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What are non celiac gluten reactivities?

Note:  Here are several theories about non celiac gluten reactivities and celiac disease gleaned from major celiac oriented websites, research websites, and various gluten intolerance/celiac specialists.

A. Missed diagnosis of non celiac gluten reactivities including celiac disease.

 

1.  The patient has not ingested enough gluten over adequate time during a gluten challenge.  

     (Source - major celiac centers.)

 

2.  Tests panels are incomplete for the patient's type of damage.  More antibodies should be    

     checked in more places in the immune system. (Source - Immunosciences Laboratories)

 

3.  Poor lab processing and/or test interpretation (Source - Major celiac centers)

 

4.  Missed biopsy diagnosis due to patchy villi damage, damage that is submicroscopic, or

     inappropriate test interpretation.  This viewpoint usually only accepts the theory that biopsy

     for villi damage is necessary for gluten reactivity diagnosis. (Source - Major celiac centers)

     centers)   By contrast other researchers believe that damage may occur in many other

     places in the body, not necessarily always to the villi.

 

5.  Testing medium should be stool for earlier more sensitive detection of antibodies. 

     (Source - Enterolab, this is a research lab.  Announced research is in process of being

     published.)

 

B.  Other substances present in the grains commonly referred to as "gluten grains" (wheat, barley, rye, and oats?) may cause unhealthy conditions that produce similar symptoms as celiac disease. Some of these substances may be unknown or are known but are not yet identified as offenders.
 

C. As research progresses some researchers suspect gluten grain induced damage may sometimes be to other parts or functions of the body beside intestinal villi, or other antibodies are involved (references in progress) beside the scientifically validated celiac blood panels in common use today.  Some labs and practitioners now use more detailed panels of blood work.  See "testing" link.

 

Other theories include reactions to changed farming practices, Hybrid grains with increased gluten content and genetic modifications to wheat (source, Mendel in the Kitchen) improper grain preparation methods, toxins, missing enzymes or wrong fats in the diet, yeast overgrowth in the digestive system, and cross reactions between various food intolerances.

 

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