Gluten Sensitivity, Metabolic Syndrome of the Intestines

"Over the past decade, going gluten-free has been touted as a way to boost health and energy, lose weight, or cope better with ADHD, autism, headaches, and other conditions."

"Long before its newfound popularity, the gluten-free diet was a medical staple -- a proven treatment for celiac disease. Perhaps someday, new scientific findings will show that gluten-free diets benefit other health problems, too." - (7)

I Just want to make one thing abundantly clear, this post is for people who don't have celiace disease but have fallen victim to the diet mentality of "Gluten free".



It seems like everyone these days wants to join the gluten free fan club and not out of necessity but because they are health conscious. Before it was lactose, now the big bad wolf is gluten; poor wheat is the whipping boy for all our problems. But does gluten alone CAUSE all these dysfunctions or is there more to the story :


 The introduction of gluten into the modern human diet was thousands of years ago although it seems that the rise in celiac disease seems to have only happened in the last decade. ( although i'm sure gastric distress existed before we had technology to test it) Maybe we are eating more wheat? The consumption of wheat in the United States has actually dropped by more then 30% since 1909 so that can't be right. ( darn my source for this disappeared and the paper I have is buried in a a sea of PDFs will update soon)

  Maybe the grains we are eating today are some genetic mutant strain that is starting to kill us? It's plausible but then again I don't think that tells the whole story as most of the food we consume today are hybrids of the food we ate thousands of years ago. Dr William Davis in his book Wheat Belly states that there are now 25,000 different genomes of wheat now where as there were only a couple in ancient times.  Once again this pure speculation as we can not go back in time to investigate the entire world for how many different genomes of wheat there were around the globe versus what was documented. Also, whose to say that all 25,000 genomes are dangerous? Could it be that there are other factors in our diet that may influence the formation of celiac disease?

"By the late 1940s, Dr. Sidney Valentine Haas was well-known for his treatment of celiac patients with the Specific Carbohydrate Diet, a dietary plan that eliminates the indigestible (to a celiac patient) processed carbohydrates in grains, sugars, and milk. Without constant aggravations from these artificially manufactured carbohydrates, the intestine will heal itself within as little as a year, relieving all  sign and symptoms of celiac and other intestinal disorders." (1)

"According to the research of Dr. Haas, and his son, Dr. Merrill P. Haas, the cause of celiac disease is not gluten, but chemically bastardized sugars."(1)

Dr. Hass made it very clear that artificially manufactured products were what led to the aggrevation not gluten by itself. It would seem that the big bad wolf isn't gluten but all the other crap we have been eating (as I go into more detail below) for the last couple decades. Rapid increases in obesity and type II diabetes are not the only things on the rise. Arthritis, autism, just to start with have strong connections to the gut but as Dr. Hass points out gluten does not CAUSE the gut to malfunction it may encourage inflammation because the proteins are not being digested correctly.

"Gluten intolerance is hardly enough to explain celiac disease, since not all symptoms disappear when gluten is eliminated from the diet"(1)

Simply eliminating the factor from the diet does not get rid of the symptoms sometimes.  This problem goes even beyond celiac to other malfunctions of the gut as well.

A conclusion may be that we are suffering from something called Saccharine Disease as pointed out by TL Cleave:

"Thirdly, and most important of all, it will be the endeavor of this work to show that all the manifestations of the saccharine disease discussed are strikingly absent in those races still subsisting almost exclusively on just these unrefined carbohydrates."

"By over-consumption, stemming from the concentration produced in the carbohydrates by the removal of fibre just mentioned, which over-consumption causes many serious conditions."

"It is important to remember that it takes time for the consumption of refined carbohydrates to produce the various manifestations of the saccharine disease"

1. By the removal of fibre:a. Simple constipation (intestinal stasis), with its complications of venous ailments (varicose veins, deep venous thrombosis, hemorrhoids, and varicocele), diverticular disease, and, in part, cancer of the colon.
   b. Dental caries (in conjunction with the taking of sugar) and periodontal disease.
   
2. From over-consumption:
   Diabetes.
   Obesity.
   Coronary thrombosis.
   Primary E. coli infections and gall-stones.
   
3. From the removal of protein:
   Peptic ulceration.

 Here's my theory by removing the fiber and over consuming too much sugar, white flour, vegetable and seed oils, and just general lack of nutrients we have effectively brought about three changes:

1. We have impaired glucose metabolism and thyroid function.

2. We have shifted the mitochondria in our gut to an unhealthy state and altered our ability to digest certain foods.

3. These crippling events have left our immunity lowered to proteins in general, not just gluten. Others protein source from foods include, eggs , fish, grains, legumes, certain root vegetables. I have even seen Iga numbers for Beef, chicken, and certain cruciferous vegetables.

