I want to share a couple videos from Dr. Vikki Petersen of HealthNOW Medical Center that I think are extremely important for people who have any autoimmune disease to understand (click here for a comprehensive list of autoimmune diseases from the American Autoimmune Related Diseases Association).
I will also link to some important research at the end of this post that I highly encourage you to read.
The following video is one that Dr. Vikki posted in 2009 and I believe it was the first video I viewed of hers (words cannot explain my gratitude to Dr. Vikki for taking the time to post these extremely informative videos. They have been instrumental in my journey towards better understanding my conditions, as well as overcoming the damage inflicted upon my body by gluten for decades before I was finally diagnosed with celiac and 4 additional autoimmune diseases).
In this video, Dr. Vikki explains the mechanisms of gluten in autoimmune disease.
The following comprehensive article is by Alessio Fasano, M.D., Medical Director of The University of Maryland Center for Celiac Research:
Zonulin and Its Regulation of Intestinal Barrier Function: The Biological Door to Inflammation, Autoimmunity and Cancer Physiological Reviews, January 2011
In order to better understand the above article , you will need to know what Zonulin is:
“Zonulin regulates the permeability of the intestines by controlling the opening and closing of specialized structures that act like gates between cells. When the body produces too much zonulin, these gates get stuck open for too long and allow undigested foodstuff, toxins and other bacterial and viral particles access to the immune system.”
I would like to point out the following statement from Dr. Fasano on page 157 of the above linked article (bold emphasis added):
“Among the several potential intestinal luminal stimuli that can trigger zonulin release, we identified small intestinal exposure to bacteria and gluten as the two more powerful triggers. Enteric infections have been implicated in the pathogenesis of several pathological conditions, including allergic, autoimmune and inflammatory diseases, by causing impairment of the intestinal barrier. We have generated evidence that small intestines exposed to enteric bacteria secreted zonulin.”
For more information on zonulin, I also recommend reading:
Gliadin, zonulin and gut permeability: Effects on celiac and non-celiac intestinal mucosa and intestinal cell lines, Scandinavian Journal of Gastroenterology, April 2006
I would like to emphasize the conclusion of this study:
“gliadin* (see note below) activates zonulin signaling irrespective of the genetic expression of autoimmunity, leading to increased intestinal permeability to macromolecules.”
Note: The term “gluten” is actually a generic term applied to a family of storage proteins found in wheat, rye and barley. The proteins that are harmful to patients with celiac disease are rich in proline and glutamine, which are collectively called prolamins. The prolamin fractions of the various cereals carry different names: gliadin (wheat), secalin (rye) and hordein (barley).
Dr. Vikki Petersen has kindly offered to give two of my readers a FREE copy of her book, The Gluten Effect, as well as a copy of the 2009 Gluten Sensitivity & Celiac Forum DVD AND a copy of the 2010 Gluten Sensitivity & Celiac Forum!!
In order to enter this giveaway, simply leave a comment!
Bonus Entry Opportunities (bonus entries are strictly optional, just be sure to leave a separate comment for each completed task as this is how I make sure all of your entitled entries are accounted for):
- ‘Like’ HealthNOW Medical Center on Facebook
- ‘Follow’ HealthNow Medical on Twitter
- Share the link to this giveaway on Facebook and/or Twitter
I will announce the TWO winners on Friday, July 1st, 2011. Good Luck!
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