• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      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 FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Dow Bread Enhancer
0

17 posts in this topic

Share this post


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


No. I thought it was interesting and a cute commercial. I figure it would spark a discussion but it's a holiday weekend in the US, so maybe not.

0

Share this post


Link to post
Share on other sites

Triumph Dining's newsletter had a story on this yesterday, too. Kind of creeps me out that a chemical company like Dow would bother with finding a gluten-free substitute....and I sure hope that it really IS the result of vegetable matter manipulation and not something chemically unnatural involved. I did order a sample, though it looks as though the samples are really meant for companies and not consumers. If I actually receive it, I'll let everyone know what I thought of it. And, of course, if it also contains soy, I won't bother even trying it.

1

Share this post


Link to post
Share on other sites

I am betting it is more like a tapioca starch.

What else would "blow up" baked goods? :lol:

But yes, having it come from a "chemical" company does give one pause.

I may order a sample just for kicks!

1

Share this post


Link to post
Share on other sites
Ads by Google:


It's probably some kind of methyl cellulose.

Yep, I found it. Hydroxypropyl methylcellulose and carboxymethylcellulose. They're getting the cellulose from wood so there won't be any soy in it.

http://dowwolff.custhelp.com/app/answers/detail/a_id/14807/~/wellence-gluten-free-47129-raw-materials-origin

This kind of stuff is basically an indigestible fiber. Nice alternative to folks like me who don't tolerate xanthan gum.

1

Share this post


Link to post
Share on other sites

They're getting the cellulose from wood .

Hubs said this, too! (By now, you all know he is a chemist)

We read labels ....and I ask well????? what is THIS?? :lol:

He said cellulose is wood, hon.... and I said "Ok, so can I have it?" he said.... sure! :)

....But I KNOW what it means. It means "bowel movements".

1

Share this post


Link to post
Share on other sites

I don't trust it. Period.

0

Share this post


Link to post
Share on other sites

Methylcellulose has been around for a long time in food, as a thickener and emulsifier. You have probably consumed it without knowing it. Citrucel is methylcellulose. The difference with this product is that they are marketing it to the public as well as to industry. It's not new or strange, just unfamiliar to most people. It would be interesting to see what effect Citrucel would have in bread. Hmmm, my next baking experiment...

0

Share this post


Link to post
Share on other sites

Here's something funny, last Thanksgiving or so my (twin) brother, who would not consider putting down the wheat bread, said something to the effect of ' Before you know it, the only thing you'll be able to eat is tree bark' ! Maybe he's not too far off... lol. :lol:

Though seriously, it looks similar to some of the ingredients in EnerG bread.

Edited by ciamarie
0

Share this post


Link to post
Share on other sites

No. I thought it was interesting and a cute commercial. I figure it would spark a discussion but it's a holiday weekend in the US, so maybe not.

It was aired here and it caught my attention, and a quick dismiss. It was very generic. But gluten free was a used word.

Dow might be a larger monster to jump on. And I'm not too sure what their input is....yet?

0

Share this post


Link to post
Share on other sites

Triumph Dining's newsletter had a story on this yesterday, too. Kind of creeps me out that a chemical company like Dow would bother with finding a gluten-free substitute....and I sure hope that it really IS the result of vegetable matter manipulation and not something chemically unnatural involved. I did order a sample, though it looks as though the samples are really meant for companies and not consumers. If I actually receive it, I'll let everyone know what I thought of it. And, of course, if it also contains soy, I won't bother even trying it.

DITTO! If it's DOW don't buy it! You can make your own enhancer!!!! It's easy, google it.

0

Share this post


Link to post
Share on other sites

A little ginger powder, 1/4 tea, a little jello, 1/4 tea and something else...I'm not eating bread but if i did I would try this:

http://www.lansellcottage.com.au/recipes.html

I trust the foreign borns, they have been at it a lot longer than we have!

Alice

0

Share this post


Link to post
Share on other sites

It would be interesting to see what effect Citrucel would have in bread. Hmmm, my next baking experiment...

I suspect you will have more bowel movements, for starters. That's a lot of fiber. :lol:

1

Share this post


Link to post
Share on other sites

Methylcellulose has been around for a long time in food, as a thickener and emulsifier. You have probably consumed it without knowing it. Citrucel is methylcellulose. The difference with this product is that they are marketing it to the public as well as to industry. It's not new or strange, just unfamiliar to most people. It would be interesting to see what effect Citrucel would have in bread. Hmmm, my next baking experiment...

Yes, I know methylcellulose has been around. I read labels before I had to go gluten-free. It's Dow that I don't trust.

