Grains, Legumes, and Cancer

Agriculture has only been a part of human life for the past 5,000 years, which may seem like a long time, but that only accounts for roughly 3% of human history.

This makes grains and legumes a relatively new part of our diet, and a genetic mismatch we are struggling to adapt to. Yes, they are tasty and momentarily satisfying, but grains and legumes come with several hazards. 

Gluten-containing foods like wheat and barley causes the release of zonulin, a protein that increases permeability of tight junctions in the intestines. The release of zonulin is triggered regardless of whether you have celiac, a wheat allergy, gluten sensitivity, or none of the above. 

As the amount of zonulin in your bloodstream rises from frequent gluten consumption, permeability of the intestines worsens, and the offending irritant (an antigen) is “leaked out” into the bloodstream. 

The immune system responds to this like it would to a virus or food allergies and mounts an attack. This leads to inflammation and eventually leaky gut, food sensitivities, autoimmune reactions, and increased risk of cancer. Zonulin activity has been linked to oral squamous cell carcinoma, and lung, pancreatic, and brain cancers.

Grains and legumes also contain high quantities of proteins called lectins. These proteins bind to the carbohydrate receptors on cell walls and are resistant to breakdown and heat in the GI tract. They also cause leaky gut and can stick themselves to different organs and tissues. Subclasses of lectins such as wheat germ agglutinin (WGA) are present in many foods and also bind to some types of cancer cells including prostate and brain. When the immune system attacks the lectins, it subsequently attacks the tissue the lectin is “stuck” to. 

Lectins can inhibit certain immune products and messengers, creating further immune system dysregulation. The body begins to struggle to distinguish between self and non self, and may attack healthy cells, creating an autoimmune response. 

Furthermore, all seeds, grains, nuts, and legumes contain phytic acid. This is a clever mechanism that plants use to protect themselves from bacteria and predators, but it translates to decreased absorption of nutrients in the gut, and digestive distress. The effects of phytic acid can be lessened by soaking, sprouting, or fermenting these foods before eating, but most people do not use this traditional technique. Most of these plants also carry contaminants from common pesticides that leave their residue. Glyphosate (Roundup) is one of the most heavily used pesticides in the US and exposure through non-organic crops and products comes with an additional list of health issues.

Aflatoxins present another problem. This class 1 carcinogen appears on cereals and nuts as fungus and mold resulting from long-term storage. Corn, peanuts, and cottonseed are at highest risk of contamination. Indigestion of aflatoxins increases cancer risk. 

The bottom line

• Significantly reduce your intake of grains and legumes. 
• Replace with organic, pasture raised, grass finished animal products. 
• If you eat seeds, grains, nuts, or legumes always buy organic and soak, sprout, or ferment them before consuming. 
• Consider gluten free and keto substitutions when you indulge. Look for products without added sugars, artificial sweeteners, soy emulsifiers and lecithin, or vegetable oils like canola. Products made from nuts, seeds, and coconut significantly lower the glycemic load and are a good place to start.

References

Nasha Winters, Jess Higgins Kelley. The Metabolic Approach to Cancer : Integrating Deep Nutrition, the Ketogenic Diet, and Nontoxic Bio-Individualized Therapies. Chelsea Green Publishing; 2017:127-150. 

Skardelly M, Armbruster FP, Meixensberger J, Hilbig H. Expression of Zonulin, c-kit, and Glial Fibrillary Acidic Protein in Human Gliomas. Transl Oncol. 2009;2(3):117-120. doi:10.1593/tlo.09115 

Fasano A. Zonulin and its regulation of intestinal barrier function: the biological door to inflammation, autoimmunity, and cancer. Physiol Rev. 2011;91(1):151-175. doi:10.1152/physrev.00003.2008 

Vojdani A. Lectins, agglutinins, and their roles in autoimmune reactivities. Altern Ther Health Med. 2015;21 Suppl 1:46-51. 

Are Anti-Nutrients Harmful? The Nutrition Source. Published January 24, 2019. Accessed June 20, 2024. https://nutritionsource.hsph.harvard.edu/anti-nutrients/

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