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By Jason Dyer · Posted
Trents, It's a good question. The experts I have spoken to have told me the distillation process does remove the offensive proteins. Again, I'm not the expert on that. I'm only reporting. I don't have any issue with distilled spirits that don't have any additives. That said, maybe there is something else at play here? Good question for the forum. -
I'm wondering if this is the same issue some celiacs have with distilled liquors. The complete gluten molecule is too large and heavy to to travel up with the vapor but if their are gluten fragments created by the heat, they may not be and the immune systems of some celiacs still recognize it as gluten. I have no scientific proof for this, just a thought because we have so many forum contributors who still react to these "gluten removed" products.
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By Jason Dyer · Posted
Thanks, Scott and Trents. Scott, tastes vary of course. The metallic taste may just be me. As to the filtration efficacy, I can only add that the micron level to remove a smaller protein chain must be pretty tight. What about the impact of hydrolization on the R5 test? I've been told it presents a challenge. Trents, thanks for the clarification. I did not draw this distinction, but can. I honestly didn't perceive the nuance. Appreciate the feedback from you both. -
By Liquid lunch · Posted
I don’t think it matters much if you trust the supplier, I get them from a Welsh company maesyffin mushrooms but I think the guy there has retired from growing now and just resells eu imports so it’s probably the same mushrooms he uses to make the tinctures as the company you posted. It’d probably be cheaper to buy dried and make your own tincture. -
Thank you for your prompt reply. Have others experienced LUQ and L sided back pain when on gluten? Could gluten be irritating the pancreas to cause the slight rise in lipase?
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