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I was tested, using a saliva test, for gliadin sensitivity a year or more after I had stopped eating wheat. I was not surprised that I scored "off the chart" for gliadin reaction. The test result mentioned rye, oats, barley as likely to cause a reaction similar to my response to wheat. I am surprised that rye and barley are not on Possum's list.
Later, when I completed my swami, it named wheat, rye, barley, and oats as avoids. I was not surprised. OTOH, teff and rice are beneficial.
The sun, with all those planets around it and dependent on it, can still ripen a bunch of grapes as if it had nothing else in the universe to do.
If people do not react rye and barley but do react to wheat, they are probably reacting to wheat germ agglutinin or opioid peptides found in the wheat rather than to the gluten.
I think that is exactly right. There seems to be a widespread public confusion going on here where all sorts of problems are being housed under the umbrella term 'gluten' whereas the reality is really quite a bit more complicated and issues may have nothing to do with gluten at all.
Personally I have a definite problem with Wheat though I don't think with most other grains. The good part, I would suppose, is that if you do your homework you can eventually isolate the culprit. Given that much of the 'gluten free' alternatives being sold are of dubious quality would certainly encourage someone to look further into the situation.
I have taken Collinsonia, Quercetin, Polyflora, Polyvite, Proberry, Redoxa, and do take many NAP type A supps as well as eat turmeric often and drink lemon water daily!!! I have been gluten free for most of 3 years and have cheated sometimes. Lately I am on track and staying the course...no gluten and only my swami diamond manchego cheese once a week and yogurt 3x wk. No cow or goat dairy. I have Dr. D's allergy book, his encyclopedia/allergy-sinus protocol....so...basespretty much all covered! I wear a mask while housecleaning and outside in the wind or when gardening. I am not giving up buckwheat or brown rice because I alternate my foods daily anyway. I am just aware now.
Ao ISFJ Taster Rh+
"God gave us the gift of life. It is up to us to give ourselves the gift of living well." Voltaire "Whisper words of wisdom. Let it be." Sir Paul McCartney
CSharp, That is very interesting what you said "If people do not react rye and barley but do react to wheat, they are probably reacting to wheat germ agglutinin or opioid peptides found in the wheat rather than to the gluten. " I know two people who gave up wheat/gluten, and now when they eat it they get very itchy. I wonder if this is reacting to the agglutinin or opiod rather than a gluten reaction? Lin