Coeliac Disease (Wheat Allergy)
Coeliac disease (CD) is caused by an inability to digest the gluten protein in wheat and some other grains.
The gluten is recognised by the immune system of the coeliac as being a foreign protein and their intestines suffer irreversible collateral damage as a result of an ‘autoimmune’ reaction when they consume gluten-containing foodstuffs.
NOTHING WRONG WITH THE WHEAT
In USA blood samples of soldiers stored in 1950 when re-examined were found to have no antibody of glutens which means no disease called celiac disease was present at that time.
It is only after so many changes to improve wheat production and so called yield improvement by chemical intervention in the soil and seed, this disease appeared.
Recent research conducted in the USA, Europe and other countries suggests that the incidence of coeliac disease has at least quadrupled in the last 30 years.
So, the question is: What has happened to wheat and its gluten?
In order to understand that, first you need to understand a little about the wheat grain.
wheat when being processed, the ears of wheat are first threshed to remove the wheat kernels and then milled to break up the grain into a flour.
The outer husk of the grain which is separated out when milling white flour, is known as bran.
The embryo portion of the wheat kernel is the wheat germ and is a concentrated source of vitamins, minerals and protein.
The endosperm forms the majority of the grain and is a starch storage region designed to support the growth of the wheat germ.
The unique ability of wheat to make bread is related to the type and quantity of the gluten proteins, particularly the high-molecular-weight glutenin that is found in the starchy endosperm of the seed.
For many centuries growers have used a variety of breeding techniques to make the grain thresh and mill more easily and to increase the gluten content of the endosperm to make lighter, stickier flour products.
Unlike many other grains, the genetics of wheat are complex with some wheat species such as einkorn having two sets of chromosomes and being referred to as diploid wheat. Some wheat such as emmer or durum wheat has four sets of chromosomes and is therefore referred to as tetraploid wheat. Whilst modern wheat and spelt have six sets of chromosomes and are referred to as hexaploid wheat.
Work on mapping the genome of wheat is reported to be almost complete.
Wheat Made Transgenic
However, in the last few decades techniques such as injecting genes using biolistic methods and using bacteria to transfer genetic information in agrobacterial methods have been used to produce transgenic wheat. In this manner the wheat has been genetically engineered to contain what are referred to as ‘funny proteins’ from a variety of plant and animal sources including the fish, flounder and the mould, ergot.
Companies including Monsanto claim that the use of these transgenic techniques can select with more precision the traits required rather than using radiation or chemicals to induce mutations as was previously the case.
This genetic engineering of wheat has resulted in a crop that is no longer classifiable as a plant, but is now considered a genetically modified organism (GMO).
The hybridisation and genetic engineering of wheat has resulted in a staggering 500 fold increase in the gluten content of modern day wheats compared to the wheat our forefathers would have known and this may be one of the prime reasons behind the massive rise in incidence of gluten intolerance and coeliac disease in recent decades.
Coeliac disease and gluten intolerance are thought to be the most under diagnosed conditions in the world and symptoms include:
• Indigestion, heartburn and/or stomach aches
• Bloating and flatulence
• IBS-type symptoms with abdominal cramping and alternating diarrhoea and constipation
• Anaemia ie: feeling tired and breathless
• Loss of appetite and/or weight loss
• Tingling and/or numbness in the hands and/or feet
• Loss of hair
• Muscle spasms
• Excessive production of mucus
• Swelling of the hands, feet, arms and/or legs
• Confusion, poor memory and cognitive impairment
• Depression or irritability
• Muscle, joint or bone pain,
• Skin rashes
• Seizures and
Whilst all these symptoms are attributable to gluten, wheat also contains a toxic and anti-nutritional compound known as wheat germ agglutinin (WGA).
Gluten is considered toxic invader that causes Celiac Disease. Logically, removing the intruder is the first step towards treatment. That’s why anyone diagnosed with this autoimmune condition gets the conventional Celiac Disease prescription:
Follow a strict gluten-free diet for life.
