Gluten Sensitivity, Miscellaneous

More Clues To Gluten Sensitivity Revealed

14 Comments 15 August 2012

Here’s a must read article from Whole Living magazine titled Our Daily Bread.

Has tinkering with wheat genetically affected our ability to digest it?

Is this the reason behind the explosion of people with gluten sensitivity?

What about chemical fertilizers?

And…note how the processing of grain changes its nutrients. Most people don’t realize that eating whole grains means just that – the whole grain unprocessed in any way, not the pulverized version.

This article explains the history of industrialized wheat and also explains the role of fermentation (aka sourdough bread) and how it may help with digestion.

Be sure to read the whole article…it’s lengthy, but gets meatier (or should I say “wheatier”? :)) after the first subheading.

CLICK HERE TO READ THE ARTICLE

And y’all come back here and discuss what you think in the comments.

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Your Comments

14 Comments so far

  1. 1
     
    cheryl says:

    So I’m a little confused…are you saying we can eat sourdough bread? Or only bread made by the guy in California…or what exactly…I read the article but was disappointed to come to the end with no real answers…????

    •  
      Kelly says:

      Hi Cheryl…There are no answers. Just clues. I think it is important for us to understand how our food is produced and the history of the production, etc. in order to possibly better grasp how it may have affected us and how it may lead to future options.

      My purpose in posting the article was just for education purposes. Not to encourage people to eat sourdough gluten bread.

      The article makes it clear a couple of times that the people eating the bread were “gluten sensitive” not “celiac”.

      You might want to reread it…I read it a couple of times…so much info.

      Also, you may find this info about gluten sensitivity interesting – in case you missed it a short while ago on the blog. Basically, even the medical community doesn’t really know what the heck “gluten sensitivity” is.
      http://www.celiacchicks.com/uncategorized/what-is-gluten-free.html

      Hope that clears things up a bit!

  2. 2
     

    Hi Kelly, Thank you so much for this extensive article about wheat flour and all the ways it is being processed and offered to us in the various styles of bread.

    I’ve been aware of gluten intolerance for over twenty-five years. Back then I simply avoided bread, crackers, pasta, cookies, etc. Now there are so many gluten free products available, I do eat them occasionally.

    I also noticed no problem with eating bread in France and Italy. Quite delightful!

    I do fairly well with baking my own pancakes, scones or pizza dough with Bob’s Redmill gluten free flour mix or Pamela’s.

    I will look at Whole Foods here in Napa more closely and see what various types of gluten free breads they might be carrying. In the past I’ve been quite diappointed that although they carry quite a variety of gf baked good, almost ALL of them have dairy, which I also can’t digest. Ahhhhh…

    Thank you again for your wonderful newsletters. Keep up the good work.

    All the best, Becca Pronchick

    •  
      Kelly says:

      Thanks, Becca!! So, you must be in the “gluten sensitivity” camp….dont’ want the celiacs to pounce on you for eating gluten bread in France ;)

      That is SOOO interesting that you could eat the bread in France and not US.

      Thanks for reading!

    •  
      Gloria Duy says:

      Becca, you might like to try Katz brand food which are gluten and dairy free. They are also delicious. I order from their website.

  3. 3
     
    Jeanne says:

    I have also heard a theory that the storage of wheat is partially the problem as well. The surplus wheat supplies in our country are in such large quantity because farmers can be paid subsidies for producing extra crops. However, the demand is far lower than the production, so the wheat is stored in silos, for months on end until they can be shipped out. This leads to a build up of mold spores inside the silos, which transfers to the grain. This same theory ties to the Peanut crops as well, to explain the surge in peanut allergies. They say we are actually reacting to the mold allergy, not the actual grain or peanut.
    Do you think there is any credence to this? I have not had time to research the details, but was wondering if you have a way to do that?

  4. 4
     
    tanya says:

    I haven’t read the whole article yet. Thru a non-profit group I’ve worked with I had the chance to speak at length with some food historians from England. They actually work to re-create the kitchens at Hampton Court during the reign of King Henry VIII.

