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Post by raymondo on May 11, 2010 1:42:04 GMT -5
I thought perhaps a new thread here might be useful, rather than hijacking the thread over on the legume forum.
Among the true or cereal grains, I thought only corn and rice were gluten free. Between them, Atash and Telsing quite rightly pointed out that millet, sorghum and teff can be added to that list.
Barley and oats are less clear. A cursory check sees them listed as containing gluten, but do they?
Of the non-cereal grains, it appears that many, if not all, are gluten free. That's things like: chickpea (besan flour), soy, amaranth, quinoa, buckwheat.
Anyone know of a non-cereal grain that contains gluten?
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Post by atash on May 11, 2010 4:28:00 GMT -5
Good question. I assumed it was a complex enough protein to be unique to grasses, but I wasn't sure, so I looked it up: en.wikipedia.org/wiki/GlutenNow this is interesting, and I did not know it: But apparently it is the gliadin that is the troublemaker:
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Post by raymondo on May 11, 2010 4:51:50 GMT -5
Yes, I read that about gliadin, but most people think of gluten, including the only Coeliac I know. So, perhaps barley and oats, like corn, also have gluten, but not gliadin. I'm glad I don't have to worry about it but I've seen the person mentioned after inadvertently ingesting wheat. It wasn't a pretty sight, quite painful it seemed. She was sick for a couple of days.
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Post by atash on May 16, 2010 19:26:26 GMT -5
Raymondo, Gluten = gliadin + glutenin
If something contains gluten, it contains the troublemaker protein gliadin. Maybe the similarity between the words "gluten" and "glutenin" is causing some confusion regarding which cereals are safe, and which are not.
If I eat Avenin, from oats, which has a similar effect on at least some people (me, anyway), I get a whale of a tummy ache, feel very ill, almost like influenza, and will feel bad for much of the rest of the day.
Because gluten sensitivity is better-known, it took me a while to realize the pattern.
Wheat is pretty darn hard to avoid. While I was trying to deal with the situation, I stopped eating wheat, which was hard because it is ubiquitous. Other than potatoes, it's hard in my part of the world to find a staple other than wheat. I bought some big bags of Polenta for lack of other solutions. I was eating it as porridge and as supper.
Oats are also hard to avoid. When I was a kid, there were a lot of different porridges made from various cereals, including rice, corn, wheat, wheat-and-barley-malt, rye, and oats. Now, except in the southeastern USA where corn grits are common, the only thing you can find anymore, IF AT ALL, is oats. That's because too many yuppie parents feed their kids those 60% sugar bomb breakfast desserts.
It's gotten hard even to find just plain oats--only a few stores carry them anymore. Most have pre-sweetened, artificially flavored porridges.
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Post by spacecase0 on May 17, 2010 16:40:18 GMT -5
I get sick when I eat lentils, beans, and buckwheat, so I have more issues than just Celiac issues, strangely I am fine with fermented barley, and that should hurt me...
I still can't bring myself to try oats, some people say that it is just the contamination in packing that make oats not good for Celiacs so I have plans to grow them myself so I can test it the right way.
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Post by Walk on Jun 9, 2010 14:11:33 GMT -5
Gluten grains, besides wheat, include rye, barley, spelt, triticale, kamut, emmer, einkorn. Oats are in another family and some people with gluten intolerance can eat them, but the packaging in a facility with wheat may be problematic for those that are acutely sensitive. Protein intolerances are interesting in how individual they may be. It is a common link to be sensitive to both gluten and casein (milk protein). The holistic MD I work for does testing for food intolerances and the results can be amazing. Some folks are not able to digest beef but can digest chicken, or vice-versa, or are unable to eat kidney beans, but other beans are OK. Rice seems to be the most tolerated of the grains, although an occasional patient will have problem with even rice. The human digestive tract is an extremely complex and individualized system!
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Post by spacecase0 on Jun 9, 2010 16:43:06 GMT -5
I was talking to a russian lady, and she said that rice allergies were the most common one there.
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