Good information about gluten.

Good gluten and good process has only one limit - gluten contain above 23 percent in the wheat flour.

Yes I am still at farmers markets south of Alberta, Canada. I am holding my development until I have back my financial and moral loss. Someone knowing my process and having the business connections could make millions within a short time.

In case I am ignored and forced to live as poor man, and my family as poor family, in this case everyone should share my condition. We could grow only at some conditions.

What percent of gluten is healthy for human edible consumption?

Les, are you at the farmers market? Also, if your preparation can help people, then why would you hold on to it instead of sharing? Perhaps in sharing, someone could do some research.

Many times, I did ask for simple action like a TV reality show, where volunteers try my bakery products with various allergy problems, like gluten, yeast and diary and so on.

Even volunteers having gluten intolerance or celiac disease, who would like to try to test my bakery products and publicly telling their reactions.

If I am a liar or cheater, I will fail right away, but in case my products help people, with already damaged health, I should have reorganized and after I could publish many of my developments. However, until now no one intended to do a public investigation. In case if I succeed in public the entire scientists and government need to explain why they had no success, and why me, the ignored idiot, succeeded.

Yes, I will share my development with every one as soon as I get help from the government or the Celiac Association eventually from my customers. Recently I have been treated as an idiot and I had serious financial loss due the ignored and prohibited publishing of my development.

My financial loss got me in a situation that recently I have no income, no job and I am in personal bankruptcy.

If I get through my personal existential problems, I am publishing my development systematically. However, anyone who intends to try my bread and have some level of gluten or yeast problem may order my products.

Some simple information how to avoid developing allergic reaction everyone will receive together with product delivery. Please do not take this as propaganda or selling my products, because this is not my intention.

In case if some people attacking me again I will stop all the publishing, I do not need more attacks. I had more than enough.

Les432: Are you going to share what this secret to making this bread is?

#42: I've been the same and only today the hospital is referring me to another hospital close by to do a test and i don't know exactly what they do but if it comes back positive i was told they have no other option but to discharge you.

TThe immune system is destroyed by wrong food handling and preparation. The problem starts with milk pasteurization . The babies already have damaged partially the small intestine before they grow up. The human body needs close to two kg of healthy bacteria, but the recent scientist and approved food processing and approved additives just kill all the bacteria. I almost was killed because of that.

When the kids growing up with a continual supply of good bacteria and if the bakeries using similar process as I do the dairy allergy, gluten allergy, yeast allergy and so on never could be developed. The decreased development is more complex and coming from wrong food handling chain.

I could already eliminate the dairy allergy (lactose allergy), yeast allergy, gluten allergy and some nuts. The immune system’s dominant percentage is in our intestines and the healthy bacteria is at the same location. Until now the function of bacteria’s is not well known as the immune system (also just theoretic no detailed knowledge), but most doctors and scientists do not want to into my statements.

Immune system failure is only their explanation – stupid covering of the lack of knowledge. I have products and results. People with many years’ gluten problems and serious weight loss – even many of them did stop working, they could put on weight, generally improved their health conditions (like they have energy again, eczemas disappeared and so on) after they started to follow my recommendation – what to eat and what not. In addition, they can consume only my bread. They tried to make home made bread from my wheat flour but immediately they were very sick. When my customers are keeping the diet what I am recommending and on top of all eat my bread, after a few months they were strong enough to go back to work after many years off illness.

I am stating that most scientists are too lazy to examine what I have found and developed; they can only update the list of recent allergy triggers and the number of people affected by various allergies is growing exponentially. No one in the last 100 years could reduce the number of people affected and the number of allergy developers, but I have already done it!

I could already stop the growing numbers. The age does not matter, kids or adults- even reducing and restoring the health of people having already serious illness many years. I am not looking for recommendation of my bread for people having Celiac Disease. I want only cooperation in the field of research, but everyone – the Celiac Association, scientists and governments are just refusing.

I know that the real great scientists were all the time treated as idiots, like Giordano Bruno or Dr. Semmelweis. I am treated exactly the same way.

I am really trying all the possibilities to start new research based on my developments, but I am totally ignored. I am already writing a book about my life. Perhaps the future generation will be less stupid and prideful and they could find why I had success where most scientists failed.

I am registered as Les432 but I could not log in. Sorry I had no chance to respond to any one of you until now. I did very serious and deep research. My statement and conclusion is the phenomena- gluten is poison is wrong.

I have been making bread all my life from wheat flour and clearly indicating as ingredients wheat flour is the base material to make my bread. Personally, I had no idea what I am doing, but I am using an ancient bread making process, which I did learn from my mom.

She did learn the same process from her own mom and so on. No one is using a similar process in the world, no individual or bakery.

