Potentially 23K Harmful Proteins in Wheat!

Here’s a shocker for you:

Because wheat is a hexaploid species  (doesn’t that sound creepy?), the byproduct of three ancestor plants becoming one, with no less than 6 sets of chromosomes and 6.5 times more genes than found in the human genome, it is capable of producing no less than 23,788 different proteins – a fact as amazing as it is disturbing.

That’s important because a) we only look for a few of them in testing foods and us for problems and b):

any one of these proteins could elicit what is known as an antigenic response, i.e. the immune system identifies a wheat protein as other, launches either an innate or adaptive immune response, and attacks self-structures accidentally, as a result.

So, if only one protein could incite an adverse reaction, what would 23,000 different proteins do when presented to the body for processing simultaneously?

The post echoes too what I am always saying the consequences are for genetically-sensitive people:

What would happen is that many of these proteins would pass through our intestinal tract, made more permeable by the dual effects of gliadin (zonulin up-reguation) and wheat lectin (the invisible thorn), hence “opening pandora’s bread box” of autoimmunity and systemic inflammation.

Nuff said. Read the full post from Sayer Ji here. No wonder so many people have problems with it.

Source: Foodsmatter forum.

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4 thoughts on “Potentially 23K Harmful Proteins in Wheat!

  1. WOW! Truly amazing, this world we live in. What would we do with ourselves without all these complex little problems and mysteries to discover? Thanks for sharing.

  2. I would imagine there are at least another 23K problems to discover too, Ruth, before we’re finished with this allergy mullarky!

  3. Howdy Glutenaughts,

    http://sciencenordic.com/hybrid-fungus-threatens-agriculture

    For those of you who like digging, then do some searches on ‘endophytes’ and ‘cereal grain fungal parasites’. Both of these would show up during an analysis of the ‘wheat’ cells because they would be inclusions in the plant material. So in our endeavors to find what ails us in the realm of plant proteins, histamines (also doubles as neurotransmitters), salicylates, and mycotoxins, the list could be endless, so, instead, I chose a simpler (?) option of working with what went wrong with our digestive chemistry to protect us from all of these assaults.

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