Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate

Micronized Gluten


captaincrab55

Recommended Posts

captaincrab55 Enthusiast

Just wondering if anyone heard or knows about, "Micronized Gluten" ??? I saw my Dermatologist late Wed 12/22/10, for my DH and he claims it will make it possible to eat gluten after that process... He thinks the new process is about a year or so away from putting safe food on the shelf.. I did a search here and didn't see anything Posted here about Micronized Gluten....

He told me that a friend of his just told him about it... Not sure if it's a false hope or not, but this Dermatologist was the first of 4 Dermatologists in over 30 years to diagnose me and on my second visit too.. Lab test results confirmed it on that visit... This Doc changed my life of suffering, so I have no reason not to believe him... I do hope that it's true....

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



lpellegr Collaborator

Gluten is a protein (actually several proteins), a chain of amino acids. The antibodies that give us celiac disease recognize short fragments of gluten, and antibodies can often identify a protein from just 3 or 4 amino acids in sequence. I don't care how small someone tries to break down gluten, unless they can reduce every gluten molecule in a food to its individual amino acids (which isn't going to happen) I'm not eating it. Plus, if you broke down the gluten protein in a food to that extent, it would no longer perform the usual functions of gluten, like chewiness and stretchiness and holding a loaf of bread together. So from a scientific point of view, don't hold your breath waiting for a miracle gluten treatment. My brain translated "micronized gluten" to "weaponized gluten" when I first saw this. It's good that you're diagnosed and can finally start healing, but focus on learning to avoid gluten as stringently as you can. We would all be ecstatic if something came along to make regular bread edible for us, but for now it's just a dream. Sorry.

Link to comment
Share on other sites
Darn210 Enthusiast

Do you think it's possible that he's confusing it with micronized glutamine? When I was trying to google it, that's where the search engine was trying to take me.

When my daughter first went gluten free, I "heard" that they were working on gluten free wheat . . . :huh: . . . not really sure what it was really suppose to be. I wish I could find the source for that and of course I haven't seen anything about it since.

Link to comment
Share on other sites
Darn210 Enthusiast

OK . . . guess you just have to know what words to google.

Hope I'm not opening a can of worms . . . ie, a heated debate on Genetically Modified Foods, but that is what they would do to the wheat to make it gluten free.

Open Original Shared Link

Link to comment
Share on other sites
Takala Enthusiast

I would not trust those duplicitous ***** b******s in the GM O business with "fixing" wheat for us, any farther than I could throw them.

Nasty, nasty blog interactions with the pro GM O crowd re sustainable agriculture and food safety, vs. Mon san toe. Aggressive and really just always on the attack. Always pretending they are trying to "feed the world" or "save mankind" or "help starving children in Africa," and then they ruthlessly go after the people who don't want GM O foods by saying they are not SCIENTISTS and only their precious selves are capable of making those scientific decisions. Trust me, they don't care if you're celiac, gluten intolerant, or get sick from eating wheat, they just want to make a profit off of everybody having to buy their GM O seed stocks.

If you can't tell, I am not fond of the Devil's lobbyists.

Story going around the net right now, about how the past administration in 2007 was recommending retaliation against European countries like France, who didn't want to import GM O grains from the USA.

My main concern is that they are doing research out of the country, and will cross contaminate the food grains we CAN eat with the wheat genes, and then the entire stock gets contaminated.

"Medical experts at the National Institutes of Health have declared urgency in dealing with celiac disease, the most common food-sensitive intestinal condition in humans, and require faster and more decisive methods such as transgenic breeding, in which genes are transferred from different species," said Dr. von Wettstein, a member of the National Academy of Sciences.

Dr. von Wettstein and his team have identified a fully viable, lysine-rich barley mutant that lacks the gliadin-type and low-molecular-weight glutenins that are currently shown to be exclusively responsible for dough elasticity and exceptional baking quality. Using genetic methods to remove the celiac-causing gliadins and low-molecular glutenins, Dr. von Wettstein's task is to produce a similar wheat grain while preserving wheat's baking qualities.

Dr. von Wettstein and his team have partnered with the Seattle-based biotechnology company Arcadia Biosciences to screen large populations of wheat, to be able to identify gene mutants that affect the celiac-triggering protein types.

Arcad ia works with Mon san toe, partners, same company.

