In the world of Celiac or Gluten Sensitivity, there still is much that people, scientists, doctors, & the foundations do not agree on. For instance, some say oats are not gluten free, others say they are. Some say Omission barley made Beer is ok to drink and some, like myself, say that it is not. Some say that with a strict gluten free diet, an adults intestines can heal completely and others say that they will never completely heal.
The point is, we just don’t know, Why do Celiacs and Gluten Sensitive still get sick when eating strictly gluten free? There are so many factors in trying to narrow down and answer this question, we may never know. Why do some of us, me included, get serious side effects to gluten, while others barely have any? Personally, I am grateful that I get the symptoms, not happy about it, but grateful. I am grateful because so many out there think that just because they aren’t feeling really bad or have no obvious outward grand symptoms, that they are ok to eat anything. But those people have no idea what is going on inside their bodies and the silent damage being done. But Heather from Stuffed_Pepper.com brings up some great points in her new article. Are we doing the right tests for our food and should we be testing for something other than what we are?
You may not have Celiac Disease, but the chance that you probably know someone who does, is a definite. This isn’t a joke, this isn’t a crazy fad and everyone should know more about these issues because you may not only be helping yourself, but you may also find yourself accidentally helping someone else with the wealth of information you have collected.
Celiac Disease and Gluten Sensitive need to work together to create better regulations and a healthier food system. The next time you see info on Celiac Disease or a table set up at an expo, stop by and pick up the handouts they have or ask questions. Like I said, it may not just be you, you are helping.
Here is a little snippet taken from Heather’s article, What is Gluten. I think she really brings up some great points about what we think we know and how much more out there we don’t.What is Gluten? Wait! Are you sure you know the answer? by: Heather Jacobsen The first grain-free diet, that we know of, was prescribed by Dr. Willem Dicke, a Dutch pediatrician in 1934. What is Gluten: Actually, it’s a composite of proteins, which Dicke et al. differentiated into two main components: one group of proteins called gliadin (which are alcohol-soluble) and another, called glutenin (which are insoluble except in acid or alkali). Gliadin is the prolamin of wheat, and other grains have similar prolamins, but with different names (e.g barley = hordein, rye = secalin, etc.). Both gliadin and glutenin can be further broken down into more groups, and some of the amino acid sequences in these groups have been given names, such as alpha-gliadin and beta-gliadin,  (see infographic). All of this makes gluten a very complex creature!
So why should any of this anatomy and nomenclature matter to you and me?
Well… how do you know if your food is being tested for the right fraction of gluten? And how do you know if your doctor looked for the right fraction of gluten antibodies when testing for celiac disease?
Back to Dicke, et al.’s 1953 study. When Dicke proved that gluten was the ingredient in wheat flour making his patients sick, he singled out gliadin as the class of proteins most responsible for the symptoms of celiac disease. And today, celiac disease is defined, primarily by an immune reaction to gliadin antibodies, and only the alpha-gliadin fraction, at that.
Keyword there: most.For Complete Article please go to: What is Gluten? Are You Sure You Know the Answer
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