New research has shown that other protein fragments in wheat can also cause harm to the immune system in celiacs. This research was carried out at Columbia University Medical Center and published in the Journal of Proteome Research. Celiac disease is an autoimmune disease whereby ingestion of gluten causes severe damage to the small intestine of affected individuals. Gluten is found in wheat, rye, barley, triticale, spelt, kamut and many processed foods. Strict avoidance of gluten is required in order to heal the intestines and reduce the risk of complications such as nutrient deficiencies. Unfortunately, despite strict adherence to a gluten free diet, many people with celiac disease continue to experience digestive problems, or other health problems as a consequence of celiac disease. There can be several possible explanations for this, including small intestinal bacterial overgrowth (SIBO), other food sensitivities or other autoimmune diseases. There are many processed foods that are labelled gluten free, yet contain other fragments of wheat. These foods are endorsed by celiac societies around the world because they are thought to be safe for celiacs. This may not be the case; according to co-author of the study, Peter H. R. Green, MD, "These results indicate that immunologic reactivity in celiac disease may not be limited to wheat gluten, but can involve certain non-gluten proteins, too. I think the findings have implications for understanding the mechanism of the disease and developing new therapeutics." The safest diet for celiacs may be one composed of foods that are inherently gluten free, such as vegetables, fruit, eggs, meat, seafood, poultry, nuts, seeds and legumes. Reference