Whole Living magazine
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Whole Living magazine
I don't know how to post a link on this site, but the latest issue of Whole Living magazine has an interesting article exploring the modification of wheat, its impact on the rise of celiac/gluten intolerance, and the idea that some people with gluten sensitivity may be able to eat highly fermented sourdough-type breads without issues. I found it interesting.
Suze
I just read that article last night, Suze! It was interesting, because even gluten-sensitive people were able to tolerate the sourdough bread made with regular white flour. Their explanation of how gluten intolerance is increasing worldwide was eye-opening, too, but I was wondering what Tex would say?
Pat
Pat
Pat C.
"Don't sweat the small stuff.
P.S. (It's all small stuff!)"
"Don't sweat the small stuff.
P.S. (It's all small stuff!)"
Hi Pat,
Sourdough is certainly much safer than conventional breads made from wheat flour. It's just not 100% safe. Here's a past discussion about it:
http://www.perskyfarms.com/phpBB2/viewt ... ough+bread
Incidentally, there's a mistake in my first post in that thread. I said:
The bottom line is (IMO), if you just can't resist eating gluten, then sourdough recipes are far safer than conventional recipes. The safest policy, of course, is to avoid all grains.
Tex
Sourdough is certainly much safer than conventional breads made from wheat flour. It's just not 100% safe. Here's a past discussion about it:
http://www.perskyfarms.com/phpBB2/viewt ... ough+bread
Incidentally, there's a mistake in my first post in that thread. I said:
Actually, since then, I've seen research reports that describe almost 300 antigenic peptides that can be found in wheat, rye, barley, and oats, and more will probably be discovered as time goes on. That's why trying to develop a remedy based on suppressing a reaction to only one or a few of the main offenders is doomed to failure in the long run, because we will still be subjected to damage caused by all those other peptides.I wrote:there are roughly 100 different giladin and glutenin peptides in gluten, to which many gluten-sensitive people react
The bottom line is (IMO), if you just can't resist eating gluten, then sourdough recipes are far safer than conventional recipes. The safest policy, of course, is to avoid all grains.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.