    The last time I spoke with them they had planted a test harvest of ancient (think 16th century) wheat that was still viable. It had been gathered from thatch roofs of the time. What they were finding was “low gluten”.

    They found that the loaves being baked were heavier than modern wheat and more like many of today’s gluten free breads. The heavier loaves make much more sense in a historical context when you look at the rations that were given to the sailors of the time. With modern day bread weight sailors would have been carrying a bunch of loaves.

    Very interesting stuff. I’m glad others are working on this too. We were never meant to eat gluten in it’s current form.

  5. 5
     
    Mary Viox says:

    Hi Kelly,
    Thanks for sharing this really interesting article. It all makes sense. Makes me wish I was gluten-insensitive instead of Celiac!

  6. 6
     

    Interesting article, but I’m a doubter and as a celiac, would not want to put my health at risk for the joy of tasting real bread. Let’s see endoscopic proof there has been no damage to the small intestine after months of indulging.

  7. 7
     
    Kelly says:

    Annette, I’m not going to eat it either! The article made it clear that the people eating the bread were not celiac. So, I totally agree with you that it wouldn’t be a good idea for a celiac to do their own test with this type of bread.

    And even if someone is gluten sensitive…there is no real way to test for reactions. There is no real “proof”. That is why the medical community finds it so difficult to study.And this is why the medical community likes to be very cautious with the gluten sensitive…because they just dont’ know the damage that even cross contamination can cause.

    In the end though, each individual can make his own choice about what to eat.

    Thanks for your comment!

  8. 8
     
    Michael says:

    My doctor says that the reason that some gluten intolerant people (she says teenagers, but not adults) can eat wheat in Europe is that the Europeans hydrolyze their wheat for hours, a step that is skipped in America. Here is a good article by Sayer Ji http://www.greenmedinfo.com/page/opening-pandoras-bread-box-critical-role-wheat-lectin-human-disease
    which explains very well why unhydrolyzed wheat is toxic. But years before I was diagnosed celiac, I had switched to spelt bread, then only sourdough spelt. I went grain free to combat candidiasis, and got somewhat better, but was still consuming hidden gluten and cc. Then resumption of eating the sourdough spelt really brought on my main symptom of musculotskeletal pain. All of the souring in the world is not going to help celiacs, nor is heirloom wheat, since the original wheat has never been found. The breeding and processing of wheat has definitely proliferated disease, as well as the USDA diet recommendations and food marketing. It’s all toxic. I am only a fan of Dr. Rodney Ford. Mankind needs to recognize the pure folly and mistake of eating grass seed and find a better food source.

  9. 9
     
    Terri says:

    As a newly diagnosed Celiac, I truly appreciate any Information I can get in regard to this disease!! I just read another article discussing how the prevalence of Celiac Disease along with those that are gluten intolerant are increasing so dramatically!

    Kind of scary to think about how our food has been changed over the years to increase yields while at the same time people seem to be getting sick….I’m glad people are starting to pay attention to these genetically altered, chemically (fertilizers are such) engineered foods that may, in fact, be making us sick. While the demand for food increases worldwide – I pray that new, safer ways of producing our crops will soon be on the horizon!

    Thanks, Kelly for sharing articles such as this!

  10. 10
     

    Thanks for posting the link to this article. I found it to be very thorough and full of wonderful things to consider. I find it hard to believe that the growing and processing of wheat in the last 50 years or so has nothing to do with the rise in gluten intolerance. 400% increase in Celiac since 1950. It has to be related. What else could it be?

  11. 11
     
    Erin says:

    Excellent information – thank you for sharing! I am especially intrigued by the claim that gluten levels dropped to GF safe levels after super long fermentation time.


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Thanks for stopping by! I'm Kelly Courson and this is where I've shared my gluten-free finds since 2003. The world has been my gluten-free oyster for 14 years now and I love sharing what I've learned in order to help others adapt to a gluten-free diet. Have a look around and feel free to leave a comment. Connecting with people like you is what has kept me going this long! Seriously.
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