What's This About Millet?!?

[Canadiangirl]

I just read a posting in my daily e-mail that said Millet contains gluten? Is this true?

This would be a very very very scary thing!!!!!!!

-Canadian girl

[psawyer]

No, it is not true. Millet does not contain gluten. However, a prepared product made with millet might have gluten from another ingredient.

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[Canadiangirl]

PHEW! Ok, this may need to be clarified on the forum as it was said to have gluten in it.

  psawyer said:

No, it is not true. Millet does not contain gluten. However, a prepared product made with millet might have gluten from another ingredient.

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[AndreaB]

Millet is high in gliadin so some people with celiac are still sensitive to it.

[Tash-n-tail]

  AndreaB said:

Millet is high in gliadin so some people with celiac are still sensitive to it.

Thanks invaluable!

Not what I wanted to hear at all and considering my violent reaction to barley I think I'll pass on Millet. Sometimes, like right this minute I think I really want to cry.

Regards,

Marcus.

[Jestgar]

Millet doesn't have gliadin. It has a prolamin containing storage protein.

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[AndreaB]

Sorry.

I just looked at the booklet I have from US Biotek that lists foods by family.

It says that millet have small amounts of gluten, but virtually no gliaden.

I know I can't eat much of it and have started avoiding it.

It's an individual thing that individual people need to try to see if they are ok with it.

The following was copied over from the parent site here:

  Quote

In conclusion, scientific knowledge of celiac disease, including knowledge of the proteins that cause the problem, and the grains that contain these proteins, is in a continuing state of development. There is much that remains to be done. Nevertheless, steady progress has been made over the years. As far as I know, the following statements are a valid description of the state of our knowledge:

Spelt or spelta and Kamut are wheats. They have proteins toxic to celiac patients and should be avoided just as bread wheat, durum wheat, rye, barley, and triticale should be avoided.

Rice and corn (maize) are not toxic to celiac patients.

Certain cereal grains, such as various millets, sorghum, teff, ragi, and Job's tears are close enough in their genetic relationship to corn to make it likely that these grains are safe for celiac patients to eat. However, significant scientific studies have not been carried out for these latter grains.

There is no reason for celiac patients to avoid plant foods that are very distantly related to wheat. These include buckwheat, quinoa, amaranth, and rapeseed oil (canola). Some celiac patients might suffer allergies or other adverse reactions to these grains or foodstuffs made from them, but there is currently no scientific basis for saying that these allergies or adverse reactions have anything to do with celiac disease. A celiac patient may have an allergy to milk, but that does not mean that all celiac patients will have an adverse reaction to milk. Again, however, scientific studies are absent or minimal for these dicots.

I did find another link at wrong diagnosis that lists millet as a possible trigger.

Again I say it is individual specific.