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Scott Adams

Study finds celiac patients can eat hydrolyzed wheat flour - EurekAlert (press release)

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Reviewer Finds Another Misleading and Dangerous Headline from The Same Group of Doctors Who Can't Accurately Diagnose Patients Anyway. :angry:

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This is not as farfetched as it seems. Luigi Grego has been working on a safe sourdough bread since 2004. It uses a special strain of bacteria selected to break down gluten, and a flour mix that is lower in gluten to be sure the bacterial digestion is 100%.

http://aem.asm.org/cgi/content/abstract/70/2/1088

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I Posted last month that my Doctor said there was a big break with Micronized Gluten... I'll check with him on my next visit, but I think he meant hydrolyzed... He claimed it was going to be a Big Break Through for many with celiac disease....

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5 patients did well, and 60 day trial.

Nope. Not falling for it.

They need to work on their diagnostic technique more than the "cure" for the wheat marketing industry.

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I don't see what the big deal is and why there is such a desire to modify wheat so we can eat it. I don't know, but I'm sure the process will be lengthy and expensive and products will still cost an arm and a leg. I would bet that there will still be people who react to it also. I know I won't eat any of it because even certified gluten free oats cause me symptoms and damage. I won't even attempt anything that has wheat in it no matter what is done to it! There is enough of a problem with CC out there without this.

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I don't see what the big deal is and why there is such a desire to modify wheat so we can eat it.

Roda, I'm sure it's not a big deal for some, but it could be a BIG DEAL for those that have issues with corn... What does it mean?? Somebody out there is really doing research... It doesn't mean that it's meant to suite us all... If it helps some, that's Great in my book....

Many years back when I was growing up, the great debate was still going on about Fluoride in drinking water... I can still remember one of my Dad's friends that wore false teeth arguing that Fluoride in the Baltimore Municipal water system was a mistake... Fluoride can be an issue, but it can be a Great Protector of teeth if used proper... That being said, hydrolyzed wheat flour may be the first step in a major scientific development... In the name of Science, I'll try it...

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Roda, I'm sure it's not a big deal for some, but it could be a BIG DEAL for those that have issues with corn... What does it mean?? Somebody out there is really doing research... It doesn't mean that it's meant to suite us all... If it helps some, that's Great in my book....

Many years back when I was growing up, the great debate was still going on about Fluoride in drinking water... I can still remember one of my Dad's friends that wore false teeth arguing that Fluoride in the Baltimore Municipal water system was a mistake... Fluoride can be an issue, but it can be a Great Protector of teeth if used proper... That being said, hydrolyzed wheat flour may be the first step in a major scientific development... In the name of Science, I'll try it...

I'm all for scientific research, I just don't want any part of this particular one. It very well may turn out to be safe for a lot of people and to that I say great. If I came off as sounding snide that wasn't my intention. At the risk of sounding stupid..how does this help with issues with corn? Could the research on the hydrolyzed wheat be applied to corn so intolerent people can eat that too?

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Finding gluten-free, corn-free bread that is good is hard. For some, this might offer an alternative to rice bread, which some have likened to cardboard.

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At the risk of sounding stupid..how does this help with issues with corn? Could the research on the hydrolyzed wheat be applied to corn so intolerant people can eat that too?

If One thinks it's a pain to check Meds for possible Gluten contents, start checking for corn content... Hydrolyzed wheat may offer an option for the Pharmaceutical companies...

I'm sure people with corn allergies or sensitivities will be keeping tuned in to see if corn can be hydrolyzed...

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Out of curiosity would anyone take ALV003 if it becomes FDA approved? The celiac enzyme drug in clinical trials? Would you take it only for safety from CC and be afraid to still eat wheat? The reason I ask is this is bacteria doing the same enzymatic process, only it's done as the bread ferments/rises instead of in your stomach.

Naturally there is no right/wrong answer here. I just got curious after reading everyone's reactions to this study.

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Out of curiosity would anyone take ALV003 if it becomes FDA approved? The celiac enzyme drug in clinical trials? Would you take it only for safety from CC and be afraid to still eat wheat? The reason I ask is this is bacteria doing the same enzymatic process, only it's done as the bread ferments/rises instead of in your stomach.

