Re: gluten and soaked flour

[Guest guest]

Pre-digestion and fermentation neutralizes gluten?

Does this work with acid only, or would the enzymes in raw honey also help?

Does anyone have any articles they can offer on how this works? I've never

heard of it and am very interested.

Thanks,

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

Well, from what folks have said on this and other lists, most of the

gluten, if not all, is gone when you make traditional sourdough

bread. A very long proofing is necessary. Rochester said

in the past on this list that her autistic child can eat this type of

sourdough even though she reacts STRONGLY to gluten. There is

definately something to it but I don't know of any " documentation " or

anything. It is the particular combination of wild yeast and

lactobacillus bacteria in the sourdough starter that does this.

What I am wondering though, is that if flour soaked in yogurt or

kefir for a length of time will have a similar effect as sourdough

starter does on the gluten and other hard-to-digest things. Sally

talks mainly about neutralizing phytates and making it more

digestable, but to what extent, I don't know...

Becky

> Pre-digestion and fermentation neutralizes gluten?

>

> Does this work with acid only, or would the enzymes in raw honey

also help?

>

> Does anyone have any articles they can offer on how this works?

I've never

> heard of it and am very interested.

>

> Thanks,

> Chris

>

> ____

>

> " What can one say of a soul, of a heart, filled with compassion?

It is a

> heart which burns with love for every creature: for human beings,

birds, and

> animals, for serpents and for demons. The thought of them and the

sight of

> them make the tears of the saint flow. And this immense and

intense

> compassion, which flows from the heart of the saints, makes them

unable to

> bear the sight of the smallest, most insignificant wound in any

creature.

> Thus they pray ceaselessly, with tears, even for animals, for

enemies of the

> truth, and for those who do them wrong. "

>

> --Saint Isaac the Syrian

[Guest guest]

Somehow I don't think it is correct that long fermented sourdough would

affect the gluten, which is a protein. It's the phytates, which are what

keep the seeds hard and long lasting, that are broken down by soaking, not

the gluten. Sourdoughs are not allowed on a gluten-free diet.

Peace,

Kris , gardening in harmony with nature in northwest Ohio

If you want to hear the good news about butter check out this website:

http://www.westonaprice.org/know_your_fats/know_your_fats.html

----- Original Message -----

From: <beckymauldin@...>

< >

Sent: Sunday, December 15, 2002 3:15 PM

Subject: gluten and soaked flour

> One other question I have...

>

> For those of you that make long fermented sourdough bread because you

> cannot handle the gluten in regular breads, is it possible to make

> the recipes for pancakes and such in NT so they don't have gluten?

> Does the long soaking time in yogurt or kefir do the trick? Is the

> temperature a big factor? I know that pancakes and other baked goods

> can be made from sourdough, but I was wondering how much

> the " predigestion " of the flour actually digests the more harmful

> stuff in grains (besides phytates). Anyone know or have practical

> experience?

>

> Becky