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By now we've all heard that consuming breads containing wheat gluten will spike your blood sugar twice as much as table sugar, contributing to insulin resistance and obesity. But did you know about another hidden danger in consuming wheat (as well as barley and rye)? It's called the Gliadin protein, which is a component of gluten.

Inflammatory foods (like gluten) can degrade the delicate lining of your small intestine, leading to permeability or “leaky gut”. When this happens, food particles are able to slip past the protective mucosal layer, between the cells lining the intestinal wall, and reach your bloodstream. In response, your immune system targets these proteins as foreign particles and begins to attack them.

Gliadin protein molecules are strikingly similar to the molecules that make up the thyroid gland. Once your body creates antibodies to Gliadin, the antibodies can mistakenly attack thyroid tissue. From that point on, you have an auto-immune response to gluten, such as Hashimotos disease. Hashimotos comprises 90% of the cases of low (hypothyroid) conditions.

Antibodies Spread Throughout Your Body

Antibodies triggered by gluten/gliadin intolerance travel throughout the whole body: the joints, skin, respiratory tract and brain can all be affected. In fact, for some people affected, no digestive symptoms are seen at all. With a wide variety of possible symptoms, gluten sensitivity may take a lot of effort to uncover.

Causes Immune Response w/Similar Proteins

Once the antibodies for gluten have been created, they can mistakenly attack other proteins too. Certain grains, such as corn, oats and rice, are naturally gluten-free yet their proteins are so similar to gluten that they occasionally still elicit an immune response.

No Middle Ground with Gluten/Gliadin Consumption

And don't think that merely cutting back on bread and other gluten containing foods will solve this problem -- your body can continue the Gluten/Gliadin antibody immune response up to 6 months after you have stopped consuming gluten.

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Read about it here:

https://thecenterforfunctionalhealth.com/blog/gluten-intolerance-thyroid/

By now we've all heard that consuming breads containing wheat gluten will spike your blood sugar twice as much as table sugar, contributing to insulin resistance and obesity. But did you know about another hidden danger in consuming wheat (as well as barley and rye)? It's called the *Gliadin* protein, which is a component of gluten. Inflammatory foods (like gluten) can degrade the delicate lining of your small intestine, leading to permeability or “leaky gut”. When this happens, food particles are able to slip past the protective mucosal layer, between the cells lining the intestinal wall, and reach your bloodstream. In response, your immune system targets these proteins as foreign particles and begins to attack them. Gliadin protein molecules are strikingly similar to the molecules that make up the thyroid gland. Once your body creates antibodies to Gliadin, the antibodies can mistakenly attack thyroid tissue. From that point on, you have an auto-immune response to gluten, such as Hashimotos disease. Hashimotos comprises 90% of the cases of low (hypothyroid) conditions. *Antibodies Spread Throughout Your Body* Antibodies triggered by gluten/gliadin intolerance travel throughout the whole body: the joints, skin, respiratory tract and brain can all be affected. In fact, for some people affected, no digestive symptoms are seen at all. With a wide variety of possible symptoms, gluten sensitivity may take a lot of effort to uncover. *Causes Immune Response w/Similar Proteins* Once the antibodies for gluten have been created, they can mistakenly attack other proteins too. Certain grains, such as corn, oats and rice, are naturally gluten-free yet their proteins are so similar to gluten that they occasionally still elicit an immune response. *No Middle Ground with Gluten/Gliadin Consumption* And don't think that merely cutting back on bread and other gluten containing foods will solve this problem -- your body can continue the Gluten/Gliadin antibody immune response up to 6 months after you have stopped consuming gluten. . Read about it here: https://thecenterforfunctionalhealth.com/blog/gluten-intolerance-thyroid/

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[–] [deleted] • 4 pts

It also is full of cancer causing glyphosate.

This is theorized by many to be the increase in gluten intolerance in the west. Wheat is good. Genetically modified wheat sprayed with glyphosate is not really wheat anymore, is it?

[–] • 2 pts

exactly. its really an auto immune response to (((them))) fucking with our food.

[–] [deleted] • 1 pt

you might be interested in reading up about "helminthic therapy" developed by a G.I researcher at Cornell. His theory is the modern gut biome is so over-exposed to fucked up food (my words not his) that the gut literally attacks itself.

[–] • 0 pt

interesting. ill look that up.

[–] • 1 pt

GMO modified Franken-wheat is not good for most people. But good luck finding any that isn't contaminated in the US. And I agree with you about glyphosate being a huge factor in the immune response. People who consume wheat in countries that outlaw this stuff have a much lower reaction to wheat. Makes you wonder why the USDA/FDA refuses to outlaw it's use in the US.

[–] [deleted] • 1 pt

I had someone link me some good material on the rise of gluten intolerance and Round-Up and learned a bit about the whole thing.

[–] • 0 pt

Because if you don't kill weeds you don't get crop yields

[–] • 0 pt

Europe doesn't allow it's and no one is starving there. I guess they know how to remove weeds the old fashioned way.