Dangerous Grains Kevin Logan, MD September 15, 2012 Groundwork Conference

2. Dangerous GrainsKevin Logan, MDSeptember 15, 2012Groundwork Conference 8499 Fishers Center Drive Fishers, IN 46038 317-568-4325 office@loganmd.comwww.loganmd.com

3. Weston A. Price

4. Timeline • The birth of agriculture began in the Middle East with wheat first being cultivated in Syria • Toxic in its raw form thus fermenting, soaking and cooking increased digestibility

5. Modern Agriculture Changes The Grass For Increased Productivity • Larger seeds • Whole “ears” of kernels • Ease of extraction of seeds

6. Monoculture • Mineral depletion • Sterilization of soil based organisms through the application of pesticides & anhydrous ammonia • Introduction of GMO’s

7. Are Grain Based Diets Healthy? They are the cause of a host of nutritional deficiencies • Iron - the most common mineral deficiency in the world • Vitamin A – important for epithelial repair and prevention of night blindness • Zinc - which is critical for immune function, antiviral effects and is anti-inflammatory • Magnesium – important for energy metabolism and cardiovascular health

8. Modern Diseases Associated with Grain Consumption • Corn – causes pellagra from depletion of B3 (Niacin) & tryptophan production • Rice – causes beriberi due to B1 (thiamin) deficiency, which caused thousands of deaths in Japan in the 20’s • Processed Wheat – caused deficiency of B1, B2, B3 and iron which are now fortified, but still deficient in Ca, Mg, K, Zn, Cu, Fe, Mn, Cr, Mo • Whole Wheat – deficient in vitamin A, vitamin C, beta carotene and B12 • Millet – cause goiter formation and impairs iodine uptake

9. EXORPHINS!

10. Whole Grains: Better for Us Than Processed Grains • 1 cup whole wheat pasta = 37 gm of carbs -5 gm of fiber for a net of 32 carbs • 1 cup processed wheat pasta = 38 gm of carbs • All grains contribute to the elevation of blood sugar, insulin levels and risk of metabolic syndrome/diabetes

11. What is the Truth About Phytic Acid? Friend or Foe? • Non - ruminants lack phytase and cannot digest this compound • Inhibits digestive enzymes including amylase and glucosidase • Inhibits pepsin and trypsin • Inhibits nutrient uptake in the small intestine • Chelates Ca, Mg, Fe, Zn, Niacin

12. Brazil nuts 1719 Cocoa powder 1684-1796 Brown rice 12509 Polished Rice 11.5 -66 Oat flakes 1174 Almond 1138 – 1400 Walnut 982 Peanut roasted 952 Peanut ungerminated 821 Peanut germinated 610 Corn 367 Lentils 779 Hazel nuts 648 – 1000 Wild rice flour 634 – 752.5 Yam meal 637 Refried beans 622 Corn tortillas 448 Coconut 357 Entire coconut meat 270 Whole wheat 2200 White flour 258 White flour tortillas 123 Strawberries12 Phytic Acid containing foods *In milligrams per 100 grams of dry weight

13. Phytic Acid content can be reduced by: • Soaking • Cooking • Lactic Acid Fermentation – Requires a pH of less than 5.5

14. Lectins: Sticky Protiens the Other Antinutrient and Immune Disruptor • Present in wheat, corn, rye, barley, oats, rice, legume & seed oils • Pass undigested into the blood stream – via endocytosis • May be utilized by pathogenic microbes to be transported to distant sites & may be utilized to form biofilms

15. Lectins and Immune Disruption • Wheat Germ Agglutinin up regulates inflammatory cytokines (biochemical messengers) • Involved in acute and chronic inflammatory disorders • Contribute to neurodegenerative disease, inflammatory bowel disease and a multitude of diseases • Decrease natural killer cell activity

16. Rheumatoid Arthritis (RA) is A Classic Example of Lectin-Induced Autoimmunity • RA Antibody contains N Acetyl Glucosamine which is specific for WGA • Lectins enter blood stream & bind to connective tissue making them stiff and inflamed • Night shade vegetables are very high in lectins and are know to trigger arthritis

17. Lectins May Contribute to Food Allergies • Peanut lectins are found in the blood stream four hours after consumption • Many food allergies are an immune attack on undigested lectins • Cause inflammation in the GI tract and contribute to leaky gut syndrome

18. Lectins and Weight Gain • Bind to insulin receptor on adipose (fat) cells causing unregulated glucose uptake • Block effects of CCK which create satiety and block immune response • Inhibit digestive enzyme release and protein digestion

19. “What is food to one may be fierce poison to others.” Lucretius (c. 99BC – c. 55BC) Roman Epicurean poet, philosopher and scientist

20. Celiac Disease (CD) vs. Wheat Allergy (WA) vs. Gluten Intolerance • CD has a prevalence of approximately 1% of the US population • WA has a prevalence of approximately 5% of the US population • Gluten intolerance is estimated to exist in 30 – 50% of individuals

21. Celiac Disease • Autoimmune disease as a result of self directed antibodies against the small intestine • Develops over months to years • Causes malabsorption, malnutrition, skin disease and neurological disease • Diagnosed by blood test demonstrating IgA antibodies against gliadin tissue transglutaminase or by small bowel biopsy • Genetic markers

22. Wheat Allergy is an IgE Mediated Allergy • Gastrointestinal symptoms • Atopic dermatitis • Hives • Asthma • Anaphylaxis

23. Abdominal Pain Fatigue Skin rash Headache Brain fog Weight gain Joint Pain Diarrhea Numbness Depression Anemia Gluten Intolerance Ill defined immune response to indigestion of gluten and is generally responsive to removal of gluten Symptoms are often vague and can include:

24. Microbiota Thrive on Undigested Grains Undigested polysaccharidys in grain serve as fuel source to the microbiota of the gut. Elimination of grains may cause an imbalance of healthy flora which are critical for healthy immune function

25. Fermented vegetables serve as your source for beneficial microbiota which also contain the FOS for bacterial growth

26. Summary • High prevalence of CD, WA and gluten intolerance in the general population • “Gluten Free” does not necessarily mean healthy • Phytic acid disrupts digestion and acts as an anti-nutrient • Lectins are pro-inflammatory cell and hormone disruptors that should be avoided • Include lacto-fermented veggies at every meal