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Showing results for tags 'barley'.
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Celiac.com 07/15/2020 - Celiac disease is on the rise globally. To understand the reasons for the rapid growth in celiac disease, it is important to understand how the immunoreactive triggers in gluten-containing cereals interact with the human gastrointestinal tract and immune system, and to devise strategies for celiac prevention, and treatment beyond the gluten-free diet. For this, multidisciplinary collaboration will be crucial. A research team collaborating as the Working Group on Prolamin Analysis and Toxicity (Prolamin Working Group, PWG) recently provided an update on progress and recommendations on celiac disease. The PWG team included Katharina A. Scherf, Carlo Catassi, Fernando Chirdo, Paul J. Ciclitira, Conleth Feighery, Carmen Gianfrani, Frits Koning, Knut E. A. Lundin, Detlef Schuppan, Marinus J. M. Smulders, Olivier Tranquet, Riccardo Troncone, and Peter Koehler. During the last meetings, the PWG team held discussions of the current state of the current state of celiac disease knowledge, along with major stakeholders from celiac disease societies, academia, industry and regulatory bodies. Based on the current state of knowledge, PWG provides recommendations from its members regarding clinical, analytical and legal aspects of celiac disease. They discussed a number of topics that will require future multidisciplinary clinical collaboration. Of particular importance are the collection of robust data on the rising number of celiac cases, to better understand gluten-specific T cells, to study their kinetics and transcriptomics, and to better identify environmental agents that help breakdown gluten tolerance, and may help trigger to celiac disease. One critical topic that received much discussion was the need for a comprehensive understanding of the gluten immunoreactive components in wheat, rye and barley, the ways in which the components are influenced by genetics and the environment, and a comparison of different methods for compliance monitoring of gluten-free products. Lastly, the PWG discussed the need for improved reference materials for gluten analysis. Stay tuned for more on efforts to better understand potential triggers for celiac disease, and how those triggers are influenced by genetics and the environment. Read more at: Front Nutr. 2020; 7: 29. The researchers are variously affiliated with the Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany; the Department of Pediatrics, Polytechnic University of Marche, Ancona, Italy; the Instituto de Estudios Inmunologicos y Fisiopatologicos- IIFP (UNLP-CONICET), Universidad Nacional de La Plata, La Plata, Argentina; the Norwich Medical School, University of East Anglia, Norwich, United Kingdom; the St. James's Hospital, University of Dublin, Dublin, Ireland; the Institute of Biochemistry and Cell Biology, Italian National Council of Research, Naples, Italy; the Leiden University Medical Centre, Leiden, Netherlands; the Department of Gastroenterology, Oslo University Hospital Rikshospitalet and Stiftelsen KG Jebsen Coeliac Disease Research Centre, University of Oslo, Oslo, Norway; the Institute for Translational Medicine, University Medical Center of the Johannes Gutenberg University Mainz, Mainz, Germany; the Plant Breeding, Wageningen University & Research, Wageningen, Netherlands; the INRAE, UR BIA, Nantes, France; the European Laboratory for the Investigation of Food Induced Diseases (ELFID), Department of Medical Translational Sciences, University Federico II, Naples, Italy; and with Biotask AG, Esslingen, Germany.
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hi all! i was wondering if there were any super low gi grains like barley (which has a gi of 28 or something). I need to find something because i have problems with blood sugar, but obviously cant have barley with celiac. I know that there are vegetables with a low gi but i need something with comparable calories (~350/cup) and id have to eat a 5 kg of carrots to get that lol! any ideas?
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I have had lupus fibromyalgia ibs or spastic colon since 1998. Now i had allergy testing labs on blood. Im allergic to gluten, almonds, oats, barley, cadida yeast, aspiragillys(molds), broccoli, cabbage, clams goats milk, kidney pinto navy and soybeans, pork, sesame, spinach and canola oil. I don't know what to eat now. I've always eaten say at olive garden or anything and had terrible stomach pains like labor. Then run to the bathroom. Or constipation i cant go for a week or so. I tried spark vitamin drink had gluten, soy powder allergic. Health bars larabars gluten. My weight can be 129 one week 120 next or go to 104 fast. Not sure what to do now. How can regain my life back? Could i have celiac not ibs? I have 3 other auto immune system diseases. Any food resources would be great and vitamins with no soy or gluten. Plus beverages. Ive had hives a month now from my almond butter gluten and vitamin drinks lol steroids and epi pen. Oh and high cholesterol. So everything i ate to lower that im allergic to. Plus a list of secondary allergy foods a mile long.
