Tufts University’s Friedman School of Nutrition Science, where Ms Mardigan studied:

I stopped working full-time at Dana-Farber to accommodate working with the Red Sox, and luckily they have a great relationship with the team so I was able to reduce my hours.  I also work with the Red Sox’s minor league teams, the Lowell Spinners, Pawtucket Red Sox, and Portland Sea Dogs. This is where I really make changes.  I work with young guys who are interesting in learning about how nutrition can improve their performance.  They are hungry to get to the big leagues. It’s great to see them move up into the major league, and then become someone like Jacoby Ellsbury (Left Field/Center Field) who is now well-versed in nutrition.

Uh oh! Jacoby Ellsbury, who managed only 18 games in 2010, whose bones break on incidental contact and whose hairline fractures won’t heal in six months, is the dietitian’s prize pupil?

The Dietitian Advises Avoiding Supplements

The Friedman School interview didn’t tell us much about Ms. Mardigan’s dietary recommendations, other than that she opposes most nutritional supplements:

I try to get them to choose food before supplements, and only supplements when necessary. Athletes are vulnerable and think [supplements] are well made and well regulated, and they are shocked when they find out they are not.

Those who have read our book know that we have a chapter titled “Why Moderns are Malnourished” which explains why modern agriculturally-produced foods and treated water don’t provide enough micronutrients, and why supplements are needed to optimize health.

Among the micronutrients for which supplementation is most needed are vitamin K2 and magnesium – two crucial nutrients for bone health.

What Is Her Diet Advice?

To get an idea of what diet she might be recommending, I looked at the Dana-Farber nutrition team web site, and was surprised to see this graphic illustration of their “Optimal Diet plan for cancer survivors”:

Yikes! No fats, and no mention of healthy plant foods like starchy tubers. A quarter of the diet is toxic grains and the protein may be derived from toxic legumes. It looks like roughly 70% of calories come from carbs and 25% from protein.

Later in the page they suggest such omega-6-rich oils as soybean oil, canola oil, flaxseed oil, wheat germ oil, and walnuts – all eliminated on the Perfect Health Diet.

It seems Ms Mardigan has recommended a similar diet to the Red Sox. From the Dana-Farber site:

On staff with the club since January 2006, she attends most home games to meet with players and make sure grilled chicken, steamed vegetables, and other healthful options are available in the team dining room.

Vegetables and lean protein, just like the Dana Farber diet. Another clue from this interview:

“My diet is very restricted right now, but Tara has been wonderful at helping me figure out what I can eat, like certain thick-skinned fruits and soy products,” says Anne Forgit, a leukemia patient and recent bone marrow transplant recipient.

Soy products. As readers of our book know, this is a highly toxic food.

Ms Mardigan does have a personal home page. The only clues I found there to her diet advice reside on her “Resources” page, where she recommends Michael Pollan’s In Defense of Food and  Dr. Walter Willett’s Eat, Drink, and Be Healthy. Pollan is a journalism professor who has made a career attacking industrial agriculture, and has likened the Atkins diet to an eating disorder. He seems to avoid specific diet advice, but it looks like he favors grains and omega-6-rich plant fats over animal fats. Dr. Willett is mentioned in our book, where we object to his opposition to coconut oil and saturated fat. He is a promoter of polyunsaturated fat and whole grain consumption.

If this is what Ms Mardigan is recommending to the Red Sox, it’s no wonder their bones are breaking:

  • Grains are toxic to bones. Wheat, oats, and other grains induce rickets, a softening of the bones that leads to frequent fractures. (This is discussed extensively in our book, and has been known since Mellanby’s original experimental investigations into rickets in dogs [1].)
  • Omega-6 polyunsaturated fats reduce bone mineral density. [2]

The Missing Nutrients

So the Red Sox players are being recommended a diet that is highly toxic to bones. But what about the key bone nutrients?  Are they lacking in those as well?

The answer is almost certainly yes. The fat-soluble nutrients are critical to bone remodeling, and it seems the Red Sox diet is completely lacking in vitamin K2.  Plant sources of vitamin K1 aren’t sufficient for bones, and animal sources of K2 seem to be excluded from the Red Sox diet.

Bone fracture rates are very strongly dependent on vitamin K2 levels. Most people are deficient, and supplementation with K2 reduces risk of vertebral fractures by 60%, hip fractures by 77%, and non-vertebral fractures by a remarkable 81%. [3]

If that happens on ordinary diets, the reduction in fracture rates would probably be even more remarkable on a K2-empty diet like the one that has been recommended to the Red Sox.

Conclusion

If a biomedical scientist were asked to contrive a diet that maximized the likelihood of bone fractures, the advice would be:

  1. Eat lots of grains to induce rickets.
  2. Eat vegetable oils and non-tropical fatty plants to reduce bone mineral density.
  3. Avoid animal and dairy fats to deprive the body of fat-soluble vitamins needed for bone mineralization, such as vitamin K2.
  4. Do not take nutritional supplements, in order to maintain a deficiency of bone nutrients.

It seems that this is precisely the advice that is being given to the Red Sox and their minor league players.

This year’s broken bones cost the Red Sox a chance at a World Series. The player who followed this diet advice most rigorously, Jacoby Ellsbury, lost a full season to bone fractures, and his injury history could cost him millions when he becomes a free agent next year.

As a lifelong Red Sox fan, I beseech the team to reconsider their diet advice.

References

[1] Mellanby E. (March 15 1919) An experimental investigation on rickets. The Lancet 193(4985):407-412. Reprinted in Nutrition. 1989 Mar-Apr; 5(2): 81-6; discussion 87. http://pmid.us/2520279.

[2] Watkins BA et al. Dietary ratio of n-6/n-3 PUFAs and docosahexaenoic acid: actions on bone mineral and serum biomarkers in ovariectomized rats. J Nutr Biochem. 2006 Apr;17(4):282-9. http://pmid.us/16102959. Watkins BA et al. Dietary ratio of (n-6)/(n-3) polyunsaturated fatty acids alters the fatty acid composition of bone compartments and biomarkers of bone formation in rats. J Nutr. 2000 Sep;130(9):2274-84. http://pmid.us/10958824.

[3] Cockayne S et al. Vitamin K and the prevention of fractures: systematic review and meta-analysis of randomized controlled trials. Arch Intern Med. 2006 Jun 26;166(12):1256-61. http://pmid.us/16801507.