Robert Prowse – Shield Nutraceuticals

Lectins: The Gluten-Lectin-Leaky Gut Connection

by Robert Prowse in Articles, Leaky Gut February 20, 2023

After reading hundreds of articles and research papers, we started to come across several papers and theories that seemed like the pieces of a puzzle whose image was hidden. After several years and much effort, the pieces finally started fitting together to reveal a compelling picture. The following is our interpretation of what may be behind the increase in autoimmune and food-related disorders: Though it is a complicated, poorly understood, and controversial condition, we believe that leaky gut syndrome is highly relevant and may play a crucial role in the development of celiac disease, Crohn’s disease, ulcerative colitis, rheumatoid arthritis, asthma, chronic fatigue syndrome, psoriasis and much more. We understand that leaky gut syndrome is a widely debated condition and that not all health professionals believe it to be related to (or a direct cause of) disease. As research progresses, many doctors, dietitians, and researchers are becoming aware of the condition and seek ways to test for and treat it. If you haven’t heard of leaky gut syndrome, please read below: Leaky gut syndrome is the easier-to-say term for increased intestinal wall permeability. It just means that gut wall is easier to cross than it should be. The gut wall begins to be more porous and develop holes. Basically, your gut is leaking things it shouldn’t into your bloodstream. Leaky gut is thought to be caused or worsened by certain components of foods (more on that later), cytotoxic drugs, NSAIDS (non-steroidal anti-inflammatory drugs), irradiation of food, antibiotics, unbalanced gut flora, excessive alcohol consumption and compromised immunity. How It Works The intestinal lining is on the front lines of our immune system. We like to think of it as castle wall – we let the drawbridge down for visitors we know (like food and resource deliveries) but we leave it up to keep out invaders. The other layers of this sophisticated defense is called the epithelium. A single layer of epithelial cells normally stay connected together by tight junctions. These tight junctions are how the passage of nutrients is regulated in the digestive tract. The epithelial cells in the gut are tipped with finger-like projections called villi. When food is digested, villi absorb the nutrients and transport them through the epithelial cell into the bloodstream. When the digestive process is functioning normally, the tight junctions stay closed and only nutrients are allowed to pass through into the blood stream. When something goes wrong, the tight junctions become permeable or “open” and allow un-screened molecules through the border and into the bloodstream. Examples of things that can get through in this situation are bacteria, pathogens, yeast, incompletely digested food, lectins and more. That’s why we call it a leaky gut. As this process continues over time, the intestinal lining can become damaged and even leakier, allowing even more “undesirables” through the intestinal wall and directly into the bloodstream. Typically, this increase in offenders in the blood will make the liver and kidneys work that much harder to filter it all out. As the gut becomes increasingly damaged, the liver or kidneys may not be able to keep up with the constant flow of bacteria, pathogens, yeast, undigested macro-nutrients and waste products escaping through the gut lining. As more invaders get through, overworking and overwhelming liver and kidneys, they are able to wreak havoc systemically (throughout the body). When these offenders attach to the cells lining the gut, an immune response is triggered which can lead to collateral damage of healthy cells. This can lead to another chain of events in which the immune system begins to recognize certain molecules from food as invaders, calls for an immune response whenever you eat those foods, which can then cause even more collateral damage. This collateral damage can be experienced as bloating, cramps, diarrhea, inflammation, joint pain, skin rashes, headaches, malabsorption and more. As the result of continuous immune response and corresponding collateral damage, the gut becomes more and more damaged. If you are frequently eating foods that it recognizes as an invader – it has no time to heal. Healthy cells are destroyed and those microvilli we talked about earlier are not able to do their job, which prevents your body from getting all the nutrients that you need, which in turn leads to all sorts of problems such as a weakened immune system or nutritional deficiencies. To make matters worse, as your immune systems weakens, you become more susceptible to illness from the stream of junk (toxins, bacteria, pathogens, etc.) flowing through your leaky gut. If this vicious cycle continues for weeks or months or years, you body may ultimately end up fighting itself, potentially leading to the initiation of autoimmune diseases such as as Crohn’s disease, ulcerative colitis, multiple sclerosis, type 1 diabetes, lupus, rheumatoid arthritis, chronic fatigue syndrome, fibromyalgia, vasculitis, urticaria (hives), alopecia areata, polymyalgia rheumatica, Raynaud’s syndrome, vitiligo, thyroiditis, and Sjogren’s syndrome. With me so far? Great! Let’s go deeper and talk about the probable triggers that start off this awful process. The Hidden Causes Some of the most interesting emerging research regarding digestion and autoimmune disease has to do with a few factors that could be triggers for opening the draw bridge (tight junctions) of the gut. A few key factors that appear to be the likely causes of leaky gut are zonulin, gluten (the gliadin portion), and some lectins. Zonulin Zonulin is a protein that modulated the permeability of the tight junctions in the gut. So far, it is the only “key” that we know the human body produces. Zonulin upregulation has been implicated in the pathogenesis of several autoimmune diseases including celiac and type 1 diabetes. Zonulin is currently being studied as a potential target for celiac treatment. Gliadin Gliadin (1/2 of the protein complex we commonly refer to as gluten) has been shown to active (upregulate) zonulin signaling in everyone, regardless of celiac status, leading to the opening of tight junctions in the gut and leading to increased gut permeability. Gliadin is found in wheat, barley, rye, and triticale, which are all grains found nearly everywhere in our modern food supply. There are three main types

