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Science Project

home-based-mom

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home-based-mom Contributor
home-based-mom
Posted

I am posting this here and in the "Teens" section and asking the moderators to make it a "sticky" for at least a while for maximum exposure. :rolleyes:

I am still kinds new here but have seen anecdotal reports that there are at least 3 things that might - just might - disable the gluten protein.

Those three things are:

  1. Whatever it is that makes sourdough bread sourdough
  2. Vinegar
  3. Rubbing Alcohol

So, parents of high school and college students, help them design an experiment to see if any of these substances really do disable the gluten protein. Check for all sorts of variables such as temperature, concentration, salinity, ph, exposure time, etc. and all that stuff.

Work with the science teacher or someone from a local university so get really good results are tabulated.

Why, you might well ask? While none of this would enable anyone to start eating gluten again, think of how it could eliminate cross-contamination! Think washing utensils and counter tops at home - especially for those who have no choice but to share homes with those who eat gluten. Think commercial processors between batches. Think of something I haven't thought of!

Not only could this be an enormous benefit, but it would raise awareness at the same time!

Go For It!

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