Als cellen niet goed met elkaar kunnen communiceren kan dat lichamelijke oorzaken hebben, maar ook geestelijke. Stress zorgt er bijv. voor dat cellen bewust de deur dichtgooien en niets meer binnenlaten als beschermingsmechanisme. Om die reden wordt er bij stress ook minder maagzuur aangemaakt: de energie gaat dan niet maar de voedselvertering, maar naar het z.s.m. oplossen van de stress.
Stress kan zeker een rol spelen, maar dat is niet alles. Zie hier even een artikel van Nora Gegdaudas:
For us humans, where we have spent nearly all of the last 2.6 million years as hunter-gatherers, gluten (and its closely related compounds) is a very new inclusion to the diet and is very difficult for us to digest. To say that gluten can add complications to your health is putting things mildly. Problems with gluten are becoming literally epidemic and although public awareness about this issue is certainly growing there is more that is poorly understood by most than not. The consequences of gluten sensitivity (diagnosed or undiagnosed) can literally be lethal. And, no, I am not being “extreme” when I say this. The consequences are very real.
Although commonly associated with celiac disease many do not appreciate gluten’s potentially incredible impact on the health of countless individuals or the commonality with which people may be afflicted with non-celiac “gluten sensitivity”. In fact, gluten may well be at the silent root of a great many of the health challenges millions of people face today, both physical and mental. It is rarely suspected as the underlying culprit in most instances, however. Furthermore, the inherent presence of what are called exorphins in grains (morphine-like compounds) make gluten-containing grains quite addictive and leave many in frank denial of the havoc it can wreak (including also quite possibly my “mystery critic”).
Allow me to elaborate:
A 2009 study in the Journal of the American Medical Association (JAMA Sept 16; 302(11):1171-8) found that those with celiac disease and/or gluten sensitivity, whether diagnosed or undiagnosed had a significantly higher risk of death, particularly from heart disease and cancer. It is currently estimated (conservatively) that one in every 200 people suffers from celiac disease, a devastating consequence of gluten-containing grain consumption. Some more recently hypothesize that this number may be closer to one in 30. Gluten “sensitivity” (vs. celiac disease) is considerably much more common and is currently nearly epidemic in its scope. The effects of and markedly increased mortality risks associated with both full blown celiac disease and gluten sensitivity happen to be virtually identical. Both are autoimmune conditions that create inflammation and immune system effects throughout the body. They can affect all organ systems (including your brain, heart, kidneys, etc.), your nervous system, your immunological functioning, your digestive system and even your musculoskeletal system. –Almost literally everything from your hair follicles down to your toenails and everything in-between. Exposure to gluten in a sensitive individual essentially shuts down blood flow to the prefrontal cortex—the part of our brains that allow us to focus, manage emotional states, plan and organize and exercise our short term memory. The prefrontal cortex is our brain’s “executive function” control center and is the part of our brain that basically makes us the most human. The inflammatory response invoked by gluten exposure additionally activates the brain’s microglial cells, which have no built in inhibitory mechanisms and do not readily wind down again. It can literally take months. Additionally, these periods of hypoperfusion followed by reperfusion can be quite damaging (much the way heart muscle cells typically die following reperfusion after the ischemia of a heart attack). The damage and neural degeneration this can cause over time, together with sympathetic (“fight or flight”) nervous system over-arousal can be significant. The damage and neural degeneration this can cause over time, together with sympathetic (“fight or flight”) nervous system over-arousal can be significant.
In routine blood tests, seeing chronic states of anemia (serum iron below 85 ug/dL and hemoglobin below 13.5), functionally depressed or elevated serum protein levels (below 6.9 or above 7.4 G/dL), unusually depressed triglycerides (below 75 mg/dL–especially where carbs play a significant dietary role) and/or alkaline phosphatase levels (significantly below 70 U/L), functionally depressed BUN (below 13 mg/dL), abnormally high HDL (in excess of 75 mg/dL) and/or chronically (even functionally) elevated liver enzymes, among other chronic inflammatory and malabsorptive markers although not diagnostic here can be cause–especially when found in combination with one another–for possible suspicion. It takes further testing to be sure–though even some of the best testing methods can vary greatly in their accuracy.
Gluten can also be looked upon somewhat as a bit of as “gateway food sensitivity”. It is known to increase an enzyme in the body known as zonulin, which controls intestinal permeability. Elevated zonulin levels in the presence of gluten can also serve to allow other types of undigested proteins to slip past what would otherwise be more selectively permeable barriers and cause additional immunological reactions to other foods. Casein (milk protein) is the most common co-sensitivity with gluten, but the immune system can come to react to almost anything if gluten consumption persists. This can be a very real problem. Once multiple food sensitivities take over it can amount to a very vicious cycle that only worsens with time and becomes extremely difficult to correct. Living with this can be miserable at best.
