Sentences with phrase «called gliadin»

The protein called gliadin which is found in gluten interferes with zonulin's function, which leads to increased hyper - permeability, a condition known as leaky gut.

Not exact matches

«In these people, gliadin, one of the components of gluten, stimulates the release of a substance called zonulin when it makes contact with the cells of the small intestine,» says nutritionist and naturopath Sarah Luck.

Whenever the whole - wheat pasta or a 12 - grain sandwich you innocently eat for lunch reaches your intestines, something called tissue transglutaminase (tTG), which is an enzyme produced in your intestinal wall, breaks down the gluten into its building blocks, gliadin and glutenin.

Gluten, the protein called a poison and culinary villain by William Davis, a cardiologist and author of «Wheat Belly», is created when two molecules, glutenin and gliadin come into contact and form a bond.

The gliadin protein in wheat exerts this effect on the human brain because it is degraded to a group of compounds called exorphins, or exogenous morphine - like compounds; these effects that can be blocked with administration of opiate - blocking drugs.

The main issue with standard gluten intolerance blood testing is that it only looks at antibodies to one component of gluten called alpha gliadin.

Our digestion breaks down specific proteins (gliadins) in wheat into shorter proteins (polypeptides) called exorphins.

And to Davis's point about gliadin, all varieties of wheat — even so - called ancient varieties like kamut — contain the protein, so it's nothing new.

An inflammatory reaction to gliadin can take place in the small intestines of many individuals who do not have Celiac disease or a full - blown gluten intolerance, but who instead have what is called a «subclinical» sensitivity to gliadin.

- Amaranth, buckwheat, chia, millet, quinoa, sorghum, kamut, einkorn, spelt and teff (which are sometimes called «ancient grains» because each was an important food source for ancient civilizations, and although not 100 % gluten - free, are much lower or non-existent in gliadin content compared to modified, high - yield wheat crops).

One of the sialic acid - containing molecules gliadin binds to is called GM1 ganglioside.