• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • Scott Adams

      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
Ebonyjade93

Still Finding It Hard

Rate this topic

Recommended Posts

Just wondering if this is normal..

Been gluten free since march and things have improved alot but every now and again I'll get sick, I get nauseated then get sore stomach and feel like I have to go to the toilet all the time, I get D and my stomach is just very sensitive to like tight clothes or any pressure. When I'm not sick I am usually C so who knows what goes on there.

Funny thing is that I have worked out nothing that day could have affected me, so it had to be the day before because I baked gluten free cookies and a pear crumble with alot of dairy in it...

My questions are, could it be dairy? How do you be gluten free and dairy free!! what would I eat!!

Its kinda scary and I don't know what to do, should I see a dietitian? As you can see I am so confused about everything.

I really need some help with all this!! :(

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Just wondering if this is normal..

Been gluten free since march and things have improved alot but every now and again I'll get sick, I get nauseated then get sore stomach and feel like I have to go to the toilet all the time, I get D and my stomach is just very sensitive to like tight clothes or any pressure. When I'm not sick I am usually C so who knows what goes on there.

Funny thing is that I have worked out nothing that day could have affected me, so it had to be the day before because I baked gluten free cookies and a pear crumble with alot of dairy in it...

My questions are, could it be dairy? How do you be gluten free and dairy free!! what would I eat!!

Its kinda scary and I don't know what to do, should I see a dietitian? As you can see I am so confused about everything.

I really need some help with all this!! :(

Like you, I wasn't dairy free at first. I though, whatever, like I am giving that up too! Anyhow, fast forward------> I am basically dairy free now, basically. After you start to feel better w/out the gluten, you want to know what feeling completely better feels like! I have tried all the "milks" and it is my experience that Blue Diamond almond milk is the best. I actually prefer it now, but it took getting used too. I get the original, as it most closely mimicks dairy milk. It doesn't however have any of the protein that dairy milk has; soy milk does. I don't eat soy, as it has so many effects on estrogen( I personally don't think it is safe). I have recently started reincorporating cheese back into my diet, but slowly, and not too much at a time. I never had problems with yogurt, as it comes with the enzymes to digest it included! I choose greek yogurt to make up for the protein lost in almond milk. I use coffee mate in my coffee. The new company SO has just made an almond milk with added protein, however, to date, I have been unable to find it. I have been taking a good quality probiotic since I have been gluten free. I think that helps. Your gut has a lot of healing to do, and is lacking the enzyme lactase, which is at the beginning of your digestive tract. Heal that gut, then slowly add dairy back in, to see if you can handle it---my advice. I am studying to be a dietician, 3rd year, and thus far, this is what I have learned! Good luck; feeling better is better than eating dairy, I promise!

Share this post


Link to post
Share on other sites

Check the natural foods dairy substitutes place in the store. They now have several milks, almond, rice, coconut are common. I have even seen hemp and hazlenut milks.

My personal favorite is Canned coconut milk. I can use it,guar gum, and sweetener to make a mock cream.

I can make my own cocunut milk. I put 4 cups of water in the blender. Add 1/4 cup almond meal flour. That is all I usually do, but one could add salt or sweetener.

DT

Share this post


Link to post
Share on other sites

Thank you both :)

I'm going to go dairy free for sure, just had another bad turn, woke up with the worst pains in my stomach!!

Can't do it anymore, and like you said lil'chefy, I want to know what it feels like being 100% better, I am so much better already but just sometimes I have issues like last night.

I will definitely have to try almond milk, I have tried rice milk and soy milk before and I actually love them, so thats a plus, just not sure what you would use to replace things like eggs (I try to stay away from eggs as much as possible cause I noticed I have issues with them).

I also do not drink anything with caffeine, so no soft drinks, coffee, and I don't even drink tea anymore, just good old water.

I will also have to try coconut milk as I have never tried that before so thanks DT for the info on that.

And hope your enjoying the course lil'chefy :D

Thanks again for both of your replies :)

Share this post


Link to post
Share on other sites

Coconut, rice and almond milks. But, I prefer coconut milk when baking.

