Re: New article about celiac disease and the possibility of sourdough bread

March 9, 2011

I think they should do the study with

those of us who are ultra-sensitive. THAT would probably be as good an

indicator as any.

Of course, they would need to pay for

child-care, a maid, a chef, etc. when we get so incapacitated we can’t

leave the bathroom… ;-)

From: [mailto: ] On Behalf Of Pam Newbury

Sent: Tuesday, March 08, 2011

11:21 PM

Subject: [ ] New

article about celiac disease and the possibility of sourdough bread

Looks like this isn’t simply regular sourdough bread; the

bread is put through a special process and it sounds like it is not made with

regular wheat flour. I think we have a long way to go before we consider

this the answer to eating gluten-free. This was a very small study, and

not the first of its kind. I would like to see the tests used to evaluate

the harm of this product be more than just TTG and biopsy. Keep in

mind that the authors of the study say this needs further research. Pity

the poor folks who were in the group that got the regular full wheat bread.

http://www.foodnavigator.com/Science-Nutrition/Fermented-wheat-flour-may-be-safe-for-celiac-patients-suggests-study

It is possible to make gluten-free sourdough bread at home from

your own starter; if you aren’t that adventurous, I think there are

places you can buy GF sourdough bread.

From:

[mailto: ]

On Behalf Of jtteelme

Sent: Tuesday, March 08, 2011 3:58

PM

Subject: [ ] New

article about celiac disease and the possibility of sourdough bread

I just

read this article about the possibility of people with CD being able to safely

eat sourdough bread. It is still in the early stages but I was wondering if

anyone else had any input on this. My sourdough deprived taste buds are going

into over drive at the mere possibility of having that flavor again.

http://fyiliving.com/diet/special-diets/allergies-food-sensitivities/celiacs-can-say-yes-to-sourdough-bread/

March 9, 2011

Actually it seems like it was plain wheat flour; from what I read, they added

bacteria and yeast that broke down the gluten in the wheat flour into its amino

acids leaving only a few protein intact.

They do not claim to be a double blinded placebo study; they just say that

giving this bread for 60 days to some people caused " no ill effects " - whatever

that means.

I agree that before anybody goes out and experiments with sourdough using wheat

flour they should think about it twice but it is exciting that anybody is doing

such great research/experimentation.

Just the thought that we may be baking GF bread with wheat flour - albeit

treated with bacteria and yeast - is very exciting.

I still prepare my own bread using CODEX grade wheat starch with less than 200

ppm and have been able to tolerate it well; I know this is not the case for many

of you that have had reactions at much lower levels. Having said that, wheat

starch is a lousy substitute for wheat flour with protein and all.

>

> Looks like this isn't simply regular sourdough bread; the bread is put

> through a special process and it sounds like it is not made with regular

> wheat flour. I think we have a long way to go before we consider this the

> answer to eating gluten-free. This was a very small study, and not the

> first of its kind. I would like to see the tests used to evaluate the harm

> of this product be more than just TTG and biopsy. Keep in mind that the

> authors of the study say this needs further research. Pity the poor folks

> who were in the group that got the regular full wheat bread.

>

March 9, 2011

HI,

It must be special bread because sourdough bread was the one thing that I craved

and missed the most after going GF and only cheated and ate it one time and I

was so glutened that I could not think straight for over a week. I also ended up

getting really sick, but was more surprised at how long the brain fog lasted. It

was at that point that I realized the truth behind the " gut brain " correlation

that many talk about. I didn't stop craving it until about 3 or 4 weeks into the

GAPS diet which is based on the SCD diet and was historically used as a " cure "

for Celiac disease back when Celiac encompased more issues. The doctor that

tweeked the SCD diet, Dr. McBride, had an Autistic son and when

medicine could not help her to help him, she used the SC diet. She then changed

the SCD diet based on her research, application and results of her son and her

other patients and has termed the altered SC diet the GAPS standing for Gut and

Psycology Syndrome. Interestingly, her son is cured of all autistic behavior.

Noticing that wheat was not the only grain causing my daughter and I issues, we

decided to follow the recommendation of our new M.D. and try the diet and it has

been working well for us, though it is not an easy diet and takes much more

preparation and dedication and is much more limiting than omiting gluten. But,

the results speak for themselves. I have not cheated once and am much healthier.

The intensity, duration and occurances of migraine headaches have improved

significantly and my daughter no longer has bowl issues. I am also currently

reading Dr. McBride's book and taking the GF probiotic and fermented

Cod Liver Oil that she recommends. I do still dream about eating sourdough

though. LOL

Best, Janelle