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What's The Science Behind Celiac Soy Intolerance?

Chakra2

By Chakra2
in Coping with Celiac Disease

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Chakra2 Contributor
Chakra2
Posted

I have read about why some celiacs have trouble digesting dairy at first -- you need the lactase from the tips of the villi. But why are so many gluten-sensitive people also bothered by soy?Is there a similar anatomically-based reason?

Also, I'd love to know if/when/how anyone was able to reintroduce soy. I was vegetarian for 19 years (now pescatarian) so I did learn to love my miso and my tofu! And wheat-free soy sauce would be a big treat now that it looks like I'll be eating a lot of rice from here on out. :)

I'm curious about a dairy issue, too. Are all lactose-intolerant (non-celiac/non-gluten sensitive) folks out there missing the tips of their villi? Or are there other reasons that "normal" people become lactose intolerant?

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Jestgar Rising Star
Jestgar
Posted

Soy is a big, giant, hard-to-digest protein, as is casein. It may be that a lot of people don't digest it well, but don't get enough symptoms to be bothered by it.

Many adults are lactose intolerant. You are designed to consume milk only as an infant, it's a recent mutation that allows the lactase enzyme to persist in adults.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I don't have any science (sorry) but I read on some natural medicine sites that there was a connection between soy and thyroid disease. Hypothyroidism runs in my family so I cut out soy when I first did my elimination diet. When I tried to add it back in I had fatigue, joint swelling, muscle pain and extreme moodiness. So even though my thyroid tests are still coming back as normal, I'm inclined to think from my own personal testing that soy messes with my thyroid. Like I said I don't have any hard science to back this up, but if you do a search you will find all kinds of sites warning about giving infants soy formula. Perhaps that could be a starting place for you to find some scientific articles.

Marz Enthusiast
Marz
Posted

Well if certain gene mutations cause the body to produce antibodies in response to gluten, when not soy? Especially if they're similar structures.

I'm wondering if there are some "soy" celiacs out there that are being missed because their body is producing antibodies to soy, and not gluten? Maybe that's why lots of blood tests are false negative - we're just not looking for the specific antibody that some of us are producing? Just speculating at this point, because I have no scientific basis for any of this :)

I do know I react in *exactly* the same way to soy as I do to gluten, both immediately and days later.

Skylark Collaborator
Skylark
Posted

With the gluten and dairy, some celiacs' anti-gliadin antibodies recognize casein. This doesn't happen in all celiacs, so there are some negative studies around as well.

Open Original Shared Link

Open Original Shared Link

There was also an interesting study on biopsied mucosa where damaged mucosa could not break down casein. Bigger fragments of food protein are more immunologically active.

Open Original Shared Link

Celiacs have more anti-casein and anti-soy antibodies in general.

Open Original Shared Link

Open Original Shared Link

If you piece things together, you can hypothesize that celiacs have a combination of more antibodies in general and poor digestion. Bits of undigested food might react with all the antibodies so you get a soy or casein reaction in unhealed celiacs.

By the way, it took me between six and nine months to reintroduce casein and soy.

kwylee Apprentice
kwylee
Posted

With the gluten and dairy, some celiacs' anti-gliadin antibodies recognize casein. This doesn't happen in all celiacs, so there are some negative studies around as well.

Open Original Shared Link

Open Original Shared Link

There was also an interesting study on biopsied mucosa where damaged mucosa could not break down casein. Bigger fragments of food protein are more immunologically active.

Open Original Shared Link

Celiacs have more anti-casein and anti-soy antibodies in general.

Open Original Shared Link

Open Original Shared Link

If you piece things together, you can hypothesize that celiacs have a combination of more antibodies in general and poor digestion. Bits of undigested food might react with all the antibodies so you get a soy or casein reaction in unhealed celiacs.

By the way, it took me between six and nine months to reintroduce casein and soy.

This info is so helpful!!! And thanks so much for the synopsis of the links in everyday speak! Appreciate that!

Skylark Collaborator
Skylark
Posted

This info is so helpful!!! And thanks so much for the synopsis of the links in everyday speak! Appreciate that!

Summarizing links was Jestgar's excellent advice. :) Glad it helps and you found the info useful.

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tweeks2010 Apprentice
tweeks2010
Posted

Today I tested myself with the ingredient soy lecithin i about 5 different things I ate today. Guess what...I get the same symptoms with that as I do when I get glutened. I only did a somewhat small amount , but it was enough to give me stomach cramping that has so far lasted hours and is still going.

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