gut flora – Shield Nutraceuticals

Bad Actors

by Steve in Articles, Digestion and Immunity March 21, 2023

We mention “bad actors” frequently on our website because there are so many of them in the industrialized food supply. It is our goal to raise awareness about this fact so that we might contribute to improving your health. To better understand what these bad actors are and why they are a problem, keep reading. Gluten Gluten is a blessing and a curse. It is responsible for giving bread and other baked goods their wonderfully chewy, elastic texture. However, recent evidence tells us that it is also very difficult to digest and responsible for immune activation and leaky gut in many individuals. Gluten works in bread by forming an elastic web, which traps air and carbon dioxide during baking, leading to a fluffy, squishy lattice. This makes for fantastic texture in baked goods. Just think of a fresh-baked, still steaming roll. Gluten works in your small intestine by binding to special receptors that signal a hormone to loosen the tight junctions between the cells there. This makes for less-than-fantastic opportunities for gluten and the other bad actors to trigger an immune response, causing damage to your cells. Just think of bloating, indigestion and gut pain. The long-term effects of gluten exposure are worse than indigestion and gut pain, though. Researchers have theorized that repeatedly weakening the tight junctions of your gut by exposing it to gluten almost continually could be one of the steps to autoimmune diseases. Lectins Plant lectins are a blessing for plants but a curse for all of us. Lectins are found in nearly 40% of the American food supply but wheat is the worst source. Plants evolved these lectins to work as deterrents to their predators. They are proteins that are really good at sticking to the sugars in our cells. After they are good and stuck, they can actually destroy the cells they are stuck to. Just like gluten, this creates opportunity for lectins and other bad actors to get past the wall and into the bloodstream Again, researchers fear that over time and with repeated exposure, this weakening of the integrity of the gut wall could open the door for chronic inflammatory and autoimmune diseases. We call lectins ninjas because they have been secretly assassinating cells in our gut for a long time. The science shining a light on these ninjas is called lectinology and is relatively new. Lectinology has found that we can protect ourselves from these ninjas by using decoy sugars. Bad Yeast and Bacteria Our bodies are home to billions of bacteria and yeast all of the time. Most of the time, they are helping us by digesting things that we can’t, making vitamins, and boosting our immune system. Sometimes, however, certain yeast and bacteria can get out of control and cause problems. Think of the situation like a house party. Lots of people are there and most of them are having a great time and improving the atmosphere with their jolliness and good mood. But there are always a few people at parties that just have to take it too far. They drink too much, they make too much noise, they go into parts of the house you asked them not to and sometimes they break stuff. Your gut is just like that – most of the yeast and bacteria are there having a great time and making the place better but there are a few of the party goers that will take it too far if given the chance. A way to prevent this is by taking a high quality probiotic. The term probiotic is a fancy way of saying “good bacteria.” Probiotics are like a really well thought out party invite list. You’re putting only good, well behaved bacteria into your gut so that everyone has a great time and the environment is made better. Undigested Fats, Carbohydrates, and Proteins It is a little unfair of us to call these bad actors because they are just foods that are minding their own business but accidentally find themselves where they are not wanted. The immune system is not particularly understanding about things being where they are not supposed to be in the body. Undigested foods that stumble through the holes in a leaky gut get treated just like any other invader. Fats, carbohydrates, and proteins need to be broken down into their building blocks before the body can use them. When gluten or lectins put holes in the wall, sometimes these foods slip through before they are small enough to be used and this can activate the immune system. There are two good ways to minimize the risk of this happening: heal the gut wall and provide extra enzymes to more quickly break these foods down. Enzymes are chemicals that the body uses to break foods into small enough parts for absorption. As you know, not all foods are created nutritionally equal. This applies to the digestibility of foods as well. We’ve covered how gluten and lectins are resistant to digestion but they are not the only ones: Lactose, the sugar found in dairy products, and phytate, the storage form of phosphorus in plants, can also be difficult to break down.

