3 ms·

Fascinating relevant article: http://www.motherjones.com/tom-philpott/2014/02/toms-kitchen-100-whole-wheat-bread-doesnt-suck-and-pretty-easy http://www.motherjo

Fascinating relevant article: http://www.motherjones.com/tom-philpott/2014/02/toms-kitchen-100-whole-wheat-bread-doesnt-suck-and-pretty-easy http://www.motherjones.com/tom-philpott/2014/02/toms-kitchen... TL;DR - The baking industry is using techniques which cause bread to rise so fast that the yeast does not have time to process the gluten. Slower/traditional techniques & rise-times do. The apparent rise in "gluten sensitivity" is consequential to the change from reducing bread rise times from hours to minutes; those who were sensitive (not to the degree of Celiac sufferers) were not exposed to gluten so much in the past because rise times gave yeast a chance to eliminate the problem. Those who are now "gluten sensitive" should try the very slow bread recipe in the article (and everyone else too, it's delicious).

trebor 12y ago
> Those who are now "gluten sensitive" should try the very slow bread recipe in the article (and everyone else too, it's delicious). This is a bad idea. If the gluten sensitive individual, which you obviously don't believe in, is having an autoimmune reaction the immune system will kick in. IIRC, it can kick in for 5ng of active material, roughly the same amount of active agent in a vaccine, and will remain active for months.
- lostcolony 12y ago
  Gluten sensitive != celiac disease. He's referring to the people who just feel blarghy after eating gluten; some of them posted elsewhere on this article, talking about reduced energy and stomach upset. You probably already know the extent to which gluten affects you, if risking those symptoms is worth it to eat bread again it might be worth trying this.
- ctdonath 12y ago
  which you obviously don't believe in Huh? I'm relaying a way for the gluten sensitive to remove gluten using classic methods to avoid the autoimmune reaction, observing that modern rapid-rise baking leaves an overwhelming amount of gluten intact. Hardly a statement of "I don't believe in it". The information may be imperfect as I'm presenting it; I'm presenting suggestions & insights, not peer-reviewed research of encyclopedic depth.
igrekel 12y ago
Its not the only thing that changed over time. The variety of wheat used nowadays have more gluten than the ones that were used historically. It doesn't mean it "caused" this rise in celiac disease cases or sensitive people.

trebor 12y ago

> Those who are now "gluten sensitive" should try the very slow bread recipe in the article (and everyone else too, it's delicious). This is a bad idea. If the gluten sensitive individual, which you obviously don't believe in, is having an autoimmune reaction the immune system will kick in. IIRC, it can kick in for 5ng of active material, roughly the same amount of active agent in a vaccine, and will remain active for months.

lostcolony 12y ago
Gluten sensitive != celiac disease. He's referring to the people who just feel blarghy after eating gluten; some of them posted elsewhere on this article, talking about reduced energy and stomach upset. You probably already know the extent to which gluten affects you, if risking those symptoms is worth it to eat bread again it might be worth trying this.
ctdonath 12y ago
which you obviously don't believe in Huh? I'm relaying a way for the gluten sensitive to remove gluten using classic methods to avoid the autoimmune reaction, observing that modern rapid-rise baking leaves an overwhelming amount of gluten intact. Hardly a statement of "I don't believe in it". The information may be imperfect as I'm presenting it; I'm presenting suggestions & insights, not peer-reviewed research of encyclopedic depth.

igrekel 12y ago

Its not the only thing that changed over time. The variety of wheat used nowadays have more gluten than the ones that were used historically. It doesn't mean it "caused" this rise in celiac disease cases or sensitive people.