When I had trouble with my customers in my new bakery – they were looking for gluten free bread – I informed every one that I never did make gluten free bread in my life and I never will do it, because it is not healthy - my potential customers called me a liar.

Some of my customers with Celiac Disease already bought my bread made from wheat flour and full of gluten – could eat my bread as gluten free! I had no idea about that at all.

However, personally I had an extremely serious dairy allergy as little boy and I had learned that there is a process problem, not the lactose as many scientist and doctors stated.

I could thank one old farmer, who teaches me how to make dairy free allergy milk products from cow milk. That time I decided to learn a lot about food and allergy problems and my two degrees in chemical science gave me a good base for that. When I had a farm in Europe soon I could produce allergy free milk from my own farm in Europe.

After starting my own bakery business, I have found out that my old process probably converts the gluten to protein and this is the reason why people with various level of Gluten problems could consume my bread and other bakery products made from excellent wheat flour with extra high percentage of gluten making no problems for most of the people.

98 percent of people with Celiac Disease can eat my white potato bread (made from 90 percent wheat flour and close to 5 percent potato flour) and 95 percent of people with the some disease can eat my whole wheat bread and 90 percent of people with Celiac Disease can eat any of my bakery products made from wheat flour.

No one did believe me, and the governments do not let me publish my development. Just a small notice: no one with Gluten intolerance or any kind of allergy has problem consuming my bakery products made from wheat flour. Even some of my customers with Celiac Disease visited the family doctors asking to perform laboratory test – blood test – after consuming my bread, and they had no any problems – the laboratory test shoved no gluten consumption indication at the test. Even the doctors had no explanation for my customers. My explanation no one wants to publish or recognized.

But I am 100 percent sure that if the companies and the governments following my recommendations and process we could eliminate soon the spreading of Gluten allergies and we could stop developing the Celiac Disease.

I was forced to close the bakery, but my customers are my supporters because I have already over 600 customers with Celiac Disease who can consume only my bakery products and bread made from wheat flour.

I had many customers from all over Canada, Europe and USA, but the scientists, governments and Celiac Associations treating me as idiot. That is why I started to collect customer appreciation certificates from my customers with Celiac Disease – stating that they can consume my bakery products as gluten free!

How the wheat rye or barley is grown has nothing to do with the gluten reaction that takes place in people with Celiac disease. GMO non GMO, organic non organic, it doesn't matter how the wheat is grown. It is the composition of the protein portion of the seed, or the gluten that Celiac bodies react to.

The gluten in oats, while not exactly the same as that found in wheat, is very close in composition. It's been found that some people who react to wheat do react to non contaminated oats because of that similarity. That is something you can only find out through trial and error.

And Les, #17 what you're doing is illegal. If you are not labeling your bread made with wheat as containing wheat you are in violation of Federal food law. And that is the only way you could get a Celiac to eat wheat bread, by lying to them. There is no truth to what you are saying and I hope to God you're not lying to people like that wacko in NC who made people sick with his deliberately mislabeled bread.

There is a great book that answers most of the questions posted in this series. It is called The Gluten Effect. Check it out, I'm sure it could help many of you!

I would think naturally occurring gluten in food namely whole wheat would be healthy for a healthy person to eat. It's just when it's an added ingredient that it could pose problems from over consumption. Am I correct?

I would really like to know if this whole gluten thing is true. I suffer with IBS, diverticulitis and many other digestive problems. I was watching TV today and saw a big article on gluten and it described everything i suffer with to the tee. If there are others with some advice i would really appreciate it.

Can gluten pass through breast milk and cause the same symptoms as if it were taken in by someone with a gluten allergy?

Today in class my professor said that many people may be more prone to having an intolerance to gluten nowadays due to modern farming and hybrid selective breeding (if i may) with wheat. The farmers are producing these wheats with 300 percent more gluten than they would "normally" have. Gluten makes foods more fluffier, and taste better. yet people are taking excessive amounts which is harming the body. There are approximately 60 illnesses that point to gluten as the cause. My professor's resource was Dr. Mark Hymen. He has a book particularly on just this topic (Gluten).

Hope that helps.

VM

I just had my physical and discussed symptoms I was having with my doctor. I had what felt like swelling/squeezing in my neck and tongue, lightheadedness/dizziness, swelling in the legs and ankles, constant pain in the shoulder and neck feeling like a pulled muscle or strain that won't go away, depression and stress and resently vision problems where my eyes won't focus together. I thought it could be a link to diabetes when I did a symptom check on a medical site. He did a blood test of the last 90 days and I'm not diabetic, but then put me on a gluten free diet. My response was, "But I'm a wholegrain junkie! How can that be bad?" He said that when you have a gluten intolerance, your body desires/craves it. So today I was just diagnosed. I'm getting a lot of great info here! I have never heard of this disorder until today and reading up on this, I've learned 'That's Me!' I thought I was going nuts! I thought I was doomed at 44 yrs old to incurable health issues. Today I see an insight to peace. Thank you for enlightening me.