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Celiac.com 07/15/2016 - Germans are particular about their beer. Since the 14th century, they have had a beer purity law, called Reinheitsgebot. That law says that beer must be made with wheat or barley, if it is to be called beer. That means that many gluten-free beers brewed without wheat or barley cannot be considered beer in Germany. Now, German brewers are using special "ultra-low" gluten Australian barley to brew the first gluten-free beer that conforms to the strict requirements of the law. The barley is called "Kebari" barley, and was developed by Csiro, an Australian government scientific research agency, which used conventional breeding to reduce the gluten levels to 10,000 times less than regular barley, which more than meets the World Health Organisation's recommendation for calling a grain gluten-free. German brewer Radeberger is using Kebari barley to brew a beer named Pionier, which is the first such beer to conform to the German beer purity law, Reinheitsgebot. Pionier beer is currently only available in Germany, where it can be legally labeled gluten-free. However, while Pionier has gluten levels well below the 20 parts per million levels used by the World Health Organization to classify products as gluten-free, products made with Kebari barley still cannot claim to be "gluten-free" in the United States, Australia or New Zealand under current labeling standards. The first gluten-free beer to meet German purity laws will be very big news among gluten-free beer lovers. Read more at: Foodnavigator-asia.com.
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Celiac.com 04/29/2016 - Efforts to develop gluten-free version of traditional grains like wheat have been underway for some time, with limited success. Now, scientists in Australia say they've developed the world's first World Health Organization-approved "gluten-free" barley. Since barley is a key ingredient in traditional beers, you might imagine that the beer viewing world would be keenly interested in such a development, and you would be right. Developed by the Commonwealth Scientific and Industrial Research Organization (CSIRO), the product, called Kebari barley, has already drawn interest from a number of commercial breweries. One German brewery, Radeberger, has already ordered 70 tons of the product. Kebari is not genetically modified. Instead, it is the end product of "cross-breeding low gluten barley varieties," CSIRO told Reuters. While Kebari is not 100 percent gluten-free, it is bred to contain "10,000 times less gluten than traditional strains, or about 5 parts of gluten per million, well below the World Health Organization's (WHO) 20 parts per million for classification as a gluten-free grain," according to Reuters. With gluten-free foods and beverages being of the world's fastest growing consumer trends, gluten-free barley could prove to be a very popular ingredient for making celiac-safe beers in the traditional European style. "A true gluten-free barley variety is a true game changer; there is going to be a massive market for the product," Phin Ziebell, an agribusiness economist at National Australia Bank, told Reuters.
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Celiac.com 06/09/2015 - The Germans are picky about their beer. They're picky about what goes into their beer. They're picky about what's even allowed to be called beer. They have been since 1487, when Albert IV, Duke of Bavaria enacted the Reinheitsgebot, which means literally "purity order," but if often called the "German Beer Purity Law" in English. The Reinheitsgebot specified that the only ingredients that could be used in the production of beer were water, barley and hops. According to that standard, many gluten-free beers on the market today could not be sold as beer in Germany. They would be some kind of malt beverage. The law has changed over the years, and now permits wheat, for example, but beers brewed in Germany must still meet stringent regulations, including on ingredients. But now the Germans have a plan to brew a gluten-free beer from special gluten-free barley grown in Tasmania. That means gluten-free beer drinkers in Germany will be able to enjoy a new gluten-free beer made with real barley. The Commonwealth scientific and industrial research organization (CSIRO) and Grains Research and Development Corporation (GRDC) have asked TAP Agrico to grow 70 hectares of their special barley variety in Tasmania for a German brewery. Managing director of TAP Agrico, David Skipper said the gluten-free barley is a niche-grain ideally suited to Tasmania's cropping zone. Mr Skipper said the buyer was looking for between 200 and 300 tons this year, but he expected that to rise next year. No word yet on the specific brewery that will be using the gluten-free barley. Stay tuned to leaner more about this unique approach to brewing gluten-free beers. Read more at ABC News.
