Newbie question here. Are the antigliadins which are released to combat gluten (which the gut "thinks" is a toxin) specific ONLY to gluten?
I see so many people getting "glutened" from time to time, wondering what they may have eaten. It makes me wonder if they didn't actually ingest gluten, but a "real" toxin which caused the autoimmune response. (I'm no scientist, but perhaps cheese with mold, chemical residue from detergents left on utensils, etc.)
Thanks for your input.
GregBMember Since 05 Nov 2004
Offline Last Active Apr 19 2005 10:22 AM
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