Gluten-related disorders disease patients who have HLA-DQ2 and HLA-DQ8. Coeliac disease (American English: celiac) (CD) is one of the most common chronic, immune-mediated disorders, triggered by the eating of gluten, a mixture of proteins found in wheat, barley, rye and derivatives. Evidence has shown that this condition not only has an environmental component but a genetic one as well, due to strong associations of CD with the presence of HLA (Human leukocyte antigen) type II, specifically DQ2 and DQ8 alleles. These alleles can stimulate a T cell, mediated immune response against tissue transglutaminase (TTG), an enzyme in the extracellular matrix, leading to
Rye bread "maslin" (or variants of the name) was the bread of the better-off peasants for hundreds of years, in contrast to the white manchet bread eaten by the rich, and the horsebread eaten by the poorer peasants, which was made of cheaper grains including oats, barley and pulses. Wheat-rye breads, particularly light rye (sissel) and American pumpernickel, but also a combination known as "marble rye", are very closely associated with Jewish-American cuisine, particularly the delicatessen. The bulk of the flour is white wheat flour (often a less-refined form known as "first clear"), with a substantial portion of rye mixed in for