Jump to content

  • 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:
    Support Our Content
    eNewsletter
    Donate

Bleu Cheese

Sweetfudge

Recommended Posts

gfp Enthusiast
gfp
Posted
Hmmm, I love bleu & have missed it because of the could-be-gluten warnings. But I just had a thought... these molds that grow on wheat... could they possibly be advantageous to Celiacs? Maybe they actually digest & destroy gluten! I'm thinking they might be analogous to the bacteria that make yogurt more digestible for the lactose intolerant. It's probably just wishful thinking, but maybe our bellies need some Roquefort!

Hm but we have LSD available now so no need for ergot... :ph34r:

Seriously though I have the same thoughts....

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

Celiac.com Sponsor (A8-M):


TinkerbellSwt Collaborator
TinkerbellSwt
Posted

Wow.. i have learned a lot from this thread. I have always been wondering about the subject of bleu cheese. I love the stuff and was always afraid to try it. If I understood correctly, some bleu actually says wheat on it?

The ones that dont should be safe?

I might not be understanding this. Please someone simplify it for me? I get all kinds of confuzzeled.

gfp Enthusiast
gfp
Posted
Wow.. i have learned a lot from this thread. I have always been wondering about the subject of bleu cheese. I love the stuff and was always afraid to try it. If I understood correctly, some bleu actually says wheat on it?

The ones that dont should be safe?

I might not be understanding this. Please someone simplify it for me? I get all kinds of confuzzeled.

Basically it depends on the manufacturer.

For instance, some Roquefort is started of with a culture grown on rye bread whereas other's are naturally allowed to develop mould from the cave.

lovegrov Collaborator
lovegrov
Posted

One more thought on bleu cheese. Many folks, including those who make cheese, very seriously doubt that "gluten" would even transfer in a culture grown on bread. And if it does transfer, the percentage of gluten in the culture would be miniscule and the amount of culture used is so tiny that the resulting gluten in the cheese would be so minor as to not be measureable. You get more gluten every time you eat a processed food or eat out.

I can't prove this is true, but it makes sense to me. Bleu cheese iosn't even a blip on my gluten radar.

richard

gfp Enthusiast
gfp
Posted
One more thought on bleu cheese. Many folks, including those who make cheese, very seriously doubt that "gluten" would even transfer in a culture grown on bread. And if it does transfer, the percentage of gluten in the culture would be miniscule and the amount of culture used is so tiny that the resulting gluten in the cheese would be so minor as to not be measureable. You get more gluten every time you eat a processed food or eat out.

I can't prove this is true, but it makes sense to me. Bleu cheese iosn't even a blip on my gluten radar.

richard

I lean towards this myself, its not actually the bread they are taking just a scraping off the bread and i think they mostly say this for "advertising".. for instance Roquefort Papillion make a big deal about the traditional rye bread but quite how often they go back the the bread is not mentioned... they can just take some of the mould from one of the other cheeses... and do this more or less indefinately.

On the other hand Societe guarantee both their Roquefort cheeses are natually infected for the caves ...two different sets of caves and hence 2 different strains of the penecilin.

I'm not seriously worried about the Papillon but given an equal choice take the other, especially since the Bargnaudes is my favorite anyway...

eKatherine Apprentice
eKatherine
Posted

I read a recipe for making blue cheese at home where you innoculated the cheese curds with a slurry of your favorite blue cheese before hooping them.

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

Soory it took me so long to chime in, but between the computer troubles and my crazy week at work, I have been swamped.

Ok, here is the "skinny" on the issue.

When Bleu cheese was origianlly made (and made in some expensive cheeseries - Stilton, Maytag, etc), the culture that produced the bacteria to make bleu cheese was started on bread. The mold that was made (cultured) was then introduced to a certain cheese and then the bacteria would reproduce and have a reaction throughout the cheese (thus turning the cheese moldy or blue).

In the late 90's (and early 2000's), thanks to the internet, Celiac urban lagends and myths abounded and this one was incredibly popular. Afterall, if the bacteria came from bread, then the entire cheese has gluten in it right?

