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  Pizza: The biggest single contributor of sodium to the American diet?Pizza was the single biggest contributor of sodium to the diet of young Americans in the period... |
 Embassy Flavors CEO: ‘We’re closing the taste gap between regular and gluten-free products’The enormous potential of the gluten-free bakery sector will grow even more when the gap between regular... |
 Kraft’s plan to split into two business units makes strategic sense, says analystKraft’s plan to split itself into two standalone business units will help the market see more clearly... |
 Big interview: Steve Hughes, CEO, Boulder BrandsBoulder Brands CEO: ‘I’ve been following food trends for 30 years and I’ve never seen anything like gluten-free ‘Back in 2008/9, Boulder Brands CEO Steve Hughes had a lot of sleepless nights. The struggling Smart... |
 New research into exactly where Americans' calories are coming from throws up surprising resultsA new analysis of where Americans are getting their calories from has thrown up some surprising results,... |
 CommentHas the IOM clarified the message on sodium reduction, or just muddied the waters?Read the full May 14 Institute of Medicine (IOM) report ‘Sodium intake in populations’ -all 200 pages... |
 Natural & Clean Label Trends 2013: How clean is your label? And can GMOs ever belong in 'natural' products?Recent data from Symphony Consulting (click here ), shows that while US retail sales of products making ‘natural’... |
 Why the tortoise, and not the hare, holds the key to success in new product developmentBlast out of the starting blocks with your hot new product at high ACV distribution and pile... |
  IFIC Food & Health survey 2013: What consumers really think about GMOs, calories, fructose, probiotics, and losing weightWhile polls suggest most Americans are in favor of labeling genetically modified organisms (GMOs), the percentage that... |
 Judge: ‘There is a gaping hole in the current regulatory landscape for ‘natural’ claims and GMOs’A federal judge handling a lawsuit filed in California over ‘all-natural’ claims on Mission tortilla chips has... |
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Elevated Gliadin Antibodies = Gluten Sensitivity
Pamela Cureton is incorrect. "Gluten sensitivity includes any and all problematic health responses to gluten in any body system." (Recognizing Celiac Disease. p. IX) Elevated AGA-IgA and/or AGA-IgG antibodies is a marker for an immune reaction to gluten, that is, an adverse gluten sensitivity reaction. AGA stands for anti-gliadin antibodies. Gliadin is the name given to gluten found in wheat. If the body is producing antibodies, then gluten is penetrating the body somewhere and eliciting the reaction. The person may, or may not, have the lesion in the intestine characteristic of celiac disease, but he or she is suffering a gluten sensitivity reaction.
Posted by John Libonati
22 October 2012 | 16h53