Hello,
I’ve been gluten free (to the best of my abilities) since finding this site back in June 2012. This site has been so helpful-thank you all. I’ve also reduced dairy and deleted all sugar substitutes. Happy to say my life and digestive track have retuned to normal, or nearly.
I know the folks at this site are adamant about gluten intolerance and MC. However, I’m wondering if any of you have tried hydrolyzed (fermented) wheat products such as sourdough bread. Some research suggests that fermented wheat is tolerable for people with celiac disease. I’m thinking of giving sourdough a try, but wanted your input first.
Thank You. K
Fermented (hydrolyzed) wheat tolerance--Sourdough??
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Hi K,
It's good to hear that you've been doing so well with your treatment. I hope that you continue to do well.
Sourdough bread is actually a low-gluten product, and many celiacs who have a relatively high reaction threshold are able to tolerate it. The relative safety of the product depends on the completeness of the fermentation process involved. If the reaction is complete, gluten may be virtually non-existent. If for any reason the chemical reaction does not quite reach completion, then gluten will remain. Obviously, the amount would be unpredictable.
It appears from research studies that while people who are sensitive to gluten may be able to eat such low-gluten products without causing any clinical symptoms, the production of antibodies continues (at a reduced rate), and for some individuals, intestinal damage may continue to acrue (again, at a reduced level, due to the low exposure rate).
It's a personal decision, and the only way to find out if your reaction threshold is high enough that sourdough bread won't cause a reaction, is to try it. Remember that reactions to low-gluten foods are typically dose-dependent. That implies that a small amount may not cause any problems, whereas eating more of it (or eating it more frequently) may result in a reaction. We all have different reaction thresholds to the foods to which we are sensitive. In addition, anti-gliadin antibodies have a very long half-life (120 days), so any gluten that we eat today will still be affecting our immune system for months and months in the future, (althought that doesn't necessarily mean that it will trigger a reaction during that time).
One thing is for sure, while it may not be entirely safe for someone who is gluten-sensitive, sourdough bread is far, far less harmful than conventional wheat-based bread. Good luck, and if you decide to try it, please give us a report now and then, on how well it seems to be working.
Tex
It's good to hear that you've been doing so well with your treatment. I hope that you continue to do well.
Sourdough bread is actually a low-gluten product, and many celiacs who have a relatively high reaction threshold are able to tolerate it. The relative safety of the product depends on the completeness of the fermentation process involved. If the reaction is complete, gluten may be virtually non-existent. If for any reason the chemical reaction does not quite reach completion, then gluten will remain. Obviously, the amount would be unpredictable.
It appears from research studies that while people who are sensitive to gluten may be able to eat such low-gluten products without causing any clinical symptoms, the production of antibodies continues (at a reduced rate), and for some individuals, intestinal damage may continue to acrue (again, at a reduced level, due to the low exposure rate).
It's a personal decision, and the only way to find out if your reaction threshold is high enough that sourdough bread won't cause a reaction, is to try it. Remember that reactions to low-gluten foods are typically dose-dependent. That implies that a small amount may not cause any problems, whereas eating more of it (or eating it more frequently) may result in a reaction. We all have different reaction thresholds to the foods to which we are sensitive. In addition, anti-gliadin antibodies have a very long half-life (120 days), so any gluten that we eat today will still be affecting our immune system for months and months in the future, (althought that doesn't necessarily mean that it will trigger a reaction during that time).
One thing is for sure, while it may not be entirely safe for someone who is gluten-sensitive, sourdough bread is far, far less harmful than conventional wheat-based bread. Good luck, and if you decide to try it, please give us a report now and then, on how well it seems to be working.
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.