A Modern Epidemic of Gluten Allergies 

A Modern Epidemic of Gluten Allergies 

The rapid rise in gluten allergies has scientists sounding the alarm on the weed killer, glyphosate, as the potential cause of this modern epidemic. Recent analysis shows a significant correlation between the steep rise in glyphosate applications to US wheat crops and the occurrence of celiac disease over the last two decades.epidemic gluten allergy titled

In addition, new research is helping to solve the mystery as to why some people eat products containing gluten and develop an adverse reaction, while other times they don’t. Dr. Stephanie Seneff of MIT and an associate, Dr. Anthony Samsel, believe that glyphosate, not gluten is the cause of the problems.

The chemical compound glyphosate is the active ingredient in Roundup, a powerful commercial pesticide. The weed killer is not only overused in agricultural practices, but conventional farmers are now misusing it to remove moisture from their wheat crop just days before harvest.  This practice leaves toxic residue on wheat seed, which ends up in the products we consume and consequently, in our body.

To understand how glyphosate causes wheat allergies according to Dr. Seneff’s study, it’s important to understand how the body reacts to this toxic chemical.  The digestive system acts as the body’s gatekeeper, allowing beneficial compounds to enter, while keeping harmful ones out.  Normal gut bacteria play a critical role in the process. However, glyphosate disrupts the normal digestive process in a couple of ways:

1) Glyphosate prevents the absorption of essential amino acids.

2) Glyphosate destroys normal gut bacteria.

Under the influence of glyphosate our normal gut bacteria create toxic alternatives to amino acids. In addition, the new toxins destroy healthy gut bacteria while promoting the growth of harmful bacteria. This has devastating effects on the intestines by making them porous and enabling harmful substances and molecules of undigested food to enter the blood stream. Inflammation and liver and kidney damage can also occur.

Glyphosate also increases aluminum toxicity. Due to natural defense mechanisms, aluminum is not typically absorbed into the body. However, the pesticide binds to aluminum and when combined with a leaky gut, it by passes the defense system and enters the body.

All in all, the increasing use and misuse of the herbicide explains the dramatic rise in gluten intolerance and allergies over the past several years.  To prevent the toxic effects of glyphosate contaminated wheat from taking a toll on your body consider switching to organic wheat or avoid wheat all together.

 

References

Pre-harvest Glyphosate Aplication to Wheat  www.HGCA.com

Is it Gluten or Glyphosate ?  www.Examiner/Gluten or Glyphosate

Glyphosate, pathways to modern diseases II: Celiac sprue and gluten intolerance – Interdiscip Toxicol. 2013; Vol. 6 (4): 159–184. Anthony Samsel and Stephanie Seneff, 12 November 2013

Dr. Don Huber: GMOs and Glyphosate and Their Threat to Humanity – Food Integrity Now – Carol Grieve, April 8, 2014

Glyphosate Herbicide Sales Boom Powers Global Biotech Industry – Sustainable Pulse –  Aug 21

New FODMAPS Recommendations

New FODMAPS Recommendations

FODMAPs –  which stands for Fermentable, Oligosaccharides (eg. Fructans and Galacto-oligosaccharides (GOS)), Disaccharides (eg. Lactose), Monosaccharides (eg. excess Fructose) and Polyols (eg. Sorbitol, Mannitol, Maltitol, Xylitol and Isomalt)FODMAPs titles

This is a group of small-chained carbohydrates, which are poorly absorbed in the small intestine and so pass into the large intestine where they are fermented by gut bactieria (1). Grain foods and legumes contain FODMAPs including fructans found in wheat and rye, and galacto-oligosaccharides (GOS) found in legumes (1). Fructans and GOS, together with other FODMAPs, may cause symptoms such as gas and bloating in people that suffer from irritable bowel syndrome (IBS) (1,2).

Recent research from Monash University has concluded that a low FODMAP diet can effectively reduce the symptoms of Irritable Bowel Syndrome (IBS) (3). As a treatment for IBS, people may follow a low FODMAP diet that excludes foods containing fructans and GOS (i.e. wheat, rye and legumes) for a period of time.

GLNC or Grains Legumes Nutrition Council, supports the findings of the valuable research conducted by Monash University and appreciate that to manage symptoms of IBS, people may follow a low FODMAP diet for a short period of time. However, GLNC also recognises that a low FODMAP diet is not recommended as a long term diet, nor is it recommended for the general population.