A study published in 2009 in the peer reviewed journal, Gastroenterology (July;137(1):88-93) compared 10,000 available blood samples from individuals 50 years ago to 10,000 people today and found that there has been a 400% increase in the incidence of full blown celiac diseasedisease (defined by conventional medicine as a total villous atrophy of the small intestine)! Changes made to American strains of wheat, giving them much higher gluten content is likely a significant part of the problem. Increased genetic susceptibility due to a variety of causes is likely another. According to the Journal of Gastroenterology fully 30-50% of all people carry the gene for celiac disease (known as HLA-DQ8 or HLA-DQ2)–and eight times more people with celiac disease have no GI symptoms than do. Gluten sensitivity genes are significantly more common (HLA-DQB1, Alleles 1 and/or 2).
Gluten containing grains include wheat (e.g., durum, graham, semolina, kamut, spelt), as well as rye, barley, oats and triticale. Although oats technically are not part of the gliadin-containing family of grains, modern methods of processing nearly always ensure gluten contamination of oat products and the presence of actual gluten should always be assumed unless labeled “100% gluten free”. The prolamin (avenin) content of oats, however, still makes them at least potentially suspect for inherent sensitivity issues.
Fully 99% of those who suffer from this entirely curable and potentially lethal condition do so completely unaware of the dangerous vulnerability within themselves. Although a biopsy of the small intestine is commonly used to diagnose celiac disease, fully seven out of ten celiac sufferers exhibit no intestinal or GI symptoms at all. In fact, an article in the journal Neurology (Vol 56/No.3 Feb 13, 2005) states that “Gluten sensitivity can be primarily and at times exclusively a neurological disease”, affecting not only the brain and nervous system directly, but also cognitive and psychiatric illness. In the Journal of Neurology, Neurosurgery and Psychiatry (1997; 63; 770-775) an article states “Our finding…implies that immune response triggered by sensitivity to gluten may find expression in organs other than the gut; and the central and peripheral nervous systems are particularly susceptible.”
A 2002 review paper in the New England Journal of Medicine (Jan 17; 346(3):180-188) found that fully 55 diseases are known to be caused by gluten. These partly include heart disease, cancer, nearly all autoimmune diseases, osteoporosis, irritable bowel syndrome, as well as many common psychiatric illnesses, partly including anxiety issues, ADD, bipolar disorder, depression dementia, schizophrenia, Hashimoto’s (autoimmune thyroid disorders), migraines, epilepsy, Parkinson’s, ALS, neuropathies (having normal EMG), and most other degenerative neurological disorders…as well as Autism, which is technically an autoimmune brain disorder. In my opinion, it is always safest to assume the presence of gluten sensitivity in these populations, or frankly wherever significantly compromised health is an issue.
Only an estimated 1% of all suffering gluten sensitivity or celiac disease is ever diagnosed.
The good news is that the devastating symptoms of gluten sensitivity and celiac disease are often entirely curable. –The treatment solution? You MUST eliminate 100%–not just “most”–gluten from your diet, including not just gluten containing dietary grains but all hidden sources, as well, which can include (but are not limited to) soups, broths, processed food mixes and soy sauce, teriyaki and other sauces, corn products and corn starch, and salad dressings. Even buckwheat and soy flours are commonly contaminated with highly significant amounts of gluten due to modern processing methods. Gluten can be cryptically listed on food labels as vegetable protein, seitan, hydrolyzed vegetable protein, modified food starch and others. Gluten is even an ingredient in many shampoos, cosmetics and lipsticks (which can potentially absorb transdermally–through the skin), children’s Play-Doh, medications, vitamins (unless specifically labeled “gluten free”)–even non self-adhesive stamps and envelopes.
Although I realize all this need for ultra-strict avoidance sounds rather tedious and extreme, an article in the Journal of Neurology, Neurosurgery and Psychiatry (1997; 63; 770-775) states clearly: “Even minute traces of gliadin (gluten) are capable of triggering a state of heightened immunological activity in gluten sensitive people”, meaning prolonged inflammation and other symptoms. Saying you’ve eliminated “most” gluten from your diet is a bit like saying you’re just “a little bit pregnant”. Either you are or you’re not. There are NO in-betweens. Avoidance must be strict…and total.
Voor het volledige artikel, en manieren om te testen voor gluten gevoeligheid, zie: http://www.primalbody-primalmind.com/?tag=grains
Het idee achter dit dieet is dat men eet wat onze voorouders tijdens de ijstijd aten. 99% van onze genen zijn ook gevormd vóór de introductie van de landbouw.
Leuk filmpje dat dit ook kort aangeeft…: http://www.youtube.com/watch?v=v8WA5wcaHp4
Uiteindelijk is het jouw forum Mike, en het is jouw keuze om te kiezen achter welke kennis je staat.