A new study indicates that wheat contributes to the growth of pathogenic bacteria in our gut, adding to growing concern that GMO foods are doing the same.
A new study published in FEMS Microbiology Ecology titled, “Diversity of the cultivable human gut microbiome involved in gluten metabolism: isolation of microorganisms with potential interest for coeliac disease,” has revealed something remarkable about the human gut bacteria (microbiome). Some of the extremely hard to digest proteins in wheat colloquially known as “gluten” (there are actually over 27,000 identified in the wheat proteome) were found metabolizable through a 94 strains of bacterial species isolated from the human gut (via fecal sampling).
This discovery is all the more interesting when you consider that, according to Alessio Fasano, the Medical Director for The University of Maryland’s Center for Celiac Research, the human genome does not possess the ability to produce enzymes capable of breaking down gluten.
As reported on TenderFoodie in interview:
“We do not have the enzymes to break it [gluten] down. It all depends upon how well our intestinal walls close after we ingest it and how our immune system reacts to it.”
The new study helps to fill the knowledge gap as to how humans are capable of dealing with wheat consumption at all. As we have analyzed in a previous article, The Dark Side of Wheat, the consumption of wheat is a relatively recent dietary practice, stretching back only 10,000 years – a nanosecond in biological time. We simply have not had time to genetically adapt to its consumption (at least not without experiencing over 200 empirically confirmed adverse health effects!).
If bacteria in our microbiome extend our ability to digest physiologically incompatible foods – or at least tolerate them to the degree that they don’t outright kill us – then this may explain why there is such a wide variability in responses to gluten and why the health of our microbiome may play a central role in determining our levels of susceptibility to its adverse effects.
Another provocative finding of the study is that some of the strains capable of breaking down the more immunotoxic peptides in wheat, including the 33 amino acid long peptide known as 33-mer, are highly pathogenic, such as Clostridium botulinum – the bacteria that is capable of producing botulism. As we discussed in a previous article on Monsanto’s Roundup herbicide (glyphosate) contributing to the overgrowth of this pathogenic strain of bacteria in animals exposed to GMO feed,
“[It]t only takes 75 billionths of a gram (75 ng) to kill a person weighing 75 kg (165 lbs). It has been estimated that only 1 kilogram (2.2 lbs) would be enough to kill the entire human population.”
There are several implications, therefore, of this finding. First, the consumption of wheat preferentially favors the growth of pathogenic bacteria in the gut. Second, given that much of the Western diet now contains Roundup herbicide contaminated food, including wheat – where Roundup is used as a post-harvest dessicant, virtually guaranteeing it is contaminated with it despite being non-GMO – there is likely an amplifying effect of this pathogenic bacteria in those who consume both wheat and GMO food. This may help to explain why the mass introduction of GMOs over the past decade has contributed to the explosion in diagnoses of gluten sensitivity.
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Article Contributed by Sayer Ji, Founder of www.GreenMedInfo.com