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The following was written by Donald D. Kasarda who is a research chemist in the Crop Improvement and Utilization Research Unit of the United States Department of Agriculture. If you have any questions or comments regarding the piece, you can address them to Don at: kasarda@pw.usda.gov. The connection with wheat (and rye and barley) wasnt recognized until the 1950s - (a)nd it wasnt until the 1960s that intestinal biopsies began to become commonly used in the diagnosis of celiac disease. With regard to the harmfulness of barley malt, the situation is complicated. I will give you my best shot with the qualification that the ideal experiments have not been done and a definitive statement is not possible at this time. Because barley malt is made from barley grain that has been germinated it is reasonably certain to be less toxic than barley itself. The hordein proteins and starch in the endosperm of barley grains, like the equivalent gluten proteins and starch in wheat, are there for storage purposes. In a sense, they provide food for the new plant upon germination. In order to use the hordein proteins, the grain releases and generates enzymes upon germination that break down the storage proteins into their constituent amino acids. The problem is that the process is not complete during a short germination, so some peptides (short pieces of the proteins) remain intact in malted barley. There is experimental evidence for this. The resulting mix of peptides is highly complex. We know from work described in the scientific literature that relatively small polypeptide chains can still retain activity in celiac disease and we know something about a few sequences that seem to be harmful. But we probably dont know all the sequences that are harmful and we havent put our fingers on the common theme that gives rise to the activity in celiac disease. So the question arises as to whether or not the remaining sequences in malted barley are harmful. The possibilities that come to my mind are: There are sufficient remaining harmful peptides (with sizes including approximately 12 or more amino acid residues) to give a significant activity in celiac disease to barley malt (remember though that barley malt is usually a minor component of most foods in which it is used and processing might decrease the amount of harmful peptides in a malt product); There are traces of these peptides, but they are sufficiently minimal so as to cause no discernible harm; or The key harmful amino acid sequences are completely destroyed by the enzymes during germination (I can speculate that there might be an important enzyme, very active, in germination that clips a key bond in active sequences, thus reducing the concentration of those active sequences to almost nil while still allowing non-harmful peptides to exist; no evidence exists for this speculation, but it could be used as a working hypothesis for experimentation). There is no completely solid evidence for or against there being a threshold of gluten consumption below which no harm, or at least no lasting harm, occurs and above which definite harm occurs (but see my previous post to the list on starch/malt question). This is a difficult area to study where zero consumption is being approached and the arguments that come up are at least similar to those that have arisen in regard to the question of whether or not there is a minimal level of radiation exposure below which no harm is caused, but above which there is harm that increases with dosage. Accordingly, celiac patients must choose arbitrarily the path they feel comfortable with. Here are some references that deal with the question of peptide toxicity. It is not a simple situation: Shewry, P. R., Tatham, A. S., Kasarda, D. D. Cereal proteins and coeliac disease. In Coeliac Disease, Ed. M. N. Marsh. Blackwell Scientific, London 1992;pp. 305-348. Kasarda, D. D. Toxic cereal grains in coeliac disease. In: Gastrointestinal Immunology and Gluten Sensitive Disease: Proc. 6th International Symp. On Coeliac Disease, C. Feighery and C. OFarrelly, eds., Oak Tree Press, Dublin 1994;pp. 203-220. Wieser, H., Belitz, H.-D., Idar, D., Ashkenazi, A. Coeliac activity of the gliadin peptides CT-1 and CT-2. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung 1986;182:115-117. De Ritis, G., Auricchio, S., Jones, H. W., Lew, E. J.-L., Bernardin, J. E., Kasarda, D. D. In vitro (organ culture) studies of the toxicity of specific A-gliadin peptides in celiac disease Gastroenterology 1988;94:41-49. Fluge, 0, K. Sletten, G. Fluge, Aksnes, L., S. Elsayed. In vitro toxicity of purified gluten peptides tested by organ culture. Journal of Pediatric Gastroenterology and Nutrition 1994;18:186-192. Sturgess, R., Day, P., Ellis, H. J., Lundin, K. A., Gjertsen, H. A, Kontakou, M., Ciclitira, P. J. Wheat peptide challenge in coeliac disease. Lancet 1994;343:758-761. Marsh, M. N., Morgan, S., Ensari, A., Wardle, T., Lobley, R., Mills, C., Auricchio, S. In vivo activity of peptides 31-43, 44-55, 56-68 of a-gliadin in gluten sensitive enteropathy (GSE). Supplement to Gastroenterology 1995;108:A871.
