[BULK] Re: Re: AP Mcs Fries Article

[Guest guest]

I found the following information regarding wheat proteins and

gluten:

What is gluten?

Gluten is the elastic, rubbery protein present in wheat, rye, barley

and to a lesser degree in oats. It binds the dough in foods such as

bread and other baked goods. It contributes to spongy consistency.

Rice and maize do not contain gluten.

However, gluten is only one protein found in wheat, rye and barley.

These foods, like all other foods, contain a number of discreet

proteins that all can result in adverse reactions, including

allergies.

For example, wheat protein comprises 4 main groups of proteins:

water-soluble, salt-soluble, alcohol-soluble and alcohol-insoluble.

The major proteins in wheat-albumin, globulin, gliadin and glutenin

(gluten)-vary in proportion according to the type of wheat.

What types of adverse reactions are possible?

Adverse reactions to wheat, as to any food, can be allergic (in this

case, wheat allergy), intolerance (in this case, wheat intolerance,

gluten intolerance, and Coeliac disease), or due to other naturally

occurring constituents.

Different mechanisms cause different adverse reactions. The

resulting symptoms may be quite different from or confusingly

similar to each other. The human body is able to mount a variety of

defence mechanisms against proteins it regards as foreign or

harmful. Scientists do not clearly understand why food proteins are

regarded as harmful by the body, or how adverse affects occur. For

example, wheat-sensitive allergic individuals typically produce IgE

antibodies to the soluble grain proteins, but some develop gluten-

specific IgE antibodies. Patients with Coeliac Disease develop

gliadin-specific IgA and IgG antibodies.

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C