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megsylvan2

Villi Damage From Other Food Intolerances?

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This is interesting. Though, I was wondering when these foods - soy, milk, corn- when the proteins have been dabbled with, like in hydrolyzed soy protein, calcium caseinate, and hydrolyzed corn protein, are THESE examples of ingredients which are causing problems.

The reason why I ask: When gluten is created, it comes from proteins from wheat which have been dabbled with by man.

Warmly

Sassafras

 

You are replying to someone who hasn't been on since 2009.

 

FYI - gluten isn't created by man - it is found naturally in wheat, rye & barley.  There is something called "wheat gluten for baking" that is just purely the gluten portion of wheat.  It is sometimes added to baked items (not gluten free ones).  I guess that would up the percentage of gluten in  a piece of bread.

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You are replying to someone who hasn't been on since 2009.

 

FYI - gluten isn't created by man - it is found naturally in wheat, rye & barley.  There is something called "wheat gluten for baking" that is just purely the gluten portion of wheat.  It is sometimes added to baked items (not gluten free ones).  I guess that would up the percentage of gluten in  a piece of bread.

I didn't care who answered. Thank you for responding.

I am working from a smartphone, so I am limited in my ability to search your site.

Wikipedia offers an explanation of gluten. Under the section called "Extraction" it goes through a method which is far from "natural". Your explanation seems similar to what Campbell's Soups says about Yeast Extract. I am not convinced either are "natural". Food ingredients are confusing when trying to differentiate between what is ok and what isn't.

Do you or does anyone else know if gluten-sufferers react to other protein extracted ingredients like hydrolyzed soy/corn protein or calcium caseinate?

Thank you again for responding so quickly.

Sassafras

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I didn't care who answered. Thank you for responding.

I am working from a smartphone, so I am limited in my ability to search your site.

Wikipedia offers an explanation of gluten. Under the section called "Extraction" it goes through a method which is far from "natural". Your explanation seems similar to what Campbell's Soups says about Yeast Extract. I am not convinced either are "natural". Food ingredients are confusing when trying to differentiate between what is ok and what isn't.

Do you or does anyone else know if gluten-sufferers react to other protein extracted ingredients like hydrolyzed soy/corn protein or calcium caseinate?

Thank you again for responding so quickly.

Sassafras

Anyone can have an issue with any food, Celiac or not. Celiac disease is an autoimmune reaction to the gluten proteins gliadin and glutenin - that's what we refer to as gluten. celiac is not a reaction to milk or soy or corn - processed or not. Are those processed things good for anyone? Who knows.

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Anyone can have an issue with any food, Celiac or not. Celiac disease is an autoimmune reaction to the gluten proteins gliadin and glutenin - that's what we refer to as gluten. celiac is not a reaction to milk or soy or corn - processed or not. Are those processed things good for anyone? Who knows.

I will then try to find answers else where since you don't know. I figured you would be as good of person to ask since you have moderated this site for so long to accumulate so many posts.

Also, I never figured a react to corn or soy to be applicable to all gluten sufferers. I just wanted to know if you (or anyone) seen a relationship to other excitotoxins AND gluten.

I have been gathering information on MSG and Other Excitotoxins since 1999. In 2005, I met a young lad with celiac disease. His parents said if the doctors hadn't catch it in time, he might not have reached d his twentieth birthday. At that time a loaf of bread cost them $40. Looking back, I still can't fathom the insanity.

I know issues with gluten are real. I also see the food industry using gluten and other diseases to sidestep that need to eliminate MSG and Other Excitotoxins from our food, drugs, and consumer products.

I am looking for answers like many of you.

Sassafras

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This is a question that I have had as well. I went from eating any and everything I wanted with no problems (although I has upset stomachs a lot growing up). Then I started having mild pain in my hands over the course of 2-3 years (tingling and sensitive), and then in March of 2012 it went full-blown crazy. My hands were hurting terribly, then it moved to my wrists, knees, hips, and other parts of the body. It was then that I realized that the food I was eating was causing much of this pain. After removing dairy, gluten, nightshades, corn, and eggs, along with other foods that came up in a IGG blood test, my pain got better. To this day, I am not sure about the blood test, but I do know that food is causing my problems. I had an upper endoscopy done last summer, and my villi were normal (I'd been off gluten for about 7 months). This makes me think that the other foods I'm eating are causing damage to the villi. However, my stomach lining was reddish and explained as gastritis. So perhaps the foods I am eating are causing inflammation in the lining of my GI tract even though it isn't necessarily damaging my villi? I don't know. I am eating as healthy as possible, and trying to gain weight (which isn't happening). I have a malabsorption issue and wonder if some of the foods I'm still eating are playing a role in preventing healing.

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