Hi Mr. K: Thanks for your comments. The information I quoted was directly from Dr.Green's literature. As I am not an expert on celiac disease per se(not a gastroenterologist) and only have experience in its connection to Type 1 diabetes, I have queried our Chief of pediatric gastroenterology at Children's National Medical Center to confirm this statement. As soon as he responds, I will report back and enlighten both of us!!
DrCogen
Mr.K: I have heard from my gastroenterology colleague: gluten is a protein that contains gliadin and glutenen polypeptides. Much of gluten is broken down to these polypeptides.Gluten is found in wheat, barley and rye- very important grains for everyone without celiac disease. Grains do have some protein but are helpful mostly as a source of complex carbohydrate. Thus, according to my Children's source, people break down the gluten into polypeptides that can be absorbed by the body. However, the gliadin peptides are actually implicated as a trigger for the immune cascade in celiac disease. I hope this information addresses your concerns.
Thanks,
Dr.Cogen
Yes, this is what I wanted to know. People can break down gluten into usable components. But, for some, it is to be avoided.
I have become a skeptic where nutrition is concerned, largely because information about sensitivities such as PKU, Lactose Intolerance, and Celiac Disease frequently comes out as broad statements for the entire populus, instead of specifically targeting the people with these disorders.
Thank You for double checking that for me.
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I have heard of gluten intolerance and celiac disease, but I have never heard it stated as a general truth of the human condition. It was my understanding that the diet of one's ancestry played a large part in whether or not gluten is digested. I even googled it and found at least one article that referred to it as an important worldwide source of protein.
Am I wrong in my belief some humans can break down gluten ?