prolamin-containing protein
because people with celiac
disease have a specific
intolerance to gluten.Prolamins are especially troublesome
because their particular structure makes them
very difficult (often impossible) for our
digestive enzymes to break down into
individual amino acids.
Problem #1: These proteins are resistant to
digestion.In addition, these prolamins (including
those from gluten) interact directly with some
of the microscopic components of our
intestinal barrier. By “interact,” we mean that
they trigger changes in the barrier function of
the gut, temporarily opening the doors of the
“club.” This allows those undigested proteins
to come directly into contact with immune