What Is Gluten? – Dr. Ali’s Gluten Sensitivity Course

Majid Ali, M.D.

 What Is Gluten Sensitivity?

Glutens is name given to a family of grain proteins – glutelin and gliadin being the two dominant – are present in many grass-related grains (wheat, rye, oats, barley being the major types). Gluten proteins make dough elastic and give gluten foods a chewy texture. They help such foods rise and hold their form. Gluten proteins (gluten in common parlance) have been a major source of protein in foods worldwide for millennia. They have also been used as additive elements to foods low in protein.

The threads of gluten proteins in nature are intricately intertwined with starch in the structure of grains called endosperm. The prolamin and glutelin from wheat account for about 80% of the protein contained in wheat fruit. Gliadin is alcohol-soluble while glutelin is only soluble in dilute acids or alkalis.

Why Is Gluten Making So Many Sick?

Why are masses of people becoming ill with gluten when they didn’t in past millennia? This is the crucial question which is seldom duly considered in the growing gluten industry. This is one of the two fundamental questions which I consider in depth in the ten articles of my Course on Gluten. The second question, of course, is” How can chronically ill thought to be sick with gluten can become healthy again.

Most of my chronically ill “gluten-sensitive” patients can tolerate pasta or pizza once a week or so when the underlying problems of gut fermentation, leaky gut state, and impaired ATP energy generation can be effectively addressed. I anticipate challenge to this statement from some gluten enthusiasts. My response: I am respectful of opposing points of view but I only believe my patients, my microscopes, and my lab analyzers.

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