Gluten Good News (For a Change)

I have written extensively about gluten sensitivity and wanted to give a brief update on some recent studies that hold promise.

The first is about research into modifying the gliadin protein.  Gliadin is one of the two proteins making up the gluten complex. Gliadin is often the primary offender for us gluten sensitive types.

Changing this protein just a little seems to make gluten safe (or at least safer) for those studied, that is celiac patients. This appears to be a win-win as not only can those with celiac disease eat this gluten without the stimulation of the harmful effects but also makes a bread that has more desirable consistency.

So be on the lookout for this possible solution to the gluten problem. It will take some time for food science and gluten researchers to dial this in but there is hope on the horizon.

The second topic refers to fermentation and gluten. Seems that some studies are showing that the fermentation process in sourdough preparations modifies the gluten to the point that our gluten-sensitive bodies don’t react badly.

The caveat here is that the fermentation has to be slow giving the process time to do its work on the gluten proteins. Some commercial sourdough bread makers use processes that make the bread seem to be sourdough but it really isn’t so these won’t be safe. If you make your own and allow the sourdough yeasts and bacteria to do their job (2-3 days) you will have a much better chance of getting real sourdough fermentation.

So there are a couple of nuggets of good news for those of you avoiding gluten.

I have known about gluten digestive aids for a couple of decades but never really took the time to use them. Recently I have been having more trouble with “gluten-free” foods so began to add this type of supplement in with excellent results.  We have a few on OvitaminPro.com but this is a good place to start.

NuMedica Glutenza 60vc (Requires Refrigeration)

DS

2025