usually seed proteins, and cooking does not
render them less allergenic. Tiny quantities of
nut proteins are sufficient to cause reactions,
including the levels sometimes found in
mechanically extracted nut oils.
Gluten Sensitivity A special form of food
allergy is the disease called gluten-sensitive
enteropathy, celiac disease, or sprue, in which
the body forms defensive antibodies against a
portion of the harmless gliadin proteins in
wheat, barley, rye, and possibly oats. These
defenses end up attacking the nutrient-
absorbing cells in the intestine, and therefore
cause serious malnourishment. Celiac disease
can develop in early childhood or later, and is
a lifelong condition. The standard remedy is
strict avoidance of all gluten-containing
foods. Several grains don’t contain gliadin
proteins and therefore don’t aggravate celiac
disease; they are corn, rice, amaranth,
buckwheat, millet, quinoa, sorghum, and teff.