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In reply to the discussion: The Real Problem With Bread (It's Probably Not Gluten) [View all]kristopher
(29,798 posts)62. here is one possible course of action
First, here is a link to the abstract of the study:
http://www.gastrojournal.org/article/S0016-5085(13)00702-6/abstract
You may want to order a copy of the entire paper for reference.
You could also contact Dr. Gibson directly and express you beliefs with the evidence you have. It wouldn't hurt to get his reaction.
http://www.med.monash.edu.au/cecs/gastro/contactus.html
Here is Dr. Gibson's webpage at the university.
http://www.monash.edu.au/research/people/profiles/profile.html?sid=9271&pid=4138
Lastly, I offer some thoughts from a different physician that is a member of a Celiac Disease Foundation:
...Popular media is enjoying this story, and gluten-free diet haters are jumping on the bandwagon. Finally, scientific proof that those annoying gluten-free dieters must be making it all up. The perfect story to read while downing a big slice of pizza.
Our board member, Amy Burkhart, MD, RD, elucidated the topic for us by placing the study in a larger context that helps explain its significance. The media coverage is on a study published last year that found that FODMAP sugars may be the culprit in people being diagnosed with gluten sensitivity. It may be the carbohydrate component rather than the gluten component of the wheat that is causing symptoms. There are other components of wheat that may also be problematic. Perhaps gluten sensitivity will soon be given a new name as it doesnt appear the gluten is always the issue.
Dr. Burkhart emphasized, This study is not addressing celiac disease. Celiac disease is an autoimmune reaction to gluten that has been well-documented for decades. The existence of celiac disease is not under debate. It is non-celiac gluten sensitivity that is under the microscope....
Our board member, Amy Burkhart, MD, RD, elucidated the topic for us by placing the study in a larger context that helps explain its significance. The media coverage is on a study published last year that found that FODMAP sugars may be the culprit in people being diagnosed with gluten sensitivity. It may be the carbohydrate component rather than the gluten component of the wheat that is causing symptoms. There are other components of wheat that may also be problematic. Perhaps gluten sensitivity will soon be given a new name as it doesnt appear the gluten is always the issue.
Dr. Burkhart emphasized, This study is not addressing celiac disease. Celiac disease is an autoimmune reaction to gluten that has been well-documented for decades. The existence of celiac disease is not under debate. It is non-celiac gluten sensitivity that is under the microscope....
http://www.celiaccommunity.org/incendiary-journalism/
I'm on your side it this, believe it or not. I don't doubt you have a chronic health condition and I want you to receive the best, most knowledgeable care to address it.
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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