Gluten-Free: History of a Movement

by Robert Prowse in Articles November 17, 2022

The history of the gluten-free movement is both interesting and relevant to more and more people every day. Most likely, gluten sensitivity and celiac disease have been with humans ever since our ancestors started eating grains. The first record of the symptoms of celiac disease comes from 100 AD when the Greek physician, Aretaeus the Cappadocian, known as Galen, described the characteristic stool of celiac patients. Anthropologists recently found the bones of a young Roman woman who appears to have died from chronic malnutrition due to celiac disease. There are “bread-crumbs” to follow from ancient to modern times indicating that people have more or less always suffered from ingestion of gluten. What is less clear is what has happened in the last couple of decades that has increased the prevalence of celiac disease and non-celiac gluten sensitivity. There has been a four-fold increase in the diagnosis of celiac disease between 1990 and 2012 and it is believed that two-thirds of celiac cases go undiagnosed. It is hard to make statements on the prevalence of non-celiac gluten sensitivity but it is easy to see that it has increased since it was not a recognized condition as recently as 10 years ago. There is, however, evidence to suggest that it may affect as many as 1 in 20 Americans. Where does this increase come from? Before we look at the factors that led to this increase, check out this infograph of great moments in the gluten-free movement’s history: There are many theories and explanations floating around but no consensus. As with most things in this world, the answer lies in the interaction between people and their environment. People are changing their behaviors and their environment is changing faster than ever before. Let’s take a look at these two areas and the factors within them. Behaviors More testing being performed Because celiac disease presents in so many ways, it is not easy to diagnose. Until a few decades ago, it was generally believed that celiac disease only produced a handful of very uniform symptoms: stomach cramping, chronic diarrhea, bloating, and weight loss. In the past 10-15 years, we have learned that celiac disease produces a much wider array of symptoms than previously believed. We now believe that symptoms of celiac disease may also include chronic headaches, malnutrition, arthritis, skin rashes, osteoporosis, infertility, anxiety, depression, and even epilepsy in rare cases. This leads physicians to consider and test for celiac disease more often than they previously would have. The tests themselves are better as well. In the past, tests relied on multiple intestinal biopsies, which required an individual to eat a gluten-containing diet for several weeks or longer. The tests would not necessarily catch cases of “silent celiac” in which extra-intestinal issues were the main problem. Though we still do not have a standard for testing, the options available to practitioners include genetic tests and a variety of blood and stool biomarkers that are more accurate and less invasive. So the combination of more tests being performed and those tests catching the illness more often may be playing a role in the increased diagnosis of celiac disease. Of course, these factors alone cannot explain the increase in celiac disease and gluten spectrum disorders. More self-diagnosis In addition to the people being diagnosed by physicians, there are scores more who “self-diagnose” with gluten issues. “Gluten-free” has become popular so more people are trying it and, while not all of those people really need to avoid gluten, many of them find that they feel better after eliminating wheat from their diet. What may have started out as an experiment based on popularity becomes a real change for the better in many people’s lives. Environment Of course, our environment plays a big role in our behavior. There is a theory that part of the increase in gluten sensitivity spectrum disorders is due to increased consumption of gluten along with industrialized processing practices. (Wheat is often sprayed with herbicide just prior to harvest to increase yields and to act as a desiccant for drying.) Increased Exposure Speaking of processing, this is another way that we are getting exposed to more gluten than ever before. Because the food industry uses wheat and isolated gluten as filler in many products – things like soups, sauces, dietary supplements, even white pepper – we are often unknowingly consuming more gluten than just what we find in baked goods. Gut Bacteria There is an interesting theory that certain types of bacteria that can colonize our gut have an effect on the risk of developing gluten intolerance. This is a perfectly feasible theory as our gut bacteria perform many functions in digestion, immunity, hormone regulation, and even behavior. We do not yet have a complete understanding of all species of gut bacteria and what they are capable of. What Does the “Gluten-Free” Future Hold? Though we can not say for certain why there has been such a huge increase in the number of people diagnosed with celiac disease and the number of people feeling the effects of non-celiac gluten sensitivity, we know that a rise in awareness has been a boon to those suffering from gluten issues. There are more gluten-free products available than ever before for those with celiac disease who must be on an entirely gluten-free diet. Correspondingly, there has been a significant increase in the amount of research being done into celiac disease and non-celiac gluten intolerance. This means that more solutions are being introduced to the market and a greater understanding is developing within the healthcare community. Because of the way our food supply is currently structured, gluten will remain in our lives for decades to come and “gluten-free” will continue its meteoric rise in public awareness. The smartest thing we can do is to find ways to reduce the risk that not being gluten-free poses to us. How to Protect Yourself From Gluten Even if you do not experience acute symptoms, there is good evidence that the gluten in your

