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Home › Research › Wheat Zoomer: Farinins IgG
Wheat Zoomer

Farinins IgG

Optimal result: 0 – 0.89 Units
Vibrant Wellness
By Healthmatters Editorial Team
Peer-reviewed sources

Increased levels of antibodies to non-gluten wheat proteins (serpins, purinins, farinins, amylase/protease inhibitors and globulins) are responsible for inflammation in patients with wheat sensitive enteropathies.

Consider avoiding wheat in your diet.

Non-gluten proteins constitute about 25% of the total protein content of wheat cereal. Recently it has been shown that these non-gluten proteins are immune-reactive in individuals with wheat sensitivity. The 5 groups of non-gluten proteins which are distinctly different from the gluten proteins that are responsible for inflammation in patients with wheat sensitivity are serpins, purinins, farinins, amylase/protease inhibitors and globulins.

Non-gluten proteins constitute about 25% of the total protein content of wheat cereal. Recently it has been shown that these non-gluten proteins are immune-reactive in individuals with wheat sensitivity. The 5 groups of non-gluten proteins which are distinctly different from the gluten proteins that are responsible for inflammation in patients with wheat sensitivity are serpins, purinins, farinins, amylase/protease inhibitors and globulins.

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