The Urban Poser

MBombardier · Post by **MBombardier** » Mon May 28, 2012 12:04 pm

http://urbanposer.blogspot.com/2012/01/ ... en_02.html

There is much confusion surrounding the enigma that we call 'Gluten'. This is largely because almost all of the data that the majority of the medical community is going on has not been revisited or updated in as much as 60 YEARS. Now that's some old information! And from the looks of it there are no plans to update that anytime soon.

So before we move on, let's try to define gluten. If you look up 'gluten' in the dictionary, you will find that webster's definition is ALSO based on that old and outdated information; referring ONLY to wheat, rye, barley and oats. However, what we now know from modern studies is that "gluten" is actually a mixture of proteins found in ALL grains. It is composed of two primary 'subfractions' known as Prolamines and Glutelins.

The prolamine known as "gliadin" is the most studied in medical literature; primarily as it relates to Celiac Disease. Many people, including doctors, do not understand that the prolamine, "gliadin" is not the ONLY type of gluten out there, nor is it the ONLY one reeking havoc in peoples bodies. It is, however, the ONLY one that is routinely tested for and since recent studies have identified least 400 other gluten proteins out there, you may not be getting the right test done!

This gal, the Urban Poser, has some truly amazing recipes that those of us with numerous food sensitivities can eat. This particular URL has a video from Dr. Peter Osborne that some of us may have watched before.

I wonder if she's spent time on the board--at the end of her entry here she says, "You CAN get your life back!"

wonderwoman · Post by **wonderwoman** » Mon May 28, 2012 1:35 pm

Excellent site Marliss. I copied the next section from that site and posted it here

So, let's take a look at some of the other 'prolamines' out there...

The Prolamine Fraction of Proteins in Grains

Grain Prolamine % Total Protein
Wheat Gliadin 69
Rye Secalinin 30-50
Oats Avenin 16
Barley Hordein 46-52
Millet Panicin 40
Corn Zien 55
Rice Orzeni5 5
Sorgum Kafirin 52

This helps me to understand why I highly reacted to rice and corn on the EnteroLab test I recently had done. Because of the gluten in them. I still don't quite understand the rice reaction as being my highest reactor when it has only a 5% above. I guess I don't need to understand it, just don't eat it.

Post by **tex** » Mon May 28, 2012 2:17 pm

Charlotte,

A lot of people are confused about prolamine proteins, including "The Urban Poser". That list is somewhat misleading. The fractions shown represent the percentage of the total crude protein that is represented by the storage protein fraction (prolamine protein fraction) of the respective grains. Unfortunately, though, the percentage shown for wheat appears to be incorrect (I suspect that someone is confusing gliadin with gluten). Gliadin actually comprises only 40 to 50% of the total protein in wheat. Gluten (a combination of gliadin and glutenin) probably comprises close to 69% of the the total protein for bread wheat, but the gliadin protein fraction is only 40 to 50%. Of course, that's only of academic interest, because we are also sensitive to the glutelins in wheat (known as glutenins). No test is available to detect glutenin-sensitivities, however, nor for that matter, are any tests available to detect antibodies to any of the other gliadin peptides, other than the alpha gladin peptide. Altogether, there are hundreds of additional peptide sequences to which we react, but no tests exist to detect them.

Common bread wheat has about 13% crude protein. roughly 69% of that is gluten, and 45% of it is gliadin. That means that only 8.97% of a kernel of wheat is gluten, and 5.85% is gliadin.

Rice, similar to corn, has only about 7% crude protein, so if 5% of that is storage protein, then only 0.35% of rice is orzenin. You just happen to be unfortunate enough to be extremely sensitive to orzenin. Other than the hordenin in barley, rice is the only other grain besides wheat for which a glutelin fraction is commonly considered (remember gluten is the sum of the prolamine fraction of the total protein plus the glutelin fraction). The glutelin fraction in wheat is known as glutenin, and the glutelin fraction in rice is known as orycenin. Is it any wonder why people become confused?

I don't offhand know what the percentage of orcenin in rice protein might be, but it's much smaller than the orzenin fraction.

Tex

Deb · Post by **Deb** » Mon May 28, 2012 3:21 pm

Tex, you continue to amaze me! I can't wait for your book. Deb

MBombardier · Post by **MBombardier** » Mon May 28, 2012 3:45 pm

Jenni (I think that's the name of this gal) got her information from the video by Peter Osborne.

I watched it. He may not understand the percentages so well, but he's right on target when he talks about how gluten sensitivity or "gluten syndrome" can masquerade as all sorts of diseases, and how blood tests and intestinal biopsies are worthless in diagnosing it. Not a whole lot of what he says in the video is news to me, but it's a good video for family and friends if you can get them to sit still for 35 minutes.

This Dr. Osborne is in Sugarland, so he's right near you, Tex... relatively speaking, of course.

Christine. · Post by **Christine.** » Mon May 28, 2012 7:40 pm

Tex
I read your explanation 3X and I'm still not sure I follow it. I Am anxious to read your book. It is going to have to be 2000 pages to cover all the details of all the subjects you cover in response to everyone here!
Chris

Post by **tex** » Mon May 28, 2012 8:49 pm

Chris,

It would take me forever to write that many pages, so it won't cover everything discussed here. It will cover what I consider to be the most important information about the disease, plus a lot of new material and insights that I hope will be helpful and thought-provoking.

Tex

wonderwoman · Post by **wonderwoman** » Mon May 28, 2012 10:37 pm

Marliss I agree with your comment about it being a good video.

Not a whole lot of what he says in the video is news to me, but it's a good video for family and friends if you can get them to sit still for 35 minutes.

Chris replies to Tex

Tex, I read your explanation 3X and I'm still not sure I follow it.

I agree with Chris, too complicated for me to understand.

Post by **tex** » Tue May 29, 2012 7:57 am

Well, the basic issue is that "protein" is made up of anywhere from a few to many different types of protein. In the case of grains, we react to simple storage proteins known as prolamins. Prolamin proteins are not water soluble, but are soluble in acids, alkalis and alcohols. We also react to at least one other class of proteins in grains known as glutelins. There are at least 400 of these peptides (both prolamins and glutelins) in wheat, rye, barley and oats that cause people to react, but the only one for which tests are readily available is the alpha gliadin peptide. Most celiacs do react to the alpha gliadin peptide, but it's possible to not react to it (and therefore always show negative test results) because of sensitivity to one of the other 400 plus peptides that are allergenic.

The point that I was trying to make about the list of storage protein percentages shown in that article is that the information listed for wheat is incorrect. Approximately 80 to 85% (depending on the wheat variety) of the total protein in wheat is gluten. Gluten is made up of prolamin proteins (gliadins) and glutelin proteins (glutenins). In order to coordinate with the information listed for the other grains, (which is listed in terms of percentages of prolamin proteins) the numbers for wheat needs to reflect only the prolamin fraction, not the total gluten fraction. The prolamin fraction (gliadin fraction) for wheat is in the 40 to 50% range, (not 69% as listed in the article).

Tex

Joefnh · Post by **Joefnh** » Tue May 29, 2012 7:52 pm

Tex thanks for that description, I did not realize the difference in the gluten fractions. That explains some of the confusion I have had in reading some of the medical articles on this topic.