A lot has been mentioned about the harmful effects of WGA, a great series by That Paleo Guy, and many studies suggesting it is harmful for everyone and not just celiac patients.
This study was mentioned by Mat Lalonde at AHS,
and shows the WGA to be undetectable in pasta after cooking. I haven't been able to find anything to show whether or not the WGA survives the bread making process.
If it is present in bread, this is such a good selling point for why everyone (and not just gluten intolerant people) should avoid bread.
If it is destroyed by all cooking methods we may need to re-think some arguments.
asked byJeff__1 (15236)
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on December 06, 2011
at 07:10 PM
I don't have the answer, but I'm very interested in this conversation as I just made my first loaf of bread that's acting "safe" so far. Before you all start yelling at me, this is a planned holiday treat and I don't plan to eat it on a regular basis.
I used water kefir to make a from-scratch sourdough starter, took 3 days to build it up to dough then refrigerated the dough for over a day before rising/baking. It's a combination of a water-kefir-sourdough recipe and a slow-rise sourdough recipe that's supposed to kill most of the gluten.
I had a test slice last night with butter
I ate 2 eggs on toast for breakfast
My partially-SAD grandson pronounced it good bread and asked me not to make it too often because he doesn't want to be tempted. :-))
NO SYMPTOMS SO FAR! Even without symptoms, I will only make it once or twice more between now and New Years and then I'll go back to the no-bread rule until at least Easter. But it would be nice to have a "cheat" that carries no penalties, wouldn't it?
FINAL EDIT! No, this didn't work. Shortly after I typed the other edit, I noticed my face was flushed and my hands and face had mild swelling. I took my BP and it was high enough to alarm me although a nurse friend said it wasn't high enough to alarm her. No more slow-rise sourdough for me!
on December 06, 2011
at 06:51 PM
Let's see... both are ~flour, water, salt both are kneaded but bread is leavened with yeast, which is allowed to multiply wildly
could that cause a difference in WGA presence?