–Gliadin is the most abundant protein in wheat, contained within gluten polymers. –Gliadin of 2012 is different from the gliadin of, say, 1960, by several amino acids, part of the genetic transformation of wheat introduced to increase yield-per-acre. –Gliadin is degraded to a collection of polypeptides called exorphins in the gastrointestinal tract. Exorphins cross the blood-brain barrier and bind to opiate-receptors to induce appetite, as well as behavioral changes, such as behavioral outbursts and inattention in children with ADHD and autism, hearing voices and social detachment in schizophrenics, and the mania of bipolar illness. –People who consume gliadin consume 400 calories more per day; people who remove gliadin reduce calorie intake by 400 calories per day
Posted on: Tue, 27 Aug 2013 21:56:45 +0000
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