I have been suffering from severe gas, diarrhea, bloating, abdominal pain and this weird itchy feeling especially in my hand and feet. The doctor has diagnosed me with diverticulitis although I have not had a colonoscopy. Any suggestions? My family seems to think it either gluten allergy or celiac.

In patients with celiac disease, gluten injures the lining of the small intestine. This injury results in weight loss, bloating, diarrhea, gas, abdominal cramps, or vitamin and mineral deficiencies. When patients totally eliminate gluten from the diet, the lining of the intestine has a chance to heal.

vgsd

i suffer from pressure in the throat and gurgling. it is so annoying and very depressing. i read that it is caused by gluten. does anybody else suffer with this or have you heard of this before? just want help to understand my diet now. just rung sainsbury`s helpline to ask about a tin of vegetable chili and they where so helpful. please help me. thanks.

how can celiac be diagnosed? as i have had a sore stomach for a few years and the doctor thinks it could be celiac. please let me know thanks

to #39, what #36 is trying to say is that the cause of that disease could be the chemical from the pesticides and fungicides instead of the gluten itself.

#36. Try having this disease and then let us know whether pesticides are the culprit. Gluten is gluten no way around it. It does not come from chemicals. The web site about celiac disease should give you some delightful insight.

Is too much gluten bad for you?

I have a customer that is allergic to gluten. She can't eat or use anything with gluten in it. Can someone tell me the name to look for in products in every day use? She said that some times it has different names.

With regards to Celiac Disease - can anyone tell me if farmers treat the rye, barley and/or wheat they grow with chemical pesticides or fungicides? If so, perhaps the negative effects of ingesting these foods later on in the form of flour doesn't necessarily have anything to do with the gluten but rather with the pesticides and/or fungicide residue grown into the grain.

Thank you, this site and all the questions and answers were very helpful to me. I wish that there were more answers in there but I am starting to understand what this wheat intolerance is all about and that many people are suffering/coping with it.

Kathi

RE:Posted by: anon30214

Not sure where you get your ideas on 'concrete evidence'...you must own a bakery or something. Ask anyone with a gluten intolerance the life change they experienced when they gave it up - the change for me was extraordinary, and I was a complete skeptic. No more gas, bloating..healthy movements and weight loss (even though i'm eating plenty!)

what is gluten, its chemical composition?

It seems that there is no concrete evidence for any symptoms caused by gluten, except for maybe, Coliacs disease. J Brown

I have been told by friends that gluten is not good and that it makes fat. Is it true?

I've one Q. Is the gluten type or kind of Borke or ham? Lolaty

Gluten *cannot* be removed from wheat bread by any method -- period. Bread made with wheat flour contains gluten no matter how much you kneed it, no matter how you bake it. There is no such thing as gluten free wheat bread nor gluten free wheat flour.

Hi! I don't know anyone personally that have allergies or Celiac's Disease. I was just doing my dishes and I have a leg ham defrosting on the sink which says "gluten free" all over it.

If gluten is a protein found in wheat and such, is it also a protein found in meats? I haven't seen anywhere that gluten is a naturally occurring protein in hams or other meats, but often see meats advertised as gluten free? If anyone can enlighten me, it would be much appreciated.

Is there gluten in sugar?

Anon 22881- Gluten is a vegetarian ingredient. The protein does not come from animals, but is found naturally in the grain. Gluten itself is the binding together of two separate proteins within the grain to form a sort of matrix that can hold things tightly in shape (which is why bread stays the shape it is as opposed to falling). The gluten is always present within the grain, kneading and jostling it with water just lines the proteins up into a more rigid form.

Is Gluten A vegetarian product or the protein content comes from animal?

to anon 4190- cornmeal does contain gluten!!! (just look at the labeling on a "cornmeal pizza" or even the box of corndogs that says "cornmeal." Gluten (wheat flour) is added to cornmeal to make it thicker!! Be aware!! ;)

I just want to know what is the bad effect of eating products that contain gluten in a normal person?

So, my mom started a low- carb diet and it turned into more of a wheat free diet. She really started noticing a difference in her digestive system and even in her mood. So I decided to give a gluten/wheat free diet a try just because I know it's genetic. I am feeling the same results!! The thing is, is my mom has been depressed for as long as I can remember and her mood seems to be getting better with her new diet.

Should she get tested for celiac disease? If she gets diagnosed with it, and she changes her eating habits 100% does this mean she could potentially cure her depression?

