celiac disease

Why do I react to Gluten-free oats?

Celiac Disease / /

Oats are known for their Cross contamination issues. They are often grown, packaged or handled in the same area as wheat grains or gluten. Certified Gluten-free oats are better because greater care has been taken in the way they are grown, produced, handled and packaged and have gone through a certification process to ensure cross contamination is not an issue The other reason is something called cross reactivity. This is when your body recognizes certain protein structures as similar to gluten and attacks it the same way it would gluten. Avenin, the protein in oats is a similar amino acid structure as glutenin. Studies show that 1% of people who have Celiac Disease have the same autoimmune reaction to oats, regardless of whether it is certified or not. This is due to a genetic and immune system reaction. PMC8511309/ https://www.frontiersin.org/articles/10.3389/fnut.2022.986282/full

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Why do I react to rice?

Celiac Disease / /

There are a few reasons why some with Celiac Disease react to rice. Essentially, when your body creates antibodies against gluten, those same antibodies also recognize and potentially attack proteins in other food that have a similar structure. The protein in rice is one such example for some. It is called cross reactivity. The other possible reason is called cross contamination. Wheat/gluten can end up in rice during any stage of the production process. Celiac causes intestinal permeability also simply known as leaky gut. When you have things floating around in your bloodstream that don’t belong there, it creates an over active immune system which triggers inflammation. That means until your gut is healed properly, you could potentially react to many different foods. Watch my masterclasses on Gut health and How food Sensitivities begin to learn more on this topic.  

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