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    Great Gluten-free Bread from USDA Scientists?


    Jefferson Adams
    Image Caption: USDA scientists may have craked the code to great gluten-free bread.

    Celiac.com 01/13/2011 - It might be rocket science, after all. Well, sort of. It turns out that engineering a good loaf of gluten-free bread is the focus of some of the best scientific minds in the food business.


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    It also turns out that scientists with the U.S. Department of Agriculture (USDA) in Manhattan, Kansas, have developed a process that produces a high-quality, gluten-free bread.

    Such bread, if produced on a large scale, might benefit the millions of Americans with celiac disease who are unable to digest gluten, a protein found in wheat, barley and rye. Gluten-free grains include corn, sorghum, and rice, among others.

    The new bread-making process is the work of chemists Scott Bean and Tilman Schober at the Agricultural Research Service (ARS) Grain Quality and Structure Research Unit.

    They discovered that removing a certain amount of fat from a corn protein called zein, allowed them to craft a gluten-free dough that is more like wheat dough, and free-standing, bakery-type rolls are more like traditional wheat rolls. ARS is the chief intramural scientific research agency of USDA.

    Bean and Schober had some success crafting gluten-free pan bread using other grains, but they were unable to make free-standing rolls because the rolls expanded too much. According to Bean, the resulting bread was lower quality than comparable wheat bread.

    Bean and Schober had shown earlier that zein-a readily available byproduct from corn wet milling and fuel-ethanol production-could be used to make dough that was more similar to wheat dough. The dough still didn't meet their standards, though, because the rolls produced from it were crumbly and flat.

    Removing more of the fat from the zein protein's surface, Bean and Schober found, allowed the proteins to stick to each other much like wheat proteins do, giving the zein-based dough  elastic properties similar to wheat dough.

    Bean and Schober's findings may also apply to sorghum, which, says Bean, may prove to be a better grain to use since it is a gluten-free grain.

    The team used corn as an intermediate step toward to achieve the ideal standard for gluten-free breads: a wheat-flour-like dough made with non-wheat proteins, resulting in products with a fluffy, light texture.

    This research may prove useful in creating commercial, gluten-free bread for the 2 to 3 million Americans who have celiac disease. For many of those folks, tasty, gluten-free breads and rolls from corn, rice and sorghum would be a welcome addition to their diet.

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    Guest LaRayne Betlach

    Posted

    Sounds like a break-through in better tasting gluten free bread!!

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    This is great that people are working on this. I hope to see more gluten free bread available at a higher quality. But since most corn is genetically modified I hope they work on alternatives.

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    Guest Margaret P

    Posted

    Those of us who must avoid corn can't eat these cookies. I don't know what part of the corn causes the problems, but I'm not taking any chances after diarrhea from Xylitol derived from corn!

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    Guest Gale Elliott

    Posted

    Hope they get it ready for general use soon!!

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    Bean & Schober Baked Goods ... has an interesting ring to it no? Hopefully they won't neglect flavor while focusing on all this gluten free science.

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    Guest betsy frahm

    Posted

    I cannot wait for a good bread to come out. I always said that I could live on bread and gravy, both of which I cannot have. Because I do not have bad reactions to gluten except for a bump or two occasionally, I tend to cheat with bread. But if I had a gluten-free bread to satisfy my hunger for sandwiches, I wouldn't cheat and would stop silently harming my body.

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    Rick Lenger
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    Jefferson Adams
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    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
    Celiac.com 06/14/2018 - Refractory celiac disease type II (RCDII) is a rare complication of celiac disease that has high death rates. To diagnose RCDII, doctors identify a clonal population of phenotypically aberrant intraepithelial lymphocytes (IELs). 
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    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

    Jefferson Adams
    Celiac.com 06/13/2018 - There have been numerous reports that olmesartan, aka Benicar, seems to trigger sprue‐like enteropathy in many patients, but so far, studies have produced mixed results, and there really hasn’t been a rigorous study of the issue. A team of researchers recently set out to assess whether olmesartan is associated with a higher rate of enteropathy compared with other angiotensin II receptor blockers (ARBs).
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    After PS matching comparing olmesartan to other ARBs, hazard ratios were 1.21 (95% CI, 1.05‐1.40), 1.00 (95% CI, 0.88‐1.13), 1.22 (95% CI, 1.10‐1.36) and 1.04 (95% CI, 1.01‐1.07) for each outcome. Patients aged 65 years and older showed greater hazard ratios for celiac disease, as did patients receiving treatment for more than 1 year, and patients receiving higher cumulative olmesartan doses.
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    Source:
    Alimentary Pharmacology & Therapeutics