Speaking of gluten, there is a high correlation of gluten intolerance associated with autoimmune disease. This would need to be explained as well. First, gluten is a protein and autoimmune sufferers lack the enzymes to digest proteins.
Just as with the other diseases we have been discussing, celiac disease patients also lack vitamin B12. This is indicative that they are also unable to digest other proteins and not just gluten. An important function of vitamin B12 is repairing damaged, flattened microvilli (little fingers in the intestinal tract that are damaged in patients with gluten intolerance).http://www.celiac.com/articles/807/1/Lo ... Page1.html
How did the 'staff of life' become something we should be concerned about eating? What has changed? Not just the wheat itself, but the way bread is made. Our ancestors, and virtually all pre-industrialized peoples, soaked or fermented their grains before making them into porridge or breads. Through scientific research, we are now able to understand why and how it all works. The sourdough process transforms or breaks down food components in flour into a simpler form that is more easily digested. A diet high in unfermented whole grains, particularly high-gluten grains like wheat, puts an enormous strain on the digestive system.
Why did we stop making bread the traditional way? Convenience and money are both factors. Sourdough yeast lives forever if you take care of it. Once you have it, and you can easily get some from a friend that bakes sourdough bread, you never have to buy it again. So, where's the money in that? Fleischmann's first engineered "yeast that would die" around the 1860s as a convenience. Sourdough yeast takes longer to rise. The changeover became complete in the 1980s, when instant yeast was introduced.
What if the gluten was properly fermented through? Would someone who is gluten intolerant or even someone with Celiac disease actually be able to consume fermented bread, with no toxic effects? The study entitled “Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients” showed that even someone with celiac disease can eat bread with no toxic effects, as long as the bread is properly fermented. In the study, sourdough bread was made from 30% wheat and mixture of oat, millet, and buckwheat flours. The bread was fed to 17 patients with celiac disease with no negative consequences. However, when the same 17 patients were fed the bread make with baker’s yeast, 13 patients showed “a marked alteration in intestinal permeability.
In an additional study entitled “Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing” celiac patients were fed a 60-day diet of baked goods made from wheat flour manufactured with sourdough lactobacilli and fungal proteases. They also experienced no ill effects. Notice the use of protease in this study. This is additional evidence that if we have sufficient enzymes to properly digest all of our proteins, we will be able to release amino acids, iron, zinc, vitamin B12, carry protein-bound calcium, metabolize vitamin D, etc. We will be able to do all of this and not experience any "toxic effects".