Let me introduce you to zein

Zein is a protein in corn (“maize” outside the U.S.) that, if held side-by-side against the gliadin protein of wheat, rye, or barley, overlaps substantially in structure (i.e., amino acid sequence). In other words, the zein protein of corn resembles the gliadin protein of other grains—not identical but with overlapping similarities in structure. This should come as no surprise, as corn and other grains share evolutionary history as grasses, not to mention ongoing exchange of genetic material over eons, given the impressive promiscuity of grasses and their ability to share and combine genetic material. (Recall how 14-chromosome ancient einkorn wheat mated with various wild grasses over the last several thousand years to yield modern 42-chromosome Triticum aestivum wheat.) Zein and gliadin are examples of prolamin proteins, a class of proteins in grasses. They are called prolamins because they are unusually rich in the amino acid, proline. Zein represents nearly half the protein in corn. (Beyond proteins, the remaining constituents of corn are largely carbohydrate-fibers, amylopectin and amylose. This explains why, when corn is reduced to a powder, as in corn meal or cornstarch, the glycemic index is the highest of any food, and why corn is used to make high-fructose corn syrup. Yes: corn is a flagrant contributor to high blood sugars, insulin resistance, inflammation, visceral fat accumulation, type 2 diabetes, and all the unhealthy phenomena associated wit...
Source: Wheat Belly Blog - Category: Cardiology Authors: Tags: News & Updates grain-free grains Inflammation wheat belly Source Type: blogs