Visit the Microscopic Colitis Foundation Website
Hi All, Ant has inspired me to stop in the "busyness" of life and check in. In a few months I will be celebrating my 2 year remission anniversary. I feel so normal now even though I avoid gluten, dairy, soy and other "junk" food. I've been pretty paleo the past few months. Corn and rice do not bother me, but I feel better without the grains. I gained remission with entocort and diet. There were a lot of ups and downs and experimenting, but eventually I got there. I never take it for granted and am grateful everyday for this blessing which came because of all the caring, compassionate people on this board. In the past year, several people who live in my area have talked to me about "natural leavening" (sourdough starter) consuming the gluten in breads. There is a popular group started here in Utah called Original Fast Foods. I actually heard a presentation by them before I was diagnosed with MC and tried their way of eating. Because of my MC problems, it caused me more problems at that time. Tex, I am putting a link on here with the information they have claiming that the bread making technique they use is safe for celiacs and gluten-intolerant people. They have a doctor who posts and whose information they rely on. I know you're busy, but when you have time to read it, I would really value your opinion.
Welcome to all the newcomers since I visited last. I do check in often but don't post. This board is my security blanket and a connection to a wonderful group of people who will always be an important part of my life.
Love JoAnn
http://www.danielschallenge.com/page/pr ... d-grains-1
Checking In & Tex opinion?
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Checking In & Tex opinion?
Courage is being scared to death, but saddling up anyway. John Wayne
Hi JoAnn,
You've brought up an interesting topic. I ran across the original research article on which most of the subsequent and current discussions are based, some time ago, and I've been thinking about it, but I was reluctant to post about it, since it appears that this process will probably result in low-gluten bread, rather than gluten-free bread, (but then, most GF products actually fall into the low-gluten category, anyway, so maybe it has potential). Since you've brought it up, though, I reckon it's time to discuss it.
Apparently, the process boils down to merely giving certain strains of lactobacilli bacteria and yeasts, sufficient time to "digest", (by fermentation), the gluten in wheat. If done correctly, I would think that it's certainly at least theoretically possible that this process could produce bread that's safe to eat. Of course, if it's not done right, or long enough, it would probably result in something less than a product that's safe for most of us with gluten-sensitivity.
This probably has a future, if it's done right. Anyway, here's a link to an abstract of the article that I mentioned. As you can see, it was published 7 years ago, so I'm kind of surprised that more people haven't taken this idea and run with it.
http://aem.asm.org/content/70/2/1088.abstract
Of course, for many of us, the histamine levels, as a result of all that fermentation, would probably cause major mast cell issues.
Love,
Tex
You've brought up an interesting topic. I ran across the original research article on which most of the subsequent and current discussions are based, some time ago, and I've been thinking about it, but I was reluctant to post about it, since it appears that this process will probably result in low-gluten bread, rather than gluten-free bread, (but then, most GF products actually fall into the low-gluten category, anyway, so maybe it has potential). Since you've brought it up, though, I reckon it's time to discuss it.
Apparently, the process boils down to merely giving certain strains of lactobacilli bacteria and yeasts, sufficient time to "digest", (by fermentation), the gluten in wheat. If done correctly, I would think that it's certainly at least theoretically possible that this process could produce bread that's safe to eat. Of course, if it's not done right, or long enough, it would probably result in something less than a product that's safe for most of us with gluten-sensitivity.
This probably has a future, if it's done right. Anyway, here's a link to an abstract of the article that I mentioned. As you can see, it was published 7 years ago, so I'm kind of surprised that more people haven't taken this idea and run with it.
http://aem.asm.org/content/70/2/1088.abstract
Of course, for many of us, the histamine levels, as a result of all that fermentation, would probably cause major mast cell issues.
Love,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Thanks Tex for your quick reply and sharing your usual wise thoughts. Also, thank you for the reference to the abstract.
I thought it was interesting in the information from Daniel's Challenge that bread prior to the 1930's went through this fermenting process and it was the development of commercial breadmaking that eliminated natural and friendly bacteria used in traditional leavening. I guess this is something I may try in the future, but worry about causing damage if I'm not doing it correctly. And then of course there are the histamine issues you mention. Thank you again, Love JoAnn
I thought it was interesting in the information from Daniel's Challenge that bread prior to the 1930's went through this fermenting process and it was the development of commercial breadmaking that eliminated natural and friendly bacteria used in traditional leavening. I guess this is something I may try in the future, but worry about causing damage if I'm not doing it correctly. And then of course there are the histamine issues you mention. Thank you again, Love JoAnn
Courage is being scared to death, but saddling up anyway. John Wayne
Very good point.Lesley wrote:BUT making this sort of bread at home would put gluten squarely in your kitchen, and that would be dangerous, especially for celiacs.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.