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Question About Dicotyledons, Wheat,...

Baklažán

By Baklažán
in Publications & Publicity

Recommended Posts

Baklažán Newbie
Baklažán
Posted

Hello,
are there any researches and publications (with some relevancy) that prove threat of gluten or dicotyledons for all people, not only that with gluten-free diet?

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Scott Adams Grand Master
Scott Adams
Posted

I am not sure if this is what you mean, but please respond and let me know:

https://www.celiac.com/articles/21878/1/Non-celiacs-Show-Interleukin-15-Production-when-Challenged-with-Gliadin-Peptides/Page1.html

Baklažán Newbie
Baklažán
Posted
  • Author

Basically yes, it is exactly what I was looking for, thank you. If someone know about extended studis, or more about something that shows its impact on healthy man, I would be really happy. Bonus could be expression of harmfulness of gluten in historical context.

  • 2 weeks later...
Scott Adams Grand Master
Scott Adams
Posted

If you have any interest in doing an article on this topic for publication in our Journal of Gluten Sensitivity, please let me know.

  • 1 month later...
Baklažán Newbie
Baklažán
Posted
  • Author

I have no time right now but it sounds great because I had no idea it's possible. I'd try it in future so then I let you now.

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      High fiber can definitely cause sudden GI distress especially if it’s a new addition but accidental gluten exposure can feel similar. Keeping a simple food/symptom log and introducing new gluten-free foods one at a time can really help you spot the pattern. This is really helpful  I had not considered sugar alcohols or inulin as triggers. Thanks for the practical baking tips too; color-coding and baking gluten-free first makes a lot of sense. This is really helpful  I had not considered sugar alcohols or inulin as triggers. Thanks for the practical baking tips too; color-coding and baking gluten-free first makes a lot of sense. This is really helpful  I had not considered sugar alcohols or inulin as triggers. Thanks for the practical baking tips too; color-coding and baking gluten-free first makes a lot of sense. This is really helpful  I had not considered sugar alcohols or inulin as triggers. Thanks for the practical baking tips too; color-coding and baking gluten-free first makes a lot of sense.
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