Wrong...

Most bleu cheese manufacturers now acquire their mold/culture via a scientifically made medium which is manufactured in gross and which allows them to produce massive amounts of bleu cheese (tons and tons).

Think about it, what is cheaper? Making the bacteria on your own with bread and then having people carefully remove gthe mold and introduce to cheese by hand....OR buying/manufacturing your own bacteria and having computers/machines to introduce the process and manufacture tons of cheese at half the labor cost???

I know what you're saying....but Bronco, not everyone does that...some people still make bleu cheese the old-fashioned way, right?

That is correct!

Is it safe? -- This is the one that is up for debate.

Personally, I say yes. In a scientific sense, the likelihood that a bacteria grown from mold (which is breaking down the bread) and placed on/in/around cheese would somehow still have gluten left in it after the decomposition of both the bread and the cheese??? Seems remote to me. But we all make our own decisions.

anyway, I hope this somehow clears the issue up (though it could confuse the issue also - LOL)

For the record, I eat it all the time with no ill effects...

"they can take our bread, but they will never take our FREEDOM...or bleu cheese..."

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.

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,639
    • Most Online (within 30 mins)
      7,748
    JeriKay
    Newest Member
    JeriKay
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Jmartes71
      Second chance

      By Jmartes71 · Posted

      Thats the thing, diagnosed in 1994 before foods eliminated celiac by biopsy colonoscopy at Kaiser in Santa Clara  now condo's but it has to be somewhere in medical land.1999 got married, moved, changed doctor's was with former for 25 years told him I waz celiac and that.Fast forward to last year.i googled celiac specialist and what popped up was a former well known heard of hospital. I thought I would get answers to be put through unnecessary colonoscopy KNOWING im glutenfree and she wasn't listening to me for help rather than screening me for celiac! Im already diagnosed seeking medical help.I did all the appointments ask from her and when I wanted my records se t to my pcp, thats when the with holding my records when I repeatedly messaged, it was down played the seriousness and I was labeled unruly when I asked why am I going through all this when its the celiac name that IS what my issue and All my ailments surrounding it related. I am dea6eoth the autoimmune part though my blood work is supposedly fabulous. Im sibo positive,HLA-DQ2 positive, dealing with skin, eye and now ms.I was employed as a bus driver making good money, I loved it for the few years my body let me do until I was yet again fired.i went to seek medical help because my body isn't well just to be made a disability chaser. Im exhausted,glutenfree, no lawyer will help and disability is in limbo thanks to the lax on my health from the fabulous none celiac Google bay area dr snd team. Its not right.
    • trents
      Concerning GP advice

      By trents · Posted

      Welcome to the celiac.com community @EssexMum! First, let me correct some misinformation you have been given. Except in the case of what is known as "refractory" celiac disease, which is very rare, it is not true that the "fingers" will not grow back once a consistently gluten free diet is adopted. Celiac disease is an autoimmune condition whereby the ingestion of gluten triggers an inflammatory process that damages the millions of tiny finger-like projections that make up the lining of the small bowel. We call this the "villous lining". Over time, continued ingestion of gluten on a regular basis results in the wearing down of these fingers which greatly reduces the surface area of this very important membrane. It is where essentially all the nutrition from what we eat is absorbed. So, losing this surface area results in inefficiency in nutrient absorption and often to medical problems related to nutrient deficiencies. Again, if a gluten-free diet is consistently observed, the villous lining of the small bowel should rebound. "We was informed that her body absorbs the gluten rather then rejecting it and that is why she doesn't react to the gluten straight away, it will be a build up and then the pains start. " That sounds like unscientific BS to me. But it does sound like your stepdaughter may have a type of celiac disease we know as "silent" celiac disease, meaning, she is asymptomatic or at least the symptoms are not intense enough to usually notice. She is not completely asymptomatic, however, because you stated was experiencing tummy aches off and on. Cristiana gives some good suggestions about ordering "safe" food for your stepdaughter from restaurant menus in Europe. You must realize that as the step parent who only has her part of the time you have no real control over how cooperative her other set of parents are with regard to your stepdaughter's needs to eat gluten free. It sounds like they don't really understand the seriousness of the matter. This is very common in family settings where other members are ignorant about celiac disease and the damage it can do to body systems. So, they don't take it seriously. The best you can do is make suggestions. Perhaps print out some info about celiac disease from the Internet to send them. Being inconsistent with the gluten free diet keeps the inflammation smoldering and delays or inhibits healing of the villous lining. 
    • Scott Adams
      Gluten-Mimicking Proteins that can affect some Celiac individuals.