Naturally there is no right/wrong answer here. I just got curious after reading everyone's reactions to this study.

I would only take it for the possible cc. I wouldn't take it and eat wheat without any regard.

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If One thinks it's a pain to check Meds for possible Gluten contents, start checking for corn content... Hydrolyzed wheat may offer an option for the Pharmaceutical companies...

I'm sure people with corn allergies or sensitivities will be keeping tuned in to see if corn can be hydrolyzed...

And this could potentially be a problem for those who are super sensitive to the gluten. I agree that there is potential and benefit for some as it will afford more choices.

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Out of curiosity would anyone take ALV003 if it becomes FDA approved? The celiac enzyme drug in clinical trials? Would you take it only for safety from CC and be afraid to still eat wheat? The reason I ask is this is bacteria doing the same enzymatic process, only it's done as the bread ferments/rises instead of in your stomach.

Naturally there is no right/wrong answer here. I just got curious after reading everyone's reactions to this study.

I'll try it... I'm use to pain, I'm married....

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I'll try it... I'm use to pain, I'm married....

:lol::lol::lol: Sounds like something my husband would say.

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I would only take it for the possible cc. I wouldn't take it and eat wheat without any regard.

I'm with Roda. I take Lectin Lock only if I think I have been exposed to one of my trigger lectins, not so that I can purposely eat them.

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Fair enough. I'm not sure how I feel on about attempts to make wheat safe. Overall it seems better to try and cure cancer and leave us to our diet but that's not on the multiple choice test.

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Those that react severely to corn or soy would benefit from having something else that they can eat. Corn is in so many more things than gluten, so corn-intolerant people (like my sister) are restricted more severely than celiacs.

When I read the article, I thought it said that those that had problems were the ones that were consuming gluten, not the ones eating the hydrolyzed wheat. The gluten-eating control group had to drop out, the ones eating some hydrolyzed wheat and some gluten got sick, the ones eating just the hydrolyzed wheat were fine. I have no doubt that scientists can figure out how to change the gluten so that it is edible by celiacs. It is a challenge, and they will rise to it!

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Can't wait for someone to make gluten-free bread that taste like real bread. Even Udi's is a very poor substitute. I wouldn't be bothered just because it has the word "wheat" in it. I like to think I can use reason, and if they say the gluten has been removed, and I can eat it without getting sick, then I will gladly eat it.

best regards, lm

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Eh, if you eat anything with vanilla in it, you are almost certain eating something converted from wood pulp. (Commercial vanilla is almost always synthetically derived, though it is the exact same aromatic molecule as you'd get from a vanilla bean.)

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Wow, I can't believe how many of you would not try it!

I've been gluten-free for 3 1/2 years now, after 20+ years of symptoms that were un/misdiagnosed.

I feel soooo much better since being diagnosed, BUT...I would die for decent bread, pasta, pastry etc etc.

If the scientists can treat, trick, change and/or develop wheat into something that is safe for my body, I AM IN!!

Ultimately, they'll do a bunch of studies, including the GI scopes to look at the villi and they'll give a thumbs up or down.

I trust science. If it's been peer reviewed by "real" doctors that have an interest in practicing good medicine (instead of getting a bonus to sign off on the latest and greatest) I would have no reservations.

I look at it this way: I'm already getting cc'd no matter how careful I am. If I can find a "few" things to eat that are found to be safe, but taste like real food, I'll do it.

I fully support the efforts to find out more.

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I was dying because of wheat pasta, bread, and pastry.

Going on eight years later, why risk going back to that because of a lack of adaptation ?

I've heard all sorts of commercial interests use that old canard about "real scientists," not knowing that many of us skeptics about food safety underwent some pretty vigorous "real scientist schooling" in our educational history. I've seen then repeatedly, on the behalf of GMO interests, sockpuppet other discussion boards and attack celiacs and gluten free people as being insincere, uneducated, and superstitious, when they are discussing the problems inherent when the profit motive overtakes the safety motive.

I'm not impressed.

I may be getting cross contaminated in spite of my efforts. With the growth in people with food allergies and intolerances, with no ready explanation, I want to see better food and pharma growing, storage, handling and preparation and manufacturing techniques, not worse.

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