Metabolic syndrome causes Gluten Sensitivity/ it is a side effect or rather they are the same disease? Think about it, when you have impaired blood sugar and lipid metabolism your cells are not recieving the nutrients and energy they need not just your muscle cells but your entire body. Thyroid hormones and glucose affect the entire system... including your digestive tract. T4 is not being converted to enough T3, overall insulin sensitivity has declined(in some cases), as well as many other factors that contribute to digestion and protection of the intestinal barrier.

Reduced Metabolic rate from Industrialized food(Overly processed, lack of vitamins) > Lowered Secretory IGA > increased immune response to proteins > "leaky gut"

This can be accomplished without ingesting any gluten what so ever...don't believe me. See the chart below, I was able to lower my secretory Iga and have elevated protein levels without consuming gluten for 8 months where as I had normal levels before going gluten free. Gluten didn't cause elevated protein levels...the diet I was following did.

"When you restrict food intake for prolonged periods (e.g. contest-dieting), especially variety and/or whole macro groups – just reintroducing normal eating behavior can present problems and issues and physical challenges."

"The body adapts to prolonged food restriction by tempering usual digestive responses – for instance it slows down gastric secretions in the gut. This keeps food in the stomach longer, so when you resume normal eating portions you can feel full, uncomfortable, bloated, distended, gassy etc. Only, at the same time - the reward centers of your brain are now lit up and want you to continue eating to restore energy."

"Moreover your body tends to hold on to more fluids as well, since it was likely dehydrated during the prolonged period of caloric restriction. (even more prominent in low carbs diets) So, now in the post-diet, but normal eating phase your body is holding on to calories, burning food at a slower rate and with less efficiency. The uncomfortable feelings of gas, distention, bloating, etc leads you running to misdiagnosis of “food allergies and sensitivities” – drawing conclusions like “gluten intolerant” “carb resistant” and other such mistaken conclusions. When all that is really going on is your body recovering from a prolonged period of calories restriction." - Coach Scott Abel
I can tell that for myself after being on a lowish carb diet my secretory Iga was very low at 8.5(as seen above) when the normal level was 10-40. I was having radical blood sugar spikes in the 140's and my fasting BS was well over 90. Also elevated protein levels which is "no duh" when you have low iGa. (See secretory IGA citations below)

There is no secret that proper glucose metabolism is needed to have good digestion with proper Iga and to be lean with a kick ass metabolism. It would be interesting to see a survey of those with type 2 diabetes and pre-diabetes and where their secretory Iga numbers are at. (probably similar to the bove chart when I was experiencing diet induced glucose intolerance)

"This lowered immune defense is referred to as depressed secretory IgA, and can result in many other food reactions. This is because secretory IgA also helps the body process food antigens. "-(2)

"Scientists have known for decades that proper blood sugar control is absolutely required for maintenance of appropriate fat levels, to have good cognitive function, and to stimulate healthy immune function."-(2)

"Immunoglobulin A (IgA) is an antibody that plays a critical role in mucosal immunity. More IgA is produced in mucosal linings than all other types of antibody combined; between three and five grams are secreted into the intestinal lumen each day. This accumulates to 75% of the total immunoglobulin produced in the entire body."-(2)

"The oligomeric forms of IgA in the external (mucosal) secretions also contain a polypeptide of a much larger molecular mass (70 kD) called the secretory component that is produced by epithelial cells. This molecule originates from the poly-Ig receptor (130 kD) that is responsible for the uptake and transcellular transport of oligomeric (but not monomeric) IgA across the epithelial cells and into secretions such as tears, saliva, sweat and gut fluid." -(2)

The Epithelial lining produces secretory IGA and the rate of production can be affected by thyroid function. Does gluten consumption cause the epithelial lining and secretory IGA to dysfunction... No, not on its own. The overall function of the body and metabolic rate play a much more prominent role in disease as seen in the excerpts below.

“There is reason to believe that the epithelial lining of the gastrointestinal tract becomes more permeable to microorganisms in severe under-nutrition. The morphological changes in the intestinal tract would strongly suggest this.” ~Ancel Keys; The Biology of Human Starvation

Epithelial Cells:

"Epithelia are formed of cells that line the cavities in the body and also cover flat surfaces. Of the four major tissue types found in the human body (Figure 1), epithelial cells are by far the most prolific."(6)

"Epithelial cells are bound together in sheets of tissue called epithelia. These sheets are held together through several types of interactions, including tight junctions, adherens, desmosomes, and gap junctions (Figure 2).One type of junction found only in epithelium is the tight junction, which is considered by most scientists as the closest junction in the world. Tight junctions act as the delineation between the apical (upper) and basal (lower) regions of an epithelial cell in conjunction with polarization between the two regions. Epithelium is supported on the basal side by a basement membrane called the basal lamina. Below the basal lamina lies the capillary bed, which provides epithelia with required nutrients and disposal of waste products. In addition, the nucleus in the epithelial cell is usually found closer to the basal surface than the apical surface. "- (6)

Where Are Epithelial Cells Found?

