Definitions For a Gluten Need to Be Re-evaluatedTo launch this change, the definition of gluten needs to be updated to include a greater comprehensive evaluation of all grains. More and more research continues to mount a very valid and scientific case against the ingestion of the so called “gluten free” substitute grains. Most recently, a new study discovered two new corn gluten proteins that led to an immune reaction in patients with celiac disease (more on this to come later this week). Recent research has been published on quinoa contributing to inflammatory problems as well. Additionally, there is mounting evidence that similar compounds found in soy, peanut, and other beans can cause leaky gut and damage to the villi.
New Science Demands a Gluten Free Definition OverhaulA recent research study has led to the discovery of new gluten proteins responsible for generating immune damage in patients with celiac disease. These newly discovered proteins are different from the original gluten protein, gliadin. This new study helps shed more light on the mechanisms behind gluten sensitivity. This information helps uncover the myth that only alpha gliadin is responsible for the inflammatory immune reaction that contributes to celiac disease. The authors of the study state:
Unexpectedly, a sequence from omega-gliadin (wheat) and C-hordein (barley) but not alpha-gliadin was immunodominant regardless of the grain consumed.Source: Sci Transl Med. 2010 Jul 21;2(41):41ra51.
Defining GlutenGluten is the storage protein found in all grains. Most research focuses on alpha gliadin as the main culprit in gluten intolerance. These studies prove that gluten research is still in its infancy and there is a lot more that we do not know about the scope of gluten proteins and the damage they can stimulate. Additionally, these studies point out more flaws in laboratory testing used to identify gluten sensitivity. Anti gliadin antibodies are commonly used to measure immune responses to alpha gliadin. In light of this recent research, one can see the limitations in only measuring reactions to the alpha gliadins, as omega gliadin, C-hordein, and other gluten fractions were found to also to cause immune stimulation. Additionally, research from the early 50’s (Haas SV and Haas MP: Management of celiac disease, p x. J B Lippincott Company, Philadelphia, 1951.) on 600 celiac patients revealed that using a specific carbohydrate diet (eliminating all grain) led to…
complete recovery with no relapses, no deaths, no crisis, no pulmonary involvement and no stunting of growth.Because all grains contain gluten (in different forms), and only a fraction of these glutens have been studied, it is foolish to assume that traditional “gluten free” grain based substitutes are safe for consumption for the gluten sensitive individual. Consider the following research conclusion:
Also of note is the fact that the origin of the idea that wheat, barley, and rye gluten as the only cause for celiac disease is based on a study performed on only 10 people.
There are Different Types of GlutenEach grain literally has hundreds of known gluten proteins. The following is a list of some of the most well known grains and their corresponding glutens:
- Wheat – alpha gliadin
- Barley – hordein
- Rye – secalinin
- Oats- avenin
- Sorghum – kafarin
- Millet – panicin
- Corn – zein
- Rice – orzenin