It is recommended that a low FODMAP diet is designed to be followed for a 2-6 week period to alleviate symptoms associated with IBS, after which individuals are advised to slowly re-introduce foods containing FODMAPs, under the guidance of an Accredited Practising Dietitian, to identify their tolerance level of these foods to maintain a healthy diet.

Research indicates that FODMAPs are probably essential for maintaining a healthy population of gut bacteria, which has implications on long-term health. Grain-based foods are important sources of protein, dietary fibre, vitamins and minerals. Whole grain and high fibre grain foods and legumes also contain essential nutrients and phytonutrients that promote health and help protect against disease (6).
GLNC maintains that Australians should eat a wide variety of grains and legumes as part of a balanced diet; grain foods 3 – 4 times a day, choosing at least half as whole grain or high fibre grain foods and legumes at least 2 – 3 times each week.

GLNC recommends that individuals with symptoms of IBS see an Accredited Practising Dietitian experienced in IBS management.

http://glnc.blogspot.com.au/2014/06/low-fodmap-diets-recommendations.html?utm_source=Grains+%26+Legumes+Nutrition+Council+Balance+Newsletter+June+2014+&utm_campaign=April+2014+E-news&utm_medium=email

Wiggle’s Allergy Alert

Terror at son’s severe reaction

In last week’s Sunday mail we saw the story outlined on how Anthony Field’s son, aka “Blue Wiggle” , had a brush with death after suffering from an allergic reaction to peanuts.  The young toddler “Antonio” had eaten peanut butter, which he had had before, but this time his body went red, he had trouble breathing, his throat hurt, he broke out in hives and his lips swelled up.  He recovered well but tests confirmed anaphylaxis – an allergy that can kill.

This diagnosis has now changed their lives along with a growing number of other families throughout Australia and the world.  They must carry the emergency adrenaline injector or Epipen with them where ever they go.  Up to 2 per cent of the population and up to 5 per cent of children are at risk.

The most common causes in young children are eggs, peanuts, tree nuts, cows milk, bee and insect stings, and some medications.

 

Search the pantries of What Can I Eat to see which companies cater for nut allergies.

Allergen Bureau News

Allergen BureauLatest updates

  • Safety of sourdough fermented wheat products for coeliacs

Researchers in Italy have recently published the results of two studies into the safety for coeliacs of wheat products rendered gluten-free using sough dough fermentation. One of the studies was aimed at showing the safety of sweet baked sourdough products for young patients with coeliac disease while the other evaluated the safety of daily administration of baked sourdough products amongst adults with coeliac disease.

  • Clinical differences in peanut allergy around the world

Peanut allergy appears to have different clinical and immunological patterns in different parts of the world according to a recently-published study conducted on patients in Spain, Sweden and the U.S.A. The researchers looked at the symptoms, blood antibodies to peanut, sensitivities to several different peanut proteins, and sensitivities to a panel of grass and tree pollens in a total of115 peanut-allergic patients.

  • Buckwheat and other grains make good gluten-free products

Several different alternative crops including amaranth, quinoa, and buckwheat, are increasingly being used as raw materials in the development of new gluten-free products with greater functional properties compared to conventional products made with wheat flours.

Keep up to date with monthly newsletters from the Allergen Bureau Website

 

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Allergen Bureau News for June

Allergen Bureau

LaBella Drinking Chocolate recalled for undeclared milk ingredient

Valcorp Fine Foods has recalled LaBella Cioccolata 1963 Drinking Chocolate from Myer, Harvey Norman and The Good Guys nationally due to an undeclared allergen (milk). Consumers who have a milk allergy or intolerance should not consume this product and may have a reaction if the product is consumed.

The product is LaBella Cioccolata 1963 Drinking Chocolate, packaged in 10x20g sachets in a 200g cardboard box. Its date markings are 21/02/2013, 22/02/2013 and 23/02/2013, and country of origin is Australia.

Due to a labelling error, milk has not been declared as an ingredient or in an allergen statement on the product label.

The product has been displayed and used in demonstrations at store level, in Harvey Norman, Myer, and The Good Guys, where coffee-making machines are located.

Consumers who have a milk allergy or intolerance should not consume the product and may have a reaction if the product is consumed.

Customers should return the product to the place of purchase for a full refund.

