On Thu, 30 May 2002 13:14:26 -0400, Todd Moody <[log in to unmask]>
wrote:

>  But in
>any case, if the foreign protein theory is correct, the rate at
>which the foreign proteins are introduced should not be a
>critical variable, since it's what happens when they get in that
>is supposed to matter.

I'd like to report my suspicion, how foreign proteins work.

1.Eaten proteins are always foreign. Every protein out of your own body.
2.If any protein eaten manages to pass the gut walls *undigested*
  it calls immediate imune responses. Which may later attack the body's own
  proteins if they are similar (autoimune).
3.Cereal grain in particular carry lectins, designed to attack predators.
  These, under certain circumstances not well understood,
  can increase gut permeability.

I've allergy against a meat protein (of veal or lamp or anything).
Thus, these proteins once managed to come into my bloodstream.

I think once your gut walls are permeable *any* protein present in the gut
will enter and then cause the dangerous imune reactions.
Then it's a foreign protein in Ray's sense.

It doesn't matter which protein it is.
In my case it's this meat and hazel and soy.

Lectins from unprocessed grains support this process.
And what came to my mind too -
normally proteins are digested into amino acids or short peptides when they
reach the long intestine. They can only reach this area, when protein
digestion is incomplete.
But how can this come?
Too quick leaving of the stomach?
Maybe by acid in the food (vinegar) opening it's door?

Or base in the food (natron) weakening the digestion forces.
Or thinning of the digestion juices by water?
Or more?

regards

Amadeus
and it's a nice and sunny spring day outside