Hidden Dangers of Grains – Mold

Aflatoxin is a product of the mold aspergilus flavus which grows on wheat, grains, corn, cotton and dairy. It causes liver cancer even at amounts so small it’s undetectable. A safe level has never been found. For everything it’s 20 parts per billion, however, this is not a level determined to be safe, it’s just a level that is measurable and therefore allocated. 

Aflatoxin is known to infest crops such as corn, peanuts, rice and wheat.

The NIH documented, “Chronic low-level exposure to aflatoxins is associated with increased risk of developing liver cancer, impaired immune function, and malnutrition.”

It is commonly considered an invisible toxic food hazard.

Fox reported, “In the early 1990’s, federal inspectors found that high levels of aflatoxin were present in Midwestern corn and grains grown during the 1988 drought. They subsequently discovered that meats and milk products contained unacceptable levels of this toxin. Despite this, no additional actions were taken to improve public safety.”

Ataxia, which is the loss of agility in body movements, is commonly seen as a side effect from ingestion of aflatoxin. The Department of Microbiology, School of Life Sciences, Bharathidasan University in Tiruchirappalli says, “Aflatoxin is harmful to human and animal liver tissue, has damaging effects, can lead to liver cancer or even death.” Animals showed reduced milk production, reduced egg production and reduced immunity.

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They go on to say, “The absorption from the gastrointestinal tract should be complete since very small doses, even in the presence of food, can cause toxicity.”

Ataxia can show itself by the inability to walk heel toe across the room with your eyes closed. This simple test can be done at home. Mom’s can perform this simple test on their kids without the child knowing.

Grains are not the only suspects in the crime of ataxia from ingesting food. 

Oxford Journals reported the connection between ataxia and gluten sensitivity. Test subjects showed sensory loss (58.3%), bladder dysfunction (33.3%) and reduced ankle reflexes (33.3%). They say, “Sporadic ataxia may be associated with positive antibodies against gliadin. Nevertheless, mucosal pathology does not represent an obligatory condition of ataxia with gluten sensitivity.”

Today’s Dietician, The Magazine For Nutrition Professionals says, “Just as a patient who tests positive for antigliadin antibodies may or may not have celiac disease, testing positive does not necessarily mean the patient has ataxia. In addition, there are many patients with sporadic ataxia who have no gluten sensitivity. Many of the patients Fogel sees at UCLA are older than 50, have gait difficulties, and may have mild neuropathy. ‘This describes about 70% of the people who walk into my clinic,’ he says. ‘So it’s really hard to say, based on someone’s symptoms, that gluten ataxia is responsible’.”

Currently researchers and neurologists at Columbia University and UCLA are performing a trial to assess gluten sensitivity in US patients with sporadic ataxia.

The Journal of Neurology, Neurosurgery and Psychiatry says, “Gluten ataxia is an immune mediated disease, part of the spectrum of gluten sensitivity, and accounts for up to 40% of cases of idiopathic sporadic ataxia.” The term idiopathic means there is no known cause.

They go on to say, “Gluten ataxia is an immunologically mediated disease triggered by the ingestion of gluten in genetically susceptible individuals. Gluten ataxia forms part of a spectrum of disorders associated with gluten sensitivity which include coeliac disease (gluten sensitive enteropathy) and dermatitis herpetiformis (gluten sensitive dermatopathy).”

In addition they say, “Gluten ataxia is the commonest single cause of cerebellar ataxia among patients with supposed idiopathic sporadic ataxia.”

Avoidance of products containing gluten is advised.

Many practitioners use immunological techniques to test for aflotoxin damage testing with the ELISA assay.

If a person suffers from celiac but gets glutented many practitioners are recommending Glutenza™ for relief. They say within 90 minutes 99% report a reduction in inflammation. This methodology is controversial among practitioners due to aflotoxin.

Tom O’Bryan says, “Glutenza™ is a gluten pulverizing formula uniquely designed with powerful enzymes.”

O’Bryan is a chiropractor, gluten specialist, and author of theDr.com. He endorses Glutenza™.

O’Bryan’s site says, “Glutenza™ can help avoid the discomfort associated with consumption of gluten protein. Glutenza™ breaks down gluten proteins in the digestive system into small di, tri and free form peptides before it reaches the small intestines. When these pulverized proteins reach the small intestines in this immunologically unrecognizable state it does not activate an immune system response.”

The concern with the product is it apparently diffuses getting glutened but still potentially contains aflotoxin – the first ingredient in the product is rice flour, and ingredient which is generally used as a filler when encapsulated products. Rice is a starch which enters the digestive tract in the molecular shape of a tree without its leaves which is difficult to digest and hard on the tract. Starches feed pathogens in the gut which is the root cause for digestive upset according to Dr. Natasha Campbell-McBride, intestinal forerunner and  autoimmunity expert through her GAPS (Gut and Psychology Syndrome) protocol.

The decision remains in the client’s hands. For Glutenza™  click here. 

Click here to read about aflotxins in milk.

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*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, GAPS who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”.

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.”