July 17, 2018
contributes to the growth of pathogenic bacteria in our gut,
adding to growing concern that wheat
(which is often contaminated with Roundup herbicide)
is one of the worst foods to consume for gut health.
As reported on TenderFoodie in interview:
The new study helps to fill the knowledge gap as to how humans are capable of dealing with wheat consumption at all, considering it did not play a role in the diets of non-Western peoples until very recently (perhaps only a few generations), and even in those who have consumed it for hundreds of generations, it is still on a biological scale of time a relatively new food in the human diet which was grain free for 99.999% of human evolution.
As we have analyzed in a previous essay, The Dark Side of Wheat, the consumption of wheat is a relatively recent dietary practice, stretching back only 10,000 years - a nanosecond in biological time.
We simply have not had time to genetically adapt to its consumption (at least not without experiencing over 200 empirically confirmed adverse health effects!).
The new finding reported here shows that bacteria in our microbiome extend our ability to digest physiologically incompatible foods - or at least tolerate them to the degree that they don't outright kill us.
This may explain why there is such a wide variability in responses to gluten and why the health of our microbiome may play a - if not the - central role in determining our levels of susceptibility to its adverse effects.
Another provocative finding of the study is that some of the strains capable of breaking down the more immunotoxic peptides in wheat, including the 33 amino acid long peptide known as 33-mer, are highly pathogenic, such as Clostridium botulinum - the bacteria that is capable of producing botulism.
As we discussed in a previous article on Monsanto's Roundup herbicide (glyphosate) contributing to the overgrowth of this pathogenic strain of bacteria in animals exposed to GMO feed,
There are several important implications to this finding.
From the perspective of our ancestral microbiome, modern humankind has become almost a new species due to our reliance on novel new 'foods' like wheat and agrochemical contaminated GMOs that have contributed to the development of a relationship with strains of bacteria that were alien to us, for some populations, even 100 years ago.
The microbiome's genome is 99% larger than our genome - containing 2 million protein coding genes versus only 23,000 for the human body alone.
The shift towards pathological strains may have to do both with a radical change in the human diet to a grain-based - and particularly wheat-based diet - and, again, the ever-expanding consumption of Roundup herbicide laden foods...
So, what does this mean? Where do we go from here?
This study adds to a growing body of research showing that wheat is toxic to everyone, and not only to those with celiac disease.
By forcing our body to become inhabitants of strains of bacteria that we have never before needed to occupy our bodies, and which are capable of doing great harm, it can lead to a wide range of health problems, such as infections and intestinal diseases, that conventional medical thinking never connects to the diet.
While some of the strains that degrade gluten are non-pathogenic (e.g. 39% were from the mostly beneficial Lactobacillus family), taken as a whole, the discovery that a variety of Clostridium strains (as well as related potentially pathogenic strains from genuses such as Klebsiella and Staphylococcus) thrive in a wheat-based diet, and adding in the fact that GMO foods further contribute to their overgrowth, it seems that the pathway towards optimal health requires the elimination of both...