Which Form of Gluten caused more symptoms

[Moonchild94]

Hi everyone! I have taken a long look at all my symptoms as I have started the testing process. While looking at my symptoms, I noticed that barley caused more severe symptoms then actual wheat. 

I have noticed over the last year that people seem to only talk about wheat, but if anyone has anything to say about barley or rye, I would love to hear what you expierenced. 

Also does anyone have anything to say as an adult about teeth issues they suffered before diagnosis, as that is something else I have seen and feel. 

[Nick Cheruka]

9 hours ago, Moonchild94 said:

Hi everyone! I have taken a long look at all my symptoms as I have started the testing process. While looking at my symptoms, I noticed that barley caused more severe symptoms then actual wheat. 

I have noticed over the last year that people seem to only talk about wheat, but if anyone has anything to say about barley or rye, I would love to hear what you expierenced. 

Also does anyone have anything to say as an adult about teeth issues they suffered before diagnosis, as that is something else I have seen and feel. 

Good Morning, I have been diagnosed by bloodwork and biopsy as Celiac and have been for over 20yrs as you may already know it is hereditary which means you inherited the genes from someone in your family tree, usually one or both parents but it can skip generations and then show up in someone down the family line! An Endoscopy with Biopsy is the only way to get a definite confirmation on Celiacs Disease the bloodwork is Not 100% accurate! Ask a Gastro Dr that knows about Celiacs you may get the same answer! About Barley and Rye, they are two of the top know grains to contain Gluten Proteins! The top 3 are…Wheat, Barley and Rye so avoid all 3 if you are diagnosed with Celiacs! As far as teeth, yes I to have have very soft teeth from birth and the dentist could not figure out why, well celiacs disease again shows it’s ugly head! What I have found in my own research is that with having Celiacs Disease and ingesting gluten takes are ability away to produce tooth enamel (which is what keeps teeth strong and protected) or it breaks it down over time. I hope this helps! Keep your head up and stay strong! Your not in this alone!🤙😎

[trents]

13 hours ago, Moonchild94 said:

Hi everyone! I have taken a long look at all my symptoms as I have started the testing process. While looking at my symptoms, I noticed that barley caused more severe symptoms then actual wheat. 

I have noticed over the last year that people seem to only talk about wheat, but if anyone has anything to say about barley or rye, I would love to hear what you expierenced. 

Also does anyone have anything to say as an adult about teeth issues they suffered before diagnosis, as that is something else I have seen and feel. 

Barley has a fraction of the gluten wheat does. It could be you also have an allergy or sensitivity to some other protein in barley in addition to celiac disease or NCGS (Non Celiac Gluten Sensitivity).

[shadycharacter]

13 hours ago, Moonchild94 said:

Hi everyone! I have taken a long look at all my symptoms as I have started the testing process. While looking at my symptoms, I noticed that barley caused more severe symptoms then actual wheat. 

I have noticed over the last year that people seem to only talk about wheat, but if anyone has anything to say about barley or rye, I would love to hear what you expierenced. 

Also does anyone have anything to say as an adult about teeth issues they suffered before diagnosis, as that is something else I have seen and feel. 

Perhaps it depends on how you eat barley. The gluten in wheat bread may be partially broken down, especially in well leavened sourdough bread. If you eat barley boiled in soups etc, more of its gluten may be left intact. I've seen very different numbers of how much gluten there is in barley. According to some sources very little, according to others almost as much as in wheat. (Unlikely perhaps because  barley doesn't have the baking properties wheat has.) Rye is said to have about a third of the gluten in wheat.

[Oldturdle]

Hey.  This is a little off topic, but I had a very interesting conversation  with a woman the other day.  She told me that her daughter was diagnosed with celiac 20 years ago, and has horrible reactions if she ingests even a small amount of gluten.  She said, however, that there is one bakery in the area, (The Small Oven Bakery, in East Hampton, Massachusetts,) where her daughter can eat anything, including the breads, and not have any kind of a reaction.  I was most intrigued, but since we are just travelling through this area, I will not be able to check it out.  I went to the bakery's web site, and it said that the bread is baked in such a way that even those sensitive to gluten can tollerate it.  Has anyone ever heard of such a thing, or better yet, been to this bakery?

[Scott Adams]

Of course such bread would not be allowed for those with celiac disease, however, it sounds to me like they are making sourdough bread, which removes much of the gluten.

[Moonchild94]

7 hours ago, trents said:

Barley has a fraction of the gluten wheat does. It could be you also have an allergy or sensitivity to some other protein in barley in addition to celiac disease or NCGS (Non Celiac Gluten Sensitivity).

My sister also has problems with gluten, which is why I am looking into this, she doesn't want to get the test. 

 

Barley causes more nausea then wheat, but the other symptoms I have are the same for both. Typically though it is the full grain rather then a malt or something. 

[Moonchild94]

7 hours ago, shadycharacter said:

Perhaps it depends on how you eat barley. The gluten in wheat bread may be partially broken down, especially in well leavened sourdough bread. If you eat barley boiled in soups etc, more of its gluten may be left intact. I've seen very different numbers of how much gluten there is in barley. According to some sources very little, according to others almost as much as in wheat. (Unlikely perhaps because  barley doesn't have the baking properties wheat has.) Rye is said to have about a third of the gluten in wheat.

