Gluten

Now I know this is Celiac Disease - but I think there is a crossover into IBD. I was looking for something else and stumbled upon this hypothesis last night:

Possible association between celiac disease and bacterial transglutaminase in food processing: a hypothesis.www.ncbi.nlm.nih.gov/pubmed/26084478

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First, I had never heard of bacterial transgutaminase. I realize now it is added to a lot of the foods that bother, or cause a reaction in myself.

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As far as Celiac disease is concerned, the issue (or cause) for those with true Celiac Disease is that they produce antibodies to what is known as Tansglutaminase 2. But only when in open conformation - or only when the enzyme (transglutaminase 2) is active. This causes their immune system to mount a stronger reaction to the gliadin protein (part of a gluten protein molecule), and at the same time causes their T-cells to stimulate a very strong immune response directed at their tissue. Take away the gluten and things are fine, add gluten back in and the immune system attacks as if the 'gluten' were actually a bacterial or viral infection.

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Now, recently, McMaster University here in Canada has added to this by stating that changes in types of gut bacteria also change the way our bodies respond to gluten... basically more 'bad' bacteria = worse response to gluten. They make the gluten molecules more antigenic. tinyurl.com/poqyl3y

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I don't think it's a far stretch to realize that those of us with UC or Crohn's also have messed up bacteria. So for many of us that struggle with gluten intolerances, perhaps the bacterial make-up (due to IBD) is the root cause of the gluten intolerance issues > and some of us also have certain HLA alleles that could make the bad response just that much stronger.

Take away the illness/inflammation however and things seem to re-set. Much like taking away the gluten solves the issue in those with true Celiac Disease.

Anyway, was just interesting as the addition of bacterial transglutaminase to food processing, combined with inflammation and already messed up gut bacteria might be a recipe for disaster in IBD. I do know that some on here have found success and others have found some dramatic relief by eliminating processed foods and removing gluten.

Just something to think about or look into a little further perhaps for those interested.

Personally, the better I get the more I can add back gluten with no effects. Example - I can now eat the odd muffin with zero issue or concern. Whereas in the years past, a single muffin would have me in the toilet all day with cramps and mucus etc.

Interesting read as I have both celiac and IBD, both were also diagnosed around the same time. Of course celiac was diagnosed before the IBD because of the similar symptoms, but it is interesting. I find that a lot of people with IBD do better without gluten, and so I guess its better that I can't have it at all. Nevertheless, their both similar diseases just different locations, I wouldn't be surprised if it had something to do with bacteria. Thanks for the share.

i've had gluten a few times the past month. it had been around six year since i had eaten it so i was a bit nervous. i noticed my gut feels fine when eating it but my nose and skin go insane. i've had a runny nose, tons of congestion, and hives after each of the times and they usually last 5-7 days. it is quite annoying. i do not have celiac disease so is gluten damaging my gut regardless?? i read all about it and most "experts" say it is poison.

wise choice I'm thinking 89 !

i call it the gluten-glide !

i don't just flat drop into a flare after eating a pizza or a bowl of Wheaties - but if i eat that everyday for anywhere from 2 weeks to a month, i'm in a gradual decent, ending up in sh!tz hell

when my family doctor tried to tell me I have celiacs disease, I asked "how is that possible when I was never like this before, shouldnt I have been like this as a kid?"

His response "Your small intestine have these villa that get damaged by gluten and once u pass this threshold (indicated with his hand) you get symptoms. Each time you reintroduce gluten the more damage and harder for the villi in the small intestine to be the same as it was initially, and as a result there is a decrease in the threshold, thereby making it longer to heal and etc"

(He did absolutely no test or assessment on me btw just heard symptoms and said that)

I was like hmm, makes sense lol. I went gluten free and literally a few weeks later my flare was almost gone! So in remission for half a year I visit my GI (first time) for a follow up just in case. He replied did he (family doc) do a test? I doubt u have celiac...prob just IBS.. you can eat whatever you want. So I did... then I flared... worst ever, then I got diagnosed UC.

Interesting research Canada Mark! Ive noticed for me what got me out of flares before being on meds were gluten-free diets and probiotic type foods.