Guest guest Posted November 19, 2007 Report Share Posted November 19, 2007 Hello Vaidyas: I was wondering if someone can explain how the " gluten " became an issue with the wheat flour. I mean, people have been eating Indian flatbread (chapati) in India for ages and did not have any problems with the wheat flour. So, why now? Is it the fact that now the flour is milled very fine and that introduces the stickiness of gluten in it, and that earlier ages wheat was stone ground and the flour used to be coarser than the flour we eat today? Does that mean that you ground wheat the old way, there won't be a gluten issue? Please enlighten. Thanks, Matt Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 19, 2007 Report Share Posted November 19, 2007 > people have been eating Indian > flatbread (chapati) in India for ages and did not have any problems > with the wheat flour. So, why now? Is it the fact that now the > flour is milled very fine and that introduces the stickiness of > gluten in it, and that earlier ages wheat was stone ground and the > flour used to be coarser than the flour we eat today? > > Does that mean that you ground wheat the old way, there won't be a > gluten issue? only if someone hasn't been previously sensitized to it Caldecott, Dip. Cl.H, RH(AHG) Ayurvedic practitioner, Medical Herbalist 203 - 1750 East 10th Ave Vancouver, BC V5N 5K4 CANADA web: http//:www.toddcaldecott.com email: todd tel: (1)778.896.8894 fax: (1)866.703.2792 Quote Link to comment Share on other sites More sharing options...
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