Unraveling the Impact of Wheat on Your Brain: A Peek into Molecular Mimicry

Your body's struggle to fully break down wheat sets off a complex battle. Antibodies, your body's defense forces, are summoned to tackle undigested wheat proteins known as peptides. Unfortunately, these antibodies may turn against your own tissues due to structural similarities with the peptides, leading to collateral damage.

In the realm of brain health, this process, known as molecular mimicry, can contribute to various brain disorders. Take the example of glutamic acid decarboxylase (GAD), an enzyme crucial for converting glutamine in wheat into GABA, a neurotransmitter that aids in relaxation and reduces anxiety and depression. Mistakenly identified as a wheat protein, GAD becomes a target for antibodies, hindering its role and resulting in lower GABA levels, contributing to increased anxiety and depression.

Molecular mimicry isn't confined to the brain; it can impact tissues and organs throughout the body, causing dysfunction and undesirable symptoms. Sensitivity to specific foods, such as gluten in the case mentioned, triggers these detrimental events.

While food sensitivities may not immediately manifest negative effects, they silently damage tissues until chronic symptoms emerge. In the instance above, anxiety and depression surfaced due to diminished GABA levels.

Fermented foods, like sauerkraut and kefir, provide natural sources of GABA, known for alleviating stress, anxiety, depression, fatigue, and insomnia. When considering GABA supplements, approach with caution, starting with a low dose to gauge its impact on your body. While GABA can be a natural stress reliever, it's crucial not to rely on it as a sole solution for addressing underlying issues.

Functional nutrition delves into identifying and addressing the root causes of chronic symptoms, tailoring a nutrition and lifestyle program based on your unique needs.

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