Share this post


Link to post
Share on other sites
Ads by Google:


Thank you both :)

I'm going to go dairy free for sure, just had another bad turn, woke up with the worst pains in my stomach!!

Can't do it anymore, and like you said lil'chefy, I want to know what it feels like being 100% better, I am so much better already but just sometimes I have issues like last night.

I will definitely have to try almond milk, I have tried rice milk and soy milk before and I actually love them, so thats a plus, just not sure what you would use to replace things like eggs (I try to stay away from eggs as much as possible cause I noticed I have issues with them).

I also do not drink anything with caffeine, so no soft drinks, coffee, and I don't even drink tea anymore, just good old water.

I will also have to try coconut milk as I have never tried that before so thanks DT for the info on that.

And hope your enjoying the course lil'chefy :D

Thanks again for both of your replies :)

A friend raises quale for eggs. She said that their eggs have a different protein and some people can tolerate them instead of chicken eggs. I hope you or others can try this out. I hope you have some good indicators if it is a problem. I used Spelt and Kamut for years instead of wheat thinking I was okay, but I wasn't.

Share this post


Link to post
Share on other sites

If you Google "Gluten Free Vegan Recipes" there is SO much stuff... There's a lot of hype about soy, but I think a lot of that is from A. idiots and B. the dairy industry. I eat a little bit of tofu here and there, and I love almond milk the best. You can use flax seed or tofu in place of eggs in baking, by the way. You can make tofu scrambles that are delicious. Anyway, here's a good article on soy and why not to be scared of it:

http://www.vegfamily.com/health/vegan-soy-information.htm

And here's some books I like:

http://www.(Company Name Removed - They Spammed This Forum and are Banned)/Great-Gluten-Free-Vegan-Eats-Allergy-Free/dp/1592335136/ref=sr_1_2?ie=UTF8&qid=1345862964&sr=8-2&keywords=gluten+free+vegan

http://www.(Company Name Removed - They Spammed This Forum and are Banned)/Welcoming-Kitchen-Delicious-Allergen--Gluten-Free/dp/1402771851/ref=sr_1_3?ie=UTF8&qid=1345862964&sr=8-3&keywords=gluten+free+vegan

http://www.(Company Name Removed - They Spammed This Forum and are Banned)/The-Gluten-Free-Vegan-Delicious-Animal-Free/dp/1600940323/ref=sr_1_1?ie=UTF8&qid=1345862964&sr=8-1&keywords=gluten+free+vegan

And while not specifically being gluten free, a lot of the recipes can be adapted using gluten free ingredients.

http://www.(Company Name Removed - They Spammed This Forum and are Banned)/The-Happy-Herbivore-Cookbook-Delicious/dp/1935618121/ref=sr_1_1?ie=UTF8&qid=1345863005&sr=8-1&keywords=happy+herbivore

I get down, and then I get cookbooks and look online for ideas.. it's like learning how to cook all over again. :)

Share this post


Link to post
Share on other sites

Glad that I found this thread. I am in agony. I woke up in tears of pain and discouragement today. I thought I was getting better, really! My heartburn was going away. Now, I find that I have traded heartburn for stomach aches instead. I am on day 2.5 of mostly constant stomach ache.

I suspect dairy is the culprit. Oy vey, what will I have to give up next? It makes me dizzy just trying to figure it all out.

See if you agree:

Yesterday I ate greek yogurt (a favorite of mine) for breakfast and coffee with sugar only. I only ate it because I had noticed the day before that if I ate, the pain went away for a while. Halfway through the yogurt, I stopped and threw it away. Couldn't finish it.

For lunch, I ate some cheddar cheese, carrot sticks, nut meal crackers, and a quinoa salad. Within an hour, I was nauseated and almost left work early to go home and lie down. Evntually, the nausea passed away, and my stomach was just a little achy.

Then at dinner I did something really stupid and tried eating at a restaurant that we like. I ordered roast pork, corn tortillas, and (you guessed it) melted cheese sauce (which I am 99% sure had no flour in it). Dinner actually went well, and I didn't have any nausea afterward. But here it is morning time and I have another stomach ache.

Similar experience earlier in the week, I remember drinking 3 small glasses of milk at dinner. I love cold milk.

