gluten in fermented foods/gluten and TFA

[Guest guest]

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> Wouldn't the gluten in well cultured and fermented foods be a non-

issue? I

> mean it seems more complicated than if x has y then do not eat. An

example

> would be trans fatty acids- it is found in very minute amounts in

nature

> (highly quality raw dairy), but I don't think it should be avoided

because

> of it.

>

> -Terry

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The trans fats in milk and meat are not the same trans fats as you

get from partially hydrogenated vegetable oil--different molecular

structure--and, in fact, the health benefits of the trans fats in

milk/meat (CLA) are one of the hottest topics these days and have

spurred a new fetish for the pill pushers... On the other hand, the

wheat gluten that might curiously appear in a fermented food is the

same wheat gluten that is harmful in even the tiniest amounts to a

special subset of people with gluten issues, and I don't know of any

reason to assume it would be adequately transformed during

fermentation. Some proteins are hydrolyzed in some fermentations;

some aren't. Fermentation is far from a panacea.

(By the way, rawness has nothing to do with CLA--it's not affected by

cooking, and I believe some studies have shown higher bioavailability

for cooked hamburger...)

Mike

SE Pennsylvania

The best way to predict the future is to invent it. --Alan Kay