This post is intended for Mark B.

[Guest guest]

Mark B.,

Whoops! Misplaced your email...

You know I agree with you about transit time and no

offense was intended by my earlier post. I just worry

that some people won't make even simple dietary

changes because the whole subject seems so

overwhelming.

I thought you would find this interesting. This is

from a member of a gluten intolerance group in which I

partcipate.

Suzi

Recent research shows high levels of xonulin in

certain people allow food proteins to pass through

their intestinal cell barriers or “gates” to enter the

blood where they provoke multiple disorders. The same

mechanisms that allow these large food proteins to

enter the blood also promote sensitivities to corn,

soy, or other food proteins, and to allergens.

Depending on individual genetics and the parts of the

intestines affected, these vary.

Two common food proteins break down into peptides with

opioid or morphine like attributes: gliadinomorphin

from the glutenous grains (wheat, rye, and barley),

and casomorphin from casein in cow’s milk. People

generally eliminate these morphines. In genetically

susceptible people they enter the blood where they can

pass through the brain barrier causing cognitive

and neurological problems. Depending on exposure,

xonulin levels, and build up of opiods; a person may

display symptoms similar to drug addiction with

changes in mood, memory and behavior.

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