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Are Shorter Rising Times For Bread Driving Higher Celiac Rates? - Celiac.com

Scott Adams

By Scott Adams
in Publications & Publicity

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Scott Adams Grand Master
Scott Adams
Posted

Celiac.com

Are Shorter Rising Times for Bread Driving Higher Celiac Rates?

Celiac.com

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 Living In the article ...

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nvsmom Community Regular
nvsmom
Posted

Ugh!  Terrible article!  Sourdough is safe for celiacs???? No!  Longer rising time might make bread safe for celiacs?  NO!

 

And this??

 

 

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, Open Original Shared Link

 

 

:angry:   Ugh!! This is NOT true... At All!

 

How did this article get on celiac.com anyways? <_<

kareng Grand Master
kareng
Posted

Great......  Another article telling people its OK to eat sour dough bread.....

 

The things I have read about sour dough bread say that, while some gluten may be destroyed - its spotty and you would need to test each bite before eating.  It might be helpful for people with gluten sensitivities that can stand a little gluten - but not for Celiacs.

 

AT ICDS, one of the things they talked about was that bakers are adding extra gluten to commercial bread.  So people are getting a bigger dose of gluten per slice than they got 100 years ago.  Are they adding this so they don't have to let the bread rise longer?  I don't know.  

  • 1 month later...
kareng Grand Master
kareng
Posted

Open Original Shared Link

nvsmom Community Regular
nvsmom
Posted

Great link Kareng!

 

....Test Report Summary

Report Date: 04/02/2015

The sample tested > 84 parts per million gluten using the sandwich R5 ELISA and cocktail extraction. Please see complete results for details. We have not yet had the sample diluted to determine a more exact part per million level. 

 

Individuals with celiac disease should NOT eat ... Sour Bread....

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