Lori Lavell

The body reacts to all grain proteins in all grains from my observation. Call it Gluten, Gliadin, which is what they test for commonly, however, I am Celiac and react with dermatitis herpetiformis to corn and the glutenous protein in it is called Zein. They only test for Gliadin. Testing needs to be updated in my opinion. It only take a small parts per million...

In fact ALL grains contain different forms of gluten that go by different names. Corn contains Zein and Rice contains Orzenin. We all need to realize that a very small amount of any of these grains can cause continued systemic inflammation which is not optimal for allowing the body to heal itself.

Oats contain a gluten protein called Avenin.I'm Celiac and eat no grains. I am also a Functional Nutrition Nutritionist.

I find Sweet Potato Flour at the Asian Market along with other vegetable flours like Mung bean and even Green Bean Starch flour....