Celiacs react to proteins other than gluten in wheat and ?

[Zizzle]

http://www.medicaldaily.com/gluten-isnt ... ins-309646

They screened serum samples from patients with celiac disease and dermatitis herpetiformis (a celiac-related rash) for an immune response to five groups of non-gluten proteins: serpins, purinins, alpha-amylase/protease inhibitors, globulins, and farinins. And compared to healthy controls, researchers wrote celiac patients “exhibited significantly higher levels of antibody reactivity to non-gluten proteins.”

So my question is, what other foods have these proteins? And could these by why these food cause autoimmunity, becuase the human body also has these proteins??

So far I've learned that egg whites contain serpins, as do plants and animals, but what are we to avoid?

The Author of Autoimmune the causer and the Cure suggests that a lack of Protease and DNASE-1is behind autoimmunity. Could this be because we are ingesting protease inhibitors? I'm so confused!!

Numerous proteins in higher plants inhibit enzymes found in plants, animals (including humans) and microorganisms. Some of these inhibitors have endogenous physiological functions in the plants; others appear to have a protective role. Some enzyme inhibitors have nutritional implications in human diets. Protease inhibitors are known for all four types of proteases. The best studied are the serpins (inhibit serine-type proteases) and the cystatins (inhibit the sulfhydryl-type proteases). Based on disulfide bond arrangement, primary amino acid sequences and other factors, the groups can be further subdivided. Some of these protease inhibitors have been bioengineered into plants to protect them (and their seeds) against pests. The α-amylase inhibitors are under intense study. Those from beans have sequence homology with lectins and arcelins also found in beans. Some enzyme inhibitors are multi-headed, inhibiting more than one molecule of the same enzyme, same class of enzyme or different classes of enzymes. The structural diversity, mechanism of inhibition, and importance of these inhibitors are discussed.

http://pubs.acs.org/doi/abs/10.1021/bk-1997-0662.ch002

[tex]

So my question is, what other foods have these proteins?

Quite a few, but so what? That doesn't mean that that are reactive. I could be all wet, but it appears to me that the research articles are discussing reactive proteins found specifically in the Triticeae family (wheat, barley, rye) of plants. Published research shows that they have over 300 different reactive peptides in their molecular structure, not counting these Johnny-come-latelies. Those 300+ reactive proteins include both gliadins and glutelins. Not every celiac reacts to all of these, but many react to many of them.

All other grains contain their own version of glutens and glutenins, but that doesn't make them reactive. Likewise,why would you assume that the serpins, purinins, alpha-amylase/protease inhibitors, globulins, and farinins found in other plants would cause the same problems caused by the equivalent proteins in wheat?

So what if researchers have discovered a few more proteins in the Triticeae family that cause celiacs to react? As far as I'm concerned those proteins can just get in line, because there are already several hundred other reactive proteins in line ahead of them.

We already know that wheat is a dietary trainwreck. So just avoid it. Researchers love to investigate trainwecks, but what's the point of it? Just remove wheat from the list of acceptable foods, and all those autoreactive proteins become moot points.

At least that's the way I see it.

Tex

[Zizzle]

I was shocked to see most of the gluten free foods in Sweden were made with wheat starch. I avoided them after I knew, but I'm sure I ate some while I was there. I was taking digestive enzymes with every meal, so I was OK. Don't they run the risk of exposing celiacs to other wheat peptides by serving GF wheat starch??

[tex]

Don't they run the risk of exposing celiacs to other wheat peptides by serving GF wheat starch??

Sure they do, and remember that wheat starch is not gluten-free — it's just certified to be under 20 ppm of gluten.

But people become knuckle-dragging, drooling idiots around wheat, because it's the staff of life, doncha know.

Tex