No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter




Ads by Google:



Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Are Shorter Rising Times for Bread Driving Higher Celiac Rates?

Celiac.com 02/23/2015 - There's an interesting article over at Mother Jones regarding the possible role that shorter rising times in most commercial bakeries might play in celiac disease and gluten-intolerance.

Photo: CC--Cost of LivingIn the article, author Tom Philpott interviews Stephen Jones, a wheat breeder at Washington State University, who points out that bread rising times in commercial bakeries has been cut from hours or even days down to just minutes, through the use of fast-acting yeasts and additives.

What's more, Jones points out, commercial bakers add a lot of extra gluten to their products. Many supermarket sliced breads, especially whole-wheat breads include something called "vital wheat gluten" among the top four ingredients. Because whole-wheat flour has a lower gluten density than white flour, and to make the bread more soft and chewy, like white bread, commercial bakeries add extra gluten in the form of vital wheat gluten.

Ads by Google:

So bakers are using more gluten and fermenting very rapidly, compared with traditional fermentation techniques that take up to 12 hours and more. By contrast, the team in Jones' laboratory, located in a rural stretch along Puget Sound has found that the longer the bread rises, the more the gluten proteins are broken down in the finished bread.

It's certainly true that long fermentation reduces the amount of gluten in bread, and that long fermentation using strains of lactobacillus, as in many sourdough breads, breaks down even more of the gluten; in some cases, enough to be tolerated by people with celiac disease.

Celiac.com has written about this in several articles on the future of long-fermentation sourdough, its tolerability and gut healing potential in people with celiac disease.

However, Jones' notion that modern baking techniques, rather than modern wheat breeding techniques, are responsible for rising rates of celiac disease, and gluten-sensitivity remains unproven.

Celiac.com welcomes your comments below (registration is NOT required).





Spread The Word







Related Articles



9 Responses:

 
Nicole
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
23 Feb 2015 10:11:52 AM PDT
This article is completely incorrect. Fermenting or long acting yeast does NOT make wheat bread safe for celiacs to eat.

This article should be removed.

 
admin
( Author)
said this on
23 Feb 2015 10:25:46 AM PDT
We do not claim that celiacs should do anything, including eat any wheat products. That said, there is evidence that wheat-based breads can be rendered gluten-free through fermentation. Please just click the link to see the reference.

 
Jefferson
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
26 Feb 2015 4:00:47 PM PDT
The article does not claim that fermentation "makes wheat bread safe for celiacs to eat." It simply discusses the claim that short fermentation may be contributing to higher celiac disease rates, and points to some recent studies confirming that long-fermentation reduces the amount of gluten in breads, especially sour dough breads. Currently, the only safe gluten standard for people with celiac disease is under 20ppm. That remains unchanged.

 
Carol Sidofsky
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
02 Mar 2015 2:56:32 AM PDT
I agree with Nicole! The article is written by a man who means well, but doesn't know even ONE person who has celiac disease or non-celiac gluten sensitivity! The author interviewed a WHEAT farmer (and wheat is loaded with gluten), and wheat farmers want to sell their wheat. Need I say more?

 
admin
( Author)
said this on
03 Mar 2015 2:57:39 PM PDT
Carol, the author is just reporting the news...not being paid by wheat farmers. Since he is my brother, he know me, and I have celiac disease--as does our mom...please don't jump to negative conclusions. This is simply saying that the higher CD rates now may be driven by changes in how bread is made now.

 
whollyfool
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
25 Feb 2015 9:35:44 AM PDT
I'll be very interested to see where this leads. ...

 
Laura
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
02 Mar 2015 1:38:39 PM PDT
People with celiac disease should NOT eat sourdough bread. It does not completely remove the gluten from the product. Please do not do this and harm yourself. It is a myth resulting from an isolated, small scale study, in which the study scientists even say that more research is needed before a conclusion is drawn.

 
Dawna
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
03 Mar 2015 8:12:55 AM PDT
In the end it comes down to you knowing your body and how gluten, even the slightest amount, works against you and your body. I am severely sensitive and get super sick. So matter what the process is I know I wouldn't take the chance. It's a good article and it helps bring to light one of the reasons celiac is becoming such a big deal these days.

 
Helen
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
20 May 2015 2:54:19 PM PDT
This is very interesting. I wonder how many people will be affected by this added gluten and shortened fermentation cycle. One thing is certain, there is a growing increase in the number of people who have developed celiac disease within the last 15 years.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:

All Activity
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

Hi! My daughter is 19 was diagnosed at age 16. It took about 12-18 month s for her to fully heal from the damage and feel "normal" again. Also because of the damage done she had reactions to dairy, so you may want to try no or minimum dairy until youre fully healed. Just a suggestion. Hope you start feeling well soon!

Hi yall! New to this blog, but really glad it exists because I have lots of questions. First off, I'm Allie! I'm 17 and newly diagnosed Celiac after about 3 years of searching for answers. I initially went gluten-free on the recommendation of a friend, I felt better in about a month and then my pediatric gastroenterologist had me do the gluten challenge, and my symptoms were the worst they have ever been, and ones I barely noticed before became very present. I did the biopsy and was diagnosed, it's been about 2 weeks and my symptoms are still pretty bad, although my diet has no known sources of gluten or cross contamination. Wondering if anyone has any input on healing post gluten challenge, any tips or how long it took for you would be quite helpful! Thanks

Might want to look into a keto diet, I have UC on top of celiacs and keto is working great Yeah I have major nerve and brain issues with gluten, gluten ataxia with nerve issues and brain issues. Seems to cause my body to attack my brain and nerve system. My brain stumbles fogs, and starts looping, the confusion causes me to become really irritable, I call it going Mr Hyde. Like my mind will start looping constantly on thoughts and not move driving me literally mad, or it used to. Now days it is primary the numbness anger but the gut issues and sometimes random motor loss limit me motionless to the floor now days for the duration of the major anger effects. Used to be a lot more mental then painful gut. I did a mental trauma post on it on while back where I came out about all my mental issues with gluten.

^^^^^^ good info, tips and tricks^^^^^^^^^ yes, crumbs will make you sick. also, breathing flour/pancake mix, etc that is in the air because eventually, you're going to swallow some.

Hello I was diagnosed Dec 15 of last year and went totally gluten-free the next day. I actually got worse before I got better - it's a steep learning curve - but now, 4 1/2 months later I'm finally seeing improvement. Hang in there.