Halleflippinlujah. Another study showing that the use of corn/maize in gluten free foods could be doing more harm to gluten sensitives than good.
You can read more about the study here:
Maize Prolamins Resistant to Peptic-tryptic Digestion Maintain Immune-recognition by IgA from Some Celiac Disease Patients.
Here is the conclusion the researchers put in the study abstract:
Maize is used as an alternative to wheat to elaborate foodstuffs for celiac patients in a gluten-free diet. However, some maize prolamins (zeins) contain amino acid sequences that resemble the wheat gluten immunodominant peptides and their integrity after gastrointestinal proteolysis is unknown.
….the use of maize in the formulation and preparation of gluten-free foods must be reevaluated in some cases of celiac disease.
Why? As I have said so many times before, some foods are structurally very similar to gluten – maize being one of them – and the body can get confused, think it is gluten and spark the same immunological, inflammatory and autoimmune reactions. This is why, with some people, if they are to get well – especially coeliacs with non-healing villi and malabsorption issues – it is imperative in my opinion to remove the cross-reactive foods too.
All grains – traditional gluten or not – are very similar in structure.
Corn contains its own type of gluten – zein – and other grains also contain glutens. Why do we still insist on the belief that it is only gliadin – and one type of gliadin, 33-mer, for that matter – which causes us problems? It doesn’t make any sense to me and it is only a matter of time, I reckon, before more studies like this will show the discrepancy and a gluten free diet will return, once again, to a grain free diet, resulting a truly gluten free diet.
For best healing, we have to bear in mind too that there are other cross-reactive non-grain foods, like potatoes, for example. I am finding many gluten sensitives have a problem with those and assumed it was nightshades until I came across the similar structure issue. The aim, for gluten sensitives (coeliacs and non-coeliac gluten sensitives) must be to avoid the cross-reaction problem and that most definitely includes corn at least, in my view.
The best way to test these cross reactive foods initially is with a triple antibody allergy test looking for IgA, IgM and IgG antibody reactions. Check this one out: Food Intolerance Test 1. It tests 96 different foods, including 13 of the most common cross-reactive foods, for 3 antibodies, making it one of the most comprehensive food intolerance tests available.