Gluten intolerance – a protein missing

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By Dr. Holly

Scientists in France, at INRA (French National Institute for Agricultural Research)  & INSERM (French Institute of  Health & Medical Research in collaboration with McMasters University and the University of Switzerland have found that people who are gluten intolerant or have celiac disease are low in ELAFIN.  They have found that Elafin is a key protein, that the body makes, in gluten intolerance.  Elafin is a protein made up of various amino acids, that protects the gut wall or lining.It is involved in reducing the gut’s reaction to wheat.  A given individual’s level of elafin is negatively correlated with the amount of destruction of the gut lining when there is an inflammatory response to gluten.

Probiotics that contain Elafin appear to reduce the reaction and / or reverse the problem.  While the discovery is still in its infancy…we do know from other sources that Elafin is regulated by Chromosome 20 and that it is involved in inflammatory responses. Of course, the fact that our wheat has upwards of 22 times the gluten than the historical wheats had AND the fact that wheats are sprayed with Round up, must definitely contribute to the problem.

Children who are gluten intolerant or have celiac may have any of the following symptoms:

  • Diarrhoea
  • Constipation
  • Abdominal pain
  • Neurological symptoms
  • Anemia
  • Fertility problems
  • Dental problems
  • Other autoimmune disorders

The challenge is that these symptoms may also come from:

  • Heavy metal toxicity
  • Mineral deficiency
  • Microbiota deficiency

This is interesting from my perspective, because when I work with people who are gluten intolerant I work with increasing their probiotics, both in supplement and in food sources.  This is a huge factor is resolving the problem.  Another factor that plays into the game is the use of transfer factors and glutathione.  Although transfer factor can be given in supplement form; glutathione cannot.  With glutathione, we have to determine whether the genes are turned on so that the body can make glutathione.   And then provide the supplements/nutrients that the body requires to make not just the GSH component of the glutathione complex but all eight components of the glutathione complex.

References:

American Journal of Gastroenterology on 8 April 2014

http://www.sciencedaily.com/releases/2014/04/140407192735.htm

 Here’s to your health…do your research…find a good health practitioner.

For more information, contact: Dr Holly at holly@choicesunlimited.caCopyright 2014 © Choices Unlimited for Health & Wellness