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Just wondering if these are ok or not? I am confused because they are obviously gluten, but not from wheat, oats, barely or rye...
Anyone know?
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What's The Deal With Corn Gluten And Rice Gluten?
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e&j0304 
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Posted 09 June 2006 - 04:40 PM
Hi Matilda,
I just back on this thread today. Thank you for asking about Ella. That's so sweet of you! She is doing very well right now. We had a rocky period a few weeks ago but we're over that now. I was getting a little too lenient with what I was letting her have and not calling companies well enough. We're back to a more strict gluten-free diet right now and she seems to be feeling much better. She is growing quite well and most importantly is so energetic and full of life.
Thanks again for asking about her! You're very thoughtful. I hope that you are also doing well!
I just back on this thread today. Thank you for asking about Ella. That's so sweet of you! She is doing very well right now. We had a rocky period a few weeks ago but we're over that now. I was getting a little too lenient with what I was letting her have and not calling companies well enough. We're back to a more strict gluten-free diet right now and she seems to be feeling much better. She is growing quite well and most importantly is so energetic and full of life.
Thanks again for asking about her! You're very thoughtful. I hope that you are also doing well!
#6
Mongoose
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Posted 10 June 2006 - 06:36 AM
e&j0304, on Jun 7 2006, 09:14 PM, said:
Just wondering if these are ok or not? I am confused because they are obviously gluten, but not from wheat, oats, barely or rye...
Anyone know?
Anyone know?
Hi! Hope this helps without causing confusion ...
The role that the gluten proteins play in grains is as a "storage" protein. Took me a bit of research before I found out what that meant -- it means that the gluten proteins store energy for the grain to grow a new plant from. Given that this is a rather important role, different grains do have gluten. What makes it edible or not to us is the particular biochemical make-up of the particular gluten in question. Gluten proteins from wheat, rye, barley, and maybe a couple of proteins from oats have a make-up and shape that triggers a response from our immune system. Gluten proteins from corn and rice have a sufficiently different biochemical make-up so as not to trigger our immune systems.
Technically, the gluten proteins in each grain have their own name. "Gluten" is from wheat, hordein from barley, secalin from rye (http://foodallergens...&allergenID=126), zein is from corn, and avenin is from oats. I don't remember the name of the protein in rice.
It sometimes is useful to know these terms. Once I was having an extended reaction. It was driving me nuts as I was keeping my diet absolutely clean and I couldn't figure out where I was getting it from. One morning I checked the label on my body lotion and it had the word "avenin" on it, which is the oat protein. I quit using the body lotion and was fine again within days. So much for oats being safe for celiacs. Not me!
Anyway, hope this helps.
Mongoose
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