Post by coolplanet on Jul 1, 2013 11:34:52 GMT -5
Study Discovers Real Cause of Gluten Sensitivity
Hint: It's not the gluten, findings suggest
By Kevin Spak, Newser Staff
Posted Jul 1, 2013 10:52 AM CDT
www.newser.com/story/170332/study-discovers-real-cause-of-gluten-sensitivity.html
If you're one of the millions cutting gluten out of your diet on the theory that it causes bloating, diarrhea, and other gastrointestinal unpleasantness—even though you don't have the relatively rare celiac disease—you might be interested in a new study indicating that the gluten isn't the problem. Researchers at the University of Guttenberg studied the immune responses to various types of wheat, and discovered that so-called "gluten sensitivity" was actually linked to a specific protein designed to repel insects, the Local reports.
Industrial farms have increasingly been using Adenosine Triphosphate Amylase, or ATI, to increase their yield, a trend that could explain the growth in gluten sensitivity. But the study's lead author cautioned that his study wasn't definitive. "The whole thing is very new," he says. "We need more data from clinical trials to deduce the consequences for patients."
Further reading: www.thelocal.de/sci-tech/20130701-50609.html
Hint: It's not the gluten, findings suggest
By Kevin Spak, Newser Staff
Posted Jul 1, 2013 10:52 AM CDT
www.newser.com/story/170332/study-discovers-real-cause-of-gluten-sensitivity.html
If you're one of the millions cutting gluten out of your diet on the theory that it causes bloating, diarrhea, and other gastrointestinal unpleasantness—even though you don't have the relatively rare celiac disease—you might be interested in a new study indicating that the gluten isn't the problem. Researchers at the University of Guttenberg studied the immune responses to various types of wheat, and discovered that so-called "gluten sensitivity" was actually linked to a specific protein designed to repel insects, the Local reports.
Industrial farms have increasingly been using Adenosine Triphosphate Amylase, or ATI, to increase their yield, a trend that could explain the growth in gluten sensitivity. But the study's lead author cautioned that his study wasn't definitive. "The whole thing is very new," he says. "We need more data from clinical trials to deduce the consequences for patients."
Further reading: www.thelocal.de/sci-tech/20130701-50609.html