 

Consumer warning: sports supplements may contain toxic ingredient

Food Standards Australia New Zealand (FSANZ) has just issued a warning about supplementary sports foods containing an ingredient known as DMAA.

FSANZ is working with state and territory government agencies and departments to investigate a range of products following complaints from consumers and some adverse health reports linked to products containing DMAA or 1,3-dimethylamylamine.

FSANZ Deputy Chief Executive Officer, Melanie Fisher, said the products were typically used as a pre-workout supplement.

“The New South Wales Food Authority has tested 12 of these products and 11 have tested positive for DMAA,” Ms Fisher said.

“DMAA has been linked in other countries with various adverse health effects including high blood pressure and vomiting and there have been a couple of adverse health reports in Australia,” Ms Fisher said.

“Regulatory agencies are working together to assess the products’ safety and are currently seeking the assistance of retailers, importers and distributors on a withdrawal of the products.”

The Federal Department of Health and Ageing is looking at whether DMAA should become a prohibited substance and has sought advice from the Advisory Committee on Medicines Scheduling, which is meeting later this month where this issue will be urgently discussed.

Products that have tested positive for DMAA are: Noxpump; 3-D explosion; Beta-Cret; PreSurge; 1 MR; Cyroshock,; Jack3D; Mesomorph; Neurocore; Oxyelite powder; and, Hemo Rage Black.

“Consumers that have purchased the sports food products listed above should not consume the product and should discard it,” Ms Fisher said.

If you have consumed these products and are concerned about your health please seek medical advice.

 

GS1 announces Global Product Recall Standard

GS1, the not-for-profit organisation that designs and manages the global barcode and logistics system for supply chain standards, last week announced the agreement of a new global product recall standard, along with an implementation guide for multi-jurisdictional recall notifications.

This new standard will provide a common-sense blueprint enabling all supply-chain stakeholders to implement more effective product recall processes and notifications. The standard defines and standardises the vital information to be shared among trading parties and regulators during a product recall alerting process.

The standard complements and extends the existing GS1 Traceability Standard that provides companies with a well-defined traceability process to meet regulatory requirements, building upon existing GS1 standards that are widely used in most supply chains around the world. It is incorporated into country-specific, GS1-standards based recall platforms, such as Rapid Recall Exchange in the U.S., Recallnet in Australia and the Product Recall programme in Canada.

As global food trade increases, food safety is becoming a critical public health issue. According to a 2010 report from the United States Centre for Disease Control (USCDC), there are 48 million cases of food borne illnesses each year in the US with 150,000 hospitalisations and 3,000 deaths.

Procter & Gamble’s Market Logistics Leader, Daniel Triot, said, “The GS1 Product Recall Standard will enable manufacturers, retailers and suppliers to work more closely together. By leveraging a system of global supply chain standards that we all know and use today, product recall will become a function that is embedded into all our global supply chains.”

Close to three years of industry-driven work has led to a standard, which identifies the key principles of traceability and demonstrates how to apply them for effective product recall. An implementation guide accompanies the recall standard and is dedicated to multi-jurisdictional requirements as a product recall alert is issued and executed.

As Australian Food News recently reported, GS1 is currently seeking more registrations for ProductRecallnz,  a New Zealand-specific recall platform.

 

Australian researchers team up to tackle egg allergy

A collaboration between Deakin University, CSIRO and the Poultry Co-operative Research Centre is working to produce chicken eggs in which the four major allergenic egg white proteins have been ‘switched off’. The hypoallergenic eggs will reportedly produce chickens which lay allergy-free eggs.

According to a Deakin University media release, the proteins in the egg were being modified using RNAi technology that has previously been used by CSIRO to modify important traits in crops. The genes or DNA of the chickens was not being altered in the process, so the products were not classed as ‘genetically modified’.

The research aims to produce eggs for use in food consumption and the production of common vaccines such as flu vaccines. It is expected to take three years to complete the work, and vaccines made using the eggs may be available within five years. Hypoallergenic eggs could be available in supermarkets for human consumption within five to 10 years.

A full media release relating to this research is available from the Deakin University News Room.

 

Food allergen proficiency tests

Testing using an ELISA kit is one of the most widely used methods for determining the presence of allergens in food. It is well known that allergen test kits from different manufacturers give significantly different results, sometimes up to a factor of 2, and proficiency testing results are given different assigned values according to the type of kit used.

