W.O.G

Question 1

Celiac disease

Answer 1

Autoimmune reaction to wheat, barley, and rye

1) Genetically predisposed
2) self-destructive immune response when gliadin penetrates intestinal lining and sets off inflammatory cells in tissue

Question 2

No celiac gluten sensitivity (NCGS)

Answer 2

Other components can be cause of reaction:

Proteins in wheat, barley, rye
1) amylase, trypsin inhibitors

(very possibly psychosomatic) ‘Immune reaction to gluten or another substance in wheat’ [antibodies to gliadin]

Has no biological markers

Based on self reported symptoms “gluten challenge”

Imbalance in gut microbes = intestine more permeable

Antibodies against gluten :: Barrier on intestines might be defective (partially digested gluten to get out of gut and interact w/ immune cells in blood) or immune response-provoking bacteria –> make way to bloodstream and liver cause inflammation

Question 3

Excess of Poorly absorbed carbohydrates

Answer 3

Irritable bowel syndrome: Abdominal pain, bloating, and gas

Question 4

Wheat allergies

Answer 4

Release immunoglobulin E antibodies against wheat proteins

1) vomiting
2) itching
3) shortness of breath

Question 5

Fructants

Answer 5

Carbs in wheat’ can account for as much as half of a person’s FODMAPS intake

Question 6

FODMAPS

Answer 6

fermentable oligosaccharides, disaccharides, monosaccharides and polyols. Can cause bloating when fermented in the gut

Symptoms of irritable bowel syndrome

Question 7

Noveno effect

Answer 7

Mère expectation kg swallowing dreaded ingredients worsen symptoms

Question 8

Lyndon FODMAPS

Answer 8

-did not recruit people from ‘gluten challenge’ “didn’t include people with true wheat sensitivity”

–no reports of rash or fatigue to point widespread immune condition

Question 9

Aladdin’s wheat

Answer 9

• No blinded challenge

- nocebo effect