Celiac and Neuropathy

[T.H. 406]

I'm wondering if anyone knows of any research into what glyco-proteins are in some of the wild varieties of wheat, rye, or barley, and whether these are similar enough to those in cultivated varieties to be an issue.

I know (well, I know NOW) that wild barley all contain "polypeptides similar to the two major hordein groups of cultivated barley," B- and C- Hordein.

( http://lib.bioinfo.pl/paper:1618386 )

I'm just wondering if anyone knows, at all, if these similarities are of the kind that could pose a problem.

I know that varieties of wheat that are a problem vary by genus. And the wild barley that, it turns out, is growing in a corner of my yard, varies from cultivated barley by genus. Foxtail barley - grows all over the place in North America as a weed, it looks like.

I'm hoping very much that wild varieties differ enough from cultivated barley that it's not even an issue, but I don't think I've ever seen much on uncultivated grain varieties and celiac disease. Never even thought of it before.

Has anyone else? Any botanists want to weigh in?

I'm now curious as all heck, honestly!