Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Something Interesting

Simona19

Recommended Posts

Simona19 Collaborator
Simona19
Posted

Yesterday my husband saw commercial for a new kind of gluten free bread made with something from DOW company. Today I found this:

Open Original Shared Link

Open Original Shared Link

Does this means end of bricks?

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

Celiac.com Sponsor (A8-M):


Bubba's Mom Enthusiast
Bubba's Mom
Posted

If the bread in the video was made from their gluten-free ingredient it's look promising? The texture looked wonderful. :D

Skylark Collaborator
Skylark
Posted

Where do we get it???

pricklypear1971 Community Regular
pricklypear1971
Posted

Looks encouraging.

The "Dow Chemical" part gives me the heebies; however, I'd get over it. I think.

love2travel Mentor
love2travel
Posted

I NEED that bread! That texture looks so wonderful.

Littllemel Apprentice
Littllemel
Posted

Didn't the "scientists" come up with something similar in the 1960s to make wheat more moist too? And now 40-50 years later we are all becoming intolerant to it. Isn't anyone else concerned that in 40-50 years we will all become intolerant to our gluten free breads if they start chemically altering it? I would take serious caution here. Just sayin.

Jenny (AZ via TX) Enthusiast
Jenny (AZ via TX)
Posted

I want that bread too! OMG, my mouth is watering for it. I wonder if it will come as baguettes too. They were in the video. I feel teased now.

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

Celiac.com Sponsor (A8-M):


Skylark Collaborator
Skylark
Posted

Didn't the "scientists" come up with something similar in the 1960s to make wheat more moist too? And now 40-50 years later we are all becoming intolerant to it. Isn't anyone else concerned that in 40-50 years we will all become intolerant to our gluten free breads if they start chemically altering it? I would take serious caution here. Just sayin.

Do you eat xanthan gum? Just sayin. ;)

Di2011 Enthusiast
Di2011
Posted

I can't tolerate xanthan gum. This is also way out of my interest zone

mommida Enthusiast
mommida
Posted

What do I have in common with a Panda bear? We both eat bamboo fiber. :blink:

The enjoy life bread, that is allergen safe, for my daughter has bamboo fiber in it. So, I guess a gluten free diet involves having an open mind and a willingness to try new things within reason. ;)

Simona19 Collaborator
Simona19
Posted
  • Author

As I understand it, this should be the replacement for gums.

I found more about it:

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Where to buy, or order sample:

Open Original Shared Link

FernW Rookie
FernW
Posted

I am not going to worry about what happens 40-50 years from now doubt I will even be alive. I want that bread NOW!!!

  • 2 weeks later...
superk Newbie
superk
Posted

Didn't the "scientists" come up with something similar in the 1960s to make wheat more moist too? And now 40-50 years later we are all becoming intolerant to it. Isn't anyone else concerned that in 40-50 years we will all become intolerant to our gluten free breads if they start chemically altering it? I would take serious caution here. Just sayin.

I'm with you. UNBELIEVABLE. No one bothers to question whether or not they SHOULD eat this stuff as long as it looks good. We have learned NOTHING. Sad.

Skylark Collaborator
Skylark
Posted

I'm with you. UNBELIEVABLE. No one bothers to question whether or not they SHOULD eat this stuff as long as it looks good. We have learned NOTHING. Sad.

Nobody is going to force you to eat it. You are a bit hypocritical if you are eating carboxymethyl cellulose in breads like Udi's though.

  • 2 months later...
MsMissy Newbie
MsMissy
Posted

I went to the website an ferreted out the raw materials data its made from........SAWDUST!

yummy :blink: *gag*

no thanx, ill stick to my rice and fruit.

MsMissy Newbie
MsMissy
Posted

If the bread in the video was made from their gluten-free ingredient it's look promising? The texture looked wonderful. :D

hate to tell you, but any food you see in a photo or on TV is usually 100% fake. I took photography, most of the time they use something that photographs better, not the real product.

