Candida and Celiac PART FOUR

[Guest guest]

http://www.denvernaturopathic.com/news/celiac.html

 

Now we come to what to me is the most interesting of the recent research

regarding celiac. It seems fitting that the research again comes from

Holland , where celiac disease was first linked to diet. Dr.

Nieuwenhuizen, from the research group TNO Nutrition and Food Research,

published a paper in the June, 2003, Lancet. He links celiac disease with

Candida albicans. Dr. Nieuwenhuizen, knowing the actual sequence of proteins

which trigger celiac disease from the published work of other scientists,

had searched the databases available to him through TNO to see if the same

sequence existed in other places. It turns out the identical sequence of

proteins occur in the cell walls of Candida albicans. [15]

 

These Candida gluten-like proteins turn out to be the yeast's

" hypha-specific surface protein " nicknamed Hwp1. This is the yeast's version

of Velcro and allows it to attach and hang onto the endomysium in the wall

of the intestine. It is also targeted by transglutaminase, the enzyme

which acts on the gluten protein and serves as a target for immune

antibodies. Candida species which don't have this Hwp1 protein can't attach

themselves to the digestive tract. [16]

 

If Candida can trigger the same chemical and immunological reactions as

wheat gluten do we can imagine a number of interesting implications.

First, in people with celiac disease, symptoms usually get better rapidly

when they eliminate gluten from their diet. This isn't always the case.

Even without gluten some people continue to have symptoms. They may have

intestinal Candidiasis. The Candida in their gut may be acting like gluten

and continues triggering symptoms.

Second, an acute Candida infection may trigger the onset of celiac disease.

Even if the Candida is treated and eliminated, the person could be left with

a permanent sensitivity to wheat gluten. Candida infections occur

frequently with antibiotic usage. In people genetically susceptible to

celiac, extra caution should be exercised when using antibiotics to prevent

Candida overgrowth.

Third, if wheat can cause neurological damage as in gluten ataxia, it is

reasonable to assume that Candida could also do so by the same process.

Reports of Candida infections causing neurological symptoms are not

uncommon; now we have a possible explanation.

Fourth, if only a small portion of the people with gluten ataxia have

gastrointestinal symptoms despite their severe damage elsewhere in their

bodies, it is reasonable to assume that Candida could stimulate significant

problems while producing slight or no digestive symptoms.

 

 

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