Recent research published in the Journal of Proteome Research identifies 5 new groups of non-gluten proteins that are responsible for inflammation in patients with celiac disease. These 5 protein families are distinctly different from the gluten proteins known to cause celiac disease and as these new proteins are not being tested for at present they could help explain why many people who test negative for gluten antibodies respond favorably to a gluten free diet.
It would be interesting to find out whether these proteins also cause inflammation is those with non-celiac gluten sensitivity (NCGS).
These 5 protein groups found in wheat include:
• α-amylase/protease inhibitors
It is worth considering how many of these proteins, along with others not yet discovered, might be in other foods, such as rice and corn, and may be causing inflammation in those who do not fully respond to a gluten-free diet. So if you are feeling a bit better on a gluten-free diet yet are not completely symptom-free, you may need to be grain free. Not so difficult with a bit of help and encouragement!