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In reply to the discussion: The Real Problem With Bread (It's Probably Not Gluten) [View all]muriel_volestrangler
(101,322 posts)80. Oh, they just meant 'concentration', then
They could just say "the less gluten that remains".
So the claim of this, eventually, is still that gluten is bad for a lot of people.
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Eating poison is not safe, no matter how one tries to deny that Truth. Glyphosate is poison.
Dont call me Shirley
Feb 2015
#13
That's an utterly meaningless assertion using a word that has little scientific value
Major Nikon
Feb 2015
#32
Since it's so stupid to eat or drink pesticides, then why is it suddenly safe to eat them in our
Dont call me Shirley
Feb 2015
#48
That discussion was locked as "creative speculation." Probably should not cite it....
yellowcanine
Feb 2015
#87
Thom Hartmann, no, try Stephanie Seneff - have to look at the actual source.
yellowcanine
Feb 2015
#111
Thanks for your concern but I don't have GI problems, including GI bleeding, since my GI doctor -- not a science denier --
pnwmom
Feb 2015
#51
No, his recommendation was based on the results of three blood tests I had for gluten sensitivity, which were based
pnwmom
Feb 2015
#53
I don't have Celiac, which is a particular type of damage to the upper intestine.
pnwmom
Feb 2015
#56
What you and this study are also ignoring is that gluten sensitivity can produce
pnwmom
Feb 2015
#64
And my sense of your position is that you've read a few articles recently that you found convincing
pnwmom
Feb 2015
#68
So, in your opinion, a single study involving 37 subjects that has not been repeated
pnwmom
Feb 2015
#74
Pooka Fey, unfortunately the blood tests only work if you continue to eat gluten
pnwmom
Feb 2015
#43
"modern Dwarf wheat is now completely genetically unrelated to traditional American Durham wheat."
yellowcanine
Feb 2015
#90
Not so. A culture/mother consists of two organisms (plus hundreds of irrelevant ones)
AngryAmish
Feb 2015
#46
I used to get such terrible heartburn after carb-heavy, wheat-filled breakfasts.
closeupready
Feb 2015
#12
Perhaps they refer to the handful who don't even suffer but over-respond to the gluten problem.
NYC_SKP
Feb 2015
#33
Of course dinner plates being the size of dinner platters have nothing to do with it.
Spitfire of ATJ
Feb 2015
#22
Gluten is not formed by fermentation; it's a complex of proteins in the wheat
muriel_volestrangler
Feb 2015
#85
No, gluten is in the wheat; that's why it's in other wheat products, not just bread
muriel_volestrangler
Feb 2015
#89
So this new theory is that the macro structure, rather than the chemistry, is the problem
muriel_volestrangler
Feb 2015
#97
The study you posted was about celiac disease, and said the gluten was degraded
muriel_volestrangler
Feb 2015
#100
"degradation by lactobacilli and fungal proteases during food processing"
muriel_volestrangler
Feb 2015
#103
Most of the gluten is converted into amino acids in this fermentation
muriel_volestrangler
Feb 2015
#109
The gluten-free craze has been both a blessing and a curse for people with celiac.
Pacifist Patriot
Feb 2015
#81
that's interesting, but what would be the mechanism through which breads which rise longer
ND-Dem
Feb 2015
#95