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Identifying Triggers for Gluten Sensitivity

By Sharry Edwards | The Institute of BioAcoustic Biology

Is it greed, ignorance or an attempt to make things better, that is poisoning our population?

The August 14, 2010 issue of Science News, reported that a research team, led by gastroenterologist Robert Anderson of the Walter and Eliza Hall Institute of Medical Research in Parkville, Australia, had identified the triggers for celiac disease (gluten sensitivity).

Since the Sound Health Research Institute often evaluates clients who exhibit gluten sensitivity and a myriad of associated diseases, it was clear that this information needed to be added to our databases. I decoded the three proteins as BioAcoustic biofrequencies (biomarkers) and was immediately involved in an avalanche of novel data.  The metabolic pathways distorted by these proteins are multifaceted and link with nearly all systems of the human body; causing immune distortion and acute cellular inflammation.

The article listed only three proteins, w-5 gliadin (wheat), g-3 hordein (barley) and g secalins (rye) that were responsible for the production of the specific anti-gliadin antibody reactions.  These proteins, which were responsible for the allergic reactions, are associated with grain glutens from which they derive.

Patent records indicated the grains are clones developed in a laboratory by Monsanto.

This may indicate that the present-day epidemic of gluten sensitivities/allergies stem from man-manipulated grains.  These gluten-containing, allergic causing, grain clones are being used to create foods that we eat every day; bread, cereals, crackers, pastry, seasonings, even some chips contain wheat.  As I developed the BioAcoustic correlations I was aghast with the realization of how thoroughly our health is being negatively influenced by these genetically modified foods.

Further investigation revealed that the cloned genes contained two substitutions that distorted the way the body processes two sulfur rich amino acids: proline and glutamine. This allergy creating substitutions result in the non-methylation of these two amino acids.

Glutamine distortions seem to be the most destructive.  The enzyme required to utilize glutamine is glutamate decarboxylase (GAD).  Glutamate is a key molecule in cellular metabolism and the most abundant excitatory neurotransmitter in the vertebrate nervous system.

In mammals, GAD exists in two isoforms encoded by two different genes-

GAD1 and GAD2 are expressed in the brain where GABA is used as a neurotransmitter, GAD2 is also expressed in the pancreas and has been associated with diabetes.

This led to an evaluation of the GAD genomes and what happens when these genes are activated:

Glutamate decarboxylase aka glutamic acid decarboxylase (GAD) is an enzyme that catalyzes the decarboxylation (part of the process of breaking down for use by the body) of glutamate to GABA (gamma aminobutyric acid) and CO2.

GABA is a natural tranquilizer and an important inhibitory neurotransmitter that helps regulate neuron activity of the body’s nano sensors.  Starting with the GAD enzyme response and moving toward GABA along with the active form of B6, these Nano transmitters of the body are created and regulated.  The movement of electrical energy and hence magnetic potential within the body are controlled by these Nano transmitters.

GAD uses PLP (pyridoxal 50-phosphate) as a cofactor.

PLP was granted a patent by the US government patent office to the Canadian company, Medicare.  PLP is now under the control of the pharmaceutical industry and is often associated with blood clotting issues, migraines, neural disorders and seizures.

Nano transmitters produced in conjunction with GAD metabolism directly show associations with these diseases: diabetes, autism, arthritis, Parkinson’s, AL,S Multiple Sclerosis, joint pain and deterioration, auditory disorders, Celiac Disease, Cohn’s, Irritable Bowel syndrome, diverticulitis, schizophrenia,  bipolar and anxiety disorders, aspartame sensitivity, MSG reactions, Lupus, Fibromyalgia, depression, seizures, brain signaling, the use of calcitonin (cancer related), histidine function (seasonal allergies), cellular inflammation and vaccination reactions.

Glutamate is an analogue frequency of aspartame and is part of MSG (mono-sodium glutamate).

James Oschman in his publication, Energy Medicine, states that cells emit frequency based signals as a request for needed biochemicals to gather at the site of the cell. Since Glutamate and Aspartame are the analog frequencies, this may explain why Aspartame has been implicated in so many muscle and joint disorders.

Robert O’Leary, JD BARA, has had an abiding interest in alternative health products & modalities since the early 1970’s & he has seen how they have made people go from lacking health to vibrant health. He became an attorney, singer-songwriter, martial artist & father along the way and brings that experience to his practice as a BioAcoustic Soundhealth Practitioner, under the tutelage of the award-winning founder of BioAcoustic Biology, Sharry Edwards, whose Institute of BioAcoustic Biology has now been serving clients for 30 years with a non-invasive & safe integrative modality that supports the body’s ability to self-heal using the power of the human voice. Robert brings this modality to serve clients in Greater Springfield, Massachusetts and New England (USA) & “virtually” the world. He can also be reached at romayasoundhealthandbeauty@gmail.

 




Gluten Update: New Study Identifies Wheat Protein Link To Chronic Health Conditions

By: Eureka Alert! 

wheat

Scientists have discovered that a protein in wheat triggers the inflammation of chronic health conditions, such as multiple sclerosis, asthma and rheumatoid arthritis, and also contributes towards the development of non-celiac gluten sensitivity.

Related Article: Learn Why This Doctor Labels Modern Wheat As The Perfect Chronic Poison

With past studies commonly focusing on gluten and its impact on digestive health, this new research, presented at UEG Week 2016, turns the spotlight onto a different family of proteins found in wheat called amylase-trypsin inhibitors (ATIs). The study shows that the consumption of ATIs can lead to the development of inflammation in tissues beyond the gut, including the lymph nodes, kidneys, spleen and brain. Evidence suggests that ATIs can worsen the symptoms of rheumatoid arthritis, multiple sclerosis, asthma, lupus and non-alcoholic fatty liver disease, as well as inflammatory bowel disease.

ATIs make up no more than 4% of wheat proteins, but can trigger powerful immune reactions in the gut that can spread to other tissues in the body. Lead researcher, Professor Detlef Schuppan from the Johannes Gutenberg University, Germany, explains, “As well as contributing to the development of bowel-related inflammatory conditions, we believe that ATIs can promote inflammation of other immune-related chronic conditions outside of the bowel. The type of gut inflammation seen in non-celiac gluten sensitivity differs from that caused by celiac disease, and we do not believe that this is triggered by gluten proteins. Instead, we demonstrated that ATIs from wheat, that are also contaminating commercial gluten, activate specific types of immune cells in the gut and other tissues, thereby potentially worsening the symptoms of pre-existing inflammatory illnesses”.

Related Article: Try Delicious Einkorn Flour: The Superior Ancient Grain With Less Gluten Than Whole Wheat 

Clinical studies are now due to commence to explore the role that ATIs play on chronic health conditions in more detail. “We are hoping that this research can lead us towards being able to recommend an ATI-free diet to help treat a variety of potentially serious immunological disorders” adds Professor Schuppan.

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