nutrition, Need more info (was Re: gluten intolerance)

Need more info (was Re: gluten intolerance)

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Chars #1 / 6	Need more info (was Re: gluten intolerance) Quote: >Newsgroups: misc.health.alternative >Lines: 20 >>Gluten is also found in rye, barley, spelt, and (I'm pretty sure) >>kamut. If you're trying to eliminate gluten from your diet, you have to >>avoid these in addition to wheat and oats. What you CAN eat is: rice, >>corn (usually, though sometimes gluten intolerant people have trouble >>with it), quinoa, amaranth, soy, tapioca, potato... >Laura- Are you sure about quinoa? It wouldn't surprise me if you're >right, but the U.S. celiac org. has been saying quinoa is off-limits >-- possible out of ignorance.. What's your reason for thinking quinoa >has no gluten? This was posted in misc.health.alternative. Please could someone add or clarify this information. Also how can I contact the U.S. celiac org. Due to my ignorance I thought that wheat was the only grain that contained enough gluten to cause a problem. I would like any scientic fact if possible, or possible references as to where I research on this. Thank you,
Mon, 24 Feb 1997 22:29:02 GMT

Martin Banschbach, Ph. #2 / 6	Need more info (was Re: gluten intolerance) Quote: >>>Gluten is also found in rye, barley, spelt, and (I'm pretty sure) >>>kamut. If you're trying to eliminate gluten from your diet, you have to >>>avoid these in addition to wheat and oats. What you CAN eat is: rice, >>>corn (usually, though sometimes gluten intolerant people have trouble >>>with it), quinoa, amaranth, soy, tapioca, potato... >>Laura- Are you sure about quinoa? It wouldn't surprise me if you're >>right, but the U.S. celiac org. has been saying quinoa is off-limits >>-- possible out of ignorance.. What's your reason for thinking quinoa >>has no gluten? > This was posted in misc.health.alternative. Please could someone add or > clarify this information. Also how can I contact the U.S. celiac org. Due > to my ignorance I thought that wheat was the only grain that contained enough > gluten to cause a problem. I would like any scientic fact if possible, or > possible references as to where I research on this. Celiac disease is caused by either an inborn error in the metabolism of gliadin or an immune reaction set up by the ingestion of gliadin. Glutenin (gluten) itself is harmless. The ingestion of gliadin protein by succeptible individuals sets up an inflammatory reaction that destroys villi in the small intestine which in turn leads to severe malabsorption. Since the gluten fraction obtained from many grains may also have small amounts of gliadin in it, the general recommendation has been to avoid all products with gluten in them. The classic hit list is: wheat, rye, barley (including malt), oats and buckwheat. But other grains appear to also have some gliadin in them. The diet must be gliadin free. The new term for the diet that celiac patients are placed on is called a gliadin-free/gluten restricted diet. Celiac disease is considered to be a rare disease with about 1 in every 15, 000 Americans affected by this intolerance to gliadin protein. But in England the incidence is about 1 in 400 and in Ireland it's about 1 in 200. The American Celiac Society (ACS) will have all the latest information on Celiac disease. You can reach them at: ACS 45 Gifford Avenue Jersey City, NJ 07305 (201) 432-1207 Other organizations that provide help for Celiac patients are: National Celiac-Sprue Society 5 Jeffrey Road Wayland, MA 01778 (617) 358-5150 Gluten Intolerance Group PO Box 23053 Seattle, WA 98102-0353 (206) 854-8606 CSA-USA 2313 Rocklyn Drive #1 Des Moines, IA 50322 (515) 270-9609 -- Marty B. "You are what you eat"
Tue, 25 Feb 1997 02:21:16 GMT

Martin Banschbach, Ph. #3 / 6	Need more info (was Re: gluten intolerance) Quote: >>Celiac disease is caused by either an inborn error in the metabolism of >>gliadin or an immune reaction set up by the ingestion of gliadin. Glutenin >>(gluten) itself is harmless. The ingestion of gliadin protein by >>succeptible individuals sets up an inflammatory reaction that destroys >>villi in the small intestine which in turn leads to severe malabsorption. >>Since the gluten fraction obtained from many grains may also have small >>amounts of gliadin in it, the general recommendation has been to avoid all >>products with gluten in them. The classic hit list is: wheat, rye, barley >>(including malt), oats and buckwheat. > Isn't beer made with malt? If so, does this mean that gluten-intolerant > individuals should avoid beer? I think that beer is made with barley and hops. As I recall, malt is an extract of the barley. I don't know anyone with Celiac disease but anyone with this particular problem could probably comment on what effect drinking beer has. I think that different kinds of beer have different malt contents and that the high malt beers should definitely be avoided. -- Marty B. "You are what you eat"
Tue, 25 Feb 1997 13:01:54 GMT

