<<Disclaimer: Verify this information before applying it to your situation.>>
For a thorough discussion on all the aspects of celiac disease, including
detailed discussions of gliadin (yes, that's spelled right) and other wheat
proteins, check out www.celiac.com and read through their FAQ and related
studies, or just type in the word "gliadin" in the search window on the
right. Everything you ever wanted to know, and then some, is there.
Here's a portion of one of the discussions about gliadin (Extracted from
"Nutrition Therapy" by Stephen J. Gislason M.D.) for those too eager to
wait:
"Gluten is a mixture of individual proteins, classified in two groups, the
prolamines and the glutelins. The most troublesome component of Gluten is
the Prolamine, Gliadin. It is Gliadin in wheat that causes the major problem
in celiac disease, and Gliadin antibodies are most commonly found in the
immune complexes, associated with major systemic disease (Unsworth, D.J.,
et. al., IgA Anti-Gliadin Antibodies in Celiac disease, Clin Exp Immunol.
1981: 46:286-93. Keiffer M, et. al., Wheat Gliadin Fractions and Other
Cereal Antigens Reactive with Antibodies in the Sera of of Celiac Patients,
Clin Exp Immunol. 1982;50:651-60).
"We eat the seeds of the grain plants. The seed has a bran casing, a starchy
endosperm which contains 90 % of the protein, and a small germ nucleus which
is the plant embryo, waiting to grow. Any flour made from the starchy
endosperm contains prolamines and is potentially toxic to the grain
intolerant person.
"If we look at the different grains we find that each has its own prolamine.
The following list gives the type of prolamine each grain contains, and the
percentage of protein the prolamine has in relationship to the entire grain:
Wheat - Gliadin - 69%
Rye - Secalinin - 30-50%
Oats - Avenin - 16%
Barley - Hordein - 46-52%
Millet - Panicin - 40%
Corn - Zien - 55%
Rice - Orzenin - 5%
Sorghum - Kafirin - 52%"
There's lots more where that came from...happy fact hunting!
Terri
****************************************************************************
A man too busy to take care of his health is like a mechanic too busy to
take care of his tools. -Spanish proverb
****************************************************************************
----- Original Message -----
From: George & Gayle Kennedy <[log in to unmask]>
> However, as I understand the chemistry from a lecture by Don Kasarda
> (PhD in food chemistry with a specialty in grains), it is only a
> small fraction of a gluten molecule that causes celiac disease, and
> that part is called GLIADIN. We casually talk and write about being
> sensitive to gluten, but in this case it may be misleading, and cause
> us to be in error.
>
> This message is complicated because my computer prints GLIADIN in red
> ink - telling me there is no such word or that I'm misspelling. I
> think, but am not sure, that the spelling is correct. Will someone
> who knows more about this please respond to the LIST, and not just to
> me.
|
