Sunday, August 15, 2010

What is the difference between gluten and gliadin?

Hi everyone. I am associate Professor, medical doctor, paediatrician (children's doctor). I have done a lot of studies about problems related to food allergy, gluten-sensitivity (the gluten syndrome), coeliac disease, and gastroenterology problems. I am also known as the medical food doctor!

Today I will be sharing with you some facts about the difference between gluten and gliadin:


Technically, gluten is the protein that is left behind after all the starch is washed away from wheat flour. However, gluten is actually made up of two main groups of proteins: the gliadins and the glutenins.

When these gluten proteins are digested, they are broken down into much smaller pieces (these are called peptide chains).

Unfortunately, several of these peptide chains are harmful to those who are gluten-sensitive or who are celiacs. These peptides can cause damage when they are put directly into the small intestine. An unusual feature of these gluten peptides is that they are relatively resistant to digestion in your gut.

There are similar peptide chains in all of the gluten-grains: wheat, rye and barley. Of interest, , the oat proteins have slightly different peptide chains (avenin) – so these are not usually harmful to celiac patients.

When we talk about a “gluten-free” diet, we are actually talking about our food being completely free of these harmful peptides from wheat, barley, and rye.


Visit my Website for more information

Follow me on Facebook

Watch my videos on Youtube

If you're suffering from those symptoms and you're not sure if you have a food allergy or not please contact me or leave me a comment.

TAGS: gluten free, food allergy, food, allergy, skin, common, babies rash, babies allergies, gluten

2 comments:

  1. http://www.ncbi.nlm.nih.gov/m/pubmed/16635908/

    ReplyDelete
  2. Hi,
    As an artisan baker for many years now I have reports that the long, slow fermentation process involved in many a sourdough loaf encourages natural yeasts and beneficial lactic acid producing bacteria. It is said this natural process has remarkable converting and denaturing properties on many elements of the flour/grain, making it so much more easily absorbed by our bodies. Some of this is anecdotal but do you have any studies or comments that would back this up? Could you answer on my ntl email please? dafrancis@ntlworld.com

    ReplyDelete