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Organic is showing maybe half reactionary for gluten intolerant majority so for some can squeeze by..solution is European Organic or exotic expensive wheat ls or other grains.
Percentage maybe 1/3 showing no big problems with sourdough,more if organic as it's kinda in predigested state so even though gluten is as high perhaps it slides th…
Organic is showing maybe half reactionary for gluten intolerant majority so for some can squeeze by..solution is European Organic or exotic expensive wheat ls or other grains.
Percentage maybe 1/3 showing no big problems with sourdough,more if organic as it's kinda in predigested state so even though gluten is as high perhaps it slides thru less damage..other tricks including pectin or arginic acid or before meal to coat innards for hours,allowing less penetration by gluten and glkycos but nutritional absorption is perhaps reduced a third.
Certain supplements, enzymes can work to point of no major illness point..careful with the absolutes whole worlds polluted,it's all a compromise now unless your a millionaire and even then difficult...If you can reduce a illness,pain or condition 1/3 for many it's livable,by 2/3 most...
Gosh but I wish it had worked that way for me or the friends, neighbors and relatives with gluten intolerance, gluten allergy and celiac disease I've talked to about this. Because it's the protein that causes the reaction. If sour dough, European wheat and ancient varieties improve symptoms, it wasn't an allergy or celiac disease to begin with. It was an intolerance to some other ingredient in the bread. Or it's people who believe they're allergic when in fact they are intolerant to an ingredient. Our immune cells don't differentiate between organic and conventionally grown proteins when the makeup of the protein itself is the same. They don't have time to get that sophisticated when reacting to proteins.