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"Gluten Sensitivity" May Be a Misnomer for Distinct Illnesses to Various Wheat Proteins


Johanna07
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Although gluten sensitivity and celiac disease share many symptoms, the former is generally less severe. Compared with individuals with celiac disease, people with gluten sensitivity are more likely to report nondigestive symptoms such as headaches and do not usually suffer acute intestinal damage and inflammation. Lately, however, some researchers are wondering if they were too quick to pin all the blame for these problems on gluten. A handful of new studies suggest that in many cases gluten sensitivity might not be about gluten at all. Rather it may be a misnomer for a range of different illnesses triggered by distinct molecules in wheat and other grains.

 

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For years doctors used diet to diagnose the gut disorder: if someone's symptoms disappeared on a gluten-free diet, then that person had celiac disease. Over time, however, clinicians developed more sophisticated ways to identify celiac disease, such as tests that look for immune system molecules known as antibodies that recognize and cling to gliadin. With the advent of such tests, clinicians soon discovered that some people who became mildly ill after eating bread and pasta did not in fact have celiac disease: biopsies revealed little or no intestinal damage, and blood tests failed to find the same antibodies associated with the disorder. In the process, the new condition became known as nonceliac gluten sensitivity.

 

Now several studies hint that so-called gluten sensitivity might not always be caused by gluten. In some cases, the problem may be entirely different proteins—or even some carbohydrates. “We're so used to dealing with gluten as the enemy, but it might actually be something else,” says David Sanders, who teaches gastroenterology at the University of Sheffield in England. Joseph Murray, a gastroenterologist at the Mayo Clinic in Rochester, Minn., agrees: “I'm starting to feel more uncomfortable calling it nonceliac gluten sensitivity. I think it might be better to call it nonceliac wheat sensitivity.”

 

http://www.scientificamerican.com/article/gluten-sensitivity-may-be-a-misnomer/

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Här tror jag Dr William Davis är inne på rätt spår när han väljer att tala om vetefritt istället för glutenfritt (de flesta glutenfria produkterna är skräpkolhydratprodukter). Det finns så oerhört många negativa konsekvenser av vete där det är svårt att reda ut vad som beror på gluten, vad som beror på fytiner, lektiner eller på högt GI och GL/GB. Men listan är lång: Snabb blodsockerstegring, minskat mineralupptag, minskat D-vitaminupptag, minskat proteinupptag, läckande tarm, inflammation med mer a med mera. Uteslut vetet oavsett vad som beror på vad.

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Knäckebröd "känns" ju ganska nyttigt ...men det är alltså lika onyttigt som formfranska? (förutom fibrerna då)?

Jag brukar säga att den främsta skillnaden mellan knäckebröd och limpa är att det förra är torrt. Många av fibrerna är dessutom inte vattenlösliga och därmed som jag ser det inte av något särskilt värde...

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Vilka spannmål räknas som vete?

Det är inte helt enkelt. Det finns många olika slag av vete och mycket tyder på att den senaste formen som vi har idag skiljer sig radikalt vad gäller hur glutenintoleranta reagerar mot den jämfört med äldre varianter som enkorn (einkorn), spält, dinkel med flera. Läs mer här:

http://authoritynutrition.com/modern-wheat-health-nightmare/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+AuthorityNutrition+%28Authority+Nutrition%29

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Although gluten sensitivity and celiac disease share many symptoms, the former is generally less severe. Compared with individuals with celiac disease, people with gluten sensitivity are more likely to report nondigestive symptoms such as headaches and do not usually suffer acute intestinal damage and inflammation. Lately, however, some researchers are wondering if they were too quick to pin all the blame for these problems on gluten. A handful of new studies suggest that in many cases gluten sensitivity might not be about gluten at all. Rather it may be a misnomer for a range of different illnesses triggered by distinct molecules in wheat and other grains.

 

...

 

For years doctors used diet to diagnose the gut disorder: if someone's symptoms disappeared on a gluten-free diet, then that person had celiac disease. Over time, however, clinicians developed more sophisticated ways to identify celiac disease, such as tests that look for immune system molecules known as antibodies that recognize and cling to gliadin. With the advent of such tests, clinicians soon discovered that some people who became mildly ill after eating bread and pasta did not in fact have celiac disease: biopsies revealed little or no intestinal damage, and blood tests failed to find the same antibodies associated with the disorder. In the process, the new condition became known as nonceliac gluten sensitivity.

 

Now several studies hint that so-called gluten sensitivity might not always be caused by gluten. In some cases, the problem may be entirely different proteins—or even some carbohydrates. “We're so used to dealing with gluten as the enemy, but it might actually be something else,” says David Sanders, who teaches gastroenterology at the University of Sheffield in England. Joseph Murray, a gastroenterologist at the Mayo Clinic in Rochester, Minn., agrees: “I'm starting to feel more uncomfortable calling it nonceliac gluten sensitivity. I think it might be better to call it nonceliac wheat sensitivity.”

 

http://www.scientificamerican.com/article/gluten-sensitivity-may-be-a-misnomer/

 

 

Kul att någon mer är inne på min linje. Tack för informationen Johanna!

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