Disorders Caused By the Formation of Plaque In Blood
Plaque is arguably the worst manifestation of the glycation from sugar and carbs in the diet. It happens when a sugar molecule combines with any fat or cholesterol molecule without a cell signaling protein (hormone) to tell it what to do and displays the true destructive force of glucose on your body. This is why insulin is so important. It’s that cell signaling protein, a hormone, in this case, that tells glucose to turn into fat. Without the insulin, the glucose is free to attach its polymer base molecule to any protein or lipid (usually an LDL particle or HDL particle or free-floating triglycerides in your blood).to start the process of glycation.
If the glycation is of a lipid, which is always the case when it comes in contact with cholesterol, especially LDL particles, the resulting glycation ends up in the form of plaque. There are several forms of plaque. According to Wikipedia, there are seven different kinds of plaque, Amyloid Plaque, Atheroma Plaque, Dental plaque, Mucoid plaque, Pleural plaque, Senile plaques, Viral plaque. We’re going to look at only 4 of these though.
By far the worst of the plaques caused by digesting wheat and gluten is amyloid plaque, because of all the diseases it has a role in. According to Wikipedia;
- “Amyloids are insoluble fibrous protein aggregates sharing specific structural traits. They are insoluble and arise from at least 18 inappropriately folded versions of proteins and polypeptides present naturally in the body. These misfolded structures alter their proper configuration such that they erroneously interact with one another or other cell components forming insoluble fibrils. They have been associated with the pathology of more than 20 serious human diseases in that abnormal accumulation of amyloid fibrils in organs may lead to amyloidosis, and may play a role in various neurodegenerative ” The list of diseases caused by amyloid plaque is quite extensive, ranging from Alzheimer’s disease to Diabetes, Parkinson’s and Huntington’s diseases and more. the list on Wikipedia is 21 diseases and disorders or conditions associated with amyloid plaque. In my opinion, amyloid plaque is caused by the digestion of gluten from any source, whether it be wheat, barley or rye. Wikipedia says; “Studies have shown that amyloid deposition is associated with mitochondrial dysfunction and a resulting generation of reactive oxygen species (ROS), which can initiate a signaling pathway leading to apoptosis.” In short amyloid plaque is caused by oxidative stress and cell death, both of which are caused by consumption of gluten and other high starch products.
- AtheromatousPlaques are basically plaques from fats and is the type of plaque that clogs up your artery walls. This is the type of plaque that causes atherosclerosis and leads to heart and cardiovascular disease. It is the root cause of high blood pressure.
- Dental plaque is caused by the excessive amount of sugar on the teeth, creating bacteria, causing decay. (Remember, carbs = sugar.)
- “Senile plaques(also known as neuritic plaques, senile druse and brain druse) are extracellular deposits of amyloid beta in the grey matter of the brain.” They cause diseases such as Alzheimer’s disease and dementia and play a role in most every other cognitive disorder due to the way this plaque gums of the neurons in your brain.
With all this plaque caused by gluten,
I have to wonder why this food hasn’t been condemned yet.
What it boils down to is this;
- sugar causes glycation
- Glycation causes inflammation
- inflammation is responsible for most pain in your body as well as
- most disease in your body
- Inflammatory heart disease
- Inflammatory Bowel Disease
- Every form of cancer (except maybe brain cancer)
- Alzheimer’s disease
- Parkinson’s disease
- Bipolar disorder
- CHRONIC PAIN
If you could eliminate all of the above disorders by limiting the amount of cholesterol that’s glycated into plaque, wouldn’t you consider that at least a step toward a cure? By that logic, wouldn’t limiting the amount of glucose you put in your body, limit the amount of glycation and plaque in your blood since it’s the glucose that does the glycating?