Gluten Free e Celiachia

gluten free celiachia glutine fitnesspro

Gluten Free e Celiachia

La celachia è diventata una malattia a causa di una modificazione genetica del frumento.

DICIAMOLO PURE AD ALTA VOCE.

E’ mai possibile che la diffusione pressoché epidemica della celiachia, cioè dell’assoluta intolleranza al glutine che può innescare anche gravi patologie conseguenti, possa essere dovuta ad una modificazione genetica approntata sul frumento?

Questa ipotesi non è nuova. Ma ora, grazie agli studi di scienziati di esperienza pluridecennale in campo medico, pare che questa ipotesi si sia consolidata.

Il professor Luciano Pecchiai, storico fondatore dell’Eubiotica in Italia e attuale primario ematologo emerito all’ospedale Buzzi di Milano, ha avanzato una spiegazione di questa possibile correlazione causa-effetto.

E’ ben noto che il frumento del passato era ad alto fusto ( tipo Cappelli), quindi facilmente soggetto all’azione degli agenti atmosferici come vento e pioggia.

Per ovviare a questo inconveniente, negli anni settanta, il frumento è stato quindi per così dire “nanizzato” attraverso una modificazione genetica.

Appare fondata l’ipotesi che la modifica genetica di questo frumento sia correlata ad una modificazione della sua proteina e in particolare di una frazione di questa, la gliadina, proteina basica dalla quale per digestione peptica-triptica si ottiene una sostanza chiamata frazione III di Frazer alla quale è dovuta l’enteropatia infiammatoria e quindi il malassorbimento caratteristico della celiachia.

La soluzione, quindi è sostituire questo grano, con i vecchi. Ma sorge un problema economico ( e le aziende devono fare profitto, anche a discapito del consumatore).

La riconversione della produzione, una volta che questa sia entrata a regime e abbia prodotto i risultati economici sperati, diviene impresa assai ardua e incontrerebbe senza dubbio molte resistenze.

Di qui la probabile mancanza di interesse ad approfondire una simile ipotesi per trovarne l’eventuale fondamento.

D’altra parte, nessun studio ufficiale da parte del ministero della salute ( e ci riallacciamo agli interessi economici )ancora ha trovato una spiegazione “ufficiale “ al fatto che l’incidenza della celiachia è aumentata in maniera esponenziale negli ultimi anni e l’allarme non accenna a rientrare.

Mentre qualche decennio fa l’incidenza della malattia era di 1 caso ogni mille o duemila persone, oggi siamo giunti a dover stimare 1 caso ogni 100 o 150 persone, e secondo l’Associazione Italiana Celiachia.

«Siamo dunque nell’ordine, in Italia, di circa 400 mila malati, di cui però soltanto 55 mila hanno ricevuto una diagnosi certa e seguono una dieta che può salvare loro la vita».

In molti sostengono che l’aumento dei casi di celiachia sia una conseguenza del miglioramento delle tecniche diagnostiche ( ecco la soluzione più comoda per tutti ??), ma la spiegazione non convince, appare eccessivamente semplicistica e riduttiva.

Fatto sta che, anziché cercare spiegazioni sulle cause, cosa che permetterebbe di provvedere poi alla loro rimozione, la ricerca oggi percorre direzioni opposte, ipotizzando e sperimentando ulteriori modificazioni genetiche del frumento stesso per “deglutinare”, cioè privare del glutine, ciò che ne è provvisto o aggiungere nel frumento caratteristiche proprie di cereali naturalmente privi di glutine.

Avete fatto caso all espansione dei prodotti “gluten free”?

 

Per approfondire meglio il discorso riporto uno scritto sull’argomento tratto da “La Leva di Archimede” (www.laleva.org)

IL MISTERO DEL CRESO.

A proposito torna alla mente una questione dibattuta qualche anno fa alla quale non è mai stata fornita risposta e che rimane a tutt’oggi un problema apertissimo e attuale: il cosiddetto grano Creso.

Nel 1974, all’insaputa dei più, viene iscritto nel Registro varietale del grano duro il Creso.

Nove anni dopo, la superficie coltivata a Creso in Italia era passata da pochi ettari a oltre il 20% del totale, con 15 milioni di quintali l’anno per un valore, di allora, di circa 600 miliardi di vecchie lire.

Da una pubblicazione del 1984 si ricavò poi che quel grano era stato inventato e sviluppato presso il centro di studi nucleari della Casaccia.

Nel lavoro, come ricordò nel 2000 anche il fisico Tullio Regge su Le Scienze, si sottolineava l’efficacia della mutagenesi e l’introduzione di nuovo germoplasma e di ibridazioni interspecifiche.

In sostanza, il Creso era il risultato dell’incrocio tra una linea messicana di Cymmit e una linea mutante ottenuta trattando una varietà con raggi X.

Per altre varietà in commercio erano stati utilizzati neutroni termici.

In che misura, per esempio, il consumo continuativo di questo frumento può avere influenzato l’organismo di chi lo ha ingerito? Non si sa, né pare che alcuno voglia scoprirlo.

Lo stesso Regge si limitò ad affermare che comunque «lo hanno mangiato tutti con grande gusto».

E se la celiachia fosse il risultato di decenni di ripetuti e differenti interventi sulle varietà di grano che sta alla base della maggior parte del cibo che mangiamo?

Chissà se a qualcuno, prima o poi, verrà voglia di capirlo.

About the author

Talarico Domenico

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