      By Scott Adams · Posted

      Here are some articles on cross-reactivity and celiac disease:      
    • knitty kitty
      Terrible Neurological Symptoms

      By knitty kitty · Posted

      @HectorConvector, Here are some articles about "dry Beriberi" and neuropathy.  I hope you've been able to acquire thiamine hydrochloride or Benfotiamine.  I'm concerned.   Dry Beriberi Due to Thiamine Deficiency Associated with Peripheral Neuropathy and Wernicke's Encephalopathy Mimicking Guillain-Barré syndrome: A Case Report and Review of the Literature https://pubmed.ncbi.nlm.nih.gov/30862772/ Dry Beriberi Manifesting as Acute Inflammatory Demyelinating Polyneuropathy in a Patient With Decompensated Alcohol-Induced Cirrhosis https://pmc.ncbi.nlm.nih.gov/articles/PMC7707918/ A Rare Case of Thiamine Deficiency Leading to Dry Beriberi, Peripheral Neuropathy, and Torsades De Pointes https://pmc.ncbi.nlm.nih.gov/articles/PMC10723625/
    • cristiana
      Concerning GP advice

      By cristiana · Posted

      Good evening @EssexMum You are quite right to be concerned about this situation.  Once diagnosed as coeliac, always a coeliac, and the way to heal  is through adopting and sticking to a strict gluten diet. That said... I have travelled twice to France since my diagnosis, firstly in May 2013 and again in August 2019.   My spoken French isn't bad, and whilst there I tried my best to explain my needs to chefs and catering staff, and I read labels very carefully when shopping in supermarkets, but both times I came away with worsening gastric symptoms and pain. Interestingly,  after the second holiday, my annual coeliac review took place the following month and although I'd been very careful to avoid gluten all year, thanks to that August holiday my coeliac antibodies were elevated,  Clearly I hadn't been imagining these symptoms and they must have been caused by gluten sneaking in somehow. When I spoke to my gastroenterologist on my return, who is an excellent doctor, he told me with a smile that this was a very common experience in France among his patients, and not to worry too much about it! In fact, before we went away in May 2013, which was just after I had been formally diagnosed, he told me not to even bother trying to adopt a gluten free diet until I returned, knowing what France was like, but I was feeling so awful at that time I ignored his advice and at least tried to make a start with it. (I ought to say - both these visits were some time ago, so perhaps things are a lot better there now.) So what to do?  I would say at least try to explain to catering staff the situation - they should be able to rustle up a plate of cheese, boiled eggs, tuna, salad and fruit, and if things like crackers and gluten-free pot noodle or oats can be packed in the UK, those can be produced at mealtimes.    Of course, most larger supermarkets in France do now cater for coeliacs, but when I was last there the the choice wasn't as wide a range as we have in the UK but I think that is partly because the French like to cook from scratch, whereas our gluten-free aisles have quite a lot of dried or pre-baked goods in them/convenience foods, because I think we as a nation tend to use them more. I would be worth doing a bit of research on the internet before the trip, - the words you want are 'sans gluten'.  I've just googled 'sans gluten Disney Paris" and this came up.  I do hope at least some of this is of help. https://www.tripadvisor.co.uk/Restaurants-g2079053-zfz10992-Disneyland_Paris_Ile_de_France.html  Whatever befalls in France, at least your stepdaughter can resume her usual diet on her return. On a related tack, would you be happy to post any positive findings/tips upon her return - it might be of use to others travelling to Disneyland Paris with children in future? Cristiana
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.