Gluten gluten gluten

Parent Cafe
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<p>On these boards I have seen reference to growing understanding that gluten intolerance can contribute to everything from heart disease to diabetes to thyroid troubles. Here is one of the latest articles I have come across: [Gluten:</a> The Whole Story : Experience Life Magazine](<a href=“http://www.experiencelifemag.com/issues/november-2010/healthy-eating/gluten-the-whole-story.php]Gluten:”>http://www.experiencelifemag.com/issues/november-2010/healthy-eating/gluten-the-whole-story.php)</p>

<p>Here is my question: Somewhere recently I read that the gluten content in our flour has increased dramatically recently. Where was it? I did read in Julia Child’s biography (My Life in France) that she had to change the recipe for baking bread in the U.S. compared to France because U.S. flour had more gluten. But what causes this? Processing? The strain of grain used? If you know of any studies I’d love to hear about 'em.</p>

<p>Anyone know?</p>

<p>Thanks.</p>

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<p>according to our gastroenterologist (who specializes in Celiac Disease) the processing has changed…</p>

<p>If you are truly interested, tonight’s Nightline on ABC @ 11:30 pm has Dr Peter Green of Columbia University Center for Celiac Disease along with Elizabeth Hasselback…</p>

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<p>Thanks for sharing that article. And I will have to DVR the Nightline tonight.</p>

<p>My 14 year old has a host of auto immune problems, and she has agreed to go gluten-free for 90 days. So we are getting creative with all meals, snacks and treats. It’s not easy, but it might be worth it. The article is good to share with her, and echoes what I’ve been telling her. </p>

<p>It might be bunk, but there is no harm in trying.</p>

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<p>One of my buddies has Celiac. It’s certainly no fun to avoid all gluten, but he definitely manages. Since he practically lives at my apartment (his girlfriend is my roommate), I’m becoming pretty familiar with GF food. </p>

<p>Ideas for you:</p>

<p>1) Quinoa pasta is the only one that we’ve found tastes remotely good. The brand we like comes in a teal box. I can’t remember if you have to cook it longer or shorter than “normal” pasta, but the timing’s different so have fun experimenting.</p>

<p>2) If you’re looking for something pretty hearty and wintery, risotto is great and naturally gluten free. Lots of good recipes on foodnetwork’s website.</p>

<p>3) When it comes to baked things, we usually opt to substitute the gluten free flour from Trader Joe’s (it subs 1:1 with all purpose flour) rather than using gluten free mixes. We also purposely pick things that don’t use much flour and have lots of flavors to begin with–apple muffins (that included all sorts of things like apples, applesauce, buttermilk, pecans, spices…) were a recent hit.</p>

<p>4) The only brand of bagels that seems to be close to the real thing is a brand that begins with a U, can’t remember it exactly</p>

<p>5) Chipotle’s totally gluten free except for the flour tortilla. Bowls work really well.</p>

<p>6) GF breadcrumbs just don’t get as crunchy and awesome as regular ones</p>

<p>7)…but making a roux using GF flour and whatever fat you want worked great</p>

<p>8) watch out for “hidden” sources of gluten–like soy sauce, salad dressing, seasoning packets…</p>

<p>It’s kind of a challenge but is definitely doable. For reference, we’re a group of college kids living on a very modest budget and we can make it work just fine. And by we, I way more mean my friend + her boyfriend than the 3 of us–I usually stick to the bread, but will always give the GF food a try, and I really have yet to be disappointed.</p>

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<p>udi’s bagels; glutino are good too…</p>

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<p>Wheat grown in US is different- different type, different soil, different climate.</p>

<p>[Wheat</a> encyclopedia topics | Reference.com](<a href=“http://www.reference.com/browse/Wheat]Wheat”>http://www.reference.com/browse/Wheat)</p>

<p>Its possible that modern wheat that is resistant to pests is also higher in gluten.</p>

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<p>^^yes, which is why there is a theory that Celiac disease is a relatively “new” autoimmune disorder (1900 and later)…</p>

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<p>I bought gluten-free corn spaghetti/pasta that was so much like “regular” spaghetti that no one even noticed. A gluten-frree friend recommended it. She has had a lot of autoimmune issues and becoming gluten-free has made an incredible difference.</p>

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<p>Great info folks, thanks. Over 30, what was the brand of pasta? Anyone have any articles on gluten to share?</p>

<p>Thanks!</p>

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<p>If you have a Sprouts market near you they have a lot of gluten free items and generally have some flyers with information. On their website (<a href=“http://www.sprouts.com%5B/url%5D”>www.sprouts.com</a>) click health resources and one of the options is a gluten free guide and a gluten free holiday guide. Even if there is not a Sprouts near you, the brands in the guide might be avaliable at another vendor.</p>

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<p>Regarding risotto: if you are buying broth or bouillon bases to make it, rather than making your own from scratch, be very careful. Most of them contain hydrolyzed yeast protein, which contains gluten. According to a friend with celiac disease, the brand Better Than Bouillon is one of the few that doesn’t. It has the bonus of being the best tasting “chicken base” too, and they have a wide variety of other flavors.</p>

