Foodstand

sugardetoxme 8yr Only thing @georegulus will eat!

sugardetoxme 8yr Wonder if @unconventionalbaker can weigh in!

JenniferEmilson 8yr I've been living like this for over a year now. Only sourdough bread for me. It is definitely easier on the gut, and the probiotics created in the fermenting process eliminate a lot of what I thought were gluten issues. Easier to digest, and tastes great to boot!!

lauren 8yr I was about to post an article about this but you beat me to it @annefood!

annefood 8yr Maybe I should try it but I'm sort of scared @JenniferEmilson ! And @lauren that happens to me all the time!

JenniferEmilson 8yr Scared of baking or scared of even purchasing a loaf from a small batch bakery? @annefood If you're not sure what will be the result, see if you can pick up a small boule or demi baguette from a small bakery. Smaller bakeries are better about not rushing the fermentation process. The longer the process the higher the probiotics. If you're issues are mild, you may notice a distinct difference.

annefood 8yr @JenniferEmilson scared to try eating bread again because of what gluten does to my stomach and skin 😬 it's like how everyone says bread in Europe is so much better for people who can't handle gluten in the US, but the thought of getting sick on a trip is not enticing enough to try...

JenniferEmilson 8yr Oh I'm so sorry. But it is true about Europe, bread and pasta. Theirs is less refined, GMO'd etc. Even the flours are often more ancient ones like einkorn or emmer. So much easier on the gut. I have a friend with celiac who can eat when in Italy! But I understand your apprehension. manned ood

annefood 8yr Yeah for sure- I've read a lot about it. And thanks @JenniferEmilson ! But it's totally not a big deal in my life. However eating sourdough would be nice...

unconventionalbaker 8yr Kinda late to the discussion, but thanks for tagging me @sugardetoxme :) I don't have celiac disease, but a very strong gluten intolerance. I can't even handle it topically -- like shampoo with wheat makes me want to take my head of... and in food I'm crazy sensitive. Like I had to stop baking stuff for my husband with flour because of inhaling particles -- got sick a few too many times. I also don't eat gluten-free bread because it's usually full of junk. That said, a few years ago a naturopath convinced me of one brand of local bread with gluten that she thought I should try. She's gf herself but said she could tolerate that brand no problem. So I gave it a go... and I didn't die :) It was fine. I still didn't feel great from it, but it was something I could live with if I chose to. I tried other glutinous products after that and that didn't work at all. Moral of the story: she explained that most brands use the same strand of wheat in NA, which has been modified too heavily which is why most people react (the gluten level has been upped intentionally over the last decade to make it more resilient). That company though was using a different strand and their gluten didn't evoke the same reaction. I can say from experience that there's something to this. Not all gluten is alike, and not all glutinous products are created alike. I still stay away though entirely -- I'm a bit worried about unseen effects on the body considering the heightened sensitivity to every other form of gluten. But for someone who isn't super sensitive and doesn't have an autoimmune condition, I think Michael Pollen has a point. I still wouldn't try his sourdough though 😄