David Thomps #4 / 6	Need more info (was Re: gluten intolerance) Quote: >Celiac disease is caused by either an inborn error in the metabolism of >gliadin or an immune reaction set up by the ingestion of gliadin. Glutenin >(gluten) itself is harmless. The ingestion of gliadin protein by >succeptible individuals sets up an inflammatory reaction that destroys >villi in the small intestine which in turn leads to severe malabsorption. >Since the gluten fraction obtained from many grains may also have small >amounts of gliadin in it, the general recommendation has been to avoid all >products with gluten in them. The classic hit list is: wheat, rye, barley >(including malt), oats and buckwheat. Isn't beer made with malt? If so, does this mean that gluten-intolerant individuals should avoid beer? -- ---- Philosophy Department, Memorial University of Newfoundland
Tue, 25 Feb 1997 04:33:07 GMT

Elizabeth Brenn #5 / 6	Need more info (was Re: gluten intolerance) Quote: >Celiac disease is considered to be a rare disease with about 1 in every >15,000 Americans affected by this intolerance to gliadin protein. But in >England the incidence is about 1 in 400 and in Ireland it's about 1 in 200. I've seen these numbers before and they've struck me as suspect. Given the number of people in this country who are of largely English or Irish heritage should the American figures be somewhat higher? My mother suffered from Celiac disease for years before finally being diagnosed this month. She's seen literally dozens of doctors and GI specialists over the years and they've all missed it. Question: Isn't it likely that there are a lot more Americans suffering from this condition but being told it's stress or irritable bowel syndrome or a stomach virus? Or are my calculations and estimates of the number of Anglo and Irish types running around here way off? Or are there environmental considerations I haven't thought of (I'm assuming that the amounts of gluten in the typical Canadian or US diet are similar to that across the Pond. Just some ponderings. Bette
Tue, 25 Feb 1997 05:27:48 GMT

Martin Banschbach, Ph. #6 / 6	Need more info (was Re: gluten intolerance) Quote: >>Celiac disease is considered to be a rare disease with about 1 in every >>15,000 Americans affected by this intolerance to gliadin protein. But in >>England the incidence is about 1 in 400 and in Ireland it's about 1 in 200. > I've seen these numbers before and they've struck me as suspect. Given > the number of people in this country who are of largely English or Irish > heritage should the American figures be somewhat higher? My mother suffered > from Celiac disease for years before finally being diagnosed this month. > She's seen literally dozens of doctors and GI specialists over the years > and they've all missed it. Because Celiac disease is considered to be a rare disease in the U.S., many doctors don't think of it (include it in their differential diagnosis list). While many Early Americans were of English and Irish origin, more recent immigrants have come from other countries. African Americans and Hispanics now comprise a large percentage of the American population. Celiac disease among blacks, hispancis and asians is very rare. If we only used the caucasians with English or Irish ancestry to calculate incidence rate, it would be much higher than 1 in 15,000 Americans. Quote: > Question: Isn't it likely that there are a lot more Americans suffering > from this condition but being told it's stress or irritable bowel syndrome > or a stomach virus? Yes, it is often disdiagnosed. If all patients in the U.S. who had Celiac disease were properly diagnosed, the incidence rate would probably be higher than 1 in 15,000 but I don't think that it would be too much higher because of the large number of ethnic groups in the U.S. whose gene pool does not appear to have the Celiac gene to any significant degree. Quote: > Or are my calculations and estimates of the number of Anglo and Irish > types running around here way off? Or are there environmental considerations > I haven't thought of (I'm assuming that the amounts of gluten in the > typical Canadian or US diet are similar to that across the Pond. Both are involved (environment and genetics). Celiac disease is almost nonesistent in Japan. Too reasons given are a very low incidence of the gene and a diet that does not contain much gluten. -- Marty B. "You are what you eat"
Wed, 26 Feb 1997 01:31:36 GMT

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