Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

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

Scott Adams
 Share

Recommended Posts

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 ...

View the full article

  • 1 year later...
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


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.

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share
Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,382
    • Most Online (within 30 mins)
      7,748
    victimm
    Newest Member
    victimm
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • lauramac
      COVID19 and getting glutened

      By lauramac · Posted

      I was diagnosed with Celiac Disease abput 10 years ago. When I was initially diagnosed my only "symptom" was persistently low iron (that occasionally dipped into anemia). After diagnosis,  over time, I started to develop symptoms when exposed to gluten--they have been overall relatively minor, but have increased over time (and yes, I realize my guts are likely being wrecked regardless of the symptoms) on the rare occasions I've been exposed to gluten. I had COVID19 last week (now testing negative) and was glutened last night (never trust anything labeled gluten-free in a mixed environment). I had my traditional symptoms (sharp gas pains, burping, nausea, stomach ache) but they were accompanied by new, more intense symptoms (muscle cramps all over my body--feet, calves, biceps, neck, shoulders, jaw, abdomen, I'm still sore today and cold sweats). I spent about 6 hours writhing before I felt well enough to get up.  I have been told by my allergist that COVID19 can cause your immune system to hyper react. I'm wondering if that's what happened here.   Has anyone else had experience getting glutened post COVID19? Relatively shortly after recovering from COVID19? Was it a more extreme reaction or same? I can't seem to find any articles on this, so I thought I'd ask the community.  Thank you!
    • Rogol72
      Draft gluten-free ciders… can they be trusted ?

      By Rogol72 · Posted

      A friend of mine is in the bar trade most of his life and has never heard of lines being mixed for different type of beers and ciders. Better to stick with cans.
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      Thanks very much for confirming my suspicion @Scott Adams! That helps a lot because I'm really trying to track down and get rid of these sources of cross-contact and so I'm going to just rule out the draft ciders and hope that helps. Also @Rogol72 its nice to hear you haven't had a problem on that side of the pond - draft cider lines being used for cider only certainly sounds like the right way to do it, but I think that must not always be practiced over here! 
    • Zuma888
      Gluten challenge and Hashimoto's Thyroiditis

      By Zuma888 · Posted

      I didn't ask a doctor about this actually. I did ask several doctors a long time ago and they told me gluten has nothing to do with hashimoto's. One of them told me to do a gluten challenge to test for celiac, but at the time I was in graduate school so couldn't afford to be even more ill than I was. If you have the symptoms, I really don't advise you to do a gluten challenge. It messed me up mentally and physically for months. At the same time, I benefitted from doing the challenge in the sense that it convinced me that all my symptoms were truly from gluten - even stuff like insomnia! So now I am terrified to eat gluten, whereas before I would have a little once in a while and not notice anything dramatic. 
    • Winnie-Ther-Pooh
      Gluten challenge and Hashimoto's Thyroiditis

      By Winnie-Ther-Pooh · Posted

      I am in a similar situation where I can't feasibly do a gluten challenge but have all the symptoms and I have 2 celiac genes. I'm curious if your doctor advised you to eat as if you had a diagnosis or if they were more dismissive about it. 
×
×
  • Create New...