Wheat modification and gluten
Gluten is the protein component in wheat and it comes from the Latin word for glue. This is what makes wheat products elastic or chewy in texture. Wheat is an ancient grain and has been consumed by mankind for over 10000 years. But the wheat today is making some of us sick. The wheat we consume today is very different to that consumed by our parents and grandparents. Gluten has been significantly hybridised and deamidated over the last few decades and this has triggered an inflammatory response in certain people.
Gluten isn’t just found in wheat, it is also present in barley, rye, kamut, spelt and malts. Non-gluten free alternatives include teff, buckwheat, quinoa and oats (ensure these are gluten-free oats as many are processed in the same factories as wheat).
Gluten and Gliadin
Gluten contains α-gliadins (alpha gliadins), γ-gliadins (gamma gliadins) and glutenins (the sticky portion). These are the immunogenic components. Gluten also has an allergen component: ω5-gliadins (omega gliadins). Our proteolytic enzymes cannot digest gluten proteins and these can be immunotoxic.
One manifestation (the most extreme) of gluten sensitivity is Celiac Disease, an autoimmune condition but there are many others who suffer from Non-Celiac Gluten Sensitivity (NCGS). Symptoms of NCGS are not just limited to gastrointestinal distress, research is pointing to far reaching consequences including neuroinflammation in the brain which can lead to neurodegeneration. The most common area of non-intestinal manifestation of gluten sensitivity is the nervous system and the brain. It can also affect our thyroid, joint and other tissue.
Gluten Can be Harmful to the Nervous System
There has been a huge amount of research done on gluten and its impact on the nervous system. There has also been considerable effects of a strict gluten-free diet on neurological disorders.
So how does gluten impact the nervous system? Well cross-reactivity for starters – the protein structure of gluten is similar to that in our nervous system. For those that are gluten sensitive, when they consume gluten, the immune system will produce gluten antibodies but may also produces antibodies to nervous tissue whenever gluten is ingested. This can result in a gluten-induced autoimmune condition ie the body attacks its own tissue.
Gluten can also cause a leaky blood brain barrier, the thin lining that protects the brain. A leaky brain means that pathogens can get into the brain and increase the risk of autoimmune conditions.
Gluten Antibody Testing
Testing for gluten sensitivity is more complex than one would expect because individuals can react to different portions of the gluten protein. Most labs only test for alpha gliadins which is quite limited and many people will test negative. Other tests that should be incorporated is the omega and gamma gliadins, glutenin and deaminated gluten. Testing for gluten sensitivity should also include testing for transglutaminase. If you test positively for transglutaminase antibodies then this means that gluten is triggering your autoimmunity.