Leaky Gut Overview - Chris & JP Lapeyre


Published on

This is a presentation that will enhance the reader's understanding of celiac disease as well as food allergy and intolerance.

It contains several nuggets that can explain why some people are sensitive to ALL grains, not just wheat, rye, oats and barley.

Your feedback is welcome and appreciated!

-JP Lapeyre

  • Be the first to comment

  • Be the first to like this

No Downloads
Total views
On SlideShare
From Embeds
Number of Embeds
Embeds 0
No embeds

No notes for slide

Leaky Gut Overview - Chris & JP Lapeyre

  2. 2. Intestinal Hyper-permeability(Leaky Gut Syndrome) Leaky Gut Syndrome, although not a recognized diagnosis in themedical community, is the subject of several clinical trials linked todigestive diseases and rheumatology LGS occurs as a result of altered or damaged bowel lining leadingto an increase in the permeability of the intestinal wall Bowel lining degrades after coming into contact with any of severaltoxins, parasites, or infections borne out of a poor diet Increased permeability allows microbes, waste and largemacromolecules to ‘leak’ into the bloodstream These leaks can affect the body directly (sepsis), or elicit an immuneresponse (autoimmune diseases) The most prominent hypothesis as to the cause of a ‘leaky gut’ is asensitivity to gluten12/19/2012Copyright 2012/2013, Chris Lapeyre & JP Lapeyre
  3. 3. Gluten Gluten is a storage protein found in grains Provides nourishment for the seed Contrary to popular belief, all grains contain some form ofgluten, not just wheat, barley, and rye As a result, traditional gluten free diets have a high incidence of failure(60%) because they eliminate only the form of gluten called ‘gliadin’ Through a series of clinical trials, gluten intake has been linkedto Celiac disease Celiac is a genetic autoimmune disorder in which gluten intake causesdamage to the villi of the small intestine and disrupts nutrient absorption Damage to the villi is a result of the body’s immune RXN to gluten in thedigestive tract This damage of villi leads to malnourishment in afflicted individuals Celiac is the most common autoimmune process associated with glutensensitivity12/19/2012Copyright 2012/2013, Chris Lapeyre & JP Lapeyre
  4. 4. Genetics of Gluten Sensitivity Two genes in the body are responsible for creatingthe pseudopodia found on white blood cells(HLADQ alpha 1, HLADQ beta 1) Pseudopodia are responsible for identifying andtagging foreign organisms in the blood stream Certain variations in these genes cause WBC’s toidentify gluten as an ‘enemy’ substance which elicits animmune response This situation is referred to as immune confusion So…certain gene patterns lead to gluten sensitivity12/19/2012Copyright 2012/2013, Chris Lapeyre & JP Lapeyre
  5. 5. Allergy vs Intolerance Allergy Immunologic response Immediate RXN that triggers antibody production (IGE antibodies) Delayed Physiologic response up to two weeks after ingestion (IGG, IGD, IGA, andIGM antibodies) Intolerance Lack enzymatic capacity to digest, so bacteria must take over Leads to gas or bloating Can produce chemical waste that leaks into the bloodstreamthrough a leaky gut, which is then marked and attacked byimmune system (secondary immune response)12/19/2012Copyright 2012/2013, Chris Lapeyre & JP Lapeyre
  6. 6. Gluten Intolerance A gluten intolerance can lead to a secondaryimmune responseOR Gluten intake increases upregulation and activationof the protein ‘Zonulin’ Zonulin causes tight junctions between the phospholipidbilayers of intestinal epithelial cells to weaken This process is the root cause of a leaky gut and tends tobuild over time Provides the explanation as to why gluten sensitivity is oftennot noticed until age 35-4512/19/2012Copyright 2012/2013, Chris Lapeyre & JP Lapeyre
  7. 7. The Diet According to Dr. Osborne, the basis of the human dietshould be meats, fruits, and vegetables Fruits and vegetables should be organic and locally grown The sources of any meats should be wild caught or grass fed Public opinion is that red meat leads to atherosclerosis and causesheart disease This perception is grounded in poor farming of meat in the US When we malnourish and mistreat animals, the composition of theirfat and muscle is altered, becomes extremely unhealthy and canlead to physiologic consequences Human are born to eat meat Strong, forefront incisors along with acids and extensivedigestive capabilities12/19/2012Copyright 2012/2013, Chris Lapeyre & JP Lapeyre
  8. 8. Grain as a Staple Food Over the past few decades, genetically modified grainhas been introduced into the American diet Basic grains like wheat and rice at their core aremalnourishing foods (lacking in B12) In order to make grain a staple in our diets, it needs to befortified to the point of a viable food source These grains have been altered to contain twice the amountof gluten What this means is twice the gluten content of American diets, andthus twice the exposure to a dangerous protein GM grains offer an explanation as to why glutensensitivity has become so prevalent12/19/2012Copyright 2012/2013, Chris Lapeyre & JP Lapeyre
  9. 9. Gluten and Autoimmune Diseases Celiac Disease is the only autoimmune disease for which the exact trigger isknown: Gluten An enzyme present in the intestines, tissue transglutaminase (tTG), reacts with thegluten in a way that elicits an immune response against the epithelial tissue ofthe small intestine However, tTG has recently been found in several other organ systemsthroughout the body For example, when gluten in the bloodstream (from LGS) comes into contact withtTG in the pancreas, the breakdown of the gluten can cause an immunologicattack against insulin producing pancreatic cells, leading to the development ofType I Diabetes, one of the more common autoimmune diseases in the US This same process can occur in several other tissues in the body, leading to thedevelopment of several other autoimmune diseases If a gluten sensitive individual continues to ingest gluten, an immuneconfusion will be omnipresent in the body, using most of the body’s naturalenergy to fight an infection that isn’t really there.12/19/2012Copyright 2012/2013, Chris Lapeyre & JP Lapeyre