Škodljivost glutena za normalno populacijo

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Uporabnik ThorZEN pravi:

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Uporabnik bizi pravi:
Problem je v tem, da ima celiakalijo 10x več ljudi, kot je uradno diagnosticirane. In ti ljudje imajo res težave z glutenom. Vedno so neke prebavne motnje, bolečine v trebuhu in še druge precej nedoločene težave. Za druge ljudi je gluten b.p.

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Ja, se strinjam, ampak nekateri prikazujejo, kot da vsi moramo nujno nehati jesti gluten in to že včeraj. Meni ne "smrdi" niti seitan, ki je v bistvu čisti gluten, delal sem ga tudi že sam. Pravzaprav se počutim po zaužitju še boljše kot prej

. Verjetno je vmes kaka genetska finta, podobno kot s kazeinom. Ob zmerni uporabi za večino ljudi pač ne bo nikoli problemov.

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All grains produce lectins, which selectively bind to unique proteins on the surfaces of bacteria, fungi, and insects. These proteins are found throughout the animal kingdom. One protein in particular for which WGA has an extremely high affinity is N-Acetylglucosamine. N-Acetylglucosamine richly adorns the casing of insects and plays an important role in the structure of the cellular walls of bacteria. More importantly, it is a key structural component in humans in a variety of tissues, including tendons, joint surfaces, cartilage, the lining of the entire digestive tract, and even the lining of the hundreds of miles of blood vessels found within each of us.

It is precisely the ability of WGA to bind to proteins lining the gut that raises concern amongst medical researchers. When WGA binds to these proteins, it may leave these cells less well protected against the harmful effects of the gut contents.

WGA may also have direct toxic effects on the heart, endocrine, and immune systems, and even the brain. In fact, so readily does WGA make its way into the brain that scientists are actually testing it as a possible means of delivering medicines in an attempt to treat Alzheimer’s disease.

And again, the concern here is not just for a small segment of the population who happened to inherit susceptibility for sensitivity to gluten. This is a concern as it relates to all humans. As medical researcher Sayer Ji stated, “What is unique about WGA is that it can do direct damage to the majority of tissues in the human body without requiring a specific set of genetic susceptibilities and/or immune-mediated articulations. This may explain why chronic inflammatory and degenerative conditions are endemic to wheat-consuming populations even when overt allergies or intolerances to wheat gluten appear exceedingly rare.”

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