Nutritional Question (concerning wheat allergy)

[raisethedead]

My partner has recently discovered she has a wheat allergy, which is
distinct from a Gluten allergy. The allergy is minor, not life
threatening but enough of an inconvenience to make us want to try and
cut any unnecessary wheat out of the diet. The usual backups for
Celiac's like spelt and kamut do about the same damage as standard
wheat, unfortunately, since those have been my easiest alternatives.

But I wonder if the fermentation process of sourdough in any way
denatures or changes the wheat enough to affect the allergy-triggering
compound? Has there been any study of this recently?

For now I've been making a lot of breads with mostly rye flour, as
well as some wheat-free additional grains (buckwheat, millet, quinoa)
but the results have been lackluster, and even using a loaf pan has
made the concept of a sandwich difficult.

Any advice?
-Adam

[raisethedead]

Sorry to double-post, but I didn't specify that the only sourdoughs
I've tried since this discovery are ones where 20-30% of flour is in
the initial sponge.

[Sam]

Baker's % of starter flour with 100 % rye bread better be 56 % or in
that realm.

And - wheat allergies can come from a candida albicans infection whereby
wheat triggers a candida immune response since the immune system thinks
wheat is candida.

Sam

[Boron Elgar]

[Dick Adams]

"raisethedead" <morpheu...@gmail.com> wrote in message news:9a30579a-feae-4ffd...@59g2000hsb.googlegroups.com...

> My partner has recently discovered she has a wheat allergy, which is
> distinct from a Gluten allergy.

Allergy is a complicated subject. Best to avoid it completely. Simply
find another partner.

Once I had a partner whom wheat-product ingestion provoked
massive flatulation. T'was either to part, or forsake all social mingling,
as wheat is ubiquitious.

> Has there been any study of this recently?

You could Google celiac sourdough. Have you tried that?

Not that it would help, but you might like to read
http://mysite.verizon.net/DickyA/pristine.doc

[Boron Elgar]

On Sat, 27 Sep 2008 07:06:20 -0600, Sam
<sdnews-inbox...@samartha.net> wrote:

Most non-gluten wheat allergies are not really attributed to one
specific thing, as that can be difficult to do. They can be based on
pollens, albumin, or several other aspects of the wheat. It's a common
error and very popular online to attribute all of this sensitivity to
yeast, but it it is generally not so.

Boron

[Mary Fisher]

"Dick Adams" <bad...@nonexist.net> wrote in message
news:JyqDk.52872$Mh5....@bgtnsc04-news.ops.worldnet.att.net...

Or this, which came in today:
http://www.foodnavigator-usa.com/Publications/Food-Beverage-Nutrition/FoodNavigator/Science-Nutrition/Science-expands-caseinates-potential-for-gluten-free-foods/?c=I2P7p%2BR%2FX8sO8%2B3sz9dahg%3D%3D

[Graham]

"Mary Fisher" <mary....@zetnet.co.uk> wrote in message
news:48e3b071$0$18031$4c56...@master.news.zetnet.net...

>
> "Dick Adams" <bad...@nonexist.net> wrote in message
> news:JyqDk.52872$Mh5....@bgtnsc04-news.ops.worldnet.att.net...
>
> "raisethedead" <morpheu...@gmail.com> wrote in message
> news:9a30579a-feae-4ffd...@59g2000hsb.googlegroups.com...
>> My partner has recently discovered she has a wheat allergy, which is
>> distinct from a Gluten allergy.
>
> Allergy is a complicated subject. Best to avoid it completely. Simply
> find another partner.
>
> Once I had a partner whom wheat-product ingestion provoked
> massive flatulation. T'was either to part, or forsake all social
> mingling,
> as wheat is ubiquitious.
>

For his bread rolls, a baker from Sparta,
Included baked beans in his starter.
He sent a half dozen
To Le P�tomane's cousin
To improve his prowess as a farter

Graham