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A combined IgA and IgG blood test is the more accurate of tests for food reactivity. When testing for celiac disease, "gliadin" & "transglutaminase" are diagnostic markers--in both saliva and blood. When exposure to an antigen occurs in the digestive tract, immune response will be IgA first and IgG second.
The increasing number of people with celiac disease, is due in part to changes in wheat cultivars. This is NOT a GMO (genetically modified) factor, but a change in genetic engineering regarding wheat. These protein changes in wheat were not present 50-100 years ago. We now have a complexity to our grains that is new to humans.
The higher "alpha-gliadin 9" in today's varieties of wheat, is suggesting that these engineering changes could be leading to higher exposure to "gliadin"--one of the peptides associated with gluten-sensitivity.
Also, due to the structure changes in wheat, our bodies no longer have the correct regulating response from our T-cells--(differentiating friend from foe), to help minimize food antigen reactions.
The regulatory part of our immune system often does NOT recognize these new wheat proteins as friendly, creating adverse responses to the new peptides--resulting in food sensitivity which, if not addressed, can cause an auto-immune condition.
Rye protein: Secalin
Barley protein: Hordein
**A "positive" IgA test is non-specific--it's been shown to be associated with a variety of auto-immune diseases--this is why an IgG test should be run concurrently.
**The HLA-DQB1 gene along with CLDN5 gene are linked to "gluten-induced" schizophrenia.
**If you've been following a gluten-free diet and are still finding difficulty regarding improvement, cross-reactivity with these foods may be possible & they will also need to be eliminated:
Rye, barley, spelt, kamut, dairy (all cow's milk, casein, whey protein, milk chocolate), oats, yeast (baker's and brewer's), millet, corn, and rice.
Looking for gluten free products in
The gluten-free market was once targeted only towards those suffering from Celiac disease--an autoimmune disease that adversely affects the small intestine.
Americans first started being diagnosed as celiacs in the 1940s, and The Joy of Cooking has featured gluten-free recipes since 1975. But not until the past five years have the terms "celiacs", and "gluten-free" resonated with the general population
One of the challenges for modern manufacturers is that it is tricky to make a gluten-free product tasty. When you bake gluten-free, the principles that apply to normal baking don't apply anymore. Gluten binds. So you have to replace that.
One way to eliminate cross-contamination concerns is to have a dedicated gluten-free manufacturing facility.
Look for products that have been certified gluten-free, and remember that recipes with gluten-free ingredients may take some trial and error. Some ingredients, such as various flours, combine differently.
Gluten, a thickening agent and filler in everything from ketchup to vitamins, is not always listed as an ingredient on a nutrition label, which makes finding gluten-free foods challenging.
A solution may be the Food and Drug Administration's (FDA) proposal for a standardized definition for the term "gluten-free". Bob's Red Mill, and Oregon-based pioneering manufacturer of gluten-free products, participated with the FDA in its mission to define the standards. Once the FDA label is approved, some researchers think it will be the point after which the food market explodes with gluten-free products.
Currently, the Gluten-Free Certification Organization (GFCO) provides an independent service to supervise gluten-free food production according to a consistent, defined, science-based standard that is confirmed by field inspections, in order to achieve heightened consumer confidence and safety. One of the first specialty food companies to seek GFCO certification was Nelsen-Massey Vanillas in Waukegan, IL.