Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1):


0
Scott Adams

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

Rate this topic

Recommended Posts

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


Scott Adams

Celiac.com - Celiac Disease Board Moderator

Founder Celiac.com

Share this post


Link to post
Share on other sites

Join eNewsletter


Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8):


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?

Share this post


Link to post
Share on other sites

Join eNewsletter

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,

Share this post


Link to post
Share on other sites

Join eNewsletter

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?

Share this post


Link to post
Share on other sites

Join eNewsletter

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,

Share this post


Link to post
Share on other sites

Join eNewsletter

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

0


Join eNewsletter