Rice and Corn Gluten

You are now a detective to your own health. Gluten sensitivity is an illness that is not well studied.
I am trying to look into research as much as I can to get to the bottom of the rice/corn debate so keep checking in to see what I have found.

If you have questions about rice and corn gluten check out the link below from Dr. Peter Osborne, or look up Prolamine for rice and corn to see for yourself.

More studies have been done we just have to go searching for them to find the truth to this gluten sensitivity.

I found this today 8/14/2010 on the reason grains are bad. Website http://drmyhill.co.uk/wiki/Healthy_eating_-_why_grains_are_such_a_problem

a) High glycaemic index.

b) Common cause of problems associated with allergy such as fatigue, IBS, migraine, depression, skin disorders, asthma and "candida".

c) They contain lectins - see Lectins

d) They contain endogenous opiate mimics which may be a problem in susceptibles eg autistics.

e) Most are grown with pesticides and have high levels.

f) Bran is high in phytic acid which binds and inhibits absorption of minerals such as iron and zinc.

g) They are shallow rooting annual plants, often grown year in, year out on the same patch of land. They are markedly deficient in trace elements

In research I found from 1983 "Niacin-deficient rats fed a diet containing maize shown an increased intestinal absorption of dietary macromolecules" Gut, 1983,24,825-830 the information can be found online at BMJ Journals.

The other day I e-mailed the Celiac Sprue Association [Celiacs@csaceliacs.org]and asked them for research concerning rice. They did not forward any papers but wrote the following which made me wonder even more.
"As a grain, there is gluten in rice, but the composition of this ‘gluten’ does not cause an immune response in the small intestine. (Which is how it has been studies in those who have Celiac.my addition to the story)
Gluten has become a generic term to designate a protein in grains. Each of these proteins has a different name. But it is only the protein found in wheat, barley and rye which causes the immune response. Since there is no immune response from the protein in rice, it is designated as being gluten-free." I then asked what is an immune response and got "A person with celiac disease must remove foods which contain any forms of wheat, barley, rye and oats from their diets as these grains cause damage to the villi in the small intestine. This is a simplified explanation of what immune response is. It is different from an allergic response which might cause immediate respiratory problems or hives or something similar. It is not as easy to know that your intestinal tract is damaged as there are some individuals who have no symptoms.

OK. So my thought is if there is gluten in rice and you have a gluten sensitivity, NOT CELIAC then it does have a gluten that will bother your other immune responses. What do you think?