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- knitty kitty replied to Bebygirl01's topic in Related Issues & Disorders6How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?
Lectins are carbohydrate storage proteins. Different plants have different lectins. Gluten is a lectin, but not all lectins are gluten. Lectins are made up of a protein "spine" with a bunch of carbohydrate molecules stuck to it. During digestion, the carbohydrates get pulled off, but that protein "spine" can get stuck to cell membranes. In... -
- knitty kitty replied to Eldene's topic in Food Intolerance & Leaky Gut18
Oats gluten free?
Lectins are carbohydrate storage proteins. Different plants have different lectins. Gluten is a lectin, but not all lectins are gluten. Lectins are made up of a protein "spine" with a bunch of carbohydrate molecules stuck to it. During digestion, the carbohydrates get pulled off, but that protein "spine" can get stuck to cell membranes. In... -
- knitty kitty replied to Karmmacalling's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease7
Celiac pain relief
Hope you're feeling better. I use a combination of Thiamine, Cobalamine, and Pyridoxine (Vitamins B 1, B12, and B6) for pain relief. Together these vitamins together have pain killing effects (analgesic). They are water soluble, so the body can easily excrete any excess. They are safe to take. Hope this helps. Mechanisms of action... -
- trents replied to Eldene's topic in Food Intolerance & Leaky Gut18Oats gluten free?
I did some research on what exactly is gluten . . . what defines it. "The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily . . . " "The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, khorasan, emmer and einkorn), and barley, rye, and some...- 1
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- Scott Adams commented on Scott Adams's article in Celiac Disease Basics8What are the Odds of Developing Celiac Disease based on HLA-DQA/DQB Genotype?
If you have such bad reactions to gluten I wonder why your doctor is trying to get you to eat gluten? It may be time to find a different doctor!- celiac disease
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By knitty kitty · Posted
Lectins are carbohydrate storage proteins. Different plants have different lectins. Gluten is a lectin, but not all lectins are gluten. Lectins are made up of a protein "spine" with a bunch of carbohydrate molecules stuck to it. During digestion, the carbohydrates get pulled off, but that protein "spine" can get stuck to cell membranes. In Celiac, our immunity kicks on when exposed to gluten. Gluten is made up of a string of polypeptides. One particular segment in that string, the 33-mer segment, triggers our built-in celiac immunity to produce antibodies against it when it sticks to HLA DQ genes. Unfortunately, our body makes tissue transglutaminase, used in cell membranes as support structures, which also contains segments of that 33-mer polypeptide. The anti-tissue transglutaminase antibodies (ttg antibodies) attack the tissue transglutaminase on our cell surfaces, as well as the gluten in celiac disease. In acquired immunity - our body gets sick once, learns to produce antibodies against the thing causing the illness, and "remembers" so it can make more antibodies against it if it's encountered again. Our body can "learn" to attack those protein "spines" of lectins that may be stuck to cell surfaces. To lessen the probability that the body will "learn" to attack other lectins in addition to the gluten lectin, avoiding all grains while the immune system is reacting to gluten is a great idea. Lectins can be irritating to the gastrointestinal system. Lectins can stimulate IgE (allergic) reactions. Lectins can cause mast cells to release histamine. Lectins can be difficult to digest. Lectins can be fermented by gastrointestinal bacteria and yeasts, causing gas, bloating and diarrhea or constipation. Small Intestinal Bacterial Overgrowth and Candida overgrowth both have symptoms similar to Celiac Disease. Corn lectins are more apt to be problematic than most other lectins. Avoiding lectins in the early stages of going gluten free can help reduce other gastrointestinal symptoms and speed up recovery. I have a horrible response to corn, maize, zein. I break out with Dermatitis Herpetiformis blisters if I consume corn or products made with corn derivatives. But, there's no gluten in corn or other grains. Gluten and that 33-mer polypeptide are only in barley, wheat and rye. And some breeds of oats. Try a low histamine, low carbohydrate, low Fodmap, grain free, Paleo diet like the Autoimmune Protocol Diet to see how much better you can feel. It's not always gluten; the immune response is just going crazy. https://pmc.ncbi.nlm.nih.gov/articles/PMC1115436/ -
