Reason to Go Gluten Free: Zonulin

Zonulin is called a "gatekeeper" of the tight junctures in our intestine and blood brain barrier...when the levels of zonulin go up, it opens the junctures and keeps them open until the levels go down again.  Tight junctures bind one cell to the next, and are also called Zonula Occludens (ZO). 

When gluten is ingested, these junctures open and  allow proteins to pass into the blood stream which wreaks havoc on our bodies, ie) gluten ataxia.

http://www.livingwithout.com/issues/4_12/ataxia-2366-1.html

As of now avoiding gluten is the only  way to keep zonulin levels at bay.

Joan Beal, one of the greatest advocates for CCSVI research in MS posted on her facebook page the following summary:

https://www.facebook.com/notes/ccsvi-in-multiple-sclerosis/zonulin-and-gluten-the-link-to-the-blood-brain-barrier/10150190576877211

Gliadin, one of the proteins in gluten is described in this abstract as the cause for increased Zonulin in people with Celiac disease as well as people without Celiac.

http://www.ncbi.nlm.nih.gov/pubmed/16635908

We all have control over what we ingest. It’s not easy to change old habits but it’s not impossible. Since Devin’s diagnosis of MS, the whole family has been gluten free and not only are we enjoying the challenge but we are enjoying the GF foods and feeling of well being.

Here’s a yummy GF recipe:

Artichoke and Basil Pesto

Ingredients

    * 3/4 cup extra-virgin olive oil

    * 1/3 cup fresh lemon juice

    * 3 large cloves garlic, quartered lengthwise

    * 1 teaspoon finely chopped fresh thyme leaves

    * 1 bay leaf

    * 1 teaspoon gray salt

    * 1/4 teaspoon freshly ground black pepper

    * 2 packages frozen artichokes

    * 1/2 cup tightly packed fresh basil leaves

Directions

Preheat the oven to 325 degrees F.

In a deep ovenproof pan, combine 1/2 cup olive oil, lemon juice, garlic, thyme, bay leaf, salt, and pepper. Add the frozen artichokes and mix to coat. Bring to a boil over medium heat, stirring occasionally. Cover with aluminum foil, transfer to the oven, and cook until the artichokes are browned in spots and tender when pierced, about 35 minutes. Allow the artichokes to cool in the liquid.

Remove the bay leaf. Put the cooled artichokes with the liquid into a blender. Add the remaining 1/4 cup olive oil and basil leaves and process until smooth.

*Note:

Basil is a good source of vitamin A, which helps to prevent damage to the cells by free radicals. Vitamin A also prevents free radicals from oxidizing cholesterol in the blood stream, preventing the cholesterol from building up in the blood vessels.

Magnesium is also present in basil. This essential mineral helps the heart and blood vessels to relax, improving blood flow. 

Magnesium, Multiple Sclerosis and Health

We've been getting a lot of questions about Magnesium for people with MS.   See some great information about Magnesium below.  But first here's a recipe containing a great source of Magnesium: Kale.

Sauteed Greens and Olives

• 1 Tbsp coconut oil
• 1 medium yellow onion
• 2 small sliced leeks
• 1/3 cup pitted oil-cured Moroccan black olives
• 1 cup vegetable or chicken broth, divided
• 3 cups packed fresh spinach
• 3 cups packed fresh kale, ribs removed and leaves chopped
• pinch red pepper flakes
• 1 tsp lemon juice
• tbsp chopped mint for garnish

Slice onion. Trim the long, darker green leaves off the garlic stalk, and finely slice the head and light green portions of the stalk. Finely chop the pitted black olives.
Heat oil over medium heat in a large saute pan. Add onion and leeks and saute for 5 minutes. Then add olives and 1/2 cup broth, stir, cover, and sautee for 5 minutes, stirring occasionally and replacing cover. Onions should be quite tender at this point. Add greens on top of onions, add remaining broth, and cover. Sautee for about 8 minutes, stirring often, until greens are tender. Then remove cover and let cool for 3-5 more minutes, allowing some of the liquid to evaporate. Remove from heat and sprinkle with  red pepper flakes, lemon and mint for garnish. Serve warm.

ABOUT MAGNESIUM

"Magnesium helps to regulate the function of the nerves.

When the levels of magnesium in the body are too low, the nerves can react more erratically causing spasms, twitches or tremors, in addition to other problems like heart arrhythmia's, leg cramps, some nerve pain or even misfiring