Gluten sensitivity and glyphosate

[Magicmarker28]

I am just looking for answer, (like everyone).. has anyone got or done any research on gluten sensitivity and glyphosate at all.. I've read a couple of minimal articles about it, and am wondering if anyone has anymore information to discuss, or pass on regarding GS & G?

TIA

Mark

[BabsyWabsy]

Hi Mark,

I have also wondered about this. Very difficult to know if you have a problem with wheat or glyphosate in UK because glyphosate is commonly used to dry wheat and oat crops prior to harvest. That is no help at all, sorry. But you are not alone in pondering this. It was due to be banned in 2023, but Defra appears to have back peddled on this. I have a wheat allergy.

[Magicmarker28 in reply to BabsyWabsy]

Thanks, yes its quite frustrating really.. the lack of information..

[BabsyWabsy in reply to Magicmarker28]

That should be 2025. Someone must have an idea. All I could find was contradictory. It's harmless and quickly excreted, or it is a carcinogen. Can it be both?

[Narwhal10]

Hi Magicmarker28,

Scott Adams has a wonderful website called celiac.com. There are several articles on there regarding gluten sensitivity and glyphosate.

🐳

[CATRYNA49]

A few have already addressed this and supplied links for you. In my case, I developed several autoimmune diseases including Celiac after reacting severely to the Oral Polio Vaccine followed 6 months later by a Tetanus shot. This occurred in 1963. So, in my case my developing Celiac has nothing to do with Glyphosate. From 1970 until I was diagnosed in 2011, I baked all of our bread. I went so far as to buy organic wheat berries and grind them myself into flour, just to avoid any kind of contaminates. My grandmother who was born in 1908, was sensitive to grains and 10 tears ago, my then 6 year old granddaughter, after receiving 6 vaccines all at the same time developed Celiac. But, Glyphosate is a big factor in destroying the gut, so yes it has increased the problem.

[Researchfan]

Hi Mark

Yeah, research is scanty. Seems obvious though, anything that’s going to cause inflammation in the gut via upset of the good bugs balance in the microbiome welcomes sensitivity. Gluten sensitivity being one.

There’s this mouse study published recently.

“Low-dose glyphosate exposure alters gut microbiota composition and modulates gut homeostasis”.

sciencedirect.com/science/a...

There’s some YouTube presentations by Dr Paul Mason (Australia), that are enlightening regards gut health and associated conditions, if you search for them. There’s one on autoimmune disease from a conference where he talks about several things, including gluten, plant lectins, food emulsifiers, pesticides, and the protective gut mucous layer.

Interesting stuff. The science definitely points to inflammation, and leaky gut, and multi factors that cause it - infections, herbicides, drugs, alcohol, sugar, processed food additives and emulsifiers, the list goes on. ATIs in wheat the latest research hypothesis to ignite gluten sensitivity.

Wendy

[Magicmarker28]

thank you for this, useful information to follow, and educate!

[penelope2]

Hi, I don't know about glyphosates but my thoughts are that trauma also plays a part in turning the body to an autoimmune state and high inflammation. Our bodies are not just physical machines that need A toZ to keep it working well but our emotional states and mental wellbeing too.Also trauma is not just an accident or a traumatic incident but can be over a long period of time, more low key that effects our mental health and keeps drip drip dripping away at our wellbeing. This is my belief anyway.

Also have you heard of "transglutaminase" used widely in food production for holding meats together in shapes. Sounds horrible doesn't it but you can buy it on Amazon to use in restaurants!!!!

And the link is TG2 (transglutaminase) a blood test to pick up autoantibodies in coeliac disease. We don't know half of it!

