Turns out, gluten isn’t the only culprit when it comes to an immune reaction to wheat. New research suggests non-gluten proteins are also a source of those immune reactions to wheat. Wheat proteins called ATIs also trigger reactions The new suspects are a family of proteins called amylase-trypsin inhibitors, or ATIs. While they make up only four percent of the proteins in wheat, ATIs can trigger powerful immune reactions that can spread from the gut to other tissues in the body, such as the lymph nodes, kidneys, spleen, and even the brain. ATIs are also shown to inflame pre-existing … [Read more...]
Is Gluten-Free a Fad? Not if You Have Hashimoto’s
You’d have to live under a rock to not recognize the popularity of gluten-free diets by now. But if you think going gluten-free is just another fad, think again. Although it may be a passing fad for some, a gluten-free diet is extremely important for those with Hashimoto’s hypothyroidism. The benefits, which attain almost miraculous heights for some people, vary depending on the person. However, a number of studies and countless anecdotes show a strong link between Hashimoto’s and gluten sensitivity. A gluten sensitivity is not a one-size-fits-all disorder with requisite symptoms. … [Read more...]
Gluten — Food industry darling, autoimmunity devil
Wheat and gluten sensitivities may seem like modern, hot button topics, but guess what? They aren’t actually new. Wheat and gluten reactions have been recorded as far back as ancient Rome when slaves who handled several tasks in bread baking were known to develop respiratory illnesses in association with wheat flour. What is new (or newer), however, is the form that these wheat and gluten related conditions take on today. Gluten-related illnesses have been on the rise in the United States for several decades, tracking almost directly with the rise of modern agricultural and food processing … [Read more...]
