General Discussion

Blue_In_AK

(46,436 posts)

101. I think there's something to this.

Thu Feb 19, 2015, 03:35 PM

Feb 2015

I, too, notice that overly stuffed feeling when I eat commercial bread, but my homemade sourdough bread doesn't have the same effect.

I've got a jar of 100-year-old sourdough from Sitka that my brother gave me. It sits in the back of my refrigerator for weeks, but it always comes to life when I bring it out and warm it up. It takes a couple of days to make the bread, but it's really worth the time. My brother jokes that the sourdough will probably outlive both of us.

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The Real Problem With Bread (It's Probably Not Gluten) [View all] KamaAina Feb 2015 OP

K&R stage left Feb 2015 #1

And glyphosate... Dont call me Shirley Feb 2015 #2

Creative speculation Major Nikon Feb 2015 #9

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

This kind of poison... Dont call me Shirley Feb 2015 #36

Obviously you've never read a Round Up "can" Major Nikon Feb 2015 #47

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

Lots of reasons Major Nikon Feb 2015 #63

And muddy the toxic waters Dont call me Shirley Feb 2015 #65

Kinda like appeals to emotion and posting non-facts, no? Major Nikon Feb 2015 #76

That discussion was locked as "creative speculation." Probably should not cite it.... yellowcanine Feb 2015 #87

I didn't know Thom Hartmann was a creative speculationist. Dont call me Shirley Feb 2015 #106

Thom Hartmann, no, try Stephanie Seneff - have to look at the actual source. yellowcanine Feb 2015 #111

This look like a great opportunity for enterprising Ilsa Feb 2015 #3

There is a spectrum of illness. haikugal Feb 2015 #14

amen jomin41 Feb 2015 #28

Thanks, I will! haikugal Feb 2015 #50

Interesting theory, I just read Wheat Belly Pooka Fey Feb 2015 #4

Non-Celiac Gluten Sensitivity May Not Exist kristopher Feb 2015 #17

Some symptoms of gluten sensitivity aren't limited to subjective impressions. pnwmom Feb 2015 #23

That study design is bulletproof. kristopher Feb 2015 #30

Yeah, right. As bullet-proof as a pound of swiss cheese. n/t pnwmom Feb 2015 #38

You're right up there with those who deny climate science... kristopher Feb 2015 #49

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

You were probably given that advice on the basis... kristopher Feb 2015 #52

No, his recommendation was based on the results of three blood tests I had for gluten sensitivity, which were based pnwmom Feb 2015 #53

The research proved there is no such thing as gluten sensitivity. kristopher Feb 2015 #54

I don't have Celiac, which is a particular type of damage to the upper intestine. pnwmom Feb 2015 #56

here is one possible course of action kristopher Feb 2015 #62

What you and this study are also ignoring is that gluten sensitivity can produce pnwmom Feb 2015 #64

My sense is that... kristopher Feb 2015 #67

And my sense of your position is that you've read a few articles recently that you found convincing pnwmom Feb 2015 #68

+1 Pooka Fey Feb 2015 #70

It's not the only study Major Nikon Feb 2015 #79

I agree with you that the jury is still out pnwmom Feb 2015 #86

+1 Widget2000 Feb 2015 #73

You certainly like to cherry pick which science you think it spurious Widget2000 Feb 2015 #72

So, in your opinion, a single study involving 37 subjects that has not been repeated pnwmom Feb 2015 #74

Glad you pointed out about the healing process Pooka Fey Feb 2015 #40

Pooka Fey, unfortunately the blood tests only work if you continue to eat gluten pnwmom Feb 2015 #43

Thanks for the good advice Pooka Fey Feb 2015 #71

I have heard that French bread in France is better because of the wheat KamaAina Feb 2015 #20

According to Wheat Belly, the dwarf wheat is grown everywhere now Pooka Fey Feb 2015 #37

I use Einkorn wheat and am loving it BrotherIvan Feb 2015 #55

"modern Dwarf wheat is now completely genetically unrelated to traditional American Durham wheat." yellowcanine Feb 2015 #90

I am gluten free but not by choice LittleGirl Feb 2015 #5

With your skin issues pnwmom Feb 2015 #24

I use only sourdough methods central scrutinizer Feb 2015 #6

"Back in the day" SoCalDem Feb 2015 #7

How does that work outside coastal California? KamaAina Feb 2015 #8

Location is irrelevant to how sourdough tastes Major Nikon Feb 2015 #10

Well, then, perhaps you should come to SF and acquire some starter KamaAina Feb 2015 #11