I think I am going to have to kick dairy. Maybe I'll get it back later?

Share this post


Link to post
Share on other sites

Java...

That always sucks...

I had my "inner talk" last night...I am giving up dairy, corn, nightshades and sugars...starting today.

I am going to miss my hot tea with cane sugar (two in the morning to get me moving. My only real sweet.) Losing potatoes, cheese and tomatoes is going to be really tough, too. Sigh.

Well... I really just wanted to say...I feel your pain.

Share this post


Link to post
Share on other sites


Ads by Google:


Thank you for all your replies!!

I will have to see if I can get my hands on quail eggs, and I'll just keep testing what it might be, if cutting dairy doesn't make a difference, I will cut out soy. Its a pain, but rather that pain than physical pain!!!

I have never tried tofu so I will have to, I bought rice milk yesterday, I love it!! I will try almond milk next and see what that is like ;)

Java I am so sorry you are going through so much pain :( I get the same as you but my heart burn is just acid reflux, no burn :S I thought I was getting better too, but nope my body had other plans!

I love cold milk to Java :( but I think it is time we gave it up for a while, hopefully not forever!! I am determined now to heal my villi, I don't know much about probiotics so any information would be gladly accepted!! I am just trying to learn as much as I can :)

I really truly hope you feel better asap Java, if you want someone to talk to about it all, I'd be glad to, I feel so alone while going through this sometimes and just want someone to talk to that has been through all of it aswell!!

Share this post


Link to post
Share on other sites

Thanks everyone, yes I am feeling better! I am not sure yet on the dairy, but I am going to keep vigilant in figuring it out. My stomach pains eased yesterday to the point that I felt like I could eat again. I have had just a little dairy since then, and things seem ok. I am trying to be really careful about everything, and paying more attention to CC possibilities.

I think that I am going to try almond milk, regardless. It's something that I have always wanted to try, but could never justify the expense. I think it will be a good thing for me. I may try rice milk too. Wonder which of the milk subs taste the most like milk?

This weekend we went to several health food stores (on the other side of town) to see what they had to offer, and try not to pass-out at the prices! I bought a gluten-free flour mix to try my hand at a loaf of bread. So far, my husband has not liked the pre-baked ones we have tried. I am going to seek out a gastroenterologist (sp?) and see if they can give me a diagnosis. Whether I have celiac or not, I am positive that I feel better without gluten!

Share this post


Link to post
Share on other sites

I am going to miss my hot tea with cane sugar (two in the morning to get me moving. My only real sweet.) Losing potatoes, cheese and tomatoes is going to be really tough, too. Sigh.

Well... I really just wanted to say...I feel your pain.

I wonder if you could replace the sugar with agave? Not sure, may be ignorance talking here. Thanks, it helps to have people that "know" your pain.

Share this post


Link to post
Share on other sites

Glad that I found this thread. I am in agony. I woke up in tears of pain and discouragement today. I thought I was getting better, really! My heartburn was going away. Now, I find that I have traded heartburn for stomach aches instead. I am on day 2.5 of mostly constant stomach ache.

I suspect dairy is the culprit. Oy vey, what will I have to give up next? It makes me dizzy just trying to figure it all out.

See if you agree:

Yesterday I ate greek yogurt (a favorite of mine) for breakfast and coffee with sugar only. I only ate it because I had noticed the day before that if I ate, the pain went away for a while. Halfway through the yogurt, I stopped and threw it away. Couldn't finish it.

For lunch, I ate some cheddar cheese, carrot sticks, nut meal crackers, and a quinoa salad. Within an hour, I was nauseated and almost left work early to go home and lie down. Evntually, the nausea passed away, and my stomach was just a little achy.

Then at dinner I did something really stupid and tried eating at a restaurant that we like. I ordered roast pork, corn tortillas, and (you guessed it) melted cheese sauce (which I am 99% sure had no flour in it). Dinner actually went well, and I didn't have any nausea afterward. But here it is morning time and I have another stomach ache.

Similar experience earlier in the week, I remember drinking 3 small glasses of milk at dinner. I love cold milk.

I think I am going to have to kick dairy. Maybe I'll get it back later?

