Gluten is NOT the Problem - it is ATIs

Non Celiac Gluten sensitivity was originally described in the 1980s and recently a “re-discovered” disorder characterized by intestinal and extra-intestinal symptoms related to the ingestion of gluten-containing food. R

Amylase trypsin inhibitors (ATIs) can drive intestinal inflammation via activation of toll-like receptor 4. They are found in gluten, such as wheat, barley, or rye ,which triggers small intestinal inflammation. R

ATIs represent up to 4% of total wheat protein and are highly resistant to intestinal proteases. R

Specifically, gluten elicits and adaptive Th1-mediated immune response in people who have mutation in HLA-DQ2 ore HLA-DQ8.

ATIs engage the TLR4-MD2-CD14 complex, which will release proinflammatory cytokines in cells from celiac and nonceliac patients.

Therefore, ATI's may fuel inflammation and immune reactions in other intestinal and nonintestinal immune disorders.  R R

Omega gliadin proteins are one of the most allergenic components of wheat gluten. R

Wheat without omega gliadin proteins are being researched. R

I don't have an allergy to gluten, but do react to ATIs. When I travel, this is what I use, since it breaks down amylase and gluten proteins. 

• GlutenEase

• Gluten free diets may have more toxic minerals in them like mercury. R