[DiLightful111 in reply to penelope2]

One possible explanation for the rise in CD and development of NCGS is microbial transglutaminase (mTG), a heavily consumed food additive. It is used in the processed food industry as a protein glue in meats, fish, dairy, and baked goods. The intended use of mTG is to improve dough stability, elasticity, moisture content, and extend shelf life. Transglutaminase protein-glutamineγ-glutamyltransferase, belongs to the family of transferases. It is universal and pleiotropic enzyme that is ubiquitously and abundantly expressed and found in many prokaryotes and eukaryotes. Streptoverticillium mobaraense is one bacterial mTG used in processed foods. It crosslinks to human peptides causing an immune response. (Lerner 2) Although the FDA has labeled it as “GRAS” or generally regarded as safe, this simply implies that the data provided to the FDA by the manufacturer and agreed on by scientists were found to be adequately safe when used as intended. However, the amounts now being added to food were never intended and tested for safety. Since mTG is being so widely used in so many types of foods, the average person is consuming about 15 milligrams worth per day. In fact, use of this has increased so much that the council on environmental health is urging retesting on all previously declared safe additives. (2) The human enteric gut lumen is now being unnaturally overwhelmed with this enzyme activity and the immune system is responding.The scientific community is now observing a growing number of negative health consequences from this food additive and among them is the connection to CD and NCGS. “The auto antigen in CD is the enzyme tissue transglutaminase (tTG), that functionally imitates its family member mTG. Both transaminases can deamidate or cross-link (transamidate) gliadin peptides, thus potentiating their attachment and presentation by the HLA-DQ2/8 grooves to stimulate committed celiacogenic CD4+ T cells, inducing mucosal inflammation and destruction.” (Lerner 3) The cross-linked complexes mediated by both of these transglutaminases are immunogenic in celiac patients and are responsible for a cascade of deleterious effects. It starts with mTG and tTG enhancing intestinal permeability which allows for proteins, enzymes,and organisms to essentially leak out of the gut and into the bloodstream where more damage occurs. Luminal mTG may compete with the endogenous tTG and suppresses enteric protective barriers by decreasing mucus production. These enzymes are resistant to detergents, bile acids,and immunoglobulins assisting in luminal bacterial growth. They also contribute to immunological defense weakening including the antiphagocytic activity observed with Streptococcus suis mTG. (5) Furthermore, the food additive enhances the uptake of gliadin peptide found in wheat and gluten grains. Gliadin molecules and mTG are deposited subepithelially as the two move through the enterocytes via transcytosis. (5) Enterocytes membranes and the tight junctions that form between them is a major physical barrier that prevents microbial invasion under normal circumstances. As enterocytes are being breached, so too are the tight junctions further increasing intestinal permeability. These enzymes are interfering in the levels of cellular glutamine and zinc, both of which result in increased intestinal permeability. Simply put, mTGs enhance gliadins uptake, which is quite contradictory in CD, it breaks down intestinal cells and allows for enhanced bacterial growth that can then leak out of the gut and migrate elsewhere in the body. Microbial transglutaminase may be the extrinsic (environmental) influence responsible for epigenetic changes. Since it is believed that nearly one-third of the population has the genetic markers for celiac, and half of people with NCGS, perhaps the increase in the incidence of CD is being caused in part by transglutaminase. Aaron Lerner corroborates my suspicion in his article by stating, “Histones are crucial in suppressing or inducing gene expression. They are cross￾linked by transglutaminase, and epigenetics is important in CD pathophysiology.” (5) Histones are cross-linked with mTG altering its function and reducing its availability. It is epigenetic factors such as this that can make the difference in simply being a genetic carrier of an illness to having it expressed and showing full penetrance in an individual. Microbial transglutaminase is used in gluten-free products to improve their texture and qualities, and quite interestingly up to 30% of CD patients that follow a GFD never improve.And quite similarly, a high percentage of those suffering from NCGS also fail to respond to a GFD. Wheat and gluten undeniably contain several components that pose health risks to its consumers; however, it is also possible that the addition of this unnatural mTG enzyme is at least increasing the chances of the GFD failure. The use of mTG as a food additive might not only explain the evolving epidemiology and incidence spike of CD, it may also explain the ever￾growing number of individuals displaying NCGS pathologies.

[DiLightful111 in reply to penelope2]

Sorry I got excited over your response and had to share what I learned in my research lol 🤓 I never get to talk about this stuff with anyone.

[DiLightful111]

Hi, a few years back I wrote a paper for college in it based on research I did. I can share it with you if you’d like.