By knitty kitty · Posted
Lectins are carbohydrate storage proteins. Different plants have different lectins. Gluten is a lectin, but not all lectins are gluten. Lectins are made up of a protein "spine" with a bunch of carbohydrate molecules stuck to it. During digestion, the carbohydrates get pulled off, but that protein "spine" can get stuck to cell membranes. In Celiac, our immunity kicks on when exposed to gluten. Gluten is made up of a string of polypeptides. One particular segment in that string, the 33-mer segment, triggers our built-in celiac immunity to produce antibodies against it when it sticks to HLA DQ genes. Unfortunately, our body makes tissue transglutaminase, used in cell membranes as support structures, which also contains segments of that 33-mer polypeptide. The anti-tissue transglutaminase antibodies (ttg antibodies) attack the tissue transglutaminase on our cell surfaces, as well as the gluten in celiac disease. In acquired immunity - our body gets sick once, learns to produce antibodies against the thing causing the illness, and "remembers" so it can make more antibodies against it if it's encountered again. Our body can "learn" to attack those protein "spines" of lectins that may be stuck to cell surfaces. To lessen the probability that the body will "learn" to attack other lectins in addition to the gluten lectin, avoiding all grains while the immune system is reacting to gluten is a great idea. Lectins can be irritating to the gastrointestinal system. Lectins can stimulate IgE (allergic) reactions. Lectins can cause mast cells to release histamine. Lectins can be difficult to digest. Lectins can be fermented by gastrointestinal bacteria and yeasts, causing gas, bloating and diarrhea or constipation. Small Intestinal Bacterial Overgrowth and Candida overgrowth both have symptoms similar to Celiac Disease. Corn lectins are more apt to be problematic than most other lectins. Avoiding lectins in the early stages of going gluten free can help reduce other gastrointestinal symptoms and speed up recovery. I have a horrible response to corn, maize, zein. I break out with Dermatitis Herpetiformis blisters if I consume corn or products made with corn derivatives. But, there's no gluten in corn or other grains. Gluten and that 33-mer polypeptide are only in barley, wheat and rye. And some breeds of oats. Try a low histamine, low carbohydrate, low Fodmap, grain free, Paleo diet like the Autoimmune Protocol Diet to see how much better you can feel. It's not always gluten; the immune response is just going crazy. https://pmc.ncbi.nlm.nih.gov/articles/PMC1115436/ -
By knitty kitty · Posted
Hope you're feeling better. I use a combination of Thiamine, Cobalamine, and Pyridoxine (Vitamins B 1, B12, and B6) for pain relief. Together these vitamins together have pain killing effects (analgesic). They are water soluble, so the body can easily excrete any excess. They are safe to take. Hope this helps. Mechanisms of action of vitamin B1 (thiamine), B6 (pyridoxine), and B12 (cobalamin) in pain: a narrative review https://pubmed.ncbi.nlm.nih.gov/35156556/ -
I did some research on what exactly is gluten . . . what defines it. "The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily . . . " "The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, khorasan, emmer and einkorn), and barley, rye, and some cultivars of oat" (emphasis mine) "The storage proteins in other grains, such as maize (zeins) and rice (rice protein), are sometimes called gluten, but they do not cause harmful effects in people with celiac disease." (emphasis mine) From: https://en.wikipedia.org/wiki/Gluten What I found most interesting is that some cultivars of oats contain gluten. Could this explain, in part at least, the controversy surrounding oats? I mean, depending on the source, it could indeed sometimes include gluten and cause a celiac reaction.
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By Scott Adams · Posted
Your point about the limitations of current testing is valid, but the idea of "molecular mimicry" with rice and corn glutens is less clear. While corn contains zein, which can trigger reactions in some celiac patients, rice is generally considered safe and lacks proteins structurally similar to gluten. The term "molecular mimicry" is often overused and not well-supported in the context of all grains. While your experience with corn is noteworthy, extending this to all grains, including rice, may not be scientifically justified. Testing and research should indeed improve, but claims about all grains causing similar reactions need more evidence.
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