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Dear list members:

This was my question:

Why the celiac diet is called in general "Gluten Free Diet" if we have
permited gluten fron rice (Orzenine) and corn (Ziene)?


These are more answers that I recieved:


Hola Carlos.

I actually have no idea what the answer is to your question, but I do have a question for you. Como se dice "celiac disease" en castellano?  

Ok, actually I have two questions. Here's the second one. I spent some time studying in Buenos Aires(Capital Federal)in 2001 and I left just before de la Rua lost power. I was wondering how everything is down there now and if alot has changed.  Well, a trabajar.  

Saludos,

Jan

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rice and corn has gluten in it?????????

Yavuz

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It should be called "gliadin-free", it is more specific.
Gluten is the general name given to the storage protein in a variety of
grains.

Janice.

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Here is a copy of a post from the archives dated 07/2003.

Janice.

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situation.>>

Hello Listmates,
Here is a summary on the "glutens vs. gliadin" post I made:  my intention
was to clarify the fact that the gluten in wheat, rye, barley and oats (due
to cross contamination) that Celiacs cannot have....are different than the
gluten in corn or soy or rice.  I posted because I saw several posts asking
if corn gluten was ok and if hydrolized protien from soy was ok, and I read
a few confused messages wondering specifically about the term gluten as it
is used in ingredient lists.  My post was incomplete insofar as GLIADIN is
found only in wheat, the names for the proteins in barley, rye and oats are
different:

I was corrected by Michelle Melin-Rogovin, Program Director, University of
Chicago Center of Celiac Disease Program.  She explained: "gliadin is only
in wheat; secalin is the protein in rye and hordein is the protein in
barley. Avenin, the protein in oats, has been shown not to cause a toxic
reaction to the celiac intestine. It is recommended to limit or avoid oats
only because of the potential for cross-contamination by wheat, rye or
barley.

I was further corrected/informed by another very well read and helpful
listmate who wrote:  "The well known cereal scientist, Donald Kasarda, has a
good paper on the toxicology of grains which explains in depth which you can
find in the archives of this list serve."
(command:  Get "GRAINS") will bring it up for you.

She writes further: "Anyway I've taken the gist of it & shared it with
several members before so I thought I'd do the same for you."  It is a very
interesting and informative article...worth reading!!!
_________________________________________________________________________
SOME FACTS ABOUT THE STORAGE PROLAMINS GENERALLY CALLED GLUTEN:

Technically, Gliadin is the specific name for the toxic prolamin found
in wheat.  In Rye, it's called Secalin and in barley it's called Hordein.
All fall under the general name gluten.  All are considered toxic to
celiacs.

(I have capitalized the prolamin names only for emphasis - properly,
they are not capitalized.)  Gluten refers to the 'storage protein' fraction
present in all cereal grains.  Sometimes this causes confusion when we use
the word with chefs & manufactures so it's important to be clear that the
only glutens which bother celiacs are those found in Wheat, Rye, Barley, and
sometimes oats.

Corn and rice each have a similar prolamin called Zein & Orzenin,
respectively, but these differ from those consider toxic.  The prolamin
in Oats is called Avenin.  These prolamins are not considered toxic to
celiacs however cross-contamination with toxic grains are a real problem
with Oats/Avenin in North America, in the fields during cultivation, in the
trucks that move the grain from field to mill & in the manufacturing
facilities.
Oats - if they were actually "pure" or from an area not so completely
consumed with wheat production - ARE now considered safe for celiacs - many
have had good luck with McCann's Irish Oats & some use Old Wessex Brand, the
latter having a wheat free symbol on the package.

In toxicology they all belong to the same Family: Gramineae.  They also all
belong to the same Subfamily: Festucoiduae.  But then the differences are
clear.  Wheat, rye & Barley all belong to the Tribe: Triceae.  Oats, rice,
and Corn belong to three differing Tribes:  Oats to Avena, rice to
Oryzea,and Corn to Tripsaceae, in that order - with corn being the farthest
away rom barley & oats being closest to it.  (I think this may have been one
of he reasons they believed oats themselves were a problem & didn't realize
it as because they were being cross contaminated.  When you read information
about CD/DH from prior to 1999-2000 and almost always what was published
before 1996 you'll see oats are still considered forbidden or at least
included as a toxic grain with the disclaimer being ...and sometimes oats.)
----------------------------------------------
It was not my intention to open up a can of worms or to confuse.  The term
"gluten-free" of course stands as a standard for Celiacs, as it should.  I
just thought that those questioning corn and soy glutens should understand
that gluten has a more specific meaning to a Celaic.  Please accept my
apology for causing any confusion, I stand corrected and appreciative of all
the responses. There is so much to learn and so many confusing terms for a
newly diagnosed celiac.  I believe that the better informed we are the
better equipped we are to take care of ourselves and to inform others of our
condition.
Have a great gluten-free day!
Kate, Salmon, Idaho

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Because it's easier to say then Wheat, Barley, Rye, and Oat Free Diet?  :o)

Joe

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Many thanks for these kindly answers.

Saludos from Argentina.

Carlos Mangione
Buenos Aires
CELIAC

*Support summarization of posts, reply to the SENDER not the Celiac List*