Tag Archives: wheat

In-Depth Look at Dietary Bad Actors

by 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 Sensitivity – Go Gluten-Free!

by in Articles, Digestion and Immunity January 21, 2023

Gluten sensitivity plagues a huge number of people around the world and that number is on the rise. Because it so difficult to diagnose, we do not know the exact number but researchers estimate as many as 18 million in America alone. Until recently, the only way for people with gluten sensitivity to find relief was with a gluten-free diet. What does that mean, exactly? Gluten-Free Diet At first, it seems like this would a simple concept: a gluten-free diet is a diet that does not include gluten. While that is true, following a gluten-free diet is a little bit more complicated in practice. Because food companies have been using flour as a filler and binding agent in so many processed foods, there is gluten found in many surprising places. Pasta sauces, salad dressings, hot dogs and sausages, canned soups and some chocolates have all been contaminated with gluten by the food industry. This means that following a gluten-free diet is not as simple as avoiding bread and pasta. You have to learn what sneaky ways that gluten may be listed on an ingredients label (hydrolyzed wheat protein, modified wheat starch, brewer’s yeast), read the label for every food item you purchase, have long conversations with all of the servers you interact with, and interrogate friends and family members at potlucks. Not so simple. A Better Way If you suffer from non-celiac gluten sensitivity but don’t want to give up the foods you love there is now a better way to get relief. DigestShield® is a synergistic blend of enzymes, probiotics and more than 200 milligrams of our proprietary prebiotic, chitosan. It breaks down gluten, dairy, carbohydrates, fat and protein plus re-tunes the gut to help you get back to feeling great. If you suffer ANY distress after eating, reach for DigestShield® before you eat. It is the only product on the market that can shield against gluten and other negative influences in our diet such as lectins. If you’re looking for a smart solution for all of your digestive needs, DigestShield® is the answer. Designed by doctors, our proprietary blend of ingredients is safe, effective and GUARANTEED to work. Order Now

Gluten-Free: History of a Movement

by 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

Hidden Sources of Wheat

by in Articles, Digestion and Immunity January 21, 2022

Processed foods are part of most people’s diet. They are packed with salt, sugar, fat and loads of additives. One of the most common additives is wheat, hidden in many different ingredients. This can make following a gluten-free diet impossible if you aren’t in the habit of reading labels. We have compiled a list of common places that wheat and gluten may be hiding in processed foods.  I hate wordpress a lot Hidden Sources of Wheat Beer Breadings and coating mixes Bouillon Cubes Brown Rice Syrup (May contain malted barley) Candies Canned meats and fish in broth Caramel Color (Usually corn-derived, but check) Cheese products- Sauces and some shredded cheeses Condiments (Carefully read condiment labels. Gluten is often used as a stabilizer or thickening ingredient in ketchup, mustards and Oriental sauces) Deli Meats, breaded fish and meats, pre-packaged ground beef products and hot dogs Dextrin (Usually corn-derived but always check) Dry-roasted nuts Flavorings, food starches, seasonings, and malt are general and vague words to watch for on labels of packaged foods. These terms are often clues that the product may contain gluten. For example, “malt” vinegar and “malted” milk powder contain gluten. French fries Gravy Products (Dry products, bouillon cubes, and processed, canned products) Hydrolyzed Vegetable Protein (HVP) and Texturized Vegetable Protein (TVP) Imitation fish, meats and cheeses Instant flavored coffee/cocoa mixes Licorice candy (black and red) Matzo Meal Modified Food Starch Mono and di-glycerides Pickled Products Salad Dressings Sauces, including soy sauce which is commonly made by fermenting wheat. (Check ALL processed sauce labels- From BBQ sauce to ice cream toppings, chili pepper products and tomato sauce products-all may contain gluten) Sausage Self-basting poultry products including turkey with added “solutions” Snack foods including flavored potato chips and corn chips Soups, stocks and broth Spice and herb blends (spices and herbs in their natural form do not contain gluten) Rice products with seasoning packets As you can see, the list is pretty long. Obviously, your best bet would be to avoid processed foods whenever you can but that’s not always possible. When you do have to rely on processed foods, do two things to protect yourself from gluten and other dietary bad actors: read the ingredients and take DigestShield® before you eat.

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