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News: Celiac.com: Understanding Gluten Cross-Reactivity and Associated Red-Flag Foods

Scott Adams
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Scott Adams Grand Master
Scott Adams
Posted

Understanding Gluten Cross-Reactivity and Associated Red-Flag Foods ... our health have given rise to the now-inescapable trend of the gluten-free diet. ... Celiac disease and non-celiac gluten sensitivity (NCGS) are two serious ...

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Alaskaguy Enthusiast
Alaskaguy
Posted

I must admit that this topic of gluten cross-reactivity has me very confused.  I read articles online by apparently legitimate scientists who appear to demonstrate it as a fact (at least in terms of milk, yeast, and a few other foods).  Then there are others who jump in and heatedly deny it categorically, and who call it merely "myth".  So which is it already?

Posterboy Mentor
Posterboy
Posted
1 hour ago, Alaskaguy said:

I must admit that this topic of gluten cross-reactivity has me very confused.  I read articles online by apparently legitimate scientists who appear to demonstrate it as a fact (at least in terms of milk, yeast, and a few other foods).  Then there are others who jump in and heatedly deny it categorically, and who call it merely "myth".  So which is it already?

Alaskaguy,

I know you have been discussing if Oats are good for you are not. ...about 25% (give or take) of Celiacs often react to Oats too.

Here is the research that explains how other proteins can cause toxicity related to gluten.

https://journals.sagepub.com/doi/abs/10.1177/1082013207077954

It was first quoted by knitty kitty but it stuck with me. ...an old post/thread had asked the same question about someone reacting to chicken?????

And it turns out (with low specificity) some (though it is not known by how many celicac's) could react to chicken due to similarity in their peptide structures commonly found in gluten and of other various other food proteins listed below in the quoted research.

quoting

"Rich sources of celiac-disease-potentiating peptides were wheat gliadins, barley hordeins and rye secalins as well as low-molecular weight fractions of glutenin. In addition, amino acid sequences with a high degree of identity to the toxic peptides examined were detected in maize zein, oat avenin, protein of rice, yeast and chicken muscles, as well as β-casein and galanin."

I am not sure where that leaves you but if you are having trouble with Oats then leave them off for now and try them again later.

Anytime our stomach acid gets' above a pH of 3.0 we loose our ability to digest proteins easily and we react to remaining undigested fragments.

https://www.jacionline.org/article/S0091-6749(08)00772-0/fulltext

Eva Untersmayr had done the best work on this topic.

I hope this is helpful but it is not medical advice.

Posterboy,

Alaskaguy Enthusiast
Alaskaguy
Posted

Dear PosterBoy, thank you for that information, and for the link provided.  I will definitely look into it!

The idea of cross-reactivity seems to make intuitive sense to me, given the many other foods aside from gluten-containing grains that many celiac patients can be, and sometimes are, intolerant of as well --- particularly inasmuch as their intolerance to those other foods usually seems to mimic the symptoms of their intolerance to gluten itself.  And really, how else can the deniers of possible cross-reactivity explain these other, non-gluten intolerances in those with celiac?

Posterboy Mentor
Posterboy
Posted
44 minutes ago, Alaskaguy said:

Dear PosterBoy, thank you for that information, and for the link provided.  I will definitely look into it!

The idea of cross-reactivity seems to make intuitive sense to me, given the many other foods aside from gluten-containing grains that many celiac patients can be, and sometimes are, intolerant of as well --- particularly inasmuch as their intolerance to those other foods usually seems to mimic the symptoms of their intolerance to gluten itself.  And really, how else can the deniers of possible cross-reactivity explain these other, non-gluten intolerances in those with celiac?

Alaskaguy,

Here is a good thread about this topic. ...it will be easier to scan/read this now and when you have the time read the full citation (that I cited above) when you get the chance.

I used to try and explain all these connections now I just try and post a link and let other's read the research for themselves. ..it takes too long to try and re-explain everything every time.

Again I hope this is helpful but it is not medical advice.

Good luck on your continued journey.  . . you have found a good forum.

Posterboy,

Alaskaguy Enthusiast
Alaskaguy
Posted

Thank you, Posterboy --- that was very kind of you to supply that information.

Yes, I must say, finding this website and this forum has been a Godsend!  Especially as there is no local celiac disease group to whom I can turn.

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      In the study linked above, the little girl switched to a gluten free diet and gained enough weight that that fat pad was replenished and surgery was not needed.   Here's the full article link... Superior Mesenteric Artery Syndrome in a 6-Year-Old Girl with Final Diagnosis of Celiac Disease https://pmc.ncbi.nlm.nih.gov/articles/PMC6476019/
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      Hello, @Jordan Carlson, So glad you're feeling better.   Tecta is a proton pump inhibitor.  PPI's also interfere with the production of the intrinsic factor needed to absorb Vitamin B12.  Increasing the amount of B12 you supplement has helped overcome the lack of intrinsic factor needed to absorb B12. Proton pump inhibitors also reduce the production of digestive juices (stomach acids).  This results in foods not being digested thoroughly.  If foods are not digested sufficiently, the vitamins and other nutrients aren't released from the food, and the body cannot absorb them.  This sets up a vicious cycle. Acid reflux and Gerd are actually symptoms of producing too little stomach acid.  Insufficient stomach acid production is seen with Thiamine and Niacin deficiencies.  PPI's like Tecta also block the transporters that pull Thiamine into cells, preventing absorption of thiamine.  Other symptoms of Thiamine deficiency are difficulty swallowing, gagging, problems with food texture, dysphagia. Other symptoms of Thiamine deficiency are symptoms of ADHD and anxiety.  Vyvanse also blocks thiamine transporters contributing further to Thiamine deficiency.  Pristiq has been shown to work better if thiamine is supplemented at the same time because thiamine is needed to make serotonin.  Doctors don't recognize anxiety and depression and adult onset ADHD as early symptoms of Thiamine deficiency. Stomach acid is needed to digest Vitamin C (ascorbic acid) in fruits and vegetables.  Ascorbic acid left undigested can cause intestinal upsets, anxiety, and heart palpitations.   Yes, a child can be born with nutritional deficiencies if the parents were deficient.  Parents who are thiamine deficient have offspring with fewer thiamine transporters on cell surfaces, making thiamine deficiency easier to develop in the children.  A person can struggle along for years with subclinical vitamin deficiencies.  Been here, done this.  Please consider supplementing with Thiamine in the form TTFD (tetrahydrofurfuryl disulfide) which helps immensely with dysphagia and neurological symptoms like anxiety, depression, and ADHD symptoms.  Benfotiamine helps with improving intestinal health.  A B Complex and NeuroMag (a magnesium supplement), and Vitamin D are needed also.
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