What is Phytate?

by Robert Prowse in Articles October 31, 2022

Phytate or phytic acid is simply the storage form of phosphorus in plants. It has been identified as an anti-nutrient or bad actor in our diet because we lack the proper enzyme, phytase, to convert it to usable phosphorus. It has a tendency to bind to important mineral nutrients like calcium, iron, and zinc, making them unavailable for use in the body. The enzyme Phytase can be supplemented and will convert phytic acid into a form of phosphorus that the body can use. Every capsule of DigestShield® contains Phytase specifically for this job. Phytate is found in many plants but is heavily concentrated in grains such as wheat, potatoes and nuts. Beans, including soy, contain high concentrations of phytate. Note that all of these are also sources of lectins. PHYTATE MOLECULE Because it is found in so many plant foods, the best way to prevent phytate from stealing calcium, iron and zinc from you is to take a supplement containing phytase. This gives your body the tools it needs to convert phytate to a beneficial form of the nutrient phosphorus. Phytase Phytase is the enzyme that is required to convert phytate into a usable form of phosphorous for the body. Ruminant animals like cows, and certain probiotics like Lactobacillus salivarius, produce phytase but humans do not. Because of this inability by the human body, we have included phytase and L. salivarius in DigestShield® to help you deal with the phytate in your diet. [/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Gluten and Flour

