Convergence

Food for Thought

It has long been surmised that those diagnosed with schizophrenia have a condition of the brain causing a splitting of the senses; dementia is now thought of primarily as “severe memory impairments” such as executive function (Kring & Johnson, 2016, p. 258). With no single gene or neurotransmitters to blame, the theories abound as to why one part of the somatic and sensory processing systems in the brain are blocked, while others parts are overly energized. The condition is also seen in other illnesses and in those with substance abuse disorders—each individual having a different cause, progression and even regression of symptoms. Even though the dopamine theory has been nearly wholly disproven (Brogan, 2016), medications to block dopamine, specifically D-2 pathways are still the first treatment given for psychosis—even where the cause is a function of the patient’s own immune system.

Much has recently been discovered—from the existence of the peripheral immune system made up of “meningeal lymphatic vessels” which rule our immune system flow and function-- to inflammation of the central and peripheral nervous systems as key to everything from autism to Alzheimer’s disease (Yasko, 2009; Louveau A, Smirnov I, Keyes TJ, Eccles JD, Rouhani SJ, et al., 2015; O’Bryan, 2016). This all supports my assertion from more than 30 years ago: Mental illness is physically caused, and if the missing link can be accommodated for in each individual, they can recover. But it was not official until 2003 that anyone ever recovered from a mental illness (National Consensus Statement, 2004). By 2009 recoverees began to show themselves—each had travelled a different path to recovery; each having their own degree of recovery in accordance with their individual genetic and environmental milieu.

According to today’s best evidence practices, the first line of treatment for anything deemed “mental” is medication, followed by CBT and mindful meditation (Kring & Johnson, 2016). But what about the inflammatory underlying processes? Encephalitis due to bacteria, virus or toxin is an example of inflammatory processes which can masquerade as mental illness, with many being “condemned to a life in a nursing home or psychiatric ward” (Kring & Johnson, 2016, p. 254, quoting Cahalan, 2012, p. 151). As a health coach my attention is drawn to research which can change the underlying physical construct of the mind as it misinterprets or misfires. I would ask what can we do which will cause immediate changes in biochemistry?

In much of the literature there are mentioned gliadins, a component of wheat and other grain glutens as a major contributor to inflammation in the gut. With my own diagnosis of multiple sclerosis in 2004 after suffering for over 20 years with inflammatory nerves and lymphadenopathy, I had already begun to sift through my diet. What I have recently discovered is the addition of barley flour or malted barley to the wheat in store-bought bread. I noticed an immediate difference when switching to 100% wheat bread, so began to wonder if the true problem is barley and not wheat for some inflammatory conditions. There has been a genetic modification of wheat over the past 30 years, and there have been changes in the baking process itself. With feeding the masses, short cuts to growing and baking quantities of product have cut out the pre-digestion of grain enzymes. People with low digestive enzymes and stomach acid would be especially susceptible to incomplete breakdown of these protein-bound grains. Barley has been used in animal feeds to fatten them up for market, but also causes amino acid disparities because overall digestibility is poor compared to a wheat diet (Yin, McEvoy, Schulze & McCracken, 2000). It also greatly increases cattle intake of salt (Grings, 1993), and causes a severe deficiency of amino acids lysine and threonine in pigs--the imbalance resulting in a serious nitrogen build up in the system (Fuller, Livingstone, Baird & Atkinson, 1979). This kind of nitrogen overload in humans can cause organ damage, foggy thinking or even coma.

Although there are many good qualities about barley, the fact is, if it is not pre-digested or fermented, it has the potential to enflame the whole digestive tract. In fact, bread which is properly treated and allowed time for enzymes to properly act, is found to not cause inflammation in those with celiac disease (DiCagno, De Angelis, Auricchio, Greco, Clarke, De Vincenzi, et al., 2004). In the processing of barley to make barley malt or flour, extreme heat is needed to break protein chains; alcohol to break fatty acid chains; acid salts to dissolve out high nitrogen content; alkaline wash of pH 10 to break down “glutelins”. Fractionalization does result in shorter polypeptides, but also reduces the available essential amino acids. Barley is recommended as feed for pigs and cows, not people (Linko, Lapvetalainen, Laakso & Kallio, 1989).

While inflammatory states cause different disease processes in individuals depending upon their genetic profile and environmental factors, Dr. Tom O’Bryan states that 26% of those with elevated antibodies to gliadin (the supposed irritant in wheat gluten) have also developed antibodies to their own cerebellum, and 22% to their own myelin (O’Bryan, 2016).

If each individual would take responsibility for what they eat every couple hours, much of the consumer-driven demand for new drugs for MS, Rheumatoid arthritis, mental illnesses, etc., would be quashed. The medicines used to treat these conditions actually block the healing response inherent in each one of us, causing further imbalance and iatrogenic-caused conditions such as diabetes, hypertension, depression, synergistic psychoses and finally suicide (Brogan, 2015; O’Bryan, 2016). While autoimmune illnesses cannot be wholly explained by genetics, our thoughts, diet or lack of exercise, lowering inflammatory factors through diet alone has been found to decrease symptoms of conditions such as MS, autism, schizophrenia and heart disease among others (Yasko, 2009; Brogan, 2016).

References

Brogan K. (2015). The evidence-based mind of psychiatry on display. [Blog]. Retrieved from: http://kellybroganmd.com/the-evidence-based-mind-of-psychiatry-on-display

Brogan K. (2016). What you don’t know about depression. [Blog]. Retrieved 6/29/2016 from: http://kellybroganmd.com/depression-its-not-all-in-your-head

DiCagno RD, De Angelis M, Auricchio S, Greco L, Clarke C, De Vincenzi M, et al. (2004). Sourdough bread made from what and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients. Applied and Environmental Microbiology, 2004; 70:2, pp. 1088-1096.

Fuller MF, Livingstone RM, Baird BA, Atkinson T. (1979). The optimal amino acid supplementation of barley for the growing pig. British Journal of Nutrition, 1979, 41: 321-331.

Grings EE. (1993). Nutritional research at Fort Keogh: A historical perspective. Retrieved 1/2/17 from: www.ars.usda.gov/plains-area/miles-city-mt/range-and-livestock-research/docs/nutrition-history

King AM, Johnson SL. (2016). Abnormal psychology: The science and treatment of psychological disorders, 13th ed. Hoboken, NJ: John Wiley and Sons, Inc.

Linko R, Lapvetelainen A, Laakso P, Kallio H. (1989). Protein composition of a high-protein barley flour and barley grain. Cereal chemistry, 66(6): 478-482

Louveau A, Smirnov I, Keyes TJ, Eccles JD, Rouhani SJ, et al. (2015). Structural and functional features of central nervous system lymphatic vessels. Nature, 2015. doi: 10.1038/nature14432

National consensus statement on mental health recovery. (2004). HHS Pub. SMA 05-4129. Rockville, MD: Substance Abuse and Mental Health Services Administration.

O’Bryan T. (2016). Betrayal: The autoimmune disease solution they’re not telling you. [Web presentation]. Federal Way, WA: Institute of Functional Medicine

Yasko A. (2009). Autism: Pathways to recovery. Bethel, ME: Neurological Research Institute

Yin YL, McEvoy JDG, Schulze H, McCracken KJ. (2000). Studies on cannulation method and alternative indigestible markers and the effects of food enzyme supplementation in barley-based diets…. Animal science, 2000, 70 (1): 63-72