Something I noticed right off the bat was the coffee. A lot of people are sensitive to coffee. I am one of them and it makes me so sick. Im a coffee nut and its a huge set back for me. That could be part of your troubles too. Maybe you are having too much dairy. I can only handle so much at the time. And yogurt gets me every time for some crazy reason.

Share this post


Link to post
Share on other sites

You mentioned having quinoa. That could be the problem ... perhaps it wasn't rinsed well enough? Quinoa has a natural resin coating it that protects the grain from critters. The resin can cause stomach problems if it wasn't rinsed off well.

Share this post


Link to post
Share on other sites

You mentioned having quinoa. That could be the problem ... perhaps it wasn't rinsed well enough? Quinoa has a natural resin coating it that protects the grain from critters. The resin can cause stomach problems if it wasn't rinsed off well.

Thanks! The quinoa salad was from the deli of a local health food store. I actually did figure out what the culprit was. Believe it or not, it was my vitamin tablets. I keep a log of everything that I put in my mouth, and I was able to backtrack my stomach aches to my supposedly "everything-free-vegan" vitamins. So, I am going to switch to a different brand that I have used in the past.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Who's Online   5 Members, 0 Anonymous, 327 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 05/19/2018 - Looking for a nutritious, delicious meal that is both satisfying and gluten-free? This tasty quinoa salad is just the thing for you. Easy to make and easy to transport to work. This salad of quinoa and vegetables gets a rich depth from chicken broth, and a delicious tang from red wine vinegar. Just pop it in a container, seal and take it to work or school. Make the quinoa a day or two ahead as needed. Add or subtract veggies as you like.
    Ingredients:
    1 cup red quinoa, rinsed well ½ cup water ½ cup chicken broth 2 radishes, thinly sliced 1 small bunch fresh pea sprouts 1 small Persian cucumber, diced 1 small avocado, ripe, sliced into chunks Cherry or grape tomatoes Fresh sunflower seeds 2 tablespoons red wine vinegar  Kosher salt, freshly ground pepper Directions:
    Simmer quinoa in water and chicken broth until tender.
    Dish into bowls.
    Top with veggies, salt and pepper, and sunflower seeds. 
    Splash with red wine vinegar and enjoy!

    Jefferson Adams
    Celiac.com 05/18/2018 - Across the country, colleges and universities are rethinking the way they provide food services for students with food allergies and food intolerance. In some cases, that means major renovations. In other cases, it means creating completely new dining and food halls. To document both their commitment and execution of gluten-free and allergen-free dining, these new food halls are frequently turning to auditing and accreditation firms, such as Kitchens with Confidence.
    The latest major player to make the leap to allergen-free dining is Syracuse University. The university’s Food Services recently earned an official gluten-free certification from Kitchens with Confidence for four of the University’s dining centers, with the fifth soon to follow.
    To earn the gluten-free certification from Kitchens with Confidence, food services must pass a 41 point audit process that includes 200 control check points. The food service must also agree to get any new food item approved in advance, and to submit to monthly testing of prep surfaces, to furnish quarterly reports, and to provide information on any staffing changes, recalls or incident reports. Kitchens with Confidence representatives also conduct annual inspections of each dining center.
    Syracuse students and guests eating at Ernie Davis, Shaw, Graham and Sadler dining centers can now choose safe, reliable gluten-free food from a certified gluten-free food center. The fifth dining center, Brockway, is currently undergoing renovations scheduled for completion by fall, when Brockway will also receive its certification.
    Syracuse Food Services has offered a gluten-free foods in its dining centers for years. According to Jamie Cyr, director of Auxiliary Services, the university believes that the independent Gluten-Free Certification from Kitchens with Confidence will help ease the anxiety for parents and students.”
    Syracuse is understandably proud of their accomplishment. According to Mark Tewksbury, director of residence dining operations, “campus dining centers serve 11,000 meals per day and our food is made fresh daily. Making sure that it is nutritious, delicious and safe for all students is a top priority.”
    Look for more colleges and universities to follow in the footsteps of Syracuse and others that have made safe, reliable food available for their students with food allergies or sensitivities.
    Read more.