In-Depth Look at Dietary Bad Actors

by Steve in Articles, Bad Actors March 15, 2023

Dietary Bad Actors Dietary bad actors refer to things we eat which can cause digestive distress or illness. The things we eat were not created equal. Some are a benefit to us and others can be dangerous. There are some foods that contain what has become known as “anti-nutrients” that are always a problem and others that can become a problem in certain situations. We call these problematic foods dietary bad actors and they are the focus of our research at Shield Nutraceuticals. We developed DigestShield® to help mitigate the damage that these dietary bad actors can cause. Gluten The term gluten refers to a compound of two storage proteins found in the endosperm of wheat, barley, and rye. The proteins glutenin and gliadin are bound together with starch inside the wheat germ. These proteins provide many functional properties when used in baking and are the main source of protein in those grains. (1) Of the two proteins in gluten, glutenin is the most important for baking, having the greatest effect on elasticity and texture of the final product. (2) Gliadin is the protein fraction that causes problems during human digestion and the protein that triggers an immune response in the body after ingestion. (3) Gliadin has been shown to produce both innate and adaptive immune responses and is thought to be involved with the pathogenesis of many autoimmune diseases. Most importantly to note, it has recently been shown that gliadin can promote an immune response in individuals with or without the genetic predisposition for reaction. (4) In addition to an immune and inflammatory response, gliadin also contributes to the development of a condition known as leaky gut in which intestinal permeability is increased and molecules of inappropriate size are allowed through the intestinal wall. Immune Response It has long been understood that gliadin produced an immune response in those with celiac disease (5) but recently researchers have discovered that gliadin also produces an immune response in healthy individuals. (6) The immune response is not uniform among individuals and a differing severity of response is not well understood. Most likely, as with all immunity, it is based upon a variety of factors including genetic susceptibility, intestinal permeability, environmental factors, gut flora, and overall health. Innate Immunity Though it is still not well understood, it has been shown that gliadin can trigger a response from the innate immune system and cause intestinal and extra-intestinal symptoms in non-celiac individuals. (6-8) In individuals with celiac disease, the innate immune system trigger is a precursor to adaptive immunity involvement. A large part of gliadin’s ability to elicit a response from the innate immune system is based upon its resistance to degradation (9) by the digestive process and its ability to cross the epithelial wall relatively intact. This allows gliadin, as a macromolecule, access to areas where many innate immune cells are found and the interaction is inevitable. Once this interaction occurs, gliadin shows the ability to activate undifferentiated immune cells that then proliferate while simultaneously producing pro-inflammatory hormones. This hormone production results in several downstream inflammatory responses. (10) Adaptive Immunity Though the adaptive immune system does not appear to play a role in the deleterious effects that gluten has on healthy, non-celiac individuals, gliadin very demonstrably activates the adaptive immune response in genetically susceptible individuals. (5) The immune response triggered in celiac individuals is varied and aggressive. It includes activation of T-cells, and eventually the autoimmune targeting of tissue transglutaminase in the body’s cells. (11) Leaky Gut The potentially greater threat posed by gluten is the role that it plays in intestinal permeability. For reasons not yet understood, gliadin has the ability to bind to receptors in the intestine that signal for the release of a hormone, which promotes the tight junctions of the epithelial cells to be degraded. Once these tight junctions are opened gliadin, as well as other pathogens, can bypass the physical barrier of the gut and interact directly with immune cells. (12) Plant Lectins Lectin is a broad term for a class of proteins found in all plants and animals. We have lectins in our bodies that serve a wide variety of functions including regulation of serum protein levels, removal of glycoproteins from the circulatory system, and mediation of important immune functions. (13) However, many of the plants that are part of our food supply contain lectins with a very different and specific function: defense. Lectins are the defense mechanism against predators, including fungi, that seek to eat the plant. Lectins are designed to cause digestive distress to keep predators away. Lectins are found in the greatest concentration in grains (especially wheat), legumes such as soy, nuts, and seeds, and nightshade vegetables. It has been estimated that there are concentrated sources of lectins in 30-40 percent of the American diet (14) though that figure is more than likely higher as the survey of foods it is based on was done in 1980 and our food supply has become more filled with wheat, soy, and potato based processed foods since then. [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”] Much like gluten, lectins have been shown to be resistant to cooking and the digestive process. (15) Because they are not degraded by the human digestive process, many lectins reach the gut intact where they perform their defensive attack on the epithelial cells that line the small intestine. Though lectins may play a role in the pathogenesis of many autoimmune diseases just like gluten, the likely mechanisms are different. Unlike gluten, lectins directly damage the cells that they attach to. At first, this means epithelial cells but once a leaky gut has been created and the lectins are able to enter the bloodstream, they may attach to any of the tissues in the body. (16) Leaky Gut Lectins increase intestinal permeability by directly binding to and destroying epithelial cells. (17) Once through the epithelial barrier,

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

Gut Flora – What is it?

by Steve in Articles, Digestion and Immunity July 21, 2022

Gut flora refers to both good and bad bacteria living in our gut. The number of bacteria living on and inside of each and every one of us is estimated to be 10 times greater than the number of our own cells. In the past few years, it has become increasingly clear that the specific makeup of one’s gut flora plays a huge role in their health and happiness. There are good bacteria, bad bacteria, and bacteria that can be either depending on how many of them colonize you. What is Gut Flora? The term gut flora refers to the bacteria that live in your gut. There are thousands of species of bacteria that have been found in the gut and everyone’s gut flora is different. We get some of our gut flora from our mother during birth but the rest of the flora comes from a combination of our environment, the foods we eat and the choices we make. Balance is important because, just like people, different kinds of bacteria behave differently and optimal health derives in part from having the right ratio of the right kinds of flora. What Does Gut Flora Do? In the past, it was thought that fermentation of fiber was the primary function of gut microbes. Indeed, our gut flora ferments the carbohydrates that make it through the small intestine and into the large intestine. This is how they eat. The fermentation process is how they extract nutrients from our food. The byproduct of fermentation is gas (yes, that kind of gas) and that is why we feel bloated after eating something that is poorly digested like gluten or dairy or fibrous vegetables. Recently, we have discovered that gut flora is responsible for so much more than fermentation. Researchers are finding more and more evidence in favor of the idea that the specific makeup of a person’s gut flora has very real effects on their immune system, mood, food preferences and maybe even weight. These tiny organisms are able to control these aspects of our lives by chemically signaling our bodies to release hormones that can activate the immune system, affect our mood or trigger cravings for certain foods. How Do I Balance My Gut Flora? The key to balancing your gut flora is getting the right mix of bacteria into your system. The easiest way to get this variety is by taking a high-quality probiotic supplement. When selecting a supplement, choose one that has a good variety of strains rather than a huge number of one or two strains. The mix of strains is more important than the number of colony-forming units (CFUs). DigestShield® provides the ideal blend of 11 probiotics, 20 digestive enzymes, and 5 potent prebiotics to create the best possible digestive support. After you try it, you’ll believe it.

Tag Archives: gut flora

Bad Actors

In-Depth Look at Dietary Bad Actors

Gluten-Free: History of a Movement

Gut Flora – What is it?

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