This makes me wonder. I suspect I have celiac's disease because anytime I consume gluten I have all of the unpleasant symptoms. I asked my GP whether I should get tested so that I could treat it and he said that if I've already solved it by removing gluten from my diet to just do that, because that's all the testing is going to tell me anyway.

However, there is one condition under which I can eat bread et al: when I've been riding bikes all day. I've never been quite sure what to make of it, figuring it could just be because I'm more dehydrated than usual, or higher metabolic rate somehow allows me to absorb nutrients that I would have a harder time handling while sedentary. Now I'm wondering if being flooded with endorphins just prevents or masks the inflammation associated with celiac's.

I wish there was more treatment available than a strict GF diet, because I really love all things stretchy and glutenous.

My wife has asymptomatic CD so this has been an interesting read for me. One thing in particular that I learned:

>Gliadin epitopes from wheat gluten and related prolamins from other gluten-containing cereal grains, including rye and barley, can trigger celiac disease (CD) in genetically susceptible people

It never dawned on me that CD is something that develops with time, and not something that victims are born with. I.e., if someone who is genetically susceptible to gluten, never consumes gluten during the course of their childhood, they might not ever develop CD. That's fascinating...and it also might explain why cultures that consume rice as a staple grain have lower rates of CD (Asia: .6%).

>For example, DPP IV shows higher affinity for gliadin and casein than for substance P (SP)

What is substance P (SP)? It seems to be a by-product of one of the processes that enhyances your chances of developing gluten-related but the paper doesn't expand on this. The chart shows it to be a precursor.

Thanks.

This does a lot to explain the post-carb binge "food coma."

Plants usually don't like their seeds eaten (unless of course they're sure that you'll not digest it or somehow still help them reproduce). And we didn't co-evolve with grains much. We domesticated them fairly recently.

Unlike many other toxins plants put in their seeds to protect them, gluten doesn't seem to have been made just for defense. They just came up with a protein to feed their embryos... and turns out it was also toxic to herbivores. Of course, herbivores which co-evolved with these plants evolved ways to digest gluten... but when humans adopted it, we ran into problems.

The good thing is most of these problems can be avoided by not eating what plants don't want us to eat.

Authors putted themselves as time travelers

> A human study in 2089 elderly individuals looking for possible persistence of anti-gliadin antibody

⊙.