Chitins are long polymers of n-acetyl-glucosamine, the primary binding target of wheat lectin. Wheat lectin and chitin-binding lectin are therefore functionally identical. Chitin-binding lectin containing foods include:
Potato
Tomato
Barley
Rye
Rice
Not that I understand this whole lectin thing, but this may help explain why some are sensitive to rice.
Marliss Bombardier
Dum spiro, spero -- While I breathe, I hope
Psoriasis - the dark ages
Hashimoto's Thyroiditis - Dec 2001
Collagenous Colitis - Sept 2010
Granuloma Annulare - June 2011
As usual, it's not quite that simple. While it's true that chitins apparently do have certain immune system connections, (shellfish processors are at a higher risk of developing asthma, possibly because shellfish exoskeletons are composed of modified chitin), I'm not sure that one can correctly say that "Wheat lectin and chitin-binding lectin are therefore functionally identical.", simply because they both bind to the same target. For one thing, the response is different - chitin binding results in the production of interleuken-4, while wheat lectin binding primarily results in a T-cell response, (in humans).
Interestingly, in the plant world, Wheat lectin is excreted by plant roots into the surrounding soil, where it interacts with both pathogenic microflora and growth-stimulating rhizobacteria, to form symbiotic relationships with wheat plants. IOW, wheat lectin "persuades" those microflora and rhizobacteria to enhance the growing environment for the wheat plant, so that it can thrive.
Looking at isolated interactions, (as researchers always do), is interesting, from an academic perspective, (and necessary, from a scientific approach), but it's the overall picture that counts, and lectins and chitins are both very complex concepts. We have to remember that we have to put all these tiny microcosms into the proper perspective, and consider their contribution to the overall function of the organism, rather than to try to view each tiny detail as an end in itself.
My point is, if potatoes and rice are as bad as rye and barley, why is it so extremely rare for someone to be sensitive to them, while comparatively, it's so common to react to barley and rye? The reason, of course, is due to the gluten in barley in rye. The negative effects of chitins, (if negative effects exist), are probably several orders of magnitude subordinate to the negative effects of gluten, (IMO).
Interesting concept, though - thanks for the link.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
