In his follow-up study, professor Gibson recruited 37 participants who had reported that they were sensitive to gluten and who had irritable bowel syndrome.1 All of the subjects reported that their gastrointestinal symptoms improved on a gluten-free diet.
The study began with a two-week period where the subjects consumed a baseline diet low in fermentable, short-chain carbohydrates, known as FODMAPs. These particular carbohydrates are especially common in grains like wheat. They are also poorly absorbed in the small intestine.
Following this baseline diet, the subjects were divided into three groups and then consumed a diet that was designated as either high gluten, low gluten or no gluten. The "gluten" diets were achieved by adding isolated gluten to the foods the subjects consumed.
What the researchers found is that all of the participants did well on the baseline low FODMAPs diet – in other words no gastrointestinal symptoms. They also discovered that the patients who consumed the “high gluten” and “low gluten” diets did not show any raised biomarkers or gastrointestinal reactions to the isolated gluten.
There you have it... sensitivity to gluten is obviously a hoax!
Well, not so fast...
The first thing to understand is that prior to and during this study, the subjects’ gastrointestinal symptoms DID improve on a diet that had no wheat. All this study proved is that the subjects did not react to gluten itself.
However, the protein we call “gluten” actually consists of hundreds of smaller compounds. Any ONE of these could trigger an inflammatory or immune response. And that’s not even a fraction of the whole story, because…
Wheat Germ Agglutinin (WGA)...
According to a study published in Plant Physiology, modern wheat is capable of producing at least 23,788 unique proteins!2
And that’s not all, because science has found numerous compounds in grains – besides gluten – which can cause serious long-term health issues…
One of these is a compound called wheat germ agglutinin (WGA).
Note: despite the similar sounding name, this compound does NOT contain gluten.
Unlike animals, plants cannot escape being eaten. That’s why many plants have defenses to discourage predators. Thorns on a cactus are an obvious example.
But wheat and grains have defenses too. WGA is one of these. Studies show that WGA can have direct toxic effects on most tissues in your body, including the heart and brain.3 WGA can also disrupt your hormonal system, weaken immunity, cause digestive problems and promote systemic inflammation (the cornerstone of degenerative disease).
Amylopectin A...
Another highly problematic compound in wheat is a carbohydrate called amylopectin A. This compound is unique because of just how rapidly it is transformed into glucose. And get this... seventy-five percent of the carbohydrate in modern wheat is in the form of amylopectin A.
This is why wheat spikes your blood sugar higher than almost all foods – even when the same number of carbohydrates is consumed!
In fact, according to research published in the American Journal of Clinical Nutrition, eating two slices of whole wheat bread spikes your blood sugar more than drinking a can of soda… eating a candy bar… or just helping yourself to SIX teaspoons of table sugar!
As you know, high blood sugar levels trigger a cascade of inflammation. It also promotes the storage of fat, especially “visceral” belly fat, which surrounds your organs and sends metabolic messages that promote disease.
And that’s not the only damage that the specific carbohydrates in wheat can do to your health…
The medical establishment has greatly exaggerated the role of cholesterol in heart disease. But there is one type of cholesterol closely linked to this killer – small dense LDL particles.
A study published in the Journal of the American Medical Association showed that people with high levels of small dense LDL have a 300% greater risk of heart attack!4 Many doctors believe it is the number one risk factor for heart disease in the U.S.
According to preventive cardiologist, Dr. William Davis, the compound that triggers these dangerous compounds to form at a faster rate than any other food is the amylopectin A found in wheat!
One study does not seal the argument against gluten – and by no means does it prove that gluten sensitivity does not exist. In fact, the New England Journal of Medicine lists 55 conditions that can be caused by eating gluten.5 And the Journal of the American Medical Association reports that gluten-sensitive people who still consume grains increase their risk of death
up to 75%!
All that Gibson's study proved is that some people who have a problem with wheat do not have a reaction specifically to gluten.
The bottom line is that there are MANY very good reasons to exclude wheat and grains from your diet – and most of them have nothing to do with gluten.
If your goal is to feel your very best, prevent chronic disease, and maintain strength, vitality and quality of life well into your later years…
Then your best bet is to avoid grains entirely and stick to the diet that our ancestors consumed – one that is rich in colorful vegetables, seasonal whole fruits, nuts, seeds and berries… and based upon the proteins and healthy fats found in grass-fed meats, pastured pork and poultry, farm-fresh butter and organic eggs.
As you may know, I have produced a number of recipe books that are 100% grain (and gluten) free. The most popular is Keto Breads.
To Your Health,
Kelley Herring
Healing Gourmet
REFERENCES
- Biesiekierski JR, Peters SL, Muir JG, Gibson PR. No Effects of Gluten in Patients with Self-Reported Non-Celiac Gluten Sensitivity after Dietary Reduction of Fermentable, Poorly Absorbed, Short-Chain Carbohydrates.” Gastroenterology. 2013 Aug;145(2):320-8.e1-3.
- Vandepoele K, Van de Peer Y. Exploring the plant transcriptome through phylogenetic profiling.Plant Physiol. 2005 Jan;137(1):31-42.
- Ji,Sayer. Opening Pandora’s Bread Box: The Critical Role of Wheat Lectin in Human Disease. GreenMedInfo.com
- Melissa A. Austin, PhD; Jan L. Breslow, MD; Charles H. Hennekens, MD; Julie E. Buring, DSc; Walter C. Willett, MD; Ronald M. Krauss, MD. Low-Density Lipoprotein Subclass Patterns and Risk of Myocardial Infarction. JAMA. 1988;260(13):1917-1921.
- Richard J. Farrell, M.D., and Ciarán P. Kelly, M.D.Celiac Sprue. N Engl J Med 2002; 346:180-188 January 17, 2002DOI: 10.1056/NEJMra010852
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