Oats do not actually contain the gluten protein, but quite often the product streams get contaminated. Therefore the oats that do not effect the celiac are the oats that have had special care taken to make sure there is no contamination with wheat or wheat products. The others have a chance that they have been contaminated with wheat.

How some one can explain that the wheat has 15-17 % of protein and the regular baker’s wheat flour has only 4-6 % of protein. Where is the missing protein?

I started to make bread from extra high protein wheat flour, using old ancient bakery procedure and no one could believe that most of the gluten allergy and intolerance were gone. I asked for laboratory test but every one refusing that. This way I decided to collect customers appreciation certificates from my customers having medical diagnoses for Celiac Disease, that they can eat my bakery products without problem. Now the Doctors are in little trouble, their diagnosis was incorrect? No, just there is only one small different explanation. The missing % of protein or gluten is acting as food poison, resulting the allergy, intolerance for gluten and the Celiac Disease.

I have already 200 customers with allergies and 7 customers with Celiac, the Celiac customers sign for me the certificates.

Hi- my son is currently having tons of urinary and prostate problems. His sister had headache and stomach problems since toddler age- We put her on a gluten free diet in 1999- I have been waiting and watching to see if any of the other kids needed that diet too. I believe this "inflammation" problem he has could well be from gluten but I haven't been able to find much on it. Women's infertility can be blamed on it- so it seems probable. What was outcome for rfortner?

How would someone with Celiac swell up from a corndog that is coated in cornmeal breading which is gluten free?

My son is autistic and I've just found that a large number of autistic people process gluten and caseine (from milk) into Gluteomorphine and Caseomorphine at a much higher rate than non-autistic people. These opioids can cause a doped up demeanor, clumsiness, and high levels of pain tolerance. Possibly with dietary adjustment some autistic people will be less severe on gluten and caseine free diets.

did you peeps know that my cousin, Linda, has that diasese that celiac diasese. When she eats food like that her face swells up and it's all red!! One time we were at a fair and she ate a corndog and she almost died!! It was so scary.......

I don't understand! does gluten free products allow one to lose weight and what are the effects good and bad when going "Gluten Free"?

Concerning oats, certain brands of steel cut oats contain gluten, but it's a different type of gluten than the type found in wheat, barley and rye which all celiacs are intolerant to. One example is McCann's steel cut oats, which is tolerated by many people with gluten problems. Bob's Red Mill also carries a gluten free oatmeal. :)

Celiac disease does not always cause "noticeable" physical symptoms but extreme problems with emotions and mood. Many people are misdiagnosed with chronic fatigue syndrome, IBS, clinical anxiety, depression, and worse if it goes untreated.

How come some sources say there is gluten in oats and some do not?

Gluten intolerance is not an allergy - it is an auto-immune disease (like arthritis, lupus, diabetes, AIDS, etc.) There is a wheat allergy and there may be a gluten allergy, but celiac disease is NOT an allergy.

I'm someone who just went through a severe gluten reaction. Over a year ago I went to my doctor and had a blood test which showed gluten allergy, however a specialist when approached with this information said oh no it's IBS. From Dec 14 through January 11 I lost 32lbs, was totally malnourished and having seizures before another doctor and hospital found out. In my research about 70% of women who are told they have IBS, doctors are wrong. Simple blood test and a biopsy of the small intestine can confirm what it really is. Now I'm told it will take 6 months to a year to get healthy again. The Celiac Foundation is a great resource for everything from Medication to foods and personal products that contain gluten.

after doing some research i have found that even gluten free oats seem to contain between 1-20ppm (parts per million) gluten. other oats which are sold not claiming to be gluten free appear to contain up to if not more than 1000ppm gluten. I know people who will react to even 1ppm gluten. Also be careful depending which country you are in as to whether or not a label saying its gluten free is actually gluten free in the uk anything less than 200ppm is labeled as gluten free whereas in australia its anything less than 5ppm.

Ive never heard of gluten attributing to prostate problems - herbally saw palmetto is great at helping reduce the size.

as for gluten on labels: maltodextrin is worth looking out for - its ok if its from corn otherwise not.

in my experience people who are gluten intolerant as also dairy intolerant - so it is definitely worth seeing how dairy affects you.

hope some of that helps - enjoy :)

How come some sources say there is gluten in oats and some do not?

I am a vegetarian and have been suffering prostate problems. My PSA was high and the Dr. wants to do a biopsy. A good friend of mine said that the brother of a friend of hers had a high PSA and it turned out Gluten was the culprit. Is this true? Can this happen?

what are the foods that a person can eat that don't have gluten in them, a person in my family got estoma cancer and i want to know what she can eat or not?

What is organic vital gluten?

I am new to this topic and want to know what are the key words to look for when looking for ingredients listed on food labels. What I need to find vs. what I don't want?