It is usually the full grain and not the malted stuff, that is in somethings. 

[Moonchild94]

7 hours ago, shadycharacter said:

Perhaps it depends on how you eat barley. The gluten in wheat bread may be partially broken down, especially in well leavened sourdough bread. If you eat barley boiled in soups etc, more of its gluten may be left intact. I've seen very different numbers of how much gluten there is in barley. According to some sources very little, according to others almost as much as in wheat. (Unlikely perhaps because  barley doesn't have the baking properties wheat has.) Rye is said to have about a third of the gluten in wheat.

I wish I didn't send my last reply, but I have seen one source that said they may actually contain the same, barley and wheat that is. That was from 2020. 

[shadycharacter]

11 hours ago, Moonchild94 said:

I wish I didn't send my last reply, but I have seen one source that said they may actually contain the same, barley and wheat that is. That was from 2020. 

Maybe what really matter is how much gliadin the grains contain. Gluten consists of gliadin together with glutenin (in wheat) or hordein (in barley). I think it is the gliadin part of gluten that causes symptoms. I've no idea how much gliadin there is in barley compared to in wheat.

[Oldturdle]

I just spoke with my step daughter who has a pizza food truck in Greenfield, Massachusetts.  She makes an old world, rustic type of crust.  She told me that she has been told that people who have bad reactions to gluten can eat this  crust.  She said that she uses yeast, and lets the dough "ferment" for three days before she bakes it.  I am wondering if this process might somehow breakdown, or deactvate the gliaden.

[trents]

6 minutes ago, Oldturdle said:

I just spoke with my step daughter who has a pizza food truck in Greenfield, Massachusetts.  She makes an old world, rustic type of crust.  She told me that she has been told that people who have bad reactions to gluten can eat this  crust.  She said that she uses yeast, and lets the dough "ferment" for three days before she bakes it.  I am wondering if this process might somehow breakdown, or deactvate the gliaden.

I would think that would make the crust much like sourdough bread which we know is better tolerated by some celiacs than regular bread.

[Nick Cheruka]

20 hours ago, Moonchild94 said:

I wish I didn't send my last reply, but I have seen one source that said they may actually contain the same, barley and wheat that is. That was from 2020. 

Celiacs should avoid Gluten, even the smallest microscopic amount can cause villi atrophy in sensitive celiacs!

[Scott Adams]

3 hours ago, Oldturdle said:

I just spoke with my step daughter who has a pizza food truck in Greenfield, Massachusetts.  She makes an old world, rustic type of crust.  She told me that she has been told that people who have bad reactions to gluten can eat this  crust.  She said that she uses yeast, and lets the dough "ferment" for three days before she bakes it.  I am wondering if this process might somehow breakdown, or deactvate the gliaden.

Celiacs should not eat this pizza, perhaps some with non-celiac gluten sensitivity can tolerate it, but sourdough breads do have lower gluten levels:

 

[Oldturdle]

15 hours ago, Scott Adams said:

Celiacs should not eat this pizza, perhaps some with non-celiac gluten sensitivity can tolerate it, but sourdough breads do have lower gluten levels:

 

Thanks!  That artical was facinating.  It seems like the celiac immune response is a little more complex than I realized.  I am first in line when they invent a safe sourdough wheat bread for celiacs!

[trents]

Key sentence in the article that should not be overlooked: "Interestingly, sourdough fermentation did not reduce overall concentration of immunogenic peptides, but it did change the in vitro digestion profile of certain peptides."

These changes were observed in a test tube environment but the study did not evaluate the effect of sourdough fermentation on gluten intolerance reactions in actual people. However, we already know anecdotally that the sourdough fermentation process reduces gluten intolerance/sensitivity reactions in some people. To what extent it reduces it we do not know and we cannot yet say sourdough is completely safe for anyone in our celiac/NCGS community. This is where more studies need to happen.

[Moonchild94]

On 7/30/2023 at 7:40 AM, Oldturdle said:

Thanks!  That artical was facinating.  It seems like the celiac immune response is a little more complex than I realized.  I am first in line when they invent a safe sourdough wheat bread for celiacs!

There is actually a brand who is gluten free that does do a sourdough bread, it is only slices right now, but its a gluten free sourdough. 

[Oldturdle]

21 hours ago, Moonchild94 said:

There is actually a brand who is gluten free that does do a sourdough bread, it is only slices right now, but its a gluten free sourdough. 

We are travelling in our RV for a while, which means we go into lots of different grocery stores all over the country.  It is interesting to see the difference in the amount of gluten free options being sold.  I am finding that basically, the more upscale the neighborhood and the store, the greater the selection of gluten free items.  At one very nice market in Marquette, Michigan, I did see gluten free sourdough bread being sold in a small pack of slices.  It looked very good, and very artisan, but oh so pricey!  We did find a small shop selling gluten free pasties, (midwestern meat pie,) in the same area. These we got, but have not tried yet.

Basically, the very best gluten free bread is barely acceptable, even if it is toasted with a lot of butter on it.  Since it is so expensive, and has basically no nutrition, I seldom go through more than one loaf per month.  My "go to" starch to have to have with lunch type meals is corn chips.