Recent Research: New Gluten Allergies?


Have you noticed the accumulative rise of grumbling voices regarding wheat gluten these days?

I certainly have.

Why now? Is it feasible to think that so many people could truly have some degree of Celiac disease (a true intolerance to gluten)? If NOT, then what gives? I mean… could it all just be in their bread-defying heads ?!

Maybe not.

A recent study reported by the European Journal of Allergy and Clinical Immunology suggests that in this modern day of processed foods, we may now be dealing with TWO types of gluten allergy categories; the allergy to whole wheat gluten (Celiac disease) and now also an allergy to ‘deamindated gluten’ or ‘DG’ (deamindated meaning that due to process such as acidic washes, part of the protein was removed or reconstructed from its original form).   So aha! Perhaps then there is more to this grumbling than mental mishaps. Perhaps something new has begun.


The objective was to compare the differences of IgE (antibody) binding towards native gluten (non-processed) and deamidated (processed) gluten proteins between Celiacs and DG allergy participants. The primary method used was an ‘oral challenge’ carried out by a “double-blind, placebo-controlled test”. The test included three weeks of strict avoidance of gluten products both participant groups, followed by a slow reintroduction of the allergy suspecting foods. At this time blood serums were collected and IgE antibody binding patterns from both groups were carefully mapped, and analyzed. The results were definitely interesting! IgE antibody bindings for participants allergic to DG were found to be almost completely the same; all but one showed IgE binding to DG proteins. Serum of the control group showed no binding. As for the Celiacs, only five out of nine expressed IgE binding, and of the ones that did their IgE bindings towards the processed DG proteins were found to be notably LOWER than their collective responses towards native wheat gluten. Revealing for the Celiacs a differing reaction toward processed ve non-process gluten variations.

OK. What does this all mean? According to this particular study, it means that we are beginning to see evidence that this allergic response to deamidated gluten (DG) may indeed be ‘operating as a separate entity’ as to the Celiacs with their native wheat allergy. The fact that all but one DG participant expressed an allergic reaction to the deamidated gluten (DG) and also the fact that this number was notably greater (almost 50%) than what was expressed in the Celiacs group, is what allows for this interesting suggestion.

The last important thing to note here is that the CAUSE of this possible new allergy, is not a natural one.  No, the study itself shamelessly concludes that this is a product of ‘modern food technologies being applied to industrial food products’.  Put plainly, evidence suggests that changing natural food structures, via food processing prcedures, may very well be introducing brand new food allergies the Americans public – without warning.

Pretty interesting.

Arguably, concerning.

If this is true of wheat gluten.. what else could this be true of?   Honestly we may never fully know due to it’s charged complexity.

However a rising theme seems to be that the more we alter whole foods, the more complicated health maintenance can often become.

(we’ve seen this with highly processed foods such as hydrogenated fats,  high-fructose corn syrup,  now possibly deamidated gluten…)

Who else is ready for some RE-simplification ?

Ah, to Simplify.

A soothing concept.  ..No?

In closing, if you’re one of those who don’t have Celiacs disease and yet can’t seem to tolerate modern day gluten foods very well…..finding yourself strangely perplexed (to be honest I’ve been there myself), maybe don’t be.  Listen to your body, and know that cutting out gluten could still be very well justified.

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