Back in 2007, the only effective treatment for celiac disease is a life-long gluten-free diet. To this day, this gluten-free directive still stands.
That might be both logistically difficult and expensive, for most people thus the importance of looking at an alternative treatment for the celiac disease.
Gluten-free has become a way of life for millions of gluten intolerant people, around the world.
But there might exist an alternative to a gluten-free diet.
In a 2007 study titled “Highly Efficient Gluten Degradation by Lactobacilli and Fungal Proteases during Food Processing: New Perspectives for Celiac Disease“, Italian researchers have used a new mixture of selected sourdough lactobacilli and fungal proteases to eliminate the toxicity of wheat flour during long-time fermentation.
Their study found that food processing by selected sourdough lactobacilli and fungal proteases may be considered an efficient approach to eliminate gluten toxicity.
In other words, it all goes back to something that has changed, decades ago, with the bread, when prepared.
While the bread was prepared with a natural aged starter, it’s since been largely replaced with simple yeast.
And that’s a HUGE problem.
You see, natural aged starter which was used throughout history, for bread making, was replaced by a cheap substitute: the simple yeast.
And no, the simple yeast doesn’t do the same thing as a the natural aged starter. The simple yeast is a cheap substitute which can well be behind a large part of the worldwide gluten intolerance problem, today.
You need to understand that natural aged starter, for bread making, degrades the gluten into a benign protein.
With natural aged starter (or “naturally cultured bread starter”), the gluten in the dough is degraded at 12 ppm, well below the level considered to be “gluten-free”, which is 26 ppm.
Google “gluten degradation” and read studies and NIH papers at PubMed and you fill find hundreds of citations and studies.
From the moment we understand that the simple yeast doesn’t do the same gluten degradation as natural aged starter, we can understand the many ill effects on the human body that the switch to “simple yeast” has brought about.
Gluten never used to be a problem, before the switch to simple yeast.
And now, gluten intolerance is a major problem.
Perhaps it’s time you and those you love switched back to bread prepared with natural aged starter (which naturally degrades the gluten… instead of passing it on to you, like the simple yeast does).
Look for breads with a very short list of ingredients.
Request a brand of sourdough bread that uses naturally aged sourdough starter.
Natural food stores might be a good place to start looking, near where you live. This being said, you should share this post with your local baker and request that he ditches the “simple yeast” and goes back to the “naturally aged starter”… or else, you’ll buy your bread elsewhere.
Your gastrointestinal tract shouldn’t have to deal with so much gluten.
If bread and all other related food preparations were using natural aged starter, your gastrointestinal tract wouldn’t have to deal with the exagerated amount of gluten in those foods.
The old days
In the 1950s and even through the mid-1970s, there were no genetically modified organisms (GMO). Or gluten-related illnesses.
People ate bread and cereal grains en masse, with no health issues.
Look at the class pictures, there’s was almost no obesity in schools or in society, in general. Again, absolutely nothing related to celiac disease, back then.
So what changed?
A lot, actually. GMOs, pesticides, insecticides, herbicides, monocultures, industrial agriculture and basically a race to bottom, pricewise to cut cost on everything. Bigger profits needed to be generated, whatever the cost to human health.
Keep in mind that wheat in the US isn’t GMO, per se, it’s hybridized to contain more gluten. Spraying Monsanto’s RoundUp (now bought by Bayer) on it to dry it just poisons it. And that’s not to mention all the chemical ingredients that would not be found in homemade recipes.
Within that proverbial tsunami of changes to the food we ate was the introduction of the simple yeast, in bread.
Out went the natural aged starter for bread, for economic considerations. Nothing huge but just enough to justify the switch to rake in a few more dollars. And that’s where a lot of people think celiac disease started.
We need to keep in mind that so much has changed that there might be several other factors to the rise of the celiac disease condition, as well as what is now called the obesity epidemic but the one thing that seems to have impacted our health the most, on that regard, is the switch from natural aged starter to simple yeast.
So if you’re serious about understanding celiac disease, perhaps you should explore the various elements presented in this post and adjust your consumer behavior accordingly.
It’s never too late to switch from fast and cheap food to slow and quality alternatives which were making us healthy and strong, instead of ill and fragile.