    Zyana Morris
    Celiac.com 05/17/2018 - Celiac disease is not one of the most deadly diseases out there, but it can put you through a lot of misery. Also known as coeliac, celiac disease is an inherited immune disorder. What happens is that your body’s immune system overreacts to gluten and damages the small intestine. People who suffer from the disease cannot digest gluten, a protein found in grain such as rye, barley, and wheat. 
    While it may not sound like a severe complication at first, coeliac can be unpleasant to deal with. What’s worse is it would lower your body’s capacity to absorb minerals and vitamins. Naturally, the condition would cause nutritional deficiencies. The key problem that diagnosing celiac is difficult and takes take longer than usual. Surprisingly, the condition has over 200 identified symptoms.
    More than three million people suffer from the coeliac disease in the United States alone. Even though diagnosis is complicated, there are symptoms that can help you identify the condition during the early stages to minimize the damage. 
    Here is how you can recognize the main symptoms of celiac disease:
    Diarrhea
    In various studies conducted over years, the most prominent symptom of celiac disease is chronic diarrhea.
    People suffering from the condition would experience loose watery stools that can last for up to four weeks after they stop taking gluten. Diarrhea can also be a symptom of food poisoning and other conditions, which is why it makes it difficult to diagnose coeliac. In certain cases, celiac disease can take up to four years to establish a sound diagnosis.
    Vomiting
    Another prominent symptom is vomiting.  
    When accompanied by diarrhea, vomiting can be a painful experience that would leave you exhausted. It also results in malnutrition and the patient experiences weight loss (not in a good way though). If you experience uncontrolled vomiting, report the matter to a physician to manage the condition.
    Bloating
    Since coeliac disease damages the small intestine, bloating is another common system. This is due to inflammation of the digestive tract. In a study with more than a 1,000 participants, almost 73% of the people reported bloating after ingesting gluten. 
    Bloating can be managed by eliminating gluten from the diet which is why a gluten-free diet is necessary for people suffering from celiac disease.
    Fatigue
    Constant feeling of tiredness and low energy levels is another common symptom associated with celiac disease. If you experience a lack of energy after in taking gluten, then you need to consult a physician to diagnose the condition. Now fatigue can also result from inefficient thyroid function, infections, and depression (a symptom of the coeliac disease). However, almost 51% of celiac patients suffer from fatigue in a study.
    Itchy Rash
    Now the chances of getting a rash after eating gluten are slim, but the symptom has been associated with celiac disease in the past. The condition can cause dermatitis herpetiformis, which causes a blistering skin rash that occurs around the buttocks, knees, and elbows. 
    A study found out that almost 17% of patients suffering from celiac disease might develop dermatitis herpetiformis due to lack of right treatment. Make sure you schedule an online appointment with your dermatologist or visit the nearest healthcare facility to prevent worsening of symptoms.
    Even with such common symptoms, diagnosing the condition is imperative for a quick recovery and to mitigate the long-term risks associated with celiac disease. 
    Sources:
    ncbi.nlm.nih.gov  Celiac.com ncbi.nlm.nih.gov  mendfamily.com

