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Science Project

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I am posting this here and in the "Teens" section and asking the moderators to make it a "sticky" for at least a while for maximum exposure. :rolleyes:

I am still kinds new here but have seen anecdotal reports that there are at least 3 things that might - just might - disable the gluten protein.

Those three things are:

  1. Whatever it is that makes sourdough bread sourdough
  2. Vinegar
  3. Rubbing Alcohol

So, parents of high school and college students, help them design an experiment to see if any of these substances really do disable the gluten protein. Check for all sorts of variables such as temperature, concentration, salinity, ph, exposure time, etc. and all that stuff.

Work with the science teacher or someone from a local university so get really good results are tabulated.

Why, you might well ask? While none of this would enable anyone to start eating gluten again, think of how it could eliminate cross-contamination! Think washing utensils and counter tops at home - especially for those who have no choice but to share homes with those who eat gluten. Think commercial processors between batches. Think of something I haven't thought of!

Not only could this be an enormous benefit, but it would raise awareness at the same time!

Go For It!

Sandi ~ learning to live in a world obsessed and infested with wheat.

"You don't need a weatherman to know which way the wind blows" probably was not referring to us . . .

"For the love of money gluten is a root of all sorts of evil, and some by longing for it have wandered away from the faith and pierced themselves with many griefs." (apologies to 1 Timothy 6:10 (NASB)

The person we most dislike is still a soul for whom Christ died. (David Jeremiah)

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