Did you know that wheat worsens chronic and autoimmune diseases?
A autoimmune disease is that which occurs when our immune system tends to attack the cells actually healthy of our body, by mistake. It is also known by the name of autoimmune disease, and it is treated as we see of a disease caused directly by the immune system.
That is, it is the immune system (and not some virus or bacteria) that becomes the "aggressor", attacking and destroying both the organs themselves and the healthy body tissues of the person, instead of protecting them. As a consequence of this reaction, a exaggerated immune response against certain substances and tissues that, normally, are present in the body.
Currently there are more than 80 types of autoimmune diseases, which can be classified in two ways: systemic autoimmune diseases in which antibodies attack antigens -non-specific- in more than one organ in particular, and local syndromes, which involves a tissue in particular or to specific bodies.
So far, a wide variety of scientific research has suggested that a certain family of proteins found in wheat, as is the case with inhibitors of amylase and trypsin(ATI), tended to be behind the non-celiac gluten sensitivity, a disease associated by its symptoms to the typical celiac disease, which, among other aspects, causes gastrointestinal and extradigestive symptoms.
With all this, a study carried out by researchers from Johannes Gutenberg University (Mainz, Germany), have shown that The inhibitors of amylase and trypsin are actually responsible for the onset of inflammation in a wide variety of chronic diseases, as for example is the case of asthma, rheumatoid arthritis or multiple sclerosis.
Scholars not only believe that ITAs contribute effectively to the development of inflammatory diseases related to the intestine. They also believe that they can cause inflammation in other chronic diseases, this time outside the digestive tract, such as kidneys, spleen, brain and even lymph nodes.
Although ITAs actually only make up 4% of the total proteins found in wheat, other studies already suggested that regular consumption of ATI could cause the development of inflammation in tissues other than the intestine before this study.
The consequences are even worse in case of autoimmune disease
In case a person suffers an autoimmune disease, it has been proven that the inflammation caused by the amylase inhibitors and the trypsin tend to cause a worsening of the symptoms of the pathology, especially in case of asthma, lupus, multiple sclerosis, ulcerative colitis, Crohn's disease and rheumatoid arthritis.
In fact, scholars also warn that the ATI could be related to the non-alcoholic fatty liver, also known medically with the name of hepatic steatosis, and that consists of the excessive accumulation of fat in the liver.
The reason we find it in that these ATIs tend to activate some typical specific immune cells, not only in the intestine but also in other tissues of the body. As a result, symptoms associated with existing inflammatory diseases tend to worsen in a potential way.
It should not be confused with gluten
Although traditionally from a medical point of view when the affected person does not suffer from celiac disease or wheat allergy, but does show typical symptoms of gluten intolerance (such as bloating and abdominal pain, diarrhea, joint pain, fatigue, eczema and migraine), diagnoses you non-celiac gluten sensitivity, it seems that it is an incorrect name.
Therefore, the researchers are clear in this regard: believe that non-celiac gluten sensitivity is not caused by gluten, but more specifically by the ITA, thus differing from that caused by celiac disease. This article is published for informational purposes only. You can not and should not replace the consultation with a Nutritionist. We advise you to consult your trusted Nutritionist.