• Epithelial cells line the major cavities of the body.
• Epithelia form the structure of the lung, including the alveoli or air sacs where gas exhange occurs.
• Cells line most organs, such as the stomach and small intestine, kidney, and pancreas. They also line the esophagus.
• Cells are also found in ducts and glands, like the bile duct and sailvary glands.
• Epithelia can specialize to act as sensory receptors. They form taste buds, line the nose, and are in the ear. They are also found in the eye.
• Female reproductive organs are lined with ciliated epithelial cells.
• The skin is made of epithelial cells. Its striated layers demonstrate the extensive morphology of epithelia.
• Capillary beds are made of epithelium.
• Epithelia is the first type of cell to differentiate in the embryo. This occurs during the eight-cell stage.

The Main Functions of the Epithelial Cells

• Boundary & Protection
• Sensory
• Transportation
• Absorption
• Secretion & Lubrication
• Movement

Simple Columnar Epithelium

"The main function of simple columnar epithelial cells are protection. For example, the epithelium in the stomach and digestive tract provides an impermeable barrier against any bacteria that could be ingested but is permeable to any necessary ions. This function is especially important in the colon. Simple columnar epithelial cells can specialize to secret mucus that coats and protects the surrounding surface from damage. Because the epithelium can be innervated, simple columnar epithelium is also specialized to provide sensory input. These cells are found in the cornea, inner ear, and nose. Finally, simple columnar epithelium are very good at absorping and transporting nutrients from locations like the small intestine. See our home page for more descriptions of epithelial functions." -(5)


Metabolic rate and Body temperature are key for a healthy digestive track, regardless of gluten consumption.

"Take sloth digestion for example. They eat, and the food takes 30 days to get out the other end because they digest it so slowly. In a reduced metabolic state, the bowel transit time slows down to extract as many calories from the food as possible. It stays in the gut fermenting and putrefying, causing gas and irritation and inflammation and toxin absorption, bacteria proliferate (in humans this might cause bacterial overgrowth of the small intestine, or SIBO – in turn causing fructose malabsorption, hypoglycemia, yada yada), stool moisture decreases causing stool hardening typical of the constipated, this causes gas and more irritation – potentially wearing away at the intestinal wall and causing serious problems and who knows what else, straining to expel stools can cause hemorrhoids, fissures, diverticulitis, and varicose veins, and on and on and on and on. It is all interconnected to metabolic rate." -(3)

Here is another study which presents the metabolic rate of the epithelial Cells as a factor in digestion and immune response. In the Gut, Body Cells Protect When Immune Cells Are Absent: . I just want to present one quote:

"The results of this study indicate that there may be a molecular switch that is flipped in epithelial cells, telling the cells to launch immune processes at the expense of metabolic processes. Further study is needed to understand the relationship between immunity and metabolism in the gut and to determine if people with certain immunodeficiency diseases might benefit from treatment strategies that boost metabolic function of their epithelial cells. " -(4)

Stephan Langer also describes how a low thyroid/metabolic rate will in turn affect digestion most notably by decreased metabolic rate/low T3 > slower transportation > decreased secretion of Immunoglobulin A (IgA)... not from gluten consumption alone.


 To sum it all up into a neatly crafted theorem here it is: (just a theorem not actaul fact)

Low T3 affects metabolism of the Epithelial cells in the gut wall which in turn lowers secretory Iga and increase the stress response( protein reaction). So I guess the real question would be what is gluten's effect on thyroid function and cellular metabolism in humans? We don't know...

Gluten can be problem for some and it may depend on the source of the gluten, how much your consuming(dose dependency), what else you are consuming in addition to the gluten foods, hereditary traits, epigenetic changes, metabolic rate, etc Once again, please don't take my thoughts the wrong way, gluten can be a very problematic substance for some but in other instances very benign and insignificant for others. I just don't think it is logical or rational to pass judgement on some thing with what little research we have. There is also some failed logic going on in other cases. For example: If going Gluten Free results in good health for celiac patients then going gluten free will equal superior health for non celiac patients. This is a popular argument that is championed by many authors but it is a fallacy and it sometimes is mistaken for a good argument.

"argumentum a fortiori, “argu- ment from strength.” Its logic goes like this: If something works the hard way, it’s more likely to work the easy way." - Jay Heinrichs

Other problems stem from the fact that as soon as person is convinced that gluten is the root of evil they start questioning other grains and become "grainaphobic". Well I don't think that is necessary and we just need to break free from this mentality...take it away Freddie!