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Celiac.com 06/30/2010 - Presently, the only proven treatment for celiac disease is a lifelong gluten-free diet. As part of a gluten-free diet, people with celiac disease are encouraged to avoid consuming foods containing rye, along with avoiding wheat and barley. However, there is surprisingly little evidence to document the adverse effects of rye in cases of celiac disease. To address this deficiency, a team of clinicians set out to determine conclusively whether rye should be excluded from the celiac diet. The team included S. M. Stenman, K. Lindfors, J. I. Venäläinen, A. Hautala, P. T. Männistö, J. A. Garcia-Horsman, A. Kaukovirta-Norja, S. Auriola, T. Mauriala, M. Mäki, and K. Kaukinen They are affiliated variously with the Department of Pediatrics, and the Pediatric Research Center of the Medical School University of Tampere, the Department of Gastroenterology and Alimentary Tract Surgery at Tampere University Hospital, the Department of Pharmacology and Toxicology, the Department of Pharmaceutical Chemistry at the University of Kuopio, the Division of Pharmacology and Toxicology, the Division of Pharmaceutical Chemistry at the University of Helsinki, and Technical Research Centre of Finland. The goal of the team was to determine whether rye secalin triggers toxic reactions in vitro in intestinal epithelial cell models to the same degree as wheat gliadin. Moreover, they examined whether the harmful effects of secalin can be reduced by germinating cereal enzymes from oat, wheat and barley to hydrolyze secalin into short fragments as a pretreatment. The data showed that secalin did trigger toxic reactions in intestinal Caco-2 epithelial cells in a similar manner to gliadin. Secalin triggered epithelial cell layer permeability, tight junctional protein occludin and ZO-1 distortion, and actin reorganization. High-performance liquid chromatography and mass spectroscopy (HPLC-MS), showed that germinating barley enzymes best degraded the secalin and gliadin peptides. Further in vitro analysis showed that germinating barley enzyme pretreatment ameliorated all toxic secalin-triggered reactions. From these results, the team concludes that germinating enzymes from barley offer efficient degradation of rye secalin. In future, these enzymes might be utilized as a novel medical treatment for celiac disease or in food processing in order to develop high-quality celiac-safe food products. Such enzyme treatments might pave the way for either new treatments for celiac disease, or, new methods of processing rye for production of new, celiac-safe foods. SOURCE: Clinical & Experimental Immunology DOI:10.1111/j.1365-2249.2010.04119.x
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Barley Enzymes Effectively Digest Gluten in Rats
Scott Adams posted an article in Diagnosis, Testing & Treatment
Celiac.com 09/12/2006 – A recent study by researchers at Stanford University has found that barley endoprotease EP-B2 is effective at digesting gluten in rats, and should be studied further as an “adjunct to diet control” in human celiac disease patients. This new finding adds to Stanford’s growing body of work on enzyme therapy as a possible treatment for those with celiac disease, and may one day lead to a effective treatment. Effect of barley endoprotease EP-B2 on gluten digestion in the intact rat. J Pharmacol Exp Ther. 2006 Sep;318(3):1178-86. Gass J, Vora H, Bethune MT, Gray GM, Khosla C. Stanford University. Abstract: "Celiac Sprue is a multi-factorial disease characterized by an intestinal inflammatory response to ingested gluten. Proteolytically resistant gluten peptides from wheat, rye and barley persist in the intestinal lumen, and elicit an immune response in genetically susceptible individuals. Here we demonstrate the in vivo ability of a gluten-digesting protease ("glutenase") to accelerate the breakdown of a gluten-rich solid meal. The proenzyme form of endoprotease B, isoform 2 from Hordeum vulgare (EP-B2) was orally administered to adult rats with a solid meal containing 1 g gluten. Gluten digestion in the stomach and small intestine was monitored as a function of enzyme dose and time by HPLC and mass spectrometry. In the absence of supplementary EP-B2, gluten was solubilized and proteolyzed to a limited extent in the stomach, and was hydrolyzed and assimilated mostly in the small intestine. In contrast, EP-B2 was remarkably effective at digesting gluten in the rat stomach in a dose and time dependent fashion. At a 1:25 EP-B2:gluten dose, the gastric concentration of the highly immunogenic 33-mer gliadin peptide reduced by more than 50-fold within 90 min, with no overt signs of toxicity. Evaluation of EP-B2 as an adjunct to diet control is therefore warranted in celiac patients."
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