by Robert Prowse in Articles, Gluten October 30, 2021

We’ve identified gluten as a potential cause of leaky gut syndrome, chronic inflammation and possibly a key factor in autoimmune diseases. Gluten is found in anything made from wheat, barely or rye including breads, cupcakes, muffins, bagels, cakes and the like. However, these things do not contain the same levels of concentration of gluten due to differences in flour composition. Let’s take a look at a few of the most common flours, what they are used for and how full of gluten they are. Processing Before we get into the different types of flours, let’s talk about a few common terms associated with the processing of grains into flours. Grinding grains into a fine powder makes flours. Over the years, processors have further refined grains by removing portions of the hull before grinding and have found that adding certain chemicals to the flour can change the color, texture or both. Refined vs. Whole When someone says that a flour is “refined”, they don’t mean that the flour likes classical music and afternoon tea. The term refined is referring to how much of the grain has been removed prior to grinding. Wheat and other flour grains have three parts: the bran, the endosperm, and the germ. The bran, or hull, is the outer layer and contains most of the grain’s fiber. The endosperm is the largest portion and contains most of the carbohydrate of the grain — it is the energy storage for the germ. The germ is the portion of the grain that actually sprouts. Refined grains have had the bran and the germ removed so that the endosperm is all that remains. This will render the finished product softer in texture and lighter in color. It also removes almost all of the fiber and B vitamins found in the grain. Most of the gluten found in bread is in the endosperm so refining does not make grains any safer from a gluten perspective. Whole grain flour is just that – whole. In this process, the complete grain has been ground into flour so it contains the bran, endosperm and germ. This results in flour that is tougher in texture and darker in color. The resulting product will be more fibrous, contain more B vitamins and be tougher than products made from refined flours. The gluten content, however, is similar in refined and whole-wheat products. Bleaching Bleaching refers to adding a chemical that actually makes the flour lighter in color. Though chlorine gas is one of the things used to bleach grains, the term comes from the color-changing properties, not because actual bleach is used. There are many different agents used to bleach grains including benzoyl peroxide, chlorine gas, ascorbic acid (vitamin C) and azodicarbonamide. If you choose to continue to eat grains, you should try to avoid any processed with azodicarbonamide because it transforms into two potentially carcinogenic compounds when baked. Maturing Another process commonly employed by grain producers is maturing. Maturing is the process of adding a chemical agent to the grain to increase or decrease the development of gluten. Because gluten is the protein in flour responsible for much of the texture of baked goods, its development will affect the texture of the final product. Some common maturing agents are potassium bromate, ascorbic acid, chlorine gas, and azodicarbonamide. You’ll notice that some of these are both bleaching agents and maturing agents. Potassium bromate should be avoided if possible for the same reasons as azodicarbonamide: it can cause cancer in humans. Types of Flours (In Order of Gluten Content) Cake Flour As the name implies, this flour is used for making cakes and has the finest texture and lowest gluten content of all of the common flour types. It is so fine that it almost has a silky texture. Because of its very low protein (gluten) content, it is mostly starch and yields very soft and fluffy products. It is roughly 6-7 percent gluten by weight. Pastry Flour Though it has very similar properties to cake flour, pastry flour is more well-suited for the specific texture of pastries – crisp but soft. Both cake and pastry flours can be used to make cookies, cakes, pastries, and crackers. Pastry flour is roughly 9 percent gluten. All-Purpose Flour This, as you may have guessed, is the most commonly used flour. It is about 11 percent gluten and is the flour usually used to make breads. Because of the higher gluten content, it will yield a denser, tougher product than pastry or cake flour. Whole Grain Flour This is flour ground from the whole grain, not just the endosperm. Because the bran or hull is included, products made using whole grain flour will be even more dense and tough than products made with all-purpose flour. Whole grain flour is typically unbleached as well so the baked goods will be darker than products made from the other types of flour. High-Gluten Flour So, flours are not very interestingly named. High-gluten flour is upwards of 15 percent gluten. This flour is also most often used for bread making but is not as commonly used as all-purpose flour. The higher protein content means lower carbohydrate content so it is sometimes used to make breads for diabetics. They All Contain Gluten It would be wonderful to say that cakes, due to the low gluten content of cake flour, are not causing the same problems as other baked goods. However, even this small concentration of gluten in cake flour is still probably enough to cause at least temporary leaky gut issues. That means that the gluten in all of the other flours will as well. As we’ve said before, the best way to protect yourself from the gluten in baked goods is to simply stop eating them. Of course, this is not as simple as it sounds. Not only are these foods delicious, they are everywhere in our food supply. Unless you are able to completely eliminate baked goods and the other bad actors from your diet,