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<p>Subscribing. :)</p>

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<p>Watch out for Maltodextrin - some is made from wheat or barley malt which is also toxic to those with gluten-intolerance. I also make Polenta from scratch, which goes with most everything. </p>

<p>The article confirms my theory is that most gluten-intolerant people trace back to Northern Europe where wheat was not a big part our our ancestors’ diet. Meat & potatoes were what the Irish lived on!</p>

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<p>Wow - reading around and following links it looks like 1% of the population is celiac! Much higher than I would have expected.</p>

<p>Also, according to Wikipedia [Wheat</a> - Wikipedia, the free encyclopedia](<a href=“http://en.wikipedia.org/wiki/Wheat]Wheat”>Wheat - Wikipedia), the green revolution of the 60’s and 70’s worldwide produced new varieties of wheat that are shorter and that respond well to added fertilizer and pesticides.</p>

<p>“The presence of certain versions of wheat genes has been important for crop yields. Apart from mutant versions of genes selected in antiquity during domestication, there has been more recent deliberate selection of alleles that affect growth characteristics. Genes for the ‘dwarfing’ trait, first used by Japanese wheat breeders to produce short-stalked wheat, have had a huge effect on wheat yields world-wide, and were major factors in the success of the Green revolution in Mexico and Asia. Dwarfing genes enable the carbon that is fixed in the plant during photosynthesis to be diverted towards seed production, and they also help prevent the problem of lodging. ‘Lodging’ occurs when a ear stalk falls over in the wind and rots on the ground, and heavy nitrogenous fertilization of wheat makes the grass grow taller and become more susceptible to this problem. By 1997, 81% of the developing world’s wheat acreage was planted to semi-dwarf wheats, giving both increased yields and better response to nitrogenous fertilizer.”</p>

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<p>Not before Sir Walter Raleigh brought the potato back from Virginia, which was comparatively recently.</p>

<p>Maybe oatmeal, barley, wheat, rye…</p>

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<p>Despite my name, I know something about wheat.</p>

<p>Celiac disease is seemingly very rare in China, and they didn’t have long ancestral exposure to to wheat either.</p>

<p>As for ‘more gluten’ in modern wheat - bunk. Flour for baking is milled in pretty much the same way as before. Flour for baking bread still has the same 12-14% protein content as before. The gluten content and composition has not changed in any meaningful way.</p>

<p>The Green Revolution (dwarf wheat and so on) affected yield much more than protein content, type or distribution.</p>

<p>I think the increase in celiac disease is a matter of more diagnosis. Before you could be sickly, poorly, etc. and you just had to suck it up. Now people want answers.</p>

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<p>Despite my name, I know something about wheat.</p>

<p>Then you know that while botanists have identified almost 30,000 varieties of wheat, just a few varieties account for 90% of wheat that is grown.</p>

<p>Wheat seeds are likely to be contaminated with fungicides and insecticides before they are even planted.</p>

<p>Wheat gluten is also used as a thickening agent in many foods, it is probable that someone who is trying to limit consumption will have difficulty finding all the sources in their diet.</p>

<p>Celiac disease is seemingly very rare in China,
[Chinese</a> Cooking Oil Found Contaminated](<a href=“http://www.foodsafetynews.com/2010/03/contaminated-chinese-cooking-oil-supplies/]Chinese”>Chinese Cooking Oil Found Contaminated | Food Safety News)</p>

<p>[Dairy</a> Execs Face Trial for Melamine Milk](<a href=“http://www.foodsafetynews.com/2010/02/three-dairy-execs-face-trial-for-melamine-milk/]Dairy”>Dairy Execs Face Trial for Melamine Milk | Food Safety News)</p>

<p>[China</a> Sends Mixed Messages on Food Safety](<a href=“http://www.foodsafetynews.com/2010/07/chinese-officials-send-mixed-messages-on-melamine/]China”>China Sends Mixed Messages on Food Safety | Food Safety News)</p>

<p>I expect the Chinese have more pressing concerns than accurate diagnosis of auto immune disease.</p>

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<p>And this affects the gluten content of the harvested seed exactly how?</p>

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<p>That is not quite the role of botanists, and the term ‘variety’ is meaninglessly vague. Wheat germplasm accessions certainly number far more than 30,000. Still it has nothing to do with a purported general rise in gluten content, especially some doctor cliaming that processing increase gluten content.</p>

<p>Chinese celiac disease disease may be under-reported, US may be over-reported, without a consistent set of criteria nobody knows.</p>

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<p>And this affects the gluten content of the harvested seed exactly how?
You don’t think contamination of wheat by toxins would affect the health of the animal that consumes it?</p>

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<p>Interesting. I’m tempted to try to cut out gluten, but this close to Thanksgiving and Christmas, I just don’t think I can!</p>