Gluten, Lectin-Immune Affectin‘ The Primal Blueprint by Mark Sisson
Certain Grain (and also some dairy) proteins mimic those found in viruses and bacteria, triggering an immune response when ingested. Gluten-the large, water-soluble protein that creates the elasticity in dough (it’s also the primary glue in wallpaper paste) – is found in most common grains, such as what, rye, and barley. Researchers now believe that as many as a third of us are probably gluten-intolerant or gluten sensitive. Over time, those who are known to be gluten-intolerant can develop a dismal array of medical conditions: dermatitis, joint pain, reproductive problems, acid reflux, and other digestive conditions, autoimmune disorders, and Celiac disease.
Grains also contain a high level of mild, natural plant toxins known as lectins. Researchers have found that lectins can inhibit healthy gastrointestinal function by damaging delicate brush borders that allow appropriate forms of nutritents (glucose, amino fats, vitamins, and minerals) travel from the digestive tract into the blood stream. Lectin damage allows larger, undigested protein molecules to infiltrate the bloodstream.
The ever-vigilant immune system sees these unfamiliar protein molecules (not necessarliy lectins, but anything you ingest that was supposed to be fully processed in the digestive tract before entering the bloodstream) and sets up a typical imune response to deal with them.
Unfortunately, these undigested protein molecules can resemble molecules that reside on the outside of healthy cells, leaving your immune system comfused as to who the real enemy is. When your healthy cells come under attack by a confused imune system, you experience what is known as an autoimmune response, something experts believe is the root cause of many diseases.