Thank you for this video. I'm gluten intolerant due to autoimmune thyroid disease (Hashimoto's disease) and after seeing info on the internet similar to what you cited I tried eating sourdough bread from my local bakery that been fermented 72 hours. I thought I was going to be alright but after a few days I got an itchy red rash and migraine headaches - my reactions to gluten. So disappointing! But now I know fermenting doesn't destroy the gluten in sourdough bread enough for me to eat it safely.
There is some new research being conducted so keep your fingers crossed. They are going to look at time but also different yeasts and other things that may help with the Gluten being destroyed by the process. This started in April 2024, so we won't know for a while, but at least we know they are working on it.
@@il3mendo Good advice. Also, if they are intolerant, new information is saying it is the fructans, and not the Glutens that they are reacting to. Or both. It's just not worth it.
@@shakeyj4523 I have celiac disease and I have fructose/lactose and bile acid malabsortion. I use a special diet and one medicine that help me with the bile acid malabsortion. Which food regime do you follow ?
I was the first to comment on this guy. I asked if there were any cytokine, tnf and interferon levels. We know about gliadin mer is toxic for the mhc 2 dq2/dq8. The wheat glutamine amino acid remains toxic for us.
If you haven't gotten the blood test for celiacs then get it, if it's positive your doctors will go from there. If you have celiac you absolutely cannot have gluten so you'll have to find gluten free beer. If it's just an intolerance then talk to the doctor about it.
@@celiacnutrition Penn State got a $500,000 grant to study sourdough starters and the ability to reduce Gluten. Research started in Nov. 2023, but I they don't have results yet. If you want to follow it, it is in the Penn State College of Agriculture sciences Department, and the co-principal investigators are Josephine Wee, assistant professor of food science in the College of Agricultural Sciences, and Charlene Van Buiten, assistant professor of food science and human nutrition at Colorado State University, will examine whether sourdough starter microbiomes can detoxify gluten in bread products, making them safe for individuals with celiac disease. It looks like a good one to follow. I hope they have good luck.
@@celiacnutrition I gave you information about a New Penn State Research, including the researchers, but it seems You Tube deleted it for some reason. The latest article is from April 2024, and it is in the Penn State College of Agriculture. They got a $500,000 grant to study this, so fingers crossed.
Maybe I should have added in my opinion and UK doctors as I’m from the UK. Two weeks to get an appointment and if you are lucky enough to get one they don’t listen and only have two minutes to listen to you. It’s is what ever medicine is paying them the most kick backs. Take this and on your way. Charlatans the lot of them.
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Thank you for this video. I'm gluten intolerant due to autoimmune thyroid disease (Hashimoto's disease) and after seeing info on the internet similar to what you cited I tried eating sourdough bread from my local bakery that been fermented 72 hours. I thought I was going to be alright but after a few days I got an itchy red rash and migraine headaches - my reactions to gluten. So disappointing! But now I know fermenting doesn't destroy the gluten in sourdough bread enough for me to eat it safely.
There is some new research being conducted so keep your fingers crossed. They are going to look at time but also different yeasts and other things that may help with the Gluten being destroyed by the process. This started in April 2024, so we won't know for a while, but at least we know they are working on it.
Don t do It
@@il3mendo Good advice. Also, if they are intolerant, new information is saying it is the fructans, and not the Glutens that they are reacting to. Or both. It's just not worth it.
@@shakeyj4523 I have celiac disease and I have fructose/lactose and bile acid malabsortion. I use a special diet and one medicine that help me with the bile acid malabsortion. Which food regime do you follow ?
@@il3mendo I have Celiac Disease too. You know the drill for that one.
I was the first to comment on this guy. I asked if there were any cytokine, tnf and interferon levels.
We know about gliadin mer is toxic for the mhc 2 dq2/dq8. The wheat glutamine amino acid remains toxic for us.
lol
Glutamine is the most common amjno acid in Muscle tissue as well
So you’re allergic to meat? no? rxact”6
Ur all frauds milking the dole
First time I m watching your video, I hope so you better guide celiac patients with leaky gut?
Is vinegar gluten free?
Malt vinegar is not gluten free but other vinegars should be ok
I can’t stop the beer and I’m gluten sensitive, is one causing me damage?
gluten sensitivity is different from celiac, it's hard for me to speculate but if you're worried, I'd definitely bring it up with your healthcare team
@@celiacnutrition I do have a HLA dq8 genetic marker
If you haven't gotten the blood test for celiacs then get it, if it's positive your doctors will go from there. If you have celiac you absolutely cannot have gluten so you'll have to find gluten free beer. If it's just an intolerance then talk to the doctor about it.
Try gluten free beer 🍺 It’s real good 👍
This study is 20 years old and there still have been no advancements in this area which is very concerning.
Definitely a concern of mine too!
@@celiacnutrition Penn State got a $500,000 grant to study sourdough starters and the ability to reduce Gluten. Research started in Nov. 2023, but I they don't have results yet. If you want to follow it, it is in the Penn State College of Agriculture sciences Department, and the co-principal investigators are Josephine Wee, assistant professor of food science in the College of Agricultural Sciences, and Charlene Van Buiten, assistant professor of food science and human nutrition at Colorado State University, will examine whether sourdough starter microbiomes can detoxify gluten in bread products, making them safe for individuals with celiac disease. It looks like a good one to follow. I hope they have good luck.
@@celiacnutrition Oh, and I bet the guy you showed got confused about the Sourdough Microbiome and thought it was the human microbiome.
@@shakeyj4523 I honestly get the feeling he just didn’t read the study 😂
@@celiacnutrition I gave you information about a New Penn State Research, including the researchers, but it seems You Tube deleted it for some reason. The latest article is from April 2024, and it is in the Penn State College of Agriculture. They got a $500,000 grant to study this, so fingers crossed.
Show me a doctor and I will show you a liar.
That sounds rather extreme.
Maybe I should have added in my opinion and UK doctors as I’m from the UK. Two weeks to get an appointment and if you are lucky enough to get one they don’t listen and only have two minutes to listen to you. It’s is what ever medicine is paying them the most kick backs. Take this and on your way. Charlatans the lot of them.