Wheat Germ Agglutinin is a protein which is part of a family called Agglutinins and Lectins. They basically are sticky substances that either stick onto other substances or make separate things stick together. Many plants have lectins or agglutinins and the accepted explanation is that they protect the plant from predators. If Wheat Germ Agglutinin crosses the intestinal barrier and gets into the immune system, we frequently see it as foreign and make antibodies against it. Since Wheat Germ Agglutinin is sticky, it may adhere to our own tissue and the antibodies may cause an attack on the agglutinin and the tissue onto which it is stuck. This is one of the ways autoimmune reaction and disease occur.
In summary, Wheat Germ Agglutinin is not gluten, but is found in whole grain wheat. If your test results are positive (higher than normal levels of antibodies) the most logical suggestion is to not eat whole grain wheat and to be certain other wheat derived foods are not Wheat Germ Agglutinin contaminated.
Sensitivity to wheat germ and sprouted wheat.
If your test results are positive (higher than normal levels of antibodies) the most logical suggestion is to not eat whole grain wheat and to be certain other wheat derived foods are not Wheat Germ Agglutinin contaminated.
Check for other lectin sensitivity.
When IgA reactions are predominant, it is an indication of possible Celiac disease and other autoimmunities.
When IgG reactions are predominant, it is an indication of wheat/gluten immune response and possible autoimmunity due to lack of digestive enzymes and/or other factors.
When both IgA and IgG reactions occur, it is an indication of wheat/gluten immune response and its progression to Celiac disease and/or other autoimmune disorders.
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