Gliadin is the fraction of the gliadin protein present in wheat flour, and it is the primary trigger for the immune response in celiac disease. Gliadin contains gliadinase-inhibiting proteins, which protect the small intestine from damage caused by gluten. The presence of gliadinase-inhibitors in wheat berries themselves is not well understood and may vary depending on the genetic makeup of the flour. For people with celiac disease, eating gliadin, even in small amounts, can cause immune system activation and damage to the small intestine.
Therefore, if both the father and mother carry the certain genes associated with celiac disease, their eggs carry the gene. On the other hand, if the parents do not carry the gene, their eggs do not carry the gene. So you have a one in four chance of inheriting celiac disease if your parents both carry the gene associated with celiac disease. The risk of developing celiac disease decreases significantly if both parents are negative for the gene.
are wheat berries gluten free
