tag:blogger.com,1999:blog-196334975274806517.post4285561265639021339..comments2024-03-28T06:11:20.882-06:00Comments on Cooling Inflammation: Toxic Myco-storiesDr. Art Ayershttp://www.blogger.com/profile/01727664149735013259noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-196334975274806517.post-47752272654351121582010-06-18T12:08:56.237-06:002010-06-18T12:08:56.237-06:00I found this post amusing because my first trimest...I found this post amusing because my first trimester with my son, the only nasuea I experienced was with veggies. Just the thought of a salad made me sick. Then I spent the rest of my pregnancy craving spicy food and anything with hot peppers. My son, at a very early age has loved spices, so we blame it on his tastes. He is an extremely picky eater but is always wanting us to dump spices into his little hand so he can eat them.Mrs. Edhttps://www.blogger.com/profile/02144247274657295271noreply@blogger.comtag:blogger.com,1999:blog-196334975274806517.post-73503199397469834552010-03-13T09:43:44.445-07:002010-03-13T09:43:44.445-07:00Anon,
Gluten intolerance explains the problem with...Anon,<br />Gluten intolerance explains the problem with grain in our diet, because we produce antibodies to both the major protein in wheat gluten, gliadin, as well as to the enzyme transglutaminase, that our bodies produce to inactivate the long stretches of the amino acid glutamine that are unique to gliadin. This is not to say that other toxic components in corn couldn't contribute to the inflammatory environment of the gut that promotes gluten intolerance.<br /><br />There are very minimal amounts of mytotoxins now in commercial grains, since those grains, such as corn are also fed to livestock. Growth rates of chickens are monitored very closely, so the presence of mycotoxins is readily evident.<br /><br />The increase in gluten intolerance is most likely due to the shift in our diets away from saturated fats to inflammatory vegetable oils and the increasing use of inflammatory fructose in the form of high fructose corn syrup, sucrose and fruit juices. Inflammation also reduces vitamin D production and increasing vitamin D deficiencies are also inflammatory. High starch diets also contribute to inflammation. Chronic diet-based inflammation is the foundation of allergies, disruption of gut flora and autoimmune diseases.<br /><br />Thanks for your comments.Dr. Art Ayershttps://www.blogger.com/profile/01727664149735013259noreply@blogger.comtag:blogger.com,1999:blog-196334975274806517.post-48800461808135424432010-03-13T08:54:53.071-07:002010-03-13T08:54:53.071-07:00I have long beem curious of the below premise, and...I have long beem curious of the below premise, and perhaps you can help? Do you think mycotoxins could be the secret cause of gluten allergies? Seems to me that from an evolutionary biological standpoint that gluten allergies makes little sense, but mycotoxin contamination makes all the sense in the world, resulting in the rampant gluten allerties we seem to be seeing. What do you think?Anonymousnoreply@blogger.com