    Jefferson Adams
    Celiac.com 05/16/2018 - Galectins are a family of animal lectins marked by their affinity for N-acetyllactosamine-enriched glycoconjugates. Galectins control several immune cell processes and influence both innate and adaptive immune responses. A team of researchers recently set out to assess the role of galectins, particularly galectin-1 (Gal-1), in the treatment of celiac disease.
    The research team included Victoria Sundblad, Amado A. Quintar, Luciano G. Morosi, Sonia I. Niveloni, Ana Cabanne, Edgardo Smecuol, Eduardo Mauriño, Karina V. Mariño, Julio C. Bai, Cristina A. Maldonado, and Gabriel A. Rabinovich.
    The researchers examined the role of galectins in intestinal inflammation, particularly in Crohn’s disease, ulcerative colitis, and celiac disease patients, as well as in murine models resembling these inflammatory conditions. 
    Maintaining the fine balance between host immunity and tolerance promotes gut homeostasis, and helps to prevent inflammation. To gain insight into the role of Gal-1 in celiac patients, the team demonstrated an increase in Gal-1 expression following a gluten-free diet along with an increase in the frequency of Foxp3+ cells. 
    The resolution of the inflammatory response may promote the recovery process, leading to a reversal of gut damage and a regeneration of villi. Among other things, the team’s findings support the use of Gal-1 agonists to treat severe mucosal inflammation. In addition, Gal-1 may serve as a potential biomarker to follow the progression of celiac disease treatment.
    Gut inflammation may be governed by a coordinated network of galectins and their glycosylated ligands, triggering either anti-inflammatory or pro-inflammatory responses. That network may influence the interplay between intestinal epithelial cells and the highly specialized gut immune system in physiologic and pathologic settings.
    The team’s results demonstrate that the anti-inflammatory and tolerogenic response associated with gluten-free diet in celiac patients is matched by a substantial up-regulation of Gal-1. This suggests a major role of this lectin in favoring resolution of inflammation and restoration of mucosal homeostasis. 
    This data highlights the regulated expression of galectin-1 (Gal-1), a proto-type member of the galectin family, during intestinal inflammation in untreated and treated celiac patients. Further study of this area could lead to better understanding of the mechanisms behind celiac disease, and potentially to a treatment of the disease.
    Source:
    Front. Immunol., 01 March 2018.  
    The researchers in this study are variously affiliated with the Laboratorio de Inmunopatología, Instituto de Biología y Medicina Experimental (IBYME), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina; the Centro de Microscopía Electrónica, Facultad de Ciencias Médicas, Universidad Nacional de Córdoba, Córdoba, Argentina; the Instituto de Investigaciones en Ciencias de la Salud (INICSA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina; the Laboratorio de Glicómica Funcional y Molecular, Instituto de Biología y Medicina Experimental (IBYME), Consejo de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina; the Sección Intestino Delgado, Departamento de Medicina, Hospital de Gastroenterología Dr. C. Bonorino Udaondo, Buenos Aires, Argentina; the Unidad de Patología, Hospital de Gastroenterología, Bonorino Udaondo, Buenos Aires, Argentina; the Instituto de Investigaciones, Universidad del Salvador, Buenos Aires, Argentina; and the Departamento de Química Biológica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina.

    Jefferson Adams
    Celiac.com 05/15/2018 - There is a good amount of anecdotal evidence that people with non-celiac gluten sensitivity can tolerate sourdough bread, but there is no good science to support such claims. To determine if sourdough bread help conquer wheat sensitivity, the Alberta Wheat Commission (AWC) is funding a team of researchers to see if the sourdough fermentation process can reduce or eliminate wheat components that trigger wheat sensitivity.
    The project will study the way the sourdough bread fermentation process breaks down proteins and carbohydrates in wheat flour.
    Chair of the AWC Research Committee, Terry Young, said new research suggests that wheat protein may not be the cause of gluten sensitivity in people without celiac disease. Longer fermentation, aka sourdough fermentation, is more common in Europe. Young says that reports indicate that “incidents of non-celiac sensitivity…are actually lower in Europe." He adds the current research will focus on the fermentation, but the future may include the development of wheat varieties for gluten sensitive individuals.
    The research will be led by food microbiologist at the University of Alberta, Dr. Michael Gänzle, who said the use of sourdough bread in industrial baking reduces ingredient costs and can improve the quality of bread as well.
    Dr. Gänzle wants to assess anecdotal claims that people with non-celiac wheat or gluten intolerance can tolerate sourdough bread. His team wants to “determine whether fermentation reduces or eliminates individual wheat components that are known or suspected to cause adverse effects.”
    The team readily admits that their project will not create products that are safe for people with celiac disease. They may, however, create products that are useful for people without celiac disease, but who are gluten sensitivity.
    The AWC is collaboratively funding the project with the Saskatchewan Wheat Development Commission, and the Minnesota Wheat Research Promotion Council, which will contribute $57,250, and $20,000, respectively. The research team will issue a report of its findings after the project is completed in 2021.
    Studies like this are important to shed light on the differences between celiac and non-celiac gluten sensitivity. Stay tuned for more developments in this exciting area of research.
    Source:
    highriveronline.com