Are Shorter Rising Times for Bread Driving Higher Celiac Rates?

This article is completely incorrect. Fermenting or long acting yeast does NOT make wheat bread safe for celiacs to eat.

This article should be removed.

  On 2/23/2015 at 10:11 AM, Nicole said:

This article is completely incorrect. Fermenting or long acting yeast does NOT make wheat bread safe for celiacs to eat.

 

This article should be removed.

We do not claim that celiacs should do anything, including eat any wheat products. That said, there is evidence that wheat-based breads can be rendered gluten-free through fermentation. Please just click the link to see the reference.

I'll be very interested to see where this leads. ...

  On 2/23/2015 at 10:11 AM, Nicole said:

This article is completely incorrect. Fermenting or long acting yeast does NOT make wheat bread safe for celiacs to eat.

 

This article should be removed.

The article does not claim that fermentation "makes wheat bread safe for celiacs to eat." It simply discusses the claim that short fermentation may be contributing to higher celiac disease rates, and points to some recent studies confirming that long-fermentation reduces the amount of gluten in breads, especially sour dough breads. Currently, the only safe gluten standard for people with celiac disease is under 20ppm. That remains unchanged.

  On 2/23/2015 at 10:11 AM, Nicole said:

This article is completely incorrect. Fermenting or long acting yeast does NOT make wheat bread safe for celiacs to eat.

 

This article should be removed.

I agree with Nicole! The article is written by a man who means well, but doesn't know even ONE person who has celiac disease or non-celiac gluten sensitivity! The author interviewed a WHEAT farmer (and wheat is loaded with gluten), and wheat farmers want to sell their wheat. Need I say more?

People with celiac disease should NOT eat sourdough bread. It does not completely remove the gluten from the product. Please do not do this and harm yourself. It is a myth resulting from an isolated, small scale study, in which the study scientists even say that more research is needed before a conclusion is drawn.

In the end it comes down to you knowing your body and how gluten, even the slightest amount, works against you and your body. I am severely sensitive and get super sick. So matter what the process is I know I wouldn't take the chance. It's a good article and it helps bring to light one of the reasons celiac is becoming such a big deal these days.

  On 3/2/2015 at 2:56 AM, Carol Sidofsky said:

I agree with Nicole! The article is written by a man who means well, but doesn't know even ONE person who has celiac disease or non-celiac gluten sensitivity! The author interviewed a WHEAT farmer (and wheat is loaded with gluten), and wheat farmers want to sell their wheat. Need I say more?

Carol, the author is just reporting the news...not being paid by wheat farmers. Since he is my brother, he know me, and I have celiac disease--as does our mom...please don't jump to negative conclusions. This is simply saying that the higher celiac disease rates now may be driven by changes in how bread is made now.

This is very interesting. I wonder how many people will be affected by this added gluten and shortened fermentation cycle. One thing is certain, there is a growing increase in the number of people who have developed celiac disease within the last 15 years.