Gluten is NOT the Problem - it is ATIs


ATIs make up no more than 4% of wheat proteins, but can trigger powerful immune reactions in the gut that can spread to other tissues in the body.

And now let's add ATIs into the  picture . 

And now let's add ATIs into the picture


Celiac vs Gluten Intolerance

Non Celiac Gluten sensitivity was originally described in the 1980s and recently a “re-discovered” disorder characterized by intestinal and extra-intestinal symptoms related to the ingestion of gluten-containing food. R

What are ATIs?

Amylase trypsin inhibitors (ATIs) can drive intestinal inflammation via activation of toll-like receptor 4. They are found in gluten, such as wheat, barley, or rye ,which triggers small intestinal inflammation. R

ATIs may be prime candidates of severe forms of non-celiac gluten (wheat) sensitivity. R

ATIs are not classified as gluten proteins, but ATIs are found in grain endosperm along with the gluten proteins and usually co-fractionate with the gliadin fraction. R

How Do They Relate to Gluten?


Pour some gluten on me.


ATIs represent up to 4% of total wheat protein and are highly resistant to intestinal proteases. R

Specifically, gluten elicits and adaptive Th1-mediated immune response in people who have mutation in HLA-DQ2 ore HLA-DQ8.

ATIs engage the TLR4-MD2-CD14 complex, which will release proinflammatory cytokines in cells from celiac and nonceliac patients.

Therefore, ATI's may fuel inflammation and immune reactions in other intestinal and nonintestinal immune disorders.  R R


Omega gliadin proteins are one of the most allergenic components of wheat gluten. R

Wheat without omega gliadin proteins are being researched. R

What Helps?

I don't have an allergy to gluten, but do react to ATIs. When I travel, this is what I use, since it breaks down amylase and gluten proteins. 

More Research

  • Gluten free diets may have more toxic minerals in them like mercury. R