There is much confusion surrounding the enigma that we call 'Gluten'. This is largely because almost all of the data that the majority of the medical community is going on has not been revisited or updated in as much as 60 YEARS. Now that's some old information! And from the looks of it there are no plans to update that anytime soon.
So before we move on, let's try to define gluten. If you look up 'gluten' in the dictionary, you will find that webster's definition is ALSO based on that old and outdated information; referring ONLY to wheat, rye, barley and oats. However, what we now know from modern studies is that "gluten" is actually a mixture of proteins found in ALL grains. It is composed of two primary 'subfractions' known as Prolamines and Glutelins.
The prolamine known as "gliadin" is the most studied in medical literature; primarily as it relates to Celiac Disease. Many people, including doctors, do not understand that the prolamine, "gliadin" is not the ONLY type of gluten out there, nor is it the ONLY one reeking havoc in peoples bodies. It is, however, the ONLY one that is routinely tested for and since recent studies have identified least 400 other gluten proteins out there, you may not be getting the right test done!
So, let's take a look at some of the other 'prolamines' out there...
The Prolamine Fraction of Proteins in Grains
Grain Prolamine % Total Protein
Wheat Gliadin 69
Rye Secalinin 30-50
Oats Avenin 16
Barley Hordein 46-52
Millet Panicin 40
Corn Zien 55
Rice Orzeni5 5
Sorgum Kafirin 52
As you can see, the total amount of gluten protein in wheat is quite high. This is just one of the reasons why we see such strong reactions to it when a person is sensitive or allergic to that type of gluten. But look at the sorgum and corn; if someone is allergic to one of those glutens, it could reek just as much havoc on them as the wheat does.
So what does this mean for the "gluten" intolerant or allergic person?
Well, since someone suffering from a "gluten allergy" (intolerance or sensitivity) may have issues with one or MORE types of gluten proteins, we really need to expand our understanding of the 'gluten issue' all together. According to Dr. Peter Osborne (gluten specialist), a gluten allergy/intolerance, IS the cause of Celiac Disease but it is NOT Celiac Disease itself. As a matter of fact, Celiac Disease is not even the most common problem to arise from a gluten allergy/intolerance. There are a whole host of other aliments including migraines, thyroid disease, eczema, ADHD, some cancers and an array of autoimmune diseases. Digestive problems may or may NOT be present with any of the gluten allergy/intolerance induced diseases (though in regards to Celiacs, it is a very common symptom further fueling the confusion for those who have other issues but no obvious signs of intestinal distress)
If you are someone who has been diagnosed with Celiacs but despite your gluten free lifestyle, have still found it hard to heal, you may want to consider that you might be allergic/intolerant to more than one form of gluten. Others of you may have been told that you are NOT allergic/intolerant to gluten at all, but yet your health continues to fail you. You might consider going grain free for awhile just to see how you do. More importantly, look into having 'genetic testing' done. It is the most reliable diagnosing tool available today.
I know this can be a lot to take in; it was for me as well. Fortunately, I am blessed to have a doctor who already understood these things and he was able to recognize the signs when my own gluten 'allergy' related issues started to manifest .
I encourage you to watch this video by Dr. Peter Osborne(at the bottom of the post) and read a few of the articles below. They will greatly inform and equip you to either get your doctor on board with you, or to help you find the kind of doctor you need. He gives a much more exhaustive list of potential ailments than I've listed here. Also if you would like to know more about the difference between a gluten allergy, sensitivity or intolerance, again please watch the video. He explains this in detail and it can be VERY helpful in better understanding you symptoms.
I encourage you to watch this video by Dr. Peter Osborne(at the bottom of the post) and read a few of the articles below. They will greatly inform and equip you to either get your doctor on board with you, or to help you find the kind of doctor you need. He gives a much more exhaustive list of potential ailments than I've listed here. Also if you would like to know more about the difference between a gluten allergy, sensitivity or intolerance, again please watch the video. He explains this in detail and it can be VERY helpful in better understanding you symptoms.
Most importantly: For those of you who are struggling with this confusing and difficult issue, please just let me tell you that you are NOT crazy and it is NOT all in your head. There is very real help out there, and you CAN get your life back!
Here are some more great articles to read on this subject:
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Beyond eliminating grains, it's so important to eliminate ALL gut-irritating foods (legumes, dairy, nightshades, etc) and include healing foods (bone broths, sauerkraut, etc) at least for a month or so to let the gut heal. I've been *mostly* grain free for a few months, with a few cheats here and there based on economic needs and lack of will. I feel remarkably better totally grain-free, and now that I've tried eating some grains and saw the negative impacts, I have even more motivation for staying grain-free. Traveling is still a bitch though, and usually I lower my standards to just avoiding being glutened and getting *violently* ill. This is a great post that summarizes the gluten in all grains, more GF peeps need to see this!!!!
ReplyDeleteThank you so much! I totally agree with you on the other diet things as well! I didn't touch on a GAPS style or 'gut' healing diet in this post because this idea alone is very new to some people and can be a very overwhelming one at that.
ReplyDeleteMy family has been on a GAPS style diet for almost a year now (after I became severely ill) it quite literally has saved my life. So glad to hear that you have benefited from this kind of life style as well!
Yes it can be very overwhelming and frankly depressing to have food "taken away" from you as it can feel. Happy hour is all of a sudden not so happy as you munch on carrots while your friends pop coconut tempura shrimp. I wish though when I had been set on my Gluten-Free path that I had been set on a Grain-Free, Processed-Food-Free path instead. That was a 7 year long baby step I could have lived without. So glad to have found healing last year and am more empowered with knowledge regarding GAPS and ancestral diets and it feels great to know food can heal after it trying to kill me for so long! ; ) I LOVE your web site, this blog rocks!
ReplyDeleteWow 7 years...I am so glad the information was out there last year for me and that my doctor not only knew about it but also believed in it! I was so sick that I think I may have actually died if it had taken 7 years for me to know this stuff. So VERY glad you found the right answers and are healing. I just wish we could all heal overnight!
ReplyDeleteI would love to watch the video but it is black and says video not found. I have been GF for a year and feel way better but there is still something bothering me and I am very seriously considering paleo.
ReplyDeleteThanks
Kristin
Kristin, I did notice that it was down the other day. I emailed the doctor that made it and I am still waiting to hear back from them. Most of the other articles I linked in the post are form the same guy, however this video was the best info I have found in a long time. Check out some of the articles, they are very helpful on this issue. Here is a good article on 'cross reactivity' however I think that Dr. Osborne is on to something even more, this is a great article http://blog.primohealthcoach.com/blog/bid/79586/18-Gluten-Cross-Reactive-Foods
ReplyDeleteKrisin,
DeleteThey fixed the video and I was able to repost it. Thought you'd like to know!
If you have trouble viewing it here again, you can watch it at the source...http://youtu.be/cv5RwxYW8yA
DeletePlease give me the reference(s) you used for the listing of glutens in different grains. I am embroiled in several discussions on what is good/bad for those on grain-free diets. I am particularly interested in orzeni5, the rice gluten.
ReplyDeleteThanks,
Bob rwrominger@yahoo.com
My name is Bob
Deletethe email address is rwrominger@yahoo.com
Bob, the information in the post can be found in the video above. There was a problem with the video player for awhile but it is fixed now. You should be able to view it. If you have trouble viewing it here you can watch it at the source. http://youtu.be/cv5RwxYW8yA
DeleteSome of the info comes from the above sources that are linked. Maybe those sites will let you dig a but deeper.I do not specifics about the rice protein.