Gluten is not a singular entity. It is comprised of numerous proteins coming from grains, and these have variable properties.
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Looking at different grains in context of gluten
Wheat, barley and rye are intimately closely linked grains. Oats are distant cousins.
- Wheat gluten as well as the other gluten-like proteins hordeins in barley and secalins from rye bear many similarities structurally and in potential for gluten toxicity.
- Avenins derived from distant cousins oats are much less similar and create low toxicity.
- The gluten-like proteins in rice, corn, sorghum and tef are absolutely different from wheat gluten and are devoid of toxicity for humans.
All wheat is not the same
Wheat is not a monolithic entity.
- Thousands of varieties of wheat have been grown over the course of history. They have come up as a result of evolution, selective breeding and modern hybridization techniques.
- The most commonly used wheat for food are tetraploid durum wheats used mostly for pasta) and the hexaploid wheats used for breads.
- In fact, the term "durum" has now become part of common lexicon among people buying wheat flour for their cooking. These are also the two types that contain the most gluten proteins.
Is It Leaky Gut or Leaky Gut Syndrome?
Why high gluten wheats are preferred by food industry?
- High nutritional value
- Higher the gluten content, the better the dough quality for baking.
What is gluten really?
Gluten is a multifaceted mixture of proteins seen in the seeds from wheat, barley and rye. These proteins are a source of food for the germinating seeds.
- Basically gluten comprises of two types of proteins: the gliadins and the glutenins. While many gliadin genes are seen in wheat, the genes for glutenins.are relatively uncommon.
- It is the glutenins that have most advantageous baking properties like elasticity and are critical for high quality dough widely used in food chain.
- The gliadins on the other hand are the proteins with the most toxic potential.
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Protein complex in rye versus barley
Rye contains both gliadin-like as well as glutenin-like proteins; The gliadin like proteins in rye are called secalins. Barley on the other hand has no glutenins but has gliadin-like proteins known as hordeins.
The oat exception
Because of distant cousin status, oat proteins are mostly gluten-like avenins which are dissimilar to gluten. Oat also has very few avenin genes, and as such oats contain kuch less avenins than the wheat.
- Thus oats consumption only creates a limited gluten exposure to the body and can be safely consumed by most unless contaminated by other grains.
Gluten and digestive juices in gut
- Gluten is highly resistant to breakdown by digestive juices in human gut.
- Gluten is rich in glutamine and proline aminoacids. It is the high proline content that makes it resistant to digestion in the gut.
Glutenins versus gliadins
While most of the gluten toxicity has been blamed on gliadins, it now appears that glutenins also have toxic potential in provoking immune system, albiet to smaller extent.
Is It Leaky Gut or Leaky Gut Syndrome?
Wall Street Journal Best Seller Dr. M's Seven-X Plan for Digestive Health
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Wall Street Journal Best Seller Dr. M's Seven-X Plan for Digestive Health
Gluten is horrible stuff, It's so modified that it's a completely different animal than the small amount of gluten that we might have eaten throughout our evolutionary development.
Posted by: Peter | 08/17/2016 at 10:03 PM