Prolamin

[maggie paedae]

Prolamine is the storage proteins of grain. The endosperm  contains  levels of prolamin and glutelin. It is how the seed becomes a plant. When these two portions of the storage grain come together we get gluten. The prolamin in wheat is call gliadin (there are at least 4 types of gliadin). Prolamins in other grains are as follows, barley (hordein), rye (secallin), corn (zein) sorghum (kafirin) oats (avenin) Rice (orzenin).Gliadin is the most study of all the prolamin. We know that gliadin will activate Zonulin and cause leaky gut. we also know that it causes anti-bodies to tTg and compromises the tight junction predisposing you to  autoimmune disease. So knowing this why are we still sticking to the legal definition of gluten free that has been influence by the food industry of no wheat, barley or rey and 20ppm?

A celiac or anyone wanting to maintain gut integrity , which is 90% of your immune system needs to be grain free in order to truly be gluten free. a 10ppm amount of gluten can have an adverse effect on the gut lining of a celiac. Please read the labels if it contain any grain at all (rice,corn) it is not gluten free.  This information is available to us all in the intenet.   

[kareng]

  On 7/22/2018 at 8:57 PM, maggie paedae said:

Prolamine is the storage proteins of grain. The endosperm  contains  levels of prolamin and glutelin. It is how the seed becomes a plant. When these two portions of the storage grain come together we get gluten. The prolamin in wheat is call gliadin (there are at least 4 types of gliadin). Prolamins in other grains are as follows, barley (hordein), rye (secallin), corn (zein) sorghum (kafirin) oats (avenin) Rice (orzenin).Gliadin is the most study of all the prolamin. We know that gliadin will activate Zonulin and cause leaky gut. we also know that it causes anti-bodies to tTg and compromises the tight junction predisposing you to  autoimmune disease. So knowing this why are we still sticking to the legal definition of gluten free that has been influence by the food industry of no wheat, barley or rey and 20ppm?

A celiac or anyone wanting to maintain gut integrity , which is 90% of your immune system needs to be grain free in order to truly be gluten free. a 10ppm amount of gluten can have an adverse effect on the gut lining of a celiac. Please read the labels if it contain any grain at all (rice,corn) it is not gluten free.  This information is available to us all in the intenet.   

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I think you are confusing our common usage of the word “gluten” with the more technical usage of the word “ gluten”.  In the case of Celiac , we use the word gluten to mean the gluten found  in wheat, rye and barley.  Not the gluten in corn, for example.  Corn and rice are “ gluten free” For a Celiac.  

[trents]

Ditto to what kareng said. And there is no evidence that I know of that other grains cause the same villi damaging auto immune reaction that the gluten of wheat, barley and rye produce in celiacs. There is still some controversy surrounding oats, however.

[Kl3m]

Hi,

I'm new, but I'm getting informed as much as I can because I might be intolerant to gluten (self observation).

As I understand it, like Kareng said, there are two words "gluten". One is the generic term used for proteins in cereals and pseudo-cereals, and the other is the technical biochemistry term for the association of prolamine and gluteline (and water).

As I'm starting to freak out (I'm French, not eating Wheat is already a major sin here), to know what graisn I can or can't (or 'd better not) eat. And I happen to like Mills and rice.

But from what I read, prolamine is the toxic fraction of gluten, and Rice and Mills all contain prolamine.

So here is my question (sorry for the delay) :

Are prolamines the real danger here, in itself (like, if a coeliac person eats prolamine alone, will they die ?) or are prolamines toxic only once in a gluten formation ?, hence explaining why other cereals other than wheat, barley, rye and some cultivars of oat are dangerous if they do not contain glutelines ?

Thanks

[trents]

Are you asking these questions because you think you might have Celiac Disease or because you think you might just be gluten intolerant? They are two different conditions.

[Scott Adams]

Also, I gliadin is the toxic portion of wheat that we generally refer to as "gluten." The sequence is also in rye and barley. 

Oats are complicated as there are verities that some celiacs react to, even if they are not contaminated by wheat, rye or barley, and oats are often contaminated. Some people can eat certified gluten-free oats, while others cannot.

[ch88]

  On 10/23/2020 at 8:20 PM, Kl3m said:

Are prolamines the real danger here, in itself (like, if a coeliac person eats prolamine alone, will they die ?) or are prolamines toxic only once in a gluten formation ?, hence explaining why other cereals other than wheat, barley, rye and some cultivars of oat are dangerous if they do not contain glutelines ?

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Rice corn and other such grains (excluding wheat, rye, barely and possibly oats) are safe to eat if someone is Celiac. A lot of foods contain prolamines (they are seed storage proteins) but they are still thought to be safe if you are celiac.