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#1 Diana76


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Posted 05 August 2011 - 06:56 AM

I saw thus article in my Facebook and now I an so confused and upset. I was dx in April with celiac and it has been a struggle eating since then. Now when I am just getting a little comfortable I read this!

New Glutens Discovered to be Harmful To Health

A new research study has led to the discovery of new gluten proteins responsible for generating immune damage in patients with celiac disease.  This new study helps shed more light on the mechanisms behind gluten sensitivity.  This information helps uncover the myth that only gliadin is responsible for the inflammatory immune reaction that contributes to celiac disease.
Unexpectedly, a sequence from omega-gliadin (wheat) and C-hordein (barley) but not alpha-gliadin was immunodominant regardless of the grain consumed.
Sci Transl Med. 2010 Jul 21;2(41):41ra51.

Gluten 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.  It is time to ask yourself the following question…

Anyone with any insight?
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#2 tictax707


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Posted 05 August 2011 - 07:23 AM

There is an old chinese proverb that my boss told me years ago: a full bottle makes no sound. a half bottle sloshes around. This was in light of the idea that sometimes people make a lot of noise even though they don't have the full story.

The actual article listed as a reference above studied the differences between the reactions of celiacs to wheat with the reactions to rye and barley. The whole hail mary leap of faith, no longer even true statement about gluten being found in all grains comes from god knows where. And after that I tuned out the rest of the tirade because to my understanding they are no longer making true statements.

Honestly it pisses me off that people disseminate information that is mismatched and not appropriately researched. That's all I have to say about that.

I am interested to hear the reactions of others on this board...
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Diagnosed celiac 2002
Diagnosed lymphocytic colitis 2003
Casein free
Love baking/cooking
Love triathlons

#3 sreese68


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Posted 05 August 2011 - 07:28 AM

Here's the abstract from the article that's referenced: http://stm.sciencema...e3-134f69dcc196

I'm not sure how your poster on Facebook drew his conclusions from this article? I think I agree with tictax707.
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gluten-free March 2011
Failed gluten challenge May 2011
Diagnosed celiac 5/25/11

#4 Skylark



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Posted 05 August 2011 - 08:39 AM

Wow, whoever you are following on FB has some sort of anti-grain agenda. That's one of the worst cases I've ever seen of totally taking a scientific study out of context. Unfollow/unfriend and ignore!

Some celiacs need to avoid oats, and some need to avoid dairy, but most celiacs have a full intestinal and health recovery after eliminating just wheat, rye, and barley. Stick to the gluten-free diet and you will probably be fine. If you find you still have GI trouble after a few months, we'll help you track it down.
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#5 Diana76


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Posted 05 August 2011 - 09:47 AM

I guess on Facebook they posted it from an article that was on a site called (Company Name Removed - They Spammed This Forum and are Banned)

I'm feeling better by the posts here. Thanks.

I'm sure I have more allergies than just the gluten but I don't always react. One day I react to milk and then I dont. I know my next step is elimination diet but I'm still grasping the gluten free diet. I also don't know if my issues is just part of the healing process or something I'm eating. It has only been since April. I see dr fassano in October for my first apnt after being dx. Hopefully he will shed some light.

I'm very grateful for the support on here. I do not know anyone in person that has this so I feel very alone. People who don't have to watch what they eat can't understand the depression and frustration that comes with this. Life revolves around food and now it's hard.
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#6 jebby


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Posted 05 August 2011 - 04:23 PM

Dr. Haas had all of his celiacs in the first half of the 20th century avoid all grains because there was not awareness at this time that gluten was the harmful protein. It scares me that people are using his research so out of context.
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