Chris Kresser tipsade om en artikel i NT som är verkligen intressant om kopplingen mellan tarmbakterier och gluten. Speciellt andra sidan är kul att läsa eftersom det handlar om hur man i Sverige under en period ökade mängden gluten i mjölkersättningen. Artikeln är dock noga med att säga att finns många om och men och faktorer som spelar in men det är i alla fall spännande läsning tycker jag.
This confluence produced an unwitting “experiment with a whole population,” says Dr. Ivarsson — a large quantity of gluten introduced suddenly after weaning. Among Swedes born between 1984 and 1996, the prevalence of celiac disease tripled to 3 percent. The epidemic ebbed only when authorities again revised infant-feeding guidelines: keep breast-feeding, they urged, while simultaneously introducing small amounts of gluten. Food manufacturers also reduced the gluten content of infant foodstuffs. Dr. Ivarsson found that, during the epidemic, the longer children breast-fed after their first exposure to gluten, the more protected they were.
But it’s a secondary observation that has Dr. Fasano particularly excited. Two of these children developed autoimmune disease: one celiac disease, another Type 1 diabetes, which shares genetic susceptibility with celiac disease. In both cases, a decline of lactobacilli preceded disease onset.
Assuming that the pattern holds in larger studies, “imagine what would be the unbelievable consequences of this finding,” he says. “Keep the lactobacilli high enough in the guts of these kids, and you prevent autoimmunity.”
http://www.nytimes.com/2013/02/24/opinion/sunday/what-really-causes-celiac-disease.html?pagewanted=1&_r=2&nl=todaysheadlines&emc=edit_th_20130224