0

Share this post


Link to post
Share on other sites

Though seriously, it looks similar to some of the ingredients in EnerG bread.

blech....I'd rather eat tree bark than that stuff. :lol:

(IMHO)

Nobody get mad at me now. :lol:

1

Share this post


Link to post
Share on other sites

IrishHeart,

No need to be afraid--I think we pretty much all share that particular opinion! It's funny, some of their other products are pretty good (crackers and lasagna noodles), but they just can't seem to make bread.

1

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

  • Forum Statistics

    • Total Topics
      106,403
    • Total Posts
      930,360
  • Member Statistics

    • Total Members
      63,825
    • Most Online
      3,093

    Newest Member
    Hchapman95
    Joined
  • Popular Now

  • Topics

  • Posts

    • Hi Could a mod please move this post:   and my reply below to a new thread when they get a chance? Thanks! Matt
    • Hello and welcome Firstly, don't worry about it but for ease your post (and hopefully my reply) will probably be moved to its own thread. That will make it easier for others to see it and reply and also help Galaxy's own thread here on track and making sense.  The antibodies that the celiac tests look for can drop very quickly, so... maybe? Celiac is difficult to test for, there are different tests and sometimes someone doesnt test on one but does on the other. If you can get a copy of the tests and post it here the community may be able to help explain the results.  It may have shown damage to the villi, the little tendrils in your intestine that help you extract nutrients from your food. Celiac is one, but not the only, way in which they can get damaged leading to a vast number of potential symptoms and further making diagnosis a tricky proposition. Definitely, there's a connection. Here's a page that explains it in detail: https://stomachachefree.wordpress.com/2012/03/21/liver-disease-in-celiacs/ Fantastic  It sounds as if your doctors were happy to diagnose you on the basis of the endoscopy? It may be then that you've found your answer. I hope so, you've clearly had a rotten and very scary time.  I'm sure with the positive reaction to the diet you want to go on and get healthy, but I would only add that you should discuss this with your doctors, because they may want to exclude other potential causes if they've not confirmed celiac at this point. Check out the advice for newly diagnosed here: To your family I'd simply say that celiac is a disease of the autoimmune system, the part of our body that fights diseases and keeps us safe. In celiac people the autoimmune system see's the gluten protein found in wheat, barley, or rye grains as a threat to the system and it produces antibodies to attack it and in doing so attacks it's own body as well. It's genetic in component so close family members should consider a test if they have any of the many symptoms. There's roughly 1 person in 100 with celiac but most of them don't know it and are risking getting or staying sick by not finding out.  There's further info for them and you here: https://www.celiac.com/gluten-free/announcement/3-frequently-asked-questions-about-celiac-disease/ I'm going to ask a mod to move your post and my reply to a new thread, but wanted to give you an answer first The good news is you've found a great site and there will be lots of support for you here. You've also got 'lucky' in that if you're going to have an autoimmune condition, celiac is a good one  Most react really well to the gluten free diet and you will hopefully have much more healing to come! Best wishes Matt
    • Please share what was so difficult about starting your account.
    • I'm new here so please forgive me if I'm in the wrong forum. But I could use some clarity and input.. So I'll try to make my story brief as possible😀 So about 8 months ago I began itching uncontrollably and after going to the Dr for labs she found my liver enzymes were 5x what they should be and was referred to a gastro Dr.  Gastrointestinal Dr ran multiple scans, blood work over the next 2 months and referred me to teaching hospital with a " tumor board" apparently I had a mass within my bile ducts that was blocking bile from liver. Was given a grim diagnosis of rare cancer and told would be dead within the year. Then had an endoscopy done to get tissue of the mass and for some reason it had partially resolved and was no longer blocking bile duct. At this point they could not find and cancerous cells. So fast forward 3 months I'm still in pain and had another endoscopy and the biopsy taken showed high possibility of celiacs.  The blood work was negative for celiac but after the grim cancerous diagnosis I had been unable to eat for 2 weeks or so and so I'm not sure if that would have skewed the labs?. How could the biopsy show high possibility of celiac?  And had anyone heard of celiac causing inflammation in the bile ducts?  I have been gluten-free for 6 weeks and have been feeling remarkably better pain in the upper right quadrant is less, and migraines ( I have had for my whole life) have lessened.  So all this to say I don't understand celiacs and how to explain it to family. Or how all of a sudden this happens. Ask if anyone can shed any insight I would appreciate it. Blessings   
    • Thank you for taking the time for sharing that info. Don't we have the best disease ever! There's got to be a better way to cut down the scarring. Yes, I've scratched till it bleed. Can't help it. It's like having a bunch of mosquito bites. Yes, only gluten free now. Still have bursts, so probably am being exposed to gluten. Will need to stop dapsone soon. Good luck with your situation.
  • Upcoming Events