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Journal of Gluten Sensitivity Spring 2013 Issue

Journal of Gluten Sensitivity Spring Issue - Volume 12, Number 2

Originally published April 10, 2013.



    Photo: CC--Mr Hicks46

    Raw materials used by breweries include barley. A characteristic feature of this grain is the presence of gluten proteins which also includes hordein. This group of proteins are the trigger of celiac disease symptoms [Darewicz, Dziuba, Jaszczak: "Celiakia – aspekty molekularne, technologiczne, dietetyczne." Przemysł Spożywczy, styczeń, 2011] . This issue raises the need to seek new methods of brewing that allow for the elimination of gluten proteins from the beer [Swora E., Stankowiak-Kulpa H., Mazur M. 2009. Dieta bezglutenowa w chorobie trzewnej. Nowiny Lekarskie 78, 5-6, 324-329]. The biggest problem for coeliac patients is to identify permitted foods. Food manufacturers know about the above problem and are offering new products for people with celiac disease.



    Image: CC--Indi Samarajlva

    "Do not fear to be eccentric in opinion, for every opinion now accepted was once eccentric" – Bertrand Russell.

    I would like to introduce the term "zero" when we talk about eliminating gluten. Precise language leads to precise action. Zero means none, not some.

    Yes, my recommendation is to change the gluten-language that we have been using. The meaning of the phrase 'gluten-free' has been diluted, so it almost has the connotation of 'not-much-gluten'. It suggests that 'a-little-gluten-does-not-matter' or 'you-are-free-to-give-up-gluten-if-you-want-to'.