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

Gluten Is Developed In The Dough?


stef-the-kicking-cuty

Recommended Posts

debmidge Rising Star

Whole Foods has a new gluten-free product in their gluten-free lineup: already formed, frozen pie shells.


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



Celiac.com Sponsor (A8-M):



bump Newbie

Hello! This has probably been said but.... I also hold a B.S. in Biology and currently work as a chemist for a Biopharm company. The best way to think of it is like this: The major protien in an egg is "Albumin" which is mainly the egg white. If you were to develop the "Albumin" you would do something mechanical to it, like whip it into a froth. Gluten is THE main protein found in Wheat. To develop gluten you mechanically agitate it by kneading.

zarfkitty Explorer
Hello! This has probably been said but.... I also hold a B.S. in Biology and currently work as a chemist for a Biopharm company. The best way to think of it is like this: The major protien in an egg is "Albumin" which is mainly the egg white. If you were to develop the "Albumin" you would do something mechanical to it, like whip it into a froth. Gluten is THE main protein found in Wheat. To develop gluten you mechanically agitate it by kneading.

I read the whole thread and can't help myself from adding, even though the "friend" is a lost cause. Before diagnosis, I was a hard-core bread baker. Every book, TV show, etc. on baking bread talks about "developing the gluten." It's a very common baking term, in addition to a mechanical action as bump pointed out. A bunch of people have already described foods with well developed gluten vs. underdeveloped gluten, but lots of books will even use the words "be careful to not develop too much gluten." It's a misleading word, really.

If "develop" meant to create, alchemy would have "developed" gold all those years ago! Ha!

I minored in biology and aced organic chemistry, FWIW.

stef-the-kicking-cuty Enthusiast

There are some very good answers on here, guys. Keep 'em coming! Even though this friend might be lost, there might be a next time with somebody else, where I or we are able to explain better...

sfm Apprentice
I've never had a baby, but someone once offered me the following advice:

Wait as long as you can before going to the hospital, and eat before you go because they don't let you eat when you're there.

But eat light! The last thing you need in your system is greasy heavy food during labor.

sfm Apprentice
Unless that woman answers me again, I'm not going to talk to her any longer. I don't need any additional worries right now. But thanks you all so much for your much needed advice. I appreciate very much. But you're right, she should have an over-do on her degree... lol.

So, thanks for your encouraging words with the baby. Yes, it sounds like it's really not much longer. I already had a couple of times where I thought "So this must be it", but after I drank some water and lied down everything went back to normal, so it must have been false alarm :o . I know the first time I got those twinges in my lower belly I was so excited and ran around like a crazy chicken. I'm like "I'm going to meet my baby... I'm going to meet my baby!" but then... nothing <_< . This happened a couple of times now and it's starting to get boring. I bet when it really happens, I'm going to be so relaxed and so whatever, I will be in and out of l&d in a heartbeat :rolleyes: ... lol. My doc said the same thing. He's like "Hm, you're probably like 'in... out.... bye'!" :lol:

I had a lot of those "false" labor contractions / braxton hicks with my daughter (none at all with my son).

When I finally went into "real" labor, I kept calling them braxton hicks contractions :huh: . It took me awhile to realize that they were getting stronger and not going away! My mother and sister laughed when I finally said, I think this is the real thing... (they already had figured that out).

Jestgar Rising Star

Pregnant women are so funny.

I had a boss who was very pregnant and I asked her when her baby was due. She said, well, I've been in labor since about three this morning so hopefully sometime this afternoon. I asked why she had even come in to work and she said she didn't want to sit around and be bored.


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



Celiac.com Sponsor (A8-M):



zarfkitty Explorer
Pregnant women are so funny.

I had a boss who was very pregnant and I asked her when her baby was due. She said, well, I've been in labor since about three this morning so hopefully sometime this afternoon. I asked why she had even come in to work and she said she didn't want to sit around and be bored.

Sounds like my sister in law. With her last baby, she had us all at her house playing video games practically until pushing. Then she went to the hospital. Now I can add "watching woman in labor play Guitar Hero and kick my butt at it" to my life's resume. It sure was more fun for her than laying in a hospital bed for hours, though!

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Colleen H replied to Colleen H's topic in Coping with Celiac Disease
      2

      Gluten related ??

    2. - Jmartes71 replied to Jmartes71's topic in Coping with Celiac Disease
      4

      My only proof

    3. - AlwaysLearning replied to Jmartes71's topic in Coping with Celiac Disease
      4

      My only proof

    4. - AlwaysLearning replied to Colleen H's topic in Coping with Celiac Disease
      2

      Gluten related ??


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,077
    • Most Online (within 30 mins)
      7,748

    Deb baker
    Newest Member
    Deb baker
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Colleen H
      Thank you so much for your response  Yes it seems as though things get very painful as time goes on.  I'm not eating gluten as far as I know.  However, I'm not sure of cross contamination.  My system seems to weaken to hidden spices and other possibilities. ???  if cross contamination is possible...I am in a super sensitive mode of celiac disease.. Neuropathy from head to toes
    • Jmartes71
      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not.Im saying this because I've been medically screwed and asking for help because bills don't pay itself. This could be malpratice siit but im not good at finding lawyers
    • AlwaysLearning
      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does mean you can't claim a tax deduction for the extra expense of gluten-free foods. But it can also be a good thing. Pre-existing conditions might be a reason why a health insurance company might reject your application or charge you more money. No official diagnosis means you don't have a pre-existing condition. I really hope you don't live in the U.S. and don't have these challenges. Do you need an official diagnosis for a specific reason? Else, I wouldn't worry about it. As long as you're diligent in remaining gluten free, your body should be healing as much as possible so there isn't much else you could do anyway. And there are plenty of us out here who never got that official diagnosis because we couldn't eat enough gluten to get tested. Now that the IL-2 test is available, I suppose I could take it, but I don't feel the need. Someone else not believing me really isn't my problem as long as I can stay in control of my own food.
    • AlwaysLearning
      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much need to cook with whole ingredients yourself to avoid it completely. Most gluten-free products should be safe, but while you're in the hypersensitive phase right after going gluten free, you may notice that when something like a microwave meal seems to not be gluten-free … then you find out that it is produced in a shared facility where it can become contaminated. My reactions were much-more severe after going gluten free. The analogy that I use is that you had a whole army of soldiers waiting for some gluten to attack, and now that you took away their target, when the stragglers from the gluten army accidentally wander onto the battlefield, you still have your entire army going out and attacking them. Expect it to take two years before all of the training facilities that were producing your soldiers have fallen into disrepair and are no longer producing soldiers. But that is two years after you stop accidentally glutening yourself. Every time you do eat gluten, another training facility can be built and more soldiers will be waiting to attack. Good luck figuring things out.   
    • Russ H
      This treatment looks promising. Its aim is to provoke immune tolerance of gluten, possibly curing the disease. It passed the phase 2 trial with flying colours, and I came across a post on Reddit by one of the study volunteers. Apparently, the results were good enough that the company is applying for fast track approval.  Anokion Announces Positive Symptom Data from its Phase 2 Trial Evaluating KAN-101 for the Treatment of Celiac Disease https://www.reddit.com/r/Celiac/comments/1krx2wh/kan_101_trial_put_on_hold/
×
×
  • 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.