- Jul 30, 2009
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We (myself, my father and 2 of my sils) took the plunge, and tested ourselves on real homemade sourdough bread a couple of months ago.
All of us react to gluten, from mild to severe.
Guess what?
We are all ysmptom free on sourdough!!!!!!!
The following is an exerpt from a note I sent to a friend this morning.
Up until the last century, breads were made by using a sourdough starter.
Industrialization came along, and the push for fast foods propelled the usage of instant yeast.
As with most other modern diseases, Celiacs used to not be an issue for the general population.
The fermentation process that gluten containing grains goes through when sourdough is made, makes a signifcant change to the grains.
The Phytic Acid is neutrilized, eliminating the damage done to teeth ( cavities ) and the damage to the gut, which allows the gluten protiens to leak thru the gut wall into the body.
A brief look at a profound historical document reveals a great deal of what modern processing/preperations have done to the human body.
http://gutenberg.net.au/ebooks02/0200251h.html
In our journey to returning to traditional foods, I came across two seperate studies on the affect of sourdough on the celiac patient. All test subjects were able to consume sourdough symptom free!
2 months ago, I tested myself with a slice of homemade sourdough bread. In the past, if I ate any gluten, I would get very sick. Extreme fatigue and muscle and joint pain were my main
symptoms. I was symptom free with the first slice, and continue to eat sourdough today, free of all troubles.
My father who has a very severe reaction to gluten has also been able to eat it symptom free, as well as my husbands two sisters, who are gluten intolerant.
I will continue to use gluten free flours/grains/beans for cakes, cookies and pie crusts..........
All of us react to gluten, from mild to severe.
Guess what?
We are all ysmptom free on sourdough!!!!!!!
The following is an exerpt from a note I sent to a friend this morning.
Up until the last century, breads were made by using a sourdough starter.
Industrialization came along, and the push for fast foods propelled the usage of instant yeast.
As with most other modern diseases, Celiacs used to not be an issue for the general population.
The fermentation process that gluten containing grains goes through when sourdough is made, makes a signifcant change to the grains.
The Phytic Acid is neutrilized, eliminating the damage done to teeth ( cavities ) and the damage to the gut, which allows the gluten protiens to leak thru the gut wall into the body.
A brief look at a profound historical document reveals a great deal of what modern processing/preperations have done to the human body.
http://gutenberg.net.au/ebooks02/0200251h.html
In our journey to returning to traditional foods, I came across two seperate studies on the affect of sourdough on the celiac patient. All test subjects were able to consume sourdough symptom free!
2 months ago, I tested myself with a slice of homemade sourdough bread. In the past, if I ate any gluten, I would get very sick. Extreme fatigue and muscle and joint pain were my main
symptoms. I was symptom free with the first slice, and continue to eat sourdough today, free of all troubles.
My father who has a very severe reaction to gluten has also been able to eat it symptom free, as well as my husbands two sisters, who are gluten intolerant.
I will continue to use gluten free flours/grains/beans for cakes, cookies and pie crusts..........