I don't need SF starter Major Nikon Feb 2015 #25

Google "gluten free sour dough starter" Ruby the Liberal Feb 2015 #42

Not so. A culture/mother consists of two organisms (plus hundreds of irrelevant ones) AngryAmish Feb 2015 #46

If the local yeast takes over, you've got problems and better start over Major Nikon Feb 2015 #61

I used to get such terrible heartburn after carb-heavy, wheat-filled breakfasts. closeupready Feb 2015 #12

For all of you near Boston, their is Slow Rise/Nashoba Brook One_Life_To_Give Feb 2015 #15

I make my own bread... Helen Borg Feb 2015 #16

I make mine as well REP Feb 2015 #57

Gluten is a real problem for some of us and not for others. pnwmom Feb 2015 #18

I call gluten nazis "Imbeciliacs". nt Dreamer Tatum Feb 2015 #19

Thanks. That tells me a lot about you. pnwmom Feb 2015 #27

Yes, you can now avoid me and my Gluten Ray that I wield. Dreamer Tatum Feb 2015 #31

Perhaps they refer to the handful who don't even suffer but over-respond to the gluten problem. NYC_SKP Feb 2015 #33

Except that the slur the person used contains a pun on the word "celiac." pnwmom Feb 2015 #35

As a celiac, I thank the gods for each and every one of them Ruby the Liberal Feb 2015 #41

This Had Occurred RobinA Feb 2015 #77

Eating out is still a problem, but getting better Ruby the Liberal Feb 2015 #108

Alas... Pacifist Patriot Feb 2015 #82

that's what I like about you, Tatum TheSarcastinator Feb 2015 #94

Maybe the real problem is overconsumption, just a thought. Mosby Feb 2015 #21

An off topic question based on your avatar. Erich Bloodaxe BSN Feb 2015 #39

Yes, me and my SO love beagles Mosby Feb 2015 #45

Of course dinner plates being the size of dinner platters have nothing to do with it. Spitfire of ATJ Feb 2015 #22

Completely unrecommended. Enthusiast Feb 2015 #26

Me, too. Thanks for speaking up. n/t pnwmom Feb 2015 #29

It's the progress. DeSwiss Feb 2015 #34

I'm limited to a near grain free diet. I hate it. Glassunion Feb 2015 #44

Yeah, that describes it, LOL haikugal Feb 2015 #60

Message auto-removed Name removed Feb 2015 #58

Welcome to DU, fellow cat person! KamaAina Feb 2015 #59

What are the units for measuring the potency of gluten? muriel_volestrangler Feb 2015 #66

excellent point !! Duppers Feb 2015 #69

Excellent questions! n/t pnwmom Feb 2015 #75

PPM Major Nikon Feb 2015 #78

Oh, they just meant 'concentration', then muriel_volestrangler Feb 2015 #80

I think there's a bit more to it Major Nikon Feb 2015 #83

Gluten is not formed by fermentation; it's a complex of proteins in the wheat muriel_volestrangler Feb 2015 #85

Gluten is formed by fermentation Major Nikon Feb 2015 #88

No, gluten is in the wheat; that's why it's in other wheat products, not just bread muriel_volestrangler Feb 2015 #89

I have no idea who Darryl Greenwood is Major Nikon Feb 2015 #92

So this new theory is that the macro structure, rather than the chemistry, is the problem muriel_volestrangler Feb 2015 #97

Gluten toxicity seems to be more relevant Major Nikon Feb 2015 #98

The study you posted was about celiac disease, and said the gluten was degraded muriel_volestrangler Feb 2015 #100

You realize this is after digestion? Major Nikon Feb 2015 #102

"degradation by lactobacilli and fungal proteases during food processing" muriel_volestrangler Feb 2015 #103

The part you quoted previously was after digestion Major Nikon Feb 2015 #104

Yes, gluten proteins are hydrolyzed prior to ingestion muriel_volestrangler Feb 2015 #105

Which is kinda the whole point of the study Major Nikon Feb 2015 #107

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

I have a friend.. sendero Feb 2015 #84

You know, it would be interesting if all those claiming gluten intolerance KitSileya Feb 2015 #91

Fine, more for me then.... n/t PasadenaTrudy Feb 2015 #93

that's interesting, but what would be the mechanism through which breads which rise longer ND-Dem Feb 2015 #95

Several things Major Nikon Feb 2015 #99

Yes, using less extra/added gluten would do it, but so what? It would do it regardless of ND-Dem Feb 2015 #110

Just finished Wheat Belly and after having been a vegan some years back, libdem4life Feb 2015 #96

I think there's something to this. Blue_In_AK Feb 2015 #101