Excerpt from a podcast conversation where Ben Greenfield asks Max Lugavere about the duration of bread-related inflammatory effects on gut and brain. Lugavere notes limited human data outside celiac disease but cites evidence suggesting effects may persist for up to about six months in celiac patients and emphasizes gut mucin health and dietary soluble prebiotic fiber as mitigation strategies.
Foreign.
How long does bread have an effect on your body when it comes to this inflammatory effect? Whether it's a gut inflammatory effect or a neural inflammatory effect? How long does this stick with you? Like, could you eat bread once a week? Like, let's say, shoving aside the blood sugar issues and just looking at the inflammation issues? What can you get away with when it comes to bread? Like, how long does it stick with you, this effect?
Yeah, it's a great question. I mean, the estimates range. I'm not sure that the work has been done in humans without celiac disease in terms of sort of a chronological basis from which to accurately answer that question. But I think they've shown something like six months in patients with celiac. That's how long. Yeah, yeah, something. I mean, crazy like that. And I think that the reaction also has to do with your overall gut health and the health of your, for example, mucin, which is the. Where really the rubber hits the road in terms of the interface between the microbes that live in your large intestine and the, you know, the layer of cells, the, you know, epithelial layer of cells that divide your intestine, the interior contents of your intestines from circulation. I think that you can do well to protect yourself by, again, eating a diet that's really high in dietary fiber, you know, especially soluble prebiotic fiber, to sor of keep those bugs happy, which, when starved, will actually attack and eat the mucin. So I think that definitely goes a long way in terms of maybe mitigating.
The damage that you might potentially do when consuming gluten. I also think it's important to bring up. So one of the researchers that we interviewed for Breadhead, who's one of the most prominent researchers in this space, Alessio Fazano, who, you know, is up at Harvard. He is the founder of the center for Celiac Research.
