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1. LS (lain@lain.com)'s status on Monday, 27-Nov-2023 08:42:16 JST LS
   Wife was brave enough to eat dumplings even though she’s gluten intolerant, now she’s valiantly suffering for it
   • LS (lain@lain.com)'s status on Monday, 27-Nov-2023 09:01:32 JST LS

     in reply to

     • kaia
     @kaia sadly not really, there are pills that are supposed to help, but they don’t work too well,
   • kaia (kaia@brotka.st)'s status on Monday, 27-Nov-2023 09:01:33 JST kaia

     in reply to
     @lain dumb question: is there something analogous to lactase or antihistamines for gluten?
   • Nicro (nicro@fedi.absturztau.be)'s status on Monday, 27-Nov-2023 20:11:51 JST Nicro

     in reply to

     • kaia

     @kaia @lain Unfortunately, the mechanics involved are different. Lactose-intolerance is caused by missing the enzyme lactase, that would break the lactose into two simpler sugars early-on, which are then processed further and directly absorbed by the body. When it gets to reach the intestines intact, gut-bacteria pick it up instead, imperfectly breaking it into a bunch of gaseous compounds, that much gas isn’t supposed to be there, so it causes bloating, which then translates into the other symptoms. With gluten it’s a proper allergy, meaning that the immune system directly responds to the presence of gluten, causing inflammation and harming intestinal tissue as collateral damage each time it happens, which then causes both short-term and long-term issues. Especially dangerous, because it can go undiagnosed when the short-term pain isn’t noticed or accepted as normal by some people. Because gluten only gets naturally broken down later on in digestion (which would be ok, since it’s normally inert) there is every opportunity for the immune system to take notice. There are also not as many steps to the process where one could intercept. There are enzyme pills that can denature gluten, making it unrecognizable, but it’s very difficult for them to get to every single molecule present in food. And since it’s an immune response issue, it’s more of a yes/no-switch with gluten, rather than a certain amount being the trigger. Gluten is also actively favored and selected for in normal baking, because it makes for smooth, stretchy dough that doesn’t crumble or flake as easily and afaik there aren’t any other easily available proteins that do that.

     LS likes this.