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Member Forum >> Food and Diet >> Why I don’t bake
 Why I don’t bake
lconnolly

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Posted: 1/10/2019 12:15:46 PM
 
I don’t care if it’s a baked good made with almond flour or organic rice. There are many reasons to avoid any packaged goods. Here’s a new one for me. Let me explain a bit.

Only 1% of us have true celiac disease. And this number has been rising over the last 5 decades. The traditional blood test for celiac disease includes gliaden antibodies (IGG/IGA) and Tissue Transglutamidase antibodies (IGG/IGA) Increasingly I have found many people with only their Tissue Transglutamidase IGG antibody positive. Is that true Celiac Disease? NO! It usually just signals the presence of another autoimmune disease present in the body. Until now, I didn’t understand why. Maybe I still don’t.

Supposedly human tissue transglutamidase protects the lining of our small intestines. It looks like gluten, so by a process called molecular mimicry, our immune system mistakes TTG for gluten, attacks it leading to leaky gut and villous atrophy. So why is it that even though someone’s immune system recognizes and attacks TTG, that this isn’t celiac disease?

I thought that maybe the science was wrong, maybe the lab was wrong.  So I ran the HLA DQ2 and DQ8 tests on people who were TTG IGG positive and found most of them just didn’t have the genetic makeup necessary to get celiac disease.

OK, enough Geekness. Here’s what I just found out. The food industry, especially baked goods and fast food, use large amounts of bacterial ttg in their products. Bacterial ttg glues proteins together, so the baked goods hold their shape. And they don’t disclose the fact that they are using bacterial TTG on the label. Well, the research shows celiac type autoimmune response to either gluten alone or bacterial TTG alone or both combined.

Ugh!

Here’s a summary:

A widely-used food additive could cause celiac disease, according to new research published in Frontiers in Pediatrics.

Celiac disease is an autoimmune disorder, where gluten triggers the immune system to attack the gut. It is common, lifelong, and can seriously harm health, but nobody knows for sure what causes it.

Now, research led by co-authors Matthias Torsten, PhD, a scientist at the AESKU. KIPP Institute in Wendelsheim, Germany, and Aaron Lerner, MD, MHA, a Technion at the Israel Institute of Technology and Rappaport School of Medicine in Haifa, Israel, says a common food additive could both cause and trigger these autoimmune attacks, and calls for warnings on food labels pending further tests.

Gluten-free diets have become popular despite little to no evidence of the benefit for most people. For the one in 100 people with celiac disease, even a mouthful of bread can trigger an immune response that damages the small intestine, impairing nutrient absorption.

Exactly what causes this autoimmune reaction to gluten—a protein found in wheat, rye, and barley—is uncertain. Specific mutations in an important immunity-related gene called HLA-DQ seem to be necessary for developing celiac disease, with one of two HLA-DQ variants present in virtually every sufferer, but insufficient, as these variants are also present in about 30 percent of the general population.

As a result, myriad environmental factors have proposed to interact with genetic risk to cause celiac disease. These span infections, food, toxins, vaccinations, drugs, and surgery. Most recently, food additives have been suggested to contribute. Among these, microbial transglutaminase, a bacterial enzyme heavily used in industrial processing of meat, dairy, baked, and other food products, has emerged as a likely culprit, according to the new review.

"Microbial transglutaminase can glue together proteins, so it’s used to improve food texture, palatability and shelf-life," says Lerner. "This enzyme functions like the transglutaminase produced by our body, which is known to be the target of autoimmunity in celiac disease."

There is a direct positive correlation between rising use of industrial enzymes in bakery products and rising incidence of celiac disease in the last four decades, according to Lerner and Torsten. But if transglutaminase is produced normally in our tissues—and by our own gut microbes—what difference should a little more in our diet make?

"This is mostly a question of scale," said Lerner. "Our own transglutaminase has a different structure to the microbial sort, which allows its activity to be tightly controlled. And while the relatively indiscriminate microbial transglutaminase is produced by some of our normal gut fauna, the amount of the enzyme could be significantly increased when this microbial population is altered by factors like infection, antibiotics, or stress, or, indeed, through consumption of industrially processed foods."

Gluten is tough to break down completely. This is useful for helping baked goods to rise and keep their shape, but in celiac sufferers presents a problem.

