<<Disclaimer: Verify this information before applying it to your 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






---------------------------------
Do you Yahoo!?
SBC Yahoo! DSL - Now only $29.95 per month!

*Please provide references to back up claims of a product being GF or not GF*