If you have been eliminating wheat and paying the extra costs for gluten free breads, pasta, cookies and other processed foods, keep reading because it was most likely based on MISINFORMATION! With gluten free diets and “gluten free” products exploding in popularity in the last ten years, it may be shocking to hear that most of these products are not actually gluten free and are based on an incorrect definition of gluten.
Let’s break it down:
Gluten is not an individual protein found in wheat. It is a family of proteins that are found in all grains. Gluten is made of 2 types of proteins: prolamines and glutelins. All grains contain prolamines and glutelins. Gliadin is a prolamine in wheat that has been studied extensively in medical research and gets a lot of attention. Prolamines in other grains can have a similar effect to gliadin in sensitive individuals. Prolamines are found in wheat, rye, barley in higher percentages compared to some of the other grains, so this is possibly where the confusion comes in.
Does corn contain gluten?
Yes. Corn contains a prolamine called Zien that can have similar effects to gliadin (which is found in wheat). All grains including corn, oats, rice, millet etc. contain proteins that are in the gluten family.
Does rice contain gluten?
Homemade gluten free bread?
Yes. Rice contains a prolamine called Orzenin. Wild rice is the only rice that does not contain gluten because it is a grass, not a grain.
Does rice contain gliadin?
No. Gliadin is the prolamine that is found in wheat.
So what does all this mean?
It means that in order to be truly gluten free, you have to be completely grain free. This also means that a TRUE gluten free diet is free of meat and seafood that is grain fed as well as dairy products. Most cows are grain-fed, so milk and other byproducts could still potentially have gluten. Also there is cross-reactivity between gluten and dairy, so a person’s immune system may react to dairy in the same way it does to gluten.
Did you know?
Medical research studies have also shown patients who follow a traditional “gluten free diet” experience little to no improvement in their symptoms whereas patients who follow a grain free diet have much better outcomes and a greater likelihood of reversing of their symptoms.
The Gluten - Leaky Gut Connection
Leaky Gut Diagram
What is Leaky Gut Syndrome?
Leaky Gut is a condition where the barrier between your digestive tract and your bloodstream is compromised. When this happens things that pass through your digestive tract can cross over into your blood stream and trigger your immune system causing it to become overactive. This process if one of the ways that autoimmune conditions can develop. Gluten is one of the major causative factors behind leaky gut.
How can I find out if I’m reacting to gluten?
First, let’s talk about the types of reactions to gluten.
Immediate reactions (allergies)
Delayed reactions (sensitivities)
Allergies or immediate food reactions are identified through blood testing or patch testing.
Delayed reactions to gluten can be identified a few different ways
Blood Testing (specialized food sensitivity testing for gluten)
Genetic Testing (identifies genes that predispose you to gluten sensitivity)
Elimination/Rotation Diet
The most common way to identify gluten sensitivity is to do a specialized blood test that looks for immune reactions to a predetermined list of proteins found in grains. Often times these tests will also check for leaky gut. These tests are much more specialized and accurate than a general food sensitivity test you might find online that is testing 100+ different foods. Thise test are also a great way to evaluate the effectiveness of your efforts to follow a gluten free diet. It will detect even very low amounts of exposure to gluten; it’s just that sensitive.
The next method would be genetic testing. Some people have a genetic sensitivity to gluten that is permanent. In these cases people should strictly avoid gluten for the rest of their life if they want to stay healthy.
The alternative to gluten sensitivity testing is to do a structured elimination/rotation diet where common foods sensitivities are avoided for a period of 30 to 60 days, then reintroduced one at a time as you look out for any symptoms or reactions to them.
If I’m sensitive to gluten, is there anything I can do to support my digestion?
Yes. Digestive enzymes that have specific enzymes formulated to break down proteins in gluten can be a great tool for people who have a mild gluten sensitivity. They are not enough for someone who has celiac disease or a severe gluten sensitivity. It’s still best to avoid gluten as much as possible, but specialized digestive enzymes can be a great proactive tool for damage control for occasional exposure to gluten for people who have mild sensitivities. Our unique formula contains specific enzymes to aid breakdown of proteins in both gluten and dairy.
Intrigued by the idea of exploring your gluten sensitivity further?
After delving into the nuances of gluten sensitivity, you might be wondering about your own body's response. That's where blood testing can provide invaluable insights. Interested in exploring this option? Through our partner lab, we’re offering readers an exclusive $50 off on blood testing for gluten sensitivity and leaky gut. This assessment is the most comprehensive currently available on the market. Check out the details here and initiate your testing journey, and don't forget to use code GLUTEN50 for your special discount.
LET’S RECAP
Which grains contain gluten? All of them.
Which grains have the most gluten? Wheat, corn, sorghum, barley, rye, millet respectively
READ FULL TRANSCRIPT
Which foods have gluten? Which foods are gluten free?
This is a question I get a lot in the office. There’s a lot of confusion about this topic,
After watching this video, you should have a much better understanding of which foods to eat and which avoid if you are avoiding gluten
What is gluten?
Not an individual protein found in wheat barley, and rye
It’s a family of proteins that are found in all grains
Contrary to the information that is out there in the mainstream, gluten is not an individual protein that is found only in wheat, barley, and rye. It’s actually a family of proteins that are found in all grains.
Gluten is made of 2 types of protein subfractions: prolamines and glutelins. All grains contain prolamines and glutelins.
Gliadin
Hordein
Secalinin
Avenin
Corn - Zien
Rice - Orzenin
Another point I want to mention is you have to been dairy and grain fed meat free
If you think you might be gluten sensitive, I’m going to put a link below this video where you can get more information.
If you’re past that point of reading and you want to know for sure if you’re sensitive to gluten, I’m going to put a link below where you can actually get testing and find out going gluten free is the right move for your health
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