One of the major drawbacks of this approach is that a number of participating labs must all submit results for the same test kits in order to generate assigned values and z scores. Participants who use uncommon or in-house kits will not receive a score due to there not being enough data to generate consensus assigned values. Where assigned values have a high degree of variability, the z scores issued may be used for information only, rather than performance evaluation.

In recent Food Analysis Performance Assessment Scheme (FAPAS) proficiency testing rounds, a second spiked sample was sent to participating laboratories, in addition to the usual spiked and unspiked samples. The aim was to establish whether the use of a standardised calibrant could be used to normalise the complete data set.

The ratio of the submitted results for the two spiked samples yielded complete data sets which could be tested for normality of the distribution and demonstrated that the principle of applying a standardisation works. Certified reference calibration for food allergens would greatly assist in the performance evaluation of allergen testing laboratories.

 

Tannins may decrease peanut allergenicity in foods

Removing major peanut allergens by forming insoluble complexes with tannic acid may one day be used in the development of low-allergen peanut products. Early results of research conducted by the United States Department of Agriculture indicate that tannic acid forms insoluble complexes with peanut proteins and that these complexes are able to pass through the gut without release. Release of the allergens in the gut due to varying acidic conditions could lead to absorption and consequently an allergic reaction.

In the research, tannic acid formed complexes with peanut proteins in a peanut butter extract. These were tested at pH 2 and pH 8, equivalent to the pH of the gut. Despite these acidic conditions, the complexes did not release any of the major allergenic proteins found in peanut. Other complexes tested such as gallic acid released the peanut proteins under these pH conditions, indicating they are not as effective at removing proteins from the digestive system.

The authors note that animal or clinical studies are still needed before this work can be applied as a potential solution to peanut allergy.

 

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Allergen Bureau Latest News Update

Allergen BureauFSANZ asks questions about sulphite levels in foods

A survey of sulphites in foods, which looked at sausages, cordial and dried fruit, was conducted by Food Standards Australia New Zealand (FSANZ) and state and territory agencies. Results released last month showed that almost all foods tested had sulphite levels well below those stipulated in the Food Standards Code.

Details of three sausage products that were found to have excess sulphite levels have been reported to the relevant state or territory agency for follow-up.

Precautionary statements heeded most by those indirectly affected by food allergies

A survey of sulphites in foods, which looked at sausages, cordial and dried fruit, was conducted by Food Standards Australia New Zealand (FSANZ) and state and territory agencies. Results released last month showed that almost all foods tested had sulphite levels well below those stipulated in the Food Standards Code.

Details of three sausage products that were found to have excess sulphite levels have been reported to the relevant state or territory agency for follow-up.

Dealing with hidden food allergens in the clinic

A recent review by researchers at Melbourne’s Murdoch Children’s Research Institute looks at the current literature that is available regarding: consumer behaviour and attitudes regarding precautionary labelling; risk to the consumer and analytical results of products that bear advisory labelling; the current debate regarding whether a tolerable level of risk can be obtained in food allergy; and the Voluntary Incidental Trace Allergen Labelling (VITAL) system operating in Australia.

Advances in coeliac disease research

The recent scientific and clinical advances in coeliac disease research have been summarised in a review published in the journal Current Opinion in Gastroenterology.

Epidemiological studies have shown that coeliac disease is as common in parts of Asia, Africa and Eastern Europe as it is in the Western world. Large population-based studies have expanded knowledge of the long-term risks of coeliac disease, which no longer includes infertility (once a gluten free diet is established), and explored relationships with concomitant autoimmune diseases such as type 1 diabetes and microscopic colitis.

A particularly interesting finding is that vitamin A supplementation can actually worsen the inflammatory response in people with coeliac disease, while there is some evidence to suggest vitamin C may be beneficial.

In terms of advances in coeliac disease treatment, the ‘gold-standard’ remains lifelong adherence to a strict gluten-free diet. However, there is continuing work on other therapeutic options including vaccinations, oral enzyme supplements and inhibitors of the gliadin antigen. At the same time, research is being conducted on new varieties of oats and barley that are better tolerated by those sensitive to gluten and new wheat varieties with minimal gliadin content are also being studied. Some work in this field has shown the gliadin content of regular bread can be reduced by 85% while maintaining baking quality.

 

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