gluten and glutenfree

[Guest guest]

Pardon me for butting in, but it's late and I saw this, and being

celiac (gluten intolerant - my body thinks gluten is toxic), I

thought I'd respond.

\

Unless your talking about modified grains in europe, they

don't " make " grains gluten free. I understand that there's a process

that's used in Europe to isolate the protein and remove it, but

american groups don't recognize those grains as gluten free. (And

they're not, they just have almost all of the gluten removed.)

 

But most grains (anything but wheat, rye, barley, possibly oats, and

the ancient grains related to wheat, like spelt and kamut) simply

don't have the genetics to produce the gluten that gets labeled.

 

Keep in mind that all grains contain some amount of " gluten " , but

those labeled gluten free tend to be the ones that don't cause

reactions in people who are gluten-intolerant. (Ok, I think I'm

being confusing. :-) " Gluten " is simply a generic term for storage

proteins of grains. It's specific ones - horedin, gliandin, and

secalin, and possibly avenin - that are commonly called " gluten " when

talking about gluten free grains.)

 

Anyway, I'm not sure of the details of the process they use in Europe

to make Codex wheat (wheat where they remove the gluten), but many

celiacs - in Europe and not - don't feel safe using this wheat.

 

Tiffany

 

herbal remedies , " Hanneke " <blosshan@o...>

wrote:

> A question which came up out of curiosity. I only use gluten free

grains if I need grains but then it occurred to me that I don't have

a clue how that works. I mean, what do they do to grains to make

them gluten free. A google search came up with plenty of reasons

when not to use gluten, gluten free products, gluten free recipes,

gluten related health conditions etc but couldn't find anything on

how it is done. Anyone on the list in the know?

>

> Thanks

> Hanneke

[Guest guest]

A question which came up out of curiosity. I only use gluten free grains if I need grains but then it occurred to me that I don't have a clue how that works. I mean, what do they do to grains to make them gluten free. A google search came up with plenty of reasons when not to use gluten, gluten free products, gluten free recipes, gluten related health conditions etc but couldn't find anything on how it is done. Anyone on the list in the know?

 

Thanks

Hanneke