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Non-Celiac Gluten Sensitivity Might Not Be Due To Gluten

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Not sure if this has been addressed already - but I found an interesting read from Scientific American on non-celiac gluten sensitivity, posted on their Facebook page today.

 

Most striking to me: they found amylase-trypsin inhibitors and wheat germ agglutinin can stimulate inflammatory markers in vitro; gluten broken down into short-chain amino acids (like, say, Omission Beer?) "may behave like morphine and other soporific opiates. Perhaps these molecules explain some of the lethargy exhibited by people who do not have celiac disease but are nonetheless sensitive to wheat"; and fructans (I have celiac, but also have problems with fructans):

"A final group of potential culprits belongs to a diverse family of carbohydrates such as fructans that are notorious for being difficult to digest. A failure to absorb these compounds into the blood may draw excess water into the digestive tract and agitate its resident bacteria. Because these resilient carbohydrates occur in all kinds of food—not just grains—a gluten-free or wheat-free diet will not necessarily solve anything if these molecules truly are to blame."

 

Last: "In a 2010 study, only 12 of 32 individuals who said they felt better on a diet that excluded gluten or other wheat proteins actually had an adverse reaction to those molecules. “Thus, about 60 percent of the patients underwent an elimination diet without any real reason,” notes study author Antonio Carroccio of the University of Palermo in Italy."

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Not sure if this has been addressed already - but I found an interesting read from Scientific American on non-celiac gluten sensitivity, posted on their Facebook page today.

 

Most striking to me: they found amylase-trypsin inhibitors and wheat germ agglutinin can stimulate inflammatory markers in vitro; gluten broken down into short-chain amino acids (like, say, Omission Beer?) "may behave like morphine and other soporific opiates. Perhaps these molecules explain some of the lethargy exhibited by people who do not have celiac disease but are nonetheless sensitive to wheat"; and fructans (I have celiac, but also have problems with fructans):

"A final group of potential culprits belongs to a diverse family of carbohydrates such as fructans that are notorious for being difficult to digest. A failure to absorb these compounds into the blood may draw excess water into the digestive tract and agitate its resident bacteria. Because these resilient carbohydrates occur in all kinds of food—not just grains—a gluten-free or wheat-free diet will not necessarily solve anything if these molecules truly are to blame."

 

Last: "In a 2010 study, only 12 of 32 individuals who said they felt better on a diet that excluded gluten or other wheat proteins actually had an adverse reaction to those molecules. “Thus, about 60 percent of the patients underwent an elimination diet without any real reason,” notes study author Antonio Carroccio of the University of Palermo in Italy."

 

Interesting, thanks for posting! I fall into the category of NCGI with pretty severe symptoms (headache, D, constipation, terrible fatigue, body aches, chills, etc.) but I also react to FODMAPS - likely fructose malabsorption. I'm still trying to find a doc in Canada (BC) that can do the hydrogen breath test for fructose. 

 

The study's suggestions are interesting, and I react to onions, garlic, leek, asparagus, etc. but those are mostly belching, dyspepsia, and D. No fatigue, headache, or any of those other symptoms from fructose or other FODMAPS.

 

I'll try and keep an eye on more news about it!

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