"The gluten protein fragments or peptides that remain after digestion are highly susceptible to transglutaminase, which modifies them to make a variety of new peptides," Lerner explains. "These unusual peptides are particularly likely to resist further breakdown, and to be recognized as foreign by HLA-DQ immune receptors inside the gut wall, but only in those carrying the HLA-DQ variants associated with celiac disease."

Compounding this, components of gluten also loosen the connections between cells lining the gut, allowing more gluten-derived proteins, as well as microbial transglutaminase, to breach this barrier and interact with immune cells.

"Microbial transglutaminase itself could also increase intestinal permeability by directly modifying proteins that hold together the intestinal barrier," said Lerner.

This all begs the question: if it is gluten-derived proteins that stimulate immune cells, why does the immune response target transglutaminase? And are microbial and human transglutaminase recognized interchangeably by the immune system?

"In one of our own studies, we tested antibodies from the blood of celiac patients, said Lerner. “We found that more antibodies were active against complexes of transglutaminase bound to gluten fragments, than against either component alone. The anti-complex antibody count was also the best predictor of intestinal damage in these patients. This was true of both microbial and human transglutaminase complexes, for which there were similar antibody counts."

In other words, microbial transglutaminase, bound to gluten fragments, could in fact be the target of the immune response in celiac disease, and the attack on our own transglutaminase merely a case of mistaken identity. Microbial transglutaminase present in processed foods is therefore a potential environmental cause of celiac disease.

But according to Lerner, the jury is still out.

"Ultimately all we have so far are associations between microbial transglutaminase and celiac disease,” he said. “To test whether this enzyme causes or triggers immune damage in celiac disease will require experimenting with exposure in animal models, intestinal cell lines or biopsies".

Nevertheless, with no known cure for celiac disease, treatment depends on preventive measures, namely, adhering to a gluten-free diet.

"Until there is a clearer answer,” Lerner said, “we recommend transparency and vigilance with regards to labeling of foods processed using microbial transglutaminase.”

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Bob Niland

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Posted: 1/10/2019 12:36:00 PM
 
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LCL

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Posted: 1/10/2019 4:43:47 PM
 
I bake my own.  Hope they don’t add that stuff to just plain old almond flour :-(
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Boo

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Posted: 1/11/2019 11:17:03 AM
 
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Posted: 1/11/2019 11:58:53 AM
Edited: 1/12/2019 9:41:12 AM (1)
 
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Posted: 1/11/2019 6:34:47 PM
 
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Posted: 1/11/2019 8:25:21 PM
 
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Posted: 1/11/2019 9:00:02 PM
 
after a couple years on a grain free diet...people should be over bread.



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Bob Niland

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Posted: 1/11/2019 9:58:19 PM
 
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Posted: 1/12/2019 1:52:38 PM
 
"Sour milk" should move a lot of product.



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GDGatz

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Posted: 1/12/2019 2:01:02 PM
 
My latest batch is a lot like a soft cheese..  

Cheese a la Reuteri
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ncochr

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Posted: 1/12/2019 7:03:49 PM
 
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Boo

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Posted: 1/12/2019 7:52:52 PM
 
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Bob Niland

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Posted: 1/12/2019 8:23:21 PM
 
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Posted: 1/13/2019 7:20:39 PM
 
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lconnolly

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Posted: 1/14/2019 10:15:01 AM
 
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Posted: 1/14/2019 11:03:32 AM
 
I wonder if some of the things our ancestors " fermented " might be considered " spoiled " by us today ..
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Posted: 1/14/2019 11:03:58 AM
 
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Bob Niland

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Vicki Bowman

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Posted: 1/14/2019 4:02:29 PM
 
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lconnolly

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Posted: 1/15/2019 9:36:11 AM
 
Bob, I do not know. The article says that they don’t have to disclose it’s use. I’d love it if you would ask.
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Bob Niland

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Posted: 1/15/2019 10:05:22 AM
 
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Posted: 1/15/2019 2:19:36 PM
 
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lconnolly

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Posted: 1/16/2019 10:22:59 AM
 
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Posted: 1/16/2019 10:39:36 AM
 
It’s very hard to get food really hot and not cause damage.
350 degrees is definitely really hot.
I think most gurus say not to get food hotter than 115 degrees.
Thus the big ’raw food’ movement.



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