Gluten Sensitivity

by Robert Prowse in Articles, Gluten Sensitivity January 4, 2021

How Bad is the Problem? Gluten sensitivity is a condition that causes a wide range of symptoms including indigestion, bloating, abdominal pain, joint pain, fatigue, headaches/migraines, and brain fog whenever an affected person eats gluten-containing foods. Though people suffering from gluten sensitivity experience many of the same symptoms as people with celiac disease, it is not the same condition. Though the topic of this article about gluten, we are just getting started with identifying things in foods we eat every day that are bad for our body and from which we need protection. We cannot pin down exactly how many people are affected by gluten sensitivity because it is so hard to diagnose. Researchers estimate that it may be as many as 1 in 20 Americans. How Do I Know If I Am Gluten Sensitive? Currently, there is no procedure for physicians to follow in order to diagnose gluten sensitivity but there are a few questions that you can ask yourself to determine if you may have this condition. Do you experience indigestion or upset stomach, especially after eating bread or processed foods? Do you have frequent headaches, suffer from migraines or have trouble focusing? Do you feel tired after eating? Do you have joint pain? If you answered yes to one or more of these questions, your problems may be caused by sensitivity to gluten. What I can do to find relief? Traditionally the treatment for both celiac disease and gluten sensitivity has been the total avoidance of gluten. It is still true that a gluten-free diet is the only way to treat celiac disease but people with gluten sensitivity now have another option. Shield Nutraceuticals has developed a new co-probiotic dietary supplement designed to aid in the digestion of gluten, processed foods and more. DigestShield® DigestShield®, the world’s first co-probiotic, works to break down gluten, dairy, carbohydrates, fat, and protein with a synergistic blend of enzymes, prebiotics, and probiotics. It is the only product of its type on the market and is an all-in-one digestive powerhouse. Each DigestShield® capsule contains 20 different enzymes, 5 Prebiotics (including 200 milligrams of vegetarian, ultra-low molecular weight chitosan), and 11 probiotic strains to help protect you from gluten, processed food, and other “bad actors” in your diet and get your gut flora back in balance. DigestShield® is specially formulated to help maintain a proper balance of intestinal microflora, inhibit pathogenic bacteria and prevent the overgrowth of yeast organisms, including Candida. Candida albicans is usually a harmless yeast present in the body. However, stress, in the form of modern lifestyles, hormonal imbalances, excessive sugar consumption, environmental pollutants, and pharmaceutical drugs, including antibiotics and oral contraceptives, can wreak havoc on the proper balance of microorganisms in the gastrointestinal tract. Candida, being an opportunistic organism, will flourish under these adverse conditions. And when Candida is anchored to the intestinal tract, intestinal leakage and immune disorders may result. Candida removal is the logical first step toward effective intestinal cleansing. The protease enzyme Serrapeptase and enzymes like Cellulase and Chitosanase attack the outer cell wall of Candida yeast, weakening its hold on the intestinal mucosa and reducing their viability. Here are some of the ways DigestShield® distinguishes itself from other intestinal balancing formulas: Chitosan Oligosaccharide, derived from the cell wall of the oyster mushroom and hydrolyzed to an ultra-low molecular weight of just 3 kDa, is a unique prebiotic that will attach itself to lectins found in many of the foods we eat (including wheat and soy) so they won’t attach to the epithelial cells lining our gut. This can help prevent leaky gut. Bacillus Coagulans is a special spore-forming probiotic that is incredibly stable in the dormant state. Using our Enhanced Probiotic Delivery System™(EPDS), this probiotic can exist in a dehydrated state indefinitely. EPDS™ delivers larger amounts of living bacteria into the intestinal tract, where they colonize and flourish. Once in the intestinal tract, these bacteria exit their spores, attach themselves to the intestinal mucosa, and begin to germinate, producing new colonies of friendly bacteria. Fructooligosaccharides (FOS), nutrient-dense alfalfa, and papaya powder comprise a fortified prebiotic blend, which enhances the growth and stability of probiotics in the gut. High-activity proteases, including Peptizyme-SP brand serrapeptase, hydrolyze putrefying food matter trapped between the intestinal villi, which can cause sluggish digestion, bloating, and an increase in toxins. These enzymes create a better intestinal environment, improved absorption, motility, and better overall colon health. The recommended dosage is 1-2 capsules before each meal and or 1-2 capsules at bedtime. Every bottle comes with a 100% money-back double guarantee. Order yours today!

All posts by: Robert Prowse

Lectins: The Gluten-Lectin-Leaky Gut Connection

Gluten-Free: History of a Movement

What is Phytate?

Gluten and Flour

Gluten Sensitivity

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