“While healing may take up to 2 years for many older adults, new research shows that the small intestines of up to 60% of adults never completely heal, especially when adherence to the diet is less than optimal.
It would be easy to read that and think, “So it’s the people that don’t follow a strict gluten-free diet that don’t heal.” But to be honest, I don’t think they said it as strongly as they should have. Here’s a recent study that paints a much darker picture of the gluten-free diet’s success rate.
Only 8% of adult patients healed on a gluten-free diet…
A 2009 study in The Journal of Alimentary Pharmacology and Therapeutics looked at 465 Celiac Disease patients and found only 8% of adult patients reached “histological normalization” after following a gluten-free diet for 16-months, meaning their gut tissue completely recovered to that of a healthy person.
These people followed a strict gluten-free diet for 16-months and most didn’t heal their gut. The success rate of the conventional Celiac Disease prescription isn’t working… and the research is exploding the truth.
The Conventional Merck Manual definition for diagnosing Celiac Disease provides that: “The diagnosis is confirmed by an initial microscopic examination of a biopsy specimen revealing flattened villi of the small intestine and by a subsequent improvement in the lining after the person stops eating foods containing gluten.”
These studies clearly show that when a Celiac stops eating foods containing gluten, the intestinal lining isn’t healing. But that’s only scratching the surface of what’s going on…
Why is that important?
We know gut inflammation is associated with a laundry list of health issues, including cancer and early death. That’s bad news for the conventional Celiac prescription and even worse news for the people not getting better on a gluten-free diet
So far this research has only reviewed patients following a gluten-free diet for 1-2 years… but what about long term? Does the body just need more time to heal and get back to normal?
The gluten-free diet doesn’t fix leaky gut
Intestinal tissues taken from controls who had been eating gluten had three-fold less leakiness compared to Celiacs who had been off gluten for over two years (so Celiacs had a much leakier gut, even while eating gluten-free)
“This means that, at some time, complete recovery of intestinal villous may not have occurred and an inflammatory process may have persisted.
This is crazy! All this research shows the gluten-free diet doesn’t heal Celiac Disease. In fact, the evidence suggests that in many cases, leaky gut and inflammation remain high for years on a gluten-free diet. This spells bad news for anyone with Celiac Disease relying on a gluten-free diet as the only treatment protocol…
It breaks down like this… high inflammation, poor vitamin status, and leaky gut persist on a gluten-free diet which leads to one thing: untreated Celiac Disease…
This evidence clearly shows that only following a gluten-free diet doesn’t fix leaky gut, gut inflammation, or a damaged gut lining. That means the gluten-free diet isn’t enough to treat Celiac Disease patients and anyone using it as the only protocol is at risk for dying much sooner than they should…
The conventional Celiac prescription is incomplete and not working. There needs to be done more.
Before we proceed what more should be done we need to understand root cause of the problem.
The root cause lies in immunity conflict between cellular immunity and innate immunity.
Cellular immunity at gut lining allows certain toxic proteins from gluten to be absorbed as food and makes guts the host of toxins. This happens because of bio-intelligence failure of gut immunity.
Innate immunity activates natural killer cells to get rid of toxic proteins and attack gut lining cells hence the symptoms of celiac disease.
In this scenario if gut immunity does recognize toxic proteins like innate immunity and does not allow the absorption at cellular level the disease can be avoided.
In other words modulation of gut immunity or cellular immunity can avoid or reverse the disease.
But the problem is that no chemical intervention can improve the bio-intelligence of cellular immunity.
Here comes the need of natural immunomodulators which works on bio-intelligance of cellular immunity so that toxic proteins do not get absorbed and also works at innate immunity so that it does not attack the self cells of gut lining.
Systemic Medicine does contain such Natural Immunomodulators which improves the bio-intelligence of cellular immunity and maturation of innate immunity simultaneously to provide permanent relief.