  • 3 weeks later...
ReginaHelena Newbie
ReginaHelena
Posted

Dear fellow celiacs, please don't blame the food ingredient suppliers for helping us to achieve gluten free bread that doesn't look and taste like c**p. We WANT to have bread like the one wheat protein can produce, but we can't, so let's just welcome the fibres, the emulsifiers, the hydrocolloids that allow us to have what we want, making rice and corn and other gluten free flours behave like wheat. I assure you, they are either harmless or very healthy ingredients like the insoluble fibres from bamboo. Please read more about them before you go about spreading unreasonable suspicion.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Rejoicephd
      - Rejoicephd replied to Rejoicephd's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      27

      Struggling to get into a good pattern

      Just giving another update... I was referred to rheumatology, and they suspect that I may also be dealing with fibromyalgia (it has not been formally diagnosed, but just suggested at this point). So, I am continuing with the anti-inflammatory diet and vitamins and still working to keep getting rid of all these hidden gluten sources, but I also do have another...
    2. Scott Adams
      - Scott Adams replied to SEQ's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Newbie with Celiac / NCGS symptoms

      I would pressure the lab to do the IgA control test for free so that you won't write a poor review about their testing services. You could get this done at any time, whether or not you are gluten-free, however, the celiac disease Tissue Transglutaminase tTG-IgA test must be done after you've been eating lots of gluten for around 6 weeks. This way you could...
    3. Scott Adams
      - Scott Adams replied to barb simkin's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      celiac, chocolate and alcohol

      Given your strong reactions it would be wise not to eat things offered to you without reading the ingredient labels. It's possible there was indeed gluten or some allergen in the chocolates--barley malt is a common ingredient in some chocolates.
    4. trents
      - trents replied to SEQ's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Newbie with Celiac / NCGS symptoms

      Yes, an IgG panel is the logical next step. However, you would still need to be consuming normal amounts of gluten to ensure valid IgG testing. Since it has only been a week that you have been off gluten, there is still likely time to restore antibodies to detectable levels before the blood draw. IgG antibody tests are not quite as specific for celiac disease...
    5. SEQ
      - SEQ replied to SEQ's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Newbie with Celiac / NCGS symptoms

      Thanks @trents. I have exchanged some messages with the clinic today, and they are saying that the reason there is no result for the total IgA levels is because I don't have any. Apparently a negative result means that it does not appear as a line on the results at all. I am not sure I buy this, but it is what they are telling me. I am leaning more towards...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,334
    • Most Online (within 30 mins)
      7,748
    DME
    Newest Member
    DME
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Rejoicephd
      Struggling to get into a good pattern

      By Rejoicephd · Posted

      Just giving another update... I was referred to rheumatology, and they suspect that I may also be dealing with fibromyalgia (it has not been formally diagnosed, but just suggested at this point).  So, I am continuing with the anti-inflammatory diet and vitamins and still working to keep getting rid of all these hidden gluten sources, but I also do have another possible explanation for some of the issues that I'm dealing with.
    • Scott Adams
      Newbie with Celiac / NCGS symptoms

      By Scott Adams · Posted

      I would pressure the lab to do the IgA control test for free so that you won't write a poor review about their testing services. You could get this done at any time, whether or not you are gluten-free, however, the celiac disease Tissue Transglutaminase tTG-IgA test must be done after you've been eating lots of gluten for around 6 weeks. This way you could salvage the results of your tTG-IgA test, as long as you were eating lots of gluten beforehand.
    • Scott Adams
      celiac, chocolate and alcohol

      By Scott Adams · Posted

      Given your strong reactions it would be wise not to eat things offered to you without reading the ingredient labels. It's possible there was indeed gluten or some allergen in the chocolates--barley malt is a common ingredient in some chocolates.
    • trents
      Newbie with Celiac / NCGS symptoms

      By trents · Posted

      Yes, an IgG panel is the logical next step. However, you would still need to be consuming normal amounts of gluten to ensure valid IgG testing. Since it has only been a week that you have been off gluten, there is still likely time to restore antibodies to detectable levels before the blood draw. IgG antibody tests are not quite as specific for celiac disease as are the IGA tests but they are certainly valuable in the case of IGA deficiency. They also seem to have a little more "staying power" in the sense of detecting celiac disease in the case of those who may have already started a gluten-free diet as long as they haven't been on it for an extended period of time. But don't rely on that. Get back on gluten if you can possibly endure it if you intend to go forward with IgG testing. This might be helpful:   
    • SEQ
      Newbie with Celiac / NCGS symptoms

      By SEQ · Posted

      Thanks @trents. I have exchanged some messages with the clinic today, and they are saying that the reason there is no result for the total IgA levels is because I don't have any. Apparently a negative result means that it does not appear as a line on the results at all. I am not sure I buy this, but it is what they are telling me. I am leaning more towards the theory that they didn't test it in the first place. But, working on the basis that the test result was zero, I asked what the next steps would be, given that I apparently have no IgA antibodies. They have asked if I now want to have a tTG-IgG and a DGP-IgG test. Is this really the next step if I have no total IgA?
×
×
  • Create New...