Gluten Is Ok

For some, gluten is a problem. I have a little problem with bread, but Most of it is lack of enzymes needed to process the bread. I make my own bread and it doesn't bother me to eat that. I designed the recipe so my family can eat it better with less problems. It took me about a year and a half to figure a good combination of ingredients that worked to kill the bloat we got. But I do not have celiac genetic problems.

There is more than just gluten that is a problem in our flours. The B vitamins they add can be a problem for some people, the wheat can cause some reactions to the protein. The albunim in wheat can cause an opening of the gut to allow improperly digested proteins to pass through triggering an immune response too. The new rapid yeast could be not tolerated by some. The phosphorus in the bread could be a problem. The dough conditioners can cause bad responses too. Too many things to go wrong.

People with an intolerance should try some sourdough bread to see if it is any better. There are so many possible problems with foods nowadays, most stemming from too much change in diet, it will be hard to figure out what is causing people's intolerance. It is metabolic or immune

I decided to research if we actually need the chemistry of bread, thinking that people with problems could just sustain from eating bread and the like. It appears we need some of this chemistry though or similar replacement chemistry in foods.

I know quite a few people who gave up gluten or breads and every one of them seems to look better and feel better. I don't think their good success is always from gluten though, I think there are various chemistries that are causing problems.

Oops.... translation error ...... thought at first was reference to watching cute ladies gluteous maximus ...... and that wouldnt be getting slapped and called an old lecher anymore ......

I try to structure my diet around the 5 basic food groups.

Steak
Scotch
Bacon
Twinkies
Vodka

Bread turns to glucose in the body.  Glucose and glucose like molecules can trigger the body to retain sodium.  This can hinder the excretion of some bad metabolic toxins by the kidneys.  Some are bound to the sodium and need to be excreted.  Glutamine in the bread is actually inflammatory to the gut and causes the gut to increase production of new cells, this can go awry and lead to an increase in the gut thickness and lessen the uptake of nutrients in the intestines and dampen the permeability of the gut.  This can lead to constipation if the osmolytic action is lessened.  Stuff sitting in the gut too long can lead to reuptake of the toxins which can cause more cell death and need for more regeneration. 

There are a lot of ways that this can go, also wheat itself allows misdigested proteins to enter the bloodstream because of one of it's albunims.  Milk and egg albumin can also cause this which leads to a jump in creation of macrophages to gobble up these proteins and a slight headache and unclear thinking results.  Eating something containing bromelaine can help, pineapple and grapefurit contain this in considerable amounts.  It is a proteinase which breaks apart these proteins in the blood so they can be taken care of easier.  I like the pill my daughter got, it has a little papain, a little bromelain, pepsin, and Betaine hydrochloride.  It works great when a big meal containing meats.  Now, when eating bread, it dampens acid production, so just bromelain and some digestive enzymes may help.  Too much is not good though, don't abuse this and start taking high doses all the time. 

Gluten intolerance is because gluten does not break down right and this can be helped by long fermentation and inclusion of enzymes that are in Rye.  Now many of the sour dough breads use different microbes than yeast and yeast creates micotoxins that actually help candida overpopulate.  Acetelaldehyde.  Acetaldehyde needs molybdenum cofactors to help detox it so eating foods high in unbound molybdenum helps.  Molybdenum also helps create enzymes and parts of our blood that detox sulfites.  Sulfites are necessary in our body to fight infection but too much can cause a breakdown of organs and acetelaldehyde levels too high also cause a lot of problems with messing up our organs.  If you have a problem with the MOCS1 genes or the ALDH1 or 2 genes, the fingernail polish and perfumes may bother you and you can not live symbiotically with the candida and other yeast microbes well.

I can't say what is happening in your body, I have no evidence and can't test anything on you.  I can only steer a person to try certain things and find out what the problem is then I have lots of knowledge as to what might work.  But each person has to become an alchemist and experiment and keep note of the difference in cognitive function too, sometimes you feel better but get forgetful and irrational if things get awry.  They know of this when designing some food chemistry that attracts us, dumbing us down is beneficial.

I would suggest a small molybdenum supplement when you get candida overload, actually lots of places on the net say it is beneficial.  I put some organic rye flour and some wheat germ in our bread and we all tolerate it better.  I also add organic whole grain barley flour, but that is more for taste in this case.  A tablespoon of each of these helps.  I use regular Dakota made unbleached unbromated bread flour which is high in gluten too.  I use red star active dry yeast, none of that super active GM yeast that they actually never even tested as to safety.  They didn't need to by current rules, yeast is yeast in the FDA rule book.  Reading that in the FDA regulations made me sick.  They have raised the gluten levels of most flours used in this country, that is part of the problem.  Everyone has got used to the extra gluten. 

I do not have celiac disease though but do have a problem with candida overload as do my kids.    It is hard for me to comprehend what it feels like.  Unless a person experiences something it is hard to comprehend.  Stomach pain can also come from AIP and a person is not tolerant to things well with this condition.  It just means you can't eat certain foods that trigger it.  Are you sure it is celiac, have they actually examined it with a scope.  Misdiagnosis plagues the medical field.