28 replies to this topic

[o Havoc o]

Can someone here point me to any research that has been done on the acne-gluten connection?
What would really be nice is an extensive poll done on acne.org by those who've gone gluten-free.

I don't have any of the digestive symptoms, for example, but have discovered that those foods with the most gluten give me the most breakouts. But I'm still on the fence about it because of the difficulty of isolating it: foods with high gluten tend to have a high GI; gluten is in practically everything now.

So I guess my biggest questions are:

1. Where's the formal research on acne & gluten?
2. Does gluten affect acne even if you don't have an intolerance, and if so, how?

Thanks

Gluten which is associated with pretty much every autoimmune condition there is. Lectins like gluten can damage the gut lining and influence the structure and function of the intestines. One major problem they can cause is ‘increased gut permeability’ also known as ‘leaky gut’. Leaky gut is associated with both metabolic
syndrome and autoimmune disease, and causes ‘systemic inflammation’ which is at the root of various disorders. Gut dysfunction also impairs the digestion and absorption of nutrients from food and affects intestinal bacteria. Lectins can pass through the gut lining intact and reach the blood stream where some - like gluten
have the potential to interfere with the body’s normal hormonal balance, metabolism and health.

That is all you need to know. If that it isn't enough to cut gluten out then good luck with your health.

Edited by TakeToTheSkies, 09 January 2013 - 02:44 AM.

[AKL]

Yes, but those are still theories, there's no research on healthy humans at all proving that gluten cause all these symptoms.

[hopeful26]

Yes, but those are still theories, there's no research on healthy humans at all proving that gluten cause all these symptoms.

Sure there is: Celiac disease is an autoimmune condition that can be directly attributed to gluten. There is also plenty of research that shows that removing gluten can improve many other autoimmune conditions and their accompanying symptoms, including Hashimotos Thyroiditis (which I have).

Edited by hopeful26, 09 January 2013 - 01:25 PM.

[AKL]

Sure there is: Celiac disease is an autoimmune condition that can be directly attributed to gluten. There is also plenty of research that shows that removing gluten can improve many other autoimmune conditions and their accompanying symptoms, including Hashimotos Thyroiditis (which I have).

Wait a minute...gluten causes Celiac disease? That's new to me. There's also plenty of research showing that grains are actually beneficial. In healthy individuals, not in people who are already suffering from a (lingering) autoimmune disease. I agree that they'd better stay away from gluten.

[hopeful26]

Sure there is: Celiac disease is an autoimmune condition that can be directly attributed to gluten. There is also plenty of research that shows that removing gluten can improve many other autoimmune conditions and their accompanying symptoms, including Hashimotos Thyroiditis (which I have).

Wait a minute...gluten causes Celiac disease? That's new to me. There's also plenty of research showing that grains are actually beneficial. In healthy individuals, not in people who are already suffering from a (lingering) autoimmune disease. I agree that they'd better stay away from gluten.

Ok, I don't really want to get edgy about language here, but it should be clarified that to be attributed means to be related to or associated with, not necessarily "caused by". In any case, it's not exactly untrue. Technically speaking, the ingestion of gluten damages the intestinal villi in people who have celiac disease (as you know). There is also evidence that individuals can develop celiac disease over years of ingesting gluten. So yes, in a way, it can cause celiac disease.

One more thing - you can be "healthy" and still have an autoimmune condition.

[AKL]

Ok, I don't really want to get edgy about language here, but it should be clarified that to be attributed means to be related to or associated with, not necessarily "caused by". In any case, it's not exactly untrue. Technically speaking, the ingestion of gluten damages the intestinal villi in people who have celiac disease (as you know). There is also evidence that individuals can develop celiac disease over years of ingesting gluten. So yes, in a way, it can cause celiac disease.

One more thing - you can be "healthy" and still have an autoimmune condition.

It's not about language at all, and yes, of course people with Celiac disease can't consume gluten, it's what the disease is about. Indeed, people can develop Celiac over time. The question is: were they already sensitive to gluten to begin with? The exact causes are unknown and there is no research on healthy humans proving that grains are bad or even cause an autoimmune condition. If you do have such research, I'd be happy to stand corrected, as it may bring us one step closer to a possible solution. But again: I've never seen it.

[hopeful26]

Ok, I don't really want to get edgy about language here, but it should be clarified that to be attributed means to be related to or associated with, not necessarily "caused by". In any case, it's not exactly untrue. Technically speaking, the ingestion of gluten damages the intestinal villi in people who have celiac disease (as you know). There is also evidence that individuals can develop celiac disease over years of ingesting gluten. So yes, in a way, it can cause celiac disease.

One more thing - you can be "healthy" and still have an autoimmune condition.

It's not about language at all, and yes, of course people with Celiac disease can't consume gluten, it's what the disease is about. Indeed, people can develop Celiac over time. The question is: were they already sensitive to gluten to begin with? The exact causes are unknown and there is no research on healthy humans proving that grains are bad or even cause an autoimmune condition. If you do have such research, I'd be happy to stand corrected, as it may bring us one step closer to a possible solution. But again: I've never seen it.

I hear your point, and I think you're right in that the research (into early sensitivity turning into celiac disease, and into the actual "causes" of the disease) is not really there. They're now looking into genetic markers, which is really interesting stuff: http://www.ncbi.nlm....ubmed/21278763.

My point was mainly about wheat/gluten, but I also think you raise a good point about other grains. I don't think that all grains are bad at all, but I do think that many people (especially in North America) could benefit by reducing their consumption, particularly because of the blood sugar effect they can have. I remember the old food guide (here in Canada) used to recommend 10-12 servings of grain products per day. That's crazy! I personally find I feel my best and my digestion is best when I limit my grain consumption to less than 3 servings per day. But, everyone has a different regimen that will work for them!

Edited by hopeful26, 09 January 2013 - 02:04 PM.

[AKL]

I hear your point, and I think you're right in that the research (into early sensitivity turning into celiac disease, and into the actual "causes" of the disease) is not really there. They're now looking into genetic markers, which is really interesting stuff: http://www.ncbi.nlm....ubmed/21278763.

My point was mainly about wheat/gluten, but I also think you raise a good point about other grains. I don't think that all grains are bad at all, but I do think that many people (especially in North America) could benefit by reducing their consumption, particularly because of the blood sugar effect they can have. I remember the old food guide (here in Canada) used to recommend 10-12 servings of grain products per day. That's crazy! I personally find I feel my best and my digestion is best when I limit my grain consumption to less than 3 servings per day. But, everyone has a different regimen that will work for them!

Yes, that's very interesting, indeed. Especially since Celiac seems to occur more often in Caucasians and more in women than men, more in people who have a family member with the disease, etc. Genetics definitely play a role.

I agree that it shouldn't be a staple, 10-12 servings a day is pretty crazy, haha. And definitely, if people feel better without them, by all means, don't eat them.

[alternativista]

There's quite a lot of research cited in the gliadin, wheat germ aglutinin and gluten sensitivity articles on wikipedia.

And in this article: http://www.greenmedi...erance-sayer-ji

Edited by alternativista, 10 January 2013 - 12:10 PM.