See here, they're going to start screwing around with sorghum, but they do not say how or what they might insert into its genes : Open Original Shared Link

DAVIS, Calif. (October 26, 2010)

Link to comment
Share on other sites
Oscar Apprentice

I would not trust those duplicitous ***** b******s in the GM O business with "fixing" wheat for us, any farther than I could throw them.

Nasty, nasty blog interactions with the pro GM O crowd re sustainable agriculture and food safety, vs. Mon san toe. Aggressive and really just always on the attack. Always pretending they are trying to "feed the world" or "save mankind" or "help starving children in Africa," and then they ruthlessly go after the people who don't want GM O foods by saying they are not SCIENTISTS and only their precious selves are capable of making those scientific decisions. Trust me, they don't care if you're celiac, gluten intolerant, or get sick from eating wheat, they just want to make a profit off of everybody having to buy their GM O seed stocks.

If you can't tell, I am not fond of the Devil's lobbyists.

Story going around the net right now, about how the past administration in 2007 was recommending retaliation against European countries like France, who didn't want to import GM O grains from the USA.

My main concern is that they are doing research out of the country, and will cross contaminate the food grains we CAN eat with the wheat genes, and then the entire stock gets contaminated.

Arcad ia works with Mon san toe, partners, same company.

See here, they're going to start screwing around with sorghum, but they do not say how or what they might insert into its genes : Open Original Shared Link

I know they were planning on doing "water efficient" rice research in China using other grains crossed into it.

Are you talking about GMO and Monsanto? Because if you are, I think you should say so openly. And the same goes for Arcadia. Express an opinion, but don't hide behind sneaky attempts to imply identity.

Link to comment
Share on other sites
Skylark Collaborator

Just wondering if anyone heard or knows about, "Micronized Gluten" ??? I saw my Dermatologist late Wed 12/22/10, for my DH and he claims it will make it possible to eat gluten after that process... He thinks the new process is about a year or so away from putting safe food on the shelf.. I did a search here and didn't see anything Posted here about Micronized Gluten....

He told me that a friend of his just told him about it... Not sure if it's a false hope or not, but this Dermatologist was the first of 4 Dermatologists in over 30 years to diagnose me and on my second visit too.. Lab test results confirmed it on that visit... This Doc changed my life of suffering, so I have no reason not to believe him... I do hope that it's true....

I think your doctor misunderstood something. Micronized wheat is just dry cooked and rolled. It's been used as livestock feed since the '70s. The heat breaks down the starches and gluten protein a little, improving digestibility. The protein is not broken down to where it would be safe for celiacs. If you heated wheat to where the gluten would be safe for celiacs, you'd have nothing left but a pile of ashes.

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,462
    • Most Online (within 30 mins)
      7,748

    Astugart
    Newest Member
    Astugart
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • knitty kitty
      Welcome to the forum, @LimpToeTheTimeless Bone growth plates close in the late teens to early twenties, so it's doubtful you'll grow much taller, but you may start to bulk up in muscle.  Remember to boost your absorption of vitamins and minerals needed to build muscle by eating a nutritionally dense diet and supplementing with essential vitamins and minerals, especially Thiamine B1, to counteract the malabsorption caused by Celiac Disease. Keep us posted on your progress! References: The effects of endurance training and thiamine supplementation on anti-fatigue during exercise https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4241913/ A functional evaluation of anti-fatigue and exercise performance improvement following vitamin B complex supplementation in healthy humans, a randomized double-blind trial https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10542023/
    • B1rdL0ver
    • shadycharacter
      Fermentation breaks down some of the gluten in wheat. Nowhere enough for a wheat dough to become gluten free, but the gluten may be significantly reduced. I think some pizzerias make the dough the day before and leave it overnight. The longer the microbes are acting on the flour, the better.
    • LimpToeTheTimeless
      I am M 21 and I diagnosed myself after a week of fasting and slowly reintroducing stuff in my diet except gluten, I had terrible eczema scars ,dandruff and brain fog, now I am free after 6 years of just pain, I am 6'2, will I grow taller? And since I am a gymnast will my muscles grow like quicker, cause before no matter how effort I put in I just couldn't. 
    • trents
      And the fact is, no two celiacs will necessarily respond the same to gluten exposure. Some are "silent" celiacs and don't experience obvious symptoms. But that doesn't mean no harm is being done to their gut. It just means it is subclinical. 
×
×
  • Create New...