Monday, January 21, 2013

Celiac Caused By Other Proteins in Grains- GLO-3A

There has been vigorous scientific study of celiac disease and gluten sensitivity in the last few years. These studies continue to confirm that there may be as many of 400 different proteins, non-gluten, in grains that cause celiac disease and gluten sensitivity. And by extension, to heal, it confirms the use of a specific carbohydrate diet or Gut and Psychology Syndrome diet which is free of grains.

In a recent study published in the Journal of Pediatric Gastroenterology and Nutrition, the researchers studied a non-gluten storage protein in wheat, Glo-3A ( antibodies for Glo-3A are found in persons suffering from celiac disease).Thinking that these antibodies could be used to diagnose celiac disease, they found that they could infact diagnose celiac disease earlier than using the traditional serum TtG IgA.

Dr. Osborne at Glutenfreesociety, writes about the immune response to toxic grain proteins and about this study of Glo-3A in children at high risk of developing celiac disease:

Immune Response to Non Gluten Protein

The protein is called Glo-3A. It is a non gluten storage protein found in wheat.

Production of antibodies to Glo-3A is being studied as a marker to help in earlier diagnosis of gluten issues. In a study of children at high risk of developing the celiac disease, which attacks cells lining the small intestine, high levels of antibodies to Glo-3A were detectable in blood earlier than antibodies to tissue transglutaminase (TTG), a serologic marker frequently used to diagnose celiac disease.

“The present study shows that higher levels of Glo-3A antibodies are associated with celiac disease both at the time of clinical diagnosis and before that point,”

Glo-3A antibody production in the celiac group appeared, on average, about 2 years before TTG antibodies were detectable, at around age 3 versus age 5 for TTG antibodies.

The researchers in this study suspect that Glo-3A antibody production is a biomarker of impaired immune tolerance and increased gut permeability, i.e., celiac disease.
When diagnosing celiac disease, health care providers typically screen patients’ blood for the presence of TTG antibodies. TTG is an enzyme that alters the gliadin molecule by deamidating glutamine residues; these residues in turn bind to antigen presenting cells and activate T cells, leading to damage to the finger like cells called villi that line the small intestine. Over time, the cellular damage, known as villous atrophy, leads to malabsorption of food, gastrointestinal bloating, and diarrhea. But by the time TTG antibodies are detectable, villous atrophy has often already begun—prompting scientists to look for diagnostic tools that allow earlier diagnosis.

“These results may indicate that the immune pathology and subsequent damage that are characteristic of celiac disease start early in life”

You may have initially got better eating a traditional gluten free diet only to plateau or been told you have another autoimmune condition. Traditional gluten free diets that are not grain free, still expose you to toxic, non gluten, celiac promoting proteins. These proteins protect the grains from destruction by digestion, and to allow for wide distribution and propagation.
This study is one of many studies that have shown that grains contribute to disease processes.

In a future blog, I will describe the multiple toxic prolamines, also non-gluten proteins, found in grains.

I recommend a specific carbohydrate diet, updated by Dr. Campbell-McBride and called a GAPS diet.
For as long as it takes to clear up even the most minor problems, as these are signs of chronic inflammation, and chronic inflammation is the cause of most chronic illness of Western Societies including cancer.

All people are at risk of celiac disease. There is no constellation of symptoms or signs that is reliable for a clinical diagnosis. Get tested. If you don't have the money even for the genetic testing at  ,go on a GAPS diet and see how you do. Then as soon as possible get tested.

I don't know what to recommend if you don't have any gluten sensitivity or celiac genes. The evidence of the dangers to health of eating grains is enormous. But are there different "metabolic types" and some people can eat some small amounts of whole grains? I think so. But this is a subject for another day.

To your health
Dr. Barbara