<<Disclaimer: Verify this information before applying it to your situation.>>
 
>>The discussion regarding the immune systems' reaction to offending organisms
brings an important issue to light.  By ingesting gluten, the immune system, by
activating lymphocytes,  becomes ready to fight off that which damages the body.
Whatever is present in the body for a sustained period during the time the
lymphocytes seek the offending organism, becomes a possible target for antibody
formation.  REPEAT: eating the same food during this period of heightened immune
system activity greatly increases the chances for developing antibodies to the
particular food that is constantly present during the antigen marking and
antibody formation period.  IOW, when gluten is consumed by a celiac, other
foods eaten commonly stand a greater chance of becoming new sensitivities.  As
also stated, during this period, even antibodies against one's own self can be
made!<<
 
Sound to me like the original reaction to gluten may have caused by an
immune system activated by *something else*, perhaps something *growing on*
the grain (and therefore closely associated with it.    Could the real
reason for the drop in celaic during the war shortages of grain (in
affected countries) have been due as much to the fact that what grain there
was was eaten promptly (and did not have time to go off) as well as to the
actual reduction in amount?      Has anyone done correlations of
Aspercillus flavus (or any other common contaminants of wheat) with celiac?
 
Jim Barron
Chapel Hill NC
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